Grandmother's pancakes: recipes and cooking rules

Pancakes on kulesh

There are many recipes and technologies for how to cook pancakes on kulesh. According to grandma's recipe, they turn out more tasty, fluffy, and they will have everyone's favorite holes in them! If you have never tried this dish, we recommend that you definitely try it. This is something special! The delicacy will be appreciated not only by children, but also by adults. To prepare twelve pancakes you will need:

• millet (0.5 standard cup);
• semolina (1 glass);
• 2 chicken eggs;
• milk (3.5 cups);
• water (half a liter);
• odorless vegetable oil (1 tbsp.);
• soda (baking powder) (0.5 tsp);
• dry yeast (8 grams);
• salt (1 tsp);
• sugar (1 tsp, but more is possible).

Preparation

The millet must be well soaked and washed so that no bitterness remains. Boil in water until done.

Pour one and a half glasses of heated milk into the semolina, beat in 1 egg, add salt, granulated sugar and vegetable oil. After stirring, combine with kulesh (boiled millet).

Dissolve yeast in half a glass of heated milk, pour into the kulesh, and stir. Gradually add flour (sifted), knead the dough. The consistency will be medium, something between dough for pies and pancakes.

Next, you need to let the dough rise well in a warm place; you can use an oven preheated to 60 degrees for this purpose. After the dough has doubled or even tripled in size, add the remaining milk, egg and baking powder (if soda, then quench with vinegar), mix well.

Fry the pancakes, baking well on each side. Each pancake must be greased with butter!

Step-by-step recipe for pancakes on kulesh according to grandma's recipe

5/5 (1)

Pancakes for Maslenitsa are one of the traditions that everyone adheres to without exception. Traditionally, they are prepared very thin so that the filling can be wrapped. And the filling options depend on the preferences of household members and the imagination of culinary specialists.

Millet is an unexpected, but very logical ingredient for kulesh pancakes, prepared according to a simple recipe from available products.

Recipe for pancakes on millet kulesh

Kitchen utensils: large bowl – 2 pcs.; small bowl; shoulder blade; spoon; pancake pan with low sides; mixer or immersion blender.

1. Rinse 1 cup of millet, add water in a ratio of 1:2 and cook until tender. The porridge should be well boiled, so you can add water during the cooking process. Place the finished porridge in a bowl and let cool.
2. Prepare a large bowl for the dough. Dissolve 0.5 tablespoons of sugar in half a glass of warm water, add 2 tablespoons of flour and 1.5 teaspoons of yeast. Instead of dry ones, you can take live pressed ones - 15 g. Mix everything in a bowl, cover with a towel and leave for a quarter of an hour. The yeast will begin to play and actively foam.
3. Pour the prepared porridge into a large bowl, beat in 2 eggs, add 1.5 tablespoons of sugar, the remaining flour and beat everything with an immersion blender until smooth. The dough will turn out to be grainy, but that’s how it should be.
4. Cover the bowl with a lid and leave for another 40 minutes. During this time, the dough will rise and almost triple in volume. Mix the dough, add 2 tablespoons of oil.
5. Heat some oil in a frying pan and pour in the pancake. The dough needs to be poured into the middle of the pan, it spreads on its own and actively foams. Fry the pancake on both sides. Fry all the pancakes. If the dough does not stick to the pan, there is no need to grease it. If the pancakes are difficult to turn over, it is better to grease the surface of the frying pan with oil from time to time.

Maslenitsa is the time to please yourself and your family with fluffy, spongy pancakes. Yeast pancakes with millet are prepared in both sweet and savory versions. But they go better with savory fillings.

Using this recipe, you can also prepare lean millet pancakes on a kulesh. To prevent the dough from tearing, you need to add semolina instead of eggs. Take semolina in the same quantity as millet - 1 cup. Pour boiling water over and let it swell. Mix semolina with the prepared millet porridge and then continue cooking according to the basic recipe.

