Maslenitsa is a traditional holiday that has become a symbol of transition from winter to spring. In the days of the festivities, there was a national treaty - pancakes. By tradition, they were baked in the furnace, and some secrets managed to keep up to this day. Vintage Recipes pancakes on Carnival - in the material 24cm.
"Russian"
Traditional in Russia was considered a dish of buckwheat flour. In color, such symbols of the sun were different from wheat, and therefore were called "red" or "Russians".By the way, modern formulation is more variation on the theme of secrets from grandmothers. Since before the symbol of the sun was not turned over, and put in the oven and removed the ruddy on both sides.
Ingredients:
- Flour buckwheat - 150 g;
- Melted butter - 20 g;
- Milk - 250 ml;
- Eggs - 2 pcs.;
- Salt - ¾ h. l.;
- water - 125 ml;
- Vegetable oil for frying.
Cooking:
1. Mix all the ingredients except for water, take the mixture and remove at least 3 hours in the refrigerator.2. Add Cold Water.
3. Take up once again.
4. Fry to shut down, then turn over.
There is another option, but only on kefir. It will be necessary: buckwheat and millet flour (80 g), kefir (250 ml), boiling water (280 ml), 2 eggs, sugar (1.5 tbsp), salt (⅓ h. L.), Soda (½ h. l.) and vegetable oil (1 tbsp.).
Ryazan cavaisians
Kapawayitsa is a kind of homely thin pancakes on milk, which also joined in the oven. Later, the grandmothers learned how to fry them on the one hand, and it was done at the same time on 3 frying pan. A feature of this recipe was the lack of soda or yeast.
Ingredients:
- milk - 1 l;
- Sugar - 4 tbsp. l.;
- salt - 1 tsp;
- flour - 350 g;
- Eggs - 5 pcs.;
- Vegetable oil - 5 tbsp. l.
Cooking:
1. Heat 1 liter of milk.2. Beat eggs, sugar and salt.
3. Pour the first third of the warm milk into the mixture. Mix.
4. Add a sifted flour and mix everything again to break all the lumps.
5. Add a third third of milk and mix.
6. The remaining milk is brought to a boil and introduce into the dough gradually and continuously stirring.
7. Add vegetable oil and wash again.
8. Fry on medium heat half a minute.
9. Flip and fry for a few more seconds.
Rustic Novgorod Pancakes
This recipe is distinguished by the fact that each "sunshine" is stuffed with a stuffing and stacked, and the dish is cut into pieces, like a cake.
Ingredients:
For dough:- milk - 0.5 l;
- Eggs - 4 pcs.;
- sour cream - 100 g;
- flour - 300 g;
- Sugar - 1 tbsp. l.;
- Salt - 0.5 h.;
- Vegetable oil - 2 tbsp. l.
For filling:
- 500 g sour cream;
- honey to taste;
- 2 tbsp. L shaken butter.
Cooking:
1. Beat eggs with sugar and salt.
2. Add sour cream and part of milk. To mix everything.
3. After entering the flour and move to a homogeneous state.
4. Add milk residue, mix again.
5. Add vegetable oil.
6. Stir and give to stand 10 minutes.
7. Mix sour cream with honey. It will be a filling.
8. Frying in the usual way.
9. Removed pancakes with butter with butter, and we put the tablespoon of the filling on top. We are stack.
10. Give a dish to stand 10-15 minutes.
11. Serve in a cut form, like a cake.
Washing on Pupar
Fed cakes made of millet porridges are made on pic. The thickness of the product regulates the hostess. If in the family it is customary to treat the thin "sun", then there is less than the test. And for a lush pancake, a large portion will need. Usually started preparing from the evening.Ingredients:
- millet - 1 tbsp.;
- Water - 3-3.5 art. (for porridge);
- milk - 2 tbsp.;
- flour - 1.5 tbsp.;
- Eggs - 3 pcs.;
- yeast - 20 g;
- Salt - 0.5 h.;
- Sugar - 1.5 tbsp. l.
Cooking
1. Cook the porridge familiar to you in the water to the state of "smear" for you.2. Take 0.5 tbsp for waters. milk, 0.5 tbsp. l. Sugar and tablespoon of flour. Mix the ingredients and put in a warm place.
3. The cooled millet porridge is crowded with a brush or overtake the blender. Add flour, eggs, sugar residue and opara. All mix and put in a warm place for 50-60 minutes.
4. Add milk residue and mix everything again, and then wait for the dough raises. Do not mix before baking.
5. Fry on a warm lubricated frying pan at an average temperature until readiness.
Two-layer with porridge
By the way, the vintage recipes pancakes often contained porridge. So, for example, Marrie has a traditional dish with porridge and two-layer or three-layer is made. And they prepare them layerly in the oven or furnace, and then achieve a ruddy crust with additional frying. The method of cooking a national Mari dish, which is called compex, see below.
Russian magnificent
Our grandmothers baked on the carnival thick pancakes on a yeast dough. The classic version indicates wet yeast. But since modern hostesses are accustomed to dry, then this product is often indicated in the ingredients. For those who want to strictly adhere to traditions, it should be remembered that 1 g of dry yeast is equivalent to 3 g of alive pressed.The vintage recipes pancakes were also accomplished because they were baked on a cast iron frying pan. Only sifted flour was added. And the eggs were whipped with sugar at least 4 minutes.
Ingredients:
- Milk - 700 ml;
- flour - up to 0.5 kg;
- Egg - 3 pcs.;
- Sugar - 40 g;
- Salt - 5 g;
- Dry yeast - 6 g;
- Butter cream - 100 g.
Cooking
1. In a small amount of warm milk, dissolve yeast, sugar, whipped eggs, salt.2. The workpiece is divided into two parts.
3. In one half add flour and stir up to a homogeneous texture.
4. Then mix both parts of the test.
5. Add melt and cooled creamy oil to the mass.
6. To cover with a towel and retain in a warm place for an hour.
7. Pour on a preheated frying pan. The mixture take carefully so that it does not fall.
8. Fry on slow fire on both sides. To bring the dish to readiness, you can cover the pan with a lid.
"Boyar"
A popular dish dish on a yeast dough to taste differs from modern products in the absence of sourness. And they served such a treat with caviar and weakly saline red fish.
Ingredients:
- milk - 1 l;
- Eggs - 3 pcs.;
- salt - 1 tsp;
- Sugar - 3 tbsp. l.;
- yeast - 10 g of dry or 30 g of pressed;
- Melted butter - 200 g;
- Flour - 600 g
Cooking
1. We make the opaire from the cropped yeast, 1 tbsp. l. Sugar, a small amount of warm milk.
2. In a separate saucepan, mix the eggs, salt, sugar and stir well.
3. Add to a saucepan heated to a temperature of 35 ° C milk. And once again we mix.
4. Pour into a mixture of opar.
5. After mixing the mass without lumps.
6. Separate the resulting butter into 2 parts. The top transparent layer will go to the lubrication of the frying pan, and the bottom - add to the dough.
7. We wash and cover the pan with a towel and put in a warm place.
8. In the process of fermentation, it is necessary to mix 2 times to saturate the mixture with oxygen, which will remove the sour taste. Depending on the freshness of yeast to wait 30-40-50 minutes.
9. Heat the frying pan and lubricate it with half potatoes, which is dipped into melted butter.
10. Fry to shruming.
Each hostess has its own secrets on the carnival. Meanwhile, there are one similarity in modern and ancient recipes: there is a lot of goodness. It was believed that the more "sun" will contact the hostess, the more successful will be the coming year.