Pancakes are a traditional Russian treat. There are a lot of ways to cook this dish. Some make thin, almost transparent lace pancakes, others prefer to bake thicker. There are many products on the basis of which you can bake pancakes. The classic recipe is usually prepared on the basis of milk, flour and eggs. Let's consider some options in more detail.
The classic recipe for pancakes in milk
The traditional way of baking pancakes is based on:
- 100 g of wheat flour;
- 300 ml of fresh milk;
- 1-2 tbsp. l vegetable oil and sugar;
- 1-2 pcs. eggs
- a pinch of salt.
Technology
How to make pancakes? The classic recipe does not provide for special products and conditions. Everything is done simply. To begin with, the specified amount of flour should be sieved in a wide container. Then make a small depression and hammer in the eggs. Heat the milk a little and add to the eggs. Put sugar. Slowly and gently, using a whisk, beat the ingredients, gradually capturing the flour. Milk does not need to be poured all at once, add it gradually. The dough should acquire the consistency of sour cream and become homogeneous. After pour in the vegetable oil and the remaining milk. The final mixture should be like heavy cream. Cover the container with foil and keep in a warm place for half an hour. Heat a dry frying pan. Then wipe it with a slice of fat or regular oil (for convenience, you can cut the potatoes, chop it on a fork and dip in oil). Pour enough dough onto a hot pan, turn it in different directions so that the mixture spreads evenly and fills the voids. Put on fire and keep pancake for 1 minute. The state of readiness can be determined by the appearance of the test - it is slightly baked. Now gently flip the pancake to the other side and hold until ready. This is the technology by which pancakes are prepared . A classic recipe is the easiest way to bake. The only thing you have to tinker with is the dough, which must not necessarily contain lumps. If you are unable to achieve uniformity, it can be filtered through a sieve or gauze.
The recipe for classic pancakes in water and milk
Some cooking methods include the presence in the classical formulation of water. We suggest baking pancakes with this component in mind.
Structure:
- wheat flour weighing 300 grams (1.5 cups);
- 2 eggs;
- 200 ml (1 cup) of warm water;
- 200 ml (1 cup) of warm milk;
- a pinch of salt, a spoonful of sugar and a third of a glass of sunflower oil.
Technology
Unlike the previous method of preparation, here is a slightly different technology for kneading pancake dough. The classic recipe for water and milk is as follows. First you need to separate the yolks from the proteins. Beat the yolk with sugar and salt, pour into milk mixed with water, and then pour the sifted flour very slowly and carefully. While constantly stirring. Once it was possible to knead the dough of the desired density, add whipped proteins to it and mix again. Pour the butter into the dough at the very end. We bake using the same technology as described in the first recipe. Pancake dough can be kneaded on the same water, but with the addition of milk, the pancakes are more airy. Serve the finished dish with anything. Pancakes stuffed with meat, mushrooms, cottage cheese. Pour them with honey and sour cream, stuffed with fish and red caviar. Pancakes are really delicious!