Baking pancakes for Maslenitsa recipes. Pancakes with cucumber brine

Tue, 12/03/2013 - 15:45

Maslenitsa week has arrived, which means it’s time to bake pancakes for everyone’s joy :) And we, in turn, will help you with recipes and filling ideas for your pancakes. We’ll also give you some valuable cooking tips. Happy holiday!

Baking pancakes is not difficult at all. However, cooking thin, even and delicious pancakes requires certain skill and knowledge. There are many secrets and tricks that will help you prepare the “right” pancakes. If you follow these simple rules, even the first pancake won’t come out lumpy.

• You need to start preparing pancakes 3 hours before you serve them.
• If you are cooking yeast dough, start kneading it 5 hours in advance.
• Pancake flour must be sifted, this will loosen it and your dough will be softer and fluffier. Remember that you need to sift the flour not in advance, but directly while preparing the pancakes.
• If you want your pancakes to turn out tasty and beautiful, use only fresh eggs. It is also recommended to beat them well before adding eggs to the dough.
• Pancakes will taste better if egg yolks For the dough, prepare separately from the proteins.
• When mixing pancake dough, it is important to follow the cooking sequence. Remember that sifted flour should never be added to the liquid mixture. First you need to mix everything liquid ingredients, and then in a thin stream, stirring constantly, add the mixture to the flour.
• Don't beat the pancake batter for too long, otherwise it will become too sticky.
• If you kneaded the dough too thick, you can thin it. However, you should not add milk to it, otherwise the pancakes may start to burn. It's better to add water to the dough, but don't overdo it! You can also add beer to the dough, then the pancakes will turn out thin but durable.

• It is important to start baking pancakes at the right moment: the dough should rise, but not settle. There is no need to stir it, take the dough with a spoon from above.
• The pan in which you are going to fry pancakes must be clean. It’s better if it’s a special frying pan on which you won’t cook anything other than pancakes.
• Before you start baking pancakes, be sure to warm up the pan thoroughly.
• Pancake dough is poured into the pan in a thin layer. If you added butter to the dough, then you only need to grease the pan with butter before the first pancake. It is important not to overdo it with oil.
• When pouring the batter into the pan, hold it in one hand and the ladle in the other. The dough should be poured quickly onto a hot frying pan, tilting it in different directions so that the dough is quickly and evenly distributed over the surface.
• It is recommended to fry pancakes over moderate heat. You need to turn them over when the edges are already dry and the middle is covered with “pimples.” The pancake should separate well from the surface.

Recipes:

Chocolate pancakes

Ingredients:

1 tbsp. flour, 2 eggs, 2/3 tbsp. milk, 1/3 tsp. salt, 3 tbsp. sugar, 20 g butter, 50 g dark chocolate; -vegetable oil for frying pancakes

Cooking method:

In a bowl, mix eggs, milk, sugar and salt. Melt chocolate and butter in a water bath. Shake the egg mixture lightly. Stir chocolate and butter with a wooden spatula. Add flour and beat until smooth. Add chocolate. Stir well

Heat the pan, grease with oil and bake like regular pancakes, but they will be a little thicker. These pancakes are best served with sauce.

Pancakes with meat

Ingredients:

Eggs 2 pieces, sugar 2 tbsp. spoons, salt 1 teaspoon, flour 1 cup; milk 2 cups, minced meat 250g, carrots 1 piece, black pepper to taste.

Cooking method:

Prepare the filling: fry the minced meat, add finely grated carrots, season with pepper and salt. Bring to full readiness for 10 minutes, stirring constantly and avoiding the formation of lumps. Beat the eggs, add a little salt and milk. Sift the flour and add to the mixture, adding the remaining milk while stirring. Stir until the liquid sour cream is homogeneous. Heat the frying pan over high heat, add oil and pour in a small amount of dough. Fry on both sides until golden brown - no more than a minute on each side. Place a tablespoon in the center of the finished pancake. a spoonful of minced meat and wrap it in a tube or envelope.

Pancakes with ham and cheese

Ingredients:

Ham 200 gr.
Cheese 100 gr.
Greens to taste.

Cooking method:
Prepare pancakes according to your favorite recipe.
Cut the ham into thin strips. Grate the cheese onto coarse grater. Wash the greens and chop finely.
Mix ham, cheese and herbs and add a little filling to the bottom of the pancake.
Wrap it in a tube and cut it in the middle at a slight angle.
Heat before serving in a frying pan or in microwave oven until the cheese melts.

Pancakes stuffed with cottage cheese, raisins and lemon

Ingredients:

for pancakes: flour - 1.5-2 cups, milk or water (or water with milk) - 0.5 liters, eggs - 2-3 pcs, sugar - 1 tablespoon, vegetable oil - 1 tablespoon, salt.

for curd filling: cottage cheese - 250 g, sour cream - 2 tablespoons, raisins - 50 g, lemon - 1/4 pcs, sugar - 2-4 tablespoons.

Cooking method:

Bake pancakes. If pancakes are prepared with filling, then they do not need to be fried until golden brown, but only lightly fried on both sides so that the dough is baked. For the curd filling: grind the cottage cheese with a fork in a bowl, add sour cream and mix well. Pour boiling water over the raisins and leave for 15 minutes. Wash the lemon and pass through a meat grinder or grate on a fine grater along with the zest. Add sugar to the grated lemon and stir well. Add steamed and dried raisins and lemon with sugar to the cottage cheese with sour cream. Mix the filling well. Place the filling on the edge of the pancake and roll the pancake into an envelope (if you want to roll the pancakes into a tube, then spread the filling onto the entire surface of the pancake and then roll it into a tube - in this case you do not need to fry the pancakes). Place the rolled pancakes in a frying pan heated with butter and fry on both sides until golden brown.

Pancakes with berry sauce and ice cream

Ingredients:

Pancakes - 4 pcs. (change the proportions depending on the number of pancakes), butter - 60 gr., assorted fresh frozen berries - 200 gr., sugar - 100 gr., ice cream - 100 gr.

Cooking method:

Bake 4 pancakes according to your favorite recipe. Melt the sugar in a frying pan, dip the pancakes on one side in caramel. Place on a plate. Place berries in a frying pan with caramel and butter. Simmer the sauce. Place a scoop of ice cream on a plate with pancakes and pour over everything berry sauce. Garnish with a sprig of mint.

Pancakes "Granny"

Ingredients:

1 liter of milk, 5 eggs, 1/3 teaspoon of salt, 2 tablespoons spoons of sugar, 0.5 tablespoons of baking soda, citric acid on the tip of a knife, 2-3 tablespoons of vegetable oil, 1.5 cups of boiling water.

Cooking method:

Beat milk with eggs, add sugar and salt to the whipped mixture, beat again. Then add soda and citric acid. Add flour to the mixture until it resembles liquid sour cream. The amount of flour depends on the size of the eggs. As a rule, it takes about 4 cups. Add vegetable oil to the resulting mixture and bring to desired consistency using boiling water. Leave the dough for 15 minutes. Then bake the pancakes on both sides. The pan should only be oiled once. Pour 1 spoon of oil, heat it and pour it into the dough (in addition to what has already been added). Thanks to this trick, the pancakes will not stick to the pan.

Russian yeast pancakes

Ingredients:

600 g wheat flour, 1 tablespoon sugar, 5 teaspoons butter, 1 egg, 25 g yeast, 1 teaspoon spoon of salt, 4 glasses of milk, 3-4 tablespoons of olive oil.

Cooking method:

Heat 3 cups of milk, dissolve the yeast in it, add 1/2 tablespoon of sugar, salt, egg yolk and melted butter. Mix everything and add 300 g of flour. Knead the dough, cover with a towel or napkin and place in a warm place to ferment. After about 2 hours, when the volume of the dough has doubled, dilute it with the remaining milk, preheated. Add the remaining flour and sugar and gradually pour in the well-beaten egg white. Knead the dough again and let it rise. In total, the dough should ferment for about 3 hours. Grease the frying pan with a thin layer of vegetable oil and heat until the smoke disappears. Carefully scoop out a portion of the batter with a spoon and pour into the pan. When the bottom side of the pancake is browned, brush the top side with vegetable oil and turn over. When the second side of the pancake is browned, again grease the top side with vegetable oil and transfer the pancake to a pan covered with a towel. Serve pancakes hot or warm with honey, sour cream or jam.

Lacy pancakes

These pancakes can be baked in the shape of hearts for your loved ones and dear ones. In order to create such beauty you just need to pour the pancake mixture into a plastic bottle in cork which to make a hole and draw directly on hot frying pan.

Ingredients:

2 eggs, 3 tablespoons sugar, 1 teaspoon vanilla sugar, 100 ml of vodka, 0.5 teaspoon of salt, 1 liter of kefir with 1% fat content, flour, 1 teaspoon of soda, 3 tablespoons of vegetable oil.

Cooking method:

Beat eggs with sugar until foamy. Add vanilla sugar, salt, vodka and beat again. Pour in kefir and mix everything well. Sift the flour and, stirring, gradually add until the dough acquires the consistency of thick sour cream. Add vegetable oil and soda slaked with vinegar. Stir and let stand for about 20 minutes. Then gradually pour in boiling water, beating the dough until it resembles liquid sour cream. Heat vegetable oil in a frying pan. Pour in a little batter and spread it throughout the pan in a circular motion. Turn the pancake over to the other side and cook for another 30 seconds. When all the pancakes are ready, lightly grease them with butter, sprinkle with granulated sugar, fold in four, place in a pan, sprinkle with 2 tablespoons of sugar on top and put 100 g of butter. Cover with a lid and place in a warm oven for 15 minutes.

Oat pancakes

And for those who are on a diet, but really want to enjoy pancakes, we offer dietary recipe oatmeal pancakes. These pancakes are not similar to their counterparts and turn out plump.

Ingredients:

1 cup oatmeal; -125-150 ml of milk (half of the milk norm can be replaced with water), 1/2 tsp soda, slaked with lemon juice, 1 tsp honey (or brown sugar), 1 egg, vanillin, pinch of salt.

Cooking method:

Grind the eggs, you can immediately add salt, sugar and soda. Then add milk and stir well, you can do this with a hand mixer at low speed to avoid splashes. Then add flour and stir with the same mixer until you get homogeneous mass. The consistency of the dough is like thin sour cream. In a dry frying pan, fry the pancakes on both sides. The pancakes should be quite thick.

Recipes for making pancakes with kefir

Can be cooked soft pancakes on kefir, thin, openwork, custard - there are several options.

Recipe for soft pancakes with kefir

You will need:

3 cups kefir, 2 cups of flour, 2 eggs, 1 tbsp. sugar, ½ tsp. salt.

How to cook soft pancakes with kefir:

Grind the egg yolks and sugar until white, pour in 2 cups of kefir, stir until smooth, gradually, stirring, add the sifted flour. Beat egg whites with salt until fluffy. Pour the remaining glass of kefir into the dough, stir in the whipped egg whites, bake the pancakes in a greased frying pan in the usual way - frying on both sides until browned over medium heat.

