A stack of ruddy, thin, delicate (in a hole) pancakes is an invariable dish of Russian cuisine. It seems to be an unpretentious thing - to bake pancakes, but you cannot do without knowing small secrets. Otherwise it will turn out according to the proverb - "the first pancake is lumpy." And you need to start with a frying pan. Only in a frying pan with a thick bottom can you bake real pancakes. They are cooked in yeast dough (traditional), as well as without yeast.
It is necessary
- For traditional yeast pancakes:
- - 25 grams of yeast;
- - 400 grams of flour;
- - 3 tbsp. tablespoons of sugar;
- - 0.5 liters of milk;
- - 0.5 teaspoons of salt;
- - 3 tbsp. tablespoons of vegetable oil;
- - butter for greasing baked pancakes.
- For quick lace pancakes:
- - 400 grams of flour;
- - 3 eggs;
- - 3 tbsp. tablespoons of vegetable oil;
- - 1/4 teaspoon of citric acid, salt and soda;
- - 2-3 tbsp. tablespoons of sugar;
- - 3 glasses of milk.
Instructions
Step 1
If there is no special pancake pan, any pan should be prepared first. Pour salt (about a centimeter thick) into a skillet and heat very hot. Then carefully rub the hot salt over the pan with a wad of paper and pour out. Wipe the pan with a dry cloth and reheat strongly.
Step 2
Dip a brush in vegetable oil and grease a frying pan. Lubricate, do not pour oil. Pour the dough in a thin layer, shaking the pan slightly to spread evenly. Bake each side of the pancake for 20-30 seconds. Be sure to grease the pan before the next portion of the dough.
Step 3
Yeast pancakes
Dough is an obligatory part of traditional pancakes. Stir the yeast in one glass of warm water. Pour the mixture into a bowl and add half the flour. Stir well. The dough should resemble good homemade sour cream. Cover it and heat it for about an hour.
Step 4
Then add sugar and salt, add yolks and vegetable oil, stir everything. Add the remaining flour. Stir gently, pour in the warmed milk and let the dough come up again.
Step 5
Stir the prepared dough, add thickly beaten egg whites. And start baking. Serve with any filling. The classic option is sour cream. But tasty even with herring.
Step 6
Lace pancakes
Mash sugar with eggs. Pour in a glass of milk. Pour in a third of the flour, mix. So, gradually, alternating milk and flour, knead all the dough. Pour in salt, soda, quenching it with citric acid, and pour in vegetable oil.
Step 7
In consistency, the resulting mass should resemble not very liquid sour cream. But the main secret of making pancakes "in a lace hole" is to quickly add boiling water (almost 100-degree) to the finished dough and stir it very quickly. You need a little boiling water, about a quarter of a glass. Bake the pancakes right away.
