Pan for pancakes
Pancakes are delicate. Even the thickest pancakes on yeast, the recipe of which is simple, should turn out to be delicate, delicate, melt in the mouth. That's why the big role is played by the dishes, in which they will be baked. There are several varieties of "pancake" frying pans. Each cook will choose one or the other of them.
The smooth surface of the frying pan gives a perfectly smooth pancake, and the "waffle" surface allows you to make a tasty "mesh" on a flat pancake. 
Preparation for baking pancakes
To begin with it is necessary to clean properly (salt)and heat the frying pan. Many experienced housewives have a separate, pancake pan. This is a good idea: the frying pan has a special feature to soak up smells. If earlier in this skillet already fried fish or something else with a strong smell, the dough will absorb the smell. Then you need to prepare an "anointing". To do this, use different tricks. Some housewives use a piece of fat, put on a fork. Others spread a frying pan with vegetable oil, into which half a bulb (or potato) on a fork is dipped. In more "simple" conditions use a sterile bandage, wound on a fork or spoon. He dipped in oil and wipe the frying pan. You can also use special brooms for oil. The very first rule of pancake art is that the frying pan should be heated. However, it's also not necessary to "twist" it, because pancakes will burn. This is the first difficulty. The pancake oven needs to be deftly and quickly, pouring approximately a ladle of liquid dough into a pan and rotating it clockwise to evenly spread the dough. Fire should be reduced slightly as the frying pan warms up. Flour should be sifted. This is an obligatory condition for the splendor and tenderness of any flour dish. About eggs: the more eggs, the harder the pancakes, and vice versa. Eggs give any product the necessary viscosity and a "crispy" crust.
Recipes of pancakes
There are a lot of pancake recipes. There are simple pancakes that are made on water and flour, there are "complicated" versions, when various ingredients are introduced into the dough (in Russian it sounds like "bake"). Pancakes ripening on water or milk, recipes For them you will need:
Sift flour. In a deep bowl we mix water and flour to the consistency of sour cream, introduce eggs, sugar, salt and oil. And the liquid is gradually poured into the flour. You can mix with a blender or whisk. The main thing is to break all the lumps. Heat the frying pan and bake it evenly. 
Recipe for yeast pancakes
Such pancakes can be called "village". They perfectly match with sour milk, kvass or compote. This is a very hearty and healthy breakfast. Especially love such thick pancakes children. Yeast thick pancakes can be cooked on water or on milk. On the water will be more magnificent, but on milk - richer taste.
For a start, soak the yeast in water or milk(small amount). Sugar is beaten with eggs, we put in flour. Add the entire volume of warm (!) Water or milk, mix on the blender or whisk until the lumps disappear. After that, cover the dough with a lid, wrap it with a thick towel (or just put it in a warm place). We leave it for an hour or more (sometimes it can be put on such an "odor" for the night - the dough will do better.) But remember, the dishes should be very deep, otherwise the dough will "run away." During the "ripening" of the yeast dough, it can be mixed once or twice. Then wait until the "bubbles" come in. Frying (recipe for yeast pancakes) Take carefully with a large spoon and put it on a hot frying pan, trying not to damage the air bubbles.Thus the pancakes will be thick .You can make yeast pancakes not only on wheat flour. field Breakfast will be cooked with buckwheat, oatmeal, corn or any other flour, yeast pancakes and pancakes will be even more magnificent if you use kefir instead of milk (or in addition to it.) Previously, the housewife did not pour slightly peroxide kefir, but added it to as an additional yeast.For even more "friability" in such pancakes put a teaspoon of soda, extinguished with vinegar.
Stuffings for pancakes: recipes
It's no secret that pancakes are eaten with the addition of differentdelicious ingredients. It can be sour cream, sugar, honey or even adzhika - to whom that more "to liking". More satisfying pancakes are obtained with separately prepared stuffing. It can be sweet, spicy or sour-sweet - the taste of the consumer. We recommend fillers, which are best added to the recipe for yeast pancakes. Filling for pancakes can be varied - from cottage cheese with raisins to red caviar. Chopped meat with onion and egg, recipe:
Cut the onion, fry it from all sides. Boil the eggs, finely chop or grate on a large grater. Boil the meat in a saucepan with salt. Chop or grind on a meat grinder. Mix with greens, onions and eggs. Turn into a pancake "envelope." Rice with egg Boil rice, add greens and egg. Filling from the liver, a recipe: As such a filling comes pate from beef, pork or turkey liver. The liver is cooked in any way (boil, stew, fry), add roasted onions and carrots, and chopped finely eggs.
Pancakes with baking, recipe: As a bake can go all that you want: raisins, nuts, cinnamon, candied fruits, or even pieces of onion and meat. It will still be delicious! you can take the same recipe that was used for early pancakes, but then the filling can "break" a thin pancake. Therefore, for such experiments it is better to choose yeast pancakes. In the yeast dough, add the desired ingredient, stir it in a bowl and bake thick pancakes according to the already known method.
