How to cook Russian pancakes classic recipe - a complete description of the preparation so that the dish turns out very tasty and original.
Pancakes are a traditional Slavic dish, which is certainly prepared in every Russian family from ancient times to the present day. Many national cuisines have their own versions of pancakes: Americans have pancakes, the French have thin pancakes, Mexicans have tortillas, etc.
An unchanging attribute of Russian national cuisine are pancakes made with milk. Traditionally, pancakes were also prepared with yeast, using buckwheat flour. Today you can find recipes with the most unusual ingredients, such as tomatoes, oatmeal or casein.
How to cook traditional, “grandmother’s” pancakes or surprise your family unusual dish? How many eggs do you need for pancakes? How to cook delicious diet pancakes? We will analyze all the questions in step-by-step recipes.
Despite the variety of recipes, it is traditional milk pancakes that remain the favorite of most gourmets. They are prepared with a wide variety of fillings: caviar, fish, meat, mushrooms, cheese, cottage cheese or berries.
Traditional flour pancakes made with milk and served with tea with raspberry or strawberry jam.
Thin pancakes are ideal for cooking with red fish, cheese or caviar. Half a liter of milk will yield 15–20 medium-sized pancakes.
The dough according to this recipe turns out to be liquid, but it is precisely because of this that the pancakes come out airy and with holes.
These pancakes store well in the freezer. If necessary, take it out, defrost it, add the desired filling and heat it in the microwave or oven.
Another traditional recipe in Russian cuisine is pancakes with yeast. These pancakes turn out fluffy and airy.
According to this recipe, a liter of milk will yield a stack of pancakes that can feed the whole family. If you immediately sprinkle the pancakes with sugar or powdered sugar, you will get an excellent base for dessert. They will also go well with curd cream and berries.
Pancakes with boiling water, first of all, are distinguished by a flat, smooth surface. Their color is uniformly golden. These pancakes will go well with apricot or strawberry jam, condensed milk or honey.
This pancake recipe is perfect for those who don’t have milk in the refrigerator. These pancakes taste very tender and non-greasy.
Another advantage of such pancakes is elasticity. These pancakes will go well with meat, mushrooms or liver. For example, you can wrap them in the form of bags with with different fillings, tied with a feather of green onions. You can serve this dish with sour cream or natural yogurt.
Another economical pancake recipe that is made with just 1 egg. These pancakes are perfect for breakfast, as they cook very quickly, and the recipe itself is designed for two servings.
Pancakes with mineral water turn out very light and airy. They are perfectly complemented by fresh strawberries, peaches, caramelized pear or pumpkin.
Pancakes with semolina are interesting and very flavorful. It can replace flour in a recipe either completely or half.
Semolina in the dough can be replaced with half or all of the flour.
Pancakes with semolina go well with honey or raspberry jam. They are best served with tea or milk.
This recipe is perfect for those who adhere to proper nutrition.
These pancakes will go well with lightly salted red fish and cream cheese. Another popular option is cottage cheese, herbs and tomatoes.
Pancakes according to this recipe will be great breakfast. Cooked with low-fat milk and eggs, these pancakes will provide the body with proteins, and oatmeal will charge you with energy.
These pancakes turn out to be quite high in calories. You can serve them, for example, with honey, nuts, dried apricots or raisins for hot tea. They will also go well with salty filling - cottage cheese, mushrooms or chicken.
To prepare these pancakes you will need casein protein. You can buy it at a sports nutrition store, although recently it can also be found on the shelves of large supermarkets. The undoubted advantage of such pancakes is that you can eat them even in the evening without fear of ruining your figure.
These pancakes will please both adults and children.
Natural ingredients are used as dyes, which will make the dish not only beautiful and tasty, but also healthy.
The following ingredients will add color to the pancakes:
Perfect for pink, purple, chocolate pancakes curd cream with berries or caramelized fruits. An excellent decoration for such a dish would be mint leaves or cinnamon sticks. For green, yellow and red pancakes, choose a filling, for example, from tender curd cheese with herbs and seafood.