Traditional pancakes are a real expanse of taste. They were baked sweet, unsweetened, colored, openwork, from bird cherry flour or beer-based. The royal ones were generally baked with liquid cream and melted butter. Whatever one may say, even without cream, this is a real calorie bomb. Here are a few secrets that will reduce calories without losing taste:

• Replace part of the white flour with rye, oatmeal, buckwheat or wholemeal flour.
• When baking, use a good frying pan to reduce oil consumption. If the pancakes still stick to the frying pan, you can use another secret of our grandmothers: prick a piece of pork skin on a fork and grease the frying pan on the side where there is a small layer of lard.
• Reduce sugar in the recipe or replace it with mashed bananas.
• Add boiled beet puree, grated carrots, a lot of parsley, dill, cilantro or spinach to savory pancakes.
• Instead of sour cream, serve Greek yogurt, and replace the jam with maple syrup.
• For sweet filling, use baked apples, pumpkin, low-fat cottage cheese with dried fruits, fresh or frozen berries.
• For savory filling, use chicken or lean ground beef from boiled meat, stewed vegetables and again - a lot of greens. But you shouldn’t overuse salted fish and caviar.

How to serve this dish

Probably everyone knows what to eat pancakes with. Traditionally, a stack of pancakes is served on a board or large flat plate.

• Sweet pancakes are served with homemade sour cream, fermented baked milk, honey and several types of your favorite jam. The filling can be any: curd, poppy seed, berry. Wash down the dish with warm milk, liquid sweet jelly, compote.
• Unsweetened pancakes are served with sour cream, herbs, and all kinds of machankas. Machanki are semi-liquid meat gravies based on cracklings, meat, flour and water. The filling for unsalted pancakes is even more varied: from salted fish, mushrooms, vegetables, meat,

Pancakes are an exquisite restaurant dish with interesting serving options. Ready pancakes:

• Rolled into a tube, envelope, triangle with filling inside and poured with jam, chocolate or honey, decorated with fresh berries and mint leaves;
• Form pancake baskets or bags and put the filling directly into them;
• Placed in the form of envelopes, baked with egg and cheese;
• Rolled into sushi and decorated with caviar;
• Filled with filling in the form of cakes;
• Place in a baking dish, coat with butter or sour cream and bake in the oven;
• They are baked in special forms in the shape of animals - a great option for children.

Useful tips

• Rye flour pancakes are another healthy option for this dish. They are obtained with an unusual structure, in which you can feel coarse flour.
• When traditional recipes are already boring, but you still want delicious pancakes, it’s time to make chocolate pancakes.
• Cheese pancakes can be flavored with plenty of fresh or dried herbs. A great recipe for when you happen to have a few pieces of cheese lying around in the refrigerator.
• The recipe for yeast pancakes with milk is a joyful memory of childhood. Fluffy, rosy pancakes are eaten, unfortunately, very quickly, so you need to cook them a lot.

Source: https://www.alizy.club/zavtraki/blinchiki-i-oladi/na-kuleshe-po-babushkinomu-retseptu.html

Classic pancakes

We offer a recipe for delicious grandma's pancakes that every housewife can prepare, even if she has never baked pancakes before. It is worth noting that the ingredients are prescribed for a large number of people, so that 6-7 people can eat enough. If necessary, reduce the proportions by half:

• chicken eggs (6 pieces);
• one and a half liters of heated milk;
• sugar (2 tbsp);
• salt (2 tsp);
• odorless vegetable oil (4 tbsp.);
• baking soda/baking powder (1 tsp);
• sifted flour (14 tbsp with small slides).

To make the dough, mix all the dry ingredients with the eggs, add a little sifted flour to make a thick dough. Pour in a little milk, mix, add flour again, then milk again. And so on until all the components are in one bowl. Mix the dough well each time. This sequence will avoid the appearance of lumps, which are almost impossible to break up in the batter. Lastly, add odorless vegetable oil and mix again.

Pour the mixture into a hot frying pan greased with a small amount of oil and distribute it over the entire surface. When the edges are fried, use a thin knife to separate them from the pan and use a spatula to turn the pancake over to the other side. This is what we do with everyone. So the classic grandma's pancakes are ready. The recipe is incredibly simple, and the taste of the prepared delicacy will delight every family member and guests. If desired, such pancakes can be stuffed with cottage cheese or minced meat.

Pancakes with yeast: grandma's recipe

Pancakes prepared in this way have a very delicate taste, and their appearance resembles the lace napkins that our grandmothers loved so much and laid them on tables, TVs, etc. Let's try to make an edible “napkin”?

We will need:

• egg (1 pc.);
• warmed milk (half a liter);
• sifted flour (0.5 kilograms);
• granulated yeast (15 grams);
• sugar (1 tbsp);
• salt (1 tsp);
• water (glass);
• odorless vegetable oil (3 tbsp.).

