Pancakes are a traditional Russian dish. History of Russian pancakes Traditional Russian food thick pancakes

Pancakes are rightfully considered the national Russian dish, there is no doubt - they were invented by the Russians. The history of Russian pancakes dates back to ancient times. It is believed that the first pancake was baked around 1005 - 1006, so Russian pancakes are definitely over a thousand years old!

Pancakes are rightfully considered the national Russian dish, there is no doubt - they were invented by the Russians. This is a historical fact. It would be more accurate to say not Russians, but ancient Eastern Slavs, only then there was no clear division into Russians, Belarusians and Ukrainians. This was a very long time ago, even before the baptism of Rus', when the faith was pagan. They were baked in a round shape, golden in color, so that they looked like the sun. Most often on holidays dedicated to Svarog, the sun god of the Slavs. That is why pancakes are rightfully considered a dish of national Russian cuisine.

For a Russian person, pancakes are not just a favorite dish; they are a genetic memory of the Russian village, of cheerful Maslenitsa festivities, of centuries-old Russian traditions and foundations. Our ancestors treated guests to pancakes, greeted the birth of children with pancakes, giving pancakes to women in labor after childbirth, saw off pancakes on their last journey and commemorated deceased relatives. It is no exaggeration to say that Russian pancakes reflect the thousand-year history of the Russian world, its spirit, traditions, and flavor.

Pancakes in Rus' have long been a common dish of Russian cuisine, but in ancient times, pancakes among the Slavs had a special, ritual meaning, and their preparation was a ritual, a whole sacrament, where outsiders were not allowed. Pancake recipes have been passed down from generation to generation, from mother to daughter, from grandmother to granddaughter. Housewives prepared the dough for pancakes in the evening, secretly from their household, in the light of the moon, saying: “Moon, you, month, your golden horns, look out the window, blow on the dough.”

It is mistakenly believed that among the Slavic peoples, hot, round pancakes were a symbol of the sun. In fact, pancakes were always a funeral dish among the ancient Slavs. They commemorated dead relatives with pancakes, destined them to long-dead relatives, “transferring” pancakes to the “other world”, distributing them to carolers, the first wanderers they met, and beggars. It’s not for nothing that they say from ancient times that “The first pancake is always for the dead.”

They used pancakes to see off not only deceased relatives, but also the winter - on Maslenitsa, pancakes have always been an indispensable attribute of this holiday, because they so correspond to the memorial character of Maslenitsa. Maslenitsa not only saw off winter and welcomed spring, but also saw off the old year and welcomed the new one, because until the 14th century in Rus' the year began in March. It’s not for nothing that Maslenitsa was called honest, wide, gluttonous, because how you greet the year is how you spend it, so the Russians did not skimp on feasting and fun on this holiday.

Many peoples know a variety of ways to prepare pancakes, different in type and consistency, using different types of flour. In the countries of Central Asia and Western Europe, it is customary to prepare pancakes from unleavened dough of various compositions, while in Rus' they preferred yeast pancakes - prepared from liquid yeast dough, aged until carbon dioxide forms in the dough.

Nowadays, wheat, buckwheat, barley, oatmeal and even pea flour or their combinations are used for baking pancakes, but buckwheat pancakes are considered classic Russian pancakes. They have a pleasant taste and slight sourness. Compared to pancakes made from wheat flour, buckwheat pancakes are more fluffy and loose.

Traditional Russian pancakes are small pancakes the size of a saucer, which in the old days were baked only in frying pans cleaned with salt and well heated (preferably cast iron). Before starting to bake each pancake, the pancake pan was greased with oil using an onion or potato pricked on a fork, or a piece of lard. Pancakes were baked in a Russian oven, which is why they still say “bake” pancakes, not fry.

In Rus' they also baked stuffed pancakes (with seasoning) - the filling is placed in the middle of the frying pan and filled with pancake batter. Ready-made crushed products were used as a baking powder. It could be:

layer of fried onions or carrots

boiled eggs

minced fish or meat

cottage cheese, etc.

The finished pancakes are stacked and served hot.

Nowadays, pancakes are no longer perceived as a ritual food, and have long taken their rightful place in the regular Russian menu.

But of course there are those who attribute the authorship of the pancakes to themselves. But this is of course not true. For example, Chinese pancakes look more like simple flatbreads rather than pancakes. Onions, rice flour, seafood powder and tea leaves are added to the dough of Chinese pancakes. There is another opinion that the ancestral home of pancakes was Ancient Egypt. The question is controversial, and all because the ingredients in the recipe were different, and they looked like Chinese ones. The Bible also contains a mention of a similar dish, but again it’s not the same. This does not mean that foreign pancakes are not tasty - they are just different.

And in Rus', even a thousand years before the principalities, pancakes were baked for ancient rituals or religious holidays. Pancakes were used for fortune telling, they were used for sacrifices, and served to the poor and needy. And nowadays, in many families where the connection with their ancestors is strong, pancakes are still baked at funerals and wakes. The Slavs prepared exactly the same pancakes that we eat today, with the exception, perhaps, of the filling. We have a larger selection of products and therefore we make each filling to suit your taste. From the Slavs, pancakes spread throughout the world. Each chef contributed to the pancake creativity. Strangely enough, the British have especially enriched the world cuisine of pancakes. They loved to experiment with flour and other ingredients, and achieved wonderful results.

