Pancakes are very thin from the creator of Stamina

[I still decided to share with you my signature recipe for thin pancakes. If you're not too lazy, try it - it's very tasty! Grind 4 yolks with 3 tablespoons of butter (you should get a homogeneous mass), add 1.5 tablespoons of sugar (better than icing sugar), dilute it all 2 glasses of milk and add 1 cup flour... The dough should be very liquid and, most importantly, without lumps (!). Then add 4 whipped proteins and salt... The oven needs very (!) Thin pancakes. I make them so thin that they do not need to be turned over (I bake only on one side). If I make pancakes for dessert - I add more sugar, if with meat, mushrooms, etc. - I add salt or a pounded Maggi cube (I don't add sugar). When the pancakes have cooled slightly, they become very elastic. Since the dough already contains enough oil, you can fry them practically without greasing the pan, but this also depends on the pan. Good luck!]

In turn, I will allow myself to cite a recipe for thin pancakes proposed by the creator of the keyboard simulator Stamina (The recipe was tested by us, and I can say with confidence that there were no better pancakes than these!

From the life of pancakes ...
I have lived for a quarter of a century, but my mother was never able to cook what I wanted. And I wanted thin, thin pancakes (in childhood I managed to try it with a friend) ... A quarter of a century down the drain !!!

And then one day, deciding that it was impossible to live like this (well, it just makes no sense), I went to wander on the Internet ... and on one of the forums I finally found a recipe for making thin pancakes !!!

To prevent this message from being littered with a bunch of megabytes of rubbish, I reached out to him and posted it here verbatim. Here it is:

I still decided to share with you my signature recipe for thin pancakes. If you're not too lazy, try it - it's very tasty!
Grind 4 yolks with 3 tablespoons of butter (you should get a homogeneous mass), add 1.5 tablespoons of sugar (better than icing sugar), dilute it all 2 glasses of milk and add 1 cup flour... The dough should be very liquid and, most importantly, without lumps (!). Then add 4 whipped proteins and salt... The oven needs very (!) Thin pancakes. I make them so thin that they do not need to be turned over (I bake only on one side). If I make pancakes for dessert - I add more sugar, if with meat, mushrooms, etc. - I add salt or a pounded Maggi cube (I don't add sugar). When the pancakes have cooled slightly, they become very elastic. Since the dough already contains enough oil, you can fry them practically without greasing the pan, but this also depends on the pan. Good luck!


The first time I baked, I was rather negligent about this recipe - I didn't separate the yolks, I didn't add oil ... and of course it didn't work out ... But a month later I tried again, strictly according to the recipe, and all chiki-bunches

My additions:

1) If the pancake is very thin and difficult to turn, then you can tilt the pan vertically, then it will be easier to scrape it off with a spatula and it will not break!

2) So that there are no lumps of flour, I pour the flour like this - I tilt and rotate the glass with flour over the mixer (like a concrete mixer).

3) Whisk the whites chilled - just from the refrigerator. To make them whisk better, add salt to them (+ then it does not need to be added to the dough!). Begin beating slowly and then gradually pick up the pace. The dishes for whipping must be clean and free of grease!

4) Recently I have been using warm water instead of milk. Nothing worse, and it seems even more useful.

5) I bought a special Tefal frying pan for pancakes with low edges - it is convenient and saves time (due to its large diameter). And if you buy another one, it will be 2 times faster!

6) It is very tasty to eat pancakes with sauerkraut (crispy, bought on the market))) I did not expect it myself.

7) For frying and "in general for life" it is better to use ghee (ghee). At first I didn't really like it, but then I got into it.

Try it, but only strictly according to the recipe (separating wheat from the chaff whites from yolks, etc.)! And write about the results.
Updated information on 06/20/2015:

Grind 3 eggs with 2 tablespoons of butter (you can melt);
add 2 tablespoons of sugar (powdered sugar can be used), salt;
dilute with 2 glasses of milk or water;
add 1 cup flour;

Since the dough already contains enough oil, you can fry them practically without greasing the pan, but this depends on the pan.When the pancakes have cooled slightly, they become very elastic.

