Damn, Maslenitsa! Catch 5 win-win recipes

The tradition of baking pancakes on Shrovetide is as strong as superstition about black cats and women with empty buckets. To join her, as they say, I had to go to the fullest six months after the wedding - for some reason, on a gloomy February day, my husband looked extremely pleased. At the request to share his joy, the narrowed one dreamily held out: “So tomorrow is Pancake Week! Pancakes, jam, seagulls - mmm! ”

Well, guess three times, who had to become a pancake expert in one evening - after all, the well-deserved fairy of fried dough (mother-in-law) now lived 500 km from our nest.

Since then, many Shrovetide have passed, and all the pancakes are lumpy - both in a frying pan and in family life - are in the past. During this time, I managed to experiment and I can advise you 5 excellent recipes. All of them are a little unusual, because many of you probably already know by heart the traditional options. It's time to surprise loved ones with something new!

Thin Rice Pancakes

Gluten has been scaring us for many years, but I don’t want to pick up this motive - let’s leave it to the on-screen “experts”. The main advantage of such pancakes in another is that they turn out to be incredibly tender and tasty. Although, of course, if your diagnosis is celiac disease (gluten intolerance), adopting this recipe will be doubly useful.

Ingredients:

• rice flour - 200 g;
• boiled water - 250 ml (glass);
• milk - 250 ml (glass);
• eggs - 2 pcs.;
• corn starch - 1 tablespoon;
• vegetable oil - 2 tablespoons;
• sugar - 1.5–2 tablespoons;
• salt - 1 pinch;
• vanillin - to taste (I put 1 bag).

Cooking like this:

1. Break 2 eggs in a bowl, whisk lightly with a whisk.



2. Pour rice flour into another bowl (you can sift it) and gradually, a little bit, pour the eggs first, then milk and water (you need to leave a quarter glass of water to dilute the starch). While adding liquid ingredients all the time vigorously mix the dough with a whisk.



3. Add sugar, salt, vanillin and sunflower oil. Mix.



4. We grow corn starch in a small amount of cool water. We wait until all the lumps dissolve (we help with a spoon), and pour the liquid into the dough. Mix thoroughly. Everything, you can fry!

While you cook pancakes according to this recipe, your main task is to mix. All this is due to two ingredients (rice flour and starch), which just want to lie down at the bottom. Before baking each new pancake, do not forget to chat with a whisk in a bowl with dough!

If you have a good pancake pan with a non-stick coating, you need to lubricate it with oil only before the first pancake (three drops are enough).

These pancakes are fried over medium heat. 1 pancake is 1 ladle of dough. We pour it out, quickly distribute it along the bottom, tilting the pan back and forth, after 30 seconds we turn it over. We wait another 20 seconds, remove, grease with butter. Repeat the desired number of times. And do not forget to mix!

Thick Japanese Pancakes

Surely in cafes or hotels you tried air pancakes - either fritters, or biscuits from the most delicate dough. Do you know what these desserts are made of? From the same set of products as regular pancakes!

Ingredients:

• milk - 350 ml;
• flour - 250 g;
• vegetable oil - 4 tbsp. l .;
• sugar - 4 tbsp. l .;
• chicken eggs - 3 pcs.;
• salt - a pinch;
• vanillin - to taste.

If it’s inconvenient for you to measure grams and milliliters, use the following guidelines: just as much flour will be needed in volume as milk (a large glass).

Cooking like this:

1. We warm milk - it should be at room temperature or a little warmer.
2. Now you need to separate the squirrels from the yolks. We set aside the proteins, and beat the yolks with sugar until an almost white dense foam.



3. Continuing to whisk, gradually add milk.



4. Sift the flour into the mixture. First, just mix, then beat at low speed.
5. Pour in vegetable oil, continue to whisk.



6. We put the frying pan on low heat - let it heat up for now.
7. Add a pinch of salt to the proteins and beat until a lush foam is formed (we stop when the “peaks” left by the mixer hold, and do not blur).



8. Add whipped proteins to the mass with the yolks and gently mix the ladle “from bottom to top” (picking the dough from the bottom and pouring it onto the protein foam).



9. For the first time, the pan can be greased with oil, but then it will not come in handy. Pour 1 ladle of dough, wait for bubbles to appear on the damp surface of the pancake.



10. You can check by lifting it with a spatula - reddened? If so, then turn over and “blush” the second side. Less than a minute passes and the Japanese pancake is ready.

It is better to bake such “cakes” of small diameter - up to 20 cm. You can stack them in the American manner, generously pour with syrup, sweet sauce or condensed milk and cut them like a cake.

