Pancakes made from wheat flour. Pokhlebkin
Pancakes are one of the most ancient products of Russian cuisine, dating back to before the 9th century. in pagan times. The word “pancake” is a distorted “mlin” from the verb “to grind.” "Melin", or "mlin", means a product made from chalk, i.e. a flour product. This is perhaps the most economical flour dish, which requires a minimum of flour with a maximum of liquid (water, milk), since very thin dough is used for pancakes. Yeast increases the volume of this dough even more. The use of soda for pancakes, which is found in some places today, was borrowed from the West relatively recently and is unusual for Russian cuisine.
In the old days, in France they tried to declare pancakes a national French dish. But are there any agricultural peoples in the world who do not know how to bake pancakes? So they laughed at this French claim, and that’s all! Later, the “patriots” who wanted to declare pancakes a purely Russian dish were laughed at in Russia. Pancakes are a very ancient dish, invented long before the advent of modern peoples. And much earlier than the wheel was invented.
There are many ways to prepare pancakes. And every nation has its own characteristics of pancakes. Besides, as many home cooks as there are, there are so many varieties of pancakes.
Russian pancakes have a very special consistency: they are soft, loose, spongy, fluffy, light and at the same time seemingly translucent, with a clearly visible pattern of numerous pores. Such pancakes, like a sponge, absorb melted butter and sour cream, making them juicy, glossy and tasty.
There are several types of pancakes, differing mainly in the raw materials used for them (flour, water or milk, butter, eggs), but the cooking technology for all types is basically the same.
Preparing pancake batter
The pancake dough is kneaded 5–6 hours before baking - using the sponge method. This means that at first only part of the flour is dissolved in water or milk with yeast, and then, when the dough is suitable, the rest of the flour, salt, sugar, butter is added; all this is sometimes also scalded with milk (choux pancakes), and then beaten egg whites and cream are mixed in, after which the dough should still rise and only then is it used for baking.
The amount and type of flour used for the dough and for the second filling varies. In addition, the number of times the dough rises sometimes changes - the consistency of the dough should resemble thick sour cream. To do this, the ratio of liquid and flour in the dough should be approximately the same: the volume of liquid should correspond to the volume of flour. At the same time, the concept of “liquid” in pancake dough includes water (or milk), melted butter, eggs, cream, and diluted yeast. The best, tested ratios: 4-5 cups of flour to 4-5 cups of “liquid”. True, since flour can be of different types (buckwheat, wheat) and of different dryness, and since it can be mixed in different proportions (one-third, one-half, two-thirds), then in each specific case there are slight deviations in one direction or another, but these deviations never exceed a tenth or even a twelfth of the total volume of products taken.
When preparing the dough, you need to pay attention to the following three factors: firstly, the yeast must be fresh and in sufficient, but not excessive quantities; secondly, the dough at all stages (when dissolving the dough, adding flour, milk, eggs, etc.) must be beaten and rubbed very thoroughly (there should not be a single lump in it); thirdly, scalding the dough (if required by the recipe) should not be done with hot and not completely boiled milk, but only with milk brought almost to a boil, and then slightly cooled, but not less than 45 grams. C. If the dough is not scalded with hot milk, then before baking, a protein-cream mixture is carefully added to the dough, to obtain which a little cream is whipped and the whipped whites are added to them (but not vice versa!). This mixture is added to increase the fluffiness, tenderness and sponginess of pancakes.
Preparing utensils for baking pancakes
Real pancakes can only be baked in small black cast iron frying pans. These pans should never be washed with water. They are cleaned like this: put on fire, pour in a little vegetable oil, add 1 tbsp. a spoonful of coarse salt and let it heat up thoroughly, and then cool slightly. The still hot frying pan is quickly but thoroughly wiped with a clean rag or paper napkins to remove all carbon deposits, then sprinkled with dry salt again, wiped again, and finally, when the salt is removed, wiped again with a soft, dry cloth. If the cloth remains clean, then the pan is well prepared. If the frying pan is not cleaned thoroughly enough, then the first pancake will fail (hence the expression “the first pancake is lumpy”). In this case, you need to pour oil into the pan again, add salt and clean it again. Otherwise, you can ruin all the other pancakes.
