Thin pancakes with butter. Pancakes with butter recipe

4

Updated: Giggs

02/06/2018 Cooking time: 30 min

I love brunches. On your free days, you have time to tinker in the kitchen and cook, for example, pancakes with butter! Simple, tasty, homemade. Wrap the butter in a hot pancake and enjoy!

Cooking pancakes with butter

All ingredients, including milk, egg and butter, should be at room temperature.

Beat an egg into the milk, add a little salt, add sugar, pour in the sunflower oil and put in the butter (if you don’t have butter at room temperature on hand, you can quickly melt it in the microwave for 1-2 minutes, but do not allow it to boil!).

Gradually add the entire portion of flour to the liquid ingredients, sifting it through a sieve to saturate the dough with oxygen, and then mix for 5-7 minutes using a blender or mixer so that there are no small lumps left and the flour, butter and sugar are well dispersed. If desired, you can add a little vanilla at this stage - on the tip of a knife.

The consistency of pancake dough made with butter should end up like liquid sour cream.

As soon as the dough is ready, it must be placed in the refrigerator for 1 hour - this simple trick will allow the butter that is included in the dough to thicken, which will make the final dish more elastic and tasty.

After an hour, heat a large pancake frying pan and pour the batter onto it in portions, using a ladle, turn over when the pancake is fried. There is no need to grease the pan, as the batter contains enough oil for the pancakes to fry perfectly until golden brown, but not burn or stick to the bottom or walls.

You can serve ready-made pancakes with any filling, cold or hot, fresh from the heat. Bon appetit to you and your guests!

What are the main differences between these types?

Refined oil has no taste or smell, and does not foam or smoke during cooking. You can fry potatoes on it without fear of a large number of harmful carcinogens.

Unrefined - has a fairly pronounced taste and smell. It is for this reason that many people love it very much, because even if you fry potatoes, meat or fish in this oil, everything will turn out especially tasty. Its opponents say that trans fatty acids formed during the frying process are very harmful to the body, so it should be abandoned.

After conducting a lot of research, experts came to the conclusion that it is best to fry meat, potatoes and fish in olive oil. The release of harmful substances in it begins much later than in sunflower oil heated to the same temperature.

Pancakes with milk, Thin pancakes

All rights to materials located on the website www.RussianFood.com. are protected in accordance with current legislation. For any use of site materials, a hyperlink to www.RussianFood.com is required.

The site administration is not responsible for the results of using the given culinary recipes, methods of their preparation, culinary and other recommendations, the performance of the resources to which hyperlinks are posted, and for the content of advertisements. The site administration may not share the opinions of the authors of articles posted on the site www.RussianFood.com

Grandma's thin pancakes with milk

Ingredients:

3 cups flour 4 cups milk 2 eggs 0.5 cup cream 5 tbsp. butter 50g sunflower oil 3 tbsp. sugar 0.5 tbsp. salt

Preparation:

Flour must be sifted before use. Add eggs, sugar and salt. Pour in 2 cups of milk and stir until smooth. There should be no lumps in the finished dough. Add cream to the dough. Heat the butter in a water bath until liquid and add it to the dough. Butter should not be hot! The dough should be as thick as sour cream so that it spreads beautifully over the bottom of the pan, but is not too liquid. We bake thin pancakes on both sides in a frying pan greased with a few drops of sunflower oil.

Ingredients:

3 eggs 3 tbsp. milk 1.5 tbsp. flour 3 tbsp. l rast. oil 3 tbsp. l sugar salt

Recipe:

Beat the eggs into a stable foam, add one glass of milk, salt, sugar. Gradually add flour to the mixture, stir until the lumps disappear. Add the remaining milk, stir and add vegetable oil. Beat well and bake in a hot frying pan (I grease the frying pan with vegetable oil before baking the first pancake). Grease the finished pancakes with butter!

Ingredients:

1.5-2 cups flour, 0.5 liters of milk 3-4 eggs. sugar 1 tbsp, vegetable oil 1 tbsp. a pinch of salt.

