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, butchers. There are also a lot of cooking recipes.

Pancakes - a universal dish that can be either main, independent or dessert.
Pancakes can be used to prepare festive and everyday meals. In order for the pancakes to turn out to be crispy and fluffy, several conditions must be observed during their preparation:

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

Pancakes are quite simple to prepare. They can be sweet and savory. Pancakes can be made into noodles by rolling them into rolls and then cutting them into thin strips.

When serving, pancakes can be sprinkled with powdered sugar with vanilla, sugar mixed with cinnamon, just sugar, greased with jam, jam, honey, and so on. The set of fillers for pancakes is not limited: mushrooms, meat, sausages, sausages, fish, fruits, vegetables, cheeses, cottage cheese and so on. Pancakes are rolled into tubes, "handkerchiefs", knuckles. Pancakes are used to make croquettes: they are moistened in an egg and breadcrumbs and fried.

Russian pancake 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, mix the eggs, salt and sugar in a whisk in a bowl.
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 met: the batter spreads over a hot, oiled frying pan. Making pancakes takes a lot of skill, it's almost an art. The pancake should be golden brown, well fried on both sides, but not burnt.

There are a lot of options for making 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).
The pancakes are very thin from the beer dough.

But there are some tricks that will come in handy when baking any pancakes.

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

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

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

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

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

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 stir in the whipped whites into the dough and immediately start baking the pancakes in a well-heated frying pan.
Shift the baked pancakes with marmalade or jam,

The classic recipe for unleavened pancake dough

• 2 glasses of milk or water
• 1.5 cups flour
• 2 eggs
• 1 tbsp. l. Sahara
• 0.5 tsp salt
• 2 tbsp. l. vegetable oil

Source: 1zoom.me

Secrets and tricks of kneading dough

Sift the flour to soften the pancakes. Liquid ingredients should be added in a thin stream to the flour, stirring everything, avoiding lumps.

To make pancakes with "holes", add a little sparkling water to the dough. It is also worth pouring sunflower oil into the dough - it will give elasticity, improve the consistency of the dough, so that it will spread better in the pan, and the pancakes will not burn during frying.

1. Use finely ground wheat flour.
2. The milk must be warm.
3. Skim milk is best avoided.
4. For thin pancakes, the dough should be thin.
5. The more eggs you add to the dough, the denser and tougher the pancakes will be.

Source: rinata.uz

Secrets and tricks of frying pancakes

Let the dough rest before frying. Leave it on for 15 minutes - this will improve the strength of the pancakes, and they will not tear during the flipping process.

You need to fry pancakes in a hot frying pan, greasing it with butter or vegetable oil. A cast iron skillet works best. The main thing is that the bottom is even and thick, and the dough does not stick to it.

Pour the dough with a ladle, holding the pan in your left hand, and quickly spread the dough over the entire area with dexterous movements. Our goal is thin pancakes, so you don't need to pour a lot of dough.

Wait until the bottom of the pancake is golden brown, and the top - matte, and gently turn it over with a thin wooden spatula or a knife with a blunt rounded tip.

Grease the finished pancake with butter - this will give a little flavor, juiciness, and the pancakes will not stick to each other.

A new cast iron pan for baking pancakes also needs to be "cooked". Namely: first, pour salt into the pan so that it completely covers the bottom and heat it, stirring occasionally, for 20 minutes. After that, add salt, let cool, and then rinse and dry the pan well. Next, grease it outside and inside with vegetable oil and bake in the oven at 180 degrees for about 30 minutes. After the pan has cooled down - it is completely ready for making thin and beautiful pancakes!

And lush, but also to wrap the filling in these baked from various symbols of the coming warm spring sun, the recipes for which there are many. And during the pagan celebration of Maslenitsa, and today, the filling for pancakes was prepared the most diverse - sweet, meat, fish (also caviar), salted, from porridge, cottage cheese, eggs, herbs, from original unexpected products ...

What delicious pancake fillings you could prepare for this Maslenitsa? Let us remind you that not only can you serve such to the butter table, but also stuff tartlets with it, vegetables from which the core has been scraped, halves of boiled large mushrooms, boiled eggs from which the yolk has been removed. Isn't it "dishes" and an original form for various fillings? Of course, this does not mean sweet fillings and dessert ones. Sweet delicious fillings are prepared only for pancakes and nothing else. And we will begin our review with fillings that are suitable not only for pancakes, but also for stuffing other hollow products.

