Dough for pancakes

Dough for pancakes

An experienced housewife doesn’t have any problems with baking pancakes. She knows how to make the dough so that the pancakes do not stick to the pan, do not burst when turned over and always get perfect.

The classic pancake dough is kneaded with yeast and milk. They are soft, vigorous.

Depending on the thickness of the dough, they can be thin, openwork or, conversely, fluffy.

The increasing popularity is gained by the pancakes which dough is mixed on kefir. But in this case they add not yeast, but soda. Entering into the reaction with kefir, it fills the dough with air bubbles, due to which pancakes are made light and airy.

If you first decided to bake pancakes, you need to know a few simple rules that will help you in this matter.


  • The main condition for baking pancakes is the right pan. It is best for this purpose suitable pans small in size with a thick bottom. If the pan is new, then before using it, it is necessary to calcine it well with oil, then drain it, and rub the pan with salt. If in your pantry there is an old “grandmother's” frying pan, feel free to reach for it and proceed to baking.
  • Milk or water for pancake dough must be preheated, and kefir must be kept at room temperature before use so that it is not cold.
  • Eggs are a link in the dough, but if there are a lot of them, the pancakes turn out to be dense and dry quickly.
  • The pancake dough is kneaded carefully so that there are not even small lumps in it. But this process can not be delayed, otherwise the pancakes will become dense and viscous.
  • The butter is poured into the dough at the end of the kneading, but not simultaneously with the whipped proteins (if provided for by the recipe), because the foam can settle and the pancakes will not be laced.
  • Do not worry if the first pancake is a lump. Usually it determines how much dough to pour into the pan.
  • Do not pour a lot of oil into the pan, otherwise the dough will move aside when tilting the pan, and the pancakes will turn out to be very fat and unappetizing. Therefore, the right amount of butter is usually poured into the dough and mix well. Before the first portion of the pan grease with a brush. In the process of the rest of the baking pan can not be greased.
  • When kneading dough, flour and liquid are usually placed in half the volume, thoroughly mixed with a whisk or mixer, and then the remaining liquid and flour are added alternately. This method makes it easier to determine the thickness of the test. The exception is kefir: it is poured immediately full rate.
  • Pour the dough into the pan in one portion. If you suddenly turned out a small pancake, leave as is.
  • The dough for thin pancakes should be thin and spread well across the pan.
  • Make dough on kefir a little thicker, considering the thickness of the fermented milk product.
  • Pancakes should be baked on medium heat. At high temperatures, they quickly burn, not having time to bake, especially if the dough is a lot of sugar.
  • If the dough is mixed with soda, start baking pancakes right away, but the yeast dough must first come up.
  • A stainless steel spatula or a thin knife with a rounded end is suitable for turning the pancakes (so as not to tear the dough). A wooden spatula without the proper skill is difficult to use.

If you have never baked pancakes, then start with yeast dough. Despite the fact that it is much longer to make it, pancakes are almost always obtained.

The main thing is not to pour more yeast than indicated in the recipe, because it affects both the quality of the dough and the taste of the pancakes.

Yeast pancake dough with milk


  • flour - 2 tbsp. no slides;
  • milk - 2 tbsp .;
  • water - 1 tbsp. (incomplete);
  • eggs - 3 pcs .;
  • vegetable refined oil - 70 g;
  • yeast - 1 sachet (10 g);
  • salt - 5 g;
  • sugar - 15 g.

Preparation Method

  • Pour the water heated to 26-27 ° into a glass, pour the yeast into it. Without stirring, leave on the table for ten minutes. During this time, they will disperse, and they can be easily mixed.
  • In the dishes in which you will knead the pancake dough, break the eggs. Put the sugar and salt. Using a mixer, beat the mixture to an air mass. Pour warm milk and dissolved yeast. Mix well.
  • Add flour, sifting it through a strainer directly into the pan. Stir thoroughly with a whisk so that no lumps remain. The dough should make it look like liquid sour cream. At this particular time, correct its density by adding flour or milk (water).
  • Cover the dishes with a clean towel, place in a warm place to lift.
  • When the dough will increase two to three times in volume, pour in the oil and mix gently. Let the dough stand warm for about half an hour and start baking pancakes.

Dough for pancakes with milk


  • flour - 200 g;
  • milk - 500 ml;
  • eggs - 3 pcs .;
  • sugar - 25 g;
  • salt - 2, 5 g;
  • vegetable refined oil - 50 g.

Preparation Method

  • In dishes with high sides, break eggs. Put sugar and salt, mix thoroughly with a whisk or mixer. Enter cold milk.
  • Pour the sifted flour, knead with a whisk until the lumps disappear.
  • Pour oil, mix again. Your dough should turn out to be thin and drip from the little chef.
  • Start baking pancakes.