Recipe for making thin pancakes with kefir

You will need:

150g flour, 120ml kefir, 80g sugar, 75ml water, 50g butter, 3 eggs, 1/3 tsp. salt.

How to cook thin pancakes on kefir:

Mix the sifted flour with sugar and salt, mix water with kefir, gradually add to the flour, kneading the dough, beat in the eggs, whisk everything, pour in the non-hot melted butter, mix. Pour the batter into a hot frying pan, greased with vegetable oil, and fry the pancakes on both sides until browned.

If the pancakes are not too thin, add a little more plain or sparkling water or milk to the dough.

Recipe for thin custard pancakes with kefir

You will need:

200 ml kefir, 1 egg and a glass of flour, ½ glass of boiling water, 2 tbsp. sugar, 1 tbsp. vegetable oil, 1/4 tsp. soda, salt.

How to prepare thin custard pancakes with kefir:

Mix flour with salt and sugar, beat eggs with kefir, combine mixtures, whisk until smooth. Pour baking soda into boiling water, pour it into the dough, stir and leave for 5 minutes. Pour vegetable oil into the dough, mix, cook pancakes in the usual way in a frying pan with vegetable oil, frying on both sides.

If the dough turns out thick, add a little warm water.

Recipe for openwork pancakes with kefir and milk

You will need:

500ml kefir and milk, 3 eggs, 1.5-2 cups flour, 1 tbsp. sugar, 2 tbsp. vegetable oil, ½ tsp. soda, ½ tsp. salt.

How to cook openwork pancakes on kefir:

Kefir and milk should be warm, eggs - room temperature. Beat the eggs, put soda in the kefir, then pour in a little milk and mix. Pour the kefir mixture into the egg mixture, add sugar and salt, and beat. Pour flour into the liquid, mix, pour in carefully, stirring, the rest of the milk, butter, mix. Cook pancakes in the usual way in a frying pan with vegetable oil on both sides.

By choosing any of the recipes and strictly following all the recommendations, even the most inexperienced cook can prepare delicious pancakes with kefir. Happy cooking!

VIDEO:

What to cook for Maslenitsa? Which unusual pancakes bake every day? What dishes besides pancakes should you offer on the holiday table for friends and family? Check out our large selection of step-by-step recipes!

Monday opens Maslenitsa. In the morning, the father-in-law and mother-in-law sent the daughter-in-law to her father and mother for the day, and in the evening they themselves went to visit the matchmakers. We agreed on the time and place of the festivities. We finished building snow cities, swings, and booths.

On Monday they started baking pancakes. The first pancake was given to poor neighbors so that they would remember the deceased.

• chicken eggs - 3 pcs.
• sugar - 2 tbsp. l.
• salt - 1 tsp.
• water - 2 tbsp.
• wheat flour - 2 tbsp.
• vegetable oil - 2 tbsp. l.
• soda - 0.5 tbsp. l.
• table vinegar - 1 tsp.

In the cup you took for mixing the pancake dough, break the stated number of chicken eggs.

Take a whisk or better yet a mixer and start beating the eggs. You should get this egg mass with bubbles.

Pour granulated sugar into the resulting egg mass.

Next add the salty spice.

Again we need a whisk or mixer to beat the introduced ingredients.

We begin to sift premium wheat flour into the sweet egg mass.

Immediately mix the flour with the egg mixture.

At the same stage, add soda for the pancake dough, which should be quenched with vinegar.

Now add water. We use chilled but boiled water.

Mix all ingredients thoroughly until smooth.

Add 3 tablespoons of vegetable oil to the prepared dough for pancakes made with water and eggs. Mix again. The dough is ready for baking pancakes.

Grease the frying pan with vegetable oil. Place the dough on a hot frying pan using a ladle.

Bake the pancakes on each side for about a minute.

Delicious pancakes made with water and eggs are ready for the first day of Maslenitsa!

Recipe 2: pancakes for Maslenitsa - day 2, Flirting

On this day, brides' viewings took place. Parents had to have time to marry the newlyweds before the beginning of Lent, because the Church does not allow getting married during Lent. If everything went well, then immediately after Easter, on Krasnaya Gorka, the wedding took place.

On Tuesday, guys and girls got to know each other, rode down the slides together, and came to each other’s houses for pancakes.

• Water – 500 ml;
• Buckwheat flour - glass;
• Chicken egg – 2 pcs.;
• Sugar, salt - to taste.

In a separate container, beat the eggs until they have a thick, slightly white consistency. Leave separately for at least 2-3 minutes. This way the egg mass is saturated with oxygen and, combining with the dough, makes it even more airy.

Add sugar, salt to warm (about 30-40 degrees) water and add buckwheat flour, stirring methodically with a whisk or fork. It is important that the water is really warm. Ground buckwheat has larger particles than “standard” wheat.

By the way, adherents of the correct and healthy eating may not buy ready-made buckwheat flour in supermarkets, but make it themselves. You just need to “crush” the aromatic buckwheat in a coffee grinder. Simply and easily!

Pour the previously beaten eggs into the resulting mass. Mix everything thoroughly until completely homogeneous.

Heat the frying pan thoroughly with big amount oils Pour one portion of pancakes into a ladle.

When the edges are browned, turn the pancake over to the other side. We fry it the same way. Buckwheat pancakes will become even more flavorful and tender if, when stacking them on top of each other, each layer is lightly moistened with butter. It is convenient to apply it directly with a fork.

You can serve buckwheat pancakes with anything: butter, condensed milk, jam, preserves, fresh berries, jelly, milk, etc. They will also be an ideal “container” in the form of an envelope for meat or mushrooms, if you do not make the dough very sweet .

Recipe 3: Gourmets - third day of Maslenitsa (with photo)

On Wednesday, the son-in-law came to his mother-in-law for pancakes and brought other guests with him. The mother-in-law closely watched how her son-in-law behaved at the table. People said that if a man chooses pancakes with salty filling, it means he is stubborn and has a difficult character. And if they are sweet, then he will be soft and affectionate with his wife. But this sign, of course, is also not associated with the Orthodox tradition and is considered superstition.

In general, on this day it was customary to eat as many pancakes as your heart desires.

• Eggs 2 pcs.
• Milk 250 ml
• Flour 120 gr
• Sugar 2 tbsp.
• Butter for greasing the pan

Break 2 eggs into a bowl.

Add 120 grams of flour and 2 tbsp. Sahara.

Stir.

Gradually add milk.

When adding milk, beat with a whisk or mixer so that there are no lumps.

It doesn't turn out very well batter. Place it in the refrigerator for 30 minutes.

You can start baking pancakes.

Heat a frying pan and start baking pancakes, greasing it with butter before each pancake.

These are the thin pancakes you get.

Stack pancakes. Set the table and enjoy.

Recipe 4: pancakes on Razgulyai - Day 4 of Maslenitsa

Thursday is the day of the beginning of Broad Maslenitsa. Household work stopped and festivities began.

The entertainment was very different: they rode sleighs and sleds, staged fist fights and battles for snowy cities, sang carols, burned ritual bonfires (another relic of paganism) and jumped over fire.

• Ryazhenka – 0.5 liters
• Vegetable oil – 2 tablespoons
• Eggs - 2 pcs
• Sugar

Let's make the dough. Pour fermented baked milk into a bowl, beat in two eggs, a pinch of salt, a tablespoon of sugar, and 2 tablespoons of vegetable oil.

Mix well with a mixer. Add half a teaspoon of soda and mix.

Gradually sift the flour into a homogeneous liquid mass. I got about 5 heaping tablespoons.

The consistency is the most difficult to describe; the dough should not be very liquid, but not thick, and should flow well from a spoon.

Pour a little vegetable oil into a hot frying pan to coat the entire surface. And pour the dough into a ladle, turning the pan in a circle so that it spreads evenly.

I drizzle oil before each pancake. Place the finished pancakes in a stack; you can put a small piece of butter on each one and dust it with sugar. Serve with sour cream, honey, jam, condensed milk, or whatever your family likes best.

Recipe 5: Mother-in-law's evening - pancakes for the 5th day of Maslenitsa

On this day, the mother-in-law came to visit her son-in-law for a return visit, and took a company of friends with her. The daughter was baking pancakes for her husband and guests.

Very convenient to bake rye pancakes on whey – the dough has a wonderful consistency. It spreads easily over the pan and bakes perfectly. It is very important to sift the rye flour before preparing pancakes: this step, in principle, will not be superfluous when working with wheat flour, but here it is simply necessary.

• 2 eggs;
• 1 teaspoon sugar;
• a pinch of salt;
• 1 cup sifted rye flour;
• 500 ml whey;
• 0.5 teaspoons of quicklime soda;
• 5 tbsp. spoons of sunflower oil.

Break the eggs into a deep bowl.

Add salt, sugar, beat with a fork, there is no need to use a mixer, you just need to stir. Sift rye flour through a sieve (along with baking soda), first a few tablespoons.

Stir, the dough will be thick.

Then pour in a little whey (milk, you can even bake pancakes in water, but then you don’t need soda). Then again flour, again a little whey. And so alternate until all the flour is mixed into the dough. The dough should be thick at all stages of kneading. After this, by adding whey, bring the dough to the desired consistency. Most important point when baking rye pancakes, this means that the dough must be allowed to stand for at least half an hour so that the flour swells: if you neglect this rule, the pancakes will be impossible to turn over in the frying pan, they will tear. If you doubt your abilities, then for the first time you can make pancakes from rye flour with the addition of a small amount of wheat.

After time, add sunflower oil and stir.

After this, you must definitely evaluate the consistency of the dough, since while it sits, it thickens a little, and perhaps you need to add more whey.

Before baking the first pancake, grease the frying pan with sunflower oil or any fat, then this will not be required: the lubricating function will be performed by the oil in the pancake dough.

Pancakes made from rye flour need to be baked a little longer than regular ones, and you also need to make sure that the rye pancakes do not brown too much, otherwise they will taste bitter.

At first glance, it seems that such pancakes must be eaten with something salty, but the opposite is true: due to the presence of rye flour in the dough, they turn out sweetish and are very good with jam and sour cream.

Recipe 6, step by step: Saturday - Sister-in-law's gatherings

Young daughters-in-law invited their sisters-in-law and other relatives of their husbands to visit. It is interesting that if the sister-in-law was unmarried, then the daughter-in-law invited her unmarried friends, and if she was married, then married relatives came to visit. The daughter-in-law had to give her sister-in-law some kind of gift.

Continuing the Maslenitsa theme, I’m sharing with you another recipe for pancakes with milk - this time we’ll make oatmeal ones. Such pancakes turn out not only thin, but also very tender, soft, aromatic (a little like oat cookies) and very tasty. They can be served with jam, sour cream, honey, or filled with any filling (both sweet and salty) of your choice.

• milk - 1.5 cups
• oatmeal - 1 cup
• chicken eggs - 2 pcs
• vegetable oil - 4 tbsp.
• sugar - 2 tbsp.
• table salt - 1 pinch

The recipe for these tender and flavorful pancakes includes: following ingredients: oatmeal, milk (any fat content - I use 1.7%), chicken eggs, granulated sugar, salt and refined vegetable (I use sunflower) oil. I use 250 ml glasses. So, 1 such glass of oatmeal is approximately 110 grams, and milk will need approximately 375 milliliters. All foods should be at room temperature, so remove them from the refrigerator in advance.

