How to cook fluffy pancakes: secrets and recipes. Delicious yeast pancakes according to GOST "like at school Yeast dough pancakes technological map

Recently I had a chance to attend a traditional meeting of alumni in my native school. Only now do you understand - what a golden time it was!

• And you, too, jumped into the "rubber band" at all the breaks?
• And you, too, jumped over a rope and drew "classics" on any free patch of asphalt in the schoolyard?
• Did you also play at recess in "sea battle" and "tic-tac-toe"?
• And you, too, ran to the dining room to have time to buy the legendary dish - bread with a cutlet?

If yes, then my today's recipe is school yeast pancakes according to GOST, - just for you.

So we recalled at the meeting of graduates funny stories from school life, teachers, classmates who could not come. And somehow imperceptibly the conversation went, what do you think about? About pancakes that were baked in all school canteens before. Yes, yes, those lush pancakes, generously sprinkled with apple jam. What a yummy it was! I immediately wanted to go to school again ...

Our school cafeteria clearly appeared before our eyes. Our cooks were wonderful. We were given these delicious yeast pancakes almost every other day. How delicious they lay on a platter! And there was nothing tastier in the whole wide world! The mouth immediately fills with saliva - the smell of childhood. I wish I could go back to school ...

Today I will work as a good fairy :) and I will suggest a way to return my school years at least for a while. Repeat the taste of school canteen pancakes in your kitchen - and your dream will come true.

I have been looking for a recipe for a long time, according to which pancakes will turn out, like in a school cafeteria. An old technological map from the times of the USSR helped, which, as it turned out, was preserved in our dining room, as a kind of talisman.

Leaving the meeting, I carried in my paws a carefully rewritten cherished recipe, which I will share with you today.

Let's call it - school pancakes according to GOST. Since before the proportions were observed very strictly - in the recipe everything was measured by grams.

I will give the original proportions and next I will give the weight, which I converted to a more familiar form for us.

Delicious yeast pancakes according to GOST "Like at school"

Delicious yeast pancakes according to GOST "Like at school"

1. V warm water dissolve yeast (if using "wet" yeast). Add egg, salt, sugar and blend for 5-10 seconds. I recommend increasing the amount of sugar if you are going to taste pancakes without jam. If with jam - do not increase, otherwise it will turn out too sweet.
2. Add the sifted flour and knead the dough like pancakes.
3. If you are using dry yeast, mix it with flour and pour it all into a liquid mixture of water, egg, sugar and salt. Mix with a fork and then with a blender for 5-10 seconds.

   

   This is how the dough looks after kneading.

4. Cover with plastic wrap and leave to rise in a warm place for 45 - 60 minutes.

   

   Before the first mixing

5. Sit down the dough a little and leave to rise for another hour.
   The dough will greatly increase in volume.

   

   An hour later, a little more, and would "run away" from the bowl

6. Bake the pancakes in a preheated skillet (covered) over low heat on both sides.
   
7. It turns out very lush and porous pancakes, with holes. Spread them out on a napkin and let the excess oil soak.
   
8. Place in a bowl and cover briefly. During this time, go for a jar apple jam... I found a jar of jam made according to this wonderful recipe - apple jam with condensed milk and white chocolate (remember, we cooked it

Fritters have been prepared in Russia from time immemorial. It is delicious and hearty dish... It can be served as a dessert drizzled with jam, honey or sour cream, or as an appetizer with meat or vegetable filling. Pancakes can be called good only if they are tender and fluffy. To prepare them like this, you need to know more than one secret. How to bake pancakes correctly - read on.

For the test:

1. Milk - 500 ml;
2. Flour - 3 tbsp.;
3. Live yeast - 32 g;
4. Eggs - 3 pcs.;
5. Sugar - 2-3 tbsp. l .;
6. Salt - 0.5 tsp;
7. Vegetable oil - 2 tbsp. l.

Used for frying vegetable oil how much the dough will take.

