Pancakes are considered as one of the most ancient dishes of Russian cuisine. Traditionally they were done of yeast dough with use of wheaten, buckwheat, oat, prosyany and even pea meal. Process of preparation of such pancakes is quite long therefore today many hostesses prefer to bake bezdrozhzhevy or fresh pancakes – simple and fast.
It is required to you
- For pancakes from wheat flour:
- - ½ glasses of wheat flour;
- - 350 ml of milk;
- - 3 eggs;
- - ½ tsps of salt;
- - 60 g of the kindled desi.
- For pancakes from buckwheat flour:
- - ½ glasses of buckwheat flour;
- - ¼ glasses of wheat flour;
- - ¾ salt tsp;
- - 3 eggs;
- - 1 glass of water;
- - 5-6 tablespoons of the kindled desi.
- For pancakes from rye flour:
- - 2/3 glasses of rye flour;
- - 1/3 glasses of wheat flour;
- - ¾ salt tsp;
- - ½ tsps of paprika;
- - 3 eggs;
- - 1 ¼ glass of milk;
- - ½ tsps of dry fennel;
- - Cayenne pepper pinch;
- - 3 tablespoons of a desi;
- - vegetable oil.
Instruction
1. Pancakes from wheat to a mukismeshayta in the blender in homogeneous mass of egg, milk, flour, salt and 30 grams of the kindled desi. Then pour the turned-out mix in a small bowl and put for an hour in the fridge, and it is one night better. Before preparation of pancakes once again properly shake up dough. Put a frying pan with non-stick coating on average fire and grease with a small amount of the kindled desi. Scoop a ladle a little test (about 60 milliliters) and pour out on well warmed frying pan. Bake about one and a half minutes until the top grabs, and the bottom won't blush. Then lift pancake a rake, turn and bake on the other hand since half-minute. Then shift ready pancake to parchment paper. Wear out pancakes, every time oiling a frying pan.
2. Pancakes from buckwheat to a mukiproseyta in a small bowl buckwheat and wheat flour, add salt. Properly mix everything and make big deepening in the middle. Pour in it in ¼ glasses of water and hammer eggs. Quickly shake up ingredients to uniformity. Hammer gradually still ¾ a glass of water. Cover a bowl and put in the fridge for an hour or for all day. If dough becomes komkovaty, filter it. Before frying of pancakes surely carefully mix dough and gradually hammer 3 tablespoons of the kindled desi. If dough from buckwheat flour turns out dense, gradually hammer into it a little more water, adding on 1 tablespoon and carefully mixing. Then warm a frying pan on average fire, oil it and bake pancakes.
3. Pancakes from rye to a mukiproseyta rye and wheat flour, then mix with salt and paprika. Shift flour mix in a blender bowl, add eggs, dry fennel and a Cayenne pepper, pour in milk and shake up all components at a high speed to uniform consistence. If there is no blender, knead dough manually, by means of a wooden veselka. For this purpose mix a sifted flour in a bowl, add paprika and salt. Then make deepening in the center, hammer eggs, put dried fennel and a Cayenne pepper, pour in ¼ glasses of milk and quickly shake up everything a veselka to uniformity, adding small portions the remained milk. Then cover a bowl with the ready test and place for an hour in the cool place. Before frying of pancakes from rye flour kindle in the microwave oven or on weak fire a desi and gradually hammer it into dough. Then oil the frying pan warmed on average fire vegetable and bake pancakes.