Previously, pancakes were baked in ovens, but today the recipe is much simpler, and baking in a pan takes a minimum of time. There are a lot of recipes for making pancakes, but how to choose the best one and how to fry pancakes in a pan?

How to fry pancakes in a pan

To be able to cook pancakes according to any of the proposed recipes, you need to know the technology itself.

For this you should:

1. Make classic dough (according to recipe 1).
2. Heat up a frying pan with two tablespoons of vegetable oil. Pour the dough with a ladle when the pan is hot and the oil begins to bubble.
3. Turn the handle of the pan in your hands to level the dough on the base.
4. Fry the pancake until golden brown, an average of 20-25 seconds on one side.
5. Prepare a plate of pancakes from all the dough. If desired, you can grease them together with butter so that they do not stick together.

You can reheat pancakes both in the oven so that they are as if they were just cooked, and in the microwave. As a first option, they can be baked for 10 minutes with sour cream and cottage cheese, and when heated in the microwave, you can get a quick warm breakfast. You can add a little imagination here and try these pancakes with different fillings!

Universal pancakes in a pan (recipe 1)

Need:

• Vegetable oil
• Water (can be replaced with milk, kefir)
• Salt and sugar

According to this recipe, very thin and even pancakes are obtained that do not bubble or tear when turned over.

The main thing is to knead the right dough, which will be discussed later. The base of any pancakes is a tasty batter that quickly sticks and fries evenly.

Cooking:

1. Prepare the base for pancakes - dilute one glass and a couple of tablespoons of flour on top with water or milk in two glasses. Be sure to sift the flour.
2. Add two eggs to the dry mass and beat the mass well.
3. If cooking on water, then you should strictly adhere to the recipe. If milk or kefir is chosen, then it is worth adding a little water, depending on the consistency. Pancakes on milk alone can burn, and sour milk is quite thick, so it first needs to be diluted with water.
4. Sugar should not be abused. Not only will the pancakes be very sweet, but then they will also burn strongly. Of course, this will affect the final result. Therefore, three tablespoons of sugar is the maximum, and it is best to take 1-2 tablespoons for a small pinch of salt.
5. If desired, half a teaspoon of soda can be added to the dough to make the pancakes more fluffy and soft.
6. Be sure to add a couple of tablespoons of vegetable oil to it to avoid overdrying. It is not worth pouring more, otherwise the pancakes, on the contrary, will be too greasy. It should be borne in mind that vegetable oil will also be needed for frying.
7. It is equally important to warm the pan well, but not to heat it to the limit. The best way to check this is to draw water, immediately drain it. Put the wet pan on the fire. When the water has evaporated, quickly pour a thin layer of vegetable oil and pour in the dough for the first pancake.
8. On each side, bake pancakes for 15-20 seconds. Watch their color. It is best to follow the same principle for all pancakes so that they do not differ much in roasting.

Milk pancakes

Need:

• Milk
• Vegetable oil
• Sugar and salt

Pancakes in milk are even more tender and fragrant than in water. They are more elastic and resilient, and the dough of such pancakes has a pleasant color and an ideal consistency.

Preparation consists of:

1. Knead the batter from 2 eggs, three tablespoons of sugar, 2.5 cups of milk, 1.5 cups of flour, a pinch of salt and two tablespoons of vegetable oil. If the consistency of the pancakes is like liquid sour cream - the recipe was a success, if it is thick - you can add a few tablespoons of water.
2. Adding vegetable oil to the dough is necessary to avoid burning pancakes. It will also be used for frying, but in a smaller amount, which should be taken into account when heating the pan.
3. Pancakes can be served with yogurt, honey or simple homemade jam. You can use any variations or even put different toppings!

If pancakes burn or shrink, then you need to dilute the dough a little with water. Also, the reason why this happens may be an excessive amount of sugar in the dough. Better put less next time.

Pancakes on the water

Many people think that pancakes on the water are not so tasty. Of course, the dough is not so elastic and fragrant, but if there is no milk or kefir at hand, then this cooking option may be ideal. It is also worth noting the low calorie content of this dish. Even after eating a stack of such pancakes, you can not be afraid that in the evening they will affect your waist.

