Pancakes are like Russian pancakes. History of Russian pancakes

12.02.202427.05.2017

Pancakes are a Russian national dish that has come to our homes from time immemorial. What varieties of this culinary delight our ancestors did not come up with. In each house, the housewife had her own special recipe, passed down from generation to generation. Of course, it cannot be denied that other nations also have similar flour products. But the most famous have become thin and fragrant, so reminiscent of the gentle spring sun, Russian pancakes. They are served in many restaurants around the world with caviar and sour cream, honey and cottage cheese.

Thin, golden flour cakes are not only a delicious snack, but also one of the most economical meals of their kind. To make pancakes, you need a small amount of flour because the main component is liquid.

Milk is most often used, but it is possible to bake pancakes with both water and kefir. The result is a liquid dough that easily spreads over a heated frying pan, which makes it possible to bake very thin cakes with holes. To make more pancakes, because you can never have too many of them, the ingredients include yeast. According to a borrowed tradition from Europe, they can be replaced with soda, but this is alien to Russian national cuisine.

It is Russian pancakes that are famous for their special consistency, which makes it possible to prepare soft, fluffy, spongy and fluffy culinary masterpieces that look like a light sponge. The method of preparation, regardless of the contents of the dough, is always the same, and to achieve the desired effect, you have to try very hard. But the process of consumption can be different for everyone, differing in variety. Ready-made pancakes can be dipped in melted butter or honey, greased with sour cream or jam, filled with caviar or minced meat, and each of these methods brings constant pleasure to a true gourmet. The original Russian dish was served with many additives, but it was especially common to use it with cottage cheese in various variations. The pancakes intended for filling were baked very thin, but for dipping, on the contrary, they were fluffy.

Classic recipe for Russian pancakes

The classic recipe involves making a dough that must rise at least twice to make soft, airy and spongy pancakes. Modern housewives prefer a faster cooking method and do not add yeast. They can be successfully replaced with soda, which also gives the desired effect. Very often even this baking powder is not used. Then the pancakes turn out thin and full of holes, which is a special chic and indicates the skill of the hostess.

To make truly classic pancakes, you need to know a few basic things.

The dough should be liquid enough so that it spreads freely in a thin layer over the pan. But the proportions must be strictly observed, otherwise they will be “lumpy”.
Pancakes must be fried on both sides. Housewives achieve special skill when they turn them over by tossing them in a frying pan. Although this is not the point, the main thing is to learn how to flip the pancakes carefully without damaging the integrity.
When frying, you need to know when to stop and avoid burning.

Pancakes are a Russian national dish, which has features unique to them in the preparation of the dough.

First of all, you need to make a dough, which is made using yeast. It must be done in advance.
In order for the dough to stand and rise, you need to leave it for six hours. The third part of the products goes into it, all the rest are added after. The dough must include the following ingredients: flour, it can be corn, wheat, buckwheat; vegetable oil, salt and sugar. Everything is mixed using milk, you can add eggs to the mixture, but after that you must let the dough sit again.
The content of liquid and flour should be even, but the proportions can be adjusted as cooking progresses.

In ancient times in Rus' it was believed that a girl who knew how to bake pancakes was ready to become a wife and mother. This speaks of the high skill of the housewife preparing this dish. By the way, male chefs also cook this dish perfectly.

Preparing the dough has several subtleties that every housewife should know.

Yeast is needed in the dough for sour pancakes. They must be fresh and in sufficient quantity. The important point is that there should not be too many of them, as this can spoil the taste of the dish.
After adding each ingredient, the dough must be mixed very thoroughly, eliminating lumps and bringing it to a homogeneous mass.
Some recipes call for scalding the dough with boiled milk. It should be about fifty degrees. To make the dough loose, you can add a mixture of proteins and cream. These subtleties help improve the taste of the dish.

Baking Russian pancakes

A very important point in cooking pancakes is the choice of frying pan. The best option would be medium-sized cast iron cookware.

Baking pancakes is not difficult, but it takes practice. First, you need to pour oil into the pan. There shouldn’t be too much of it, otherwise the pancakes will be thick and uneven, which will ruin their appearance. With a small amount of oil, the dish may burn, which is also unacceptable. You need to stick to the golden mean. To do this, do not pour oil into a frying pan, but spread it with a bunch of feathers or an onion cut in half; you can also use half a raw potato. The dough should spread unhindered in the pan, then the pancake will turn out smooth and thin.

To keep the pancakes soft and fluffy, they should not be overdried. When it is browned on one side, brush it with oil and quickly turn it over. This moment should not be missed so as not to harm the taste of the dish.

Types of pancakes according to ingredients used and cooking methods

There are different types of pancakes, it depends on what kind of flour is used as the base and how the dough is made. Depending on this, they have different names. Semolina pancakes are made with the addition of semolina. They turn out very soft and crumbly. Accordingly, the dough for buckwheat, rye and wheat pancakes is made from the corresponding cereals. You can mix different flours in one dish, then they acquire a special taste and aroma. Pancakes made from different grains differ not only in taste, but also in color.

There are also different recipes for preparing the dough. For example, you can prepare custard pancakes or yeast-free ones.

