Ukrainian cuisine is famous for its diversity and richness. Almost every housewife has her own recipe and secret for cooking a familiar dish. It is not surprising that the same story applies to pancakes. They are prepared in water, milk, beer and from different types of flour, in short, there is something to diversify family meals. So we offer a selection of the most interesting and delicious pancake recipes.
Traditional pancakes
For cooking you will need:
- milk – 0.5 liters,
- chicken eggs – 3 pcs.,
- premium wheat flour – 2 cups,
- sugar – 1.5 tablespoons, if you like sweeter dishes – you can add 2-3 tablespoons of sugar,
- salt - 1 teaspoon,
- sunflower or other vegetable oil - 3-4 tablespoons
- butter for greasing the finished dish
Preparation:
In a deep bowl or saucepan, beat the eggs, add salt and sugar and mix well with a fork or kitchen whisk. Next, pour 2/3 of the milk into the resulting mixture, which is approximately 200 ml, and mix the mixture until smooth. After that, add the flour to the milk-egg mixture and mix well so that there are no lumps and until the consistency of thick sour cream. Then add the remaining milk and 3 tablespoons of oil, mix well again and leave the dough to “rest” for 10-15 minutes.
Pour the required amount of batter into a well-heated and oiled frying pan using a ladle (the amount of batter depends on the diameter of the pan and the volume of the ladle itself) and spread it evenly, in a thin layer, over the surface of the pan, rotating it slightly.
Fry the pancake until the edges begin to dry out a little and turn brown, then using a wide spatula, turn the pancake over to the other side, also fry a little until golden brown and remove to a pre-prepared plate of the appropriate size. Fry all the pancakes in this way, if necessary, grease the surface of the pan with oil.
The prepared pancakes are stacked one on top of the other and well greased with melted butter. To prevent the pancakes from drying out while they are cooking, they can be placed in a slightly preheated oven to a temperature of 70-80 degrees.
Useful tips when making pancakes:
For convenience, you can grease the pan either with a silicone cooking brush dipped in oil, or with a potato or onion cut in half. The root crop is cut in half, pricked on a fork, dipped in vegetable oil, and then grease the pan.
Buckwheat pancakes
Light, airy pancakes that simply melt in your mouth. However, the main feature of pancakes according to this recipe is that buckwheat flour and millet do not contain gluten. Therefore, this dish is perfect for people with certain preferences and dietary requirements.
Ingredients:
- millet groats – 0.3 kilograms,
- buckwheat flour – 0.3 kilograms,
- yeast – 15 grams,
- milk – 2 cups,
- eggs – 2 pcs.,
- sugar - 2 tablespoons,
- salt - to taste,
- butter.
Cooking method:
First, you need to boil and sieve the millet porridge. To do this, sort the millet, rinse it well, and cook it over moderate heat until it becomes a viscous porridge. Then, carefully grind it through a sieve.
While the millet is cooking, bring 1 cup of milk with 1 tablespoon of butter to a boil and add a cup of buckwheat flour to the boiling milk, stir thoroughly until smooth, and let the dough brew, then set it aside to cool. When the dough has cooled to room temperature, add the yeast diluted in a small amount of water, mix again and let the dough rise in a warm place without drafts.
When the dough comes together, add the millet porridge, the remaining flour, egg yolks, sugar, salt, and slightly warmed milk, mix, and let rise again for 35-45 minutes. Then add the beaten egg whites to the dough and fry the pancakes in the traditional way. We recommend serving these pancakes with sour cream.
Pancakes cooked on kefir
Kefir – 400 ml,- wheat flour – 2-2.5 cups,
- chicken eggs – 2 pcs.,
- sugar - 2 tablespoons,
- salt - 1.5 teaspoons,
- vegetable oil for frying
Preparation:
Mix the flour well with the sugar and salt and add the well-beaten eggs, add about 300 ml of kefir and mix well until the mixture is smooth and lump-free. If the pancake batter is too thick, add a little more kefir. In general, the correct pancake batter should have a fairly thin consistency and resemble cream.
Next, fry the pancakes in a well-heated, oiled frying pan.
Honey pancakes with nut filling
Delicious and fragrant pancakes filled with nuts and dried fruits will be a real decoration for the festive table.
Required ingredients:
- Milk – 1 cup,
- wheat flour -1 - 1.5 cups,
- soda - 1/3 teaspoon,
- eggs – 3 pcs.,
- liquid honey -3 tablespoons,
- oil - 2 tablespoons,
- salt to taste.
For the filling, you can use a mixture of chopped nuts and dried fruits with the addition of honey, as well as a variety of fresh fruits, chocolate, or even creamy ice cream.
Cooking method:
Mix the eggs with honey, then add the warmed milk to the mixture, mix well, add salt and gradually add the flour, mixing the pancake batter thoroughly with a kitchen whisk. Add the baking soda and oil to the mixture and mix again. Leave the dough to “rest” for half an hour.
While the dough is resting, you can prepare the filling. To do this, chop the nuts, add washed and, if necessary, chopped raisins, dried apricots, prunes, mix with honey. You can also use seasonal or favorite fruits and berries for the filling according to your own preferences.
Bake the pancakes in the traditional way in a frying pan. Spread the filling on the finished pancakes and wrap them in an envelope. Enjoy!
Yeast pancakes with milk
Delicious, uniform golden-colored pancakes for the family table.
For cooking you will need:
- milk – 1 liter,
- live yeast -25 grams,
- wheat flour – 600 grams,
- 1 egg,
- salt 1 teaspoon, sugar 1 tablespoon,
- melted butter -3 tablespoons,
- sunflower, corn, rapeseed or olive oil – 3 tablespoons
Preparation:
Heat 3 cups of milk to a temperature of 36-40 degrees and dissolve the yeast in it, then add half of the prepared sugar, melted butter and yolk, mix everything well. When the mass becomes homogeneous, start adding 300 grams of flour, mixing the dough thoroughly. Leave the dough on the pancake for 1.5-2 hours in a warm place so that it rises.