How to cook pancakes in milk with yeast

This classic recipe fritters that have been used for several hundred years. The taste of pancakes with milk and yeast is familiar to us from childhood. This is the dish that is served for breakfast in kindergartens and it is what millions want to repeat.

Compared to kefir pancakes, yeast pancakes are higher in calories, but they are easier to prepare, so if you decide to cook such a dish for the first time, we advise you to start with the yeast option.

Due to the addition of yeast, the pancakes according to this recipe are airy and fluffy. They can be served with jam, honey, or sour cream.

Cooking pancakes with yeast and milk step by step:

1. Heat milk to 40 degrees. Dissolve the yeast in warm milk and add half the cooked sugar and all the flour to it. Cover the dough with a towel and leave to rise in a warm place for an hour.
2. Whisk the eggs with the remaining sugar and salt. The eggs should have a smooth consistency, and the sugar should be completely dissolved.
3. Add the egg mixture to the matched dough, mix well and leave to rise for another half hour.
4. Put the pancakes in a hot oil in a frying pan. For each pancake, pour a couple of tablespoons of dough.
5. Fry the pancakes until golden brown on both sides. Fry the whole dough in this way.

These pancakes can be eaten both cold and hot. To add some flavor to this dish, you can add finely chopped vegetables, fruits, cheese or meats to the dough.

Pancake cooking technology

One proven recipe may not be enough to learn how to make delicious pancakes. Indeed, it often happens that by exactly following the steps described in the instructions, you are preparing a dish that is different from the original. This is due to improper execution of the technology.

Important points in making fritters:

1. If you buy live yeast, then knead the dough and let it rise 2 times. Fast-acting dry yeast, for the manifestation of all its properties, just 20 minutes is enough.
2. Milk for pancakes must be warm, and eggs are best used by heating them to room temperature.
3. If you have chosen a yeast-free method for cooking pancakes, the dough needs to be infused for only 10-15 minutes.
4. Fry the pancakes on the first side over moderate heat, until the dough on the second side tightens and bubbles form - this will take about 2-3 minutes. The other side of the pancakes should be fried for about 30 seconds.
5. Ready-made pancakes, immediately after frying, are best folded on a napkin to remove excess fat.

Cooking technology is what determines the taste and appearance of the dish. No matter how high-quality ingredients you use, if you do not take into account all the nuances associated with frying pancakes and kneading dough, you will not be able to cook them the way you need to.

How to cook pancakes with sour cream

Sour cream pancakes are not only airy, but also very juicy. They taste like muffins, but by adjusting the amount of sugar and salt, you can serve them as an appetizer or dessert.

The fat content of sour cream does not in any way affect the final taste of the pancakes, but the acidity is of great importance, the higher it is, the tastier the dish will turn out.

In such pancakes, you can add all the meat, cheese or fruit ingredients that you have left from yesterday's dinner. The main thing is that the dough is not too thick.

How to cook pancakes with sour cream:

1. Beat 300 g sour cream with a couple of eggs, a drop of salt and powdered sugar.
2. Add half a teaspoon of baking soda to the mixture.
3. Add a glass of flour to the mixture of sour cream and eggs in small portions. You should have a fairly thick and smooth dough.
4. Let the dough stand for 10 minutes so that bubbles appear on its surface.
5. Place the pancakes in small heaps in a skillet and fry until tender on both sides.

Pancakes on sour cream are more nutritious than on yeast, but this only makes them tastier. They can be served with caviar, chocolate, fruit toppings, or whipped cream.

How to cook pancakes (video)

Pancakes are a dish in which the consistent addition of ingredients and the step-by-step implementation of all the processes described in the recipe are very important. However, do not think that cooking delicious and airy pancakes is beyond your power. Try it and you will definitely succeed!