Notes from me:

In the original recipe, you must separately mix 3 yolks with butter, sugar, etc., and at the end, after the flour, add 3 whipped whites. Maybe there is some difference, but I didn’t really notice, and since it’s pretty steamy, I stopped doing that. For a double portion, I take 5 eggs, for a single one, I can take two large ones. And it seems like eggs can be replaced with flaxseed flour (!), But haven't tried it.
For frying and "in general for life" it is better to use ghee (ghee). At first I didn't really like it, but then I got into it. Regular refined sunflower oil will work as well.
If the pancake is very thin and difficult to turn, then you can tilt the pan vertically, then it will be easier to scrape it off with a spatula and it will not break!
So that there are no lumps of flour, I pour it like this - I tilt and rotate the glass with flour over the mixer (like a concrete mixer).
I use a cast iron pancake pan - heats evenly and won't deform! Tefali are resting (which, by the way, supposedly emit all kinds of crap when heated, read on the internet). Now I am a fan of good old cast iron. True, after the purchase, you need to tinker a little with the preparation of the cast-iron frying pan - you need to ignite it - wash it with warm water, wipe it dry, add a layer of 0.5-1 cm of salt and heat for half an hour or an hour until the salt darkens, you can periodically shake it / stir it, then with a newspaper / wc rub the frying pan thoroughly with paper with the same salt. Smear a clean frying pan with a culinary brush with a thin layer of vegetable oil (I smeared it completely, although only the inner surface is possible) and put it upside down in the oven for an hour or more until it stops smoking and burning. That's all, after that you can use it. You can read about caring for cast-iron dishes on the internet (do not wash with cold water, wipe dry immediately). Imported cast iron pans have a smoother surface.

More tips on how best to bake pancakes (from internet):

1. The liquid should be added to the pancake dough warm to increase the stickiness of the flour.

2. To make the pancakes tasty and beautiful, let the sifted flour settle a little, do not use it right away.

3. Salt and sugar should be added exactly as prescribed. Over-salted dough ferments poorly, and the pancakes turn out pale. Excess sugar makes the dough hard.

4. If pancake flour is diluted in salt water, there will be no lumps in the dough.

5. The pan for frying pancakes should first be sprinkled with salt, then wiped with a napkin, only then pour the butter and dough.

6. It is convenient to fry pancakes in 2 pans, when the third is on low heat. It is necessary to put pancakes in it and grease with heated butter. It is advisable to turn the stack from time to time, then by the time the last pancake is ready, the first one will not have time to cool down.

7. If the pancake breaks when turning, add flour and egg to the dough.

8. To reheat the pancakes, cover the stack with foil and put in a preheated oven up to 140 C on the upper level for 10-15 minutes.

9. Very often it is impossible to eat all the baked pancakes at once. And the next day they are no longer so tasty and fresh. In order to give freshness to yesterday's pancakes, you need to sprinkle each pancake with sugar on one side (inside) a little, roll it four times, put it on a baking sheet (form) slightly greased or covered with baking paper and set for 4-5 minutes. in an oven preheated to maximum. Make sure not to burn. As a result - delicious, crispy

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[ghee]

A separate post - about the oil mentioned by Alexey ghee.

Ghee (clarified butter)

Description

Pure ghee oil, which protects our body from the harmful effects of free radicals, is an ideal source of fatty acids. Ghee is a Sanskrit word for ghee. Ghee is regular butter without lactose and other dairy residues (therefore, this butter is suitable for people who are lactose intolerant).Ghee is prepared by boiling butter and removing milk solids. Ghee oil is considered to be the most beneficial for cooking, as it promotes its absorption and removal of food debris from the body, and also improves complexion. Although ghee is a saturated oil, its molecular structure differs from other animal fats. It consists of short-chain fatty acids (readily absorbed by the body) as opposed to long-chain fatty acids (which are difficult to digest and cause cancer and blood clots). Ghee is more nutritious and research has shown that when consumed in moderation, it does not raise blood cholesterol levels.

Ghee has a number of other benefits as well. It contains fatty acids that are 8 percent less saturated than other edible fats, making it easier to digest. Protein casein, which increases blood cholesterol levels, is removed from ghee during its preparation. Ghee contains the antioxidant vitamin E, and is also the only edible oil that contains vitamin A. Antioxidants help prevent lipid oxidation, which causes atherosclerosis and DNA damage in cells. According to one study, ghee contains no cholesterol oxidized products. Ghee contains 4 to 5 percent linoleic acid, an essential fatty acid that promotes the growth and development of tissues and organs in the body. "Essential fatty acid" means that the body itself cannot produce this acid and must obtain it from food to function properly.

