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Today we will talk about pancakes, and I will reveal to you all the subtleties and secrets of their successful preparation.
Firstly, you need a good, proven recipe, without which you can experiment with the dough for a long time and still not come to a good result. And I am glad to announce good news for you - the recipe for perfect pancakes, proven over the years, is right in front of you!))

This is my favorite recipe, which I never change))) Pancakes are very tasty, thin, tender and elastic. You can easily wrap any filling in them or serve with sour cream, jam, preserves, condensed milk, and anything. Or dip hot pancake into melted butter... bliss!)))

The main secret of thin and elastic pancakes, which I discovered for myself a long time ago, is adding a small amount of boiling water to the dough. Due to the fact that pancakes are cooked in milk, they turn out to be creamy in taste, and elastic due to boiling water, therefore, this recipe can also be called boiling water pancakes or pancakes with boiling water :)

Have a delicious breakfast and bon appetit!

Ingredients

If you ask a foreigner what he knows popular dishes Russian cuisine, he will certainly remember pancakes. This traditional Slavic pastry is famous all over the world, and its history goes back to ancient times. Then, as now, pancakes played a special and even mystical role. They were wealth and family well-being. They were prepared on the eve of summer, with the hope of a rich harvest, and they also saw off the summer. Nowhere in the world do they celebrate Maslenitsa like we do, with all the breadth of the Russian soul.

Initially, pancakes were cooked on a yeast dough, and then they were baked. Today, it is almost impossible to repeat this process, if only because there are no ovens in our apartments. The old recipes were replaced by new ones, modernized, but no less successful. What is the most Surely the one that enjoys unquestioned success in your family. Usually such a dough is prepared in milk, with the addition of eggs and flour - this recipe can be called traditional today. But in fact, the variety of this treat is very large. Pancakes are baked with yeast and kefir, brewed with boiling water and using the most different types flour. Today we will tell you how to bake pancakes correctly so that they are thin, tender and certainly tasty.

A little about pancakes

If the hostess has lacy and thin pancakes, this is a sign that she is an excellent cook. But not everyone manages to master baking a fastidious dish the first time. The first pancake is lumpy for everyone, but it’s much more offensive if the second and third, and the subsequent ones turn out exactly the same. To prevent this from happening, you need to know a few tricks on how to bake pancakes, and we are happy to share these secrets with you.

To begin with, we will focus on the technique of baking pancakes, it is the same for all recipes, and then we will move on to various options for making dough. By following our simple guidelines, you can easily realize the most delicious recipe pancakes for his family, without even having such experience at all.

Briefly about the main

The main components of pancake success are a frying pan and dough. They often argue about frying pans, some argue that they must certainly be made of thin metal, because this is what the real one looks like. Others insist on using cast iron with a thick bottom. Which of them to believe? Both are right, the preparation of pancakes depends more on how hot the pan itself is and how it was used before.

Give preference to the one whose bottom is perfectly flat and does not contain scratches. Rinse it well and dry it, and then pour in a little oil or other fat and heat it well on fire. Let it cool like this. Drain the oil and feel free to take on the preparation of pancakes.

Traditionally, the pan is greased with unsalted piece of lard strung on a fork. They wipe the hot surface, and then pour the dough. This is worth repeating if you notice that the pancakes have begun to stick a little. You can also use ordinary vegetable oil, dropping a little into the pan, but it should be quite a bit, otherwise the pancakes will turn out greasy.

Test preparation

What is the best pancake recipe? It is not so important what proportions of products you will use, it is important to prepare everything properly. Regardless of the ingredients that will be used, the dough should be homogeneous and liquid. This is a guarantee that the pastries will turn out very thin and tender. In terms of density, it should resemble ryazhenka and spread quickly over the surface.

Scoop up some of the batter, lift the ladle over the bowl, and pour it back slowly. The jet must be smooth, uniform and uninterrupted. If the dough is thick, add a little water, if liquid - flour.

It is best to mix the ingredients with a mixer, it is easier to avoid lumps, but you can use a whisk or a regular fork, whichever is more convenient for you. All ingredients must be introduced slowly, vigorously whipping the mass.

