Recipes for Russian pancakes. Russian pancakes - recipe The most delicious and wonderful recipes for Russian pancakes

Blini is a Russian national dish that has come to our homes from time immemorial. What varieties of this culinary delight were not invented by our ancestors. In each house, the hostess had her own special recipe, passed down from generation to generation. Of course, it cannot be denied that other nations also have flour products similar to their counterparts. But the most famous are thin and fragrant, so reminiscent of the gentle spring sun, Russian pancakes. They are served in many restaurants around the world with caviar and sour cream, with honey and cottage cheese.

Thin golden cakes made from flour are not only a delicious snack, but also one of the most economical dishes of its kind. To make pancakes, a small amount of flour is needed, because the main component is liquid.

Milk is most often used, but it is possible to bake pancakes on both water and kefir. It turns out batter, which easily spreads over a heated pan, which makes it possible to bake very thin cakes with holes. To make more pancakes, because there are never many of them, yeast is included in the composition of the ingredients. According to a tradition borrowed from Europe, they can be replaced with soda, but this is alien to Russian national cuisine.

It is Russian pancakes that are famous for their special consistency, which makes it possible to cook soft, fluffy, spongy and friable culinary masterpieces that look like a light sponge. The method of preparation, regardless of the contents of the test, is always the same, and in order to achieve the desired effect, you need to try very hard. But the process of using it can be different for everyone. Ready-made pancakes can be dipped in melted butter or honey, smeared with sour cream or jam, stuffed with caviar or minced meat, and each of these methods brings invariable pleasure to a true gourmet. The original Russian dish was served with many additives, but it was especially common to use it with cottage cheese in various variations. Pancakes intended for the filling were baked very thin, and for dipping, on the contrary, lush.

Classic recipe for Russian pancakes

The classic recipe involves making a dough, which must rise at least twice to make soft, airy and puffy pancakes. Modern housewives prefer a faster cooking method and do not add yeast. They are successfully replaced with soda, which also gives the desired effect. Very often even this baking powder is not used. Then the pancakes turn out thin and full of holes, which is a special chic and indicates the mastery of the hostess.

To make truly classic pancakes, you need to know a few basic things.

• The dough should be sufficiently liquid so that it spreads freely in a thin layer over the pan. But it is necessary to strictly observe the proportions, otherwise they will be “lump”.
• Pancakes should be fried on both sides. The hostess achieves special skill when they turn them over, tossing them in a frying pan. Although this is not the essence of it, the main thing is to learn how to turn the pancakes carefully without damaging the integrity.
• When frying, you need to know the measure and prevent burning.

Pancakes are a Russian national dish that has features that are unique to them in the preparation of dough.

• First of all, you need to make a dough, which is made on the basis of yeast. It must be done in advance.
• In order for the dough to stand and come up, it is necessary to leave it for six hours. The third part of the products goes into it, all the rest are added after. The composition of the dough must include the following ingredients: flour, it can be corn, wheat, buckwheat; vegetable oil, salt and sugar. Everything is kneaded on the basis of milk, you can add eggs to the composition, but after that you must definitely let the dough stand again.
• The content of liquid and flour should be even, but during cooking, the proportions can be adjusted.

In ancient times, it was believed in Russia that a girl who knows how to bake pancakes is ready to become a wife and mother. This speaks of the high skill of the hostess preparing this dish. By the way, male chefs also cook this dish perfectly.

Preparing the test has several subtleties that every housewife should know.

• Yeast is needed in the dough for sour pancakes. They must be fresh and in sufficient quantity. The important point is that there should not be too many of them, this can spoil the taste of the dish.
• After adding each ingredient, the dough must be mixed very thoroughly, relieving it of lumps, and bringing it to a homogeneous mass.
• Some recipes call for scalding the dough with boiled milk. It should be about fifty degrees. To make the dough loose, you can add a mixture of proteins and cream. These subtleties help improve the taste of the dish.

Baking Russian pancakes

A very important point in the preparation of pancakes is the choice of a frying pan. The best option would be medium-sized cast iron cookware.

Baking pancakes is not difficult, but it takes practice. First, you need to pour oil into the pan. It should not be very much, otherwise the pancakes will be thick and uneven, this will spoil their appearance. With a small amount of oil, the dish may burn, which is also unacceptable. It is necessary to adhere to the golden mean. To do this, do not pour oil into the pan, but spread it with a bunch of feathers or an onion cut in half, you can also use half a raw potato. The dough should spread freely in the pan, then the pancake will turn out even and thin.

In order for the pancakes to be soft and fluffy, they should not be overdried. When it is browned on one side, it is oiled and quickly turned over. This moment should not be missed, so as not to harm the taste of the dish.

Types of pancakes by ingredients used and cooking methods

There are different types of pancakes, it depends on what kind of flour is in the base and how the dough is made. Depending on this, they have different names. Semolina pancakes are made with the addition of semolina. They come out very soft and fluffy. Accordingly, the dough for buckwheat, rye and wheat pancakes is made from the corresponding cereals. You can mix different flours in one dish, then they acquire a special taste and aroma. Pancakes from different cereals differ not only in taste, but also in color.

