Pancakes are considered a national Russian dish.They started to be prepared in pagan times, and, perhaps, this is one of the very first flour products. Various variations of pancakes are present in the cuisines of other peoples: French and Chinese pancakes, English pancakes, Mongolian gambir and others. Traditional Russian pancakes are prepared from yeast dough, they are porous, fluffy and soft and, soaked in butter or sour cream, become juicy and tasty. In addition, dough prepared with milk, water, kefir, custard is used. In addition to wheat, you can add oatmeal and buckwheat flour. There is a huge number of fillings for pancakes: meat, fish, mushroom, cottage cheese, jam, apple. Pancakes with a filling are popular and very tasty. For this, boiled eggs, green onions, minced meat, finely chopped fish, vegetables and fruits can be used. How to make pancakes so that they turn out ruddy and thin? Although at first glance everything seems simple, in fact, some experience and skills are required. You need to understand how much dough to pour into the frying pan, when to turn the pancake over so that it does not turn out burnt, but still has a ruddy crust. Knowing little tricks will help you bake very tasty pancakes.

Secrets of delicious pancakes

• Most often used for dough preparationwheat flour, but to get more delicious and tender pancakes, you can add one part of second-grade flour to premium flour - coarser grinding. Baked goods acquire an unexpected taste if you use flour mixtures. Rye, corn, buckwheat, oat flour are suitable for this. Immediately before adding, the flour must be sifted. After that, it is saturated with oxygen, becomes loose and makes the dough fluffy and soft.
• Eggs for pancakes must be necessarily fresh androom temperature. To do this, they must be removed from the refrigerator in advance. Before adding to the dough, it is desirable to whip them with a whisk or a mixer. Some recipes recommend the separate use of proteins and yolks. In this case, yolks are ground with sugar and the first are added to the dough, mixed, and then whipped proteins are added. This is a more laborious way of cooking, but it is from this test that the most delicious pancakes are obtained.
• Experienced cooks advise salt and sugar beforeadding to the dough pre-dissolve in a small amount of liquid and strain through a strainer. Thus, the structure of the test is not spoiled by undissolved particles. It is possible to dissolve only salt, and sugar to grind with yolks.
• It is believed that the correct test should be mixedliquid ingredients by prescription, and then pour them in a thin trickle with continuous stirring into the sifted flour. If you do the opposite, that is, add flour to the liquid part, then it should be poured a little, constantly stirring, otherwise lumps may be formed, which then is difficult to get rid of. It is best to prepare the dough from a part of the liquid, making it more dense consistency, and then dilute to the desired density. It is recommended to lightly mix the batter with a mixer or whisk.
• Most recipes provide for the addition ofalready ready dough of a small amount of vegetable or butter. If you do this before, before the end of the kneading test, it will turn out to be dense and the baking will be tasteless.
• If the recipe provides for the addition of soda, thenit should first be extinguished with acid (acetic or citric) until completely dissolved. If the pancakes are cooked with yogurt or kefir, the extinguished soda is added at the end of the kneading, just before the flour is added.
• The amount of sugar in the test depends on how sweet the pancakes should be. However, we must take into account that if you put it too much, pancakes will burn and badly remove from the frying pan.
• Yeast pancakes can be prepared with either milk orand on water. In this case, they are tastier on milk, and more fluffy on water. Yeast dough should rise well, otherwise the pancakes will be too dense and tasteless. And baked goods from over-fermented dough will have a sour taste.
• Unleavened dough for pancakes is also prepared with water.or milk, but it is best to use a mixture of milk and water. Good pancakes and crepes are also made with fermented milk products - yogurt, kefir, sour cream. There are recipes in which pancakes are mixed with citrus juice.
• According to the consistency, the dough should resemble sour cream andspread well in a frying pan. If it turned out a little thicker, you can fix it by adding warm boiled water. During the preparation, the dough must be constantly mixed, as it quickly settles.

