The first thing you need to complete pancake practice is the right frying pan. It’s best to use cast iron with a thick bottom so that your hand feels like you’re holding the Thing. Yes, grandma's. Yes, not shiny and not colorful. Yes, it heats up slowly. But when it gets hot, you can’t stop it and it seems that the frying pan itself is already settling in your hand. How delicious the ruddy pancakes look against its black background! Plus, such a frying pan does not need to be washed. It is enough to cool and wipe with a soft cloth or paper napkin.

Nuance: Over time, the habit of baking pancakes in a cast iron frying pan will develop into the ability to “listen” to pancakes: a sharp and loud hissing - the frying pan is very hot, barely audible - there is still room for heat.

If the dough sticks to a cast iron frying pan, it needs to be ignited with salt and cleaned with a soft cloth (do not wash it!). And if you still succumbed to fashion trends and used Teflon, try “brewing” the finished dough by adding a little boiling water or milk to it - this helps. Checked!

And, by the way, if it’s not cast iron, pay attention to frying pans without sides - now there are those on sale. They make it easier to lift pancakes and turn them over.

Pancakes in a cast iron frying pan

Step two. Pancake dough

“Pancakes” - that’s what we’ll call it thin pancakes made from yeast-free dough. The simplest scheme for their preparation: "6 by 1" . One glass of wheat flour, one large pinch of potato starch, one large pinch of baking powder, one egg, one glass of milk, one tablespoon of granulated sugar and one small pinch of fine salt. In a large bowl, whisk the egg and salt, add milk and sugar. Sift flour, starch and baking powder into the mixture. Whisk the dough until smooth. Leave on the table for 15 minutes and fry to your satisfaction, stirring the dough from time to time. Six ingredients - six medium-sized pancakes. Be sure to serve warm with sour cream and/or honey.

This is a basic recipe, and like any base, it can grow indefinitely, for example, turn into a recipe from Vladimir Mukhin (White Rabbit restaurant) , one of the most famous chefs in Russia:

“For 1 liter of milk you need to take 5 large eggs, sugar and salt to taste, add flour to the desired consistency. Mix with a whisk. Usually, kefir or mineral water is added to such pancakes for fluffiness. They can be prepared with whey, or with milk. When there is sugar and flour, fermentation will still occur. This dough is also kneaded to the consistency of liquid sour cream. Let it sit for 20 minutes and you’re ready to bake.” Do you feel the difference?! To make the pancakes extra thin, the chef recommends adding more eggs: 6 eggs per 1 liter of milk. And you don’t need a lot of flour, the dough should be liquid, then the pancakes will turn out thin.

• For better turning of pancakes (and with this many beginning pancake makers have the most problems), you can add 2 tbsp to the dough (per 1 liter of liquid). l. vegetable oil plus a little oil add to the pan when frying.
• If the pancakes are tearing, then you need to thicken the dough a little - in small portions, without fanaticism - with sifted flour or warm up the frying pan more. If the pancake breaks in the frying pan, does not hold its shape and is unsightly browned, it means there is not enough sugar and eggs. Beat 1-2 eggs well with a whisk with 1 tbsp. l. sugar, add to the dough and everything will work out.

Nuance: The most popular are pancakes with milk. You can develop a dairy theme using a mixture of condensed milk and water (dilute 2-3 tablespoons of condensed milk with water to the required amount of liquid), milk and cream (milk up to 6% fat and cream 10% in a 1:1 ratio), milk and water (1:1 ratio). You can take sour or baked milk.

Pancakes with milk

Step three. Pancake batter

Let's talk about pancakes made from yeast dough. Since we strive for ideality, our choice is pancakes on sourdough.

Take fresh pressed yeast at the rate of 15-20 g per 1 liter of liquid. If you want, replace fresh with dry (1 g dry = 3 g fresh), but you don’t need to do this on Maslenitsa - after all, it’s a pancake holiday.

For the dough, heat milk with minimal fat content to a temperature slightly above room temperature. Pour into a bowl and dilute the yeast in it, stir with a whisk. To activate the yeast, add a little sugar and flour and leave to rise for 30-45 minutes, covering the dishes with a towel. Do not add eggs, they interfere with the rise. When the dough rises, add the rest of the ingredients.

For 1 liter of milk - 3 eggs, sugar and salt to taste, and add sifted flour to the consistency of liquid sour cream. Divide the eggs into whites and yolks. Beat the yolks until white with sugar. Beat the egg whites separately with a pinch of salt to make the pancakes fluffy. Add flour and mix gently, let the dough stand for another 1-1.5 hours in a warm place. To speed up the rise, place the pan in a large container and fill it with hot water. Has the dough risen almost 2 times? Without stirring, bake pancakes.

