Perfect Pancakes: Cooking Secrets

Few people refuse delicious pancakes. Especially if they are made with love! Pancake dough is prepared in milk, water, kefir, with the addition of yeast.

Few people refuse delicious pancakes. Especially if they are made with love! Pancake dough is prepared in milk, water, kefir, with the addition of yeast. Pancakes are served with sweet, meat, vegetable and other fillings. You can also make a cake out of pancakes!

Sounds tempting? Get the pancakes ready! And we share the secrets of making perfect pancakes.

Dough for classic thin pancakes

 

We consider the first and most important secret of perfect pancakes to be high-quality, sifted flour. High-quality flour is white or creamy, always dry and soft to the touch. If you squeeze a small amount of flour into a fist and it does not immediately loosen, then this indicates a good quality flour. Good flour does not darken when combined with liquid.

The sifting process saturates the flour with oxygen, as a result of which you will avoid the formation of lumps and prepare the dough of the perfect consistency, and the finished pancakes will be fluffy and soft. It is equally important to sift the flour during the preparation of pancakes, and not in advance. If you decide to make pancake dough based on mixed flour, then follow these proportions of the ratio of wheat flour and, for example, corn flour - 2.5: 1.

Recipe for making semolina pancakes >>>

 

The most delicious and tender pancakes are cooked in milk, and sour-milk products give them splendor, so we advise you to take milk and, for example, kefir, yogurt or liquid sour cream in a ratio of 3 to 1. The ideal ratio of flour and liquid is 1 to 1.

Milk pancake recipe >>>

Recipe for pancakes with condensed milk >>>

 

Use fresh eggs, be sure to beat them in a separate bowl before adding to the dough. It is best to beat the yolks with sugar into a fluffy foam and immediately add to the dough, and beat the whites to firm peaks and add at the very end, so the pancakes will turn out lush and tasty. It is important that the eggs are at room temperature.

 

Salt and sugar should be dissolved separately in the liquid, then filtered through a sieve so that the remaining grains of salt and sugar do not spoil the structure of a homogeneous pancake dough.

If you want to make crispy pancakes, add more sugar to the batter, but don't overdo it so the pancakes don't burn. To prepare thin and pale pancakes, you should reduce the amount of sugar in the dough to a minimum. The ideal proportion of sugar for making sweet pancakes is 1 tablespoon per 1 cup of liquid, for salty pancakes, 1 teaspoon per 1 cup of liquid.

 

To prepare beautiful lacy thin pancakes, add baking powder to the dough - 1 teaspoon per 1 cup of liquid. If you add soda, be sure to extinguish it with acetic or citric acid.

Follow the sequence of processes. In one bowl, mix dry ingredients, in the second liquid ingredients. Pour the liquid in a thin stream into the flour, stirring vigorously, but not vice versa.

 

At the very end of the dough kneading, add a small amount of butter or vegetable oil, so you fry pancakes in a dry frying pan, and adding butter will give a delicate creamy taste and elasticity to pancakes.

The consistency of the correct pancake dough should resemble liquid sour cream.

Let the dough stand for 20 minutes and start frying the pancakes. If your pancakes are torn, add 1-2 tablespoons of flour to the dough (first, in a separate bowl, combine the sifted flour with a small amount of already prepared dough and only then mix into batter). If your pancakes are too thick, then add a little liquid, also pre-combining in a separate bowl with the already prepared pancake dough.

Classic recipe for making thin pancakes >>>

Recipe for delicious thin pancakes >>>

Dough for yeast pancakes

If you prefer yeast pancakes, then we advise you to observe the ideal proportions of flour and yeast: for 1 cup of sifted flour - 10-15 grams of pressed yeast or 3-5 grams of dry.

 

First, prepare the dough: dissolve the yeast in warm milk or water, pour into half of the sifted flour, which you will use to make the dough (the mass should turn out to be liquid). The dough must be allowed to “come up” and increase in volume by 2-3 times, and only then add the remaining ingredients. If the dough "does not reach", then the pancakes will turn out to be dense and tasteless, in the case of "fermentation" - the taste of the pancakes will give off an unpleasant sourness. The main thing is to “catch” the moment when the dough has already risen, but has not yet fallen, then you will get perfect yeast pancakes.

The most delicious yeast pancakes will turn out if you cook them in milk, but the most magnificent ones - in water.

 

To prepare delicious yeast pancakes, beat the dough a little, the key word is a little, since you will get rubber pancakes from the broken dough, which will immediately lose their splendor. 

Recipe for millet pancakes >>>

Recipe for yeast dough for pancakes >>>

How to fry pancakes?

 

The best pan for frying pancakes is cast iron with a thick bottom, as it heats up evenly and keeps heat for a long time. Today, you can also buy a pancake pan that is just for frying pancakes.

To make your pancakes ruddy and tasty, heat the pan well. Otherwise, the dough will burn and the first pancakes will turn out to be lumpy.

 

You will fry the perfect pancakes by greasing the pan with a small amount of butter or vegetable oil. A piece of butter can be pricked on a fork and greased the pan with a thin layer, and then spread the dough. Vegetable oil can be applied with a pastry brush. The housewives also wash the potato, cut it, prick it on a fork and lower it into the oil with a cut. With this device, you can easily grease a hot frying pan.

Pour the dough into the pan with a small ladle and in small quantities so that the pancakes turn out thin and neat. Hold the ladle with the dough in one hand, and the frying pan in the other hand, turning it in a circular motion so that the dough is evenly distributed.

 

Fry the pancakes over medium heat, 30 seconds on each side. Signs that the pancake needs to be turned over are the appearance of bubbles on the dough or ruddy edges. Turn the pancakes over with a thin wooden or silicone spatula so as not to damage the structure of the dough. By the way, pancakes should separate well from the pan and not stick.

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How to serve pancakes?

 

Lay out the finished pancakes on one plate in a "stack", lubricating each pancake with butter. Do not forget to cover the pancake hill with a clean towel so that the pancakes “breathe” and do not cool down.

 

Fold the pancakes into triangles, wrap them in a tube or stuff them. Most often, pancakes are stuffed with meat, liver, apples and cottage cheese. Read the article about pancake toppings.

Serve pancakes with sour cream sauces, jam, jam, whipped cream, fruits and berries.