Even in the days of Slavic paganism, round, ruddy cakes were baked in honor of the sun god - Yaril, seeing off the winter and meeting the spring. An example of how serious people are about pancakes is the fact that they could not be cut in any way, and those who dared to disobey orders were clogged with sticks. Even with the advent of Christianity, the tradition of baking pancakes for the Pancake week was not eradicated, and the church legalized the celebration of the arrival of spring.
Pancakes are not just a famous dish, but a ritual. Recipes were passed down from generation to generation and were kept in the strictest confidence. Pancakes are considered to be an original Russian dish, although they are cooked in every national cuisine of the world, in one form or another: American pancakes, French crepes, German pfannkuchen, Italian chiacere and many others. All of them have their own cooking features.
Today, pancakes are still not inferior to other dishes, and the number of ways to cook them is simply unlimited. Only some recipes that are loved by both adults and children will be presented here.
Basic technological principles for making pancakes in milk
In Russian cuisine there are pancakes and pancakes, although both of them are made from bulk dough. For a pancake, it is thicker; for pancakes, less flour is added so that when baking, the dough spreads freely on the surface of the pan.
There are many varieties of cooking bulk (pancake) dough. Here a lot depends on flour. Very often, wheat flour is used for pancakes. The best option is first grade flour and fine grinding, as pancakes from other varieties are slightly thicker and more magnificent. In addition to wheat flour, pancake dough is kneaded from buckwheat and oat flour.
From ancient times, pancakes were baked on yeast, increasing their size by two to three times. Now, to make them more porous and lush, a little soda or baking powder is added to the dough.
Ready pancakes are served with jam, sour cream, honey, cream creams or wrap different fillings in them. They can be sweet, and served as a dessert; meat, fish, cheese and other fillings are wrapped in pancakes, and then they are served as a main dish or appetizer.
An interesting way to cook pancakes with bake. To bake them, you can use onions, spices, fish, boiled eggs, etc. The peculiarity of this method is that the filling is first sprinkled on the pan, and then the dough is poured on top.
During the preparation of pancakes, you should adhere to some principles that will make them even tastier:
• Milk and eggs should first be removed from the refrigerator and warmed to room temperature so that the dough sets better.
• If you grease each finished pancake with butter, they will become softer and more elastic.
• Adding a small amount of water to the dough will also be beneficial - this will make them juicier and softer. That is, in pancakes in milk you still need to pour a little water, in a 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 loose ingredients, and then add a little bit of liquid - beaten eggs, milk, water.
• In order not to have to grease the pan with oil during baking, add oil to the dough: 100 ml per 1 liter of dough. Unrefined 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 product dry and hard. Consider this nuance.
The rest is freedom of action.
Step-by-step recipe for pancakes in milk with cottage cheese and cherries
Products:
Whole milk (3.2%) 500 ml
Purified water 280 ml
Sugar 200 g
Wheat flour (1 grade) 400 g
Soda 8 g
Eggs, large 6 pcs.
Homemade curd 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 cook very quickly and fly even faster.
1. Put eggs in a deep bowl, beat them lightly, adding salt, soda and half a glass of sugar. Do not beat eggs in foam: it is enough complete dissolution of loose ingredients. This can be done very quickly with a mixer, but if it is not at hand, you can use a whisk or a fork.
2. Add half the milk. Sift the flour and pour into the egg mass. Mix well so that the flour is completely mixed with the eggs. The result is a very thick dough.
3. Add the remaining milk gradually and mix, then add water. Make sure that there are no lumps of flour in the dough.
4. Melt the butter in a water bath, and pour it into the dough, mix. Instead of butter, you can use vegetable. It will take 7-8 tablespoons. The consistency of the dough should be similar to fermented baked milk or liquid yogurt. It is advisable to let it brew for about 20 minutes before frying.
5. Lubricate the pancake pan with oil and heat it over the fire so that the first pancake is not lumpy. Butter is necessary before baking the first pancake, in the future this will not be required, since it is already in the test. To avoid pouring 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 a little dough into the pan and rotate it along the axis so that it is evenly distributed over the entire plane. The amount of dough required depends on the diameter of the pan, but do not pour too much, as pancakes can come out thick, and if there is a lack of dough, they are too thin and break when turned over.
