Initially, the ancient Slavs baked pancakes only on Maslenitsa, since they were considered a ritual dish. They ate pancakes exclusively with their hands, as they personified the sacred sun and it was strictly forbidden to cut them with a knife or pierce them with a fork.

We inherited a great many pancake recipes. Someone has already decided on their signature recipe, someone, having tried a dozen different recipes, is still in search, and some are going to bake pancakes for the first time. Today we will look at the technology of baking pancakes.

The most delicious pancakes for your loved ones. Watch the video!

According to the cooking technology, pancakes are divided into three types:

sponge(from yeast dough)

insipid using baking powder

insipid without baking powder

Flour

You can use any flour for baking pancakes (buckwheat, corn, rye, rice), but it is worth remembering that such flour contains practically no gluten, and therefore only an experienced housewife can bake these pancakes, as they require increased attention. It is better to start with plain wheat flour of the highest grade. Although for fifty years on the shelves of shops you can find pancake flour. In it, in addition to wheat flour, there are also additives: salt, sugar, soda, egg powder. Those. to make pancakes, it is enough to add water to pancake flour (preferably milk or kefir) and you can bake pancakes. As a rule, on the packaging of pancake flour there is an instruction that is best followed.

It is better to sift flour for pancakes at least once to saturate the flour with oxygen, then your dough will be softer and more fluffy. Pour flour into the dough gradually and at the same time stir continuously to avoid the formation of lumps. It's best to use a 1:1 flour to liquid base ratio, but remember that a liquid base is a mixture of liquid, eggs, butter, etc.

Eggs

Beat the eggs well before adding them to the batter. If you are making unleavened pastry without baking powder, be sure to separate the yolks from the whites. Mash the yolks with sugar, and beat the whites until white foam and add to the dough last, then your pancakes will be loose and not rubbery. For starters, you should stick to the standard ratio of 1 egg to 1 glass of liquid. The more eggs used in the dough, the tougher it will be.

Liquid

Pancakes are baked with milk, kefir, curdled milk, water and even beer. It is best to prepare a mixture for the liquid base of pancake dough, consisting of half the volume of dairy products and half the volume of warm water (proportion 1: 1), then your pancakes will turn out both fluffy and very tasty. In pancakes on sour-milk products, you must definitely add soda.

Soda or baking powder

Baking soda or baking powder is added to the unleavened dough to give the pastry splendor. Soda or simply sodium bicarbonate, reacting with acid (vinegar, lemon juice, whey, kefir) breaks down into salt, water and carbon dioxide (CO2), which loosens the dough, giving it splendor and porosity. If there is no acid in the test, then to start the reaction, the soda must be quenched with vinegar, lemon juice or kefir. Moreover, this should be done not in the usual way for many housewives (extinguish soda in a teaspoon, and then add to the dough), but mix soda with flour, gradually adding the dry mixture to the liquid base, where there is already acid. Then the necessary reaction will occur in the dough and splendor will be guaranteed to you. Soda also speeds up the Maillard reaction, pancakes with soda will be "golden".

If you prefer pancake batter without the use of soda, then just beat the egg white well for fluffiness.

Baking powder or baking powder is a mixture of soda, acid (most often citric) and flour or starch. The ratio of soda and acid is chosen in such a way that the reaction proceeds without residue. Therefore, no additional acid is required when baking powder is used, i.e. in pancake dough based on milk or water, it is better to add baking powder.

If you are using baking soda or baking powder, bake the pancakes immediately, as after a short time, the formed carbon dioxide "escapes" from the dough.

Pancakes

Fat

Almost all recipes for pancake dough require a certain amount of butter or vegetable oil. You only need to add it to the dough at the very end, after adding flour and the final kneading of the dough.

Salt and sugar

Salt and sugar improve the taste of pancakes, making it more expressive. For sweet pancakes, you can put a little more sugar at the rate of 1-2 tbsp. spoons for 1 cup of flour. The sugar will also give the pancakes their characteristic "golden" hue.

How to cook pancake dough?

Start with liquid ingredients. By the way, sugar is considered a liquid ingredient. Mix wet and dry ingredients in separate containers. Then gradually add dry ingredients to wet ingredients, stirring constantly. Remember that pancake dough should be the consistency of liquid sour cream.

How to bake?

It is better to get a "pancake" frying pan. This is usually a shallow pan with a relatively thick bottom and a non-stick coating. You can bake pancakes in a cast-iron pan, following the example of our grandmothers, but such a pan requires considerable skill and strong hands.

