I won't go into detail here about what it is. pancakes I think you already know everything. Pancakes there are yeast and yeast-free, we will cook simple yeast-free pancakes with milk. My only question is how to call them correctly, pancakes or still pancakes, if we are talking about thin pancakes. I always thought that a pancake is a thinly fried dough in a pan, and a pancake is a pancake in which the filling is wrapped. However, after delving into the history of this dish, I am inclined to believe that we will still cook with you today. thin pancakes with milk. Because traditional Russian pancakes they were baked from a thick yeast dough and were quite thick. Thin pancakes came to us from France, and began to be called pancakes, they can be both with filling and without it, because only in thin pancake you can wrap the stuffing. And although everything is clear with the word, it seems, I sometimes still continue to call thin pancakes - pancakes.

And now directly about the recipe. When it comes to thin pancakes, probably the biggest controversy is whether or not to put soda or baking powder in the batter. So, in fresh pancake dough do not put any baking powder, pancakes they turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the pan well. In general, in this recipe I will try to tell you about various little things and subtleties of cooking. thin pancakes with milk. I hope that after that you will succeed, because there is nothing complicated in this.

I want to note that if you are planning to make a pancake cake, then this recipe not very suitable here pancakes it turns out, though thin, but rather dense, it is ideal to make pancakes with filling from them. For a pancake cake, it’s better to do it, here the pancakes are thicker and more tender.

Ingredients

• milk 500 ml
• eggs 3 pcs.
• flour 200 g
• butter (or vegetable) 30 g (2 tablespoons)
• sugar 30 g (2 tablespoons)
• salt 2-3 g (1/2 teaspoon)

From the indicated amount of ingredients, I get about 15 pancakes with a diameter of 22 cm.

Cooking

Let's prepare all the ingredients. Well, if they are all at room temperature, then they will connect better. Therefore, it is better to take eggs and milk out of the refrigerator in advance. Oil can be used as vegetable refined (odorless), and butter. Butter gives the pancakes more ruddy and creamy taste. If using butter, melt it and let it cool.

Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs into foam, we just need to mix until smooth and completely dissolve the salt and sugar.

Add a small part of milk to the egg mass, somewhere around 100-150 ml. We do not pour all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely, unmixed lumps of flour will remain in the dough, and we will have to filter the dough in the future to get rid of them. So for now, add only a small part of the milk and mix the mass until smooth.

Sift flour into a bowl with dough. This is necessary in order to saturate the flour with oxygen and purify it of possible impurities, so I recommend not to skip this point.

We mix the dough. Now it is quite thick, and should be mixed until smooth, homogeneous, without lumps.

Now add the remaining milk and mix again.

Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will turn out to be quite liquid, approximately like heavy cream.

In this photo, I tried to convey the consistency of the dough that I got. In any case, when you fry 2-3 pancakes, you will understand whether you got the right consistency or not. If the dough is very thick, add some water or milk, if it is liquid, add a little flour.

Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake pan, or even better two at once, so it turns out to fry twice as fast. I grease the pan with oil only before frying the first pancake, then this is not required, the oil that we added to the dough is enough. However, it all depends on the pan, if the pancakes stick to the pan, then grease it every time before pouring the dough. It is better to lubricate the pan with vegetable oil, because. butter starts to burn very quickly. Use a silicone brush to grease the pan or just a napkin soaked in oil.

So, we heat the pan well, because it is in a hot pan that porous pancakes are obtained, with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to make holes in the pancake.

Pour the dough into the hot pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, I immediately got holes in the pancake, this is because the pan is very hot, and no soda is needed.

When you fry a few pancakes, you will understand how much dough you need to put in a ladle so that it is enough for the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.

Scoop up a full ladleful of batter, pour it into the hot pan while swirling it around, do it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you also fry in an ordinary frying pan with high sides, then the pancakes will turn out not round, but with a process on one side. In a pancake pan with small walls, this process turns out to be completely invisible.

Depending on the heat of your burner, it may take different times to fry one pancake. Turn the pancake over when the dough on top grabs and stops being sticky, and the edges begin to darken a little. Pry off the pancake with a spatula and gently flip to the other side. Flatten the pancake in the pan if it turned over unevenly.

Fry the pancake on the other side. Lift the edge with a spatula and watch that it does not burn on the bottom. When the bottom of the pancake is golden brown, remove it from the pan.