Baking pancakes
The baking process is outwardly simple: the finished dough is taken carefully, without letting it fall, with large wooden spoons or ladles and poured onto hot, oiled frying pans. In this case, the amount of dough taken each time should be such that it can spread in a thin, even layer throughout the pan. This skill comes with practice. In addition, the amount of oil with which the frying pan is greased also matters. If there is not enough oil, the pancake will burn; if there is too much oil, it will be thick and uneven, since excess oil will prevent the dough from spreading over the pan in an even layer.
To get an even layer of oil that is the same for all pancakes, do not pour it into the pan, but lubricate it before baking each pancake. You can grease the pan with a feather previously immersed in oil. But the feather is inconvenient because it needs to be changed often: it quickly wears out and breaks down. In addition, the oil is too absorbed into the feather and does not lie in a completely even layer on the pan. Therefore, it is better to grease the pan with oil with half an onion (or a raw peeled potato), cut crosswise and pricked on a fork. Using the smooth, cut surface of the onion, dipping it in oil poured into a saucer, grease the frying pan like a “brush.” If the surface of the onion gradually browns too much, you can replace it.
When the pan is preheated, properly greased and a sufficient amount of batter is poured onto it, the pancake does not bake for long. As soon as it starts to rise and brown, you can grease it with oil on top using the same onion and immediately turn it over to the other side, otherwise the pancake can dry out.
Types of pancakes
Pancakes are distinguished and named according to the type of flour or cereal that is used to make them: rye, buckwheat, buckwheat-wheat, wheat, millet, semolina. Thus, the very base of the pancakes can be varied. But this is not enough. Excellent technology, for example, custard pancakes. In addition, different ways of eating them add variety to the assortment of pancakes. One of them is widely known - this is the custom of eating ready-made pancakes with fatty or spicy additives, either dipping them in butter or sour cream, or wrapping salted fish (herring, chum salmon, salmon, pink salmon) or caviar in them. Another method used less frequently is adding seasonings to pancakes at the time of baking. Classic seasonings include onions, hard-boiled eggs, cottage cheese, and dried smelt. Baking is done like this: pour chopped onions and hard-boiled eggs into the middle of the frying pan and fill them with dough; you can do it differently - an almost baked pancake, without removing it from the frying pan, is spread on top with a thin layer of cottage cheese, wiped with a raw egg, and then, having coated it with butter, quickly turn it over to the other side, pressing it to the heated surface of the frying pan (this is called “frying in the heat” ).
One of the varieties of pancakes (and not pies!) should also be considered the so-called pancake pies, i.e. several pancakes layered in a stack one on top of the other and placed with each other with various fillings, most often from minced meat, overcooked with onions, with chopped steep eggs. Such stacks of pancakes are greased on the sides with a mixture of eggs, flour and milk so that the minced meat does not fall out, and lightly fried in the oven.
Buckwheat pancakes on water
Ingredients :
- 4 cups buckwheat flour,
- 1 glass of cold water,
- 3.5 glasses of hot water,
- 25 g yeast,
- 1 teaspoon of sugar,
- 1 teaspoon salt,
- 0.5 cups sunflower oil (for frying).
Preparation
Dilute cold water with the same volume of flour and brew this dough with hot water, stir, cool, add yeast, let rise.
Add the rest of the flour, sugar, salt, let rise and bake the pancakes.
Buckwheat pancakes with milk
Ingredients:
Pancakes are one of the most ancient products of Russian cuisine, dating back to before the 9th century. in pagan times.
Pancakes are one of the most ancient products of Russian cuisine, dating back to before the 9th century. in pagan times. The word “pancake” is a distorted “mlin” from the verb “to grind.” "Melin", or "mlin", means a product made from chalk, i.e. a flour product. This is perhaps the most economical flour dish, which requires a minimum of flour with a maximum of liquid (water, milk), since very thin dough is used for pancakes. Yeast increases the volume of this dough even more. The use of soda for pancakes, which is found in some places today, was borrowed from the West relatively recently and is unusual for Russian cuisine.
In the old days, in France they tried to declare pancakes a national French dish. But are there any agricultural peoples in the world who do not know how to bake pancakes? So they laughed at this French claim, and that’s all! Later, the “patriots” who wanted to declare pancakes a purely Russian dish were laughed at in Russia. Pancakes are a very ancient dish, invented long before the advent of modern peoples. And much earlier than the wheel was invented.
