Pancakes "Velvet": a recipe with a photo

If in the morning you have some free time, milk and eggs in the refrigerator and the desire to please your home delicious breakfast, then try to cook pancakes "Velvet". This is a simple, but original recipe that will be the perfect start to the day.

Hot pancake since the morning, loads with positive, gives positive emotions and a sense of satiety. And if you still allocate 10-15 minutes to create a delicious filling to pancakes, you can immediately make a nutritious lunch for your loved ones.

Pure Russian dish

Oh, and love pancakes in Russia! This is evidenced by the centuries-old tradition of making and consuming a hot treat in a hundred of its varieties. And it's true, in Russia pancakes are cooked for a long time and are dearly loved. Although many centuries ago, the Egyptians began to make sour cakes, a kind of prerequisites for pancakes.

In the 9th century, Rusich cooked yeast pancakes. Then there was a rumor that the pancake appeared when the oatmeal flesh forgotten in the oven was fried and tasted.

Pancake is a round-shaped flour product. Like the kutya, it is designed to commemorate the dead. Pancakes were always baked in large batches and distributed among the people so that people could try and remember the deceased with a kind word.

Already in the 9th century, they began to celebrate Shrovetide, thus escorting the winter. There is another version that the pancakes remind the color and shape of the symbol of the main Slavic deity, Yarilo.

Not every day

For your beloved and native people, try to cook velvet pancakes on milk. The recipe will be easy to learn. You will need 3 glasses of milk, 3 eggs, 3 tablespoons of sugar and the same amount of butter. You also need a pinch of salt, about 200 grams of flour and half a teaspoon of vanilla. This is the basic list of ingredients needed to prepare "Velvet" pancakes in milk.

The secret of the dish lies precisely in the fact that the pancakes are thin and tender, as if embroidered. Accordingly, they require special skill and proper combination of ingredients. The dough turns out lush and delicate due to the addition of milk and the absence of soda vinegar. As a result, the velvet pancakes corresponding to their name are obtained.

Culinary experts warn that milk should be added to the dough when it reaches room temperature. In this case, gluten in flour is activated more quickly, the dough turns out to be elastic, and the pancakes themselves are more delicious.

Let's start with the database

So, pancakes "Velvet" on the agenda. How to start the cooking process? With chicken eggs, you need to beat with a pinch of salt. If there is an extra 5 minutes, then the proteins can be beaten separately, and then add to them yolks, grated with sugar. So, as a result, pancakes "Velvet" turn out to be more magnificent and accurate.

Add sugar and vanilla to the mixture. Especially delicious, if you throw in the dough a natural vanilla essence. Add a little milk to the eggs and continue beating. Now send all the flour into the dough and mix it thoroughly.

Now it was the turn of the rest of the milk and vegetable oil. Better take refined to do without foreign odors. As a result, you should get a smooth, shiny, fairly liquid dough.

The process went

The dough should stick a little, and then it's time to bake velvet pancakes. The recipe will not be original in terms of baking. Lubricate the frying pan with vegetable oil and pour out half the dough ladle. Rotate the pan so that the dough fills the entire surface.

Bake pancakes on both sides and turn over when the top darkens. This is a basic recipe that does not limit your imagination and welcomes any improvements. The whole baking process will take about half an hour, if you have a large saucepan with a dough.

With a plus in terms of satiety

If you are planning to make "Velvet" pancakes, the recipe can be finished using ingredients from your refrigerator. Due to its fineness and delicacy, pancakes can be eaten not only as an independent dish, but also as rolls with stuffing.

But its composition depends only on your preferences. You can make a curd filling, fry the minced meat, add kaimak or berries. It is recommended to mix the dough thoroughly so that there are no lumps. The flour is ideally better to take pancake, wheat, but almost any. Thus, you can adapt the recipe for any diet and, even being on a diet, treat yourself to tender pancakes.

For more satiety, fry minced meat with onions and carrots on vegetable oil. Add spices to taste. It will be a meat filling for your pancakes. To saturate enough, a couple of pancake rolls.

And for dessert, cook the cheese curd. To do this, mix the dose of fat-free cottage cheese with sugar or condensed milk. Stir the curd mixture until it reaches the consistency of sour cream.

For those who are on a diet

If you are forced to limit yourself in nutrition, then try to cook "Velvet" pancakes on kefir. To do this, take a half-liter of kefir, 3 eggs, a tablespoon of sugar, 2 tablespoons of starch, 5-6 tablespoons of flour, 2 tablespoons of vegetable oil, half a teaspoon of salt and soda.

In the cooking process, mix all the ingredients except soda and butter, as they are added at the very end. You can use a blender to completely eliminate lumps. Then bake pancakes in a hot frying pan, and you need to lubricate it just before the first pancake, and the rest with no cooking pans.

You can serve pancakes with any garnish that is at home at the moment. It can be condensed milk, sour cream, minced meat with onions and eggs or rice with eggs.

But since this is a recipe for those who are on a diet, you can make it as easy as possible. To do this, use only egg whites, and as a filling, take vegetables or cereals. Pancakes with rice, onions and carrots are very tasty. Such pancake rolls can be afforded even on a strict diet, but on condition that they are not eaten at night and little by little.

The secret of their tenderness

How will you make "Velvet" pancakes? The recipe with the photo will be an excellent help in this matter, but the snag is that every housewife gets unique to taste and form pancakes.

What unites them is that they turn out to be gentle, subtle. In many respects they resemble velvet, as they literally melt in the mouth. Before cooking you need to sift the flour. So it will be enriched with oxygen, which will facilitate batching and improve the quality of flour. Milk must also be prepared. It should be heated over medium heat. Hot milk can not be used, because eggs can fold, and the dough will not come out.

If you use pasteurized milk, you can not boil, but just warm it up. With domestic milk the situation is different - you need to boil, and then cool to room temperature. If you serve pancakes stuffed, then fold them with a tube.

And if you will eat pancakes as a dish of your own, then sprinkle them with powdered sugar.