How to make quick pancakes - simple but delicious recipes. How to fry pancakes in a frying pan What are the rules for frying pancakes

You don't have to wait until Maslenitsa to bake a variety of pancakes. You can fry them today, for example, for dinner. Or in the morning, for breakfast. , read on.

Pancakes are baked with water, milk, kefir, yeast, with or without eggs, with wheat flour and buckwheat. Pancakes can be made fluffy, thin, lacy or solid, like the sun. There are countless cooking options. Choose any one.

Pancakes - food preparation

Pancakes do not require special preparation. The ingredients are mixed and fried. The only thing to improve the taste is that it is recommended to sift the flour before baking. And if the recipe includes yeast, the milk must be heated before adding it to the dough. Just not too much (maximum up to 37C - body temperature), otherwise the yeast will die.

Pancakes with milk

It is the pancakes mixed with milk that are considered the most authentic and traditional. They bake quickly, in one or two minutes. And if there is any excess dough left, you can store it in the refrigerator so that you can fry piping hot, fresh pancakes for dinner. The frying pan must be lubricated with vegetable oil every once in a while.

The recipe contains baking powder. You can cook it without baking powder, but it is what makes the pancakes fluffy. Baking powder can be replaced with half a teaspoon of baking 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 - ½ tsp, granulated sugar - 1 tbsp (for sweet pancakes - 3 tbsp .), baking powder - ¾ teaspoon.

Cooking method

Mix eggs, sugar, baking powder, salt, flour and half a glass of milk in a bowl. Mix the mass. To do this, you can use household appliances - a mixer or blender. The dough will be quite thick and homogeneous. This is done to avoid the appearance of lumps.

And then dilute the mass with milk, adding it in a thin stream and stirring. The consistency should be similar to liquid sour cream or kefir. At the end, add vegetable oil and mix well.

Pancakes with kefir

Kefir pancakes have a whole army of fans. After all, they have a unique taste - kefir gives the dough sourness, and together with butter, which is used to lubricate the cake, produces a unique and piquant taste. Pancakes prepared according to this recipe come out fluffy and delicate.

They can be eaten with jam, condensed milk, mushrooms, and 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 liters of kefir, ¼ teaspoon each of salt and soda, 2 eggs, 2 tablespoons of vegetable oil, flour, ½ cup of boiling water.

Cooking method

Mix eggs, salt and kefir in a saucepan. Heat on the stove to body temperature, approximately 36C. Add flour until the mixture becomes slightly thick (like pancakes). Dilute baking soda in half a glass of boiling water (boiling water) and add to the dough, mix. Then add vegetable oil and you can start frying. The finished pancakes are greased with butter and can be sprinkled with sugar or sour cream.

Traditionally, pancakes are baked with milk, kefir, yogurt or whey. But it turns out that you can bake pancakes with regular water. And sometimes they turn out thinner, crispier and tasty. Because there is one secret - the whites and yolks are beaten separately, and only then mixed in the dough. These pancakes are ideal for stuffing with meat, liver, cottage cheese, eggs and onions.

Ingredients: wheat flour – 0.3-0.4 kg, 3 eggs, 0.5 liters of water, 2 tbsp. sand sugar and vegetable oil, a pinch of salt.

Cooking method

Mix the ingredients except water to form 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 the pancakes.

Thin pancakes

How tender and incredibly tasty they are, these thin pancakes. It’s not always possible to cook them. If you put more flour, they will come out thick, if less, they will tear when turned over or gather into an accordion.

And the secret is simple: in order for the pancakes to turn out thin and turn over well, you need not to skimp on the eggs, but mix the dough thoroughly and let it sit a little so that the gluten in the flour swells. If you think there may be too much dough, reduce the amount of ingredients by two or three times.

Ingredients: 1 liter of full-fat milk, 4 cups of wheat flour, 5 eggs, 1 tbsp. spoon of vegetable and melted butter (for dough), 1 teaspoon of salt (without a slide), granulated sugar - 3 tbsp. spoons.

Cooking method

The preparation method is very simple - mix all the ingredients thoroughly, preferably using a mixer. Lastly, add the oil and mix with a spoon. Before frying, the frying pan is heated and greased with vegetable oil. If the dough will be kneaded by hand, then, to avoid lumps, it should be kneaded with one glass of milk, adding all the ingredients (except butter).

The mass will turn out thick, stir it until smooth and pour in the remaining milk in a thin stream. Each new batch of liquid must be mixed well until smooth. Then the oil is introduced.

Sour pancakes

Some prefer sweet pancakes, others thin or spongy. This recipe is for lovers of sour pancakes. And it turns out there are a lot of them. And no wonder, because pancakes made with sour milk turn out fluffy, rosy, unusually tasty, sweet and sour.

It is better to serve them with sour cream, melted butter or honey. By the way, sour pancakes can also be stuffed, for example, with cottage cheese or minced meat with fried onions.

The recipe includes baking soda. There is no need to extinguish it with vinegar; there is enough acid in milk.