It is necessary to prepare a dough from granulated yeast. To do this, take a full glass of heated water and dilute the yeast in it. Mix with 250 grams of flour, cover with a paper towel and let stand for an hour.

Add salt, sugar, yolk, butter to the dough. Add the remaining flour and mix. Pour heated milk into the thick dough, stir well and let stand. The dough needs to rise 3 times, and each time it needs to be lowered.

You can only bake pancakes in a hot frying pan.

Option 3: Grandma's pancakes with milk and cream

Previously, pancakes were baked in ovens. A little later they began to fry them in a frying pan, which was previously greased with lard. Now you can do without using pork fat. To prevent the pancakes from sticking, simply add melted butter or margarine to the dough.

Prepare a deep vessel. We need to carefully sift the flour into it, add granulated sugar and a little salt.

Wash the eggs and beat them into the flour mixture. Beat the dough with a whisk, thoroughly rubbing out all the lumps.

Melt the butter in a water bath. Add it to the dough, pour cream and milk there. The consistency of the mixture should be approximately the same as thick sour cream. If necessary, add a little more milk or flour.

Grease the frying pan with sunflower oil. Heat it over high heat. Fry the pancakes for 30-60 seconds on each side until they have an appetizing crust.

It is not necessary to bake with wheat flour. It can be mixed with corn, barley or buckwheat. You can also sprinkle some semolina or ground oatmeal into the dough.

Thick porous pancakes

Grandma's pancakes come in different types and textures. The recipe for thick and satisfying pancakes will appeal to all housewives, since they do not require much time to prepare, and they turn out to be quite filling. These pancakes can be served for breakfast and dinner. Pairs perfectly with sour cream.

Products:

• granulated yeast (a heaping teaspoon);
• egg (3 pieces);
• milk (0.8 liters);
• sugar (1.5 tbsp);
• salt (1 tsp);
• real butter (50 grams).

The flour must be sifted, mixed with salt, granulated sugar and yeast. Heat the milk (not to boiling water, about 30 degrees), pour it into the flour mixture in a thin stream. Mix thoroughly, cover with a napkin and let rise.

Add melted butter and beaten eggs to the finished dough, mix, then bake in a hot and greased frying pan.

Slavic butter pancakes

4 cups flour, 1 cup sour cream, 10 eggs, salt.

Mix flour with sour cream, add salt to taste, stir. Gradually beat in 10 yolks, then add 10 whipped whites, carefully, from top to bottom, mix. Bake pancakes in a greased frying pan. Serve with jam, jelly, granulated sugar.

The Wealth Gene: 4-Day Free Online Training

In 4 days you will learn the millionaire thinking method, which will help you increase your income, close your debts, and find a business you like.

Participate

Buckwheat pancakes with milk

4 cups of buckwheat flour, 4.5-5 cups of milk, 25 g of yeast, 2 eggs, 25 g of butter, 1 teaspoon of salt, 1 teaspoon of sugar, 0.5 cup of sunflower oil.

Mix two-thirds of the milk portion prepared according to the recipe, yeast, flour, butter, yolks, and let rise. Add salt, sugar, boil with the rest of the milk, beat, add the beaten egg whites, let rise a second time and bake immediately.

Buckwheat-wheat pancakes

3.5 cups buckwheat flour, 1.5 cups wheat flour, 2.5 cups warm water, 2 cups boiling milk, 25 g yeast, 25 g butter, 2 eggs, 1 teaspoon sugar, 1 teaspoon salt, 0.5 cups melted butter.

Dissolve yeast in water, add all the wheat flour and an equal amount of buckwheat flour, and let rise. Add the remaining buckwheat flour, let rise again. Brew the dough with hot milk, cool, add sugar, salt, butter, let rise and then bake.

Grandmother's thin pancakes with milk: recipe

In order to prepare such pancakes, you can use both fresh milk and slightly sour milk. In any case, you will get surprisingly thin pancakes. Grandma's recipe involves the use of the following ingredients:

• warm milk (400 ml);
• water (250 ml);
• flour (2.5 standard glasses);
• egg (4 pieces);
• sugar (2 tbsp, more or less can be used);
• salt (1 tsp);
• sunflower oil (4-5 tbsp.).

Mix a glass of flour with granulated sugar and salt, pour in the heated milk, stir. Add whisked eggs and remaining flour. Heat water to 60 degrees, pour into the dough in a thin stream. Lastly, vegetable oil is added.