Despite the fact that pancakes are considered one of the oldest dishes in Russian cuisine, don’t be afraid to experiment. Traditionally, the pancake should have a round shape, symbolizing the sun.
Often the menus of expensive restaurants and ordinary cafes include homemade baked goods - pancakes. It would seem that there is nothing difficult in preparing this dish. It has long been considered ordinary, but few people will refuse to try a delicious pancake piping hot. Yes, apparently, pancakes will never lose their “culinary” popularity!
Bake delicious pancakes possible in many ways variety of recipes. The constant ingredients in them are supplemented and transformed, but every housewife should be able to prepare classic pancakes with milk. The recipe for this traditional homemade baked goods should definitely be kept in your culinary treasure chest, especially since it is simple.
You can eat delicious pancakes with sour cream or honey, or you can wrap the filling in them. Since our recipe is classic, the filling can be sweet or salty - whatever your heart desires.
Arm yourself with the required amount of ingredients, a bowl, a whisk, a ladle and a suitable frying pan. Using our recipe with photos, we will bake classic thin pancakes on milk. The proposed quantity of products will yield 4 servings, and with the filling there will be much more. Cooking time 30 minutes.
To prepare classic pancakes, double all ingredients for 1 liter of milk.
To make it more convenient for you to knead the dough for the proposed home baking, take a capacious cup. Start implementing the recipe by breaking it down chicken eggs. A couple of pieces will be enough, but if the eggs are small, then their number can be increased by one piece.
Season chicken eggs with salt and granulated sugar. Please note that the amount of spices used is small, because classic pancakes with milk should be neither sweet nor salty.
For the further procedure you will need a whisk. Whisk the contents of the bowl until you get a homogeneous egg mass. Many housewives prefer to use a more “modern” tool - a mixer. But it is better to use, nevertheless, the manual whipping option.
Pour half the amount of milk into the resulting egg mass. Mix the ingredients.
Pour wheat flour into a cup in portions. Mix thoroughly. The dough comes out thick, as it should be at this culinary stage.
Melt the butter. Pour it into the thick pancake batter. And also add the remaining milk. Mix all ingredients very well. The consistency of the pancake dough turned out just right for baking!
Heat a pancake pan. Lubricate its surface with vegetable oil. Now start baking classic pancakes in a frying pan. Scoop the dough with a ladle and pour it into the pan, spreading it over the entire surface. Bake the pancakes for about a minute on each side. After baking, place the pancake on a plate and grease it butter.
Pancakes made with milk are both appetizing and delicious! Serve these classic pancakes with sour cream!
Pancakes are a national, originally Russian dish. In recent years, many new recipes for their preparation have appeared; now it is very difficult, almost impossible, to count them. This dish is made with fermented baked milk, sour cream and kefir, and with vegetables, also with the addition of juice, mineral water, fruit or vegetable purees, cocoa and fruit. We will consider traditional pancakes and the recipe for their preparation. Let's talk about their variety, about our longest Russian holiday - Maslenitsa.
For five servings you will need: three glasses of milk, two glasses of wheat flour, three tablespoons of granulated sugar, one teaspoon (teaspoon) of salt, half a glass of vegetable oil, three chicken eggs. We will definitely need all this in order to prepare traditional pancakes, the recipe for which is very simple. In principle, any person can master it. We take all the products and mix them, then to avoid any lumps, you can use a mixer. It turns out to be quite a liquid dough. Now fry, be sure to do so on both sides. And place it on a plate in a heap. That's it, our dish is ready, it needs to be served with butter, jam, honey or sour cream. You can make these pancakes stuffed - with fillings, preferably sweet ones.
This cooking method is passed on from one generation to another, which means that it is the most successful and best. You get such beauties the first time. They are never lumpy, and this is especially pleasing. They can be served with sauces, stuffed, or made into pancake pies and cakes. Regardless of the option, they are interesting and tasty. In order to make traditional Russian pancakes, we need the following ingredients: a small pinch of salt, 100 grams of flour, two tablespoons of table sugar, two eggs, milk - 300 ml and one tablespoon of vegetable oil.
