Milk soup is a complete first course. Pancakes with milk Custard pancakes with yeast and milk

For a large family and pancakes, a lot is required. As a rule, the standard rate of liquid for making pancakes is 300-500 milliliters of milk or water (other liquid), but very little is obtained from this portion. finished products. We will tell you how to cook pancakes for 1 liter of milk, while observing the proportions of flour and liquid, sugar and salt, how much to add eggs and other components so that the result will please you and your gourmets.

Ingredients

The main ingredients of absolutely any pancakes are, of course, milk, flour, sugar. Eggs, baking powder or soda are not always present in the recipe, but the dough, to which flavors are added, the eggs are softer, the finished pancakes are lush and juicy.

Therefore, prepare the following products for fragrant soft pancakes:

• one per liter fresh milk high fat content (optimally 3.2%);
• a large pinch of salt;
• 3-4 medium-sized eggs;
• 14 grams of baking powder (2 small packs of 7 grams or 2 teaspoons with a slide);
• two full glasses of white flour;
• 5 tablespoons vegetable oil odorless + 1-1.5 tablespoons for greasing the pan;
• put sugar to taste: classic sweet pancakes will need about 3 tablespoons, if necessary savory dough, add one heaping tablespoon of sugar.

Keep in mind that thin pancakes can only be made from liquid dough so less flour may be needed. And so that the first pancake and all subsequent ones do not come out lumpy, the pan will need to be lubricated. For these purposes, you can use not only vegetable oil, but also a small piece of fresh fat(without spices and spices), cooking oil or butter/margarine.

Cooking method

We start cooking by kneading the dough, from which we will get delicious pancakes on milk:

1. Pour about a third of a serving of milk into a small saucepan and heat. It is not necessary to boil it, it is enough to bring the milk to a temperature of about 40 degrees. This must be done so that the dry ingredients dissolve completely.
2. Now add salt and sugar to warm milk, stir vigorously with a whisk so that all the grains melt.
3. Break the eggs here and beat the mixture with a whisk. You can also use a mixer to speed up the process of whipping the dough.
4. Now add vegetable oil and stir. It will not work to completely combine the milk base with vegetable oil, since oil has a lower density than milk.
5. In a separate bowl, combine the baking powder for the dough and the sifted flour, then gradually add this mixture to the milk mixture. Mix well and dilute with the remaining milk. At this stage, it is important to control the amount of milk added so that the dough is not too liquid, but not thick either.
6. Now the dough must be kept under a napkin for about a quarter of an hour so that the flour swells and all the components are properly combined. Only after this settling can you start frying pancakes.

It is very important that the proportion is observed: 2 cups of flour per 1 liter of liquid. If you put more eggs, then, accordingly, it is necessary to reduce the portion of milk, and vice versa. This ratio also depends on the quality of the flour.

We fry the pancakes, as usual, in a hot frying pan, greased with vegetable oil. Pour 1 milk pancake into a fully heated frying pan, it is better to pour out the excess oil beforehand. On each side, the pancake is fried to a golden hue, and on the other side faster. It is better to turn them over with a wide spatula made of silicone or wood.

Lubricate pancakes in milk for (1 liter) butter it is necessary immediately, while they are still hot, to put in a high pile so that the melted butter evenly glorifies the entire hill of pancakes.

By the way, these pancakes can be brewed. Custard pancakes with milk are prepared in the same way, only flour with milk is first brewed on fire, and only then one egg is added to this dough. Such pancakes are more plastic and are well suited for stuffing with various fillings - jam, salads, minced meat or fish, fruit or berry mixtures, and so on.

To prepare semolina, you need 1 cup of semolina per 1 liter of milk. So that there are no lumps in the porridge, it is better not to wait until the milk boils, but pour semolina into not yet boiling, but hot milk in a thin stream.

For delicious semolina, we take 1 liter of milk, pour 1 cup of semolina, cook, stirring, so that it would be without lumps, you can sugar to taste, and to make it tastier, you can add some kind of sweetness, such as candied fruit or raisins.

My son loves semolina and I know for sure that one glass of semolina is needed for one liter of milk. In order to avoid lumps in the porridge, you need to pour the cereal into boiling milk. You can also add sugar to taste.

It all depends on the preferences of your household and you.

If you like porridge, so that, as they say, a spoon stands in it, then you need to gradually drive a liter of milk, constantly stirring 5 tablespoons of semolina, not forgetting that when the porridge cools, it becomes thicker.

Stir so that there are no lumps that children do not like so much.