The pan needs to be very hot. Lubricate with a napkin or onion dipped in fat or even lard. It is better to collect pancake dough with a ladle, approximately calculating the required amount of dough for one pancake. The dough is poured into the middle of the prepared pan, gradually tilting and turning it. This is done quickly so that the dough spreads over the entire surface of the pan.

When the pancake is covered with small holes on the top side and the dough is completely set, it must be turned over with a convenient spatula and lightly baked on the other side.

Flour has been used for cooking for many years. Any experienced cook knows that you can use your own special type of flour for different dishes. It will differ in properties and features.

There is a flour that is used for everything, it can be found in every store and almost everyone is familiar with it. Of course, it also has its pros and cons, so if you decide to bake one dish and buy ingredients for it in advance, it is better to use flour that is suitable for this. But in the kitchen of every housewife there is a bag of wheat flour, from which you can cook any dish.

Pancakes are considered traditional Russian food. Should I use pancake flour for them or can I use regular flour? Let's consider.

Wheat (regular) flour

Ordinary flour is produced from two types of wheat, after which two subspecies are obtained. pasta and bakery. For pasta, hard, high-glassy wheat is used, and for baking, soft wheat is used. So the usual and most popular flour is considered baking.


Wheat flour is:

1. wallpaper. It contains bran, so products with its use are enriched with fiber and B vitamins.
2. The highest grade, there is little gluten in such flour, it is used for rich products and as a thickener for sauce. 54.1 norm of whiteness units.
3. First grade. It contains a lot of gluten and is used for lean baked goods. 36 is the norm of units of whiteness.
4. Second grade. It contains slightly less bran than in wholemeal flour. Bread is baked from it. 12 is the norm of units of whiteness.

Flour is made from wheat grain, which contains many useful substances for the human body. Its grade is determined by the fineness of grinding. The higher the grade of flour, the less useful substances it retains and its color becomes whiter. If the color of the flour gives off a bluish tint, it means that weed seeds are present in it. The shelf life of the product is not more than one year.

Bad flour is considered if it forms lumps. To check the expiration date, in addition to the instructions on the package, if possible, you can rub the flour with dry, clean fingers. If you hear a creak - the flour is good, if it starts to stick together - stale.

This type of flour is a ready-made mixture for baking pancakes, so it saves time because it already has the necessary components. To use it, you just need to add water, and detailed instructions on how to dilute it are indicated on the package. Different manufacturers, at their discretion, add ingredients and their quantity, but the basis of the components does not change:

• Salt, sugar.
• Baking powder or soda.
• Wheat flour.
• Milk dry whey.
• Egg powder.

The calorie content of the pancake mixture will be 336 kcal. It contains coarse wheat flour. In order to dilute the mixture, you need milk or water at room temperature. After adding the liquid, everything should be mixed with a mixer or whisk until a homogeneous mass is formed. Immediately after cooking, you can start baking pancakes.

To check the quality of flour, you can taste it, fresh flour will have a sweetish aftertaste, and expired flour will be bitter. If the cooked pancakes are torn, then the mixture is not stirred enough. In this case, you should mix it again, and then try cooking again.

What do pancake flour and regular flour have in common?

The composition of pancake flour contains ordinary flour, so they have a few differences. Using wheat flour and adding ingredients to it, you can prepare the same pancake mixture. The benefits and taste of pancakes will not differ if you use pancake flour or regular flour with the addition of natural ingredients.

The main difference between pancake and ordinary flour

In order to cook delicious pancakes and not bother yourself with the number of proportions of ingredients, pancake flour is perfect. And in this she can not be compared with the usual.

Novice cooks, who have little experience and knowledge, do not immediately succeed in preparing the right mixture for pancakes from ordinary flour. Even doing everything clearly according to the instructions of the recipe, it is not always possible to achieve the desired result. Pancake flour guarantees delicious and fluffy pancakes because it contains all the necessary ingredients already prepared in the right proportions.

Your dish with ready-made pancake flour will turn out faster. This will save a lot of time and effort. From this dough, you can also bake pancakes, cake, cookies and other baking products. If you use regular flour, the cooking time will increase.

The composition of pancake flour contains egg powder and dry milk mixture. In this form, products are stored much longer than natural milk or eggs, and they do not differ in chemical composition and benefits. If you cook pancakes not at home, so as not to spend money on a large number of products, you can save money and buy pancake flour. If you use wheat, you will have to purchase all the necessary ingredients.

