Back in the times of Slavic paganism, they baked round, ruddy cakes in honor of the sun god Yarila, seeing off the winter and meeting the spring. An example of how seriously people treated the pancakes, is the fact that in no case could they be cut, and those who dared to disobey the prescriptions were beaten with sticks. Even with the advent of Christianity, the tradition of baking pancakes for Shrovetide week could not be eradicated, and the church legalized the celebration of the arrival of spring.
Pancakes are not just famous food, but ritual. Cooking recipes were handed down from generation to generation and kept in the strictest confidence. Pancakes are considered a traditional Russian dish, although they are cooked in every national cuisine of the world, in one form or another: American pancakes, French crepes, German Pfannkuchens, Italian Chiaccas and many others. They all have their own cooking characteristics.
Today, pancakes are still not inferior to their positions in relation to other dishes, and the number of cooking methods is simply endless. Here only some recipes will be presented, beloved by both adults and children.
Basic technological principles of cooking pancakes with milk
In Russian cuisine there are pancakes and pancakes, although they and other products are made from bulk dough. For pancakes, it is thicker, for pancakes, a smaller amount of flour is added so that when baking, the dough spread freely on the surface of the pan.
There are many varieties of cooking bulk (pancake) dough. Here a lot depends on the flour. Very often wheat flour is used for pancakes. The best option is flour of the first grade and fine grinding, as from other varieties pancakes turn out a little thicker and more pomp. In addition to wheat flour, the pancake dough is kneaded from buckwheat and oat flour.
Long since pancakes were baked on yeast, increasing their size by two to three times. Now, to make them more porous and fluffy, a little soda or baking powder is added to the dough.
Ready-made pancakes are served with jam, sour cream, honey, cream, or wrap in different fillings. They can be sweet, and served as a dessert; Meat, fish, cheese and other toppings are wrapped in pancakes, and then they are served as a main course or appetizer. An interesting way to cook - pancakes with the refrain. For baking you can use onions, spices, fish, boiled eggs, etc. The peculiarity of this method is that the filling is first poured onto the pan, and then the dough is poured from above.
While cooking pancakes, some principles should be followed that make them even tastier:
• Milk and eggs should first be removed from the refrigerator and heated to room temperature in order to make the dough better set.
• If you lubricate each ready pancake with butter, they will become softer and more elastic.
• Adding a small amount of water to the dough will also be beneficial - it will make them juicier and softer. That is, in pancakes on milk you still need to pour a little water, in the ratio of 1: 4.
• It is very important that there are no lumps in the test. To do this, you must first mix all the bulk ingredients, and then add a little liquid - beaten eggs, milk, water.
• To avoid having to grease the pan with oil during baking, add butter to the dough: 100 ml per 1 l of dough. Crude oil will give pancakes a specific taste and smell, and, in addition, pancakes will burn - always use refined oil for frying.
• If you like sweets, add more sugar to the filling. Excess sugar in the dough will make the products dry and stiff. Consider this nuance.
The rest is freedom of action.
Step-by-step recipe for pancakes on milk with cottage cheese and cherries
Products:
Milk, whole (3.2%) 500 ml
Purified water 280 ml
Sugar 200 g
Wheat flour (1 grade) 400 g
Soda 8 g
Eggs, large 6 pcs.
Cottage cheese 0.5 kg
Butter 70 g
Salt 10 g
Cherry 250 g
Cooking Technology:
This is a step-by-step recipe for incredibly tasty and juicy pancakes with milk, which are prepared very quickly and fly away even faster.
1. Place the eggs in a deep bowl, whip them slightly, adding salt, soda and half a cup of sugar. Do not beat the eggs in the foam: enough complete dissolution of bulk ingredients. This can be done very quickly with a mixer, but if it is not at hand, you can use a whisk or fork.
2. Add half the milk. Sift the flour and pour into the egg mass. Mix well so that the flour is fully mixed with the eggs. The result is a very thick dough. 3. Gradually add the remaining milk and mix, then add water. Make sure that the dough is not lumps of flour.
4. Melt butter in a water bath, and pour it into the dough, mix. Instead of butter, you can use vegetable. It will need 7-8 tablespoons. The consistency of the dough should be similar to ryazhenka or liquid yogurt. It is advisable to let it brew for about 20 minutes before cooking.
5. Lubricate the pan for pancakes with oil and heat it on the fire so that the first pancake is not a “lump”. Butter is necessary before baking the first pancake, in the future this will not be necessary, since it is already in the dough. In order not to pour too much, use a napkin or a brush dipped in oil. Remember that the pan must be very hot, otherwise the pancake can burn, and in this case it will not be porous.
