Pancakes are ordinary, or "Mix the flour, eggs and milk... "

Description

And again 1816. The kitchen can be represented by films, especially French, because in those days it was the fashion in all French, spoke French, dressed in French, eat in French, even lordly manor was arranged in the style of French palaces. But in the midst of this supposedly external splendor, was preserved native Russian traditions, including in the art of cooking. And one of the main traditions of Russian cuisine was CREPES. Pancake recipes - a great many, but they all came from the same basic recipe - the most SIMPLE PANCAKES. The ideology of food by William V. Pokhlebkin (Mikhailov)... cooking is a craft and art exclusively by hand and require compositional thinking. It is impossible to get back in the kitchen for 100 -200 years ago – the whole environment is different. But to remain faithful to the national cuisine is necessary if you want to keep the nationality. Important in the national cuisine — not recipes, and the rules and techniques of cooking. The fall of food culture, primarily due to laziness: striving to take the finished. Delicious and the right to live, consuming our daily bread, as if incidentally, will not work. For what is life if not a process of consumption of products.

Ingredients

Chicken egg

5 piece
Flour

273 g
Milk

0.8 l
Salt

500 g

Cooking

Take products

That's such a thick cream 33% diluted milk 1:3

A) 2 eggs, 2 cups of flour stir until smooth, gradually infusing 3 cups milk

My Comment (MC): you need to slowly stir the eggs and flour, adding milk to the dough in the center was not dense, like the muffins

MK: After such a "batch" begin to gradually add the remaining milk, "diluting" the dough. Leave the pastry aside.

The pan, sprinkled with salt, heat, wipe with a towel (MK: here I would like to draw Your attention to the preparation of cast iron skillets, properly prepared pan - the success of No. 1 in the pancakes and not just pancakes. The most convenient cast iron skillet for cooking pancakes 20-23 cm, with handle, if the pan is new, it must first "burn" - put on a high heat, pour some oil, when the oil heats up and begins to smoke slightly, pour salt to cover the dense layer bottom of pan, "deep fried" salt for 10-15 minutes (the smoke (smell) will be much, therefore it is necessary to do all this in a well ventilated area. Clean the pan with a dry cloth from the salt (never synthetics). Now again pour salt (but no butter) and again,"deep fried" salt for 10-15 minutes, it will absorb the remnants of burning oil, invisible "pazarci"-the remains of burnt food. Again cleaned the pan with a dry cloth from the salt.)

Salt becomes such a brown - in the middle of salt "raw". Be careful: a cast-iron pan, first, not "love" water (never put a wet cast iron pan on the fire), and secondly, on the surface of the pan very very well washed, in the "then", scratches, nicks always remains "burned" from the previous roasting, and remove all this can only be calcined in a skillet with salt. Well, we have a pan ready for baking pancakes.

(So) sprinkled with salt, heat, wipe with a towel, brush with oil or cleaned with a piece of bacon, again to reheat, pour a spoonful of the dough so that it spilled over the bottom of the pan, put on the stove; when the pancake begins to rise, to keep up with the pan and when one side is browned, remove it

MK: they SAY: "the First pancake is always lumpy". First define pancake dough consistency, the fact that flour from different manufacturers are different, and, accordingly, the "absorption" of liquid every variety has its own flour, our dough constantly, has absorbed the milk, and the first pancake we define (it should be thin, the dough should spread easily on the pan), do I need to pour some more milk; I usually pour.

Again to smear the pan with oil with a feather, pour the dough, etc. These pancakes are served with any minced meat or cottage cheese and so on. No. 147. Pancakes from, any loaf or pudding, it is necessary to fry thoroughly on both sides. MK:... more on that later... MK: pancakes get fresh, designed for the filling, which was done in those days mainly of corned beef, if You are confident in your stuffing, add to the dough a pinch of salt. And again, the number of eggs in a recipe: the description of 2 eggs, which by volume is approximately 1/2 Cup, so I took 3 eggs, turned out 1/2 Cup

B) To pancakes submit to dinner without meat, with one sugar and jam - in this case, prepare the dough 4-5 eggs and 4-5 egg yolks and whites down into foam, 2 cups flour, 2 1/2 Cup milk, salt; fry in a pan; when all the pancakes are ready, fold each four times, again fry. In these pancakes, you can also add 1/8 lb to white pounded oil, in this case, fry the pancakes on both sides in small pans.

MK: these are the pancakes turn out for the second recipe, I put it on every damn little piece of butter.

Feeding, showering fine sugar, so were on lemon zest, or serve with jam.

147) Pies of pancakes with a minced beef. Bake ordinary thin pancakes No. 699, spread each pancake cooked with minced meat, fold the sides, roll into a tube, roll each in the egg or in the remaining test from pancakes and bread crumbs, fry in oil to brown, feeding, you can sprinkle fried green parsley. MK: here, You certainly can do with all the pancakes on your own...

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