Well, if you like porridge thinner, then semolina should be added much less, 2-3 spoons per liter of milk.

Need to get a hand. To do this, you will have to cook more than one liter of porridge in order to come to the optimal solution.

Since some people like me thicker, I put more semolina, another time less semolina, to please lovers of liquid porridge.

Semolina

I didn’t like eating semolina porridge in the morning,

By no means capricious, educated Dasha.

But the porridge that my mother gave in the morning

Eat to the end, never could

She said at breakfast, but apologetically:

I can't eat this porridge!

Mom, however, the face has changed -

Probably have to call Baba Yaga!

There was delight with amazement, in fact.

I managed to sit down from a chair to the floor.

Do you really think so?

What will Yaga become, eat semolina porridge ???



I read the answers, went to cook semolina. Previously, I did it by eye, I collect the zhmenu and put it through my fingers into boiling milk. But then it froze. It turned out for 1 liter four tablespoons with a top - after 5 minutes the porridge already interfered with a slight effort. After standing evaporated under a towel for 20 minutes, it became such that the spoon stands.

If I take a quarter cup of semolina for two glasses of milk for more liquid semolina, then I calculated a little in my mind, it turned out for five glasses of milk (roughly speaking, a liter) a little more than half a glass of semolina.))))

To cook semolina, you need to put the milk on the fire and bring to a boil. Then add semolina to boiling milk (per 1 liter of milk - 1-1.5 cups of cereal). The dose of cereal depends on the density of the porridge you want to get. If liquid, then cereals should be no more than 1 cup, if steep - from 1.5 to 2 cups.

Groats should be poured slowly and gradually, stirring all the time.

Per liter of milk take 5 - 5.5 tablespoons of semolina. Put the semolina in the cold! milk. Stir. Put to boil, stirring constantly. When it boils, make the smallest fire, cover with a lid and cook for another 5 minutes.

For liquid semolina, there is a cereal-liquid ratio of 1:5, i.e. 1 cup of semolina needs 5 cups of liquid. Groats should be poured gradually, stirring. And for semi-viscous porridge - 1: 4. And cook for 7-8 minutes, stirring.

I have my own settlement over the years. For a glass of milk, or water, or a mixture of milk and water - one tablespoon of semolina. If with a spoon on top, then porridge of medium density is obtained. If a little incomplete spoons - it will be thin.

Not always, after all, a liter of porridge is needed.

so that the porridge is without lumps, it is better to pour the semolina into the milk that has not yet boiled, but only the heated milk, and stir until it boils. and after boiling, 1-2 minutes is enough, and you can turn it off.

but I love with lumps, but, alas, I don’t know how to make beautiful lumps. unless separately boil semolina dumplings in milk.

I cook semolina porridge by eye, but porridge at the rate of 1 glass of cereal per liter of milk does not work for me. I don't like this kind of porridge. Better a little less, one-fifth or even one-fourth of a glass. When the porridge cools, it becomes thicker, and the porridge where the spoon stands may not be very tasty.

There are so many subtleties of making semolina porridge that it is impossible to remember them all. But besides the second of this cereal, other dishes are prepared: pancakes, puddings and zrazy. Of the variety of culinary tips, there are a few especially important ones that the hostess should know about. For example, for 1 liter of milk, how much semolina should be put? Or what is the best way to cook porridge?

Culinary mathematics

To cook ordinary semolina porridge, you do not need to be a great culinary specialist and even master special cooking techniques. To prepare a dish, it is enough to know how much you need to put semolina per 1 liter of milk. Everything will depend on what kind of porridge you want to get as a result, for example:

• the ratio for liquid semolina will be 1 to 3, that is, for 1000 ml of liquid, you need to put only 3 tablespoons of cereal;
• if you like thick porridge, use the 1 to 100 principle, when there are 100 g of semolina per 1 liter of milk;
• To obtain semolina pudding, the ratio of milk and semolina should be as follows: 1 liter to 2/3 cup;
• if you measure semolina and milk for making cream, use the proportion of 8 tbsp. l. cereals per 250 ml of liquid.

Here's some simple math. Of course, only novice hostesses use such precise measures, but experienced chefs with experience add all the ingredients, as they say, by eye. Over time, even beginners will be able to master such subtle basics of culinary art, but for now, we offer you to study some useful tips:

• If you do not want to overload the dish with extra calories, dilute the milk in half with water. Of course, this way the porridge will turn out not so appetizing and healthy, but certainly dietary.
• Are you afraid that the milk will "run away"? Then, before pouring it into the pan, add a little boiled water there.
• In order for semolina porridge to turn out without lumps, it must be constantly monitored. First, pour the cereal into the boiling liquid in a thin stream, and then stir the dish constantly until it thickens.
• Semolina must be boiled after boiling for 2-3 minutes, especially if you are preparing food for a child.
• The second dish will be tastier and more aromatic if, after cooking, a piece of butter is added to the semolina, vanilla essence, fresh fruits or your favorite jam.