You can prepare the pancake dough in any deep bowl. Break chicken eggs into a container, add salt and sugar.

After this, pour in the remaining milk and mix everything thoroughly again or beat with a mixer. Due to this technique (when the liquid is introduced in parts), there will never be lumps in the pancake dough!

Pour odorless vegetable oil into the dough and simply mix it in with a spoon or spatula. We leave the pancake dough to stand for 10 minutes so that the gluten in the flour swells - then the pancakes will turn out elastic and will not tear.

Heat up a frying pan (I have a special heavy pancake maker) and pour in a couple of tablespoons of dough. With quick movements, distribute the dough in a circle and bake the oatmeal pancake over low heat until the bottom side is golden brown. For the first pancake, you can grease the pan with oil.

Then flip the pancake over and cook the other side until done. We bake the rest of the oat pancakes in milk in the same way until all the dough is gone.

The oatmeal pancakes are ready - if you wish, you can coat each one with butter, then they will be even more tender.

Help yourself, friends, to fragrant and very tasty oat pancakes. They can be served plain or flavored with honey, sour cream, jam or jam. A cup of hot tea or a glass of milk will also come in handy.

Recipe 7: seeing off Maslenitsa on Sunday

Farewell to Maslenitsa, or Forgiveness Sunday, is the main day of Cheese Week, the ritual before the start of Lent. The rite of forgiveness was performed in churches, clergy and laity asked forgiveness from each other for all the grievances of the past year.

In the evening we remembered the dead and went to the cemetery.

• pancake flour - 500 gr;
• milk - 900 ml;
• vegetable oil - 3 - 4 tbsp;
• chicken eggs - 1 pc.;
• granulated sugar - 1 tbsp

Sift the flour.

Heat the milk until it is warm. Gradually add flour to the milk, stirring all the time so that there are no lumps.

Then beat one egg and pour it into the dough.

Add sugar and vegetable oil there.

Mix everything thoroughly until smooth.

If the dough is too thick, you can add more warm milk or water. Heat a frying pan and grease it with a little vegetable oil. I grease with butter only before baking the first pancake, that’s why everything goes like clockwork.

Pour the dough into the frying pan with a ladle, distributing it evenly over the entire surface.

Bake on both sides.

Place the finished pancakes on a plate.

You can serve pancakes with anything. Everyone spreads what they like: sour cream, jam or condensed milk. Bon Appetit everyone!

Bonus 1: Banitsa pie for Shiroka Maslenitsa

Pie Banitsa – extraordinary tasty dish Bulgarian cuisine. Moreover, he is preparing the most different ways and with various fillings(with cottage cheese, lamb, herbs and tops, etc.). However, classic Bulgarian recipe is a salty Banitsa with feta cheese and a sweet one with pumpkin (“pumpkin”).

It is quite possible to prepare real Bulgarian Banitsa at home, although we warn you, it is not very easy. But our team will help you cope with all the difficulties. step by step recipe with a photo: if you don’t understand something, look at the photo - and everything will fall into place.

We will prepare two Banitsa at once - with feta cheese and with pumpkin (this is exactly how much dough from 1 kg of flour is enough). Accordingly, one pie requires half as many ingredients (but not for the filling!). If you don’t have cheese or don’t like it, replace cheese with cottage cheese (Bulgarians sometimes do this too).

Let's start cooking!

• wheat flour - 1 kg
• vegetable oil - 4 tbsp. into the dough, 10 tbsp. into the filling
• apple or wine vinegar - 5 tsp.
• chicken egg - 1 piece for the dough, 4 pieces for the filling
• salt - 1.5 tsp.
• water - 1 glass
• feta cheese - 300 g for filling, 50 g for topping
• yogurt - 100 gr
• soda - 1 tsp.
• butter - 50 g
• pumpkin – 350 gr
• sugar - to taste

Make a hole in the sifted flour and add salt, vinegar, vegetable oil, one egg and 1 tbsp. warm water. Knead all this into a soft dough.

Roll the dough into something like a thick sausage and use a knife to separate small round pieces from it ( must be an even number).

Having moistened your hand in vegetable oil, lightly crush each of the resulting balls, and then connect them in pairs and press the edges.

Sprinkle the resulting double cakes with flour on all sides.

Place the flatbreads in a single container, cover with a cloth and place in the refrigerator or on a cold window for 3-4 hours.

Meanwhile, prepare the filling from cheese and eggs. To do this, we combine together feta cheese, 4 chicken eggs and yogurt (it can be replaced with any other fermented milk product), mixed with baking soda. Mix everything thoroughly.

In a separate bowl, heat 10 tbsp. l. vegetable oil and throw in a piece of cheese with a piece of butter or margarine (to your taste).

Take one piece of dough and roll it out into a thin layer on a floured table.

Then, using a rolling pin, transfer it to a separate oilcloth or tablecloth.

Already there we put the filling on the dough and bend the edges as shown in the photo.

On top we distribute a mixture of sunflower and butter with cheese.

After this, we lift the edge of the oilcloth/tablecloth - and the blank for Banitsa itself rolls up into a tube.

The result should look like this.

Now wrap it in a snail and place it in a greased round shape for baking.

We repeat all steps until the form is filled out. Then grease the Banitsa with the remaining vegetable oil and yogurt.

Place the pie in an oven preheated to 180-190 degrees to bake for 20 minutes, then reduce the heat to 120 degrees (if this is not possible, just cover Banitsa with foil) and bake for another 20 minutes.

While the Banitsa with cheese is baking, we begin to prepare it sweet option. To do this, grate the pumpkin on a medium grater and distribute it over the rolled out layer of dough, and sprinkle sugar on top to taste.

However sweet pie Before putting it in the oven, grease it not with butter and yogurt, but just with milk.

As a result, it will turn out no less rosy.

Bonus 2: Sbiten at home (step-by-step photos)

• Water - 1 l
• Cane sugar (“Demerara” from Mistral) - 4 tbsp. l.
• Cinnamon (Ground) - 5 g
• Ginger (Ground) - 5 g
• Nutmeg (Ground) - 5 g
• Bay leaf (medium sized leaves) - 3 pcs.

Heat water on the stove. While the water is heating, prepare Demerara cane sugar from Mistral 4 tbsp. l. I don't have a sweet tooth, so I thought it was a little sweet, but not cloying. I would also reduce the amount of sugar to 3 tbsp. l. Although the recipe would require even more.

When the water boils, dissolve sugar in it.

Add spices. Boil. Boil for 10-15 minutes. If foam appears, it must be constantly removed.

Remove from the stove and let it brew for about half an hour. Strain. Serve the finished sbiten hot. You can serve gingerbread, cakes, and cookies with sbitny.

Bonus 3: sweet pancake rolls with fruit (step by step)

The basis unusual dessert- thin sweet pancakes. They go perfectly with cottage cheese and fruit, and are also very quick to prepare. I suggest making two types of pancake dough - regular and with the addition of cocoa. Filling – fresh or canned fruits, tender cottage cheese and thick sour cream. So, let's prepare sweet pancake rolls with fruit and cottage cheese.

Ingredients:

• wheat flour – 1.5 cups
• cocoa powder – 3 tbsp. l.
• sugar – 0.5 cups
• milk – 2 cups
• eggs – 2 pcs.
• vegetable oil – 3 tbsp. l. for dough + a little oil for frying pancakes
• salt - a pinch

For filling:

• orange – 1 pc.
• bananas – 2-3 pcs.
• kiwi – 2 pcs.
• cottage cheese (paste-like) – 200 g
• thick sour cream – 2-3 tbsp. l
• sugar or powdered sugar to taste.

Separate the yolks from the whites. Place the yolks with sugar in a spacious bowl in which you will prepare the pancake dough.

Beat the egg whites with a pinch of salt with a mixer until stiff (to peaks). Until peaks - this means that when you lift the mixer beaters, tubercles - peaks - will remain on the surface of the protein mass, and they will not fall off. If the whites have fallen off, continue beating at high speed until thickened.

Grind the egg yolks with sugar. Pour in vegetable oil. It is better to take oil without flavorings, refined, so as not to interrupt the taste of the pancakes.

Pour warm milk into the egg mixture. Stir until the sugar dissolves.

Add flour and beat the dough with a mixer. The consistency should be like liquid sour cream. Divide the dough into two parts (you will need to add cocoa to one).

Add half of the beaten egg whites to one part of the dough. Stir carefully.

The dough will become a little thicker and air bubbles will appear on the surface.

Mix cocoa and 2 tbsp. l. Sahara. Add to the second part of the dough. Beat with a mixer until the ingredients are completely combined. The dough will become dark chocolate color. Place the remaining whipped whites in it and stir.

The dough should stand for a while so that all the small lumps disperse and dissolve. At this time, you can prepare the fruit filling for the pancakes. Separate peeled oranges into slices. Peel the kiwi and bananas and cut into long slices.

Mix cottage cheese with sour cream. Whether to add sugar or not is a matter of taste. Pay attention to this point: if you add sugar to the curd, the curd mass will become liquid, and when cutting, the rolls will not look very neat. You will either have to clean up traces of the cottage cheese or leave the cottage cheese unsweetened, but serve the rolls with sweet sauce (you can sprinkle with powdered sugar).

Heat the frying pan. For the first pancake, grease it with oil, pour in the dough and shake the pan from side to side so that the dough spreads all over the bottom. Over medium heat, brown the pancake on both sides.

Bake pancakes in the same way chocolate dough. A sign of a baked chocolate pancake will be characteristic stains of a lighter shade.

Place the pancake on a cutting board. Grease it with curd mass. Place fruit filling in the middle (for a chocolate pancake it is better to use light fruit).

For pancakes made from regular dough, choose bright fillings - oranges, tangerines, kiwi.

Roll the pancakes into tight rolls. Cut off the edges.

Using a sharp knife, cut into equal pieces. Place sweet rolls on plates, alternating chocolate pancakes and light. You can serve dessert with any sweet sauce, jam, or honey.

From March 7 to 13 we celebrate Maslenitsa, one of the most fun, bright and delicious holidays per year. The holiday has great amount traditions and beliefs. Today, most people associate Maslenitsa with a stormy and cheerful farewell to winter, in anticipation of warm and sunny spring weather. IN holiday week It is customary to visit each other for pancakes, and invite loved ones to your place for festive gatherings. Round and ruddy pancakes symbolize the Sun, which melts the Earth with its rays, preparing for the awakening of nature after hibernation. According to legend, if you have a good and fun time at Maslenitsa, you will live the whole year in joy and happiness. Therefore, we make sure to take part in all the holiday festivities, play, have fun, ride down the slides, in other words, celebrate to the fullest! Happy Maslenitsa to all my dear friends!