Put the finished pancakes on a large flat plate, and it is better to cover them with a lid to keep them hot. If you like more oily pancakes, then grease each pancake with melted butter, it is very convenient to do this with a silicone brush. I usually do not grease pancakes, the oil that I have already put in the dough is enough for me.

To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And do not forget, each time, before pouring the dough, let the pan heat up well.

After you have fried all the pancakes, flip the stack so that the bottom pancake is on top, the pancakes are prettier from this side, and the bottom pancakes are softer.

Here is a stack of pancakes I got from a double portion of the ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam, or any other toppings you like. Bon appetit!

Before starting the process of preparing the most delicious, ancient and real Russian delicacy, we first learn how to fry pancakes.
It doesn't matter what kind of pancakes you want to bake - it will be a dough for thin pancakes, or a dough for yeast pancakes, there are some general rules.

How to fry pancakes - Cookware

• A frying pan A regular Soviet one with a thick bottom or a cast iron pan will do. You can buy a special frying pan.

  If your frying pan has not yet fried pancakes, then you first need to heat it with any fat for 10-15 minutes. Drain the fat, and immediately wipe the pan with a cloth with salt.

• Thin spatula
• Shaving brush for a frying pan

  Before frying pancakes, prepare a shaving brush. Our grandmothers used a simple stick with a wound cloth. Someone a piece of pork lard. You can take half an onion or a raw potato, string them on a fork, dip them in oil and grease the pan

Products:

Flour
Half milk with water (or kefir with water)
Vegetable oil
Sugar and salt to taste
Butter for greasing pancakes

As needed:
Eggs, soda, yeast

Kneading dough- it should be like liquid sour cream.

Pancake frying:

1. We heat the pan and grease it with vegetable oil, or a mixture of melted pork fat and vegetable oil. But it is most convenient with a piece of lard, planted on a fork.
2. Pour enough dough into the hot pan so that it spreads in a thin layer over the pan when you quickly turn it in your hands. Usually this is about half a ladle.

   Be sure to open the window while cooking, because frying pancakes in smoke is harmful.

3. Fry the pancake on medium heat on one side until the dough is tightened on top and the bottom is golden or light brown. (usually it takes about 1 minute). Flip with a spatula and fry on the other side.
4. Ready! In a ready-made warm pancake, you can put a piece of butter, pour sugar, salt, sour cream, jam - in general, season to your liking, and to the table

Bon appetit!

How to fry fried pancakes

1. A heated greased pan is sprinkled with any thinly sliced ​​​​or grated seasoning: green onions
   eggs
   apples
   sausage
   herring
   onion mushrooms
   carrot
   Bell pepper
   berries and fruits
2. Then the dough is poured and pancakes are baked, as usual.

How to fry pancakes? How to make delicious pancakes.

Before proceeding directly to cooking, let's decide on what to fry. If you have a good cast iron skillet, it's best to cook in it. If not, no problem. Suitable with ceramic coating or any with non-stick coating. Make sure the pan is not too thin. This pan heats up and cools down very quickly. Pancakes will not be baked, but burn and burn.

• cooking secrets

  The main rule for all pans, they must be dry. Oil should be lubricated not only on the bottom, but also on the sides.

  Before pouring the mixture, the dishes must be warmed up well. Those. first you turn on the burner to the maximum. Then the fire must be reduced otherwise the dish will burn.

  To save oil and reduce calorie content, I advise you not to pour it, but to lubricate the surface with it. You can use a silicone brush.

  How to pour pancakes into a frying pan

  Pour the dough into the middle. Then I tilt the pan in a circular motion. Ideally, if the entire surface of the bottom is covered with dough. This must be done quickly. Someone likes a ladle to distribute the mixture along the bottom. It is poured into the middle, then a pancake is formed with circular movements of the ladle.

  Why are pancakes bubbling in the pan?

  If your pancakes start bubbling, you didn't add enough flour. Try changing the recipe a little. Do not overdo it with flour, otherwise the pancakes will turn out too thick. They will bake badly. If a small bubble has formed in the center, simply pierce it with a fork. Then it still falls off.

  For the first time I saw how my husband's friend Damir was preparing such an option. When they were baked, they came in such big bubbles. And on the plate all this magic fell off. And they turned into ordinary ones 🙂 Because of this, they did not lose their taste.

