Dough for beans. Dough for fluffy pancakes with yeast

Russian cuisine is rich in all kinds of recipes that came to us from past centuries and modernized over time. Every housewife should know how to prepare pancake dough. For some chefs, this action is a special ceremony that requires knowledge and experience, because the taste and quality of a dish directly depend on its base.

Appetizing pastries will decorate the table not only on holidays, but also on weekdays, if you follow the recommendations and rules for preparing the dough. The dish will be perfect in structure, aromatic and tasty.

Recipe for making pancakes with water

To make your baked goods airy and light, use the following ingredients:

chicken eggs (3 pcs.);
sparkling water (1.5 liters);
sugar (2 tbsp);
vegetable oil (3 tablespoons);
wheat flour (2 cups);
lemon zest (1 teaspoon);
salt and vanillin to taste.

Gently break the eggs and mix them with sugar, vanilla, lemon zest and salt until homogeneous mass, then add 1 cup of flour here, stir the ingredients thoroughly.

Pour water into the resulting mixture in small portions, and after foam appears, beat the mixture for 5 minutes.

Pour the remaining 1 cup of flour into the prepared dough, as well as water, and continue stirring the product until smooth.

When the thick mass is ready, add to it vegetable oil, beat the dough again and use it to bake pancakes in water.

Advice
Do not use cold milk or water; the liquid should be warm or at room temperature.

Preparing pancake dough with milk

The classic recipe involves using the following products:

warm milk (1 liter);
chicken eggs (3 pcs.);
vegetable oil (2 tbsp);
wheat flour (3 cups);
powdered sugar (1 tbsp);
salt and vanillin to taste.

To begin, thoroughly beat the eggs, powdered sugar, vanillin and salt until completely dissolved, then add 1 cup of flour to the mixture and stir so that there are no lumps.

Pour small portions of milk into the resulting mass and use a whisk to make it completely homogeneous.

Season the resulting dough with vegetable oil, beat again and start baking. delicious pancakes on milk.

Pancake dough with kefir

Getting curvy and delicate baked goods guarantees the use of the following components to prepare the base:

kefir, no more than 2% fat (0.5 liters);
chicken eggs (3 pcs.);
wheat flour (1 cup);
powdered sugar (1 tbsp);
vegetable oil (2 tablespoons);
salt and vanillin to taste.

Break the eggs, grind with sugar, vanillin and salt, then pour kefir into the resulting mass and mix the future dough again.

Add flour to the base and beat with a whisk until smooth.

Add the finished dough with oil and use as intended.

Recipe for making pancake dough without eggs

Those who do not accept the consumption of animal products will like dough made from the following products:

water (500 ml);
sugar (1 tbsp);
wheat flour (250 g);
soy milk powder (1 tbsp);
vegetable fat (2 tablespoons);
baking soda (3 g);
vanilla to taste.

Cook it right excellent dough without eggs and cow's milk easy - just mix all the dry products.

Add oil and water to the mixture, beat the product thoroughly and use for baking.

Beer pancake dough

This the recipe will work for preparing a dish served to the table along with meat filling, and for cooking take the following products:

wheat flour (1 cup);
milk (1 glass);
beer (200 ml);
chicken eggs (2 pcs.);
sugar (1 tbsp);
baking soda (3 g);
salt to taste.

In a deep bowl, mix eggs, sugar and salt, beat all ingredients with a whisk until smooth.

Pour milk and beer into the resulting mass, add a pinch of baking soda and mix the products thoroughly. Then sift the flour through a sieve into the same bowl and pour in the vegetable oil.

Before cooking, leave the dough for 20 minutes to consolidate its components and then begin baking pancakes.

How to make pancakes from yeast dough

This recipe is rightfully considered delicious, because it contains nutritious and healthy ingredients:

warm milk (3 cups);
chicken eggs (2 pcs.);
wheat flour (2 cups);
butter (75 g);
vegetable oil (1 tbsp);
sugar (2 tbsp);
fresh yeast (1 teaspoon);
salt to taste.