Ghee does not burn when frying. This is a very big advantage, since vegetable oils and butter become carcinogenic when burned, create free radicals, and are also difficult to digest.

The cow's product is ghee, clarified ghee, or just butter. Ghee is most commonly used in Vedic culture. Such oil is freed from other components, only the fatty base remains. The Vedas say that this is the most powerful warming agent that only exists in nature. Moreover, ghee acts not only outside, but also inside, it warms from the inside, that is, increases the strength of all types of digestion. And it not only activates all types of digestion, but normalizes it and cleanses from all types of bad digestion.
Preparation

Description 1. In a cauldron, melt the butter over medium heat and bring it to a boil. When the butter starts to foam, reduce the heat to low, do not cover it. Leave the oil on low heat until it is golden transparent enough that you can see the bottom of the pan through it. Caked solids will float on the surface. If the ghee turns out to be dark brown, it means that it took too long to cook. Dark ghee, however, can be used for roasting, although it will not taste as good in sweets and vegetable dishes. Remove from heat. Cover the colander with gauze and strain the ghee. Scrape off adhering particles from the bottom of the cauldron and also put them in gauze to drain. Pour the ghee gently into a dry jar and let it cool to room temperature with the lid on. The cooking time for the ghee depends on the amount you are melting. 1 kg unsalted butter cook in about 1 hour, yield 800 g of ghee.

Description 2. To make ghee, take 1 pound of unrefined unsalted butter and heat over low heat for about 15 minutes. The butter will melt and begin to boil. As soon as the oil boils, liquid will rise to the surface. Do not remove the foam, as it contains medicinal qualities. Reduce fire. The oil should be golden yellow and smell like popcorn. If a drop of water is dropped on the oil, a crackling sound should be heard. The oil is ready. Cool slightly and then strain.

Description 3. To prepare ghee, you need to take butter, melt it over low heat, stir.A precipitate will gradually fall out. When an amber color appears, then you need to take cheesecloth folded in three or four and strain. Do not throw away the white gauze sediment, it can be added to vegetable dishes during cooking, it will be very tasty.

Description 4. You need to take a piece of butter, as pure as possible (free of other fats and fresh (not rancid). Place the butter in a thick-walled dish. It is best if the already melted butter will fill no more than half, 1/3 of the pan. While the butter melts and does not begin to foam, the flame should be medium strength. Take a large spoon and an additional container and, remove the foam, putting it in this container. At this time, you need to lower the temperature and continue cooking. Gradually the oil will become transparent and, during the boil, white flakes the residue will begin to rise to the top. Gradually the foam will come off and the flakes will become denser. At this time, be careful, as there is a high risk that these flakes of sediment will begin to stick to the bottom and spoil the oil with a burn. until the ghee acquires an amber color, which indicates that the product is completely ready Cooking time 15-20 minutes Next, strain the ghee through 2 layers of cheesecloth.

I melt the Valio loose oil (or other 82.5% fat), 600-700 grams. I turn off the fire after 20 minutes, when a dark reddish sediment appears at the bottom.

How do you clean the pan later? First I wipe it with paper towels (toilet paper, then pour boiling water, then a sponge + Fairy. It's very simple.

Storage

Properly prepared ghee can be stored for a very long time without refrigeration in a cool dry place. Ghee stays fresh for three to four months even at room temperature (I read that the longer it is stored, the healthier it is!), It does not become rancid and does not oxidize. Convenient to take on a hike!

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[Baker]

Respected Baker Thank you very much for not hiding this amazing recipe from us.
I brazenly thought that I bake the most delicious pancakes, and I never had the first one - lumpy. But this recipe is the BEST of them all.
Mom asked me to send you a special thank you.

[Baker]

Baker,
Thank you for bringing the recipe to the masses!
That's what I did :
The pancakes are really thinnest!

Baked yesterday))) Thin (baked, however, on both sides), delicious! Thank you!

