Maslenitsa is a cheerful holiday that marks the arrival of spring. What are pancakes worth alone, the sunny and bright appearance of which is sure to lift your spirits!
In this selection, we have combined 15 different pancake recipes for every taste. They can be drizzled with melted butter or filled to taste, eaten straight from the pan or cooked for storage. The fillings can be varied and we will not describe them. But the pancakes themselves can surprise you: rice and oat, rye and corn, yeast and custard...
Yeast pancakes
Products for cooking:
500 g flour, 2-3 cups milk, 2 tbsp butter, 1 egg, 1 tbsp sugar, half a teaspoon of salt, 20 g yeast.
Preparation
Dissolve the yeast in a glass of warm water, mix it with 250 g of flour, stir well and put in a warm place for 40-45 minutes. Add sugar, salt, egg yolk, melted butter (vegetable oil can also be used) to the finished dough, stir and gradually add flour, kneading the dough until a homogeneous mass is obtained.
Then mix the dough with warm milk, adding it in small portions, and put it in a warm place. When it rises, it must be kneaded, put it in a warm place again, let it rise and mix again, adding a strong foam from whipped egg whites. Start baking the pancakes immediately after the dough rises.
Serve, drizzled with melted butter or sour cream.
French crepes
Products for cooking:
100 g buckwheat flour, 100 g wheat flour, half a glass of milk, half a glass of water, 1 egg, 1 tsp melted butter.
Preparation
Mix wheat and buckwheat flour. If you don't add wheat flour, the pancakes will be brittle and difficult to flip. Add milk and mix everything thoroughly so that there are no lumps. Dilute the dough with hot water to the consistency of liquid yogurt, beat in the egg and melted butter in a frying pan. Put the finished dough in the refrigerator to rest for 30-40 minutes. After that, mix thoroughly again and fry in a very hot and well-oiled frying pan.
Traditional crepes are fried like this: fry the pancake on one side, turn it over, sprinkle with cheese, and lay out strips of ham in a lattice pattern. Crack an egg into the center and wait for the yolk to set. While the egg is frying, the edges of the pancake must be folded up on all sides so that the usual circle turns into a square.
But you can also fry them like regular pancakes – round in shape for wrapping various fillings.
American pancakes
Products for cooking:
2 eggs, 200 ml milk, 10 tbsp flour, 1 tsp baking powder, 2 tbsp sugar, vanilla.
Preparation
Mix 2 eggs and 200 ml of milk, then add 2 tbsp. sugar and vanilla. Beat until smooth. Add 10 tbsp. flour and baking powder. Mix thoroughly. The batter for pancakes in milk should be quite thick.
Heat a non-stick frying pan. Pour a small ladle of batter onto a dry surface, cover, and cook the pancakes over medium heat. Flip when the top of the pancakes is puffed but still moist. Cook each pancake for no more than one minute.
Stack the finished American pancakes in a tower on a plate. Serve with honey and nuts or traditional maple syrup.
Whey pancakes
Products for cooking:
3 cups whey, 3 eggs, 3 tbsp sugar, 1 tsp salt (without a slide), 1.5-2 cups flour, 3 tbsp vegetable oil.
Preparation
Heat the whey a little, add sugar, salt, eggs and beat. Add flour, mix so that there are no lumps. Pour in the butter, mix with a ladle, lifting it above the bowl. Set aside for 10-15 minutes to rest, mix again with a ladle. Bake in a hot frying pan on both sides until golden brown, if no other filling is provided, grease the finished pancakes with butter and sprinkle with sugar.
Pancakes with condensed milk
Products for cooking:
1 can of condensed milk, 0.5 l of water, 2 eggs, a pinch of salt, 2 tbsp. sunflower oil, 1.5-2 cups of flour.
Preparation
In a bowl, beat the eggs with a pinch of salt using a mixer. Then add the condensed milk and hot water, and beat again. After that, add the sifted flour and beat. If you add 1.5 cups of flour, the pancakes will be crispier, but they may be difficult to flip. If you add 2 cups of flour, the pancakes will be softer and much easier to flip.
Pour oil into the finished dough, mix and let the dough stand for 10-15 minutes. Pour the dough in a thin layer onto a hot frying pan (if necessary, grease the pan with oil) and fry on both sides until golden brown.
Pumpkin pancakes
Products for cooking:
400 g pumpkin, 2 eggs, 170 g flour, 100 ml milk, 50 g sugar, ground cinnamon, ½ tsp baking powder, ground black pepper, salt, vanillin, powdered sugar.
Preparation
Whisk together milk, eggs, flour, sugar, cinnamon, vanilla, salt, pepper and baking powder until smooth. Grate the pumpkin on a fine grater, add to the dough and blend in a blender until smooth. Fry in oil until golden brown. Sprinkle the finished pancakes with powdered sugar.
Pancakes with bran
Products for cooking:
oat bran 3 tbsp., wheat flour 3 tbsp., 2 eggs, sugar 2 tsp., milk 200 ml, sunflower oil 2 tbsp., salt 0.5 tsp., vanilla sugar – 1 packet, soda – ⅓ tsp.
Preparation
Pancakes made with oat bran are not only delicious, but also healthy. To make the most delicate pancakes with oat bran, we will need to mix granulated sugar, vanilla sugar, flour, salt and baking soda in one container. Add chicken eggs to this dry mixture and beat with a mixer for about 35 seconds to obtain a homogeneous mass. Heat the milk to 40 degrees. Then pour warm milk into the dough in a stream and continue to beat with a mixer.
The next step is to add the oat bran and mix the mixture well. The dough must be left on the table at room temperature for 10 minutes so that the oat bran increases in volume.
