Pancakes ("Cooking", 1955)

I didn't say yes? They are very good hot. I ate two. Let's see how tomorrow. Blame my excess weight Claudia K Chuchu with pancakes.

[iris. ka]

iris. ka,

And I, on the contrary, wait for them to cool down a little. They then look like buns))).

I have not eaten such pancakes in over 25 years since I graduated from high school. We had a cook, unfortunately I can't remember the name already, she baked these pancakes the size of a dessert plate and poured condensed milk from a ladle on top ... All these years in my memory there lived a memory of school pancakes, her tongue turns to call them pancakes) And now today happened! Thank you very much, enormous, even words cannot convey, what a thank you!

Personally, I only eat thin pancakes or yeast pancakes. I don’t eat pancakes with soda and baking powder - it’s not tasty for me (mind you, don’t beat !!!), I don’t eat small pancakes, etc. Pancakes for me have always been on yeast.

These words convinced me that, most likely, this is exactly the recipe for the pancakes that I am looking for. I started the dough, I'll fry it in the evening. All with anticipation

Well, I brought a lot, just a huge thank you! These are wonderful pancakes, soft, fluffy, with such an amazingly bready taste! What I have been looking for for a long time.

[Olekma]

Olekma,

And I was waiting))). It was very interesting - are they or not!
I'm glad that these are the ones. Rubbery, as I ate at school ...

Oh, delicious school pancakes! At school I remember I loved them terribly (in general I loved to eat very much)) I started the dough, I will report back as I fire!
baked! In general, while I was baking mine, they were slowly dragging them around, when the last 4 pieces were cooked, it turned out that everything had already been eaten with raspberry jam, they asked for more, there was even nothing to take a picture))) Next time I bake a double portion!

Next time I bake a double portion!

here, and I sit thinking that tomorrow morning I will have a double portion!

I usually fry 500 grams of flour (I multiply everything by 6). In this case, maybe my husband and I will stay a little in the morning (there are 5 people in the family))).

[Scarecrow]

Scarecrow, our girlfriend ran in for tea with the child, a lot of people turned out. In the morning I had to fry the pastries, I had a lot of yolks left from the cream)).

I'll try this recipe with pancakes, add a glass of water.

Nat, pancakes are good!
not fotala, little sugar, pale, as for me.
dough for pancakes (but milk and water 1 to 1 and whole egg) stood for 1.5 hours at 40 degrees in the oven, one rump.
then a pinch of soda - on the surface, stirring in 1 glass of boiling water, stand for another 20-30 minutes.

Husband thank you again passed on, I stopped in the bud))) Th-something: pancakes Ms Ms!

[Tatyana]

Tatyana, eye, and soda for what? for yeast dough

[Lelka.]

Lelka., we have a family recipe for yeast pancakes, from my husband's relatives, there the technology is by default. I was not told why. I was then confronted with the fact - to bake pancakes, unfortunately, very good. sad occasion. so that dough delighted me so much that the mother-in-law later asked my relatives for the recipe. and since "invariably excellent results" were obtained, even today I remembered the method when it took to get a pancake from pancake dough. she poured soda and wondered why ...

and soda for what? for yeast dough

Somewhere here on the site I read an explanation for this. It's simple, but I will not be clever, I will just quote an explanation from LJ

author - mariana_aga-Lyudmila:

"whenever you see two baking powder in recipes
- yeast and soda
- baking powder and soda
At first glance, soda seems to be superfluous, because it is not used there to loosen the dough! Well, yes, not for loosening, in any case, not for loosening at the time of creation, kneading the dough

In some cases, soda is added to neutralize acid in the dough, acid from kefir, from cocoa powder, etc. Changes in the acidity of the dough lead to significant changes in the quality of the dough. For example, it becomes much softer, creamy in consistency, and products with cocoa powder in the dough take on a different color and taste.

In cases where soda is found in yeast dough recipes, it helps create ultra-fluffy products with a sweet fermented dough aroma: buns, waffles, pancakes, because the soda loosens the dough when the dough is heated, i.e. when the yeast is like once they die and are no longer able to produce gas

In most cases, soda is added for the color scheme, for the color of the crust, because pale products (cookies, biscuits, the same pancakes or waffles) are simply not as fragrant and tasty as products with a well-tinted, deep brown brown crust that can be obtained even when baking products at low T, if there is soda in the dough. "

I want to say thank you very much for the recipe. These pancakes have taken root very much in our family. I knead it in the evening according to the recipe, put it in the refrigerator, and in the morning I get breakfast like a kindergarten)) already on January 3, tired of pickles, the children asked for pancakes)) I did not expect

I came with a report ... yesterday decided to make pancakes on the basis of this test - flew by - the dough is really thick ..
But, these are the real lush, savory and rubber table pancakes !!!
I generally keep quiet about the height - you don't need to cover with a lid, or after cooling down they do not settle .. generally kle !!!
Well, here they are !!!!