There is also a different recipe for making dough. For example, you can cook custard or yeast-free pancakes.

Each family has its own traditions of eating the dish. Pancakes can be dipped in honey, sour cream, sugar or ghee. They can be stuffed with salted fish, caviar, eggs and herbs, as well as minced meat or vegetables. Especially tasty and complex recipe are pancakes with pripeki. In the classic version, the first leaves of green sorrel, finely chopped eggs, onions, cottage cheese or cheese were used as a filling for such a dish.

Pancake pie used to be very popular. To cook it, you need to pick up the filling and bake a few pancakes. Everything is collected on a baking sheet in layers, coated with dough on the sides and sent to the oven for five to ten minutes. It turns out a kind of pie with a filling.

There is no doubt that pancakes are a Russian national dish, because for centuries people have collected recipes with such love and kept the traditions of their preparation. No other dish can be compared with their warmth and unique taste.

How to cook Russian pancakes classic recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Pancakes are a traditional Slavic dish, which is certainly prepared in every Russian family from ancient times to the present day. Many national cuisines have their own versions of pancakes: pancakes for the Americans, thin pancakes for the French, tortillas for the Mexicans, etc.

Pancakes with milk are an invariable attribute of Russian national cuisine. Traditionally, pancakes were also made with yeast, using buckwheat flour. Today, you can find recipes with the most unusual ingredients, such as tomatoes, oatmeal or casein.

How to cook traditional, "grandmother's" pancakes or surprise your family with an unusual dish? How many eggs do you need for pancakes? How to cook delicious diet pancakes? We will analyze all the questions in step-by-step recipes.

Traditional milk pancake recipe

Despite the variety of recipes, it is traditional pancakes with milk that remain loved by most gourmets. They are prepared with a wide variety of fillings: caviar, fish, meat, mushrooms, cheese, cottage cheese or berries.

• 0.5 liters of fresh fat milk.
• 3 eggs.
• 1 glass of premium flour.
• 1 tablespoon of sugar.
• 2 tbsp. spoons of sunflower oil.
• 1 pinch of salt.

Cooking:

1. Mix eggs, sugar and salt. Sift the flour several times. Mix with a whisk or fork until smooth. While constantly stirring, add milk in small portions. The dough for pancakes in milk should resemble thick jelly.
2. Add half of the oil to the resulting mass.
3. The pan must be well heated and greased with oil or lard. In order for the layer to be uniform, you can use a napkin.
4. With a ladle, pour a small amount of dough into the middle of the pan. Tilt it to the sides, let the dough spread evenly over the entire surface.
5. We bake a pancake on a small fire on one side until it is browned. Flip gently with a spatula and fry for a minute and a half.

Traditional flour pancakes in milk are served with tea with raspberry or strawberry jam.

For cooking with red fish, cheese or caviar, thin pancakes are ideal. For half a liter of milk, you get 15-20 medium-sized pancakes.

The dough according to this recipe turns out to be liquid, but it is thanks to this that the pancakes come out airy and with holes.

• 0.5 liters of warm cow's milk.
• 4 tablespoons (with a slide) sifted wheat flour.
• 4 tablespoons (without slides) potato starch.
• 4 eggs.
• 1 pinch of fine salt.
• Sugar to taste.
• Vanilla extract to taste.
• 3 art. spoons of refined vegetable oil.

These pancakes keep well in the freezer. If necessary, take out, defrost, add the desired filling and reheat in the microwave or oven.

Another traditional Russian cuisine recipe is pancakes with yeast. These pancakes are fluffy and airy.

• 1 liter of full fat milk.
• 3 eggs.
• 200 grams of butter.
• 2 cups premium flour.
• 3 art. spoons of sugar.
• 1 teaspoon (without a slide) of salt.
• 1/3 pack fresh yeast
• 2 tbsp. tablespoons of any refined oil.

According to this recipe, per liter of milk you get a stack of pancakes, which you can feed the whole family. If you immediately sprinkle pancakes with sugar or powdered sugar, you get an excellent base for dessert. They will also go well with curd cream and berries.

Custard pancakes on boiling water

Pancakes with boiling water, first of all, are distinguished by a flat, smooth surface. Their color is uniformly golden. These pancakes will go well with apricot or strawberry jam, condensed milk or honey.

• 1 cup boiling water.
• 1 glass of milk 3.2% fat.
• 2 cups wheat flour.
• 150 grams of sugar.
• 2 large eggs.
• 1 teaspoon of soda.
• 50 grams of refined olive oil.

This recipe for making pancakes is perfect for those who have no milk in the refrigerator. The taste of these pancakes are very tender and non-greasy.

• 4 medium, fresh eggs.
• 300 grams of wheat flour of the highest grade.
• 2 tablespoons of refined oil.
• 1 teaspoon slaked soda.
• Salt on the tip of a knife.
• 1 tablespoon of sugar.
• 1 liter of cold, boiled water.

