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Thin pancakes from Olga Syutkina

Pancake week , the former was originally a pagan holiday, it passed into Christianity as the last week (the week of seven) before the beginning of Great Lent. Meatless week, cheese week — time, excluding meat dishes.

Milk, cheese, eggs, sour cream, butter and of course, pancakes.

None of the feast at the festive week could not do without them.

Pancakes Buttered, with sour cream, with poppy seeds and honey, caviar and fish — all of them are countless. Buckwheat, wheat, millet, pancake-skorodumki, with suction, thick pancakes and thin pancakes, which in ancient times were called pancakes. I will try to tell you about them, thin pancake pancakes, everything I know.

And I’ve been baking them almost 40 years soon — my grandmother taught me about them.

Of course, every housewife has her own recipe for pancakes, familiar and most beloved.

On the process of baking thin, delicate pancakes, you just need to, as they say, fill your hand and everything will turn out with closed eyes.

Perhaps you need to start with the most important thing — from the pan.

The best cast iron for this purpose.

You need to choose the one that is suitable for your stove — gas, electric, glass-ceramic or induction.

A new skillet must be heated with a frying pan with salt and wiped dry with a soft cloth. And that’s not all — again put on the fire once again to heat and wipe with vegetable oil or lard.

A thin film is formed on the surface, which will help our pancakes to jump off the pan.

Yes, and most importantly — after use, you should not wash the pan, just wipe with a paper towel or linen cloth.
The pan is ready — once and for all, now you can start the test for pancakes.

Thin pancakes

What do you need:

  • 200 g wheat flour
  • 500 ml of cold milk
  • 2 eggs
  • 1 tbsp. l sugar sand
  • 1/2 tsp salt
  • 1 tsp vegetable oil
  • small piece of lard

What to do:
Beat eggs slightly with a whisk.

Sift flour into dishes. Add sugar and salt, 250 ml of milk and stir thoroughly — there should be no lumps.

Add eggs and mix again.

And now gradually pour the milk and stir until a homogeneous dough. Follow the consistency — the dough should turn out like kefir with 1% fat, that is completely liquid.

The principle of making batter is not flour into liquid, but gradually liquid into flour.

Last but not least add vegetable oil. Stir again and leave for 20-30 minutes.

Beat the dough should not be, otherwise the lace pancakes will not work.

Now the most interesting thing is a properly heated frying pan.

On a hot pan pancakes they will quickly boil and burn, on slightly heated, they will turn out smooth, without holes.

And in any case, do not overdo it with greasing the pan!

Pancakes will “roll down” without bothering the bottom, and openwork will not work either.

The best means for lubrication is a piece of fat seated on a fork: a thin layer of fat remains at the bottom of the pan.

In the photo, pancakes in pans with different heating: on the left — on very hot and with excess fat, in the middle — on a poorly heated pan, on the right — on a properly heated and greased pan.

Over time, you can learn to listen pancakes: a sharp and loud hissing — the pan is very hot, a little audible — not completely warmed up.

Since we have pancakes with sugar and very thin, they will roast quickly — no more than 20 seconds. As soon as the edges become red, the pancake should be turned over: lift the edge with a blunt end with a knife and turn the pancake to the other side.

Another 10 seconds — and the pancake is ready.

I would not advise at once to grease thin pancakes with butter.

It is better to stack one by one or in half.

And then heat them in a pan with melted butter, or wrap your favorite stuffing.
By the way, there is a well-established view that you need to wrap the fried (first) side inwards, and the second (in my opinion, wrong) out. This is an established reception of Soviet canteens.

Much tastier and nicer ruddy side out.

Olga Syutkina:
“The kitchen of my love” was the name of my first book. Since then, in addition to traditional gastronomy, my husband and I have taken up the history of Russian cuisine, have written a new book — “Uninvented history of Russian cuisine”. She is about the past of our gastronomy, about how it arose and developed.

About the people who created it. Now comes the continuation of this work — already about the Soviet period.

Together with readers, we are trying to figure out whether the Soviet cuisine was a logical stage in the development of the great Russian cuisine or was an accidental zigzag of history.

Here I will try to tell you about how sometimes a wonderfully story comes to our today’s world, to our kitchens and tables.

Recipes Olga Syutkina:

Meat broth

Broth is a French word.

But, ironically, or semantics, even in Russian, it amply reflects the process: I immediately think of a gurgling, fragrant fat.

See below.

Salad with salted fish

We begin to slowly prepare for the New Year. What is simple and interesting can be cooked on a festive table? Let’s not be cunning: finely chopped.

See below.

Baked goose with sauerkraut and prunes

The main hit of the New Year and Christmas table performed by Olga Syutkina!

Goose has always been a symbol of the New Year’s table.

See below.

Boiled pork

For a start, I want to dispel the myth that a pork ham is roasted in an oven (oven).

Yes, it is baked meat, but not necessarily the back of the carcass.

See below.

Body with mushrooms

Meat, poultry, fish, vegetables, whether whole chunks or carcasses, cut into slices or tubers — foil will support the temperature regime and allow.

See below.

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