Fresh yeast should crumble easily in your hands, so it is crushed in a separate bowl with added sugar and ground with a spoon.

Pour a little warmed milk into the melted yeast and stir the mixture, then pour an incomplete glass of flour into the resulting mass and remove the lumps with a whisk, after which leave the bowl with the future dough in a warm place for 15 minutes.

When the dough has doubled in size and becomes fluffy, start kneading the dough - add egg yolks and melted butter to it, beat the mixture with a whisk. Now add the remaining milk and flour to the dough without in large portions, not forgetting to mix the base, while sifting the flour through a sieve so that the yeast successfully penetrates the structure of the dough.

Add the rest of the milk and vegetable oil to the dough and stir the mixture well before placing it back in the heat for 15 minutes.

While the pancake base is simmering, whisk egg whites into a rich foam, and after the yeast dough has increased, add them to this product and mix the baking base again - it should turn out fluffy and contain the smallest bubbles.

Make it delicious and aromatic dish It’s easy if you know the nuances of its preparation. So, in the process of mixing products, it is best to use not a pan, but a ceramic or glassware, and you need to get rid of lumps using a whisk or mixer.

Sweet lovers often make the mistake of adding too much granulated sugar to the dough. The pancakes end up being dense, their consistency resembles rubber, and hard pancakes are difficult to remove from the pan and are often deformed. It would be optimal to improve the taste by serving honey, jam, condensed milk and other desserts on the table.

Whatever cooking method you choose, always add a little vegetable oil to the dough. Even pancakes made with kefir will become more elastic and will be easier to remove from the pan, which means their impeccable appearance will remain until the dish is served.

An important role in preparing good pancake dough flour plays a role - buy a product of excellent quality, which has a crumbly structure and white color.

To bake thin and airy pancakes, use sifted flour, then the baked goods will turn out unusually tender. To ensure that all components of any type of dough come together, leave the base to sit in a warm place for 20 minutes before baking.

But the number of holes that give the dish its delicacy depends on the quantity chicken eggs in the recipe. The more of them, the more elastic the dough and the lighter, so these pancakes look like lace and are not damaged during the cooking process.

One of the most subtle and fundamental nuances is the temperature of the frying pan. Usually it is heated until smoke forms, then the fire is reduced. Pancakes are baked over medium heat. To use less oil and to make pancakes easier to remove, it is better to use a Teflon-coated frying pan. If the stove does not give optimal temperature or you just can’t get the hang of it, you can buy a pancake maker - the unit allows you to bake up to 6 pancakes at a time, maintains ideal heating, allows you to bake without oil at all and, in general, significantly speeds up and makes cooking easier. Bon appetit!

Greetings, our dear readers. Very soon, it's already coming wonderful holiday- Maslenitsa. This means that winter is ending and you need to eat pancakes. Everyone probably bakes them on this holiday. But we definitely do them, and not necessarily on holidays, but even just because. So let's look at recipes for quick pancakes.

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

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

Get ready - at the very end a mega simple and very quick recipe for quick pancakes. And also a couple of tips, stay with us and we’ll get started.

Quick pancakes with milk.

It takes minimal time, nothing complicated. We just mix and cook everything, and when the kids wake up, they will be delighted with the delicious pancakes.

We will need:

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

Step 1.

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

Step 2.

Add vegetable oil and mix.

Step 3.

Now add flour with heaped spoons. Do not add everything at once, but in portions and stir constantly so that lumps do not form.

Step 4.

We leave it on the table, and in the meantime, heat up the stove and set the frying pan to heat up. We will fry in butter, this will make the pancakes tastier and more tender. creamy taste. Melt it down small piece in a frying pan.

Step 5.

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

Fry on both sides. Then you can serve it for breakfast with sour cream or condensed milk.

Quick pancakes with kefir.

Sometimes it happens that there is no milk in the refrigerator, or it has turned sour. But pancakes need to be made quickly, and the store is closed or far away. It doesn't matter if you have kefir or sour milk. You can bake very tasty pancakes.

Ingredients:

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

Step 1.

