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Pancakes on milk from Elena Ilina

I propose to wear an apron, forget about the weather outside the window and be left alone with the pancake in the pan.

In cooking pancakes a recipe is not as important as inspiration. The recipe is just a guide. The final product is the result of the creativity of a particular housewife who wants to please her family.

It is necessary to slightly change the amount of milk or flour, use unrefined sugar, and cane, put a little more eggs — and now the pancakes get a caramel flavor, become richer or, on the contrary, very thin.

According to testimony N.I. Kostomarova, traditionally in Russia «pancakes were made red and dairy: the first of buckwheat, the second of wheat flour; milk and eggs entered the last grade«.

Let’s start with wheat pancakes.

Most often I use the recipe for pancake dough with sour milk.

It allows me to use sour milk sensibly when there is too little of it for the curd, but in order to give the cat too much.

Although the cat has a different opinion.

What do you need:

  • 3 cups of sour milk
  • 500 g flour
  • 3 eggs
  • 2 tbsp. l Sahara
  • ¼ tsp salt
  • soda on the tip of a knife
  • Cup vegetable oil

What to do:
Beat eggs with a glass of milk, add the rest of the milk, salt, sugar and soda, gradually add the flour and carefully place so that there are no lumps in the dough, add vegetable oil as a last resort.

Grease a well-heated pan with vegetable oil and bake pancakes.

I usually put the yeast dough for pancakes on melted milk.

What do you need:

  • 3.5 glasses of baked milk
  • 400 g flour
  • 3 eggs
  • 3 tbsp. l Sahara
  • ¼ tsp salt
  • 15 g fresh yeast
  • 1/4 cup sunflower oil

What to do:
Heat 3 cups of milk to body temperature and dissolve the yeast in it. Add sugar, salt, whole flour, knead the dough and put to a warm place for 40 minutes or until the dough doubles. Then the yolks are separated from proteins.

Stir the yolks well with the remaining milk and add to the dough along with the sunflower oil. The dough must be kneaded well and put back up in a warm place.

After the dough rises, whip the whites until soft peaks, gently enter the dough and immediately start to bake pancakes.

Let’s go back to the red pancakes. As the historian writes, buckwheat pancakes were traditionally baked on water and without the addition of baking.

But I propose to deviate a little from the tradition and bake cakes rich buckwheat pancakes with cinnamon.

What do you need:

  • 2 tbsp. of milk
  • 150 g of buckwheat and wheat flour
  • 3 eggs
  • 5-6 Art. l cane sugar
  • 1/2 hl soda
  • vinegar or lemon juice
  • ¼ tsp salt
  • 2 tsp. ground cinnamon

What to do:
Mix eggs and milk, then add all other ingredients except soda, and knead the dough. Soda quench in vinegar or lemon juice, add to the dough and mix well.

Pancakes for this recipes are small and very lush.

Illustrations: Elena Ilyina

Elena Ilyina:
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough. Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.

Experiments with Bird’s Milk, as I remember, have failed.

In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.

When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds. When I did not cope with the next technical device, I take out the waffle iron — it always submits to me.

When you need to calm down internally, bake cupcakes. Tune in for the holiday — cakes.

This kind of baking therapy turns out. ”

Elena Ilina’s recipes:

Curd buns

This is my favorite recipe for buns. Its beauty is in the simplicity and availability of ingredients and always a joyful result, which is very important for me in such an uncomfortable.

See below.

Breton pie

This recipe was brought to me by a friend from a trip to the south of France. She ordered a cake at every restaurant where she dined, and eventually begged for a recipe from one chef.

See below.

Chocolate cake

Chocolate cake with a male character to the women’s holiday.

Brutal-looking and very delicate in taste.

Dear men, usually on Sundays we are here quietly.

See further …

Swiss bagels

Toward the close of these hectic holiday weekends, Elena Ilyina suggests baking something simple and soulful. Swiss bagels.

See below.

Cottage Cheese Casserole with Banana

As an interest in the cottage cheese casserole lost by Elena Ilyina in childhood, she returned to her again at a conscious age — a recipe for happiness.

See below.

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