Classic pancakes are a traditional dessert in almost any family. Pancakes have the right to be thin or thick, stuffed or not. All the same for many, they personify the taste of a carefree distant childhood. Of these, you can make salads or even puff cakes. In many modern restaurants, classic pancakes are prepared with various fillings, they are used in breadcrumbs and for sandwiching the fillings in cakes, making whole products of art out of seemingly ordinary pancakes!
Classic pancakes - general cooking principles
For delicious pancakes the main thing is to knead the dough correctly. It should be from fresh produce and high-grade flour. The structure of the dough should be homogeneous and without lumps, for this purpose flour should be added gradually. Pre-dry ingredient to sift.
For pomp in the dough, you can add hydrated citric acid or vinegar soda. Dough for pancakes with yeast before cooking must be left for a while in a warm place.
To prevent the pancake from sticking to the pan, add vegetable oil to the dough. Before you start cooking pancakes, the pan also needs to be heated well. Pancakes are baked quickly and. so that they are not burnt, they should be turned over in time.
Classic pancakes: a step-by-step recipe
The easiest step-by-step recipe for classic pancakes, which are obtained fluffy and airy. The taste of this dish will remind many of their childhood.
Ingredients
• 150 ml of milk of any fat content;
• 50 ml of cool boiled water;
• 30 g semolina;
• two raw chicken eggs;
• a pinch of salt;
• 30 grams of sugar;
• 100 g of wheat flour of any quality;
• 80 ml of sunflower oil;
• 5 g of baking soda;
• 5 g of 9% vinegar or lemon juice.
Cooking
1. From the very beginning, mix the milk and water in a suitable cup or bowl. It is better to take plastic or enameled ware.
2. Then pour the semolina into a bowl and break two eggs into it. All is well mixed with a whisk and set aside for a few minutes so that the croup will disperse and swell well. If you doubt the good quality of eggs, break them one by one into another small container, and then, when you are sure that they are fresh, pour them to the main products. 3. Next, add sugar and salt to the bowl, stir. If sugar is replaced with powdered sugar, it dissolves faster and the dough preparation will take less time.
4. Now sift wheat flour. This can be done directly in the bowl for the rest of the products, putting a sieve on it. It is necessary to sift flour, because there may be impurities in it, which in pancakes will be definitely superfluous.
5. Stir the dough with flour with a whisk. Bookmark products for this recipe for classic pancakes involves cooking them thin. Step-by-step recipe for thick pancakes will have more flour in the ingredients.
6. Fill 60 ml of sunflower oil and mix again. It is necessary in the dough so that the pancakes in the pan do not stick or stick.
7. Take a teaspoon or tablespoon of baking soda and add a little vinegar or freshly squeezed lemon juice to it. This is called soda acid quenching. Upon contact of soda and vinegar, a rich foam appears, which is intended to loosen the dough. By the way, if you haven’t found these products, any citrus juice, kefir, sour milk or even a return (liquid obtained after cooking the curd from kefir) can give the necessary acidity to activate the soda.
8. Add slaked soda to the dough and mix it quickly. Immediately after this, it can be seen that air bubbles appear one after the other on the surface of the dough. This is the loosening test.
9. That's all ready for baking classic pancakes. Step-by-step recipe continues preparing the pan. You can take any pan, but it is preferable to bake pancakes on a special pancake. It is quite wide and has low sides. The point here is that if various dishes are regularly cooked in a pan, and then pancakes are suddenly baked, they are unlikely to turn out. And, most likely, will stick, and get clods. As a result - spoiled dough and nerves of the hostess.
10. So, take a pancake pan and pour a little oil on it (20 ml). We put on a moderate heating of the stove and wait until the surface of the pan heats up sufficiently.
11. Grab the portioned ladle a little dough and pour it into the pan. If everything is done correctly, you can hear a slight twisting of the pan. We take it by the handle and turn a little so that the dough spreads evenly across the surface of the pan. 12. Bake the pancake until a fry color is formed on the underside (about three minutes).
13. Turn over the pancake with a wooden spatula to the other side and bake for another minute. And if the pan is well heated, it will take even less than a minute.
14. So bake all pancakes, using dough until the end.
Classic Yeast Pancakes: A Step-by-Step Recipe
The traditional step-by-step recipe for classic pancakes with yeast. In appearance, they resemble lace napkins. Serve such pancakes best with sour cream.