Ingredients: 0.5 liters of sour milk, 2 tbsp. tablespoons of vegetable oil, starch and granulated sugar, ½ teaspoon each of soda and salt, 3 eggs, 8 tbsp. spoons with a small hill of wheat flour.

Cooking method

Grind eggs with salt, sugar, add milk and add soda. Mix.

In another bowl, mix flour with starch. Gradually pour the egg-milk mixture into the flour and stir continuously to prevent lumps from forming. At the end, add vegetable oil and fry the pancakes.

Here they are - real Russian pancakes, made with yeast. Probably the most delicious of all. Yeast pancakes are best served with caviar. But even with sour cream it will be very, very good. And in general, they can be served with absolutely any filling. The pancakes turn out tender, lacy, airy, and delicious. And how beautiful! And, most importantly, they melt in your mouth.

Ingredients: wheat flour – 300g, milk – ½ liter (or 300ml milk + 200ml water), 7g dry yeast (or 20g fresh), 5 tbsp (70g) refined vegetable oil (odorless), 2-3 tbsp. l. granulated sugar (60g), 3 eggs, salt - 1 teaspoon (without slide).

Cooking method

Grind the eggs with sugar and salt and beat well, preferably with a mixer. Add yeast, vegetable oil and half the warm milk. Stir the mixture and slowly pour it into the flour, stirring continuously. Pour in the remaining milk and keep warm.

After about an hour, the mass will double. It must be stirred to release the carbon dioxide bubbles. After the mass has risen a second time, do NOT disturb it any more. The dough is fried like this, right with bubbles (this is important), carefully scooping it with a ladle from the very top. Before frying, the frying pan should be hot and greased with a thin layer of oil.

Pancakes with meat (with minced meat)

Meat is one of the most delicious fillings for pancakes. To fill them, you need to bake pancakes according to any of the above recipes. But the filling itself and the cooking method are very original and not similar to traditional ones, because... The pancake is filled with raw minced meat.

Ingredients: raw minced meat, salt, 1-2 eggs, one onion, dill.

Cooking method

Season the minced meat with chopped onion, salt and dill. Add and beat in a little water (a couple of tablespoons), this will make the filling juicier.

Beat eggs in a deep plate, add salt.

Cut the pancake into two parts. Place a little minced meat on the edge of each half, like on a small cutlet, and press it down so that it becomes flatter. Then wrap the pancake with minced meat in a triangle envelope, dip it in the egg and fry on both sides. The heat must be set to medium, closer to low, so that the pancake becomes golden in color and the filling has time to fry.

• If you have prepared a lot of dough, use two frying pans to speed up the frying process. This way 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 turn out to be hard, you need to coat them with butter, place them in a deep bowl and cover with a lid to soften them.

• It is convenient to grease the frying pan with a small piece of lard, pricked on a fork, or half a potato soaked in oil.

• If you planned to get openwork pancakes, but they come out as a solid sheet, the situation can be corrected by adding regular sparkling mineral water to the dough.

• Ready-made pancakes can be frozen. Arrange them in piles and pack them in a bag. Then next time you won’t have to bake them – it will be enough to just defrost and stuff them.

No. 1: Be sure to sift pancake flour, even if you are sure that it is absolutely clean - sifting loosens the flour with air, and then the dough becomes soft and fluffy. You need to sift the flour immediately at the time of preparing the pancakes, but not ahead of time. The secret of cooking delicious pancakes

No. 2: When preparing pancakes, you can only use fresh eggs, and before adding the eggs to the dough, they must be beaten well. The secret to making delicious pancakes

No. 3: Salt and sugar for making pancakes and pancakes... dissolve, stirring, in a separate bowl, then you need to strain the liquid through a sieve so that pieces of undissolved salt and grains of sugar do not get into the dough and spoil its structure. And only the already strained liquid with sugar and salt dissolved in it is poured into the pancake dough. The secret to making delicious pancakes

No. 4: Often pancakes do not turn out because the sequence and a certain order of actions when preparing pancakes are not followed. In order for the pancakes to turn out “correctly” - tasty and beautiful, you should never pour freshly sifted flour into the liquid mixture!

First, you need to mix the liquid ingredients of the pancake dough in one pan (at the same time, do not forget that we dissolve salt and sugar separately and then filter), then you need to pour the required amount of sifted flour into another pan, and then, in a thin stream, slowly, continuously While stirring the dough, you need to pour the liquid consistency into the pan with flour. The secret to making delicious pancakes

No. 5: To make truly delicious pancakes, it is worth knowing that the egg yolks for the batter are prepared separately from the egg whites. Not all sugar and salt should be diluted with water, but only part of them, or only salt should be dissolved in water. Both the yolks and whites must be beaten or simply ground very well with sugar.