Would need:

• Sugar and salt
• Vegetable and butter
• Salt and soda

Step by step preparation:

1. Take 2 eggs, dilute in 250 ml of boiled water and beat.
2. Add two tablespoons of sugar (to reduce calories, one spoon is better).
3. Add a teaspoon of soda quenched with vinegar.
4. Pour, stirring, 250 g of flour.
5. Add a pinch of salt.
6. Mix until all lumps are broken.
7. For a better effect, you can then strain the dough.
8. Pour it into a hot pan, gradually leveling it over the base.
9. You can fry in both butter and vegetable oil.

If the pancakes are torn, then the dough is too liquid - you need to add flour and mix thoroughly so that there are no lumps.

Pancakes on kefir with starch

Need:

• Kefir
• Starch
• Salt and sugar

Step-by-step preparation of pancakes on kefir with starch:

1. For the recipe, you need to prepare 400 g of kefir, 2 chicken eggs and half a glass of flour mixed with 100 g of starch.
2. Separately, knead the dry ingredients, add two tablespoons of sugar, a pinch of salt and soda on the tip of a knife.
3. Immediately add 50 g of butter at room temperature to the mixture, gradually kneading it with loose.
4. Beat eggs in a separate bowl with sugar, add salt, kefir and soda.
5. Gradually add the dry mass, stirring constantly.
6. Pour a couple of tablespoons of vegetable oil when the mass is already well mixed (it is better to reduce to one spoon so that the dough is not very high-calorie and fatty).
7. Such pancakes are fried very quickly, you need to constantly monitor the degree of roasting.

Do not pour a lot of dough, otherwise the pancakes will turn out thick and will fry worse.

Yeast pancakes in a pan

Pancakes with yeast are a rarity in our time, because it is much easier to knead the batter according to the classic recipe. But is it really that delicious? Having tested this recipe, you can definitely answer this question!

Required for cooking:

• Yeast
• Milk
• Sugar and salt
• Vegetable oil

Previously, just such pancakes were baked in ovens. They turn out lush, but require more time, because you need to wait until the dough rises.

How to cook:

1. Half of the milk (about 400 ml) must be mixed with 10 g of yeast.
2. Add a teaspoon of sugar, a pinch of salt and 75 g of flour.
3. The dough should be quite liquid. He needs to give time to brew in a warm place.
4. Cover the dough tightly with cling film.
5. After 20 minutes, you can open the dough and continue working with it.
6. Crack in two eggs and mix well.
7. Gradually add another one and a half cups of flour and pour another 450 ml of milk.
8. It is better to gradually add flour, alternating it with pouring milk. This will help to avoid lumps in the dough, as well as achieve uniformity.
9. Leave the dough again for a while, literally for 10-15 minutes in a warm place.
10. After that, you can bake pancakes on medium heat.

You need to serve pancakes with yeast, greasing them with oil. So they will be even juicier!

Non-stick pancakes (video)

Simple and delicious pancakes (video)

Each recipe is interesting in its own way; any housewife can bake such pancakes if she follows the indicated recipes. Of course, it is better to cook on a pancake pan, the diameter of which will allow you to bake pancakes of the ideal size. But even if there was no such pan at home, you can cook on any one with a not very thick bottom.

Pancakes are one of the symbols of Russian cuisine, especially important for the ancient Slavs. Sour (yeast) and unleavened pancakes are most widespread among the Slavic peoples, moreover, only the cuisines of the Slavic countries contain recipes for pancakes based on yeast.

In Russia, such products, mainly from sourdough, appeared thanks to the Varangians in the 9th century. The main ingredients were milk, eggs, sugar, various types of flour.

Most often they were baked for the most famous holiday of the East Slavic calendar - Shrovetide. Here they did not skimp on the ingredients, cooked pancakes in milk or yogurt, poured butter, sour cream, honey, treated passers-by and family members. Traditionally, pancakes were baked in a Russian oven, heated either with small dry birch branches and firewood. Thanks to such an oven, each pancake was covered with uniform heat, due to which accrued holes appeared in the thickness of the dough, the surface became ruddy, and the pancake itself turned out to be very juicy and baked.

Today, of course, they are not baked in Russian ovens; for this purpose, ordinary frying pans are increasingly being used, but cooked on electric and gas stoves. Rarely, the hostess has special devices for cooking - pancakes. Their surface heats up evenly, you can bake pancakes without using oil, and make them of different thicknesses. Well, how to fry pancakes?

