Pancakes on sourdough for now. Culinary corner

Post for the most persistent!
Because it's hard to endure such an invasion of pancakes this week!
I have friends who just look at pancakes and they get fat. But I think that it is this week that you need to break away, in full, for the whole year, and even try to bake something new.
Unfortunately, it was very dark and there was a terrible lack of time. Totally dissatisfied with the photos.
Maslenitsa is a very bright and sunny holiday! We meet spring and should rejoice in it. And then rain, then snow! The snow is still fine, though clean and white, but so tired of the mud and fine cold rain!
And so, despite ... , this week we continue to bake pancakes and happily wait for the scales!

These are new, sourdough.

These pancakes take time. And every family has its own recipes, many even have a family tradition - to bake according to the recipe of a grandmother or even a great-grandmother.
I personally love recipes from Molokhovets, she has a great selection of Russian pancakes.
And everyone on ordinary days wants quick pancakes.
And so Phillips offered to experiment with different types of flour this year.

For each species, and there are 7 of them, a recipe.
I have never baked with oatmeal, corn or rye flour. So I chose the recipe.

Pancakes with oatmeal and whole grain flour

Both flours are very useful. And oatmeal makes great pancakes. It is very good to make them with green onions. It didn’t happen to me, there was no time in the refrigerator to run and buy it too.

Necessary:
100 ml oatmeal
100 ml whole wheat flour
1 egg
150 ml kefir
100 ml warm water*
1 st. l. granulated sugar (maybe less)
1/4 tsp salt (or to taste)
1 st. l vegetable oil

* you can add more liquid if you want to get thin pancakes.

Sift oatmeal and wheat flour and mix with sugar and salt.
In another bowl with a blender Phillips SpeedTouch (with mixer attachment) mix egg, kefir, water and vegetable oil.
Pour a little liquid into the flour at the beginning and mix thoroughly. Then, gradually adding the remaining liquid, knead the dough until smooth. It should be without lumps.
Bake on both sides in a greased pan.

And this one is on my favorite buckwheat flour. The fact is that I baked only yeast pancakes on buckwheat flour. So I decided to try the quick one.

Quick pancakes on wheat and buckwheat flour

These are the pancakes I got.

And some more pancakes:

Pancakes on wheat sourdough

The process is not fast, but very convenient. time and excellent results.

For sourdough:

40 g wheat sourdough
170 g wheat flour, plain
170 g water, warm, 30°C

In the evening, mix the sourdough, flour and water in a bowl, cover with a lid and leave to stand overnight at room temperature, for about 12-14 hours.

Dough:

Whole sourdough
2 eggs
1/2 tsp salt
sugar to taste (1 tbsp. l)
150-250 ml of milk, depending on how thick you want the pancakes. I have 250 ml)
1/2 tsp soda
75 g flour
1-2 s. l. rast. oils

Eggs beaten with sugar and salt, add to the sourdough and mix with a mixer. Used a blender Phillips SpeedTouch (with mixer attachment).
Sift the flour, mix with soda and add to the sourdough.
Then, gradually adding the liquid mixture, knead with a mixer until the dough of the desired consistency is obtained.
At the end, add vegetable oil.
Preheat the pan and bake pancakes on both sides, periodically greasing it with oil.

There are many more recipes for Maslenitsa under the Pancakes tag in LiveJournal.
Delicious continuation of the week for everyone and a fun Maslenitsa!

Sourdough pancakes are special - soft, fluffy, openwork and sunny. Since not only yeast, but also lactic acid fermentation occurs in the leavened dough, a light sour taste appears in baking, very homely and cozy.
To get a lace pattern, you do not need to do anything special with the dough - at the peak of fermentation, there are a lot of air bubbles in it that burst in a frying pan, and elegant lace forms by itself

The recipe describes the preparation of yeast-free pancakes in milk.

How to make a starter for pancakes and a recipe for rye starter will also be described in this issue. So if you are a lover of sour pancakes and prefer baking without yeast, take it on a pencil.

