Orthodox holidays

Pancake recipes for Russian Maslenitsa. American Pancake Pancakes. Recipes Crepe Suzette, Dosa, Kataef, Okonomiyaki, Pfankuhen

There is evidence that the epic man began to bake immediately after he "tamed" the fire. Many of us mistakenly believe that this dish is the embodiment of the culinary preferences of our country. This is far from the case. Analogues of Russian pancakes are present in many gastronomic cultures. Soon Shrovetide, which means it is time to please our loved ones and friends not only with soft and lush Russian pancakes, but also with analogues of this dish.

French cuisine is considered to be a reference by many. It has its own pancakes. They are called Crepe Suzette. Or crepes. The main difference between French pancakes is their citrus flavor.

French Pancakes: Crepe Suzette

Crepe Suzette Crepes

RECIPE: To start, knead the dough:

  • To do this, beat the eggs (3 pcs.) And brown sugar (70 g). The volume of beaten eggs should double
  • In beaten eggs, add sifted flour (200 g) and milk. In order to reduce the formation of lumps, you need to add ingredients to the dough carefully, constantly stirring
  • Then melt one tablespoon of butter, pour the contents into the dough and mix. Finish the dough with a towel and leave for two hours
  • While the dough reaches, you need to melt the butter (100 g) in a water bath, add vanilla sugar and mix
  • In the resulting mass, add the juice of orange and lemon. Mix.
  • Pancakes baked in preheated butter
  • In another pan, heat the sauce (butter, vanilla sugar and citrus juice) and fry pancakes on it. Before frying, they need to be rolled up four times
  • After the golden crust is formed, the pan must be removed from the heat. Pour into it 70 ml of cognac, set fire and serve

American Pancakes: Pancakes

American Pancakes: Pancakes

Pancake not really pancakes. A traditional American dish is more like our pancakes and is prepared as follows:

  • We take the premium flour (180 g), sift and add soda to it
  • On the soda you need to squeeze the juice of a lemon wedge
  • Separate the yolks (2 pcs.) From the proteins and grind them with sugar (1 tbsp.spoon). To them we add baked milk (220 ml) and mix until smooth.
  • Pour the milk with yolks and sugar into the flour and mix
  • Add melted butter (30 g) to the container and mix again
  • Beat the remaining proteins with salt (1/2 teaspoon) into the foam and add to the dough. Mix
  • Pancakes are fried in a small pan over low heat. For frying we use butter
  • Pancakes are served warmly sprinkled with syrup, condensed milk or honey. Can decorate with berries

Indian Pancakes: Dosa

Indian Pancakes: Dosa

In the south of India they are preparing their own pancake counterpart, dosa. Features of this dish in a unique flour for dough. It is prepared from crushed peas and lentils:

  • Peas (260 g) must be soaked in water and put in the refrigerator for 30 hours
  • Then drain the water, rinse the peas and fall asleep in a blender. Fill with water (500 ml). Using a blender, make pea puree
  • Extract the mashed potatoes. Add the egg (1 pc.) And mix.
  • Add the sifted wheat flour (160 g) and mix
  • In the resulting mass, add curry (1/2 teaspoon), coriander (1 teaspoon), caraway seeds (1/2 teaspoon) and salt (to taste). Mix, cover with a towel and leave in a warm place for 6 hours
  • We fry pancakes over high heat, greasing them with vegetable oil.
  • For the filling you need to boil the potatoes. Rinse the carrots (4 pcs.), Peel and grate
  • Mustard seeds (2 teaspoons) are heated in vegetable oil in a pan. When they begin to crackle, you need to turn off the fire, hold it under the lid for 15 seconds and fill it with grated carrots
  • Fry the carrots for 10 minutes. Add a pinch of turmeric, a pinch of clove, coriander (1 teaspoon) and salt (to taste) to the pan. Mix
  • Peel the boiled potatoes from the skins and push to a puree state. Add carrots and spices to it and mix until smooth.
  • We spread the filling on one half of the pancake and cover it with the second half. Serve with spicy sauce and fresh tomatoes

Arab pancakes: Kataef

Arab pancakes: Kataef

Sweet kataef pancakes in Lebanon you can try at any market. This dish is especially revered during the Ramadan period:

  • First you need to mix wheat (160 ml) and corn flour (2 tbsp. Tablespoons)
  • Add the vanilla sugar (1 teaspoon) and baking powder (1 teaspoon) to the flour
  • For frying kataef, a thick-bottomed pan is used. It needs to be heated and greased with vegetable oil
  • Add milk (300 ml) to the flour and mix. Avoid lumping
  • In a preheated pan, you need to pour a tablespoon of dough and bake a pancake. Remove it, collapse and connect the edges of the pancake with each other. Should get a "fist"
  • For the filling, grind the cheese (400 g). Add powdered sugar (2 tbsp.spoons)
  • In a pan, you need to dry the almonds and chop it. A blender is not suitable for this purpose. It should be lumps, not dust
  • Add chopped almonds to the cheese, mix and season the “envelopes” through a pastry syringe
  • Serve sweet pancakes kataef sprinkled with nuts, chocolate or berries