Cinnamon pancakes

Ingredients

Sugar 2-3 tbsp
milk 1 l
flour 2 tbsp.
eggs 2 pcs.
cinnamon 1-2 tsp.
salt
vegetable oil

Preparation

Prepare everything you need. The milk needs to be warmed up a little.
Then pour the milk into the mixer bowl, add flour, salt, add eggs, granulated sugar, and cinnamon. Combine all products together and beat thoroughly with a mixer.
Heat the frying pan well and grease with oil. Next, pour a thin layer of pancake batter onto it.
As soon as the pancake is browned on one side, turn it over with a spatula to the other side.
You can pour vegetable oil directly into the dough, then you no longer have to grease the pan.

Place the finished pancakes on a flat plate, grease with butter and sprinkle sugar on top.

These pancakes are thin, soft, with a pleasant cheese taste and rich aroma.

For 0.5 liters of milk we will need:

2 chicken eggs,
0.5 teaspoons salt,
8 tablespoons flour,
sugar to taste (I have 1.5 tablespoons),
4 tablespoons vegetable oil (I used sunflower oil),
100 grams of hard grated cheese,
dry yeast a little more than a tablespoon.

When kneading the dough, it is advisable to slightly warm the milk until it is warm (not hot!), in the microwave. Next add salt, sugar, yeast. Stir everything until evenly dissolved. Then pour in half of the prepared flour, stir again and let it rest for 30 minutes in a warm place so that the yeast starts working.

After time, a small foam will appear. Now it's the turn of the eggs. Separate the whites from the yolks. Put the yolks in first and beat with a whisk, then grated cheese and sunflower oil. Don’t forget to stir everything step by step with a whisk. Now pour in the second part of the flour. Whisk until no lumps remain. Beat the egg whites and add the resulting foam to the dough, stirring gently.

Grease a hot frying pan with butter and bake on both sides like regular pancakes.
Bon appetit!

Beetroot pancakes go well with herring, so it’s very important to make rolls from them. These pancakes look unusual and very colorful and of course delight with their taste.

Ingredients

Boiled beets - 200 g;
.Milk - 300 ml;
Ryazhenka - 150 ml;
.Egg - 1 piece;
.Sugar - 1 tbsp;
.Salt - 1 tsp;
.Wheat flour - 300 g;
.Sunflower oil - 50 ml;
.Herring (fillet) - 300 g;
.Cream cheese - 400 g;

Grind the boiled beets in a blender, add fermented baked milk, half the milk, egg, salt and sugar. Beat well. Gradually add flour, stirring all the time and pour in the remaining milk. Mix the mixture well - the dough is ready for frying.

Heat a frying pan, grease with oil and pour a ladle of dough into the center. Since the dough is thick, immediately level it with the bottom of the ladle so that the pancakes turn out to be even and beautifully shaped.

Turn the pancake over and fry on the other side. Fry all the pancakes like this. I got 10 pieces.
Spread each pancake with cream cheese.
Place herring pieces in a row, slightly overlapping.

Wrap all the pancakes tightly and let them sit for a while so that the filling sticks together well.
Then cut the pancakes into rolls and fasten them with skewers on top. The appetizer is ready.
Bon appetit!

Pancakes stuffed with banana

Ingredients

Milk - 300 ml;
.Eggs - 2 pcs;
Wheat flour - 0.5 cup;
.Sugar - 2 tbsp. l.;
.Vegetable oil (+ for lubrication) - 4 tbsp. l.;
.Salt (pinch);
.Banana - 2 pcs;
.Chocolate - 50 g;

Beat the eggs with a whisk, add milk.
Then add vegetable oil and beat.

Add salt, sugar and sifted flour. Mix the dough well and set aside for 20-30 minutes.
After a while, grease the pan with vegetable oil and pour in the first pancake. Distribute the dough evenly.

After frying one side of the pancake, turn it over and fry the other.
Cut the banana lengthwise into 4 parts, place one part on the pancake and wrap it. Wrap all the pancakes this way.

Melt the chocolate in a water bath and pour it over the top of the pancakes. Bon appetit!

Since it’s time for Maslenitsa, I suggest preparing unusual yeast pancakes - with semolina! They turn out very tasty, fluffy and beautiful and can be served with any sweet filling, be it honey, condensed milk or jam.

Ingredients

Semolina - 1.5 cups;
Wheat flour - 1 cup;
.Milk - 500 ml;
.Water - 150 ml;
.Sugar - 3 tbsp;
.Eggs - 2 pcs;
Yeast - 1 tsp;
.Salt - 1 tsp;
.Vegetable oil (+ for frying) - 3 tbsp. l.;

Dissolve in warm milk yeast and add sugar, mix well. Leave for 15 minutes in a warm place until a foamy cap appears on top. IN yeast mixture add eggs and beat with a whisk.

In a separate bowl, mix the sifted flour and semolina. Then add them to the liquid mass and mix well.
Add 3 tbsp here. vegetable oil and warm water. Mix thoroughly until smooth.

Cover the bowl with the dough with cling film and put it in a warm place for 1.5-2 hours, after which mix the mixture again and immediately fry the pancakes.

Heat the pan well and pour the dough into the center, evenly distributing it at an angle. Holes will immediately appear on the surface.
Fry the pancakes until golden brown on both sides. Bon appetit!

Super tender pancakes with caramel sauce

Super-tender pancakes with a sauce that tastes like milk toffee. Very tasty!

Ingredients

Kefir - 500 ml;
.boiling water - 350 ml;
.heaped sugar - 2 tbsp;
flour - 300-320 g;
salt - 1/2 tsp;
soda - 1/2 tsp;
.eggs - 2 pcs;
.Sauce;
sugar - 100 g;
.butter pieces - 40 g;
.cream at room temperature 20-30% - 200 ml;

Heat the kefir until warm (it will curdle slightly). Beat kefir with a mixer. Add salt, sugar and flour. Beat. Beat 2 eggs separately. Pour the eggs into the kefir mixture. Add soda and beat. Pour in boiling water and whisk again

Heat the pan and bake. The pancakes are very delicate and need to be flipped carefully.
Dissolve the sugar in a saucepan and stir until it turns brown.

Add butter, cut into pieces. Stir, pour in the cream and stir for 5 minutes until thickened. Cool (the sauce will become more viscous in the refrigerator).
Serve pancakes with sauce

Pancakes for chocolate lovers.

Ingredients

Milk - 350 ml;
.Water - 150 ml;
.Egg - 2 pcs;
.Sugar - 2 tbsp;
.Salt - 1/2 tsp;
Flour - 7 tbsp;
.Chocolate - 80 g;
.Cocoa - 1 tbsp;
.Vegetable oil - 3 tbsp. l.;

Break the chocolate bar and melt it in a water bath, adding 50 ml of cold milk. When the chocolate becomes liquid, add cocoa, stir and pour in the mixture of milk and water. Mix everything well with a whisk. Remove the chocolate from the water bath and cool.

Beat the eggs with salt and sugar until the volume triples. Pour in warm liquid chocolate. Mix.
Sift the flour and carefully add it to the dough, stirring it with a spatula. Pour in vegetable oil. Stir and let the dough stand for 5-6 minutes.

Bake chocolate pancakes in a well-heated frying pan, greased with a drop of vegetable oil. Bon appetit!

Pancake lace

Ingredients

Milk - 125 ml;
.Sugar - 1 tbsp. l.;
.Salt - 1/3 tsp;
.Wheat flour - 140 g;
Baking powder - 1 tsp;
.Egg - 1 pc.;
.Vegetable oil (for deep frying) - 300 ml;

Beat eggs with salt and sugar. Add milk and stir.

Gradually add flour and mix. The dough will be like sour cream of medium thickness.

Heat oil in a saucepan. Pour the dough into a bag or pastry syringe and squeeze the dough in a spiral directly into the oil. The spirals will increase in size.

Fry on both sides and place on a napkin to remove excess oil.

Sprinkle the cooled spirals with powdered sugar! Bon appetit!

Thin sweet pancakes with fruity taste Children and adults will like it, an excellent option for breakfast or afternoon tea.

Ingredients

Fruit yogurt - 500 ml;
Wheat flour - 2 cups;
.Chicken egg - 2 pcs;
.Salt - 0.5 tsp;
.Baking powder - 1 tsp;
.Vegetable oil - 4 tbsp;
.Water (boiling water) - 300-350 ml;
.Sugar - 1-2 tbsp;

Place eggs, sugar, salt, yogurt (I used strawberry-banana), flour and baking powder in a blender bowl, mix until smooth, you get a thick dough. Add boiling water little by little, stirring with a whisk. Then vegetable oil. Let the dough rest for about five minutes.

Let's start frying pancakes. Grease a heated frying pan with vegetable oil (only for the first pancake). Pour in the dough.
Turn over and fry on the other side.

When stacking the pancakes, place a piece of butter on each one.
Bon appetit!

Special pancakes, snack bars

These pancakes are distinguished by their spiciness and beautiful bright color. We serve them only cold, as an appetizer.

Ingredients

Milk - 250 g;
.eggs - 2 pcs;
.pumpkin puree - 2 tbsp. l.;
.tomato paste - 2 tbsp. l.;
.salt - 1 pinch;
sugar - 1 tsp;
vegetable oil - 5 tbsp. l.;
.sour cream (for serving);
cottage cheese - 300 g;
.garlic - 2 teeth;
mayonnaise - 1 tbsp. l.;

Sift the flour.

Bake the pumpkin in the oven until the liquid has evaporated and is soft. I do this during the season, then put it in bags and have pumpkin puree all winter. Put it in milk pumpkin puree, tomato paste, salt, sugar, mix thoroughly and fry the pancakes over low heat. Bake the first side well, and the second just a little.

Prepare the filling. Rub the cottage cheese through a sieve, add salt, add a pinch of paprika, squeeze the garlic through a press and season with mayonnaise. Add very little of it, just so that the cottage cheese does not crumble.

Spread a thin layer of filling onto the pancake and roll it into a roll. Cut off the edges of the roll to create a nice cut.
Place on a plate, garnish with herbs, mayonnaise, or sour cream, at your discretion.

Children's pancakes "Pancake Fairy Tale"

Even the pickiest little foodies will love these fun pancakes!

Ingredients

Milk - 1 cup;
.Water - 0.5 cup;
.Sugar - 1 tbsp;
.Salt - 0.25 tsp;
.Chicken egg - 1 piece;
.Wheat flour - 125 g;
.Vegetable oil (in the dough - 1 tbsp; + for greasing the frying pan);
.Butter - to taste;

Preparing the dough:

Whisk the egg with salt and sugar. Add flour, mix. Stirring constantly with a whisk, add milk mixed with water. Add vegetable oil. Pour the dough into a half-liter plastic bottle and make a small hole in the lid.

Heat a frying pan and grease it with vegetable oil. From a bottle we pour the dough into a frying pan in the form of figures of animals or flowers, houses, trees, it’s only your imagination!

Fry on both sides. Grease the pancakes with a piece of butter.
Place it on a plate; if you made animal figures, then use sour cream, chocolate, jam or condensed milk to “draw” the animals’ faces.
Bon appetit!

Very tasty and aromatic pancakes with cheese. I didn’t add soda, baking powder or even yeast to these pancakes, but they still turned out airy and even “holey”.