Guryevskys, "Lace foam" and others

Pancakes "According to my mother's recipe"

Ingredients:
1 liter of milk
5 eggs
1/3 tsp. l. salt
2 table. l. Sahara
Half a spoon of baking soda
A little citric acid (on the tip of a knife)
2-3 table. l. Vegetable oil
One and a half cups of boiling water

Recipe:
1. First, beat the milk with the eggs, add sugar and salt to the whipped mixture, and beat again. Then add soda and citric acid.
2. Add flour to the mixture until it resembles liquid sour cream. The amount of flour will depend on the size of the eggs. Typically takes about 4 cups (at first the batter is a little thicker than regular pancake batter).
3. Add vegetable oil to the resulting mixture and bring to the desired consistency using boiling water.
4. Leave the dough to rest for 15 minutes. Then, as usual, bake the pancakes on both sides.

Cunning: Grease the pan with oil only once. Pour a spoonful, heat it up and pour it into the dough (in addition to what has already been added). Thanks to this trick, the pancakes do not stick to the pan. Which, by the way, should be a special one, a pancake one.

Choose the filling according to your own taste. You can stuff it, sprinkle it with sesame seeds or spread the pancakes with honey.

Guryev pancakes

Ingredients:
wheat flour - two cups
egg - 5 pieces
butter - 100 g
sour milk (kefir) - 2 1/2 cups
salt, sugar to taste.

Recipe:
Pour the egg yolks into the pan and, adding salt and sugar, grind well. Then add flour, add butter, milk and knead into a fairly thin dough. The dough needs to be beaten very well. The better the dough is beaten, the tastier the pancakes will be.

Russian pancakes

Ingredients:
Wheat flour - 600 g.
granulated sugar - 1 tbsp. l.
butter - 5 tsp.
eggs - 1 pc.
yeast - 25 g.
salt - 1 tsp.
milk - 4 glasses,
olive oil - 3-4 tbsp. l.

Recipe:
Heat 3 cups of milk, dissolve yeast in it, add 1/2 tbsp. spoons of granulated sugar, salt, yolk and melted butter, mix and add 300 g of flour.

Knead the dough. Cover the bowl with the dough with a towel and place it in a warm place for fermentation (25-30°C). After 2 hours, when the volume of the dough has doubled, dilute it with the remaining milk, heated to a temperature of 50°C, add the rest of the flour and sugar and gradually pour in the well-beaten egg white. Knead the dough again and let it rise. The dough should ferment for about 3 hours in total.

Grease a frying pan with a thin layer of vegetable oil and heat until the smoke disappears. Using a pouring spoon, carefully scoop out a portion of the batter and pour into the pan. When the bottom side of the pancake is browned, dip a brush in vegetable oil, grease the top side and turn the pancake over.

When the second side of the pancake is browned, grease the top side with vegetable oil again and transfer the pancake to a pan covered with a towel. Do not stir the dough during baking.

Serve hot or warm, topped with honey, sour cream, and jam.

Pancakes "Lace foam"

Ingredients:
2 eggs
3 tbsp. Sahara
1 tsp vanilla sugar
100 ml vodka
0.5 tsp salt
1 liter of kefir 1% fat
flour
1 tsp soda
3 tbsp. rast. oils

Recipe:
1. Beat eggs with sugar until foamy. Add vanilla sugar, vodka, salt and beat again.
2. Pour in kefir and stir.
3. Sift the flour and, stirring, gradually pour into the mixture until the dough acquires the consistency of thick sour cream.
4. Add baking soda and vegetable oil to the dough. Stir and let stand for 20 minutes.
Then, while beating the dough, gradually pour in boiling water until the dough resembles liquid sour cream.
5. Heat vegetable oil in a frying pan. Pour in a little batter and spread it throughout the pan in a circular motion. Bake. Turn the pancake over to the other side and cook for another 30 seconds. Bake all the pancakes.
6. Lightly grease each pancake with butter and sprinkle with granulated sugar. Fold four times. Place the pancakes in a pan, sprinkle 2 tbsp on top. sugar and put 100 grams of butter.
Cover tightly and place in a warm oven for 15 minutes.

Interesting facts about pancakes

The oldest pancake recipe in English dates back to the 15th century.

The world record for the largest pancake was set in Rochdale in 1994. The pancake was 15 meters in diameter, weighed three tons and two million calories.

The World's Largest Pancake Breakfast is held annually in Springfield, Massachusetts, USA. Hundreds of volunteers take part in the event, and since 1999, more than 71,233 meals have been served to more than 40,000 people. If all these pancakes are stacked, it will be higher than 3.5 km.

Ralf Lau from Leipzig set a world record for throwing pancakes into the air - he threw it 416 times in two minutes. And Mike Kutsakre ran a marathon, constantly throwing a pancake, for 3 hours, 2 minutes and 27 seconds.

How to cook Russian pancakes classic recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Pancakes are a traditional Slavic dish, which is certainly prepared in every Russian family from ancient times to the present day. Many national cuisines have their own versions of pancakes: Americans have pancakes, the French have thin pancakes, Mexicans have tortillas, etc.

