Peck thin pancakes

Pancakes are a traditional Russian dish, although pancakes often bake in France, Germany and the United States. Such popularity of this uncomplicated baking is due not only to excellent taste qualities, but also variety of feed options. After all, pancakes can be served as a snack, for example, with caviar or red fish, and as the main dish, stuffing them with meat or vegetables, and as a dessert with sweet sauce or jam. All these dishes are prepared using thin pancakes cooked without using yeast as a semi-finished product.

It should be said that not everyone knows how to bake thin pancakes, although there are many recipes for making dough for this batch. The fact is that it is important not only to make a good dough, but also to observe certain baking rules.

It is best to thin the pancakes oven in special pans with low sides and non-stick coating, which are called pancakes. In this case, pancakes do not stick to the bottom, and they are easy to turn, without breaking into two halves. If such utensils are not available on the premises, then you can use a small cast iron or aluminum frying pan that has a perfectly flat bottom. It is important to allocate this frying pan exclusively for the preparation of pancakes and not to use for cooking other dishes. In this case, the surface of the frying pan will remain undamaged for a long time, and the pancakes will not stick to it. However, such a frying pan in the baking process will periodically lubricate with oil.

Preparation of pancakes thin also has other nuances. For example, a pancake dough before baking must necessarily "brew" for at least thirty minutes. During this time, the gluten of flour will swell, and the dough will become more elastic. You only need to start the baking after the frying pan has warmed up enough, otherwise the notorious situation can not be avoided by "pancake lump". Turn and remove pancakes is best with a shovel - wooden or silicone. Of course, there are cooks-virtuosos capable of turning a pancake by tossing it up from the frying pan, but without proper training such a "trick" is unlikely to succeed. Finished pancakes are stacked on a flat plate with a pile, if desired, you can grease each pancake with butter, but this is not necessary.

Finished thin pancakes can be served as an independent dish with sour cream, condensed milk, honey or sweet sauce. You can use them for stuffing with a variety of fillings - meat, vegetables, cottage cheese, cheese, options for filling stuffed pancakes can be listed endlessly.

In addition, such pancakes are used to make snacks and dessert "cakes". In this case, the pancakes are piled in a pile, interlaid with the filling, and baked in an oven or microwave oven.

Dough for thin pancakes can be prepared on kefir or on milk. In the first case, you need 3 eggs, half a teaspoon of soda and salt, a spoonful of sugar (for making sweet pancakes you can take two spoons), a spoon of butter (vegetable or melted cream), half a liter of kefir and about 4 tablespoons of flour (with a good slide ). It is important that the products for the preparation of dough are at room temperature, so they need to be obtained in advance from the refrigerator.

In kefir, add soda, stir and leave for a few minutes. In the meantime, beat eggs with salt and sugar. We pour oil and kefir with soda into the same bowl and gradually add flour, making sure that no lumps are formed. If the dough turns dense, then dilute it with a little water.

The milk dough is prepared according to a similar recipe, but without the addition of soda. We need: 4 eggs, a tablespoon of sugar, half a teaspoon of salt, 750 grams of milk, 2 tablespoons of butter and 8-9 full spoons of flour. The amount of flour can not be precisely indicated, since it depends on such nuances as the size of the eggs, the quality of the flour itself and the fat content of the milk. It will be necessary to orientate by consistency, the dough should turn out to be liquid enough that it easily spreads around the pan, forming a thin pancake.