Beat eggs into a bowl, add kefir, sugar and flour. We also add salt to taste and whisk everything together.

Step 2.

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

Step 3.

Now leave the dough aside for 3-5 minutes. Meanwhile, turn on the stove and let the frying pan heat up. Lubricate it a little with vegetable oil. Then you won't need to lubricate.

Step 4.

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

Step 5.

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

When the dough is finished, serve with jam or condensed milk and have a pleasant breakfast.

Quick pancakes (no sugar).

Here are another quick pancakes, we will make them without sugar, since we eat them with condensed milk or jam. This is for those who can't eat too much sweets.

We will need:

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

Step 1.

Mix all ingredients immediately in a deep bowl and stir. We usually do this with a mixer, or you can just whisk everything.

Step 2.

Now heat up the pan and grease it with a little oil for the first time. Then you don't have to lubricate it. If it burns a little, add more oil to the dough.

Step 3.

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

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

Quick pancakes on the water.

There is also a simple recipe for quick pancakes but with water. By themselves, they are not very tasty, to be honest. But they are perfect for pancake cakes or filled pancakes. You can use anything as a filling, such as baked apples. Very tasty, I recommend it to everyone.

We will need:

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

Step 1.

Pour vegetable oil and water into a deep container. There must be water room temperature. Mix.

Step 2.

Now add sugar, salt and baking soda. Mix everything again.

Step 3.

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

Step 4.

Now, as usual, heat the pan and grease it a little with oil. Once the frying pan is hot, you can bake the pancake. Pour into the pan, spread over the surface and fry on both sides until golden brown.

When we remove the pancakes onto a plate, grease them a little butter or vegetable so that the next pancakes do not stick. So every pancake.

Step 5.

After the pancakes are fried, put any filling on top, wrap the pancakes in an envelope and that’s it. Can be served.

Mega quick pancake recipe.

And now I present to you a mega quick recipe for pancakes made with milk and yeast dough. It couldn't be simpler or faster. If you are interested, you can use it for emergency situations.

We will need:

Yeast dough;
Milk;
Vegetable oil.

Step 1.

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

Now take a blender and put our dough into it.

Step 2.

Pour in a little milk, about a glass. Turn on the blender.

Step 3.

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

That's all for us. Leave your comments below and join us on Odnoklassniki and read us on our channel in Yandex.Zene. Everyone Bon appetit and bye bye.

How to make quick pancakes - simple but delicious recipes. updated: February 7, 2018 by: Subbotin Pavel

What could be tastier than openwork pancakes with honey or jam for breakfast? And for those who like to eat a hearty meal in the morning, they can be stuffed with meat or cottage cheese. Don’t know how to make the batter for pancakes so that they turn out thin and don’t burn? Then this article is definitely for you.

Of course, everyone loves pancakes. But the process of preparing them sometimes gives us a lot of trouble. Why do pancakes taste different even if we cook them according to the same recipe? What is the secret of delicious and fluffy pancakes?

Experienced chefs are happy to share with us their tips on how to properly make pancake dough:

To prevent the dough from forming lumps, the flour must be sifted, preferably 2-3 times. This way we saturate our dough with oxygen, and it will turn out airy.
Add flour to the dough in small portions, constantly stirring it with a whisk or blender.
The consistency of the dough should be stretchy and not dripping from the ladle. And if you want the pancakes to be thin, add a little less flour.
The secret to thin pancakes is very simple: add a little sparkling mineral water at the end of kneading the dough.
For those who like loose and fluffy pancakes, you need to knead the dough with kefir or yogurt.
The pancakes will turn out fluffier if you add the whites and yolks into the dough separately. So, first you need to add the yolks, and then the whites, thoroughly beaten until foamy.
Before making the dough, all products must be removed from the refrigerator, since they should be approximately the same room temperature.
It is better to warm the liquid base slightly microwave oven- then salt and granulated sugar will dissolve well, and the pancake dough will be homogeneous.