Add a tablespoon of vegetable oil to the dough, then the pancakes will not stick to the pan, and it will not need to be constantly lubricated. A pinch of soda added to the dough will give the most important pancake attribute - holes.

Pancakes are often wrapped in the most different stuffing if you plan to cook sweet pancakes - add a little more sugar.

pancake baking

Heat up a frying pan and grease with lard. Raise its canopy and pour a little dough into the center, about half a ladle or a little more will take about one pancake. Tilt the pan away from you and begin to turn in a circle, making sure that the dough completely covers the surface. You need to do this quickly so that it does not "grab". Put the pan on the fire. As soon as the edges of the pancake acquire a golden color, it's time to turn it over. Slightly lift the edge, insert a spatula under it completely and turn the pancake over. Movements must be careful, this is a very delicate product, and it can be easily torn. Ready pancakes are stacked, lightly smeared with melted butter.

If your frying pan is well fried, then you can simply throw the pancake into the air and turn it over. To do this, shake the pan sharply from side to side, if the pancake slides on the surface, feel free to toss it up. It just looks complicated, but in fact everything is very easy, and this way you can bake your favorite pancakes faster.

Simple tips end here, it's time to proceed to no less important - recipes for making dough.

Classic milk pancakes

This is perhaps the most delicious pancake recipe, well, or one of the best. Pancakes are very tender, they will appeal not only to adults, but also to children. Before preparing the dough, you need to cool the milk and eggs a little. So the protein and flour will better contact, and the dough will be smooth, without lumps.

Break 4 eggs into a deep bowl, add a teaspoon of salt, 1.5 tablespoons of sugar and pour in a liter of milk. Work with the mixer a little. Continuing to beat, gradually add flour (400 g). Leave for 15 minutes to "rest". Add a tablespoon before baking. vegetable oil and mix well. The dough is ready.

Custard pancakes

It happens that the milk bought the day before suddenly turns sour, or kefir remains, which no one drinks anymore. Where can you use all this miracle? Cook pancakes in boiling water. We will add a little soda - and our treat will turn out to be attractively openwork.

Take 2 glasses sour milk(kefir), beat 3 eggs into it. Add 2 tablespoons of sugar and a teaspoon of salt. Beat a little, then slowly add 2 cups of flour and mix. You will need a glass of boiling water, add a teaspoon of soda to it, mix and immediately pour the water into the dough. Add a tablespoon of vegetable oil. Work a little with a mixer, and you can start baking.

Lace pancakes (by yeast)

This recipe is just amazing. Surely your grandmother or mother cooked just such pancakes - “lace”. This recipe involves the use of only warm products. For him we will prepare

In slightly warmed milk (2 cups), add 2 tablespoons of sugar, a teaspoon of salt and a bag of dry yeast. Put in heat and wait until the yeast rises from the top of the foam. Beat eggs (4 pieces) a little in a separate spacious bowl. Add yeast mixture to them and mix well. Gradually add 400 g of flour, leave for 20-30 minutes in a warm place. Boil 2 cups of water and, stirring, pour boiling water into the mass, beat well. Add a tablespoon of vegetable oil to the dough. Now you can safely bake lace pancakes. This recipe is simple, it will take no more than 30 minutes to prepare the test.

From rye flour

Have you ever tried such a treat? Not? Then you just need to cook pancakes according to this recipe. Flour today you can buy absolutely any, and even rye and even more so. So why not add a little variety. Such a dough for pancakes in milk is prepared very quickly.

Break 2 eggs into a bowl, add 2 salt spoons of sugar, a teaspoon of salt, beat the mass a little and pour in half a liter of milk. Stirring constantly, gradually introduce a glass of sifted wheat flour and a glass of rye, add a whisper of soda and mix thoroughly. Then add a spoonful of vegetable oil and you can start baking. Pancakes won't be gray despite the color rye flour, but on the contrary, they will acquire a golden blush when roasted. They will be thin and very soft. You should definitely try it.

Sweet chocolate pancakes

Sweet pancakes will delight both children and adults. This great breakfast and a lovely platform for making dessert. They can wrap sweet cottage cheese with raisins and vanilla or just serve with jam, honey or fruit. So let's get started.