Before you fry the pancake, you need to properly knead the dough. To do this, it is best to use a deep enameled pan or bowl, with high sides, in which you would calmly stir the dough. If you add yeast, then the container must be taken at least three times larger in volume than the volume of the finished dough, taking into account the fermentation process.

When kneading the dough, there are a few simple rules:

1. Liquid - whey, water, milk or kefir - must be heated. If you are preparing yeast dough, heat the liquid to a maximum temperature of 42-45 degrees, otherwise the yeast will deteriorate at a higher temperature. Even if baking powder is not used, you still need to warm the milk or water a little so that the sugar and salt dissolve more easily.
2. Too many eggs make the pancake very dense, but if you don't have enough eggs, the dough can tear if you try to flip the pancake to the other side during frying. It is optimal to take about 2 chicken eggs per half liter of liquid.
3. It is better to dilute pancakes with milk slightly with water, then they will turn out to be more lush and easy to rise.
4. As a baking powder, you can use dry or fresh pressed yeast, soda, a special dough baking powder, or add nothing at all. In the latter case, you can make the most thin plastic pancakes.
5. Fat must also always be added to the dough, otherwise the pancakes will stick to the pan. It can be any odorless vegetable oil, as well as melted margarine, cooking fats, butter. For half a liter of liquid, it is enough to add 2-3 tablespoons of fat. In pancakes with milk, you can pour 1 tablespoon of oil.

It is not necessary to knead the pancake dough for a long time, it is enough to combine all the components well. After kneading, the bowl of dough should be covered with a cloth or gauze so that it has access to air. Yeast dough settles for at least half an hour, regular or with soda should stand before frying pancakes for about 10-15 minutes.

How to choose a frying pan?

A good frying pan is the main key to the success of baking pancakes from absolutely any dough. In ancient times, pancakes were always baked in a real Russian oven. Today, this is practically impossible to meet, although it is the Russian oven that creates optimal conditions for a good flow of pancake dough, pours products with uniform heat, and does not leave unbaked parts and lumps.

Before frying the pancake, the pan must be washed and wiped with a napkin. Modern housewives use the following types of pans to make pancakes:

1. Teflon pans are equipped with a special non-stick coating, for example, ceramic, due to which pancakes do not stick, even the first one, which is usually lumpy. Turning pancakes in such a pan is only allowed with silicone or wooden spatulas so as not to scratch the coating. If you are the lucky owner of a Teflon frying pan with a red circle heat indicator in the center of the bottom, then you are even luckier. Such a pan will accurately show when it is evenly heated.
2. Cast iron pans are, perhaps, in the family of every housewife. Among their advantages, one can note a uniform degree of heating of the entire surface and long-term preservation of heat. Of the minuses - frying pancakes in a cast iron pan for a long time, distributing the dough over the pan, your hand may simply get tired, since cast iron products weigh quite a lot.

The choice of pan depends on what kind of fire to fry pancakes. The thinner the bottom, the faster the dough will bake. How much to fry a pancake also depends on the diameter of the burner.

Some housewives even use a microwave to fry pancakes, but the pancakes in it are not so juicy and often do not have a golden crust. In addition, pancakes can be fried in a special electrical device - a pancake maker. This device is a housing with a heating element and a small tray with low sides, where the dough is poured. The crepe maker allows you not to use oil at all when frying pancakes, cooks them very quickly, and fries evenly on both sides.

It is optimal to choose a pan with small sides located at an obtuse angle to the bottom. This will give you the opportunity to carefully pry the pancake, turn it over and not tear it.

What oil to fry?

What oil to fry pancakes in is very important. Oil must be added to the pancake dough, otherwise the finished pancake will turn out to be very dry and lose its splendor. The bulk of pancake recipes are contained in vegetable oil, not only sunflower oil, but also corn, olive and other refined ones. Alternatively, you can use melted chilled butter, cooking oil, or good quality margarine.

Before frying pancakes, warm the oil to room temperature. The standard serving of oil per half liter of liquid is 2 tablespoons. Refined must be used so that the dough does not have a characteristic odor.

In addition to butter, you can use a piece of fresh bacon, usually either salted or fresh without spices is used. Lard also grease the pan in a small amount, otherwise, when heated, it may not have a very pleasant aroma.