Sift the flour and salt into a large bowl and make a well into which we add the eggs. Take the heated milk and pour it in a little. Add granulated sugar. Beat them with a whisk, gradually grabbing the flour and pouring in a little milk. It turns out like sour cream, a thick dough. Stop beating when it is completely homogeneous. Then add vegetable oil. Now add the rest of the milk, while continuing to whisk. The thickness of the dough should resemble low-fat cream. It seems that traditional pancakes (the recipe for which is presented above) are very complex. But this is not so, cover the bowl with ready-made dough, cover with cling film and leave for 30 minutes. All that remains is to fry. Grease a hot frying pan with a piece of lard or vegetable oil and pour in a little dough. We tilt it in different directions to distribute the entire mass along the bottom. Then put it on the fire and bake the pancake for about one minute. Turn over to the other side with a spatula and fry until golden brown. Repeat until all the dough is gone.
People in Russia say goodbye to winter for a whole week, with a cheerful and mischievous mood. It is clear that fairs and celebrations cannot do without food, primarily pancakes, which were given to us by our distant ancestors. You can’t eat anything meat for seven days, but you can, as much as you can handle, eat fish, milk, eggs, cheese, butter and pancakes. They are baked in every home and guests are treated to them throughout the week. We'll tell you a few recipes on how to prepare delicious pancakes on Maslenitsa. For the most common ones, we will need: two glasses of flour, milk - four glasses, eggs - two pieces, yeast - one tablespoon, granulated sugar - the same amount, vegetable oil - two tablespoons, salt. We won’t tell you the recipe in too much detail. Avoiding the smallest lumps, knead the dough and bake in a preheated frying pan, pouring with vegetable oil. For pancakes with sour milk, you will need the following ingredients: two glasses of flour, four eggs, margarine or butter - 100 grams, granulated sugar - one tablespoon, sour milk - two glasses, vegetable oil - four tablespoons, salt. This recipe differs from others only in that we add the whites into this dough, be sure to be beaten and after the mixture has been kneaded.
Butter pancakes, Slavic. They need: flour - four glasses, sour cream - one glass, eggs - ten pieces, salt. The recipe is very simple: mix flour with sour cream, add salt, stir. Gradually beat in the yolks - ten pieces, then add all the whites into the foam and mix very carefully, but thoroughly. Grease the frying pan with oil and bake the pancakes. Serve them with granulated sugar, jelly and jam. We continue to prepare traditional pancakes (classic recipe). Products: milk - one liter, two tablespoons, sugar, three eggs, 250 grams of flour, half a tablespoon of flour, in the dough - 100 ml of vegetable oil, butter - 100 grams. First, we prepare the dough in order to make good, tasty pancakes. It should turn out like medium thick sour cream. Then we start frying. We do this in a hot frying pan without vegetable oil, since it was added to the mixture. Rotate the pan in a circular motion until the dough is distributed along the bottom. Then we put it on the stove and fry it, turning it over on the other side after a while. The finished pancake should be light beige in color.
Necessary ingredients: one liter of milk, three eggs, two glasses of flour (maybe three), one teaspoon of granulated sugar, a pinch of salt, baking soda on the edge of a knife, three tablespoons of vegetable oil, for lubricating the finished product - butter. Now for the pancake recipe. Thin, sweet - a real delight. Moreover, they come with holes. Before kneading the dough, take all the ingredients out of the refrigerator and leave until room temperature. Then we make it without lumps, until it reaches 10% sour cream. Continue stirring and pour in three tablespoons of vegetable oil. Now add half a glass of boiling water so that holes appear in the dough. We start frying pancakes in the standard way. Milk, flour - almost all ingredients delicious dish. All that remains is to grease it with butter and you can continue frying.