An invariable attribute of Russian national cuisine are pancakes with milk. Traditionally, pancakes were also prepared with yeast, using buckwheat flour. Today you can find recipes with the most unusual ingredients, such as tomatoes, oatmeal or casein.

How to cook traditional, “grandmother’s” pancakes or surprise your family with an unusual dish? How many eggs do you need for pancakes? How to cook delicious diet pancakes? We will analyze all the questions in step-by-step recipes.

Traditional recipe for pancakes with milk

Despite the variety of recipes, it is traditional milk pancakes that remain the favorite of most gourmets. They are prepared with a wide variety of fillings: caviar, fish, meat, mushrooms, cheese, cottage cheese or berries.

• 0.5 liters of fresh fat milk.
• 3 eggs.
• 1 glass of premium flour.
• 1 tablespoon sugar.
• 2 tbsp. spoons of sunflower oil.
• 1 pinch of salt.

Preparation:

1. Mix eggs, sugar and salt. Sift the flour several times. Mix with a whisk or fork until smooth. Stirring constantly, add milk in small portions. Pancake batter made with milk should resemble thick jelly.
2. Add half the oil to the resulting mass.
3. The frying pan needs to be well heated and greased with oil or lard. To ensure an even layer, you can use a napkin.
4. Using a ladle, pour a small amount of dough into the middle of the pan. By tilting it to the sides, let the dough spread evenly over the entire surface.
5. Bake the pancake over low heat on one side until browned. Carefully turn over with a spatula and fry for a minute and a half.

Traditional flour pancakes with milk are served with tea with raspberry or strawberry jam.

Thin pancakes are ideal for cooking with red fish, cheese or caviar. Half a liter of milk will yield 15–20 medium-sized pancakes.

The dough according to this recipe turns out to be liquid, but it is thanks to this that the pancakes come out airy and with holes.

• 0.5 liters of warm cow's milk.
• 4 tablespoons (heaped) of sifted wheat flour.
• 4 tablespoons (without a slide) of potato starch.
• 4 eggs.
• 1 pinch of fine salt.
• Sugar to taste.
• Vanilla extract to taste.
• 3 tbsp. spoons of refined vegetable oil.

These pancakes store well in the freezer. If necessary, take it out, defrost it, add the desired filling and heat it in the microwave or oven.

Another traditional recipe in Russian cuisine is pancakes with yeast. These pancakes turn out fluffy and airy.

• 1 liter of fat milk.
• 3 eggs.
• 200 grams of butter.
• 2 cups premium flour.
• 3 tbsp. spoons of sugar.
• 1 teaspoon (level) salt.
• 1/3 pack of fresh yeast.
• 2 tbsp. spoons of any refined oil.

According to this recipe, a liter of milk will yield a stack of pancakes that can feed the whole family. If you immediately sprinkle the pancakes with sugar or powdered sugar, you will get an excellent base for dessert. They will also go well with curd cream and berries.

Custard pancakes on boiling water

Pancakes with boiling water, first of all, are distinguished by a flat, smooth surface. Their color is uniformly golden. These pancakes will go well with apricot or strawberry jam, condensed milk or honey.

• 1 cup boiling water.
• 1 glass of milk 3.2% fat.
• 2 cups wheat flour.
• 150 grams of sugar.
• 2 large eggs.
• 1 teaspoon of soda.
• 50 grams of refined olive oil.

This pancake recipe is perfect for those who don’t have milk in the refrigerator. These pancakes taste very tender and non-greasy.

• 4 medium, fresh eggs.
• 300 grams of premium wheat flour.
• 2 tablespoons refined oil.
• 1 teaspoon of soda slaked with vinegar.
• Salt on the tip of a knife.
• 1 tablespoon sugar.
• 1 liter of cold, boiled water.

1. In a bowl, mix eggs, soda, salt and sugar with water.
2. Add flour, after sifting several times.
3. At medium mixer speed, mix the dough until smooth. The consistency of the dough should be similar to jelly.
4. Add olive oil and let the dough rest for 20 minutes.
5. Fry pancakes in a frying pan greased with any fat.

Another advantage of such pancakes is elasticity. These pancakes will go well with meat, mushrooms or liver. For example, you can wrap them in the form of bags with different fillings, tying them with a feather of green onion. You can serve this dish with sour cream or natural yogurt.

How to cook pancakes with water - video

Fluffy pancakes with mineral water

Another economical pancake recipe that is made with just 1 egg. These pancakes are perfect for breakfast, as they cook very quickly, and the recipe itself is designed for two servings.

1. Mix the egg, sugar, vanillin and salt in a bowl. Add flour and knead the dough.
2. Add milk and mineral water little by little. To make the dough homogeneous, you can use a mixer.
3. The pan must be well heated and thoroughly greased with oil so that the pancakes do not stick.
4. Fry the products on both sides until cooked.

Pancakes with mineral water turn out very light and airy. They are perfectly complemented by fresh strawberries, peaches, caramelized pear or pumpkin.

Pancakes with mineral water - video recipe

Pancakes with semolina are interesting and very flavorful. It can replace flour in a recipe either completely or half.