1. In a bowl, mix eggs, baking soda, salt and sugar with water.
2. Add flour, after sifting several times.
3. At medium mixer speed, mix the dough until smooth. The consistency of the dough should be similar to jelly.
4. Add olive oil and let the dough rest for 20 minutes.
5. We fry pancakes on a frying pan greased with any fat.

Another plus of such pancakes is elasticity. These pancakes will go well with meat, mushrooms or liver. For example, you can wrap them in the form of bags with different fillings, tied with a green onion feather. You can serve this dish with sour cream or natural yogurt.

How to cook pancakes on water - video

Air pancakes on mineral water

Another economical recipe for pancakes that are prepared with just 1 egg. These pancakes are perfect for breakfast, as they cook very quickly, and the recipe itself is designed for two servings.

1. Mix eggs, sugar, vanilla and salt in a bowl. Add flour and knead the dough.
2. Gradually add milk and mineral water. To make the dough homogeneous, you can use a mixer.
3. The pan must be well heated and carefully greased with oil so that the pancakes do not stick.
4. Fry the products on both sides until cooked.

Pancakes with mineral water are very light and airy. They are perfectly complemented by fresh strawberries, peaches, caramelized pear or pumpkin.

Pancakes on mineral water - video recipe

Pancakes with semolina are interesting and very fragrant. It can replace flour in the recipe both completely and half.

• 1 glass of warm milk 3.2% fat.
• 1 glass of warm water.
• 2 medium eggs.
• 2 tablespoons (without a slide) of sugar.
• 3 tablespoons (heaped) semolina.
• 50 ml olive oil.
• 1 pinch of salt.
• Flour - by eye, how much the dough will take to the desired density.

Semolina in the dough can replace flour by half or completely

1. Add salt, sugar and water to milk.
2. Crack the eggs into the mixture and mix thoroughly.
3. Gradually add semolina and continue beating.
4. Leave the dough in a warm place for about 30 minutes so that the semolina swells.
5. We bring the dough to the desired consistency with the help of flour.
6. Add olive oil just before frying.

Pancakes with semolina go well with honey or raspberry jam. They are best served with tea or milk.

Pancakes made from buckwheat flour

This recipe is perfect for those who adhere to proper nutrition.

• 0.5 liters of skim milk.
• 0.5 cups of buckwheat flour.
• 0.75 cup whole wheat flour
• 1 pinch of salt.
• 3 large eggs.
• A large spoonful of sugar.
• 50 grams of olive oil.

1. We send all the ingredients to the mixer and beat well.
2. Leave the dough overnight in the refrigerator.
3. We take it out an hour before frying and mix again. The dough will be like heavy cream. If the dough is too thick - add milk, if liquid - flour.
4. Pancakes should be fried in a pan greased with olive oil.

These pancakes go well with lightly salted red fish and cream cheese. Another popular option is curd cheese, herbs and tomatoes.

Pancakes according to this recipe will be an excellent breakfast. Made with low-fat milk and eggs, these pancakes will provide the body with proteins, while oatmeal will energize.

• 50 grams of oatmeal.
• 50 grams of whole wheat flour.
• 2 raw eggs.
• 1.5 cups skimmed milk.
• 3 tablespoons of refined oil.
• Salt to taste.

1. Add sifted flour to oatmeal.
2. Add eggs and oil to the mixture and mix well.
3. Pour milk in small portions.
4. Leave the dough covered for half an hour.
5. Stir the dough with a whisk before sending it to the pan. This must be done so that the oatmeal does not settle to the bottom and is evenly distributed.

These pancakes are quite high in calories. They can be served, for example, with honey, nuts, dried apricots or raisins for hot tea. They will also go well with salty fillings - cottage cheese, mushrooms or chicken.

To make these pancakes, you need casein protein. You can go to a sports nutrition store for it, although recently it can also be found on the shelves of large supermarkets. The undoubted advantage of such pancakes is that you can eat them even in the evening without fear of ruining your figure.

• 70 grams of oatmeal.
• 50 grams of low-fat milk.
• 1 scoop of protein.
• 0.5 cup raw egg whites.

1. Mix all ingredients in a blender.
2. Pour the resulting mixture into a hot frying pan and fry on one side until golden brown on the edges. Then carefully flip over and fry for another 1-2 minutes.
3. Serve with peanut butter, banana and almonds.

These pancakes will appeal to both adults and children.

Natural ingredients are used as dyes, which will make the dish not only beautiful and tasty, but also healthy.

• 2 cups of flour.
• 0.5 cups of milk.
• 0.5 cups of low-fat kefir.
• 2 eggs.
• 3 tablespoons of sugar.
• 2 teaspoons baking powder.
• 1 teaspoon of soda.
• 3 tablespoons melted butter.

The color of the pancakes will be given by the following ingredients:

• 50 grams of cherries (you can fresh-frozen).
• Half a bunch of spinach.
• 1 medium carrot.
• handful of blueberries
• 1 ripe tomato
• Tablespoon of cocoa.