After 10 minutes, you should start frying. In general, pancakes based on bran are prepared in the same way as regular pancakes. The only difference is that this dough needs to be stirred more often, because the oat bran settles to the bottom.
Custard pancakes
Products for cooking:
600 ml of milk, 200 ml of boiling water, 3 eggs, 300 g of flour, 30 ml of vegetable oil, salt, sugar, 1 pinch of soda.
Preparation
A prerequisite for preparing this dish is the use of milk and hot water. This is how custard pancakes are made. Thin and delicate, they are well suited for fillings, because they are convenient to wrap in cheese, berries, and cottage cheese with smoked salmon. They look very beautiful on the festive table due to their beautiful structure with holes.
To begin, beat the eggs with sugar, salt and milk. Boil water in a kettle. Pour 200 ml of hot water into the dough bowl. Then gradually add the flour, remembering to stir to avoid lumps.
Add butter, mix again. The dough should be quite liquid. If necessary, add a little more milk or flour. If you have time, let the dough rest for half an hour. Heat a frying pan and start baking custard pancakes in milk.
Pancakes with beer
Products for cooking:
300 ml beer, 2 eggs, 130 g flour, 2 tsp sugar, ½ tsp salt, 2 tbsp butter or vegetable oil.
Preparation
Break the eggs and add the beer. Beat lightly. All ingredients should be at room temperature. Add the sifted flour, salt, sugar. Add the butter last (if it is butter, then it must be melted and cooled slightly). Stir thoroughly so that there are no lumps.
Now the most important step: leave the mixed dough aside for at least one hour so that all the ingredients combine and the alcohol vapors come out.
Bake like regular pancakes. They don't stick and flip easily. After baking, be sure to brush with melted butter.
Pancakes with ryazhenka
Products for cooking:
0.5 l of fermented baked milk, 3 eggs, 9 tbsp. flour, 1 tsp. baking soda, salt, sugar to taste, oil for frying.
Preparation
Beat the eggs well, add a pinch of salt and a little sugar (to your taste). Pour the fermented baked milk into the resulting mass, add soda and flour, mix the dough thoroughly so that all lumps dissolve. It is better to add the flour gradually, one spoon at a time. Grease a heated frying pan with oil and fry the pancakes on both sides.
Gabriv pancakes with mineral water
Products for cooking:
1 cup flour, 1 cup milk, 1 cup water, 1 tbsp sugar, 3 eggs, 1 tsp vinegar or lemon juice, ½ tsp baking soda.
Preparation
In a large bowl, mix flour, milk, soda water, sugar, baking soda and vinegar, mix well. Add lightly beaten eggs. Mix thoroughly. Bake in a well-heated, oiled pan.
Rye pancakes
Products for cooking:
2-3 eggs, 3 tablespoons of sugar, about 2 cups of kefir, 1 cup of milk, 0.5 tsp of soda, rye flour - as much as needed for a normal pancake consistency, so that the dough is not too liquid, but pours well: about 1-1.5 cups, 1-2 tablespoons of sunflower oil.
Preparation
Beat the eggs well and fluffy with the sugar using a mixer. Pour in the kefir, add the baking soda and mix. Sift the flour into the dough – not all at once, but gradually, mixing and observing whether it is enough or if you need to add more. If you overdo it and the dough is thick, don’t worry – we still have milk in the plan. Pour it into the dough and beat with a mixer, this is the best way to get a pancake dough without lumps. You can also add vegetable oil to the dough so that the pancakes are easier to remove. If the dough is still thick, you can add a little water. If it is too liquid, add more flour and beat again.
Heat the pan very hot and grease it with a thin layer of vegetable oil using a potato.
Oatmeal pancakes
Products for cooking:
2 tbsp. oat flour, 0.5 l of milk, 2 eggs, 1-3 tsp. sugar, 1 pinch of salt, 0.3 tsp. baking soda, 1.5 tbsp. vegetable oil.
Preparation
Oatmeal flour can be purchased ready-made or you can grind the oatmeal in a blender and then sift it if you wish. Oatmeal flour, unlike some other types of cereal flour (buckwheat, corn), is perfectly used in its pure form, that is, without combining it with wheat flour.
Stir and lightly beat the eggs with sugar and salt. Pour in the milk, mix. Add the oat flour and, if desired, slaked soda. Mix so that there are no lumps in the dough and after 10 minutes you can start baking the pancakes in a greased frying pan.
Corn pancakes
Products for cooking:
375 g corn flour, 250 ml soda water, 125 g wheat flour, 250 ml milk (1.5%), 2 eggs, 2 tbsp corn oil, ½ tsp salt.
Preparation
Combine both types of flour, sift through a kitchen sieve and pour into room temperature milk. Add eggs and salt, pour in mineral water in a thin stream, beat with a mixer until completely smooth and leave on the kitchen table for half an hour.
Heat a frying pan, grease with corn oil and bake the pancakes for 1.5 minutes on each side. Serve better with unsweetened toppings.
Rice pancakes
Products for cooking:
4 tbsp. with top of rice flour, 2 eggs, 125 ml of water or milk, a pinch of salt, 2 tbsp. of vegetable oil.
Preparation
If you can't find rice flour in the store, feel free to take the same amount by weight (not volume) of round rice and grind it in a coffee grinder. It is better to fry rice pancakes of a small diameter, because they tear more easily.
Mix 2 eggs, a pinch of salt and 50 ml of water with a mixer, add 4 tablespoons of rice flour, mix until smooth, add another 75 ml of water and 2 tablespoons of refined oil, mix again. Leave for one hour and mix again.
Prepare the pan as for frying regular pancakes.
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