Ingredients

Wheat flour - 2 cups;
.eggs - 2 pcs;
.milk - 0.5 l;
vegetable oil - 4 tbsp;
cheese - 200 g;
salt - 0.5 tsp;
sugar - 0.5 tbsp;
.butter (for greasing pancakes);

In a cup, beat eggs with sugar and salt, then add milk, mix everything thoroughly with a whisk. Sift the flour into a separate bowl, then add it in portions liquid part test. Mix everything well so that there are no lumps. Then grate the cheese on a medium grater and add it to the dough, also don’t forget to add vegetable oil. Mix everything and leave to rest for 30 minutes.

Then put the frying pan on the fire and heat it well. Grease with vegetable or butter once before baking. Then bake the pancakes, frying on both sides until golden brown.
Grease the finished pancakes generously with butter.
Bon appetit!

Pancakes prepared in this way are very tender and soft. Even when they cool down, they still remain the same.

Ingredients

Eggs - 2 pcs;
.Sugar - 2 tbsp;
.Kefir - 0.5 l;
.Soda - 1 tsp;
.Premium grade flour - 2 cups;
.Boiled water (hot);
.Salt (to taste);

Beat eggs with sugar with a fork or whisk. Pour in kefir, add salt, stir and put the bowl with the mixture on the fire. Stirring all the time, heat until hot, but do not boil!

Add flour, mix well. Pour soda into the middle of the dough and slowly pour boiling water on it (the soda will hiss, i.e. extinguish). Now add hot water little by little, stirring all the time so that there are no lumps. Pour in enough water to bring the dough to your desired consistency.

Fry like regular pancakes on both sides. You can sprinkle each pancake with sugar. Serve with jam or sour cream.
Bon appetit!

How to bake velvet pancakes?

We offer you a simple, proven recipe. velvet pancakes- thin and incredibly tasty.

Mix three chicken eggs and three tablespoons of sugar in one container. Add a pinch of salt. Whisk the ingredients. Once the eggs and sugar are mixed, add one glass of milk. This recipe uses three glasses in total, but it is advisable to pour in the milk in small portions so that it has time to disperse.

Pour in one and a half cups of flour, adding it in the same small portions - add a spoonful at a time, without ceasing to stir the dough. After this, add three tablespoons of vegetable oil to the dough and pour in the remaining two glasses of milk. Stir the dough until all the lumps are gone.

Let the finished dough rest in a warm place for at least fifteen minutes. Next, bake the pancakes in a special pancake pan, greasing it with butter or vegetable oil.
Makes a lot of pancakes! They are suitable for both wrapping and eating without filling.

Water pancake recipe

Products:

Three chicken eggs,
two liters of filtered water at room temperature,
a teaspoon of salt,
three tablespoons of granulated sugar,
two tablespoons of refined sunflower oil And
780 g flour.

Preparation:

First of all, mix all the liquid ingredients: oil, eggs and water. Salt and sugar are added to them and flour is poured in small portions. When adding flour, the dough must be thoroughly stirred with a whisk, and the main thing you must remember: you cannot pour in the entire volume of flour at once!
The dough prepared according to this recipe turns out to be liquid and slightly lumpy, but this should not scare you. Let the dough stand for about twenty minutes, then beat it again with a whisk or mixer (blender), all the lumps will gradually disperse and you will get a smooth dough of the correct consistency, one that is ideal for baking thin pancakes.
Next, heat the frying pan, add a small portion of vegetable oil (no more than one teaspoon) into it, distribute it over the entire bottom and, as soon as the oil heats up, pour in half a ladle of dough. Fry the pancake over medium heat, turn over and fry until cooked, then place on a wide platter. In this way, we use up all the available dough, stirring it with a whisk from time to time.
Ready-made thin pancakes can be filled with meat or sweet curd filling. Or you can simply roll them into triangles and serve them with jam or red caviar.

To prepare the dough you will need:

One glass of boiling water
one glass of kefir,
two chicken eggs,
exactly one glass of flour,
a pinch of soda,
half a teaspoon of salt and
two tablespoons of granulated sugar,
three tablespoons of vegetable oil and
vanilla (optional if you are making pancakes with cottage cheese or any other sweet filling).

Preparation:

Beat the eggs with a whisk with sugar and salt, then pour in boiling water while continuously whisking the egg mixture. Then kefir, vegetable oil and flour with soda are added. If you do everything correctly and don’t stop whipping for a second, the dough will be immediately smooth, without lumps. If you were unable to beat and add the ingredients at the same time, the dough may become lumpy, but this is not a problem. Let it sit pancake dough about five minutes and beat it again, the lumps will disappear.
Before pouring the first portion of dough into the heated frying pan, grease its bottom with a silicone brush dipped in vegetable oil. Bake thin pancakes over medium heat, turning each new pancake over to cook on the other side.

Recipe for pancakes with milk (thin as a sheet of paper)

Ingredients:

Half a liter of fresh milk
two cups of flour,
three eggs, p
about one tablespoon of sugar and refined oil,
plus a pinch of salt.

Preparation:

Mix salt, sugar, eggs, vegetable oil and flour in one deep container. Whisk the listed ingredients until a thick paste is obtained and only after that, without ceasing to use the whisk, pour in milk at room temperature (not all at once, but in portions!). The dough turns out without lumps, you can bake pancakes right away. First heat the frying pan, grease it with oil or a piece of lard and fry the first pancake. To fry subsequent pancakes, you do not need to grease the bottom of the pan with oil. The prepared pancakes themselves are incredibly tasty, since they are made with milk. They can be served with jam or chocolate, or you can wrap banana or banana pieces in them. curd mass. Bon appetit!

Velvet pancakes (medium thickness)

Products for the test:

Three glasses of milk and
one and a half cups of flour,
three eggs,
three tablespoons of vegetable oil and sugar,
plus a pinch of salt.

Preparation of dough for velvet pancakes:

Mix eggs with sugar and milk, pour in butter (by the way, in this recipe it is possible to replace vegetable oil with melted butter), then pour in the milk and add the flour. All ingredients are added in the specified order, and the kneading process should not be suspended.
The finished dough should stand warm for at least five minutes, after which you can start baking pancakes. They turn out moderately sweet, very tasty and look soft, like velvet. Happy cooking!

Ingredients for the dough:

Half a liter of whey, warmed to room temperature,
one chicken egg or two quail eggs,
four tablespoons of vegetable oil,
two spoons of sugar and
two glasses of flour,
plus one teaspoon of soda slaked with vinegar and
a pinch of salt.

Preparation:

Beat a chicken egg into a deep dish, add sugar, salt and whey. Mix. Next we send in vegetable oil, then baking soda and flour. Quickly mix all the ingredients, the dough turns out without lumps, with air bubbles (the effect of slaked soda).
You don’t have to grease the frying pan with oil, but immediately start frying the pancakes. They turn out to be a beautiful golden hue, aromatic, tasty with a subtle sourness. You can wrap sweet fillings in such pancakes or serve pancakes in pure form- warm and fragrant!

Ingredients:

One glass of beer
two eggs,
one glass of low-fat milk,
a glass of flour - one and a half (for thin ones you need one glass, and for fluffy ones - one and a half),
three tablespoons vegetable oil,
half a teaspoon of soda,
one tablespoon of sugar and
a small pinch of salt.

Preparation:

Mix the liquid ingredients and soda with sugar and salt, then add flour in portions and knead a medium-thick dough. Lumps will not form if you mix thoroughly. Pancakes can be baked immediately, but before baking the first one, be sure to grease the bottom of the pan with refined sunflower or olive oil. Pancakes don’t burn in beer, they turn out very beautiful, lacy, and you can’t smell the beer in them at all. An ideal base for meat, cheese or vegetable fillings.

Openwork thin pancakes

Ingredients for kneading dough:

Half a liter of kefir, half a liter of low-fat milk,
three eggs,
flour from one and a half to two glasses,
pinch of salt,
sugar one tablespoon and
one teaspoon of soda,
two tablespoons of sunflower oil.

Kneading the dough:

Beat eggs with warm milk and kefir, add sugar, soda, salt, sunflower oil and lastly flour. The dough is liquid, without lumps. If you like vanilla, add it immediately before baking the pancakes. Pancakes from this dough can be fried either thin or fluffy. The thickness of each pancake depends on the amount of batter you pour into the pan. Openwork thin pancakes are served with melted butter or honey. Enjoy your tea!

Oatmeal pancakes with semolina

Ingredients:

One glass of semolina,
one glass of oat flakes,
three eggs and
half a liter of kefir of any fat content,
three tablespoons of sunflower oil,
two tablespoons of sugar,
a pinch of salt and
half a teaspoon of soda.

Preparation:

The flakes are crushed with a coffee grinder, mixed with semolina, poured with kefir and eggs. Add salt, sugar, soda (do not extinguish with vinegar), vegetable oil. All liquid and dry ingredients are mixed thoroughly. You can fry pancakes from this dough only after two hours, exactly the same amount of time it will take to cereals, and semolina are swollen in kefir. After two hours, the thick dough should be beaten with a mixer for three minutes; the resulting dough will be medium thick.
Let's fry oat pancakes in a heated frying pan. It is not necessary to grease the bottom of the frying pan with oil, since the pancakes will not burn (if you followed the recipe exactly). These pancakes are incredibly tasty, filling, aromatic, and perfect for breakfast.

How to cook thin potato pancakes?

IN potato dough for pancakes you can add any vegetables and herbs, or you can make it simply thin pancakes only from potatoes.

Five medium potatoes
300 ml. milk
300 grams of flour
Three eggs
Three cloves of garlic
Tablespoon of sugar (optional, to taste)
Three tablespoons of vegetable oil in the dough
Salt and ground black pepper, spices - to taste
Fresh herbs - to taste and optional
pancakes

Preparation

Peel the potatoes, cut into slices and boil in salted water until tender. Pour a little water and do not drain the finished broth - we will need it for preparing the dough.
Remove the potatoes from the broth with a slotted spoon and mash them into a puree. Return to the saucepan with the broth, stir to form a homogeneous mass and let cool. Add chopped garlic, warm milk, eggs, salt, vegetable oil, all spices and herbs to this mass. Gradually add flour, stirring the dough immediately. Leave it on for 20 minutes.
Heat a little oil in a frying pan, bake the pancakes as usual - frying on both sides until golden brown. Serve with sour cream. Bon appetit!

According to this recipe, the pancakes are not only very tasty, but also beautifully lacy, which cannot but please the housewives.

Ingredients:

Kefir - two glasses;
Flour - two glasses;
Egg - two pieces;
Sugar and salt to taste;
Soda - half a teaspoon;
Vegetable oil - two or three tablespoons;
Cool boiling water - one glass.

Cooking process:

First you need to pour the flour into a bowl. Then add sugar, salt and mix. Separately, add the eggs to the kefir and beat lightly with a fork or whisk. After this, pour the resulting mass into the flour and mix gently.

Add soda to boiling water and stir, then immediately pour into the dough. Stir thoroughly and let stand for five minutes. After this, add vegetable oil to the kneaded mass and bring the mass to a homogeneous state. Now you can start baking pancakes.
It is best to bake in a very hot frying pan, which gives the pancakes a “lacey” appearance.