It is advisable to beat the whites well with a mixer. After this, the yolks mashed with sugar are first (!) added to the pancake dough, the dough is mixed, beaten a little, and only then whipped whites are added to the pancake dough! This is how the dough for delicious pancakes is prepared. The secret to making delicious pancakes

№ 6: Good recipe Making pancakes and pancakes involves adding a certain amount of butter or vegetable oil to the pancake dough. Just add it to the dough after adding flour and the final kneading of the dough - at the very end. Otherwise, the dough will turn out dense, too elastic and tasteless. And you need to add oil - in moderation, but no more. The secret to making delicious pancakes

No. 7: To bake sweet pancakes, you can add more sugar to the dough (to get thin pale pancakes you need less sugar, but due to too much sugar the pancakes can burn), and when adding soda to the dough, you must take a little of it and put it out liquid citric acid, previously dissolved in water, or you can quench soda acetic acid in the ratio - a quarter teaspoon of soda and a couple of drops of vinegar (the soda should completely dissolve).

The most delicious yeast pancakes are obtained if the dough is mixed with milk, and the fluffiest ones are obtained if the yeast dough is mixed with water. Yeast pancake dough cannot be mixed like regular unleavened pancake dough. For yeast pancakes to turn out well, it is advisable that the dough rises 2-3 times.

If the dough has not “fermented”, the pancakes will be dense and tasteless, and if the yeast dough has fermented, then they will be inexpressive, pale and with an unpleasant sourness. When preparing pancakes with sour milk or kefir, soda must be quenched with acid in a separate bowl and added to the pancake batter immediately before adding flour. The secret to making delicious pancakes

No. 8: To make delicious pancakes and pancakes, it is advisable to beat the pancake batter a little, but not too much. To prepare yeast pancakes, it is important to be able to catch the moment when the dough has already risen, but has not yet “fallen” - then they need to be baked. The secret of making delicious pancakes

No. 9: To obtain rosy, delicious pancakes and pancakes, you need to thoroughly heat an iron frying pan, preferably with a thin bottom, or a cast-iron frying pan with a thick bottom, or an ordinary modern frying pan with a non-stick coating.

It is advisable to thoroughly heat the pancake pan over high heat before baking pancakes, or even better, heat it with coarse table salt, shaking it regularly in the pan. After calcining the pan with salt, you do not need to wash it - just wipe it with a clean, dry cloth.

It is important that only pancakes are cooked in the pancake pan, and that it is stored in a separate, clean place, because washing the pancake pan is not advisable. Some people prefer to grease the pan with lard the old fashioned way - but this is not an acquired taste.

It is best to grease the bottom of the frying pan with butter, but if it is in short supply, then refined sunflower oil will do. You can turn the pancakes with a fork, a special elongated fork-pot holder from the cutlery set, or a wooden spatula. The secret to making delicious pancakes

No. 10: You need to pour the batter into the frying pan with a small ladle - and you need to pour a little batter so that the pancakes do not turn out too thick and clumsy. When pouring the dough into the frying pan, hold the ladle in one hand and the frying pan in the other. Moreover, the dough must be poured onto the hot surface of the frying pan quickly, and turning the frying pan back and forth so that the dough is quickly and evenly distributed over the surface of the frying pan.

Fry the pancakes over good, but not excessive, heat for 30 seconds - one side of the pancake. When turning the pancake, it should easily separate from the surface of the pan, and you need to determine the moment when the pancake can already be turned over by the following signs - the appearance of bubbles in the baked pancake and the edges of the pancake acquiring a brownish tint. The secret to making delicious pancakes

No. 11: Baked pancakes should be placed on one plate, suitable in diameter, and the layers between the pancakes should be greased with butter, and the top of the pancake mound should be covered with a clean towel so that the pancakes breathe, but do not cool down. The secret to making delicious pancakes

No. 12: Pancakes can be formed into triangles, wrapped in tubes or handkerchiefs. Pancakes can and should be stuffed with different fillings and minced meats - mushrooms with onions, minced meat with onions, stuffing with chopped herbs and eggs, sweet cottage cheese with raisins.

Following the simple rules for preparing delicious pancakes, the Maslenitsa holiday will delight you and your loved ones with only the most delicious and beautiful pancake “suns”. And may all your pancakes on Maslenitsa be delicious and not a single one “lumpy”!

Before we begin the process of preparing the most delicious, ancient and authentic Russian delicacy, we will first learn how to fry pancakes.
It doesn’t matter what kind of pancakes you want to bake - whether it’s dough for thin pancakes or dough for yeast pancakes, there are some general rules.

How to fry pancakes - Cookware

• A regular Soviet frying pan with a thick bottom or cast iron will do. You can buy a special frying pan.

  If your frying pan has not yet fried pancakes, then you first need to heat it with any fat for 10-15 minutes. Drain off the fat and immediately wipe the frying pan with a cloth and salt.

• Thin spatula
• Frying brush

  Before frying pancakes, prepare a shaving brush. Our grandmothers used a simple stick with a wrapped cloth. Someone a piece of pork lard. You can take half an onion or raw potatoes, string them on a fork, dip them in oil and grease the pan

Products:

Flour
Half milk and water (or kefir and water)
Vegetable oil
Sugar and salt to taste
Butter for greasing pancakes

As needed:
Eggs, soda, yeast

Knead the dough it should resemble liquid sour cream.