Nuance: make the dough, let it rise for 40 minutes, and then immediately put it in the refrigerator, preserving the rise of the dough. Then you can take out the dough and add milk, whipped yolks and whites, and the remaining flour. This dough can be used many times. It lasts for 2-3 days.

Yeast pancakes

Step four. Baking pancakes

To make fluffy pancakes easier to flip:

1. Don't make them too big.

2. Heat the frying pan thoroughly, and then reduce the heat slightly - there should be no smoke throughout the kitchen. How to check the readiness of a frying pan: a teaspoon of vegetable oil poured into a frying pan instantly heats up, spreads easily, but does not smoke yet.

3. Grease the bottom of the frying pan with half a raw potato or onion, dipping it in vegetable oil. This way there will definitely be no excess oil.

Nuance: experienced comrades scoop the required amount of dough into a ladle before baking out of habit - by eye. This is difficult for beginners. If the ladle is a classic one - the size of a large apple, fill it to about two-thirds of its volume. This amount of dough will be enough to bake pancakes in a frying pan with a diameter of approximately 22 cm.

Leave the pancakes and pancakes on the heated frying pan alone for a while. Fry them on the bottom side until the top side dries out.

Baking pancakes

Step five. Serving and toppings

Well, here comes the fifth step. And the finish is near.

Stack the finished pancakes and coat them with melted butter, dipping a brush into it. This important operation can be entrusted to one of the family members - it is especially good for children.

Nuance: If you want to complete the cooking process, heat the plate on which you will place the pancakes.

It is wiser to use seasonal filling for pancakes on Maslenitsa: honey, jam, sugar, sour cream, caviar, lightly salted trout, herring, baked apples or pears. Carrots, turnips, pumpkin - it’s better to take them for baking. For it, pour the dough into a frying pan, bake it on it, turn the pancake over and fry a little on the other side. Some craftsmen do not turn the pancake over, but achieve its readiness by frying only one side. The classic bake is green onions and boiled eggs or mushrooms fried with onions.

Fruit and berry sauces and almost sauces go well with pancakes, for example, freshly frozen berries quickly boiled with a small amount of sugar or honey: lingonberries and cranberries, pureed through a sieve with powdered sugar.

Brush pancakes with melted butter

Few people will refuse delicious pancakes. Especially if they are prepared with love! Pancake dough is prepared with milk, water, kefir, and the addition of yeast. Pancakes are served with sweet, meat, vegetable and other fillings. You can also make a cake out of pancakes!

Sounds tempting? Prepare your pancakes! And we will share the secrets of making perfect pancakes.

Dough for classic thin pancakes

We consider high-quality, sifted flour to be the first and most important secret of perfect pancakes. High-quality flour is white or soft cream in color, always dry and soft to the touch. If you squeeze a small amount of flour into your fist and it does not immediately loosen, this indicates good quality flour. Good flour does not darken when combined with liquid.

The sifting process saturates the flour with oxygen, as a result of which you will avoid the formation of lumps and prepare the dough of the ideal consistency, and the finished pancakes will be fluffy and soft. It is equally important to sift the flour while preparing the pancakes, and not beforehand. If you decide to prepare pancake dough based on mixed flour, then follow these proportions: the ratio of wheat flour and, for example, corn flour is 2.5: 1.

The most delicious and tender pancakes are prepared with milk, and fermented milk products give them fluffiness, so we recommend taking milk and, for example, kefir, yogurt or liquid sour cream in a ratio of 3 to 1. The ideal ratio of flour to liquid is 1 to 1.

Use fresh eggs; be sure to beat them in a separate bowl before adding them to the dough. It is best to beat the yolks with sugar into a fluffy foam and immediately add to the dough, and beat the whites to hard peaks and add at the very end, so the pancakes will turn out fluffy and tasty. It is important that the eggs are at room temperature.

Salt and sugar should be dissolved in the liquid separately, then strain through a sieve so that the remaining grains of salt and sugar do not spoil the structure of the homogeneous pancake dough.

If you want to make golden brown pancakes, add more sugar to the dough, but do not overdo it so that the pancakes do not burn. To make thin and pale pancakes, keep the amount of sugar in the dough to a minimum. The ideal proportion of sugar for making sweet pancakes is 1 tablespoon per 1 glass of liquid, for savory ones - 1 teaspoon per 1 glass of liquid.

To prepare beautiful lacy thin pancakes, add baking powder to the dough - 1 teaspoon per 1 cup of liquid. If you add soda, be sure to quench it with acetic or citric acid.

Follow the sequence of processes. Mix the dry ingredients in one bowl and the liquid ingredients in the second. Pour the liquid in a thin stream into the flour, stirring vigorously, but not vice versa.