Mix 2 tablespoons of cocoa with 3 tablespoons of granulated sugar, beat in 2 eggs and salt a little. Pour in a glass of milk, and then gradually add a glass of flour. Mix thoroughly, gradually add water to the dough - 1 cup, add a tablespoon of vegetable oil. You can start frying.

If you get a little creative, you can make original two-color pancakes. To do this, prepare white and dark dough. Pour the dark dough into a hot frying pan with arbitrary curls in a thin stream, and fill the gaps with plain white. You will certainly like the result. There will be something to surprise guests and pamper yourself.

banana pancakes

The recipe is a little unusual for our cuisine, and this is a great reason to try it. You will get a complete dessert that does not need any additives. Interestingly, it does not require either yeast or eggs. So let's get started.

You should grind 100 g of sugar with 100 g of sour cream, then add a pinch of salt and soda. Pour 2 cups of milk into the mass, mix. Enter a little 350 g of flour and mix well, we do not need lumps. In a separate plate, mash one peeled banana into a homogeneous gruel with a fork, it must be added to the dough. Pour in a spoonful of vegetable oil and mix again. original dough ready.

Instead of an epilogue

As you can see, the recipes for such a capricious dish as pancakes are quite simple, and for sure there are products for them in everyone's house. They will help realize dozens of your most daring culinary ideas, because they are often cooked with all sorts of fillings. You can prepare a wonderful treat for any holiday and please the household with delicious desserts. Not everyone can resist such diversity. Mastering the technique of baking pancakes is not at all difficult. If you stick to the elementary rules, you will certainly succeed. Good luck in your culinary endeavors.

The ability to bake pancakes is one of the basic skills of a real cook. It would seem that there is nothing complicated in this: I made the dough thinner, and bake thin pancakes for myself. However, for some reason, pancakes often turn out to be not very thin, they are poorly removed from the pan or torn when trying to wrap something in them. For the “right” pancakes, you need the “right” recipe. Pancake batter should be much thinner than, say, pancake batter, but that's not the only difference. There are other secrets too. Pancakes on water are thinner and at the same time more durable, but on milk they are much tastier. Combine milk and water, and get the necessary consensus. But kefir is absolutely not suitable for making thin pancakes, as it gives splendor unnecessary in our case. For the same reason, thin pancakes will not work out of yeast dough. It is better not to beat the eggs, but to shake them with a fork. Here are a few more tips to help you make pancakes without disappointment.

. All dough ingredients should be at room temperature.

Add the flour to the liquid, mixing gently and thoroughly. Mix by hand, trying not to use a mixer and a blender if possible: the taste from this changes somewhat.

Sift the flour before adding to the dough, preferably 2-3 times. This will saturate it with air, and give your pancakes a special tenderness.

Add a little vegetable oil to the pancake batter - so even the thinnest pancakes will not stick to the pan.

. To bake pancakes, you need to have a separate frying pan in which nothing else will be cooked, pancakes do not like this. The pan should ideally be cast iron.

A new frying pan should be calcined over a fire with coarse salt. Salt “draws” into itself all unnecessary substances from the surface of the pan. After calcining, shake off the salt, wipe the pan with a clean cloth and grease with a thin layer of vegetable oil. After baking pancakes, you cannot wash the pan, otherwise you will have to carry out the entire procedure with calcination again.

If you still have to grease the pan with vegetable oil, then do it by dipping half a raw potato or onion into it. Or prick a piece on a fork raw fat. It is not necessary to pour the oil with a generous hand, otherwise the pancakes will turn out to be too greasy.

Fold the finished pancakes in a pile, spreading each with melted butter.

The stuffing for pancakes is prepared separately. It can be cottage cheese mixed with sour cream and sugar. You can add raisins, finely chopped prunes, dried apricots or cheese to it (in this case, the filling will be unsweetened). The liver filling is prepared from chicken, duck or beef liver, which is first pre-fried until cooked, and then crushed in a meat grinder or blender. Onions, carrots and / or chopped boiled eggs are added to the liver. You can prepare a filling of buckwheat with meat and onions. You can also add to it boiled egg. In general, almost any filling can be wrapped in pancakes.