  What to do if pancakes are torn in a pan

  Again, this is a recipe error. So you kneaded too liquid dough. You can add more flour. If there is enough flour, try diluting the mixture with an egg.

  

  This situation can also occur when you fry in a thin pan with a poor coating. The dough does not have time to bake, and the bottom already burns and sticks to the bottom.

  How to cook so that pancakes do not stick to the pan

  Often the product sticks to it due to an uneven burner. Or due to the fact that the plate itself is not level. In general, if you add a little vegetable oil to the dough, then the product should not stick.

  Sometimes the mixture sticks if the pan has not been thoroughly washed. It will need to be washed, thoroughly wiped with a paper towel. Lubricate with oil, heat well, only then pour the dough.

  How to flip pancakes in a pan

  Let's look at popular methods:

  • Flip with a spatula - use a spatula wide and thin at the end. She won't break the pancake. Wait for the surface of the pancake to brown. Walk a little along the edge. Then slide a spatula under the pancake, lift slightly. Then quickly flip over to the other side.
  • Flipping with a fork - a little skill is needed here. Prick the edge, then turn over with your hand. You need to do everything very quickly so as not to get burned.
  • Hands - You can grab the edge of the pancake with one or both hands and quickly turn it over. This method is suitable for very thin pancakes. The edges cool quickly, it is worth prying them a little, so the risk of getting burned is minimal.
  • Air coup is a convenient and very effective way. Throw a pancake so that it turns over in the air. This is the height of skill, but I still do not know how. More precisely, I'm a little afraid, because I have a heavy pan. Even if it works out, I can inadvertently not hold the frying pan in my hands.

  As you can see, there are many ways. Choose the one that is convenient for you. And write to me which one works best for you 🙂

  

  If the finished product breaks when turning - the dough is dry, dilute it with milk and add a little vegetable oil.

  Recipes for the most delicious pancakes

  Pancakes with milk

  For thin, fragrant pancakes with milk, we need two eggs, 75 g of sugar. A bit of salt, 2.5 cups of milk, 1.5 cups of flour. And so as not to stick - 50 ml of vegetable oil.

  Whisk eggs with sugar and salt. I use a whisk for this, but you can also use a mixer. Add milk to the mixture, mix everything well again. Sift flour through a sieve. Add to mixture in batches, stirring constantly. Make sure there are no lumps. When the mixture is ready, add vegetable oil. The consistency of the dough should be thinner than for pancakes.

  Heat the pan, spread the oil on the surface. Pour in the batter and spread in a circular motion. Try to make the pancake as thin as possible. Bake over medium heat for 30 seconds. Here already adjust the fire yourself and do not blink. On the one hand, it should turn golden. Then turn over and bake until done.

  Serve with honey, sour cream, yogurt or homemade jam. With whatever filling you like. Bon appetit!

  Pancake dough on the water

  I call this dish in haste. If you don’t feel like running to the store for milk or kefir 🙂 Yes, and it turns out pastries are less high-calorie than with milk.

  So, for this dish we need flour - 250 g. Boiled warm water - 250 ml. 50 g vegetable oil, 2 chicken eggs, a pinch of salt. You can put sugar at your discretion. According to the recipe - 50 g. If you want fewer calories, put one tablespoon. If you like sweets, you can add more.

  

  You will definitely need soda on the tip of a knife. Also a teaspoon of vinegar. You are probably wondering why? Pancakes will turn into a hole.

  Whisk eggs with sugar. In the finished mass, add 0.5 cups of warm water. Whisk again. Extinguish the soda with vinegar, pour into the mixture. Sift the flour and gradually add to the beaten eggs with sugar and water. Add the remaining water, vegetable oil - the dough is ready.

  Pour a portion of the mixture into a preheated pan, greased with oil. Spread evenly, bake until golden brown. Cooking from 30 seconds - up to 1 minute. Then turn over. Bake until done.

  Delicious pancakes with starch

  If you are just learning how to cook this dish, I advise you to start with this recipe. Starch holds the dough well, it does not tear. In this case, the pancakes are quite thin.

  To prepare them, take 400 g of kefir. A couple of chicken eggs, 75 g flour, 100 g potato starch. Soda on the tip of a teaspoon, a pinch of salt, sugar - 50 g. To prevent the dough from sticking to the pan, add 50 g of butter to the mixture.