At the very end of kneading the dough, add a small amount of butter or vegetable oil, so you will fry the pancakes in a dry frying pan, and adding butter will give a delicate creamy taste and elasticity to the pancakes.

The consistency of proper pancake dough should resemble liquid sour cream.

Let the dough sit for 20 minutes and start frying the pancakes. If your pancakes are torn, add 1-2 tablespoons of flour to the dough (first, in a separate bowl, combine the sifted flour with a small amount of already prepared dough and only then add it to the batter). If your pancakes turn out to be too thick, then add a little liquid, also first combining them in a separate bowl with the already prepared pancake dough.

Dough for yeast pancakes

If you prefer yeast pancakes, then we advise you to maintain the ideal proportions of flour and yeast: for 1 glass of sifted flour - 10-15 grams of pressed yeast or 3-5 grams of dry.

First, prepare the dough: dissolve the yeast in warm milk or water, pour into half the sifted flour that you will use to prepare the dough (the mass should be liquid). The dough must be allowed to “rise” and increase in volume by 2-3 times, and only then add the remaining ingredients. If the dough “does not reach”, then the pancakes will turn out dense and tasteless; in the case of “fermentation”, the taste of the pancakes will give off an unpleasant sourness. The main thing is to “catch” the moment when the dough has already risen, but has not yet fallen, then you will get perfect yeast pancakes.

The tastiest yeast pancakes will be made if you cook them with milk, but the fluffiest ones will be made with water.

To prepare delicious yeast pancakes, beat the dough a little, the key word is a little, since from beaten dough you will get rubber pancakes, which will immediately lose their fluffiness.

The best frying pan for frying pancakes is cast iron with a thick bottom, as it heats up evenly and retains heat for a long time. Today you can also buy a pancake pan designed only for frying pancakes.

To make your pancakes golden brown and tasty, heat the pan well. Otherwise, the dough will burn and the first pancakes will turn out lumpy.

You can fry perfect pancakes by greasing the pan with a small amount of butter or vegetable oil. You can prick a piece of butter on a fork and grease the pan with a thin layer, and then spread the dough. Vegetable oil can be applied with a pastry brush. Housewives also wash the potato, cut it, prick it on a fork and dip the cut into oil. You can easily grease a hot frying pan with this device.

Pour the batter into the frying pan with a small ladle and in small quantities so that the pancakes turn out thin and neat. Hold a ladle of dough in one hand and a frying pan in the other as you fly, turning it in a circular motion to distribute the dough evenly.

Fry pancakes over medium heat for 30 seconds on each side. Signs that the pancake needs to be flipped are the appearance of bubbles on the dough or browned edges. Turn the pancakes over with a thin wooden or silicone spatula so as not to damage the structure of the dough. By the way, the pancakes should separate well from the pan and not stick.

How to serve pancakes?

Place the finished pancakes on one plate in a “stack”, greasing each pancake with butter. Do not forget to cover the pancake slide with a clean towel so that the pancakes “breathe” and do not cool down.

Fold the pancakes into triangles, roll them or stuff them. Most often, pancakes are stuffed with meat, liver, apples and cottage cheese.

Serve pancakes with sour cream sauce, jam, jam, whipped cream, fruit and berries.

And remember, the most delicious pancakes are those served piping hot!

Many people love pancakes. But you can experiment with your favorite recipes by adding additives to the pancake dough, making the taste more interesting. This time I added boiled chicken, bell pepper and herbs to the dough mixed with milk and sour cream. The pancakes turned out not only very tasty, but also more satisfying, so they can be served both as breakfast and as a light snack. You can experiment with additives, choosing them to suit your taste, adding sausage, cheese, onions, crab sticks, apples, pears, and so on to the dough.

Ingredients

To prepare pancakes with additives we will need:

For the test:
1 glass of milk;
1 cup flour;
4 tbsp. l. sour cream;
4 tbsp. l. vegetable oil;
2 eggs;

1/2 tsp. soda;
a pinch of salt and sugar.

As additives to the dough I used:
200 g of boiled chicken meat (I boiled a chicken leg);
1 bell pepper;
greens (green onions, dill or parsley) - to taste;

vegetable oil for frying pancakes.

Cooking steps

To prepare pancake dough, beat eggs with sour cream and vegetable oil.

Add salt, sugar, soda to the resulting mixture and mix. Add flour and milk in small portions, alternating with each other. The dough is not thick, similar to fermented baked milk.

Add the prepared filling to the pancake dough and mix.

Place 1 ladle of dough in a hot frying pan greased with vegetable oil and fry each pancake on both sides over medium heat until golden brown.

Our delicious pancakes mixed with milk and sour cream are ready. Thanks to the addition of boiled chicken, pepper and herbs (or other additives) to the dough, the pancakes are also quite filling.

Bon appetit!

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 number 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.

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.