Fry pancakes for Maslenitsa- an amazing tradition. If your family adheres to it, you have more than one in stock. Someone cooks 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.

Greetings our dear readers. Very soon, here comes a wonderful holiday - Maslenitsa. And this means that winter is ending and you need to eat pancakes. On this holiday, everyone bakes them, probably. But we definitely do them, and not necessarily on holidays, but even just like that. Here we will consider with you recipes for quick pancakes.

You never know what can happen to us and with us, but it happens that you want pancakes, but there is not enough time. Or maybe you want to please the kids for breakfast, and again there is not enough time. You can get out - go buy semi-finished products, and in the morning just fry.

Ha, but it's not about us. To be honest, I don't like store-bought pancakes. Yes, sometimes we buy them, but this is a very rare case. Homemade pancakes are the best. Today we will tell you very simple and quick recipes for pancakes.

Get ready - at the very end you will find a mega simple and very quick recipe for quick pancakes. As well as a couple of tips, stay with us and we'll get started.

It takes a minimum of time, nothing complicated. Just mix everything and cook, and when the kids wake up, they will be delighted with delicious pancakes.

We will need:

• Milk - 1 glass;
• Flour - 5 tablespoons;
• Salt - 1/2 teaspoon;
• Sugar - 2 tablespoons;
• Eggs - 2 pcs;
• Vegetable oil - 1 teaspoon;
• Butter for frying.

Step 1.

We drive eggs into a deep bowl, immediately sugar, salt and milk. Beat everything with a whisk or a mixer.

Step 2

Add vegetable oil and mix.

Step 3

Now add flour with spoons with a slide. Add not all at once, but in portions and mix constantly so that lumps do not form.

Step 4

We leave it on the table, and in the meantime we heat the stove and put the pan to heat up. We will fry in butter, so pancakes turn out tastier, acquire a delicate creamy taste. Melt a small piece in a frying pan.

Step 5

Now fry the pancakes as usual, pour with a ladle into the center of the pan and distribute the dough over the surface in a circular motion.

Fry on both sides. Afterwards it can be served for breakfast with sour cream or condensed milk.

Quick pancakes on kefir.

Sometimes it happens that there is no milk in the refrigerator, or it is sour. And pancakes need to be made quickly, and the store is closed or far away. It does not matter if there is kefir or sour milk. You can bake delicious pancakes.

Ingredients:

• Kefir - 400 ml;
• Muk - 300 g;
• Egg - 2 pcs;
• Boiling water - 200 ml;
• Vegetable oil (olive) - 30 ml;
• Sugar - 100 g;
• Soda - 0.5 teaspoon;
• Salt to taste.

Step 1.

We drive eggs into a bowl, pour in kefir, put sugar and flour. Also salt to taste and beat everything with a whisk.

Step 2

Now dissolve soda in a glass of boiling water, mix and pour into the dough. All this is well mixed. If the dough is too thick, you can add a little more water.

Step 3

Now leave the dough aside for 3-5 minutes. In the meantime, turn on the stove and put the pan to heat up. Grease it a little with vegetable oil. Then you don't need to lubricate.

Step 4

When the pan is hot, add vegetable or olive oil to the dough and mix well.

Step 5

Now fry the pancakes on both sides until golden brown, in general, everything is as usual. If it still burns a little, then you can add more oil to the dough or grease the pan.

When the dough is over, serve it on the table with jam or condensed milk and have a nice breakfast.

Pancakes in a hurry (no sugar).

Here are some more quick pancakes, we will make them without sugar, as we eat them with condensed milk or jam. This is for those who can not have a lot of sweets.

We will need:

• Milk - 500 ml;
• Egg - 2 pcs;
• Vegetable little - 50 ml;
• Flour;
• Salt to taste.

Step 1.

Mix all the ingredients immediately in a deep bowl and mix. Usually we do this with a mixer, you can just beat everything with a whisk.

Step 2

Now we heat the pan and for the first time grease with oil a little bit. Then you can not lubricate. If it burns a little, then add more oil to the dough.

Step 3

Fry pancakes on both sides over medium heat until golden brown.

When ready, fold the pancakes into a triangle, pour over condensed milk and have breakfast.

Quick pancakes on the water.

