Traditional and openwork - pancakes for every taste. Pancakes on ryazhenka: a step by step recipe with a photo

Traditionally, pancakes are baked on dairy or kefir base. In this recipe, pancakes will be cooked on ryazhenka. Such pancakes are prepared in the usual and familiar way for you. A feature of pancakes can be called pleasant aroma baked milk. Pancakes are fluffy and fluffy. It will not be a shame to serve pancakes on ryazhenka to the festive table, adding them delicious toppings: jam, caviar, boiled condensed milk, cream or something else to your taste. In addition to pancakes, you can also cook ryazhenka.

Taste Info Pancakes

Ingredients

• fermented baked milk 300 ml;
• boiling water (water) 100 ml;
• soda on the tip of a knife;
• chicken eggs 3 pcs.;
• wheat flour 130 g;
• salt 0.5 tsp;
• sugar 4 tsp;
• vegetable oil 2 tbsp

How to cook ryazhenka pancakes

Remove the package with fermented baked milk from the refrigerator first so that it becomes room temperature. To prepare these pancakes, you can take ryazhenka of any fat content.


Three small chicken eggs beat into a bowl and pour ryazhenka to them.


Beat the mass with a whisk or mixer, gradually pouring half a glass of boiling water.

Then, without ceasing to beat, pour 2 tbsp. vegetable oil, add granulated sugar and salt.

At the tip of a knife, add soda to the dough, mix with a whisk or beat with a mixer. It is not worth extinguishing soda because the dough contains fermented baked milk, it is she who will cope with this process. Add the sifted flour in parts to the dough, mix the dough with a whisk and bring to the desired consistency.

It may take you a little more or less flour than indicated in the recipe. Even if you get the dough a little thick, it will be visible on the first pancake, you can pour a little water later. pancake dough it is necessary to stand for 15 minutes so that the gluten disperses into it, the pancakes will then be better baked.


Bake pancakes well on thickened pans with a non-stick bottom. But a pancake pan works best.

So that the first pancake does not come out lumpy, you should start baking in a preheated pan.

For the first pancake, grease a preheated pan over a fire with vegetable oil. For the next pancakes, you no longer need to coat the surface of the pan. Before golden brown bake pancakes on ryazhenka on both sides. Put the finished pancakes on a plate.

They say you can't spoil porridge with butter, and it's the same with pancakes. Every ready pancake lubricate butter- baking will be even more fragrant and tender.

Roll pancakes into a tube or fold into triangles for serving. Inside pancakes you can add curd mass, jam.

Instead of sweet ingredients, you can wrap mushrooms or meat in pancakes. You can serve pancakes on ryazhenka without filling, put a bowl of jam next to it.

If you dilute fermented baked milk in half with milk, then you can cook thin pancakes with fermented baked milk and milk.

In any case, pancakes can become both satisfying and delicious breakfast, and great addition for tea gatherings with family or guests.

Ryazhenka pancakes are an incredibly tasty and easy-to-cook dish. It will not leave anyone indifferent! It is on ryazhenka that pancakes are incredibly fluffy and airy. Do you want to please your loved ones? Adults and children will be happy to taste thin pancakes on ryazhenka with various toppings and fillings.

This dish is perfect for breakfast. Pancakes on ryazhenka are nutritious. They will fill the body with vivacity and energy for the whole day.

Recipe for thin ryazhenka pancakes

Ingredients:

• Flour - 8-9 tablespoons.
• Soda - 1 teaspoon (without a slide).
• Sugar - to taste (2-6 teaspoons, depending on the filling or addition to pancakes).
• Salt is on the tip of a knife.
• Eggs - 3 pieces (the number of eggs affects the structure and taste of the dough, the more eggs you add, the denser the structure of the finished pancake will be).
• Ryazhenka - half a liter.
• Vegetable oil - 2 tablespoons.

Cooking process

• First of all, to make pancakes with ryazhenka with holes, you need to beat the eggs with sugar and salt until smooth, this can be done with a fork, but with a whisk it will turn out faster and better.

Advice! All products must be at room temperature!