Openwork pancakes on a milk basis

Let's look at how to make pancake dough using milk. Pancakes prepared according to this recipe turn out very thin and delicate. Shall we try? By the way, some housewives add dry yeast to the dough for milk-based pancakes to make them have holes.

Compound:

0.6-0.7 l of milk;
1 egg;
3-5 tbsp. l. granulated sugar;
1 tbsp. l. vegetable oil;
¼ tsp. salt;
200-250 g of sifted flour.

Preparation:

Take a bowl with high sides and beat in the egg. Add granulated sugar and salt, 1 tbsp. l. vegetable oil.
Now beat the egg-sugar mixture thoroughly until it becomes homogeneous. This can be done with a whisk or using a mixer. If you want to give the pancakes a unique aroma, then at this stage you can add vanilla sugar or cinnamon powder.
Now add the sifted flour and mix well.
Since the exact amount of flour cannot be predicted, we will control the consistency of our dough using milk, adding it in small portions.
So, pour in a little milk and mix the dough. To prevent lumps from forming, first make the dough thick, and then add the main portion of milk and knead it until smooth.
The pancake dough is ready. You can start baking them.

Using the same recipe, you can make pancake dough using either water or whey. Simply replace the milk with your liquid foundation of choice.

Tender pancakes with choux pastry

At first glance it seems that choux pastry quite troublesome. However, this is not true. We offer you a simple recipe custard pancakes on milk.

Compound:

0.8 l milk;
4 eggs;
1 tbsp. sifted flour;
¼ tsp. salt;
2-3 tbsp. l. granulated sugar;
1 tbsp. l. baking powder for dough;
3 tbsp. l. vegetable oil.

Preparation:

An unusual recipe for delicious pancakes

Now let's try to knead the yeast dough for pancakes on kefir base with the addition of semolina. What makes this recipe unusual is that the pancakes turn out to be very filling, but less caloric than those made with milk.

Compound:

1 tbsp. sifted flour;
1 tbsp. semolina;
0.5 l of kefir;
150 ml filtered water;
3-4 tbsp. l. granulated sugar;
2 eggs;
1 tsp. dry yeast;
1 tsp. salt;
3 tbsp. l. vegetable oil.

Preparation:

Pancakes from a bottle - simple, fast and clean!

What resourceful housewives can’t come up with! So, to save time on kneading dough and washing dirty dishes, they truly discovered ingenious way cooking pancakes in a bottle.

Compound:

500 ml milk;
1 egg;
½ tsp. salt;
6-7 tbsp. l. sifted flour;
2 tbsp. l. granulated sugar;
2 tbsp. l. vegetable oil.

Preparation:

Pancakes - amazing dish, which is great for both festive table, and for kitchen gatherings over a cup of tea, the main thing is to choose the right filling. Good housewife should definitely know how to make pancakes, and even better if she has a couple of recipes in her arsenal different types delicious pancakes. Moreover, this dish does not require special culinary skills, you just need to choose suitable ingredients and follow a few simple rules.

Recipes for delicious pancakes

You can bake pancakes according to many recipes, because this dish is so common and beloved that it has gone through many variations in the kitchens of Russian housewives. Bake delicious pancakes It’s not difficult, but to make them tasty, you need to know some tricks. We have selected the most delicious pancake recipes for you and described in detail the technology for preparing this delicacy, revealing all the subtleties and secrets of this process.

With milk

Pancakes with milk are a great breakfast any day of the week. To cook tasty treat You need to knead the dough correctly, for this you will need the following ingredients:

Flour (wheat is best, but you can also use buckwheat or rye) – 1-1.5 cups.
Milk (preferably fresh) – 0.5 liters.
Eggs – either 3 medium-sized or 2 large.
Add salt and sugar to taste.
Vegetable oil so that the pancakes do not stick to the pan - 1 tbsp. spoon.

