Pancakes - general principles and methods of cooking
It is not necessary to wait for Shrovetide to bake various pancakes. You can fry them today, for example, for dinner. Or in the morning, for breakfast.
Pancakes - this is a real magic wand. After all, they can be fed to feed the whole family, when there is not enough time for cooking dinner, or a couple of small bills are left in the wallet, and the pay is only the day after tomorrow. After all, they can be cooked from virtually nothing, but it will turn out delicious in any case, and everyone will be satisfied.
Pancakes are baked on water, milk, kefir, yeast, with and without added eggs, on wheat flour, buckwheat. Pancakes can be made fluffy, thin, openwork or solid, like the sun. Cooking options do not count. Choose any.
Pancakes - food preparation
Pancakes do not require special preparation. The ingredients are mixed and roasted. The only thing to improve the taste, it is recommended to sift the flour before baking. And if the recipe includes yeast, milk, before entering into the dough, it is necessary to warm it up. Only not very much (maximum up to 37 ° C - body temperature), otherwise the yeast fungi will die.
Pancakes - the best recipes
Recipe 1: Pancakes in Milk
The pancakes that are mixed with milk are considered the most authentic and traditional. They are baked quickly, once or twice. And if there is too much dough left, you can keep it in the fridge so that you can fry for dinner from the heat of the hot and fresh blinks. It is necessary to grease the pan once with vegetable oil.
The recipe contains baking powder. You can cook without baking powder, but it is he who makes pancakes airy. The baking powder can be replaced with half a teaspoon of soda diluted with a few drops of vinegar (6%) or lemon juice.
Ingredients: 2 cups wheat flour, milk - 3 cups, three eggs, vegetable oil - 3 tbsp (for dough), salt - 1/2 tsp, sugar sand - 1 tbsp (for sweet pancakes - 3 tbsp.), baking powder - 3/4 tsp.
Method of preparation Mix eggs, sugar, baking powder, salt, flour and an incomplete glass of milk in a bowl. Mass mix. To do this, you can use home appliances - a mixer or blender. The dough will be quite thick and homogeneous. So do to avoid the appearance of lumps. And then dilute the mass with milk, adding it to a thin stream and stirring it. The consistency should be similar to liquid sour cream or kefir. At the end, pour in vegetable oil and mix well.
Recipe 2: Pancakes on yogurt
Pancakes on kefir have a whole army of fans. After all, they have a peculiar taste - kefir gives the dough sourness, and together with butter, which they grease the cake, it turns out a peculiar and savory taste. Pancakes cooked according to this recipe come out nostrically and openwork.
They can be eaten with jam, condensed milk, mushrooms, caviar. If you like sweet pancakes, you can add two or three tablespoons of sugar to the dough. It is convenient to grease the pan with half an onion. It is placed on a fork and dipped in vegetable oil.
Ingredients: 0.5 l of kefir, 1/4 tsp. Of salt and soda, 2 eggs, 2 tablespoons of vegetable oil, flour, 1/2 cup boiling water.
Method of preparation
In a saucepan, mix the eggs, salt and kefir. Heat on the stove to body temperature, approximately 36 ° C. Pour the flour so that the mass is slightly thick (like pancakes). Dilute soda in half a glass of boiling water (boiling water) and add to the dough, mix. Then enter the vegetable oil and you can begin to fry. Finished pancakes smeared with butter, you can sprinkle with sugar or pour sour cream.
Recipe 3: Pancakes on the water
Traditionally, pancakes are baked on milk, kefir, yogurt or whey. But it turns out, you can bake pancakes on ordinary water. And they sometimes turn out to be more subtle, crispy and tasty. Because there is one secret - whites and yolks are whipped separately, and only then they are mixed in the dough. Such pancakes are ideal for stuffing - meat, liver, cottage cheese, egg and onion.
Ingredients: wheat flour - 0.3-0.4 kg, 3 eggs, 0.5 l of water, 2 tbsp. sand sugar and vegetable oil, salt pinch. Method of preparation
Mix the ingredients except water to make a thick and homogeneous mass, and then, slowly pour in the liquid and stir to avoid lumps. Now you can grease the pan with oil and bake pancakes.
Recipe 4: Thin Pancakes
What are they still tender and extremely tasty, these thin pancakes. Here it is not always possible to cook them. You put more flour, they come out thick, if less - they will tear when turned over or gather in an accordion.
And the secret is simple: in order for pancakes to be pancakes turned thin and roll over well, you need to spare no eggs, and mix the dough thoroughly and let it brew for a moment when gluten is swollen in flour. If it seems to you that the test may turn out too much, reduce the number of ingredients in two or three times.