You can serve pancakes with sour cream, butter or jam.
Bon appetit!

How to cook quick pancakes using whey?

What you need for cooking

Half a liter of whey
Two tablespoons of sugar
One egg
Two cups of flour (maybe a little more)
Four tablespoons of vegetable oil
A pinch of salt

Preparation

Remove the whey from the refrigerator in advance or warm it slightly - it should be at room temperature. Add beaten egg, salt, sugar. Everything carefully, pour in slaked soda. Stir and start adding sifted flour little by little. Make the dough the same thickness as for regular pancakes - not runny, but not too thick. It should flow freely throughout the pan.
Grease a frying pan with oil (if it’s Teflon, then don’t need it), heat it over medium heat and pour out a ladle of dough. Shake the pan so that the dough is evenly distributed, brown the pancake on one side. Then use a spatula to turn it over to the other side and brown it too. Place the finished pancakes in a stack on a plate, brushing each pancake with butter.

How to cook chicken pancakes?

The idea of ​​preparing pancake dough with the addition of minced chicken is quite unusual, but the dish turns out to be really very appetizing and tasty, and also original, it can be fed to both adults and children, because chicken meat is a dietary product. Well, in addition, such extraordinary pancakes can also be prepared as interesting snack for the festive table.
To prepare these chicken pancakes you will need the following ingredients: about half a kilogram chicken fillet, 400 milliliters of milk, two chicken eggs, three tablespoons of semolina, vegetable oil for frying pancakes, as well as spices - black pepper and salt, and an even larger pinch of ground nutmeg.

Dough for cooking chicken pancakes It’s very, very easy to prepare - for this you just need to place chicken meat, washed and cut into medium-sized pieces, egg yolks into a blender bowl, add a small amount of milk there and add semolina and spices, then grind it all to a liquid homogeneous mass and beat a little.
Then add the remaining milk to the dough and gently stir the whipped milk into a strong foam. egg whites- the dough should be liquid. In a frying pan, you need to heat the vegetable oil and bake not too thick pancakes, which need to be fried on both sides.
Ready-made pancakes should be served with sour cream or mayonnaise.

How to cook carrot pancakes?

The principle of making carrot pancakes is not much different from other recipes for pancakes with vegetables. Unless you need to add stewed carrots to the dough, not raw, to remove the taste of raw carrots.

What you need for cooking

Four large carrots
Six eggs
300 ml. milk
Partial glass of flour
Two tablespoons of sugar
Tablespoon butter
Two tablespoons of sour cream
Two tablespoons breadcrumbs
Salt to taste
Vegetable oil for frying

Preparation

The carrots need to be peeled and grated. Melt the butter in a frying pan, add the carrots, add a tablespoon of sugar and simmer over low heat until the taste of raw carrots disappears.
While the carrots are stewing, prepare the dough. Mix the yolks with sour cream and a tablespoon of sugar and salt. Add milk (heat it slightly), flour, crackers and knead into a homogeneous dough. Let the carrots cool and mix them with the dough. Beat the whites into a strong foam and carefully fold into the dough.
Heat a little oil in a frying pan, pour in the batter and fry the pancakes as usual - over medium heat until golden brown.

How to cook pancakes in the oven?

These pancakes are very popular in Finland. Quick, convenient, no need to stand at the stove and bake every pancake. All the pancake dough is poured into a thin layer into a mold or onto a large baking sheet and baked in the oven. The finished pancake is cut into pieces. These pancakes are served with jam, honey, condensed milk, and sour cream.

What you need for cooking

250 grams of flour
600 ml. milk
Two eggs
A pinch of salt
Tablespoon sugar (to taste, you can add more)
Tablespoon soft butter
Vanilla sugar packet
A little butter to grease the pan or pan

Preparation

The oven needs to be preheated to 220 degrees. Grease a baking dish (if you use half of the indicated products) or a baking tray (large, from the oven) with butter.
Sift the flour. Beat eggs with sugar and salt, pour in slightly warmed milk and add a tablespoon of butter. Stir everything until the oil is completely dissolved. Add flour, vanilla sugar and beat the dough with a whisk or mixer until it becomes homogeneous, without lumps.
Pour the dough onto a baking sheet and place in the oven. Bake for 25 - 30 minutes (depending on oven and pan size). Cut the hot pancake into pieces, roll it up and pour it over with jam, honey or condensed milk.

Liver spring rolls are a good alternative to liver cake. This is both tasty and practical, and guarantees a variety of tastes - you can make a variety of fillings for pancakes.

What you need for pancakes

500 grams of liver
Half a liter of milk
Three eggs
Three to five tablespoons of flour
Tablespoon of vegetable oil
Salt to taste

For filling

Three carrots
Three large onions
Three eggs
A little mayonnaise (optional)
Bunch of greens (if available)
Salt and spices
Vegetable oil

Preparation

Filling.

Cut the onion into cubes, grate the carrots, fry the vegetables in oil until the carrots are browned. Boil the eggs hard and grate them on a coarse grater. If you have greens, chop them finely. Mix all the products, season with mayonnaise (optional), salt and pepper to taste.

Grind the liver in a meat grinder or grind it in a food processor. Add eggs, salt, flour, pour in a little milk (add milk a little at a time, check the consistency of the dough) and a spoonful of vegetable oil. Mix everything thoroughly. The dough should look like pancakes. Let it sit for about ten minutes and bake the pancakes like regular pancakes - in a preheated frying pan over medium heat, fry on both sides.
While the pancakes are still warm, spread the filling, roll them up, cut them into two parts or leave them whole.

What you need for cooking

A glass of oatmeal
A glass of wheat flour
Two glasses of kefir
One egg
Three tablespoons of sugar (to taste)
A pinch of salt
Half a teaspoon of baking soda (quench with vinegar)
About half a glass of milk
A tablespoon of vegetable oil in the dough + oil for frying pancakes

Preparation

Mix both types of flour. Beat the egg into the kefir, add salt and sugar, and beat everything with a mixer. Then add flour and mix into a homogeneous dough with a mixer. Add slaked soda, leave for 10-15 minutes so that the dough settles a little and becomes thicker. Then add a spoonful of butter, stir and pour in milk until the consistency of liquid sour cream. The dough should pour out easily from a spoon, but not be too runny.
Heat a little oil in a frying pan, pour in the dough and brown the pancake over medium heat. Carefully turn over (the pancakes turn out fluffy and quite brittle) and brown on the other side. Serve hot, with sour cream or fried bacon. Bon appetit!

Pancakes according to this recipe are prepared without eggs; they are suitable for fasting people and vegetarians. The recipe is very simple, but preparing the dough requires following some rules.

Required Products

Milk serum
Salt and sugar to taste
Soda
Flour
Vegetable oil

Preparation

The most important thing in the recipe is to correctly determine the amount of soda. You need to focus on the taste - put a little, stir and try. If you can't smell the baking soda, add more. It should be slightly felt in the dough; if there is not enough soda, the pancakes will not turn out fluffy, and if you overdo it, the taste of the pancakes will spoil. You can bake one pancake from the prepared dough and try it, then it will be easier to decide whether to add more soda or enough.

Heat the whey slightly and add the sifted flour. Stir with a mixer or whisk until smooth. Add salt and sugar to taste, but the dough should not be sweet. The consistency should be like thick sour cream, but so that it can be poured into a frying pan. Add soda, when we decide on its quantity and decide that it is enough, pour in a few tablespoons of vegetable oil. Stir and leave the dough for an hour in a warm place. You can make the dough in the evening and bake pancakes in the morning.

We bake over medium heat, but after pouring the dough, cover the pan with a lid. After one to two minutes, open the lid, turn the pancake over and cover it again. Grease the pan periodically with oil.

How to cook buckwheat pancakes?

Buckwheat pancakes turn out to be very tasty, tender and fluffy; they have been revered in Rus' for a long time. Real pancakes for Maslenitsa were prepared from buckwheat flour. Buckwheat pancakes are served with honey, butter, sour cream or jam. Also in Russian cuisine, buckwheat pancakes were traditionally filled with fish filling (salmon, salmon, red caviar, etc.)

To make buckwheat pancakes you will need:

1 cup buckwheat flour (can be prepared in a coffee grinder)
1\2 cups wheat flour
2-3 eggs
2 glasses of milk
1\2 cups sugar
1 teaspoon baking powder
1 tablespoon vegetable oil
A pinch of salt

Beat the eggs well with sugar, add milk and beat well again. Add salt and stir. Pour in vegetable oil. Sift the flour and mix it with baking powder (can be replaced with soda). Mix all ingredients, beat well. If necessary, you can add a little flour if the dough is too thin, or milk if it is too thick.

Pour the dough in small portions into a heated frying pan. Bake pancakes on both sides until done.
Bon appetit!

Pancakes made with kefir turn out to be very tender, and if you add boiling water, they will also be very thin and literally melt in your mouth. It will be very tasty, such thin pancakes are perfect for stuffing.

Required Products

Three glasses of boiling water
Two glasses of kefir
Four cups of flour
Three eggs
Three tablespoons of sugar
teaspoon salt
A teaspoon of soda (quench with vinegar)
Three tablespoons of vegetable oil
Vegetable oil for frying

Preparation

Beat eggs with sugar and salt. Pour three cups of boiling water in a thin stream, one at a time, without stopping whisking the mixture. Also, without stopping whisking, gradually add all the flour and slaked soda. Pour in vegetable oil (three tablespoons) and at the very end dilute the dough with two glasses of kefir at room temperature. The dough should not be as liquid as with milk, but not as thick as with kefir. Let it sit for about twenty minutes and start baking pancakes.
Pour a little oil into the frying pan, pour in enough batter to cover the bottom of the pan and rock it from side to side. Then the dough will be evenly distributed and the pancakes will be thinner. Place them in a stack on a plate and brush with butter.

How to cook orange pancakes?

These pancakes are prepared not with milk or water, but with freshly squeezed orange juice. Here's how to make these pancakes.

To prepare orange pancakes we will need: about a glass of flour (more or vice versa - less, depending on how many pancakes you want to bake), two or three eggs, vegetable oil for frying, butter (two tablespoons for pancakes0, sugar to taste add five to six oranges and salt on the tip of a knife.
First you need to squeeze the juice out of the oranges well. Pour it into a cup. And we will also remove the peel from one orange so that we can then add the zest to the dough. You can immediately remove the peel using a grater, and it is best to use the smallest grater.
Now add flour, salt and sugar. Stir. Now beat in the eggs one at a time and stir in the flour. Now you can pour in fresh juice.
Stir the dough, it should be neither liquid nor thick, of medium consistency. The butter must be melted (you can do this in a water bath) and also added to the dough.
Mix the dough thoroughly. Add the zest too.
Now heat the frying pan and fry the pancakes in vegetable oil. Fry on both sides, the dough should not burn.
You can put curd cream or ice cream inside each pancake.
Orange pancakes look beautiful, they are fragrant and tasty.
Bon appetit!

