What to do if pancakes tear and stick to the pan? Pancakes with additives in the dough Recipe for lace pancakes with milk
Many people love pancakes. But you can experiment with your favorite recipes by adding additives to the pancake dough, making the taste more interesting. This time I added boiled chicken meat to the dough mixed with milk and sour cream, bell pepper and greens. The pancakes turned out not only very tasty, but also more satisfying, so they can be served both as breakfast and as a light snack. You can experiment with additives, choosing them to suit your taste, adding sausage, cheese, onions, crab sticks, apples, pears and so on.
Ingredients
To prepare pancakes with additives we will need:
For the test:
1 glass of milk;
1 cup flour;
4 tbsp. l. sour cream;
4 tbsp. l. vegetable oil;
2 eggs;
1/2 tsp. soda;
a pinch of salt and sugar.
As additives to the dough I used:
200 g boiled chicken meat(I boiled a chicken leg);
1 bell pepper;
greenery ( green onions, dill or parsley) - to taste;
vegetable oil for frying pancakes.
Cooking steps
To prepare pancake dough, beat eggs with sour cream and vegetable oil.
Add salt, sugar, soda to the resulting mixture and mix. Add flour and milk in small portions, alternating with each other. The dough is not thick, similar to fermented baked milk.
Add the prepared filling to the pancake dough and mix.
Place 1 ladle of dough in a hot frying pan greased with vegetable oil and fry each pancake on both sides over medium heat until golden brown.
Our delicious pancakes mixed with milk and sour cream are ready. Thanks to the addition of boiled chicken, pepper and herbs (or other additives) to the dough, the pancakes are also quite filling.
Bon appetit!
Maslenitsa week is approaching, which means that every family is simply obliged to bake pancakes and eat them to their fill, and in order for the pancakes to come out thin and melt in your mouth, you must know the golden rules of their preparation.
In fact, baking pancakes is not at all difficult, but preparing thin, even and delicious pancakes requires certain skill and knowledge. So that even the first pancake does not turn out lumpy, we have prepared for you 10 simple, but very useful tips who will help you become a guru in this matter.
Which frying pan should you choose?
Tested by our grandmothers, having met more than one Maslenitsa Cast-iron pan- the best option for baking pancakes. It heats up evenly and stays warm for a long time. Its thick bottom helps the dough bake well. Thanks to the porous cast iron surface, a protective oil layer is formed, which prevents the pancakes from sticking to the bottom and burning.
To save beneficial features cast iron frying pan, it is not recommended to wash it, just clean it: pour in sunflower oil and sprinkle a tablespoon of coarse salt, heat it, and after cooling, wipe it thoroughly with a paper towel or dry cloth. If necessary, repeat the procedure.
A significant disadvantage of a cast iron frying pan is its weight. Modern products with non-stick coating are more practical in this regard. But the main thing is that the edges of the pancake pan are low, the bottom is thick, and the handle is long and comfortable.
How to prepare the right dough?
There are many recipes for making pancakes. It doesn’t matter which one you prefer, any of them will have flour among the main ingredients. Don’t be lazy to sift it: this way you will not only clear it of lumps and impurities, but also saturate it with air. With this flour the dough becomes light and fluffy.
For the best pancake mix, it is advisable that the milk and eggs be room temperature. They should be taken out of the refrigerator in advance or warmed a little before use. Ideally, it is better to beat the yolks and whites separately. Proteins, brought to a fluffy foam, must be added at the very end to make the dough lacy. Flour is introduced gradually and carefully, constantly stirring the dough. But this should be done after you have thoroughly mixed the liquid ingredients.
Don't forget to add at least a pinch of salt to the dough, even if you are planning dessert pancakes. Salt gives the dish an interesting and rich taste. Another important touch - a little sunflower oil: with it, the dough will stick less to the pan, and you will have to grease it less often. A sign of a good freshly kneaded dough is small bubbles on its surface. Over time they disappear.