For a pink, purple, chocolate pancake, cottage cheese cream with berries or caramelized fruits is perfect. An excellent decoration for such a dish would be mint leaves or cinnamon sticks. For a green, yellow and red pancake, choose a filling, for example, from tender curd cheese with herbs and seafood.

Despite the fact that pancakes are considered one of the oldest dishes of Russian cuisine, do not be afraid to experiment. Traditionally, the pancake should have a round shape, symbolizing the sun.

• To make the serving original and unusual, you can bake pancakes in the form of a mesh. To do this, squeeze the pancakes into the pan from the culinary syringe. To prevent the filling from falling out of such pancakes, you can make a layer of spinach leaves.

• You can make rolls with various fillings from square-shaped pancakes.
• Using food coloring, you can arrange a real rainbow on a dish.
• Almost anything in the fridge will work as a topping for pancakes, from salted fish and cream cheeses to peanut butter and baked pumpkin.
• Pancakes can be served with various sauces: maple syrup, chocolate topping, cranberry sauce and others.

Classic pancakes with milk

Often in the menu of expensive restaurants and ordinary cafes there is homemade cakes - pancakes. It would seem that there is nothing complicated in preparing this dish. It has long been considered commonplace, but few people refuse to taste a delicious piping hot pancake. Yes, apparently, pancakes will never lose their "culinary" popularity!

You can bake delicious pancakes according to a variety of different recipes. Permanent ingredients in them are supplemented and transformed, but every hostess should be able to cook classic pancakes with milk. The recipe for this traditional homemade pastry should definitely be kept in your culinary piggy bank, especially since it is simple.

You can eat delicious pancakes with sour cream or honey, or you can wrap the filling in them. Since we have a classic recipe, the filling can be sweet or salty - whatever your heart desires.

Arm yourself with the necessary amount of food, a bowl, a whisk, a ladle and a suitable frying pan. Using our recipe with a photo, we will bake classic thin pancakes in milk. From the proposed number of products you get 4 servings, and with the filling there will be much more. Cooking time 30 minutes.

• Milk - 500 ml;
• Chicken egg - 2 pieces;
• Wheat flour - 180 g;
• Butter - 1 tablespoon;
• Salt - 1/2 teaspoon;
• Sugar - 1 teaspoon;
• Vegetable oil - for greasing the pan.

To prepare classic pancakes for 1 liter of milk, double all the ingredients.

How to cook classic thin pancakes with milk

To make it more convenient for you to knead the dough for the proposed home baking, take a capacious cup. Start the implementation of the recipe by breaking eggs. A couple of pieces will be enough, but if the eggs are small, then their number can be increased by one piece.

Season the eggs with salt and sugar. Note that the amount of spices used is small, because classic pancakes with milk should be neither sweet nor salty.

For the further procedure, you will need a whisk. Beat the contents of the bowl so that a homogeneous egg mass is obtained. Many hostesses prefer to use a more "modern" tool - a mixer. But it is better to use, nevertheless, the manual version of whipping.

Pour half the norm of milk into the resulting egg mass. Stir the ingredients.

Pour the wheat flour in batches into a bowl. Mix thoroughly. The dough comes out thick, as it should be at this culinary stage.

Melt the butter. Pour it into the thick pancake batter. Also add the rest of the milk. Mix all ingredients very well. The consistency of the pancake dough turned out just right for baking!

Heat up a crepe pan. Lubricate its surface with vegetable oil. And now start baking classic pancakes in a pan. Scoop the dough with a ladle, pour it into the pan, spreading it over the entire surface. Bake pancakes for about a minute on each side. After baking, put the pancake on a plate and grease it with butter.

Pancakes with milk are both appetizing and delicious! Serve these classic pancakes with sour cream!

Traditional pancakes: cooking recipe

Pancakes are a national, primordially Russian dish. In recent years, many new recipes for their preparation have appeared, now it is very difficult, almost impossible to count them. This dish is made with fermented baked milk, sour cream and kefir, and vegetables, also with the addition of juice, mineral water, fruit or vegetable purees, cocoa and fruits. We will consider traditional pancakes, the recipe for their preparation. Let's talk about their variety, about our longest Russian holiday - Maslenitsa.

The most common pancake recipe

For five servings you will need: three glasses of milk, two glasses of wheat flour, three tablespoons of granulated sugar, one spoon (tea) of salt, half a glass of vegetable oil, three chicken eggs. We will definitely need all this in order to cook traditional pancakes, the recipe of which is very simple. It will be mastered, in principle, by any person. We take all the products and mix them, then, so that there are no lumps, you can use a mixer. It turns out quite liquid dough. Now fry, always on both sides. And put it on a plate. Everything, our dish is ready, you need to serve it with butter, jam, honey or sour cream. You can make these pancakes stuffed - with fillings, preferably sweet.

