Pancakes. Cooking History

Pancakes. Cooking History

In my family, to the pancakes photo  are always treated with a special honor and respect – Mom roasted a whole “mountain” of pancakes for the whole family and offered them a variety of fillings: amber honey, all kinds of jams and marmalades, stewed cabbage, boiled eggs, fried in onions with meat meat …

Therefore pancakes for me, as for any Russian person, – it is not just a tasty dish. It’s memories of childhood, merry Shrovetide festivities, on the age-old traditions of the people, some of which have survived to this day. Our ancestors were treated to pancakes guests greeted the birth of new life, offering them to new mothers, relatives accompanied on his last journey, and they remembered the dead relatives …
It is no exaggeration to say that the thousand-year history of our people is reflected in the Russian pancakes, its traditions and culture.

Pancakes. Cooking History

The history of the pancakes themselves goes back to prehistoric times. It is even considered that they were the first products made from flour. After all, this requires quite a bit of flour mix and plenty of fluids.
However, some historians say that in Russia, pancakes, most likely came about in the years 1005-1006. Once our ancestor warmed oatmeal and careless (jelly fry and brown), was the first attempt.
According to the famous historian and chef William Pokhlebkin they appeared in Russia before the IX century, and its name comes from the distortion of the word “Mlyn”, ie “to grind, ground” .Such way, damn – this pastry.

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In pagan times, the pancakes were the sacrificial bread and baked all year round, but later they began to treat mainly during Maslenitsa, symbolizing and embodying a sun.

But many historians argue that the pancakes Slavs have always been a memorial meal, which is why they and accepted “escort” is not only dead relatives, but winter – Carnival not only met the spring, but also to the 14th century saw off old year, ending in February.

During Maslenitsa people eat pancakes in the morning until the evening. On the streets with stalls selling muffins yeast pancakes in restaurants served pancakes with mushrooms, herring, caviar, sour cream, honey and jam. In tsarist Russia, baked pancakes with the addition of semolina, buckwheat or millet porridge – they were fed meat dishes or as a dessert.

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Traditionally pancakes to eat only by hands – otherwise naklichesh trouble. In the Ancient Rus man cut the pancake, could even score with sticks! Cooking pancakes in those days was the whole mystery: a recipe kept secret and handed down in the family from generation to generation. Mistress brew prepared for pancakes in the evening, in the moonlight, saying: “A month, you, a month, your golden horns, look out the window, Blow to the brew.”

Traditional Russian pancakes photo – small, about the size of a saucer, buckwheat pancakes. They have a pleasant taste, though slightly sour. Compared with pancakes made from wheat flour are more lush and loose. In the old days they were baked on scrubbing with salt and well-heated cast-iron frying pans, pre-lubricated with oil or fat. Russian pancakes baked in the oven, which is why many people still say “pancakes” instead of frying. Often trained in Russia and pancakes with full sun, the recipe of which is now almost forgotten. But before they were very popular! Maybe it is you decide to revive the tradition of the furnace are pancakes?

As Pripek usually use:

a layer of fried onions or carrots;
boiled eggs;
fish or ground beef;
cottage cheese.
On heated pan poured the dough browns from the bottom, then it is placed on top of the selected Pripek and again filled with dough. Thereafter, pancake rolls, and fried on the second side. Thus, Pripek appears as though between two pancakes. But there is another option: first, the pan put Pripek, and then poured the dough.

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Today, the Internet can find a lot of tips on the subject of preparation of pancakes, but experienced hostess, as before, try to cook them on the proven recipe.

Most often, the pancakes are still served with honey, cheese or red caviar. But variations on their theme, of course, a lot!

Like a lot of options supply of finished dishes: pancakes rolled up into a tube, formed from their envelopes or flowers, tie up green onions, imitating bags, cut like a Roll … And make from them a variety of cakes – from the fungus to sweet dessert.