There are many ways to prepare pancakes. And every nation has its own characteristics of pancakes. Besides, as many home cooks as there are, there are so many varieties of pancakes.
Russian pancakes have a very special consistency: they are soft, loose, spongy, fluffy, light and at the same time seemingly translucent, with a clearly visible pattern of numerous pores. Such pancakes, like a sponge, absorb melted butter and sour cream, making them juicy, glossy and tasty.
There are several types of pancakes, differing mainly in the raw materials used for them (flour, water or milk, butter, eggs), but the cooking technology for all types is basically the same.
Preparing pancake batter
The pancake dough is kneaded 5–6 hours before baking - using the sponge method. This means that at first only part of the flour is dissolved in water or milk with yeast, and then, when the dough is suitable, the rest of the flour, salt, sugar, butter is added; all this is sometimes also scalded with milk (choux pancakes), and then beaten egg whites and cream are mixed in, after which the dough should still rise and only then is it used for baking.
The amount and type of flour used for the dough and for the second filling varies. In addition, the number of times the dough rises sometimes changes - the consistency of the dough should resemble thick sour cream. To do this, the ratio of liquid and flour in the dough should be approximately the same: the volume of liquid should correspond to the volume of flour. At the same time, the concept of “liquid” in pancake dough includes water (or milk), melted butter, eggs, cream, and diluted yeast. The best, tested ratios: 4-5 cups of flour to 4-5 cups of “liquid”. True, since flour can be of different types (buckwheat, wheat) and of different dryness, and since it can be mixed in different proportions (one-third, one-half, two-thirds), then in each specific case there are slight deviations in one direction or another, but these deviations never exceed a tenth or even a twelfth of the total volume of products taken.
When preparing the dough, you need to pay attention to the following three factors: firstly, the yeast must be fresh and in sufficient, but not excessive quantities; secondly, the dough at all stages (when dissolving the dough, adding flour, milk, eggs, etc.) must be beaten and rubbed very thoroughly (there should not be a single lump in it); thirdly, scalding the dough (if required by the recipe) should not be done with hot and not completely boiled milk, but only with milk brought almost to a boil, and then slightly cooled, but not less than 45 grams. C. If the dough is not scalded with hot milk, then before baking, a protein-cream mixture is carefully added to the dough, to obtain which a little cream is whipped and the whipped whites are added to them (but not vice versa!). This mixture is added to increase the fluffiness, tenderness and sponginess of pancakes.
Preparing utensils for baking pancakes
Real pancakes can only be baked in small black cast iron frying pans. These pans should never be washed with water. They are cleaned like this: put on fire, pour in a little vegetable oil, add 1 tbsp. a spoonful of coarse salt and let it heat up thoroughly, and then cool slightly. The still hot frying pan is quickly but thoroughly wiped with a clean rag or paper napkins to remove all carbon deposits, then sprinkled with dry salt again, wiped again, and finally, when the salt is removed, wiped again with a soft, dry cloth. If the cloth remains clean, then the pan is well prepared. If the frying pan is not cleaned thoroughly enough, then the first pancake will fail (hence the expression “the first pancake is lumpy”). In this case, you need to pour oil into the pan again, add salt and clean it again. Otherwise, you can ruin all the other pancakes.
Baking pancakes
The baking process is outwardly simple: the finished dough is taken carefully, without letting it fall, with large wooden spoons or ladles and poured onto hot, oiled frying pans. In this case, the amount of dough taken each time should be such that it can spread in a thin, even layer throughout the pan. This skill comes with practice. In addition, the amount of oil with which the frying pan is greased also matters. If there is not enough oil, the pancake will burn; if there is too much oil, it will be thick and uneven, since excess oil will prevent the dough from spreading over the pan in an even layer.
To get an even layer of oil that is the same for all pancakes, do not pour it into the pan, but lubricate it before baking each pancake. You can grease the pan with a feather previously immersed in oil. But the feather is inconvenient because it needs to be changed often: it quickly wears out and breaks down. In addition, the oil is too absorbed into the feather and does not lie in a completely even layer on the pan. Therefore, it is better to grease the pan with oil with half an onion (or a raw peeled potato), cut crosswise and pricked on a fork. Using the smooth, cut surface of the onion, dipping it in oil poured into a saucer, grease the frying pan like a “brush.” If the surface of the onion gradually browns too much, you can replace it.
