If we turn to history, it turns out that we have been preparing pancakes for more than one millennium. It is assumed that the first pancakes in Ancient Russia appeared in 1006-1007, and their origin is due to the fact that some of the oat jelly made from ground oats and water fell into the fire and baked. Some researchers believe that the word "pancake" comes from the word "mlyn", which in turn was derived from the verb "grind".
Since then, pancakes in our country have become very common food. They were sold on the streets, in taverns, baked at home as a dessert, as an additive to soups, or as an independent dish. As a home- made product, pancakes do not include synthetic thickeners, few people use baking powder for baking them , so they turn out to be tasty, nutritious and fairly low-calorie. For example, if you make pancakes on the water using a pair of eggs, half a kilogram of flour and a liter of water (“Stalin”), you get about 30 large pancakes, each with a calorie content of about 65 kcal.
In order to bake pancakes, you need quite simple ingredients and a certain skill in handling the pan. For their preparation, it is better to take this item of dishes made of cast iron or aluminum with thick walls. Good baking is also facilitated by spirals cut in the bottom of the pan from the side that is on fire. In order for the dough to not stick, you need to wash the pan well and calcine it at least well in front of the bay.
Regardless of whether the hostess will make pancakes in milk, on whey, on vegetable broth, kefir or pancakes on water, you need to add a small amount of vegetable oil to the dough, which will additionally prevent burning.
The main component of the dough is flour. For baking pancakes, you need to use wheat flour of the first grade or “grains”, a mixture of buckwheat and wheat flour or wheat and corn (50 x 50). To get the thinnest pancakes in the "oriental style" you need rice flour, and for high-calorie, nutritious - oatmeal with the addition, again, a small amount of wheat.
If you need pancakes of sufficient thickness, you can use the recipe using yeast. For it we take 7 grams of yeast and salt, one egg, 20 grams of sugar, 25 grams of butter, 550 ml of milk, 330 grams of flour. Yeast is dissolved in slightly warmed milk (100 g) and aged for 10 minutes. 450 gr. milk, salt and sugar are dissolved in the meantime, yeast is added there. Then eggs are driven in, melted butter is poured in, flour is added. Everything is mixed with a whisk or mixer to the state of liquid sour cream and put in a warm place for 3-4 hours. Pancakes are baked in a pan greased with a thin layer of oil using a special silicone brush or half a potato.
Thinner are pancakes on the water. In addition, they can be airy and useful if you take a mineral water with gas. For them, in half a liter of liquid you need to dissolve 2 tsp. sugar, a pinch of salt, pour 2 tablespoons of vegetable oil. Then drive in 3 eggs and a glass of flour (the mass should look like liquid sour cream). The dough is carefully poured into the pan and fried on both sides. As a filling, chopped eggs with rice and meat are suitable for such pancakes. Or you can just eat them with jam or jam.
Especially economical housewives need to know how to make pancakes on the water without eggs. For them, 300 grams of flour, salt and sugar are poured into the pan to taste. A glass of water flows in there. Everything is mixed until the lumps disappear. Soda on the tip of the knife is quenched by a quarter of a teaspoon of citric acid and with three tablespoons of vegetable oil is added to the dough. Pancakes are fried on both sides to a light brown color and served with any filling.