Frying pancakes:

1. Heat the frying pan and grease it with vegetable oil, or a mixture of melted pork fat and vegetable oil. But the most convenient way is with a piece of bacon placed on a fork.
2. Pour enough dough into a hot frying pan so that it rolls out in a thin layer across the frying pan when you quickly turn it in your hands. Usually this is about half a ladle.

   Be sure to open the window while cooking, because frying pancakes in smoke is harmful.

3. Fry the pancake over medium heat on one side until the dough has thickened on top and the bottom turns golden or light brown. (usually this takes about 1 minute). Turn over with a spatula and fry on the other side.
4. Ready! You can put a piece of butter into the finished warm pancake, add sugar, salt, sour cream, jam - in general, season to your taste, and serve

Bon appetit!

How to fry pancakes with seasoning

1. Sprinkle a heated, greased frying pan with any thinly sliced ​​or grated seasoning: green onions
   eggs
   apples
   sausage
   herring
   onions mushrooms
   carrot
   Bell pepper
   berries and fruits
2. Then pour the dough and bake the pancakes as usual.

How to fry pancakes? How to cook delicious pancakes.

Fry pancakes for Maslenitsa- an amazing tradition. If your family follows it, you have more than one in stock. Someone's cooking openwork pancakes exclusively filled with fish and caviar, while another simply serves them in a stack, giving each family member the opportunity to wrap their own filling: jam, cottage cheese, meat, mushrooms, buckwheat porridge, liver, cabbage and even chopped eggs.

Yes, the filling is always important! But what about the pancakes themselves? How to cook so that it’s not lumpy, but fluffy, delicate, light, and tender? Eat 10 simple rules, which will make you a kitchen guru and a real housewife not only during Maslenitsa. And don’t think, there is nothing complicated. Just a few tricks and a great desire to cook deliciously.

10 rules for making pancakes

Most of our readers probably already know these tips. And we will be glad if you supplement the list with tricks that help you out too: how you knead the dough, how you fry pancakes, what fillings you prefer. Share rules, tricks and tips with your friends. Make the holiday special.

Maslenitsa, an original Russian holiday, revered by our ancestors since pagan times, is without any doubt loved by both children and adults. Fun and festivities, laughter and fun, real joy accompanies the holiday of seeing off winter and welcoming the first days of spring. Well, what holiday could be complete without some food? Not Maslenitsa! These days, we not only celebrate the arrival of spring with cheerful feasts, but also do not forget to treat ourselves for future use before the start of the longest and strictest Orthodox fast. And even small children know well what is the real symbol of Maslenitsa. Of course, these are pancakes. Ruddy, hot, thin Russian pancakes have long reminded us of the sun, returning life to nature, which has fallen asleep for the winter. Today we invite you to figure out and remember together how to properly bake pancakes.

At first glance, there is nothing complicated in making pancakes. Well, really, all you have to do is knead the batter, pour it into a hot frying pan, turn it over a couple of times, season with butter, and you can safely invite guests for a treat. It's a pity that everything is so easy only on paper. How much grief and disappointment burnt, crumpled, torn pancakes brought to inexperienced housewives. But everyone wants to proudly place on the table a dish with a stack of the thinnest, delicate, most delicate pancakes that have just sizzled in the frying pan. What is needed for this? Just a little prior knowledge and practice. You need to know well the exact procedure and culinary technology for preparing thin pancakes, find and remember grandma’s recipes, or find out the recipes used to prepare pancakes in your friends’ houses. In addition, you need to learn and remember some culinary tricks and secrets.

1. To ensure that cooking pancakes does not cause you unnecessary trouble and grief, it is very important to take care of purchasing the right utensils for frying. It is best to bake pancakes in time-tested cast iron frying pans with a low side. Cast iron cookware has the most best properties, allowing you to bake the thinnest pancakes without sticking, tearing or lumps. A thick cast iron frying pan heats up evenly, retains heat for a long time and does not allow thin pancakes to stick to its surface. If you don’t yet have a cast-iron frying pan, you can bake pancakes in any frying pan with a non-stick coating, just be sure to make sure that the bottom of such a frying pan is thick enough, no thinner than one and a half centimeters. And simple metal or enamel pans are absolutely not suitable for cooking pancakes. Heating unevenly and not having any non-stick properties, such pans will not allow you to cook thin pancakes.

2. It’s good if you have a special cast-iron frying pan in your house, which you have been using for cooking pancakes for more than one year. But what to do if you just purchased your pancake frying pan for the first time? It is very important to properly prepare it before first use! First of all, pour a couple of centimeters of salt into the frying pan, put it on high heat, and, stirring often, heat for 20 minutes. Don't forget to open the windows and turn on the hood! Once the time is up, remove the pan from the heat, discard the salt and let the pan cool to room temperature. Next, rinse your pan thoroughly under running water, scrubbing away any rust stains with steel wool if necessary. Dry the washed frying pan thoroughly, grease the inside and outside with vegetable oil and place in an oven preheated to 180⁰. Heat the pan in the oven for 20 - 30 minutes until it stops smoking. Then take out the frying pan, grease the inside with vegetable oil and let it cool at room temperature. A new cast iron frying pan prepared in this way will heat up evenly, be easy to clean, and baking pancakes in such a frying pan will be a real pleasure.

