Unleavened pancakes are much easier to make than sourdough pancakes. After all, the composition of unleavened dough includes simple ingredients, and you will spend a little time on cooking. In addition, yeast pancakes, having yeast starter, adversely affect digestion and the functioning of the intestines in general. Therefore, pancakes cooked in milk, water or kefir still have an advantage. Of course, many have their own recipes for making delicious and tender unleavened pancakes. Someone adds milk instead of water, and someone adds kefir, but, in any case, using various simple ingredients, you will not spoil the taste of wonderful pancakes if you follow a few rules: When preparing the dough, pour milk (water, kefir) into flour in a thin stream, and not vice versa (do not pour flour into liquid). It happens that when flipping pancakes in a pan, they are torn. Just add a little flour to the dough or one raw egg. Just do not overdo it with flour, otherwise the dough will become tight and the dessert will not come out tender. The first batch of pancakes will cook slowly, but the pan is still hot. Then the process will go faster. When flipping the pancake, make sure that it does not burn, otherwise the second side browns faster. It is not necessary to grease the surface of the pan before each pancake, it is enough to do this with the first baking, since the dough already contains oil. It is better to pour the dough into the pan with a large wooden spoon, well, if there is no spoon, then with an ordinary ladle. For cooking, it is advisable to use a special pancake pan. How to properly bake unleavened pancakes A frying pan heated to the desired temperature must be taken in the right (or left, as it suits you) hand, and with the other hand, pour the dough into the center of the pan, while turning it at an angle in a circle. Thus, the dough will be evenly distributed over the entire hot surface, and you will get mouth-watering pancakes ruddy on all sides. When one side begins to lightly brown, you need to carefully turn the pancake over with a spatula to the other side. Already cooked unleavened pancakes should be stacked on top of each other, spreading melted butter between each pancake. And the edges of the pancakes will not be too crispy, but will be soft. And butter will taste even better. fantastic. Variety of fillings for unleavened pancakes Another excellent quality of unleavened pancakes is their elasticity. Compared to yeast pancakes, they are very easy to stuff. After preparing simple pancakes, you can fill them with various types of fillings, for example: minced meat, grated cheese, a mixture of cottage cheese with raisins and nuts, various types of vegetables, fried mushrooms, canned or fresh fruits and many other delicious fillings of your choice. If you already have guests on your doorstep, then you can simply serve pancakes on the table with any jam, condensed milk or sour cream. Which pan for baking pancakes? Never use Teflon utensils. In such a pan, each pancake will be a “lump”. It is better to use a wide and thin aluminum frying pan, well, or cast iron with a thick bottom, it definitely will not burn in it. If you bought a new frying pan in the store, then before cooking pancakes, you definitely need to ignite it. To do this, put our dishes on fire and pour ordinary salt, keep it on low heat, then carefully wipe and grease the surface with a piece of fresh fat, if there is no fat, then with ordinary sunflower oil, and heat until smoke appears. Then cool and wash in the usual way. And it is desirable to use this pan exclusively for baking pancakes. Recipe for thin unleavened pancakes Ingredients for cooking, take the following: milk (can be sour) – 1 liter – chicken egg – 2 pieces – premium flour – 2 cups – sugar – 2 tbsp. spoons – melted butter – 1 pack – vegetable oil (or a piece of bacon) – 1 tbsp. l. – a pinch of salt to taste. We take two deep dishes for mixing products. First, in one, beat the eggs with sugar and salt with a fork (or mixer). We add milk. Next is the flour line. We pour it into another bowl and slowly pour in the liquid from milk and eggs in a thin stream, stirring vigorously so that there are no lumps. Now leave the dough for half an hour. And then pour in the required amount of melted butter. Heat the pan over high heat, grease with a piece of bacon and start the process of frying unleavened pancakes. After you bake the last pancake, immediately show imagination for the filling. After all, it is best to stuff pancakes while they are warm. You will definitely get delicious dessert for your family or guests.