Read also:

After we figured out all the intricacies of working with semolina, it's time to start practical exercises and try to cook one of the dishes according to our recipes.

Porridge with foam

Surprisingly, it is a fact: the secret of delicious semolina porridge lies in the milk foam. You probably already guessed that we are talking about the notorious Russian dish - Guryev porridge. It is familiar to Russians like a flag or an anthem, and for many centuries it has been considered the pride of the national cuisine. How many spoons of semolina per 1 liter of milk will be needed to prepare it? You will learn everything from the recipe.

Compound:

• 40 g of semolina;
• 150 ml of pasteurized milk;
• a handful of nuts;
• 1 lime;
• 2 tsp oils;
• 1 pc. banana and kiwi;
• 2 figs;
• a handful of raisins;
• dates;
• salt and sugar.

Cooking:

• Prepare all the necessary ingredients: remove the skin from the lime, finely chop the rest of the fruits and fruits.

• Heat 2/3 of the main volume of milk in a frying pan, saucepan or saucepan.

• After the milk boils, stirring constantly, pour in the semolina, let it boil for 2 minutes and remove from heat.

• Let the porridge brew a little and cool a little. Then we transfer 1/3 of it into a deep baking dish or clay bowl.

• Bring the rest of the milk to a boil and skim off the foam.

• Bring the milk to a boil, remove and transfer the foam to a plate.

• At the final stage, spread the semolina in a slide and sprinkle with a pinch of sugar. We remove the form in the oven, heated to 200 degrees.

• We wait 10 minutes and take the porridge out of the oven.
• You can cool the dish, but tastier porridge will be hot. But it is supposed to be served in the same dish in which it was cooked. Enjoy your meal!

fluffy pudding

We have already said how much to pour semolina per 1 liter of milk for making pudding, and now we offer you a recipe for this wonderful dish. It is quite easy to prepare semolina pudding even for those who see such cereal for the first time in their lives.

Compound:

• 1 liter of milk;
• 2/3 st. cereals;
• 1 st. l. oils;
• 3 art. l. flour;
• 2 tbsp. l. granulated sugar;
• 3 eggs;
• 3 art. l. thick cream;
• a pinch of salt;
• 1 lemon;
• ½ st. steamed raisins.

Cooking:

• Let's start by preparing everyone necessary ingredients. We will cook semolina porridge in milk, but the one that remains after breakfast is also suitable.

• Mash the yolks with sugar. Together with flour and a piece of butter, mix the yolks with semolina.

• Pour the mixture into the prepared pan and brush the top with cream.
• We put the form in the oven to languish for 45-50 minutes at a temperature of 200 degrees.

• After the allotted time, the pudding can be taken out and served, for example, with jam. Enjoy your meal!

There is hardly a hostess who has never fried pancakes. For their preparation, there are many different recipes, among which each woman has a special, branded one.

In Russian national cuisine pancakes are represented by two varieties - lush, cooked on the basis of yeast dough, and thin ones, also called nalistniks, in the dough of which there is no yeast.

Thin pancakes cooked in milk have a large number of admirers of this dish, which can be lubricated with butter, honey, jam or jam to your liking, as well as stuffed with cottage cheese, meat, liver or red caviar.

To get real pleasure from thin pancakes with milk, you need to know how to cook them correctly. To this end, you can familiarize yourself with the recipes and recommendations below on how to effectively translate your desire into reality.

Pancakes with milk step by step recipe with photo

For tea drinking with household members or guests invited to the house will come in handy universal pancakes in milk, smeared with butter and sprinkled with sugar to taste.

Time for preparing: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

• milk: 1 liter
• eggs: 2 pcs,
• flour: 1.5 tbsp
• sugar: 1 tbsp
• fresh lard: 1 piece,
• butter: 100 g

Cooking instructions

super thin pancakes recipe

For successful cooking thin pancakes on the basis of milk, it is necessary to prepare the ingredients listed in the list below:

• 1 liter of milk
• 2 cups high quality flour
• 2 tablespoons of sugar
• 5 eggs
• 1/5 teaspoon baking soda.