3. The most important ingredient in any pancake dough is, of course, flour. Particular attention should be paid to flour if you want to bake thin, delicate pancakes. For thin pancakes, only the finest wheat flour of the highest grade is suitable. In addition, immediately pay attention to the protein content in the flour; this information will be given on the packaging. For pancakes, it is best to choose flour with a protein content of at least 11%. Confectionery flour with a lower protein content is considered too soft for pancakes, because it holds its shape less well. When choosing flour in the store, try to pay attention only to the flour that is packaged in paper bags. Do not buy flour in plastic bags; in such packaging, the flour quickly suffocates and acquires an unpleasant musty smell. Don't forget to check the expiration date on the flour packaging. If possible, try to inspect and smell the flour before purchasing. Good quality flour will have a white or soft cream color. The reddish tint of the flour will tell you about the increased content of bran, and the blue tint will tell you about the admixture of weeds and immature grains. It is better to refuse such a purchase; good pancakes will not come out of such flour.

4. The second most important ingredient in pancake batter is milk. Considering that pancakes do not fit into the diet menu at all, milk should be chosen with full fat content. Pancakes prepared with this milk will taste much better taste qualities than pancakes shyly cooked with skim milk. Before kneading the dough, the milk must be heated to 40⁰. It is best to do this in a water bath by placing the container with milk in a large saucepan filled with hot water. In order to determine the temperature of the milk, you do not have to use a special thermometer; just dip your finger into the milk. As soon as you feel a light, pleasant warmth, your milk is ready, it has heated up to the required temperature.

5. In addition to flour and milk, to make classic, delicious pancakes you will need chicken eggs, yeast, vegetable oil, salt and sugar. Choose the freshest and largest eggs, with a bright orange yolk. Allow the eggs to come to room temperature before making the pancake batter. It is best to take live, frozen yeast. Of course, you can bake pancakes using today’s popular instant dry yeast, but the taste and structure of the finished pancakes will suffer somewhat. It is better to take refined deodorized vegetable oil, one that will not spoil your pancakes with foreign shades of smell and taste. Be sure to let the oil come to room temperature before adding it to your pancake batter. And, of course, you should take care in advance of purchasing good butter, which you will use to grease already baked pancakes. Choose the highest quality, most delicious butter, do not try to save money on it. Better yet, buy or prepare ghee yourself, because pancakes greased with good ghee acquire the most wonderful, most refined aroma and bright taste.

6. There are a great many recipes for making pancake dough, and, of course, you can choose any of them. We suggest you try baking traditional, time-tested pancakes made with yeast dough with whipped egg whites. Prepare all the necessary ingredients in advance. Remove five chicken eggs and a bottle of vegetable oil from the refrigerator and leave to warm to room temperature. Sift four cups of flour through a fine sieve. Heat five glasses of milk to 40⁰. Keep yeast, sugar and salt on hand. Clean and heat the frying pan in advance, prepare the rest of the necessary utensils so that you are no longer distracted by all these little things during the cooking process. Don't forget to warm your butter or ghee to room temperature, which you will use to grease the finished pancakes. All is ready? Let's get started!

7. Pour one glass of warm milk into a deep saucepan, add 30 g. crumbled yeast, stir thoroughly until the yeast is completely dissolved in the milk, cover the saucepan with a clean towel and leave in a warm place for 15 minutes. Meanwhile, carefully beat five eggs, separating the whites and yolks into two bowls. Pour four cups of sifted flour into a deep saucepan, add lightly mashed yolks with a fork, a pinch of salt and a couple of tablespoons of sugar to taste. Then, stirring and rubbing constantly, one glass at a time, pour in four glasses of warm milk. Following the milk, add three tablespoons of vegetable oil to the dough. Knead and rub as thoroughly as possible, you should not have any lumps left. If you can't do this with a spoon, use a whisk, it will help you knead the dough until it has a homogeneous, smooth consistency. After you are sure that your dough is well kneaded and there are no lumps left in sight, it’s time to introduce the already risen milk with yeast. Pour it in a thin stream, constantly kneading your dough. Ready? Now your dough needs time to rise and acquire lightness and delicacy. Cover the pan with the dough with a clean towel and place in a warm, draft-free place for an hour and a half. At the very end of cooking, after your dough has risen, beat the egg whites with a mixer and carefully fold them into the dough a little at a time, stirring it thoroughly after each portion of whipped whites. Let the dough sit warm for another 30 minutes and start baking your pancakes.

8. Do not forget that your dough should be liquid enough so that it flows out of the ladle and does not fall out of it in a lump. Depending on the quality and moisture content of the flour, you may have to slightly adjust the consistency of the finished dough. If the dough is too thick, add a little warm milk or water. Do not add too much liquid at once! Add liquid one tablespoon at a time, stirring thoroughly each time and checking the resulting consistency. If the dough is too liquid, you can correct it by adding sifted flour little by little. Experts call the best consistency of dough the consistency of liquid sour cream. If it happens that during the time of correcting the dough it has completely settled, let it quickly rise again. To do this, place the pan with the dough in a wide bowl filled with water at a temperature of about 45 degrees. Cover the pan with a towel and let the dough rest for 30 minutes. After this, immediately start baking pancakes.