Preparation:

Mix ingredients for pancake dough. Pour some dough (into a measuring cup), add cocoa powder and a little sugar. As soon as the white dough is poured into the frying pan, pour the dark dough on top through the “spout” in any pattern, turn the pancake over and fry. The filling can be anything you want.

Pan

There are three factors that play a decisive role in ensuring that products do not burn or stick. The first is the dough. Don't make it sweet. Sugar promotes burning and sticking of the product to the pan. If the pancake still breaks, you need to add an egg and a little flour to the dough. You should also know when to stop pouring the base into the pan. There should not be too much dough, even if we bake thick pancakes. The second factor is the frying pan. It would be better if it was cast iron. This porous material is gradually saturated with the oil in which the pancakes were baked, and over time a natural non-stick coating is formed on it. Cast iron cannot be damaged by scratches, like a Teflon frying pan. This metal can withstand temperature changes very well

And it doesn’t matter what you use to fry pancakes or what kind of oil you pour into the frying pan, the main thing is that this utensil is not used for anything else. There are modern alternatives to timeless classics

These are frying pans with ceramic, granite or marble coating. They cost more than Teflon ones, but their quality is higher. But aluminum and light metal frying pans are absolutely not suitable for baking pancakes.

Super thin pancakes

Pancakes baked according to this recipe turn out very, very thin, elastic and tasty.

Ingredients:

Milk - 500 ml Flour - 4 heaped tablespoons (

150 g) Starch - 4 tablespoons (

100 g) Eggs - 4 pieces Vegetable or melted butter - 2 tablespoons Sugar - 1-2 tablespoons (or to taste) Salt - 0.5 teaspoons

Preparation:

To make pancakes without small holes, you need to prepare the dough without using a mixer. To prepare the dough, mix flour, starch, salt and sugar. Add eggs to the dry mixture and stir. Gradually pour in warm milk, stirring constantly.

Knead the dough thoroughly to remove any lumps. If you are unable to get rid of them completely, strain the mixture through a sieve. Add vegetable or melted butter. Stir everything well again. The result should be a fairly runny dough. Let it sit for 30 minutes. This will allow the gluten in the flour to swell and your pancakes will be more elastic and will not tear when baking.

Grease the pan with oil only for baking the first pancake. All the rest are in a dry frying pan.

Adviсe:

- this dough contains starch, which does not dissolve in either milk or water. This leads to the fact that the dough constantly tends to separate and must be stirred. It is advisable to do this before each next batch of dough into the ladle. — the dough for such pancakes is quite liquid. It resembles water more than dough. Don't try to thicken it by adding flour or starch. In this recipe you do not need to monitor the consistency of the dough, you just need to take as much as is written in the recipe. — when frying pancakes, it is very important to choose the right temperature. Pancakes should fry quickly enough. If the pancake is frying for too long, increase the heat on the stove. - if you do not have enough experience in frying pancakes, start with a frying pan of a smaller diameter because... The larger the diameter of the pan, the more obvious the possible problems become. — the recipe for super thin pancakes is designed for preparing thin pancakes. If you pour too much batter into the pan, you will most likely have difficulty turning the pancake without tearing it, and it will take too long to bake. You need to pour in enough batter to cover the bottom of the pan with a thin layer. — dough with added starch is less “dense” and breaks more easily during baking than regular pancake dough, so it is important that the pancake is sufficiently baked on one side and only then turn it over to the other side. - since pancakes made from dough with starch have a lighter structure and tear more easily during baking, they need to be turned over with more care than pancakes made from regular dough.

Video recipes for making pancakes

Thanks to our videos, every housewife will understand how easy it is to prepare pancakes with a variety of fillings. The recipes will be useful in the household not only on Maslenitsa, but also on weekdays, when you want to please your loved ones with something very simple and tasty. The viscosity of the filling is a mandatory requirement, regardless of the composition. Then it will stay well inside and will not crumble ahead of time. The cooking process will take 90 minutes maximum. Fry only one side when using filling ingredients. The second one browns easily in the oven.

