Text: Daria Bigun
The gloomy winter is behind, and in the first spring month I want to find reasons to meet with friends and family. The most delicious of them is Shrovetide. This week, pancakes are wanted even by those who are usually indifferent to them - photos in the feed of friends or advertising of special offers in a cafe contribute. We found seven family recipes that have been proven in some cases by more than one generation. Experiment with toppings and preheat your skillet!
"Zhamki"
according to the prescription of Tatyana Viktorovna ANISIMOVA
My childhood was spent in the Tula province, in the most beautiful places. I spent the summer with my grandmother, who was an amazing hostess. One of our favorite dishes is “zhamki”: kefir pancakes with filling. The recipe, although simple, is whimsical: a little more soda - the taste will deteriorate, if the flour is not enough - it will be flat. If the pancakes are not very fluffy, try adding flour to the dough.
FOR TEST:
about 200 g flour
1 egg
2 tablespoons of sugar
a pinch of salt
½ teaspoon baking soda
0.5 liters of kefir
vegetable oil
FOR FILLING:
1 spoonful of butter
2-3 apples
currants (can be frozen)
2 tablespoons of sugar
Preparation:
Peel and core the apples, grate and mix with a tablespoon of sugar. Put in a skillet and simmer for 5-7 minutes over medium heat. Cool down.
Beat the egg with two tablespoons of sugar, a pinch of salt and half a teaspoon of baking soda. Add half a liter of kefir to the mass.
Stirring continuously, add flour until the dough is like thick sour cream in consistency.
Heat a frying pan, add 2-3 tablespoons of vegetable oil to it, pour a full tablespoon of dough into the pan, gently put a teaspoon of apples stewed with sugar on the dough and pour the dough over the filling. The second layer should be thinner than the base.
Fry over low heat, gently turn over, fry the other side.
Serve currants whipped with a tablespoon of sugar as a sauce.
With cheese sauce and broccoli
according to the recipe of Yuri Alexandrovich WHITE
It's a tradition in our family: I've been making pancakes every Saturday for nine years now. Depending on breakfast, lunch or dinner, I just change the filling. I went through many recipes from magazines and the Internet and settled on one, from which thin universal pancakes are obtained. The secret is in a good pancake pan. Now a dog, a Labrador puppy, has joined our Saturday tradition. We put him at the table, knit a napkin around his neck and teach him to carefully eat pancakes from a bowl.
For the test:
3 eggs
3 glasses of milk
2 cups of flour
2 teaspoons of salt
2 tablespoons vegetable oil + for frying
For filling:
150 ml cream
50 g cheddar
50 g parmesan
50 g mozzarella
200 g broccoli
Preparation:
Beat a tablespoon of sugar with eggs and milk.
Mix the flour with a teaspoon of salt, add the egg mixture to the flour and beat well again.
Add two tablespoons of vegetable oil to the dough, mix. Start baking pancakes.
For the filling, heat the cream over low heat, add grated cheeses and a pinch of salt to them. The sauce should thicken.
Boil broccoli in boiling water for about 2-3 minutes, drain in a colander and rinse.
Put broccoli (3-4 inflorescences) on a pancake, pour cheese sauce, roll up into a tube. Put the rolled pancakes into a baking dish, pour the sauce on top again.
Send in an oven preheated to 180 degrees for 10 minutes and serve immediately.
"Tolstoy" on curdled milk
according to the recipe of Elena Nikolaevna SHARK
I associate the smell of pancakes not with the end of winter, but with the beginning of summer. During the holidays, my parents sent me to the village to my grandparents, to a real wooden house, where it is warm in winter and cool in summer. Pancakes were served for breakfast - large, thick, unlike modern thin ones. They were cooked in the oven, in a cast-iron pan greased with lard.Sometimes the grandmother had fun and added dill to the dough.
For the test:
0.5 liters of curdled milk from natural milk
2 fresh eggs
about 200 g flour
soda on the tip of a knife
a piece of bacon
For filling:
thick sour cream
honey
Preparation:
Mix the sour milk with eggs, soda, gradually add flour until the mass reaches the consistency of sour cream. It is difficult to determine the exact amount of flour, add as it feels to the desired density of the dough.
Heat a cast-iron skillet, grease with lard (can be replaced with ghee or vegetable oil) and bake pancakes.
Serve with fresh, preferably homemade, sour cream and honey.
"Turovsh palachinta", or pancakes with cottage cheese
according to the recipe of Maria Yanushovna CYBERT
I grew up in a Hungarian family where all women cook well. My mother and sister were remembered by me as exemplary housewives, whose pancakes, like everything else, turned out to be very tasty. In this recipe for the filling, I use fatter curd to make it more tender.
