Traditions, history, small secrets
In Rus', the process of making pancakes is alwayswere treated with respect and considered a sacred sacrament. There is a belief that the more pancakes you eat on Maslenitsa, the richer and more prosperous the whole year will be. To get the right pancakes, you need to know the little tricks of the cooking technology. Usually, Russian lean pancakes are prepared using only buckwheat flour or wheat flour is added to buckwheat. The basis of the recipe is lean yeast dough on a sponge. Such dough requires a certain amount of time - approximately 2-3 hours. Dissolve yeast in warm water, add sugar, a small amount of flour. You should get a liquid dough, which is placed in a warm place for fermentation. When all this mass increases in volume, add the remaining flour, salt, sunflower or olive oil and let the dough rest a little. Modern housewives prefer not to waste time on such a long process, so instead of yeast, they add soda, slaked with lemon or vinegar, to lean dough. Since our pancakes should be lean, the recipe should not include eggs or milk. There should be no lumps in lean dough, everything must be mixed thoroughly. Bake lean pancakes in the oven or in a frying pan, preferably cast iron, but not Teflon. A clean frying pan is the key to successful pancake baking. Flour must be sifted: this is done to saturate the flour with oxygen and get a tender, airy dough. The quality of the pancakes depends on the amount of salt and sugar: if you oversalt them, they will be pale, and with too much sugar they will become too hard.
The most interesting recipes
There are 2 main recipes for cookinglean dough for pancakes. Yeast dough and yeast-free recipe with the addition of soda. It is not allowed to add eggs and milk to lean dough, so regular milk can be replaced with soy, coconut or sesame milk. Lean yeast dough Ingredients:
- 150 g of buckwheat flour,
- 150 g of wheat flour,
- 500 ml of water,
- 3 tbsp. a spoonful of sugar,
- a pinch of salt,
- 40 g of sunflower oil,
- 10 g of dry yeast.
As a rule, the proportions of liquid and flourmake 2 cups of flour to 3 cups of water. First, prepare a dough from flour, water, sugar and yeast. Add sugar to half of the flour, mix the yeast with warm water, put in a warm place for 1-2 hours. When the dough rises, add the rest of the flour, mix thoroughly, add butter, let stand for a while. Bake thin pancakes in a clean, well-heated frying pan. Pancakes can be prepared in advance and stored in the refrigerator, reheat before serving. Lean dough without yeast Ingredients:
- 250 g of flour,
- 500 ml of water,
- 40 g of sugar,
- a pinch of salt,
- a pinch of soda,
- 10 g of lemon juice,
- 30 g of vegetable oil.
Combine water, salt, sugar, add to flour,mix thoroughly, add soda, pre-mix with lemon juice. Lenten pancakes on mineral water Pancakes based on mineral water are more tender and delicious. Ingredients:
- 500 ml of mineral water,
- 200 g of flour, 20 g of sugar,
- a pinch of salt,
- 35 g of vegetable oil.
Combine flour, salt, sugar, dilute with water, add butter.
Filling, gravy, seasoning
According to the classic recipe, in lean dough,It is possible to add various seasonings. They give the pancakes certain tastes and aromas. These can be greens, green onions, dill, onions. Green onions are simply chopped, onions are fried until golden brown and rubbed through a sieve. Vanillin or vanilla sugar is good to add to the dough for sweet lean pancakes. Fillings from products of mainly plant origin are allowed for lean pancakes. Unsweetened fillings for lean pancakes: mushrooms fried with onions, rice or buckwheat with sauce, stewed cabbage, mashed potatoes. For sweet fillings, use: jam, confiture, honey, nuts, raisins, fresh and baked fruits, dried apricots, prunes, dates, figs. Gravy is prepared on the basis of syrup from fruit juice, to which sugar is added and evaporated to the state of liquid honey. A gravy based on citrus juice (oranges, tangerines) with the addition of zest turns out incredibly tasty and aromatic. Topping is a thick specialized glaze based on fruits, berries or milk. Ready-made toppings can be purchased at the store. There are many different types that perfectly complement and decorate the prepared delicacy. Lenten pancakes with mushroom filling Ingredients:
- 1 kg of flour,
- 1 kg champignons (or other fresh mushrooms),
- 350 g onion,
- 10 g of dry yeast,
- 45 g of sugar, a pinch of salt,
- 500 ml of water,
- 80 g of vegetable oil.
Prepare lean dough on sponge.Fry the mushrooms with onions, seasoning with salt and pepper to taste. Put the mushroom filling on the finished pancakes and wrap them up like an envelope. Original pancake pie For this recipe, bake a good stack of lean pancakes. For the cream, take:
- 500 ml of coconut milk,
- 100 g of almonds,
- 100 g of sugar,
- 50 g of vegetable oil,
- 45 g of cocoa,
- 5 g of vanillin,
- 2-3 small bananas.
Heat the milk over low heat and addchopped almonds, bring to a boil and remove from heat. Add chopped bananas, cocoa, butter, vanilla, beat with a blender until thickened. Spread each pancake generously with cream, stack on top of each other, sprinkle with powdered sugar on top.
Customs of the peoples of the world
Pancakes are eaten in all countries of the world.Each nation has its own national recipes for making and eating pancakes. In America, where pancakes are made much more often than here, they are made thicker and smaller in size, they are called pancakes. They are baked in a dry frying pan without oil, which are more like our pancakes. They are always poured with maple syrup. Europeans prefer thin pancakes with filling, folded into small rolls. The English came up with recipes with the inclusion of ale and malt flour in the dough. Mexicans call pancakes tortillas made of corn flour, filled with beans or meat and seasoned with tomato sauce. In Chinese cuisine, boiled rice and rice flour are always present in recipes. The Thais conquer their numerous tourists with their banana pancake made of rice flour, served with bananas, chocolate and ice cream. The most exquisite thin, lacy French pancakes are crepes. Very popular among crepes are flambé pancakes. The dough is made according to a standard recipe. The highlight is the sauce, which consists of peeled orange slices, butter, sugar, cognac or rum. Served with a scoop of ice cream.
