Pancakes

Got to authenticity)))
I sour milk with my own hand)
Yesterday I left an egg and milk on the table so that they were warm, sifted flour, soda into it ... in the morning, slap-slap and let's bake ...
I was haunted by a stainless steel frying pan from Kuhar Belarusian .. I really wanted to see what kind of drawing it would be ... and it’s surprising: the pancakes absorbed less oil on it and were more magnificent
Here they are, arrived in time for breakfast

I was haunted by a stainless steel frying pan from Kuhar Belarusian .. I really wanted to see what kind of drawing it would be ... and it’s surprising: the pancakes absorbed less oil on it and were more magnificent

That is, you changed two conditions at once - and took the "authentic" raw material, and another frying pan? Then I don't know what to attribute the lower absorbency to.)) But in general there are differences or not so much? Well, apart from butter, of course.

* I put them on towels or napkins, a newspaper under the bottom with a thick layer, and on top I warm a large bowl with a towel, but I don't insist on this performance, nevertheless this method is mainly for pies *

[Bijou]

Bijou, Lena, I baked in two frying pans at once, so the absorption was noticeable, which is called the naked eye))) and the differences in splendor, n insignificant, they lie on the same plate here)
But in general, they do not drink much oil
In general, they are Delicious, and this is the most important thing

Added on Tuesday 18 Oct 2016 14:55

I can feel it and I'll get to the pies

Cool .. And I always have the most delicious from an aluminum frying pan. And the drawing on them is more like it, and the texture and the crust are softer.
Only I didn't quite understand if you have visible to the tooth difference between curdled milk and kefir.

oh-oh-oh-oh, what are some appetizing, I drag to bookmarks

[Lena]

Lena, I really liked both the cast aluminum of Kukmarsky and stainless Kukharskaya, the crust is delicate, the patterns are beautiful ...
But colossal differences in taste, texture were not noticed ... nevertheless, we have very good kefir in terms of quality

[Newbie]

nevertheless, we have very good kefir in terms of quality

Well, I started with the Soviet one. I can't say that it was worse than today.)) But kefir is mushrooms, and yogurt is bacteria. And the smell is different, the texture, and the taste .. But I'm very glad that you have no difference in the test. My kefir seems to be asking for more flour, or something .. And at the break of the pancakes it bends more, but on yogurt it breaks more easily. But these are trifles, unworthy of further discussion. You tried it, fulfilled the maximum program, drew your conclusions and now you are a completely heroic hero. Even without taking into account that you cook them twenty times more often than Bijou.

Newbie, but do not lay it down, but try it once.

[Bijou]

Bijou, from you know .. I rarely do this .. but here I measured everything according to the recipe ... and yes, it turned out on kefir, light, airy, not clogged with flour and do not "touch")) right here is a perfectly balanced recipe for my flour and kefir)
Thank you

Added on Wednesday 19 October 2016 00:08

now quite a heroic hero.

Biju, you know .. I rarely do that .. but here I measured everything according to the recipe ..

Katerina, you know ... I think you just complimented me. Thank you!

So I look at the beautiful pictures and envy: I didn't succeed ... I took homemade varenets as a basis: I took it for a sample from the hostess, it turned out to be very sour, and since its structure was thick and brittle, I remembered this recipe. since the varetsa turned out to be 330 g, and the flour in a 200 g glass was 100 g (weighed), then I took 200 g of flour, did not stir it for a long time, with a spoon until smooth, baked over medium heat under a lid, but the rubber ones came out, although they were baked.
either the wrong bacteria ... or the pens ... or haven't baked such non-yeast pancakes for a long time.

And can I come in with my "5 kopecks"? It's just that I myself not so long ago, one might say in my "old age", learned how to make excellent pancakes. They turn out to be lush and not greasy. To be honest, why the oil is not absorbed intensively, I myself do not know, it just turned out to be so by observation. I use any sour milk, I don't add eggs and I have developed some technology. I pour in the liquid (curdled milk, whey, that is), add sugar to taste, a pinch of salt, stir everything well, then pour flour and do not stir, and sprinkle soda on top of the flour. Somewhere for 0.5 liters of liquid 0.5 tsp. I again pour flour on top of the soda and now stir it with a fork so that all the flour gets wet. The dough should be like very thick sour cream. If there is not enough flour, then I add it. All. Put the dough on a well-heated frying pan and fry it over low heat under a lid. It seems to me that the thickness of the dough plays an important role here and the fact that there is a small fire under the lid. If someone is interested in this option, then I will try to weigh and measure everything.

[eye]

eye, and soda was definitely?) Sour dough can "digest" a lot of it.
Honestly, I don't really know what "varenets" is, because I have never done it. But I don't really like pancakes on ryazhenka, they are dense, not very high and I get rubber. However, I did it only once or twice, when the snotty fermented baked milk turned out.

