Classic pancakes is a traditional dessert in almost any family. Pancakes have the right to be thin or thick, stuffed or not. All the same, for many they personify the taste of a carefree distant childhood. You can make salads or even puff cakes from them. In many modern restaurants, classic pancakes are prepared with various fillings, used in coulibia and for layering the filling in pies, making whole seemingly ordinary pancakes out of artworks!
Classic pancakes - general principles of cooking
For delicious pancakes, the main thing is to knead the dough correctly. It should be from fresh products and premium flour. The structure of the dough should be uniform and without lumps, for this flour should be added gradually. Pre-dry ingredient must be sieved.
For splendor, dough with citric acid or vinegar can be added to the dough. The dough for pancakes with yeast before cooking must be left for some time in a warm place.
To prevent the pancake from sticking to the pan, add vegetable oil to the dough. Before you start making pancakes, the pan also needs to be thoroughly heated. Pancakes are baked quickly and. so that they do not burn, they should be turned over on time.
Classic pancakes: a step by step recipe
The easiest step-by-step recipe for classic pancakes that are curvy and airy. The taste of this dish will remind many of their childhood.
Ingredients
• 150 ml of milk of any fat content;
• 50 ml of cool boiled water;
• 30 g semolina;
• two raw chicken eggs;
• a pinch of salt;
• 30 g of granulated sugar;
• 100 g of wheat flour of any quality;
• 80 ml of sunflower oil;
• 5 g of baking soda;
• 5 g of 9% vinegar or lemon juice.
Cooking
1. From the beginning, mix milk and water in a suitable cup or bowl. It is better to take plastic or enameled dishes.
2. Then, pour semolina into a bowl and break two eggs there. We mix everything well with a whisk and set aside for several minutes so that the cereal is dispersed and well swollen. If you doubt the good quality of the eggs, break them one at a time into another small container, and then, when you are sure that they are fresh, pour them to the main products.
3. Next, add sugar and salt to the bowl, stir. If you replace granulated sugar with powder, it will dissolve faster and it will take less time to prepare the dough.
4. Now sift the wheat flour. This can be done directly in a bowl with other products by placing a sieve on it. It is necessary to sift the flour, because it may contain impurities that will be just superfluous in pancakes.
5. Mix the dough with flour whisk. The product tab for this recipe for classic pancakes involves cooking them thin. A step-by-step recipe for thick pancakes will have more flour in the ingredients.
6. Pour 60 ml of sunflower oil and mix again. It is necessary in the test so that the pancakes in the pan do not stick and do not stick.
7. Take a teaspoon or a tablespoon of baking soda and add a little vinegar or fresh squeezed lemon juice to it. This is called quenching soda with acid. When soda and vinegar come in contact, a plentiful foam appears, which is designed to loosen the dough. By the way, if you did not find these products, the juice of any citrus, kefir, yogurt or even reverse (the liquid obtained after making cottage cheese from kefir) can give the right acidity to activate soda.
8. Add slaked soda to the dough and mix it quickly. Immediately after this, you will notice that air bubbles appear one after the other on the surface of the dough. This is the loosening of the dough.
9. That's it and ready for baking classic pancakes. A step-by-step recipe continues by preparing the pan. You can take any pan, but it is preferable to bake pancakes on a special pancake. It is quite wide and has low sides. The thing here is that if various dishes are regularly cooked in a pan, and then pancakes are baked, they are unlikely to succeed. And, most likely, they will stick, and get clods. As a result, spoiled dough and nerves of the hostess.
10. So, take a pancake pan and pour a little oil on it (20 ml). We put on moderate heating of the stove and wait until the surface of the pan is sufficiently heated.
11. Grab a little dough with a portioned ladle and pour it into the pan. If everything is done correctly, you can hear a slight squirming of the pan. Take it by the handle and turn it a bit so that the dough spreads evenly over the entire surface of the pan.
12. We bake a pancake until a fry color is formed on the underside (about three minutes).
13. Turn the pancake over with a wooden spatula to the other side and bake for another minute. And if the pan is well warmed up, it will take even less than a minute.
14. So bake all the pancakes, using the dough to the end.
Classic yeast pancakes: step by step recipe
A traditional step-by-step recipe for classic yeast pancakes. In appearance they resemble lace napkins. Serving such pancakes is best with sour cream.
Ingredients
• 600 ml of milk of any fat content;
• a pack of high-speed dry yeast;
• two raw chicken eggs;
• a pound of wheat flour of any kind;
• 60 g of granulated sugar;
• 10 g of salt;
• 40 ml of sunflower oil.