Master class from the chef

Thin pancakes with milk / recipe from the chef / Ilya Lazerson / Celibacy lunch

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Article updated: 05/13/2019

Pancake cake "Makovka" with custard

Ingredients:
dough:
2 eggs sugar 50 g salt 1/4 tsp milk 700 ml flour 300 g vegetable oil 50 ml

cream:

milk 400 ml sugar 4 tbsp flour 2 tbsp butter 1 tbsp egg yolk 3 pcs poppy seed 2 tbsp

Preparation:

1. Prepare the pancake dough: mix eggs, sugar, salt. 2. Add milk and mix with a whisk. Add the sifted flour and mix well so that there are no lumps. 3. Add vegetable oil and mix well. 4. Bake pancakes and cool. 5. Prepare the cream: mix milk, sugar, flour and yolks. Add butter and put on fire. 6. Bring the cream to a boil, stirring constantly. As soon as the cream thickens, remove it from the heat and add poppy seeds. 7. Mix everything well. Cool the cream. Assemble the cake from pancakes, spread cream on each pancake, 1-2 tablespoons of cream per pancake. 8. Place the cake in the refrigerator for a couple of hours. Enjoy your tea!

With jam and butter

Needed for cooking:

• All ingredients for pancakes (butter, milk, eggs and flour)
• Any jam

How to cook:

1. Beat 3 eggs and 300-400 ml milk until light foam.
2. While stirring, add flour, a pinch of salt and 3 tablespoons of sugar.
3. Fry pancakes in vegetable oil, you can use olive oil. It doesn’t really matter what oil you use to bake.
4. After preparing the pancakes, take one and spread jam on it, and put small pieces of butter on top.

The layer of butter must be very thin, otherwise the pancake will be greasy and tasteless, and its calorie content will be high. A light layer will give a nice creamy shade.

Pancake chocolate cake for breakfast

Ingredients:
Pancakes:
- Egg - 4 pcs - Milk - 1.5 cups - Water - 1 cup - Flour - 2 cups - Cocoa powder - 1/2 cup - Butter - 6 tablespoons - Sugar - 2 tablespoons - Vanillin - 2 teaspoons

Filling:

Whipped cream/Nutella/chocolate mousse or whatever you want

Preparation:

Combine all pancake ingredients in a blender and blend for about 10 seconds. Place the dough in the refrigerator for an hour. Fry thin pancakes in butter in a preheated frying pan. Place on a plate and coat the pancake layers, alternating chocolate spread with whipped cream. Sprinkle cocoa on top and make hearts using powdered sugar.

Custard pancakes with milk
Preparation: Dough:
1. Half a liter of milk 2. Beat 2 eggs with a whisk 3. Add 1 tsp. enough baking powder and flour to make a dough like pancakes 4. Then pour in 1 cup of boiling water and stir. 5. Add 7 tbsp. vegetable oil. The dough is ready! 6. Fry as usual, in a hot frying pan, on both sides!

What to consider when kneading dough

Before frying the pancake, you need to knead the dough correctly. To do this, it is best to use a deep enamel pan or bowl with high sides, in which you can calmly stir the dough. If you add yeast, then the container must be at least three times larger in volume than the volume of the finished dough, taking into account the fermentation process.

There are a few simple rules when kneading dough:

1. The liquid - whey, water, milk or kefir - must be heated. If you are preparing yeast dough, heat the liquid to a maximum temperature of 42-45 degrees, otherwise the yeast will spoil at a higher temperature. Even if you don't use baking powder, you still need to warm the milk or water a little so that the sugar and salt dissolve more easily.
2. Too many eggs make the pancake very dense, but if they are missing, the dough may tear when trying to turn the pancake to the other side during frying. It is optimal to take about 2 chicken eggs per half liter of liquid.
3. It is better to dilute pancakes with milk slightly with water, then they will turn out fluffier and easier to rise.
4. As a leavening agent, you can use dry or fresh pressed yeast, soda, a special baking powder, or add nothing at all. In the latter case, you can make the thinnest plastic pancakes possible.
5. Fat must also always be added to the dough, otherwise the pancakes will stick to the pan. This can be any odorless vegetable oil, as well as melted margarine, cooking fats, and butter. For half a liter of liquid, adding 2-3 tablespoons of fat is enough. You can add 1 tablespoon of butter to pancakes made with milk.