How to bake pancakes correctly

• The frying pan you use is importantpancakes are prepared. The best is considered to be a cast iron pan with a thick bottom - on it the pancakes are baked evenly, turn out a beautiful golden color, very tasty and aromatic. A special pancake frying pan with a non-stick coating, which has low sides, is also quite suitable.
• Before cooking, the panit is good to red-hot. For this, you can pour a thin layer of coarse salt and calcine until it darkens. Then salt to shake off, and wipe the frying pan with a paper napkin.
• You can lubricate the bottom with a creamy or vegetableoil, and also a slice of fat. If the butter is added to the dough according to the recipe, then it is necessary to lubricate the frying pan only before baking the first pancake. If the oil is not added, then it will be necessary to lubricate every new pancake.
• Using a ladle filled about 2/3 full,pour the dough into the center of the hot frying pan. Keep it slightly tilted and quickly rotate it so that the dough is evenly distributed over the entire surface. The first pancake, as a rule, always turns out lumpy - thick and ugly. It allows you to understand how much dough you need to pour into the pan to get thin and even pancakes.
• Furnace pancakes should be on medium heat for 40seconds from one side. When the edges get a brown tint and the pancake becomes more dense, it must be turned over, podedovaya special spatula or fork. At the same time, it should easily fall behind the bottom of the frying pan.
• Ready pancakes should be put on a suitable size plate, lubricating each with butter, and cover with a lid to make them proto, and the edges are not dry and stiff.
• Then pancakes can be folded with a triangle, a tube, an envelope and served with sour cream, butter, condensed milk or any jam. The most delicious pancakes are those that are directly from the frying pan.

Below are recipes for different pancakes and crepes. All of them, regardless of the method of preparation, are very tasty, tender and aromatic.

Yeast pancakes on the dill

You will need the following products:

• Wheat flour - 1 kg.
• Milk - 4-5 glasses.
• Vegetable oil or butter - 3 tbsp.
• 2 eggs.
• Sugar — 2 tbsp. l.
• Salt - 1.5 tsp.
• Yeast - 40 g.

To prepare the dough, use 2 cups of warm waterdilute the yeast and add 0.5 kg of flour. Mix everything until smooth and put it in a warm place for 1 hour, covered with a napkin. Then add salt, sugar, egg yolks and butter to the dough. Mix everything well and pour in the remaining flour. Mix until smooth. Then gradually pour warm milk into the dough, kneading it all the time. Put it in a warm place. When the dough rises, stir it so that it settles, and let it rise again one or two times. After the last settling, add whipped egg whites to the dough, and as soon as it rises again, start baking pancakes. If you cook the dough half and half with buckwheat flour, the pancakes will be drier.

Pancake-fast-paced

To prepare pancakes according to this recipe, you will need the following ingredients:

• Flour - 500 g.
• Warm water - 3 tbsp.
• 2-3 eggs.
• 1 tbsp. l of sugar.
• Salt, soda, citric acid - 12 tsp each.

Mix eggs with water, add salt, sugar, sodaand pour in flour so that no lumps are formed. Then add diluted citric acid to the dough, stir and immediately start baking pancakes. You can also make pancakes with sour milk using this recipe. To do this, mix eggs, flour, salt and sugar with sour milk and at the end add soda diluted in a small amount of water. Stir everything and bake pancakes.

Pancakes with holes

Pancakes should be classified as a type of pancakes thatare prepared without adding yeast. They are a European dish, but have become part of our lives for so long that everyone considers them to be as much ours as yeast pancakes. Pancakes are baked according to the same rules as regular pancakes, only the dough for them should have a more liquid consistency - like cream. To prepare thin pancakes, you will need the following products:

• Milk - 0.5 l.
• Boiled water — 0.5 l.
• 2 eggs.
• Flour - 500 g.
• 2 tsp. salt.
• 1 tsp. soda.
• Sugar — 5 tbsp. l.
• Vegetable oil - 5 tbsp.

Heat milk and water to 60 C, remove from heat, andbeat in eggs. Add salt, sugar, flour to avoid lumps and beat lightly with a mixer. Finally, add the slaked soda and pour in the oil. Bake in a hot frying pan.

Custard pancakes with milk

Choux pastry is good because it helps to avoid tearing pancakes. In addition, such pancakes are very tender, literally melting in the mouth. The necessary ingredients for making pancakes:

• Milk - 1.5 l.
• Flour - 2 tbsp.
• 5 eggs.
• 2 tbsp. l of sugar.
• Salt, soda - 1 tsp each.
• Vegetable oil - 0.5 tbsp.

Mix eggs, sugar and salt well with a whisk.Add soda, quenched with boiling water, to the resulting mixture and beat everything with a mixer until foam forms. Gradually add the sifted flour to the egg mixture and mix well. Pour hot milk in a thin stream into the resulting mass, stirring constantly until smooth. Finally, add butter and bake.

Guriev pancakes on yogurt

To bake pancakes according to this recipe, you will need the following products:

• Flour - 500 g.
• Butter - 150 g.
• 6 eggs.
• Salt - 12 tsp.
• Sugar — 1 tbsp. l.
• 1 liter of kefir.

Grind the yolks with softened butter.Add salt, sugar and flour. Mix everything and beat with a mixer until there are no lumps. Dilute the resulting dough with kefir until it reaches the consistency of sour cream, then, while stirring, add 6 egg whites beaten until foamy and immediately bake in a hot frying pan. Pancakes made with kefir are less thin than those made with milk, but they are delicate and tasty.

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