There is also a simple recipe for quick pancakes but on the water. By themselves, they are not very tasty, to be honest. But they are perfect for pancake cakes or spring rolls. Anything can be used as a filling, such as baked apples. Very tasty, I advise everyone.

We will need:

• Flour - 500 g;
• Water - 450 ml;
• Vegetable oil - 150 ml;
• Soda - 1/2 teaspoon;
• Sugar - 1 tablespoon;
• Salt to taste.

Step 1.

Pour vegetable oil and water into a deep container. Water should be at room temperature. We mix.

Step 2

Now add sugar, salt and baking soda. We mix everything again.

Step 3

Now add a spoonful of flour, mix and add the remaining flour in large portions, constantly stirring. The dough should be runny.

Step 4

Now, as usual, heat the pan and grease a little with oil. As soon as the pan heats up, you can bake a pancake. Pour into the pan, spread over the surface and fry on both sides until golden brown.

When we remove the pancakes on a plate, grease a little with butter or vegetable oil so that the following pancakes do not stick. So every pancake.

Step 5

After the pancakes are fried, we put the filling on top, any, wrap the pancakes with an envelope and that's it. Can be served at the table.

Mega quick pancake recipe.

And now I present to you a mega quick recipe for pancakes with milk and yeast dough. Easier and faster than you can imagine. If you are interested, you can take it into service for emergency situations.

We will need:

• Yeast dough;
• Milk;
• Vegetable oil.

Step 1.

We buy yeast dough in the store, which is not frozen, usually dough in a bag.

Now we take a blender and put our dough into it.

Step 2

Pour some milk, about a glass. We turn on the blender.

Step 3

Pour everything into a deep bowl and add 50 ml of vegetable oil, mix and that's it, you can fry the pancakes as usual.

That's all we have. Leave your comments below, join us in Odnoklassniki. Bon appetit everyone and bye bye.

How to cook quick pancakes - simple but delicious recipes. updated: November 11, 2019 by: Subbotin Pavel

I won't go into detail here about what it is. pancakes I think you already know everything. Pancakes there are yeast and yeast-free, we will cook simple yeast-free pancakes with milk. My only question is how to call them correctly, pancakes or still pancakes, if we are talking about thin pancakes. I always thought that a pancake is a thinly fried dough in a pan, and a pancake is a pancake in which the filling is wrapped. However, after delving into the history of this dish, I am inclined to believe that we will still cook with you today. thin pancakes with milk. Because traditional Russian pancakes they were baked from a thick yeast dough and were quite thick. Thin pancakes came to us from France, and began to be called pancakes, they can be both with filling and without it, because only in thin pancake you can wrap the stuffing. And although everything is clear with the word, it seems, I sometimes still continue to call thin pancakes - pancakes.

And now directly about the recipe. When it comes to thin pancakes, probably the biggest controversy is whether or not to put soda or baking powder in the batter. So, in fresh pancake dough do not put any baking powder, pancakes they turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the pan well. In general, in this recipe I will try to tell you about various little things and subtleties of cooking. thin pancakes with milk. I hope that after that you will succeed, because there is nothing complicated in this.

I want to note that if you are planning to make a pancake cake, then this recipe not very suitable here pancakes it turns out, though thin, but rather dense, it is ideal to make pancakes with filling from them. For a pancake cake, it’s better to do it, here the pancakes are thicker and more tender.

Ingredients

• milk 500 ml
• eggs 3 pcs.
• flour 200 g
• butter (or vegetable) 30 g (2 tablespoons)
• sugar 30 g (2 tablespoons)
• salt 2-3 g (1/2 teaspoon)

From the indicated amount of ingredients, I get about 15 pancakes with a diameter of 22 cm.

Cooking

Let's prepare all the ingredients. Well, if they are all at room temperature, then they will connect better. Therefore, it is better to take eggs and milk out of the refrigerator in advance. Oil can be used as vegetable refined (odorless), and butter. Butter gives the pancakes more ruddy and creamy taste. If using butter, melt it and let it cool.

Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs into foam, we just need to mix until smooth and completely dissolve the salt and sugar.

Add a small part of milk to the egg mass, somewhere around 100-150 ml. We do not pour all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely, unmixed lumps of flour will remain in the dough, and we will have to filter the dough in the future to get rid of them. So for now, add only a small part of the milk and mix the mass until smooth.