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Once upon a time, pancakes were a ritual food for the Slavs, but now they have become an everyday food that can be prepared any day. It is interesting to note that Russian pancakes, unlike, for example, French ones, were traditionally mixed with yeast using the sponge method. When making dough, several types of flour were often mixed. Pancakes were served with sour cream, cottage cheese and salted fish, and in some places with caviar. During Maslenitsa week, every housewife at least once will please her family with golden brown pancakes. You may want to use the recipes below and pamper your household with real Russian pancakes.
Russian pancakes with cottage cheese and salted pink salmon recipe with photo.
To prepare Russian pancakes with cottage cheese and salted pink salmon, you will need the following ingredients:
For the test:
1 kg wheat flour
4.5 tbsp. warm milk
3 tbsp. l. butter
2 tbsp. l. Sahara
1/3 stick fresh yeast
4-5 eggs
Salt - to taste
A piece of fresh lard for greasing the pan.
For the filling:
200 g lightly salted pink salmon
200 g cottage cheese
50 g sour cream
Salt, dill and parsley - to taste.
How to prepare pancakes in Russian with cottage cheese and salted pink salmon:
1. Dissolve the mashed yeast in two glasses of warm water, add half a glass of flour to the mixture, stir and leave for an hour in a warm room without drafts. After an hour, add the yolks, mashed with salt and sugar, melted butter, and the remaining flour to the dough. Mix properly. Add milk to the dough, mix and leave in a warm place for an hour and a half. During this time, the dough should be kneaded 2-3 times. After the specified time has passed, carefully pour the whipped whites into the dough, mix, moving the spoon up and down. Bake pancakes in a very hot frying pan, greased with lard, on both sides.
2. Prepare the filling. Wash and chop the greens, mix them with cottage cheese, salt and sour cream. Cut the salted pink salmon fillet into strips. Place on each pancake curd filling, cover it with strips of fish and roll the pancakes into tubes. Place the tubes on a wide dish, cut diagonally at one end, sprinkle with herbs. Serve stuffed pancakes with sour cream.
Russian pancakes with salmon and red caviar.
To prepare Russian pancakes with salmon and red caviar, you will need the following ingredients:
150 g buckwheat flour
150 g wheat flour
20 g yeast
300 ml milk
2 tbsp. l. melted butter
2 eggs
Salt - to taste
400 g lightly salted salmon
200 g sour cream
100 g caviar.
How to prepare pancakes in Russian with salmon and red caviar: 1. Mix buckwheat and wheat flour, pour warm milk with dissolved yeast into the dry mixture, add melted butter and salt. Cover the bowl with the dough and leave to rise in a warm place (an hour and a half).
2. Separate the whites from the yolks, beat them into a stiff foam and carefully fold them into the risen dough. Bake pancakes on both sides in melted butter. Serve hot along with salmon caviar and sour cream.
Pancakes with cottage cheese
Pancakes with semolina
Thin pancakes - recipe
Pancakes are round fried, or more often baked dough products, one of the oldest dishes on the human menu. In one form or another, baking pancakes is found in the culinary practices of many peoples of the world. The preparation of pancakes was originally of a ritual nature and was associated with solar-lunar calendar cycles.
In Russia and practically throughout the post-Soviet territory, pancakes are very popular. They are baked not only for meals Maslenitsa week, but also at normal times.
Real classic Russian pancakes were originally baked mainly from yeast dough However, recipes for dough made with milk, soda and other fermented milk drinks are also very popular nowadays. Pancake batter sometimes includes eggs, as well as some other additives that improve the taste and baking process. Wheat flour is used (preferably pancake flour, not premium), oatmeal, buckwheat, barley.
It is better not to fry pancakes (although this option is also possible); they should be baked in a frying pan greased with fat or melted butter. For supporters of lean foods, it is better to add a little vegetable oil to the dough to prevent sticking.
Ingredients:
Preparation
Add yeast, sugar and 3 tbsp to slightly warmed milk. spoons of flour. Mix and put in a warm place for half an hour.
When the dough (and this is what we prepared) has come up, pour it into a work bowl, add the rest of the flour in the required amount, as well as vodka and an egg. Mix thoroughly, you can lightly beat with a mixer or a whisk by hand.