The two products differ in price. Since pancake flour is already a ready-made mixture, it costs more than usual. There are different manufacturers and prices. It is the manufacturer who decides what composition the pancake flour will have. Using wheat, you can prepare the mixture to your taste.

Not all dishes are equally suitable for pancake flour. If you use flour as a breading, thickener, it is better to use wheat flour for casseroles. A specialized pancake to use for baking and pancakes.

Pancake flour is plain wheat or other flour with various additives. As the name implies, it is used to make pancakes, as well as pancakes and other products made from batter in butter. Before you cook pancakes from pancake flour, you need to understand all the features of this product.

So, pancake flour is made in such a way that it only requires the addition of a liquid base to get the finished dough. It can be milk, water, whey or kefir. Pancake flour usually contains egg powder, salt, sugar and baking powder. Moreover, all these components are included in certain proportions, so you only need to add the portion of liquid indicated on the package to get a high-quality balanced pancake dough. The recipe for pancakes on pancake flour is the easiest, because you just need to pour in the liquid, knead the dough and bake the pancakes.

Undoubtedly, pancakes with milk turn out to be more juicy, because they not only have an appetizing ruddy crust, but also a rich milky taste. For cooking you will need the following ingredients:

• 1 glass of special pancake flour;
• 220 milliliters of milk;
• one egg;
• a little salt if desired;
• 1 tablespoon of sugar (you can not add, especially if you plan to stuff pancakes with unsweetened filling).

Cooking such pancakes on pancake flour is also the easiest. They may be thin depending on the amount of flour added, and you can also make them fluffier by adding more flour.

So, we make pancakes from pancake flour in milk as follows:

1. In a large bowl, mix one egg, at the end of beating, add salt, sugar and dilute with slightly warmed milk (its temperature should not exceed 40 degrees).
2. Pancake flour, like any other, must be sifted before adding to the dough. Thus, sift the flour and pour it in parts into the resulting dough. Stir until smooth, you can use a mixer for this purpose.
3. The dough should come out not too dense, but not too liquid. Cover it with foil and let it "rest" for about 20 minutes.
4. Now grease the pan with fat, for example, refined vegetable oil, heat for several minutes over low heat. Bake pancakes for two minutes or less depending on thickness on each side.

The dough during the frying process must be periodically mixed so that it becomes a homogeneous consistency. Pancakes are served with any fillings of your choice; in terms of structure, color and aroma, they are no different from those cooked with ordinary white flour.

On the water

Water pancakes are the most budget option, because if you have special pancake flour, you only have to add water and optionally a few more components to get pancakes of acceptable taste. In addition, pancakes on the water are suitable for fasting, if you do not add eggs and other animal products to the dough.

Prepare these foods:

• a full glass of pancake flour with a small slide;
• 1-3 tablespoons of sugar;
• 2 glasses of ordinary or mineral water with gas;
• a couple of tablespoons of vegetable oil;
• a pinch of salt to taste;
• To make pancakes more fluffy, you can add half a teaspoon of soda.

The cooking process is as follows:

1. Sift pancake flour into a large bowl. Make a well in the center and pour in pure boiled or carbonated mineral water in a stream, stirring the mixture periodically. Your task is to knead the dough strongly so that not a single flour lump remains.
2. Now soda, if you decide to add it, extinguish with a few drops of vinegar and pour into the mixture. Now add granulated sugar and a little salt and mix well again.
3. At the end of the process, pour in refined sunflower or other oil and finally knead the liquid pancake dough, similar in consistency to low-fat sour cream.
4. Then we do everything as usual - we oil the pan, heat it up, pour a small portion of the dough into the center and distribute it over the frying surface. Fry on each side until golden. If you have a good frying pan, you do not need to use additional oil for greasing, since it is already in the dough.

You can serve such pancakes by first greasing them with soft butter, as well as with sour cream or honey.

On kefir

Kefir is a fertile basis for baking, including pancakes. Firstly, it gives the dough density, and secondly, it has a rich milky flavor and a characteristic sourness. Depending on the fat content of kefir, you may need more or less flour. The fattest kefir makes the dough very thick, so it is recommended to dilute it with water or milk.

