Pancakes are a traditional Russian dish, although pancakes are often baked in France, Germany, and the USA. Such popularity of this simple baking is due not only to excellent taste, but also to the variety of serving options. After all, pancakes can be served as a snack, for example, with caviar or red fish, and as a main dish, stuffed with meat or vegetables, and as a dessert with sweet sauce or jam. All these dishes are prepared using thin pancakes prepared without the use of yeast as a semi-finished product.
I must say that not everyone knows how to bake thin pancakes, although there are many recipes for making dough for this baking. The fact is that it is important not only to make a good dough, but also to follow some baking rules.
Thin pancakes are best served on special frying pans with low sides and non-stick coating, which are called pancakes. In this case, the pancakes do not stick to the bottom, and they are easy to turn over without breaking into two halves. If such dishes are not available on the farm, then you can use a small cast-iron or aluminum pan, which has a perfectly flat bottom. It is important to highlight this pan exclusively for making pancakes and not to use it for cooking other dishes. In this case, the surface of the pan will remain intact for a long time, and the pancakes will not stick to it. However, such a frying pan during the baking process will have to be periodically lubricated with oil.
Cooking thin pancakes has other nuances. For example, a pancake dough before baking must be “infused” for at least thirty minutes. During this time, the gluten of the flour will swell and the dough will become more elastic. You need to start baking only after the pan has warmed up enough, otherwise the infamous “damn lump” situation cannot be avoided. It is best to turn and remove pancakes with a spatula - wooden or silicone. Of course, there are virtuoso cooks who can turn a pancake over by tossing it from the pan up, but without the proper training, such a “trick” is unlikely to succeed. Ready pancakes are stacked on a flat plate in a pile, if desired, each pancake can be greased with butter, but this is not necessary.
Ready-made thin pancakes can be served as an independent dish with sour cream, condensed milk, honey or sweet sauce. You can use them for stuffing with a variety of fillings - meat, vegetables, cottage cheese, cheese. The fillings for cooking stuffed pancakes can be listed endlessly.
In addition, such pancakes are used for the preparation of snack and dessert "cakes". In this case, the pancakes are stacked, overlaid with the filling, and baked in the oven or microwave.
Dough for thin pancakes can be prepared with kefir or milk. In the first case, you will need 3 eggs, half a teaspoon of soda and salt, a spoonful of sugar (you can take two tablespoons for making sweet pancakes), a spoonful of butter (vegetable or melted creamy), half a liter of kefir and about 4 tablespoons of flour (with a good slide ) It is important that the products for making the dough are at room temperature, so they need to be removed from the refrigerator in advance.
Add soda to kefir, stir and leave for a few minutes. Meanwhile, beat the eggs with salt and sugar. Pour oil and kefir with soda into the same bowl and gradually add flour, making sure that no lumps form. If the dough turned out a little thick, then dilute it a little with water.
Milk dough is prepared according to a similar recipe, but without the addition of soda. We need: 4 eggs, a tablespoon of sugar, half a teaspoon of salt, 750 grams of milk, 2 tablespoons of butter and 8-9 full tablespoons of flour. The amount of flour cannot be specified exactly, since it depends on such nuances as the size of the eggs, the quality of the flour itself and the fat content of the milk. You will have to navigate by consistency, the dough should turn out liquid enough so that it easily spreads over the pan, forming a thin pancake.