Natasha, thank you! Fritters of my dreams! And with raisins ...

[* Anyuta *]

* Anyuta *,

And who was stopping you from simply diluting it with milk / water and baking like pancakes?))) I always do this))

Tyetyort,

Great health!

who was stopping you just to dilute

time .. time ... was running out already ... 4 hours of "enduring" drooling flowed a couple of extra minutes could not stand it ..

[* Anyuta *]

* Anyuta *,

But all the same, the piglets turned out to be awesome: fried, tall!

And the lid does not need to be covered, because there is not a lot of muffins and they have time to fry inside, and do not burn outside.

Natasha, thanks for the recipe and the science, so that baked well and not burned out, you don't need baking. There is enough sweetness in honey and jam. As you wrote, I got fluffy roasted piglets. I look at them and rejoice.

[lou]

lou,

Don't look at them. Eat urgently!))

[lou]

I look at them and rejoice.

lou apparently, a very slender girl, with a look naedaetstsa, ava confirmation of this)))

[eye]

eye,

You can't be so jealous of slender girls! * giggles *)))

Tank, how is Shrovetide? Got pancakes / pancakes?

No, well, at first I admired the bowl of pancakes, and then at the expense.

[Scarecrow]

Scarecrow, thank you very much for the recipe for Pancakes just a dream. I got 20 pieces. I don't even want to smear them with anything - and so very tasty. I will definitely do more.

I agree, like pies))

[Nata]

Thank you!! Delicious ,
I fed them to two boys for breakfast. Mine, already accustomed to my mother's pastries, and fed with pancakes that week, ate 3, or something. And my friend did it well, he said - well, very tasty!
She made the dough in the evening, at 11 o'clock, held it on the table for an hour, then put it in the refrigerator, took it out at 7 in the morning, stood again on the table for an hour, then baked it. To add the starter culture, I put 80 gr. her here, water with flour, respectively, 40 gr. deducted. And yeast 8 gr. instead of 12.
In the school cafeteria, I ate only milk and a bun, so there are no such memories. And at home, the pancakes were always kefir, I also respect them very much. But thanks to such respected forum users as Nata, expanding horizons (not only concerns pancakes).
My grandmother also had books "Housekeeping" and "Cookery", I suspect that the same shaggy 50s.While still alive, my grandmother persistently gave them to me as a granddaughter who loves to cook most of all. And I was somehow embarrassed to take it ... And now my grandmother is gone, the books have remained somewhere, I need to talk to my relatives, maybe they will give it back))
There is also a frying pan in a cage (with a plastic handle on a screw), brought from Ukraine (like mom and grandmother), and pancakes without a cage are also not so tasty

[M @ rtochka]

M @ rtochka,

Your piglets are fat and pink too!)))

We are all from Soviet childhood. This is me about checkered pans and Cooking))).

[Scarecrow]

Scarecrow, Nata,
wild delight, straight kindergarten ...
so I did it




I did it for 1 egg, the rest is 2 times, two cups of yummy ...

Added on Tuesday 22 Mar 2016 10:44 pm

You didn’t burst with splashes there for the whole family?)))

[Nata]

Nata, it’s impossible to shrink the drain: girl-swoon: such big dudes came out))) straight and prada pigs)))
in the morning we had breakfast - 5 pieces were mastered for two ... bread until I bake sales, I think to freeze it, what do you say? il resist and switch to oladushkin's food?

[katko]

katko,

Greed ruined the frayer!)))
I would freeze. Bread survives freezing perfectly. Fritters should also))

I constantly freeze surplus pancakes !!!

[Inna]

and neither nicho nor greed: girl_blum: she said herself, what a trial batch is there ... but why waste time on trifles, I already stuck the pancakes like a bowl right away

Inna, from thank you, kind person

Sedna breakfast pancake)) and take a couple of them to work

Nice recipe, thanks to the author. The same taste from kindergarten. I really like the "rubberiness" of the pancakes :)
I have a question about the shape of the pancakes. The dough is very sticky and non-flowing. When I put a tablespoon in a frying pan, pancakes of an irregular shape are obtained. What to do to make them more correct. I tried to make a small size (with a dessert spoon), it turns out round donuts like.

[fishka1983]

fishka1983, I wielded two spoons - one scooped up the dough, the second removed from the first spoon with a movement from the bottom up. Then the dough piece is rounded off.

[fishka1983]

fishka1983,

Mine are pretty round, but not quite round. More or less the correct form. I don't really bother with this. I tried to put it on a frying pan for pancakes (here in the subject there is a photo of this cast-iron pan, there are "landing" places for pancakes, I tried to show their size in height), but the effect is the same - the dough does not flow, so it lays down as it lays down and does not flow into an even circle.

Maybe try to "mold" with two spoons, if this is important to you?

