in a frying pan pancakes from the dough fry for 2 minutes - on - on one side, turn over and fry on the other side.

In a slow cooker fry for 1-2.5 minutes on each side in the "Baking" mode (the multicooker must be open).

To fry pancakes in a frying pan of 1 liter of milk, you need 1 hour of time and 2 frying pans.

How to fry pancakes

Products
Chicken eggs - 3-4 pieces
Milk with a fat content of 1.5-3.2% - 1 liter
Vegetable oil in the dough - 2 tablespoons
Flour - 10 heaping tablespoons
Sugar - 2 tablespoons
Salt - 1 teaspoon
Vegetable oil for frying - 8 tablespoons

How to fry pancakes in a pan
Preparing pancake dough

1 liter of milk is slightly warmed up to a temperature of 20 degrees (usual room temperature) and poured into a saucepan.

2. Beat chicken eggs with salt and sugar, pour into a bowl of milk.

3. Gradually add flour to the bowl, stirring the dough until there are no lumps of flour. Alternatively, you can mix the ingredients with a mixer.

4. Add sunflower oil, stir.

In which pan to fry pancakes
When frying pancakes, Teflon and cast iron pans are used. The advantages of the first are low oil consumption and ease of turning / removing pancakes, fast heating of the pan. Advantages of the second - the best adhesion to the dough. But the cast-iron pan also has disadvantages - more oil consumption and, of course, the baking time of the pancake, because. cast iron pans are thicker and take longer to heat up. Also, because The corners of cast iron pans are often close to 90 degrees, working with a wide spatula can be inconvenient.

How to fry pancakes
1. Heat the frying pan, cover the frying pan with oil.
2. Take the dough with a ladle, pour it into the pan, spreading the dough over the entire surface of the pan, fry the pancake for 1-2 minutes on each side. Turn the pancake over when the dough becomes one-colored (the white color disappears), and the edge of the pancake ceases to be soft.
3. After the pancake is removed from the pan, it will "rise" for some time due to the internal temperature. Therefore, it is important to put the newly-baked pancake in a stack hot, grease with oil and cover with a lid - then the pancakes will turn out to be fried inside and, as a result, more delicious.
4. Mix the dough with a ladle, grease the pan with oil, pour the dough for the next pancake.

How to fry pancakes in the microwave
1. Provide flat dishes for pancakes.
2. Grease the dish with a cooking brush.
3. Pour the dough, smooth it over the entire surface of the dish.
4. Put the dish with the dough in the microwave for 1 minute at 800 watts.
5. Fry the pancake for 1 minute, check for readiness (ready pancake can be easily removed from the plate).
6. Turn over and fry for 1 more minute.

How to fry classic yeast pancakes

Products
Wheat flour - 400 grams (14 tablespoons with a slide)
Milk with a fat content of 1-3% - 1 liter (3.5 cups with a volume of 300 milliliters)
Chicken eggs - 4 pieces
Butter - 3 cm cube
Sugar - 2-3 tablespoons to taste
Yeast - 30 grams
Salt - 1 teaspoon
Vegetable oil for frying - 4 tablespoons

How to make pancake batter
1. Pour 1 glass of milk into a thick-walled saucepan and heat to a temperature of 40 degrees (to the touch a little warmer than a finger) over low heat.
2. Pour warm milk into a large bowl, pour yeast into milk, 7 tablespoons of flour with a slide through a sieve, beat with a mixer or mix with a ladle until there are no lumps.
3. Cover the bowl with a lid and leave in a warm place (near the battery or near a working stove) for 1-2 hours.
4. Melt the butter - pour hot water into a large bowl, and put the butter into a small one; dip a small bowl into a large one (so that water does not get into the oil) and wait 10 minutes, the oil will melt.
4. The dough should increase in size, then add chicken eggs, butter, sugar, salt, mix thoroughly.
5. Pour the remaining milk into a saucepan, put on a small fire and heat to 40 degrees.
6. Add 7 more tablespoons of flour to the dough, pour in the remaining milk in a thin stream, constantly stirring the dough.
7. Stir the dough until there are no lumps, cover and put again in a warm place for 1 hour.
8. For the third time, repeat mixing and tincture of the dough.
9. Without stirring, start frying pancakes from yeast dough.
How to fry yeast pancakes
1. Heat the pan, pour a little vegetable oil on it.
2. Scoop the dough with a ladle from above, pour it in a spiral, starting from the middle, into the pan.
3. Wait a minute until the pancake is fried, turn over and fry for 1 minute on the other side.

