Pancakes

[do not interfere for a long time]

Pancakes

Category: Bakery products

Ingredients
Curdled milk	0,5 l
Egg	1 PC
Crystalline sugar	3 tbsp. l.
Lemon acid
Wheat flour	2.5 stkn (200 ml each)
Soda	0.5 tsp

Cooking method

• In the part of the curdled milk, stir up the egg, sugar and a few drops of diluted citric acid, then add all the curdled milk and add flour and soda in one fell swoop.
• With a few movements we quickly mix everything (with a spoon, not a mixer !!!), not striving for beauty and smoothness, and bake, gently biting off with a spoon against the wall.
• The final proportions are adjusted independently.

Note

This recipe for pancakes is a hundred years old, probably because in three generations only in my memory they cooked this way. It didn't even occur to me to upload a separate recipe to the forum, everything is very simple. We use not kefir, namely yogurt and do not interfere for a long time!

Do you have your recipe for HP? I would like to try the recipe \ "three generations \"

Bon Appetit!



Fritters are made from a dough that contains milk, flour, eggs, salt, sugar and yeast. The dough is quite thick, carefully kneaded so that the pancakes are fluffy. After kneading the dough, it is left in a warm place for an hour or half an hour to ferment until its volume doubles. The pancakes are baked over low heat in a pan, which is preheated and generously greased with melted butter or fat. Pancakes are fried on both sides. The first portion of the pancakes must be cut open and checked to see if they are baked inside. Depending on this, you can determine how long it takes to bake the pancakes until fully cooked. Pancakes are served with jam, and this dish is put on the menu for breakfast, lunch and dinner.

[Anka_DL]

Whoa! What an honor. Save the big one for the trouble, Anka_DL.
Actually, I didn't think that pancakes deserve a separate topic, although it may be so ...

Well, if you consider that guests regularly ask me how I cooked my pancakes, then maybe there really are some little things that not everyone takes into account? I’m glad if I help someone look at such a simple 6 dish from a slightly different angle, I’ll even try to hone the simplest things to the most optimal result, that the result is always the same - the best possible.

So if someone can add something interesting, I'll be very grateful.
In turn, I will ask you to take sequential pictures of the process; it’s just milk that’s sitting in my kitchen.

Thanks for the recipe! And why is kefir not suitable and is it possible to use homemade yogurt for this business, do you think?

I refused kefir due to the fact that the pancakes on it seem a little rubbery to me, or something ... That's how elastic kefir differs from fragile yogurt - the finished product is so different. My friend always made a manna on kefir, after these words of mine she made on thick yogurt - she unsubscribed that it really turned out better.

Although the pancakes act as a disposer of milk residues, where you can stuff everything, when you want pancakes in their best version, I ferment milk specifically for this.))

Yogurt, I think, will do great. I recently did ryazhenka - it turned out to be "snotty" and no one ate it. Yes, the pancakes came out a little lower than normal and a little denser, but they were quite edible and smelled like baked milk. The most subtle thing in this matter is to keep the balance of loosening with the density of the dough, and this comes only with practice, alas. Well, do not knead for a long time, so that the gluten does not overdevelop.
But after several attempts with close observation, everything is working out.

And, yes, the starting post was cut from a different topic, there, I remember, there was an addition on the topic that pies (and unsweetened ones too) are perfectly made on the 6th of this test, only a little more flour. And it is very good to replace some of the curdled milk with sour cream and add a little soft butter. And when the pies are supposed to become a masterpiece, then it is advisable to take away 6 elok, leaving only an yolk or two.))

I have already tried the recipe: as for me, there is not enough salt. In general, it turns out very good.

In general, the ratio of flour and curdled milk is 1: 1.

I bake very rarely, because there are no eaters and lately I have had problems with pancakes

Thanks to you - everything became normal

[Marant]

Marant, Wow! Save6o.
Yes, pancakes seem to be such an elementary person that often you don't even know which way to dig in case of some dissatisfaction with the result.

