Tashechka58
lappl1, as I understand it, no oil is added to the dough?
NataliARH
Ludmila, a great option! with semolina! I have not tried it yet, there is already one recipe in the bookmarks and I define it there! I feel Maslenitsa week a month will pass
Olya_
Lyudochka, I ate pancakes this week for the year ahead. And here more and more wonderful recipes I already have a bunch of pancakes bookmarks, I'll probably have to cook every Sunday until summer.But I can't pass this recipe by)))
lappl1
Natasha, thank you! It was a pleasure for me to share Luda's recipe with everyone.
Quote: NataliARH
I feel Maslenitsa week a month will pass
And don't tell me ... We have so many pancake recipes on our Bread Maker that you won't get off in one month ... So, we will bake until the next Maslenitsa!
lappl1
Quote: Olya_
Lyudochka, I ate pancakes this week for the year ahead. And then more and more wonderful recipes
Olenka, our thoughts, the people of Khlebopechkin, agree: .... I just wrote the same thing ... Well, in slightly different words. ...
lappl1
Quote: Olya_
But I can't get past this recipe)))
Right! And don't come in ... Peks to your health! Just think, one Sunday more!
neighbor
Luda, what beautiful pancakes! Never added semolina. Need to try.
lappl1
Svetik, thanks! Try it! Semolina, it improves the structure of the dough in bread and other baked goods. I often bake bread with semolina.
letka-enka2
Lyudmila, thanks for the recipe - I've already printed it out - I'm going to knead, baked others with semolina - it was delicious, now I'll try this recipe.
lappl1
letka-enka2, Helen, to your health! Try this recipe too! Good luck with your cooking! I wish the pancakes fly off the pan by themselves! Thank you for choosing this particular recipe.
tatyana5417
I have been looking for a recipe with semolina for a long time, but tomorrow I bake it.
letka-enka2
Lyudochka, thank you very much - everything worked out great, here they are your (and now mine) pancakes
Pancakes from Luda- such from the inside out
Pancakes from Ludais a face - they are baked and eaten with a bang (I actually baked in 2 pans). I advise everyone to try it!
lappl1
letka-enka2, Helen, clever girl! I recognized them! These are my brothers twins! Thank you very much for repeating this recipe! And that I immediately baked them I am very glad that you did it! And it could not fail - the recipe is verified to the smallest detail!
And for the photo - special thanks!
lappl1
Quote: tatyana5417
I have been looking for a recipe with semolina for a long time, but tomorrow I bake it.
tatyana5417, Tanechka, try, bake. Look, Helen has already baked them and is happy! Delicious pancakes for you! Happy Shrovetide!
Burunduk
Baked! People, catch the report :-)
Pancakes from Luda
On the left - "pancakes from Luda", on the right - pancakes on raw potatoes, and in a cup - your tea, apple :-) Shrovetide is in full swing!
Galax
Hello! I baked your pancakes, so I liked the picture and the description of course. I also respect Luda very much and love to read and cook her. I liked the consistency very much, they bake with a bang! Sugar yeast ate, added a little more after rising. But I didn't like the taste of these pancakes. I know thick yeast pancakes - I like the taste, but in these, what does the yeast have to do with the taste, I did everything according to the recipe, the yeast is normal .. (And with semolina I like to bake "bagrir" pancakes.) In short, they have an incomprehensible taste, neither there nor here ((. expecting a treat ..
Nana
In one of Luda's LJ I managed to copy information on making homemade yeast. Thank her very much for that. But why does she delete LJ? Maybe a person has something with nerves? Although the baker is from God!
Kokoschka
Lyudochka, I dream of baking your pancakes, but I got sick in a layer and admiring the stacks of pancakes that the girls bake here!
Quote: Nana
But why does she delete LJ? Maybe a person has something with nerves? Although the baker is from God!
Creative gifted person, often not understandable ...
lappl1
Quote: Burunduk
Baked! People, catch the report :-)
Tanya, this is a report! Report to all reports! Three in one! Well done! Thank you dear ! I am glad that you celebrated Maslenitsa widely! Come back again! Do not disappear for long! We will be waiting for you.
Burunduk
Quote: lappl1
Come back again! Do not disappear for long! We will wait for you
I'll go to potato pancakes, I'll tell you what happened
lappl1
Quote: Galax

Hello! I baked your pancakes, so I liked the picture and the description of course. I also respect Luda very much and love to read and cook her. I liked the consistency very much, they bake with a bang! Sugar yeast ate, added a little more after rising. But I didn't like the taste of these pancakes. In short, they have an incomprehensible taste, neither here nor there ((. Expecting a tasty treat ..
Galax, you know, in this recipe I wrote in the first paragraph why I bake these pancakes and what they taste like ::
Quote: lappl1
I bake these pancakes then, when I need to wrap the filling in them, because these pancakes are kind of made for this... The pancakes are soft, tender, elastic, ruddy, with a lace frilled border and neutral taste.