This cooking method passes from one generation to another, which means that it is the most successful and best. Such beauties are obtained from the first time. They are never lumpy, and this is especially pleasing. They can be served with sauces, stuffed, made into pancake pies and cakes. Regardless of the option, they are interesting and tasty. In order to make traditional Russian pancakes, we need the following ingredients: a small pinch of salt, 100 grams of flour, two tablespoons of table sugar, two eggs, 300 ml of milk and one tablespoon of vegetable oil.

Cooking traditional pancakes

Sift the flour and salt into a large bowl and make a well in which we introduce the eggs. We take the warmed milk and pour it a little. Add sugar sand. Beat them with a whisk, gradually capturing the flour and pour a little milk. It turns out, like sour cream, a thick dough. We stop beating when it is completely homogeneous. Then add vegetable oil. Now we will send the rest of the milk, while not stopping whisking. The dough should be the consistency of low-fat cream. It seems that traditional pancakes (the recipe for which is presented above) are very complex. But this is not so, cover the bowl with the finished dough, cover, you can use cling film and leave for 30 minutes. It remains only to fry. Lubricate the hot frying pan with a piece of lard or vegetable oil and pour a little dough. We tilt it in different directions to distribute the entire mass along the bottom. Then put on fire and bake a pancake for about one minute. Flip the other side with a spatula and fry until golden brown. Repeat until all the dough is gone.

Cooking delicious pancakes for Maslenitsa

They say goodbye to winter in Russia for a whole week, with a cheerful and mischievous mood. It is clear that fairs and festivities cannot do without food, primarily with pancakes, which were given to us by distant ancestors. After all, you can’t eat anything meat for all seven days, but you can, as much as you can, eat fish, milk, eggs, cheese, butter and pancakes. They are baked in every house, they treat guests all week. We will tell you a few recipes on how delicious pancakes are prepared for Maslenitsa. For the most ordinary, we need: two glasses of flour, milk - four glasses, eggs - two pieces, yeast - one tablespoon, granulated sugar - the same amount, vegetable oil - two tablespoons, salt. We won't go into too much detail about the recipe. Avoiding the smallest lumps, knead the dough and bake in a preheated pan, pouring vegetable oil. For pancakes with sour milk, you will need the following ingredients: two cups of flour, four eggs, margarine or butter - 100 grams, granulated sugar - one tablespoon, sour milk - two cups, vegetable oil - four tablespoons, salt. This recipe differs from others only in that the proteins are introduced into this dough, be sure to be whipped and after the mixture has been kneaded.

We continue to cook pancakes for Maslenitsa

Butter pancakes, Slavic. They need: flour - four glasses, sour cream - one glass, eggs - ten pieces, salt. The recipe is very simple: mix flour with sour cream, salt, stir. Gradually drive in the yolks - ten pieces, then add all the proteins to the foam and very carefully, but carefully, mix, Lubricate the pan with oil and bake the pancakes. Serve them with sugar sand, jelly and jam. We continue to cook traditional pancakes (classic recipe). Products: milk - one liter, two tablespoons, tablespoons, sugar, three eggs, 250 grams of flour, half a tablespoon of flour, in the dough - 100 ml of vegetable oil, butter - 100 grams. First, prepare the dough in order to make good, tasty pancakes. It should turn out like medium density sour cream. Then we start frying. We do this in a hot frying pan without vegetable oil, as it was added to the mixture. Rotate the pan in a circular motion until the dough is evenly distributed along the bottom. Then put on the stove and fry, turning over after a while, on the other side. The finished pancake should be light beige in color.

Cooking delicious pancakes from milk

Required ingredients: one liter of milk, three eggs, two glasses of flour (maybe three), one teaspoon of granulated sugar, a pinch of salt, baking soda on the knife edge, three tablespoons of vegetable oil, for lubricating finished products - butter. Now for the pancake recipe. Thin, sweet - a real delight. Moreover, they are obtained with holes. Before kneading the dough, we take out all the products from the refrigerator and keep them at room temperature. Then we make it without lumps, to the state of 10% sour cream. We continue to mix and pour in three tablespoons of vegetable oil. And now we add half a glass of boiling water so that holes appear in the dough. In the standard way, we start frying pancakes. Milk, flour - almost all the ingredients of a delicious dish. It remains only to grease with butter and you can continue to fry further.

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Once upon a time, pancakes were ritual food for the Slavs, but now they have become an everyday meal that can be prepared on any day. It is interesting to note that Russian pancakes, unlike, for example, French pancakes, were traditionally kneaded with yeast in the sponge method. When making dough, several types of flour were often mixed. Pancakes were served with sour cream, cottage cheese and salted fish, and in some places with caviar. On Shrovetide week, every housewife at least once will please her family with ruddy pancakes. You may want to use the recipes below and treat your family to real Russian pancakes.

Pancakes in Russian with cottage cheese and salted pink salmon recipe with photo.
To make pancakes in Russian style with cottage cheese and salted pink salmon, you will need the following ingredients:
For test:
1 kg wheat flour
4.5 art. warm milk
3 art. l. butter
2 tbsp. l. Sahara
1/3 stick fresh yeast
4-5 eggs
Salt - to taste
A piece of fresh lard for greasing the pan.
For filling:
200 g salted pink salmon
200 g cottage cheese
50 g sour cream
Salt, dill and parsley - to taste.

