Pancakes, pancakes and pancakes. So many names that, as it might seem to the uninitiated, denote the same. However, this is not so, although in colloquial speech many similar dishes unite and call them simply “pancakes”.
But if you are not a beginner in cooking and prepare for a long time according to the recipes of the EDIMDOMA culinary site "Eat at home", then you should know the difference. And these dishes differ both by appearance and a feature of the preparation of dough, its consistency.
Pancakes are obtained if you use liquid dough. It spreads easily in a pan, allowing you to bake a large and thin layer. For some housewives, pancakes turn out so thin that you can even watch through them. It is pancakes that we all use on Shrovetide. They can be eaten both in the usual form, so make EDIMDOMARETSEPTY69625-BLINNYY-Tort-S-MALINOY from them. It is convenient to use them to wrap the fillings of meat, potatoes, jam, and caviar.
They are baking on water or milk, kefir or yogurt can also be used. The presence of soda varies depending on the recipe itself.
Pancakes are a smaller product, but increased thickness. “Pushproof” – this is the best definition of this word. Push pancakes are most often made with the addition of yeast or soda. Before baking, the test must be settled for some time. As a result, it is filled with carbon dioxide, and the pancakes themselves turn out to be "porous". The presence of this pore is just a sign of pancake quality. Such a dish is served with jam, sour cream, with honey, chocolate paste.
Pancakes – these are products no more than a palm. Probably, it was from here that their name came. They are not inferior in thickness, and sometimes surpass pancakes. Such crumbs, as the specialists of the project "Eat at home" noticed, are especially like to eat children.
Regardless of whether you decided to bake pancakes, pancakes or pancakes, there are a series of tips that should be listened to.
Perfect cooking dishes – a small cast -iron pan with a thick day. The heat is distributed evenly on it, providing good baking of the product. Contemporary pans with Teflon coating cope well with the same function. However, pay attention to that such dishes are not aluminum. In this case, the pan will not hold heat poorly, as a result, the pancake will not stick, but from the inside it will be raw. It is worth increasing the cooking time – and you get a dish with black spots, which will affect not only the appearance of the pancake, but also on its taste.
Use oil is not necessary for frying. However, if you cannot without it, then it is better to take vegetable unrefined. It will not saturate the pancake of fats, besides, it will not give it additional smells. Products fried in butter, but not everything is so simple: this oil quickly burns a special aroma. Therefore, it is worth it to "dilute" the sunflower.
Before pouring the dough into a pan, the latter must be given time to heated. You can get dishes if you pour large sodium salt on it. It is noteworthy that in this case there is no need to wash the pan after cooking. Just wipe it with a dry rag.
Bon appetit!