Cooking
1. We start preparing dough for classic yeast pancakes with warming milk. We pour it into an enameled cup and put on a moderate plate heating. It should be warm, but not hot.
2. Pour yeast into milk. In a warm environment, their activation will go much better.
3. Add salt and a little sugar to the yeast. Sugar helps the yeast act.
4. Set the cup aside for now. You can cover it with a kitchen towel and put it in a warm place without drafts.
5. After some time, we notice that the mixture began to bubble. This is a sign that the yeast is working.
6. Sift the flour separately through a sieve with small cells. By the way, flour for this classic pancake recipe can be taken in any grade. Even second-grade flour will make excellent pancakes. However, this rule does not apply to other pastries.
7. Now add the eggs to the dough and mix with a whisk.
8. Pour flour and mix again.
9. The finished dough should be uniform in consistency, without lumps of flour not mixed.
10. The last step in a classic pancake recipe is adding sunflower oil.
11. Now mix the dough so that the butter is evenly distributed on it.
12. Cover the cup with the dough with a lid or a clean towel and set for fermentation in a warm place. It’s better to go to the top shelf, because warm air tends to rise up, and cold air goes down.
13. When the dough increases markedly in volume, mix the dough with a whisk and leave again until the next rise.
14. Then we mix the dough again and only now we begin to bake pancakes.
15. Next, take a pancake pan, grease it with sunflower oil and set to heat.
16. When the surface of the pan is hot, pour a portion of the dough there.
17. Turn the pan so that the dough spreads evenly.
18. Within a minute, we notice that the upper side is seized (that is, there is no such batter on it as in a cup), and the lower side is covered with a rosy pattern.
19. Turn the pancake on the other side and bake for another minute.
20. Then we catch the pancake with a spatula and put it on a clean and dry plate.
21. We take the pan in the left hand.
22. And with the right hand we pour the next portion of the dough on it.
23. Turn again so that the dough spreads and bake.
24. In this recipe, pancakes will turn out with small holes. We continue to cook them until the dough is over.
Classic kefir pancakes: a step-by-step recipe
An excellent step-by-step recipe for classic pancakes on any kefir. You can take both fresh dairy product and slightly sour. The taste of this will not change at all.
Pancake Ingredients
• 200 ml of kefir or bio-kefir;
• 100 ml of cool boiled water;
• a pinch of salt;
• two eggs;
• 30 g of granulated sugar;
• bag of baking powder for the test;
• 120-150 g of wheat flour;
• 50 ml of sunflower oil.
Lubrication Ingredients
• 110 g butter;
• 100 g of granulated sugar.
Cooking
1. The first step in preparing classic kefir pancakes is mixing in a cup of kefir at room temperature with water.
2. Then this step-by-step recipe involves adding salt and sugar there.
3. Then mix.
4. Then add the eggs and mix again. This can be done with a whisk, mixer or regular fork. By the way, one pancake will be enough for a pancake dough, but with two it turns out to be more elastic.
5. We cut a bag of baking powder and pour it into flour.
6. Sift the flour through a sieve. This allows you to saturate it with oxygen and evenly distribute the baking powder over it. Thanks to this simple procedure, the dough for pancakes will be uniform and tender.
7. Pour the flour into a cup with other products and mix with a whisk. The dough is thick. It should be noted that the pancakes on kefir will only be thick. If you make the dough on kefir liquid, the pancakes simply will not turn over in the pan.
8. Pour sunflower oil into the dough.
9. Stir with a whisk.
10. Heat the pancake pan and pour a portion of the dough with a small ladle.
11. We are waiting for a minute and flip the crap pancake.
12. When its lower side is also baked, we pick up the pancake with a spatula and put it on the cooked plate or dish.
13. And in the pan, pour the next batch of dough.
14. While the pancake is baking, grease with butter and sprinkle the previous pancake with sugar.
15. Thus, we bake all the pancakes.
Classic pancakes - tricks and tips
• If you didn’t get the first pancake, then don’t be upset, the second will surely work out. It’s just that, most likely, you did not heat up the pan well.
• The amount of sugar you can change as you wish. If you like sweet desserts, then you can add a few tablespoons of sugar more.
• Ready pancakes, while they are hot, can be greased with butter. With him, they will only taste better.
• Serve pancakes with jam, jam, condensed milk or any other products to taste.