Cooking:

1. In a two-liter container, beat the indicated number of eggs with sugar.
2. At the next stage, the mixture is salted and flour is added in portions to the dishes.
3. Next, pour in the milk in parts, thoroughly mixing the ingredients, preventing the formation of flour lumps, eventually bringing the mixture to a homogeneous state.
4. The dishes with the dough are left for a quarter of an hour, thereby allowing the gluten contained in the flour to swell.
5. AT ready dough add a measured amount of vegetable oil.
6. The mixture is stirred again.
7. Fry pancakes in a well-heated pan.

with holes

Anticipating the preparation of elegant pancakes in milk, whose surface acquires a porous structure, it makes sense to figure out how the holes on them are obtained in the process of frying pancakes.

It should be noted that the formation of holes on pancakes is due to the soda slaked with vinegar added to the dough. During the frying process, the bubbles formed during the reaction of soda and vinegar burst, as a result of which holes remain in their place.

To prepare a dozen pancakes in milk with holes using the described technology, you need to knead the dough from the following ingredients:

• 2.5 cups of milk
• 1.5 cups flour
• 2 eggs,
• 1 teaspoon sugar
• 0.5 teaspoon salt and soda
• 2 teaspoons refined vegetable oil.

Cooking:

1. In a saucepan made of aluminum or stainless steel, heat the milk to 40 degrees.
2. Sugar, salt and eggs are added to the milk brought to the desired temperature, and these ingredients are thoroughly beaten with a mixer until a stable foam is obtained.
3. In portions, the sifted, that is, oxygen-enriched flour, is poured into the container.
4. Add soda, diligently breaking lumps with a mixer whisk.
5. The declared amount of vegetable oil is poured into the pan last and the mixing of the pancake dough is completed.
6. Leave the dough for a while. Only then can you proceed to the last stage.
7. The dough of future pancakes with holes is distributed in a thin layer on a frying pan heated for several minutes, greased with oil and fried on both sides.

Classic recipe

Novice housewives, who only dream of improving in the culinary arts, are recommended to use a fairly simple classic recipe making pancakes with milk.

For the first culinary experience, the ingredients already mentioned above are needed in the following ratio:

• 1.5 liters of milk,
• 3 eggs,
• 400 grams of flour
• 20-30 grams of animal fat,
• 2 tablespoons of sugar
• 2 tablespoons of vegetable oil,
• a pinch of salt.

Cooking:

1. In a deep bowl or other container, eggs are combined with sugar, salt is added.
2. These components are whipped with a whisk or with a mixer until a homogeneous liquid is obtained.
3. Pour flour into the dishes with a tablespoon in small portions, continuing to mix the mixture thoroughly, thereby preventing the formation of lumps.
4. Having brought the dough to a state of thick sour cream, milk preheated to a temperature of 30 degrees is poured into it in parts, without stopping stirring.
5. The last of the ingredients in the container is vegetable oil.
6. A quarter of an hour after preparing the dough, you can start frying pancakes.
7. The pan is heated over medium heat and the bottom is generously greased with animal fat.
8. One ladle of dough is poured into the pan, evenly distributed over the surface of the bottom, turning the pan in different directions.
9. Pancakes are fried on both sides, which takes a couple of minutes on average.

On sour milk

Sour milk is a great ingredient for baking pancakes. This fact is due to the fact that in an acidic environment, the chemical reaction of soda introduced into the dough effectively occurs.

Pancake batter based on sour milk can be made with or without eggs.

In the first case, you will need the following ingredients:

• 1 liter of sour milk,
• 2 eggs,
• 2 cups high quality flour
• salt - a pinch to taste
• soda - ½ teaspoon,
• sugar - 3 tablespoons,
• vegetable oil - 5 tablespoons,
• 1 tablespoon of vinegar.

Cooking:

1. In one bowl, mix sugar with salt and eggs.
2. Add to the mass of sour milk and mix the ingredients.
3. In a separate container, soda is quenched with vinegar.
4. Pour the resulting composition into a mixture of milk and eggs with sugar.
5. Sift and pour the flour into the dishes in small portions, breaking its resulting lumps.
6. Vegetable oil is added to the dough and mixed again.
7. The dough is left for half an hour.
8. Pancakes are fried in a heated and greased pan.

Another pancake recipe sour milk does not include the use of eggs.

• 0.5 liters of sour milk,
• salt - ¾ teaspoon,
• sugar - 2 teaspoons,
• 1 cup flour
• melted butter - 2 tablespoons.