So, for pancakes made from pancake flour on kefir, you will need the following ingredients:

• one and a half tablespoons of sugar;
• 50 grams of butter and a couple of tablespoons of odorless vegetable oil;
• 200 grams of pancake flour;
• 3/4 cup of water;
• 2 cups of kefir;
• 2–3 eggs;
• Optionally, you can add flavorings, for example, a bag of vanillin.

We prepare such pancakes as follows;

1. Sift the flour immediately into a dry deep bowl. When all the flour is sifted, collect it in a high hill, make a small depression at the very top.
2. Crack the eggs into this well and mix thoroughly with the flour.
3. In a separate bowl, mix and beat kefir with sugar and slightly warmed water. Pour this liquid mixture in a thin stream into the egg-flour mass.
4. Beat the dough well with a mixer and leave it to infuse for about 15 minutes.
5. After this time, add vegetable oil and mix thoroughly again. Now you can start frying pancakes.
6. To do this, grease the pan with oil or lard, calcine over medium heat and fry each pancake on both sides until a light ruddy shade.

Such pancakes are good on their own, but to make them even tastier, spread each with butter, jam, marmalade or serve with honey, sour cream, fruit and berry sauce.

Every housewife in the countries of the former USSR knows at least one recipe for making chic pancakes. Now such an interesting little thing as pancake flour has appeared on the shelves of supermarkets. It differs from the usual one in that it already contains everything you need for a full-fledged test.

Therefore, there are absolutely no difficulties in how to bake pancakes from pancake flour. But even with the presence of such a miracle product, it cannot be denied that the dish will turn out tastier if natural dairy ingredients are added to it. Therefore, today I advise you to read about how to make pancakes from pancake flour.

Recipe for pancakes from pancake flour on the water

Kitchen utensils and equipment: plate; non-stick frying pan; mixer or whisk; scapula; deep plates and bowls; sieve.

Ingredients

How to choose the right ingredients

• The dough made from this special flour makes the work of housewives easier, as it already contains some ingredients. Egg powder, milk powder, sugar, salt and some other ingredients are placed in one package. But this does not limit you in any way, and you can add any ingredients to the dough at your discretion.
• But before you cook pancakes from pancake flour, you need to know a few secrets that will help you prepare a very tasty dish.
• If you add eggs to the dough, then only the products of the first freshness are taken for cooking, and you need to beat them separately from all the ingredients.
• Also, when adding salt and sugar, dissolve them in water or milk, and then add them to dry ingredients. In this way, you can avoid getting sugar or salt crystals into the structure of the dough.
• Do not put granulated sugar into the dough. If there is a lot of it, then it will caramelize and burn during the frying process.

Cooking sequence

video recipe

Be sure to pay attention to the video, which shows how to cook a very tasty and simple dish - pancakes using water. But according to the same recipe, you can cook pancakes from pancake flour in milk.

How to serve and how to complement the dish

• You can complement this dish in a variety of ways. You can cook it with sweet or savory toppings. Eat pancakes with jam, jams, sauces, condensed milk.
• For example, a very tasty option is. I'm sure you've never tasted this before. And salty pancakes with ham and cheese can become a chic breakfast and hearty dinner for the whole family. You can also cook hearty ones. Well, the younger inhabitants of your house will be delighted.
• The options for preparing this dish are not as diverse as the options for serving and supplementing it. For example, you can use a simple recipe for kefir pancakes with pancake flour. Or cook pancakes from pancake flour in milk. In any case, the cooking sequence will not change much. In these cases, you just need to replace the water with your desired dairy product.
• But for the preparation of thin pancakes from pancake flour in the recipe, you must definitely use milk or kefir. If you add water, then you should not count on a thin and delicate dish.

• Be sure to sift the flour just before making pancakes. This is necessary not only in order to cleanse it of unwanted impurities and grains, but also in order to saturate it with oxygen and make it airy.
• In order for you to get the right, tasty, thin and delicate pancakes, you must first mix all the liquid ingredients, and then pour them into the sifted flour in a thin stream. In this way, you will be able to control the process of dough formation and prevent the appearance of a large number of lumps.
• To make openwork pancakes easily and simply, you need to separate the egg whites from the yolks and beat them separately.
• If you add vegetable or butter to the flour before the rest of the ingredients, then the dough will turn out elastic and dense.
• If slaked soda is needed in the recipe, then be sure to make sure that it has all dissolved and has been extinguished correctly. Otherwise, in the end, pancakes will taste like soda. An excessive amount of vegetable oil in the dough will give a lot of fat and calories.
• Also, if you add more eggs than you need, you will end up with more of an omelette than pancakes. Well, if there are no eggs or there are few of them, then the dish will break.