When the pan is preheated, properly greased and a sufficient amount of batter is poured onto it, the pancake does not bake for long. As soon as it starts to rise and brown, you can grease it with oil on top using the same onion and immediately turn it over to the other side, otherwise the pancake can dry out.
Types of pancakes
Pancakes are distinguished and named according to the type of flour or cereal that is used to make them: rye, buckwheat, buckwheat-wheat, wheat, millet, semolina. Thus, the very base of the pancakes can be varied. But this is not enough. Excellent technology, for example, custard pancakes. In addition, different ways of eating them add variety to the assortment of pancakes. One of them is widely known - this is the custom of eating ready-made pancakes with fatty or spicy additives, either dipping them in butter or sour cream, or wrapping salted fish (herring, chum salmon, salmon, pink salmon) or caviar in them. Another method used less frequently is adding seasonings to pancakes at the time of baking. Classic seasonings include onions, hard-boiled eggs, cottage cheese, and dried smelt. Baking is done like this: pour chopped onions and hard-boiled eggs into the middle of the frying pan and fill them with dough; you can do it differently - an almost baked pancake, without removing it from the frying pan, is spread on top with a thin layer of cottage cheese, wiped with a raw egg, and then, having coated it with butter, quickly turn it over to the other side, pressing it to the heated surface of the frying pan (this is called “frying in the heat” ).
One of the varieties of pancakes (and not pies!) should also be considered the so-called pancake pies, i.e. several pancakes layered in a stack one on top of the other and placed with each other with various fillings, most often from minced meat, overcooked with onions, with chopped steep eggs. Such stacks of pancakes are greased on the sides with a mixture of eggs, flour and milk so that the minced meat does not fall out, and lightly fried in the oven.
Buckwheat pancakes on water
Ingredients:
4 cups buckwheat flour,
1 glass of cold water,
3.5 cups hot water,
25 g yeast,
1 teaspoon sugar,
1 teaspoon salt,
0.5 cups sunflower oil (for frying).
Preparation
Dilute cold water with the same volume of flour and brew this dough with hot water, stir, cool, add yeast, let rise.
Add the rest of the flour, sugar, salt, let rise and bake the pancakes.
Buckwheat pancakes with milk
Ingredients:
4 cups buckwheat flour,
4.5–5 glasses of milk,
25 g yeast,
2 eggs,
25 g butter,
1 teaspoon salt,
1 teaspoon sugar,
0.5 cups sunflower oil.
Preparation
Mix two-thirds of the milk portion prepared according to the recipe, yeast, flour, butter, yolks, and let rise.
Add salt, sugar, boil with the rest of the milk, beat, add the beaten egg whites, let rise a second time and bake immediately.
Buckwheat-wheat pancakes
Ingredients:
3.5 cups buckwheat flour,
1.5 cups wheat flour,
2.5 glasses of warm water,
2 cups boiling milk,
25 g yeast,
25 g butter,
2 eggs,
1 teaspoon sugar,
1 teaspoon salt,
0.5 cups melted butter.
Preparation
Dissolve yeast in water, add all the wheat flour and an equal amount of buckwheat flour, and let rise.
Add the remaining buckwheat flour and let rise again.
Brew the dough with hot milk, cool, add sugar, salt, butter, let rise and then bake.
Buckwheat-wheat pancakes (half)
Ingredients:
2 cups buckwheat flour,
2 cups wheat flour,
4 glasses of milk,
25 g yeast,
50 g butter,
2 teaspoons sugar,
1 teaspoon salt,
5 eggs
0.5 cups sunflower or ghee.
Preparation
Dilute buckwheat flour in 1 glass of cold milk and brew with 2 glasses of hot milk, cool.
Add the yeast and let the dough rise in a warm place.
Beat the dough, add salt, wheat flour, butter, yolks mashed with sugar, remaining milk, beaten whites, let rise and then put into the oven.
Wheat pancakes (red)
Ingredients:
4.5 cups wheat flour,
4 glasses of milk,
25 g yeast,
25 g butter,
100 g cream,
2 eggs,
2 teaspoons sugar,
1 teaspoon salt.