Put the finished pancakes on a plate, lubricating each with oil.

To save oil, you can cut off half a potato, string it halfway on a fork and, dipping a potato (even part) in a saucer with oil, grease a pancake pan.


How to shoot pancakes
There are several styles for removing pancakes from the pan. :-)
1. The usual, spatula method, in which roll the pancake in a pan, and, tilting the pan, roll out part of the pancake onto a plate and slightly press this part with a spatula. Then, with a light movement, pull the pan out from under the pancake.
2. The fork method, when the pancake is removed from the pan with a fork and transferred to a plate with a fork, is the most risky for a pancake, but also the most reliable for controlling the quality of pancake baking. A pancake that didn’t break on a fork was definitely baked and not overcooked.
3. A virtuoso way in which pancakes fly off the pan, make a revolution in the air and fly exactly to the middle of the pancake plate. The most graceful, requiring proper training while observing safety precautions.

Usually pancakes are stacked on a large plate, at the end of frying they are covered with another plate or a lid so that the pancakes do not cool for a long time. Lubricate each new pancake with butter.

What fire to fry pancakes
Fry the pancakes on a medium fire of a medium burner, or on a low fire of a wide burner, or on a strong fire of a small burner. Choose a burner according to the size of the pan.

If pancakes, then pancakes!
If pancakes are obtained dry, it is worth adding butter and milk to the dough.

If pancakes bubbling in the center, you can prick the pancake with a fork - then it will stop bubbling.

If pancakes are torn, you should add a little flour and an egg.

If pancakes stick to the pan, it is worth turning the pan with a pancake from time to time - perhaps the stove or pan is not level. Vegetable oil should be added to the dough itself. If the pancake does not stick strongly to the pan, remove the pan from the heat and twist it horizontally in a circle - then the pancake will come off without damage. Then return the pan with the pancake to the fire, hold for a couple more minutes until it is completely cooked, and turn over.
You can also try to wash the pan thoroughly, and then re-grease the pan with oil, and if the pan is clean still holding pancakes, add 1 egg and a tablespoon of flour to the dough.

If the pancakes break when turned over, the dough is dry, you should add milk and butter.

If you fry a large number of pancakes and do not want them to cool down, you can put the fried pancakes in a warm (50 degrees) oven.

How to fry pancakes
sorted by difficulty
- in vegetable oil, lubricating the pan with it; - on melted butter, similar to vegetable; - on lard, pry a piece of lard with a fork and grease a hot frying pan with it; - completely without oil and fat, but then the oil is generously added to the dough itself; - Ghee butter, specially made from butter: put the butter in a small deep thick-walled saucepan and put on fire. During 30-40 minutes of cooking, remove the foam, strain into a bowl and cool. Cover the bowl with fat and put it in the refrigerator, it will harden within a few hours. It is necessary to remove the fat and use it to lubricate the pan before frying the pancakes.

How to reheat pancakes
Pancakes can be heated in 2 ways: 1) in the microwave: put 2-4 pancakes on a plate, put in the microwave and heat at a power of 650-700 kW for 1 minute. Then turn the stack of pancakes over and heat for another 30 seconds.
2) in a frying pan: put pancakes in a cold frying pan (can be without oil), cover with a lid and heat for 2 minutes over moderate heat. Then flip the stack of pancakes and reheat for another 2 minutes.

How to make frozen pancakes
Frozen semi-finished pancakes with filling, without defrosting, put on a hot frying pan, poured with vegetable oil. Fry pancakes on one side for 5 minutes over medium heat, then turn over, fry for another 5 minutes. Add 3 tablespoons of water, cover and fry over low heat for 5 minutes.

