How to cook perfect pancakes: 6 best recipes for Maslenitsa Maslenitsa week has started in Russia 16:54

The secret of perfect pancakes

According to Lyudmila Rumyantseva, chief technologist of the Much Salmon distribution network, the main secret of excellent pancakes lies in a good dough, which largely depends on the quality of the flour.

“It is important that there is enough gluten in the flour; thanks to the gluten, the pancakes will become elastic and will not tear, and it will be easier to turn them in the pan,” he explained.

In addition to flour, eggs also give elasticity to the dough – the more eggs, the more elastic the pancakes will be. But it is still important not to overdo it here: four eggs per liter of milk are enough, if you add more, the pancakes may turn out to be “rubbery”.

Another ingredient that will give elasticity to the dough is butter. 3-4 tablespoons of vegetable oil are enough for one liter of milk.

“You can use sunflower or olive oil, but not butter. Butter will tear your perfect pancakes to pieces,” Rumyantseva warned.

Alternative milk – any milk, including coconut, oat, rice or almond, is suitable for making pancakes. For lovers of thin unleavened pancakes, Rumyantseva recommended using pasteurized cow’s milk with a fat content of 3.2-4% and mixing it with water in equal proportions.

“Pay attention to the temperature of the milk: it should not be hot, much less hot! “You need to knead the dough with cold milk,” warned the expert.

The success of pancakes also depends on the pan in which they are cooked. A classic of the genre is the “grandmother’s” cast-iron pan. The downside is that these pans do not have a special non-stick coating, which means you will need a lot more oil to cook pancakes. An alternative to a cast iron frying pan is a Teflon-coated aluminum pan.

“An ordinary Teflon pan with thin, low sides will also work. “The important thing is to warm it up properly first,” Rumyantseva said.

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Classic pancake recipe

There are many types of pancakes, but the most popular are thin lace pancakes with milk. They are versatile and good both on their own and for filling and making rolls or cakes. for him original recipe for classic pancakes Chef and culinary researcher shared with socialbites.ca Alexey Onegin.

To prepare you will need: 3 eggs; 1.5 tablespoons. l. Sahara; 0.5 teaspoon. salt; 2 glasses of milk; 1 cup heavy cream; 2 cups flour; vegetable oil for frying.

Beat the eggs with sugar and salt, add a glass of milk and sifted flour and mix until smooth. Add another glass of milk and another glass of cream and mix again until smooth. Pour some vegetable oil into the pan and spread it over the entire surface. Pour about half a ladle of batter into the pan (the exact amount depends on the size of the pan) and quickly swirl the pan before it hardens so the batter spreads evenly. Wait a little less than a minute and turn the crepe to the other side. Place the finished thin pancakes on a heated plate so that they do not cool too much while you fry the rest.

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Press service of the restaurant “Matryoshka”

How to cook Guryev pancakes

Russian cuisine historian and brand chef of Matryoshka restaurant Vlad Piskunov told how to cook early ripening Guryev pancakes. Such pancakes have been prepared in Russia since ancient times: they were called “skorodumki” or “quickly ripening”, they were prepared with sour milk. And in order for the pancakes to be called Guryev, a whipped yolk had to be additionally added to the dough. The result justifies the effort: the pancakes are very soft, slightly elastic and hold the filling well.

To prepare you will need: 800 g wheat flour; 8 eggs; 100 g butter; 800 ml yoghurt or milk; 2 tablespoons. l. Sahara; 1 tablespoon. l. salt; vegetable oil for frying.

Separate the yolks from the whites, add the flour, curdled milk, melted butter, salt and sugar. Knead the dough well, dilute with water to the desired consistency and refrigerate for an hour. Beat the egg whites into a stiff foam, add them to the dough and mix gently, then immediately start frying.

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Sourdough pancake recipe

An alternative to “early ripening” – sourdough wheat pancakes (sourdough – that is, fermented with the help of yeast). According to Piskunov, in the Russian culinary tradition, pancakes were baked mostly from sourdough.

“There is a misconception that yeast pancakes are necessarily thick. Not at all. “The thickness of the pancakes depends only on the consistency of the dough, pancakes made from sourdough, on the contrary, are porous and very light,” said the chef.

To prepare you will need: 450 g wheat flour; 1 tablespoon. l. Sahara; 20 g butter; 1 egg; 10 g live yeast; 10 g of salt; 400 milliliters of milk; 300 ml of water.

Mix milk, eggs, salt, melted butter, yeast and sugar in a bowl. Add the flour and mix well so that there are no lumps. After an hour and a half, add water and knead the dough to the desired consistency.

“It is important to ferment the dough properly. If you rush, the pancakes will be bland, heavy and have an unpleasant, yeasty smell. But you can’t let the dough sit for too long, otherwise the pancakes will turn sour, pale and smell like sourdough. For this reason, it would be better to keep the dough in a cool place, where it will ferment slowly and not miss the moment when it reaches the required consistency,” the chef warned.

