- Share the energy of the sun
- How to choose flour for pancakes
- How to cook pancakes properly
- How to eat pancakes correctly?
Shrovetide is a farewell to winter and a welcome to spring. It's time to bake pancakes!
When pancakes first appeared on our table, no one can say. But it is well known that they were a ritual dish even among our distant ancestors - pagans. Since then, a lot of water has flowed under the bridge, and lacy fragrant pancakes still grant us the opportunity to enjoy a leisurely family meal. Even if you consider them too high-calorie dish, trying them at Oil Week means supporting the tradition of your ancestors and bringing a little more joy, comfort and warmth into your life.
Share the energy of the sun
The habit of eating in a hurry, on the go, or looking at a TV or monitor screen, reading a book, has firmly entered modern life. Nevertheless, doctors and nutritionists say that such a superficial and thoughtless attitude to food does not add to our physical or mental health. Foods eaten in this way are not able to be digested or assimilated. Hence the growth of diseases associated with metabolic disorders (diabetes, obesity), as well as gastritis, ulcers and other problems with the gastrointestinal tract.
We just need to remember the traditions of our ancestors, instilling an attitude towards the meal as a sacred rite, a way to unite a person with his family and the entire Universe. Eating pancakes on Shrovetide meant not just getting full and enjoying delicious food. Since ancient times, a pancake has been a symbol of the Sun, life, kind. Treating each other with pancakes, people shared their love and warmth, asked each other for forgiveness, wished happiness and abundance. "Flavored" with such positive vital energy, pancakes are no longer just a high-calorie dish from which you can get better. They become healing food!
How to choose flour for pancakes
Pancakes and pancakes can be prepared not only from wheat, but also from barley, oatmeal, corn, buckwheat flour. The dish will benefit greatly if you do not use store-bought flour, but make it yourself from the appropriate cereals or whole grains. To do this, it is enough to dry the grains in the oven, and then grind them in a blender. Keep in mind that there is little gluten in monomuk, so the pancakes will be brittle and will not turn over in the pan. To make the products perfect, oat or buckwheat flour is combined with wheat in a 1: 1 ratio.
How to cook pancakes properly
To prevent lumps from forming when preparing pancakes, pour already salted water into the flour.
Pancakes will not stick to the pan if you pour a little vegetable or melted butter into the dough, stir well. Grease the pan only the first time.
To prevent the first pancake from being lumpy, pour the dough into a well-heated frying pan.
If you bake yeast pancakes and use dry fast-acting yeast, mix them first with the flour and only then with the liquid ingredients. One bag of dry yeast corresponds to 25 g of regular yeast.
If the yeast dough is too acidic, the pancakes turn out pale and tasteless. If not enough fermented, they are fresh, non-porous. You need to bake pancakes when the dough has risen well and is just beginning to settle.
It is most convenient to turn pancakes with a wide spatula, and not with a knife or fork.
Each pancake removed from the pan is greased with oil and placed on a dish.
How to eat pancakes correctly?
At home, it is customary to eat pancakes with your hands.
The pancake platter is placed in the middle of the table, and the fillings are laid out on separate plates.For each of the fillings, a separate fork is allocated so that those at the table, using a common cutlery, can spread the filling on their saucers.
When eating, pancakes can be folded in an envelope or a tube, placing the filling you like inside. The main thing is to have something to wipe your hands with later: for this, use paper towels or wet wipes.
In formal settings, pancakes are eaten with a knife and fork. In this case, the pancakes are served in portions. If pancakes are served in a common pile, hook the edge of the pancake with a fork, gently roll the pancake into a tube, rotating the fork away from you. Transfer to your plate, unfold and spread on any of the offered fillings. Then repeat the folding procedure, cut the resulting roll into small slices.
For a liter of milk, take 3 eggs, 1/2 tsp. soda, slaked with boiling water, 5 tsp. sugar, add a little sunflower oil. Flour is poured "by eye" - the dough should have the consistency of sour cream. At the very end, add about half a glass of boiling water. It turns out tender, delicate, fluffy pancakes. Caloric content 100 g - 220 kcal.
Pancakes with corn
Sift 100 g flour, add 1/2 tbsp. l. baking powder, 1 egg, 1/2 tbsp. l. salt and 100 ml of milk. Whisk until smooth. Add 1 can of canned corn and fresh dill to the dough. Stir and refrigerate for 30 minutes. Fry the pancakes on both sides until golden brown. Place a few spinach leaves and a strip of smoked trout on the prepared pancake. Caloric content 100 g - 280 kcal.
Sift 180 g flour and 90 g cocoa powder. Add 2 tbsp. l. sugar and 2 eggs. Beat the dough until smooth, gradually pouring in 400 ml of milk. Refrigerate for 20 minutes. Toast the pancakes in batches, keeping them warm in the oven, lining each one with parchment. These pancakes can be served with a wide variety of dessert fillings: maple syrup, strawberries, blueberries, yogurt and honey, with chocolate ice cream. Caloric content 100 g - 310 kcal.
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