delicious pancakes


  • How did the pancakes?
  • Traditions associated with pancakes
  • The recipe for the classic pancakes
  • Recipe lush classical pancakes
  • How to bake the best pancakes?

Before you start cooking, you will be interested to know where the recipe came so tasty and beloved dishes as pancakes. In order to answer this simple and innocent question, we have to go back mentally to ancient times.
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How did the pancakes?

The first pancake recipe appeared in ancient Greece. Starting from the 6th century BC. e., the pancakes were an important part of any Greek breakfast. The first written mention of pancakes comes from the poet Kratina, who described them warm and lush in one of his works. In Greece, pancakes called tyganytys (from «taginites»).

The French have their own name for the pancakes - crepes (from «crepes»). It is very thin pancakes that are stuffed with very simple: eggs with cheese, spinach and fish. They can be eaten not only for breakfast but also for lunch and dinner.

Kaiserschmarrn (from the German «Kaiserschmarrn») is a popular pancake dish which originated in the Austro-Hungarian Empire. First kaiserschmarrn prepared for the Austrian Emperor Franz Joseph I. The recipe includes pancake secret: the dough is put berries, nuts and raisins. This pancake is usually eaten as a dessert; He served with apple or plum jam.

In Russia, the history of the emergence of pancakes recipe can be linked to Carnival (Shrovetide is celebrated in the last week before Lent). Pagans linked this week with the end of winter and the arrival of spring and during the week, as a rule, nothing to eat except the pancakes. Sam Pancake, round and gold, symbolizing the sun. Tradition says that if a woman cook a lot of delicious pancakes in the spring, summer, it will bring a rich harvest, health and success.

Pancakes are traditionally accompanied by a person from his birth until the last day - the woman who just had a baby, I gave a pancake, which is supposed to bring good luck to the newborn, and when a person dies, pancakes were a necessity at the funeral.

Pancakes eat with a variety of toppings that you can imagine: mushrooms, meat, berries, sour cream, onions and potatoes, fish, honey, condensed milk, jam, eggs, cheese.

And someone eats pancakes just like that, without filling.

 Classical pancakes
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Traditions associated with pancakes

The recipe and the process of cooking pancakes in the past has been a long and mysterious. Firstly, a good housewife made to start a brew of warm water, flour and yeast. The place where the dough is ready, was of great significance - a woman went to the lake or in the woods. The first of the pancakes, which were prepared, were placed on the windowsill - for the poor.

Frying pan, which was prepared crepes, cast iron and has no handle. These pans are used exclusively for making pancakes; no other dish could not be prepared for it. Pancakes do not burn at such pans, and overturned it, throwing into the air. In Ancient Russia held even special race, where people had to flee and at the same time, turn the pancake on the fly.

Currently, the pancakes are not only one of the fastest, most delicious and varied dishes (in connection with a large variety of toppings). Many Russian writers, including Chekhov, Pushkin and Gogol, have devoted pages and even the history of pancakes. They also appear in many poems, songs and proverbs.

Over the last thousand years, much has changed in the recipe for pancakes. But one thing remains constant - these tiny, tasty symbols of the sun is still loved and eaten all over the world.
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The recipe for the classic pancakes

You can use this classic dough recipe to create the basis for sweet or salty pancakes.


  • 100 g flour
  • 1 large egg,
  • 300ml milk
  • butter for frying.

Instructions for preparation:

  1. Sift the flour and add a pinch of salt is here. Make a well in the center of the bowl with the flour back of a spoon, then break an egg and pour half the milk. Whisk milk and eggs together, gradually including flour that you get a soft dough. Mix thoroughly to remove any lumps, then add the rest of the milk. The dough you get liquid.
  2. Heat a little oil in a medium sized pan. Pour about 2 tablespoons of dough into the pan, tilting it to the batter evenly spread out. Cook on medium heat for 30 seconds to 1 minute to a golden color on one side.
  3. Turn the pancake to the other side and cook until it becomes golden brown. Get ready pancake from the pan, and cook the dough from the remaining one pancake in the same way.
  4. When all the pancakes are ready, in a frying pan, melt the butter and plenty of dip each pancake in it. These pancakes are much tastier and more tender. Bon Appetit!

 lush pancakes

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Recipe lush classical pancakes


  • 3 tbsp. flour
  • 1/4 Art. sugar,
  • 1 tbsp. l. baking powder,
  • 2 h. L. fine salt,
  • 3 tbsp. sour milk,
  • 6 tablespoons. l. butter (melted and cooled)
  • 6 large eggs
  • 1 Art. milk (as needed to thin batter).