How Russian-style pancakes are prepared with cottage cheese and salted pink salmon:
1. Dissolve the mashed yeast in two glasses of warm water, pour half a glass of flour into the mixture, mix and leave for an hour in a warm room without drafts. After an hour, add the yolks, mashed with salt and sugar, melted butter, and the remaining flour to the dough. How to mix. Add milk to the dough, mix and leave warm for an hour and a half. During this time, the dough should be kneaded 2-3 times. After the specified time, carefully pour the egg whites into the dough, mix by moving the spoon up and down. Bake pancakes in a very hot frying pan, greased with bacon, on both sides.
2. Prepare the filling. Wash and chop the greens, mix it with cottage cheese, salt and sour cream. Cut salmon fillet into strips. Spread the curd filling on each pancake, cover it with strips of fish and roll the pancakes into tubes. Put the tubes on a wide dish, cut obliquely from one end, sprinkle with herbs. Serve stuffed pancakes with sour cream.

Russian pancakes with salmon and red caviar.
To make Russian-style pancakes with salmon and red caviar, you will need the following ingredients:
150 g buckwheat flour
150 g wheat flour
20 g yeast
300 ml milk
2 tbsp. l. melted butter
2 eggs
Salt - to taste
400 g slightly salted salmon
200 g sour cream
100 g caviar.

How to prepare pancakes in Russian style with salmon and red caviar: 1. Mix buckwheat and wheat flour, pour warm milk with yeast dissolved in it into the dry mixture, add melted butter and salt. Cover the bowl with the dough and leave in a warm place to approach (an hour and a half).
2. Separate the squirrels from the yolks, beat them into a stiff foam and gently fold them into the risen dough. Bake pancakes on both sides in melted butter. Serve hot with salmon caviar and sour cream.

Pancakes with curd

Pancakes with semolina

Thin pancakes - recipe

Pancakes are a traditional delicacy of the Russian people, one of the most beloved and revered dishes, both in the days of ancient Russia and now. They occupied a worthy place on the table of every housewife, and are considered one of the very first flour dishes that appeared in the diet of our ancestors around the 9th century AD.

In many countries of the world there are varieties of this ancient flour cake, in ancient Egypt it was sour, in America it was called a pancake, its diameter is smaller than our pancakes and they are thicker, in Asia they made thin unleavened pancakes that they used instead of bread, the ancient Chinese did rice flour pancakes with tea powder, seafood and onions. Each country has its own history of creating certain dishes, is proud of its traditions and customs.

For the Russian people, pancakes were and are one of the favorite delicacies, we are ready to eat them day and night, enjoying the taste and aroma, as well as a variety of fillings, which can be either sweet (berries, jam, jam, cottage cheese), or not. sweet (meat, mushroom, fish, with red and black caviar).

The history of the origin of pancakes in Russia

The history of the origin of this dish has several versions. Some historians claim that the word "pancake" comes from the Slavic "mlyn" - to grind. According to this version, pancakes appeared after the ancient Slavs learned to grind flour and add water from the dough to bake fluffy and ruddy pancakes. There is another version of the origin of this dish, when oatmeal jelly, popular at that time, was accidentally forgotten in the oven, it burned a little, and a tasty, appetizing crust appeared on it, and it turned into a flat cake. This was the first pancake, which everyone liked very much.

In ancient, still pagan times, pancakes were a ritual of treating the spirits of ancestors, people believed that they could treat their souls, appease them so that they would contribute to a good harvest for the coming year. This is how Maslenitsa appeared, which at first was rather not a holiday, but a pagan ritual tradition. They baked a lot of pancakes, fed them to the poor, the poor and wanderers, considering them to be intermediaries between the two worlds.

Also, according to some historians, pancakes were a sacrificial type of bread, which, before the baptism of Russia, was baked in the shape of a circle as a symbol of worship of the ancient Slavic supreme god Perun and the sun god Yarilo, bringing as a gift to the gods for their patronage and intercession.

How pancakes were baked in Russia

Every housewife in Russia had her own recipe for baking pancakes, kept secret and passed down from mother to daughter. To make the pancakes fluffy and tasty, the batter for the dough (the pancakes were yeast-based) was kneaded late at night, away from prying eyes.

Flour was added mainly buckwheat, which gave the pancakes a slightly sour pleasant taste, the basis of the liquid in the dough was yeast, milk and water, the finished pancakes were fluffy, ruddy and a little loose.

They baked pancakes in the oven, always on birch logs, using cast-iron pans thoroughly calcined with salt, greased with a piece of unsalted lard. The filling for pancakes could be very different from meat and mushrooms, to herring cottage cheese, and even porridge (buckwheat, semolina and wheat).