7. Turn the pancake over when its edges are lightly browned and fry on the other side. Remove the finished pancake from the pan, simply turning it over the plate, and pour the dough again. To fry them faster, you can use two pans - this will save a lot of time.
8. Prepare the filling. To do this, knead the cottage cheese well, add fresh peeled cherries and the remaining sugar. Move carefully to distribute the cherry evenly throughout the mass. You can use frozen cherries, but first let the juice drain well, as excess moisture will ruin the pancakes.
9. Put the filling on the edge of each pancake one at a time, and wrap it with an envelope. Top you can pour them with your favorite jam or sour cream.
Step-by-step recipe for pancakes in milk and sour cream
For simple wheat flour pancake recipes for an assortment, add step-by-step cooking of pancakes in milk from millet and buckwheat flour.
Products:
Vegetable oil 4 tbsp. l
Hot 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 in a stainless pan half a glass of milk, add butter and place it on a fire.
2. As soon as the milk begins to boil, pour 250 grams of flour, brew the dough and set to cool.
3. Dilute the yeast with 2 tablespoons of sugar in room temperature water and pour into the cooled dough. Leave the pan in a warm place for 20 minutes.
4. Carefully sort and rinse millet. Cook porridge from it and set to cool, then grind it with a sieve.
5. Separate the whites from the yolks. Rub the yolks with sugar and salt. Add the remaining flour, mix and put the cooled porridge in the dough.
6. Lightly heat the milk, and pour it into the dough. Stir until smooth and set again to come.
7. Beat the whites and mix with the dough.
8. Warm the pan well. Pour the dough, evenly distributing it over the entire diameter of the pan, so that it is thin and even on all sides. When the dough has set and is not liquid on top, turn the pancake over with a wooden spatula to the other side and fry. Optionally, grease each pancake on a platter with butter. To prevent them from cooling down too quickly, cover them.
Pancakes with milk with semolina: a step by step recipe
Another type of cooking is semolina pancakes with dough. Not everyone likes semolina, but even a child will not refuse healthy and delicious pancakes with semolina.
Ingredients:
Semka 70 g
Flour 280 g
Sugar 50 g
Dry yeast 5 g
Eggs, large 3 pcs.
Milk, whole 900 ml
Butter 70-80 g
Salt 15 g
Order of preparation:
1. Prepare the dough. Dissolve the yeast in 350 ml of milk heated to 30 degrees, add a tablespoon of sugar. Sift flour into a bowl, mix thoroughly and leave to fit in a warm place.
2. While the dough is coming, cook the semolina. Boil the remaining milk, pour in the semolina, sugar and salt, boil for 5 minutes and add the butter. Let the porridge brew and cool. It is best to use a stainless steel pan so that the semolina does not burn.
3. Separate the whites from the yolks. Add the yolks with the cooled porridge to the dough. Knead the dough and let go again.
4. Thoroughly beat the whites, combine with the dough. Leave it to insist for 30-40 minutes.
5. Proceed to baking pancakes. Lubricate the pan with vegetable oil and heat it. Pour the dough by rotating the pan so that it spreads evenly around the entire perimeter. Ready pancakes can be served with jam or garnished with fresh berries, sprinkled with powdered sugar.
Step-by-step recipes for pancakes in milk: useful tips and tricks
- The whipped proteins added to the dough make the pancakes softer and more fluffy.
- If during frying the pancakes do not spread well in the pan, then the dough is too thick and you need to add milk or water to 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 while so that the gluten has time to swell.
- To prevent pancakes from sticking and moving well from the pan, it is necessary to lubricate it with oil before baking.
- It is very convenient to knead pancake dough in a plastic bottle - it is much easier to distribute it in a pan.
- A new pan must be prepared in advance for use. To do this, pour any fat into it and heat it for 15 minutes, and then pour it, cool the pan, and rub it with salt.