What consistency should the dough be?
The golden mean is important here: the dough should not be too thick or too thin. Its ideal consistency is a bit like liquid sour cream or heavy cream. The dough should not spread in the pan too quickly or too slowly. In the first case, you need to add a little more flour to it, and in the second, dilute it with warm water: it improves not only the consistency of the dough, but also has a positive effect on the taste and fluffiness of the pancakes.
How and with what to grease a frying pan?
Suitable lubricants for frying pancakes: vegetable, butter or melted butter, lard or any animal fat. To ensure that the surface of the pan is evenly greased, you can use half an onion or raw potatoes, placed on a fork. Our grandmothers also used this “brush”. You can replace it with a regular silicone culinary brush. You need to grease not only the bottom of the pan with oil, but also its entire inner surface.
How much and how to pour the dough?
The thickness and taste of the pancakes depends on the amount of dough in the pan. The capacity of the ladle needs to be measured against the size of the frying pan and the ideal ratio must be found. For example, for a medium-sized frying pan (with a bottom diameter of 20 centimeters), one standard ladle (about 0.14 milliliters) of dough will be quite enough. There are two best known ways of pouring dough: into the middle of the dish and from one of the raised sides. In any case, it is necessary to achieve uniform distribution of the dough over the bottom of the pan. To do this, you need to quickly and carefully pour the dough, slightly tilting and rotating the bowl clockwise.
How to heat a frying pan correctly?
The main reason for lumps in pancakes is an insufficiently heated frying pan. Please note that a cast iron frying pan takes longer to heat up than a regular Teflon frying pan. The size of the burner is selected according to the size of the frying pan. The smaller the burner, the stronger the flame should be, but do not bring it to maximum. The best option is a medium burner with medium heat intensity. On a wide burner there is a risk that the core of the pancake will not cook well. You can speed up the cooking process by using 2 or 3 pans at once.
When and how to flip pancakes?
When frying pancakes, it is important not to dry them out. The condition that signals the pancake needs to be flipped is a smooth, bubbly, slightly golden surface with no residue batter. There is no need to wait until the bottom of the cake turns chocolate brown. Although some people really like these crispy pancakes.
Before flipping the pancake, run a spatula along the edges, gently peeling them away from the surface of the pan. Then, sliding the spatula to the middle of the pancake, quickly turn it over. It is best to use a thin wooden spatula for these purposes. Metal utensils can damage the coating of the pan and tear the thin pancake circle.
How to transfer pancakes from a frying pan to a plate?
There are at least 3 ways to do this: using a wooden spatula, a fork and a masterly release with an accurate calculation of the trajectory of its flight onto the plate. The first option is the most convenient and simple: from an inclined frying pan, a pancake, held with a spatula, slowly slides onto a plate. The second method is more risky: using a fork can damage the pancake, but with its help you can easily find out about the degree of readiness of the dish. The third, effective option is difficult to implement without proper training and skills.
How to serve pancakes?
It is worth considering in advance the number of people you are going to treat with pancakes. On average, there are 3-4 pancakes per serving. But during Maslenitsa, 5 pancakes per guest “fly away”. On this holiday, pancakes can be served as a main course, and not just as a pastry for tea. A plate with a stack of pancakes, several bowls with sauces are placed in the center of the table, and guests are given personal plates with forks and teaspoons. And don't forget about napkins - there should be enough for everyone.
How to store pancakes?
Ingredients:
2 cups of flour
2 glasses of milk
2 glasses of sparkling water
salt - 1 teaspoon
sugar - 1 tbsp. spoon
1 teaspoon of soda, quenched with vinegar
2 tbsp. l. sunflower oil
Preparation:
Knead the dough, adding sparkling water last. These pancakes need to be baked in a dry and hot frying pan. You should grease the dishes only before the first pancake.
When removing the pancake from the speed, grease it with butter. Cover your culinary masterpieces and let them sit for a while. You can then add toppings if you like.
