As for the Italian pizza, then for the Russian - pancakes.
This dish has been present in our kitchen for hundreds of years, but nobody has bothered so far. Honestly, pancake recipes exist in parallel in almost every national cuisine, but at least deal with your own.
Russian pancakes existed in the pre-Christian period of Russia.
Whether it was true that in those days they were baked only with yeast is unknown. If our ancestors knew something about yeast, then most likely it was "wild" yeast, and not the ones that we now find on the shelves in retail chains.
Given that real alcoholic drinks, on yeast, appeared only under Ivan the Terrible, the version with pancakes on yeast seems very doubtful.
But there were pancakes, and sour milk, naturally, too, because our ancestors were excellent farmers.
Pancakes were baked to perform pagan rituals. They symbolized the face of one of the main gods of Slavic paganism, Yarila. Shrovetide, the day of the vernal equinox - a rite that came from our pagan past, symbolizing the victory of light (Yaryl) over darkness and cold.
Now this holiday is associated with the last week before Lent, as if legalizing the Slavic custom, but giving it a new, Christian meaning. But Christianity was instilled in Eastern Slavs with blood, and therefore the Pancake week was also “baptized”, leaving the main pagan holiday, which the Slavs did not want to say goodbye to, even after the adoption of Christianity.
Not to say about the pancakes of Mongolian cuisine is impossible. If you are interested in recipes for pancakes of Mongolian cuisine, then look for them under the name "Davhar bin."
Centuries of the Mongol yoke, albeit to an insignificant extent, have left their mark on ancient Russian cuisine. Mongolian flat cakes with meat somehow mysteriously have something in common with the recipe for a Russian kurnik, a pancake pie.
After rushing into Russia, in search of a better life, impoverished the French rentier, changes took place in our kitchen again, and this time they were very noticeable - the Russian autocrats respected European culture and culinary traditions.
Although, Russian pancakes began to bake very thinly, in French, only at the court of the sovereign and nobility, and peasant pancakes were baked for a long time according to the customs of their ancestors.
Since the beginning of the Soviet era, Russian pancakes, remaining the favorite folk food, have acquired the status of a restaurant dish, which foreign tourists still do not cease to admire.
It is noteworthy that the English "pancakes", Indian "dosa", Ethiopian "ingers" remained the dishes of national cuisine, but when Russian pancakes are cooked in some Western European or Asian restaurant, they are called not "pancake", not "dos" , and damn it, and not otherwise.
Probably because here they are especially tasty, associated with our ancient customs, reminiscent of the sun, the beginning of the Slavic family, the traditions of the ancestors to whom the Slavs remained faithful.
Pancakes on sour milk - the basic principles of cooking
Some more informative facts to better imbue with love for Russian cuisine, and move on to the main points of making pancake dough for sour milk. Although, this is not only the story of the origin of the dish and its name, but also, to some extent, the elements of technology.
The word "pancake" has Slavic roots, because "mlyn" is a mill, and the name of the dish says that it consists of ground grain.
Buckwheat groats came to Europe only in the fifteenth century, and here it is our favorite cereal a long time ago, and buckwheat pancakes with sour milk are well known only in Russian cuisine, as well as pancakes made from oat, rye, millet flour. Pancakes and any pastry made from wheat flour were considered festive, because spelled (wheat) did not take root well in Russia in the northern latitudes - it was a luxury that appeared only on holiday tables.
That is, the main element of pancakes is ground grain, or flour, and sour milk and yeast is already a secondary issue. Pancakes can also be prepared on water, but milk will add softness to them, and sour milk - splendor. To enhance the rise of the dough, you can use yeast. But pancakes are thin and seasoned, thicker. It is better to make them so that the bake drowns in a baked dough, and does not stand out from it in a pan when frying.
For thin pancakes, neither sour milk nor yeast is needed. Their "highlight" is that they wrap the filling in thin pancakes - whatever you want. Thin pancakes are baked on milk or water, or a mixture of water and milk. It is even preferable to dilute the milk with water so that the pancakes are more juicy and soft. The normal proportion of water and milk is 1: 1.