6 thanks for the note, it is necessary to measure the se6e - as for me, so in terms of the amount of flour it seems a little more, but I won't say it offhand. Save me, now I’ll focus on this. Well, this is how 6a6ushka told me about 6a6ychno - this 6yosh a couple of glasses, this - a couple of handfuls, and put this handful. Because it is intuitive by eye and "to taste".
And now give us everything in grams!))

And I often make pancakes on whey (I will make curd, and then on bread-pancakes-pancakes-casseroles-face-face-hair ... pour). They are very curvy. And I often do it with vegetables (zucchini, pumpkin, beetroot, carrot) and fruits (which I have grated or frozen berries I suppressed). And with onions and cheese, they turn out delicious. Simple, fast, cheap and everyone is full.

[Bijou]

Bijou, and bake under the lid or without? I usually have the first side under the lid, and the second without it

And I often make whey pancakes

Yes Yes Yes! They also come out delicious, I did! 6 more airy. But milk tastes a little fuller, or something ... In short, my eaters, if there is something to choose from, they prefer such.
And on whey I make 6linchiki, that's where the yummy turns out!

I usually have the first side under the lid, and the second without it

Great option, I also do that sometimes. And sometimes, on the contrary, I pour it into a hot frying pan, and at the moment when the pancakes begin to set from 6 o'clock, but the middle is still thin, I quickly knock it over, turn the fire down and cover it with a lid. Until I decided how I like it more.

And then I bought a 6 large stainless frying pan and she dictated to me a completely different way of frying - she asks that we covered it during the entire cooking time, but cooked it over low heat.

And then I bought a large stainless frying pan and she dictated to me a completely different method of frying - she asks that we covered it throughout the entire cooking time, but cooked it over low heat.

[/ quote]
For the last years I have been doing ONLY on stainless steel - nothing sticks and no harm. Only it is necessary to put or pour on a very hot one. And I always cover it - it turns out like in a mini-oven and does not splash.

Only it is necessary to put or pour on a very hot one.

Well, my pancakes were not very hot. I burned most of the liter dough, while adapting - I tried to fry everything on a hot one.))) And they turn black, but inside they are damp and do not have time to rise, the mountains grow. But on 4 steps out of 9 - that's it.

But the drawing of pancakes on a stainless steel is completely different, now I will find ...
I dug it out.)) Nothing about aluminum in the start-top.

Outwardly completely. It is necessary to adapt. But first I heat it up, and then I put 1.5 out of 3 power, that is, half, and only then I start to bake and fry. That is, the pan is hot at the beginning, but fry at medium power. And, then, the stainless steel should darken well so that the same "non-stick" coating forms on it. But it actually forms very quickly, literally after 2-3 times of use. Although I first put a new frying pan with kalyu salt, then with lard, then again with salt. Not mine in between. Only after that I wash without detergents with water. Only then I begin to fry.

[Linadoc]

Linadocoh no ...I may be wrong, but the described care method is good for a cast iron or carbon steel pan. Or aluminum, as in the first photo.

And on a stainless steel, the cleaner it is, the less it sticks. And if somewhere the oil polymerizes with a brown crust, then it starts to stick there.

I have a photo of 6 lins, cheese cakes, fish in batter, steaks and fried eggs, made in aaa6 absolutely clean stainless pan.

specially removed her frying pan. Lyon steel. When it became like this (literally in a week or two), it became absolutely non-stick. Only on it I began to fry everything, then I acquired other such and "brought to such a state."

She is already 5 years old.

[Linadoc]

Linadoc, even we are already off topic.
But I switched to stainless steel just for the sake of not building up a burnt crust, I have one that lives on aluminum. And then, after the quality of the 6 lines had dropped due to its too great thickness and poor heat transfer, I asked my husband to tear it off with a grinder. Therefore, in the first photo it is so clean, 6 literally a couple of layers of oil are dried.)) But that was 6 months ago, now it is already honey-colored.

But stainless steel is ta6u! She must be beautiful.