• Then you need to pour in the fermented baked milk and mix the mixture until smooth.
• Gradually add the flour in small parts and mix thoroughly with a whisk so that lumps of flour do not form in the dough. It is better to sift the flour into the dough, thereby saturating it with oxygen and making the dough more airy.
• Add soda and stir.
• Lastly, you need to add two tablespoons of vegetable oil and mix the whole mass thoroughly.
• A frying pan for frying pancakes must be very thinly greased with vegetable oil and set to warm up on medium fire.
• Gently pour in a large number of dough into the pan and spread with circular motions of the hand over the entire surface.
• When the underside of the pancake begins to turn golden, you will need to turn it over to the other side and wait about a minute.
• Fry all the other pancakes in the same way.

Pancakes can be served with any drink - tea, coffee, compote or milk. They can be filled with meat or mushroom fillings, and for sweet additions, you can use fresh fruits and berries, jams, whipped cream or chocolate paste.

What to do if pancakes stick to the pan?

To cook pancakes, it is best to use a special pancake pan, and it is better not to cook anything other than pancakes on it so as not to spoil the coating. Before frying, such a pan can not be lubricated with oil. Pancakes and so perfectly depart from it.

Advice! Pancakes with yeast stick to the pan very rarely.

If not, then you can take a regular frying pan with a good coating, but before you bake the first pancake, you need to grease the surface of the pan with a thin layer of oil.

stuffed

The recipe for ryazhenka pancakes is very simple, first you need to bake pancakes, then prepare the filling and combine these two components. You can form a spring roll in the form of a tube, an envelope, and even in the form of a tiny bag by tying a spring onion stalk around a spring roll.

Can cook enough a budget option toppings:

• braised cabbage;
• mashed potatoes;
• seasonal berries or fruit.

Topping Recipes

Blueberry topping has a bright and rich berry flavor, it is ideal for ryazhenka pancakes.

Ingredients:

• Blueberries - 2 cups (fresh or frozen will do)
• Sugar - 50-100 g (the amount of sugar can be adjusted, it depends on personal preferences).
• Butter - 20 g.
• Starch - a teaspoon.
• Water - 100 ml.

Mix blueberries, sugar and butter and put on small fire, boil for 10 minutes.

Mix starch with cold water until completely dissolved, pour in a thin stream into the boiling mass, stirring constantly. Starch is better to use corn. Desserts with cornstarch are airy and tender, and potato is more noticeable in taste in ready-made desserts.

Thin pancakes on ryazhenka. Recipe

Another option. Ryazhenka pancakes are different delicate aroma baked milk. And more delicate taste and structure than on kefir.

For ryazhenka pancakes you will need the following ingredients:

• Ryazhenka 4% - 800 ml.
• Wheat flour- 8 tablespoons.
• Eggs - 4 large or 5 small eggs.
• Sugar - 2-4 tablespoons (the amount of sugar depends on personal preference).
• Vegetable oil - 3 tablespoons.
• Salt - 1/3 teaspoon.
• Soda - 1/3 teaspoon.

Prepare the dough for this recipe very simple! In a deep container, you need to mix eggs and fermented baked milk until smooth, add salt and sugar and mix everything thoroughly. This dough can be kneaded with a fork. But the whisk will greatly simplify the cooking process.

Then you need to sift the flour into the dough using a sieve to enrich the flour with oxygen. The mass must be mixed well so that there are no lumps of flour in the total mass.

At the end of the preparation of the dough, you need to pour in vegetable oil. Butter for pancakes is better to choose refined, without bright taste and smell.

To cook pancakes, you need to take a frying pan (preferably a pancake pan), it must be dry. The pan needs to be heated, greased with a very thin layer of oil, spread the dough over the surface and fry the pancake until golden color. Carefully flip over and fry on the second side for about half a minute.

Don't keep the pancake on for too long hot pan, it can dry out!

Thus, you need to bake all the pancakes.

An excellent filling would be a mixture of cheese and ham, and you can choose cottage cheese from sweet fillers.

It is very easy to prepare curd filling for ryazhenka pancakes. To do this, grind the cottage cheese through a sieve, add raisins or chopped dried apricots, a little sour cream and sugar, mix everything and fill the pancakes with the mixture.

That's how easy it is to prepare an insanely delicious treat!

