Pancakes are a traditional Russian dish. Served with various fillings. Each housewife has her own way of cooking pancakes, but hardly anyone will undertake to argue that the best pancakes are obtained in cast-iron pans, and it is most convenient to cook in two at once.
It is necessary
- - water (or water with milk) - 1 liter;
- - eggs - 3-4 pcs.;
- - flour - 2 glasses;
- - salt - 1 teaspoon without top;
- - sugar - 1-3 tablespoons;
- - oil - 2-3 tablespoons;
- - soda - about a pea;
- - baking powder (according to the recipe on the package).
Instructions
Step 1
To make pancakes, two types of dough are used: yeast and soda or baking powder. The second option is used more often. To prepare such a dough, beat the butter, eggs, salt, sugar with a mixer. Add baking powder, water and flour to the resulting mixture. Continue whisking until a smooth, lump-free consistency is obtained. Set the dough aside and let it rest for about 40 minutes. The finished dough should look like kefir.
Step 2
Take two cast-iron pans, put them on the fire, heat them up, grease them with oil. Lift the pan by the handle. Holding it tilted, pour the dough over the edge of the bottom. Half a ladle will be enough for the first pancake. While tilting the pan, spread the dough evenly over the surface. Place the skillet on the stove top. Do the same for the second pan.
Step 3
When the pancake is browned (you can see it around the edges), turn it over to the other side with a spatula and continue to fry. Transfer the finished pancake to a plate. Grease the pan with oil before each subsequent pancake. Fry the pancakes alternately in both pans until the dough is finished.
Step 4
In order to increase the stickiness of the flour, add hot water to the pancake dough. Let the sifted flour stand for a while, and do not use it right away, then the pancakes will turn out lacy. Add salt and sugar exactly as indicated in the recipe. If the dough is yeast, due to an excess of salt, it will ferment poorly, and the pancakes will turn out pale. An excess of sugar will make the dough hard.
Step 5
To prevent lumps from forming, dilute the flour in salt water. Use the same skillet for pancakes. Sprinkle it with coarse salt before cooking for the first time, then wipe it off with a paper towel or towel. After that, you can safely grease the pan with oil and pour the dough.
Step 6
If it is more convenient to cook in two pans, keep the third over low heat. Put ready-made pancakes in it, greasing them with warmed butter. Turn the pancakes from time to time during cooking. In this case, after the last pancake is ready, the first will not have time to cool down yet.
Step 7
If the pancakes are still cold, reheat them. To do this, cover a stack of pancakes with foil, place in an oven preheated to 140 degrees and leave on the upper level for 10-15 minutes.
Step 8
This method allows you to give yesterday's pancakes freshness: sprinkle each pancake on the inside with sugar, roll it four times, put it on a baking sheet, lightly greased with butter. Leave in the oven for 4-5 minutes. The resulting caramel pancakes are sometimes even tastier than freshly baked ones.