Each family has its own traditions of eating the dish. Pancakes can be dipped in honey, sour cream, sugar or melted butter. They can be stuffed with salted fish, caviar, eggs and herbs, as well as minced meat or vegetables. The recipe for pancakes with seasoning is especially tasty and complex. In the classic version, the first leaves of green sorrel, finely chopped eggs, onions, cottage cheese or cheese were used as a filling for such a dish.

Pancake pie used to be a very popular dish. To prepare it you need to select the filling and bake several pancakes. Everything is assembled on a baking sheet in layers, the sides are coated with dough and put into the oven for five to ten minutes. It turns out to be a kind of pie with filling.

There is no doubt that pancakes are the Russian national dish, because for centuries the people have so lovingly collected recipes and preserved the traditions of their preparation. No other dish compares to their warmth and unique taste.

Pancakes began to be prepared in Rus' more than ten centuries ago. They are considered one of the favorite and traditional Russian dishes. Wide Maslenitsa weeks are celebrated on a grand scale in our country, and pancakes are baked, apparently or invisibly - for every taste.

The most common types

wheat
rye;
pumpkin;
yeast;
yeast-free;
pancakes cooked on sourdough.

Being a signature and traditional dish of Russian cuisine, they enjoy unprecedented popularity in other countries of the world. In every nation, pancakes are baked according to certain recipes using a variety of fillings, which are a reflection of certain taste preferences and traditions of countries and peoples of the world.

They are prepared using various types of flour, milk, yeast, beer and soda, served with sour cream, jam, jam, honey, and seafood. And the variety of fillings allows you to pamper yourself and your loved ones with a new culinary masterpiece every time.

Main fillings

berry (with blackberries, currants, cherries);
fruit (with apples, peaches, banana, pineapple);
vegetable (with cabbage, zucchini);
mushroom;
curd;
meat;
chocolate.

Some unusual cooking recipes

Cooking with sparkling water

When using this recipe, the pancakes turn out tender, thin and delicate.

Prepare the necessary products: 4 tablespoons of sugar, 1.5 cups of mineral water (carbonated), 3.5 cups of flour, 3 eggs, 0.5 liters of milk, soda on the tip of a knife (quenched in vinegar), salt to taste, several tablespoons spoons of sunflower oil.

To prepare pancakes, you need to add the specified amount of salt and melted butter to the eggs. Beat all this with a mixer until you obtain a foamy white mass, into which you need to pour one glass of sparkling water and half the amount of milk. Beat again with a mixer until the lumps disappear. Then you need to pour the remaining amount of sparkling water into the mixture. You can bake in a heated frying pan treated with oil or a piece of lard.

There are a variety of fillings for these pancakes to suit your taste and choice.

cooking with kefir

To bake pancakes using kefir you will need: a liter of low-fat kefir, 2 eggs, 3 tablespoons of sugar, a little soda and salt, 300 grams of flour, 2 tablespoons of sunflower oil, 50 grams of potato starch.

You need to mix kefir with eggs, sugar and salt. Stir the mixture and add flour, starch and soda, quenched with vinegar. Beat the contents with a mixer until the lumps are broken and the dough becomes homogeneous. Add vegetable oil to the finished dough and stir. Bake pancakes in a greased frying pan.

You can try delicious pancakes in the café-bakery "Zhivut-Live".

Fomina Anastasia 6th grade

Creative cooking project. The types of pancakes and their use in different cuisines of the world are considered. A recipe for making pancakes with buckwheat flour is given.

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Ministry of Education and Science of the Russian Federation

Municipal budgetary educational institution

Secondary school No. 11

Technology project

Topic: “Russian national dish - buckwheat pancakes”

Completed by: 6b grade student

Fomina Anastasia

Head: technology teacher

Kislitsyna I.A.

Berezniki, 2014

Justification of the chosen topic and formulation of tasks 3
Ponder Star 4
Development of ideas and options 5
Historical background 6
Cooking technology 9
Calculation of the cost of preparing buckwheat

filled pancakes 13

Conclusion 14
List of used literature and Internet sites 15

1. JUSTIFICATION OF THE SELECTED TOPIC AND FORMULATION OF TASKS

Pancake is the highlight of the table

Jump-jump pancake-pancake,

Pancake-pancake - ruddy side,

Fresh and pleasant

Delicious, aromatic!

The pancake was baked to perfection,

Everyone rightfully likes him,

Honor to the pancake, praise to the pancake,

Damn is the highlight of the table!
Everyone wants to taste the damn thing,
Old and young eat it,
Pancake is excellent,
Nourishing, Maslenitsa!
Don't listen to anyone -
You eat pancakes
Eat to your heart's content, don't be shy
Help yourself and enjoy!
Maslenitsa for all of us
Enjoy pancakes to your heart's content!

Tasha Topol

Russian pancakes - a traditional dish of the Eastern Slavs, a national versionpancakes.

Currently, in modern Russia, people’s national self-awareness is growing, and their interest in national traditions is increasing. In this situation, cultural education acquires special importance, in the process of which not only knowledge about the customs, traditions, and culture of the native land is disseminated, but also a respectful attitude towards them is formed.

Goal and tasks My research is such that I decided to find out what kind of pancakes there are? Is this national dish available to every family? How much does it cost to feed seven pancakes? Do the girls in your class know how to bake pancakes themselves?