2. Two-color pancakes
Ingredients for the dough:
2 tbsp flour
0.5 l milk
0.5 tbsp water
2 tbsp sugar
0.5 tsp salt
a pinch of soda
1 tbsp cocoa powder
50 gr. dark chocolate
Filling ingredients:
5-6 tbsp. condensed milk
300 gr. granular cottage cheese, pureed through a sieve
Preparation:
Mix eggs, milk, water, soda, salt and sugar thoroughly until smooth. Then carefully add the sifted flour and knead the dough. It should turn out without lumps, so it makes sense to use a whisk.
Bake dark and light pancakes on both sides on a well-heated pan, coated with butter.
Preparing the filling:
Preparing the filling:
Mix the cottage cheese, pureed through a sieve, with condensed milk. If desired, you can add a little vanillin.
“Assembling” pancakes:
First, the filling is laid out on a white pancake, then a dark pancake is placed on top and also greased with the filling. After this, the pancakes are rolled into a roll, the uneven edges are trimmed and cut diagonally. Then the pancake rolls turn out to be multi-colored when cut.
3. Pancakes with orange or lemon juice
Ingredients:
2 cups of flour
3 glasses of milk
50 g butter
1 tablespoon sugar
0.5 teaspoon salt
Freshly squeezed orange or lemon juice
Preparation:
Knead the dough from the listed ingredients and add freshly squeezed citrus juice to it. You can use honey instead of sugar. The pancakes have an unusual and interesting taste. You can serve them with nut cream or melted chocolate.
4. Pancakes with beer
They turn out incredibly golden.
Ingredients:
1 glass of light beer
1.5 cups flour
1 glass low-fat milk
2 tablespoons sugar
0.5 teaspoon baking soda (or baking powder)
3-4 tablespoons vegetable oil
0.5 teaspoon salt
Preparation:
To begin, beat the eggs with a whisk. Then all other ingredients are added to them, with the exception of beer. Mix everything well again, finally pour in the beer and mix the dough together with the malt drink.
5. Pancakes with vodka
The pancakes are soft and thin with a crispy lace rim. You can serve them with any sweet filling.
Ingredients:
2 eggs
2-3 tablespoons sugar
vanilla sugar to taste
100 milliliters of vodka
0.5 teaspoon salt
1 liter of kefir
2 cups of flour
1 teaspoon slaked soda
3 tablespoons vegetable oil
Preparation:
Beat the eggs and sugar thoroughly with a mixer, adding vanilla sugar in the process. Then pour in vodka, add salt and kefir. Mix everything well. Add sifted flour, mix, add slaked soda, pour in vegetable oil and mix everything well again.
If the dough turns out to be a little thicker than necessary, you can pour boiling water in a thin stream, remembering to stir continuously.
Bake pancakes in a well-heated frying pan.
6. Buckwheat pancakes
These pancakes are not easy to bake. They turn out to be very fragile, and then you need to turn them over not as usual, but by tossing them in a frying pan. To simplify the task, you can mix buckwheat flour with wheat flour in a 1:2 combination.
Ingredients:
2 cups buckwheat flour
10 g dry yeast
4 glasses of warm milk
20 g butter
sugar and salt to taste
vegetable oil for frying
Preparation:
Combine a third of the warm milk, salt, sugar and flour mixed with yeast. Mix everything so that there are no lumps. Cover the bowl with a napkin and place in a warm place to allow the dough to rise. It should rise several times. After this, you will need to knead it and let it come up again. The procedure is repeated two to three times.
Then add the yolks and melted butter. Everything gets mixed up. After this, the dough must be “brewed”, for which the remains of warm milk are poured into the dough. Everything gets mixed up. Finally, add the whipped whites and put the dough in a warm place again so that it can rise.
Bake pancakes in a well-heated frying pan, pre-greased with a thin layer of vegetable oil.