Traditions to bake pancakes for the holidays

Previously, pancakes were baked everywhere throughout the year, acting as a daily and festive dish. Since the 19th century, pancakes have become the main symbol of the bright, cheerful winter holiday Maslenitsa, personifying the ruddy spring sun, they participated in the farewell to winter and the meeting of Spring-Red.

Maslenitsa week:

First day oil week Monday called "Meeting" hostesses start baking holiday pancakes, rolling snow slides begins, a scarecrow is installed - a symbol of the past winter.

On the second day, Tuesday or "Fun" large-scale festivities begin, people go to visit each other, tasting the most important dish of the holiday - ruddy, fragrant and hearty pancakes with a wide variety of fillings.

Third day Wednesday or "Gourmet". On this day, tables both on the street and at home were supposed to burst with treats, it was believed that the more a person ate pancakes for the whole day, the better!

Thursday - "Razgulya" assumed riding in troikas, fistfights, various games, amusements, and of course enhanced eating of the main dish - delicious pancakes piping hot.

Friday - "Teshin's Day", mother-in-laws bake their most delicious pancakes for guests and their beloved son-in-law.

Saturday - "Zolovkin gatherings", the girls gathered for fun girls' gatherings or went to visit relatives, treating themselves again to soft, ruddy, incredibly satisfying and tasty pancakes.

Sunday "Forgiveness Day", burned a scarecrow of winter, asked each other for forgiveness for all insults, meeting the onset of a new, spring life and celebrating its arrival rejoicing, having fun and of course eating in large quantities the main holiday dish - Russian pancakes.

Pancakes are round fried, and more often baked dough products, one of the oldest dishes on the human menu. In one form or another, baking pancakes is found in the culinary practices of many peoples of the world. The preparation of pancakes was originally of a ritual nature and was associated with the solar-lunar calendar cycles.

In Russia and practically throughout the entire post-Soviet territory, pancakes are very popular. They are baked not only for the meals of Shrovetide week, but also at the usual time.

Real classic Russian pancakes were originally baked mainly from yeast dough, however, dough recipes for milk with soda and other sour-milk drinks are also very popular now. The composition of the dough for pancakes sometimes includes eggs, as well as some other additives that improve the taste and baking process. Wheat flour is used (preferably pancake, not premium), oatmeal, buckwheat, barley.

It is better not to fry pancakes (although this option is also possible) they should be baked in a pan greased with melted butter or butter. For supporters of lean food, it is better to add a little vegetable oil to the dough to prevent sticking.

Recipe for Russian yeast pancakes with milk

Ingredients:

• wheat flour (possibly mixed with oatmeal) - 1 cup;
• milk - about 400 ml;
• salt - 1 pinch;
• pressed fresh yeast - about 25 g;
• sugar - 1 teaspoon;
• vodka - 1 tbsp. a spoon;
• chicken egg - 1 pc.;
• pork fat - a piece (or melted butter).

Cooking

In slightly warmed milk, add yeast, sugar and 3 tbsp. spoons of flour. Mix and put in a warm place for half an hour.

When the dough (and it was we who cooked it) came up, pour it into a working bowl, add the rest of the flour in the right amount, as well as vodka and an egg. Mix thoroughly, you can lightly beat with a mixer or a whisk by hand.

We heat the pan (preferably special pancakes with low sides), the fire is medium-low. Putting a piece of lard on a fork, grease the bottom. If you use oil, it is convenient to lubricate with a silicone brush. We pour out a portion of the test. Flip the pancake after 1-3 minutes.

Stack the finished pancakes on a serving platter.

We serve pancakes in Russian style with various sweet or savory snacks. It can be salted caviar of various fish, meat snacks (overcooked minced meat with onions), various spicy or delicate sauces. You can also serve pancakes with sour cream, young pickled cheeses, cottage cheese, cream, sour-milk drinks, fruit jams, jams, sweet syrups, natural. You can wrap the filling in pancakes or eat as a snack. For the unsweetened part of the pancake meal, you can serve a glass of bitter or strong berry tincture, for the dessert part - fresh tea.

Thick pancakes in Russian - a recipe for kefir

Ingredients:

Cooking

Mix the sifted flour with kefir and egg, add spices, salt and soda. The dough should turn out in consistency, like thick kefir or liquid sour cream. If the density of the dough is insufficient, add starch, but not more than 2 tablespoons. Thoroughly beat the dough with a mixer.

Lubricate the bottom of a heated frying pan with lard or oil and pour a portion of the dough. Bake on each side for no more than 3 minutes. The shade should be golden brown.

Serve thick pancakes with butter, sour cream, fruit jams. These pancakes are good for breakfast or lunch.

Guryevskie, "Lace Foam" and others

Pancakes ... at this very word, a festive Maslenitsa fun immediately appears before your eyes: with skiing on a hill and rosy-cheeked beauties serving these very pancakes with heat - with heat! Mmm, delicious!.. By the way, as you know, pancakes are also a symbol of the sun - ruddy, round and hot. And they are baked not only from wheat, but also from buckwheat flour - also very tasty and healthy. Real Russian "Shrovetide" pancakes are cooked on dough, but thin pancakes without yeast are no worse. And also - very tasty pancakes "with pripekom", that is, with filling. It can be anything - finely chopped apples, eggs or onions, pieces of herring or other fish ... Fantasize - you will succeed! And let "the first pancake will not be lumpy"!

