Pancakes

so least of all takes stainless steel oil?

I really hope for it! Waiting for the delivery of the brazier from the Gourmet! According to the experts' conclusions, they are practically identical with Kuhar - the only difference is in the models.

Kick out Katka

how can you! She is our ideological inspirer.

gourmet braziers

Yul and where is it? See, buy, where to go?

and immediately Wishlist

Quote from: Yuliya K on August 12, 2018, 18:49
Uh-huh, an obsessive desire for new bells and whistles can cover even in such a harmless Temko about pancakes!

Likewise) I read the topic, at the same time I bought a frying pan with notches, and when I saw obanyaki from Tanya
There is steel with a thick bottom Vitesse, it is also necessary to rehabilitate it.

[Tatyana]

Tatyana, win-tat,

and what kind of frying pan you have so interesting with cells? What's her last name?)

See, buy, where to go

Ritul, I ordered this one, I really liked it!

🔗
🔗

[* kolyma *]

* kolyma *, Tanya, look here Tanya's post
Fritters # 261
And the pan is called "for pancakes", there are many different ones on sale

[julia_bb]

julia_bb, Yulia, so I saw it there, and I saw similar pans, but with much smaller cells in depth, and in Tatyana's pan it seemed to me that the depth of the cell was so decent. I would like to know the firm.

[kolyma]

I would like to know the firm.

Tatyana kolyma, I will not tell you the company, I bought it in the cookhouse. ru, but not in the internet, but in a real store in St. Petersburg for a long time in 2014. Here I showed pictures, she has handles on the sides, like a saucepan
Kitchen little things (1) # 17879
And the pancakes in it are really high, this is according to the recipe. Lush pancakes

And mine are ordinary, not lush, but very tasty. The first time I baked under the lid, what a bastard I am, I didn't guess before. Everything was baked, it turned out very well, thanks to the author and everyone from the topic for the tips





The frying pan is ordinary, Teflon, I don't have a metal one

Tatiana's frying pan seemed to me that the depth of the cell is so decent.

Yes, exactly, deep grooves, I also noticed, a cool frying pan These are still positioned as frying pans for scrambled eggs, it's a pity that the brand is not known.

Of those that I was looking for, I came across the following: square Tescoma Premium 22 cm by 4 cells, square Gipfel Toscana 28 cm by 9 cells, they are made of cast aluminum, there is also a cast-iron Lodge very much like Tanya, Form for pancakes, omelet, muffins, 7 cells, D 29 cm, cool but expensive damn, 5 thousand

I ordered a simple one for myself on ozone, to try it.
I used to have Nordic emoticons, but I gave them away

I ordered this one

really aluminum ???
I'm somehow wary of aluminum, girls.
I even removed the jam bowl to the far corner of the cellar ...
It seems that the dishes made of it are harmful? Or does it not apply to pans ???
Clarify ...

really aluminum ???

No, she's a stainless steel!

Although I have a bunch of aluminum utensils in constant use: Kukmar's pans, bread molds, baking trays for the oven And the pilaf cauldrons are also aluminum ... And the electric waffle irons - Lakomka and Boyarma ..

[julia_bb]

julia_bb,

It is logical that 5 thousand. Well this is an American Lodge. Chugunina is branded. And what to do? Unknowns, I swore to buy something. Some kind of gnarled cast iron, "rough".

[Scarecrow]

It is logical that 5 thousand. Well this is an American Lodge. Chugunina is branded. And what to do? Unknowns, I swore to buy something. Some kind of gnarled cast iron, "rough".

Scarecrow, I know, I agree that Lodge is a cool thing, I have a couple of their pans. But so far I bought an aluminum, lightweight, with notches)

I also remembered, I found this, cool, brand is not indicated, production is Russia.

We ate pancakes again today! With delicious apple and lingonberry jam! Otpaaaad!

While baking, I caught a smell-nostalgia from childhood: my nose itself was looking for the smell of peach jam, which we had for such pancakes either at school or in the cafeteria ... How far are these memories, 30 years have passed ...

And who already uses the Gourmet ???
Good? The price is also ... 3900 :-) Dear

24 cm. Only. For Oladiy, at least 28 ...

Good?

Not that word)!!!

I cook everything in Gourmet)!

