How to bake pancakes correctly

The modern word "pancakes" originated from the Latin "oleum" - butter, since initially these small, thick, flour products from sour dough were fried exclusively in vegetable oil. The first mention of pancakes as a culinary item occurs in the middle of the 16th century. But at that time pancakes, pancakes, Siberian stumps and puffs were falling under this notion, because there was no clear border that would separate the fritters from the above types of products prepared from liquid yeast dough. At that time, often fritters were baked from potatoes, millet and semolina and this word denoted only a specific form of the product, but not the composition or technology of preparation.

Today, almost every housewife knows how to bake a pancake made of wheat flour, to which you can also mix oatmeal, pea, potato and buckwheat. In doing so, use water or milk for mixing, add more yeast, to get a liquid dough of this consistency, which can easily be typed with a spoon. The dough for fritters should be approached twice, and immediately before baking it is necessary to add butter and eggs to make it rich and satisfying. Gathering a small spoonful of dough, it is spread on a well-heated frying pan in almost boiling oil and fry for a couple of minutes on both sides.

Now let's talk about how to bake pancakes so that they are a gentle consistency and turn out lush and soft. It is necessary to observe only three conditions: competently prepare the dough, it is good to chew the oil and take the right frying pan. The oil must be heated very strongly, so that each pancake quickly fried and did not absorb too much fat. Otherwise, it can settle down and become flat and unappetizing, even if the dough is cooked correctly. Frying pan is preferable to use only cast iron, but it is possible to take dishes with high-quality Teflon coating. Classic fritters should be 5-6 millimeters thick, not more. They, like baking, thanks to their convenience, perfectly perceive surrender with various jams, honey, jam or sour cream. They can be used not only as a dessert, but also as a snack, if you serve garlic dressing. Also pancakes can become the basis for cooking the second dish: they are baked under tomato sauce with meat.

Now, knowing how to bake a pancake correctly, you can try to prepare for them not only different fillers, sauces or toppings, but also try to experiment with the test. To prepare pancakes, potatoes, zucchini, cabbage, carrots, beets and other vegetables are perfect. Their tinder is grated and mixed into a yeast test in a 1: 1 ratio. Correctly selected sauce will make vegetable fritters a real piece of culinary art.

Very original beans are made from beans with herbs and garlic. Beans must be pre-welded and scrolled through a meat grinder, then combined with yeast and fry in a frying pan, and then brought to a full preparedness in the oven. Very popular in recent times is the recipe for pancakes from the liver, since such products are useful, nutritious and good as an independent dish. Do you know how to bake pancakes so that they are as dietary as possible? Knezesite them on besane - flour from peas chickpeas. It will be able to replace the usual wheat flour and you do not need to add baking to such a dough. Pancakes and so get delicious. But they still have to cook in oil.

In Russia, we bake pancakes on kefir or yeast dough, but in the US we are accustomed to knead dough with milk with lemon juice and eat pastries for breakfast with peanut butter or maple syrup. In the West, like pancakes with the addition of soft cottage cheese, such products are perfectly combined with fruit or berry purees. By the way, cottage cheese is able to significantly enrich the amino acid composition of the prepared dish. The options for making pancakes are mass, choose your and enjoy the taste. Bon Appetit!