To save a portion of butter, you can use a long-proven method - peel one medium potato, cut it in half, chop it cut down on a fork. Then dip this slice in vegetable oil, grease the surface of the pan with it. In the same way, they grease the pan with bacon - they prick it on a fork and periodically turn it over.

It is undesirable to use too much oil when frying. After you brush the surface with oil and it warms up well, spread it in a circular motion over the pan, and pour out the excess.

How to make the cooking process easier?

The process of frying pancakes can be greatly facilitated if you follow some simple tips:

1. It is necessary to pour pancake dough into a very well-heated pan, previously greased, strictly in the center. After that, the pan is tilted and in a circular motion, the dough is thus distributed in an even layer. Holes can be closed with small drops of dough.
2. If a lot of bubbles form during the frying process, then there is not enough flour in the dough. Add little by little so that the pancakes do not come out too thick and undercooked. One large bubble in the center can simply be gently pierced with a fork, being careful not to scratch the surface of the pan.
3. If the pancake breaks when you try to flip the other side, then you made the batter too thin. Add some flour and one egg. It is the egg that makes the pancake dough plastic, and the finished products - dense and torn.
4. Pancakes can stick to the surface of the pan due to poor coating or uneven heat. Make sure that the fire is located clearly in the center of the pan. If you cook in a cast iron pan, before frying, you can ignite it with salt, then wipe it dry, then grease with vegetable oil and start frying.
5. For turning it is optimal to use a silicone wide spatula. You need to turn the pancake when its surface does not shine, and the edges are already slightly browned.
6. If the pancake breaks when you turn it over, it means that there is too much flour in the dough and not enough milk or eggs.

It is better not to store ready-made pancakes, but to serve immediately to the table. But you can freeze them, including with fillings, and then reheat them in the microwave.

The secrets of baking perfect pancakes are available to everyone. To figure out what kind of fire to fry pancakes so that they bake perfectly, do not stick, you just need to read my article to the end.

For those who first come across how to fry pancakes, my recommendations can be very useful. First of all, I would like to note that you need to make pancakes in a dry cast-iron frying pan or a pancake maker.

You need to lubricate the bottom with vegetable oil, in fact, as well as the sides of the dishes. A frying pan or it’s pancakes on a pancake maker - it doesn’t matter, you need the dishes to be perfectly warmed up.

Turn on the fire on the stove to maximum power, but after it do not forget to screw it on, otherwise there is a high possibility that the pancakes will start to burn, even on a cast-iron base.

In order to save vegetable oil, as well as reduce calories in a delicious dish, I advise you not to pour it, but only lubricate the surface with a special silicone brush.

Dough pouring

You can fry beautiful and delicious pancakes in a pan. This is quite realistic if you know how to pour the dough correctly. You need to pour the mixture in the middle. Then tilt the dish in a circular motion so that it spreads along the bottom.

You need to do this as quickly as possible, because the dough quickly seizes in a hot pan. Similarly, it is worth acting if you distribute the mass with a ladle.

Pour the dough right into the center of the pan, and then use a ladle to form a pancake. Be sure to fry on each side.

frying

Pancakes need to be baked over medium heat on a medium-sized burner. A quiet fire is also suitable, but on a wider burner or strong, but on a small one. Choosing a stove burner is worth relying on the size of the pan.

bubble

If you start frying pancakes in any pan, but they immediately begin to bubble, then the whole point is that there is not enough flour in the dough mixture. The recipe needs to be modified. Flour must be handled very carefully.

In another case, they may turn out to be painfully thick, they will not be able to bake normally. When a small bubble appears on the pancakes right in the center, you can pierce it with a fork.

Even if you do not touch it, when you finish baking, it will fall off. The taste of pancakes will remain unchanged whether they are bubbly or not.

pancakes are torn

Many housewives are interested in the question of how to fry thin pancakes, but so that they do not tear. In fact, the wrong kneading of the dough will be the reason for the fact that the workpieces are torn.

More flour needs to be added. If this ingredient is enough in the dough, then there is another recommendation - add it to the chicken mixture. egg.

If you are interested in the question of how to fry thin pancakes in a pan with a thin surface and poor coating, you should know that pastries can really burst in this case.

