The pagan holiday Pancake Day is associated with pancakes. There are many legends and myths about this holiday, connected with rituals in the past. Now for us Pancake Day is a celebration of pancakes. The culmination is the burning of an effigy on the fire
. However, in the past, Pancake Day was considered an important holiday. Slavs hoped that with proper celebration, they would have a good harvest.
Pancakes
were baked as an offering to the goddess Lada for these purposes.
Pancakes, by the way, both in ancient times and now, are the same. There are minimal differences in terms of ingredients. This is truly an ancient dish, handed down by ancestors. Let’s tell you how to cook milk and custard pancakes.
Ingredients for milk pancakes:
- Milk – 500 ml;
- Flour – 200 g;
- Eggs – 3 pcs;
- Sugar – 2 tbsp;
- Salt – 1/2 tsp;
- Vegetable oil – 3 tbsp.
Preparation of milk pancakes:
Heat milk in a saucepan to 40 degrees. In a bowl break eggs, pour sugar, salt and mix thoroughly until the grains of sand dissolve.
Pour gradually warm milk to the eggs, sift flour and knead liquid batter for pancakes
.
Finally, pour the vegetable oil into the batter and beat with a mixer for 10 seconds.
Leave the batter in the heat for 30 minutes. Drop a little water into the skillet. When water beads form on the surface, the pancakes can be fried.
Add a little vegetable oil to the frying pan, pour the batter in with a ladle and fry the pancake on both sides until golden.
Ingredients for custard pancakes:
- Milk – 250 ml;
- Boiling water – 250 ml;
- Flour – 300 g;
- Eggs – 4 pcs;
- Sugar – 2 tbsp;
- Salt – 1 tsp;
- Vegetable oil – 4 tbsp.
Preparation of custard pancakes:
Heat milk in a saucepan to 40 degrees. In a bowl beat eggs with sugar and salt with a mixer until homogeneous
. Sift flour into the egg mixture, pour in milk and beat with a mixer. Gradually pour boiling water into the dough, keep mixing the liquid dough.
At the end pour vegetable oil into the dough, beat with a mixer for 10 seconds. Leave the dough warm for half an hour.
Add a drop of vegetable oil to the heated frying pan, pour the dough from the ladle and wait for the top to set and the bottom to brown. Fry the second side of the pancake until golden.
We recommend cooking the pancakes on a steel griddle. The difference between custard pancakes and milk pancakes is in the pattern – on custard pancakes the pattern after frying is more obvious.
