Pancakes are a traditional Russian dish, althoughpancakes often bake in France, Germany and the United States. Such popularity of this simple baking is caused not only by excellent taste qualities, but also by a 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 must be said that not all people know how to bakethin pancakes, although the recipes for cooking dough for this baking there are many. The fact is that it is important not only to make a good dough, but also to observe certain baking rules.
The best thin pancake oven on specialpans with low sides and non-stick coating, which are called pancakes. In this case, the pancakes do not stick to the bottom, and they are easy to turn, without tearing it 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 pancakes will not stick to it. However, such a frying pan in the baking process will have to be periodically lubricated 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. To start the baking it is necessary only after the frying pan has warmed up enough, otherwise it will not be possible to avoid the notorious situation "a pancake by a lump". Turn and remove pancakes is best with a shovel - wooden or silicone. Of course, there are chef-virtuosos capable of turning a pancake by tossing it up from the 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 butter each pancake with butter, but this is not necessary.
Готовые тонкие блины можно подавать как 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, pancakes are stacked, interlaid with stuffing, and baked in an oven or microwave oven.
Dough for thin pancakes can be prepared onkefir 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 spoonful 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 we add soda, stir and leavefor 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.
Dough on milk is prepared according to a similar recipe, butwithout the addition of soda. We will need: 4 eggs, a tablespoon of sugar, a half 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.
