One can hardly find a dish more suitable for breakfast than pancakes. The lush golden tortillas quickly prepared differ excellent taste, well saturated and almost stale, because there are a lot of recipes. Sour cream Smetana: untold riches of Russian cuisine   or spicy sauce, with butter or jam - ruddy fritters always desirable and attractive.

Fritters and the company

Plate with ruddy fritters - a pleasant and welcome breakfast. It is believed fritters native Russian dish, though similar dishes like in other countries. For example, potato pancakes Draniki   or latkes (potato pancakes) are very popular in the Ukrainian, Belarusian and Jewish cuisine. Respect pancakes in the Nordic countries, like in England. And even in the distant America, many are starting the day with a generous portion of lush fritters flavored with maple syrup.

Despite the prevalence of the broadest food, its history is known not so much. Under the name of "pancakes" are often hiding different types of dishes and taste, which are also prepared in different ways. In addition to the traditional Russian cuisine sour dough fritters used for cooking the dough-based yogurt (sour cream), and soda, as well as various vegetables, fruits, cereals. So there were pancakes semolina and millet, squash and pumpkin, apple and potato. Perhaps the only thing that brings these products - it is a way of cooking: the pancakes are traditionally roasted in butter or lard. Eventually pancakes were called thick pancakes small diameter that can prepare different types of dough, including without adding flour.

Fritters called in different ways: the pancakes, and ALADI and oladkami and oladeykami and olashkami and ALADI. Apparently, the name of this dish comes from the Greek "oleum" - oil, because the technology involves the preparation of fritters frying them in fat.

Simply treat

Pancakes has long been loved by the people. Hearty perfectly satisfies hunger, and the products required for a very simple, one of those that have in any home. Yes, and with the preparation of fritters could handle even an inexperienced hostess: compared with the finest lace pancakes pancakes - the dish is very undemanding.

Pancakes cooked frequently not attached to them are no rituals, such as their close relatives pancakes. However, in some regions, such as, for example, Tula Province, traditionally cooked pancakes on Shrove Tuesday with pancakes.

Energizing breakfast, a relaxing dinner, a hearty snack - it's all pancakes. And so they are not bored, housewives invent more and more new recipes. It's easy, when you consider that in the dough for pancakes can be added to almost any food. So, pancakes, and to this day is made from flour, cereals, vegetables, fruits, cheese and even meat or fish.

General principles of preparation

Typically, muffins uses the same test as for pancakes, only slightly thicker: cakes of such a test must be sufficiently thick, no less than half a centimeter thick. Diameter fritters may be different, but in any case in the pan should be placed several of these cakes.

Typically pancakes dough composition comprises egg, flour, milk and some baking powder, for example, soda, baking powder or yeast. Yeast dough, however, is rarely used, because it takes a lot of preparation time. Most housewives values ​​pancakes just for fast food, because in the morning a few more than the time required for proofing and the test approach.

Using a tablespoon of small portions of dough dipped in a pan with hot oil. It is very important that the oil is hot: then immediately covered with delicious pancakes golden crust and increase in size, become lush. In addition, the hotter the oil, the less it is absorbed into the dough, and hence fritters that are less calorie. If you wish, you can prepare and diet version of this dish, using for cooking pancakes (squash, pumpkin or apple, that is initially low-calorie) non-stick pans.

Hardly pancakes will get a nice golden brown on both sides, they should be removed from the pan. After that they need to be briefly put on the rack or paper towels to stack the excess fat and serve hot. If the dough remains moist inside, it can be brought to readiness pancakes in the oven or microwave oven. Many, however, appreciate fritters just not quite-baked dough, which gives this type of baking identity and originality.

Pancakes with a secret

From breakfast left a bit of porridge? The refrigerator was overlooked zucchini or carrots couple? Or maybe there is a bit of cheese or cheese? If these products are too small to have their in-kind to the aid of pancakes. This dish is famous for the fact that gratefully accepts any additives, delighting all with new and new flavors.

For instance, dough can be kneaded fritters various dairy products fit and normal milk and sour, and sour cream, and yogurt Kefir: a unique drink for health and harmony And even whey left over from cheese preparation. It is possible to use other liquids such as fruit and vegetable juices.

Ideal as a base for a variety of pancakes mashed vegetables and fruits. Pumpkin, squash, carrots, beets, cabbage of all kinds (especially suitable for pancakes broccoli or cauliflower), potatoes, onions, apples and pears - may be a variety of options. Usually it is sufficient to add to the fruit or vegetable puree egg, a little flour and baking powder - and the dough is ready. And lovers of fine cuisine ennoble these pancakes herbs and spices.

Sometimes additives do not interfere directly in the dough and cook pancakes with "full sun" or stuffed in the middle,. Preparation of pancakes requires some skill: it is necessary to make the dough from all sides envelop stuffing, while pancakes get a nice and neat. Fillings can be used both savory and sweet, as long as they were quite thick and not flow in the cooking process.

Maria Bykov