Fritters on milk - general principles and methods of preparation
By themselves, pancakes can be classified as products of the national Russian cuisine, but, the most interesting is that for a long time there was a dish - but there was no name. Small thick pancakes, which were fried in large quantities of butter, were called as you like, but not pancakes, and only in 1938 they began to use the exact name. The history of this product in different places has evolved differently. For example, in St. Petersburg they were made with filling, in Moscow with a lot of muffin.
The main difference is the shape - a few pieces of high pancakes fit in a frying pan, which rise and increase. As for the content, they are baked from yeast and non-yeast dough, on milk, kefir and other fermented milk products. Flour can be wheat or buckwheat, barley, oat, and higher, or lower grades.
In addition, there are excellent recipes for potato, millet, semolina fritters, as well as with the addition of vegetables or fruits. Any of these types can even be baked in water, and preferably in sour or fresh milk. In the latter case, in non-yeast cases, you need to extinguish the soda with acid, or add a baking powder. If the pancakes are fried in a small amount of oil, you can lubricate them with butter to improve the taste.
Fritters on milk - preparation of products
In the finished form, the pancakes will have a thickness of 5-10 millimeters, a delicate texture, denser than pancakes, but softer than the dough for crumpets. The oil is heated in a pan, its layer should be at least 3-5 mm. If you do not like too fat pancakes, put them on a napkin. When yeast is not used, milk should be mixed with citric acid or vinegar and add soda. To the pancakes served jam, sour cream, marmalade, condensed milk, etc. Vegetable pancakes are cooked in the same way.
Fritters on milk - the best recipes
Recipe 1: Oatmeal Fritters in Milk
Real diet pancakes, in oatmeal, with a low content of muffin - they are tasty and healthy.
Ingredients: flour (1 cup), cottage cheese (1 cup), lemon peel (1 spoon), sour cream (1 cup), salt, egg (1 pc), sugar (3 tablespoons), frying oil (100 grams), oatmeal ( 1 cup), ground flakes (0.5 cups).
Cooking method
Stir oatmeal with flour and pour 2 cups of hot milk or water. Leave on for 15 minutes. Sift the flour, add baking powder, sugar, salt to it. Mix cottage cheese well with egg and sour cream, add olive oil and lemon zest. Mix cereal with flour and add mass. Leave on for 20 minutes to swell. Spread the mass on a well-heated pan, then turn it over. Reduce heat and cover the pan. You can pour the dish with berries and sugar in a blender.
Recipe 2: Fritters on milk and semolina
There is nothing tastier for breakfast than delicious ruddy pancakes - see for yourself, bake the whole mountain. You can use dry yeast, flour of the highest or first grade and semolina - this is the simplest and most delicious
recipe.
Ingredients: milk (1 liter), semolina (500 grams), yeast (1 bag), butter (100 grams), sugar (3 tablespoons), salt.
Cooking method
Pour semolina and yeast into half the milk. Stir and put the dough on fermentation in a warm place. After increasing the volume of the dough, add the egg yolks whipped with sugar (remove the proteins in the refrigerator). Pour in the milk and add the remaining flour. Stir so that there are no lumps. Leave for some more time for fermentation. Fry, beautifully spreading in a hot frying pan with vegetable oil, until rosy. Fritters are tender, smooth, good with sour cream and jam.
Recipe 3: Yeast Milk Fritters
Yeast dough is simple. But it takes extra time to ferment. You can take any yeast. The main thing. So that they are fresh and have the ability to increase the size of the dough.
Ingredients: milk (500 grams), egg (1 pc.), sugar (1 teaspoon), yeast (1 teaspoon), salt, sugar, vegetable oil, flour (3 cups).
Cooking method
Yeast dough is prepared according to the general principle - first we breed yeast in warm, but not hot milk, then pour in a little flour and leave until it doubles. After about 15 minutes, add the egg and a spoonful of vegetable oil. We fall asleep in portions, constantly stirring, so that no lumps remain. In appearance, the dough should become homogeneous and thick, but so that it flows down from a spoon. We leave for fermentation - it can take about 2 hours, the dough can double by this time, and bubbles appear on the surface. Bake in a well-heated pan. Such pancakes with honey or currant jam are good.
Recipe 4: Quick fritters on milk
A great option for whipping up is a recipe for fritters on milk and soda or baking powder. Elementary simple operations on the shoulder, even for young housewives, the constituent ingredients, can always be had in the refrigerator in reserve.
Ingredients: milk (500 grams), sugar (3-4 tablespoons), eggs (2 pcs), vanillin, soda (put out with vinegar, about half a teaspoon), vegetable oil for frying.
Cooking method
Pour milk and eggs into a bowl to beat the dough, add salt and sugar and slaked soda. Beat with a mixer or whisk. Slowly add vanilla and sift the flour in portions. You should get a fluffy smooth dough of thick sour cream consistency. Leave the dough warm for 15-20 minutes, if there is no heat, then put the bowl in another bowl filled with well warm water. Fry as usual - laying out several pieces in a pan. Flipped to the other side
Cover and make a small fire.
Fritters on milk - useful tips from experienced chefs
Fritters in milk with fruit are prepared in a similar way. A fruit supplement is introduced into the dough - apples, pears, plums, pumpkin or other fruits cut into small flat pieces. Put the prepared pancakes on a dish and put in the microwave for 5 minutes. Serve with syrups or jam, honey, sweet applesauce. The same method can be used to prepare pumpkin and carrot pancakes in milk.
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