Cooking:

1. Combine milk, salt and sugar in one container.
2. The sifted flour is added to the formed mass and thoroughly beat everything with a blender.
3. Put melted butter.
4. A dough similar to thick heavy cream should form.
5. Leave the dough for three hours.
6. After this period, the dough is advised to beat again.
7. Fry in an oiled pan.

Pancakes prepared in this way can either be served immediately or formed into rolls with a variety of fillings.

Pancakes per liter of milk

A large company of pancake lovers gathered together requires the abundance of a dish loved by so many. That is why often at least 1 liter of milk is used to make pancakes.

For such a quantity of the main ingredient of the dish, the amount of the remaining components of the pancake dough should be correctly calculated.

The best option for the composition and quantity of ingredients is considered to be:

• 1 liter of milk
• 2 eggs,
• 2 cups high quality flour
• 2 tablespoons of sugar
• 2 tablespoons refined vegetable oil
• a pinch of salt.

Given the presence of vegetable oil in the dough, pancakes can be fried in a dry, heated frying pan. In some cases, housewives use animal fat to grease the pan.

Acquainted with different recipes the hostess, who has tried herself in the art of making pancakes with milk, is extremely pleased with several circumstances:

• lack of lumps in the dough,
• optimal thickness of pancakes,
• pancakes don't stick to the pan.

To make everything work out as well as possible, you can listen to the advice of experienced chefs:

1. The density of the dough should correspond to the density of heavy cream.
2. To prevent lumps, it is first recommended to thoroughly beat all the ingredients, except for milk, which is introduced into the mass last.
3. Otherwise, it is advised a small amount milk, mix the desired suspension of flour, then combine with the rest of the ingredients.
4. The presence of vegetable oil in the dough for pancakes will prevent them from sticking to the pan during the frying process.
5. The amount of sugar put into the dough regulates not only its sweetness, but also the intensity of the color in the end.
6. As a product for lubricating the bottom of the pan in the process of frying pancakes, it is best to use lard: it does not leave excess fat on the pancake itself and is devoid of foreign odors.
7. To evenly distribute the layer of dough over the pan, it must be held at a slight angle, while pouring the dough directly into the center of the bottom surface.
8. Thin pancakes in milk should be fried for no more than two minutes on each side.
9. To turn the pancakes from one side to the other, it is advised to use a wooden spatula with blunt tips.
10. If you want to use some filling for pancakes, they need to be fried only on one side. It is on this side that the filling is laid out, after which the pancake is rolled up. Stuffed stuffing pancakes can be additionally fried a second time. To do this, they are dipped in beaten eggs and fried on all sides in butter heated in a deep frying pan.

The proposed recipes and tips for making pancakes with milk are a new step towards excellence in culinary art.

Eggs are broken into a deep bowl, salt and sugar are thrown, and lightly beaten. It is convenient to do this with a blender with a whisk attachment.

When the eggs are beaten a little and the mass is already homogeneous, add milk - 3 cups.

Mix and add flour. Carefully knead the dough without lumps. It turns out like thick sour cream and it looks like pancake batter. Now add soda and knead with a whisk, adding parts of the remaining milk. The dough becomes thinner, but it is still thick for pancakes.

Therefore, dilute it with hot water. Set the dough aside.

They take a frying pan for baking pancakes, put it on the fire and heat it up. Oil is poured into a hot frying pan and kept on fire until “smoke”, i.e. heated until the oil begins to smoke. Remove the pan from the oven, pour the oil into the dough and mix at the same time. Be careful: the oil will boil and splatter, but not very much. The dough will become a little thicker. Now you can pour the dough into a hot frying pan for baking the first pancake.

It is convenient to pour the dough with a small ladle. They collect half a ladle and pour it quietly into the middle of the pan, at the same time tilt it in different directions so that the dough is distributed over the entire surface. They also try not to pour the dough on the sides, where it will burn to the pan.

When one side of the pancake is browned, they take a skewer and pass it around the pancake along the side of the pan, as if they lift the edge of the pancake, grab the edge with their fingers and turn it over to the other side, bake and remove - the pancake is ready.

The first pancake will be baked faster. it is poured into the pan immediately after the boiling oil. The pan is no longer smeared, there is enough oil in the dough to bake all the pancakes. The burner fire is set to medium, and if the burner is large, then even less.

If the household does not have a pancake maker, but you want pancakes, they can be baked in any heavy (cast iron) frying pan. It must be heated strongly, wiped well with a cloth with salt (3 - 4 tablespoons), right on the stove and rinsed well from salt, wiped dry. She's all ready to bake pancakes. Then they treat her like a pancake.