Maslenitsa is one of the oldest Russian holidays. Perhaps that’s why we used to think that pancakes are our dish only.
In fact, the pancakes have a rich history (from the IV century BC). They are known to almost all world cuisines. In different countries, the ingredients, the way of preparation and the culture of serving differ.
I suggest a little retreat from Russian traditions and diversify the festive menu with five world recipes for pancakes.
1. French crepes
“She throws it” – as the French say about a woman who plays a man as deftly as pancakes in a frying pan.
French pancakes are called “crepes” and they are just as elegant as everyone in this country. For their preparation, wheat, chestnut or buckwheat flour is used. Depending on the filling.
Filling crepes can be sweet (berries, ice cream), fish or meat. It is known with a dozen variations.
Bake crepes in a special large pan without a handle – the stronghold. The dough is poured in a thin layer. As a result, the finest muslin pancakes are obtained.
To prepare a classic French dessert “Crep Suzette” you will need:
Dough:
- 2 chicken eggs;
- 500 ml of 20% cream;
- 120 gr of wheat flour;
- 20 gr of butter;
- 50 g of powdered sugar;
- A pinch of salt.
Orange sauce:
- 2 oranges;
- 30 gr of butter;
- 50 g of sugar;
- 50 g of cognac;
- 5 g of starch.
First fry pancakes. For this, melt the butter, beat the eggs lightly with a whisk. Add flour, cream, salt, powdered sugar to the eggs. Stir thoroughly. Then pour in melted butter. Mix again. The dough should be homogeneous, without lumps.
Preheat the frying pan, grease it with a pastry brush with vegetable oil (do not pour oil on the frying pan!). Scoop up a little dough and spread it evenly. Fry the pancake on both sides for about 60 seconds.
Now prepare the sauce. Slice the orange peel in thin strips, squeeze out the juice from the pulp. Sugar pour on a dry heated frying pan, wait for the caramel to form. Then add butter and orange peel. Mix orange juice, cognac and starch. Pour this mixture into the pan. Wait 3-5 minutes for the sauce to thicken a little.
“Crep Suzette” is ready! Serve pancakes, poured with warm orange sauce, on beautiful flat plates.
2. American punkeys
American pancakes are not like ours. They are thicker, sweeter and smaller in diameter. In Russia, something like this called pancakes.
Over the ocean, punkkeys are an indispensable part of breakfast. Americans and Canadians are so fond of their pancakes that many fast food chains have included them in the menu. Serve pancakes with peanut butter and maple syrup.
American pancakes are very easy to prepare. To do this you will need:
- 3 chicken eggs;
- 500 ml of fatty milk or cream;
- 500 gr of flour;
- 5 teaspoons of sugar;
- 3 teaspoons baking powder.
To knead the dough, whisk the milk and eggs well. Add to them flour, sugar and baking powder. Thoroughly beat and let the dough stand for a while (40-50 minutes).
When the dough rises, stir it again. In consistence, it should resemble thick sour cream.
Lubricate the frying pan with butter (once in the beginning). You can fry. Spoon the dough into a frying pan. Fry each pancake until golden brown.
Ready punkakes stack on a plate with a pile and serve, abundantly watered with syrup.
3. The Dutch pannekoken
Those who have ever been to Amsterdam, hardly passed by these pancakes. Because it’s impossible to pass by. Pannekokens are sold in the Dutch capital at every corner.
At the same time for amazed tourists a whole performance is played out – pancakes are baked and stuffed before your eyes.
But pannekokens are not ordinary street food. The Dutch adore them. In the Netherlands, there are even family shops and restaurants specializing exclusively in these pancakes.
A variety of fillings is striking. Meat, fish, cheese, nuts, fruits – that just do not put inside pannekokenov!
The recipe is very simple:
- 200 g of buckwheat flour;
- 4 chicken eggs;
- 500 ml of milk;
- 2 tablespoons peanut butter;
- 20 gr of butter;
- 70 g of sugar;
- A pinch of salt.