It is not necessary to knead the pancake dough for a long time; it is enough to combine all the components well. After kneading, cover the bowl with the dough with a cloth or gauze so that it has access to air. Yeast dough rests for at least half an hour; regular dough or baking soda should sit for about 10-15 minutes before frying the pancakes.

Creamy curd pancake cake with cherry jam

Ingredients:
For pancakes:
- 375 ml milk - 200 g wheat flour - 1 egg - 40 g sugar - 25 ml vegetable oil

For filling:

- 300 g cottage cheese - 300 ml cream 35% - 35 g powdered sugar - 200 g cherry jam - 100 ml water - 1 tsp. starch - 30 g. sugar - ¼ tsp. cinnamon - 30 g almonds

Preparation:

1. Prepare pancakes (you should get 9-10 pieces, you will need 9). 2. Trim the edges of a plate with a diameter smaller than the pancakes by 1-2 cm. Whip the cream with powder into a cream and mix with cottage cheese. 3. Assemble the cake: grease 3 pancakes with cream, 1 with jam, then again grease 3 with cream, 1 with jam and the rest with cream. Also grease the sides with cream. Place in the refrigerator for 2 hours. 4. Pour boiling water over almonds and leave for 5 minutes. Peel and lightly grind in a blender. 5. Boil jelly from water, starch and sugar, adding cinnamon at the end and cool. 6. Pour jelly over the cake and sprinkle with nuts. Place in the refrigerator again for an hour.

Delicate pancakes made with kefir and boiling water

Ingredients:

flour 1 tbsp. kefir 1 tbsp. boiling water 1 tbsp. egg 2 pcs. sugar 1.5-2 tbsp. soda 0.5 tsp vegetable oil 2 tbsp. salt 0.5 tsp

Preparation:

Beat eggs with salt. Add boiling water without stopping whisking. Pour in kefir. Mix sifted flour with soda. Add to our liquid, add sugar and vegetable oil. Mix everything well so that there are no lumps. Leave the dough for 10 minutes. Bake in a greased frying pan until golden brown.

The pancakes are very tender that at first I had trouble turning them over. But then I adapted and everything worked out.

What to choose for frying potatoes

Proponents of proper nutrition urge people to stop frying potatoes in a frying pan, because there is nothing healthy in such food. And this point of view is completely justified. If you fry it in unrefined oil, it will contain acrylamide - this substance is quite dangerous for the human body, it can have a detrimental effect and even destroy DNA.

Its very high content can be found in fast foods. French fries can be called nothing more than slow-acting poison, so you should avoid such snacks. To ensure that such food is safe, you should use refined or olive oil for frying.

Of course, many refuse this cooking method, arguing that if you fry potatoes with an olive product, they will not turn out as aromatic, but, first of all, you should think about your health.

Chocolate pancake cake with whipped cream

Ingredients:

- 175 g flour - 1 tsp baking powder - 4 tbsp cocoa - 100 g sugar - 1/4 tbsp salt - 4 tbsp vegetable oil - 2 tsp vanilla extract - 350 ml milk - 230 ml fatty cream - 30 g powdered sugar - 90 g melted chocolate - fruit

Preparation:

Mix 175 g flour, 1 tsp baking powder, 4 tbsp cocoa, 100 g sugar and 1/4 tsp salt. 4 tbsp vegetable oil, 2 tsp. vanilla extract, 350 ml milk. Mix well. Heat a frying pan with vegetable oil over medium heat. When the pan is hot, pour the dough into the pan using a ladle. Fry one side. Using a spatula, carefully turn the pancakes over and fry on the other side until cooked through. Repeat until we have used all the dough. Let the pancakes cool completely. Whip cream with 4 tbsp. powdered sugar. Brush the pancakes with whipped cream, placing each pancake on top of each other. Decorate with fruits on top. Fill with melted chocolate.

Pancake pie with curd filling

Ingredients

ready-made thin pancakes - 10-12 pcs.; cottage cheese - 500 g; sugar - 1-2 tbsp. l.; egg - 1 pc.; vanilla sugar - 1 sachet; dried apricots or raisins; for filling: eggs - 2 pcs.; sugar - 2-3 tbsp. l.; sour cream - 3 tbsp. l.