Today I shared with you my little secrets and talked about how to bake pancakes from pancake flour. In fact, this simple recipe is so simple that even a novice cook can handle it. So share this recipe, cook for health and delight your loved ones. Write your recipes in the comments, leave feedback, and be happy. Bon appetit!

This mixture already contains egg powder, milk powder, salt, sugar and baking powder. For 500 g of finished flour, 800-900 g of liquid is consumed. You can dilute to the desired consistency with water, milk or even kefir.

Pancakes are beautiful, with holes and very tasty. And if you add berries, chocolate paste or any other filling of your choice, you will get a great snack for guests and children 🙂 Cooking takes very little time. This is especially helpful when you need to make breakfast for the whole family, and you are already running out of time. Try it, you will definitely like it. They are delicious even with or stuffed. Especially for you, I have made a selection of the best options, choose which one you like.

A classic recipe for pancake flour pancakes in milk with an egg in a pan

I'll start with the cooking option that I myself use most often. The treat according to this recipe turns out to be lacy, unusually thin. And when the son wears it to the kindergarten for Maslenitsa, they are eaten first, in just a couple of minutes. Just have time to cook more and more 🙂

Required Ingredients:

• 1 chicken egg;
• a pinch of salt;
• 2 tsp without a slide of sugar;
• 400 ml of milk;
• 2 tbsp water (possible without it);
• 2-3 cups of finished flour;
• 1/3 tsp soda (quench with 9% vinegar).

How to cook:

1. Crack an egg into a bowl, beat with a whisk. Add salt, shake again.

2. Add sugar, mix well again. Pour in milk and a little water, or you can not add it.

3. While sifting, gradually add flour. The consistency should not be too runny, but not too thick either. If the dough turned out to be thick, add a little milk, liquid - add more flour mixture. Extinguish the soda with vinegar and add to the dough.

4. Heat up some oil in a frying pan. Cook on a fairly high heat.

Pancakes are cooked very quickly, they turn out nice and ruddy, moderately sweet. From this amount of dough, 12 ruddy things are obtained. You can serve them with any additions, I like them, although they are tasty and just like that. Prepare for health!

Pancakes from pancake flour on water without milk

This recipe is perfect for emergencies, like when the fridge is nearly empty or unexpected guests arrive. The recipe is very simple and low cost. And the family or guests will remain full and satisfied.

You will need:

• 500 g flour;
• 3-4 tbsp any vegetable oil;
• 800-900 ml of water.

How to cook:

1. Sift the flour, so it is saturated with oxygen and there will be fewer lumps in the dough. Mix it with water, add oil. The dough should be of medium thickness.

2. Bake in a hot skillet. The pan may not be lubricated with oil.

The ingredients are very simple, but the yummy is very tender. This recipe is simply indispensable if you often do not have enough time to prepare a nutritious and delicious breakfast. Bon appetit!

How to cook thin pancakes with holes from pancake flour on kefir?

The secret of openwork sweets with holes is thorough whipping of the dough. The better you beat it, the more beautiful the pancakes will turn out. And a small amount of sparkling water added to the dough will not spoil, but only improve the result.

Required products:

• 200 g flour;
• 1 tbsp Sahara;
• 2 eggs;
• 400 ml of kefir;
• 150 ml of water;
• 10 g butter;
• 2 tbsp vegetable oil.

Cooking process:

1. Sift the pancake flour mixture into a bowl. Add salt and stir.

2. Make a well in the center, add the eggs and beat the mixture.

3. In a separate bowl, mix kefir, water and sugar. Pour the mixture into the flour, mix well. The dough should be homogeneous, without lumps. Use a mixer if you like.

4. To let the dough rest, set it aside for 20 minutes, then pour in the oil. Whisk well again.

5. Heat up the pan well. Fry on both sides in butter.

After frying, you can additionally grease with butter, it will only taste better 🙂

Delicious pancakes without eggs on pancake flour "Pyshechka"

This recipe only needs 2 ingredients. Despite this, it turns out an excellent breakfast that will not leave your household indifferent. Also, if you want to please your loved ones with something tasty, but uncomplicated, this option is just perfect for you. How to properly dilute pancake flour is described in detail in the recipe.

Be sure to try your favorite recipe. Share your impressions in the comments. If you liked the article and found it useful, please share it with your friends. Successful culinary experiments!