After the dough has risen, add the remaining milk, flour, and sugar, salt, mix well, and add the beaten egg white. Leave the dough alone for a while.
Bake the pancakes in a hot frying pan greased with vegetable oil, without mixing the dough anymore.
Pancakes in beer with cheese filling
This dish may seem quite strange at first glance, but its unique, delicate, and sophisticated taste will be remembered for a long time.
Ingredients:
- beer – 400 ml,
- milk – ? glasses,
- cream or sour cream - 1 tablespoon,
- eggs – 4 pcs.,
- flour - 2 cups,
- sugar - 1 tablespoon,
- salt - 1 teaspoon,
- butter – 3 tablespoons,
- sour milk cheese – 200 grams,
- light raisins – 200 grams,
- milk - 50 ml
- oil for frying,
- breadcrumbs
Cooking method:
Mix the cream (sour cream) with 2 egg yolks, sugar and salt, add 1 glass of beer, mix well and gradually add the flour, mixing thoroughly so that there are no lumps in the dough. When the dough becomes homogeneous, add the rest of the beer and mix again. Finally, carefully add the well-beaten egg whites. Leave the pancake dough to infuse for about half an hour. The dough is ready to fry.
You can fry beer pancakes as usual, until golden brown on both sides, or remove them after frying on one side, spread with cheese mixture (add a little sugar, egg yolk, and washed raisins to the cheese), roll the pancake into a tube, dip in a mixture of milk and egg, bread in breadcrumbs, and fry in butter, or bake in the oven.
Oatmeal pancakes
Required ingredients:
- milk – 3 cups,
- wheat flour - 1.5 cups,
- oatmeal - 1.5 cups,
- cream - 4 tablespoons,
- eggs – 3 pcs.,
- live yeast – 30 grams,
- sugar - 2 tablespoons,
- salt 1/3 teaspoon
- frying oil
Preparation:
In warmed milk, dissolve the yeast and add the mixture of oat and wheat flour, mix well until smooth. Leave the dough in a warm place for half an hour. In the meantime, mash the yolks with sugar and salt. Add melted butter to the mashed yolks and add the entire yolk-butter mixture to the yeast dough. Last, add the well-beaten egg whites, mix the dough well and leave for 25-30 minutes in a warm place.
The dough is ready to fry. Fry the pancakes as usual in a preheated frying pan.
Pancakes for Lent
Ingredients:
- wheat flour – 1 cup,
- purified water – 2 cups,
- soda - 1/3 teaspoon,
- salt -1 teaspoon,
- sugar - 1-3 tablespoons,
- sunflower oil 50-60 ml
To make pancakes, dissolve salt and sugar in water, add sifted flour and mix well until smooth. Next, add baking soda and oil and mix thoroughly again.
Fry in a preheated frying pan, which can be additionally greased with oil if necessary. It is better to serve such pancakes with fruit jam or preserves.
Millet pancakes
One of the oldest and most common recipes for authentic Ukrainian pancakes. Although making such pancakes requires a little time and some experience, the result will exceed all expectations.
For cooking, prepare the following ingredients:
- millet - 1 cup,
- milk – 120 and 250-300 ml,
- sour cream – 120 ml,
- wheat flour – 2 cups,
- eggs - 4-5 pcs.,
- yeast - 25 grams,
- butter, salt and sugar to taste
- frying oil
Preparation:
Sort the millet and rinse it well under running water. Pour water and bring to a boil, cook for 5 minutes. Drain the water from the millet porridge and rinse it again, this manipulation will help remove the bitterness from the millet. Pour water again and cook until cooked. Rub the finished millet porridge through a sieve and let it drain.
The next step is to boil 120 ml of milk with 1 tablespoon of butter. Pour the hot milk and butter into the mashed millet and boil for a little longer, stirring constantly. Leave the milk-millet mixture to drain.
While the millet preparation is cooling, prepare the yeast. To do this, dilute it in sour cream and add a tablespoon of sugar and leave it until bubbles appear on the surface. Pour the sour cream-yeast mass into the cooled porridge, mix the resulting mixture well with a mixer and leave for an hour.
Separately, beat 4 eggs with 3 tablespoons of sugar and a pinch of salt with a mixer. Add the egg mass to the millet mixture, stir. Add 4-5 tablespoons of oil and 2 cups of flour and knead the dough well, gradually adding warm milk. At this point, it is better to focus on your own feelings, as the flour can be of different quality and the size of the eggs can also vary. So the dough should have the consistency of thick sour cream. Leave the dough to “stand” for another hour.
Bubbles will appear on the surface of the dough, which will add softness and fluffiness to the prepared dish.
Fry the pancakes in a well-heated and greased frying pan. Grease the pan with oil before each subsequent pancake.
Rye pancakes
For cooking, prepare:
- 125 grams of wheat and rye flour,
- dry yeast 10 grams,
- milk 2 cups or 400 ml,
- eggs 2-3 pcs,
- salt to taste,
- sunflower oil
Cooking method:
Pour warm milk over the wheat-rye flour mixture and mix well with a whisk until smooth. Add yeast and eggs, depending on the size, either 1 egg and the yolk from another, or 1 egg and 2 yolks, mix well. Cover the dough with a napkin and put in a warm place for an hour.
The next step is to add oil and beaten egg whites to the dough. Leave the dough for 20-30 minutes, after which the pancakes can be fried.
It is better to serve with sour cream.
Write a comment