For frying I have a brazier, 24 cm.Two). One was not enough for me)) ...

I bought it 6 years ago. Either 2,400, or 2,600 rubles.

By the way, a wonderful size for pancakes)!

A lot fits).

In addition to the gourmet dish, I have two pots and two saucepans. All of different sizes.

[Crochet]

I want to eat pancakes and yogurt.
But there is a poppy cake from Julia and an apple strudel (yesterday came off)))). Let them eat mine.

And while I was concerned with the frying pan
Here

on this zhezh you can have pancakes and at the same time ... grill. two birds with one stone to?
🔗

Crochet, Innus, thank you, I'm already running around on their website using Yulia's link ...

while the frying pan is concerned

Rituel also looked at this frying pan, but I read that the relief at the bottom is not very good, it washes out badly.

🔗

The brazier seemed to me more versatile for pancakes, and for other things - frying, stewing.

I ordered it in an eco-frying pan, with delivery and coupon came out at 3224.

I would also gladly take a diameter of 26 and above, but with such a diameter the brazier is only from glass. lid, but it is not as practical and convenient as with the stainless in the Classic series.

I almost forgot to bring some pancakes

I muddied them on the remnants of milk and sour cream, it came out a little thin, but I didn't want to hammer with flour, so they spread a little in the pan.
Following Kateikin's example, she took half a c / s of flour. Oh, and delicious came out, and fluffs! Everyone liked it even more than white flour. And even my son (!) Ate 3 pieces !!!

I almost forgot to bring some pancakes

I, too, with pancakes, tried the frying pan, liked it

tried the frying pan, liked it

Handsome men!
I, too, with a new frying pan, thanks to this pancake cup!

Rather, this is not a frying pan, but a frying pan from Gourmet d = 24 cm, but in fact it differs from their pans of the same Classic series only by two handles - all other parameters: vertical walls, bottom and top diameters, depth are the same. I chose the brazier, because it seemed that with two handles it was much more comfortable than with one, and now, having received it, I was convinced that it is! The vessel itself is quite weighty (1300 g) and in my opinion it is not very convenient to hold it on one handle.
The lid is nicely shaped, comfortable, lightweight, without the release of steam, as I wanted.
Judging by the instructions in the brazier, you can fry without oil and "cook" without water, as in the expensive Zepter cookware, using practically the same cooking algorithms.
Of course, the first thing I cooked in it was pancakes! I really liked it! I poured a little oil, because I wanted to check the baking with and without oil. In the photo there is the penultimate batch, some of the pancakes were already baked in a dry frying pan. The pancakes turned out to be tender, plump, delicious! In short, I found my favorite pan for pancakes!

go crazy what is done here with pans and pancakes

gourmet brazier d = 24 cm

Nice brazier!

the penultimate batch, some of the pancakes were already baked in a dry frying pan. The pancakes turned out to be tender, plump, delicious!

What lovely pancakes! I also need to try it in my steel frying pan when I return to Moscow from the dacha

[Vika]

Not a single frying pan with AP coating will give such an openwork pattern)



Vika,

Not a single AP coated frying pan will give such an openwork pattern)

One hundred percent, I agree. And on cast iron, the pattern is also cool.

In short, I found my favorite pan for pancakes!

Julia, urrra, I will order one!

half c / z flour. Oh, and delicious came out, and fluffs!

Story!!!

[mamusi]

you need to try in your steel frying pan

Of course, maybe she's lying idle in vain!
mamusi, Rita, I think you won't regret it!

I have been looking towards high-quality stainless steel for a long time. pans, but Zepter's were too expensive, and I didn't want to take the Chinese one. And here in Temko, a control shot! It turns out that stainless steel pancakes are great! How can one resist here!

[Yulechka]

Me too with a new frying pan

Yulechka, with new clothes, cool brazier!
Although I have not steel, but a simple cast Kukmara, it also fries perfectly. These are generally on kefir, and not at all thick

Girls! is such a frying pan suitable for pancakes?
🔗

is such a frying pan suitable for pancakes?

Deep. It will go ..

[win-tat]

with new clothes, cool brazier

win-tat, Tanya, thank you!

simple cast Kukmara, but fries great too

Agree! Cool pancakes!

is this frying pan suitable for pancakes?