[Linadoc]

Linadoc, I got it!)) It seems ...
Maybe 6yt, you have not a stainless steel? "Lyons" is the same form, not the composition. She's not de Boer by chance? These pans are made of carbon steel and require the care you are talking about! Excellent pans, by the way!

It is de buer, it is written on the pen. I fry pancakes almost every other day, in these pans. You just need to quickly and cheaply feed the crowd, and pancakes are fast, satisfying, cheap and varied. And nothing sticks - it doesn't burn.

Oh, how quick-witted I am!
I can only congratulate you on such a good frying pan and wish you delicious pancakes, since you are such a craftswoman in them.

Thanks for the recipe. I've dreamed of making pancakes for so long, but I can't find all the recipes. We have never baked pancakes at home, but I really can't. I put milk on yogurt on Wednesday, I made it on Saturday, it turned out so beautiful, tall. girls and I have a question, have not eaten pancakes since childhood, but how should they be inside?! ??? excuse me, they ate mine, I didn't even have time to take a picture, they said it was delicious, but I think, maybe I didn't fry it, no, they are not liquid inside, they are good, I almost didn't have enough sugar for my taste, but something is not right for me

[Yulyashka_1208]

Yulyashka_1208, due to the fact that the dough is quite thick and is kept in a high heap (does not spread), then the middle needs to be baked for quite a long time. If suddenly the fire is stronger than necessary, then a ruddy crust can already be formed with a damp middle, here you are right.

The first sign of an incorrect 6 balance is that after tipping over and covering it with a lid (or even 6 without doing this), the center of the pancake will rise in a slide. And it should be completely flat, even without a hint of bulge. Now, if this happens, you should pay more attention to the temperature. What color is your pancake?

You can also first break the almost finished ones with a spatula and see that the inside is ready - the holes should be light and not disappear during deformation. If necessary, overturn again, cover and reduce heat. That the heat gradually penetrated inside without charring the surface.

I put the ready-made ones, usually in a basin, where newspapers are laid, covered with paper towels. And I cover it from above. The laid out pancakes give off excess fat to the paper and gradually cool down, continuing to "reach".

But the fact that you, Julia, turned out to be edible, even with a complete lack of practice, does you credit. And the second or third attempts will make you a master.
And salt-sugar is a relative matter - I don't eat much sweets at all. Well, baking sweets is a little more difficult - the color will be brighter and you will have to be careful about the readiness.

So what's wrong with taste? You intrigued me.)))

Did you cover the lid?

Bijou. Thank you for your answer, the color and appearance were almost like yours, very beautiful. At first I fried over medium heat, as the bottom and sides were baked, it was clear that they would not spread and the pancakes themselves were so bubbly, I turned it over and made the fire small and under the lid. It seemed to me that the pancakes should be like bread, porous and springy, I don't even know how to describe it, but I had them baked for sure, not liquid inside, but like a little rubber or something (like pancakes, there is only a lot of dough) I don't even know. : girl_in_dreams: I think the last time I ate them in kindergarten, and oooooooooooooo many years passed after that. ... Mine say it should be, but I don’t know

[Yulyashka_1208]

Yulyashka_1208, I'll look at the curdled milk, make pancakes and pinpoint, at which break do they start to break, okay? Because rubber 6 should never be. This can be done if you knead all the flour not shortly and gently with a spoon at once, but either for a long time, gradually stirring in the flour, or with a mixer. I have more options like 6y and no.

Mine say it should be, but I don’t know

Well, the main thing is that the family liked it.)) I almost don't eat them either, but mine suffer, they whine all the time that I started to play with compotik. They eat better than my wonderful pastries from the oven, piglets.

Biju, thanks I will wait when you do

Because rubber 6 should never be. This can be done if you knead all the flour not shortly and gently with a spoon at once, but either for a long time, gradually stirring in the flour, or with a mixer. I have more options like 6y and no.

I interfered with a spoon and very little, even lumps remained
Well, the main thing is that the family liked it.)) I almost don't eat them either, but mine suffer, they whine all the time that I started to play with compotik.