It happens that already during the preparation of the dough it suddenly turns out that the milk has turned sour. This is not a problem. The pancake dough in fresh milk is kept for 20-30 minutes after kneading, so that the milk proteins begin to interact with flour containing, in addition to proteins, gluten, carbohydrates. As a result of such a short interaction, lactobacilli begin to be fed with carbohydrates, and if the dough is left for a couple of hours in the heat, the fermentation process will certainly begin. If you bake pancakes in milk immediately after making the dough, then the pancakes will turn out to be dry and brittle, it will be difficult to wrap the filling in them. With light fermentation, lactic acid appears in the dough, and the acid reaction makes the dough more plastic. Pancakes on sour milk are obtained with a lace pattern, similar to lace.
Thin pancakes with sour milk do not need a dough. They can be baked immediately, when mixing, reducing the amount of added water to 1/3 part. Yeast can also be added to pancakes on sour milk with seasoning as desired, but when making dough based on a fermented milk product without the use of yeast, be sure to add sugar, even if unsweetened pancakes, soda so that the acid-base reaction causes the appearance of carbon dioxide bubbles inside the dough , which will ensure the rise of products during baking. For yeast-free pancakes on sour milk with seasoning, you also need to add a little more flour: yeast is more stable and works better in a humid environment, and lactic acid bacteria are weaker, they need additional time for fermentation, they form smaller gas bubbles during fermentation, which quickly and easily go to the surface of batter. Therefore, in the dough for pancakes on sour milk, you need to add so much flour that it acquires the consistency of very thick sour cream. In addition, after kneading the dough, it is advisable to cover it tightly, put the container in a warm place and wait until gas bubbles appear on the surface - this will mean that the dough is fully ripe. After that, you can start baking.
From which flour to bake pancakes for breakfast, decide for yourself. Choose the filling or bake to taste. But, to try to cook Russian pancakes on sour milk, water, milk, all kinds of, with or without baking, with different fillings, it will take a lot of time. It is possible that more than one year. But worth a try.
Recipe 1. Thin pancakes on sour milk, with cottage cheese and raisins.
Products:
Sour milk 150 ml
Water 100 ml
2 eggs
Flour mixture (sugar, salt, soda, flour) 140 g
Refined Oil 70 ml
Fat cottage cheese 250 g
Raisins, steamed 100 g
Sugar and salt (for filling) - to taste
Vanilla
Butter (to lubricate the mold)
Sour cream (25%) 300 g
Cooking:
In a deep bowl, beat the eggs in a thick foam. Gradually adding yogurt to them, continue to whisk the liquid. Add the flour mixture, one spoonful, working with a whisk. Ready dough for thin pancakes on sour milk should have the consistency of low-fat kefir. Add water gradually to bring the dough to the required density. Pancake a frying pan (ᴓ15 cm) with oil, and pour the rest directly into the dough and mix well.
Heat the pan and bake pancakes, frying, on the one hand. Turn the pancakes over the plate, stacking them in a stack.
Lightly salt the cottage cheese, add sugar to taste. Wipe through a sieve and combine with raisins. Shuffle. Dividing it into equal portions by the number of baked pancakes, wrap the filling in semi-finished products, rolling into rolls. Line the baking dish with foil (or use silicone). Lubricate the foil with oil, put the pancakes with cottage cheese in one layer and fill them with sour cream. Bake in the oven until golden brown.
Recipe 2. Pancakes on sour milk, with meat (liver)
Products:
Bulk dough (see recipe number 1)
For filling:
Minced pork 0.5 kg
Onions 100 g
Extinguishing Fat
Salt
Water
Spice
Cooking:
Bake pancakes as described in the first recipe, making the same dough.
Heat the oil in a saucepan and add finely chopped onions. Add the chopped meat to it, fry and, adding some water or meat broth, simmer until tender. The meat must be juicy.
Wrap the cooked filling in pancakes, laying it on the baked side. Semi-finished products can be frozen. Before serving, you need to defrost and fry them.
Recipe 3. Buckwheat pancakes on sour milk with mushrooms
Products:
For filling:
- Honey mushrooms, fried 300 g
For the test:
Buckwheat flour 150 g
Premium wheat flour 200 g
Eggs 3 pcs.
Sour milk 250 ml
Salt
Ammonium Powder 2 g
To serve:
- Sour cream sauce
Order of preparation:
Mix the dry ingredients of the dough. Beat eggs and yogurt, add dry mixture and fried mushrooms. Bake the finished dough by pouring it on a heated pan with a layer of 0.5-0.7 cm, distributing it in a circular motion over the entire surface of the pan. Lubricate the pan with vegetable oil before each new portion of the dough.