Dough for pancakes on water and soda


  • flour - 3 tbsp .;
  • eggs - 3 pcs .;
  • water - 3 tbsp .;
  • sugar - 25 g;
  • soda - 5 g;
  • salt - 4 g;
  • citric acid - 2 g;
  • vegetable refined oil - 50 g.

Preparation Method

  • In the dishes, break eggs, put sugar and salt. Beat with a mixer or whisk, gradually adding water.
  • Pour the flour mixed with soda and citric acid in a well-stirred mixture.
  • Knead a homogeneous dough without lumps.
  • Add oil, mix.
  • Bake pancakes.

Dough for pancakes on whey


  • flour - 250-270 g;
  • serum - 500 ml;
  • eggs - 2 pcs .;
  • salt - 4 g;
  • sugar - 20 g;
  • soda - 5 g;
  • vegetable refined oil - 50 g.

Preparation Method

  • In the saucepan, beat the eggs with the sugar and salt. Pour in a glass of whey, mix with a whisk.
  • Add all the flour, add soda. Knead the dough like pancakes.
  • Gradually adding the remaining whey, get the dough of the thickness you need.
  • Pour in oil, mix.
  • Bake pancakes.

Dough for pancakes on kefir (without eggs)


  • flour - 1, 7 tbsp .;
  • kefir - 500 g;
  • water - 230 ml;
  • soda - 4 g;
  • salt - 5 g;
  • sugar - 15 g;
  • vegetable refined oil - 50 g.

Preparation Method

  • Pour a little warm kefir into the dishes. It can be heated in a water bath or in the microwave. Put the sugar and salt. Stir well.
  • Add flour and soda. Using a whisk knead a thick dough. Carefully rub all the lumps.
  • Pour boiling water into the cup. Stirring the dough with a whisk, pour a thin stream of water into the dough. Pour oil, mix. The dough should turn out to be watery and drain well with cooks.
  • Bake pancakes.

Dough for pancakes on kefir (with eggs)


  • flour - 2 tbsp .;
  • kefir - 2 tablespoons;
  • water - 1 tbsp .;
  • eggs - 4 pcs .;
  • soda - 5 g;
  • sugar - 25 g;
  • salt - 2 g;
  • citric acid - 2 g;
  • vegetable refined oil - 50 g.

Preparation Method

  • Put eggs, sugar, and salt in a bowl. Beat with a mixer until a thick foam is formed. Pour kefir, mix.
  • Add flour sifted through a sieve, knead the dough like fritters (maybe a little thicker).
  • With constant stirring, pour boiling water in a thin stream, brewing the dough.
  • Put citric acid and soda dissolved in a spoon with water. Stir.
  • Pour oil and mix again. The consistency of the dough will be slightly thicker than on ordinary pancakes. Do not try to make it too liquid, because from this dough pancakes will tear.
  • Immediately proceed to baking.

Dough for pancakes from wheat and buckwheat flour


  • buckwheat flour - 2, 5 tbsp .;
  • wheat flour - 2, 5 tbsp .;
  • milk - 1 l;
  • eggs - 6 pcs .;
  • soda - 8 g;
  • citric acid - 3 g;
  • salt - 5 g;
  • refined vegetable oil - 50 g.

Preparation Method

  • Place eggs and salt in the bowl. Beat with a mixer until foam appears.
  • In a bowl, mix both types of flour, dilute with milk. You make a thick dough.
  • Connect it with eggs.
  • In 50 ml of water, stir the soda, pour the liquid into the dough, put citric acid. Stir well by adding butter.
  • Immediately start baking pancakes.

How to bake pancakes

Whatever recipe you choose, the principle of baking pancakes is the same in each case.

  • Take a thick-walled pan or specially designed for baking pancakes. Put it on fire. Using a brush, brush the bottom with vegetable oil. Instead of butter, you can use a piece of bacon (bacon), impaled on a fork.
  • When light smoke appears above the griddle, lift it above the fire (stove) for just a few seconds to cool it a little.
  • Put the dough in the cook, pour it into the pan, shaking it from side to side so that the dough is spread over the entire surface in a thin layer.
  • When the bottom side of the pancake is slightly browned, use the paddle to turn the pancake over to the other side.
  • Put the finished pancake on a dish, just turning the pan over it.
  • Stack up pancakes.

Mistress to note

Yeast dough cannot be left to ferment for long. If it perekisnet, pancakes will turn out pale, unappetizing.

Pancakes from dough, which is not enough to roam, get bland. Therefore, you need to follow the test: when it rises well, but does not begin to settle, you can start baking.

The color of pancakes depends on how much sugar you put in the dough. With a small amount of sugar pancakes will be light, but too sweet pancakes when baking will burn.

Knead the dough on the soda just before baking, otherwise the air bubbles will evaporate and the pancakes will come out tight.

Any dough for pancakes should not be stirred for a long time, as pancakes from it will be less airy.

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