Maslenitsa 2017

This collection of recipes is dedicated to the week of Maslenitsa, which takes place in 2017 from February 20 to February 26. I invite you to surprise and delight your loved ones every day. various pancakes. Let this festive week be hearty, tasty and bright with these pancake recipes.

I. Thin pancakes

1. Pancakes on fermented baked milk

Pancakes on ryazhenka have a slightly perceptible subtle aroma of ryazhenka itself, soft, porous, thin, and, surprisingly, more tender than on milk! These pancakes are good for breakfast or dessert with jam or sweet sauce, fruit or ice cream. And what an appetizing color they have, wow! Very tasty pancakes!

2. Pancakes on sour cream

Delicious, openwork, crispy pancakes on sour cream - wonderful dish. Such pancakes turn out to be ruddy and lacy, and, thanks to the addition of sour cream, they are also very tender. Thin pancakes goes well with honey, jam, jam, as well as with salty fillings in the form of mushrooms, meat, fish and caviar.

3. Thin pancakes with milk

Pancakes with milk National dish Russian cuisine, which our ancestors have been preparing since time immemorial. Perhaps the very first pancake was fried oatmeal jelly, which they decided to warm up and forgot on the fire. The resulting tender cake was to the taste of absent-minded cooks, and pancakes began to be prepared not only from oatmeal, but also from rye, wheat and buckwheat flour. By the way, exactly buckwheat flour most often used in Rus' for baking pancakes in milk.

4. Thin pancakes with buttermilk

I suggest making thin pancakes with buttermilk. Pancakes come out tender, thin and delicious. Such pancakes can be stuffed with both sweet and savory fillings. They can also be served without filling, pouring jam on top, chocolate sauce or sour cream.
Buttermilk pancakes will come out a beautiful bright yellow color if you use homemade eggs when cooking.

5. Pancakes with baked milk

6. Pancakes on whipped proteins

I found this recipe on Nastya Monday's blog a year ago. Since then, I have baked pancakes several times according to this recipe. They turn out very tender, with a crispy border. Suitable for those who like dry pancakes without oil. If the pancakes are covered, they easily move away, become completely soft and go very well with various fillings. Help yourself!

7. Cocoa cream pancakes

I suggest making pancakes with cocoa cream. creamy pancakes turn out delicious, chocolate pattern symbolic sun. You can apply any drawing to your taste. These pancakes will decorate festive table and leave a good impression at the time of fasting. Happy tea!

8. Nettle pancakes

I suggest cooking pancakes with nettles. The dish is seasonal and requires the presence of young nettle plants. Nettle is a very useful plant. It contains more vitamin C than apples and lemons, and more carotene than carrots and sorrel. In addition, nettle is very rich in vitamins and minerals, which will help the body cope with many diseases and strengthen the immune system.
Nettle pancakes come out tender, thin, tasty. They can be served with both sweet and savory toppings.

9. Oatmeal pancakes

Oatmeal pancakes are incredibly tasty and tender. They are also soft, without holes, very convenient for stuffing. If stuffed oatmeal pancakes Not sweet stuffing, respectively, you can not add sugar to the dough at all.

Oatmeal can be bought ready-made or ground with a blender. cereals. Delicious pancakes!

II. Yeast pancakes

10. Yeast pancakes from semolina

Pancakes are amazing! Plump, lush, fragrant, very satisfying and nutritious, one or two pancakes per serving is enough!

You can serve such pancakes with any sweet filling, or without it, because after frying they are immediately saturated with butter and already become incredibly tasty!

11. Openwork pancakes by leaps and bounds

Modern housewives, saving time, use the yeast version much less frequently than other cooking methods, however, if you want to pamper your home with delicious and very beautiful pancakes or surprise guests, then you should try to cook openwork pancakes with yeast.

Pancakes look especially impressive with curd filling or sour cream, which comes through the holes with small white "beads".

12. Moroccan pancakes Beghrir

Pancakes from oriental cuisine Kataef (Gataef, Ataef). But these pancakes are in no way inferior to their relatives from Moroccan cuisine Baghir.

They differ in the addition of semolina flour or semolina to the dough, when both. You can also easily grind it in a coffee grinder. semolina and use it in the test. These pancakes are very light, airy and so cute. And the combination warm oil and honey goes well with them.