This is due to the fact that the dough does not have time to bake, and at the bottom the pancakes are already burnt and stuck. Therefore, it is imperative to do the kneading correctly.

Adhesion

Another common question is how to fry pancakes in a pan so that they do not stick to the dishes.

Basically, this situation is a consequence of the fact that the pan is on an uneven burner, or your stove is set that way.

Nothing can be done in this case with the stove, and therefore there is another way out. If you pour into the composition of the test rast. oil, the pancakes will not stick.

A similar phenomenon can occur when the pan has not been washed before baking pancakes.

Be sure to do this - wash the dishes well, wipe dry and grease the rast. oil. Only then pour the dough and start baking pancakes.

Try to rotate the pan from time to time. It will be useful to add rast. oil at the sticking point.

If the pancake is a little stuck, then remove the pan from the heat and twist in a circle, so it should come out intact and intact. Return the dishes to the fire and let it cook for a couple of minutes.

You can try to solve the problem by thoroughly washing the pan. After once again anoint the dishes. oil. But if a clean pan still does not give the desired effect, add chicken to the dough. egg and 1 tbsp. flour.

In the event that the dough is too dry and causes the pancake to break, you need to add rast. butter and milk.

Flipping methods

I know different ways of flipping pancakes in a pan. I propose to find out the most popular:

1. Forklift. It takes skill to work with thin pancakes and a fork. You need to prick the edge of the pancake with a fork, then help with your hand and turn it over. The procedure is done as quickly as possible, because there is a chance that you can get burned.
2. Spatula. I advise you to use a wide and thin spatula at the end. So the pancake will remain intact. When the surface of the cake becomes ruddy, you need to lift its edges. Slide the spatula under its surface and lift to flip.
3. Air. This method looks very nice. You need to throw the baked pancake up so that it turns over. Only professionals can do this. Of course, it is important to train and work with a light pan, otherwise there is a great chance that treats and dishes will fly to the floor. Watch the video to see how the pros do it.
4. Manually. The method is ideal for thin pancakes. Grasp the edge of the pancake with your hands and quickly turn it over. The edges cool much faster than the core, and therefore the fact of getting burned is unlikely.

I sincerely hope that one of the ways will be the most convenient for you, you decide to bake a delicious treat for the whole family right now, but read my recommendations to the end.

Withdrawal

The question of how to fry pancakes correctly, we sorted out. But now it remains to understand how to remove pancakes from the pan. In fact, there are several methods to achieve this goal:

1. Spatula. Pancake needs to be rolled in a pan, tilting the dishes, rolled out onto a plate and press the first edge to the dish with a spatula. Pulling, the snack will be on the dishes.
2. Forklift. The pancake is shifted with a fork onto a plate. So you can break the pancake, and therefore you need to be very careful.
3. Masterly. This method involves the flight of pancakes from the pan with a revolution in the air. An exact landing in the middle of the dish is provided for all those who will train. Be sure to follow the safety precautions.

As a rule, it is customary to lay pancakes on top of each other, forming a stack on a plate. At the end of frying, you need to cover the pancakes with another clean plate, you can use the lid for the same purpose.

Baking will keep fresh and warm in this case. All pancakes in turn need to be lubricated. butter, no matter how much you bake them.

warm up

There are two ways to reheat thin pancakes:

1. Microwave. Set the device to 650 kW of power for 60 seconds. Focus in this case personally on the power of your microwave oven, I do just that. It will be enough to put 2-4 pancakes. Turn the stack over and repeat the program, but already for 30 seconds. The dough will warm up during this time.
2. On a frying pan. Put the pancake in a frying pan, without first greasing it with oil and without warming it up, cover with a lid and leave on moderate heat for 2 minutes. Turn the stack over and heat for a couple more minutes. This will be enough to warm up the dough.

Frozen pancakes

Semi-finished products with filling are in great demand. You don't even have to heat them up to cook them. Simply put in a frying pan, watered with rast. oil and preheated.

Fry pancakes for 5 minutes on both sides. Add 3 tbsp. water and oven 5 min. That's all, you can sit down to eat! Enjoy your meal. And how much to eat is your personal desire!

We figured out the theoretical basis, and therefore, in the end, I want to pamper you with my original recipes.

Fragrant pancakes with milk

The recipe for baking with milk is very simple, and the list of ingredients is small, how many products you need is presented below.