Vika, I also think it will do! Very similar in size to Gourmet roasting pans. The only difference is in the stainless steel itself - you can only cook in ikeevsky stainless dishes, but it is not recommended to store food. But for pancakes, this does not matter at all!

I tried it today on a cast iron .. how they started to drink oil and stainless steel Kuhar is excellent, yet I get the best result in it and even more magnificent

And on the weekend I interrupted with cheesecakes, and today I fried kefir pancakes, again with c / z flour. Did it in a dry frying pan, it turned out a la pancakes. Well, how fluffy you get when you add c / s flour, just weightless! I don’t look like this on white

[THANKS !!!]

go crazy what is done here with pans and pancakes

Hike, it was my catchphrase !!!

What is being done here! )))) People, can I, I won't reply to every message? I understand good manners and all that ... but the most important thing is that everyone liked it, right?
I am very glad that from my accidental slip of the tongue in a general topic, thanks to a caring person who brought it into a separate topic, so many people received a piece of their little joy!

Special thanks ... no, THANKS !!! to an enthusiastic and kind person named Katerina!
It was she who did not give up and continued to raise and raise the topic over and over again. Until she got through to the hearts running past. This is who you should send all your thanks, not me.
I'll go to the plus. Who is with me?

Hello !!!
Who is a pancake without fried butter?
Kefir! Fly in !!!

[Arka]

Arka, ))
What's inside? It's not just plain flour, right?

Probably without oil, this is correct and useful. But with butter it turns out higher. Apofigosis - cooking in oil. Oh, what pies with cherries my grandmother made! Small, round, lush. Just a fragrant ruddy ball, you bite it, and there ... inside the dough, cherries look out. Or fluffy "brushwood" from a similar dough, the taste of childhood .. At that time, very few people knew that fried food was harmful, so the main thing was to make it tasty. And it really was delicious! But my grandmother took the secret of her pies with her, and I was too young to draw the correct conclusions from what I saw.

No, my pies on a version of the same pancake dough are also highly appreciated by others. I well remember how in the hungry nineties I composed tiny pies with cabbage and presented a relative who dropped by that day. He later said that his ladies, having tasted it, immediately rushed to fry themselves such. An fig, so tasty - it didn't work out.))

Well, that's right, they didn't learn how to make the right pancake dough with us.

But grandma's pies were really aerobatics. At least chubby with cherries, at least translucent thin with potatoes. Ehhh .... ((((

[really]

Another pancake culinary fakap: something made from dough on fermented baked milk. I threw it away, they couldn't eat. Simplicity.

This is me for what is women in our villages people who really can not make pancakes on anything, except for the correct yogurt, and, moreover, ordinary ones can only thanks to this recipe !!! Thanks again for the recipe!

[Tricia]

Tricia,
Laughed, yes !!!)))) No, I also wrote earlier that I did not like it at all on fermented baked milk. Even with ordinary milk, the result was more pleasant (however, there were pies, not pancakes).

But for my family to completely, completely refuse to eat my failures - this is not. On the contrary, I rip out of my hands "Throw this muck right now, I left the dogs !!"

Back then, few people knew that fried food was harmful, so the main thing was to make it tasty

Lord, how much I ate those fried station pies when I went to school. And with sago, and with meat for 10 kopecks, and how delicious it was, even though they were not grandmother's. And the Leningrad donuts! And they ate fried brushwood too. And I would not say that there were a lot of sick people because of this roast, it was strange ...
And I still fry in oil, it tastes better for us, the main thing is that without consequences.

[Lena]

Lena, inside a mixture of c / s and w / s. And the low ones are not because of the oil, the kefir leaves come out thinner, so they blur in the pan, but I don't want to add flour, this will only make the pancakes heavier. They came out fluffy to disgrace!



win-tatand I fry, but not 3 r. fry in oil a day. This does not come from paranoia, but to my petty ones, for the time being, the savsem is not working on oil. Well, do not cook separately for everyone? Well this is an ugly broom!
Yesterday I roasted potato roasts, eat your mind! And how can you eat it if you fry it without oil? There will be no crunch.