7. Rice pancakes
Ingredients:
400 g wheat flour
50 g yeast
100 g butter
2 glasses of milk
Preparation:
Boil the rice in milk and, after rubbing through a sieve, add flour. Then pour in the milk, but carefully - the dough should not be very liquid, it should look like pancakes. Finally, add a shake and place the dough in a warm place to let it rise.
Meanwhile, mash the yolks with butter. Beat the whites into a strong foam. When the dough has risen, put both the yolks and whites into it, then salt everything and let the dough rise again. After this you can bake pancakes. It is better to make them small in size.
8. Apple pancakes
Ingredients:
5 sour apples
5 cups wheat flour
30 g yeast
100 g butter
1 glass of baked milk
zest of half a lemon
1.5 cups cream.
Preparation:
Bake the apples and rub through a sieve.
For the dough, mix 2.5 cups of flour, yeast and a little baked milk. When the dough rises, add the grated apples, melted butter and stir. Add the remaining flour, eggs, lemon zest. Mix everything and pour in the cream to the desired thickness.
Bake pancakes in a well-heated frying pan.
9. Carrot pancakes
Ingredients:
4 large carrots
1/3 cup seedless raisins
6 yolks
4 cups flour
300 g milk
2 tbsp. spoons of sour cream
2 tbsp. spoons of ground crackers
3 tbsp. spoons of butter
Preparation:
Grate the carrots on a fine grater, add 1 tbsp. spoon of butter, raisins and simmer. Then cool the resulting mixture.
Prepare the dough by mixing the yolks, sour cream, ground crackers, warm milk and flour.
Combine the carrots stewed with raisins with the dough, add salt to taste, mix thoroughly, carefully, from top to bottom, add the whites whipped to a strong foam. Mix.
Bake pancakes over moderate heat in a well-greased frying pan.
10. Banana dough
Ingredients:
bananas - 4 pcs.
wheat flour - 1 cup
egg - 2 pcs.
milk - 1 glass
sugar - 1 tbsp. spoon
sunflower oil - 2 tbsp. spoons
nutmeg to taste
Preparation:
Mash the bananas, add eggs, sugar, milk and flour. Knead the dough.
Bake in a well-heated frying pan. Ready-made pancakes can be sprinkled with nutmeg.
On Maslenitsa, it is customary not only to eat countless quantities of pancakes of various sizes, roundness, delicacy and color...And lush, but also to wrap these baked from various symbols of the coming warm spring sun with a filling, for which there are many recipes. Both during the pagan celebration of Maslenitsa, and today, the most varied fillings for pancakes were prepared - sweet, meat, fish (also caviar), salty, from porridge, cottage cheese, eggs, herbs, from original unexpected products...
What delicious pancake fillings could you prepare for this Maslenitsa? Let us remind you that you can serve these not only for the Maslenitsa table, but also stuff them into tartlets, vegetables from which the core has been scraped out, halves of boiled large mushrooms, boiled eggs from which the yolk has been removed. What is not “dishware” and the original form for various fillings? Of course, we mean in in this case not sweet fillings and desserts. Sweet delicious fillings are prepared only for pancakes and nothing else. And we will begin our review with fillings that are suitable not only for pancakes, but also for stuffing other hollow products.
Unsweetened pancake toppings
On Maslenitsa it was not customary to prepare filling for pancakes from meat products. The exception was chicken eggs. But from fish, cereals, mushrooms, vegetables, dairy products (cottage cheese, cottage cheese) they prepared a wide variety of delicious filling for pancakes. For example, this one.
A simple filling for buckwheat pancakes. Buckwheat For this filling you just need to boil it until cooked, add onion sautéed in vegetable oil, salt and the pancake filling will be ready. You can add fried chopped mushrooms to the buckwheat.
Delicious filling for cheese pancakes. To prepare it, you need to grate any cheese (preferably homemade), grated cheese, add finely chopped herbs, salt, and one boiled chopped egg. Ready!
Sweet pancake fillings
Simple fillings for pancakes can be prepared from fruits, dried fruits, sweetened cottage cheese, berries, poppy seeds.