Pancake toppings
1. The most popular, exquisite and expensive filling for pancakes is red caviar. Pancakes with red caviar are the perfect snack for vodka.
2. Pancakes with honey, jam, condensed milk are usually served with tea.
3. For breakfast, pancakes with cottage cheese and herbs are common.
4. As an appetizer, pancakes with sour cream are ideal.
5. As an independent dish, usually pancakes can be served:
- pancakes with minced meat,
- pancakes with red fish,
- pancakes with ham and mushrooms,
- pancakes with zucchini and cheese,
- pancakes with chicken meat and mushrooms,
- pancakes with chicken meat and vegetables,
- pancakes with eggs and herbs,
- pancakes with chicken liver and buckwheat porridge,
- pancakes with melted cheese and eggs,
- pancakes with feta cheese,
- pancakes with smoked mackerel fish
- pancakes with liver pate and cucumbers
- pancakes with beets, fried with onions.

Fkusnofakty

How to keep clean when frying pancakes
When frying pancakes, there is quite a lot of time for other things. You can cultivate an internal timer in yourself (or use ours) so that by the end of frying pancakes, there is as little cleaning and dishwashing left as possible. Of course, if you fry pancakes in 2-3 pans, then there will be no time left, but if you still use one, then you can follow a simple rule: for extraneous matters, there are 30-40 seconds after pouring into the pan - then you need to return to the stove and check damn it. If you fry pancakes from 1 liter of milk, you will get 15 pancakes: while frying the first pancake, pour oil in a saucer and prepare half the potatoes, during the next 3, remove the food in places and wipe the table / stove, then collect and wash dirty dishes. During the frying of the last pancakes, it is recommended to ventilate, brew tea, spread out the fillings and put dishes and cutlery for tea drinking with pancakes. Finally, while frying the last pair of pancakes, wash or collect the remaining dishes in the washing machine - saucer, fork, pan, ladle.

How to serve pancakes
- If pancakes are served as a main course for a small number of people, or as a dessert, then a common plate of pancakes and a fork are served, so that each of the participants in the meal takes pancakes on their plate with this fork, specially designed for pancakes. The fillings are laid out in bowls and a teaspoon is placed in each. Each participant in the meal should have his own fork and spoon for spreading the filling on the pancake, as well as napkins for wiping hands, so as not to take common spoons with oily hands.

If pancakes are served to a large number of people, one common plate should be used for pancakes, and for fillings, either several bowls should be provided in different parts of the table, or a set of fillings should be provided for each person separately.

How to eat pancakes
- If the filling is thick (cottage cheese, caviar, sour cream), then you can lay out the filling along the diameter and then roll the pancake into a tube, envelope or triangle.
- If the filling is liquid (honey, syrup, jam, liquid sour cream), then spread the filling all over the pancake - it will be absorbed into the pancake and will not drip in any way to roll the pancake.
- So that the filling does not drip from the pancake, you can roll the pancakes into a tube and then in half - and start eating from the folded ends of the pancake.

"Mlyn" is most directly related to pancake, because it means "grind" (dough). Classic Russian pancakes are made with yeast and choux pastry. Particular attention was paid to the dough for pancakes, preparing it in advance with sayings and sayings, believing that it would be possible to improve the taste of pancakes in this way. Ideal Russian pancakes - with frequent holes, due to them, pancakes absorb the filling, making them so tasty.

Mordovian pancakes are usually made from different flours - they mix buckwheat and pea, wheat with corn, etc.

In Russia, pancakes are fried mainly on Maslenitsa, but in England there is a similar holiday, Fat Tuesday, when English hostesses, dressed in unusual outfits, run at a speed of 400 meters, holding a hot pan with a pancake. For a path of 400 meters, you need to turn the pancake over the most times on the run.

Calorie content of pancakes - 250 kcal / 100 grams.

The approximate weight of 1 pancake is 45-50 grams.

If you are frying pancakes for the arrival of guests, keep in mind that a standard pancake serving is 3-4 pancakes. On Maslenitsa, you need to cook more (5 pancakes per person), and serve pancakes as the main dish.

The shelf life of fresh pancakes is 3 days in the refrigerator, you can put them in the freezer for 1 month. Semi-finished pancakes are stored in the freezer for six months.

The cost of products for making pancakes according to a simple recipe is from 110 rubles / 14 pancakes with a diameter of 20 centimeters (on average in Moscow as of June 2017). If we compare the cost with the price of store-bought pancakes, we will get the same price, but the composition of the products will most likely be worse. Instead of fresh milk, most likely, dry or whey will be used; instead of fresh eggs - egg powder or melange. It is also worth noting that frozen pancakes after defrosting and heating are fried and reduced in weight.