2. STAR CONSIDERATION

Economic calculation Need History

Safety precautions Russian pancakes Types

Decor cooking technology products,

Dishes

3. DEVELOPMENT OF IDEAS AND OPTIONS

I considered the following cooking options:

making Japanese sushi is a delicious dish, but difficult for me.

The “Rotten Stump” cake is also a complex dish, you will need your mother’s help.

Therefore, I abandoned these ideas, because I like pancakes more, and I know how to cook them well, and I also want to maintain the traditions of Russian national cuisine.

3. HISTORICAL BACKGROUND

Pancakes are considered one of the most beloved Russian dishes. The history of their creation is shrouded in mystery. There are many versions of the origin of this culinary product. Some Russian historians believe that yeast pancakes appeared in Rus' in 1005-1006. Here is one version of the appearance of pancakes. One day, while heating oatmeal jelly, our ancestor got lazy, and the jelly became fried and browned, and this is how the first pancake turned out. According to historian V. Pokhlebkin, pancakes appeared in Rus' before the 9th century, and the word “pancake” itself is a distorted word “mlyn”, originating from the word “grind”. Thus, the word “mlin” is a flour product. Before the baptism of Rus', pancakes were sacrificial bread. Pancakes were baked in Rus' throughout the year, and since the 19th century they became the main treat during Maslenitsa. Perhaps because the round pancake represented the sun.

Each family had its ownpancake recipe, it was passed down from generation to generation. During Maslenitsa, people ate pancakes from morning to evening. On the streets, rich yeast pancakes were sold from stalls; in taverns, pancakes were served with mushrooms, herring, caviar, sour cream, honey, and jam. Previously, in Tsarist Russia, pancakes were baked with the addition of millet, semolina or buckwheat porridge. They were served tomeat dishes, and also how dessert. In the old days in Rus', housewives often prepared pancakes with seasoning; unfortunately, many recipes have now been forgotten. But before, such pancakes were very popular. As a baking dish, you can take chopped eggs, vegetables, mushrooms, and sorrel. The dough was poured into a heated frying pan, browned on the bottom, then the baking mixture was placed on it, which was then filled with dough again. Thus, the bake was in the center between the two pancakes. After this, the pancake was turned over and fried. Another option is possible. The bake is placed in a frying pan and filled with dough. Cottage cheese is the most traditional Russian spice.

Did you know that according to tradition, pancakes should only be eaten with your hands? If you pierce a pancake with a fork or cut it with a knife, you will invite trouble, since the pancake is the sun. In Ancient Rus', a person who cut a pancake was beaten with sticks. Since then, this rule has remained to take pancakes with your hands; it is allowed to fold, twist, tear them, but with your hands.

Abroad, pancakes are prepared from almost the same products as here in Russia, but in each country there are different methods for preparing pancakes. For example, in England, ale and malt flour are added to pancake dough. In America, pancakes are more like pancakes; the finished pancakes are light in color and served with maple syrup. Americans often add cheese, raisins, and bacon to the dough. Pancakes in Germany can be thin and crispy or thick. Americans add cheese, raisins, and bacon to the dough. Pancakes in Germany can be thin and crispy or thick. German pancakes are usually eaten with sugar and lemon. In Spain and Latin American countries, pancakes are made from corn flour. These pancakes are filled with minced meat or vegetables. In China, they make steep dough for pancakes, to which they add a lot of green onions and onions.

For many centuries, pancakes have been one of the most beloved dishes of the peoples of the world. But in Russian cuisine alone there are hundreds of pancake recipes.

4. COOKING TECHNOLOGY

Russian pancakes are prepared onyeast doughand are often brewed in water or milk (choux pancakes) before baking in a traditional Russian oven. They are often used to preparebuckwheat flour.

I prepared buckwheat pancakes as follows:

To prepare the dough I needed: 2 eggs, 1 liter of milk, 300 grams of wheat flour, 50 grams of buckwheat flour, 3 tablespoons of sugar, 1 teaspoon of salt, 1/2 teaspoon of soda.

I mixed all the ingredients until smooth, which had the consistency of liquid sour cream. Then I baked pancakes in a frying pan greased with sunflower oil.

I also decided to prepare the filling for the pancakes - cottage cheese and ham-tomato.

Curd filling for pancakes: 250 grams of cottage cheese, 2 tablespoons of sour cream, 2 teaspoons of sugar.

Ham and tomato filling: 200 grams of chicken ham, 1.5 fresh tomatoes, 50 grams of cheese, 1 teaspoon of sour cream, a bunch of fresh dill.

I put the filling on the resulting pancakes and rolled the pancakes into a tube.

From the dishes I needed: 2 frying pans of different diameters, plates, a ladle, a saucepan, spoons, a spatula.

5. CALCULATION OF THE COST OF PREPARING BUCKWHEAT PANCAKES WITH FILLING

≈ 1.5 kg

Product Name	Price per kg in the store, rub.	Quantity for cooking	Price per unit, rub.	Amount, rub.
Egg		2 pcs
Milk		1 package
Wheat flour		300 gr
Buckwheat flour		50 gr
Sugar		100 gr
Salt		14 g
Cottage cheese
Ham
Tomato				23,4
Cheese
Sour cream
Fresh dill
TOTAL:	1479			192,6

In the store, pancakes with ham and tomatoes (without cheese, sour cream and dill) cost 189 rubles per kilogram, with cottage cheese - 169 rubles. In terms of weight, my pancakes weigh almost 1.5 kg. The cost is less than in the store.