Sift flour into a bowl with dough. This is necessary in order to saturate the flour with oxygen and purify it of possible impurities, so I recommend not to skip this point.

We mix the dough. Now it is quite thick, and should be mixed until smooth, homogeneous, without lumps.

Now add the remaining milk and mix again.

Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will turn out to be quite liquid, approximately like heavy cream.

In this photo, I tried to convey the consistency of the dough that I got. In any case, when you fry 2-3 pancakes, you will understand whether you got the right consistency or not. If the dough is very thick, add some water or milk, if it is liquid, add a little flour.

Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake pan, or even better two at once, so it turns out to fry twice as fast. I grease the pan with oil only before frying the first pancake, then this is not required, the oil that we added to the dough is enough. However, it all depends on the pan, if the pancakes stick to the pan, then grease it every time before pouring the dough. It is better to lubricate the pan with vegetable oil, because. butter starts to burn very quickly. Use a silicone brush to grease the pan or just a napkin soaked in oil.

So, we heat the pan well, because it is in a hot pan that porous pancakes are obtained, with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to make holes in the pancake.

Pour the dough into the hot pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, I immediately got holes in the pancake, this is because the pan is very hot, and no soda is needed.

When you fry a few pancakes, you will understand how much dough you need to put in a ladle so that it is enough for the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.

Scoop up a full ladleful of batter, pour it into the hot pan while swirling it around, do it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you also fry in an ordinary frying pan with high sides, then the pancakes will turn out not round, but with a process on one side. In a pancake pan with small walls, this process turns out to be completely invisible.

Depending on the heat of your burner, it may take different times to fry one pancake. Turn the pancake over when the dough on top grabs and stops being sticky, and the edges begin to darken a little. Pry off the pancake with a spatula and gently flip to the other side. Flatten the pancake in the pan if it turned over unevenly.

Fry the pancake on the other side. Lift the edge with a spatula and watch that it does not burn on the bottom. When the bottom of the pancake is golden brown, remove it from the pan.

Put the finished pancakes on a large flat plate, and it is better to cover them with a lid to keep them hot. If you like more oily pancakes, then grease each pancake with melted butter, it is very convenient to do this with a silicone brush. I usually do not grease pancakes, the oil that I have already put in the dough is enough for me.

To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And do not forget, each time, before pouring the dough, let the pan heat up well.

After you have fried all the pancakes, flip the stack so that the bottom pancake is on top, the pancakes are prettier from this side, and the bottom pancakes are softer.

Here is a stack of pancakes I got from a double portion of the ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam, or any other toppings you like. Enjoy your meal!

Maslenitsa, a primordially Russian holiday, honored by our ancestors since pagan times, without any doubt, is loved by both children and adults. Fun and festivities, laughter and fun, real joy accompanies the holiday of seeing off winter and meeting the first spring days. Well, what holiday can do without refreshments? Just not Shrovetide! These days, we not only celebrate the arrival of spring with cheerful feasts, but also do not forget to treat ourselves for the future before the start of the longest and strictest Orthodox fast. And even small children are well aware of what is the real symbol of Maslenitsa. Of course, it's pancakes. Ruddy, hot, the thinnest Russian pancakes have long reminded us of the sun, restoring life to nature that has fallen asleep for the winter. Today we invite you to figure out together and remember how to bake pancakes correctly.

At first glance, there is nothing complicated in making pancakes. Well, really, one has only to knead the batter, pour it into a hot frying pan, turn it over a couple of times, season with butter, and you can safely invite guests for a treat. It is a pity that everything is so easy only on paper. How much grief and disappointment brought burnt, crumpled, torn pancakes to inexperienced housewives. But everyone wants to proudly place a dish on the table with a stack of the thinnest, delicate, most delicate pancakes that have just sizzled in a pan. What is needed for this? Just a little prior knowledge and practice. You need to know well the exact procedure and the culinary technology for making thin pancakes, find and remember grandmother's recipes, or find out the recipes for making pancakes in your friends' houses. In addition, you need to learn and remember some culinary tricks and secrets.