You can wrap the filling in pancakes different ways. The easiest way is to fold into a triangle. Put the filling in the center of the pancake, fold it in half, then in half again. Frying such pancakes will not work, as they easily unfold. Sweet pancakes or pancakes with caviar can be rolled up. To do this, spread the filling in a thin even layer over the entire surface of the pancake and roll it up. With this wrapping, pancakes are usually not fried. Pancakes can be rolled into an open tube: put the filling on the pancake in an even strip, stepping back a little from the edge, and roll it into a tube. The tubules can be fried in a pan, baked on a baking sheet or warmed up in the microwave. And if you grease the edges of the pancake with protein and wrap them inside, you get a fairly reliable construction that can even be deep-fried. The method of folding the "envelope" is the most reliable. To do this, put the filling in the center of the pancake, fold the opposite edges so that they "meet" above the filling, and do the same with the other pair of edges. For strength, you can lubricate the edges of the pancakes with protein. Spring rolls can be made in the form of a bag: just gather the edges of the pancake together and tie with a sprig of greens.

A curious variation of spring rolls are pancakes with prikoy (or prikoy, as someone says). The filling in this case is not wrapped, but baked along with the pancake. Put the filling in the center of the pan, pour the dough over it and bake the pancake as usual. Finely chopped apples or other fruits or berries are well suited for baking, as well as chopped eggs, fried onions or minced meat. True, pancakes with spicy are no longer so thin.

Dough for thin pancakes No. 1

Ingredients:
700-800 ml of milk,
4 eggs,
8-9 tablespoons flour (with a slide),
2 tbsp vegetable oil,
1 tsp salt,
1 tbsp Sahara.

Cooking:
Warm up the milk. Mix 200 ml of milk, eggs, sugar and salt. Gradually add the sifted flour and stir until the lumps disappear completely. Pour in vegetable oil, stir and gradually pour in milk until a dough of the desired consistency is obtained. The dough for thin pancakes should be like low-fat cream. When baking, you can not grease the pan with oil. Make the heat slightly above medium, so it will take about 1 minute on each side. Stir occasionally while baking to keep the dough uniform.

Dough for thin pancakes №2

Ingredients:
1 liter of milk
2 stack flour,
4 eggs,
3 tbsp vegetable oil,
2 tbsp Sahara,
½ tsp salt.

Cooking:
Mix 200-300 ml of warm milk with eggs, sugar and salt. Add flour and mix thoroughly until smooth. Add the butter, stir and pour in the remaining milk, stirring constantly. Bake pancakes as usual.

Dough for thin pancakes №3

Ingredients:
1 stack flour,
3 eggs,
3 tbsp butter,
2 stack milk,
1.5 tbsp Sahara,
salt.

Cooking:
These pancakes are made with a mixer and have beaten eggs, but still come out thin and elastic. Rub the yolks with butter until white or beat with a mixer. Add sugar and beat again. Sift the flour and pour in the egg-butter mixture and 1 cup of milk. Leave for an hour for flour to swell. Then pour in the second glass of milk. Separately, beat the whites with a pinch of salt until a homogeneous white mass and carefully fold into the dough. Bake as usual. Ready pancakes should be as thick as a napkin.

Ingredients:
1 stack flour,
1-2 stack. beer,
2 eggs,
1 tbsp Sahara,
salt.

Cooking:
Mix flour, 1 stack. beer, salt, sugar and eggs. Leave the flour to swell for an hour or two. Stir and add enough beer to make batter. Pancakes according to this recipe are openwork, thin and fragrant.

Ingredients:
500 ml of kefir,
3 eggs,
4 tbsp top of flour
1 tbsp melted butter,
1 tbsp top of sugar
½ tsp salt,
½ tsp soda.

Cooking:
This is another recipe for thin pancakes, prepared against all recommendations. Despite the fact that the recipe contains kefir, pancakes are delicate and thin. Beat the eggs with a mixer, add salt, sugar, soda and beat again. Add melted butter, flour, a little kefir and beat until fluffy. Then pour in the remaining kefir. Bake pancakes immediately, this dough does not tolerate storage. Grease the finished pancakes with melted butter. They can be stuffed just like ordinary thin pancakes.

