If we turn to history, it turns out thatwe are preparing pancakes for more than one millennium. It is assumed that the first pancakes in Ancient Rus appeared in 1006-1007, and their origin is due to the fact that some part of the oatmeal cooked from ground oats and water got into the fire and was baked. Some researchers believe that the very word "pancake" came from the word "mlyn," which in turn was derived from the verb "grind."
Since then pancakes in our country have become verycommon food. They were sold in the streets, in taverns, baked houses as desserts, supplements to soups or as an independent dish. As a product of home-made pancakes do not include synthetic thickeners, very few people use baking powder for baking, so they are delicious, nutritious and low-calorie. For example, if you make pancakes on the water using a pair of eggs, half a kilogram of flour and a liter of water ("Stalin"), you will get about 30 large pancakes, each caloric content about 65 kcal.
In order to bake pancakes, you need enoughsimple ingredients and a certain skill in handling the frying pan. For their preparation it is better to take this dishware object from cast iron or aluminum with thick walls. Good spooning is also facilitated by spirals cut in the bottom of the frying pan from the side that is on the fire. In order for the dough to not stick, you need to wash the frying pan well and burn it well before the bay.
Regardless of what the hostess will dopancakes in milk, on whey, on vegetable broth, kefir or pancakes on water, a small amount of vegetable oil should be added to the dough, which in addition will prevent burning.
The main component of the test is flour.For baking pancakes you need to use wheat flour of the first grade or "krupchatka", a mixture of buckwheat and wheat flour or wheat and corn (50 x 50). To obtain the finest pancakes in the "oriental style", rice flour is needed, and for oatmeal, rich - oat flour with the addition, again, of a small amount of wheat flour.
If you need pancakes of sufficient thickness, you canuse a recipe using yeast. For him, take 7 grams of yeast and salt, one egg, 20 grams of sugar, 25 grams of butter, 550 ml of milk, 330 grams of flour. Yeast is dissolved in slightly warmed milk (100 g.) And aged for 10 minutes. In 450 gr. Milk in the meantime salt, sugar is dissolved, yeast is added there. Then eggs are hammered, melted butter is poured in, flour is added. Everything is mixed by a whisk or a mixer to the state of liquid sour cream and placed in a warm place for 3-4 hours. Pancakes are baked in a skillet, smeared with a thin layer of oil with a special silicone brush or half a potato.
Thinner pancakes are obtained on the water.In addition, they can be airy and useful if you take mineral water with gas. For them, in half a liter of liquid you need to dissolve 2 tsp. sugar, a pinch of salt, pour 2 tablespoons of vegetable oil. Then drive 3 eggs and a glass of flour (the mass should be similar to liquid sour cream). The dough is neatly poured into the pan and fried on both sides. Chopped eggs with rice and meat are suitable as a filling for such pancakes. And you can just eat them with jam or jam.
Especially economical housewives need to know how to do it.pancakes on water without eggs. For them, 300 grams of flour, salt, and sugar are poured into the pot. There is a glass of water. Everything is mixed until the lumps disappear. Soda at the tip of the knife extinguishes a quarter of a teaspoon of citric acid and with three tablespoons of vegetable oil is added to the dough. Pancakes are fried from two sides to light brown and served with any filling.