Content:

Thin pancakes are the cherished dream of every housewife. Even among the people there is a saying: "Thin pancakes are a symbol of the bright sun." If you know how to knead and fry delicious thin pancakes, then this is an indicator of culinary skill. It turns out that even though pancakes are a native Russian dish, they are also quite characteristic of German and French cuisines, and even in the States people are familiar with such a wonderful dish.

So how do you make delicious pancakes for breakfast? There are a lot of cooking methods, but you need to know that the main secret, thanks to which you can cook thin pancakes with milk, is hidden in the dough batch. For such pancakes, you need to knead the dough according to the recipe without adding yeast sourdough. Since the yeast raises the dough, the pancakes become plump.

Recipe for thin pancakes with milk

So, let's take on board an interesting recipe for pancakes cooked in milk.

To bring this recipe to life, you need the following ingredients:

• Flour - 2 full cups of wheat flour. You can take more, it all depends on the appetite and desire that has developed, but then you should not forget to bring the proportions of the rest of the products into the right correspondence.
• Milk - 0.5 l (if there is not enough milk, you can dilute it with water).
• Eggs - 3 pieces. It is advisable to take for this large, with a brown tint, they have large bright yellow yolks.
• Sugar - 3 tsp or 1 tbsp.
• Vegetable oil - 3 tsp or 1 tbsp.
• Salt - a pinch.

Cooking process

Dough without lumps

In order for the kneaded dough to turn out without any lumps, eggs, sugar and salt are first prepared. All this is thoroughly mixed. The preparation of the dough itself is not difficult if you follow the recipe and some rules. You can add flour. This is done gradually, because in this way it will be more convenient to mix.

Only when the flour is completely absorbed and a uniform mass is created, you can gradually pour in the milk and mix everything thoroughly, but gently. First, flour is added, then milk, only then no lumps form. But if you pour 2 cups of flour into 0.5 liters of milk, then it’s quite possible to get tired of destroying the hated lumps, pressing them against the walls of the dish in every possible way, so much that the desire to do something further disappears.

It is best to use a blender to conveniently knead the dough. In this case, you can forget about lumps. If there is no such kitchen appliances - it does not matter, you can use an ordinary whisk. Now is the time to add vegetable oil to the wound dough. For this recipe, both regular sunflower and olive or corn are suitable. It would be better if you take an odorless oil for this recipe, in which case it will not be able to kill the delicate, delicate aroma of pancakes cooked in milk. And sweet tooth can increase the amount of sugar required to your taste. You can also diversify the taste by using vanilla and cinnamon, but it should be noted that cinnamon will recolor the dough into a dark chocolate color.

Not many hostesses know that in order for the pancakes to be cooked not only ruddy, beautiful, tasty and thin, but also with interesting bubble holes, you can pour a couple of tablespoons of water when making the dough.

Frying thin pancakes according to the recipe in milk

A frying pan that is designed for frying thin pancakes must be preheated well enough. You should prepare in advance for the fact that you will not be able to move away from the stove and you will have to do everything quickly enough until the dough runs out. Since thin pancakes are fried at lightning speed, such a thin food product should not be overexposed on fire.

If a cast-iron frying pan is taken for frying, then it is thoroughly lubricated with oil, or with a small piece of bacon, but a very, very thin layer. The thinner the grease, the better and tastier the pancakes will turn out. Vegetable oil was added initially when making our dough, this was done only so that the pancakes would not suddenly decide to suddenly stick to the pan. Therefore, a lot of oil does not need to be poured into the pan. If you use a Teflon pan, then you can not lubricate it with anything, the amount of oil that was originally poured into the dough at the institution will be enough.

How to pour the dough into the pan?

When frying, the prepared dough can be poured with a large wooden spoon. This process looks very impressive and beautiful from the side, and wood is considered a good material for cooking. You can also use a small bowl. To prepare one thin pancake, you only need ½ of a draft spoon. By the way, when the frying pan is very large, then the volume of the wound dough is needed more.

On a small frying pan, respectively, smaller. In this case, it is best to determine the method of the first 2 pancakes. For many housewives, the first pancake usually turns out thicker than necessary, and the second portion of the dough is not always enough to make the pancake round, occupying the entire area of ​​​​the pan. After two attempts, any housewife should get used to and calculate how much dough is needed to fry a normal thin pancake according to this recipe in her pan.

