Original pancake recipes for Maslenitsa

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Maslenitsa is a holiday celebrated not only by believers, but also by those who are absolutely indifferent to religion. It is quite understandable: everyone rejoices at the onset of spring, the promise of warmth and the end of difficulties, renewal - and not only of nature, but also of their own. In addition, Maslenitsa is a bright and tasty holiday. No housewife will deny her family the pleasure of eating pancakes, especially in a huge and friendly company.

Old and new

In the old days, pancakes were by no means considered a dessert. They baked them thick and lush, they took sour cream or very fatty milk, almost cream, as the basis. Old pancake recipes for Maslenitsa included the use of wheat flour and buckwheat at the same time.

Times have changed, and this traditional dish has been transformed along with them. Now they show off thin, lacy pancakes. And the more transparent they are, the more skillful the hostess is considered. Moreover, when we cook pancakes for Maslenitsa, then in the doughwe introduce a variety of liquids; and if the experiment was a success, we are happy to share the recipe with friends, relatives and acquaintances.

Classic test number one

If we take a break from experiments for a while and return to traditions, then we must admit that the recipes for pancakes for Maslenitsa did not indulge in variety with respect to the basics. The dough was made of three types: on milk, on sour (later - on kefir) and on water. Dairy was the most common. For him, they took 2 eggs for half a liter of milk, a tablespoon (tablespoon) of sugar and two - vegetable oil, a pinch of s alt and a glass of flour.

Eggs are broken into a deep bowl, mixed with s alt and sugar. Sugar is required, even if a non-sweet filling is planned, so pancakes for Maslenitsa will be more magnificent and tastier. Milk is added and everything is thoroughly mixed. Having placed a sieve over the bowl, sift the flour through it - so lumps and clots will not appear in the dough, and it will become more airy and uniform. If you want thin, openwork pancakes, add a little flour, stirring your workpiece every time in between. At the end, vegetable oil is introduced into the dough to make pancakes less sticky to the pan. The final viscosity resembles thin sour cream.

Classic test number two

He is also economical if you use sour milk, and do not buy kefir. For the same half-liter of liquid eggs and flour, the amount is similar to the previous method. Soda is added - half a teaspoon, the same amount of sugar and s alt. Vegetable oil will need as many as four large spoons.

Eggs will need to be beaten, then mixed with kefir. This compound is placed on the stove and gently heated. Add sugar and s alt, stir. Flour is poured and soda dissolved in a spoonful of boiling water is poured. It remains to add vegetable oil, knead with diligence and put in a warm place for an hour.

Classic test number three

Shrovetide pancakes made from it are much less in demand, but they will suit both those who lose weight and those who have stomach problems. Plus, it's the fastest recipe.

Water - half a liter (like milk or kefir), eggs - the same 2 pieces, butter, s alt and sugar - as for milk pancakes, but flour - as much as 300-plus grams.

First, s alt, eggs and sugar are mixed, then water is poured in, flour is poured last. It is whipped with a mixer (whisk, combine) until smooth - and you can bake diet pancakes.

Pancake test secrets

Following the recipe to the last comma does not always provide the desired result. It seems that everything was done according to plan, but the pancakes stick, come out loose, burn … but you never know what troubles happen! Even an experienced pancake maker can use the tricks revealed by other fellow crafters.

To make delicious pancakes for Maslenitsa, the flour must be sifted right before being added to the dough. Otherwise, it will come out heavy, and you will not succeed in air-laced pancakes.

And milk, and kefir, and water, and eggs for pancakes should benot cold. What was in the refrigerator should be taken out at least half an hour before cooking, so that the temperature of the food is equal to home.

If you prefer sponge dough, make sure it doesn't rest. "Suns" for Maslenitsa will be on your table, but pale and without the coveted holes. In fact, it is worth remembering that yeast dough is one of the most difficult, and not everyone succeeds in it.

If you want crispy pancakes, add more sugar. This is especially true for dough: if the result turns brown badly, then the yeast in the dough has already “eaten” the sugar. You can correct the situation by adding sugar, but then you need to start baking immediately.

