Pancakes are the oldest creation of Russian cuisine, dating back to the ninth century. This is the most economical flour dish - a minimum of flour and a maximum of liquid. Over time, pancakes spread throughout the world. And now every country in the world prepares its own pancakes, pancakes, and executioners. There are also a lot of cooking recipes.

Pancakes- a universal dish that can be either main, independent, or dessert.
You can prepare holiday and everyday dishes from pancakes. In order for the pancakes to turn out crispy and fluffy, several conditions must be met during their preparation:

And, of course, you will need certain cooking skills.

Pancakes are quite simple to prepare. They can be sweet or savory. You can make noodles from pancakes by rolling them into tubes and then cutting them into thin strips.

When serving, pancakes can be sprinkled with powdered sugar with vanilla, sugar mixed with cinnamon, just sugar, smeared with jam, marmalade, honey, and so on. The range of fillings for pancakes is unlimited: mushrooms, meat, sausage, sausages, fish, fruits, vegetables, cheeses, cottage cheese and so on. Pancakes are rolled into tubes, handkerchiefs, and shanks. “Croquettes” are made from pancakes: they are dipped in egg and breadcrumbs and fried.

Russian pancakes recipe simple enough:

• milk - 500 ml. ,
• egg - 3 pcs. ,
• flour - 280 gr. ,
• sugar 1-2 tablespoons,
• vegetable oil- 3 tbsp. spoons,
• butter for greasing pancakes.

Preparation:

1. To prepare the dough, thoroughly mix the eggs, salt and sugar in a bowl with a whisk.
2. Then add 200 ml of milk and stir the mixture.
3. Add flour, stir the dough thoroughly until smooth.
4. Then add the remaining milk. The dough should resemble thick sour cream.

When preparing pancakes, one main condition is observed: the batter spreads over a hot, oiled frying pan. Cooking pancakes requires great skill, it is almost an art. The pancake should be golden brown, well fried on both sides, but not burnt.

There are a huge variety of options for preparing pancake dough: it can be fatty and creamy (with sour cream, milk, cream), it can be fluffy and airy (with yeast), or even lean (with water without eggs).
Beer batter makes very thin pancakes.

But there are a number of tricks that will come in handy when baking any pancakes.

Only spring rolls can be tastier than regular pancakes. It can be very different.

Pancakes can be filled with cottage cheese, meat, eggs, caviar, fish, mushrooms, vegetables and fruits.

Sweet filling is cottage cheese with raisins, berries, chocolate mousses, ice cream, condensed milk, any fruit.

Sponge pancakes are prepared mainly with sweet fillings. The classic recipe for making such pancakes is as follows:

• flour - 1 cup
• sugar - 5 tbsp.
• egg - 3 pcs.
• milk - 1 cup (can be replaced with sour cream - 1/2 cup)
• water - 1/2 cup
• butter - 1 tsp

Grind the yolks with sugar, mix with milk and, gradually pouring into the flour, prepare a not very thick dough. Dilute it with water. Carefully fold the whites whipped into a thick foam into the dough and immediately begin baking pancakes in a well-heated frying pan.
Top baked pancakes with marmalade or jam.

1. First you need to beat the egg into a deep bowl and add sugar. Add a pinch of salt.

2. Beat the dough thoroughly with a whisk or mixer until bubbles appear. How to make pancake dough more flavorful? You can add a pinch of vanillin or cinnamon, for example.

3. Add about 200 grams of flour. The fact is that it is almost impossible to guess the exact proportions. Depending on the size of the egg, the amount of sugar and the quality of flour, the dough can turn out to be a completely different consistency each time. So the main indicator is the dough that is ready for frying pancakes.

4. Pour in a little more than half the milk. If desired, pancake dough at home can be made using whey.

5. Now you can start beating the dough. As the flour dissolves, gradually add milk. The ideal dough is one without lumps. To prevent them from forming, you must first make a thick dough and then thin it to the desired consistency.

6. Experienced housewives can identify correctly made dough by eye. You need to scoop it into a spoon and carefully pour it - the dough should drain easily, like water, so that the pancakes are thin. For denser pancakes, the batter should linger a little on the spoon.

7. All that remains is to add a little vegetable oil to the dough and you can start frying the pancakes. The frying pan can be greased with a piece of lard or a brush dipped in vegetable oil - then even the first pancake will be perfect. However, if you use a non-stick frying pan, then the oil in the dough will be quite enough.