• 1 glass of warm milk 3.2% fat.
• 1 glass of warm water.
• 2 medium eggs.
• 2 tablespoons (without slides) of sugar.
• 3 tablespoons (heaped) of semolina.
• 50 ml olive oil.
• 1 pinch of salt.
• Flour - by eye, how much the dough will take to the desired thickness.

Semolina in the dough can be replaced with half or all of the flour.

1. Add salt, sugar and water to the milk.
2. Drive the eggs into the resulting mixture and stir thoroughly.
3. Gradually add semolina and continue beating.
4. Leave the dough in a warm place for about 30 minutes so that the semolina swells.
5. Bring the dough to the desired consistency using flour.
6. Just before frying, add olive oil.

Pancakes with semolina go well with honey or raspberry jam. They are best served with tea or milk.

Pancakes made from buckwheat flour

This recipe is perfect for those who adhere to proper nutrition.

• 0.5 liters of low-fat milk.
• 0.5 cups buckwheat flour.
• 0.75 cups wholemeal wheat flour.
• 1 pinch of salt.
• 3 large eggs.
• A large spoon of sugar.
• 50 grams of olive oil.

1. Place all ingredients in a mixer and beat well.
2. Leave the dough in the refrigerator overnight.
3. Take it out an hour before frying and stir again. The dough will look like thick cream. If the dough is too thick, add milk, if liquid, add flour.
4. Pancakes should be fried in a frying pan greased with olive oil.

These pancakes will go well with lightly salted red fish and cream cheese. Another popular option is cottage cheese, herbs and tomatoes.

Pancakes according to this recipe will be an excellent breakfast. Cooked with low-fat milk and eggs, these pancakes will provide the body with proteins, and oatmeal will charge you with energy.

• 50 grams of oatmeal.
• 50 grams of wholemeal wheat flour.
• 2 raw eggs.
• 1.5 cups skim milk.
• 3 tablespoons refined oil.
• Salt to taste.

1. Add sifted flour to oatmeal.
2. Add eggs and butter to the resulting mixture and mix well.
3. Add milk in small portions.
4. Leave the dough covered for half an hour.
5. Mix the dough with a whisk before sending a portion of it to the frying pan. This should be done so that the oatmeal does not settle to the bottom and is evenly distributed.

These pancakes turn out to be quite high in calories. You can serve them, for example, with honey, nuts, dried apricots or raisins for hot tea. They will also go well with salty filling - cottage cheese, mushrooms or chicken.

To prepare these pancakes you will need casein protein. You can buy it at a sports nutrition store, although recently it can also be found on the shelves of large supermarkets. The undoubted advantage of such pancakes is that you can eat them even in the evening without fear of ruining your figure.

• 70 grams of oatmeal.
• 50 grams of low-fat milk.
• 1 scoop of protein.
• 0.5 cups raw egg whites.

1. Mix all ingredients in a blender.
2. Pour the resulting mixture into a hot frying pan and fry on one side until golden brown. After this, carefully turn over and fry for another 1-2 minutes.
3. Serve with peanut butter, banana and almonds.

These pancakes will please both adults and children.

Natural ingredients are used as dyes, which will make the dish not only beautiful and tasty, but also healthy.

• 2 cups of flour.
• 0.5 cups of milk.
• 0.5 cups low-fat kefir.
• 2 eggs.
• 3 tablespoons sugar.
• 2 teaspoons baking powder.
• 1 teaspoon of soda.
• 3 tablespoons ghee.

The following ingredients will add color to the pancakes:

• 50 grams of cherries (can be fresh frozen).
• Half a bunch of spinach.
• 1 medium carrot.
• Handful of blueberries
• 1 ripe tomato
• A tablespoon of cocoa.

For pink, purple, chocolate pancakes, curd cream with berries or caramelized fruits is perfect. An excellent decoration for such a dish would be mint leaves or cinnamon sticks. For green, yellow and red pancakes, choose a filling, for example, from soft curd cheese with herbs and seafood.

Despite the fact that pancakes are considered one of the oldest dishes in Russian cuisine, don’t be afraid to experiment. Traditionally, the pancake should have a round shape, symbolizing the sun.

• To make the serving original and unusual, you can bake pancakes in the form of a mesh. To do this, squeeze the pancakes into the frying pan using a culinary syringe. To prevent the filling from falling out of these pancakes, you can make a layer of spinach leaves.

• Square-shaped pancakes can be used to make rolls with various fillings.
• Using food coloring, you can create a real rainbow on a dish.
• Almost anything you can find in the refrigerator is suitable as a filling for pancakes: from salted fish and cream cheeses to peanut butter and baked pumpkin.
• Pancakes can be served with various sauces: maple syrup, chocolate topping, cranberry sauce and others.

Classic pancakes with milk

Often the menus of expensive restaurants and ordinary cafes include homemade baked goods - pancakes. It would seem that there is nothing difficult in preparing this dish. It has long been considered ordinary, but few people will refuse to try a delicious pancake piping hot. Yes, apparently, pancakes will never lose their “culinary” popularity!