9. If the previous pancake dough recipe seemed too complicated to you, try making a simpler yeast-free dough first. Sift 200 g into a deep bowl. flour mixed with a pinch of salt. Make a well in the center of the flour mound, pour in two eggs and mix thoroughly, collecting flour from the edges to the center. Mix 400 ml. warm milk, 150 ml. warm water and a couple of tablespoons of sugar to taste. Pour the resulting liquid little by little into the dough, constantly stirring and rubbing the lumps. After you have completely mixed and mashed your dough, add two tablespoons of vegetable oil to it, and then beat the dough with a mixer or whisk. The finished dough should have a consistency similar to liquid sour cream with air bubbles. Start baking pancakes immediately.

10. When baking pancakes, you need to remember one very important condition: do not pour under any circumstances
oil into the frying pan, but only grease it with a thin layer of vegetable oil. To do this, you can use a culinary brush, or you can listen to the advice of our grandmothers and do everything exactly as they did. Simply peel and halve one small onion, then place it cut side down on a fork. Dip the cut side of the onion in vegetable oil and quickly grease the bottom of the pan with it. So, let's get down to the most enjoyable and important moment of cooking - baking. Heat a frying pan over medium heat, grease it with oil and pour in one ladle of pancake batter. Holding the pan by the handle, gently rock it in all directions so that the dough spreads evenly over the entire bottom. Fry your pancake for one minute until the top side is dry. Then, using a spatula, turn the pancake over to the other side and fry for another minute - one and a half. Place the finished pancakes in a stack on a warm dish and brush the top with a small amount of softened butter or ghee.

And on the pages of the Culinary Eden website you can always find even more important tips and proven recipes that will definitely tell you how to bake pancakes correctly.

On a frying pan Fry the pancakes from the dough for 2 minutes - on one side, turn over and fry on the other side.

In a slow cooker fry for 1-2.5 minutes on each side on the “Baking” mode (the multicooker must be open).

To fry pancakes in a frying pan from 1 liter of milk, you need 1 hour of time and 2 frying pans.

How to fry pancakes

Products
Chicken eggs - 3-4 pieces
Milk with fat content 1.5-3.2% - 1 liter
Vegetable oil for dough - 2 tablespoons
Flour - 10 heaped tablespoons
Sugar - 2 tablespoons
Salt - 1 teaspoon
Vegetable oil for frying - 8 tablespoons

How to fry pancakes in a frying pan
Preparing pancake batter

Heat 1 liter of milk slightly to a temperature of 20 degrees (usual room temperature) and pour into a saucepan.

2. Beat chicken eggs with salt and sugar, pour into a bowl with milk.

3. Gradually add flour to the bowl, stirring the dough until there are no lumps of flour. Alternatively, you can mix the ingredients using a mixer.

4.Add sunflower oil, stir.

How to pour pancake batter into a frying pan

Heat a frying pan, coat with vegetable oil. Use a ladle to scoop up the dough, pour in a circle, from the center and clockwise (or, to taste, counterclockwise :-). The movement should be light and fast - and the pan should make a pleasant sizzling sound. The entire surface of the pan should be covered with dough and, ideally, evenly.
If you couldn’t cover the frying pan with dough from one ladle, you can scoop up a little more dough with a ladle and add it to the frying pan.

What kind of pan to fry pancakes in?
When frying pancakes, Teflon and cast iron frying pans are used. The advantages of the first are low oil consumption and ease of turning/removing pancakes, quick heating of the pan. The advantages of the second one are better adhesion to the dough. But a cast iron frying pan also has disadvantages - higher oil consumption and, of course, the baking time of the pancake, because... Cast iron pans are thicker and take longer to heat up. Also, because The angles of the sides of a cast iron frying pan are often close to 90 degrees; working with a wide spatula can be inconvenient.

How to fry pancakes
1. Heat a frying pan, coat the frying pan with oil.
2. Use a ladle to scoop up the dough, pour it into the frying pan, spreading the dough over the entire surface of the frying pan, fry the pancake for 1-2 minutes on each side. The pancake should be turned over when the dough becomes one color (disappears White color), and the edge of the pancake will no longer be soft.
3. After the pancake is removed from the frying pan, it will continue to cook for some time due to the internal temperature. Therefore, it is important to put the newly baked pancake in a stack hot, grease it with oil and cover it with a lid - then the pancakes will be fried inside and, as a result, more tasty.
4. Mix the dough with a ladle, grease the frying pan with oil, pour in the dough for the next pancake.

How to fry pancakes in the microwave
1. Provide flat dishes for pancakes.
2. Use a pastry brush to coat the dish with oil.
3. Pour the dough, smooth it over the entire surface of the dish.
4. Place the dish with the dough in the microwave for 1 minute at 800 W.
5. Fry the pancake for 1 minute, check for doneness (the finished pancake will easily come off the plate).
6. Turn over and fry for another 1 minute.