Ingredients:

2 cups of flour

2 glasses of milk

2 glasses of sparkling water

salt - 1 teaspoon

sugar - 1 tbsp. spoon

1 teaspoon of soda, quenched with vinegar

2 tbsp. l. sunflower oil

Preparation:

Knead the dough, adding sparkling water last. These pancakes need to be baked in a dry and hot frying pan. Lubricate the dishes only before the first pancake.

When removing the pancake from the speed, grease it with butter. Cover your culinary masterpieces and let them sit for a while. You can then add toppings if you like.

2. Two-color pancakes

Ingredients for the dough:

2 tbsp flour

0.5 l milk

0.5 tbsp water

2 tbsp sugar

0.5 tsp salt

a pinch of soda

1 tbsp cocoa powder

50 gr. dark chocolate

Filling ingredients:

5-6 tbsp. condensed milk

300 gr. granular cottage cheese, pureed through a sieve

Preparation:

Mix eggs, milk, water, soda, salt and sugar thoroughly until smooth. Then carefully add the sifted flour and knead the dough. It should turn out without lumps, so it makes sense to use a whisk.

Bake dark and light pancakes on both sides on a well-heated pan, coated with butter.

Preparing the filling:

Preparing the filling:

Mix the cottage cheese, pureed through a sieve, with condensed milk. If desired, you can add a little vanillin.

“Assembling” pancakes:

First, the filling is laid out on a white pancake, then a dark pancake is placed on top and also greased with the filling. After this, the pancakes are rolled into a roll, the uneven edges are trimmed and cut diagonally. Then the pancake rolls turn out to be multi-colored when cut.

3. Pancakes with orange or lemon juice

Ingredients:

2 cups of flour

3 glasses of milk

50 g butter

1 tablespoon sugar

0.5 teaspoon salt

Freshly squeezed orange or lemon juice

Preparation:

Knead the dough from the listed ingredients and add freshly squeezed citrus juice to it. You can use honey instead of sugar. Pancakes come out with an unusual and interesting taste. You can serve them with nut cream or melted chocolate.

4. Pancakes with beer

They turn out incredibly golden.

Ingredients:

1 glass of light beer

1.5 cups flour

1 glass low-fat milk

2 tablespoons sugar

0.5 teaspoon baking soda (or baking powder)

3-4 tablespoons vegetable oil

0.5 teaspoon salt

Preparation:

First, beat the eggs with a whisk. Then all other ingredients are added to them, with the exception of beer. Mix everything well again, finally pour in the beer and mix the dough together with the malt drink.

5. Pancakes with vodka

The pancakes are soft and thin with a crispy lace rim. You can serve them with any sweet filling.

Ingredients:

2 eggs

2-3 tablespoons sugar

vanilla sugar to taste

100 milliliters of vodka

0.5 teaspoon salt

1 liter of kefir

2 cups of flour

1 teaspoon slaked soda

3 tablespoons vegetable oil

Preparation:

Beat the eggs and sugar thoroughly with a mixer, adding vanilla sugar in the process. Then pour in vodka, add salt and kefir. Mix everything well. Add sifted flour, mix, add slaked soda, pour in vegetable oil and mix everything well again.

If the dough turns out to be a little thicker than necessary, you can pour boiling water in a thin stream, remembering to stir continuously.

Bake pancakes in a well-heated frying pan.

6. Buckwheat pancakes

These pancakes are not easy to bake. They turn out to be very fragile, and then you need to turn them over not as usual, but by tossing them in a frying pan. To simplify the task, you can mix buckwheat flour with wheat flour in a 1:2 combination.

Ingredients:

2 cups buckwheat flour

10 g dry yeast

4 glasses of warm milk

20 g butter

sugar and salt to taste

vegetable oil for frying

Preparation:

Combine a third of the warm milk, salt, sugar and flour mixed with yeast. Mix everything so that there are no lumps. Cover the bowl with a napkin and place in a warm place to allow the dough to rise. It should rise several times. After this, you will need to knead it and let it come up again. The procedure is repeated two to three times.

Then the yolks and melted butter are added. Everything is mixed up. After this, the dough must be “brewed”, for which the remains of warm milk are poured into the dough. Everything is mixed up. Finally, add the whipped whites and put the dough in a warm place again so that it can rise.

Bake pancakes in a well-heated frying pan, pre-greased with a thin layer of vegetable oil.