You can bake delicious pancakes using many different recipes. The constant ingredients in them are supplemented and transformed, but every housewife should be able to prepare classic pancakes with milk. The recipe for this traditional homemade pastry should definitely be kept in your culinary repository, especially since it is simple.

You can eat delicious pancakes with sour cream or honey, or you can wrap the filling in them. Since our recipe is classic, the filling can be sweet or salty - whatever your heart desires.

Arm yourself with the required amount of ingredients, a bowl, a whisk, a ladle and a suitable frying pan. Using our recipe with photos, we will bake classic thin pancakes with milk. From the proposed quantity of products you will get 4 servings, and with the filling there will be much more. Cooking time 30 minutes.

• Milk – 500 ml;
• Chicken egg - 2 pieces;
• Wheat flour – 180 g;
• Butter – 1 tablespoon;
• Salt – 1/2 teaspoon;
• Granulated sugar – 1 teaspoon;
• Vegetable oil - for greasing the pan.

To prepare classic pancakes for 1 liter of milk, double all ingredients.

How to cook classic thin pancakes with milk

To make it more convenient for you to knead the dough for the proposed home baking, take a capacious cup. Start implementing the recipe by breaking chicken eggs. A couple of pieces will be enough, but if the eggs are small, then their number can be increased by one piece.

Season chicken eggs with salt and granulated sugar. Please note that the amount of spices used is small, because classic pancakes with milk should be neither sweet nor salty.

For the further procedure you will need a whisk. Whisk the contents of the bowl until you get a homogeneous egg mass. Many housewives prefer to use a more “modern” tool - a mixer. But it is better to use, nevertheless, the manual whipping option.

Pour half the amount of milk into the resulting egg mass. Mix the ingredients.

Pour wheat flour into a cup in portions. Mix thoroughly. The dough comes out thick, as it should be at this culinary stage.

Melt the butter. Pour it into thick pancake batter. And also add the remaining milk. Mix all ingredients very well. The consistency of the pancake dough turned out just right for baking!

Heat a pancake pan. Lubricate its surface with vegetable oil. Now start baking classic pancakes in a frying pan. Scoop the dough with a ladle and pour it into the pan, spreading it over the entire surface. Bake the pancakes for about a minute on each side. After baking, place the pancake on a plate and brush it with butter.

Pancakes made with milk are both appetizing and delicious! Serve these classic pancakes with sour cream!

Traditional pancakes: recipe

Pancakes are a national, originally Russian dish. In recent years, many new recipes for their preparation have appeared; now it is very difficult, almost impossible, to count them. This dish is made with fermented baked milk, sour cream and kefir, and with vegetables, also with the addition of juice, mineral water, fruit or vegetable purees, cocoa and fruit. We will consider traditional pancakes and the recipe for their preparation. Let's talk about their variety, about our longest Russian holiday - Maslenitsa.

The most common pancake recipe

For five servings you will need: three glasses of milk, two glasses of wheat flour, three tablespoons of granulated sugar, one teaspoon (teaspoon) of salt, half a glass of vegetable oil, three chicken eggs. We will definitely need all this in order to prepare traditional pancakes, the recipe for which is very simple. In principle, any person can master it. We take all the products and mix them, then to avoid any lumps, you can use a mixer. It turns out to be quite a liquid dough. Now fry, be sure to do so on both sides. And place it on a plate in a heap. That's it, our dish is ready, it needs to be served with butter, jam, honey or sour cream. You can make these pancakes stuffed - with fillings, preferably sweet ones.

This cooking method is passed on from one generation to another, which means that it is the most successful and best. You get such beauties the first time. They are never lumpy, and this is especially pleasing. They can be served with sauces, stuffed, or made into pancake pies and cakes. Regardless of the option, they are interesting and tasty. In order to make traditional Russian pancakes, we need the following ingredients: a small pinch of salt, 100 grams of flour, two tablespoons of table sugar, two eggs, milk - 300 ml and one tablespoon of vegetable oil.

Making traditional pancakes

Sift the flour and salt into a large bowl and make a well into which we add the eggs. Take the heated milk and pour it in a little. Add granulated sugar. Beat them with a whisk, gradually grabbing the flour and pouring in a little milk. It turns out like sour cream, a thick dough. Stop beating when it is completely homogeneous. Then add vegetable oil. Now add the rest of the milk, while continuing to whisk. The thickness of the dough should resemble low-fat cream. It seems that traditional pancakes (the recipe for which is presented above) are very complex. But this is not so, cover the bowl with the finished dough, cover it with cling film, and leave it for about 30 minutes. All that remains is to fry. Grease a hot frying pan with a piece of lard or vegetable oil and pour in a little dough. We tilt it in different directions to distribute the entire mass along the bottom. Then put it on the fire and bake the pancake for about one minute. Turn over to the other side with a spatula and fry until golden brown. Repeat until all the dough is gone.

