Pancakes are one of the most traditional dishes of Russian cuisine. Previously, they were baked mainly on Shrovetide, now they cook more often. They can be served as a main dish or for dessert. They can be made with or without the filling, served with sour cream, sauce, without any addition. Given the presence of a large number of options for the filling, pancakes can be included in the menu often, and each time it will be a dish with a new taste. But no matter how good the filling is, it plays a secondary role in pancakes. Taste and appearance of dishes depend on how successful the hostess kneaded the dough and how skillfully fried pancakes from it. Most often, cooks make dough for pancakes on milk, but even this variant of it is represented by many recipes: with or without yeast, with eggs or without eggs, with added dairy products, starch, and other ingredients. Flour can also be taken as a basis for different, but thin and elastic pancakes can be baked only from wheat flour.
Cooking Features
The technology of dough preparation for pancakes in milk may have slight differences, much depends on the specific recipe, but the general principles still remain the same.
- Pancakes can be baked not only from wheat flour, but also from oatmeal, buckwheat, and corn flour. Buckwheat and oat pancakes are healthier than wheat, but they are never thin and elastic. If you want to make such pancakes less friable, buckwheat and oatmeal flour should be mixed with wheat flour in a 1: 1 ratio, add a little more eggs to the dough itself.
- Eggs give dough elasticity; without them, pancakes can break, but if necessary, they can still be replaced with starch. Putting many eggs in the dough is also not worth it, otherwise the products will resemble scrambled eggs.
- Flour of any kind must be sieved before combining with other ingredients. This is done not only in order to rid the product of small litter and insect larvae. The main purpose of this manipulation is to saturate the flour with oxygen. After sifting, it becomes easy, it can be easily combined with other components, preventing the formation of lumps. Products made from such flour are more tender and airy.
- The thickness of the pancakes depends on the consistency of the dough and on which layer it is poured onto the pan. Especially lush pancakes are obtained from yeast dough, but fresh is cooked much easier and faster. If the pancake dough is kneaded without yeast, baking powder or vinegar-blasted soda must be added to it.
For cooking delicious and beautiful pancakes, it is not enough to knead a good dough - you still need to bake the products correctly from it. To do this, choose a thick-bottomed pan with a smooth surface, cast iron or high-quality non-stick coating. Frying pan with a cooking brush covered with oil. Pour dough into the center of the pan and, rotating and slightly tilting the pan, distribute it over it. As soon as the pancake is browned from the edges, it is turned over and fried on the other side. If you fry thin pancakes, planning to serve them with a filling, you can fry them on one side.
Yeast dough for pancakes with milk
Composition:
- wheat flour - 0, 35 kg;
- chicken egg - 2-3 pcs. (depending on their size);
- milk - 0, 5 l;
- dry yeast - 7 g;
- salt - 5 g;
- sugar - 20 g;
- butter - 30 g.
Method of preparation:
- Heat the milk to about 35 degrees. This temperature is considered optimal for yeast activation. They will “brew” in a hot liquid and lose their abilities; in cold they simply will not start working.
- Pour salt, sugar and dry yeast into the milk, mix well. Leave the starter in a warm place for 10-15 minutes. During this time, the yeast will have time to activate. The fact that they have earned will be indicated by a frothy cap appearing on the surface of the milk.
- In a separate container, break the eggs, whisk them with a whisk, pour to the sourdough.
- Melt butter in a water bath or in a microwave. Allow it to cool, then transfer to other products.
- Beat them with a whisk or a mixer.
- Sift flour. Enter it in 2-3 steps, each time stirring or beating the dough until smooth. As a result, you should have a dough that is similar in consistency to liquid sour cream.
- Tighten the bowl with cling film; leave for half an hour warm.
- Stir the dough and start making pancakes.
Pancakes from dough, kneaded according to this recipe, will turn out to be of average thickness - about 3-3, 5 mm. If you want to get a different result, add to the dough a little more or a little less flour than indicated in the recipe.
Classic dough recipe for pancakes on milk without yeast
Composition:
- wheat flour - 0, 25 l;
- milk - 0, 5 l;
- chicken egg - 3 pcs .;
- soda, quenched with vinegar - 2 g;
- salt - 2 g;
- sugar - 20 g;
- refined vegetable oil - 20 ml.
Method of preparation:
- In the bowl, break the eggs, add the sugar and salt to them, beat with a whisk or a mixer.
- Pour the milk into the eggs. It should be warm or at least room temperature.
- Beat eggs with milk.
- Sift flour. In parts, enter it into the liquid mixture, not forgetting to stir the dough after introducing the next portion of flour until complete homogeneity.
- Quench the soda, add to the dough, mix.
- Pour the butter into the dough, stir it again.
The dough is ready to use immediately after cooking. It makes thin pancakes without holes, it is convenient to use them for cooking with filling.
Dough for pancakes with holes in milk and kefir
Composition:
- wheat flour - 0, 35 kg;
- milk - 0, 4 l;
- kefir - 100 ml;
- sour cream - 20 ml;
- baking powder for dough - 5 g;
- sugar - 40 g;
- vanillin - on the tip of a knife;
- salt - a large shchipot;
- chicken egg - 3 pcs .;
- refined vegetable oil - 60 ml.
Method of preparation:
- Eggs, smashed into a bowl, rub with sugar and salt.
- Put sour cream in a separate container, pour kefir into it, mix. Lightly heat the milk, pour it into fermented milk products, whipping it with a whisk at the same time.
- Sift flour, add baking powder and vanillin to it, mix.
- Pour the egg mass into a bowl of dairy products. Beat them using a whisk or mixer.
- Enter the flour. Beat the contents of the bowl until a homogeneous dough, without lumps. If lumps come across, let the dough stand for a while and beat it again. The dough should turn out to be liquid, but painful.
Frying pancakes from this dough should be the same as usual. Despite this, they will be porous (with holes).
Dough for openwork pancakes on milk with boiling water
Composition:
- wheat flour - 0, 35 kg;
- milk - 0, 5 l;
- chicken egg - 3 pcs .;
- sugar - 20 g;
- salt - 5 g;
- baking powder for dough - 5 g;
- refined vegetable oil - 60 ml;
- water - 0, 2 liters.
Method of preparation:
- Sift flour, mix with baking powder.
- Beat eggs with sugar and salt, add a glass of milk to them, beat them together.
- Fill in flour and stir to get a uniform, thick dough, no lumps.
- Pour in the remaining milk, stir the dough again until a homogeneous consistency is obtained.
- Pour in the oil, repeat stirring.
- Boil the water. Without cooling, pour boiling water into the dough while stirring it vigorously.
Pancakes baked according to this recipe are beautiful and resemble lace napkins.
The dough for pancakes on milk is considered classic. It can be made with or without yeast. The thickness of the pancakes will depend on the selected recipe.