The poured dough for pancakes is dispersed with rotational and smooth movements over the entire surface of the preheated pan in a very thin layer. Although the dough needs to be dispersed smoothly, it must be dispersed very quickly, since the pan is hot, and the pancakes should be thin. As soon as the dough is beautifully browned and has ceased to be a liquid mass, it can immediately be carefully turned over.

Aerobatics is considered to be flipping pancakes by tossing them up. But this does not work for everyone. In this case, it is better not to use wooden spatulas, as they are too thick for our pancake recipe with milk and will tear the dough. You can use a dessert knife, but it is necessary that it must be blunt, one that cannot cut anything, just put butter on bread. The pan will not scratch on it, and the pancakes will cling well - this is quite easy and convenient. And in order to be sure that the pancakes will not tear, you need to take a couple of dessert knives for this.

According to this recipe, the reverse side of the pancakes is fried much faster than the first. And in almost a fraction of a second it will be possible to remove the pancake from the pan. After frying each pancake, the pan must be lubricated, and only then pour the next pancake.

A few words about the filling

Such pancakes will be tasty and good not only hot, but also cold. They can be stuffed with any filling you like and then carefully but carefully rolled up like an envelope. Delicious pancakes can be obtained by spreading them with condensed milk, fresh sour cream, strawberry or raspberry jam, jam, pour over with syrup or honey.

If pancakes are not sweet, then liver pate, squash or eggplant caviar, vegetable snacks, mushrooms are suitable as delicious fillers. In general, you can start everything, for which your own imagination and funds are enough.

Fry pancakes for Maslenitsa- an amazing tradition. If your family adheres to it, you have more than one in stock. Someone prepares openwork pancakes exclusively stuffed with fish and caviar, while the other simply serves them in a pile, giving each family member the opportunity to wrap their own filling: jam, cottage cheese, meat, mushrooms, buckwheat porridge, liver, cabbage and even chopped eggs.

Yes, toppings are important! But what about the pancakes themselves? How to cook so that “not lumpy”, but lush, delicate, light, tender? There is 10 simple rules that will make you a kitchen guru and a real hostess, not only during Maslenitsa. And do not think, there is nothing complicated. Just a few tricks and a great desire to cook deliciously.

10 rules for making pancakes

Perhaps most of our readers already know these tips. And we will be glad if you supplement the list with tricks that help you out too: how you knead the dough, how you fry pancakes, what toppings do you prefer. Share the rules, tricks and tips with your friends. Make the holiday special.

It is not necessary to wait for Maslenitsa to bake various pancakes. You can fry them right today, for example, for dinner. Or in the morning for breakfast. , read on.

Pancakes are baked on water, milk, kefir, yeast, with and without eggs, on wheat flour, buckwheat. Pancakes can be made lush, thin, openwork or solid, like the sun. Cooking options are countless. Choose any.

Pancakes - food preparation

Pancakes do not require special preparation. The ingredients are mixed and fried. The only thing, to improve the taste, it is recommended to sift the flour before baking. And if the recipe includes yeast, milk must be warmed up before being added to the dough. Just not very strong (up to a maximum of 37C - body temperature), otherwise the yeast fungi will die.

Pancakes with milk

It is mixed with milk that pancakes are considered the most real and traditional. They bake quickly, in one or two. And if there is excess dough left, it can be stored in the refrigerator in order to fry for dinner with heat, with the heat of fresh and hot pancakes. The pan must be lubricated with vegetable oil every other time.

The recipe contains baking powder. You can cook without baking powder, but it is he who makes the pancakes airy. Baking powder can be replaced with half a teaspoon of soda diluted with a few drops of vinegar (6%) or lemon juice.

Ingredients: 2 cups wheat flour, milk - 3 cups, three eggs, vegetable oil - 3 tablespoons (for dough), salt - ½ teaspoon, sugar sand - 1 tablespoon (for sweet pancakes - 3 tablespoons .), baking powder - ¾ tsp.

Cooking method

Mix eggs, sugar, baking powder, salt, flour and half a glass of milk in a bowl. Mix mass. To do this, you can use household appliances - a mixer or a blender. The dough will be quite thick and smooth. This is done to avoid the appearance of lumps.