13. Millet pancakes"Boyar"

I use millet flakes in the recipe, because. I needed to get rid of them to good use. But in original recipe- This millet groats. Therefore, cereals will be indicated in the list of products. But you can safely use flakes, everything will turn out, checked! Everyone has their own portion, so I indicated the number of pancakes. I use a glass of 200 ml. The amount of sugar can be reduced by 1 tablespoon if desired, but I like it sweeter.

15. Pancakes with yeast

What I like about recipes according to GOST is that all the components are verified to the smallest detail, you don’t need to invent anything from yourself. The main thing is to follow the recipe exactly. Products, even liquid ones, must be weighed in grams. In order to accurately weigh the eggs (in the Gost language - melange), they need to be shaken slightly in a separate container, and then weighed.

I divided this recipe in half, as my eaters were absent. To taste, I wanted to add a little more sugar, we are used to pancakes being sweeter. The photo shows the number of pancakes from a half serving. They are moderately thick, at least 2-3 mm, loose and perforated inside. For me, this is the most important indicator of yeast dough.

15. Pancakes with live yeast

Yeast thick pancakes - a recipe that can be categorized as “like grandma's”, “like school”, etc. Why did we want to show you how to bake these particular yeast pancakes on milk? Yes, because they are not just tasty and simple, but real classic Russian pancakes with live yeast, which every Russian housewife should be able to cook.

Ryazhenka pancakes prepared according to this recipe are one of my favorites! They always turn out great, turn over beautifully and most importantly - they are insanely delicious! Combine with various sweet fillings. I highly recommend trying!

Ingredients

To make ryazhenka pancakes, we need:

powdered sugar- 3 tbsp. l.;

chicken eggs - 2 pcs.;
ryazhenka - 500 ml;

soda - 0.5 tsp;
wheat flour - 160 g;
sunflower oil - 4 tbsp. l.;
salt - a pinch;
milk - 50 ml.

Cooking steps

Beat 2 eggs with salt and powdered sugar.

Add ryazhenka, then soda, mix well.

Sift the flour in parts, mixing thoroughly. Add sunflower oil. Then, if you want the ryazhenka pancakes to be thinner, add milk. Leave the dough for 15 minutes.

Heat up a frying pan, grease a little with oil and pour out the batter with a ladle. When holes begin to appear and the dough grabs on top, you can turn it over.

Fry the pancake on the other side.

Fold the pancakes cooked in fermented baked milk in a pile on a plate and serve with jam, sour cream, honey, syrup, etc.

Bon appetit!

Pancakes are revered all over the world. If here, in Russia, they are baked thin, with a golden edge and in a hole, then in other countries they have a completely different taste from ours. For example, America is famous for pancakes that looked more like our pancakes, but larger. They are served at the table with various syrups.

In our country, it is customary to eat pancakes with sour cream, honey, caviar and other fillings. We even have a special pancake week - Maslenitsa, when housewives take out their frying pans and start baking golden pancakes like the sun. And everyone has their own recipe, because pancakes are baked with milk, whey, and fermented baked milk, or pancakes with baking. Recipes for each type of pancakes can be found in every family.

Bake today and more diet option- pancakes on a mineral water. The recipe for such pancakes can be easily found on culinary forums. But the most delicious and best of all times were grandmother's pancakes. How to cook traditional pancakes similar to grandma's to taste?

Grandmother's and mother's pancakes are remembered by many children who have matured for a long time. Of course, the older generation often had slightly different recipes, but in general the technology was the same: knead the dough, let it stand for a while, heat the pan, lubricating with vegetable oil, bake one pancake after another. Each side of the pancake was kept until golden brown, and then turned over with a special spatula. Some grandmothers even knew how to throw a pancake, which turned over in the air and fell into the pan with the unbaked side. This, of course, requires many years of experience in baking delicious traditional pancakes. But what did our grandmothers and mothers prepare the dough from?

Ingredients for making traditional pancakes. Grandma's recipe:

Eggs - 6 pieces; Milk - 1 liter; Salt - 0.5 teaspoons; Butter - 200 grams; Sugar - 2 tablespoons; Baking soda - 0.5 teaspoons; Vegetable oil - 2 tablespoons; Flour - 2 cups.

