How to fry pancakes different and delicious

What Russian does not like pancakes? Yeast and fresh, wheat and buckwheat, thin and plump, with butter or sour cream, with filling or baking. Among such variety, everyone will find a pancake to taste. Each housewife wants to know how to fry pancakes delicious, fragrant and delicate.

There are different technologies and recipes for pancakes, and each time is a new unique taste. Pancakes bake from different flour - wheat, rye, buckwheat, wheat-buckwheat. From different tests - sour, bezdrozhzheve, on water, milk, whey, kefir, sour cream and even on beer. They are the size of a frying pan or small irregular shapes. Eat them with butter, sour cream, honey, jam, sauce, folding a tube or folding a handkerchief. And how much can you think of the options for the filling: vegetable, fruit, curd, meat, fish, mushroom, caviar, cheese, nut, chocolate, combination ...

Russian pancakes have a long history. Thanks to the experience of our ancestors, we know many tricks how to properly fry pancakes so that they turn out to be tasty and ruddy.

It seems that oven pancakes are very simple, but without knowing some subtleties, you can get a pancake lumpy. Each hostess will have her little secrets, like frying pancakes with milk and curdled milk, how to get delicate and nostrilious pancakes, how best to prepare this or that stuffing.

Start the oven pancakes need directly before they serve to the table. Because the most delicious pancakes are those that are only from the fire.

To make the dough look more lush, a good housewife must sift the flour and do it right before baking.

Sugar and salt should be mixed thoroughly with milk or water until they are completely dissolved, or even better filtered through a sieve.

For the preparation of delicious pancakes, only fresh eggs are needed, which must be properly beaten before mixing with the dough. Thus yolks and fibers are beaten up separately.

Another secret of these pancakes is the correct mix of flour and liquid. It is necessary to pour the liquid component into the flour, but in no case the reverse.

And yet, pancakes are more delicious, if you do not use a mixer, but a wooden ointment for stirring a batter.

Oil improves the taste of pancakes. To prevent the dough from getting too dense, it should be put in the last place, after adding flour and mixing. In this case, it is important not to overdo it with its amount - two or three tablespoons is enough.

Pancakes from yeast dough on the water are more magnificent, but on milk - they are more delicious. The yeast test should be given up to 2-3 times; If it is not good, pancakes will be too dense and not very tasty, if fermented - too acidic.

For baking pancakes it is recommended to keep a separate pan. Traditionally it is a cast iron black frying pan. Before frying pancakes, the pan is heated on high heat with salt, then carefully wipe with a dry clean cloth. In the future, a pancake pan is not washed. For greasing it is possible to take half a bulb or a potato, dip them in vegetable oil and put on a frying surface. In this case, the pan will not get a lot of oil and pancakes will not be excessively greasy. The shaving brush can be made from a rag or gauze.

For fresh pancakes, which are usually wrapped in a filling, a frying pan with a bigger diameter will do. And for yeast it is better to make dishes the size of a saucer. This is explained by the fact that the yeast dough is poured into the pan without removing it from the fire, the dough spreads itself, and with the right consistency, its quantity (a full ladle) occupies just such an area as a tea saucer.

There are some wisdoms like roasting pancakes by leaps and bounds. If the yeast is dough, you need to try to bake pancakes until it is gone, and in no case the dough that has risen does not interfere. For yeast pancakes you need a slow fire, so that the dough rises and grasps.

On the first pancake determine whether the dough was kneaded correctly. So, how to fry pancakes, if the pancake does not turn over, but breaks? In this case, you need to add flour, but not all the dough, but in a small part of it, and only then combine it with the whole test. If the dough continues to break, then add an egg. Pancakes can tear if they are too thin. Especially fragile are pancakes, mixed with yogurt and yogurt. Pancakes are torn even if the frying pan is not warmed up properly or lubricated. If the dough is too thick, then it can be diluted, but not with milk, but with water - otherwise pancakes will burn.