Preparation

Bake thin pancakes according to your favorite recipe.

Prepare the filling. To do this, grind the cottage cheese with egg, sugar, vanilla sugar, add chopped dried apricots, and mix.

Place the filling on the pancake and roll it up.

Grease the baking dish with oil. Place filled pancakes in a spiral shape.

Prepare the filling for the pancake pie. To do this, lightly beat the eggs with sugar, add sour cream, stir until smooth.

Cover the entire pancake pie evenly with the filling, place the pan with the pie in an oven preheated to 190 degrees for 30-35 minutes.

Thin banana pancakes without oil

Ingredients:

glass of milk 175 g sifted flour tsp. baking powder ripe banana 2 tbsp. l. sugar a pinch of salt a pinch of cinnamon plant. oil for frying (not much)

Cooking method:

1. Cut the banana and mix in a blender with milk. Grind into a homogeneous liquid mass. 2. Mix flour, baking powder, sugar, salt, cinnamon in one bowl and stir. 3. Pour the liquid mixture into the dry mixture and beat with a whisk. 4. Heat the frying pan well and pour a drop of oil before frying the first pancakes. 5. Pour the dough according to the Art. l. and give it the shape of a flat circle. 6. On one side, bake the pancakes until bubbles appear (over medium heat). 7. Then turn it over.

Custard pancakes with kefir

Ingredients:

2 tbsp. kefir (it is better to take non-fat one) 2 tbsp. flour 2 eggs 1/2 tsp. soda 2-3 tbsp. l. vegetable oil salt, sugar to taste

Preparation:

Mix kefir, eggs, flour, salt, sugar and beat lightly with a whisk. Throw 1/2 tsp into a glass of boiling water. soda, stir quickly and pour into the dough, stir, let stand for 5 minutes. Add 2-3 tbsp. l. vegetable oil, mix and fry the pancakes)) The pancakes are also thin and very holey) Thanks to Marfusha for the recipe) Be sure to bake in a VERY hot frying pan and then there will be much more holes)

What oil is best to use to make good pancakes?

Pancakes are a dish that is prepared quite often in every family; both adults and children love them. Each housewife has her own recipe and secret of how to make pancakes very tasty and simply melt in your mouth. Pancakes are fried in different ways: some prefer not to grease the pan at all, adding vegetable oil to the dough, and some prefer to grease the pan with it.

If you add unrefined butter to pancakes, they may have a characteristic smell of seeds. Experienced housewives know that they need to fry delicious, aromatic pancakes using only refined ingredients that do not smoke. A special non-stick frying pan can guarantee that the pancakes will turn over well and will not burn.

There are a lot of secrets, you can use both vegetable and creamy, just the amount should be minimal, then the pancakes will be low-fat, tasty and healthy.

Banana pancake cake with yogurt and walnut glaze

Pancakes:

Butter – 4 tablespoons Large ripe banana – 1 piece (about 170 g, or ½ cup puree) Milk – 235 ml Flour – 95 g Egg – 4 pieces Brown sugar – 2 tablespoons Vanillin – ½ teaspoon Salt – ¼ teaspoon Cinnamon – ½ teaspoon Nutmeg – ¼ teaspoon Pinch of ground cloves

Filling:

Cream cheese – 225 g Regular yogurt (Greek) – 345 g Sugar – 65 g Vanillin – ½ teaspoon

Glaze:

Heavy whipping cream – 120 ml Brown sugar – 50 g Butter – 15 g Chopped walnuts – 50 g Vanillin – ½ teaspoon Salt – to taste

Preparation:

In a blender, beat the banana until pureed, add the butter, and then the rest of the ingredients for the pancakes and beat until smooth. Pour the dough into a bowl (quite liquid in consistency), cover with cling film and refrigerate for at least an hour. Beat the chilled dough thoroughly and fry the pancakes on both sides until golden brown in a hot frying pan.