Cooking delicious pancakes for Maslenitsa

People in Russia say goodbye to winter for a whole week, with a cheerful and mischievous mood. It is clear that fairs and celebrations cannot do without food, primarily pancakes, which were given to us by our distant ancestors. You can’t eat anything meat for seven days, but you can, as much as you can handle, eat fish, milk, eggs, cheese, butter and pancakes. They are baked in every home and guests are treated to them throughout the week. We will tell you a few recipes on how to prepare delicious pancakes for Maslenitsa. For the most common ones, we will need: two glasses of flour, milk - four glasses, eggs - two pieces, yeast - one tablespoon, granulated sugar - the same amount, vegetable oil - two tablespoons, salt. We won’t tell you the recipe in too much detail. Avoiding the smallest lumps, knead the dough and bake in a preheated frying pan, pouring vegetable oil. For pancakes with sour milk, you will need the following ingredients: two glasses of flour, four eggs, margarine or butter - 100 grams, granulated sugar - one tablespoon, sour milk - two glasses, vegetable oil - four tablespoons, salt. This recipe differs from others only in that we introduce the whites into this dough, be sure to be beaten and after the mixture has been kneaded.

We continue to prepare pancakes for Maslenitsa

Butter pancakes, Slavic. They need: flour - four glasses, sour cream - one glass, eggs - ten pieces, salt. The recipe is very simple: mix flour with sour cream, add salt, stir. Gradually beat in the yolks - ten pieces, then add all the whites into the foam and mix very carefully, but thoroughly, grease the frying pan with oil and bake the pancakes. Serve them with granulated sugar, jelly and jam. We continue to prepare traditional pancakes (classic recipe). Products: milk - one liter, two tablespoons, sugar, three eggs, 250 grams of flour, half a tablespoon of flour, in the dough - 100 ml of vegetable oil, butter - 100 grams. First, we prepare the dough in order to make good, tasty pancakes. It should turn out like medium thick sour cream. Then we start frying. We do this in a hot frying pan without vegetable oil, since it was added to the mixture. Rotate the pan in a circular motion until the dough is distributed along the bottom. Then we put it on the stove and fry it, turning it over on the other side after a while. The finished pancake should be light beige in color.

Making delicious pancakes from milk

Necessary ingredients: one liter of milk, three eggs, two glasses of flour (maybe three), one teaspoon of granulated sugar, a pinch of salt, baking soda on the edge of a knife, three tablespoons of vegetable oil, for lubricating the finished product - butter. Now for the pancake recipe. Thin, sweet - a real delight. Moreover, they come with holes. Before kneading the dough, remove all ingredients from the refrigerator and let them reach room temperature. Then we make it without lumps, until it reaches 10% sour cream. Continue stirring and pour in three tablespoons of vegetable oil. Now add half a glass of boiling water so that holes appear in the dough. We start frying pancakes in the standard way. Milk, flour - almost all the ingredients of a delicious dish. All that remains is to grease it with butter and you can continue frying.

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Once upon a time, pancakes were a ritual food for the Slavs, but now they have become an everyday food that can be prepared any day. It is interesting to note that Russian pancakes, unlike, for example, French ones, were traditionally mixed with yeast using the sponge method. When making dough, several types of flour were often mixed. Pancakes were served with sour cream, cottage cheese and salted fish, and in some places with caviar. During Maslenitsa week, every housewife at least once will please her family with golden brown pancakes. You may want to use the recipes below and pamper your household with real Russian pancakes.

Russian pancakes with cottage cheese and salted pink salmon recipe with photo.
To prepare Russian pancakes with cottage cheese and salted pink salmon, you will need the following ingredients:
For the test:
1 kg wheat flour
4.5 tbsp. warm milk
3 tbsp. l. butter
2 tbsp. l. Sahara
1/3 stick fresh yeast
4-5 eggs
Salt - to taste
A piece of fresh lard for greasing the pan.
For filling:
200 g lightly salted pink salmon
200 g cottage cheese
50 g sour cream
Salt, dill and parsley - to taste.

How to prepare pancakes in Russian with cottage cheese and salted pink salmon:
1. Dissolve the mashed yeast in two glasses of warm water, add half a glass of flour to the mixture, stir and leave for an hour in a warm room without drafts. After an hour, add the yolks, mashed with salt and sugar, melted butter, and the remaining flour to the dough. Mix properly. Add milk to the dough, mix and leave in a warm place for an hour and a half. During this time, the dough should be kneaded 2-3 times. After the specified time, carefully pour the whipped whites into the dough, mix, moving the spoon up and down. Bake pancakes in a very hot frying pan, greased with lard, on both sides.
2. Prepare the filling. Wash and chop the greens, mix them with cottage cheese, salt and sour cream. Cut the salted pink salmon fillet into strips. Place curd filling on each pancake, cover it with strips of fish and roll the pancakes into tubes. Place the tubes on a wide dish, cut them diagonally at one end, sprinkle with herbs. Serve stuffed pancakes with sour cream.

Russian pancakes with salmon and red caviar.
To prepare Russian pancakes with salmon and red caviar, you will need the following ingredients:
150 g buckwheat flour
150 g wheat flour
20 g yeast
300 ml milk
2 tbsp. l. melted butter
2 eggs
Salt - to taste
400 g lightly salted salmon
200 g sour cream
100 g caviar.

How to prepare pancakes in Russian with salmon and red caviar: 1. Mix buckwheat and wheat flour, pour warm milk with dissolved yeast into the dry mixture, add melted butter and salt. Cover the bowl with the dough and leave to rise in a warm place (an hour and a half).
2. Separate the whites from the yolks, beat them into a stiff foam and carefully fold them into the risen dough. Bake pancakes on both sides in melted butter. Serve hot along with salmon caviar and sour cream.

