Pancakes - the culinary "our everything"!
Those who argue will inevitably be in the minority.
What kind of test recipes have not been invented?
And the fillings even more so!
Today our topic is pancakes with milk, it is often easier to cook them, if only because milk is a more frequent guest in the refrigerator.
Sweet pancakes in milk - general principles of preparation
• Thin, pancakes in milk are obtained from sparse dough, the consistency of which resembles a rare fermented baked milk. The less often the dough is, the thinner it will be possible to bake pancakes. But do not abuse it, an excessively rare dough will lead to the fact that the products will stick to the pan, and they won’t be able to bake.
• Do not add rippers and yeast to the dough for thin sweet pancakes in milk. Occasionally, soda is placed in it, only to increase the porosity of the products. The main products for this test: milk, sugar, eggs, vegetable or butter and salt.
• Salt must be added, at least a small splint, granulated sugar should be put in moderation. Its excess can also cause pancakes to stick to the pan. If you really want sweeter pancakes, serve them with a sweet sauce, bake with baking or just wrap a sweet filling in them, especially since such thin pancakes are most suitable for this.
• Sweet pancakes in milk with filling, before serving, you can fry them until a beautiful blush or bake in the oven, under a sweet, sour cream sauce. Lenten - better served with jam, sweetened with sour cream or honey.
Thin sweet pancakes in milk with triple filling
Ingredients:
• 250 gr. elastic, low-fat cottage cheese;
• two eggs;
• one and a half glasses of high-quality flour;
• a small pinch of vanillin;
• three tablespoons of any vegetable oil;
• 350-400 ml of cow's milk.
• natural butter, cream - 100 gr.
For filling:
• 150 gr. sugar
• poppy seeds - 100 gr.;
• 150 grams of fresh or frozen seedless cherries;
• 150 gr. walnut kernels;
• a tablespoon of liquid honey.
Cooking method:
1. Grind cottage cheese with a blender into a homogeneous pasty mass and add a little milk to it. The mass should resemble a thick liquid sour cream.
2. Mix the granulated sugar with half the flour and vanilla powder and place the mixture in a voluminous bowl. Form a depression in the middle, pour the eggs in and mix with a mixer. Pour the resulting mixture into the curd, with constant stirring. Add the sunflower oil and mix well again, so that it spreads evenly over the dough, and does not lie on the surface of the film.
3. In a preheated pan, fry thin pancakes, pouring the dough with a small ladle.
4. Pour poppy seeds with boiling water and leave it for half an hour. Then, well strain all the liquid from the poppy and grind it well with granulated sugar. This will be one filling for pancakes.
5. Dry the cherries from the juice and mix the berries with sugar - the second filling.
6. Chop walnut kernels with a knife. Add to them the honey melted in a water bath and mix well - the third filling.
7. Roll up most of the pancakes with different fillings. Melt the butter.
8. Take one empty pancake, grease it with butter and put three stuffed on it: with cherries, poppy seeds and nuts. Each pancake is well lubricated with oil from all sides and fold everything with a tube.
9. Put the pancakes prepared in this way on a plate and put in the refrigerator. Take out, after a couple of hours, and cut into small pieces, obliquely. Before serving, be sure to heat in a pan with melted butter in it.
Sweet pancakes in milk with cottage cheese and candied fruit, with chocolate sauce
Ingredients:
• two glasses of medium-fat milk;
• three chicken eggs;
• one and a half glasses of flour;
• non-aromatic sunflower oil - 4 tbsp. l .;
• a tablespoon of sugar;
• a small pinch of fine salt.
For filling:
• 700 gr. fat cottage cheese;
• candied fruit - 200 gr.;
• dark pitted raisins - 100 g .;
• a small bag of vanillin.
For the sauce:
• dark chocolate - 50 gr.;
• 100 ml of milk, medium fat.
Cooking method:
1. Pour a full glass of milk and eggs into a bowl, add granulated sugar, fine salt and all the flour, whisk.
2. Insert the remaining milk and vegetable oil into the flour mixture and mix thoroughly.
3. In a preheated pan greased with vegetable oil under the first pancake, fry thin pancakes. Fold them on a plate, one after the other, successively lubricating with margarine or butter.
4. Pour raisins scalded with boiling water with warm water for about 15 minutes. Then drain the liquid and dry the raisins.
5. Stir the raisins with cottage cheese, candied fruit and vanilla.
6. For each pancake, closer to the edge, put two tablespoons of the filling and fold into the envelope. Brown the preparations in hot fat on both sides.
7. Break the chocolate into small pieces and melt them in a small bowl in a water bath.
8. Combine the melted chocolate with warm milk and pour the fried pancakes with it upon serving.
Caribbean sweet pancakes in milk with bananas, under citrus syrup
Ingredients:
• half a liter of milk;
• flour - 2.5 cups;
• two bananas;
• two large eggs;
• a small orange;
• a spoonful of refined oil.
For syrup:
• large orange;
• four tablespoons of dark sugar.
Cooking method:
1. Scald an orange with boiling water. Take a fine grater and scrape the zest from half an orange, transfer it to a deep bowl. Rubbing with a spoon, add eggs, and then sugar.