Unsweetened pancake fillings

On Shrovetide, it was not customary to prepare filling for pancakes from meat products. The exception was chicken eggs. But from fish, cereals, mushrooms, vegetables, dairy products (cottage cheese, cheese) they prepared the most diverse delicious filling for pancakes. For example, this one.

Simple filling for buckwheat pancakes. For this filling, you just need to boil buckwheat until tender, add onion sautéed in vegetable oil, salt and filling for pancakes will be ready. You can add fried chopped mushrooms to buckwheat.

Delicious filling for cheese pancakes. To prepare it, you need to grate any cheese (preferably homemade), grated cheese, add finely chopped greens, salt, one boiled chopped egg. Done!

Sweet pancake fillings

Simple pancake fillings can be made with fruits, dried fruits, sweetened cottage cheese, berries, and poppy seeds.

Poppy filling for pancakes for Shrovetide. Poppy should be poured with water, boiled for ten minutes, put on a sieve. Add sugar and raisins to it if desired (then poppy seeds should be additionally scrolled with raisins in a meat grinder) or just honey. Add another raw egg to the poppy filling. Done! You can use this original delicious pancake filling for its intended purpose.

Dried apricot filling for pancakes. Dried apricots need to be washed, filled with water and left to stand on the table for three hours. Then the dried apricots are boiled for five minutes, drained of water, lightly chopped. You can add honey, sugar, raisins (rinse and hold for a short time in water), lingonberries, dried raspberries, strawberries to the dried apricots.

Ingredients:

2 cups of flour

2 cups milk

2 glasses of sparkling water

salt - 1 tsp

sugar - 1 tbsp. the spoon

1 tsp baking soda, quenched with vinegar

2 tbsp. l. sunflower oil

Preparation:

Knead the dough, adding sparkling water last. Such pancakes should be baked in a dry and well-heated skillet. Grease the dishes only before the first pancake.

When removing a pancake from a speed, grease it with butter. Cover your culinary creations and let them sit for a while. Then you can add the filling if you like.

2. Two-color pancakes

Ingredients for the dough:

2 tbsp flour

0.5 l milk

0.5 tbsp of water

2 tbsp sugar

0.5 tsp salt

pinch of baking soda

1 tbsp cocoa powder

50 gr. dark chocolate

Ingredients for the filling:

5-6 tbsp condensed milk

300 gr. granular cottage cheese, rubbed through a sieve

Preparation:

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

Bake dark and light pancakes on both sides on a well-hot, oiled skimmer.

Preparation of the filling:

Cooking the filling:

Mix cottage cheese with condensed milk, rubbed through a sieve. You can add some vanillin if you like.

"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 that, the pancakes are rolled up, cut off the uneven edges and cut obliquely. Then the pancake rolls turn out to be multi-colored in the 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:

From the listed ingredients, knead the dough and add the juice of freshly squeezed citrus fruits to it. You can use honey instead of sugar. Pancakes are obtained with an unusual interesting taste. They can be served with hazelnut cream or melted chocolate.

4. Pancakes with beer

They turn out incredibly golden.

Ingredients:

1 glass of light beer

1.5 cups flour

1 cup low-fat milk

2 tablespoons sugar

0.5 teaspoon baking soda (or baking powder)

3-4 tablespoons of vegetable oil

0.5 teaspoon salt

Preparation:

To begin with, eggs are beaten 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

Pancakes are soft, thin with a crisp lace rim. They can be served with any sweet filling.

Ingredients:

2 eggs

2-3 tablespoons of sugar

vanilla sugar to taste

100 milliliters of vodka

0.5 teaspoon salt

1 liter of kefir

2 cups of flour

1 teaspoon of slaked soda

3 tablespoons vegetable oil

Preparation:

Beat eggs with 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, not forgetting 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 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 cups warm milk

20 g butter

sugar and salt to taste

vegetable oil for frying

Preparation:

Combine a third of 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 tesca to rise. It should rise several times. After that, it will need to be kneaded and allowed to come up again. The procedure is repeated two to three times.

Then the yolks and melted butter are added. Everything gets mixed up. After that, the dough must be "brewed", for which the remnants of warm milk are poured into the dough. Everything gets mixed up. At the end, 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, previously greased with a thin layer of vegetable oil.

7. Rice pancakes

Ingredients:

400 g wheat flour

50 g yeast

100 g butter

2 cups milk

Preparation:

Boil rice in milk and, rubbing through a sieve, add flour. Then pour in milk, but carefully - the dough should not be very liquid, it should turn out like on pancakes. Finish with shaking and place the dough in a warm place to rise.