6. CONCLUSION

The reason that prompted me to start making pancakes is that the study of the centuries-old Russian heritage is important today not only in itself, but also carries the light of goodness, mercy, and folk wisdom.

The goal of my project was not to find out whether my pancakes would be cheaper or more expensive than in the store. I wanted to cook a tasty and healthy dish that both adults and children love. However, the pancakes I prepared turned out cheaper than in the store. In addition, they put work, love and care into their loved ones, which will undoubtedly be appreciated.

http://ru.wikipedia.org/wiki/%D0%F3%F1%F1%EA%E8%E5_%E1%EB%E8%ED%FBWikipedia, Russian pancakes.

How to cook Russian pancakes classic recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Pancakes are a traditional Slavic dish, which is certainly prepared in every Russian family from ancient times to the present day. Many national cuisines have their own versions of pancakes: Americans have pancakes, the French have thin pancakes, Mexicans have tortillas, etc.

An invariable attribute of Russian national cuisine are pancakes with milk. Traditionally, pancakes were also prepared with yeast, using buckwheat flour. Today you can find recipes with the most unusual ingredients, such as tomatoes, oatmeal or casein.

How to cook traditional, “grandmother’s” pancakes or surprise your family with an unusual dish? How many eggs do you need for pancakes? How to cook delicious diet pancakes? We will analyze all the questions in step-by-step recipes.

Traditional recipe for pancakes with milk

Despite the variety of recipes, it is traditional milk pancakes that remain the favorite of most gourmets. They are prepared with a wide variety of fillings: caviar, fish, meat, mushrooms, cheese, cottage cheese or berries.

0.5 liters of fresh fat milk.
3 eggs.
1 glass of premium flour.
1 tablespoon sugar.
2 tbsp. spoons of sunflower oil.
1 pinch of salt.

Preparation:

Mix eggs, sugar and salt. Sift the flour several times. Mix with a whisk or fork until smooth. Stirring constantly, add milk in small portions. Pancake batter made with milk should resemble thick jelly.
Add half the oil to the resulting mass.
The frying pan needs to be well heated and greased with oil or lard. To ensure an even layer, you can use a napkin.
Using a ladle, pour a small amount of dough into the middle of the pan. By tilting it to the sides, let the dough spread evenly over the entire surface.
Bake the pancake over low heat on one side until browned. Carefully turn over with a spatula and fry for a minute and a half.

Traditional flour pancakes with milk are served with tea with raspberry or strawberry jam.

Thin pancakes are ideal for cooking with red fish, cheese or caviar. Half a liter of milk will yield 15–20 medium-sized pancakes.

The dough according to this recipe turns out to be liquid, but it is thanks to this that the pancakes come out airy and with holes.

0.5 liters of warm cow's milk.
4 tablespoons (heaped) of sifted wheat flour.
4 tablespoons (without a slide) of potato starch.
4 eggs.
1 pinch of fine salt.
Sugar to taste.
Vanilla extract to taste.
3 tbsp. spoons of refined vegetable oil.

These pancakes store well in the freezer. If necessary, take it out, defrost it, add the desired filling and heat it in the microwave or oven.

Another traditional recipe in Russian cuisine is pancakes with yeast. These pancakes turn out fluffy and airy.

1 liter of fat milk.
3 eggs.
200 grams of butter.
2 cups premium flour.
3 tbsp. spoons of sugar.
1 teaspoon (level) salt.
1/3 pack of fresh yeast.
2 tbsp. spoons of any refined oil.

According to this recipe, a liter of milk will yield a stack of pancakes that can feed the whole family. If you immediately sprinkle the pancakes with sugar or powdered sugar, you will get an excellent base for dessert. They will also go well with curd cream and berries.

Custard pancakes on boiling water

Pancakes with boiling water, first of all, are distinguished by a flat, smooth surface. Their color is uniformly golden. These pancakes will go well with apricot or strawberry jam, condensed milk or honey.

1 cup boiling water.
1 glass of milk 3.2% fat.
2 cups wheat flour.
150 grams of sugar.
2 large eggs.
1 teaspoon of soda.
50 grams of refined olive oil.

This pancake recipe is perfect for those who don’t have milk in the refrigerator. These pancakes taste very tender and non-greasy.

4 medium, fresh eggs.
300 grams of premium wheat flour.
2 tablespoons refined oil.
1 teaspoon of soda slaked with vinegar.
Salt on the tip of a knife.
1 tablespoon sugar.
1 liter of cold, boiled water.

In a bowl, mix eggs, soda, salt and sugar with water.
Add flour, after sifting several times.
At medium mixer speed, mix the dough until smooth. The consistency of the dough should be similar to jelly.
Add olive oil and let the dough rest for 20 minutes.
Fry pancakes in a frying pan greased with any fat.