Ingredients:

6 art. l. wheat sourdough,
1 st. l. Sahara,
1/2 tsp salt,
1 egg
200 ml milk
4 tbsp. l. flour.

Cooking process:

Because common sourdough bread is usually made with rye or rye flour, it must be overfed to make wheat. Take 2 tbsp. l. rye or wheat-rye sourdough, add 2 tbsp. l. wheat flour of the highest grade and 60 ml of water (in the end you get 6 tablespoons of a new sourdough). Mix and leave for 6-8 hours in a warm place until you get an active wheat starter.

Add all the ingredients at room temperature to the ripened sourdough and leave the dough to ferment.

Depending on the temperature and the activity of the starter, the process will take longer or faster - we need the dough to bubble well.

Heat the calcined frying pan well, grease with vegetable oil (just grease, and do not pour it into the pan) and pour a little dough.

The dough turns out to be thicker than for ordinary unleavened pancakes in milk, and it does not spread so well, so the pan must be turned strongly and intensively in different directions. Spreading, the dough gets large holes from bursting air bubbles.

Fry pancakes over medium heat on both sides. Under each new one, lightly grease the pan with oil and the pancakes themselves can also be greased with oil while they are still hot.

During fermentation, the sugar that we added to the dough is "eaten up", so pancakes are obtained with a neutral taste: they are neither sweet nor salty - everything will depend on the additives with which you will serve them. From the indicated amount of ingredients, 6 thick pancakes are obtained in a standard frying pan.

Rye flour sourdough recipe

And I make the main sourdough from 400 g of rye flour, 400 ml of water. This amount is divided into 4 parts (100 g of flour and 100 ml of water). First, 100 g of flour and 100 ml of water are mixed. Leave the mixture uncovered or covered with something that allows air to pass through for 24 hours. In a day, feed with a second portion (100 g of flour, 100 ml of water), etc. Each top dressing every other day. After the fourth feeding, when the starter increases well again, it is ready. It's about four days.

In appearance, the finished sourdough is distinguished by a sharp increase in volume and an airy structure (it is good to do it in a glass dish to observe). In addition, the smell, which in the early days is a little putrid, is replaced by a pleasant alcohol.

Recipe and step by step photos: Natalia.

A good hostess always has her own perfect pancake recipe. You can experiment with pancake dough all the time, but if you manage to find an option that the whole family will really like, then you can be considered lucky. Sourdough pancakes have become a clear favorite for many housewives in terms of their deliciousness.

The benefits of pancakes on sour-milk sourdough

Sourdough is a product that is unique in its qualities. Its delicate sour taste will appeal even to children who do not like kefir and sour cream. Sourdough baking always comes out soft, tender, fluffy and looks very appetizing. In addition, the benefits of such baking are much higher than any other. Sourdough retains many vitamins and nutrients useful for the body, improves the functioning of the digestive system, and helps the intestines absorb calcium, phosphorus and iron.

What do we need to make sourdough pancakes

The main thing we need to make pancake dough is to choose the right starter. You can use ready-made, store-bought from a good trusted manufacturer or use homemade, which is stored in the refrigerator and used for baking and making yogurt.

So, to make delicious pancakes, we need:

One hundred milliliters of milk.
Two hundred grams of sourdough.
One hundred grams of wheat flour.
Three spoons of sugar.
One teaspoon of salt.
One chicken egg.
One hundred milliliters of water.
Vegetable oil.
Butter for greasing the finished pancakes.

In order for pancakes to turn out with an amazing taste of childhood, like a grandmother, it is best to use homemade products.

Sourdough Pancakes: A Step-by-Step Recipe

The beauty of this pancake dough is that it cooks quickly, and the pancakes come out thin, delicate, soft and do not tear. The whole secret is that fermentation occurs due to sourdough and many tiny air bubbles form in the dough. In a frying pan, these bubbles burst, and the pancake turns out to be openwork.

