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:
- 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.
- 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.
- 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.
- 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
- 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 - Then the dough is poured and pancakes are baked, as usual.
How to fry pancakes? How to make delicious pancakes.
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.
Heat up a frying pan, cover with vegetable oil. Ladle to collect the dough, pour in a circle, from the center and clockwise (or, to taste - counterclockwise :-). The movement should be light and fast - and the pan should make a nice sizzling sound. The entire surface of the pan should be covered with batter and ideally evenly.
If it didn’t work out from one ladle to cover the pan with dough, you can take a little more dough with a ladle and add it to the pan.
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 test. 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 thoroughly wash the pan, 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.
Good afternoon dear friends!
I have no doubt that every experienced housewife has her own recipes and skills for baking pancakes, but let's not forget about young housewives who also want to learn how to bake delicious, mouth-watering pancakes.
I already wrote about some tricks for baking pancakes, but I think in this article you will also find something new for yourself.
Pancake week continues, which means that every family is simply obliged to bake pancakes and eat them to satiety, and in order for the pancakes to come out thin and melt in your mouth, you must know the golden rules for their preparation.
In fact, baking pancakes is not difficult at all, but making thin, even and delicious pancakes requires some skill and knowledge. So that even the first pancake does not come out lumpy, read simple but very useful tips that will help you become a guru in this matter.
Which frying pan to choose?
Tested by our grandmothers, who met more than one Maslenitsa, a cast-iron frying pan is the best option for baking pancakes. It heats up evenly and stays warm for a long time. Its thick bottom helps the dough to bake well. Thanks to the cast-iron porous surface, a protective oil layer is formed, which prevents pancakes from sticking to the bottom and burning.
To preserve the useful properties of a cast-iron pan, it is not recommended to wash it, only clean it: after pouring sunflower oil and pouring a tablespoon of coarse salt, it is calcined, and after cooling, it is thoroughly wiped with a paper towel or dry cloth. If necessary, repeat the procedure.
A significant disadvantage of a cast-iron pan is its weight. Modern products with non-stick coatings are more practical in this regard. But the main thing is that the edges of the pancake pan are low, the bottom is thick, and the handle is long and comfortable.
How to cook the right dough?
There are many recipes for making pancakes. It doesn't matter which one you prefer - in any of them, flour will be among the main ingredients. Do not be lazy to sift it: this way you will not only clean it of lumps and impurities, but also saturate it with oxygen. With this flour, the dough becomes light and fluffy.
For the best pancake mix, it is desirable that the milk and eggs are at room temperature. They should be taken out of the refrigerator in advance or warmed up a little before use. Ideally, egg yolks and egg whites should be beaten separately.
Proteins, brought to a lush foam, must be added at the very end to make the dough lacy. Flour is introduced gradually and carefully, constantly stirring the dough. But this should be done after you thoroughly mix the liquid ingredients.
Don't forget to add at least a pinch of salt to the batter, even if you're planning dessert pancakes. Salt gives the dish an interesting and rich taste. Another important touch is a little sunflower oil: with it, the dough will stick less to the pan, and you will have to lubricate it less often. A sign of a good freshly kneaded dough is small bubbles on its surface. Over time, they disappear.
What consistency should the dough be?
The golden mean is important here: the dough should not be too thick or too liquid. Its ideal consistency is a bit like liquid sour cream or heavy cream. The dough should not spread over the pan too quickly or too slowly.
In the first case, you need to add a little more flour to it, and in the second, dilute it with warm water: it improves not only the consistency of the dough, but also has a positive effect on the taste and splendor of pancakes.
How and with what to grease the pan?
As a lubricant for frying pancakes, vegetable, butter or ghee, lard or any animal fat are suitable.
To spread the surface of the pan evenly, you can use half an onion or raw potato planted on a fork. Our grandmothers also used such a "brush". You can replace it with a regular silicone cooking brush. It is necessary to lubricate with oil not only the bottom of the pan, but also its entire inner surface.
How much and how to pour the dough?
The thickness and taste of pancakes depends on the amount of dough in the pan. The capacity of the ladle must be commensurate with the size of the dishes for frying and find their ideal ratio.
For example, for a medium-sized pan (with a bottom diameter of 20 centimeters), one standard ladle (about 0.14 milliliters) of dough will be enough.
The most famous are 2 ways of pouring dough: in the middle of the dish and from one of the raised sides. In any case, it is necessary to achieve an even distribution of the dough over the bottom of the pan. To do this, you need to quickly and accurately pour the dough, slightly tilting and rotating the dishes clockwise.
How to properly heat a frying pan?
The main cause of lumps in pancakes is an insufficiently heated pan. Please note that a cast iron pan heats up longer than a regular Teflon pan. The size of the burner is chosen according to the size of the frying pan. The smaller the burner, the stronger the flame should be, but do not bring it to the maximum.
