Maslenitsa already on a nose, and all slowly begin to cook the main course of spring - fragrant and toasted pancakes. But, alas, almost each hostess seeks to prepare more pancakes on all family, forgetting about quality and the correct technology of pastries.
Instruction
1. Pancakes will turn out accurate if to let a sifted flour a little stand.
2. To increase glutinosity of flour, it is necessary to add only hot liquid to batter.
3. It is very important not to go too far neither in sugar, nor in salt: the put too much salt dough doesn't ferment, such pancake will leave pale; and from a sugar surplus dough can harden.
4. That dough was without lumps, it is possible to dissolve flour in the added some salt water.
5. That pancake didn't burn, before cooking it is necessary to salt a frying pan at first, and then to wipe with a dry napkin.
6. If pancakes ""are torn"" when turning, then it is necessary to add more eggs to dough.
7. It is the most convenient to cook pancakes in two frying pans, and a third to put on small fire. In it there are ready pancakes greased with the warmed desi. The shot glass of pancakes needs to be overturned from time to time - then by the time of readiness of the last pancake the first won't manage to cool down.
8. If suddenly it is required to warm already ready pancakes, then they can be covered with a foil and to put in an oven at 140 degrees for 10-15 minutes.
9. To give to freshness to yesterday's pancakes, it is necessary to sugar everyone from inside, then to put four times and to lay out on slightly oiled baking tray. It is necessary to warm in an oven at 180 degrees within 4-5 minutes.