Pancakes with curd

Pancakes with semolina

Thin pancakes - recipe

Pancakes are a traditional delicacy of the Russian people, one of the most beloved and revered dishes, both in the times of ancient Rus' and now. They occupied a worthy place on the table of every housewife, and are considered one of the very first flour dishes that appeared in the diet of our ancestors around the 9th century AD.

Many countries in the world have their own varieties of this ancient flour flatbread, in Ancient Egypt it was sour, in America it was called pancake, its diameter is smaller than our pancakes and they are thicker, in Asia they made thin unleavened pancakes, which were eaten instead of bread, the ancient Chinese made pancakes made from rice flour with the addition of tea powder, seafood and onions. Each country has its own history of creating certain dishes and is proud of its traditions and customs.

For the Russian people, pancakes were and are one of the favorite delicacies; we are ready to eat them day and night, enjoying the taste and aroma, as well as the variety of fillings, which can be either sweet (berries, jam, jam, cottage cheese) or not. sweet (meat, mushroom, fish, with red and black caviar).

The history of the origin of pancakes in Rus'

The history of the origin of this dish has several versions. Some historians claim that the word “pancake” comes from the Slavic “mlin” - grind. According to this version, pancakes appeared after the ancient Slavs learned to grind flour and add water to it from the dough to bake fluffy and rosy pancakes. There is another version of the origin of this dish, when oatmeal jelly, popular at that time, was accidentally forgotten in the oven, it burned a little, and a tasty, appetizing crust appeared on it, and it itself turned into a flat cake. This was the first pancake, which everyone really liked.

In ancient, even pagan times, pancakes were a ritual of treating the spirits of ancestors; people believed that they could treat their souls, cajole them so that they would contribute to a good harvest for the coming year. This is how Maslenitsa appeared, which at first was not a holiday, but a pagan ritual tradition. They baked a lot of pancakes and fed them to the poor, the poor and wanderers, considering them intermediaries between two worlds.

Also, according to some historians, pancakes were a sacrificial type of bread, which, before the baptism of Rus', was baked in the shape of a circle as a symbol of worship of the ancient Slavic supreme god Perun and the sun god Yarilo, bringing as a gift to the gods for their protection and intercession.

How they baked pancakes in Rus'

Each housewife in Rus' had her own recipe for baking pancakes, which was kept secret and passed down from mother to daughter. To make the pancakes fluffy and tasty, the dough (the pancakes were yeast-based) was mixed late at night, away from prying eyes.

Mostly buckwheat flour was added, which gave the pancakes a slightly sourish, pleasant taste; the basis of the liquid in the dough was yeast, milk and water; the finished pancakes were fluffy, golden brown and a little loose.

Pancakes were baked in an oven, always on birch logs, using cast iron frying pans carefully calcined with salt, greased with a piece of unsalted lard. The filling for pancakes could be very different from meat and mushrooms, to cottage cheese, herring, and even porridge (buckwheat, semolina and wheat).

Traditions of baking pancakes for the holidays

Previously, pancakes were baked everywhere throughout the year, serving as both an everyday and a festive dish. Since the 19th century, pancakes have become the main symbol of the bright, cheerful winter holiday of Maslenitsa, personifying the ruddy spring sun, they participated in the farewell of winter and the meeting of the Red Spring.

Maslenitsa week:

First day Holy Week Monday, called “Meeting”, housewives begin to bake festive pancakes, snow slides begin to roll out, a scarecrow is installed - a symbol of the past winter.

On the second day, Tuesday or “Zigrig” large-scale celebrations begin, people go to visit each other, tasting the most important dish of the holiday - ruddy, aromatic and satisfying pancakes with a wide variety of fillings.

Third day Wednesday or “Gourmand”. On this day, tables both on the street and at home were supposed to be bursting with treats; it was believed that the more pancakes a person ate in a whole day, the better!

Thursday - "Range" involved riding in troikas, fist fights, various games, carnivals, and of course intense eating of the main dish - delicious pancakes in the heat.

Friday - "Mother-in-law's Day", mothers-in-law bake their most delicious pancakes for guests and their beloved son-in-law.

Saturday - “Sister-in-Law’s Gatherings”, girls gathered for cheerful girls' get-togethers or went to visit relatives, again treating themselves to soft, rosy, incredibly filling and tasty pancakes.

Sunday "Forgiveness Day", burned an effigy of winter, asked each other for forgiveness for all insults, welcoming the onset of a new, spring life and celebrating its arrival by rejoicing, having fun and of course eating huge quantities of the main holiday dish - Russian pancakes.

In our country there are a number of dishes that are boldly called national. There is also a place on this list for Russian pancakes, which are not just a national dish, but also incredibly ancient. The history of their origin is lost, but the tradition of baking them for various holidays in Russia is firmly established. Let's choose our favorite recipe for Russian pancakes, which will become a family one. This means that it will take its rightful place in your culinary notebook, which you will not be ashamed to pass on to inheritance.