The best option is a medium burner with a medium intensity of fire. On a wide burner, there is a risk that the core of the pancake will be poorly fried. You can speed up the cooking process by using 2 or 3 pans at once.
When and how to flip pancakes?
When frying pancakes, it is important not to dry them out. The condition signaling that the pancake needs to be turned over is a uniform, bubbly, slightly golden surface without any remaining batter. No need to wait until the bottom of the cake turns chocolate. Although some people really like such fried pancakes.
Before flipping the pancake, run a spatula along the edges, gently peeling them off the surface of the pan. Then, slipping the spatula to the middle of the pancake, quickly turn it over. It is best to use a thin wooden spatula for this purpose. Metal utensils can damage the coating of the pan and tear the thin pancake circle.
How to transfer pancakes from a pan to a plate?
There are at least 3 ways to do this: using a wooden spatula, a fork and a virtuoso ejection with an accurate calculation of the trajectory of its flight onto the plate.
The first of the options is the most convenient and simple: from an inclined pan, a pancake, held with a spatula, slowly slides onto a plate.
The second method is more risky: you can damage the pancake with a fork, but with its help it is easy to find out about the degree of readiness of the dish.
The third, spectacular option is difficult to implement without proper training and skills.
How to serve pancakes?
It is worth considering in advance the number of people whom you are going to treat with pancakes. On average, there are 3-4 pancakes per serving. But during Maslenitsa "flies away" and 5 pancakes per guest.
On this holiday, pancakes can be served as a main course, and not just as pastries for tea. A plate with a stack of pancakes, several bowls with sauces are placed in the center of the table, and guests are given personal plates with forks and teaspoons. And do not forget about napkins - there should be enough of them for everyone.
How to store pancakes?
Traditionally, pancakes are stacked, carefully brushing each layer with butter.
At the end of cooking, the pancakes are covered with a plate and a towel so that they stay hot longer and do not dry out.
Pancakes can be reheated in a microwave oven, a warm (about 50 degrees) oven, or in a bowl placed in a pot of boiling water for a few minutes.
On average, fresh pancakes are stored in the refrigerator under cling film or in a container for about 2-3 days, and in the freezer for a whole month.
I hope that in this compilation you have found something new for yourself and your skill in baking pancakes will increase, and pancakes will be even tastier.
Oh, I love pancakes!
How delicious they are!
My grandmother bakes them for me.
Here again they are calling.
I bake ruddy
Russian pancakes
According to the ancient recipe
ancestors of antiquity
Knows his secret
my grandmother,
By inheritance - mother,
And of course I
Sweet, honey,
With honey, with milk
Flavors are sweet
Fill up the house
Three huge dishes
Bake pancakes -
Come to visit -
Tea is ready!
What Russian doesn't like pancakes? Yeast and unleavened, wheat and buckwheat, thin and plump, with butter or sour cream, stuffed or baked. Among such a variety, everyone will find a pancake to taste. Every housewife wants to know how to fry delicious, fragrant and tender pancakes.
There are different technologies and every time it is a new unique taste. Pancakes are baked from different flours - wheat, rye, buckwheat, wheat-buckwheat. From different dough - sour, yeast-free, on water, milk, whey, kefir, sour cream and even on beer. They are the size of a pan or small irregular shapes. They are eaten with butter, sour cream, honey, jam, sauce, rolled into a tube or folded with a handkerchief. And how many filling options can you think of: vegetable, fruit, cottage cheese, meat, fish, mushroom, caviar, cheese, nut, chocolate, combined ...
Russian pancakes have a long history. Thanks to the experience of our ancestors, we know a lot of tricks on how to properly fry pancakes so that they turn out tasty and rosy.
It seems to be very easy to bake pancakes, but without knowing some of the subtleties, you can get a lumpy pancake. Each hostess will have her own little secrets on how to fry with yogurt, how to get openwork and nostril pancakes, how best to cook this or that filling.
You need to start baking pancakes immediately before serving them to the table. Because the most delicious pancakes are those that are only from the fire.
To make the dough more magnificent, a good housewife must sift the flour and do it right before baking.
Sugar and salt must be thoroughly mixed with milk or water until they are completely dissolved, and even better, strain through a sieve.
To prepare delicious pancakes, only fresh eggs are needed, which must be properly beaten before being combined with the dough. In this case, the yolks and whites are whipped separately.
Another secret of real pancakes is the correct combination of flour with liquid. It is necessary to pour the liquid component into the flour, but in no case vice versa.
And yet, pancakes turn out tastier if you use not a mixer, but a wooden paddle to stir the batter.
Oil improves the taste of pancakes. So that the dough does not turn out too dense, you need to put it in the very last place, after adding flour and kneading. At the same time, it is important not to overdo it with its quantity - two or three tablespoons are enough.
