Pancakes - general principles and methods of cooking
It is not necessary to wait for Shrovetide to bake various pancakes. You can fry them right today, for example, for dinner. Or in the morning, for breakfast.
Pancakes are a real lifesaver. After all, they can feed the whole family their fill when there is not enough time to prepare dinner, or a couple of small notes remain in the wallet, and the pay is only the day after tomorrow. After all, you can cook them from practically nothing, but it will turn out delicious in any case, and everyone will be satisfied.
Pancakes are baked on water, milk, kefir, yeast, with and without eggs, on wheat flour, buckwheat. Pancakes can be made lush, thin, openwork or solid, like the sun. Cooking options do not count. Choose any.
Pancakes - food preparation
Pancakes do not require special preparation. The ingredients are mixed and fried. Only, to improve the taste, it is recommended to sift the flour before baking. And if the recipe includes yeast, milk must be warmed before being introduced into the dough. Only not very much (maximum up to 37C - body temperature), otherwise the yeast will die.
Pancakes - the best recipes
Recipe 1: Pancakes in Milk
It is mixed with milk, pancakes are considered the most real and traditional. They bake quickly, once or twice. And if there is excess dough, it can be stored in the refrigerator to fry for dinner with heat, with the heat of fresh and hot pancakes. The pan needs to be greased with vegetable oil every other time.
The baking powder is present in the recipe. You can cook without baking powder, but it is he who makes the pancakes airy. The baking powder can be replaced with half a teaspoon of soda, diluted with a few drops of vinegar (6%) or lemon juice.
Ingredients: 2 cups wheat flour, milk - 3 cups, three eggs, vegetable oil - 3 tablespoons (for dough), salt - ½ teaspoon, granulated sugar - 1 tablespoon (for sweet pancakes - 3 tablespoons .), baking powder - ¾ teaspoon.
Cooking method
Mix eggs, sugar, baking powder, salt, flour and an incomplete glass of milk in a bowl. Mix the mass. To do this, you can use household appliances - a mixer or a blender. The dough will turn out quite thick and uniform. This is done to avoid the appearance of lumps. And then they dilute the mass with milk, pouring it with a thin stream and stirring. The consistency should be similar to liquid sour cream or kefir. At the end, pour in vegetable oil and mix well.
Recipe 2: Pancakes with Kefir
Kefir pancakes have an army of fans. After all, they have a peculiar taste - kefir gives the dough sourness, and together with the butter, which grease the cake, a peculiar and piquant taste is obtained. Pancakes cooked according to this recipe come out nostril and openwork.
They can be eaten with jam, condensed milk, mushrooms, caviar. If you like sweet pancakes, you can add two or three tablespoons of sugar to the dough. It is convenient to lubricate the pan with half the onion. It is put on a fork and dipped in vegetable oil.
Ingredients: 0.5 liter of kefir, ¼ teaspoon of salt and soda, 2 eggs, 2 tablespoons of vegetable oil, flour, ½ cup boiling water.
Cooking method
In a saucepan, mix the eggs, salt and kefir. Heat on a stove to body temperature, about 36C. Pour flour so that the mass turns out to be slightly thick (like on pancakes). Dilute soda in half a glass of boiling water (boiling water) and add to the dough, mix. Then introduce vegetable oil and you can start frying. Ready pancakes are greased with butter, you can sprinkle with sugar or pour sour cream.
Recipe 3: Pancakes on the Water
Traditionally, pancakes are baked on milk, kefir, yogurt or whey. But, it turns out, you can bake pancakes in plain water. And they sometimes turn out thinner, crunchy and tasty. Because there is one secret - proteins and yolks are whipped separately, and only then are mixed in the dough. Such pancakes are ideal for stuffing - meat, liver, cottage cheese, egg and onion.
Ingredients: wheat flour - 0.3-0.4 kg, 3 eggs, 0.5 l of water, 2 tbsp. sand sugar and vegetable oil, a pinch of salt.
Cooking method
Mix the ingredients except water to make a thick and homogeneous mass, and then slowly pour in the liquid and stir to avoid lumps. Now you can grease the pan with butter and bake pancakes.
Recipe 4: Thin Pancakes
How tender and unusually tasty they are, these thin pancakes. It’s not always possible to cook them. Put more flour, they come out thick, if less, they will tear when turned over or gather in an accordion.
And the secret is simple: in order for pancake pancakes to turn out thin and turn well, you need to spare no eggs, and mix the dough thoroughly and let it brew a little so that the gluten in the flour swells. If you think that the dough may be too much, reduce the amount of ingredients by two or three times.
