I want to share with you "pancake wisdom" to pancakes and crepes out your best and even a little bit perfect :))).
Pancakes - as an indicator of skilled hands
Pancakes - one of the first wonders of cooking, which accustom young mistress.
But some pancakes can not be obtained in a more wise age, well, at least cry ...
The reasons can there be two: either pancakes chosen not the pan, or an incorrectly cooked dough.
With regard to the pan, then it has to be a pancake pan with a thick-bottomed pretolstym.
From which it will be done - not very important.
Some prefer the antediluvian iron, others can not live without trendy pans with non-stick coating.
My grandmother smeared the old cast iron frying pan with goose feather. I dipped in sunflower oil before each new pancake griddle greased.
If the feather for some reason was not, then I smeared a piece of fat, which is also poppy oil.
However, for these purposes fit and half raw potatoes or onions, if they chop on a fork.
You are welcome
Incidentally, the non-stick coating to grease is not necessary.
Oh, and do not forget that pancakes are baked in a very hot frying pan, but over medium heat: the oil must not burn and smoke, as well as the pancakes should be roasted.
Pancakes should be like lace
Somehow, it is believed that the perfect pancakes - a thin, perforated, so-called "lace" pancakes.
Well, then with them and begin.
Need 6 tablespoons flour with a slide, a pinch of salt, three eggs, half a cup of sugar, vanillin pinch and about 250 ml of milk.
Those who do not work out the pancakes, it often seems impossible to obtain a smooth paste.
In fact, this is elementary.
Take the eggs, sugar, vanilla and salt and whisk it all without too much fanaticism - no "solid peaks," we do not need here.
Then add half a cup of milk mixture and flour.
Flour, of course, forced through a sieve.
But, in secret, and without this screening pancakes cake perfectly.
What it turned out to be like a steep putty.
Stir everything well, so that the dough was smooth and uniform. Then pour the remaining milk and stir again.
Get a test, though a liquid, but the pancake is too thick.
And then you take the teapot with hot water and diluted to the desired consistency of the dough.
The best thing pancake dough resembles a liquid cream consistency.
That's all. You can bake.
Lubricates the hot pan with vegetable oil, pour in the pan-third ladle (or more, if the pan is large) test and wait for the damn browned on one side.
Then gently to hook him with a knife (or spatula - as you prefer), and turn over. You can not flip if bake thin pancakes.
Ready pancake grease with butter and roll up a triangle and can be left on a gross basis and without oil.
As a result, should have about 18 pancakes.
They are beautiful in and of themselves, and stuffed with meat, cheese, jam, eggs, mushrooms or eggs.
Ideal yeast pancakes
Pancakes can be prepared and using yeasts.
These pancakes special grace did not shine, and can be obtained relatively thick, but they are very beautiful, delicious and hearty.
It will take an egg medium size, 330 g of flour, 550 ml of milk, 20 g sugar, 25 g of butter, some salt and 7 g of dry (or 20 g fresh) yeast.
When you rasprobuete these pancakes, you will double the recommended proportions of foods to get more pancakes.
Yeast dissolve in a cup of warm milk.
The rest of the milk, stir the sugar and salt, to pour the yeast, then add the egg and flour sifted through a sieve.
All mix, pour in melted (but not boiling) oil, stir again.
The dough should resemble liquid sour cream.
The pan with the dough will need to cover with a clean towel and leave in a warm three hours.
A couple of times during this time is necessary to stir the dough - so it will turn out more magnificently.
Once the dough has risen since the last stir, bake pancakes on a well-heated pan, greasing it with oil.
By the way, as long as suitable pancake batter can be prepared several kinds of fillings and make stuffed pancakes - get a very tasty.
pancake experiments
It's hard to say what the pancakes are perfect - each family has its favorite recipe.
Some people prefer buckwheat pancakes, as they have a delicate taste of nuts.
They also do very simple: three eggs, two spoons of sugar, salt to taste, 50 g of buckwheat and wheat flour and 300 ml milk.
Get a dozen pancakes that well since mushrooms or eat just like that, with sour cream.
Someone who likes to make pancakes on beer, thin-thin, with a delicate flavor of malt.
For these pancakes need a glass of beer (preferably good), a glass of milk and flour, as well as a couple of eggs, a tablespoon of sugar, a little salt and four tablespoons of sunflower oil.
Very gently turn the pancakes on kefir.
For these pancakes fit standard recipe unleavened pancake dough, only a portion of the milk substitute for yogurt.
Kefir and of itself tells pancakes pleasant perforated but can be added for greater splendor in the dough teaspoon of baking soda.
In general, when you will learn the basic pancake recipe dough, and pancakes will turn out right the first time, you can experiment with ingredients.
For example, instead of milk and yogurt to add to the dough drinking yoghurt, add to the flour, potato starch, and not to bother with greasing the pan, pour vegetable oil directly into the dough.
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