Pancakes "According to my mother's recipe"

Ingredients:
1 liter of milk
5 eggs
1/3 tsp. l. salt
2 table. l. Sahara
Half spoon of baking soda
A little citric acid (at the tip of a knife)
2-3 table. l. vegetable oil
One and a half cups of boiling water

Recipe:
1. First, beat the milk with eggs, add sugar and salt to the whipped mixture, beat again. Then add soda and citric acid.
2. Add flour to the mixture until it looks like liquid sour cream. The amount of flour will depend on the size of the eggs. It usually takes about 4 cups (at first the dough is a little thicker than regular pancake batter).
3. Add vegetable oil to the resulting mixture and bring to the desired consistency with boiling water.
4. Leave the dough to rest for 15 minutes. Then, as usual, bake pancakes on both sides.

Cunning: Grease the pan with oil only once. Pour a spoon, heat it up and pour it into the dough (in addition to the one already added). Thanks to this trick, pancakes do not stick to the pan. Which, by the way, should be special, pancake.

You choose the filling according to your own taste. You can stuff it, you can sprinkle it with sesame seeds or spread pancakes with honey.

Guryev pancakes

Ingredients:
wheat flour - two cups
egg - 5 pieces
butter - 100 g
sour milk (kefir) - 2 1/2 cups
salt, sugar to taste.

Recipe:
Pour the egg yolks into a saucepan and, adding salt and sugar to them, grind well. Then add flour, add butter, milk and knead a fairly liquid dough. The dough must be beaten very well. The better the dough is beaten, the tastier the pancakes will turn out.

Russian pancakes

Ingredients:
Wheat flour - 600 g.
granulated sugar - 1 tbsp. l.
butter - 5 tsp
eggs - 1 pc.
yeast - 25 g.
salt - 1 tsp
milk - 4 cups,
olive oil - 3-4 tbsp. l.

Recipe:
Warm up 3 cups of milk, dissolve the yeast in it, add 1/2 tbsp. spoons of granulated sugar, salt, yolk and melted butter, mix and add 300 g of flour.

Knead the dough. Cover the dish with the dough with a towel and leave for fermentation in a warm place (25-30sh). After 2 hours, when the volume of the dough has doubled, dilute it with the remaining milk, heated to a temperature of 50°C, add the rest of the flour and sugar and gradually pour in the well-whipped protein. Knead the dough again and let it rise. The dough should ferment for a total of about 3 hours.

Lubricate the pan with a thin layer of vegetable oil and heat until the smoke disappears. Carefully scoop up a portion of the batter with a spoon and pour into the pan. When the bottom side of the pancake is browned, dip the brush in vegetable oil, brush the top side and turn the pancake over.

When the second side of the pancake is browned, again grease the upper side with vegetable oil and transfer the pancake to a pan wrapped in a towel. During baking, the dough must not be stirred.

Serve hot or warm, pouring honey, sour cream, jam.

Pancakes "Lace foam"

Ingredients:
2 eggs
3 tbsp Sahara
1 tsp vanilla sugar
100 ml vodka
0.5 tsp salt
1 liter of kefir with a fat content of 1%
flour
1 tsp soda
3 tbsp rast. oils

Recipe:
1. Beat eggs with sugar until foamy. Add vanilla sugar, vodka, salt and beat again.
2. Pour in kefir, mix.
3. Sift the flour and, stirring, gradually pour into the mixture until the dough acquires the consistency of thick sour cream.
4. Add baking soda and vegetable oil to the dough. Mix, let stand 20 minutes.
Then, whisking the dough, gradually pour in boiling water until the dough resembles liquid sour cream.
5. Heat vegetable oil in a pan. Pour in a little dough, spread it in a circular motion throughout the pan. Bake. Flip the pancake to the other side and cook for another 30 seconds. Bake all pancakes.
6. Lightly grease each pancake with butter, sprinkle with sugar. Roll four times. Put the pancakes in a saucepan, sprinkle 2 tbsp on top. sugar and put 100 grams of butter.
Cover tightly and place in a warm oven for 15 minutes.

Interesting facts about pancakes

The oldest pancake recipe in English dates back to the 15th century.

The world record for the largest pancake was set in Rochdale in 1994. The pancake was 15 meters in diameter, weighed three tons and two million calories.

The world's largest pancake breakfast is held annually in Springfield, Massachusetts, USA. Hundreds of volunteers take part in the event and since 1999 over 71,233 servings have been served by over 40,000 people. If all these pancakes are stacked, it will be over 3.5 km.

Ralph Lau from Leipzig set the world record for tossing pancakes in the air - in two minutes he tossed it 416 times. And Mike Kutsakre ran a marathon, constantly tossing a pancake, for 3 hours, 2 minutes and 27 seconds.