Pancakes. Cooking History3

In order to cook delicious pancakes, you need to follow some simple but very important tips:

1.Flour for pancakes is always necessary to sift. This flour is saturated with oxygen, which gives the dough airy and pancakes turn out tender and melt in your mouth.
2. Use only fresh eggs for making pancakes.
3. kneading oil should be added at the end, after the addition of flour, or dough can be too dense and resilient consistency. And ready pancakes will taste “rubber”.
4. Even if you cook sweet pancakes, do not add to the dough too much sugar, otherwise the pancakes will be burnt and covered with unsightly brown crust.
5. To pancakes turned out fluffy dough must be lightly beaten.
6. Before baking pancake pan must be ignited at a good strong fire, poured a little big table salt (occasionally shaking it in the pan). Then simply wipe the pan clean, dry towel.
7. Fry the pancakes should be in a strong, but not excessive heat. To determine when you need to flip the pancake, you can at the edge of browning.
8. Ready-made pancakes stacked on a common dish, smearing each with butter. The resulting “hill” is covered with a clean kitchen towel, allowing pancakes “breathe”.

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Abroad, too, like pancakes and fun to prepare, but each country has its secrets and peculiarities of their preparation. However, in Europe, for example, the word “pancakes” (blini, bliny) is used without translation is for Russian pancakes, to which we are accustomed, but which are sometimes very different from the local variations of this dish. Not surprisingly, “pancake variety” is almost all peoples, using in cooking flour. Let us dwell on some of them.

Thin French crepes (French srepes.) – A type of pancakes that are cooked in milk without yeast starter. They are characteristic of the French and Central European cuisine can be baked on the one hand, if you are served with a stuffing. Prepare a decent crepe challenging pancake should be very thin and delicate, but durable.

Mordvinic pancakes (pachat) – a traditional dish of the Mordovian people. They are characterized by great diversity: prepare these pancakes from wheat, millet, buckwheat and pea flour, most often from a mixture of several of its species at once. At the same time Mordvinian pancakes are always very thick and lush, as prepared by leaps and bounds, and with the addition of a large number of eggs.

English Pancake (Eng. Pancakes). From our usual pancakes, they differ in small diameter and thicker consistency test. Due to what Pancake obtained lush, similar in taste to soft cake. They are prepared usually in a pan with non-stick coating, without oil. In America, they are usually served with maple syrup.

Indian dosa (dosa) – a thin, crispy pancakes from lentil and rice flour. They are usually served instead of bread or as a side dish to other dishes for breakfast or lunch. There are different types of them: Egg dosa (with omelette), chilli dosa (sprinkled with grated chili), Open dosa (with tomatoes and chutney powder), masala dosa (with tomatoes and spices), Rabbi Dosa (with semolina).

Ethiopian injera (Inger, indzhira, yndzhera, yndzhira) – a traditional dish and staple food of the majority of the Ethiopian population. This is a big loose cake in a shallow hole, traditionally made from sour flour African cereal Tef. Its diameter is about 1 m! Here’s a big pancake.

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American housewives are often added to the dough cheese, raisins or chopped bacon. Germans usually eat pancakes with sugar and lemon, and in Spain and Latin America as a basis for using cornmeal. The pancakes photo are then wrapped minced meat or vegetables. In China, the mandatory components of the test stand for pancakes and green onions.

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Here they are multifaceted, our favorite pancakes! Well, today I suggest you try to cook pancakes with me.

pancakes photo

For this we need:

Eggs – 3 pcs .;
milk – 0.6 l;
flour (wheat) – Article 1.5 .;
sugar – 2 tbsp .;
Salt – 0.5 tbsp .;
Vegetable oil – 2 tbsp (For the test);
frying oil.

How to make:
Pour into a bowl of sifted flour, salt and sugar. Add the eggs and half a cup of milk and mix everything well. Gradually introduce the remaining milk and add the vegetable oil. The dough should have the consistency of a liquid cream – a homogeneous, without lumps.

Then transfused the resulting dough into a bottle of milk: so in the future it will be convenient to pour it into the pan, shaking the bottle every time, so that the dough is uniform. Thoroughly warm up the pan, grease it with oil, pour the dough and evenly distribute a thin layer.

Browned on one side pancakes carefully turn over with a spatula. If pancakes photo are broken – try to add to the dough a little more flour. Ready-made pancakes served with sour cream, eggs and boiled eggs. Bon Appetit!

Do you like pancakes as I love them?

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