Pour the flour into a bowl, make a small groove and break the eggs into it. Whisk with whisk. Then pour in the milk, add sugar, peanut butter. Beat again. Melt the butter and pour it into the dough. Stir thoroughly. The dough should turn out to be liquid.
Lubricate a little frying pan with vegetable oil (slightly!). Pannekokeny – thin pancakes, pour a little dough into a frying pan. When the edges of the pancake are easily separated from the frying pan, you can turn over.
Prepare the filling for your taste and put it into ready-made pancakes.
4. The Swedish Rahmurks
The Belarusians snort contemptuously: “These are the usual draniki!”, Ukrainians will pick up: “Simple deruny.” But the Swedish ragmurk (from the Swedish “Raggmunk” – “hairy donut”) – this is primarily pancakes, and then a dish of potatoes.
The food is very nutritious, therefore it is considered an everyday meal on a buffet. The bacon with which they are fed also gives the nourishment to the ragmurs.
To bake Swedish pancakes, you will need:
- 2 chicken eggs;
- 300 gr of flour;
- 1 teaspoon of salt;
- 700 ml of milk;
- 8 medium potatoes;
- 400 g of bacon;
- A little butter for frying.
Mix flour and salt in a bowl, pour half of the milk into it and beat until a uniform mass is formed. One break the eggs into the dough and mix. Add the remaining milk and allow the dough to stand for a while.
In the meantime, peel and grate potatoes on a fine grater. Add it to the dough.
Fry the bacon in a frying pan until golden brown. Place the fried bacon on the foil. Keep the fat left after frying, carefully pour it into a separate bowl.
Then, form the potato pancakes and fry them in butter. Ragmurks should not be thick – take the dough a little.
In principle, pancakes can be eaten immediately. But it is more delicious to wrap them in foil together with bacon, pour the remaining pork fat and bake in the oven (10-15 minutes at a temperature of 175 degrees).
Serve Swedish pancakes with cranberry syrup.
5. Indian Dos
Dosa are pancakes, incredibly popular in India, Malaysia and Singapore (in fact, they replace bread there). Prepare from lentil and rice flour (so they are so thin).
There are several variations of this dish: egg dosa, chili dosa, opene dosa and others.
In Russia, the most famous, perhaps, masala dosa – rice pancakes stuffed with spices.
To prepare it you will need:
Dough:
- 300 g of white rice;
- 300 gr of white crushed lentils;
- 2 pods of hot red pepper;
- Half a teaspoon of sugar;
- Two teaspoons of salt.
Filling:
- 10 medium potatoes;
- 4 tablespoons of coconut chips;
- 3 teaspoons grated fresh ginger;
- 4 tablespoons gha (melted butter);
- Seeds of bush, mustard, turmeric, coriander and other spices to taste.
Pour rice and lentils with water and leave for 6-8 hours. Then grind them in a blender with the addition of a small amount of water. Should get a liquid gruel. Then add the pepper, sugar, salt and stir again.
The dough should be a little “rest”. To do this, put it in a warm place for 10-12 hours.
Before baking, lightly grease the skillet with vegetable or melted butter. Pour 4 tablespoons of dough into the center of the heated frying pan and spread (literally – smear it) over the entire surface with rapid circular motions. The trick is to have time to distribute the dough until the pancake starts to brown.
Dos quickly fry – 2 minutes on one side (if necessary, fry slightly and on the other). You should have fine, delicate pancakes.
To cook the filling, boil and mash the potatoes. Peel the coconut shavings, ginger. Add a little water to them (a thick paste should be obtained). Fry the seeds of cumin and mustard with melted butter, add the resulting coconut-ginger paste. Send after the potatoes and the remaining spices. Fry for 4-5 minutes.
Wrap the filling in the doses and lightly fry the resulting stuffed pancakes in vegetable oil.
Serve hot on the table.
As you can see, pancakes are very different. Let your table at the Shrovetide week be full of international colors. Bon Appetit!
