How to deliciously and properly fry pancakes


Pancakes are considered one of the "calling cards" of our country since ancient times. Although many people bake similar rosy cakes. For more than 1000 years, housewives have been cooking this dish. How to fry pancakes correctly so that they turn out tasty, and, most importantly, thin, without lumps? There are some simple tips for this.

Dishes

For cooking perfect pancakes, a thick cast-iron frying pan with low sides is best suited. Such iron warms up evenly and "holds" the temperature for a long time. The thin-bottomed pan quickly heats up and cools. As a result, frying pancakes will not work. They will be either raw or burnt.

The dishes with a special non-stick layer proved to be quite good. The coating is applied in induction furnaces, which allows you to preserve their properties for a long time. But, in any case, the bottom of the pan should be at least 1 cm thick.

Enameled or steel pans are completely unsuitable. Why? When frying, pancakes will stick, fall apart, burst ... According to reviews, even a hostess has not yet been able to uniformly warm the bottom of such dishes.

But even a thick cast-iron pan is not a guarantee of baking good pancakes.

New dishes should be prepared in advance:

  1. To begin with, it should be calcined with salt over high heat for about half an hour.
  2. Then the salt is discarded, the pan should cool to room temperature.
  3. Wash the dishes well, clean the rust marks with a metal brush.
  4. The dried pan is greased on each side with sunflower oil and re-calcined. This time in an oven preheated to 170-190 degrees.
  5. As the oil ceases to smoke (after about half an hour), the pan is re-lubricated with oil and cools down. Only now is she ready for the proper cooking of pancakes.

Dough recipes

The right recipe is 90% cooking success. Each mistress has her own special way. Consider the most common and some unusual recipes.

Quick pancakes (on water)

Ingredients:

  • 50 g of sugar sand;
  • 1/4 kg of flour;
  • 2 eggs;
  • water, oil, salt, vinegar, soda.

Cooking:

  1. Eggs beat with sugar. 100 grams of water is added and the mixture is whipped again.
  2. Soda slaked in vinegar is added to the mixture (powder on the tip of a knife, liquid - 1 tsp). Sifted flour is gradually added to water and eggs with sugar. It remains to pour another 50 ml of oil and 100 grams of water.

In milk

Ingredients:

  • half a liter of milk;
  • 75 g of sugar;
  • ¼ kg of flour;
  • 2 eggs;
  • salt, oil.

Cooking:

  1. Eggs beat with salt and sugar. It’s easier to do this with a whisk or mixer.
  2. Milk is added and the mixture is thoroughly mixed.
  3. Gradually with constant stirring, sifted flour and oil are added.

Yeast

Such baked goods are prepared somewhat more complicated, it turns out thicker. It is believed that such pancakes were originally prepared. Only for this, a Russian stove was used, and not a frying pan. But now, yeast pancakes are baked in the usual way.

Ingredients:

  • 900 ml of milk;
  • 50 g of oil;
  • 2 eggs;
  • 300 g flour;
  • 50 g of sugar sand;
  • 10 g of yeast.

Cooking:

  1. Yeast is diluted in 100 ml of milk. About a teaspoon of sugar, a pinch of salt and up to 100 g of flour are added there. The result is a thin dough. It should be covered with a film and allowed to infuse for half an hour.
  2. While the dough is coming, beat the eggs with the remaining sugar, slightly salt. In the ripening dough, add this mixture.
  3. Now the turn of flour. We gradually add it to the dough until it becomes thick. Everything should be carefully outweighed to avoid lumps. You can add some milk.
  4. Gradually add the remaining flour. The mixture will be quite thick. A liquid consistency is achieved by adding milk.
  5. Put the dough into a container with hot water and cover with a film.

The mixture should be stirred periodically.

Banana

Ingredients:

  • 200 g of flour;
  • 4 eggs;
  • 4 bananas;
  • 2 cups of milk;
  • 5 tbsp. l granulated sugar.

Cooking:

  1. Bananas cut into small pieces are added to half the milk. Then grind the mixture using a blender.
  2. Add sugar, eggs, flour, 4 tablespoons of vegetable oil and the remaining milk to the resulting mixture.
  3. Bake pancakes from the resulting dough.

Orange

Ingredients:

  • 400 g flour;
  • 10 tbsp. l sugar;
  • 300 ml of orange juice;
  • 1 liter of milk;
  • 100 g butter;
  • 8 eggs;
  • 2 tbsp. l chopped orange zest.

Cooking:

  1. Separate egg yolks from proteins. To them add sugar, milk and constantly stirring flour.
  2. The juice of orange and zest is added there.
  3. Squirrels whisk in a foam and pour into the dough.

Tips & Tricks

Any experienced housewife has her own, time-honored tricks.

Here are some of them:

  1. To save vegetable oil, you can not add it to the dough, but grease it with a thin layer in the pan during baking. To do this, take half a potato, prick it on a fork, and use it to apply oil on a hot surface.
  2. To keep the fried pancakes warm for a long time ("with heat, with heat"), they are stacked on a plate in a pile, and another is covered on top.
  3. The size of the pan selects comfort and the power of the flame. As a rule, a small diameter pan is used on a high fire of small comfort. And by analogy - further. Average pan size, medium flame, medium comfort. Large pan - low heat at great comfort.
  4. Torn pancakes indicate a low content of flour and eggs. If the baking is dry, then milk or butter should be added to the dough.
  5. To prevent pancakes from molesting, the pan should be rotated periodically. If this does not help, you can wash the pan and grease it again with oil. As a last resort, a tablespoon of flour and an egg are added to the dough.
  6. To prevent pancakes from cooling during baking, finished products can be removed in a preheated oven to a low temperature.

Pancakes will turn out even tastier if you add some filling to them. It can be condensed milk, cottage cheese, fish, cheese or mushrooms. There are no restrictions. Only the mistress’s fantasy.

How to cook thin pancakes

There is nothing complicated in making pancakes. It’s enough to get used to the pan, stove, pick up the recipe that all family members will approve. And do not be afraid to experiment. It may be possible to fry the pancakes even better than before, and frying will bring only pleasure.



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