Filling: Beat the cream cheese until fluffy, gradually add yogurt, sugar and vanillin. Beat until smooth and fluffy. Apply the filling between each pancake and spread the rest of the cream on top of the cake.

To make the frosting, use a hand mixer to beat the cream, brown sugar and butter on medium speed in a saucepan. Bring the mixture to a boil, reduce heat and simmer for about 10 minutes, stirring occasionally. Add vanilla, salt and chopped nuts. Immediately pour the frosting over the top of the cake.

Reach up to GOST

A recent examination of refined deodorized sunflower oil showed that some of the well-known Russian brands that produce it do not adhere to the standards indicated on the packaging. In particular, seven brands of oil (Kuban, Blago, Aley KONAKO, Green Ray, Kubanochka, Empire of the Sun, Gold Standard), according to the state organization Roskachestvo, were positioned by manufacturers as premium products.

Article on the topic They are not fooling around like children. The “GOST” mark does not mean anything today. But the test results revealed that the peroxide value could not “reach” the GOST requirements for the highest grade of oil. And this indicator is one of the determining chemical parameters of the quality of the product - the degree of oxidation. The fact that a product does not comply with the declared labeling is regarded as a violation of the consumer’s rights to reliable information.

However, it is not only the peroxide value that determines the quality of the oil. “The quality of sunflower oil is affected by the harvest and weather conditions during the harvest period,” says Yuri Sultanovich, head of the Commission of the Oil and Fat Union of Russia for technical regulation and standardization. “Therefore, consumer properties, despite high technology and the integrity or dishonesty of the manufacturer, are still largely determined by the quality of the seed, which is formed during the process of ripening, harvesting and storage.”

Manno-oat pancakes

Tender pancakes without flour, simply delicious! They turn out plump and melt in your mouth!

Ingredients:

1 tbsp. oatmeal 1 tbsp. semolina 500 ml. kefir 3 eggs 2 tbsp. l. sugar 1/2 tsp. soda 1/2 tsp. salt 3 tbsp. l. vegetable oil

Preparation:

Mix semolina and oatmeal in a bowl. Pour kefir over them, mix and leave for 2 hours. Beat the eggs and add to the bowl. Add salt, sugar and soda. Add oil and mix. And fry pancakes.

Creamy pancakes recipe

If you bake pancakes in butter, they will have a corresponding creamy taste, as well as a delicate dough structure, which will be reflected in the taste of the finished flatbreads. There are several recipes you can follow to prepare this nutritious and delicious dish.

For pancakes with butter we need:

• one and a half glasses of milk

2 tablespoons sugar

• 3 eggs
• 8 tablespoons flour (for pancake dough it is better to use premium white wheat flour)
• 3 tablespoons butter
• a third of a teaspoon of salt.

The recipe for thin pancakes with cream makes eight servings, cooking time is about 40 minutes.

1. Mix the eggs, salt and sugar until the sugar crystals dissolve in the mixture.
2. Add a glass of milk, leave half a glass for later, stir.
3. Add flour, stir until the dough becomes homogeneous.
4. Add half a glass of milk and stir.
5. Add warm (not hot) melted butter and stir with a spoon.

Bake in a heated frying pan greased with a small amount of vegetable oil. After baking the first pancake, you don’t have to grease the pan, and you can place the finished cakes in a stack and after two or three pancakes, pour in a little butter.

The following pancakes can be prepared quickly, if you have experience, in 20 minutes. We will need:

• 2 cups of flour
• 4 tablespoons butter
• 3 eggs
• 1 liter of milk
• a teaspoon of sugar
• a third of a teaspoon of salt.

1. Add salt to the eggs and mix with a mixer.
2. Pour in milk.
3. Add a little flour, break up the lumps with a mixer, stir until the mixture becomes homogeneous.
4. Melt the butter, wait until it cools and pour it into the dough, stir with a spoon.

Grease the frying pan with a piece of butter. You can eat it with any filling, but you can just eat it with full-fat sour cream.

