Pancakes of all kinds can be found in any cuisine of the world, and a "delicious" recipe for pancakes exists for every housewife, sometimes dramatically different in ingredients and technology from everyone else. What they just do not happen: wheat, rye, corn, semolina, rice and buckwheat, in milk, on water, on beer, on kefir ...
Traditionally Shrovetide - yeast, lush, laced, served with butter, sour cream, jam, honey for tea, as well as caviar, red fish or herring and under vodka. Pancakes are one of the few dishes that has its own holiday, and probably the only one for which this holiday lasts a week. In everyday life, they often cook
early ripe pancakes - yeast-free.
The recipe for delicious pancakes, thin, roasted and fragrant, which flaunt on a plate in the morning, is able to reconcile the most sleepy “owls” with the outside world. Such pancakes are prepared very quickly, they are elastic, able to hold even a liquid filling. You can stuff with anything (minced meat, salted salmon, sweet cottage cheese) and as you like (with tubes, envelopes, nodules or bags). So what is the
most delicious pancake recipe? We offer two. One with a departure from tradition and with the addition of starch, the second - classic, pancakes without "lace" - for stuffing. For openwork, a recipe for custard pancake dough and with the addition of soda is better.
The recipe for delicious pancakes in milkIt will be necessary to prepare pancakes: half a liter of milk, 4 tablespoons each with top of flour and potato starch, 4 eggs, 2 tablespoons of refined sunflower oil, 1-3 tablespoons of sugar, half a spoon of salt.
How to cook it?
Combine flour, starch, salt and sugar. Beat eggs, mix thoroughly and pour warm milk gradually, constantly whipping and achieving a homogeneous consistency. Add oil and mix already without zeal. Let it brew for half an hour so that the flour truly combines with the liquid components, and when the gluten swells, the pancakes will turn out to be elastic. Now heat the pan, after wetting it first. As soon as the water is completely dry on fire, the bridgehead for the first pancake is almost ready. Two drops of vegetable oil should be poured, smeared with a paper napkin over the entire plane and the pancakes should be baked, no longer smeared. With starch, products can turn out to be unusually thin; the output product is unusually tasty. The recipe for starch pancakes has few followers, and in vain. The main thing - the thinner the pancake, the better. How much dough to pour into the pan, you need to calculate empirically. As soon as the next one is poured, the previous one can be oiled, there is time.
The second side is baked faster than the first, and you must be alert. It’s especially fast if you take two pans. It is better to choose the burner not the largest, because then the fire will be concentrated on the edges of the pan, and the middle will be deprived. Even the smallest will turn out better. Usually choose the middle one.
Traditionally delicious pancake recipe.
It will be needed to prepare pancakes: 3 cups of milk, half a glass of water, 3 eggs, one and a half cups of flour, 3 tablespoons of refined oil, 3 tablespoons of sugar, half a spoonful of salt.
How to cook it?
Mix eggs, a glass of milk, sugar and salt, add all the flour and knead until the smallest lumps disappear, then add the rest of the milk and half a glass of water. Stir thoroughly, add oil, stir a little more. Let the dough swell in warmth - from a quarter of an hour. Fry pancakes in a hot pan, occasionally smearing it with an oiled paper towel or brush.