And then dilute the mass with milk, pouring it in a thin stream and stirring. The consistency should be similar to liquid sour cream or kefir. At the end, pour in the vegetable oil and mix well.

Pancakes on kefir

Pancakes on kefir have a whole army of fans. After all, they have a peculiar taste - kefir gives the dough sourness, and together with the butter that is used to lubricate the cake, a peculiar and piquant taste is obtained. Pancakes prepared according to this recipe come out nostrilous and openwork.

They can be eaten with jam, condensed milk, mushrooms, caviar. If you like sweet pancakes, you can add two or three tablespoons of sugar to the dough. It is convenient to grease the pan with half an onion. It is put on a fork and dipped in vegetable oil.

Ingredients: 0.5 l of kefir, ¼ tsp of salt and soda, 2 eggs, 2 tbsp of vegetable oil, flour, ½ cup of boiling water.

Cooking method

In a saucepan, mix eggs, salt and kefir. Heat on the stove to body temperature, approximately 36C. Pour in flour so that the mass turns out to be slightly thick (like on pancakes). Dilute soda in half a glass of boiling water (boiling water) and add to the dough, mix. Then add vegetable oil and you can start frying. Ready-made pancakes are smeared with butter, you can sprinkle with sugar or pour sour cream.

Traditionally, pancakes are baked with milk, kefir, curdled milk or whey. But, it turns out, you can bake pancakes on ordinary water. And sometimes they turn out thinner, crispy and tasty. Because there is one secret - proteins and yolks are beaten separately, and only then are mixed in the dough. These pancakes are ideal for stuffing with meat, liver, cottage cheese, eggs and onions.

Ingredients: wheat flour - 0.3-0.4 kg, 3 eggs, 0.5 l of water, 2 tbsp. sand sugar and vegetable oil, a pinch of salt.

Cooking method

Mix the ingredients except water to get a thick and homogeneous mass, and then slowly pour in the liquid and stir to avoid lumps. Now you can grease the pan with oil and bake pancakes.

Thin pancakes

How tender and extraordinarily tasty they are, these thin pancakes. It's not always easy to cook them. If you put more flour, they come out thick, if less, they will tear when turned over or gather into an accordion.

And the secret is simple: in order for pancakes to turn out thin and turn over well, you need not spare the eggs, but mix the dough thoroughly and let it brew a little so that the gluten in the flour swells. If it seems to you that the dough may turn out to be too much, reduce the amount of ingredients by two or three times.

Ingredients: 1 liter of fat milk, 4 cups of wheat flour, 5 eggs, 1 tbsp. a spoonful of vegetable and melted butter (for dough), 1 teaspoon of salt (without a slide), granulated sugar - 3 tbsp. spoons.

Cooking method

The method of preparation is very simple - mix all the ingredients thoroughly, it is best with a mixer. Lastly, add the oil and mix with a spoon. Before frying, the pan is heated and greased with vegetable oil. If the dough will be kneaded by hand, then, in order to avoid lumps, it should be kneaded with one glass of milk, adding all the ingredients (except butter).

The mass will turn out to be thick, it is stirred until smooth and the remaining milk is poured in a thin stream. Each new batch of liquid must be well mixed until smooth. Then the oil is added.

sour pancakes

Someone prefers sweet pancakes, someone thin or spongy. And this recipe is for lovers of sour pancakes. And it turns out there are quite a few of them. And no wonder, because pancakes on sour milk are lush, ruddy, unusually tasty, sweet and sour.

They are best served with sour cream, melted butter or honey. By the way, sour pancakes can also be stuffed, for example, with cottage cheese or minced meat with fried onions.

The recipe includes baking soda. It is not necessary to extinguish it with vinegar, there is enough acid in milk.

Ingredients: 0.5 l of sour milk, 2 tbsp. tablespoons of vegetable oil, starch and sugar sand, ½ teaspoon of soda and salt, 3 eggs, 8 tbsp. spoons with a small slide of wheat flour.

Cooking method

Grind eggs with salt, sugar, add milk and pour soda. Mix.

In another bowl, mix flour with cornstarch. Gradually pour the egg-milk mixture into the flour, and stir continuously so that no lumps form. At the end, add vegetable oil and fry pancakes.