Cooking method:

Pancakes are prepared as follows. Sift the flour into a bowl, break the eggs into it, add the milk. Add salt, sugar and soda. Pour vegetable oil into a bowl, mix the resulting mass, then beat with a whisk. Ready dough set aside for half an hour, to insist. If you were planning to bake spring rolls, you have time to cook it. Especially popular in Russia are meat and sweet fillings, for example, minced meat with rice or cottage cheese with sugar. And of course, pancakes can be stuffed with red caviar on Maslenitsa.

When the dough is infused, it's time to start baking them. As a rule, our grandmothers and mothers have a special pancake pan, which is strictly forbidden to touch for cooking other dishes. And so, the pan is placed on the stove, lubricated with vegetable oil and thoroughly calcined. The dough is poured into a thin layer, in small portions. At the time of pouring, the pan is tilted slightly from side to side, so that the dough spreads evenly over the bottom. When the edge of the pancake begins to darken, you need to carefully turn it over to the other side. After holding the pancake for a while on the other side, turning the pan upside down, shake it out onto the prepared dish. Next, the pancake is smeared with pre-melted butter. If necessary, sprinkle with sugar and roll up. In some families, it is customary to stack pancakes in a slide.

On a note:

If during baking the pancake began to stick to the pan, our grandmothers greased it with vegetable oil or salted fat. In more difficult cases, calcined the pan with salt. And only then did they try to bake pancakes again.

Whey pancakes are thin. Recipe

Unfortunately the first recipe is different high calorie content and is not suitable for every hostess. Many people prefer to cook thick yeast pancakes in milk.. In stores you can even find a special mixture for busy people where everything necessary ingredients already weighed and measured. You just need to add milk, and you can bake pancakes. But if you have free time, prepare thin whey pancakes for your family. Recipe below will tell you how to bake delicious dessert, because such pancakes are served, as a rule, with sweet fillings.

Ingredients for making thin whey pancakes. Recipe step by step:

Serum - 0.8 liters; Flour - 1 cup; Eggs - 2 pieces; Soda - 5 grams; Sugar - 2 tablespoons; Vegetable oil - 2 tablespoons; Salt - to taste; Oil for greasing the pan.

Cooking method:

In the process of cooking, eggs are poured into a bowl, salt and sugar are added. The resulting mass is whipped with a whisk. Next, the whey heated to room temperature is poured in, soda is added, the contents of the bowl are mixed.

Don't be surprised when you see the dough start to foam. This process is quite normal for dishes with soda. For its complete completion, it is enough to wait 3 minutes. After the reaction is completed, vegetable oil is added to the bowl. Then flour is sifted into the dough and mixed well again, until a homogeneous mass is formed, without lumps.

In terms of consistency, the finished dough for pancakes should resemble liquid sour cream, but if the dough is not liquid enough, cool water or more whey should be added to it. Next, we take out the pan and start baking pancakes, frying them on each side in turn.

Ready-made pancakes on whey are laid out on a dish, smeared with butter. Pancakes are delicious and fluffy.

On a note:

Pancakes on whey are served hot with the addition of various fillings: sour cream, jam, meat and mushrooms, various berries. They are also suitable as a separate dessert with the addition of sweet sauces.

Pancakes on ryazhenka are thin. Recipe

Thin ryazhenka pancakes - another interesting modern recipe baking delicious pancakes. IN this case milk was replaced with ryazhenka. When baked, pancakes are soft, porous, with a delicate aroma of fermented baked milk. Their color will be slightly different from the classic ones, but the main thing in them is the taste and delicate pieces that melt in your mouth.

Interesting on the net:

Ingredients for the preparation of thin ryazhenka pancakes. Recipe step by step:

Vegetable oil - 4 tbsp; Powdered sugar - 3 tbsp; Eggs - 2 pcs; Ryazhenka - 380 ml; Flour - 9 tbsp; Soda - 0.5 tsp.

Cooking method:

To prepare pancakes on ryazhenka, powdered sugar is laid out in a bowl, eggs are broken. Beat the mixture with a whisk until a homogeneous mass. Pour soda, add ryazhenka. Sift the flour, and gradually mix it into a bowl. On final stage pour vegetable refined oil. Mix the dough again and look at the resulting consistency. It should be a pancake consistency - not very liquid, and certainly not thick.