That is, pancakes are designed to wrap the filling in them and not interrupt its taste.
I haven't come up with a recipe. I posted a recipe from someone many know and regret that she deletes her magazines, making it impossible for us to read her talented articles on baking bread. No more.
I'm sorry you had a bad baking day today.
lappl1
Quote: Nana
In one of Luda's LJ I managed to copy information on making homemade yeast. Thank her very much for that. But why does she delete LJ? Maybe a person has something with nerves? Although the baker is from God!
Oksana, I have a lot of copied material, but about making yeast - no. It would be very interesting to get acquainted with it.
And with Luda's nerves, just like other people. In her last article entitled Finita la Comedy in her latest LiveJournal she wrote that she keeps magazines exclusively for herself, researching a particular area in baking. And as soon as she receives answers to all questions, then she does not need to do this. I received mailings from her LiveJournal. Her last job was the cultivation of Desem starter culture. As soon as she got bread on Desme, she calmed down and closed the LJ.
lappl1
Quote: kokoshka
Lyudochka, I dream of baking your pancakes, but I got sick in a layer and admiring the stacks of pancakes that the girls bake here!
Lilechka! what are the pancakes when you are sick? To be treated urgently! And the pancakes won't run away! You still have time.
Get well soon !
lappl1
Quote: Burunduk
I'll go to potato pancakes, I'll tell you what happened
Yeah, come on. And go to the teahouses!
Crochet
Lyudochka, but what if you start a dough on live / pressed yeast, what do you think?

lappl1
Innochka, I don't even know what to advise. Galax reported in post # 65 that her pancakes tasted like yeast. Although she says that her yeast is normal, I suspect that she used either pressed or dry active. And Luda, in a research article on yeast, wrote that such yeast, at a certain ratio with flour, can eat up all the sugar and make the dough not tasty. Apparently, this recipe has such a ratio. Luda herself prefers to use instant yeast. And I only use these. Well, it's still rare alive - mostly for Easter cakes.
So, Inus, you better not risk it!
Crochet
Lyudochka , thanks for the science, dear !!!

There is a "Saf-moment" in the refrigerator, fast-acting, so I'll take them ...
lyudmia
Lyudochka, well, I tried pancakes yesterday
The dropout is simple. Delicate, full of holes, well, very tasty. I will not show the photo, since it is problematic from the phone
lappl1
Quote: Krosh

Lyudochka , thanks for the science, dear !!!

There is a "Saf-moment" in the refrigerator, fast-acting, so I'll take them ...
Kroshik, good luck, honey! always glad to help you!
lappl1
Quote: lyudmia
Lyudochka, well, I tried pancakes yesterday. Otpad is simple. Delicate, full of holes, well, very tasty. I will not show the photo, since it is problematic from the phone
lyudmia, Lyudochka, thanks for this report! He warmed my soul! And then yesterday I got worried after the Galax message. Then I delved deeper into the theory and realized that the matter was not in the recipe. Lyuda has no recipes to fail. And Galax was in yeast that was not suitable for this recipe.
So, Lyudmilka, your message to me is like a balm for my soul. I am so glad that the pancakes turned out awesome! And the main thing is not a photo, the main thing is that it was delicious for you! Thanks for the positive report!
lyudmia
Ludmila, well, really, very tasty. And there is absolutely no yeast taste. But I wanted to try so much that I even pushed aside a cold
vernisag
Ludmilathanks for the recipe
Although, I have been baking such pancakes for more than 12 years and whoever tried them, everyone said that they did not eat anything tastier.
They are really delicious, but the result was just my haste and mistake. Somehow I was preparing the dough and forgot that I had already put in the baking powder and also gurgled the yeast there, we got unusually tasty pancakes and even a friend, a chef of the highest category, really appreciated the taste and structure of the pancakes. True, my daughter does not like very thin ones, I bake her 5 mm thick, they turn out like biscuits.
Previously, I took all the products by eye, but now I have a recipe, I will bake it right
For that and thanks
lappl1
Quote: lyudmia

