We meet Spring with Maslenitsa and bake delicious pancakes and pancakes. Save recipes!
For centuries, pancakes have been baked in Russia. They made this dish for any holiday or as a ritual dish.
They remembered their ancestors with pancake, blessed them on a long journey and treated dear guests.
Few people now remember, but wheat and flour from it, was available only to wealthy people. Common people cooked pancakes from rye flour and oatmeal.
And whoever could afford it, then for the great holiday it was possible to bake a mountain of fragrant pancakes and loafs on buckwheat flour.
Today we will remember two old recipes made from buckwheat and rye flour and one more modern one from sunny corn.
Go!
Custard rye pancakes
Ingredients:
225 gr. rye flour
100 g wheat flour
2 eggs
400 ml of yogurt or kefir
350 ml boiling water
2 tbsp. l. granulated sugar
1/2 tsp l. salt
1/2 tsp l. soda
3 tbsp. l. lean (vegetable) oil
Preparation:
1. Mix rye and wheat flour.
2. Combine curdled milk, eggs, salt and sugar in a separate container.
3. Combine the liquid and dry mixtures until smooth. Then pour boiling water in a thin stream and beat the dough again.
4. Add baking soda and oil.
5. Bake pancakes at once in a well-heated pan on both sides.
Important! Brewing the dough makes pancakes elegant, ruddy and delicate.
Rye pancakes go especially well with savory fillings: fish, meat, mushrooms, potatoes, cheese, herbs, etc.
Corn pancakes
Ingredients:
1 cup cornmeal
1.5 cups milk
2 eggs
1 tbsp. l. Sahara
a pinch of salt
4 tbsp. l. vegetable oil
Preparation:
1. Heat the milk, then beat with eggs and sugar. If desired, you can add spices at this stage, such as vanillin. And some salt.
2. Gradually add flour, gently stirring in with a whisk so that no lumps remain.
Important! Corn flour is fine to coarse. To make pancakes you need the finest flour; coarsely ground bread is baked.
3. Pour vegetable oil into the dough. Stir and leave the mixture to brew, "rest" for 40 minutes.
4. The oven, like ordinary pancakes, on both sides, greased with oil and well heated.
The cornmeal dough settles quickly and needs to be stirred regularly. Especially before pouring the dough into the pan for another pancake.
Corn pancakes are not torn, they turn out golden, with holes and appetizing crispy edges, but they are a little dry, and it is better to grease them with butter.
Serve with jam, sour cream, honey or condensed milk. Many different dishes can be prepared with these pancakes.
Buckwheat pancakes
Ingredients:
200 gr. buckwheat flour
200 gr. wheat flour
3 eggs
4 tbsp. l. vegetable oil
3 glasses of milk
1.5 hours l. Sahara
0.5 tsp l. salt
0.5 tsp l. soda
Preparation:
1. Beat eggs with sugar. Pour warm milk into them and add salt and soda.
2. Beat everything with a wooden spoon or a whisk, gradually add both types of flour.
3. Pour in vegetable oil and mix.
4. Bake the pancakes immediately in a preheated and oiled frying pan. Grease each pancake while it is hot and put in a stack.
Enjoy your meal!
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