  Beat eggs with sugar, add salt, kefir and soda. At first, slowly add flour, then starch. Make sure there are no lumps. When the mass is completely homogeneous, add vegetable oil. The mixture is liquid, pour it a little so that the pancakes are thin. They bake very quickly. You can cook over medium heat.

  For the dough, we need 850 ml of milk. Two glasses of flour, two eggs, 50 g of sugar, 10 g of dry yeast. Be sure to add 50 g of vegetable oil, 5 g of salt to the mixture.

  The first thing to do is mix a small amount of milk with yeast. To them add half a spoon of tea sugar, a little salt and 75 g of flour. You should have a thin dough. Cover with cling film and let rest for 20 minutes.

  While it is cooking, beat the eggs with the remaining sugar. Add some salt to the mixture. Combine the risen dough with beaten eggs. Add enough flour to the mixture to thicken it up. Make sure no lumps form. Then add milk so that you get a single thick mass.

  Then add flour again, make the mixture thicker. After - dilute to a liquid state with milk. Those. you will constantly alternate milk and flour. Until it's all gone into the dough. Put the finished mixture on a plate with boiling water, cover with cling film. As it approaches, open the film, mix, cover again.

  After that, you can bake pancakes over medium heat. Serve them well with butter. This is delicious.

  How to make fried pancakes

  Pripek is essentially a filling for a pancake. It can be anything - sausage, vegetable, mushroom. You can make it from ham, cheese and even fruit.

  I offer this option. One boiled egg, finely chopped and mixed with chopped green onions. Fry the mixture in oil for 10 minutes. Spread it evenly over the entire pan with a spoon. Pour a portion of pancake on top. From the bottom side, the onion and the egg will “imprint” into the dough, they will be additionally fried. And when we eat, there will be such a delicious filling in the body of the pancake itself. It's extremely tasty!

  You can do the opposite as well. First, pour the dough, and then put the baking on top.

  I hope you enjoy my recipes. How do you fry pancakes? Share your best recipes and cooking secrets. Don't forget to subscribe for updates. I will be glad to see you here again. Bon appetit.

Maslenitsa, a primordially Russian holiday, honored by our ancestors since pagan times, without any doubt, is loved by both children and adults. Fun and festivities, laughter and fun, real joy accompanies the holiday of seeing off winter and meeting the first spring days. Well, what holiday can do without refreshments? Just not Shrovetide! These days, we not only celebrate the arrival of spring with cheerful feasts, but also do not forget to treat ourselves for the future before the start of the longest and strictest Orthodox fast. And even small children are well aware of what is the real symbol of Maslenitsa. Of course, it's pancakes. Ruddy, hot, the thinnest Russian pancakes have long reminded us of the sun, restoring life to nature that has fallen asleep for the winter. Today we invite you to figure out together and remember how to bake pancakes correctly.

At first glance, there is nothing complicated in making pancakes. Well, really, one has only to knead the batter, pour it into a hot frying pan, turn it over a couple of times, season with butter, and you can safely invite guests for a treat. It is a pity that everything is so easy only on paper. How much grief and disappointment brought burnt, crumpled, torn pancakes to inexperienced housewives. But everyone wants to proudly place a dish on the table with a stack of the thinnest, delicate, most delicate pancakes that have just sizzled in a pan. What is needed for this? Just a little prior knowledge and practice. You need to know well the exact procedure and the culinary technology for making thin pancakes, find and remember grandmother's recipes, or find out the recipes for making pancakes in your friends' houses. In addition, you need to learn and remember some culinary tricks and secrets.

1. In order for the preparation of pancakes not to cause you unnecessary troubles and sorrows, it is very important to take care of purchasing the right frying utensils. It is best to bake pancakes on time-tested cast-iron pans with a low rim. Cast iron cookware has the best properties, allowing you to bake the thinnest pancakes without sticking, tearing or lumping. A thick cast iron pan heats evenly, retains heat for a long time and prevents thin pancakes from sticking to its surface. If there is no cast-iron pan in your household yet, then you can bake pancakes in any pan with a non-stick coating, just be sure to make sure that the bottom of such a pan is thick enough, not thinner than one and a half centimeters. And simple metal or enamel pans are not at all suitable for making pancakes. Warming up unevenly and having no non-stick properties, these pans will not allow you to cook thin pancakes.