* The family is happy, and they always like everything,

JOKINGLY * Piglets eat better than my wonderful oven baked goods.

Well, well, if only they ate for health

Good evening! Tonight I made your Pancakes for dinner, Bijou thanks for the recipe, the pancakes came out super, lush, fragrant. Now I will do it according to your recipe!

[pljshik]

pljshik, save the 6th big.

I thought that how much each of us knows these little things, which we ourselves do not attach much importance to. Well, it seems like pancakes and pancakes, what can be mysterious about them, if I cooked them the same way all my life and it was something ordinary? But it turns out that someone just lacked such a recipe ...

It's scary to think how much each of us knows this, that he considers something "self-co6oy." Now I have to study and study with you! Now I will read other people's secrets more closely.

Thank you to everyone who responded, you changed my perspective on many things.

Thanks for the wonderful recipe! As a child in the pioneer camp we were fed with lush odalisques with condensed milk, that was delicious !!!! I didn’t manage to be so lush! Thanks to your recipe, everything is super !!!

Brought a big thank you. Today I baked pancakes for breakfast in ....... a waffle iron for Belgian waffles. It turned out very tasty. Made one addition. A packet of coconut flakes came across my arm. He gave a subtle flavor to the waffles.

Girls. We once visited the village, I made pancakes with goat sour milk. These are pancakes! As the daughter said "straight cake"! Loose, delicate, airy. Now I sometimes order goat's milk specially to sour and make pancakes.

[Kisena]

Kisena, ksunya, oh, how nice !!
Thank you girls, I'm glad you did it!

In a waffle iron - it's cool, I would never have thought of this.

Jess, yeah, goat milk is delicious and almost odorless. Especially fat-free does not smell at all, even drinking is delicious.

So if someone can add something interesting

I always spread the dough with an ice cream spoon. Really, it's much more convenient than a regular tablespoon. And thanks for the recipe. Indeed, on curdled milk, the pancakes are softer.

[Lena]

little things that we ourselves do not attach much importance to.

Well, that's right!
something seems so simple and natural that you don't even notice it yourself ..and for others it turns out to be a whole 'discovery'
Lena, thank you very much
I hardly fry anything in oil, but these. I will certainly try to reproduce masterpiece pancakes

[Katerina]

Katerina, well, yes, now, with Kukmara, we can handle everything. Moreover, there are some pancakes ... )))

I don't know what was the masterpiece at the very beginning, but you see how many uses the hostess came up with, even got to the waffle version. By the way, my son somehow began to think in this direction, watching the preparation of yeast waffles.
He's a pancake boy, my childhood favorite dish. Suggest a hot Brussels waffle and pancakes - he chooses the latter. And on the basis of this recipe, she loves cabbage pies, here!

now, with Kukmara, we can handle everything.

pinned? : girl_wink: and I made them straight at 6 am for breakfast

turn over

and eat


Bijou, thank you, taught, lush, delicious, do not fall off)

Urrraa !!!
* pouted * They are even prettier than mine!

By the way, I usually take them off in a spacious bowl lined with newspapers, covered with paper towels or napkins. And on top I slightly wrap it with a towel for ripening. Since they are most luxuriant only on a layer of oil, then it then has to be blotted in this way.

Katyusha, do you want us to sort out the pies on a similar test? With mashed potatoes or stewed cabbage, well, it's just lovely, really. They don't eat my yeast and don't like it from the oven. And you cannot drive away from such.))

[Lena]

Lena, yes, what is more beautiful there, what are you saying
I couldn’t do without experiment * JOKINGLY * there was fermented buttermilk, old, I’m just thinking of it in the dough))) but it’s not enough, I added some more kefir, kneaded straight cool, because I didn’t measure the kefir and buttermilk: mail1: first the party really did its best like pies with gtrochki))) I rinsed the kefir container with water and added it to the dough
I poured quite a bit of oil .. the kukmar pattern gives a beautiful one) baking on it is a pleasure

Do you bake pies in butter too? I somehow hardly fry anything in oil, only pancakes, pancakes and scrambled eggs .. and all this is quite rare ...
so tell me of course, you can indulge)))

I couldn't do without an experiment

Yes, this is always the case.)) Somehow people asked for mulberry, but I have nothing lactic acid in the refrigerator. I just tried it on raw milk, just threw in more acid. Here, I found it. They are plump because of the berries, of course - you can't flatten them.