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How to cook pancakes with red fish

One of the most classic combinations is pancakes with salted red fish. Lyudmila Rumyantseva slightly changed the recipe and suggested preparing it for the Maslenitsa table crepe “a la rus” with lightly salted trout and cream cheese.

To prepare pancakes you will need: 2 eggs; 0.25 teaspoon of salt; 1 tablespoon. l. vegetable oil; 360 ml of milk; 120 g flour. To salt the trout: 2 tablespoons. l. salt and 1 tbsp. l. sugar (ridge) per 1 kg of fillet. To fill: 50 g cream cheese; fresh cucumber – one large or two small; 350 g salted trout; lemon; taste greens.

Salt the fish in advance: Place the trout fillet in a glass bowl, cover with a mixture of salt and sugar and add a few bay leaves if desired. Cover the container with fish with film and put it in the refrigerator overnight.

Prepare pancakes: Mix eggs, sugar and salt with a mixer, add flour and milk. Beat the dough until smooth, add the vegetable oil to the dough and mix. Heat the pan with vegetable oil and pour some dough into the middle. Remember to rotate the pan in a circle to distribute the mixture evenly. Fry the pancakes over low heat until golden brown on both sides.

Prepare the filling: Mix the cheese with finely chopped herbs and two tablespoons of fresh lemon juice. Cut the cucumbers into strips, cut the fish into slices. Fry the pancake with cheese and herb filling, add cucumbers and fish and wrap it in a tight roll. When serving, you can cut the roll into small rolls.

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Press service of Il Matto

What to serve with Italian crespelle – thin pancakes

Gianmaria Sapia, the brand chef of Il Matto, Mollusca and Rouge restaurants, is Italian and they love crepes in her hometown, too. But if in Russia pancakes are generally classified as dessert dishes, then Italian pancakes (translated as “thin pancakes”) are served as main dishes, most often savory, stuffed with vegetables, meat or cheese. Gianmaria Sapia shared her recipe Ricotta cheese and spinach crespelle.

To prepare crespelle you will need: 80 g finely ground soft wheat flour; 1 egg; 170 ml whole milk; 40 g butter; salt. To fill: 500 g ricotta cheese; 300 g fresh spinach; 50 g grated hard cheese; 70 milliliters of olive oil; garlic; salt; pepper.

Melt the butter over low heat and let it cool. Mix the egg with milk, add flour and beat until smooth. Add the cooled butter to the resulting mixture and mix thoroughly again, then cover the mixture with stretch film and leave it in the refrigerator for half an hour. Heat the pan with olive oil and cook the pancakes. As a rule, it takes a minute and a half to prepare one pancake. Let the prepared pancakes cool slightly and cover them with stretch film.

Prepare the béchamel sauce: Melt 50 g of butter in a saucepan, add the sifted flour and cook over medium heat for 2-3 minutes, stirring constantly. Pour cold milk in a thin stream, whisk the mixture well to avoid lumps, add salt to taste, bring the sauce to a boil over high heat, and then reduce. Cook the sauce for another 10 minutes at minimum boiling, stirring constantly with a whisk, until it thickens. Pour the sauce into a container, cover it with film and let it cool.

Prepare the stuffing: Heat the olive oil in a pan and fry the peeled garlic to add flavor to the oil. Boil the spinach leaves in garlic oil until soft and season with salt and pepper. Add 20 g of olive oil to the ricotta cheese, add salt and black pepper and mix it all with a fork. Add the drained and cooled spinach and some of the grated cheese and mix well.

Now add the filling to the crepes: Put some of the ricotta and spinach mixture in the middle and spread it over the entire surface of the crepe, then fold the crepe. Place the filled crepes on a lightly greased baking tray. Add béchamel sauce and the remaining grated cheese on the crepes and bake in the oven preheated to 240 degrees for 6 minutes until golden brown.

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Press service of the Alice Garden restaurant

What do pancakes with crab and caviar sauce look like?

For the most sophisticated gourmets, chef of the Alice Garden restaurant Andrei Syutin offered to cook Pancakes with Kamchatka crab and caviar sauce.

To prepare you will need: 400 g wheat flour; 1 liter milk; 4 eggs; 50 g sugar; 5g of salt; 100 milliliters of olive oil. For the sauce: 2 liters of cream; 50 g shallots; 50 g garlic; 50 g lemon grass; 10 g anchovy; 15 g tarragon; 400 ml dry white wine. To fill: Crab meat; Red caviar; crane caviar

Prepare pancakes: mix eggs, flour, milk, add sugar, olive oil and a pinch of salt. Bake pancakes in vegetable oil. To prepare the sauce, fry randomly chopped shallot, garlic, lemon and anchovy in butter in a pot. Pour the mixture with dry white wine, add tarragon and evaporate three times. Add the cream and simmer for about an hour, then strain through a fine sieve. When serving, fold the pancakes into triangles, add the crab meat and caviar to the sauce and pour over the pancakes.