Pancakes & Co. Tips, tricks, questions and answers

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In this topic, we invite you to share experiences and observations on baking pancakes and their brothers.
Found a fun fact about pancakes? Have a tip or recommendation? Have a question about baked goods or ingredients? That way!

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[Pancakes]

Dossier on pancakes. From pancakes to pancakes.

All pancakes always use the same basic ingredients. However, minor changes in proportions, as well as the use of additional ingredients, can drastically affect the result, as well as significantly improve it!

Pancakes have a cozy splendor and airy softness. To achieve such a pancake consistency, certain proportions must be observed. By adding egg yolks to the dough, you get thicker pancakes. Thick dough pancakes are always baked over medium heat. Basic recipe: 200-250 g flour, a pinch of salt (2-3 tbsp sugar for sweet pancakes), 400 ml milk. Mix everything well, beat in 4 eggs, soak the dough for at least 15 minutes.

Whole Wheat Pancakes healthy and tasty. In principle, such pancakes are prepared in the same way as wheat flour pancakes. However, when using whole grain, buckwheat or corn flour, add 10% more liquid to the dough and hold it for longer (about 1 hour). Use a combination of wheat and whole grains to keep the pancakes not too dense.

Crepes - thin and crispy, with crispy edges. Use less flour for batter. Replace some of the milk with mineral water, add melted butter to the dough, and the pancakes will be especially crispy and crispy. The main recipe for crepes: 120-150 g of flour, a pinch of salt, 150 ml of milk and 3 eggs, mix everything, add 150 ml of sparkling mineral water and 3 tbsp. l. melted butter, soak the dough for 30 minutes.

Lush pancakes and omelettes - wonderful, airy, weightless. To make these pancakes look like a cloud, they need support. The simplest remedy is to separate the egg whites from the yolks. Beat the protein separately, adding a pinch of salt to it, mix with the dough after it has matured. It is best to bring such pancakes to readiness in the oven - this way they turn out to be especially fluffy, but for this you need a frying pan with heat-resistant handles, best of all - cast iron.

Pancakes - airy and compact. To make these American pancakes lush, you need to add baking powder to the dough. You can use the traditional remedy, baking soda, but a ready-made chemical powder is also fine. Important: mix baking powder with flour, add liquid and immediately start baking pancakes without holding the dough. The dough should be tough and you will need a little more baking fat than usual.

Yeast pancakes - thick and lush. Lebanese, pancakes and other yeast pancakes take time to cook. To ferment the yeast well, first dissolve it in warm liquid and leave for about 15 minutes. Then add them to the rest of the ingredients and leave again for 30-45 minutes. To treat your guests with such pancakes, prepare the dough the day before and put it in the refrigerator overnight.

An article from the book "The most delicious pancakes" by Tanya Dusi

My mother-in-law told me a secret. In order not to smear the pan with sunflower oil every time, add it to the dough. Now I do it.

And my recipe is this:
4 - eggs, 3st - milk, 2st - flour, 100g - sugar, 100g.a glass - refined sunflower oil. The dough is of medium consistency, does not stick, and it is not necessary to grease every pancake with butter.

I will add here a link of my pancakes-pancakes Here, damn it is ruddy, but pancakes))

And my recipe is this:
4 - eggs, 3st - milk, 2st - flour, 100g - sugar, 100g. a glass - refined sunflower oil. The dough is of medium consistency, does not stick, and it is not necessary to grease every pancake with butter.

I cook approximately according to this recipe, only 2 eggs and milk I pour on the eye, I add a pinch of salt.

Dough for pancakes and pancakes (Ilya Lazerson) Used to bake pancakes ... # 2

I suggest you read how they baked and ate pancakes in Russia They used to bake pancakes ...

Thank you very timely topic. Shrovetide is coming soon, we need to diversify the pancake menu.

I cook approximately according to this recipe, only 2 eggs and milk I pour on the eye, I add a pinch of salt.

By the way, I'm talking about salt, somehow I didn't think to add. My husband loves sweets, for this I do not put salt. and .... and add vanillin.

My husband immediately determines when I forget to add salt. Although, he also loves sweets. But I did not try to add vanillin.

Salt, 1 pinch does not affect the sweetness of the dough, but makes it much tastier

[Admin]

Admin, next time I'll try with salt. Thank you

[Admin]

Admin, next time I'll try with salt. Thank you

Thanks a little - bring pancakes to the forum

1 pinch does not affect the sweetness of the dough

I agree, so I don't understand how my husband manages to determine whether I put salt in or not.

The taste is different. Not bright. I can not even taste, but by smell I can tell whether there is enough salt or whether the dish is sweetened. During fasting, it is by smell that I determine how things are with the modest dishes I prepare for others. I have never been wrong. Don't believe me? Try to smell, for example, sweet and non-sweet tea. Salty and non-salty also have a different smell. But these are the subtleties ...

Salt and sugar are natural flavor enhancers, especially when paired
They can be used together in almost any dish.

A pinch of salt added to the dough makes it tastier.
A little sugar added to borsch, gravy-sauce, when frying fish, chicken, mayonnaise ... enhance the taste of the finished dish.

Those who bake bread at home are well aware of this, it is enough to bake bread without salt and sugar, or at least without one of these regulators.