One of the most delicious homemade dishes is delicate openwork pancakes. They can be eaten with butter, honey or sour cream, as well as stuffed with a variety of fillings - vegetable, mushroom, meat or fruit. Baking pancakes is a rather laborious process, but it will go much faster if you knead the dough correctly and master a few secrets of its preparation.
It is necessary
- Pancakes with jam:
- - 200 g of wheat flour;
- - 250 ml of milk;
- - 2 eggs;
- - 2 tablespoons of butter;
- - 2 tablespoons of sugar;
- - salt.
- Quick pancakes:
- - 3 eggs;
- - 2 tablespoons of sugar;
- - 1 glass of milk;
- - 1 tablespoon of vegetable oil;
- - 300 g of wheat flour;
- - 0.25 teaspoon of salt;
- - 2 tablespoons of butter;
- - vegetable oil for frying.
Instructions
Step 1
Traditional Russian pancakes are baked from dough with the addition of yeast. The process of their preparation is rather laborious and takes a lot of time. First, the dough is prepared, and then the kneaded dough is infused for at least 3 hours. At home, you can make a faster option - delicate lace pancakes from yeast-free batter.
Step 2
Pancakes with jam
Separate the yolks from the whites and rub with salt and sugar until they are white. Melt the butter, heat the milk a little. Pour milk and butter into a bowl of eggs and mix well. Pour flour into the mixture in portions, rubbing it thoroughly. Beat the whites until fluffy and gently stir into the dough.
Step 3
Grease a preheated skillet with vegetable oil. Pour the batter in portions, tilting the pan so that it is distributed over the entire surface. Make sure that no holes form in the pancake. When the pancake is browned on one side, gently turn it over. Fold the finished products in a pile, smearing with butter. Serve a stack of pancakes with jam or fresh sour cream.
Step 4
Quick pancakes
Products baked according to this recipe are delicate and perfect for stuffing. Fill them with sautéed mushrooms, scallions and egg, or apples and cinnamon. You can pick up and more original filling - for example, a variety of seafood.
Step 5
Break the eggs into a deep bowl, add salt and sugar. Whisk the mixture until the sugar crystals are completely dissolved. Heat the milk and pour it into the mixture, stirring constantly. Add vegetable oil. Pour flour in portions, rubbing with a wooden spoon so that no lumps form in the dough.
Step 6
Grease a cast-iron pan with oil - for this it is convenient to use a gauze swab attached to a fork. Stir the dough again - it should have the consistency of liquid sour cream. Pour it with a small ladle into the pan, tilting it in different directions to form a round pancake.
Step 7
When the product is covered with bubbles, and a golden film forms on the edges, gently turn the pancake over with a spatula or a wide knife. Continue frying, being careful not to burn the pancakes. Place them on a large flat plate, brushing each with butter.
