Pancakes are a traditional dish of Russian cuisine. Served to the table with various fillings. Each housewife has her own way of making pancakes, but it is unlikely that anyone will argue that the best pancakes are obtained on cast-iron pans, and it is most convenient to cook on two at once.
Pick your recipe
You will need
- - water (or water with milk) - 1 liter;
- - eggs - 3-4 pcs.;
- - flour - 2 glasses;
- - salt - 1 teaspoon without top;
- - sugar - 1-3 tablespoons;
- - oil - 2-3 tablespoons;
- - soda - with a pea;
- - baking powder (according to the recipe on the package).
Instruction manual
1
For the preparation of pancakes, two types of dough are used: yeast and soda or baking powder. The second option is used more often. To prepare such a test, beat the butter, eggs, salt, sugar with a mixer. Add baking powder, water and flour to the resulting mixture. Continue to beat until a smooth, lump-free consistency is obtained. Set the dough aside, let it stand for about 40 minutes. Ready dough should look like kefir.
2
Take two cast-iron frying pans, put them on a fire, heat them, oil them. Lift the pan by the handle. Holding it obliquely, pour the dough on the edge of the bottom. For the first pancake, half a ladle will be enough. Tilting the pan, spread the dough evenly over the surface. Place the pan on the stove. With a second pan, do the same.
3
When the pancake turns red (this will be visible at the edges), turn it over with a spatula to the other side and continue to fry. Put the finished pancake on a plate. Lubricate the pan with oil before each subsequent pancake. Fry the pancakes in both pans alternately until the dough is done.
4
In order to increase the stickiness of the flour, it is worth adding hot water to the pancake dough. Let the sifted flour stand for a while, and do not use it immediately, then the pancakes will turn out to be lace. Put as much salt and sugar as specified in the recipe. If the dough is yeast, due to an excess of salt it will be difficult to ferment, and the pancakes will turn pale. From an excess of sugar, the dough will be hard.
5
To prevent the appearance of lumps, dilute flour in salt water. Use the same pan to make pancakes. Before first cooking, sprinkle it with coarse salt, then wipe it with a paper towel or towel. After that, you can safely lubricate the pan with oil and pour the dough.
6
If it is more convenient to cook in two pans, keep the third on low heat. Put ready-made pancakes in it, greasing them with warmed butter. Turn pancakes from time to time during cooking. In this case, after the last pancake is ready, the first one will not have time to cool down yet.
7
If the pancakes are still cool, heat them up. To do this, cover the stack with pancakes with foil, put in an oven preheated to 140 degrees and leave it at the top level for 10-15 minutes.
8
To give yesterday’s pancakes freshness allows this method: sprinkle each pancake on the inside with sugar, fold four times, put on a baking sheet, slightly oiled. Leave in the oven for 4-5 minutes. The resulting caramel pancakes are sometimes even tastier than freshly baked.