Housewives rarely use corn flour for cooking due to the fact that homemade dishes made from corn flour quickly become stale and it is advisable to serve them only in fresh. Pancakes according to the proposed recipe are largely free from such shortcomings, and corn flour gives them a special taste.

Required ingredients:

Wheat flour - half a glass;
Corn flour - a third of a glass;
Salt - a third of a teaspoon;
Granulated sugar - 2 teaspoons;
Natural yogurt - 300 grams;
Chicken egg - 2 pieces;
Butter - 30 grams;
Carbonated mineral water.

Procedure for preparing pancakes:

Beat the eggs with salt and sugar, then add natural yogurt and continue beating. This mixture needs to be transferred to the wheat flour and stirred. Then add baking powder and corn flour. Mix the pancake dough well so that there are no lumps. After this, you need to add butter to the dough (melt) and dilute the pancake dough with mineral carbonated water.

The dough should be a little thicker than for regular pancakes. The dough should rest for some time, about 15 or 20 minutes.
After this, we begin to bake pancakes in a well-heated frying pan. Grease the pancakes with butter and stack them on top of each other.

These pancakes are good with sour cream or jam. And if you have caviar, you can make wonderful pancake rolls with caviar.
Bon appetit.

Greets the spring sun. Round, fragrant pancakes and pancakes are a symbol of the heavenly body. This is the answer to the question that worries many - why they bake pancakes on Maslenitsa.

They are prepared every day of Maslenitsa week. According to folk tradition, the preparation of a ritual dish does not fall on the shoulders of one housewife alone. One day they are baked by a daughter-in-law or sister-in-law, on another by a matchmaker or godfather, and each of them wants to surprise guests with her unique dish.

Recipes for delicious pancakes for Maslenitsa are passed down from generation to generation.

The main secrets of preparing the symbol of Maslenitsa

Every region and nationality can surprise you with its festive dish.

Holiday pancakes are prepared on different bases:

• water;
• milk;
• kefir;
• serum;
• soda.

Mandatory components of the pancake recipe for Maslenitsa are eggs, which you should not skimp on. When adding eggs to the dough, they should first be divided into yolks and whites, if required by the recipe.

The yolks are beaten with sugar, and the whites with a pinch of salt. Each recipe has its own unique order of mixing ingredients.

For elasticity and baking without greasing the pan, pour 50 ml of vegetable oil into the prepared mixture, then beat everything thoroughly.

Pour in the pancake mixture gradually, allowing it to spread throughout the pan in a thin layer.

About Orthodox cuisine:

Unique recipes for the main dish of Maslenitsa

Traditional pancakes with milk

A simple recipe for preparing Orthodox pancakes, known in every family, can be improved by first trying to bake the dessert the old fashioned way.

Pancakes with milk

Ingredients:

• 500 ml warm milk;
• 5 eggs;
• 1 cup flour;
• 2 tbsp. vegetable oil;
• 50 -70 g sugar.

Cooking process

If you plan to prepare pancakes for filling, beat the eggs without separating them into white and yolk.

Beaten separately and added at the end of preparing the dough, the protein ensures the formation of holes in the Pancake week dish.

1. Beat eggs with added sugar and salt.
2. Pour in 2/3 of the milk and mix everything.
3. Gradually add sifted flour, stirring the dough constantly.
4. Pour in the remaining milk slowly, watching until the consistency of the dough resembles liquid sour cream.
5. Add oil.
6. Heat the frying pan to maximum heat and grease it with fat before baking. In subsequent times, pancakes can be baked in a dry frying pan.
7. Rotate the pan in a circle, helping the dough spread into a thin layer.
8. Reduce the baking time for the second side of the pancake by 2 times so as not to dry out the Maslenitsa dessert.
9. Each layer ready-made pancakes brush with butter to make them soft and tender.

An openwork masterpiece based on kefir

Little secrets

To prepare thin elastic pancakes with holes you need:

• kefir needs to be warmed to room temperature;
• When adding soda, it should not be further quenched; in an acidic environment, quenching occurs on its own.
• do not put a lot of flour, the consistency of the mixture should be similar to liquid sour cream;
• The elasticity of the dish is achieved by a large number of eggs.

Pancakes with kefir

Ingredients:

• 300 ml kefir;
• 250 g flour;
• 3 eggs;
• 30-40g sugar;
• 50ml vegetable oil;
• 3/4 cup hot water;
• half a teaspoon of soda;
• a pinch of salt.

Cooking process

1. Separate the eggs, beat the yolks with sugar and the whites with salt.
2. Add 150 ml of kefir to the yolks. Beat with a whisk or mixer at medium speed.
3. Whisking constantly, add the pre-sifted flour in a slow stream.
4. Pour in the second half of the kefir, continuing to stir the mixture vigorously.
5. Add water heated to a boil (if desired, it can be replaced with boiling milk), and the mixer should be turned on at maximum speed for intensive mixing.
6. Pour in the egg whites and oil and continue stirring.
7. Leave the mixture to settle for half an hour, then stir again.
8. Heat the frying pan high and bake the pancakes.

TO openwork pancakes You can serve a variety of products:

• fish caviar;
• jam;
• sour cream.

Pancakes with sour milk

In the old days there was no kefir, and sour milk was used instead. The more sour the milk, the less soda you need to add. The uniqueness of grandma’s recipe is the presence of semolina in the pancake mixture, which will give the Maslenitsa delicacy a special taste and unusual tenderness.

Pancakes on sour milk

Ingredients:

• 500 ml sour milk;
• 250 g flour;
• 100 g semolina;
• 50 g sugar;
• 2 eggs;
• 25 ml vegetable oil;
• 50 ml warm water;
• salt.

Step-by-step cooking process

1. Grandma’s recipe does not provide for dividing the egg into white and yolk. In a deep bowl, mix warm sour milk, eggs, sugar with the addition of a pinch of salt.

1. Gradually add semolina while stirring constantly.
2. When a homogeneous mixture without lumps is obtained, flour is poured in the same way.
3. Without ceasing to beat the mixture, pour in water and oil.
4. Leave the batter to “rest” for half an hour, during which time the semolina will swell.
5. Thoroughly mixed dough can be baked in a pancake pan.

If suddenly something goes wrong, you should add either flour if the dough does not turn over, or water if baking pancakes that are too dense.

Pancakes on soda

Thin, elastic, at the same time, durable pancakes are an ideal basis for the filling, which will not leak out or fall out through holes.

Pancakes on soda

Small but useful secrets.

• Unrefined oil often changes the taste of a dish, so it is better to give preference to a refined product.
• All liquid ingredients should be slightly heated, this will make it possible to obtain a homogeneous dough without lumps.
• The pancake mixture can be prepared using a blender or mixer, but after adding mineral water, this process is done manually.
• Before starting baking, you should heat the pan thoroughly and grease it before the first batch of baking.
• The flour in the finished mixture constantly settles; to avoid this effect, the dough should be constantly stirred.

Ingredients:

• 1 glass of milk;
• 250 ml highly carbonated water;
• 2 - 3 eggs;
• 50 g sugar;
• 10g salt;
• 8 tbsp. flour;
• 2 tbsp. butter

1. Beat eggs with sugar without separating them.
2. Mix eggs and milk, adding salt.
3. Add flour and melted butter, mix everything vigorously.
4. Slowly pour in mineral water, stirring the dough by hand, determining its structure, which should be slightly thicker than heavy cream.
5. Bake in a hot frying pan and place the finished desserts in a stack.
6. After cooling, you can add the filling, and this can be cottage cheese, meat, fish, fruit mixture and much more, which can be wrapped in a delicious “wrapper”

Maslenitsa dessert with a twist

Hard cheese is one of the bases of the dough

The Maslenitsa dish acquires an amazing taste when finely grated hard cheese is added to the dough. Having melted over the fire, the cheese will give the dish special viscousness and elasticity.

Pancakes with cheese

Ingredients:

• 400 g flour;
• 4 eggs;
• 4 tbsp Sahara;
• 8 tbsp. melted butter;
• 500ml milk;
• 250 g hard cheese;
• salt - ½ tsp.

Step-by-step cooking recipe

1. Separate the whites and yolks.
2. Beat the yolks while adding sugar and milk.
3. Gradually add flour, constantly stirring the dough.
4. Add grated cheese, which should be grated on the finest grater.
5. Beat the egg whites with salt until foam is obtained, add to the dough, mix everything and bake in butter so that a crispy crust forms on both sides of the small cheese pancakes.

Potato pancakes, but not potato pancakes

It is possible that the idea of ​​using potatoes in a Pancake week dish is based on the recipe for potato pancakes, beloved by many.

To bake thin potato pancakes, we recommend using a small pancake pan to make turning them easier.

Potato pancakes

Ingredients:

• 200 g flour;
• 3 eggs;
• 4 tbsp Sahara;
• 1 cup melted butter;
• 500 ml milk;
• 3 - 4 medium potatoes;
• 1 PC. Luke;
• spices.

Cooking process

• In a deep bowl, beat the eggs with milk, adding salt and pepper on the tip of a knife.
• Mix with a mixer and set to rest.
• Cut the onion into small cubes, grate the potatoes on the finest grater. Add vegetables to the dough and mix thoroughly by hand.
• Potato pancakes are baked in melted butter until crispy on both sides.

Garlic sauce, which can be mixed with sour cream or tomato seasoning.

More recipes for Orthodox cuisine:

Walnut-lemon dessert

Even the most experienced cooks have rarely come across a recipe for a Maslenitsa dessert based on nuts and lemons.

Baked nuts - lemon dish in a small frying pan slightly larger than regular pancakes.

Pancake cake

Ingredients:

• 1 thin glass of milk;
• 1 PC. lemon;
• 2 eggs;
• 1 faceted glass of flour;
• 1.5 tbsp. starch;
• 50 g powdered sugar;
• ½ cup ground nuts;
• 75 g sugar;
• ¼ kg cottage cheese;
• 200 g of fresh frozen berries;
• baking oil.

Knead the dough step by step:

• mix flour with starch;
• beat the yolks with sugar and milk;
• Mix both mixtures, add ground nuts;
• Beat the whites with a pinch of salt, immediately add to the dough, which is carefully kneaded until smooth.

Bake in butter, the nut dish comes out 2 times higher than regular thin pancakes.

To prepare the filling, mix cottage cheese with 1 tbsp. l. milk, zest and juice of one lemon.

Frozen or fresh berries Grind until thick sour cream.

Place the nut pancakes in one layer on a wide plate, cover them with the curd mixture, sprinkle with powdered sugar.

Spread the second layer of the Maslenitsa miracle with fruit filling, covered with powdered sugar.

The third layer will complete the preparation of the miracle cake, which will become the decoration of Maslenitsa.

Maslenitsa dish for the boyars

Few managed to surprise the boyars, whose tables were “laden” with delicacies. Cooks who knew how to cook boyar pancakes always deserved praise.

Pancakes "Boyarskie"

Ingredients:

• 250 g wheat flour;
• 1.5 cups buckwheat flour;
• 500 ml milk;
• ½ cup heavy cream;
• 25 g sugar;
• 3 eggs;
• 50 g butter;
• 20 g yeast.