1. In order for the preparation of pancakes not to cause you unnecessary troubles and sorrows, it is very important to take care of purchasing the right frying utensils. It is best to bake pancakes on time-tested cast-iron pans with a low rim. Cast iron cookware has the best properties, allowing you to bake the thinnest pancakes without sticking, tearing or lumping. A thick cast iron pan heats evenly, retains heat for a long time and prevents thin pancakes from sticking to its surface. If there is no cast-iron pan in your household yet, then you can bake pancakes in any pan with a non-stick coating, just be sure to make sure that the bottom of such a pan is thick enough, not thinner than one and a half centimeters. And simple metal or enamel pans are not at all suitable for making pancakes. Warming up unevenly and having no non-stick properties, these pans will not allow you to cook thin pancakes.

2. It’s good if your house has a special cast-iron pan that you have been using for making pancakes for more than one year. But what if you just got your first pancake pan? It is very important to properly prepare it before the first use! First of all, pour a couple of centimeters of salt into the pan, put on a strong fire, and, stirring often, warm up for 20 minutes. Don't forget to open the windows and turn on the hood! After the time has elapsed, remove the pan from the heat, discard the salt, and let the pan cool to room temperature. Then rinse your skillet thoroughly under running water, scrubbing off any rust stains with a steel wool if necessary. Thoroughly dry the washed pan, grease it inside and out with vegetable oil and place in an oven preheated to 180⁰. Bake the pan in the oven for 20 to 30 minutes until it stops smoking. Then take out the pan, grease the inside with vegetable oil and let it cool at room temperature. A new cast-iron pan prepared in this way will heat up evenly, be easy to clean, and baking pancakes in such a pan is a real pleasure.

3. The most important ingredient of any pancake dough is, of course, flour. Particular attention should be paid to flour if you want to bake thin, openwork pancakes. For thin pancakes, only wheat flour of the finest grinding, the highest grade, is suitable. In addition, immediately pay attention to the protein content of the flour, this information will be given on the packaging. For pancakes, it is best to choose flour with a protein content of at least 11%. Confectionery flour with a lower protein content is considered too soft for pancakes, because it holds its shape worse. When choosing flour in the store, try to pay attention only to the flour that is packaged in paper bags. Do not buy flour in plastic bags, in such packaging the flour quickly suffocates and acquires an unpleasant musty smell. Be sure to check the shelf life of the flour indicated on the package. If possible, try to inspect and smell the flour before buying. Good quality flour will have a white or creamy color. The reddish tint of flour will tell you about the high content of bran, and the blue tint will tell you about the admixture of weed and immature grains. It is better to refuse such a purchase, good pancakes will not come out of such flour.

4. The second most important ingredient in pancake dough can safely be called milk. Given that pancakes do not fit into the diet menu at all, milk should be full-fat. Pancakes prepared with such milk will have much better taste than pancakes bashfully cooked with skim milk. Before kneading the dough, milk must be heated to 40⁰. This is best done in a water bath, placing a bowl of milk in a large saucepan filled with hot water. In order to determine the temperature of milk, you do not have to use a special thermometer at all, just dip your finger into the milk. As soon as you feel a light, pleasant warmth - your milk is ready, it has warmed up to the required temperature.

5. In addition to flour and milk, to make classic, delicious pancakes, you will need chicken eggs, yeast, vegetable oil, salt and sugar. Eggs choose the freshest and largest, with a bright orange yolk. Let the eggs come to room temperature before you start making pancake batter. Yeast is best taken live, frozen. Of course, you can bake pancakes with dry instant yeast, which is popular today, but the taste and texture of ready-made pancakes will suffer somewhat. It is better to take vegetable oil refined deodorized, one that cannot spoil your pancakes with extraneous shades of smell and taste. Be sure to let the butter come to room temperature before adding it to your pancake batter. And, of course, you should take care in advance to purchase good butter, with which you will lubricate the already baked pancakes. Choose the highest quality, tastiest butter, do not try to save on it. Better yet, buy or cook melted butter yourself, because pancakes, smeared with good melted butter, acquire the most wonderful, most refined aroma and bright taste.