Pour the dough into the frying pan in small portions, spreading well over the entire surface.

Regular pancakes

2 cups flour, 4 cups milk, 2 eggs, 1 cm. l. yeast, 1 cm. l. sugar, 2 cm. l. vegetable oil, salt.

Knead the dough, avoiding lumps, and bake.

Pancakes with sour milk

2 cups flour, 4 eggs, 100 g butter or margarine, 1 cm. l. sugar, 2 cups sour milk (or kefir), 4 cm. l. vegetable oil, salt.

Only add whipped whites to this dough and only after it has been kneaded.

Yeast pancakes

25 g yeast, 700 ml milk, 1.8 cups flour, 1 cm. l. sugar, 4 eggs, 0.5 tbsp. l. butter. rich pancakes

Dissolve yeast in 300 ml of warm milk, add flour, stir, let rise. Add the remaining warm milk, granulated sugar, eggs, melted butter, let rise, bake pancakes. Serve to the table, sprinkled with granulated sugar.

Thin pancakes with cream

This is a very tasty and surprisingly tender dish. The pancakes have a pleasant creamy taste; children especially like them with strawberry jam or stuffed with fresh garden strawberries. What will you need to prepare?

Products:

• milk (4 standard glasses);
• flour (2 standard glasses);
• cream (1/2 cup);
• egg (2 pcs.);
• real butter (5 tbsp);
• odorless vegetable oil (5 tbsp.);
• salt (1 tsp);
• sugar (3-4 tbsp.).

Mix 2 cups of milk with eggs, sugar, salt, preferably whisk. Add flour to the resulting mixture, mix, pour in the remaining milk, cream, sunflower oil and melted butter. The dough needs to sit for an hour, after which you can bake thin pancakes from it.

Pancakes on kulesh Recipe

The recipe for pancakes on kulesh is very simple, and the benefits of this dish are very high, which is why pancakes on kulesh are in demand in many countries. These pancakes can be prepared from various ingredients, but in all cases, pancakes on kulesh turn out lacy and airy, which allows them to be served even on holidays.

Ingredients

• Flour – 330 gr.
• Millet – 180 gr.
• Egg – 2 pcs.
• Milk – 440 gr.
• Butter – 120 gr.
• Salt – 3 gr.
• Wet yeast – 12 gr.
• Sugar – 15 gr.
• Soda – 3 gr.

Preparation

1. Sift the flour.
2. Use vinegar to extinguish soda.
3. In a small container, mix soda, flour (a tablespoon) and warm milk (200 grams). Place in a warm place for half an hour (you can put it on a radiator in winter or in the sun in the warm season).
4. Rinse the cereal, add cold water and leave for 15 minutes, then drain the water.
5. Pour the millet with clean water and put on fire. When the water boils, add salt and cook for no more than fifteen minutes.
6. Throw the butter into the pan, which should dissolve in the kulesh.
7. Add milk (1 glass) to the porridge and stir thoroughly.
8. Add eggs and salt to the dough. After stirring the resulting mass, add it to the porridge.
9. Flour must be added in small portions to the mixture of dough and porridge, constantly stirring the resulting mixture until the dough is kneaded, the consistency of which is medium thick (approximately like pancakes).
10. Cover the container with the dough with a clean cloth or towel and place in a warm place for an hour and a half (about 35 degrees).
11. Extinguish the soda with vinegar, mix with water (half a glass).
12. Heat a glass of milk. Pour a mixture of water and soda into it. Stir and pour into the dough. Mix the resulting mass. It should be a liquid dough.
13. Grease the frying pan with lard placed on a fork and put on fire.
14. Pour one second ladle of dough into the pan.
15. Turn the dried pancake over and fry on the other side.
16. Grease the finished pancake with a thin layer of oil.

Grandma's tricks

In order to bake more pancakes and please their grandchildren with a delicacy faster, our grandmothers used two frying pans at once.

To make grandma’s thin pancakes with many holes, the recipe involves adding a few tablespoons of boiling water to the finished pancake dough.

Letting the finished dough stand for half an hour will help get rid of lumps and oxygen bubbles.

The frying pan is greased with butter only for frying the first pancake; for the rest, the oil added to the dough will suffice.

It is advisable to use a real cast iron skillet rather than a non-stick one.