Pancakes "Maslyana week"

Category: Bakery products
Pancakes "Maslyana week"

Ingredients

Wheat flour 450 grams
Fresh natural milk 3-3.5 cups (250 ml) + about 1 cup additionally until the pancake dough is thick
Fresh yeast 15-20 grams
Fresh chicken eggs 2 pcs.
Salt 1-2 tsp taste
White sugar 1-2 tbsp. l. taste
Fat cream 20-25% 1 glass
Butter Soften 30-40 grams

Cooking method

  • Heat 3-3.5 cups milk in a saucepan until warm, add a little salt, half the sugar rate, stir. Add fresh yeast (crumble), mix, add grit flour and knead the dough well with a veil.
  • Close the pan with a lid (towel) and put in a warm place for proofing, until the dough increases by 2-3 times. Then lower the dough, mix.
  • Add eggs, softened butter to the dough, the rest of the salt to taste, sugar to taste, warm cream, mix until smooth and put in heat again for proofing.
  • This is how the dough looks after the second proofing and after kneading the dough.
  • Pancakes "Maslyana week" Pancakes "Maslyana week"
  • Now we will adjust the thickness of the pancake dough, for which we add a little warm milk and with a ladle we check how liquid the dough is for thin pancakes. Let the dough stand for another 15-20 minutes so that all the ingredients become friends with the added milk.
  • During this time, we prepare everything you need for baking pancakes on the table, and put the pans on the fire, they should be very hot.
  • We start baking pancakes.
  • Now it is very important to determine the thickness of the dough and the amount of dough in the ladle. We collect the dough in a ladle, measure the volume, and pour it into a frying pan greased with vegetable oil. The dough should be such that you can pour the dough almost into the middle of the pan in one fell swoop, and quickly turn the pan in a circle to distribute the dough over the pan. Based on the results of test baking, we determine the thickness and amount of the dough, if necessary, add a drop of milk or water to make the dough thinner. And one more thing: before each sampling of the dough from the pan, stir the dough with a ladle, since the flour in the dough is heavy and settles to the bottom.
  • Pancakes "Maslyana week"
  • I fry the pancakes on both sides until golden brown, and transfer them to a large plate, grease a little with butter on top (a piece of butter on a fork), and cover the stack of pancakes with a large dome lid on top so that the pancakes are saturated with oil and do not cool down.
  • So, just bake all the pancakes! It turned out to be a whole stack of pancakes!
  • Pancakes "Maslyana week"
  • Since we have an oily week, I will serve pancakes "richly" with salted red fish and caviar!
  • On this occasion, I specially 🔗: Pancakes "Maslyana week"
  • We spread the pancakes on a plate, fill them “richly” with fish and caviar and serve them to the table - let's go! DELICIOUS!
  • Pancakes "Maslyana week"
  • The rest of the pancakes stuffed with cottage cheese with raisins and lemon zest
  • Pancakes "Maslyana week"

Note

Oh, well, I didn't want to bake pancakes today!
But, as always, chance intervened: I was looking through the pages of an old book about Shrovetide, I came across a recipe for pancakes made from grains, which has long been bored in the bank. I reworked the recipe for myself, changed something for something, kneaded the dough, and off you go ...
No, I didn’t spare the time! The pancakes are worthy!
Cook with pleasure and bon appetit! Pancakes "Maslyana week"

And the wires turned out to be oil!
Today is the last day of Shrovetide and forgiven Sunday!
I SINCERELY SAY: "FORGIVE ME, PLEASE!"
AND FROM ALL MY HEART I ANSWER: “GOD FORGIVE! And I FORGIVE! "

MariV
Oh, what beautiful pancakes!
Ksyushk @ -Plushk @
This is a delight! Beyond words! I have only one emotion! Pancakes with salmon and caviar! Yes, how beautiful! I can't help it! 🔗

Tatyana, 🔗!
Tanyulya
Well sooo delicious !!! With a little fish.
Melanyushka
Pancakes are a feast for the eyes! And delicious-ee ...
celfh
Admin, your pancakes Orenburg downy shawls resemble those that you can stretch through the rings: thin and very lace
valushka-s
what enticing pancakes !! and I love this stuffing very much !!
Vicushonok
Go crazy !!
A lovely sight !!! You will definitely have to experience
Zhivchik
Tanyusha, wonderful bryan, like in a fairy tale.
Too shy to ask .... I have whole grain durum flour, is it okay? And she looks like grains.
Admin

Oh, girls, while I was picking flowers from Parmesan, you wrote so many good things for me here!

TO EVERYONE, EVERYONE, EVERYONE - MANY THANKS FOR THE FEEDBACK AND KIND WORDS!