Another advantage of such pancakes is elasticity. These pancakes will go well with meat, mushrooms or liver. For example, you can wrap them in the form of bags with different fillings, tying them with a feather of green onion. You can serve this dish with sour cream or natural yogurt.

How to cook pancakes with water - video

Fluffy pancakes with mineral water

Another economical pancake recipe that is made with just 1 egg. These pancakes are perfect for breakfast, as they cook very quickly, and the recipe itself is designed for two servings.

Mix the egg, sugar, vanillin and salt in a bowl. Add flour and knead the dough.
Add milk and mineral water little by little. To make the dough homogeneous, you can use a mixer.
The pan must be well heated and thoroughly greased with oil so that the pancakes do not stick.
Fry the products on both sides until cooked.

Pancakes with mineral water turn out very light and airy. They are perfectly complemented by fresh strawberries, peaches, caramelized pear or pumpkin.

Pancakes with mineral water - video recipe

Pancakes with semolina are interesting and very flavorful. It can replace flour in a recipe either completely or half.

1 glass of warm milk 3.2% fat.
1 glass of warm water.
2 medium eggs.
2 tablespoons (without slides) of sugar.
3 tablespoons (heaped) of semolina.
50 ml olive oil.
1 pinch of salt.
Flour - by eye, how much the dough will take to the desired thickness.

Semolina in the dough can be replaced with half or all of the flour.

Add salt, sugar and water to the milk.
Drive the eggs into the resulting mixture and stir thoroughly.
Gradually add semolina and continue beating.
Leave the dough in a warm place for about 30 minutes so that the semolina swells.
Bring the dough to the desired consistency using flour.
Just before frying, add olive oil.

Pancakes with semolina go well with honey or raspberry jam. They are best served with tea or milk.

Pancakes made from buckwheat flour

This recipe is perfect for those who adhere to proper nutrition.

0.5 liters of low-fat milk.
0.5 cups buckwheat flour.
0.75 cups wholemeal wheat flour.
1 pinch of salt.
3 large eggs.
A large spoon of sugar.
50 grams of olive oil.

Place all ingredients in a mixer and beat well.
Leave the dough in the refrigerator overnight.
Take it out an hour before frying and stir again. The dough will look like thick cream. If the dough is too thick, add milk, if liquid, add flour.
Pancakes should be fried in a frying pan greased with olive oil.

These pancakes will go well with lightly salted red fish and cream cheese. Another popular option is cottage cheese, herbs and tomatoes.

Pancakes according to this recipe will be an excellent breakfast. Cooked with low-fat milk and eggs, these pancakes will provide the body with proteins, and oatmeal will charge you with energy.

50 grams of oatmeal.
50 grams of wholemeal wheat flour.
2 raw eggs.
1.5 cups skim milk.
3 tablespoons refined oil.
Salt to taste.

Add sifted flour to oatmeal.
Add eggs and butter to the resulting mixture and mix well.
Add milk in small portions.
Leave the dough covered for half an hour.
Mix the dough with a whisk before sending a portion of it to the frying pan. This should be done so that the oatmeal does not settle to the bottom and is evenly distributed.

These pancakes turn out to be quite high in calories. You can serve them, for example, with honey, nuts, dried apricots or raisins for hot tea. They will also go well with salty filling - cottage cheese, mushrooms or chicken.

To prepare these pancakes you will need casein protein. You can buy it at a sports nutrition store, although recently it can also be found on the shelves of large supermarkets. The undoubted advantage of such pancakes is that you can eat them even in the evening without fear of ruining your figure.

70 grams of oatmeal.
50 grams of low-fat milk.
1 scoop of protein.
0.5 cups raw egg whites.

Mix all ingredients in a blender.
Pour the resulting mixture into a hot frying pan and fry on one side until golden brown. After this, carefully turn over and fry for another 1-2 minutes.
Serve with peanut butter, banana and almonds.

These pancakes will please both adults and children.

Natural ingredients are used as dyes, which will make the dish not only beautiful and tasty, but also healthy.

2 cups of flour.
0.5 cups of milk.
0.5 cups low-fat kefir.
2 eggs.
3 tablespoons sugar.
2 teaspoons baking powder.
1 teaspoon of soda.
3 tablespoons ghee.

The following ingredients will add color to the pancakes:

50 grams of cherries (can be fresh frozen).
Half a bunch of spinach.
1 medium carrot.
Handful of blueberries
1 ripe tomato
A tablespoon of cocoa.

For pink, purple, chocolate pancakes, curd cream with berries or caramelized fruits is perfect. An excellent decoration for such a dish would be mint leaves or cinnamon sticks. For green, yellow and red pancakes, choose a filling, for example, from soft curd cheese with herbs and seafood.

Despite the fact that pancakes are considered one of the oldest dishes in Russian cuisine, don’t be afraid to experiment. Traditionally, the pancake should have a round shape, symbolizing the sun.

To make the serving original and unusual, you can bake pancakes in the form of a mesh. To do this, squeeze the pancakes into the frying pan using a culinary syringe. To prevent the filling from falling out of these pancakes, you can make a layer of spinach leaves.

Square-shaped pancakes can be used to make rolls with various fillings.
Using food coloring, you can create a real rainbow on a dish.
Almost anything you can find in the refrigerator is suitable as a filling for pancakes: from salted fish and cream cheeses to peanut butter and baked pumpkin.
Pancakes can be served with various sauces: maple syrup, chocolate topping, cranberry sauce and others.