Recipe for Guryevsky pancakes: a national ancient dish of Russia

What Russian, in addition to driving fast, doesn’t like to eat pancakes? At least in its pure form or with fillings ranging from sweet to meat. And here Guryev’s pancakes will be a lifesaver, because they always turn out to be an A.

Grocery list:

• a couple of glasses of premium wheat flour, sifted at least 2 times;
• half a dozen large chicken eggs, preferably homemade;
• 100 gram pack of butter;
• two and a half glasses of sour milk or kefir;
• a pinch of salt;
• Add granulated sugar as desired.

Preparation:

1. Separate the eggs into components.
2. Beat the egg whites in a mixer until a fluffy and strong foam is obtained.
3. Grind the yolks with salt and granulated sugar until they turn white and the sugar grains disappear.
4. Pour in half the milk, stir until smooth.
5. Add softened butter to the mixture and mix thoroughly again. The better the whipping process, the tastier the pancakes will be.
6. Pour in the remaining milk and beat. The dough will still be quite thick.
7. Add protein foam, and it will take the desired liquid consistency.

Simple and delicious baked goods for every day

With milk

This is how pancakes are most often baked in our villages.

This dough makes the thinnest pancakes that can be filled and eaten like this. They turn out filling and tasty, which is perfect for breakfast on frosty days.

Grocery list:

• premium wheat flour - a little more than half a kilogram;
• sugar about a tablespoon;
• softened butter - 3 tablespoons;
• egg;
• a quarter of a 100-gram pack of raw yeast;
• a pinch of salt;
• about a liter of fresh cow's milk;
• a couple of tablespoons of vegetable oil.

Preparation:

1. You need to start cooking by preparing the dough. To do this, pour most of the milk into a saucepan and heat it slightly. Dissolve sugar, salt, half the flour, and yolk in it. Stir and add yeast. Leave to rise in a warm place, covered with a clean towel.
2. Fermentation lasts at least an hour, perhaps more. The goal is to increase the volume of the mixture a couple of times.
3. Lightly knead the dough with a spoon and add the remaining warm milk, flour and protein foam into it. Mix thoroughly and leave to ferment for a few more hours. It should increase again.
4. Fry in a hot frying pan, greased with oil. Pour the dough into the pan in a thin layer. After browning the bottom of the pancake, grease the top with vegetable oil and turn over.
5. Brush the top with butter and place on a tray or plate and cover.

Under no circumstances should the dough be stirred.

"Frosty Lace"

On a cold winter evening, there is nothing better than serving aromatic tea with a stack of lace pancakes. Let's please the family, especially since their recipe is not so complicated. And how can you not boast about your ability to bake edible lace?

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Grocery list:

• a pair of chicken eggs;
• about 75 grams of granulated sugar;
• a packet of vanillin;
• 100 gram shot of water;
• a quarter teaspoon of salt;
• about a liter of full-fat kefir;
• a bag of ripper;
• 100 ml odorless vegetable oil;
• flour about 700 grams;
• boiling water.

Preparation:

1. Beat eggs into a mixer bowl, add sugar, vanillin and beat at high speed until strong foam and complete dissolution of sugar grains.
2. Add salt and vodka without stopping whisking.
3. Add half of the kefir. Mix.
4. Add flour until the dough becomes noticeably thick. This dough can only be stirred with a spoon.
5. Add vegetable oil, baking powder, and the remaining kefir to make the dough a little thinner. Let it sit for about half an hour so that the ripper reacts with the kefir.
6. Beat the dough again and add boiling water until it reaches the consistency of liquid sour cream.

Fry in a hot frying pan, greased with a piece of lard.

Sponge pancakes with sour cream

This recipe also belongs to Russian cuisine. It makes pancakes melting and tender. You should definitely make them on Maslenitsa to surprise your guests. And don’t let the presence of dough in them bother you. This is completely easy even for culinary beginners.

Grocery list:

• a couple of cups of premium wheat flour;
• a cup of buckwheat flour;
• two cups of thick sour cream;
• a cup of homemade milk;
• a cup of clean warm water;
• 5 egg whites;
• a little butter;
• a third of a 100-gram pack of wet yeast;
• a couple of tablespoons of granulated sugar;
• a pinch of salt.

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Preparation:

1. Make a dough from buckwheat flour, water and a spoon of sugar by simply mixing everything and adding yeast.
2. While the dough is rising, mix the flour, sour cream, remaining sugar, and protein foam. Mix.
3. Add softened butter. Mix.
4. We introduce the suitable dough. Mix.
5. Pour in warm milk. Mix at a vigorous pace.
6. Let rest for a quarter of an hour. Bake on a hot and greased frying pan.

Straight buckwheat pancakes

Buckwheat pancakes go well with meat and other savory fillings. Therefore, if you plan to serve the same red caviar, then an excellent solution would be to wrap it in a buckwheat pancake. Your guests will appreciate this recipe. Although with May or buckwheat honey they will also be simply incredible. Everything needs to be tried.

Grocery list:

• a cup of buckwheat flour;
• half a cup of wheat flour;
• a little more than half a liter of cow's milk;
• a pair of chicken eggs;
• a teaspoon of granulated sugar and salt;
• 100 gram pack of butter.