Pancakes with milk and apple

For some reason, many forget that the filling can not only be wrapped in ready-made pancakes, but also added in the baking process. This is called pripek. There are an infinite number of options for seasoning - it can be sweet and salty, raw and pre-fried. I propose to supplement the main attribute of Shrovetide with a caramelized apple - it will be delicious!

Ingredients:

• flour - 250 g;
• milk - 500 ml;
• chicken eggs - 3 pcs.;
• dry yeast - 1 tsp;
• sugar - 3 tbsp. l .;
• salt - a pinch;
• soda - on the tip of a knife;
• apples - 3-4 pcs.;
• butter - 50 g + a little more for frying;
• vanillin - at will;
• vegetable oil for frying.

Cooking like this:

1. We divide milk into 2 equal parts, pouring them into different bowls.
2. In the first part we drive 3 eggs, add salt and sugar, mix well until smooth. I use a blender with a whisk.



3. Sift flour into another large bowl, add dry yeast and soda, mix.



4. Add the liquid part to the dry. Mix with a spoon or spatula until smooth. Leave for 45 minutes in a warm place.



5. We remove the apples from the core and the stalk, cut into thin strips or cubes (not necessary to peel).



6. Melt butter in a hot pan and simmer chopped apples on it for 10-15 minutes. You can add sugar.



7. Melt 50 g of butter.
8. In the "rested" dough for 45 minutes, pour the melted butter and the remaining 250 ml of milk. We leave for another 15 minutes in the same warm place.



9. We grease a hot pan with butter, evenly spread apples (1-2 tablespoons) on the bottom and pour it all with a batch of dough (1 ladle).
10. When the edges begin to lag, we check the degree of frying, lifting the pancake with a spatula. If the underside is sufficiently ruddy, turn over. Bring to readiness and proceed to the next pancake. If a frying pan with a good non-stick coating, it is no longer necessary to grease it with oil.

Ready-made pancakes with applesauce can be poured with liquid honey or topped with curd filling with raisins. But they themselves are very tasty - you can just make tea and call everyone to the table.

Cheese pancakes on kefir

When the muse of proper nutrition attacks me, for some reason I always make Greek salad. And when I make a Greek salad, there remains 2/3 of the packaging of Feta cheese, which then I have nowhere to put - I don’t want to eat salad anymore. A great way out is to use soft cheese for unusual pancakes. I won’t even write how delicious it is - just try it yourself.

Ingredients:

• flour - 150 g;
• kefir - 180 ml;
• eggs - 3 pcs.;
• Feta cheese - 150 g;
• sugar - 1 tbsp. l .;
• salt - 1 tsp;
• dill - 1 small bunch;
• garlic - 2 cloves;
• butter - 50 g;
• cooking oil for frying.

Cooking like this:

1. Sift the flour into a large bowl, add salt and sugar, mix.



2. Add 3 eggs to the dry mixture, mix.



3. Pour kefir into the resulting viscous dough, mix with a whisk again.



4. Melt 50 g of butter, add it to the pancake dough, mix.



5. Finely chop the dill and cloves of garlic (I always first cut them in half and remove the sprout, if any). Garlic can not be chopped with a knife, but with a garlic squeezer.
6. Feta knead with a fork in a separate bowl.



7. Add dill, garlic and mashed cheese to the dough, mix.



8. We well heat the pan, grease it with vegetable oil. We spread a portion of the dough. It itself will not spread, you have to help him with the bottom of the ladle.



9. When the bottom side is browned, we turn the pancake over and bring it to the end. Readiness can always be checked by lifting the edge of the pancake with a spatula - it will not break.

We are used to that for pancakes you can take sour or long-standing kefir in the refrigerator, but for this recipe it is better to use fresh. There is no soda among the ingredients, you do not need to extinguish with acid. But there is another fermented milk product - Feta cheese with a very bright taste. Therefore, the taste of kefir should be soft and unobtrusive.

Choux pancakes on fermented baked milk

My husband calls such pancakes “heroic”, as they are perfectly combined with the most nutritious salty fillings. They are prepared according to the usual algorithm, only the basis of the test is not milk, not kefir or even whey, but a delicious aromatic fermented baked milk. In my opinion, the option is a win-win - everyone will like it!

Ingredients:

• Ryazhenka - 0.5 l;
• Water - 1 cup;
• Flour - 2 glasses;
• Chicken eggs - 3 pcs.;
• Sugar - 5 tbsp. l .;
• Salt - 1 tsp;
• Baking powder - 1 tsp;
• Vegetable oil - 4 tbsp. l

The amount of salt and sugar is a matter of taste. If you do not like sweet pancakes, put 1 tsp. sugar and half less salt.