Instructions for preparation:

  1. Mix all dry ingredients together in a large bowl (flour, sugar, baking powder, fine salt).
  2. Whisk the sour milk, butter and eggs together in another bowl.
  3. Add the wet ingredients in a dry mixture; whisk to obtain a uniform consistency of the dough (if there are small lumps, then do not worry). Cover the bowl and let the dough infused overnight.
  4. The next morning, add the milk in its sole discretion, to get the right consistency of dough (the dough is thick, the thicker and harder to get your pancakes, than the thinner the dough, the more subtle are the pancakes).
  5. Heat a frying pan and drip into it a small amount of oil. 2-3 tablespoons of dough, pour into the pan, tilt pan to spread out the dough and fry over medium heat. Turn the pancakes as notice that bubbles appear on the surface of the crude side. Cook for 2-3 minutes.
  6. Serve the pancakes to the table warm with syrup or jam. Bon Appetit!

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How to bake the best pancakes?

  • Carefully measure the right amount of ingredients; Follow the recipe and do not place the components included in the composition to the eye. For example, measure the right amount of flour with a measuring cup.
  • Do not overdo it with whipped batters. Follow the recipe instructions carefully. If you have time, chill the batter for 30 minutes before you start to cook pancakes.
  • Be sure to heat the pan before pouring the batter on it. Check whether there is enough hot pan is very easy: just sprinkle a few drops of water on it. If the droplets evaporate and hiss, it is ready.
  • Be sure to lightly grease the pan with butter before baking.
  • Damn you need to turn only when the edge will look dry and bubbles begin to form on the wet surface. Do not move it to that, because it would just fall apart.
  • Use a thin, wide spatula, easily sliding under the tender pancakes, which will turn them without distortion.
  • Never pat pancakes with a spatula during cooking!
  • Fresh flours affect the flavor and texture of the pancakes, because the easy recipe, the greater the role played by the quality of the ingredients.
  • If you have baked too much, you can freeze the remaining pancakes in sealed plastic bags.
  • Heat the pancakes in the microwave is not recommended as it will make the pancakes tough.
  • Serve the pancakes are the most successful side up.

To turn an ordinary pancake special, it needs only a new filling. So leave aside the usual fillings and additives and try something new: canned fruit, whipped cream, chocolate syrup, caramel, peanut butter, ice cream, cream cheese (do not forget the flavored varieties!), Cottage cheese mixture.

 The sun on your plate

 pancakes recipe


  • Secrets of delicious pancakes
  • How to bake pancakes
  • Yeast pancakes on Opara
  • Pancakes-Skorospelka
  • Pancakes with holes
  • Custard pancakes with milk
  • Guryev pancakes with kefir

Pancakes are considered a national Russian dish. Cooking them began in pagan times, and perhaps this is one of the first bakery products. Different variations of pancakes are present in the kitchens of other nations: the French and Chinese pancakes, English pancakes, Mongolian and other Gambier. Traditional Russian pancakes are made with a yeast dough, they are obtained porous, lush and soft and soaking butter or sour cream, are juicy and tasty.

In addition, using the dough, cooked in milk, water, kefir, brewing. In addition to wheat, oats can be added to the flour and buckwheat. There are plenty of toppings for pancakes: meat, fish, mushrooms, cottage cheese, jam, apple. Popular and very tasty pancakes with full sun. This may be used boiled eggs, green onions, minced meat, finely chopped fish, vegetables and fruits.

How to cook pancakes, so they turned rosy and thin?