2. It’s good if your house has a special cast-iron pan that you have been using for making pancakes for more than one year. But what if you just got your first pancake pan? It is very important to properly prepare it before the first use! First of all, pour a couple of centimeters of salt into the pan, put on a strong fire, and, stirring often, warm up for 20 minutes. Don't forget to open the windows and turn on the hood! After the time has elapsed, remove the pan from the heat, discard the salt, and let the pan cool to room temperature. Then rinse your skillet thoroughly under running water, scrubbing off any rust stains with a steel wool if necessary. Thoroughly dry the washed pan, grease it inside and out with vegetable oil and place in an oven preheated to 180⁰. Bake the pan in the oven for 20 to 30 minutes until it stops smoking. Then take out the pan, grease the inside with vegetable oil and let it cool at room temperature. A new cast-iron pan prepared in this way will heat up evenly, be easy to clean, and baking pancakes in such a pan is a real pleasure.

3. The most important ingredient of any pancake dough is, of course, flour. Particular attention should be paid to flour if you want to bake thin, openwork pancakes. For thin pancakes, only wheat flour of the finest grinding, the highest grade, is suitable. In addition, immediately pay attention to the protein content of the flour, this information will be given on the packaging. For pancakes, it is best to choose flour with a protein content of at least 11%. Confectionery flour with a lower protein content is considered too soft for pancakes, because it holds its shape worse. When choosing flour in the store, try to pay attention only to the flour that is packaged in paper bags. Do not buy flour in plastic bags, in such packaging the flour quickly suffocates and acquires an unpleasant musty smell. Be sure to check the shelf life of the flour indicated on the packaging. If possible, try to inspect and smell the flour before buying. Good quality flour will have a white or creamy color. The reddish tint of flour will tell you about the high content of bran, and the blue tint will tell you about the admixture of weed and immature grains. It is better to refuse such a purchase, good pancakes will not come out of such flour.

4. The second most important ingredient in pancake dough can safely be called milk. Given that pancakes do not fit into the diet menu at all, milk should be full-fat. Pancakes prepared with such milk will have much better taste than pancakes bashfully cooked with skim milk. Before kneading the dough, milk must be heated to 40⁰. This is best done in a water bath, placing a bowl of milk in a large saucepan filled with hot water. In order to determine the temperature of milk, you do not have to use a special thermometer at all, just dip your finger into the milk. As soon as you feel a light, pleasant warmth - your milk is ready, it has warmed up to the required temperature.

5. In addition to flour and milk, to make classic, delicious pancakes, you will need chicken eggs, yeast, vegetable oil, salt and sugar. Eggs choose the freshest and largest, with a bright orange yolk. Let the eggs come to room temperature before you start making pancake batter. Yeast is best taken live, frozen. Of course, you can bake pancakes with dry instant yeast, which is popular today, but the taste and texture of ready-made pancakes will suffer somewhat. It is better to take vegetable oil refined deodorized, one that cannot spoil your pancakes with extraneous shades of smell and taste. Be sure to let the butter come to room temperature before adding it to your pancake batter. And, of course, you should take care in advance to purchase good butter, with which you will lubricate the already baked pancakes. Choose the highest quality, tastiest butter, do not try to save on it. Better yet, buy or cook melted butter yourself, because pancakes, smeared with good melted butter, acquire the most wonderful, most refined aroma and bright taste.

6. There are a lot of recipes for making pancake dough, and, of course, you can choose any of them. We invite you to try baking traditional, time-tested pancakes made on yeast dough with whipped proteins. Prepare all the necessary ingredients in advance. Remove five chicken eggs and a bottle of vegetable oil from the refrigerator and let warm to room temperature. Sift four cups of flour through a fine sieve. Heat five glasses of milk to 40⁰. Keep yeast, sugar, and salt handy. Clean and ignite the pan in advance, prepare the rest of the necessary utensils so as not to be distracted by all these little things during the cooking process. Do not forget to warm to room temperature your butter or ghee, which you will use to grease the finished pancakes. All is ready? Let's get started!

