There are many different myths and legends about pancakes. All states have their own types of flatbreads, in the Slavs these flatbreads are considered to be pancakes. Although many cooks do not consider pancakes to be flatbreads. For them, pancakes are more of a pan baked pastry like fritters. It is from the fritters that the modern thin pancakes originated. The fact is that originally women did not have cooking utensils for cooking thin large pancakes. Therefore, they turned out small and puffy.
Over time, when pancakes became associated with the Sun, they began to cook them differently.
Let’s tell you how to cook thick, hearty pancakes
.
Ingredients for pancakes:
- Warm milk – 300 ml;
- Warm water – 300 ml;
- Dry yeast – 5 g;
- Vegetable oil – 30 ml;
- Sugar – 40 g;
- Salt – 1/3 tsp;
- Egg – 1 pc;
- semolina – 140 g;
- Flour – 300 g.
Preparation of pancakes:
Mix warm milk and water, pour sugar into it and stir until the grains of sand dissolve. Add yeast and salt to the mixture, continue mixing.
Break an egg into the mixture, pour in vegetable oil and pour semolina, stir. Sift flour into the mixture and knead a slightly thick dough.
Cover the dough with a towel and leave it for an hour. Grease the frying pan with vegetable oil, pour a ladle of batter, stir it in advance.
Fry the pancake on both sides until golden brown.
After frying, each pancake can be smeared with butter. Thick, hearty pancakes are obtained.