I'm frying. On ordinary Tetrapakovsky milk.
With all the usual beginner mistakes. I missed the flour, because I poured only 200 grams of milk for the sample. And the flour thumped - like on pies. Relaxed.

and they push me aside with a shoulder, hastily bite off and bite, that I always slander, everything is fine! ...)))

well, my husband managed to eat a third while they were warm. I - could not even master one, did not like it at all.

Well cho ... I'm reporting.
* always with this word I remember a caricature where a young militia officer salutes his superior:
- Comrade captain, allow me to report!
Captain protruding his pocket:
- Report!

So that's it. They turned out! Suddenly, yes.
In the sense that it is quite possible to eat it and not even without pleasure. A completely different, more confectionery taste with a crispy crust.
But. Bijou will not Bijou if he does not immediately rush to improve and optimize at least something. There are no eggs in the house, just flour and milk seemed boring, so I used the usual technique - I added a spoonful of butter. Here I poured part of the common flour into a bowl, poured oil into it and grind everything with a fork until fine crumbs.

For reaction, I threw a lemon into the milk. I was too lazy to go to Vicky, and so I keep forgetting how much acid is needed to pay off a unit of soda. I remember that a lot and that's all. Therefore, I took them almost equally in weight, and this is wrong. Well, okay, where will the curve take.))
There was sugar, one and a half tablespoons for 270 grams of milk in the end. Salt and vanilla sugar just a little bit.

In short, the main thing was to get involved, and then we'll see.

Here is the result. The view is terrible, it tastes good. You can see how thick the dough turned out to be even after adding 70 grams of milk. I was more afraid, because the same dough would have to be kneaded, and it couldn't be worse, it's better this way. We eat more "cool" pies.))

well, my husband managed to eat a third

Hike, our husbands are distant relatives.))))

[Lena]

Lena, your experimental scones are even somewhat similar! Very appetizing and airy, the charm is simple. Experience and straight pens "you will not spend on drink"!
My kicked ones were rubbery and terrible.

[Anastasia]

Anastasia, I had two options in my ideas - replace part of the flour with starch or add butter. Habit voted for the second option, because the first would have wanted more egg yolk, but it was not.))

My son, by the way, just said that he likes my traditional ones more, but also crunches with these for a sweet soul.

[buzz]

and crunches with these for a sweet soul.

It is necessary to do the same for mine in the morning ~ let them crunch!
So, Len, I'll write it down ...
170 ml of milk, salt, vanilla, flour .... uhh ... skoko there? And a spoonful of butter?
from eggs again?

(And I know what ... I made an egg the other day. Like your original recipe. And I caught buzz from him availability! That's how you want it! An egg tastes different ~ a kind of refinement ... And the smell is different.
Although we love without an egg.
We decided to bake and so, and so!) But Sunday ~ with an egg!)

For reaction, I threw a lemon into the milk. I was too lazy to go to Vicky, and so I keep forgetting how much acid is needed to pay off a unit of soda.

... Lena! Maybe then it is better to put your home baking powder in the option with milk? A?

And instead of lemons, at each kneading, I pour 6% wine vinegar into the liquid part, depending on the yogurt / kefir acid, - 0.5-1 tbsp. l. I add soda with flour or sometimes after flour (I didn't notice the difference). And all this works great, there is no acid or soda taste in the pancakes.

[Arka]

I made an egg the other day. As in your original recipe. And I caught the same buzz from its presence! That's how you want it! An egg tastes different ~ a kind of refinement ... And the smell is different.

Here! These are the very words, Martha! (C)
And if you just put the yolk (or better, two to preserve the conditional mass of a whole egg), then it will be quite "thin".

... Lena! Maybe then it is better to put your home baking powder in the option with milk? A?

That would be the most, most correct! For it already contains the same balance for the acid + soda reaction. But I don't have it, baking powder. It's very humid here, I can't hold it.

170 ml of milk, salt, vanilla, flour .... uhh ... skoko there? And a spoonful of butter?
from eggs again?

Yes, take as much milk as you want, I had a trial version.)) Well, I didn’t pour out everything cooked in one fell swoop, I left a little flour.

But! If you put butter, like I did, then you need to take this into account - it pulls some of the flour onto itself, the dough should end up being a little thicker than usual. But it gives the same pastry flavor and crispy (still fresh) crust. Well, I think so at least.



Arka, yeah, everyone has their own secrets, accumulated over the years of experience.