6. There are a lot of recipes for making pancake dough, and, of course, you can choose any of them. We invite you to try baking traditional, time-tested pancakes made on yeast dough with whipped proteins. Prepare all the necessary ingredients in advance. Remove five chicken eggs and a bottle of vegetable oil from the refrigerator and let warm to room temperature. Sift four cups of flour through a fine sieve. Heat five glasses of milk to 40⁰. Keep yeast, sugar, and salt handy. Clean and ignite the pan in advance, prepare the rest of the necessary utensils so as not to be distracted by all these little things during the cooking process. Do not forget to warm to room temperature your butter or ghee, which you will use to grease the finished pancakes. All is ready? Let's get started!

7. Pour one glass of warm milk into a deep saucepan, add 30 gr. crumbled yeast, shake thoroughly so that the yeast is completely dissolved in milk, cover the saucepan with a clean towel and leave in a warm place for 15 minutes. In the meantime, carefully beat five eggs, dividing the whites and yolks into two bowls. Pour four cups of sifted flour into a deep saucepan, add the yolks lightly crushed with a fork, a pinch of salt and a couple of tablespoons of sugar to taste. Then, constantly stirring and rubbing, one glass at a time, pour in four glasses of warm milk. Following the milk, add three tablespoons of vegetable oil to the dough. Knead and rub as thoroughly as possible, you should not have any lumps left. If you can’t do this with a spoon, use a whisk to help you knead the dough to a uniform, smooth consistency. After you have made sure that your dough is well kneaded and there are no lumps left, it's time to introduce the already risen milk with yeast. Pour it in a thin stream, constantly kneading your dough. Ready? Now your dough needs time to rise and acquire lightness and delicacy. Cover the pan with the dough with a clean towel and place in a warm, draft-free place for an hour and a half. At the very end of cooking, after your dough has risen, beat the egg whites with a mixer and gently fold them into the dough, stirring it thoroughly after each serving of beaten proteins. Let the dough stand warm for another 30 minutes and start baking your pancakes.

8. Do not forget that your dough should be liquid enough so that it flows out of the ladle, and does not fall out of it in a lump. Depending on the quality and moisture content of the flour, you may need to slightly adjust the consistency of the finished dough. If the dough is too thick, add some warm milk or water to it. Do not add too much liquid at once! Add the liquid one tablespoon at a time, stirring thoroughly each time and checking the resulting consistency. Too thin dough can be corrected by gradually adding sifted flour to it. Experts call the consistency of liquid sour cream the best consistency of dough. If it happens that during the correction of the test it has completely settled, let it quickly come up again. To do this, place the pan with the dough in a wide bowl filled with water at a temperature of about 45 degrees. Cover the pot with a towel and let the dough rest for 30 minutes. After that, immediately start baking pancakes.

9. If the previous recipe for pancake dough seemed too complicated for you, try making a simpler yeast-free dough first. Sift 200 gr. into a deep bowl. flour mixed with a pinch of salt. Make a well in the center of the flour hill, pour in two eggs and mix thoroughly, collecting flour from the edges to the center. Mix 400 ml. warm milk, 150 ml. warm water and a couple of tablespoons of sugar to taste. Pour the resulting liquid into the dough little by little, constantly stirring and rubbing the lumps. After you have completely mixed and rubbed your dough, add two tablespoons of vegetable oil to it, and then beat the dough with a mixer or whisk. The consistency of the finished dough should resemble liquid sour cream with air bubbles. Start baking pancakes immediately.

10. When baking pancakes, you need to remember one very important condition: in no case do not pour
oil in the pan, but only grease it with a thin layer of vegetable oil. To do this, you can use a culinary brush, or you can listen to the advice of our grandmothers and do everything exactly as they did. Simply peel and halve one small onion, then skewer it cut side down on your fork. Dip the cut onion in vegetable oil and quickly brush the bottom of the pan with it. So, let's get down to the most pleasant and crucial moment of cooking - baking. Heat a frying pan over medium heat, grease it with oil and pour in one ladle of pancake batter. Holding the pan by the handle, gently shake it in all directions so that the dough spreads evenly over the entire bottom. Fry your pancake for one minute until the top is dry. Then, using a spatula, flip the pancake to the other side and fry for another minute - one and a half. Ready-made pancakes are stacked on a warm dish and greased on top with a small amount of softened butter or ghee.

And on the pages of the Culinary Eden website, you can always find even more important tips and proven recipes that will definitely tell you how to bake pancakes correctly.

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.