First stage. Mix sourdough and milk. Sift the flour and gradually add it to the sourdough. Remember to mix well all the time so that no lumps appear. We put the bowl in a warm place for one hour.

Second phase. After an hour, the future pancake dough should approximately double in volume. Now you need to add three tablespoons of sugar to it, salt, beat in an egg and mix it all well.

Third stage. Add one hundred milliliters of water to the dough, stir and leave for another half hour. During this time, the dough will once again increase in volume and small bubbles will appear in it. Add three tablespoons of vegetable oil, mix and start baking pancakes.

Fourth stage. We warm the pan well, grease it with vegetable oil and start baking our pancakes over medium heat. The dough turns out to be thick and does not spread too well, so you need to evenly distribute it over the surface very quickly. After one side is fried, carefully and quickly turn the pancake over to the other side and wait a couple more minutes. The dough should be baked until golden brown, but not burnt.

Fifth stage. Lubricate the finished pancakes with vegetable oil and turn into a triangle. Sourdough pancakes according to this recipe are perfect for any kind of filling, both sweet and salty.

Sourdough Pancakes October 22nd, 2012

I usually bake pancakes to order. They ask, they ask: - Ira, bake pancakes! And I condescendingly like this: - Well, okay, bake!
And then pancakes, quite by chance, turned out to be a secondary product. The fact is that for a week now I have been wearing sourdough, like with a hand-written sack. And I will attach it there, and here. And feed, and check if they ran away, if she is warm, not to confuse 100% humidity with 125% ...
Husband laughs, remembers pokemons, alchemists. And what about me, let him laugh, if only he doesn’t interfere.

So, in the process of feeding the starter, an unused by-product remains. I am an economical girl, I put the product in a jar, maybe it will come in handy. A whole glass has accumulated - do not throw it away. And then I remembered - Pancakes!

I measured out 100 g of sourdough.

3 cups warm milk
mixed with 400 g wheat flour
added 100 g of sourdough
beat 2 eggs
poured 1 tsp. salt and 1 tbsp. Sahara
I beat it with a whisk and covered it with a film and put it in a very warm place next to the convector battery.

But, unlike ordinary yeast, here all processes proceed slowly. At first nothing happens, but after about 8 hours my dough was completely covered with a thick layer of bubbles.

I poured a couple of tablespoons into it. sunflower oil, mixed.

She fired up a frying pan and started baking.

Wonderful pancakes, thin, airy, but sugar seems to be not enough. Apparently, my sourdough sugar has eaten up.

Brush each pancake with melted butter.

I baked a stack, you can invite for tea.

Ira, the pancakes are amazing!
- Still, I have been making this sourdough for a whole week!

But have you guessed what the next post will be about? No?
Then follow the news.

If you have never cooked sourdough pancakes, then this needs to be urgently corrected, because such pancakes turn out to be gorgeous both in taste and in appearance. They are easy to prepare, turn over wonderfully and do not tear. And they are very beautiful and openwork, with many holes on the surface. They are best served hot with jam, honey or sour cream. I recommend to try.

Prepare the necessary set of ingredients.

Pour the starter into a suitable bowl, add salt, sugar and beat in the eggs.

Using a whisk, stir everything until smooth.

Pour the sifted flour with soda. Mix.

Then add warm water and mix again. The dough should be homogeneous, without lumps. Leave the dough for 15-20 minutes warm.

Heat up the pan well. Before frying the first pancake, grease it with vegetable oil. Pour a portion of pancake dough, evenly distribute it over the bottom of the pan. Literally immediately, holes will begin to appear on the surface. Fry the pancake over medium heat on one side for 1-1.5 minutes, until the edges begin to brown.

Then carefully flip over and fry the other side. Thus, continue to bake pancakes until all the dough is finished.

Delicious sourdough pancakes are ready. Transfer them to a dish and can be served with jam, honey or sour cream.

Bon appetit!