Pancakes are a traditional Russian dish,which is prepared for holidays, funerals and just like that, for a tasty breakfast. It was invented in Ancient Rus' as a sign of worship of the sun. Since then, pancakes have been traditionally prepared on the eve of spring - on Maslenitsa. There are so many pancake recipes that you can't even count them. There are large and small pancakes, buckwheat, wheat, semolina and oatmeal. Yeast pancakes are very tasty, the recipe for which is given below. Each nation in the world has its own kind of pancake. So, pancakes, syrniki, mlyntsi in Ukraine, pancakes-kolduny in Belarus, crepes in France, Jewish traditional matzo and latkes, Armenian lavash, Mexican burritos, Japanese okonomiyaki, pancakes, traditional for the USA - all this is nothing more than varieties of ordinary pancakes. All of these dishes have one thing in common: despite the apparent simplicity of the recipe and the minimum of ingredients, they require skillful hands and the highest degree of culinary skill. However, do not despair if you have no experience in preparing this dish.

Pan for pancakes

Pancakes are a delicate matter.Even the thickest yeast pancakes, the recipe for which is simple, should be tender, delicate, and melt in your mouth. That is why the cookware in which they will be baked plays a big role. There are several types of "pancake" pans. Each cook will prefer one or another of them.

Frying pan with non-stick coating. Easy to use, economical in oil consumption. However, do not exceed the heating temperature by more than 220 degrees, since the useful and harmful properties of Teflon are different.

Ceramic pan. Normal frying pan, just expensive.

The frying pan is aluminum. It's light and convenient. But aluminum is harmful - make sure the coating is not damaged.

Cast-iron pan. Cast iron has been used since time immemorial. Our great-grandmothers roasted pancakes on cast-iron frying pans, and this did not spoil the taste!

The smooth surface of the frying pan gives a perfectly flat pancake, and the "waffle" surface allows you to make an appetizing "mesh" on a flat pancake.

Preparation for baking pancakes

First, you should clean it thoroughly.(salt) and heat the frying pan. Many experienced housewives have a separate pancake pan. This is a good idea: the pan has the ability to absorb odors. If fish or something else with a strong odor has been fried in this pan before, the dough will absorb the odor. Then you need to prepare a "brush". For this, they use different tricks. Some housewives use a piece of lard put on a fork. Others grease the pan with vegetable oil, in which they dip half an onion (or potato) on a fork. In simpler conditions, they use a sterile bandage wound on a fork or spoon. They dip it in oil and wipe the pan. You can also use special whisks for oil. The very first rule of pancake art is that the pan should be heated. However, you shouldn't "overheat" it either, because the pancakes will burn. This is the first difficulty. You need to bake pancakes quickly and skillfully, pouring about a ladle of liquid batter into the pan and rotating it clockwise to spread the batter evenly. The heat should be reduced slightly as the pan heats up. The flour should be sifted. This is a prerequisite for the fluffiness and tenderness of any flour dish. Regarding eggs: the more eggs, the tougher the pancakes, and vice versa. Eggs give any product the necessary viscosity and "crispy" crust.

Recipes of pancakes

There are many recipes for pancakes.There are simple pancakes that are made with water and flour, there are "complicated" versions, when various ingredients are added to the dough (in Russian it sounds like "pripek"). Quick pancakes with water or milk, recipes For them you will need:

Water or milk - 2 tbsp. or 0.5 l;

Flour - slightly less volume than water, about 1.5 cups;

Eggs - 2 pcs.;

Sugar — 2 tbsp. l.;

Salt - 14 tsp;

Oil (cream or vegetable) - 100 g.

Sift the flour.In a deep bowl, mix water and flour until the consistency of sour cream, add eggs, sugar, salt and butter. And slowly pour the liquid into the flour. You can mix with a blender or whisk. The main thing is to break up all the lumps. Heat the frying pan and bake evenly.

Recipe for yeast pancakes

These pancakes can be called"village". They go great with sour milk, kvass or compote. This is a very filling and healthy breakfast. Children especially love these thick pancakes. Yeast thick pancakes can be cooked in water or milk. Water will make them fluffier, while milk will give them a richer taste.

Flour - 1.5 cups;

Milk or water - 2 tbsp.;

Eggs - 2-3 pcs.;

Sugar — 2 tbsp. l.;

Salt 14 tsp;

Yeast - 7 g;

Oil 100 ml.

First, soak the yeast in water or milk.(a small amount). Beat sugar with eggs, add to flour. Add the entire volume of warm (!) water or milk, mix in a blender or whisk until the lumps disappear. After that, cover the dough with a lid, wrap it in a thick towel (or just put it in a warm place). Leave for an hour or more (sometimes you can leave this "dough" overnight - the dough will come up better. Just keep in mind that the dish should be very deep, otherwise the dough will "run away". During the "maturation" of the yeast dough, you can stir it once or twice. Then you should wait until "bubbles" appear. Frying (recipe for yeast pancakes) Carefully take it with a large spoon and put it on a hot frying pan, trying not to damage the air bubbles. This way the pancakes will be thick. You can make yeast pancakes not only on wheat flour. A tasty and healthy breakfast will also turn out using buckwheat, oatmeal, corn or any other flour. Yeast pancakes and fritters will be even fluffier if you use instead of milk (or in addition to it) kefir. Previously, housewives did not pour out slightly sour kefir, but added it as additional yeast. For even greater "looseness" in such pancakes, they put a teaspoon of soda, quenched with vinegar.

Stuffings for pancakes: recipes

It is no secret that pancakes are eaten with the addition of differenttasty ingredients. It can be sour cream, sugar, honey or even adjika - whatever you like best. Pancakes are more filling with a separately prepared filling. It can be sweet, spicy or sweet and sour - to the taste of the eater. We recommend fillings that are best added to the yeast pancake recipe. Pancake fillings can be varied - from cottage cheese with raisins to red caviar. Chopped meat with onions and eggs, recipe:

Onion — 1 piece;

Eggs - 2 pcs.;

Meat (beef or chicken) - 200 g;

Greens - 13 tbsp.

Chop the onion and fry it on all sides.Boil eggs, chop finely or grate on a coarse grater. Boil meat in a saucepan with salt. Chop or grind in a meat grinder. Mix with herbs, onions and eggs. Wrap in a pancake "envelope". Rice with egg Boil rice, add herbs and egg. Liver filling, recipe: Beef, pork or turkey liver pate will do as such a filling. The liver is prepared in any way (boiled, stewed, fried), fried onions and carrots are added, as well as finely chopped eggs.

Liver - 500 g;

Onion - 2 pcs.;

Eggs - 3 pcs.;

Carrots - 1 pc.

Pancakes with topping, recipe:Anything you like can be used as topping: raisins, nuts, cinnamon, candied fruit, fruits or even pieces of onion and meat. It will still be delicious! You can use the same recipe that was used for quick-cooking pancakes, but then the filling can "break" the thin pancake. Therefore, for such experiments, it is better to choose yeast pancakes. Add the desired ingredient to the yeast dough, stir it in a bowl and bake thick pancakes using the already known method.

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