Pancakes in the culinary world

Different variations of pancakes are almost all ethnic cuisines. However, different countries use different additives to the batter, and the manner of submission of pancakes can vary significantly. In many countries of Western Europe are very much thin, "laced" pancakes. Hungarian, French and German housewives often competing who will be able to bake the most delicate pancake.

The British added to the dough for pancakes ale, which serves as a kind of baking powder. Themselves pancakes on the English tradition to eat warm, seasoned with butter, sugar and lemon juice.

Eat hot wheat or buckwheat pancakes like the French. The thin French pancakes are eaten with chocolate-nut paste or spicy stuffed with cheese, eggs and ham.

In Scandinavian countries like pancakes with sour cream and jam from northern berries - blueberries, blueberries, cranberries. Also popular local variety of potato pancakes - lefsa. Swedish potato pancakes served with bacon, in Norway pancakes wrapped sausage, and the Danes prefer sweet pancakes - with apples and cinnamon. Pancakes with apples as popular in Poland, however, the Poles are happy to eat pancakes, just sprinkle them with a mixture of sugar and cinnamon.

The Dutch pancakes called 'Pannekoek', they are not made to fold into tubes or "envelopes". And in Swabia (Germany) special pancakes fledle in dough which is added herbs, be sure to fold into a roll and cut into thin spiral. These pancakes traditionally served to the beef broth. Love in Germany and pancake pies with a variety of savory and sweet fillings.

Swiss pancakes "growth" is served with a fragrant sauce of thyme. There are many recipes for pancakes, which include potatoes in one form or another. This Belarusian potato pancakes Draniki And Jewish latkes, and said the Swedish pancakes.

In Bulgaria and the former Yugoslavia pancakes called "palachinke." Usually they do a pretty large in size and serves mainly with sweet fillings.

In Italy prepare fresh pancakes with vegetable or meat filling. They are called "krespelle" or "pyadino". Spanish pancakes "Talo" made from corn flour and served with various additions.

The Russian pancakes traditionally prepared from yeast dough Yeast dough . Yeast, or "sour", pancakes are soft and porous. They perfectly absorb the butter and sour cream Smetana: untold riches of Russian cuisine   and perfectly match with a variety of traditional toppings: caviar, salted and smoked fish, cottage cheese, various jams.

In the US, pancakes recipe brought from Scotland. They are distinguished by pomp and satiety. The dough American pancakes are often added cream. These pancakes are prepared using soda or other baking powder, and served to the table more often with maple syrup. In Texas prefer savory pancakes stuffed with smoked turkey, cheese and mushrooms.

Pancakes and popular in Latin America. Mexican "tortilla" known throughout the world. Pancakes "guyrila" originally from Nicaragua - they are prepared exclusively from white corn. And for Jamaican cooking pancakes "Bamm" requires a different exotic ingredients - flour made from cassava root.

The Asian countries have not made crepes themselves - thin sheets of dough made from rice or wheat flour used mostly only as a wrapper for a delicious filling. This stuffing can serve marinated shrimp, chicken, vegetables and even "glass" noodles.

The dough for Chinese pancakes add more onions. The dough is kneaded for Vietnamese pancakes to corn flour, coconut milk and sugar, and sweet fillings are not used, and meat. Pancakes in India are made from wheat or corn flour and lentils.

Japanese pancakes "okonomiyaki" or "dorayaki" served with a special sauce and ginger. To test the Japanese use, in addition to traditional water, flour and eggs, and even sweet potatoes and shredded cabbage.

Pancakes before in our time

Progress does not stand still, and modern traditions of cooking and serving pancakes are significantly different from the old. So, now the pancakes are eaten with a knife and fork. In the old days it was totally unacceptable: the pancakes were supposed to take only his hands. It was believed that a person with a fork piercing a pancake, can self-fulfilling prophecy for themselves and loved ones. The penalty for this offense was brutal: in ancient people who cut pancakes were killed with sticks.

Traditional Russian pancakes prepared exclusively with the use of yeast. Eventually replace yeast pancakes pancakes came prepared with soda or other baking powder. The taste and consistency of pancake is very different from those who had eaten earlier, but the cooking process has accelerated markedly. Thanks to the technique of baking powder and cooking the dough for pancakes today is mixed in a matter of minutes, so the pancakes are considered one of the most fast foods.

Typically, the dough for pancakes cooked in milk (fresh or sour) and eggs, but there are many recipes for meatless pancakes on water or potato broth with vegetable oil. For today's pancakes are most commonly used wheat flour, although in the old days were extremely popular "red" pancakes with the addition of buckwheat flour, and in times of shortages, many housewives baked pancakes made from potato starch. These pancakes were different kind of pleasant taste.

Almost forgotten tradition of pancakes with "full sun", and once these pancakes were very popular. As Pripek used a variety of products: chopped boiled eggs, onions, pieces of salt or fresh fish, apples, or cheese. Such adding spread on a pan and pour the dough. This method of cooking it possible to obtain particularly hearty pancakes.

As time changed, and utensils for cooking pancakes: to replace the cast iron pan came modern lightweight non-stick pans. However, according to experts, the best pancakes are obtained by using the traditional dishes: because of the unique properties of the cast is uniformly warm and long to keep warm, pancakes in cast iron pans are obtained especially tasty.

On weekdays and holidays

Ruddy pancakes with "piping hot" - one of the most attractive winter treats. Most of the housewives revere tradition and bake pancakes during Maslenitsa. However, it is inexpensive, quick to prepare and tasty delicacy is appropriate on the table throughout the year. The infinite variety of recipes for dough and fillings for pancakes savory food let it always be new and not boring. Even a slight change in the formulation provides a new, original flavor. Furthermore, pancake batter can be enriched with residues of cereals, potatoes and dairy products. A slight change in the technology of preparation also affects the taste: an introduction to the batter whipped egg whites gives extra fluffiness pancakes and "spongy" and "brewing" boiling test provides a particularly delicate taste.

Of course, shiny from the oil pancakes - not the best food for those who are sitting on a diet, but everyone else will appreciate the delicate taste, softness and flavor of these products, symbolizing the sun.

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