Pancakes are baked in the usual way fry on each side until done. Ready-made pancakes are offered with various sweet sauces.

On a note:

Thin ryazhenka pancakes can be served with additives to your taste. But best of all they go with sweet fillings - jam, ice cream, fresh fruit. This means kids of all ages will love it.

Pancakes on mineral water recipe

Pancakes on mineral water are considered the most in a simple way cook delicious pancakes. The presented recipe is quite simple, and pancakes are obtained according to it not only lean, but also tasty. During the days of Great Lent, in combination with various fillings, tender pancakes every member of the family will love it.

Ingredients for cooking "pancakes on a mineral water". Recipe step by step:

Sugar - 2 tablespoons; Mineral water - 2.5 cups; Salt - 0.5 teaspoons; Flour - 2 cups; Vegetable oil - 5 tablespoons.

Cooking method:

Pancakes for mineral water are kneaded like this - the flour is sifted through a sieve into a deep bowl. Mineral water, sugar, salt are poured into another bowl, everything is mixed. Flour is gradually added to the resulting liquid, and the dough is kneaded. To obtain a homogeneous dough without lumps, you can use a mixer. Then the dough in a bowl is left for 30 minutes to infuse. After 25 minutes, put a saucepan with vegetable oil on the stove. After 2-3 minutes, the oil will be hot and you can pour it into the bowl with the prepared dough. The resulting mixture is again mixed with a mixer. After 1-2 minutes of stirring, the dough is ready for baking.

Pancakes are baked according to the usual technology, with one difference - the pan does not need to be lubricated with oil, since the dough contains enough oils. Pancakes are fried on each side for 2 - 3 seconds. During cooking, the dough placed in the pan may bubble. This is observed because in mineral water used for kneading the dough, there is a large amount of oxygen. It takes approximately 10 - 12 minutes to prepare pancakes from the resulting dough volume. Pancakes are baked thin, extraordinarily tasty. In a similar way, you can also cook openwork pancakes with yeast.

On a note:

Pancakes on mineral water are served to the table, both hot and warm. These pancakes can be both a main course and a dessert. Lean pancakes — excellent dish to the Great Lent, and if they are supplemented with jam, jam, honey and nuts, even children will like them. For adults, pancakes can be stuffed with fresh herbs, stewed vegetables, lean cheese.

Openwork pancakes in milk. Recipe

In addition to traditional pancakes, you can also cook unusual dessert. It’s easy to bake openwork pancakes in milk, because it’s enough for them conventional products that are in your refrigerator. And various fillings will make pancakes a wonderful dessert.

Ingredients for cooking "laced pancakes in milk." Recipe step by step:

Flour - 1 cup; Salt - 1 pinch; Milk - 750 grams; Eggs - 3 pieces; Vegetable oil - 2-3 tablespoons; Sugar - 1-3 tablespoons.

Openwork pancakes are obtained thanks to the ingredients used. Part of the milk and eggs are poured into a bowl. Salt, vegetable oil and sugar are added there. stirring ready mix, flour is gradually added to the bowl. It is necessary to achieve a homogeneous mass, without the presence of lumps in it. The remaining milk is added to the bowl and gradually mixed. The finished dough is set aside for proofing for 15-20 minutes. The resulting mass should have the consistency of thick sour cream.

Pancakes are baked in a hot pan. In the process of cooking, holes are formed in the pancake, which makes them more reminiscent of openwork "suns". When the pancake is browned around the edges, it is turned over and fried on the other side.

On a note:

To get more openwork pancakes, you need to create more bubbles. In this case, the mixer ideally helps, although there are recipes for cooking on kefir, which also results in great amount holes. You can also make pancakes with yeast. Openwork and beautiful, they will perfectly decorate the table during the Maslenitsa week.

From recipes to toppings

Today, there are a large number of cooking methods, but no matter what ingredients you use, almost all pancakes should be golden and not burnt. professional chef can make a big pile of pancakes for a very a short time. Pancakes are served to the table not only in the form self-dish With various fillings, but also as part of others, for example, in salads, casseroles and even a cake. Everyone today can find a recipe to their taste, color and aroma.