It is better not to resort to high-speed devices: mixers, blenders, food processors. Too well whipped dough results in flat, "low" pancakes.

Want to get a super thin product with tempting holes - beat the egg white and enter it into the dough. Just mix the resulting mass not in the usual way, in a circle, but from the bottom up, so as not to break the egg foam.

Baking Secrets

The frying pan must be very hot before pouring the dough on it. And it should be lubricated, not poured with vegetable oil, and smeared comfortably with a flat piece of potato, put on a fork and dipped in that same oil.

Even if your frying pan is tried and tested, don't be too lazy to ignite it with s alt before the pancake ceremony. And in no case do not wash it after that! Better be the firstthe pancake will not be lumpy, but just s alty.

Careful pan - good pancakes

Let's hope that at one time you chose the right dish for cooking this dish: preferably cast iron, but always with a thick bottom, low sides and a long handle (it would be nice with a wooden nozzle). But even in such a happy case, you need to take care of a valuable acquisition according to the rules. First of all, they include the absence of all kinds of cleaning and detergents. After use, a spoonful of vegetable oil with the same amount of s alt is poured into the pan, calcined and wiped with a dry towel.

If you want to please your mother-in-law

On closer examination, you can see that all pancake recipes for Maslenitsa differ from each other, mainly in the filling. It is understandable: dough is dough, some subtleties in its preparation do not affect the taste too much. However, there are also rare exceptions. No wonder there is a saying-definition "to the mother-in-law for pancakes." Maslenitsa is full of joyful surprises, and one of them called “Teschina Joy” will pleasantly surprise many.

However, you will have to tinker. The main difficulty is that the dough is still yeast. But, having gathered with the spirit and courage, you can master it.

So, in 800 ml of milk heated to the warmth of the human body, yeast (25 g) is bred, almost half a kilo of flour is sown and a spoonful of sunflower oil is added. The dough rises, beaten, a teaspoon of s alt is poured in and a mixture of two egg yolks, pounded white with two largespoons of sugar. All this is carefully mixed, after which the proteins remaining from the eggs are added, mixed with half a glass of heavy cream. The dough should rise again. After the second settling, do not mix the mass again! Bake small pancakes in the usual way, and serve to your beloved mother-in-law (or mother-in-law - depending on who cooked) with caviar. And the more expensive the caviar, the more respect!

Gourmet: crab pancakes with beans

If you want to bake really unusual pancakes for Maslenitsa, try this recipe, by the way, also unsweetened, and again - from sponge dough. However, non-standard! First of all, flour will be needed, as in ancient times, of two types - wheat and buckwheat, in equal shares. For one and a half glasses of milk (in which you need to stir the yeast in an amount of 20 g), 150 g of flour will go. Add two tablespoons of ghee, 2 yolks and a little s alt. All this is kneaded, covered with a towel or foil and kept warm for an hour (but not near the stove or battery). At the end, the proteins are whipped, added to the dough, everything is kneaded again - and you can bake pancakes. From this number of products, they will get 20 pieces.

Fillings for pancakes on Maslenitsa are very different, but this one is the most unexpected. We mix a package of 15% fat cream with a teaspoon of tomato paste, two large spoons of your favorite ketchup, s alt and cayenne pepper (half a teaspoon). Cut half a kilo of crab meat and half of this mass of green beans (boiled), season with the resulting sauce and put on pancakes. Further at will: you can traditionally roll up, or you can serveopen with a scattering of fresh herbs.

Stuffed snails

If you want to cook original pancakes for Maslenitsa, don't limit yourself to unusual fillings, take care of an unexpected appearance as well. So, the "insides" of an egg with onions are quite common, but the way of serving is quite extraordinary.

If you take a dozen thin pancakes (you can bake them according to your favorite recipe), you will need 3 hard-boiled eggs, a large onion and, as always, pepper and s alt.