Thank you so much, just THANKS, from the whole family (international) for such delicious deliciousness !!!!!! The recipe was given "on parole", which will be given to another person who wants to and went "for a walk" around the country of hot guys !!!!!! ' This is a miracle, not pancakes !!!!!! Please accept my personal huge Thanks! )))))

[arini]

arini, Scarecrow, thanks for the advice. I will wield two spoons, not a spoon and a finger.
And if you add more water to this dough, it will become thinner? Can this dough be poured or put into a silicone mold for eggs then? How will this affect the pancakes?

[arini]

Thank you so much, just THANKS, from the whole family (international) for such delicious deliciousness !!!!!! The recipe was given "on parole", which will be given to another person who wants to and went "for a walk" around the country of hot guys !!!!!! ' This is a miracle, not pancakes !!!!!! Please accept my personal huge Thanks! )))))

Laughing !! Warm greetings to hot guys! They fed us such yummy food in kindergarten, huh? Yes?

the topic was so successfully boiled with reviews that now I myself am hunting pancakes. I'm going to put it now. And then I go to the incubator "childbirth" I accept, nothing clever for my peasants has not prepared))). We need to knead the pancakes.

arini, Scarecrow, thanks for the advice. I will wield two spoons, not a spoon and a finger.
And if you add more water to this dough, it will become thinner? Can this dough be poured or put into a silicone mold for eggs then? How will this affect the pancakes?

Water can be topped up. The dough will become more fluid. But.Now I will try to explain. The thinner the dough, the worse it retains the bubbles of carbon dioxide (well, remember the bubbles in water - nothing holds them. They rise to the surface and evaporate). Bread dough is very viscous, you won't evaporate so easily from it, the films of the dough stretch, but do not burst, hold gases and so the bread looses. Pancakes are also loosened, which are also yeast dough, but thinner.
the worse the dough holds the bubbles of carbon dioxide, the flatter the product becomes (there are few bubbles and there is no one to loosen the dough). So that's it. You need to find a certain sweet spot where the dough becomes flowing with the addition of water, but not so much that the pancakes become flat soles. I hope I have explained clearly. Knowing the "theory" you will always figure out how to apply it in practice.

[Scarecrow]

Scarecrow, thanks for the educational program. I will experiment. Thank you very much from my children!

[fishka1983]

fishka1983,

Yes, not at all. But to feed the children (albeit indirectly or virtually))) - I love it !!)))

Made these pancakes 2 times. The first one - according to the corrected recipe, the second - as in the original. It turns out, as for me, too rubber. Especially the original. Milk, first time, added 1.5%, maybe a little fat? And yet, according to the sensations, the dough is thin. 15 minutes before readiness, the dough was mixed, after which it stopped fermenting (bubbling), maybe it was not necessary to touch it?

[maestro_t]

maestro_t,

If rubber is too much for you, correct it. Replace even more water with milk (rubberiness gives almost no baking: eggs, milk, etc.). For me, this is one of their main advantages, which I love since childhood. And you customize it to your taste. The dough does not turn out to be liquid, it is sticky-viscous, it is not so easy to pick it up from a spoon: you have to use your finger, but viscous, viscous, slides slowly and sadly. You are probably worried about excessively wet flour, which gave such an effect.

[Scarecrow]

Scarecrow,
I read the previous page, where you explain about the effect of the viscosity of the dough on the containment of bubbles and it looks like my flour is wet or the grinding is not the right one. The dough flew off the spoon easily. I remember that a couple of years ago I made pancakes, so I barely scraped off a spoon, it turned out very high, but the taste is closer to a loaf of bread - this is not entirely correct. Should be slightly rubbery and without a pronounced taste of bread. These, the size of a dessert plate, are sometimes given in our dining room, where I eat on weekdays. My goal is to repeat these masterpieces, or rather to learn how to feel the dough. I see from the responses and photos that many have already succeeded here, but for now I'm daring.

Girls, save the family, don't leave 12 grams of pressed yeast without pancakes for the evening - how much dry? I have no pressed ones, and I have nowhere to buy ...

Katya, you need to divide by 3, and there will be the amount of dry yeast.

[Ekaterina2]

Ekaterina2, Katyusha, catch for the future:

Amount / weight correspondence table between dry yeast and fresh yeast
Dry yeast (in tsp) 1 1.5 2 2.5 3 3.5 4 4.5 5

Dry yeast (in gr.) 3 4.5 6 7.5 9 10.5 12 13.5 15

Fresh yeast (in gr.) 9 13 18 22 25 31 36 40 45

[Vladzia]

Long live Vladzia and Crochet - the great saviors from the pancake hunger!

Added Sunday 08 May 2016 03:42 PM

What delicious pancakes, girls .... tender, lush. ..
Considering that fried food is a rare thing in my house, these fried pancakes are so delicious!
But there is such a difficulty - a portion of 400 grams of flour is only for 3 people, given that I only got 2 pancakes out of 15, the rest were devoured by my men with sour cream and condensed milk.
Delicious!