If in the morning you have some free time, milk and eggs in the refrigerator and a desire to please your family with a delicious breakfast, then try to cook Velvet pancakes. This is a simple but original recipe that will be the perfect start to the day.
A hot pancake in the morning charges with a positive, gives positive emotions and a feeling of satiety. And if you also take 10-15 minutes to create a delicious filling for pancakes, you can immediately make a nutritious lunch for your loved ones.
Pure Russian dish
Oh, and love pancakes in Russia! This is evidenced by the centuries-old tradition of making and using hot treats in hundreds of its varieties. And it is true that pancakes have been cooked in Russia for a long time and dearly loved. Although many centuries ago, the Egyptians began to make sour cakes, a kind of prerequisite for pancakes.
In the 9th century, Rusich prepared yeast pancakes. Then a rumor went that the pancake appeared when the oatmeal jelly forgotten in the oven was fried and tried.
Pancake is a flour product of a round shape. Like kutya, it is intended to commemorate the dead. Pancakes were always baked in large quantities and handed out among the people so that people would try and remember the deceased with a kind word.
Already in the 9th century, Maslenitsa was celebrated, thereby seeing off the winter. There is another version that pancakes resemble in color and form the symbol of the main Slavic deity - Yarilo.
Not for every day
For your loved ones and relatives, try making velvet pancakes with milk. The recipe will be easy and simple to master. You will need 3 cups of milk, 3 eggs, 3 tablespoons of sugar and the same amount of butter. You also need a pinch of salt, about 200 grams of flour and half a teaspoon of vanilla. This is a basic list of ingredients needed to make Velvet pancakes with milk.
The secret of the dish lies precisely in the fact that the pancakes are thin and delicate, as if embroidered. Accordingly, they require special skill and proper combination of ingredients. The dough is lush and tender due to the addition of milk and the absence of slaked soda with vinegar. The result is Velvet pancakes that match their name.
Cooks warn that milk should be added to the dough when it reaches room temperature. In this case, the gluten in the flour activates faster, the dough is elastic, and the pancakes themselves are more delicious.
Let's start with the base
So, Velvet pancakes are on the agenda. Where to start the cooking process? With chicken eggs to beat with a pinch of salt. If there is an extra 5 minutes, then the proteins can be beaten separately, and then add to them the yolks, mashed with sugar. So, as a result, the Velvet pancakes will be more magnificent and accurate.
Add sugar and vanilla to the mixture. It is especially tasty if you add natural vanilla essence to the dough. Add some milk to the eggs and continue whipping. Now put all the flour into the dough and knead thoroughly.
Now it was the turn of the rest of the milk and vegetable oil. Better take refined to do without extraneous odors. The result should be a smooth, shiny, fairly liquid dough.
Process has begun
The dough should be a little infused, and then it's time to bake velvet pancakes. The recipe will not be original in terms of baking. Lubricate the pan with vegetable oil and pour half of the ladle of dough. Rotate the pan until the dough fills the entire surface.
Bake the pancake on both sides and turn over when the top darkens. This is a basic recipe that does not limit your imagination and welcomes any improvements. The whole baking process will take about half an hour if you have a large saucepan with dough.
With a plus in terms of satiety
If you plan to make Velvet pancakes, you can refine the recipe using the ingredients from your fridge. Due to its subtlety and delicacy, pancakes can be eaten not only as an independent dish, but also as filling rolls.
But its composition depends only on your preferences. You can make curd filling, sauté minced meat, add kaimak or berries. It is recommended to knead the dough carefully so that there are no lumps. Flour, ideally, is better to take pancake, wheat, but almost any will do. Thus, you can adapt the recipe to any diet and, even while on a diet, treat yourself to tender pancakes.
For more satiety, fry the minced meat with onions and carrots in vegetable oil. Add spices to taste. It will be meat filling for your pancakes. For saturation, a couple of pancake rolls are enough.
And for dessert, prepare the curd filling. To do this, mix the dose of low-fat cottage cheese with sugar or condensed milk. Knead the curd mixture until it reaches the consistency of sour cream.
For those on a diet
If you are forced to limit yourself in food, then try to cook "Velvet" pancakes with kefir. To do this, take half a liter of kefir, 3 eggs, a tablespoon of sugar, 2 tablespoons of starch, 5-6 tablespoons of flour, 2 tablespoons of vegetable oil, half a teaspoon of salt and soda.
In the cooking process, mix all the ingredients except soda and oil, as they are added at the very end. You can use a blender to completely eliminate the lumps. Then bake the pancakes in a hot pan, and you need to lubricate it only before the first pancake, and the rest should be baked without preparing the pan.
You can serve pancakes to the table with any side dish that is currently at home. It can be condensed milk, sour cream, minced meat with onions and eggs or rice with eggs.
But since this is a recipe for those on a diet, you can make it as easy as possible. To do this, use only egg whites, and as a filling, take vegetables or cereals. Pancakes with rice, onions and carrots are very tasty. Such pancake rolls can be afford even on a strict diet, but provided that they are not eaten at night and little by little.
The secret of their tenderness
How will you make Velvet pancakes? A recipe with a photo will be a great help in this matter, but the catch is that each housewife makes pancakes that are unique in taste and shape.
What unites them is that they turn out delicate, subtle. In many ways, they resemble velvet, as they literally melt in your mouth. Sift the flour before cooking. So it will be enriched with oxygen, which will facilitate kneading and improve the quality of flour. Milk also needs to be prepared. It must be heated over medium heat. Hot milk cannot be used, as eggs may curl, and the dough will not work.
If you use pasteurized milk, you can not boil, but just warm it up. With domestic milk the situation is different - you need to boil, and then cool to room temperature. If serving spring rolls, roll them up with a straw.
And if you eat pancakes as a dish yourself, then sprinkle them with powdered sugar.