Pancakes made from yeast dough on water are more magnificent, but on milk they are tastier. Yeast dough should be allowed to rise 2-3 times; if it does not ferment, the pancakes will be too dense and not very tasty; if it ferments, they will be too sour.
For baking pancakes, it is recommended to keep a separate pan. Traditionally, this is a cast-iron black frying pan. Before frying pancakes, the pan is heated over high heat with salt, then carefully wiped with a dry, clean cloth. In the future, the pancake pan is not washed. For greasing, you can take half an onion or a potato, dip them in vegetable oil and apply on. In this case, a lot of oil will not get into the pan and the pancakes will not be too greasy. The shaving brush can be made from a rag or gauze.
For fresh ones, which usually wrap the filling, a larger pan with a diameter is suitable. And for yeast, it is better to have dishes the size of a saucer. This is explained by the fact that the yeast dough is poured into the pan without removing it from the heat, the dough spreads itself, and with the right consistency, its amount (a full ladle) occupies exactly the same area as a tea saucer.
There are some tricks on how to fry. If the dough is yeast, then you need to try to bake pancakes until it has fallen, and in no case do not interfere with the risen dough. Yeast pancakes need a slow fire to make the dough rise and set.
According to the first pancake, it is determined whether the dough was kneaded correctly. So, how to fry pancakes if the pancake does not turn over, but breaks? In this case, you need to add flour, but not to all the dough, but to a small part of it, and only then combine it with the whole dough. If the dough continues to tear, add an egg. Pancakes may tear if they are too thin. Particularly fragile are pancakes mixed with kefir and yogurt. Pancakes are torn even if the pan is poorly heated or lubricated. If the dough is too thick, then it can be diluted, but not with milk, but with water - otherwise the pancakes will burn.
Before proceeding directly to cooking, let's decide on what to fry. If you have a good cast iron skillet, it's best to cook in it. If not, no problem. Suitable with ceramic coating or any with non-stick coating. Make sure the pan is not too thin. This pan heats up and cools down very quickly. Pancakes will not be baked, but burn and burn.
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cooking secrets
The main rule for all pans, they must be dry. Oil should be lubricated not only on the bottom, but also on the sides.
Before pouring the mixture, the dishes must be warmed up well. Those. first you turn on the burner to the maximum. Then the fire must be reduced otherwise the dish will burn.
To save oil and reduce calorie content, I advise you not to pour it, but to lubricate the surface with it. You can use a silicone brush.
How to pour pancakes into a frying pan
Pour the dough into the middle. Then I tilt the pan in a circular motion. Ideally, if the entire surface of the bottom is covered with dough. This must be done quickly. Someone likes a ladle to distribute the mixture along the bottom. It is poured into the middle, then a pancake is formed with circular movements of the ladle.
Why are pancakes bubbling in the pan?
If your pancakes start bubbling, you didn't add enough flour. Try changing the recipe a little. Do not overdo it with flour, otherwise the pancakes will turn out too thick. They will bake badly. If a small bubble has formed in the center, simply pierce it with a fork. Then it still falls off.
For the first time I saw how my husband's friend Damir was preparing such an option. When they were baked, they came in such big bubbles. And on the plate all this magic fell off. And they turned into ordinary ones 🙂 Because of this, they did not lose their taste.
What to do if pancakes are torn in a pan
Again, this is a recipe error. So you kneaded too liquid dough. You can add more flour. If there is enough flour, try diluting the mixture with an egg.
This situation can also occur when you fry in a thin pan with a poor coating. The dough does not have time to bake, and the bottom already burns and sticks to the bottom.
How to cook so that pancakes do not stick to the pan
Often the product sticks to it due to an uneven burner. Or due to the fact that the plate itself is not level. In general, if you add a little vegetable oil to the dough, then the product should not stick.
Sometimes the mixture sticks if the pan has not been thoroughly washed. It will need to be washed, thoroughly wiped with a paper towel. Lubricate with oil, heat well, only then pour the dough.
How to flip pancakes in a pan
Let's look at popular methods:
- Flip with a spatula - use a spatula wide and thin at the end. She won't break the pancake. Wait for the surface of the pancake to brown. Walk a little along the edge. Then slide a spatula under the pancake, lift slightly. Then quickly flip over to the other side.
- Flipping with a fork - a little skill is needed here. Prick the edge, then turn over with your hand. You need to do everything very quickly so as not to get burned.
- Hands - You can grab the edge of the pancake with one or both hands and quickly turn it over. This method is suitable for very thin pancakes. The edges cool quickly, it is worth prying them a little, so the risk of getting burned is minimal.
- Air coup is a convenient and very effective way. Throw a pancake so that it turns over in the air. This is the height of skill, but I still do not know how. More precisely, I'm a little afraid, because I have a heavy pan. Even if it works out, I can inadvertently not hold the frying pan in my hands.
