Pancakes are perhaps the oldest product of the primordial Russian cuisine, first prepared in the 9th century. According to one of the legends, pancakes owe their origin to oatmeal jelly, forgotten by the hostess in a hot oven. Kissel is fried and turned into a thin ruddy dough. The first pancake tasted very pleasant, and they began to cook it on purpose. And so the Russian pancake appeared.
Openwork pancakes leave no one indifferent. It is simply impossible to resist an appetizing dish! Openwork pancakes with milk are even easier to cook than standard pancakes. Solar mugs made of liquid dough on a dairy product are thin and with graceful holes. They are distinguished by their homey aroma and rich creamy taste, and most importantly - lacy thin edges.
In Soviet times, just such pancakes were prepared by mothers and grandmothers for their children. So openwork pancakes with milk can be called a "recipe from childhood."
The classic recipe for pancakes with milk
Ingredients:
- egg - 2 pcs.
- flour varieties - 100 g
- loose dry yeast - 2 tsp
- milk - 250 ml
- sugar - 20 g
- grows oil. - 2 tsp
- butter, butter - 30 g
- salt - a pinch
Cooking pancakes step by step
- Heat pasteurized milk to 35-40 ° C, pour yeast and sugar into it, salt. Set aside the flour base for 10-15 minutes until the yeast dissolves.
- Crack two raw eggs into milk and whisk until smooth.
- Sift flour 2 times until it becomes airy. Pour into the dough and mix the ingredients very easily with a spoon from bottom to top in water.
- Now the dough needs to be infused for 30-40 minutes at room temperature. If it turns out too thick (and the consistency should be like drinking yogurt), add 50-100 ml of milk.
- Grease the pan with vegetable oil or bacon. Heat up. Pour in the pancakes in a thin layer. Fry on both sides until golden golden brown.
- Put the pancakes on a dish in a stack, placing pieces of butter between the layers so that they do not stick together.
Pancakes "a la lace" with milk tender
Want to add more holes and softness to the openwork? Then pancakes should be cooked in milk, but with the addition of boiling water.
Ingredients:
- egg - 2 pcs.;
- water - 450 ml;
- milk - 200 ml;
- flour, supreme varieties - 400 g;
- the oil grows. - 1 tbsp.;
- granulated sugar - 40 g;
- vanillin - 10 g;
- butter - 40 g.
Step by step cooking:
- Bring water to a boil. While it is heating, break the eggs and separate the whites from the yolks. Beat the yolks until a thick, whitish foam.
- Pour all the boiling water into a deep bowl and pour in the whipped yolks. Mix everything with a whisk.
- Beat the whites too until dense foam.
- Add chilled milk, all prepared sugar and foamy egg whites to a bowl to boiling water, add vanilla and slowly add all the flour.
- Stir with a whisk and add flour until the pancake dough is creamy.
- In the end - a spoonful of sunflower oil. Stir. An important point is that you do not need to start baking right away. According to the recipe, the dough must "rest", that is, stand so that bubbles form in it, which will become the basis of the lace. After 30 minutes, you can start reheating the pan.
- Fry each pancake on both sides in a greased frying pan. Soak in butter before serving.
Features of cooking and baking
- Even if the flour is from a new pack, it needs to be sieved for oxygenation. This is to add splendor and delicacy to the pancakes.
- "Damn lumpy" can turn out if it starts to burn on the pan. The structure of the dough is spoiled by undissolved crystals of salt and granulated sugar. This can be easily prevented by mixing them with water in a separate glass and then filtering so that the crumbs remain in the sieve.
- First of all, you need to combine the liquid components, then slowly add flour, without ceasing to stir the dough with a spoon or a whisk.
- It is more convenient to grease the pan with vegetable oil using a silicone brush.
- If you want to cook delicate thin pancakes with light fried, then remove sugar from the recipe or add 2-3 times less sugar. If you overdo it with sugar, then the pancakes can burn without baking.
- To make a thin pancake of the same thickness around the entire perimeter, you should tilt the pan slightly when pouring dough into it and rotate it slightly until the dough has set.
- When the pancakes are ready and have formed a tall, even pile on the platter, cover them with a towel. So they will breathe, but not cool down.
What to serve openwork pancakes with
Thin, oiled pancakes are delicious on their own with tea. But sweet tooth will like it if honey, condensed milk, jam or homemade jam are added to such a dessert. Pancakes with fruit pieces, chocolate and mint leaves look appetizing.
By folding the pancake into a closed tube, you can use more "weighty products" as the filling, such as ham with cheese, onions with eggs, cottage cheese with sugar, cabbage with sausage, mushrooms and onions, with salmon or trout, etc. To make the pancakes look neat, you need to place the filling on the top third of the pancake disc and tuck the edges at both ends, so the filling will not fall out. After that, turn the pancake from the top edge to form a tube.
A pancake wrapped in a bag shape looks festive. With this method of serving, the filling should be placed in the center of the pancake. Raise it by the edges and tie it, for example, with a green onion feather (if the filling is meat, fish) or with a ribbon of orange peel (in the case of a sweet filling).
With the addition of highly liquid fillings (condensed milk, syrup), it is better to roll pancakes into an envelope or a triangle. This dessert is best served in portions.