Preparation
Dissolve half the flour, yeast and butter in milk and let rise.
Beat the dough, add the rest of the flour, salt, yolks, ground with sugar, beat again, add the whipped whites and cream, let rise and then bake.
Millet pancakes
Ingredients:
1 liter of water,
400 g millet,
400 g premium wheat flour,
400 g buckwheat flour,
25–30 g yeast,
2 teaspoons sugar,
2 teaspoons salt.
Preparation
Rinse the millet 5-7 times in boiling water, add water, cook a thin paste, boil the millet well, and cool. (The volume of the slurry should be 1 liter).
Add wheat flour and yeast to the slurry and let rise. Then add buckwheat flour, sugar, salt, stir, let rise.
Scald the dough with hot water, dilute it to the consistency of sour cream and 15 minutes after that, start baking pancakes.
Tips for a pancake baker
After the dough has risen, before baking, it is good to add a little butter to it for taste (20–25 g per 3 cups of flour).
Yeast for pancakes must be fresh. It is important that there are as many of them as needed, but not in excess.
Pancake dough must be thoroughly kneaded at all stages: lumps in it are completely unacceptable.
Do not scald the dough (if the pancake recipe requires it) with very hot, completely boiled milk. just bring it almost to a boil and cool slightly to 45 degrees.
If you don’t need to scald the dough, before baking the pancakes, carefully add the protein-cream mixture to the dough: beat the cream a little and add the whipped whites (the other way around!). This mixture will make the pancakes loose, tender, and spongy.
It is best to grease the pan in which pancakes are baked like this: put half an onion or potato on a fork. Dip it in vegetable oil and grease the pan.
Usually the pancake is fried on both sides in 2 minutes.
Be sure to sift the flour before kneading the dough. This way it is purified and enriched with oxygen necessary for fermentation.
Do not overdo it with salt and sugar: add exactly according to the recipe. Over-salted dough does not ferment well, and the pancake turns out pale. Excess sugar makes the dough hard.
Egg whites should not be beaten in an aluminum bowl - they will darken.
To prevent the cream from curdling when whipping, whip it first and then add sugar.
Before whipping the egg whites, wipe the inner walls of the bowl with lemon - the egg whites will beat more easily and the mixture will be fluffy. To make the foam stable, you can add a few drops of lemon juice.
Egg whites will whip more easily if they are fresh and chilled. Eggs can be placed on ice for a few minutes or in cold water for 1 hour.
Yeast can also be prepared at home. Dilute 1 cup flour with 1 cup warm water. Leave for 5-6 hours. Then pour in a glass of beer or mineral water and place in a warm place for a while. The yeast is ready, you can add it to the dough, it will turn out unusually fluffy.
If pancake flour is diluted in salted water, there will be no lumps.
Yeast can be stored longer if you put it in a glass jar and cover it with vegetable oil.
Milk easily absorbs odors. Therefore, do not keep it near salted fish, cheese, pickles and other odorous foods.
First sprinkle the pan for frying pancakes with salt, wipe it with a cloth and only then pour in the oil and dough.
If bubbles form in the middle of the pancake, the dough has not been fermented: place it in warm water for some more time.
If the pancake tears when you flip it, add flour and egg.
It is convenient to fry pancakes in 2 frying pans while the third one is on low heat. Place pancakes in it and grease with heated butter. The stack can be turned over from time to time, then by the time the last pancake is ready, the first one will not have time to cool down.
Pancakes are one of the most ancient products of Russian cuisine, dating back to before the 9th century. in pagan times. The word “pancake” is a distorted “mlin” from the verb “to grind.” "Melin", or "mlin", means a product made from chalk, i.e. a flour product. This is perhaps the most economical flour dish, which requires a minimum of flour with a maximum of liquid (water, milk), since very thin dough is used for pancakes. Yeast increases the volume of this dough even more. The use of soda for pancakes, which is found in some places today, was borrowed from the West relatively recently and is unusual for Russian cuisine.
In the old days, in France they tried to declare pancakes a national French dish. But are there any agricultural peoples in the world who do not know how to bake pancakes? So they laughed at this French claim, and that’s all! Later, the “patriots” who wanted to declare pancakes a purely Russian dish were laughed at in Russia. Pancakes are a very ancient dish, invented long before the advent of modern peoples. And much earlier than the wheel was invented.