7. Rice pancakes

Ingredients:

400 g wheat flour

50 g yeast

100 g butter

2 glasses of milk

Preparation:

Boil the rice in milk and, after rubbing through a sieve, add flour. Then pour in the milk, but carefully - the dough should not be very liquid, it should look like pancakes. Finally, add a shake and place the dough in a warm place to let it rise.

Meanwhile, mash the yolks with butter. Beat the whites into a strong foam. When the dough has risen, put both the yolks and whites into it, then salt everything and let the dough rise again. After this you can bake pancakes. It is better to make them small in size.

8. Apple pancakes

Ingredients:

5 sour apples

5 cups wheat flour

30 g yeast

100 g butter

1 glass of baked milk

zest of half a lemon

1.5 cups cream.

Preparation:

Bake the apples and rub through a sieve.

For the dough, mix 2.5 cups of flour, yeast and a little baked milk. When the dough rises, add the grated apples, melted butter and stir. Add the remaining flour, eggs, lemon zest. Mix everything and pour in the cream to the desired thickness.

Bake pancakes in a well-heated frying pan.

9. Carrot pancakes

Ingredients:

4 large carrots

1/3 cup seedless raisins

6 yolks

4 cups flour

300 g milk

2 tbsp. spoons of sour cream

2 tbsp. spoons of ground crackers

3 tbsp. spoons of butter

Preparation:

Grate the carrots on a fine grater, add 1 tbsp. spoon of butter, raisins and simmer. Then cool the resulting mixture.

Prepare the dough by mixing the yolks, sour cream, ground crackers, warm milk and flour.

Combine the carrots stewed with raisins with the dough, add salt to taste, mix thoroughly, carefully, from top to bottom, add the whites whipped to a strong foam. Mix.

Bake pancakes over moderate heat in a well-greased frying pan.

10. Banana dough

Ingredients:

bananas - 4 pcs.

wheat flour - 1 cup

egg - 2 pcs.

milk - 1 glass

sugar - 1 tbsp. spoon

sunflower oil - 2 tbsp. spoons

nutmeg to taste

Preparation:

Mash the bananas, add eggs, sugar, milk and flour. Knead the dough.

Bake in a well-heated frying pan. Ready-made pancakes can be sprinkled with nutmeg.

The first damn thing is lumpy. This saying very often turns out to be true. But what to do if the dough doesn’t want to come off the pan the second or third time? The first step is to find the cause of the problem. There may be several of them:

• There are not enough eggs in the dough. When mixing pancake dough, strictly follow the recipe. The eggs bind all the ingredients together and prevent the baked goods from tearing and sticking to the pan. The lack of this ingredient disrupts the density and structure of the dough. To save the workpiece, add 1-2 eggs and a few tablespoons of flour. Mix everything thoroughly so that there are no lumps, and start baking.
• Lack of flour. During frying, almost all the moisture evaporates from the dough. If the dough is too liquid, the cake turns out to be very thin and it is almost impossible to turn it over without damaging it. You can easily correct the mistake by adding a little more flour and thoroughly stirring the dough until smooth.
• Little fat in the dough. Because of this, pancakes may not release well from the pan. If you notice a problem, simply add a few teaspoons of vegetable oil to the dough.

When preparing pancakes, try to put as little spices and sugar into the dough as possible. To make baked goods sweeter and more flavorful, use fruit jams or caramel sauces.

Pancakes are torn - what to do?

So, now you already know why pancakes tear. Any of the above reasons can be easily corrected by adding the missing ingredients to the dough. To ensure perfect baking, follow the advice of experienced chefs.

• Always strictly adhere to the recipe. To measure the exact amount of an ingredient, use a kitchen scale.
• You can knead the pancake dough by hand or using a mixer. The main thing is that it becomes homogeneous and all the lumps disappear. A small amount of liquid is added to the dry ingredients, mixed thoroughly, and only after that the rest of the milk or kefir is poured in.
• Before pouring a portion of the workpiece into a frying pan, heat it well on the stove and grease it with a small amount of animal fat.
• While baking pancakes, the heat can be reduced slightly.

To prevent the pancakes from tearing, turn them over with a special spatula. First, lift the edges of the tortilla, and then flip it over in one swift motion. A massive cast iron frying pan is ideal for preparing such baked goods. If you don't have such cookware, use a non-stick fryer or a special pancake maker.