Ah, pancakes! They are so fragrant and visually attractive that you don’t even want to take your eyes off a plate of hot pancakes, especially when a light crunchy crust is formed at their edges, which curls so appetizingly. It would seem that pancakes should be able to fry and bake all the hostesses from young to old, but, despite the seeming simplicity in cooking, sometimes the pancake recipe turns out to be quite complicated for the beautiful half of humanity! To be fully prepared, when your second half asks you to make pancakes, write down, and even better - remember a few practical tips that guarantee you excellent and juicy “sunny” dough circles on your table!
The classic version of cooking pancake dough came up, of course, the Russians! That is why pancakes are called the primordially Russian dish, putting them much higher than Siberian dumplings and warming vodka. At the same time, in all foreign restaurants, pancakes are offered with red caviar - foreigners think that this is an average snack for Russians, which is served at the dinner table every day. How would they be surprised to learn that in Russia itself there are more than 200 different recipes for pancakes and each of them has its own secrets in cooking.
But back to the classic pattern:
- 3 eggs;
- 3 tbsp. flour;
- 1 tbsp. milk;
- salt or sugar to taste;
- 20 ml of vegetable oil.
His secret is that an equal amount of 1 tablespoon of chicken eggs is taken to the prescription number of eggs. wheat flour and 1 tbsp. milk or water. That is, you are free to increase or decrease the amount of dough, depending on the size of your family, but always take one tbsp for each chicken egg. flour and 60-70 ml of liquid.
Mix everything in a bowl with a whisk, trying to avoid the formation of lumps, as the dough should be very liquid and they will be visible on the surface, and hence on the pancakes themselves. This is where the secret of cooking blush pancakes lies: to minimize the consumption of vegetable oil, it is enough to pour it into the dough and mix it with the rest of it. At the same time you will be spared from the constant lubrication of the pan.
Fry the pancakes in a cast-iron pan or in a pan with a non-stick coating and then your pancakes will not stick to its surface. By the way, the first pancake is usually lumpy, but this is not due to the fact that it is wrong or not tasty, but is simply determined by eye if something is missing in the test! In general, the pancake is fried on each side for a minute, and then placed on a plate and immediately lubricated with butter, while it is hot. Then the pancakes are fried in the pan and the rest until the dough is finished and the plate with this tasty dish is filled to the top.
At the same time, the aroma in the kitchen is simply incredibly tasty - now pancakes can be served with a spoon of red caviar and a sprig of greens, or even better - roll the pancakes into tubes and cut diagonally, decorating the slices of caviar.
If you wish, you can add a few spoonfuls of cocoa instead of flour to the dough, and then you will make heavy chocolate pancakes. Serving them as bread to the first dish, you can enter yeast or chopped greens into the pancake dough. Particularly tasty are the famous pancakes with “piping” - for this, a portion of dough is poured into the pan and spread on it various additives: grated apple or carrot, slices of bananas, etc., and then poured with a new portion of dough. After frying one side, the pancake is turned over to the other and, thus, the filling remains in the middle, fried on both sides.
However, no matter how you prepare this masterpiece of dough - know that it will be swept from the plate in a matter of seconds. So feel free to multiply all the ingredients by two and for the cause, or rather, for cooking pancakes!