Although at first glance it seems simple, but actually requires some experience and skills. You have to understand how to pour the dough into the pan when the flip a pancake that he did not get burned, but it was golden brown. Knowing a few tricks can help bake delicious pancakes.

 secrets of delicious pancakes

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Secrets of delicious pancakes

  • The most common test used for the preparation of wheat flour, but to get a delicious and sweet pancakes, can be added to white flour one part flour second grade - coarser. Unexpected gains pastries taste if used flour mixture. For this fit, rye, corn, buckwheat, oatmeal. Immediately before adding the flour must sift. After that it is saturated with oxygen, it becomes loose and makes the dough soft and lush.
  • Eggs for pancakes should always be fresh and at room temperature. To do this, they must be removed in advance from the refrigerator. Before adding them to the dough is desirable whisk or electric mixer. Some recipes recommend the use of separate whites and yolks. Thus yolks and pulverized with the first sugar added to the dough, mixed and then whipped whites added. It is more time-consuming method of preparation, but it is of such a test are obtained the most delicious pancakes.
  • Experienced cooks are advised to salt and sugar in the dough before adding the pre-dissolved in a small amount of liquid and strain through a sieve. Thus the structure of the dough does not spoil the undissolved particles. It is possible to dissolve the salt and sugar rub with the yolks.
  • It is believed that it is necessary to test for the correct mix the liquid ingredients of prescription, and then pour them a thin stream under continuous stirring in the sieved flour. If you do the opposite, ie. E. Add the flour to the liquid side, then pour it must be gradually, stirring constantly, or may form lumps, from which then difficult to remove. It is best to cook the dough out of the liquid, making it a thicker consistency, and then diluted to the desired thickness. The finished dough is recommended to slightly beat with a mixer or a whisk.
  • Most recipes involves adding a ready-made dough in a small amount of oil or butter. If you do it earlier, before the end of the dough, it will be dense and pastries tasteless.
  • If the recipe provided soda addition, it should initially extinguish acid (acetic or citric) until complete dissolution. If pancakes cooked on kefir or curdled, then repaid soda is added to the end of mixing, immediately before the addition of flour.
  • The amount of sugar in the test depends on how sweet must turn pancakes. However, we must remember that if he put too much, pancakes are burnt and poorly removed from the pan.
  • Yeast pancakes can be prepared as milk and water. At the same time they turn milk tastes better, and on the water - more lush. Yeast dough is okay to come, or the pancakes will be too thick and tasteless. A batch of fermented dough will have a sour taste.
  • Fresh dough for pancakes is also preparing to water or milk, but it is best to use a mixture of milk and water. Good crepes and pancakes are obtained and dairy products - yogurt, kefir, sour cream. There are recipes that pancakes are mixed in the citrus juice.
  • The consistency of the batter should resemble the sour cream and well spread over the pan. If it turned out a little thick, it can be corrected by the addition of warm boiled water. During cooking, the dough must be stirred continuously as it settles quickly.

 custard pancakes

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How to bake pancakes

  • It is important to the pan, which will prepare pancakes. The best is cast iron with a thick bottom - it crêpes baked through evenly, turn a beautiful golden color, very tasty and fragrant. It is suitable and a special pancake pan with non-stick coating that has low side.
  • Before you start cooking pan should be well to heat. To do this, pour a thin layer of large salt and roasted until it darkens. Then shake off the salt and wipe the pan with a paper towel.
  • Grease the bottom of the can butter or oil and a slice of bacon. If the dough recipe for added oil to grease the pan should be just before baking the first pancake. If oil is not added, then lubricate each have a new pancake.
  • Use the ladle filled somewhere 2/3, pour the batter into the center of a hot frying pan. At the same time it should be kept at a slight tilt and rotate quickly so that the dough is uniformly distributed over the entire surface. The first pancake, as a rule, always get a lump - thick and ugly. It allows us to understand how the test should be poured into the pan to get thin and flat pancakes.
  • Pancakes should be on medium heat for 40 seconds on one side. When the edges acquire a brown color and a pancake becomes denser, it must be reversed, hooking the special spatula or a fork. At the same time it should be easy to keep up with the bottom of the pan.
  • Finished pancakes should be put down to an appropriate size plate, smearing each with butter and cover with a lid, so that they protomai, and the edges were dry and tough.
  • Then you can roll pancakes triangle, tube, envelope and serve with sour cream, butter, condensed milk or any jam. The most delicious pancakes ones straight from the pan.

