Still, it's good that Prince Vladimir was the one who, as everyone knows, baptized Russia) loved to eat. Otherwise, we would all be left without such a wonderful (albeit pagan) holiday like Shrovetide.
And in general, no matter what they say, one must rejoice in spiritual food, but a person eats in order to live, and does not live, in order to eat, the most beloved by people are those holidays when to devour, sorry for the rude expression, it is possible and necessary from belly.
Christmas (reborn in our New Year), Easter, Shrovetide ...
Easter is still far away, and therefore it is too early to remember about Easter cakes and Easter, but Maslenitsa is just around the corner. So let's talk about pancakes. By the way, Catherine II forbade cooking them in the homes of the nobility, considered pancakes to be food unworthy of the rich.
Yesterday I listened to "Vesti FM" in the car, and found out the following details: in Russia, pancakes with salty fillings are ordered more than with sweet ones, they prefer pancakes with cottage cheese (one of the cheapest), but they are also popular with meat, fish, and also red caviar. From sweet fillings they like strawberries, banana.
Condensed milk, chocolate and caramel sauce, various jams are chosen from toppings.
True, there was not a word about recipes, but there were a great many of them. The classic of Russian cuisine is fluffy sponge pancakes on buckwheat flour, but I honestly don't like them very much - they turn out thick and loose. These are only hot, if anything, bake.
I prefer pancakes that are thin, lacy, ruddy, which you can roll up at least a corner (and with sour cream, with sour cream), at least wrap the filling in them.
By the way, so that they do not stick to the pan and turn out thin, a couple of life hacks:
- Part of the milk should be left at the end of the kneading, boil and pour boiling into the dough, then stir it with a spatula or spoon in a circle, but do not beat
- Add eggs after boiling milk has been poured. Beat them in a separate bowl, and then gently stir into the dough, also in a circle, without beating
Pancakes from such a dough can be fried in any pan (well, just not on a completely killed one), they turn out to be thin, ruddy and with lace edges.