Procedure for preparing pancakes with milk:

First, mix the salt, sugar and eggs thoroughly.
Next, add the prepared flour to this mixture.
Slowly pour the milk into the dough, mix thoroughly, breaking up any lumps. You can even use a mixer.
The next step is adding oil. Please note that sunflower oil can be replaced with butter, this will make light pancakes and tender.
Prepare a frying pan for frying pancakes - warm it up thoroughly. If it is not Teflon, then it is better to lubricate it with oil.
Place a small amount of dough in a ladle, then pour it in a thin layer onto a heated frying pan. When the pancake is browned, you can turn it over.
Once the pancakes have cooled, serve. As a filling you can use condensed milk, jam or just sour cream.

On kefir

Kefir pancakes turn out very tender, light and airy. Therefore, many housewives give them preference. If you want to know how to make delicious pancakes with kefir, use with the following recipe.

Ingredients:

Kefir - three glasses.
Flour - two glasses.
Eggs – 2 pcs.
Sugar - one tablespoon.
Salt for pancakes - half a teaspoon.

First of all, grind the yolks thoroughly with sugar. The next step is to pour in part of the kefir (two glasses) and stir, gradually pouring in the flour. Next, we return to the whites left for a while, to which we need to add flour and beat until fluffy with a whisk. Pour the remaining glass of kefir into the dough, add the egg whites, then start baking the pancakes in the usual way- fry over medium heat.

Sweet pancakes are often made with kefir - these are great delicacy, which will appeal to both adults and children. They can be served with various syrups, condensed milk, cream, sweet cottage cheese and even ice cream. For sweet pancakes you will need:

two eggs,
75 grams of first grade flour,
75 grams flour coarse,
50 g butter and a tablespoon of olive,
0.3 l milk,
40 grams powdered sugar,
180 ml kefir,
tablespoon brown sugar, a pinch of salt.

How to make sweet pancakes

Mix and beat eggs, milk, kefir, salt, sugar.
Mix two types of flour, add previously prepared milk-egg mixture, knead the dough.
Melt the butter over low heat, pour it into the dough and, after mixing, leave for 30-60 minutes.
Heat a frying pan with olive oil, bake pancakes.
Ready pancakes dust with powdered sugar.

How to make thin pancakes

The ability to bake thin, delicious pancakes is upper class in the art of making pancakes. They are good and how independent dish, and with fillings. They are also just perfect for pancake pies. So, for those who want to find the answer to the question “how to cook thin pancakes? recommend 2 great recipes.

The first recipe is thin, early ripening pancakes. For it you will need simple and available ingredients: flour – 1 kg, eggs – 5 pieces, water – 5 glasses, two tablespoons of sugar and one teaspoon of salt for taste, soda – half a teaspoon.

Preparation procedure:

The first step is to pour 4 cups of slightly warmed water into a saucepan.
Second - mix the eggs with salt and sugar, pour into a container with water.
Third - add flour gradually, mixing thoroughly until the dough reaches a consistency full fat sour cream. To keep it from being too thick, you can add a little more water as needed.
Fourth - heat the frying pan well, add sunflower oil, if the frying pan is without non-stick coating.
Fifth - dial ready dough use a medium-sized ladle and pour it evenly into the pan. You can lift the pan a little and make circular movements with it so that the pancakes come out more evenly.

Recipe two - royal dish. By preparing these pancakes, you will be able to surprise not only your household, but also your guests at a lunch or dinner party. For these pancakes you will need: butter - 200 grams, egg yolks– 8 pcs., sugar – one glass, one hundred grams of flour, cream – 2 glasses.

Cooking technology:

Melt the butter over low heat, leave to cool, and in the meantime add sugar to the egg yolks and beat everything well.
The next step is to pour the yolks into the oil, stir the mixture until smooth.
Pour one and a half cups of cream into a saucepan, add flour, and bring everything to a boil until the mixture thickens.
Next, remove the finished mixture from the stove and stir until it cools.
Whip half a glass of cream into a foam, add the previously prepared yolks and butter.
At this stage, you can proceed to baking pancakes, just keep in mind that they can only be baked on one side, since they are too thin and airy.
The frying pan should be heated to medium temperature, and the finished pancakes should be transferred to a plate directly from it, without the help of forks, otherwise they will tear.

Find out other recipes.