Here they are - the real Russian pancakes, yeast. Probably the most delicious of all. Yeast pancakes are best served with caviar. But with sour cream there will be very, very nothing. And in general, they can be served with absolutely any filling. Pancakes are tender, lacy, airy, delicious. And how beautiful! And, most importantly, they melt in your mouth.

Ingredients: wheat flour - 300g, milk - ½ liter (or 300ml milk + 200ml water), 7g dry yeast (or 20g fresh), 5 tablespoons (70g) refined vegetable oil (odorless), 2-3 tbsp. l. sugar sand (60g), 3 eggs, salt - 1 teaspoon (without a slide).

Cooking method

Grind eggs with sugar and salt and beat well, even better with a mixer. Add yeast, vegetable oil and half of warm milk. Stir the mass and slowly pour into the flour, stirring continuously. Pour in the rest of the milk and keep warm.

After about an hour, the mass will double. It must be stirred to release carbon dioxide bubbles. After the mass rises a second time, it is NOT interfered with anymore. The dough is fried like this, right with bubbles (this is important), scooping gently from the very top with a ladle. Before frying, the pan should be well heated and it must be greased with a thin layer of oil.

Pancakes with meat (with minced meat)

Meat is one of the most delicious fillings for pancakes. To start them, you need to bake pancakes according to any of the above recipes. But the filling itself and the method of preparation are very original and do not look like traditional ones, because. the pancake is stuffed with raw minced meat.

Ingredients: raw minced meat, salt, 1-2 eggs, one onion, dill greens.

Cooking method

Season the minced meat with chopped onion, salt and dill. Add and beat in a little water (a couple of tablespoons), so the filling will turn out juicier.

Beat the eggs in a deep bowl, season with salt.

Cut the pancake into two pieces. Put a little minced meat on the edge of each half, like on a small cutlet, press it down to make it flatter. Then wrap the pancake with minced meat in a triangle-envelope, dip in the egg and fry on both sides. The fire must be made medium, closer to small, so that the pancake becomes golden in color, and the filling has time to fry.

• If the dough is cooked a lot, to speed up the frying process, use two pans. That way things will go a lot faster.

• In order to knead the pancake mass without lumps, the liquid is poured into the flour, and not vice versa.

• If the pancakes turn out to be hard, you need to smear them with butter, put them in a deep bowl and cover with a lid to soften them.

• It is convenient to lubricate the pan with a small piece of lard, pricked on a fork, or with half a potato dipped in oil.

• If you planned to get openwork pancakes, and they come out in a continuous sheet, the situation can be corrected by adding ordinary mineral sparkling water to the dough.

• Ready-made pancakes can be frozen. Arrange them in piles and pack them in a bag. Then next time you won’t have to bake them - it will be enough just to defrost and stuff them.

No. 1: Be sure to sift flour for pancakes, even if you are sure that it is absolutely pure - sifting loosens the flour with air, and then the dough then becomes soft and fluffy. It is necessary to sift flour directly at the time of cooking pancakes, but not ahead of time. The secret to making delicious pancakes

No. 2: When making pancakes, you can use only fresh eggs, and before adding the eggs to the dough, they must be beaten well. The secret to making delicious pancakes

No. 3: Salt and sugar for making pancakes and pancakes ... are dissolved, stirring, in a separate bowl, then the liquid must be filtered through a sieve so that pieces of undissolved salt and grains of sugar do not get into the dough and spoil its structure. And only the already filtered liquid with sugar and salt dissolved in it is poured into the pancake dough. The secret to making delicious pancakes

No. 4: Often pancakes do not work out, because the sequence and a certain order of actions when making pancakes are not followed. In order for the pancakes to turn out “correct” - tasty and beautiful, in no case should you pour freshly sifted flour into the liquid mixture!

First you need to mix the liquid ingredients of the pancake dough in one saucepan (at the same time, do not forget that we dissolve the salt and sugar separately, and then filter it), then you need to pour the required amount of sifted flour into another saucepan, and then, in a thin stream, slowly, continuously while stirring the dough, it is necessary to pour the liquid consistency into the pan with flour. The secret to making delicious pancakes

No. 5: To make really delicious pancakes, you should know that the egg yolks for the dough are prepared separately from the egg whites. Not all sugar and salt should be diluted with water, but either part of them, or only salt should be dissolved in water. Both yolks and whites must be beaten or simply rubbed very well with sugar.