Heat a frying pan (preferably special pancake pans with low sides), medium-low heat. Place a piece of lard on a fork and grease the bottom. If you use oil, it is convenient to lubricate with a silicone brush. Pour out a portion of the dough. After 1-3 minutes, turn the pancake over.
Place the finished pancakes in a stack on a serving plate.
We serve pancakes in Russian with various snacks, savory or sweet. It could be lightly salted caviar various fish, meat snacks(overcooked minced meat with onions), various spicy or delicate sauces. You can also serve sour cream, young pickled cheeses, cottage cheese, cream, fermented milk drinks, fruit preserves, jams, sweet syrups, natural with pancakes. You can wrap the filling in pancakes or eat it as a snack. You can serve a glass of bitters or strong berry liqueur for the savory part of the pancake meal, and fresh tea for the dessert part.
Ingredients:
Preparation
Mix the sifted flour with kefir and egg, add spices, salt and soda. The dough should have a consistency like thick kefir or liquid sour cream. If the dough is not thick enough, add starch, but no more than 2 tablespoons. Beat the dough thoroughly with a mixer.
Grease the bottom of the heated frying pan with lard or oil and pour in a portion of the dough. Bake on each side for no more than 3 minutes. The shade should be golden brown.
Serve thick pancakes with butter, sour cream, and fruit preserves. These pancakes are good for breakfast or lunch.
In our country there are a number of dishes that are boldly called national. There is also a place on this list for Russian pancakes, which are not just a national dish, but also incredibly ancient. The history of their origin is lost, but the tradition of baking them for various holidays in Russia is firmly established. Let's choose our favorite recipe for Russian pancakes, which will become a family one. This means that it will take its rightful place in your culinary notebook, which you will not be ashamed to pass on to inheritance.
What Russian, in addition to driving fast, doesn’t like to eat pancakes? At least in its pure form or with fillings ranging from sweet to meat. And here Guryev’s pancakes will be a lifesaver, because they always turn out to be an A.
Product List:
Preparation:
Five best recipes tender cottage cheese casseroles
This is how pancakes are most often baked in our villages.
This dough produces the thinnest pancakes that can be filled and eaten like this. They turn out filling and tasty, which is perfect for breakfast on frosty days.
Product List:
Preparation:
Under no circumstances should the dough be stirred.
On a cold winter evening, there is nothing better than serving aromatic tea with a stack of lace pancakes. Let's please the family, especially since their recipe is not so complicated. And how can you not boast about your baking skills? edible lace?
TOP 6 most delicious potato casseroles in a slow cooker
Product List:
Preparation:
Fry in a hot frying pan, greased with a piece of lard.
This recipe also belongs to Russian cuisine. It makes pancakes melting and tender. You should definitely make them on Maslenitsa to surprise your guests. And don’t let the presence of dough in them bother you. This is completely easy even for culinary beginners.
Product List:
Recipe for casserole with zucchini and tomatoes: simple and tasty
Preparation:
Buckwheat pancakes go well with meat and other savory fillings. Therefore, if you plan to serve the same red caviar, then an excellent solution would be to wrap it in buckwheat pancake. Your guests will appreciate this recipe. Although with May or buckwheat honey they will also be simply incredible. Everything needs to be tried.
Product List:
Guryevskys, "Lace foam" and others
Pancakes "According to my mother's recipe"
Ingredients:
1 liter of milk
5 eggs
1/3 tsp. l. salt
2 table. l. Sahara
Half a spoon of baking soda
A little citric acid(on the tip of a knife)
2-3 table. l. Vegetable oil
One and a half cups of boiling water
Recipe:
1. First, beat the milk with the eggs, add sugar and salt to the whipped mixture, and beat again. Then add soda and citric acid.
2. Add flour to the mixture until it resembles liquid sour cream. The amount of flour will depend on the size of the eggs. Typically takes about 4 cups (at first the batter is a little thicker than regular pancake batter).
