Pancakes made with rye flour - useful sweetness

Pancakes are a traditional dish of Slavic culture, which has occupied a place of honor in home food for centuries. Over the years, the priorities in food have changed, giving way to less caloric and less carbohydrate food. Only pancakes made from rye flour became even more beloved by gourmets for their excellent taste and useful properties.

The most delicious and lush pancakes made from rye flour are obtained if they are cooked on an opaque. Baking powder in the form of soda does not give that strength and unique sour taste of fermented sourdough. Actually, soda and eggs are not prepared pancakes, and pancakes. They are thinner, they are good for wrapping different fillings in them. If a part of rye flour is replaced with wheat flour, the pancakes will be more elastic and porous.

Having started oven pancakes from rye flour, you should first dilute and put in a warm place of the spit. To do this, you need half the milk, which is necessary by prescription, and a third of the prepared flour. Yeast is added to flour or milk, depending on the requirements of the instructions for yeast. The consistency of the dough should not be thicker than usual sour cream. For better development of yeast in the spoon, you can add a teaspoon of sugar.

After the opara rises, the remaining ingredients are added to it: the remaining milk and flour, 2-3 beaten eggs, salt. The volume of products can be any, it is important to observe certain proportions. For 0.5 liters of milk, you usually need 400 g of flour, a packet (11 g) of dry yeast and salt. In addition, in the dough you can add a little vegetable oil, so that the pancakes do not stick to the frying pan. The simplest recipe for pancakes from rye flour can include only flour, yeast and milk or water. Salt in bread products is put at the rate of 1 teaspoon per 400 g of flour.

When the necessary ingredients have been added to the sponge, the dough should be thoroughly stirred and left again for lifting. When the dough increases about 3 times or even more, you can start the pancakes by baking the dough with the saucepan, without stirring it. Pancakes with rye flour are cooked in frying pans with a diameter of 25-28 cm with a thick bottom and non-stick coating.

Before pouring the first portion of the dough, the frying pan should be well warmed with a spoon of vegetable oil, then excess fat to drain. A properly baked pancake should have a thickness of about 3 mm, a crusted crust and a juicy, not over-dried pulp. Rye pancakes are more dense and wet than wheat. They are removed to a warm flat dish, lubricating each with butter.

Thin pancakes made from rye flour, which are cooked without yeast, are served with a variety of delicious fillings. In them you can wrap sweet cottage cheese, berry jam or apple jam. Sour cream as a gravy perfectly complements the taste and aroma of rye pancakes.

Pancakes are related to winter dishes. When post- Masleno week comes fast, they can be baked without eggs and milk, bred on water or beer. Then rye pancakes can easily be converted into a sweet dish, simply sprinkling them with sugar or honey, or served with salty baking. As a bake, roasted onions or mushrooms are used, which are laid out in a thin layer on the pan and poured into the batter.