Below are recipes for different crepes and pancakes. All of them, regardless of the method of preparation, a very tasty, tender and fragrant.
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Yeast pancakes on Opara

You need the following products:

  • Wheat flour - 1 kg.
  • Milk - 4-5 cups.
  • Vegetable oil or butter - 3 tablespoons. l.
  • 2 eggs.
  • Sugar - 2 tbsp. l.
  • Salt - 1, 5 hours. L.
  • Yeast - '40

To prepare the sponge in 2 cups warm water to dissolve the yeast and add 0, 5 kg of flour. Mix everything until smooth and put 1 hour in a warm place, covered with a cloth. Then brew add the salt, sugar, egg yolks and butter. All mix well and pour the remaining flour. Stir until smooth. Then gradually pour in the batter warm milk all the time vymeshivaya it.

Put in a warm place. When the dough is suitable, it should be mixed so that it has settled, and give up once or twice. After settling the last add the beaten egg whites to the dough, and when it will rise again, starting pancakes. If you cook the dough in half with buckwheat flour, the pancakes will turn drier.

 pancakes with kefir
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To prepare the pancakes on this recipe you need the following ingredients:

  • Flour - 500 g
  • Warm water - 3 tbsp.
  • 2-3 eggs.
  • 1 tbsp. L sugar.
  • Salt, baking soda, citric acid - 1 \ 2 h. L.

Mix the eggs with water, add salt, sugar, baking soda and pour the flour so that no lumps formed. Then add in the batter diluted citric acid, stir and immediately begin baking pancakes. On this same recipe can be cooked pancakes on curdled. To do this, mix the eggs, flour, salt and sugar with yogurt and add at the end diluted in a little water soda. Mix everything and cook pancakes.

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Pancakes with holes

It should include the kind of pancakes pancakes, which are prepared without the addition of yeast. They are European dishes, but for a long time and become part of our life that everyone thinks the same of ours, as well as yeast pancakes. Bake the pancakes by the same rules as regular pancakes, only the dough for them should have a liquid consistency - like cream.

To make the crepes, you need the following products:

  • Milk - 0, 5 liters.
  • Water boiled - 0, 5 liters.
  • 2 eggs.
  • Flour - 500 g
  • 2 h. L. salt.
  • 1 h. L. soda.
  • Sugar - Article 5. l.
  • Vegetable oil - 5 tablespoons. l.

Milk and water are heated to 60 ° C, remove from heat, and beat eggs. Add salt, sugar and flour to avoid lumps, and lightly beat with a mixer. At the end, add quenched soda and pour oil. Bake on a hot pan.

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Custard pancakes with milk

Choux pastry is good because it helps to avoid exploding pancakes. In addition, these pancakes are obtained very delicate, literally melt in your mouth.

Necessary ingredients for making pancakes:

  • Milk - 1, 5 liters.
  • Flour - 2 tbsp.
  • 5 eggs.
  • 2 tbsp. L sugar.
  • Salt, baking soda - 1 hr. L.
  • Vegetable oil - 0, 5, Art.

Mix well whisk eggs, sugar and salt. The resulting mixture add baking soda, quenched with boiling water and beat with electric mixer until all the foam. Sift the flour gradually add to egg mixture and well mixed. Hot milk pour a thin stream to the resulting mass, stirring constantly until smooth. At the end, add the butter and bake.
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Guryev pancakes with kefir

To bake pancakes on this recipe, you will need products:

  • Flour - 500 g
  • Butter - 150 g
  • 6 eggs.
  • Salt - 1 \ 2 h. L.
  • Sugar - 1 tbsp. l.
  • 1 liter of yogurt.

Yolks with the softened butter. Add salt, sugar and flour. All mix and beat with a mixer to avoid lumps. The resulting dough is diluted yogurt until thick sour cream, then stir to enter a 6 whipped foam proteins, and once the oven on a hot skillet. Pancakes at yogurt that are less subtle than on milk, but delicate and tasty.

 How to bake delicious pancakes