Cooking like this:

1. Break eggs into a deep bowl, add sugar and salt. Beat until foam.



2. Add fermented baked milk, mix well.



3. Stirring the dough, gradually pour the sifted flour (if you have a convenient sieve, you can sift it right in the process of adding to the liquid ingredients). If lumps nevertheless have formed, you can “kill” them with a hand blender.



4. We boil a glass of water and in several approaches add to the dough, while actively stirring it with a whisk. This is the brewing stage.



5. Pour a teaspoon of baking powder, mix thoroughly and leave for 15 minutes.



6. Add vegetable oil and mix well again.



7. We put on a strong fire a greased frying pan. When it warms up well, pour the ladle of dough onto it and lean it vigorously to the sides, distributing the dough along the bottom.



8. When the pancake begins to gold along the contour, we check the readiness of the lower side by lifting the edge with a spatula. If the bottom is already rosy - half the job is done. Turn the pancake over and bring it to readiness.

Such pancakes are baked quite quickly. About 20 pieces will be obtained from the indicated amount of ingredients. As they bake, they are stacked on a large plate, smearing each new pancake with melted butter (it is convenient to use a silicone brush for this). You can also sprinkle with sugar or grated hard cheese. Enjoy your meal!

What's inside?

If the delicious pancakes are ready, but you still have the strength, then it's time to do the filling. There are probably a million options.

Here are 5 random ideas I tested in my own kitchen:

• Stuffed with salmon and curd cheese.

Pancakes with red fish is a classic. If you pre-stocked a piece of smoked or salted salmon, lunch will be just royal. All you need is 300 g of salmon, as much cottage cheese, a little Dijon mustard and lemon. We spread the curd cheese and mustard on the pancake, sprinkle a portion of the fish with lemon juice and wrap it all in an envelope or tube. Yummy!

• Stuffed with oyster mushrooms, vegetables and boiled eggs.

Do you like mushrooms? I am very. Therefore, I often wrap them in pancakes. I take oyster mushrooms, onions and carrots in a ratio of 3: 2: 1 and fry them in vegetable or butter (first, carrots are sent to the pan, after a couple of minutes - onion, and another three minutes later - mushrooms). Stew this mixture until tender, and at this time finely chop a couple of boiled eggs. When vegetables with mushrooms are ready, I mix them with eggs, salt, pepper - and the filling is ready.

• Stuffing for "bags of julienne."

I say, I just love mushrooms, so the third filling is also with them. If your pancakes are soft, thin, and almost without holes, make julienne bags out of them! I immediately warn you: the process is not fast, and the dish, one might say, is festive.

How to cook julienne? In a frying pan, lightly fry the finely chopped onion, send to it the finely chopped chicken breast (gram 500), salt, pepper, stew under the lid. When the meat turns white, add the chopped medium-sized mushrooms (300 g) and bring to readiness - it will take 10-15 minutes. Now pour half a glass of cream (preferably from 23% fat), keep on medium heat for 5 minutes.

In the center of the pancake we lay out a couple of spoons of julienne, sprinkle with grated cheese and carefully knot in the form of a bag, using a “rope” of cheese-pigtails for this. It looks great and tastes even better!

• Filling with nuts and rum

For those who want sweet pancakes, I offer an option for adults. Grind the kernels (100 grams), add a couple of tablespoons of rum and boiled condensed milk - as much as necessary so that the filling does not decay. After mixing the ingredients, hold them in a bowl so that they are saturated with rum aroma. Instead of boiled condensed milk, you can use a quarter glass of milk and 4 tablespoons of sugar - you get the filling according to the old Hungarian recipe.

• Sweet cottage cheese, chocolate and peach toppings

Well, for dessert - an idea for true sweet tooth. This filling is great for chocolate and buckwheat pancakes. You don’t have to bother here - we buy high-quality cottage cheese (with raisins, dried apricots, chocolate chips), a can of canned peaches and milk chocolate. We spread sweet cottage cheese on a pancake, put a spoonful of peaches on top, cut into small cubes, and pour over melted chocolate. Beautifully wrap and serve. You can sprinkle with powdered sugar. The effective way of serving is to roll the pancake into a roll and cut obliquely into portioned pieces.

Almost all the fillings are suitable for thin and thick pancakes. Chubby pancakes can be folded in half, stuffed with something tasty and eat like a sandwich or stacked in a pile, smearing each layer with a sweet filling.

So, now you have the best recipes for pancakes and unrealistically delicious fillings. Try it, please relatives and friends with new tastes, do not forget to share ideas and results in the comments. Enjoy your meal!