It is advisable to beat the proteins well with a mixer. After that, first (!) yolks pounded with sugar are added to the pancake dough, the dough is mixed, whipped a little, and only then whipped proteins are added to the pancake dough! This is how the dough for delicious pancakes is prepared. The secret to making delicious pancakes

No. 6: A good recipe for making pancakes and pancakes involves adding a certain amount of butter or vegetable oil to the pancake batter. It is only necessary to add it to the dough after adding the flour and the final kneading of the dough - at the very end. Otherwise, the dough will turn out dense, too elastic and tasteless. And you need to add oil - in moderation, but no more than that. The secret to making delicious pancakes

No. 7: For baking sweet pancakes, you can add more sugar to the dough (to get thin, pale pancakes, you need less sugar, but because of too much sugar, pancakes can burn), and when adding soda to the dough, you must definitely take a little and quench it liquid citric acid, previously dissolved in water, or you can extinguish soda with acetic acid in a ratio of a quarter teaspoon of soda and a couple of drops of vinegar (the soda should completely dissolve).

The most delicious yeast pancakes are obtained if the dough is kneaded with milk, and the most fluffy pancakes are obtained if the yeast dough is kneaded with water. Yeast pancake dough should not be mixed like regular unleavened pancake dough. In order for yeast pancakes to turn out well, it is desirable that the dough comes up 2-3 times.

If the dough is “not fermented”, the pancakes will be dense and tasteless, and if the yeast dough has fermented, then they will be inexpressive, pale and with unpleasant sourness. When preparing pancakes with sour milk or kefir, soda must be quenched with acid in a separate bowl, and added to the pancake dough immediately before adding flour. The secret to making delicious pancakes

No. 8: To make delicious pancakes and pancakes, it is advisable to beat the pancake dough a little, but not much. To prepare yeast pancakes, it is important to be able to catch the moment when the dough has already risen, but has not “fallen” yet - then they need to be baked The secret of making delicious pancakes

No. 9: To get rosy, delicious pancakes and pancakes, it is necessary to heat up an iron pan, preferably with a thin bottom, or a cast-iron pan with a thick bottom, or an ordinary modern non-stick pan.

It is advisable to ignite the pan for pancakes well on a powerful fire before baking pancakes, and even better - ignite with coarse, table salt, shaking it regularly in a pan. After calcining the pan with salt, you do not need to wash it - just wipe it with a clean, dry cloth.

It is important that only pancakes are cooked in the pancake pan, and that it be stored in a separate, clean place, because washing the pancake pan is undesirable. Some people prefer to grease the pan with bacon in the old fashioned way - but this is already an amateur.

It is best to grease the bottom of the pan with butter, but if it is in short supply, then refined sunflower oil will do. Pancakes can be turned over with a fork, a special elongated fork-tack from a table set, or a wooden spatula. The secret to making delicious pancakes

No. 10: Pour the dough into the pan with a small ladle - and pour the dough a little so that the pancakes do not turn out too thick and clumsy. When pouring the dough into the pan, we hold the ladle in one hand, and the pan in the other. Moreover, the dough must be poured onto the hot surface of the pan quickly, and turning the pan back and forth so that the dough is quickly and evenly distributed over the surface of the pan.

Fry the pancakes on a good, but not excessive, fire for 30 seconds - one side of the pancake. When the pancake is turned over, it should easily separate from the surface of the pan, and it is necessary to determine the moment when the pancake can already be turned over by the following signs - the appearance of bubbles in the baked pancake and the acquisition of a brownish tint by the edges of the pancake. The secret to making delicious pancakes

No. 11: Baked pancakes should be put on one plate, suitable in diameter, and the layers between the pancakes should be lubricated with butter, and the top of the pancake slide should be covered with a clean towel so that the pancakes breathe, but do not cool down. The secret to making delicious pancakes

No. 12: Pancakes can be formed into triangles, wrapped in tubes, handkerchiefs. Pancakes can and should be stuffed with various fillings and minced meat - mushrooms with onions, minced meat with onions, chopped greens and eggs, sweet cottage cheese with raisins.

Following the simple rules for making delicious pancakes, Maslenitsa will delight you and your loved ones with only the most delicious and beautiful pancake "suns". And may all your pancakes be tasty and not a single “lump” for the Maslenitsa holiday!