Classic pancakes with milk

Often the menus of expensive restaurants and ordinary cafes include homemade baked goods - pancakes. It would seem that there is nothing difficult in preparing this dish. It has long been considered ordinary, but few people will refuse to try a delicious pancake piping hot. Yes, apparently, pancakes will never lose their “culinary” popularity!

You can bake delicious pancakes using many different recipes. The constant ingredients in them are supplemented and transformed, but every housewife should be able to prepare classic pancakes with milk. The recipe for this traditional homemade pastry should definitely be kept in your culinary repository, especially since it is simple.

You can eat delicious pancakes with sour cream or honey, or you can wrap the filling in them. Since our recipe is classic, the filling can be sweet or salty - whatever your heart desires.

Arm yourself with the required amount of ingredients, a bowl, a whisk, a ladle and a suitable frying pan. Using our recipe with photos, we will bake classic thin pancakes with milk. From the proposed quantity of products you will get 4 servings, and with the filling there will be much more. Cooking time 30 minutes.

Milk – 500 ml;
Chicken egg - 2 pieces;
Wheat flour – 180 g;
Butter – 1 tablespoon;
Salt – 1/2 teaspoon;
Granulated sugar – 1 teaspoon;
Vegetable oil - for greasing the pan.

To prepare classic pancakes for 1 liter of milk, double all ingredients.

How to cook classic thin pancakes with milk

To make it more convenient for you to knead the dough for the proposed home baking, take a capacious cup. Start implementing the recipe by breaking chicken eggs. A couple of pieces will be enough, but if the eggs are small, then their number can be increased by one piece.

Season chicken eggs with salt and granulated sugar. Please note that the amount of spices used is small, because classic pancakes with milk should be neither sweet nor salty.

For the further procedure you will need a whisk. Whisk the contents of the bowl until you get a homogeneous egg mass. Many housewives prefer to use a more “modern” tool - a mixer. But it is better to use, nevertheless, the manual whipping option.

Pour half the amount of milk into the resulting egg mass. Mix the ingredients.

Pour wheat flour into a cup in portions. Mix thoroughly. The dough comes out thick, as it should be at this culinary stage.

Melt the butter. Pour it into thick pancake batter. And also add the remaining milk. Mix all ingredients very well. The consistency of the pancake dough turned out just right for baking!

Heat a pancake pan. Lubricate its surface with vegetable oil. Now start baking classic pancakes in a frying pan. Scoop the dough with a ladle and pour it into the pan, spreading it over the entire surface. Bake the pancakes for about a minute on each side. After baking, place the pancake on a plate and brush it with butter.

Pancakes made with milk are both appetizing and delicious! Serve these classic pancakes with sour cream!

Traditional pancakes: recipe

Pancakes are a national, originally Russian dish. In recent years, many new recipes for their preparation have appeared; now it is very difficult, almost impossible, to count them. This dish is made with fermented baked milk, sour cream and kefir, and with vegetables, also with the addition of juice, mineral water, fruit or vegetable purees, cocoa and fruit. We will consider traditional pancakes and the recipe for their preparation. Let's talk about their variety, about our longest Russian holiday - Maslenitsa.

The most common pancake recipe

For five servings you will need: three glasses of milk, two glasses of wheat flour, three tablespoons of granulated sugar, one teaspoon (teaspoon) of salt, half a glass of vegetable oil, three chicken eggs. We will definitely need all this in order to prepare traditional pancakes, the recipe for which is very simple. In principle, any person can master it. We take all the products and mix them, then to avoid any lumps, you can use a mixer. It turns out to be quite a liquid dough. Now fry, be sure to do so on both sides. And place it on a plate in a heap. That's it, our dish is ready, it needs to be served with butter, jam, honey or sour cream. You can make these pancakes stuffed - with fillings, preferably sweet ones.

This cooking method is passed on from one generation to another, which means that it is the most successful and best. You get such beauties the first time. They are never lumpy, and this is especially pleasing. They can be served with sauces, stuffed, or made into pancake pies and cakes. Regardless of the option, they are interesting and tasty. In order to make traditional Russian pancakes, we need the following ingredients: a small pinch of salt, 100 grams of flour, two tablespoons of table sugar, two eggs, milk - 300 ml and one tablespoon of vegetable oil.

Making traditional pancakes

Sift the flour and salt into a large bowl and make a well into which we add the eggs. Take the heated milk and pour it in a little. Add granulated sugar. Beat them with a whisk, gradually grabbing the flour and pouring in a little milk. It turns out like sour cream, a thick dough. Stop beating when it is completely homogeneous. Then add vegetable oil. Now add the rest of the milk, while continuing to whisk. The thickness of the dough should resemble low-fat cream. It seems that traditional pancakes (the recipe for which is presented above) are very complex. But this is not so, cover the bowl with the finished dough, cover it with cling film, and leave it for about 30 minutes. All that remains is to fry. Grease a hot frying pan with a piece of lard or vegetable oil and pour in a little dough. We tilt it in different directions to distribute the entire mass along the bottom. Then put it on the fire and bake the pancake for about one minute. Turn over to the other side with a spatula and fry until golden brown. Repeat until all the dough is gone.