Ludmila, well, really, very tasty. And there is absolutely no yeast taste. But I wanted to try so much that I even pushed aside a cold
Lyudochka, thank you very much! And what kind of cold can there be when Maslenitsa needs to be celebrated !? And you had the "right" yeast for this recipe. So everything came together well! I am very glad that it was tasty for you and that your health is on the mend! Good luck to you! And no more pain!
lappl1
Quote: vernisag
Although, I have been baking such pancakes for more than 12 years and whoever tried them, everyone said that they did not eat anything tastier.
vernisag, Irina, so you, without knowing it, invented the recipe! It's always like this - inventions are often made by accident! Glory to our mistakes! They teach us! Nice mistake you made! Such that even the chef of the highest category approved!
Quote: vernisag
Previously, I took all the products by eye, but now I have a recipe, I will bake it as if it were right. Thanks for that.
I am glad, Irochka, that now you have this recipe! Use it to your health!
Thank you, Irochka, for such a useful and informative report!
Kokoschka
lappl1What instant yeast does he buy?
I'm going to order everything instant in the Beijing store itself, but which is better?
Such?
🔗
vernisag
Lily, why order them? Yeast, whatever, is now available in any retail outlets, two steps away, "saf-moment", fresh "luxury", is always on sale.
Kokoschka
vernisag, for some reason I thought they were better ...
vernisag
I don't know, maybe it's better, I switched to live yeast a long time ago, the result is always good
I followed the link, there are so many of them, as much as 500g, I wonder how long after opening the package they retain their saf-moment qualities, if the opened bag has stood for a week, you can throw it away ...
Kokoschka
vernisag, last year I bought prvdaine remember which of them I keep in the refrigerator, they work!
marina-mm
Ludmila, thanks for the recipe! This is a new combination for me - semolina and flour, yeast and baking powder and all at once.
It didn’t cost me any digression, I baked pancakes after 2-3 hours, and not after 45 minutes as per the recipe. Maybe that's why the pancakes turned out to be very fragrant, with a bready aroma, fluffy and perforated, but not thick. I tried to mix carefully so as not to disturb the porosity of the dough. I am very happy with the result. Sugar is really eaten by the yeast, which I liked (not everyone's sweet). And I will not say that pancakes are tasteless, very tasteful! This recipe will definitely be registered with us.
Thank you
lappl1
Quote: kokoshka

lappl1What instant yeast does he buy?
I'm going to order everything instant in the Beijing store itself, but which is better?
Such?
🔗
Lilya, I'm using the French Saf-Instant yeast. And Saf-moment yeast is also fast-acting, but it is produced in Russia.I started to bake at Saf-Moment, but when I bought Saf-Instant, I felt the difference. Since then I only buy them. we have a small town. And even we have them on the market in the department of cereals, flour, sugar ... But for some reason they are not in stores. The package contains 125 gr. Enough for a very long time. I keep the open packaging right in the kitchen in the closet, closing it tightly with clothespins. Until the last grains remain active. This is the yeast as in the picture.

Pancakes from Luda

By the way, Luda herself used pressed for a long time and called herself the last mistress who began to use instant yeast. Since then, she has not betrayed them, considering them the best. By the way, Admin-Tanya posted that article by Luda about this yeast. Here is this article:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136710.0
lappl1
Quote: vernisag

I don't know, maybe it's better, I switched to live yeast a long time ago, the result is always good
I followed the link, there are so many of them, as much as 500g, I wonder how long after opening the package they retain their saf-moment qualities, if the opened bag has stood for a week, you can throw it away ...
Ira, I wrote above how the Saf-moment differs from the Saf-Instant. First, the manufacturers are different. Secondly, indeed, a small, open and unused bag of Saf-Moment can be thrown away if it has not been used for a long time. This never happens with the Saf-Instant. I have been using them for 3 years. The difference between Saf-Instant is that no matter how fermented the dough is, there is never a yeast smell in baked goods!
vernisag
Lana, persuaded, I will see on sale, buy, try
lappl1
Quote: marina-mm
Lyudmila, thanks for the recipe! This is a new combination for me - semolina and flour, yeast and baking powder and all at once. It didn’t cost me any digression, I baked pancakes after 2-3 hours, and not after 45 minutes as per the recipe. Maybe that's why the pancakes turned out to be very fragrant, with a bready aroma, fluffy and perforated, but not thick. I tried to mix carefully so as not to disturb the porosity of the dough. I am very happy with the result. Sugar is really eaten by the yeast, which I liked (not everyone's sweet). And I will not say that pancakes are tasteless, very tasteful! This recipe will definitely be registered with us. Thank you
Marinochka, it's great that the new recipe for you met expectations. And pancakes are very aromatic precisely because of the combined use of yeast and baking powder in the dough. Lyuda wrote about this, that is, that yeast + baking powder gives an indescribable aroma to a simple yeast dough. I noticed the same thing about the Arabians in the Kataef pancakes. Here there is no baking in the dough, but the aroma, as if the dough with butter and eggs are made.
Marinochka, I am very, very glad that the pancakes were to your taste. Thank you for such a detailed report.
lappl1
Quote: vernisag
Lana, persuaded, I will see on sale, buy, try
Ira, I didn’t persuade, I give my word ... I just went into theory. But I'm glad I convinced you to at least try!
marina-mm
Ludmilayes, arabian pancakes Kataef are also to my taste
Kokoschka
lappl1, Thank you Lyudochka !!!!!!!
Now I know what to buy!
lappl1
Quote: marina-mm
Lyudmila, yes, Arabian pancakes Kataef are also to my taste
Quote: kokoshka
lappl1, Lyudochka thank you !!!!!!! Now I know what to buy!
Marina, Lily,
Crochet
Lyudochka, does the dough greatly increase in volume during proofing?
lappl1
The crumb does not increase at all - what is kneaded, it remains so! It only gets a little thicker.

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