Ingredients:
1 stack flour,
500 ml milk
3 eggs,
50 g butter,
salt, sugar - to taste (depending on the filling).

Cooking:
Separate the yolks from the whites. Rub the yolks with soft butter, add sugar and salt. Pour in 1 cup of milk and stir thoroughly. Pour the sifted flour into the egg-milk mixture and stir very thoroughly. You can use a mixer or whisk. Then pour in the remaining milk, stir and leave for 2 hours. Whisk the egg whites with a pinch of salt, gently fold into the dough, mix and leave for 15 minutes. The dough should come out like cream so that you get very thin pancakes. Pancakes do not stick to the pan, but turning them over is quite difficult, and requires considerable skill. Fold the finished pancakes in a pile, spreading each pancake with melted butter. From above, cover a stack of pancakes with a wide plate or a special lid from a pancake maker. This is necessary so that the edges of the pancakes do not dry out. The filling for the nalistniks can be anything. Cut the finished pancakes into 4 parts to make triangles. Put the filling on the wide side of the triangle and roll up the roll, bending the edges. Ready-made rolls can be darkened in the oven: put an uncut pancake in a pan, put rolls on it, scatter pieces of butter or pour sour cream, cover with another whole pancake on top. Steam in an oven preheated to 180-200 ° C for 30-40 minutes. Stuffed nalistniki can be simply fried in butter, or you can dip in a beaten egg and roll in breadcrumbs and fry until crispy. Nalistniki are best served with sour cream.

Ingredients:
300 ml milk
100 g flour
1 egg
1-2 tbsp butter,
1 tbsp cooked chopped spinach
salt, pepper - to taste.
Filling:
450 g broccoli,
175 g blue cheese.
Sauce:
¾ stack. sour cream
1 garlic clove
1-2 tbsp chopped green onion and herbs
ground black pepper.

Cooking:
Beat the egg, butter, spinach, salt and pepper with a blender. Add milk and flour. Fry thin pancakes. Wrap steamed broccoli and a piece of cheese in each pancake, place on a baking sheet, cover with foil and bake at 180°C for 20 minutes. Submit green pancakes co sour cream sauce: squeeze a clove of garlic through a press, chop smaller greens and combine everything with sour cream. Add freshly ground black pepper, stir.

Ingredients:
200 ml milk
150 g flour
100 ml cream
2 eggs,
1.5-2 tbsp butter.
Filling:
300 g feta cheese
300 g natural yogurt,
4 pods pickled hot peppers,
1 tbsp chopped dill,
1 tsp lemon juice
salt, pepper - to taste.

Cooking:
Prepare the dough and let it "rest" for about 15 minutes. Bake thin pancakes. Prepare the filling: combine the ingredients for the sauce, carefully chop the greens and cut the pickled pepper into thin rings. Put the filling on the finished pancakes and roll up. Serve with sour cream sauce.

Ingredients:
300 g flour
3 stack. milk,
150 g butter,
3 eggs,
1 tbsp Sahara,
½ tsp salt.
For filling:
500 g mascarpone cheese.
Berry Sauce:
400 g berries
100 g sugar
30 g butter.

Cooking:
Beat eggs with sugar and salt, add 1/3 stack. milk and softened butter, mix well and gradually add flour. Then add the remaining milk, mix and leave for 10-15 minutes. Bake pancakes. cook berry sauce. To do this, dissolve sugar in melted butter and add berries. Stir and fry for 3 minutes. Place 1 tbsp in the middle of each pancake. cheese, fold into triangles and pour over the sauce.

French pancakes

Ingredients:
1 stack flour,
300 ml milk
4 eggs,
salt.
Filling:
300-400 g Camembert cheese
50 g butter,
3-4 tbsp grated hard cheese
3-4 tbsp tomato sauce.

Cooking:
Mix the ingredients for the dough and bake the pancakes. For the filling, rub the cheese with butter, grease the pancakes and roll them into tubes. Place the pancakes on a greased baking sheet, sprinkle with grated cheese and pour over tomato sauce. Put in a hot oven for 15 minutes.

Bon Appetit!

Larisa Shuftaykina