Japanese Pancakes: Okonomiyaki

Japanese Pancakes: Okonomiyaki

Japan also has its own "pancakes". They are prepared from traditional ingredients for this dish, cabbage and carrots. In different regions of the country of the Rising Sun okonomiyaki cook in their own way. Let's dwell on this recipe:

  • Finely chop the cabbage (300 g). Medium carrots should be grated. Peel a small zucchini and rub on a coarse grater
  • Three or four feathers of green onions finely chop. Mix and stew all vegetables with vegetable oil
  • Add the egg (1 pc.) To the wheat flour (180 g) and mix. Pour in a pre-prepared broth (180 g). Add it in a thin stream, constantly mixing the dough
  • Stewed vegetables are mixed with dough and Worcester sauce (5 drops). Salt must be added to taste.
  • Pancakes are fried in a pan with a thick bottom. We spread the dough with a tablespoon and level it. Okonomiyaki should be 5-6 mm thick
  • During frying, such “pancakes” should be sprinkled with bacon cut into small cubes (3 slices)
  • After the golden crust is formed, okonomiyaki need to be transferred from the pan to plates, pour with special sauce or cheese shavings

Chinese pancakes: Chunbin

Chinese pancakes: Chunbin

Chinese chunbin pancakes these are thin cakes that are prepared both by frying and steaming. You can use them instead of bread or wrap various fillings in such cakes:

  • Pour boiling water (250 ml) into wheat flour (400 g). Knead the dough until it stops sticking to your hands
  • Put the finished dough into a container pre-coated with vegetable oil. Cover with a damp towel and leave for 30 minutes
  • Finely chop green onion (medium bunch)
  • We take out the dough from the container and roll it out using a rolling pin to a thickness of 2-3 mm
  • Lubricate the cake with sesame oil (8 tbsp. Tablespoons), sprinkle with ground chili and salt. Sprinkle with onion. We turn the cake into a roll
  • Roll the snail and roll the dough again to a thickness of 3-4 mm. Cut circles of the required diameter
  • Fry chunbin pancakes on both sides until golden brown. In such cakes, you can wrap both sweet and meat filling

Lithuanian pancakes in Zhemaysky

The foundation of Lithuanian Jemaitian pancakes It’s not flour, but potatoes. This dish is prepared as follows:

  • We take one kilogram of potatoes and boil two-thirds of this amount
  • Pass the beef (150 g) through a meat grinder. Peel the onion and finely chop half
  • In a pan, heat the olive oil (1 tablespoon). Add the butter (10 g). Pour the onion and simmer for 2 minutes over low heat. In order for the onion to be properly fried, you need to mix it constantly
  • Add minced meat, salt and pepper to the fried onion. Frying minced meat, constantly mix the contents of the pan
  • The remaining raw potatoes are peeled and chopped on a fine grater. For this purpose, you can use a food processor
  • We do the same with boiled potatoes. Then mix them. Add salt and flour (4 tbsp.spoons)
  • Separate a small piece of potato dough and roll it into a layer 8 mm thick
  • We spread the minced meat in the center of the cake. We form a cutlet. Stuffing must stay inside
  • We give the shape of a thick pancake, roll in breadcrumbs and fry on both sides until golden brown
  • Served Lithuanian pancakes in Zhemaysky style hot with sour cream, cracklings and butter

German pancakes: Pfankuhen

In Germany they cook thick pfankuhena pancakes. This hearty dish can be prepared for the most revered holiday in our country - Shrovetide:

  • To prepare German thick pancakes, melt 2 tbsp. tablespoons of oil and cool it
  • Squirrels (5 eggs) are separated from the yolks and beat in a strong foam
  • Yolks are mixed with kefir (400 ml). Add butter, sugar (2 tbsp. Tablespoons) and salt (to taste). Mix
  • Sift the flour (250 g) and add the egg mixture. Mix. Lumps must be avoided
    Add proteins to the dough. This must be done carefully with the help of the scapula with bottom-up movements
  • Leave the dough for 30 minutes
  • Heat butter in a pan with a thick bottom (1 teaspoon)
  • Add the fourth part of the dough and fry the pfankuchen. On medium heat, the frying time on one side of such a pancake is 4 minutes. Then you need to turn the pancake and fry the second side
  • After readiness, remove pfankuchen and sprinkle pancake with powdered sugar.
  • Pfankuheni served on the table with various jams, honey, jam and fresh berries

Watch the video: Making 4 different types of Russian Blini for Maslenitsa!!! (November 2019).