Pancakes long since are a traditional Russian dish which symbolizes the sun, Maslenitsa and family gathering at a table. Correctly fried pancakes turn out perforated, beautiful, tasty and with a ruddy crust. They can be as magnificent, so thin and crunchy.
Important rules
Correctly to fry pancakes, it is necessary to know several important rules of their cooking. Obligatory ingredients of preparation of pancakes are flour, salt, water, eggs and it is a little oil. Pancake dough is obliged to have weak body which reminds good dense kefir. Most wheat flour is ideal for preparation of pancake dough, however it can quite be replaced usual, buckwheat, rye or oat flour.
In case pancake dough is based on yeast, egg can be not added to it – or to be limited to one egg.
In order that pancakes were fried thoroughly as it is necessary, it is desirable to use at their preparation a pig-iron frying pan with the handle. At the same time this frying pan has to serve only for frying of pancakes. If it is impossible, the frying pan before preparation of pancakes needs to be calcinated well on fire. It is necessary to oil it by means of a special culinary small brush which will allow to remove surplus of oil and to make pancakes less fat.
Recipe of the correct preparation of pancakes
Take 1 liter of water (with milk or without), 3-4 eggs, 2 glasses of a sifted flour, 1 teaspoon of salt, 1-3 tablespoons of sugar, 2-3 tablespoons of a desi, slightly soda or baking powder. Shake up the egg mixer, oil, sugar, salt and baking powder, then add to them flour and water, again shake up weight the mixer to uniform consistence. Let dough will stand 40 minutes before flour swelling.
If dough turned out too mobile, it is necessary to add flour to it if too dense – to pour in a small amount of water.
Ready dough mix and wait until it increases in volume several times. When on its surface small craters begin to appear, warm a frying pan on strong fire and oil it. Then wrap up the frying pan handle in a tack or a towel not to burn fingers, incline it a little and pour a half of a serving spoon with pancake dough on edge of the bottom. Again incline a frying pan in the opposite direction and evenly distribute dough on its surface. When pancake blushes, turn it a scapula and roast to a turn until ready. Shift ready pancake to a plate and oil a frying pan before the following pancake. Thus overroast all dough. It is possible to serve correctly made pancakes with sour cream, butter, honey, condensed milk, jam or caviar.