For the test:
250 g flour
1 egg
150 ml of milk with a fat content of 3.5%
350 ml water
1 tablespoon vegetable oil
2-3 tablespoons of sugar
a third teaspoon of baking soda
vegetable oil for frying
two pinches of salt
For filling:
400 g cottage cheese
2 tablespoons sour cream
2 tablespoons vanilla sugar
Preparation:
For the filling, mix cottage cheese with vanilla sugar and sour cream. Whisk with a blender.
Sift flour, baking soda and salt, add two tablespoons of sugar, stir. Pour in 250 ml of water and 150 ml of milk. You need to knead well so that there are no lumps.
Bring the remaining 100 ml of water to a boil and pour into the dough. Stir the whole mixture until smooth.
Beat the egg and vegetable oil separately, pour into the resulting dough and mix thoroughly again.
Heat a skillet well, brush with oil, bake thin pancakes over medium heat. You do not need to turn them over! Bake on one side only, waiting for the other side to dry (be careful not to burn the first one).
Put the curd mass in the finished pancakes with a plump sausage. Roll up with an envelope or roll. Fry quickly on both sides until golden brown and serve warm.
With mushrooms and potatoes
according to the prescription of Tatyana Nikolaevna Yarkina
I read the recipe for these pancakes a long time ago in some magazine, and since then this is my favorite and "duty" option. A friend shared the preparation of the filling, and I added something to it from myself. The pancakes are satisfying, I cook them for future use - I freeze them and store them in the freezer. This is a quick snack for grandchildren and children.
FOR TEST:
0.5 liters of warm milk
2-3 cups flour
½ teaspoon fast-acting yeast
2 pinches of salt
2 eggs
2-3 tablespoons of sugar
3 tablespoons vegetable oil
FOR FILLING:
1 onion
2-3 medium potatoes
mushrooms to your taste, can be frozen
Preparation:
Mix milk, yeast, eggs, salt and sugar, whisk well. Add flour gradually, stirring well. You need to add so much flour so that the dough turns out like liquid sour cream. It should run off the ladle, but not too watery.
At the end of kneading, add two tablespoons of vegetable oil to the dough. Cover with foil, put in a warm place for an hour.
In a preheated and oiled frying pan (18-20 cm in diameter), bake pancakes from the present dough.
Fry the finely chopped mushrooms (I use frozen ones).
Chop the onion not very finely, add fry to the mushrooms. Cook everything together until soft.
Boil 2-3 medium potatoes, make mashed potatoes. Combine mushrooms and potatoes fried with onions.
Put the filling in the cooled pancakes, wrap in envelopes and serve. Can be frozen and reheated in the microwave.
With baked milk with fermented baked milk
according to the recipe of Tatyana Dmitrievna POMYTKINA
My father was a military man, and for some period of our life we stayed in the Far East. The recipe for these pancakes was shared with my mother by a neighbor, an intelligent lady in age. Since then, it has become our family and we spoil our guests with these pancakes.
Ingredients:
150 g flour
3 eggs
400 ml baked milk
2 tablespoons of sugar
soda on the tip of a knife
4 tablespoons ghee
liter of fermented baked milk
gauze
Preparation:
Fold a piece of gauze several times, take a deep bowl. Cover the colander with gauze and set it over a bowl. Pour the fermented baked milk into a colander and leave for an hour. During this time, the whey will drain from the fermented baked milk.
After an hour, beat the eggs with sugar, salt and whey dripped from the fermented baked milk.
Add 200 ml of baked milk at room temperature to the mass and beat again. Gradually, while whisking, add flour and baking soda. The mass should become homogeneous.
Bring the rest of the milk to a boil, add to the dough and stir quickly. Add slightly warmed oil to the mass and mix again.
Bake thin lace pancakes in a well-heated skillet. Serve hot with thick fermented baked milk.
On kefir without eggs
according to the recipe of Maria Stepanovna SIDOROVA
The recipe for these kefir pancakes without eggs seems simple - but the first time it may not work out as it should. The main secret is that the dough needs to breathe: give it time for it to "bubble" properly. If it didn't work out and the pancakes crawled out - try adding soda slaked with vinegar to the dough.
For the test:
1 liter of kefir
flour
½ teaspoon baking soda
a pinch of salt
2 tablespoons of sugar
2 tablespoons sunflower oil
3 tablespoons butter
Preparation:
Mix kefir, soda, salt, sugar, sunflower oil. Gradually introduce flour into the mass, stirring well, until the state of sour cream. Bubbles should form in the dough.
Mix all the ingredients well again and leave for 20-30 minutes.
Preheat a skillet and bake pancakes in butter.
Grease each finished pancake with butter. Serve with jam.
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