There are many ways to prepare pancakes. And every nation has its own characteristics of pancakes. Besides, as many home cooks as there are, there are so many varieties of pancakes.
Russian pancakes have a very special consistency: they are soft, loose, spongy, fluffy, light and at the same time seemingly translucent, with a clearly visible pattern of numerous pores. Such pancakes, like a sponge, absorb melted butter and sour cream, making them juicy, glossy and tasty.
There are several types of pancakes, differing mainly in the raw materials used for them (flour, water or milk, butter, eggs), but the cooking technology for all types is basically the same.
Preparing pancake batter
The pancake dough is kneaded 5–6 hours before baking - using the sponge method. This means that at first only part of the flour is dissolved in water or milk with yeast, and then, when the dough is suitable, the rest of the flour, salt, sugar, butter is added; all this is sometimes also scalded with milk (choux pancakes), and then beaten egg whites and cream are mixed in, after which the dough should still rise and only then is it used for baking.
The amount and type of flour used for the dough and for the second filling varies. In addition, the number of times the dough rises sometimes changes - the consistency of the dough should resemble thick sour cream. To do this, the ratio of liquid and flour in the dough should be approximately the same: the volume of liquid should correspond to the volume of flour. At the same time, the concept of “liquid” in pancake dough includes water (or milk), melted butter, eggs, cream, and diluted yeast. The best, tested ratios: 4-5 cups of flour to 4-5 cups of “liquid”. True, since flour can be of different types (buckwheat, wheat) and of different dryness, and since it can be mixed in different proportions (one-third, one-half, two-thirds), then in each specific case there are slight deviations in one direction or another, but these deviations never exceed a tenth or even a twelfth of the total volume of products taken.
When preparing the dough, you need to pay attention to the following three factors: firstly, the yeast must be fresh and in sufficient, but not excessive quantities; secondly, the dough at all stages (when dissolving the dough, adding flour, milk, eggs, etc.) must be beaten and rubbed very thoroughly (there should not be a single lump in it); thirdly, scalding the dough (if required by the recipe) should not be done with hot and not completely boiled milk, but only with milk brought almost to a boil, and then slightly cooled, but not less than 45 grams. C. If the dough is not scalded with hot milk, then before baking, a protein-cream mixture is carefully added to the dough, to obtain which a little cream is whipped and the whipped whites are added to them (but not vice versa!). This mixture is added to increase the fluffiness, tenderness and sponginess of pancakes.
Preparing utensils for baking pancakes
Real pancakes can only be baked in small black cast iron frying pans. These pans should never be washed with water. They are cleaned like this: put on fire, pour in a little vegetable oil, add 1 tbsp. a spoonful of coarse salt and let it heat up thoroughly, and then cool slightly. The still hot frying pan is quickly but thoroughly wiped with a clean rag or paper napkins to remove all carbon deposits, then sprinkled with dry salt again, wiped again, and finally, when the salt is removed, wiped again with a soft, dry cloth. If the cloth remains clean, then the pan is well prepared. If the frying pan is not cleaned thoroughly enough, then the first pancake will fail (hence the expression “the first pancake is lumpy”). In this case, you need to pour oil into the pan again, add salt and clean it again. Otherwise, you can ruin all the other pancakes.
Baking pancakes
The baking process is outwardly simple: the finished dough is taken carefully, without letting it fall, with large wooden spoons or ladles and poured onto hot, oiled frying pans. In this case, the amount of dough taken each time should be such that it can spread in a thin, even layer throughout the pan. This skill comes with practice. In addition, the amount of oil with which the frying pan is greased also matters. If there is not enough oil, the pancake will burn; if there is too much oil, it will be thick and uneven, since excess oil will prevent the dough from spreading over the pan in an even layer.
To get an even layer of oil that is the same for all pancakes, do not pour it into the pan, but lubricate it before baking each pancake. You can grease the pan with a feather previously immersed in oil. But the feather is inconvenient because it needs to be changed often: it quickly wears out and breaks down. In addition, the oil is too absorbed into the feather and does not lie in a completely even layer on the pan. Therefore, it is better to grease the pan with oil with half an onion (or a raw peeled potato), cut crosswise and pricked on a fork. Using the smooth, cut surface of the onion, dipping it in oil poured into a saucer, grease the frying pan like a “brush.” If the surface of the onion gradually browns too much, you can replace it.