Video on how to make pancake dough

Properly prepared dough is the basis. It is important to correctly select the main components, calculate the required proportions of ingredients and mix everything in correct order. A visual demonstration of the process of making pancakes is presented in the video, after watching which you will know exactly how to cook pancakes yourself.

With or without filling, or prepare pancakes according to an old Russian recipe - with yeast-free sourdough.

Any business has its own subtleties and tricks. And especially when preparing dough for pancakes. The traditions of preparing dough for pancakes have evolved over centuries, and by following them, you will always be able to bake rosy and fluffy pancakes for the holiday.

All components for the dough should be at room temperature. Place eggs, vegetable or butter, milk (water) on the table in advance to warm them up. And, by the way, the temperature in the kitchen should be quite high - this way the yeast pancakes will ripen faster.

Flour for pancakes (and not only for them) must be sifted. And the point is not in separating unnecessary particles and lumps, but in saturating the flour with air. Much less sifted flour is used, and the pancakes turn out fluffy and tender. You should sift the flour immediately before adding it to the dough.

It is advisable to choose the freshest eggs for pancakes. Ideal option- homemade eggs. It is recommended to grind the yolks with sugar (or beat with a mixer) and add to the dough at the beginning of the kneading, and beat the whites with a pinch of salt or lemon juice and add to the dough after it has risen. Remember that the dough with the whites should be mixed from top to bottom to maintain the foamy structure of the whipped egg white. After adding the proteins, the dough is allowed to rise again and the pancakes begin to be baked.

. It is better to add salt and sugar to the dough in liquid form, dissolving them in a small amount warm water. Coarse domestic salt sometimes contains insoluble particles, so it is advisable to strain the solution through a strainer.

Excess sugar in the dough can cause the pancakes to be tough and burn, and excess salt slows down fermentation and the pancakes can turn out pale.

The sequence of mixing the components also has its own characteristics. First, mix everything liquid ingredients, and then pour them in a thin stream into the sifted flour. If you overdo it with liquid, do not pour flour directly into the bowl with the dough, pour a small amount into a separate bowl, add flour, mix and combine with the rest of the dough.

. Vegetable oil or butter should be added to the prepared dough. And here, more than ever, you need to remember the measure: 2-3 tablespoons will be quite enough. Otherwise, the pancakes may turn out heavy, dense and undercooked.

The kefir (yogurt) dough should not be beaten for too long, as this will make it sticky and the pancakes will be rubbery.

If you are preparing pancake batter with baking powder (or baking powder), then it should be taken 2 times more than soda.

Never quench soda with acid in a spoon before adding it to the dough! The whole point of adding soda is lost, because when extinguished it releases carbon dioxide, which gives the pancakes fluffiness. Soda and acid (citric, acetic or sour milk) should meet in the dough, reunite and thereby give the desired airiness to your pancakes.

. Yeast pancakes They turn out tastier with milk, and more fluffy with water. If you take milk diluted with water, you can reach some kind of consensus. However, this is a matter of taste.

Milk easily absorbs odors. Therefore, it should not be kept near strong-smelling foods ( salted fish, smoked meats, cheese, etc.), otherwise your pancakes will have an unpleasant aftertaste.

Before kneading, pressed yeast should be “knocked”, that is, awakened and allowed to rise a little. To do this, dilute the amount of yeast specified in the recipe into ½-⅓ cup. warm sweetened water, stir and leave in a warm place. The yeast will rise up like a head. The process has begun! All you have to do is knead the dough and let it rise.

. The yeast dough should rise 2-3 times. If the dough does not ferment well, the pancakes will turn out too dense, and if it does not ferment, they will taste pale and sour.

Yeast dough cannot be whipped and mixed as usual unleavened dough for pancakes. Seize the moment when it has completely risen and bake pancakes, scooping the dough on top with a spoon.

If you miss the moment and the dough has fermented, add a little cold water and torment, let it rise again.