Cooking delicious pancakes for Maslenitsa

People in Russia say goodbye to winter for a whole week, with a cheerful and mischievous mood. It is clear that fairs and celebrations cannot do without food, primarily pancakes, which were given to us by our distant ancestors. You can’t eat anything meat for seven days, but you can, as much as you can handle, eat fish, milk, eggs, cheese, butter and pancakes. They are baked in every home and guests are treated to them throughout the week. We will tell you a few recipes on how to prepare delicious pancakes for Maslenitsa. For the most common ones, we will need: two glasses of flour, milk - four glasses, eggs - two pieces, yeast - one tablespoon, granulated sugar - the same amount, vegetable oil - two tablespoons, salt. We won’t tell you the recipe in too much detail. Avoiding the smallest lumps, knead the dough and bake in a preheated frying pan, pouring vegetable oil. For pancakes with sour milk, you will need the following ingredients: two glasses of flour, four eggs, margarine or butter - 100 grams, granulated sugar - one tablespoon, sour milk - two glasses, vegetable oil - four tablespoons, salt. This recipe differs from others only in that we introduce the whites into this dough, be sure to be beaten and after the mixture has been kneaded.

We continue to prepare pancakes for Maslenitsa

Butter pancakes, Slavic. They need: flour - four glasses, sour cream - one glass, eggs - ten pieces, salt. The recipe is very simple: mix flour with sour cream, add salt, stir. Gradually beat in the yolks - ten pieces, then add all the whites into the foam and mix very carefully, but thoroughly, grease the frying pan with oil and bake the pancakes. Serve them with granulated sugar, jelly and jam. We continue to prepare traditional pancakes (classic recipe). Products: milk - one liter, two tablespoons, sugar, three eggs, 250 grams of flour, half a tablespoon of flour, in the dough - 100 ml of vegetable oil, butter - 100 grams. First, we prepare the dough in order to make good, tasty pancakes. It should turn out like medium thick sour cream. Then we start frying. We do this in a hot frying pan without vegetable oil, since it was added to the mixture. Rotate the pan in a circular motion until the dough is distributed along the bottom. Then we put it on the stove and fry it, turning it over on the other side after a while. The finished pancake should be light beige in color.

Making delicious pancakes from milk

Necessary ingredients: one liter of milk, three eggs, two glasses of flour (maybe three), one teaspoon of granulated sugar, a pinch of salt, baking soda on the edge of a knife, three tablespoons of vegetable oil, for lubricating the finished product - butter. Now for the pancake recipe. Thin, sweet - a real delight. Moreover, they come with holes. Before kneading the dough, remove all ingredients from the refrigerator and let them reach room temperature. Then we make it without lumps, until it reaches 10% sour cream. Continue stirring and pour in three tablespoons of vegetable oil. Now add half a glass of boiling water so that holes appear in the dough. We start frying pancakes in the standard way. Milk, flour - almost all the ingredients of a delicious dish. All that remains is to grease it with butter and you can continue frying.

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Once upon a time, pancakes were a ritual food for the Slavs, but now they have become an everyday food that can be prepared any day. It is interesting to note that Russian pancakes, unlike, for example, French ones, were traditionally mixed with yeast using the sponge method. When making dough, several types of flour were often mixed. Pancakes were served with sour cream, cottage cheese and salted fish, and in some places with caviar. During Maslenitsa week, every housewife at least once will please her family with golden brown pancakes. You may want to use the recipes below and pamper your household with real Russian pancakes.

Russian pancakes with cottage cheese and salted pink salmon recipe with photo.
To prepare Russian pancakes with cottage cheese and salted pink salmon, you will need the following ingredients:
For the test:
1 kg wheat flour
4.5 tbsp. warm milk
3 tbsp. l. butter
2 tbsp. l. Sahara
1/3 stick fresh yeast
4-5 eggs
Salt - to taste
A piece of fresh lard for greasing the pan.
For filling:
200 g lightly salted pink salmon
200 g cottage cheese
50 g sour cream
Salt, dill and parsley - to taste.

How to prepare pancakes in Russian with cottage cheese and salted pink salmon:
1. Dissolve the mashed yeast in two glasses of warm water, add half a glass of flour to the mixture, stir and leave for an hour in a warm room without drafts. After an hour, add the yolks, mashed with salt and sugar, melted butter, and the remaining flour to the dough. Mix properly. Add milk to the dough, mix and leave in a warm place for an hour and a half. During this time, the dough should be kneaded 2-3 times. After the specified time, carefully pour the whipped whites into the dough, mix, moving the spoon up and down. Bake pancakes in a very hot frying pan, greased with lard, on both sides.
2. Prepare the filling. Wash and chop the greens, mix them with cottage cheese, salt and sour cream. Cut the salted pink salmon fillet into strips. Place curd filling on each pancake, cover it with strips of fish and roll the pancakes into tubes. Place the tubes on a wide dish, cut them diagonally at one end, sprinkle with herbs. Serve stuffed pancakes with sour cream.

