Pancakes - an original Russian dish, symbolizing the spring hot sun. Initially, they were baked only on Shrovetide, and the food itself was ritual. Today, delicious pancakes are most often served for dessert with syrup, jam or jam. Sometimes they can wrap some filling (cottage cheese, fish caviar, minced meat, etc.).
For cooking delicate fragrant pancakes, every housewife uses her own, over the years proven recipe. She can’t share her secrets with her hand, because it is in them that the highlight of the finished dish lies.
But still there are basic recipes for making dough for pancakes, which everyone is hearing. Having learned how to cook delicious pancakes in the traditional way, the hostess can afford to experiment in the future, creating her own culinary masterpieces and taste delights.
Pancakes: making dough at home
Since ancient times,
pancake dough has always been kneaded by hand, so even today you should not deviate from this tradition, then delicious pancakes will turn out to be “soulful” and fragrant.
The flour must be sifted through a sieve in order to get rid of excess garbage. Moreover, during such a “shake”, the flour is saturated with oxygen, which will allow future pancakes to become airy, light and delicate.
Two eggs are broken into a deep enameled or plastic bowl, half a glass of milk, salt, sugar to taste, a pinch of soda, which are quenched in vinegar, are added. All ingredients are thoroughly whipped with a whisk or fork.
When the mass becomes airy, you can introduce flour. Do it gradually, not forgetting to stir. The dough should turn out by consistency a little thicker than homemade sour cream.
After that, 50 g of melted butter and 1 tablespoon of vegetable oil are added to the resulting mass. With constant stirring, milk is introduced in small portions. The consistency of pancake dough is brought to the state of liquid honey.
In the process of making dough for pancakes, the main thing is to achieve the desired degree of “fluidity”. Too thin the dough will stick to the pan, and too thick - poorly spread on the surface.
Ready pancake mass for 30 minutes is placed in the refrigerator. This is optional. But from experience it is known that from a cold and seasoned dough, pancakes are much tastier.
There are other recipes. During fasting, by the way, pancakes prepared with mineral water or pancakes without eggs will come in handy.
How to bake delicious pancakes?
Traditionally, pancakes are baked in a
cast-iron pan. Today, pans with Teflon or ceramic coating are used for these purposes. It is advisable to constantly use the same dishes, designed exclusively for
making pancakes.Previously, the pan is heated over high heat. The surface is lubricated with “lard” or a cotton swab soaked in vegetable oil.
Pancake dough should not be poured onto a cold or poorly heated pan. This will cause the pancakes to stick to its surface.
Enjoy your meal!