Name of the dish: Pancakes with condensed milk

№168

Processing type: Frying

Fritters with condensed milk No. 168

Name of the dish: Pancakes with condensed milk

Routing ( recipe) №168

Source (collection): Handbook of recipes for meals for students of educational institutions of the city of Moscow, issue 4, 2003

Processing type: Frying

Recipe (product layout) for 90 grams of net dish:

The nutritional value, calorie content and chemical composition meals (vitamins, trace elements):

Technological map of cooking in a preschool educational institution:

Jam pie No. 177

Name of the dish: Jam pie

Technological map (culinary recipe) №177

Processing type: Baking

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Technological map of cooking in a preschool educational institution:

Goulash No. 65

Name of the dish: Goulash

Technological map (culinary recipe) №65

Processing type: Extinguishing

Recipe (product layout) for 100 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Technological map of cooking in a preschool educational institution:

Goulash No. 65

Name of the dish: Goulash

Technological map (culinary recipe) №65

Processing type: Extinguishing

Recipe (product layout) for 60 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Technological map of cooking in a preschool educational institution:

Meat schnitzel No. 99

Name of the dish: meat schnitzel

Technological map (culinary recipe) №99

Processing type: Cooking

Recipe (product layout) for 70 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Meat schnitzel No. 99

Name of the dish: meat schnitzel

Technological map (culinary recipe) №99

Processing type: Cooking

Recipe (product layout) for 80 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Technological map of cooking at school:

TECHNOLOGY CARD No. 12019

Fritters with apples

Cooking technology: the pancake dough is prepared in accordance with the technological map No. 473. Fresh apples are added to the pancake dough, peeled and seed nests and cut into small cubes or thin strips, mixed.

The pancakes are laid out on a heated baking sheet, greased with oil, and baked in an oven or roasting oven at a temperature of 180-200 ° C for 8-10 minutes until tender.

Pancakes are released in 2-3 pieces per serving with boiled butter or sour cream sauce.

Serving temperature: not lower than 65 ° С.

Implementation period: no more than three hours from the moment of preparation.

TECHNOLOGICAL CARD No. 12022

Homemade cheesecake with cottage cheese

100 grams of this dish contains:

Cooking technology: yeast dough is prepared in a safe way: milk heated to a temperature of 35-40 ° C is poured into the bowl of the kneading machine, previously diluted in water with a temperature not exceeding 40 ° C and strained yeast, sugar, salt, pasteurized melange is added, flour is poured and everything is mixed in within 7-8 minutes. After that, melted butter and vegetable oil are introduced, the dough is kneaded until it acquires a uniform consistency and is easily separated from the walls of the bowl. The bowl is closed with a lid and placed for 3-4 hours for fermentation in a room with a temperature of 35-40 ° C. When the dough has increased in volume by 1.5 times, it is kneaded for 1-2 minutes and again left for fermentation, during which the dough is kneaded another 1-2 times. The dough made from flour with low gluten is kneaded 1 time.

To prepare the mince, curd cheese is passed through a pulping machine, then eggs, sugar are added and mixed thoroughly.

The prepared yeast dough for cheesecakes is laid out on the table, dusty with flour, a piece weighing 1 - 1.5 kg is cut off from it, rolled into a tourniquet and divided into pieces, from which balls are formed. Place the balls seam down on a pastry sheet, oiled with vegetable oil, give an incomplete proofing, and then make a depression in them with a wooden pestle 5 cm in diameter, which is filled with minced curd. After full proofing, the edges of the cheesecake are smeared with a well-mixed pasteurized liquid egg product. The cheesecakes are baked in an oven at a temperature of 230-240 ° C for 10-12 minutes until a golden brown crust is formed on the curd. The finished product is cooled to room temperature.

Serving temperature: 25 ± 2 ° C.

Implementation period: no more than 16 hours from the moment of preparation - Pumpkin pie 159 ... cook soup or make vegetable casserole that the family will enjoy in ... use such beans as a layer in casserole with tortillas (Mexican flatbreads), rice, ...