Components: 2 pcs. chickens. eggs; 75 gr. Sahara; salt on the eye; 1.5 st. flour; 2.5 st. milk; 50 ml sol. oils.

Action algorithm:

1. Kur. Beat eggs, salt and sugar together. I work with a whisk for these purposes, but if you wish, you can take a mixer.
2. Add milk to mixture and stir.
3. Sow flour, add gently to the mixture in milk. Lumps must be excluded. I pour rast. oil. The dough in milk should not be thick.
4. I heat the pan and smear with a brush. oil. I try to make a pancake with milk thin. I bake for 30 minutes. I flip and bring to readiness. On what fire it is better to bake, look at the situation. I advise on above average power.

Serve on the table, covered with yogurt, jam or sour cream. The filling may be different. I wish you bon appetit.

Pancakes on the water in a hurry

If there is no milk at home, but you really want to eat pancakes, then I advise you to take note of this recipe. Thin pancakes are easy to prepare, but they turn out delicious, moreover, they are also low in calories.

Components: 250 gr. flour; 50 gr. rast. oils; 250 ml of water; 2 pcs. chickens. eggs; salt; 50 gr. Sahara; soda and vinegar.

In the event that you need to reduce calories, put 1 tbsp. Sahara. Sweet tooth, on the contrary, can increase the entry of this component.

To bake pancakes in a hole, you need to use soda quenched in 1 tbsp. vinegar.

Cooking algorithm:

1. I'm slaughtering chickens. eggs with sugar. I add a mass of half art. water (necessarily warm). Whipping.
2. I bring in extinguished soda, flour. I add the rest of the water, rast. oil.
3. I fry thin homemade pancakes for about 30 seconds. from each side.

Pancakes on starch

Mastering the cooking of pancakes, you need to pay attention to this recipe. Starch helps to hold the dough together perfectly so that it does not tear. In this case, the pancakes will be thin. In this case, we will cook not with milk, but with kefir.

Components: 400 ml of kefir; 2 pcs. chickens. eggs; 75 gr. flour; 100 gr. starch; a little soda, the same amount of salt; 50 gr. sugar and rast. oils.

Cooking algorithm:

1. Kur. beat eggs with sugar, kefir, soda, salt. I fall asleep flour, starch. I remove lumps. The mass will be homogeneous, only then I introduce the growth. oil.
2. Pour the mixture into the pan and cook.

Yeast pancakes

The recipe requires free time, as you need to work with yeast, but know that the result is worth it.

Previously, our ancestors cooked such pancakes in Russian ovens, but we will cook them in a simple frying pan. Such a treat turns out to be hearty and tasty, you can serve it to guests at the table without any doubt.

Ingredients: 850 ml of milk; 2 pcs. chickens. eggs; 50 gr. sugar and rast. oils; 10 gr. dry yeast; 2 tbsp. flour; 5 gr. salt.

Action algorithm:

1. I make a dough: yeast in milk. I add half a teaspoon to the mixture. sugar, salt and 75 gr. flour. The dough will not be thick, you need to let it stand for about 20 minutes.
2. Whipping chickens at this time. eggs with sugar. I add salt. Mix the dough with the mixture. I bring flour. All lumps must be removed. I add milk.
3. I add flour again, dilute it with milk. I alternate until I use all the indicated amount of flour. I put the mixture on a plate with boiling water. I cover with a napkin and leave aside so that the dough comes.
4. I bake pancakes, I grease each of them before serving. oil.

Pancakes with baking

By baking, you need to understand the filling. You can cook it in different ways, the main thing is that it gives you pleasure. Use meat or sausage, fruits or vegetables, etc.

Stuffing ingredients: green onion; 1 PC. chickens. egg; rast. oil.

Action algorithm:

1. Boiled chickens. I cut the egg into small pieces. I mix with onions. I'm roasting oil for about 10 minutes.
2. After distributing the filling, I pour out the dough. I fry until the filling is sealed in the dough.
3. It turns out really original and very tasty. By the way, the method can be diversified, first pour the dough, and then put a lot of baking on top.

You can vary the baked goods according to your taste. There are no-calorie recipes that even those people who follow their figure will like.

I advise everyone to try them in practice, believe me, even novice cooks will be satisfied with the results.