Cooking step by step:

1. Mix the yeast diluted in 250 ml of warm milk with buckwheat flour and leave for preparing the dough.
2. After 2 - 2.5 hours, when the dough is well prepared, pour in the remaining milk, the previously beaten yolks with sugar, and the cream mixed with melted butter.
3. Pour the wheat flour into the prepared dough slowly, stirring constantly with a mixer at medium speed.
4. Add the whites pre-beaten with salt, mixing by hand.
5. After a 10-minute “rest” you can begin baking in a hot and greased frying pan.

The boyars ate a unique dessert with sour cream or red caviar.

Delicious, aromatic pancakes complete the farewell to winter and mark the beginning of preparation for the Great Strict Lent.

Watch a video about making pancakes

A cheerful week begins, when it is customary to visit each other and bake a lot of rosy pancakes with different fillings. Cheerful feasts at the end of winter are a reason to shake things up, meet friends and surprise your family with a great variety of pancakes.

How to make thin pancakes

So, first, the pancakes themselves. We have chosen the most traditional recipe to make them thin lace pancakes, which are good for wrapping different fillings.

Ingredients for the dough:

• Sunflower oil – 200g
• Milk 3.2% – 680 g
• Flour – 310 g
• Granulated sugar – 50 g
• Sour cream – 67 g
• Salt – 3 g
• Chicken egg – 4 pcs.
• Butter – 30 g

How to cook:

Heat the milk until it is warm but not hot. Combine sugar, salt, sour cream, eggs and half the milk, mix thoroughly, add flour and mix again until the dough becomes homogeneous, without lumps. Then gradually add the remaining milk, stirring continuously. You will get 1 kg of pancake dough. At the end, add half the vegetable oil and leave for 1 hour to swell.

Then mix the dough again and fry thin pancakes in hot frying pans on both sides. It is most convenient to do this in special pancake frying pans that have low sides and a non-stick coating. Before pouring the dough for the first pancake into the frying pan, you need to grease it with vegetable oil. Then you don’t have to do this anymore if you have a special frying pan.

Grease each prepared pancake with melted butter and stack the pancakes.

With veal and sour cream

You can make these pancakes for dinner, but they also belong on the holiday table. The secret is that the brisket is quickly fried in a hot frying pan before being put through a meat grinder. It's not at all the same as traditional meat filling from boiled beef. Shared this recipe with us concept chef of the Syrovarnya restaurant at the Badaevsky brewery Sergei Nosov.

Ingredients for filling (for 4 servings):

• Beef brisket (raw) – 600 g
• Onion – 300 g
• Greens – 60 g
• Egg – 4 pcs.
• Sour cream – 200 g

Preparation:

For the filling, fry slices of beef brisket and onion cut into rings until golden crust. Next, we pass everything through a meat grinder, add finely chopped greens and chopped egg. Mix everything, add salt and pepper. We wrap the filling in pancakes. When serving, add sour cream.

With lamb and matsoni sauce

Wide Maslenitsa is celebrated not only in Russia, but also in Georgia. Here it is celebrated with great love and scope. A team of chefs shared the recipe for Georgian pancakes with meat with us cafe-cheese factory “Mama Gochi”.

These pancakes take raw lamb, add onions and peppers, then wrap the filling into the pancake, fry and bake in the oven until crispy. By the way, the pancakes you get will be different, but no worse, if you use veal or chicken instead of lamb.

Ingredients (for 4 servings):

• Fresh meat – 250 g
• Onions – 80 g
• Ground black pepper – 1 g
• Vegetable oil – 1 tbsp.

For Matsoni sauce:

• Matsoni – 120 g
• Parsley – 15 g
• Dill – 15 g
• Green onions – 15 g

Preparation:

Cut the onion into large cubes, meat into medium pieces. Pass everything through a meat grinder, season with salt and pepper. Mix thoroughly, adding vegetable oil to taste, mix again.

Prepare the sauce: dill, parsley and green onions Finely chop, mix with matsoni and place in bowls.

Spread the minced meat evenly over the entire surface of the pancake, and wrap the pancake in a tight roll. Fry in a frying pan: over high heat on all sides for 2-3 minutes to form a crust. Then place the pancakes on a baking sheet and bake in the oven at 180 degrees for 20 minutes.

Before serving, cut each roll into two parts so that the delicious filling is visible. Serve with matsoni sauce.

With soft nadugi cheese and salmon

Another recipe from the Mama Gochi restaurant - pancakes with soft mousse Georgian cheese nadugi with lightly salted salmon. These pancakes are a subtle delight in taste. Light naduga cheese, more reminiscent of cottage cheese, and salmon, as well as avocado, form a delicate and multifaceted combination of flavors, revealing each component in its own way.

Ingredients:

• Lightly salted salmon – 160 g
• Nadugi – 120 g
• Avocado – 160 g

Preparation:

Soft curd cheese nadugi is very tender cream cheese without any sourness. You can buy it at some markets or at the shop at the Mama Gochi restaurant. You can cook it yourself, from high-quality fat cottage cheese. It matches perfectly with lightly salted fish. It turns out like this delicate cream with salty inclusions.

This filling is easy to prepare: chop the avocado and lightly salted salmon small cubes. Mix avocado, salmon and nadugi, form them into quenelles.

Fold the pancakes into corners. Place the quenelles on a plate fresh leaves spinach next to pancakes. Ready!

Pancakes with sour cream and red caviar

Classic version pancakes - with red caviar. Chef of the Shinok restaurant Elena Nikiforova offers to prepare pancakes for them according to his recipe, with sour cream. They turn out a little more magnificent. To pair with caviar, this is what you need!

Ingredients:

• Milk – 500 ml
• Water – 500 ml
• Sour cream – 225 g
• Egg – 5 pcs.
• Sugar – 3 tbsp. l.
• Salt – 1 tsp.
• Flour – 500 g
• Vegetable oil – 250 g
• Red caviar – 300 g

Cooking method:

For the dough, mix sour cream with eggs and milk. Mix flour with salt and sugar and add to sour cream and eggs. Mix thoroughly so that there are no lumps. Add vegetable oil and mix again. Gradually, pour water into the dough in portions, stirring thoroughly all the time to obtain pancake dough of the desired consistency (like liquid sour cream).

Fry thin pancakes in hot frying pans on both sides. Ready, still warm pancakes Fill with red caviar and serve immediately.

Caviar with warm pancakes

And in the restaurant Moregrill To serve with caviar they make plump ones yeast pancakes. You will have to spend a little more time on them, because the yeast dough should be suitable. But the result is worth it!

Ingredients:

For the pancakes:

• Chicken egg – 2 pcs.
• Milk 3.2% – 440 g
• Premium flour – 300 g
• Dry yeast – 2 g
• Granulated sugar– 130 g
• Vegetable oil – 90 g
• Salt – 5 g
• Baking powder for dough – 7 g

For the filling for 4 servings:

• Red caviar – 80 g
• Pike caviar – 80 g
• Whitefish caviar – 80 g
• Butter – 120 g

Cooking method:

Dissolve salt and sugar in a small amount of warm, but not hot milk, add diluted yeast, mix, combine with the rest of the preheated milk. Add flour, mix eggs until smooth, add vegetable oil and mix again. Then leave the dough in a warm place (25-35 degrees) for about 3-4 hours.

When the dough will work, you can bake pancakes in vegetable oil until golden brown.

Serve the pancakes warm, with a piece of butter and three types of caviar: red, pike and whitefish caviar.

Pancakes with black caviar

This aesthetic version of pancakes is for those who want something sophisticated. A young, talented man shares his secrets with MIR 24 readers Bordeaux chef Jeremy Uruti. He officiates in the restaurant kitchen Le restaurant. We present his recipe in full, since the dough for pancakes differs from the traditional one.

Ingredients:

For the test:

• Milk – 1 l
• Eggs – 4 pcs.
• Soda – 2 g
• Olive oil – 40 g
• Flour – 400 g
• Salt – 4 g
• Lemon juice – 25 g

For filling:

• Goat cheese Chavroux – 50 g
• Onion – sibulet – 7 g
• Lemon juice – 10 g
• Honey – 8 g
• Cream 33% – 20 g
• Black caviar – 20 g

How to cook:

Beat eggs with salt, gradually add flour. Pour in the milk and stir gently until smooth. Let it brew for 20 minutes. Add soda slaked with lemon juice. Add before baking olive oil.

Mix goat cheese, with finely chopped onion, lemon juice, honey and cream. Spread the resulting filling over the entire surface of the pancake, roll it into a roll and cut it. Decorate each piece with black caviar. It turns out to be a very unusual taste, you have to try it!

Pancakes with poached egg, asparagus and morels

This recipe is from the same French chef as the previous one. And also unusual, in a European way. We prepare pancakes in the same way as in the previous recipe. But the filling is completely unusual, see for yourself.

Ingredients:

• Poached egg – 1 pc.
• Morels – 15 g
• Asparagus – 50 g
• Shallot – 8 g
• Beurre blanc sauce – 20 g

For the beurre blanc sauce:

• Medium size shallot – 1 pc.
• White wine vinegar – 15 ml
• Dry white wine – 110 ml
• Butter – 110 g
• Lemon juice – 5 ml
• Salt, white pepper - to taste

How to cook:

Prepare beurre blanc sauce. Cut the shallots into very small cubes, place in a deep saucepan, add vinegar and wine to it. Place the saucepan on the stove, bring the wine to a boil, then reduce the heat and simmer the contents of the pan until the liquid has evaporated to a volume of 1 tablespoon.

Remove the saucepan from the heat and begin adding butter little by little to the resulting liquid, whisking continuously. Beat each subsequent portion of butter into the sauce only after the previous one is completely mixed. The result should be a homogeneous, thick, creamy consistency. At the end pour in lemon juice, salt, pepper and beat again.

For the pancake filling, fry asparagus, shallots, and morels in a frying pan for 3-5 minutes, add beurre blanc sauce and let stand for a couple of minutes. At the same time, cook the poached egg, so that the yolk remains slightly runny.

Place the pancake beautifully using a cooking ring, then remove the ring, place the prepared filling in the center, place the prepared filling on top and more warm egg poached Serve right away!

Pancake lasagna “Four cheese” with pear

And at the end of our selection - a recipe for pancake lasagna from Sergei Nosov, concept chef of the Syrovarnya restaurant on Badaevsky.

Ingredients:

• Sugar – 1 tbsp. l.
• Salt – 1 tsp.
• Milk – 500 ml
• Flour – 280 g
• Cream – 60 g
• Vegetable oil for frying – 3 tbsp. l.
• Monte bloom cheese – 40 g
• Mozzarella cheese – 80 g
• Parmesan cheese – 20 g
• Scamorza cheese – 20 g
• Pear slices – 5-6 pcs.

How to cook:

Prepare pancake dough, fry pancakes. Finely chop all the cheeses and place them in layers between the pancakes. Bake the lasagna in the oven - it will take 10 minutes at 180 degrees. When serving, place the thinnest slices of pear on the finished, steamy and cheesy lasagna. Enjoy!

Happy and delicious Maslenitsa to you!