Something I'm doing wrong. The dough turned out to be sooooo airy (due to the whipped proteins), but ... it does not spread over the pan, like air is light, but not fluid, I can't imagine how to make a thin pancake out of it. While I continue, I will finish, I will unsubscribe)

I baked 3 pancakes, but they are gone, the child drags behind her back, I tried it with him, they are thick, of course, but the taste ... I would say airy and ... I like a biscuit;) I liked it very much, I wonder, but how make it thin

Celestina, did you break the protein foam in the dough with a mixer?
In this recipe, you do not need to carefully introduce proteins, then the pancakes turn out to be thin.

Celestina, did you break the protein foam in the dough with a mixer?
In this recipe, you do not need to carefully introduce proteins, then the pancakes turn out to be thin.

I, just, carefully introduced the proteins, the dough turned out to be airy, but I definitely would not have dared to use the mixer.I will also try it, I liked the recipe, it was not at all confusing, as it immediately seemed, and it turns out very tasty, from such, not thin, you can safely pancake make a cake, they don't even think it's pancakes

I have baked this recipe twice already. Both times we got thin pancakes. And they are delicious. I liked that even the first pancake turns out great, pancakes are baked quickly, there is no need to grease either the frying pan or the pancakes themselves after baking. Not pancakes, but a miracle!

And I baked yesterday. A very good recipe!
I just like the pancakes to be thin.
I didn't even have time to take a picture, while my family was baking, one by one, all the pancakes ate.

Thank you so much!!! Baked pancakes today, very tasty.

My name, but I spied the recipe on the website
Need to:
3 eggs,
2 tbsp. l. melted butter
2 tbsp. l. sugar (cane fine),
2 tbsp. milk,
1 tbsp. flour,
a pinch of salt.
Preparation:
Grind the yolks with sugar and butter, add milk and flour, the dough should be very liquid and free of lumps.
Beat the whites with salt separately, then combine everything, gently stirring until smooth. (You can't do without a combine).
Bake very thin pancakes.

PS: as for ghee, if there is none, you can of course replace it with regular butter, but with ghee it tastes better - it has a very subtle nutty flavor

Thanks a lot to the author
I tried many recipes to make thin pancakes, these are the first with which everyone was satisfied, including me.
Pancakes are super !!!

Thank you for the wonderful pancakes Just tried it No words from admiration

Hey everyone. I want to say a huge thank you to this site for a good recipe for pancakes. Fingers licked EVERYTHING, up to the cat with her two babies: nyam: In my age, I still begin to be friends with flour.
All with the great carnival

Thank you very much for the recipe. It turned out very tasty!

Thanks to the author of the recipe and to whoever posted it. The recipe is simply amazing. No need to look at the consistency, it turns out perfectly, the pancakes do not stick to the pan, you can turn it over with the handles, the main thing is to pick it up by the edge.
I did it twice during the evening. I fed my family + took to work (we have a queue there, everyone brings on a certain day. I had to bring today). There will be another recipe tomorrow, from a colleague.

But, I was on top with my pancakes today.

Thanks again!

A very good recipe! We are baking for the third time.

Just wonderful pancakes !!! The most delicious!

Thanks a lot for the recipe. Great for a crepe maker. Delicious!!!

[For the test]

Continuing the theme started more than six years ago - his own cake "Anthill"

I have done it many times already. But I feel that there is still something to strive for.

For the test

margarine - 200 g
sugar - 3 tablespoons
sour cream - 3 tablespoons (100 g)
flour - 4 cups
vanillin - on the tip of a knife
soda 1 tsp, vinegar

For cream

boiled condensed milk - 1 can (400 g)
Cook over low heat for 3.5 hours. Do not buy the cheapest condensed milk, it is liquid and it may take a little longer to cook it. To save time, gas and water, it is better to weld 2 cans at once. Do not cook condensed milk in a Teflon saucepan, because then you cannot peel the adhesive from the label from the walls. If it turns out too thick, then you can add a couple of tablespoons of sour cream.
butter - 200 g
poppy - 20 g
raisins (a glass ... the more "ants" the better)
walnuts (half a glass, you don't need to grind too much)
cocoa - 2-3 tablespoons

For decoration

grated chocolate

PREPARATION

Remember to remove the cream oil from the refrigerator to thaw and soften.