6. Pour some dough into the pan and rotate it along the axis so that it is evenly distributed throughout the entire plane. The amount of dough required depends on the diameter of the pan, but you should not pour too much, as pancakes can go thick, and with a lack of dough, they are too thin and break when turned over.
7. Turn the pancake when its edges are reddened, and fry on the other side. Remove the finished pancake from the pan, just turning it over the plate, and pour the dough again. To fry them faster, you can use two pans - it saves time.
8. Prepare the filling. To do this, mash the cottage cheese well, add fresh, stoned peeled cherries and the remaining sugar. Move carefully to distribute the cherries evenly throughout the mass. You can use frozen cherries, but first let the juice drain thoroughly, as excessive moisture will ruin the pancakes.
9. Put the stuffing on the edge of each pancake alternately, and wrap the envelope. Top you can pour their favorite jam or sour cream.
Step-by-step recipe for pancakes with milk and sour cream
For a simple recipe for wheat flour pancakes for the range, add step-by-step cooking of pancakes on milk from wheat and buckwheat flour.
Products: Vegetable oil 4 tbsp. l
Warm milk 0.5 l
Sour cream (20%) 250 ml
Eggs, large 3 pcs.
Buckwheat flour 250 g
Millet 300 g
Yeast pressed 15 g
Sugar 90 g
Cooking Technology:
1. Pour half a glass of milk into a stainless pot, add butter and place it on a fire.
2. As soon as the milk begins to boil, add 250 grams of flour, brew the dough and let it cool.
3. Dissolve the yeast with 2 tablespoons of sugar in water at room temperature, and pour in the cooled dough. Leave the pan in a warm place for 20 minutes.
4. Carefully sort and rinse the millet. Cook porridge from it and put to cool, then grind it with a sieve.
5. Separate the whites from the yolks. Mash yolks with sugar and salt. Add the remaining flour, mix and put the cooled porridge into the dough.
6. Lightly heat the milk and pour it into the dough. Stir until smooth and re-fit.
7. Beat whites and mix with dough.
8. Heat the pan well. Pour the dough, spreading it evenly over the entire diameter of the pan, so that it is thin and even on all sides. When the dough grabs and is not liquid on top, turn the pancake over with the wooden spatula to the other side and fry. Optionally, you can grease each pancake on a dish with butter. So that they do not cool down too quickly, cover them.
Pancakes on milk with decoys: a step-by-step recipe
Another type of cooking dishes - semolina pancakes on the dough. Not everybody likes semolina, but even a child will not refuse healthy and tasty pancakes with semolina.
Ingredients:
Semolina 70g
Flour 280g
Sugar 50 g
Dry yeast 5 g
Eggs, large 3 pcs.
Milk, whole 900 ml
Butter 70-80 g
Salt 15 g
Preparation:
1. Prepare a brew. Dissolve the yeast in 350 ml of milk warmed to 30 degrees, add a tablespoon of sugar. Sift the flour into the container, mix thoroughly and leave to come in a warm place.
2. While the dough fits, make semolina. Boil the remaining milk, add semolina, sugar and salt, boil for 5 minutes and add butter. Let the porridge infuse and cool. It is best to use a stainless steel saucepan so that the semolina does not burn. 3. Separate the whites from the yolks. Add the yolks together with the cooled porridge in the dough. Knead the dough and let it go again.
4. Beat the whites thoroughly, combine with the dough. Leave it to infuse for 30-40 minutes.
5. Go to baking pancakes. Grease the pan with vegetable oil and heat it. Pour the dough, rotating the pan so that it spreads evenly around the perimeter. Finished pancakes can be served with jam or decorate with fresh berries, sprinkled with powdered sugar.
Step-by-step recipes for pancakes with milk: tips and tricks
- Whipped whites added to the dough make pancakes softer and more pomp.
- If during frying pancakes do not spread well in a pan, then the dough is too thick and you need to pour milk or water into it. It happens that it turns out to be too liquid and the pancakes begin to tear - in this case it is necessary to add flour, mix and let the dough stand for a bit so that the gluten has time to swell.
- To prevent pancakes from burning and to leave the pan well, it must be oiled before baking.
- It is very convenient to knead the pancake dough in a plastic bottle - it is so much easier to distribute it across the pan.
- A new skillet must first be prepared for use. To do this, pour any fat into it and warm it for 15 minutes, then pour it out, cool the pan, and rub it with salt.