Finely chopped onions are fried, eggs are also crushed, the ingredients are combined and flavored with spices. But then the main thing begins: the filling is placed on the edge of the pancake, and it is rolled up into a tube. The resulting elongation is twisted into a cochlea. Romantics can portray a rose. To prevent the figurine from unfolding, it is tied with a stalk of green onions. Beautiful, compact, unusual - and convenient to eat.

Filling can be different

Over the centuries of celebration of this cheerful and bright holiday, people have come up with a wide variety of recipes for delicious pancakes for Maslenitsa. But the main joy in this dish is still the filling. For example, from pumpkin and mango (there is a suspicion that our contemporaries have already added the second component). To make the combination harmonious, mixed cheese (creamy, a quarter kilo), a spoonful of sugar and two tablespoons of lime juice are added to 200 g of pumpkin boiled in sugar, after which everything is passed through a blender. The resulting mixture is put into a pancake, which is folded into a knot, and this beauty is poured on topa mixture of 200 g mango and 50 g orange juice. How to decorate the dish, you can think of yourself - it's more interesting.

Great avocado and mushroom stuffing; moreover, fried mushrooms are stewed in sour cream, and then mixed with chopped exotic. An interesting pancake cake with a mysterious name - "Guriev's Delight". And it is easy to perform. Pancakes are baked at your own discretion, stacked in a pile, smeared with condensed milk and topped with fresh strawberries.

Do not forget curd and fruit fillings, and fish lovers will definitely prefer pancakes stuffed with salmon. Well, or something else, simpler.

As you can see, fillings for pancakes for Maslenitsa can be sweet and not, exotic and from familiar products, or they can combine exotic with everyday life.

For the hasty

If the holiday week in your case coincided with hard working days, take on board recipes for Shrove Tuesday pancakes, called fast ones. 200 g flour, s alt, sugar, cinnamon, ginger and turmeric will go to a glass of milk. Adjust their ratio according to your perception of these spices.

Flour is mixed with spices and sugar, then in portions, with constant beating, milk is introduced. When a homogeneous mass is obtained, soda is added (a teaspoon without a slide is enough), better slaked with lemon juice. Again, everything is kneaded to the state of liquid sour cream. And immediately you can fry pancakes. No time to fool around with stuffing? As a sauce, sour cream, condensed milk, jam or jam are suitable. There is an opportunity - stuffanything.

Oatmeal exotic

When we bake pancakes for Maslenitsa, sometimes we want both a pancake taste and something unusual. This recipe is just for such cases. First of all, ordinary wheat flour is replaced with oatmeal, a glass is enough. Then you need two bananas, which are whipped in a blender with an egg and a tablespoon of sugar. Flour and s alt are poured into the mixture, almost a glass of milk is poured in - and beat again. Basically, everything! Pancakes are baked, which can be eaten without any accompaniment as a dessert - they turn out to be airy, sweet and fragrant. In the list called "Unusual pancakes for Shrovetide" this recipe is in the forefront.

And corn will not be left behind

If in ancient Russia buckwheat and wheat flour were mixed, now they have come up with the latter to combine with corn. The result is stunning! You will not confuse such pancakes with any others.

For a glass of "corn" will go 2 glasses of "wheat", the same amount of milk, as many as 4 eggs and even a cup of cream. The dough is sourdough, so stock up on 25 grams of yeast. They are habitually bred in milk, flour (both types) is poured into it, everything is kneaded and kept warm for 2 hours. Then the yolks ground with s alt and sugar are introduced - and again into the heat. Proteins are whipped with cream and carefully added to the dough, which should then come up a third time. Then pancakes are baked as usual.

Remember the baked goods

Slightly forgotten, but very tasty Russian tradition. From the usual version with filling, pancakes with baking differ in that they turn out to be, as it were, multi-layered and soaked"intrinsic content" is already in the process of preparation.

The principle is simple: the dough is poured into the pan about a fifth less than necessary. When the bottom is beautifully fried, the filling is placed on top (it is called the bake) and poured with a thin layer of dough. This structure is turned over to fry the top, and the treat is hidden between two ruddy pancakes.

Tasty Maslenitsa to you!