My video recipe

And I came to you with a story about pancakes. I messed around a little today :)
If I say that pancakes are very easy, believe me. With pancakes, I did not deceive you.

Let's start with a test. When they say make the dough like pancakes, or start the batter pancake dough - many immediately do uuuuuuuu, and give up the idea. I'm a bore and don't like uncertainty. I like to deduce the simplest formulas, so that just once - and it will definitely work out.
The pancake batter formula couldn't be easier. 1+2 to 2.
1 cup and 2 tablespoons of flour for 2 cups of liquid.
Everything, this is unmistakable and for sure. foundation, so to speak.
Everything else can be varied.
You can cook on kefir, yogurt, fresh or sour milk, on one water. You can add sour cream for acid dough. But the ratio of flour and liquid is unchanged.
Just be sure to half the thick kefir-curdled milk or sour cream with water. We need batter. On one milk, I also do not advise starting - I recommend replacing part with plain water. Because pancakes burn on milk alone. I tell you this from experience. Even if you have been baking them all your life with milk alone, as your grandmother taught you, dilute the milk by a third with water and feel the difference.
Measure flour and liquid in one glass. Or the same.

##
If a liquid with an acidic environment - kefir, yogurt, sour cream (at least one spoon per 2 cups of water) - you do not need to extinguish the soda.
If it is fresh milk or water, extinguish the soda with vinegar or lemon juice. Well, or replace with baking powder. It is from the reaction of soda with acid that these small holes are formed on the surface of pancakes.
If you start pancakes on water with sour cream for example. It is better to put sour cream in a glass and add water. To keep the volume of liquid constant.
If your flour is frankly weak (TU), then feel free to add a spoonful of flour on top. If the flour is good, GOST, of the highest grade, then it is not necessary.
So, today's pancakes, on kefir.
For 12 standard size pancakes:
1 cup and 2 tablespoons flour
Flour is measured with glasses like this: pour full and level the top. Not with a slide, not by eye. And exactly.

I pour a glass of flour into a bowl, add two tablespoons of flour on top.

I drive in 2 raw eggs to the flour, one topless teaspoon of salt, two tablespoons of sugar.

For such a number of pancakes, take 1-2 or 3 tablespoons of sugar to taste. Three spoons is the maximum. More will burn.
I pour a full glass of kefir.

I begin to stir the dough: first, flour with eggs and salt-sugar, then I add kefir.


With the same glass I measure water (the hostess, so that kefir does not disappear from the walls of the glass, everything is in the house, everything is in the family) into the dough.

Pour water into the dough and stir the dough with a whisk so that there are no lumps.
Then I add an incomplete teaspoon of soda. And three tablespoons of vegetable oil.


I stir the last time and leave the dough for 15-20 minutes.
While the stove is heating up.

If you start the dough for a very large number of pancakes, then completely stir it so that it is problematic without lumps. So I stir as best I can, and then just strain the dough through a colander. I stir the remaining lumps again and filter again, adding a drop of batter. And also, when you bake a lot of pancakes - a hundred, at the end the dough becomes too thick for thin pancakes - so I add a little water there.

The most important thing in baking pancakes is to warm up well, but not overheat the pan.
If you don’t have a full hand yet and just feel that it’s time you can’t, make it easier. Wet the pan as if you just washed it, but did not dry it.

Put on the stove. Once the water has evaporated, the pan is hot enough.

The second important point is heating the pan with oil. Pour vegetable oil (literally a little, less than a tablespoon) Spread the oil evenly over the surface of the pan, put it on the stove and count to 10. One-two-three and so on.

Then pour the oil (you can directly into the dough, just do not forget to stir the dough later).

And here it is important: why the first pancake is always lumpy - because there is a little more oil on the surface than necessary for an even distribution of the dough. It's very easy to change this. Take a regular paper towel and quickly wipe the surface of the pan. This removes excess oil. Quickly - because the pan should not cool down.


Take the right amount of dough with a ladle. It is too big for me, so I scoop up less than half of the ladle. And you have to figure it out empirically. If you don't scoop up enough the first time, add it the second time. If there is a lot and the pancake will turn out to be thick, reduce it. By the third pancake, you will know exactly how much dough you need to scoop.

