Traditions, history, small secrets
In Russia, the process of preparing pancakes is alwaystreated with reverence and considered a sacred mystery. There is a belief that the more pancakes you eat on Shrovetide, the richer and more prosperous will be the whole year. To get the right pancakes, you need to know the little tricks of the cooking technology. Usually Russian Lenten pancakes are prepared using only buckwheat flour or in buckwheat they add wheat flour. The basis of the recipe is a lean yeast dough on an opaque. This dough takes a certain amount of time - about 2-3 hours. In warm water we brew yeast, add sugar, a small amount of flour. It should be a liquid dough, which we put in a warm place for fermentation. When all this mass is increased 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 in a lean dough add soda, slaked with lemon or vinegar. Since the pancakes we have to be lean in the recipe should not be eggs and milk. In a lean test, there should be no lumps, you must mix everything thoroughly. Bake fast pancakes in the oven or in a frying pan is better than cast iron, only not with Teflon. A clean frying pan is the key to successful baking pancakes. Flour must be sifted: it is done in order to saturate the flour with oxygen and get a gentle, airy dough. The quality of pancakes depends on the amount of salt and sugar: if overdoed, they will be pale, and from the excess of sugar will become too hard. 
The most interesting recipes
There are 2 main cooking recipeslean dough for pancakes. Opar on yeast and a yeast-free recipe with the addition of soda. In lean dough, the addition of eggs and milk is not allowed, so ordinary milk can be replaced with soy, coconut or sesame milk. Lent 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 flour are2 cups flour to 3 cups water. First, from the flour, water, sugar and yeast, we prepare the sponge. In half the flour, we introduce sugar, mix yeast with warm water, put it in a warm place for 1-2 hours. When the dough is suitable, add the rest of the flour, mix it carefully, add oil, let's stand for a while. On a clean, well-heated frying pan bake thin pancakes. Pancakes can be cooked for future use and stored in a refrigerator, preheat 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.
We connect water, salt, sugar, add to flour,carefully mix, add soda, pre-mix with lemon juice. Lenten pancakes on mineral water Pancakes based on mineral water are more tender and tasty. Ingredients:
- 500 ml of mineral water,
- 200 g of flour, 20 g of sugar,
- a pinch of salt,
- 35 g of vegetable oil.
We combine flour, salt, sugar with water, introduce oil. 
Filling, gravy, seasoning
According to the classic recipe in lean dough,it is possible to add different refills. They give pancakes certain flavors and flavors. It can be green, onion green, dill, onion. Green onions are simply chopped, they are fried until golden brown and grinded through a strainer. In the dough for sweet lenten pancakes, it's good to add vanillin or vanilla sugar. For lean pancakes, fillings from products of mainly vegetable origin are allowed. 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 fruit, dried apricots, prunes, dates, figs. The gravies are prepared on the basis of syrup from fruit juice, in which sugar is added and evaporated to the state of liquid honey. Incredibly delicious and aromatic is obtained gravy based on citrus juice (oranges, tangerines) with the addition of zest. Topping is a dense specialized irrigation based on fruits, berries or milk. Ready toppings can be purchased at the store. There are many different types that perfectly complement and decorate the cooked delicacy. Pastry 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.
We cook the lean dough on an opaque. Mushrooms fry with onions, seasoning with salt, pepper to taste. For ready-made pancakes lay the mushroom filling, wrapped in an envelope. Original pancake pie For this recipe bake a good pile of lean pancakes. For the cream we 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.
Milk warm on low heat, addcrushed almonds, bring to a boil and remove from heat. Add the chopped bananas, cocoa, butter, vanillin, whisk with a blender until thick. Each pancake generously spreads cream, add on top of each other, sprinkle sugar powder on top.
Customs of the peoples of the world
Eat pancakes in all countries of the world. Every nation has its own national recipes for the preparation and use of pancakes. In America, where pancakes are cooked much more often than we do, they make them thicker and smaller, they are called punkcakes. Bake in a dry skillet without oil, which is more like our pancakes. Be sure to water the maple syrup. Europeans prefer thin pancakes stuffed, folded in the form of small rolls. The English invented recipes with the inclusion of ale and malt flour in the dough. At Mexicans, pancakes are called corn tortillas, stuffed with beans or meat and dressed with tomato sauce. In the Chinese cuisine in recipes there must be boiled rice, rice flour. Thais conquer their numerous tourists with their banana punkake from rice flour, served with bananas, chocolate and ice cream. The most delicate delicate openwork French pancakes are crepes. Flambe pancakes are very popular among crepes. The dough is made according to a standard recipe. Zest is in gravy, which consists of peeled orange, butter, sugar, cognac or rum. Served with an ice cream ball.