When the pan is preheated, properly greased and a sufficient amount of batter is poured onto it, the pancake does not bake for long. As soon as it starts to rise and brown, you can grease it with oil on top using the same onion and immediately turn it over to the other side, otherwise the pancake can dry out.
Types of pancakes
Pancakes are distinguished and named according to the type of flour or cereal that is used to make them: rye, buckwheat, buckwheat-wheat, wheat, millet, semolina. Thus, the very base of the pancakes can be varied. But this is not enough. Excellent technology, for example, custard pancakes. In addition, different ways of eating them add variety to the assortment of pancakes. One of them is widely known - this is the custom of eating ready-made pancakes with fatty or spicy additives, either dipping them in butter or sour cream, or wrapping salted fish (herring, chum salmon, salmon, pink salmon) or caviar in them. Another method used less frequently is adding seasonings to pancakes at the time of baking. Classic seasonings include onions, hard-boiled eggs, cottage cheese, and dried smelt. Baking is done like this: pour chopped onions and hard-boiled eggs into the middle of the frying pan and fill them with dough; you can do it differently - an almost baked pancake, without removing it from the frying pan, is spread on top with a thin layer of cottage cheese, wiped with a raw egg, and then, having coated it with butter, quickly turn it over to the other side, pressing it to the heated surface of the frying pan (this is called “frying in the heat” ).
Pancakes — one of the most ancient products of Russian cuisine, which appeared before the 9th century. in pagan times. Rules for baking pancakes
The word "damn"
—
a distorted “mlyn” from the verb “to grind.” “Melin” or “mlin” means a product made from chalked, i.e. flour product.
This is perhaps the most economical flour dish, which requires a minimum of flour with a maximum of liquid (water, milk), since very thin dough is used for pancakes. Yeast increases the volume of this dough even more.
Commonly used today soda for pancakes borrowed from the West relatively recently and is unusual for Russian cuisine.
Russian pancakes They have a very special consistency; they are soft, loose, spongy, fluffy, light and at the same time seemingly translucent, with a clearly visible pattern of numerous pores.
Such pancakes, like a sponge, absorb melted butter and sour cream, making them juicy, glossy and tasty.
There are several types of pancakes, differing mainly in the raw materials used for them (flour, water or milk, butter, eggs), but the cooking technology for all types is basically the same.
What's the best way to bake pancakes? 9 smart tips.
What's the best way to bake pancakes? 9 smart tips.
1. Add liquid to pancake batter while hot to increase the stickiness of the flour.
2. To make the pancakes tasty and beautiful, let the sifted flour sit for a bit, do not use it immediately.
3. Salt and sugar should be added exactly according to the recipe. Over-salted dough does not ferment well, and the pancake turns out pale. Excess sugar makes the dough hard.
4. If pancake flour is diluted in salted water, there will be no lumps in the dough.
5. The frying pan for frying pancakes should first be sprinkled with salt, then wiped with a napkin, only after that add oil and dough.
6. It is convenient to fry pancakes in 2 frying pans when the third one is on low heat. You need to put pancakes in it and grease with heated butter. It is advisable to turn the stack over from time to time, then by the time the last pancake is ready, the first one will not have time to cool down.
7. If the pancake breaks when turning over, you need to add flour and an egg to the dough.
8. To warm up the pancakes, cover the stack with foil and place in a preheated oven at 140 degrees. to the upper level for 10-15 minutes.
9. Very often it is not possible to eat all the baked pancakes at once. And the next day they are no longer so tasty and fresh. In order to give freshness to yesterday's pancakes, you need to sprinkle a little sugar on one side (the inside) of each pancake, roll it into four, place it on a lightly greased baking tray (mold) or covered with baking paper and leave for 4-5 minutes. into an oven preheated to high. Be careful not to burn. The result is delicious, crispy, caramel-like pancakes on your table! Even tastier than freshly baked. Try it!
Recipes:
P preparing pancake dough
preparing dishes for baking pancakes