You can also play with the temperature. As a rule, I pour the dough from a spoon into a rather hot pan. Well, that is, everything is like with pancakes - pour it on hot, so that it sizzles and bubbles around the edges. Part of the moisture evaporates intensively, the bottom is seized by the pattern, then we make the fire weaker and cover it with a lid. When the dough warms up to such an extent that only the top remains watery, we turn it over. Then the pancakes will grow up still and on the second side there will be a beautiful pattern and there will not be that dense rubber crust, which is provided if the dough is grabbed right through to the very top and is overturned in this state.

They took off the ready-made ones - they raised the fire again, poured the dough, after a minute or two the fire is quieter, cover it with a lid (or cover it loosely, according to the circumstances), the dough grabbed to the middle, knocked over, fried it (adjusting the humidity with a lid), removed it, added the fire ...) ))

Okay, I'll sour milk - I'll try to take step-by-step photos.

Added on Monday 21 Nov 2016 04:11 PM

I pour in the liquid (curdled milk, whey, that is), add sugar to taste, a pinch of salt, stir everything well, then pour flour and do not stir, and sprinkle soda on top of the flour. Somewhere for 0.5 liters of liquid 0.5 tsp. I again pour flour on top of the soda and now stir it with a fork so that all the flour gets wet.

Well! Another person with about the same technology is to mix soda with flour and combine dry-liquid at the same time, not "tightening" the dough by gradual stirring until elasticity, but leaving it brittle.

[Bijou]

Bijou,
behold my old message and photo. I learned from the advice from that topic, although the recipe itself changed a little.

[Lena]

Okay, I'll sour milk - I'll try to take step-by-step photos.

Lena, yes, complete, do not work, and everything is so clear! here you have to feel!
Soda was definitely 11/2 tsp. corrected for acid)

Sour dough can "digest" a lot of it.

so, judging by the fact that the acid did not go away even after baking, it was necessary to pour more soda.

Honestly, I don't really know what "varenets" is,

and I didn’t know, but this hostess’s cottage cheese and sour cream are to our liking, so I decided to try the new one: "oh, what is this here with us ..., oh, what is it? ..." it was said that it tastes like fermented baked milk, but not drinking, but eat it with a spoon, it turned out to try - and really break it with a spoon, but I didn't like it - sour.
yes, I poured it into a hot frying pan and fried it over low heat under the lid, but not until it flutters, now I'll try to catch this moment.
Len, thanks for the debriefing, you see, it's just not my recipe.

[Bijou]

Bijou, Flax, I also do it according to the same recipe. I don't stir much. But...I put it on a pan with hot water for about 20 minutes, like for proving. At this time, I wash and soak raisins, apple or pumpkin candied fruits. Then I drain into a colander. I cut apple and pumpkin the size of raisins and add dried fruits (usually one) directly to the dough. I bake pancakes. I mix sour cream with sugar until the sugar is completely dissolved. Then in a clay pot or in a multicooker bowl a layer of pancakes - pour sour cream, another layer of pancakes - spill sour cream. Sour cream should be the last. I put the pot in the oven for languishing, or in a cartoon on a multi-cooker I set it to 97 degrees and for half an hour. Gospiddya, how delicious they are! They melt right in your mouth. Previously, at my mother's dacha in the oven, they did it Russian.

I bake pancakes. I mix sour cream with sugar until the sugar is completely dissolved. Then in a clay pot or in a multicooker bowl a layer of pancakes - pour sour cream, another layer of pancakes - spill sour cream. Sour cream should be the last. I put the pot in the oven for languishing, or in a cartoon on a multi-cooker I set it to 97 degrees and for half an hour. Gospiddya, how delicious they are!

Wow! I would never have thought of it!
We must try ... A kind of lazy pancake cake.)) My daughter really loves it when custard cakes are made with thin sticks, then you shift them in a mold up and down, and spill each row with sweet sour cream. But it just sours, not baked.

And then how, cut the layers or take a piece?

I guess it's just not my recipe.

It also happens.) I have the same idiot with bread - I seem to know everything, I do everything right. And it turns out not always what I planned to see.

[Lena]

Lena, so we will bake lumps)

[Tatyana]

Tatyana, also a good thing. ))

[Bijou]

Bijou, Len, I take a pancake and in my mouth. Very tasty, try it!

[Lena]

Lena, I also use the same recipe, I have been baking for many years. I found a recipe on the Povarenka, only there they also add bananas in cubes. I do this and that! The dough turns out to be thick lumpy. Lately, I've been baking in the Princess without butter at all, they get so plump.

I bake in the Princess without butter at all, they get so plump.

Taaaaaak ... I haven't tried it yet
Thank you

[Orshanochka]

Lena, I also use the same recipe, I have been baking for many years. I found a recipe on the Povarenka, only there they also add bananas in cubes.

Once we broke off a box of bananas. Everywhere we didn’t put them ... We just didn’t fry potatoes with them. But I don't remember something about the pancakes.

Orshanochka, I get it. Pancho for the poor.

I do the same thing only without citric acid, but I wonder if there is a difference?

Well, depending on how much lactic acid the yogurt has accumulated.) If it is sour, then you can not add lemon, and if it has a mild taste, then you will have to measure the soda more carefully so that it does not stink later - it will not be able to extinguish everything if there is not enough acid. Well, there will be less bubbles, respectively.