2. Pour in the flour, pour in a third of the milk, lightly add salt and mix well. Gradually add all the milk, and at the end add the vegetable oil. The resulting dough with a density should correspond to liquid sour cream.
3. Peel and cut the bananas into thin rings.
4. Apply vegetable oil in a thin layer to the bottom of the pan and heat it well over low heat.
5. Pour the dough into a pan with a thin layer and immediately spread the banana rings on it. As soon as the bottom of the pancake is browned, grease the bananas with vegetable oil, turn over to the other side and bring to readiness. So bake all the dough.
6. For syrup, in a small saucepan, scrape the zest from a whole orange. Then cut it in half and squeeze the juice from both halves. Strain it and pour into a saucepan to the zest.
7. Add granulated sugar and over low heat bring the syrup to a boil. Then remove from heat and refrigerate.
8. Ready-made pancakes, laid out in a stack, serve with syrup, poured into a separate bowl.
Royal thin sweet pancakes in milk stuffed with cottage cheese and halva
Ingredients:
• 250 ml of fat milk;
• 1.5 cups of good flour;
• four large domestic eggs;
• dessert spoon of vegetable oil;
• homemade, thickened cream - 30 g .;
• a spoonful of sugar;
• highly carbonated mineral water - 250 ml.
For filling:
• 400 gr. homemade cottage cheese;
• 150 gr. halva;
• one large sweet apple;
• two tablespoons of peeled sunflower seeds;
• five walnut kernels.
Cooking method:
1. Beat eggs well with salt and sugar. It is advisable to take the salt finely ground and beat with a mixer.
2. Whisking at low speed, add half the flour into the egg mixture, then all the milk and the remaining flour. Melt and add butter.
3. Before the hottest, pour the mineral water into the dough, stir it well and bake pancakes in a greased frying pan. Lubricate the pan only for the first pancake.
4. Grind the cottage cheese with halva with a meat grinder. Then rub the apple into the curd on a coarse grater. Add chopped nuts and stir well.
5. With the prepared filling, grease the baked pancakes and wrap them in the form of envelopes.
6. Serve with honey or sour cream mixed with sugar. Before serving, you can lightly brown in a pan.
Thin pancakes in milk with a surprise
Ingredients:
• three eggs;
• 0.25 tablespoons of soda;
• two glasses of flour;
• medium fat milk - a glass;
• a spoonful of sugar;
• 2 tablespoons of refined oil;
• 200 grams of milk or dark chocolate.
Cooking method:
1. Pour the eggs into a bowl of suitable volume, add salt, add quicklime soda, granulated sugar and thoroughly grind everything.
2. Pour all the flour, fill it with half the cooked milk and beat well.
3. Pour in the remaining milk and, without stopping mixing, add drinking water. Pour it, achieving a consistency of liquid sour cream or not very thick fermented baked milk. Add oil and mix again thoroughly.
4. Moisten the bottom of the pan well with lean oil and warm over low heat. Then pour a prepared dough into a pan with a very thin layer and immediately sprinkle it with small pieces of chocolate. You can grate chocolate in advance on a coarse grater. On top, cover the chocolate with a thin layer of dough and turn the whole “sandwich” over, when the newly poured dough grasps well.
5. Ready pancakes, immediately after removing from the pan, grease with a piece of frozen cream and lay in a pile.
Thin chocolate pancakes in milk stuffed with cottage cheese and cherry
Ingredients:
• chicken eggs - 1 dozen;
• 12 full tablespoons of flour;
• a spoonful of sugar;
• two tablespoons of pure oil;
• cocoa powder without added sugar - 2 tbsp. l
For filling:
• 200 gr. low-fat cottage cheese;
• 200 gr. canned or fresh seedless cherries;
• five tablespoons of sugar.
To fill:
• half a liter of 20% sour cream;
• half a glass of sugar;
• vanilla powder - a small, standard weight sachet.
Cooking method:
1. Combine the cocoa sugar and salt, pour the eggs and beat at low speed with a mixer, into the foam. Pour in refined lean oil and whisk again.
2. Switching the mixer to lower revolutions, and without stopping whipping the mixture, introduce the sifted flour into it in small portions, then gradually introduce the milk.
3. Leave the cooked dough for about 20 minutes, then bake thin pancakes from it.
4. Add the cherries dried from the juice to the cottage cheese, ground with sugar, and mix well.
5. On pancakes, closer to the edge, put the curd filling with cherries and wrap them with an envelope or tube with closed edges. Transfer the stuffed products to a roasting pan with high sides and pour them with sour cream mixed with sugar and vanilla.
6. Place the pan with pancakes in a hot oven, and bake at 180 degrees. It will take about 20 minutes.
Sweet pancakes in milk - cooking tricks and useful tips
• Pour the dough only on the surface of a hot pan, otherwise not only the first pancake will be “lumpy", but also the following. They will simply stick.
• If you want to make thin pancakes more porous, "openwork", add a little bit of quicklime soda to the dough.
• To make it easier to get a uniform dough, first add flour and pour only part of the liquid into it. Top up the remaining milk only after stirring the flour mixture well.
• Insert the oil at the very end, and mix it well in the dough. It should spread evenly along it, and not lie on the surface, forming an oil film.
