Fritters

Pofferchies, dumbass, ragmurks, hotto kaeki – all these strange words are nothing more than our native pancakes. Yes, they are loved not only by us, but also by the Japanese, the Dutch, and all other nationalities. They saturate well, are easy and quick to prepare and, most importantly, delicious. For the modern hostess, the key factor in any culinary search is fast. Therefore, they will be a good alternative for breakfasts, desserts or pastries. And so that relatives always ask for supplements, we replenish stocks of recipes and find out all the secrets.

Lush pancakes

The most common version of this dish is kefir pancakes. Among hundreds of recipes, it was this one that housewives liked more than others. And there is a reason for this: no need to wait until the yeast dough comes up, mix the ingredients and you can fry. Most often they are prepared sweet, although there are options for both vegetable and liver fritters. But in the process of cooking, instead of the desired lush pancakes, sometimes thin, settled cakes come out.

Reviews of experienced chefs provide answers to the question of why this is happening. To make pastries always lush, citric acid (if it is in the recipe) must be added at the end of kneading the dough, and soda from the very beginning. Another life hack to make pancakes always turn out: it is better to dilute kefir with water (a few tablespoons), and warm this mixture a little before kneading.

Although each cook has his own secret. The dough is a very “insidious” substance, if you do everything exactly according to the recipe, it may not work out, and if you knead “by eye” – the best pancakes in the world. That’s what culinary experience is all about: trial and error. Although the number of errors can still be reduced, and this will require a proven recipe (and simple, of course). Here’s more about it. You can find hundreds of cooking options on the net: recipes with photos, step by step, the simplest, etc. In a word, if pancakes are cooked for the first time, you can find a bunch of tips. We try a simple, tasty, easy cooking option, pancakes that will definitely remain lush.

Recipe with kefir

For the test, let’s take:

• 0,250 l kefir;
• 40 ml of water (4-5 tablespoons);
• egg;
• 3 tablespoons of sugar;
• a pinch of salt;
• vegetable oil;
• flour;
• pinch of soda.

We cook this way:

1. First, in a saucepan, you need to mix water with kefir. We put everything on a small fire to warm it up a little. The mixture should be warm, not hot. It is better not to heat in the microwave – it is very difficult to regulate the temperature.
2. While the kefir is heating, you need to mix the egg, soda and sugar with salt in a deep bowl. Mix everything well and do not forget that kefir is heating.
3. Pour warm kefir into the egg mixture, stir everything until foam forms on the surface.
4. Now sift the flour into the mixture. The dough can “pick up” any amount of it, so you need to focus on the texture. It is better to add flour in several stages, so as not to overdo it. At the same time, we make sure that the dough is thick, it should slide off the spoon in large pieces (do not pour out). We achieve a dense thick consistency and you can proceed to frying.
5. In a separate bowl, you need to pour a little cold water to rinse the spoon, which will lay out the dough in the pan. That’s all, you can fry pancakes. The main thing is not to stir the dough while the pancakes are fried, so they can fall off.

This is a variant of sweet pancakes, you can grate an apple, pear or banana to them. And you can make dough without sugar and add greens or fried onions to it, you get a quick snack or just breakfast.

And those who miss pancakes “like in the dining room” will have to master a longer technique. But it has another important advantage – accessibility. The recipe for such pancakes is the cheapest, but the taste is nostalgic. To do this, you must first mix water with salt to get a perceptibly salty solution. Flour is poured into it, it should be about the same as water taken (0,5 ml of water per 450 kg of flour). Yeast must be introduced as indicated on the package: mix them with either water or flour. Add a tablespoon of sugar to the dough and knead. When it suits, you can bake pancakes, the main thing is not to interfere with the dough.

Fritters without kefir and butter

These fluffy pancakes come from Japan and are called hotto keeki. In texture, they resemble pancakes, and in size, pancakes are very similar to the popular American pancakes. They differ in that they are prepared without vegetable oil, a very useful factor for health and figure. In addition, if you don’t get kefir pancakes, set aside kefir and take milk – now everything will definitely work out. If you want something new and economical, you should appreciate Japanese pancakes.

Recipe

You need to prepare:

• 150 ml of fat milk;
• egg;
• 1 tsp baking powder for dough;
• 150 g flour (buckwheat, wheat, rice can be used);
• 2,5 st. l. Sahara.

They are prepared quite simply, the key “ingredient” here is a non-stick pan and a lid for it. You also need to moisten a towel in cold water. First, let’s do the dough: we combine the chicken egg, milk, granulated sugar and stir. Separately, sift the flour and pour the baking powder into it. You need to add flour to the milk mixture gradually, stirring constantly, there should be no lumps. The mixture will be watery, almost like pancakes.

When the dough is ready, put the pan on the fire, and then put it on a damp towel to cool slightly. Pour the dough in the center of the pan, one ladle of the mixture per hotto. Keep the pancake on low heat for about a minute, then turn over and cover with a lid. We wait another minute and remove from the fire. Hotto keeki turns out to be plump and very delicate in taste, moreover, very beautiful and ruddy. It is better to eat them with honey or jam, and with melted ice cream they turn into a culinary masterpiece.

Vegetable pancakes from zucchini

The recipe for popular zucchini fritters can be borrowed from the Turks. They cook this dish in almost the same way as we do, but with the addition of two more ingredients: greens and cheese. Reviews of those who have tried say that the taste is completely different.

For delicious and healthy pancakes take:

• 3 small zucchini;
• 1 tsp. baking powder;
• 200 g of cheese (or other soft cheese);
• 2 eggs;
• 50 g of dill;
• 50 g of parsley;
• half a cup of flour;
• 1 onion.

As in the classic recipe, you first need to grate the vegetables so that they release the juice. Onion, by the way, can also be grated with zucchini or cut into small cubes. Salted vegetables should stand for a while, in the meantime, you can chop the greens. Then squeeze the vegetables to remove excess liquid. Now we add eggs to them, three cheese, greens here. Sift the flour directly into a bowl and fold in the baking powder. The dough should come out thick, as for regular zucchini pancakes.

You can not add salt to the dough, because the cheese is quite salty. If another cheese is used (Adyghe, feta, etc.), you can add a small pinch. Turkish pancakes are fried in the same way: in heated vegetable oil, over medium heat. After cooking, it is better to spread them on paper towels or napkins. Traditionally, such an appetizer is served with yogurt-based garlic sauce, you can also use sour cream with garlic. Just two additional ingredients completely change the familiar dish, giving it a new aroma, look and taste.

The secret of the right pancakes

In addition to the usual sweet dough pancakes, you can cook a lot of interesting options: with cabbage, potatoes, the same zucchini, pumpkin. And all these are the same pancakes. To the recipe for kefir pancakes, which we reviewed first, you can add 2 cups of finely chopped cabbage and remove sugar. You get cabbage pancakes, which will perfectly dilute the menu in winter or early spring.

Familiar potato pancakes can easily be turned into Swedish ragmurks. You just need to fry a couple of pieces of bacon to them, and serve everything with sweet and sour sauce or syrup: lingonberry, viburnum, sour cherry. It turns out a completely different taste of the usual dish, even if the potato pancakes were just warmed up. Yesterday – draniki, today ragmurki.

In a word, the whole secret of the right pancakes is in the chef’s fantasy. One has only to choose a suitable basis: on milk, kefir or yeast. And you can already add whatever you want to it. Another secret to successful baking is proper serving. We prepare a lush protein cream for fallen kefir pancakes, add canned cherries to it – now this is not a culinary failure, but a delicious dessert. And next time just cook with milk.