Pancakes are considered one of the oldest dishes in Russian cuisine. Traditionally, they were made from yeast dough using wheat, buckwheat, oatmeal, millet and even pea flour. The process of preparing such pancakes is quite long, so today many housewives prefer to bake yeast-free or unleavened pancakes - simple and quick.
It is necessary
- For wheat flour pancakes:
- - ½ cup wheat flour;
- - 350 ml of milk;
- - 3 eggs;
- - ½ tsp salt;
- - 60 g melted butter.
- For buckwheat pancakes:
- - ½ cup buckwheat flour;
- - ¼ glass of wheat flour;
- - ¾ tsp salt;
- - 3 eggs;
- - 1 glass of water;
- - 5-6 tbsp. melted butter.
- For rye flour pancakes:
- - 2/3 cup rye flour;
- - 1/3 cup wheat flour;
- - ¾ tsp salt;
- - ½ tsp paprika;
- - 3 eggs;
- - 1 ¼ glass of milk;
- - ½ tsp dry dill;
- - a pinch of cayenne pepper;
- - 3 tbsp. butter;
- - vegetable oil.
Instructions
Step 1
Wheat flour pancakes
Combine eggs, milk, flour, salt and 30 grams of melted butter in a blender. Then pour the resulting mixture into a small bowl and refrigerate for an hour, preferably overnight. Beat the dough well again before preparing the pancakes. Place a nonstick skillet over medium heat and brush with a little melted butter. Scoop up some dough (about 60 ml) with a ladle and pour into a well-heated skillet. Bake for about a minute and a half, until the top grabs and the bottom is browned. Then lift the pancake with a spatula, turn it over and bake on the other side for half a minute. Then transfer the finished pancake to parchment paper. Bake the pancakes, greasing the pan with oil each time.
Step 2
Buckwheat pancakes
Sift buckwheat and wheat flour into a small bowl, add salt. Mix everything well and make a large indentation in the middle. Pour ¼ glasses of water into it and beat in the eggs. Whisk the ingredients quickly until smooth. Gradually beat in another ¾ glass of water. Cover the bowl with a lid and refrigerate for an hour or overnight. If the dough becomes lumpy, strain it. Before frying the pancakes, be sure to stir the dough thoroughly and gradually beat in 3 tablespoons of melted butter. If the buckwheat flour dough turns out to be thick, gradually add some more water into it, adding 1 tablespoon each and stirring thoroughly. Then heat a skillet over medium heat, brush with oil and bake pancakes.
Step 3
Rye flour pancakes
Sift rye and wheat flour, then stir in salt and paprika. Transfer the flour mixture to a blender bowl, add eggs, dry dill and cayenne pepper, add milk and whisk all ingredients on high speed until smooth. If there is no blender, knead the dough by hand using a wooden jar. To do this, mix the sifted flour in a bowl, add paprika and salt. Then make a depression in the center, beat in the eggs, put in the dried dill and cayenne pepper, pour in ¼ glass of milk and whisk everything quickly until smooth, adding in small portions the remaining milk. Then cover the bowl with the finished dough with a lid and place in a cool place for an hour. Before frying the rye flour pancakes, melt the butter in the microwave or over low heat and gradually beat it into the dough. Then grease a frying pan preheated over medium heat with vegetable oil and bake pancakes.
