Pancakes are a favorite delicacy of many. There are many recipes for this hearty and delicious dish. Early ripening or on dough, from wheat or buckwheat flour, with various seasonings and baking - pancakes are rightfully considered the pride of Russian national cuisine.
It is necessary
- For classic early ripening pancakes:
- - 70 g of wheat flour;
- - 125 ml of milk;
- - 60 ml of water;
- - 2 eggs;
- - 30 g butter;
- - 1 ½ tbsp. l. Sahara;
- - a pinch of salt;
- - unsalted butter for greasing the pan.
- For classic dough pancakes:
- - 1 kg of wheat flour;
- - 5-6 glasses of milk;
- - 3 tbsp. l. oils;
- - 2 eggs;
- - 2 tbsp. l. Sahara;
- - 1 ½ tsp. salt;
- - 10 g of yeast.
Instructions
Step 1
Classic early ripening pancakes
Mix flour, milk, lukewarm water, eggs, melted butter, granulated sugar and salt into a homogeneous mass in a blender or mixer. Then pour the dough into a bowl and cover with cling film, then place in the refrigerator for 30 minutes.
Step 2
Place a nonstick pancake pan over medium heat. Lubricate it with butter. Remove the dough from the refrigerator and stir. Pour 2 tablespoons of batter into the skillet. Then remove the pan from the heat by tilting it so that the dough spreads over the bottom in a very thin layer. Fry the pancake until the top grabs and the bottom is golden. Then use a spatula to turn the pancake over and fry until the other side is browned. Make sure that the pancake does not burn.
Step 3
Transfer the finished pancake to parchment paper and continue toasting the rest of the pancakes, oiling the pan and stirring the dough before baking each pancake.
Step 4
Fold ready-made pancakes in a pile and serve with honey, sour cream, jam, syrup, butter.
Step 5
Classic pancakes on dough
First of all, put on the dough. To do this, pour 2 cups of warm water into a bowl, dilute the yeast, add 500 grams of flour, stir thoroughly, cover and put in a warm place for about an hour.
Step 6
When the dough is fine, add salt, sugar, egg yolks, melted butter or vegetable oil. Mix everything well and add the rest of the flour, kneading the dough until smooth. Then dilute it with warm milk, gradually pouring in 1 glass and stirring everything thoroughly each time.
Step 7
Cover the dishes with the dough and place in a warm place. When it rises, stir it (so that it settles) and put it back in a warm place. Let rise again and stir again, adding the egg whites, whipped into a strong foam. As soon as the dough rises again, immediately start baking the pancakes.
Step 8
Serve hot pancakes with melted butter or vegetable oil, herring, sprat, cold smoked fish or caviar.