Recipe 4. Pancakes on sour milk with berries and whipped cream
Products:
Manka 200 g
Yogurt 300 g
Water 50 ml
Eggs 3 pcs.
Melted butter 50 g
Dry yeast ½ tsp
Sugar 75 g
Vanilla 2 g
Refined Vegetable Oil 50 ml
Filling:
Pastry Cream
Raspberries, blackberries, sea buckthorn 400 g
Icing sugar 50 g
Cooking method:
Combine warm yogurt with beaten eggs, sugar, vanilla and pour yeast dissolved in warm water. To make yeast work quickly, add one teaspoon of flour and sugar to them. Pour the yeast into a liquid mass, mix and add semolina, vegetable oil. Cover the dish with the dough with a film and wait until the dough rises. Bake in a pan, as described in recipe number 3. Turning pancakes to the other side, grease with melted butter.
Lay out each pancake on a serving plate, in the center put a berry mix, cream. Fold the pancake in half and sprinkle icing sugar on top. If desired, decorate the plate with berries and a leaf of fresh mint.
Recipe 5. Thin pancakes on sour milk with caviar
Product Composition:
Dough (recipe number 2)
Red caviar
Operating procedure:
Prepare semi-finished pancakes according to the recipe number 2, but you need to fry pancakes, at the same time, on both sides. Spread caviar on each pancake, folding them four times.
Recipe 6. Pancakes on sour milk - a chicken, classic
Kurnik is a Russian pancake wedding cake with several fillings, in yeast or puff pastry.
Composition:
Pancakes, thin (ᴓ 20 cm)
Puff pastry, frozen 0.7 kg
Fried onions 350 g
Boiled eggs 10 pcs.
Fried mushrooms, porcini 200 g (net)
Boiled Chicken (Pulp) 400 g
Raw eggs 2 pcs.
Cooking:
Prepare pre-cooked foods in advance. Dough should be thawed divided into parts of 400, 200 and 100 g. Roll out circles from two large parts. From 200 g - a thin circle with a diameter of 25 cm, from dough, weighing 400 g - a circle with a diameter of 40 cm. Leave 100 g of dough for figures from the dough, which lay the surface of the cake for decoration. The wedding henry is decorated with spikelets of wheat, pigeons or swans, flowers, viburnum branches, oak leaves. Roll out a small piece of dough, and use curly notches to cut out the jewelry.
Baking sheet, without rim, grease and sprinkle with flour. Start collecting the pie. Put on the sheet a smaller circle of puff pastry. Spread the pieces of boiled chicken evenly on it. Put a pancake. The next layer is onion, then again - a pancake, and eggs on it (chop finely in advance). Next, put another pancake, then - mushrooms. The last layer of the filling is meat. Carefully take a large circle of dough and cover with it the pie that has been collected, fasten the edges with the bottom layer of dough, making parallel notches along the edge. Weave the lower incisions in the upper flat cake together. Lubricate the surface of the cake with a beaten egg and send to a preheated oven (180 ° C). When the crust appears, remove the chicken. Grease it again with an egg, spread out the cut figures from the dough on the surface. If necessary, fasten them with skewers, and put the pie back in the oven. After 7-10 minutes, remove, grease the egg again, but this time add a spoonful of oil to the egg mass, for gloss.
Pancakes on sour milk - useful tips and tricks
The eggs in the pancake dough can be replaced with starch. To do this, mix it with flour in equal quantities.
If the quality of the flour does not correspond to the norm, and it “floats”, then half of it should be brewed in water or milk. When it cools, add dry flour and knead the dough, as usual, reducing, respectively, the amount of added liquid.
For pancakes made from rye flour, mix it with grits in equal amounts. Rye flour has a higher moisture content. Add less fluid. Pancake dough on sour milk from rye flour can be prepared at night. By morning, it will ripen for baking. Rye flour interacts very well with malt, but it can be replaced with raisins.
Buckwheat flour does not contain enough gluten, so it must also be combined with wheat flour.
Semolina pancakes require more fluid. Such a dough must be sustained until the cereals are fully swollen.
The amount of added liquid depends on the moisture content of the flour, therefore, the recipes that you like should be tested taking this indicator into account, making a correction in the recipe to increase or decrease the indicated amount of liquid.
To prepare pancake dough, it is convenient to add flour using a small strainer, sifting and smoothly moving it around the circumference, above the dishes in which the liquid part is located, while stirring the base with the other hand. This simple technique will save time on additional breaking up lumps of flour.