If you want to bake buckwheat pancakes, try to find flour made from green, unroasted buckwheat. However, regular buckwheat flour can be used, but it needs to be boiled before mixing it into the dough. Not brewed buckwheat flour makes the dough very heavy, the pancakes can turn out dense and viscous. Brew the amount of buckwheat flour specified in the recipe with the same amount hot water(not boiling water!), stir quickly and let cool to 40°C.

. The first pancake may not be lumpy, but its role is very important: after trying it, you will find out what ingredients are missing for perfect pancakes. You may need to add salt or sugar (diluted in water), or change the consistency by adding flour or liquid.

You need to turn the pancake from one side to the other after holes appear on its surface and the edges are dry.

Before flipping the pancake, run a knife under the edges. The pancake will turn over without any problems, and there will be no pieces of sticky dough left in the pan.

Place the finished pancakes on a plate, brushing each one with melted butter, and cover with a towel to keep them warm. Now you can buy special pancake makers - flat dishes with a high ceramic lid. They hold the temperature well, and the pancakes do not dry out or “soak” in them.

These are the secrets - simple but important. For those who want to bake for real traditional pancakes on sourdough, it should be remembered that 1 cup of mature sourdough is equal to 30 g of pressed yeast. And for baking wheat pancakes quite suitable rye sourdough. But if you don't like the sour taste rye flour, the starter can be overfed. Usually three days are enough. But wheat sourdough ages quickly and tends to deviate towards pathogenic flora, so it needs to be updated more often. Otherwise, the technology for preparing sourdough dough is no different from preparing regular test by leaps and bounds.

Guryev pancakes

Ingredients:
1 kg flour,
10 eggs,
250 g melted butter,
sour milk or kefir.

Preparation:
Beat the egg whites with a pinch of salt until stiff. In a saucepan, mix flour, yolks, melted butter, mix well and pour in as much sour milk(yogurt) to make a dough consistency liquid sour cream. Gently fold in the egg whites, stir gently and bake the pancakes.

Orange pancakes (thin)

Ingredients:
2 ¼ cups. flour,
3 tbsp. Sahara,
½ tsp. salt,
2 tsp orange zest,
1 ½ cups buttermilk or skim milk,
1 stack freshly squeezed orange juice,
1 egg,
1 tsp vanilla sugar,
2 tbsp. vegetable oil,
orange jam,
vegetable oil for frying.

Preparation:
Combine all dry ingredients in a large bowl and mix thoroughly. In another container, combine the remaining ingredients except the jam and frying oil and gradually pour into the dry mixture. Spray a frying pan heated over medium heat with vegetable oil (it’s good to do this using a special sprayer). Bake pancakes until golden brown. Serve with butter and orange marmalade.

Pancakes on beer

Ingredients:
2 stacks flour,
500 ml light beer,
2 eggs
½ cup kefir,
1 tsp salt,
2 tsp Sahara.

Preparation:
Separate the yolks from the whites, combine with kefir, add salt and sugar and whisk everything with a whisk. Pour 1 glass of beer into the resulting mixture and stir. Gradually add flour, stirring constantly, pour in the remaining beer. Beat the whites with a pinch of salt until foamy and add to the dough. Bake as usual.

Grandma's pancakes

Ingredients:
2 stacks wheat flour,
1 egg,
1 stack warm milk,
2 tbsp. vegetable oil,
2 tbsp. Sahara,
½ tsp. salt,
1.5 tsp. dry yeast,
½ tbsp. margarine,
1.5 stack. warm water.

Preparation:
Pour 50 ml of warm water into a mug, add 1 tsp. sugar, add yeast and stir. Let them come. Break an egg into a saucepan, add salt and sugar and beat until foamy. Add 1 cup. warm water, milk with softened margarine diluted in it, vegetable oil and yeast. Stir and add flour, beating the whole mass with a mixer until you obtain a homogeneous dough without lumps. Close the lid and place in a warm place to ferment. After half an hour, add 50 ml of warm water and stir. Leave for another 30-40 minutes and bake as usual, greasing the pan with vegetable oil.

Now you know how to cook delicious dough for pancakes. Happy Maslenitsa!

Larisa Shuftaykina