Russian pancakes with salmon and red caviar.
To prepare Russian pancakes with salmon and red caviar, you will need the following ingredients:
150 g buckwheat flour
150 g wheat flour
20 g yeast
300 ml milk
2 tbsp. l. melted butter
2 eggs
Salt - to taste
400 g lightly salted salmon
200 g sour cream
100 g caviar.

How to prepare pancakes in Russian with salmon and red caviar: 1. Mix buckwheat and wheat flour, pour warm milk with dissolved yeast into the dry mixture, add melted butter and salt. Cover the bowl with the dough and leave to rise in a warm place (an hour and a half).
2. Separate the whites from the yolks, beat them into a stiff foam and carefully fold them into the risen dough. Bake pancakes on both sides in melted butter. Serve hot along with salmon caviar and sour cream.

Pancakes with curd

Pancakes with semolina

Thin pancakes - recipe

Pancakes are a traditional delicacy of the Russian people, one of the most beloved and revered dishes, both in the times of ancient Rus' and now. They occupied a worthy place on the table of every housewife, and are considered one of the very first flour dishes that appeared in the diet of our ancestors around the 9th century AD.

Many countries in the world have their own varieties of this ancient flour flatbread, in Ancient Egypt it was sour, in America it was called pancake, its diameter is smaller than our pancakes and they are thicker, in Asia they made thin unleavened pancakes, which were eaten instead of bread, the ancient Chinese made pancakes made from rice flour with the addition of tea powder, seafood and onions. Each country has its own history of creating certain dishes and is proud of its traditions and customs.

For the Russian people, pancakes were and are one of the favorite delicacies; we are ready to eat them day and night, enjoying the taste and aroma, as well as the variety of fillings, which can be either sweet (berries, jam, jam, cottage cheese) or not. sweet (meat, mushroom, fish, with red and black caviar).

The history of the origin of pancakes in Rus'

The history of the origin of this dish has several versions. Some historians claim that the word “pancake” comes from the Slavic “mlin” - grind. According to this version, pancakes appeared after the ancient Slavs learned to grind flour and add water to it from the dough to bake fluffy and rosy pancakes. There is another version of the origin of this dish, when oatmeal jelly, popular at that time, was accidentally forgotten in the oven, it burned a little, and a tasty, appetizing crust appeared on it, and it itself turned into a flat cake. This was the first pancake, which everyone really liked.

In ancient, even pagan times, pancakes were a ritual of treating the spirits of ancestors; people believed that they could treat their souls, cajole them so that they would contribute to a good harvest for the coming year. This is how Maslenitsa appeared, which at first was not a holiday, but a pagan ritual tradition. They baked a lot of pancakes and fed them to the poor, the poor and wanderers, considering them intermediaries between two worlds.

Also, according to some historians, pancakes were a sacrificial type of bread, which, before the baptism of Rus', was baked in the shape of a circle as a symbol of worship of the ancient Slavic supreme god Perun and the sun god Yarilo, bringing as a gift to the gods for their protection and intercession.

How they baked pancakes in Rus'

Each housewife in Rus' had her own recipe for baking pancakes, which was kept secret and passed down from mother to daughter. To make the pancakes fluffy and tasty, the dough (the pancakes were yeast-based) was mixed late at night, away from prying eyes.

Mostly buckwheat flour was added, which gave the pancakes a slightly sourish, pleasant taste; the basis of the liquid in the dough was yeast, milk and water; the finished pancakes were fluffy, golden brown and a little loose.

Pancakes were baked in an oven, always on birch logs, using cast iron frying pans carefully calcined with salt, greased with a piece of unsalted lard. The filling for pancakes could be very different from meat and mushrooms, to cottage cheese, herring, and even porridge (buckwheat, semolina and wheat).

Traditions of baking pancakes for the holidays

Previously, pancakes were baked everywhere throughout the year, serving as both an everyday and a festive dish. Since the 19th century, pancakes have become the main symbol of the bright, cheerful winter holiday of Maslenitsa, personifying the ruddy spring sun, they participated in the farewell of winter and the meeting of the Red Spring.

Maslenitsa week:

First day Holy Week Monday, called “Meeting”, housewives begin to bake festive pancakes, snow slides begin to roll out, a scarecrow is installed - a symbol of the past winter.

On the second day, Tuesday or “Zigrig” large-scale celebrations begin, people go to visit each other, tasting the most important dish of the holiday - ruddy, aromatic and satisfying pancakes with a wide variety of fillings.

Third day Wednesday or “Gourmand”. On this day, tables both on the street and at home were supposed to be bursting with treats; it was believed that the more pancakes a person ate in a whole day, the better!

Thursday - "Range" involved riding in troikas, fist fights, various games, carnivals, and of course intense eating of the main dish - delicious pancakes in the heat.

Friday - "Mother-in-law's Day", mothers-in-law bake their most delicious pancakes for guests and their beloved son-in-law.

Saturday - “Sister-in-Law’s Gatherings”, girls gathered for cheerful girls' get-togethers or went to visit relatives, again treating themselves to soft, rosy, incredibly filling and tasty pancakes.

Sunday "Forgiveness Day", burned an effigy of winter, asked each other for forgiveness for all insults, welcoming the onset of a new, spring life and celebrating its arrival by rejoicing, having fun and of course eating huge quantities of the main holiday dish - Russian pancakes.