3. Add vegetable oil to the resulting mixture and bring to the desired consistency using boiling water.
4. Leave the dough to rest for 15 minutes. Then, as usual, bake the pancakes on both sides.
Cunning: Grease the pan with oil only once. Pour a spoonful, heat it up and pour it into the dough (in addition to what has already been added). Thanks to this trick, the pancakes do not stick to the pan. Which, by the way, should be a special one, a pancake one.
Choose the filling according to your own taste. You can stuff it, sprinkle it with sesame seeds or spread the pancakes with honey.
Guryev pancakes
Ingredients:
wheat flour - two cups
egg - 5 pieces
butter - 100 g
sour milk (kefir) - 2 1/2 cups
salt, sugar to taste.
Recipe:
Pour into a saucepan egg yolks and adding salt and sugar to them, grind well. Then add flour, add butter, milk and knead into a fairly thin dough. The dough needs to be beaten very well. The better the dough is beaten, the tastier the pancakes will be.
Russian pancakes
Ingredients:
Wheat flour - 600 g.
granulated sugar - 1 tbsp. l.
butter - 5 tsp.
eggs - 1 pc.
yeast - 25 g.
salt - 1 tsp.
milk - 4 glasses,
olive oil - 3-4 tbsp. l.
Recipe:
Heat 3 cups of milk, dissolve yeast in it, add 1/2 tbsp. spoons granulated sugar, salt, yolk and melted butter, mix and add 300 g of flour.
Knead the dough. Cover the bowl with the dough with a towel and place it in a warm place for fermentation (25-30°C). After 2 hours, when the volume of the dough has doubled, dilute it with the remaining milk, heated to a temperature of 50°C, add the rest of the flour and sugar and gradually pour in the well-beaten egg white. Knead the dough again and let it rise. The dough should ferment for about 3 hours in total.
Grease a frying pan with a thin layer of vegetable oil and heat until the smoke disappears. Using a pouring spoon, carefully scoop out a portion of the batter and pour into the pan. When the bottom side of the pancake is browned, dip a brush in vegetable oil, grease the top side and turn the pancake over.
When the second side of the pancake is browned, grease the top side again with vegetable oil and transfer the pancake to a pan covered with a towel. Do not stir the dough during baking.
Serve hot or warm, topped with honey, sour cream, and jam.
Pancakes "Lace foam"
Ingredients:
2 eggs
3 tbsp. Sahara
1 tsp vanilla sugar
100 ml vodka
0.5 tsp salt
1 liter of kefir 1% fat
flour
1 tsp soda
3 tbsp. rast. oils
Recipe:
1. Beat eggs with sugar until foamy. Add vanilla sugar, vodka, salt and beat again.
2. Pour in kefir and stir.
3. Sift the flour and, stirring, gradually pour into the mixture until the dough acquires the consistency of thick sour cream.
4. Add baking soda and vegetable oil to the dough. Stir and let stand for 20 minutes.
Then, while beating the dough, gradually pour in boiling water until the dough resembles liquid sour cream.
5. Heat vegetable oil in a frying pan. Pour in a little batter and spread it throughout the pan in a circular motion. Bake. Turn the pancake over to the other side and cook for another 30 seconds. Bake all the pancakes.
6. Lightly grease each pancake with butter and sprinkle with granulated sugar. Fold four times. Place the pancakes in a pan, sprinkle 2 tbsp on top. sugar and put 100 grams of butter.
Cover tightly and place in a warm oven for 15 minutes.
Interesting facts about pancakes
The oldest pancake recipe in English dates back to the 15th century.
The world record for the largest pancake was set in Rochdale in 1994. The pancake was 15 meters in diameter, weighed three tons and two million calories.
The World's Largest Pancake Breakfast is held annually in Springfield, Massachusetts, USA. Hundreds of volunteers take part in the event, and since 1999, more than 71,233 meals have been served to more than 40,000 people. If all these pancakes were stacked, it would be higher than 3.5 km.
Ralf Lau from Leipzig set a world record for throwing pancakes into the air - he threw it 416 times in two minutes. And Mike Kutsakre ran a marathon, constantly throwing a pancake, for 3 hours, 2 minutes and 27 seconds.