Ingredients
• 600 ml of milk of any fat content;
• pack of high-speed dry yeast;
• two raw chicken eggs;
• a pound of wheat flour of any kind;
• 60 g of granulated sugar;
• 10 g of salt;
• 40 ml of sunflower oil.
Cooking
1. We start the preparation of dough for classic yeast pancakes with warming milk. Pour it into an enameled cup and set it to moderate heating of the stove. It should be warm, but not hot.
2. Pour the yeast into the milk. In a warm environment, their activation will go much better.
3. Add salt and some sugar to the yeast. Sugar helps the yeast to act.
4. We set aside the cup while to the side. You can cover it with a kitchen towel and put in a warm place without drafts.
5. After some time, we notice that the mixture began to bubble. This is a sign that yeast is working.
6. Sift the flour separately through a sieve with small cells. By the way, flour for this classic recipe for pancakes can be taken in any variety. Even the flour of the second grade will turn out excellent pancakes. However, this rule does not apply to other pastries.
7. Now add eggs to the dough and mix with a whisk.
8. Fill the flour and mix again.
9. The finished dough should be homogeneous in consistency, without lumps of not mixed flour.
10. The last step in the classic pancake step-by-step recipe will be the addition of sunflower oil.
11. Now stir the dough so that the butter evenly spreads over it.
12. Cover the dough cup with a lid or a clean towel and set to ferment in a warm place. Better on the top shelf, because warm air tends to rise up, and cold air goes down. 13. When the dough increases markedly in volume, stir the dough with a whisk and leave again until the next lift.
14. Then again mix the dough and only now begin to bake pancakes.
15. Next, take a pancake pan, lubricate it with sunflower oil and set to warm.
16. When the surface of the pan is hot, pour a portion of dough.
17. Turn the pan so that the dough spreads evenly.
18. Within a minute, we notice that the upper side grabbed (that is, there is no such liquid dough on it as in the cup), and the lower side was covered with a ruddy pattern.
19. Turn the pancake on the other side and bake for another minute.
20. Then the pancake is picked up with a spatula and laid on a clean and dry plate.
21. Pan, take in your left hand.
22. And with the right hand, pour the next portion of dough on it.
23. Turn again to spread the dough and bake.
24. In this recipe, pancakes are obtained with small holes. We continue to prepare them until the dough is over.
Classic pancakes for kefir: a step-by-step recipe
An excellent step by step recipe for classic pancakes on any yogurt. You can take as a fresh dairy product, and slightly sour. The taste of this will not change.
Ingredients for pancakes
• 200 ml kefir or bio kefir;
• 100 ml of cool boiled water;
• a pinch of salt;
• two eggs;
• 30 grams of sugar;
• baking powder bag for dough;
• 120-150 g of wheat flour;
• 50 ml of sunflower oil.
Lubricating ingredients
• 110 g of butter;
• 100 grams of granulated sugar.
Cooking
1. The first step of cooking classic pancakes on kefir will be mixing in a cup of kefir at room temperature with water.
2. Then this step-by-step recipe suggests adding salt and sugar there.
3. After that we mix.
4. Then add the eggs and mix again. This can be done with a whisk, mixer or ordinary fork. By the way, one egg will be enough for pancake dough, but with two it turns out to be more elastic.
5. Cut a baking powder bag and pour it into flour.
6. Sift the flour through a sieve. This allows you to saturate it with oxygen and evenly distribute the baking powder through it. Thanks to this simple procedure, the pancake dough will be uniform and tender. 7. Pour the flour into the cup with other products and mix with a whisk. The dough is thick. It should be noted that the pancakes on kefir will only be thick. If you make the dough on kefir liquid, pancakes simply will not roll over in a pan.
8. Fill the dough with sunflower oil.
9. Mix with a whisk.
10. Heat pancake frying pan and pour a portion of dough with a small ladle.
11. We are waiting for a minute and turn over the hooted pancake.
12. When its lower side is also baked, pick up the pancake with a spatula and place it on a cooked plate or dish.
13. And in the pan, pour the next batch of dough.
14. While the pancake is baked, grease with butter and sprinkle with sugar the previous pancake.
15. Thus, we bake all pancakes.
Classic pancakes - tricks and tips
• If you do not get the first pancake, then you should not be upset, the second is sure to succeed. Just most likely, you have not warmed up the pan.
• The amount of sugar can be changed at your discretion. If you like sweet desserts, then you can add a few more spoons of sugar.
• Finished pancakes, while they are hot, can be greased with butter. With him, they will only taste better.
• You can serve pancakes with jam, jam, condensed milk or any other products to taste.