How to fry classic pancakes with yeast

Products
Wheat flour - 400 grams (14 heaped tablespoons)
Milk with a fat content of 1-3% - 1 liter (3.5 glasses with a volume of 300 milliliters)
Chicken eggs - 4 pieces
Butter - cube 3 centimeters side
Sugar - 2-3 tablespoons to taste
Yeast - 30 grams
Salt - 1 teaspoon
Vegetable oil for frying - 4 tablespoons

How to make pancake batter
1. Pour 1 glass of milk into a thick-walled saucepan and heat to a temperature of 40 degrees (a little warmer to the touch than your finger) over low heat.
2. Pour warm milk into a large bowl, add yeast, 7 heaped tablespoons of flour through a sieve, beat with a mixer or stir with a ladle until there are no lumps.
3. Cover the bowl with a lid and leave in a warm place (near a radiator or near a working stove) for 1-2 hours.
4. Melt the butter - pour into a large bowl hot water, and put oil in a small bowl; Place a small bowl in a large one (so that no water gets into the butter) and wait 10 minutes until the butter melts.
4. The dough should increase in size, then add chicken eggs, butter, sugar, salt, mix thoroughly.
5. Pour the remaining milk into a saucepan, put on low heat and heat to 40 degrees.
6. Add another 7 tablespoons of flour to the dough, pour in the remaining milk in a thin stream, constantly stirring the dough.
7. Mix the dough until there are no lumps, cover and put back in a warm place for 1 hour.
8. Repeat mixing and proofing the dough for the third time.
9. Without stirring, start frying pancakes from yeast dough.
How to fry yeast pancakes
1. Heat a frying pan, pour a little vegetable oil onto it.
2. Using a ladle, scoop the dough from above and pour it in a spiral, starting from the middle, onto the frying pan.
3. Wait a minute for the pancake to fry, turn over and fry for 1 minute on the other side.

Place the finished pancakes on a plate, greasing each one with butter.

To save oil, you can cut half a potato, thread it halfway on a fork and, dipping the potato (even part) in a saucer with oil, grease the pancake pan.


How to remove pancakes
There are several styles of removing pancakes from the pan. :-)
1. The usual, spatula method, in which you roll the pancake in a frying pan, and, tilting the pan, roll out part of the pancake onto a plate and lightly press this part with a spatula. Next, with a slight movement, pull the frying pan out from under the pancake.
2. The fork method, when the pancake is removed from the frying pan with a fork and transferred to a plate with a fork, is the most risky for the pancake, but also the most reliable for controlling the quality of the pancake’s baking. A pancake that didn’t tear on the fork was definitely baked and not overcooked.
3. A masterful method in which pancakes fly off the frying pan, spin in the air and land exactly in the middle of the pancake plate. The most elegant, requiring proper training while observing safety precautions.

Typically, pancakes are placed in a stack on a large plate, covered with another plate or lid at the end of frying so that the pancakes do not cool down for a long time. Grease each new pancake with butter.

What fire to fry pancakes on
Fry pancakes over medium heat on a medium burner, or on low heat on a wide burner, or on high heat on a small burner. Choose a burner according to the size of the frying pan.

If it's pancakes, then it's pancakes!
If the pancakes turn out dry, it is worth adding butter and milk to the dough.

If pancakes bubble in the center, you can prick the pancake with a fork - then it will stop bubbling.

If pancakes are torn, you should add a little flour and an egg.

If pancakes stick to the pan, it is worth turning the frying pan with the pancake from time to time - perhaps the stove or frying pan is not level. You should add vegetable oil to the dough itself. If the pancake does not stick to the pan too much, remove the pan from the heat and twist it horizontally in a circle - then the pancake will come off without damage. Then return the pan with the pancake to the heat, hold for a couple more minutes until completely cooked, and turn over.
You can also try thoroughly washing the frying pan, and then re-greasing the frying pan with oil, and if the frying pan is clean and still holds the pancakes, add 1 egg and a tablespoon of flour to the dough.

If the pancakes break when turned over, the dough is dry, you should add milk and butter.

If you're frying a large number of pancakes and don’t want them to cool down - you can put the fried pancakes in a warm (50 degrees) oven.

What to use to fry pancakes
sorted by difficulty
- in vegetable oil, lubricating the frying pan with it; - in melted butter, similar to vegetable oil; - in lard, pry a piece of lard with a fork and grease a hot frying pan with it; - no oil or lard at all, but then the oil is generously added to the dough itself; - specially made ghee from butter: put the butter in a small, deep, thick-walled saucepan and put on fire. During 30-40 minutes of cooking, skim off the foam, strain into a bowl and cool. Cover the bowl with fat and put it in the refrigerator; it will harden within a few hours. Skim off the fat and use it to grease the pan before frying the pancakes.

How to reheat pancakes
You can heat pancakes in 2 ways: 1) in the microwave: place 2-4 pancakes on a plate, put in the microwave and heat at a power of 650-700 kW for 1 minute. Then turn the stack of pancakes over and heat for another 30 seconds.
2) in a frying pan: place the pancakes in a cold frying pan (without oil), cover with a lid and heat for 2 minutes over moderate heat. Then turn the stack of pancakes over and heat for another 2 minutes.