Ingredients: 1 liter of fat milk, 4 cups of wheat flour, 5 eggs, 1 tbsp. teaspoon of vegetable and melted butter (for dough), 1 tsp salt (without slide), granulated sugar - 3 tbsp. spoons.
Cooking method
The cooking method is very simple - thoroughly mix all the ingredients, best with a mixer. Lastly, add oil and mix with a spoon. Before frying, the pan is heated and greased with vegetable oil. If the dough is kneading by hand, then, to avoid lumps, it should be kneaded on one glass of milk, adding all the ingredients (except butter). The mass will turn out to be thick, it is stirred until smooth and the remaining milk is poured in a thin stream. Each new batch of liquid must be mixed well until smooth. Then oil is introduced.
Recipe 5: Sour Pancakes
Someone prefers sweet pancakes, someone thin or nostril. And this recipe is for lovers of sour pancakes. And it turns out that there are many of them. And no wonder, because the pancakes in sour milk turn out to be lush, ruddy, unusually tasty, sweet and sour. Serve them better with sour cream, melted butter or honey. By the way, sour pancakes can also be stuffed, for example, with cottage cheese or minced meat with a fried onion.
The recipe includes soda. It is not necessary to extinguish it with vinegar; there is enough acid in milk.
Ingredients: 0.5 l of sour milk, 2 tbsp. tablespoons vegetable oil, starch and granulated sugar, ½ teaspoon of soda and salt, 3 eggs, 8 tbsp. spoons with a small hill of wheat flour.
Cooking method
Grind eggs with salt, sugar, add milk and pour soda. Mix.
In another bowl, mix the flour with starch. The egg and milk mixture is gradually poured into the flour, and continuously stirred so that no lumps form. At the end, add vegetable oil and fry pancakes.
Recipe 6: Yeast Pancakes
Here they are - real Russian pancakes, yeast. Probably the most delicious of all. Yeast pancakes are best served with caviar. But with sour cream it will be very, very nothing. Anyway, they can be served absolutely with any filling. Pancakes are tender, lace, airy, delicious. And how beautiful! And, most importantly, they themselves melt in your mouth.
Ingredients: wheat flour - 300 g, milk - ½ liter (or 300 ml of milk + 200 ml of water), 7 g of dry yeast (or 20 g of fresh), 5 tbsp (70 g) of refined vegetable oil (odorless), 2-3 tbsp. l granulated sugar (60g), 3 eggs, salt - 1 teaspoon (without slide).
Cooking method
Grind the eggs with sugar and salt and beat well, it is better even with a mixer. Add yeast, vegetable oil and half warm milk. Stir the mass and slowly pour into the flour, continuously stir. Pour in the remaining milk and heat.
After about an hour, the mass will double. It must be mixed in order to release carbon dioxide bubbles. After the mass rises a second time, it is NOT disturbed anymore. And the dough is fried, right with the bubbles (this is important), scooping the ladle carefully from the top. Before frying, the pan should be very hot and should be greased with a thin layer of oil.
Recipe 7: Pancakes with meat (with minced meat)
Meat is one of the most delicious toppings for pancakes. To start them, you need to bake pancakes according to any recipe above. But the filling itself and the cooking method are very original and do not look like traditional ones, because the pancake begins with raw minced meat.
Ingredients: raw minced meat, salt, 1-2 eggs, one onion, dill greens.
Cooking method
Stuff the minced meat with chopped onion, salt and dill. Add and drive in a little water (a couple of tablespoons), so the filling will turn out juicier.
Beat eggs in a deep plate, salt.
Cut the pancake into two parts. On the edge of each half put a little stuffing, like on a small cutlet, squeeze it so that it becomes flatter. Then wrap the pancake with minced meat in a triangle envelope, dip in an egg and fry on both sides. It is necessary to make the fire medium, closer to the small one, so that the pancake turns golden, and the filling has time to fry.
Pancakes - tips from experienced chefs
- If a lot of dough is cooked, to speed up the frying process, use two pans. So things will go much faster.
- To knead the pancake mass without lumps, the liquid is poured into the flour, and not vice versa.
- If the pancakes are tough, you need to grease them with butter, put them in a deep bowl and cover them so that they soften.
- It is convenient to grease the pan with a small piece of pork lard, chopped on a fork, or half a potato moistened with oil.
- If you planned to get fishnet pancakes, and they come out in a solid sheet, the situation can be corrected by adding ordinary mineral sparkling water to the dough.
- Ready pancakes can be frozen. Arrange them in piles and pack them in a bag. Then the next time you don’t have to bake them - just defrost and stuff them.
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