Poppy filling for pancakes for Maslenitsa. The poppy seeds should be filled with water, boiled for ten minutes, and placed in a sieve. Add sugar and raisins to it if desired (then the poppy seeds and raisins should be additionally minced in a meat grinder) or just honey. Add one more a raw egg To poppy seed filling. Ready! This original delicious filling for pancakes can be used for its intended purpose.
Dried apricot filling for pancakes. The dried apricots need to be washed, filled with water and left to stand on the table for three hours. Then the dried apricots are boiled for five minutes, the water is drained, and lightly chopped. To the dried apricots you can add honey, sugar, raisins (rinse and keep in water for a short time), lingonberries, dried raspberries, strawberries.
Maslenitsa is the most cheerful and satisfying folk holiday, lasting a whole week. It came to us from pagan culture and was preserved after the adoption of Christianity. The main treat and symbol of Maslenitsa are pancakes. They are baked every day from Monday, but especially many from Thursday to Sunday. The tradition of baking pancakes has been in Rus' since the times of worship of pagan gods. After all, it was the sun god Yarilo who was called upon to drive away winter, and the round, ruddy pancake is very similar to the summer sun.
Baking pancakes is not difficult at all. However, cooking thin, even and delicious pancakes requires certain skill and knowledge. There are many secrets and tricks that will help you prepare the “right” pancakes. If you follow these simple rules, even the first pancake won’t come out lumpy.
Preparing the dough
Ingredients:
260 g flour, 3 eggs, 0.5 l milk, 40 g fat, 200 g cheese, 200 g sour cream, salt.
Cooking method:
Mix 2 eggs with flour, milk and salt. Bake thick pancakes. Mash the cheese, mix it with sour cream and stuff the pancakes with this minced meat. Place the pancakes in a pan, pour in a mixture of 1 egg, flour, sour cream and bake in the oven.
Pancakes with caramel
Ingredients:
500 g flour, 25 yeast, 1.5 l milk, 2 tablespoons sugar, 100 g butter, 2 eggs, 1 teaspoon salt, vegetable oil; for the sauce: 150 ml milk, 200 g sugar, 40 g butter, 1-2 teaspoons starch.
Cooking method:
Crumble the yeast, pour in warm milk (half the volume specified in the ingredients), add sugar and a quarter of the flour. Cover the container with the dough and wait until a foam cap appears. In a large saucepan, combine the dough, the remaining milk, after heating it, and flour. Knead the dough, cover the bowl with a napkin and put it in a warm place for about an hour. Stir the dough from time to time to prevent it from running away. Melt the butter in a water bath and let it cool slightly. Add warm melted butter to the dough. Beat the eggs and also add to the dough. Mix everything well, cover with a lid and place in a warm place for 20-30 minutes. During this time, the volume of the dough should double. Heat a frying pan, grease with butter. Pour half a ladle of dough into the pan. Fry for 1-2 minutes. from each side. In a small saucepan, combine starch and sugar. Place the pan on the stove and let the sugar melt. Then carefully pour in the hot milk and cook over medium heat until the sauce thickens. Remove from heat, add butter. The sauce is ready. Pour the sauce into the center of each pancake and roll it into a tube. Place pancakes with caramel on plates and pour sauce on top.
Corn pancakes
Ingredients:
1 glass corn flour, 2 cups wheat flour, 2 cups milk, 4 eggs, 1 cup cream, 25 g yeast, salt, sugar to taste.
Cooking method:
Pour warm milk into a saucepan and stir the yeast in it. Then add flour and stir well. Cover the pan with the dough with a towel or napkin and place in a warm place. After about 2 hours, add the yolks, mashed with sugar and salt, to the dough, mix everything well and let it rise again. Beat well egg whites and mix them with whipped cream. When the dough has risen again, very carefully fold in the egg whites and cream and let stand for 15-20 minutes. Bake pancakes as usual.