Pour the dough in one quick motion into the center of the pan and tilt the pan in different directions, roll out the dough in an even layer over the entire surface. And fry.



One side.


If you want blush - wait for the color to appear along the edge of the pancake.

Look from above - the dough is fried quickly, there are no damp places left on top - you can turn it over. First, run the spatula in a circle, separating the edges, then bring the spatula to the very center (it usually sticks the most) and turn over. On the reverse side, pancakes fry twice as fast. So watch and remove them from the pan in time.


I grease the pan not every time, but after two or even three pancakes. And I no longer use pieces of lard, tassels, or onion halves on a fork. Everything is much easier. The same paper towel that I used to remove excess oil is my lubricant. I drip some oil into a small bowl. And I dip the napkin into this oil.


Once - they ran a napkin over the surface of the pan, and smeared it with the thinnest layer, and what is called scuffed if something was suddenly baked to it.

And very little oil goes away (household hamster).
It is better to grease the pancakes with butter later, if the soul asks for more satiety. Here, right on the top hot pancake in a pile, lay out a piece of butter and roll it over the surface. Then cover with another hot one - it will melt completely.

And for those who think that he needs a special frying pan to fry pancakes, I brought with me from home the simplest IKEA thin Teflon frying pan.
Here:
I heat up.

Lubricate with oil and warm up a little more.

I pour out the dough.

I'm fucking.

Then I considered this insufficient evidence and complicated the task.
Here is a huge cast-iron pan completely killed.

Gray. Lubricate with oil. We play some more. We fry a damn.



And then Ostap suffered.
Death number. Stainless steel stewpan with sides 10 (ten pancake!) Centimeters high.

It is awkward to turn over, but if you wish, frying pancakes in it is not a problem.



It was necessary to bake pancakes in an aluminum pan for a complete and final trash)))
I cooked on the electric stove. Gas frying is even easier. If you see that the pancakes are starting to burn, reduce the heat. If it doesn't cook fast enough, turn up the heat a bit.
And yes, you need to fry pancakes on a gas stove on a small burner. If you fry on a wide burner, then they stick in the center (they do not bake).
That's all!! Show us what you did in the comments!

Before starting the process of preparing the most delicious, ancient and real Russian delicacy, we first learn how to fry pancakes.
It doesn't matter what kind of pancakes you want to bake - it will be a dough for thin pancakes, or a dough for yeast pancakes, there are some general rules.

How to fry pancakes - Cookware

• A frying pan A regular Soviet one with a thick bottom or a cast iron pan will do. You can buy a special frying pan.

  If your frying pan has not yet fried pancakes, then you first need to heat it with any fat for 10-15 minutes. Drain the fat, and immediately wipe the pan with a cloth with salt.

• Thin spatula
• Shaving brush for a frying pan

  Before frying pancakes, prepare a shaving brush. Our grandmothers used a simple stick with a wound cloth. Someone a piece of pork lard. You can take half an onion or a raw potato, string them on a fork, dip them in oil and grease the pan

Products:

Flour
Half milk with water (or kefir with water)
Vegetable oil
Sugar and salt to taste
Butter for greasing pancakes

As needed:
Eggs, soda, yeast

Kneading dough- it should be like liquid sour cream.

Pancake frying:

1. We heat the pan and grease it with vegetable oil, or a mixture of melted pork fat and vegetable oil. But it is most convenient with a piece of lard, planted on a fork.
2. Pour enough dough into the hot pan so that it spreads in a thin layer over the pan when you quickly turn it in your hands. Usually this is about half a ladle.

   Be sure to open the window while cooking, because frying pancakes in smoke is harmful.

3. Fry the pancake on medium heat on one side until the dough is tightened on top and the bottom is golden or light brown. (usually it takes about 1 minute). Flip with a spatula and fry on the other side.
4. Ready! In a ready-made warm pancake, you can put a piece of butter, pour sugar, salt, sour cream, jam - in general, season to your liking, and to the table

Enjoy your meal!

How to fry fried pancakes

1. A heated greased pan is sprinkled with any thinly sliced ​​​​or grated seasoning: green onions
   eggs
   apples
   sausage
   herring
   onion mushrooms
   carrot
   Bell pepper
   berries and fruits
2. Then the dough is poured and pancakes are baked, as usual.

How to fry pancakes? How to make delicious pancakes.