How to bake pancakes - subtleties and secrets

Pancakes, pancakes - favorite dishes since childhood. It seems that there is nothing easier than to press a pile and, placing on the table saucers with jam, honey, sour cream, to eat them - ruddy, tasty, and even under the hot fragrant gull.

Little tricks

However, to seem is one thing, but how it really is is quite another. Because the question of how to bake pancakes - not so stupid, especially for beginners mistresses. The most important thing is the dishes. Best if you have a special pancake pan. Or ordinary, but small, with thick bottoms and walls. Why with thick? To warm up evenly. And the dough did not burn, it was well roasted.

How to bake pancakes on it - cunning the second. The first step is to grease the frying pan with fat, sprinkle with salt and burn. Then, when it cools down, wipe it off with flannel, re-soak it, then wipe it again, but cleanly and dry. After that, grease the bottom with vegetable oil or a piece of fat, thoroughly warm up and start cooking. Few people have heard about this, and if they do, they rarely use it. And completely in vain. Such subtlety helps to avoid the generally accepted first pancake by a lump.

How to bake pancakes - cunning the third: if you still got it, the baking sticks to the frying pan - do not rush to scratch the bottom with a knife or a "hedgehog". From such treatment of dishes will only get worse. Wash the pan and repeat the procedure for calcination. Will help by all means!

The trick is the fourth, which concerns the test already. It should be done in a consistency similar to sour cream of medium density. Liquid will begin to burn and tear when turning over. And too thick - stay inside damp. This is always taken into account by the hostesses, who already know how to bake pancakes.

And more: it is better to pour the fat (vegetable oil) into the dough itself. Then it will be enough to thoroughly walk through the frying pan with a pork bacon before cooking. The heat should be strong, then pancakes are baked faster, they turn out ruddy, with a crusty crust.

And the last legitimate question: "Do pancakes fry or bake?" In principle, if you do not add oil to the frying pan, but cook on what is contained in the dough (a small amount), then bake. And if before each new portion of pancakes to chew her fat - then fry.

Thin pancakes

Let us now proceed from theory to practice. Namely: peck thin pancakes. This recipe is very simple. Since it is recommended to start mastering the "pancake" case. You will need: sifted flour - 2 cups, milk - 3 cups, eggs - 3 pieces, butter - 50-60 grams, a tablespoon of sugar and a teaspoon of salt. Beat eggs, add salt and sugar, grind. Pour in the milk and melted or softened butter, stir again. Gradually add flour.

Stir thoroughly so that lumps do not work. Preheat the frying pan with butter. Pour the dough so that it spreads over the bottom in a thin layer. Baked pancake shake on a plate and bake on.

How and with what is this dish served? Such pancakes are great for filling them. The stuffing is put in the middle, the dough is wrapped up in an envelope. Once again, pancakes are stacked on the frying pan, fried. Depending on the filling, they are used with sour cream (for example, pancakes with meat stuffing), jam or berry syrup, honey. Or special vanilla-chocolate sauce. Although on their own, with crunchy edges, ruddy, moderately oily, such pancakes will please anyone with the most remarkable taste.

Cook, masters, and make your home happy!