Okay, today I'll try to scour the fridge and collect the leftovers under the pies. I hope to capture a photo in detail, but this is how it goes.))

Do you bake pies in butter too? I somehow hardly fry anything in oil, only pancakes, pancakes and scrambled eggs .. and all this is quite rare ...

Well, they are also classic, "fried". I am not particularly susceptible to these myths about the harmfulness of frying, so I often eat and cook just what is tasty, and not what the manufacturers of non-stick pans told about the harm from oil.

[Lena]

Lena, nope, I'm not because of the stories) the taste of fried cactus is simple for me ... a matter of taste and habit))

Ah, then it's clear. It happens. I just dislike it for a couple. ((At least tell me how much about that benefit.

[Bijou]

Bijou, that's why we are all different people
all markers taste different))

[Lena]

Lena, Bijou, and I baked them again ... on kefir: girl_red: they are delicious, really, really
Thanks again
and I will definitely do it on milk, I promise ... I just forget: oops: and even Nata with Tuposki ... there are no direct forces)))

[Katerina]

Katerina, listen, here they are elegant at you! I really like it! Honest noble, I never got such chubby on kefir. You probably know some secret, confess.

I never got such chubby on kefir.

Lena, still depends on the kefir itself, is one on which the pancakes do not rise at all.
I usually, if I'm not sure about kefir or it is low percentage, then add a couple of tablespoons of sour cream and a larger egg.

[Firecracker]

Firecracker, well, maybe it is so .. I gave up even trying long ago.

[Bijou]

BijouI don’t know what secret
Kefir is 1%, it’s just good, the manufacturer doesn’t indulge in bad additives, it makes milk from milk, it’s even one percent thick, and not water ..
But it's still interesting for me to compare with sour milk

Added Sunday 09 Oct 2016 10:00 PM

hunting is worse than bondage ...
I bought the same plant as Kefir Buttermilk - well, it really has a smooth texture, like kefir)))
next time I'll sour milk and try it on it
even more magnificent pancakes turned out, Bijou, once again, the save is enormous, very fast and always an excellent result ..
by the way, they have something in their taste even from yeast pancakes from Nata Chuchelka
here are the "requests")


baked in the same cast aluminum frying pan from Kukmara, it is difficult to turn over, they slide straight over it, I played like curling with them

[Bijou]

poured milk into a jar, left it sour on the table
Bijou, it's all your fault: girl-yes: I can't stop frying and eating them
Thank you
here they are so perforated inside, so light

Biju, you're all to blame, I can't stop frying and eating them

* grumbles * The shoemaker, as usual, without boots ... My son is very fond of these pancakes. And I haven't cooked them in half a year.
I poured milk into a jar to sour milk, so that I could mess up on the same base of pies with cabbage - it turned out not to be up to the pies, the milk sour and bounced off. Better to bake pancakes !!! Look, they are so beautiful!

Did you make fried pies on a similar dough?

[Bijou]

Bijou, you and I just discussed them .. but I didn’t make it into pies, and I still need to fill, and this is an interesting option, just mine

you need more filling in pies

But pies are almost food. And the pancakes are so ... a snack.))) They are very good with mashed potatoes, or with cabbage .. Just flatten it well with your palm. I seem to start with a small piece of dough ... But in the end, only two pies are placed in the pan.

[Bijou]

Bijou, you know what the matter ... its stuffing is etu .. after all, you need to cook the identity first)))
and mashed potatoes are generally a rarity for me))) and cabbage must be stewed ... and how can you not eat

but cabbage must be stewed ... and how can you not eat

That is why I say that potatoes are cheaper in this regard.