Ruddy pancakes many eat regularly for breakfast or dinner, and only on Shrove Tuesday pancakes afford even those who are dieting. Recipe of pancakes each family its own: some pancakes prepared by leaps and bounds, others use soda, someone like pancakes with the addition of buckwheat or millet flour. If you comply with the technology, regardless of the recipe pancakes necessarily turn out delicious.

Always delicious

Despite the fact that pancakes are a ritual meal, many are ready to cook and eat at least daily. And this is understandable: fried pancakes quickly, perfectly combined with a variety of additives and beautifully saturated. Perhaps the only drawback of pancakes - their relatively high calorie, but this problem can be partially solved by using non-stick frying pan.

There are a lot of recipes of pancakes, but all they can be conditionally divided into two groups: the yeast and unleavened. The first type is particularly popular in Russia, unleavened pancake loved around the world.

Additionally, pancakes can be prepared from different types of flour. Wheat pancakes are the most popular, but it is not the only option. So, delicious pancakes with the addition of oat flour in many countries prefer a bright yellow cornmeal pancakes from the classic "Red" Pancakes are made from a mixture of buckwheat and wheat flour. Sometimes pancakes are added starch, sometimes - the remains of pureed porridge, sometimes - grated vegetables or fruit. In short, there are many variations, and each of them is beautiful in its own way.

Basic recipe

Basis of pancakes - it is flour and water. But if you just mix the ingredients and fry the dough obtained in oil, will not so damn much thick tortilla. Therefore, be sure to add pancakes disintegrating additives that make the dough airy and delicate. Most often it is a yeast or leavening agent (baking powder).

Yeast pancakes have one major drawback - the dough needs time to "mature." Moreover, the result is highly dependent on the quality of the yeast. Therefore yeast pancakes cooked quite rare, though they differ a special softness and tenderness. Pancakes on baking powder is much more common. Some housewives are using baking powder instead of baking soda, vinegar, quenched, or added to the dough-based dairy products.

Instead of water for cooking pancakes better use milk or milk products. Very tasty pancakes are obtained in the whey. For the pancakes on fasting suitable vegetable (e.g. potato) broth and even water, wherein the cooked pasta.

Also pancakes is recommended to add a little vegetable oil. This will make the dough more pliable and will not let him stick to the pan. The elasticity of the dough give eggs. Depending on the formulation can be used only proteins, but yolks or whole egg. Sometimes eggs whipped, and beaten egg whites are generally administered directly into the dough before frying - it allows you to prepare a particularly delicate "lace" pancakes.

For a taste of pancakes add a little sugar and salt. If you plan to serve the pancakes with sweet fillings and sauces, it is appropriate to be vanilla sugar, cinnamon, lemon peel. For savory pancakes Pancakes - a delicious symbol of the sun   suitable herbs or garlic. Yet in the pancakes often do not add spices, but simply serves to have a variety of baked goods fillers - fatty, spicy, salty, sweet, spicy.

Secrets of good taste

Recipes for pancakes can be different, but excellent taste must follow certain rules. For example, it is desirable to always sift the flour, and to do it immediately before preparing the dough. This will make the meal more light and airy, and the dough, respectively, more gentle.

Before adding the eggs to the batter should be a good beat. If a prescription is necessary to separate the egg whites and yolks on, first put the dough mashed yolks, and only at the very end of cooking - whipped into foam proteins. After the addition of the protein foam dough is not whipped, but only stirred gently but firmly movements from the bottom up.

In the preparation of the test is necessary to add the sifted flour into the liquid, and not vice versa. That is the first in a bowl beat the eggs with the milk, baking powder and butter, and then the liquid is poured in a thin stream into the flour and mix.

Adding salt or sugar, too, has its own characteristics. It is best not to rub the dough sugar and dissolve the pellet in water, and then pour the resulting solution into the dough. Similarly, it should be done with salt. This simple method allows to obtain a smooth and homogeneous dough. Get involved in the addition of sugar is not necessary if it is too much, the pancakes can easily burn on. In addition, not too sweet pancakes combined with salty and spicy flavors.

Yeast dough before frying pancakes need to give the "go" twice, but three times better. If the dough is nedobrodivshim, the pancakes turn out too thick, and if it ferment, then the pancakes will be unpleasant sour taste. It is important to seize the moment when the yeast dough Yeast dough   It rises as much as possible, but not yet begin to fall - then the pancakes turn out fluffy and delicious.

Traditionally baked pancakes with thick cast iron pans, but you can use a modern variation of lightweight aluminum with a ceramic coating. Pans for pancakes must have a flat bottom and straight sides low. The dough in the pan is convenient to pour a small ladle. Then twirl the pan should be to spread out the dough on the bottom evenly.

Ready folded stack of pancakes, oiling each layer with melted butter. On top of a stack of pancakes Pancakes: solar circle of abundance   it is desirable to cover the linen napkin to pancakes were hot. There should preferably immediately - palatability of cooled pancakes reduced.

Maria Bykov

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