You're Russian! All women bake pancakes, that's how it should be, my grandmother said, and she was right.
I tell you why and what kind of pancakes every housewife should be able to bake.
Pancakes have a special place in Russian cuisine. Now I have already forgotten, but the pancakes came from the Slavic culture and symbolized the "sun". For centuries, pancakes have had ritual significance.
Thin pancakes or pancakes, loafs, patches are a festive treat. Thin lace pancakes were baked for weddings, Easter and Christmas.
But thick and lush pancakes have become a symbol of other events - this is a memorial dish. It is these pancakes that are baked, put on the table and served with honey.
And my grandmother always repeated about them. Namely, that thin pancakes are for the delight of the living, but thick ones for the departed. And every Orthodox Christian should be able to cook.
However, in fact, thick pancakes are delicious just like that and perfectly replace bread. They are especially good with porridge or separately with jam for breakfast. It's great with sour cream!
How to prepare such pancakes?
My grandmother and mother baked them on nakvak, which they kept in the cellar or in the refrigerator.
Nowadays, nakvak can be done like this:
take some yeast pancake dough and place in a small enameled bowl or saucepan, cover and refrigerate.
Nakvask is stored for quite a long time, and is used when kneading pancake dough. And the leftovers become nakwas again. Here is such a cycle.
So, the simplest recipe for thick pancakes with yeast.
Ingredients:
1 bag of dry yeast
2 tbsp. l. Sahara
200 ml warm water
0.5 l milk
0.5 kg of premium wheat flour (not pancake!)
egg
0.5 tsp l. salt
2 tbsp. l. vegetable oil
Preparation:
1. Pour warm water into a bowl, add yeast on top. Let stand for 5 minutes, then stir.
2. Pour in sugar and 150 gr. flour. Stir but do not beat.
Cover the bowl with a towel and leave the dough in a warm place to rise for 40-60 minutes. It should double in volume.
3. Drive an egg at room temperature into the dough together with butter.
4. Heat the milk and pour exactly half into a bowl with dough. Also add half of the sifted flour and salt.
5. Using a spoon or a wooden spatula, stirring in alternately the remaining milk and flour and knead a homogeneous dough.
6. Cover the dish with the dough again with a towel and leave to rise for another 1 hour.
The dough that has come up can be precipitated by whipping or beating 1 more egg.
You need to bake such a dough right away!
7. Thick pancakes are baked in a heavy-bottomed pan greased with butter or lard.
Pour a large ladle of dough onto a frying pan that is hot over medium heat, let the dough spread and bake for the first 2-3 minutes under the lid, then remove it.
As soon as holes appear on the pancake and it changes color, you can turn it over. Thick pancakes are always baked on both sides.
Fold ready-made pancakes in a pile and, if desired, grease with additional melted butter.
Enjoy your meal!
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