Pancakes, pancakes, pancakes are one of the oldest and most revered dishes of Russian cuisine and the main ritual food of the impending Maslenitsa. There are a huge number of different recipes for pancakes, each housewife has her own secret ingredients and secret tricks, thanks to which her pancakes come out the thinnest or the most magnificent. We are here in the editorial office – people are all completely generous, we do not make secrets from recipes, use it to your health and to the joy of yourself and your loved ones. Be sure to try making some new pancakes that you haven’t baked or tried before. If you follow the instructions, you will certainly get very tasty pancakes, we have already tested everything and declare this to you authoritatively and responsibly. Merry and delicious Shrovetide to you!

1 Pancakes fluffy yeast

Soft, loose, spongy, lush – yeast pancakes are good both on their own and with sour cream, butter, jam.

Ingredients:

• 1 kg of flour
• 6 glasses of water
• 1 sachet dry yeast
• 3 tbsp. l. Sahara
• 1 ч. l. salt
• 2 eggs
• 5 tbsp. l. vegetable oil

In a glass of warm water, dilute a bag of yeast, wait 15-20 minutes until the yeast begins to rise with a foam cap. Add eggs, salt, sugar, butter, sifted flour, mix until smooth, add the remaining water, mix again. Cover the dough and leave for an hour in a warm place.

Stir again before baking. Lubricate the first pan with vegetable oil; when baking subsequent ones, this is no longer necessary.

You can grease each finished pancake with a piece of butter.

Tip: The thickness and splendor of pancakes depends on the amount of water in this recipe. If you want pancakes denser and thicker – take 5 cups per kilogram of flour, for thinner pancakes add one more.

2 Royal pancakes

Well, already by the name and the list of ingredients it is clear that pancakes are royal because they are used for their preparation entirely selected products: butter is not vegetable, but butter, not milk, but cream, eggs are not whole, but only yolks.

Ingredients:

• 2 cups 30% cream
• 200 g butter
• yolks of 5 eggs
• 1 стакан Sahara
• 3-4 cups flour
• щепотка salt

Отделите белки от желтков, желтки разотрите с сахаром и щепоткой salt, белки не выбрасывайте, пригодятся, из них можно, например, приготовить меренги или использовать их для meringue cake (see pages 44-45). Pour the melted butter into the yolks pounded with sugar, mix.

Dissolve the flour in one glass of cream, beat the second to soft peaks. Combine the egg yolks, beaten with sugar, whipped cream and flour-cream mixture. Mix thoroughly and bake in the usual way.

3 thin pancakes with milk

These pancakes are thin, not too sweet and not very perforated. Therefore, they are ideal for wrapping various fillings in them – both sweet and salty.

Ingredients:

• 250 g flour
• 3 glasses of milk
• 3 eggs
• 3 tbsp. l. Sahara
• щепотка salt
• 100 мл vegetable oil

Mix eggs with sugar, add 1 cup of milk and all flour. Mix thoroughly until smooth and without lumps. Add the rest of the milk, at the very end pour in the oil, mix well. Cover the container with a clean towel and leave the dough for half an hour. Bake in a well-heated pan, frying each pancake on both sides.

Tip: Milk and eggs for the recipe are best used at room temperature. Take them out of the fridge an hour before you start making the dough.

4 pumpkin pancakes

These pancakes delight not only with excellent taste, but also with a positive, cheerful bright color. If you suddenly have a piece of pumpkin – be sure to try it, you won’t regret it!

Ingredients:

• 500 ml milk
• 2 eggs
• 500 g pumpkin
• 1-1.5 cups flour
• 10 g dry yeast
• 100 г Sahara
• 3 tbsp. l. butter
• щепотка salt

Dilute the yeast in a small amount of warm milk, let it rise.

Boil or bake the pumpkin, separate the pulp from the skin, mash it into a puree.

Яйца слегка подвзбейте с сахаром и щепоткой salt.

Add warmed milk, yeast, beaten eggs, flour to the pumpkin mass, mix everything until smooth and leave in a warm place for an hour and a half.

Add melted butter, stir and bake in a greased pan on both sides.

5 Custard pancakes on kefir

Kefir pancakes are not thick and not thin, with a loose, perforated structure, pleasant to the taste. Good with sour cream, honey, cottage cheese, condensed milk and jam.

Ingredients:

• 500 ml of kefir
• 2 cups (400 g) flour
• a glass of boiling water
• 2 eggs
• 3 tbsp. l. Sahara
• 0,5 ч. l. soda
• щепотка salt
• 1 tbsp. l. vegetable oil

Mix eggs with kefir, beat lightly, add salt, sugar, flour, knead the dough until smooth. Доведите до кипения стакан воды, бросьте туда пол чайной ложки soda и сразу же влейте в тесто. Mix well and let the dough stand for 10-15 minutes. Fry in the usual way.

Tip: To make pancakes openwork and perforated, it is important to heat the pan well and pour the dough onto a hot surface. Better yet, if you have your grandmother’s old cast-iron skillet. Such frying pans have a very correct heat output, and pancakes on them always come out excellent.

6 Openwork pancakes on beer

Pancakes on beer are thin, openwork, ruddy with a crispy fried crust around the edge. The beer itself is not felt in the dough, but the taste is wonderful.

Ingredients:

• 300 g flour
• 0.5 l of beer
• 2 eggs
• 2 щепотки salt
• 1 tbsp. l. Sahara
• 1 tbsp. l. vegetable oil

Взбейте яйца с солью и ложкой Sahara, добавьте муку, размешайте тесто до однородного состояния. Pour in beer and vegetable oil, mix and leave for an hour. Bake pancakes, each time greasing the pan with vegetable oil or a piece of lard.

Such pancakes with unsweetened filling are good – salted fish, cheese, ham, mushrooms.

Tip: Beer can be absolutely anything – dark, light, non-alcoholic. You can even replace the beer with mineral water, as long as the drink is carbonated. It is the bubbles contained in carbonated beer or water that make the dough airy and delicate.

7 Buckwheat pancakes

Buckwheat pancakes are thicker than wheat pancakes, slightly denser, darker in color. They have an original taste, unsweetened fillings go well with them: red fish, soft cheese with herbs, mushrooms stewed in sour cream. It is incredibly tasty and satisfying, be sure to try it!

Ingredients:

• 1 cup buckwheat flour
• 2 cups wheat flour
• 5 eggs
• 1 liter of milk
• 2 tbsp. l. Sahara
• щепотка salt
• 0.5 sachet of dry yeast (about 5 g)
• 3 tbsp. l. vegetable oil

In 500 ml of warm milk, dissolve the yeast and sugar, wait for the foam cap. Add wheat flour, mix and leave for half an hour – forty minutes. During this time, the dough should rise. Add to it buckwheat flour and lightly beaten eggs with a fork. Mix well and leave for another half hour.

Boil the remaining half liter of milk with щепоткой salt и добавьте к тесту. Влейте 3 столовые ложки vegetable oil, размешайте, чтобы тесто было однородным и гладким, и выпекайте на хорошо разогретой, смазанной маслом сковороде.