It is believed that pancakes were the first dish made with flour. Their history goes back to prehistoric times. All peoples who use cereal flour in cooking have their own recipes for pancakes. It is believed that the best pancakes are soft and tender, covered with air holes that look like openwork napkins. Until recently, only the chefs of elite restaurants could make such beauty. But today, thanks to the skillful selection of ingredients, openwork pancakes can be prepared by any housewife in an ordinary kitchen.
Despite its widespread popularity and seeming simplicity, pancakes are often problematic. They can turn out to be too tough or without holes, it is difficult to lag behind the pan, and so on. Therefore, there are several subtleties, observing which you can avoid most of the “pancake” problems.
The pancake dough must be homogeneous, without lumps. Therefore, if it seems to you that you need to add more flour, it is better to pour a few ladles into a separate container, add flour there, knead until smooth, and only then add to the rest of the dough. By the way, to get the best result, it is better to knead the pancake dough with a whisk.
Before cooking, let the dough stand for 10 minutes (this also applies to the situation when you diluted or thickened the dough, after adding any ingredients, also let the dough brew).
If you are making yeast pancakes, it is best to use fresh yeast rather than dry yeast.
Yeast pancakes are best made with milk, but if you do use water, filter it as the chlorine in tap water inhibits yeast from growing.
Beautiful holes on pancakes are formed by adding yeast, slaked soda or baking powder to the dough
If according to the recipe there is too much soda in the dough and even vanillin does not clog its taste, dilute the dough with kefir or mineral water.
If you add the egg yolks and whites separately (mix the yolks with all the ingredients, beat the whites into a foam and add carefully at the very end), you get very tender and fluffy pancakes.
To prevent the pancakes from sticking to the pan, add a couple of tablespoons of ordinary vegetable oil to the dough.
Yeast pancakes are best obtained in a thick-walled cast-iron pan, and thin openwork pancakes – in a thin-walled pan.
If, when you try to turn it over, the pancake breaks, it means that the dough has not stood enough and must be left for a few more minutes.
Ingredients:
– 1/4 tsp. salt; – 3-4 st. l. Sahara; – 250 ml of boiling water; – 1 tsp. with a slide of baking powder; – 8-9 Art. l. flour; – 250 ml of yogurt or kefir; – 250 ml of milk; – 2 eggs; – vegetable and butter.
Whisk eggs with salt and sugar. Add milk and stir. Then add yogurt and whisk lightly. Add flour and mix until smooth, the consistency of the dough should resemble sour cream. Then add baking powder, but in no case stir, but pour boiling water over it. At this point, the dough will be brewed, and the baking powder will go out. Add a couple of tablespoons of vegetable oil to the dough.
The dough will turn out to be watery, but due to this, the finished pancakes will be very thin and soft
Fry the pancakes in a skillet on both sides. When ready, lightly coat each pancake with butter.