As you can see, there are many ways. Choose the one that is convenient for you. And write to me which one works best for you 🙂
If the finished product breaks when turning - the dough is dry, dilute it with milk and add a little vegetable oil.
Recipes for the most delicious pancakes
Pancakes with milk
For thin, fragrant pancakes with milk, we need two eggs, 75 g of sugar. A bit of salt, 2.5 cups of milk, 1.5 cups of flour. And so as not to stick - 50 ml of vegetable oil.
Whisk eggs with sugar and salt. I use a whisk for this, but you can also use a mixer. Add milk to the mixture, mix everything well again. Sift flour through a sieve. Add to mixture in batches, stirring constantly. Make sure there are no lumps. When the mixture is ready, add vegetable oil. The consistency of the dough should be thinner than for pancakes.
Heat the pan, spread the oil on the surface. Pour in the batter and spread in a circular motion. Try to make the pancake as thin as possible. Bake over medium heat for 30 seconds. Here already adjust the fire yourself and do not blink. On the one hand, it should turn golden. Then turn over and bake until done.
Serve with honey, sour cream, yogurt or homemade jam. With whatever filling you like. Enjoy your meal!
Pancake dough on the water
I call this dish in haste. If you don’t feel like running to the store for milk or kefir 🙂 Yes, and it turns out pastries are less high-calorie than with milk.
So, for this dish we need flour - 250 g. Boiled warm water - 250 ml. 50 g vegetable oil, 2 chicken eggs, a pinch of salt. You can put sugar at your discretion. According to the recipe - 50 g. If you want fewer calories, put one tablespoon. If you like sweets, you can add more.
You will definitely need soda on the tip of a knife. Also a teaspoon of vinegar. You are probably wondering why? Pancakes will turn into a hole.
Whisk eggs with sugar. In the finished mass, add 0.5 cups of warm water. Whisk again. Extinguish the soda with vinegar, pour into the mixture. Sift the flour and gradually add to the beaten eggs with sugar and water. Add the remaining water, vegetable oil - the dough is ready.
Pour a portion of the mixture into a preheated pan, greased with oil. Spread evenly, bake until golden brown. Cooking from 30 seconds - up to 1 minute. Then turn over. Bake until done.
Delicious pancakes with starch
If you are just learning how to cook this dish, I advise you to start with this recipe. Starch holds the dough well, it does not tear. In this case, the pancakes are quite thin.
To prepare them, take 400 g of kefir. A couple of chicken eggs, 75 g flour, 100 g potato starch. Soda on the tip of a teaspoon, a pinch of salt, sugar - 50 g. To prevent the dough from sticking to the pan, add 50 g of oil to the mixture.
Beat eggs with sugar, add salt, kefir and soda. At first, slowly add flour, then starch. Make sure there are no lumps. When the mass is completely homogeneous, add vegetable oil. The mixture is liquid, pour it a little so that the pancakes are thin. They bake very quickly. You can cook over medium heat.
For the dough, we need 850 ml of milk. Two glasses of flour, two eggs, 50 g of sugar, 10 g of dry yeast. Be sure to add 50 g of vegetable oil, 5 g of salt to the mixture.
The first thing to do is mix a small amount of milk with yeast. To them add half a spoon of tea sugar, a little salt and 75 g of flour. You should have a thin dough. Cover with cling film and let rest for 20 minutes.
While it is cooking, beat the eggs with the remaining sugar. Add some salt to the mixture. Combine the risen dough with beaten eggs. Add enough flour to the mixture to thicken it up. Make sure no lumps form. Then add milk so that you get a single thick mass.
Then add flour again, make the mixture thicker. After - dilute to a liquid state with milk. Those. you will constantly alternate milk and flour. Until it's all gone into the dough. Put the finished mixture on a plate with boiling water, cover with cling film. As it approaches, open the film, mix, cover again.
After that, you can bake pancakes over medium heat. Serve them well with butter. This is delicious.
How to make fried pancakes
Pripek is essentially a filling for a pancake. It can be anything - sausage, vegetable, mushroom. You can make it from ham, cheese and even fruit.
I offer this option. One boiled egg, finely chopped and mixed with chopped green onions. Fry the mixture in oil for 10 minutes. Spread it evenly over the entire pan with a spoon. Pour a portion of pancake on top. From the bottom side, the onion and the egg will “imprint” into the dough, they will be additionally fried. And when we eat, there will be such a delicious filling in the body of the pancake itself. It's extremely tasty!
You can do the opposite as well. First, pour the dough, and then put the baking on top.
I hope you enjoy my recipes. How do you fry pancakes? Share your best recipes and cooking secrets. Don't forget to subscribe for updates. I will be glad to see you here again. Enjoy your meal.