Meanwhile, mash the yolks with the butter. And beat the whites into a strong foam. When the dough rises, put both the yolks and the whites into it, then salt everything and let the dough come up again. After that, you can bake the pancakes. It is better to keep 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 of cream.

Preparation:

Bake the apples and rub through a sieve.

For the dough, mix 2.5 cups flour, yeast and some baked milk. When the dough rises, put the mashed apples, melted butter and stir. Add remaining flour, eggs, lemon zest. Mix everything and pour in the cream until the desired thickness.

Bake pancakes in a well-heated skillet.

9. Carrot pancakes

Ingredients:

4 large carrots

1/3 cup pitted raisins

6 yolks

4 cups flour

300 g milk

2 tbsp. sour cream spoons

2 tbsp. tablespoons of ground crackers

3 tbsp. tablespoons of butter

Preparation:

Grate carrots, add 1 tbsp. a spoonful of butter, raisins and stew. Then cool the mixture.

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

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

Bake the pancakes over moderate heat in a skillet well greased with butter.

10. Banana dough

Ingredients:

bananas - 4 pcs.

wheat flour - 1 glass

egg - 2 pcs.

milk - 1 glass

sugar - 1 tbsp. the spoon

sunflower oil - 2 tbsp. spoons

nutmeg to taste

Preparation:

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

Bake in a well-heated skillet. Finished pancakes can be sprinkled with nutmeg.

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

Sounds tempting? Make pancakes! And we have shared the secrets of making the perfect pancakes.

Dough for classic thin pancakes

We believe that the first and most important secret of perfect pancakes is high-quality sifted flour. High-quality flour is characterized by a white or light cream shade, always dry and soft to the touch. If you squeeze a small amount of flour into a fist and it does not open immediately, then this indicates a good quality of 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 perfect dough consistency, and the finished pancakes will be fluffy and soft. It is equally important to sift the flour while making the pancakes, rather than beforehand. If you decide to make pancake dough based on mixed flour, then observe the given proportions of the ratio of wheat flour and, for example, corn flour - 2.5: 1.

The most delicious and delicate pancakes are cooked in milk, and fermented milk products give them splendor, so we advise you to take milk and, for example, kefir, yogurt or liquid sour cream in a ratio of 3 to 1. The ideal ratio of flour and liquid is 1 to 1.

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

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

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

To make beautiful lace thin pancakes, add baking powder to the dough - 1 teaspoon for 1 glass of liquid. If you add soda, be sure to quench it with acetic or citric acid.

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

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

In terms of consistency, the correct pancake dough should resemble liquid sour cream.

Let the dough stand 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 the already prepared dough and only then mix into the batter). If your pancakes are too thick, then add a little liquid, also pre-combining in a separate bowl with the already prepared pancake dough.

Dough for yeast pancakes

If you prefer yeast pancakes, then we advise you to observe the ideal proportions of flour and yeast: for 1 cup 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, which you will use to make the dough (the mass should turn out to be liquid). The dough must be allowed to “come up” and increase in volume by 2-3 times, and only then add the remaining ingredients. If the dough “doesn't work”, then the pancakes will turn out to be dense and tasteless, in the case of “over-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 have perfect yeast pancakes.

The most delicious yeast pancakes will turn out if you cook them in milk, but the most lush ones - in water.

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

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

To make your pancakes rosy and tasty, preheat the pan well. Otherwise, the dough will burn and the first pancakes will be lumpy.

You can fry the ideal pancakes by greasing the pan with a little butter or vegetable oil. You can chop a piece of butter on a fork and grease the pan with a thin layer, and then distribute the dough. The vegetable oil can be applied with a pastry brush. Housewives also wash the potato, cut it, prick it on a fork and dipped it in oil. You can easily grease a hot pan with such a device.

Pour the dough into the skillet with a small ladle and in small quantities to make the pancakes thin and flavorful. In one hand, hold a ladle of dough, in the other hold the pan on the fly, turning it in circular motions to distribute the dough evenly.

Grill the pancakes over medium heat, 30 seconds on each side. Signs that the pancake needs to be turned over are bubbles on the dough or ruddy edges. Use a thin wooden or silicone spatula to turn the pancakes over to avoid damaging the structure of the dough. By the way, pancakes should separate well from the pan and not stick.

How to serve pancakes?

Put 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 stay warm.

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

Serve crepes with sour cream sauces, preserves, jams, whipped cream, fruits and berries.

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