Tanya-Zhivchik, I have a recipe for pancakes from whole grain flour, see here 🔗, turned out very well, look
And I also found 🔗

Congratulations to everyone on the oil! Pancakes "Maslyana week"
MariS
You can't take your eyes off the photo - how delicious the pancakes look! : girl_love: Yes, even with caviar and fish mmmmm! Delight!
One pleasure is to contemplate this beauty! Thank you, Tanyusha!
eye
Tatyana, pancakes - feast for the eyes !!!
I really wanted to repeat it, and two questions arose:
1.will MAKFA or Nordic fit for lack of grains?
2.Use cream 10% + glass, while milk glass
so interesting, for the most part milk is diluted with water, and here with cream)))
Admin

Tanyush, I add cream to the dough, and then I strain it a second time.

And milk here, already at the end, after proofing:
Now we will adjust the thickness of the pancake dough, for which we add a little warm milk and with a ladle we check how liquid the dough is for thin pancakes. Let the dough stand for another 15-20 minutes so that all the ingredients make friends with the added milk.

Here the first time comes milk with cream, and then only milk. It is better to put dough on milk, it is less fatty.

The recipe is already old, now I don’t remember why I made the dough this way. Yes, and it doesn't matter - the pancakes turned out to be delicious, excellent

Krupchatka, this is a coarse wheat flour, premium flour.
Ordinary wheat flour will do. Or you can add semolina to the wheat flour, it will be like grit when ground. If you don't get scared
A.lenka
Quote: Admin
Or you can add semolina to the wheat flour, it will be like grit when ground.
My mother only told me a couple of days ago that earlier they added grit to pancakes. I didn’t reliably know that there is grains, I decided to experiment and add semolina or semolina from durum wheat. Tatyana, will this work? Or is it better not to show off and add the usual semolina?
eye
Tatyana, I understood about flour, I will bake it from a premium, I think it will not be worse.
Regarding cream, I'm not sure if I will find 20-25% of it, so in order to maintain the required fat content, I want to use twice the amount of 10% cream, and reduce the amount of milk by a glass.
Admin

LenaThen add semolina, it will be stronger.
And just in general, if you see grains on sale, buy - good bread comes out of it. But dear flour

Tanyusha, take the cream 10-15%, do not suffer
eye
Tatyana, thanks, relieved)))
Admin

Bring pancakes
A.lenka
Admin, I did not see any grains. And who produces it here? Where to look?
I'll try with semolina for now. I was lucky to get the recipe! Thank you, Tanya!
Admin
Quote: A.lenka
And who produces it here? Where to look?

There is, the Peki shop itself 🔗

Grit is distinguished by its high protein and gluten content. Therefore, you can replace with semolina and semolina
eye
Quote: Admin

Bring pancakes
Tatiana, I'm in the process!
I added the whole cake to the dough and the dough turned out to be thin, I wouldn't dilute it anymore.
Probably, this is because cornflower takes more water than w / c?
Admin

Tanyush, focus on your dough density. And let it stand, mature

I went to put my own, I have a new recipe
eye
Quote: Admin
And let it stand, mature
the dough began to fall off just in time. I added everything, how now to understand what is ripe?
and, if not diluted later, after mixing, is it necessary to give rise time again?
Totosha
Tatyana, your pancakes are fabulous !!! Tell me, please, I understood correctly, is the flour of the 1st grade?
gawala
Quote: Totosha

Tatyana, your pancakes are fabulous !!! Tell me, please, I understood correctly, is the flour of the 1st grade?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100279.0
Admin
Quote: ok
if not diluted afterwards, after mixing, is it necessary to give the rise time again?

Tan, when the dough rises well the second time, 2-2.5 times, stir it and you can start baking pancakes.

If you just add something from the ingredients, you will have to strain the dough again.
Admin
Quote: Totosha

Tatyana, your pancakes are fabulous !!! Tell me, please, I understood correctly, is the flour of the 1st grade?

Tanyusha, Thank you!

ROUGH - consists of homogeneous small grains of light cream color. There is almost no bran in it. It is rich in gluten and has high baking properties. Grit is produced from special varieties of wheat and is distinguished by the larger size of individual particles.
It is advisable to use this flour for yeast dough with a high sugar and fat content for such products as cakes, buns, etc. For unpalatable yeast dough, grit is of little use, since the dough from it is poorly suited, and the finished products have poor porosity and quickly stale.
More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100279.0
eye
baked:
Pancakes "Maslyana week"
Tanyusha, thanks, I'm glad I tried it.
Both times the dough went very well and beautifully, there was no need to dilute it further.
When baking, there was a small hole in it, I got used to the greater openwork, but this recipe is so very delicate in taste, with salted fish, that's the thing.
Of the portion, the yield is good in pieces, however, I did not count, but more than 30.
Admin

Tanyusha, I am very glad for your pancake creativity! Well done!
I also really like yeast pancakes.Especially with fish

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