7. Pour one glass of warm milk into a deep saucepan, add 30 gr. crumbled yeast, shake thoroughly so that the yeast is completely dissolved in milk, cover the saucepan with a clean towel and leave in a warm place for 15 minutes. In the meantime, carefully beat five eggs, dividing the whites and yolks into two bowls. Pour four cups of sifted flour into a deep saucepan, add the yolks lightly crushed with a fork, a pinch of salt and a couple of tablespoons of sugar to taste. Then, constantly stirring and rubbing, one glass at a time, pour in four glasses of warm milk. Following the milk, add three tablespoons of vegetable oil to the dough. Knead and rub as thoroughly as possible, you should not have any lumps left. If you can’t do this with a spoon, use a whisk to help you knead the dough to a uniform, smooth consistency. After you have made sure that your dough is well kneaded and there are no lumps left, it's time to introduce the already risen milk with yeast. Pour it in a thin stream, constantly kneading your dough. Ready? Now your dough needs time to rise and acquire lightness and delicacy. Cover the pan with the dough with a clean towel and place in a warm, draft-free place for an hour and a half. At the very end of cooking, after your dough has risen, beat the egg whites with a mixer and gently fold them into the dough, stirring it thoroughly after each serving of beaten proteins. Let the dough stand warm for another 30 minutes and start baking your pancakes.

8. Do not forget that your dough should be liquid enough so that it flows out of the ladle, and does not fall out of it in a lump. Depending on the quality and moisture content of the flour, you may need to slightly adjust the consistency of the finished dough. If the dough is too thick, add some warm milk or water to it. Do not add too much liquid at once! Add the liquid one tablespoon at a time, stirring thoroughly each time and checking the resulting consistency. Too thin dough can be corrected by gradually adding sifted flour to it. Experts call the consistency of liquid sour cream the best consistency of dough. If it happens that during the correction of the test it has completely settled, let it quickly come up again. To do this, place the pan with the dough in a wide bowl filled with water at a temperature of about 45 degrees. Cover the pot with a towel and let the dough rest for 30 minutes. After that, immediately start baking pancakes.

9. If the previous recipe for pancake dough seemed too complicated for you, try making a simpler yeast-free dough first. Sift 200 gr. into a deep bowl. flour mixed with a pinch of salt. Make a well in the center of the flour hill, pour in two eggs and mix thoroughly, collecting flour from the edges to the center. Mix 400 ml. warm milk, 150 ml. warm water and a couple of tablespoons of sugar to taste. Pour the resulting liquid into the dough little by little, constantly stirring and rubbing the lumps. After you have completely mixed and rubbed your dough, add two tablespoons of vegetable oil to it, and then beat the dough with a mixer or whisk. The consistency of the finished dough should resemble liquid sour cream with air bubbles. Start baking pancakes immediately.

10. When baking pancakes, you need to remember one very important condition: in no case do not pour
oil in the pan, but only grease it with a thin layer of vegetable oil. To do this, you can use a culinary brush, or you can listen to the advice of our grandmothers and do everything exactly as they did. Simply peel and halve one small onion, then skewer it cut side down on your fork. Dip the cut onion in vegetable oil and quickly brush the bottom of the pan with it. So, let's get down to the most pleasant and crucial moment of cooking - baking. Heat a frying pan over medium heat, grease it with oil and pour in one ladle of pancake batter. Holding the pan by the handle, gently shake it in all directions so that the dough spreads evenly over the entire bottom. Fry your pancake for one minute until the top is dry. Then, using a spatula, flip the pancake to the other side and fry for another minute - one and a half. Ready-made pancakes are stacked on a warm dish and greased on top with a small amount of softened butter or ghee.

And on the pages of the Culinary Eden website, you can always find even more important tips and proven recipes that will definitely tell you how to bake pancakes correctly.

Fry pancakes for Maslenitsa- an amazing tradition. If your family adheres to it, you have more than one in stock. Someone cooks openwork pancakes exclusively stuffed with fish and caviar, while the other simply serves them in a pile, giving each family member the opportunity to wrap their own filling: jam, cottage cheese, meat, mushrooms, buckwheat porridge, liver, cabbage and even chopped eggs.

Yes, toppings are important! But what about the pancakes themselves? How to cook so that “not lumpy”, but lush, delicate, light, tender? Eat 10 simple rules that will make you a kitchen guru and a real hostess, not only during Maslenitsa. And do not think, there is nothing complicated. Just a few tricks and a great desire to cook deliciously.

10 rules for making pancakes

Perhaps most of our readers already know these tips. And we will be glad if you supplement the list with tricks that help you out too: how you knead the dough, how you fry pancakes, what toppings do you prefer. Share the rules, tricks and tips with your friends. Make the holiday special.