And today we had breakfast with these pancakes with our prepared sour cream
All that's left

Added Saturday 31 Dec 2016 12:56 PM

The oven is better all in a frying pan with high sides, as I found out, on the Kukmarskaya pancake, such high ones did not work, apparently the heat goes away

Katyushkin, you are the most devoted fan of pancakes!

If THIS is what's left, then I'm afraid to imagine how many there were ?! Heroine, you won’t say anything!

yeah, we takii, we poured pancakes in the morning) it's almost a tradition - on Saturday mornings pancakes for the morning with tea

Heroine

yeah nuuuuu

Oh, what a cute smiley you have! It suits you very well.

experiments are our FSE)

Tempter!
No, on this dough, I made a bowl of pies with cabbage until I finished eating it.

I took your version in the bookmarks! Thanks for the tip about yogurt! Now I sit thinking how to ferment milk so that I can bake it tomorrow morning! There is kefir, but you say that they are rubbery ... And I want people like yours!

[Rada-dms]

Rada-dms, well, over there, Katerina seems to be doing well with kefir.You never know, maybe it's just me so crooked that it doesn't work out very well.

I was honored today too! Katyushka!
There are, however, no photos - I fried along the way with other things, but while I looked around, they already ate well.))

This I have adapted to regularly make cottage cheese at home, fermenting the "farm" milk, so when pouring it into a cartoon, I began to leave a jar on pancakes. The family is grateful - the cake is in the refrigerator, and they are eating pancakes, completely abnormal.

[Bijou]

Bijou, so no one wants to look at the cakes, at least with me! Today I stupidly cooked pasta in Stebe with mozzarella and butter! I was surprised to myself, it’s me, who is ready to break anyone for the authenticity of Italian recipes! So tomorrow I'll do yours, on the trail. I will try the day of Tuposki.

I was surprised to myself, it’s me, who is ready to break anyone for the authenticity of Italian recipes!

Any authenticity fades against the background of satiety and laziness. There is so much food around that you really don't know what else to wish for.))

[LenaV07]

not very good.

yes this is your kefir, do not slander yourself))
came with thanks LenaV07, without eggs for breakfast today
milk sour (good, short term of sale, composition: whole and fat-free) I put it in business, that is, in pancakes

good, lush, delicious
only for some reason they "drank" oil from a cast aluminum frying pan from Kukmaoi ... and much less from a stainless steel Kukharovskaya ... it is not clear

Indeed, it is not clear ... And in appearance there is a difference between pancakes made of aluminum and stainless steel?

exactly on this test and today, there is no difference)
and the other has

Added on Tuesday 17 Jan 2017 02:32 PM

and most importantly ... that everything is delicious and ready

and already done

Meteorsha.

And on the contrary, I often add yolk to the dough for taste and tenderness.

yes nooooo
I didn’t have another one today, I noticed another one last time)
and right now I'm at work)

and right now I'm at work)

Thinking about food?

and I don't have enough eggs in the refrigerator in my life)
from chickens I take from my brother .. but this is not good, but I don’t buy purchased ones ... and I forget to buy))

Thinking about food?

not really)
I take her with me
By the way, I’ll go for tea with thyme and two hamsters with okladushki

Biju, I bring my thanks for the pancakes! They never left me fluffy after frying, as they cool down - they immediately turned into a cake - and with this recipe ... as they got up - they did not go down

[Leith]

Leith, cheers cheers?
It is very pleasant that such a trifle was useful to you. Yesterday I fried a whole bowl, but while I was aiming myself, they already knew everything, we need to put a new yogurt.))

But I finally posted the ingredients. 550 gr. thick curdled milk, 3 tbsp. l. sugar (with a slide) and 1 egg I take 440-450 gr. flour.
Now it has become even more convenient, no need to look for your usual measuring cup with strawberries.

[Lena]

Lena, it would be all yes in the first post)

[Katerina]

Katerina, so this is, firstly, through a moderator, and, secondly, it is not a fact that the rest will get along with me.)) This is my normal sour, thick, from farm milk - from it and cottage cheese, a lot is obtained, and yogurt "even cut with a knife."

today (or rather yesterday) outdated sour cream was opened in the refrigerator 15% .. and on it these pancakes were loaded ... everything is already by eye)) it turned out to be lush, tender, straight weightless)
flour 1 grade)

Chyort take it! Katerina, what are you doing to me, mm? She jumped on all fronts. Today I also did it on sour, but yours are more beautiful.
And the pies? Not? Not using? Here, with cabbage and an egg on sour cream, what a delight they would be! * already licked her lips *

[Lena]

Chyort take it! Katerina, what are you doing to me, mm?

Lena, laziness does not bring it to pies, this is my weekend morning pancakes)) not to the filling for me))

this is my weekend morning pancakes))

The day before yesterday I pour the milk into a "self-leavening" jar to make it sour. The son is interested in how many of this (1.5 liters) pancakes will turn out.I answer that it will be enough for three times, but I will fry only one. Offended. Like, I save on children.