How to cook frozen pancakes
Place frozen semi-finished pancakes with filling, without defrosting, on a hot frying pan sprinkled with vegetable oil. Fry the pancakes on one side for 5 minutes over medium heat, then turn over and fry for another 5 minutes. Add 3 tablespoons of water, cover with a lid and fry over low heat for 5 minutes.

Pancake toppings
1. The most popular, exquisite and expensive filling for pancakes is red caviar. Pancakes with red caviar are an ideal appetizer for vodka.
2. Pancakes with honey, jam, and condensed milk are usually served with tea.
3. Pancakes with cottage cheese and herbs are common for breakfast.
4. As a snack, pancakes with sour cream are ideal.
5. As an independent dish, pancakes can usually be served:
- pancakes with minced meat,
- pancakes with red fish,
- pancakes with ham and mushrooms,
- pancakes with zucchini and cheese,
- pancakes with chicken and mushrooms,
- pancakes with chicken and vegetables,
- pancakes with eggs and herbs,
- pancakes with chicken liver and buckwheat porridge,
- pancakes with melted cheese and eggs,
- pancakes with Feta cheese,
- pancakes with smoked mackerel fish
- pancakes with liver pate and cucumbers
- pancakes with beets, fried with onions.

Fkusnofacts

How to keep clean when frying pancakes
When frying pancakes, there is quite a lot of time left for other things. You can cultivate an internal timer (or use ours) so that by the end of frying pancakes, there is as little cleaning and washing up as possible. Of course, if you fry pancakes in 2-3 frying pans, then there will be no time left, but if you still use one, then you can stick to simple rule: for other matters, there are 30-40 seconds after pouring into the frying pan - then you need to return to the stove and check the pancake. If you fry pancakes from 1 liter of milk, you will get 15 pancakes: while frying the first pancake, pour oil into a saucer and prepare half a potato, during the next 3, remove the food in places and wipe the table/stove, then collect and wash the dirty dishes. While frying the last pancakes, it is recommended to ventilate, brew tea, arrange the fillings and set out dishes and cutlery for tea with pancakes. Finally, while frying the last couple of pancakes, wash or put in the washing machine the remaining utensils - saucer, fork, pan, ladle.

How to serve pancakes
- If pancakes are served as a main course for a small number of people, or as a dessert, then a common plate of pancakes and a fork are served, so that each participant in the meal takes the pancakes onto his plate with this fork, specially designed for pancakes. The fillings are placed into bowls and a teaspoon is placed in each bowl. Each participant in the meal should have his own fork and spoon for spreading the filling on the pancake, as well as napkins for wiping hands so that oily hands do not take shared spoons.

If pancakes are served for a large number of people, you should use 1 common plate for pancakes, and provide either several bowls for fillings. different parts table, or for each person a set of fillings separately.

How to eat pancakes
- If the filling is thick (cottage cheese, caviar, sour cream), then you can spread the filling along the diameter and then roll the pancake into a tube, envelope or triangle.
- If the filling is liquid (honey, syrup, jam, liquid sour cream), then spread the filling all over the pancake - it will be absorbed into the pancake and no matter how you roll the pancake, it will not drip.
- To prevent the filling from dripping from the pancake, you can roll the pancakes into a tube and then in half - and start eating from the folded ends of the pancake.

"Mlin" is directly related to the pancake, since it means "to grind" (dough). Classic Russian pancakes are prepared using yeast and choux pastry. They paid special attention to the dough for pancakes, preparing it in advance with sayings and sayings, believing that it would be possible to improve the taste of pancakes. Ideal Russian pancakes have frequent holes, due to which the pancakes absorb the filling, making them so tasty.

Mordovian pancakes are usually prepared from different flours - buckwheat and peas, wheat and corn, etc. are mixed together.

In Russia, pancakes are fried mainly on Maslenitsa, but in England there is a similar holiday, “Fat Tuesday,” when English housewives, dressed in unusual outfits, run at a speed of 400 meters, holding a hot frying pan with a pancake. For a journey of 400 meters you need greatest number Flip the pancake once while running.

The calorie content of pancakes is 250 kcal/100 grams.

The approximate weight of 1 pancake is 45-50 grams.

If you are frying pancakes when guests arrive, keep in mind that a standard pancake serving is 3-4 pancakes. For Maslenitsa, you need to cook more (5 pancakes per person), and serve pancakes as the main dish.

The shelf life of fresh pancakes is 3 days in the refrigerator, but can be stored in the freezer for 1 month. Semi-finished pancakes are stored in the freezer for six months.

Cost of ingredients for making pancakes simple recipe- from 110 rubles/14 pancakes with a diameter of 20 centimeters (Moscow average as of June 2017). If we compare the cost with the price of store-bought pancakes, we will get the same price, but the composition of the products will most likely be worse. Instead of fresh milk, powdered milk or whey will most likely be used; instead of fresh eggs - egg powder or melange. It is also worth noting that frozen pancakes, after defrosting and heating, become fried and decrease in weight.