Thin pancakes are not only a tasty and aromatic independent dish, they can be wrapped in various hearty fillings. In addition, thin pancakes are used to make pancake pies.
It is necessary
-
- Early ripe pancakes:
- 1 kg of flour;
- 5 eggs;
- 5 glasses of water;
- 2 tbsp Sahara;
- 1 tsp salt;
- 0.5 tsp soda;
- Tsar's pancakes:
- 200 g butter;
- 8 yolks;
- 1 cup of sugar;
- 100 g flour;
- 2 cups cream
- Oat pancakes:
- 30 g of crushed oatmeal;
- 2 glasses of milk;
- 1 egg;
- 1 tbsp Sahara;
- salt.
Instructions
Step 1
Early ripe pancakes Pour four cups of warm water into a deep bowl or saucepan. Beat eggs, salt and sugar separately, pour the mixture into a bowl of water, stir well. Pour in the flour, stirring gradually so that there are no lumps. Dissolve the baking soda in a little water, add to the dough and mix well again. If the mixture is too thick, add more water. The dough should have the consistency of high fat sour cream. Pour some vegetable oil into a preheated pan (you can do it without oil, if the coating is non-stick), scoop up the pancake dough with a medium ladle and pour into the pan. Make sure that the dough spreads evenly over the surface, the pancake should be homogeneous. For this purpose, you can lift the pan away from the burner and make a quick circular motion. At first, the pancakes will turn out to be uneven, but over time, skill will come.
Step 2
Tsar's pancakes Melt the butter, let cool slightly. At this time, beat the egg yolks with sugar, add to the butter (it should be slightly warm), stir until smooth. Pour 1, 5 cups of cream into a saucepan, put on the stove, add flour. Boil the mass, stirring constantly, until it thickens. Remove from heat and stir occasionally until cool. Whip the remaining cream into a foam, add to the mixture of egg yolks and ghee, mix, add to the cooled mass. These pancakes are baked only on one side, because they are very tender. To do this, heat the pan to medium temperature so that they do not burn and bake well. Put the pancakes on a plate directly from the pan, otherwise they will tear.
Step 3
Oat pancakes Cook liquid porridge from oatmeal in milk, cool. Beat the egg, rub it with sugar and salt, add to the oatmeal, mix well until smooth. Bake like early ripe pancakes in a well-heated skillet.
Step 4
Early ripe pancakes are good with butter, sour cream, honey. It is good to wrap fillings in them (mushroom or minced meat, liver, fresh and stewed vegetables, cheese, fish, pates, etc.). In this case, the pancakes can be rolled into tubes, folded into a triangle, envelope or swaddled, for which the filling is placed in the center of half of the pancake, the filling is covered top and bottom, and the rest of the pancake is wrapped around. You can also make a pancake pie with the same fillings by placing the filling on each pancake and covering with the next one. It is better to leave the pie to stand for a while, so that the pancakes are saturated with juice and the aroma of the filling. Tsar's pancakes are very tender and soft. They are best served with red or black caviar or red fish. Oatmeal pancakes are good with sweet sauces (jam, jam, chocolate, caramel, honey) and fillings (berries, fruit, sweet cottage cheese).
