Romantic spring halo around pancakes – a symbol of the sun and the awakening of nature – has already lost its relevance. Now pancakes have become easier and more affordable – they are sold even in the worst shops and not in the best cafes.
The festivities for Shrovetide remain a mild reminder of the importance and cult of this sunny dish.”In anthropology,” wrote Anton Pavlovich Chekhov about pancakes, “they should occupy the same venerable place as a three-sated fern or a stone knife.” “If we still do not have scientific works on pancakes,” the classic continues, “it’s simply because there are pancakes much easier than breaking their brains over them.” And I advise you also.
In general, pancakes are considered one of the most ancient dishes of Russian cuisine. Our ancestors, the Gentiles, were enjoying pancakes as early as the 9th century. It is believed that the progenitor of the pancake was an oatmeal jelly, which some idler kept for too long on the fire, and its thick was fried.
By the way, the word “mlyn”, a favorite word in the Internet community, has a right to exist. The word “pancake” is a distorted “mlyn” from the verb “grind”, and “mlyn” or “melin” in turn denotes a product made of flour. In Ukrainian, this word is alive until now – “mlyn” means a mill.
Any people engaged in agriculture, had a special attitude to the products of flour – this is what allowed to survive. In the age of idolatry they did not know about foie gras and other delicacies, the dishes were rich and economical.
Pancakes, for which a small amount of flour was used, with a considerable amount of liquid, were primarily economically advantageous, and only then a symbol of the sun and a participant in the rituals.
In addition, additional volume was given to yeast – pancakes were prepared more often by yeast. Modern soda, often poured into the dough by a generous master’s hand, had no relation to the Russian cuisine for a long time, but only after a while it was borrowed from Western countries.
By the way, in other countries pancakes are also eaten. In America, pancakes are like our pancakes, they are eaten with bacon or poured with maple syrup, in Mexico pancakes are hard to call pancakes, these pancakes are eaten with Mexican meat or beef stuffing, French pancakes are thin and crunchy, and the English add to their pancakes their traditional drink el. And although there are versions about the Chinese or Egyptian origin of pancakes, yeast and porous can be safely considered an achievement of Russian cuisine.
“Russian pancakes,” writes William Pokhlebkin, “differ in a very special consistency: they are soft, loose, prickly, lush, light and at the same time translucent, with a clearly discernible pattern of numerous pores. Such pancakes as a sponge absorb the melted butter, sour cream, which makes it juicy, glossy and tasty. ”
Each day Maslenitsa week had a special significance – relatives called each other to visit and regaled by pancakes.
Of particular interest was the relationship between mother-in-law and son-in-law – on Wednesday young people went to the parents of the wife (“to mother-in-law for pancakes”), and on Friday, dear mother made a return visit with the intention to teach children how to cook the right pancakes.
And the night before, my mother-in-law brought to the house of her daughter and son-in-law a huge number of pots, crocks and other “gadgets” for making pancakes. It is quite logical that some of the sons-in-law had a negative reaction to this ritual, and some even refused to observe the tradition. They say that it was then that an eternal hostility arose between the son-in-law and mother-in-law.
Turning pancakes is a whole art, and every mistress has her own way: someone uses two knives, someone – a fork, someone is limited to their own hands. Some especially talented culinary people manage to turn pancakes, throwing them in a skillet. In the Middle Ages, pancakes were thrown so that they would not burn. In the age of Teflon, a fun tradition has remained and is sometimes used up until now for fun.
In England, there is a pancake day, when a real pancake race is organized, the participants of which must not only run, but also throw pancakes in a frying pan during the movement. The ancestor of the pancake races was a certain resident of England, who in 1444, on the eve of Fast, was in a hurry to make pancakes, when she suddenly heard a bell ringing for church service. The unhappy woman jumped out into the street straight with a pancake pancake in a frying pan. This curious case turned into an annual tradition. As a reward, the winner receives a kiss from the bell ringer.
Your “bell ringer” will surely give you a kiss if you prepare a stack of pancakes for him.
1. Before kneading the dough, sift the flour through a sieve – the pancakes will be softer and lush.
2. If you do not want to fight with lumps, do not pour the flour into the liquid, but instead, pour it into the flour with a thin trickle.
3. Vegetable or butter pour into the dough at the very end, otherwise the dough will be too dense.
4. Pancakes will benefit if in the dough to put first yolks, mashed with sugar, and then whipped into the foam proteins.
5. If the dough is too thick, do not dilute all the dough immediately – put a few spoons, mix it with milk, and then pour into the dough and stir lightly.
6. To not pancakes, let the dough come up. In extreme cases, you can add egg to the dough. However, then pancakes will be more dense.
7. For a change, you can make pancakes with baking. To do this, pour a little less dough into the frying pan, sprinkle the top of the filling and pour the remaining dough. It can be boiled eggs with green onions, chopped boiled mushrooms, ham or something else.
For pancakes you will need:
200 g of flour, a pinch of salt, 2 eggs, 1.5 tsp. sugar,
400 ml of milk, 150 ml of water, 2 tbsp. vegetable oil, 10 g of butter
Peche pancakes Sift the flour, add salt, in the hollow in the middle, beat in the egg and stir. Combine the milk with water and sugar. Do not stop stirring, gradually pour the liquid into the flour. Stir until the lumps disappear and the dough consistently looks like liquid sour cream. Add the vegetable oil and beat well.
Heap a heavily heated frying pan with butter, and then pour in the dough and spread it quickly over the entire surface of the frying pan. After 30 seconds, flip the pancake with two knives or a wide blade. After 10-12 seconds you can shoot.
Finished pancakes stack with a pile, oiling each, or folding the envelope. Serve with caviar, salted fish, with sour cream, honey or jam.
And you can cook famouspancakes Suzette .
For this, from 100 g of flour, 1 tbsp. sugar, 2 eggs, 300 g milk and 1 tbsp. make a pancake batter. Whisk it with a mixer and put it on the refrigerator for an hour. Bake the pancakes out of the dough. And then prepare the sauce: mix a single orange with 1 tablespoon orange. lemon peel. In a large frying pan, heat 100 g of butter, add 100 g of sugar and lemon and orange peel. Stir for 4 minutes. Remove from heat and add 4 tablespoons. orange liqueur. Now add each pancake four times and in turn put them in the sauce, letting soak. Serve, of course, hot.
We must try very hard not to find pancakes in our city. In “Cousin” pancake with condensed milk, chocolate or strawberry syrup costs 25 rubles, and in “Solntsepeka” pancake with butter will cost 27 rubles.