Melt margarine, add sugar, sour cream, vanillin (dissolve in half a teaspoon of warm water), soda (extinguish with vinegar). Mix. Gradually add flour (3-4 cups - so much so that the dough is elastic, but does not stick to your hands).

Roll 3 balls out of the dough and refrigerate for 30-40 minutes.

Pass the cooled dough through a meat grinder and put on a baking sheet (you do not need to grease with oil).

The dough can be grated on a coarse grater, in this case it is better to put it not in the refrigerator, but to put it in the freezer - then it will be easier to grate.

Bake each piece separately on a baking sheet, over medium heat (~ 180-200 ° C) until browning (~ 10 minutes).

Prepare Butter Cream:

Beat softened butter in a large deep bowl using a mixer until fluffy (~ 1-3 minutes).
Gradually introduce boiled condensed milk. Add cocoa, poppy seeds. If the cream is too thick, you can add a couple of tablespoons of sour cream.

Break the finished shortbread dough into small pieces and mix in a bowl with cream, nuts, raisins.

Put on a plate in the form of a slide.

Sprinkle with grated chocolate.

Refrigerate overnight.

Seal the refrigerator.

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And the pancakes are really delicious! Today the whole family could not stop, they themselves jumped into their mouths.

[Feel like a cow - sprouting and sprouting experience]

Continuing the theme started 10 years ago by the same author Stamina.

Feel like a cow - sprouting and sprouting experience

01/18/2014, updated 01/22/2014

After reading all kinds of waste paper on the Internet, I decided to try to join the fashionable trend of growing and eating seedlings. Something like a panacea for all diseases. Let us put our opinion away in a dark place for a while and check it in practice.

Experiments started with wheat germ (in my opinion after reading Zeland's mailing list about Reality Transurfing). Soaked the wheat, put it on a saucer, covered it with gauze. After the sprouts appeared, I sifted out the bad ones ... I had enough for a couple of times. Horror with a gun.

Second phase - green wheat germ... A dozen stems and immortality is guaranteed to you. Chlorophyll and all that. For germination, I used plastic jars with vertical walls without bends, it is convenient to get out and wash. I attached a paper clip to the edge of the can so that the lid did not fit snugly. I have been doing this much longer and at different times. The main problem is the fight against mold and overgrowth (the stems become tough). The bolt hammered.

The third call is a special container Smartsprouter for germination:

Very convenient (you can even take to work), minimum labor costs for maintenance. He made me friends with green buckwheat, sunflower seeds and so on. Along the way, I concluded that wheat sprouts are clearly not mine, even if they are brought to me ready-made on a platter. Well, they are not tasty and you have to chew for too long. But buckwheat and sunflower are even nothing. I buy sunflower seeds already peeled. I threw it into a container, filled it with water, poured it out after a few hours, the next day or every other day it is already possible to eat. I soak buckwheat for half an hour, germinate every other day. No rags or other inconveniences.

On such a wave of luck, I decided to test a couple of new sprouting products - "Health treasure":

and "Microgreen Factory":

The first crap works from the socket and hums quietly, you can't put that in the bedroom. I used it a couple of times, I did not feel the benefits. Although if you have a family of ten people and everyone eats sprouts or sprouts, then perhaps a container of this volume will do. It is inconvenient to wash. In short, "Poop is a treasure". What good can I say about "Microgreens Factory"? Yes, in general, there is nothing. There are a bunch of compartments with different hole diameters for all kinds of seeds. I seemingly sowed basil. I thought my garden would turn green all year round. Even taking into account the summer and the sun, I waited several weeks until these sprouts reached at least 2 cm. I got tired of waiting, I ate the entire crop (a couple of tablespoons) in one sitting. I sold all these new items on Avito for half the price. It was and passed.

This is my little experience. I can't share some wild delight and increased glitter in my eyes. Maybe I need to be very sick to feel some effect. Or maybe all this is nonsense. Now I sprout little by little. Without fanaticism. If I miss a couple of days or a week, I have no remorse.

P.S. Now I adhere more to the cake-pancake diet - I eat cakes and pancakes when they are (and they are almost never there), the rest of the time I get by mainly with salads and fruits.

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