Ingredients: 1 liter full fat milk, 4 cups wheat flour, 5 eggs, 1 tbsp. spoon vegetable and melted butter (for the dough), 1 tsp salt (without slides), granulated sugar - 3 tbsp. spoons.
Method of preparation
The cooking method is very simple - mix all the ingredients thoroughly, best with a mixer. At last, add the butter and mix with a spoon. Before frying the pan is heated and smeared with vegetable oil. If the dough is kneaded by hand, then to avoid lumps, it should be kneaded on one glass of milk, adding all the ingredients (except butter). The mass will be thick, it is stirred until smooth and a remaining stream is poured in a thin stream. Each new batch of liquid must be mixed well until smooth. Then enter the oil.
Recipe 5: Sour Pancakes
Someone prefers sweet pancakes, someone thin or nosed. And this recipe is for lovers of sour pancakes. And they, it turns out, a lot. And no wonder, after all, the blinks on sour milk turn out to be lush, ruddy, extremely tasty, sour-sweet. Serve them better with sour cream, melted butter or honey. By the way, sour pancakes can also be stuffed with, for example, cottage cheese or minced meat with fried onions. The recipe includes soda. Vinegar quench it is not necessary, in the milk enough acid.
Ingredients: 0.5 liters of sour milk, 2 tbsp. spoons of vegetable oil, starch and sugar sand, 1/2 tsp. of soda and salt, 3 eggs, 8 tbsp. spoons with a small pile of wheat flour.
Method of preparation
Grind eggs with salt, sugar, add milk and pour soda. Mix.
In another bowl, mix flour with starch. Egg-milk mixture gradually pour into the flour, and continuously stir, so as not to form lumps. At the end, add vegetable oil and fry pancakes.
Recipe 6: Yeast Pancakes
Here they are - the real Russian pancakes, yeast. Probably the most delicious of all. It is the yeast pancakes best served with caviar. But with sour cream will be very, very personal. And in general they can be served absolutely with any filling. Pancakes are tender, lacy, airy, tasty. And how beautiful! And, most importantly, they themselves melt in the mouth.
Ingredients: wheat flour - 300g, milk - 1/2 liters (or 300ml of milk + 200ml of water), 7g of dry yeast (or 20g of fresh), 5 tablespoons (70g) of refined vegetable oil (odorless) ), 2-3 tbsp. l sugar sand (60g), 3 eggs, salt - 1 tsp (without slide).
Method of preparation
Grind the eggs with sugar and salt and beat well, even better with a mixer. Add yeast, vegetable oil and half of warm milk. Mix the mass and slowly pour in the flour, continuously stir. Pour the remaining milk and put in heat.
After about an hour, the mass will double. It needs to be stirred to release carbon dioxide bubbles. After the mass rises a second time, it does NOT interfere anymore. Dough and fried, right with the bubbles (this is important), scooping the ladle neatly from the top. Before frying, the pan should heat up well and need to be greased with a thin layer of oil.
Recipe 7: Pancakes with meat (with minced meat)
Meat is one of the most delicious fillings for pancakes. To fill them, you need to bake pancakes for any of the above recipes. But the filling and the cooking method are very original and not similar to traditional ones, since pancake stuffed with raw minced meat. Ingredients: raw minced meat, salt, 1-2 eggs, one onion, dill greens.
Method of preparation
Season with minced chopped onion, salt and dill. Add and drive in some water (a couple of tables. Spoons), so the filling will be juicier.
Beat eggs in a deep dish and salt.
Pancake cut into two parts. Put a little stuffing on the edge of each half, like on a small chop, press it so that it becomes flatter. Then wrap the pancake with minced meat in a triangle envelope, dip it in an egg and fry it on both sides. The fire must be made medium, closer to small, so that the pancake will become golden in color, and the filling will have time to fry.
Pancakes - useful tips from experienced chefs
- If the dough is cooked a lot to speed up the frying process, use two pans. So things will go much faster.
- To knead the pancake mass without lumps, the liquid is poured into the flour, and not vice versa.
- If the pancakes are tough, you need to smear them with butter, put them in a deep bowl and cover with a lid, so that they soften.
- It is convenient to grease a frying pan with a small piece of lard, impaled on a fork, or half of a potato dipped in oil.
- If you planned to get openwork pancakes, and they come out as a solid sheet, the situation can be corrected if you add ordinary mineral carbonated water to the dough.
- Finished pancakes can be frozen. Put them in a stack and pack them in a bag. Then the next time you do not have to bake them - it will be enough just to defrost and stuff them.