Butter has been known for a long time - this animal fat is formed as a result of whipping sour cream. Making homemade butter is very simple - you need to take a three-liter jar, pour half a liter of homemade sour cream into it, close the lid and beat the sour cream by shaking the jar. If the sour cream is from the refrigerator, you need to shake it for about one hour. But if it is at room temperature, it can be heated in a water bath, then the whipping process takes 10 - 15 minutes. If the sour cream is too cold and you need to speed up the process, you can add a little hot water. When the oil begins to form, the oil will separate into lumps, and the butter will form oil whey. The oil is collected with a spoon and pressed into a saucer.

The composition of the oil and its effect on human health began to be studied at the beginning of the twentieth century. Cholesterol and saturated fats were declared to be the culprits of cardiovascular diseases, and cholesterol was especially up in arms. In the twentieth century, in order to avoid vascular disease, people began to limit the consumption of this creamy product. But the number of heart diseases has not decreased, but on the contrary, even more. Probably it’s not a matter of cholesterol, but the fact that its concentration in various foods began to increase due to a deterioration in their quality, and a sedentary lifestyle.

But at the end of the 20th century, oil often had a completely different composition than, say, in the 19th century. Vegetable fats are often added to its composition, which tend to accumulate in the body and clog blood vessels. In addition, preservatives, emulsifiers, dyes and other additives began to be mixed into the oil, with the help of which the product began to be stored longer and had a better presentation.

Benefits of natural butter:

• beneficial substances contained in the oil improve vision, skin, and have a good effect on performance;
• lauric acid is used to treat fungal diseases;
• saturated fats resist tumors in the human body (not as a remedy, but as a preventive agent);
• cholesterol, which everyone criticizes so much, helps improve immunity, helps a person withstand low temperatures during the cold season;
• linoleic acid strengthens the immune system;
• a lot of vitamin D, which helps a person absorb calcium;
• arachidonic acid is used by the body in brain function;
• a high-calorie product adds strength (it contributes to obesity only in cases of inactivity);
• the oil normalizes the flora of the gastrointestinal tract.

Butter is useful in small quantities, but, undoubtedly, a high-quality creamy product can and should be consumed at least several times a week. In addition, it can be added to various dishes, baked goods, used for frying, and, of course, the oil can be included in pancakes.

Publication date: 2016-06-24

I liked the recipe: 32

What oil should you use to fry fish and meat dishes?

Everyone loves meat and any dishes made from it. Nutritionists advise that you stop cooking meat dishes, cutlets or anything else in a frying pan, and use an oven or grill for this. This method of cooking is considered correct and healthier. To prepare delicious fish, you can make a marinade in olive oil; it will not interrupt its taste, and a dish cooked in the oven with a marinade of spices and herbs will be very healthy and tasty.

To grill fish, you can do almost the same thing. Left for several hours in a fragrant, spicy marinade, it will not absorb vegetable fats, but will only receive the aroma and taste of the dressing. Grilled food will delight everyone with the unexpected taste, delicate texture of the fish, and it is very tasty and healthy.

In the same way, you can make potatoes along with fish.

To avoid frying, but still get delicious food and please guests or loved ones, the fish can be prepared in a spicy marinade, which includes a small amount of vegetable oil; whether it is refined or not is not fundamentally important. The dish should sit for 10–12 hours, during which the fish will absorb all the aromas of the spices and become soft, tender and piquant.

With meat, everything is simpler - many simply prefer to fry it in a frying pan, adding seasonings. This method of preparation cannot be called correct and useful. During the frying process, meat absorbs all carcinogens in large quantities, especially if the oil is unrefined.

If it is refined, then the amount of carcinogens is less, however, it is still worth cooking it in the oven or on the grill. If you marinate it first, then the vegetable product will not be needed at all, the meat will cook in its own juices and will be soaked in all the components of the marinade.

You can also cook potatoes with meat in the oven; of course, it will not have that golden crust that you get in a frying pan, however, such a dish will not contain carcinogens. The meat will also be juicy and tender, and the amount of fat will be minimal.

Recipe: Pancakes – with butter

Ingredients:

milk – 500 ml; flour – 250 g; chicken eggs – 2 pcs. ; salt – 0.5 teaspoon; butter – 2 tablespoons; vegetable oil – 1 teaspoon; granulated sugar – 100 g; vegetable oil – 1 teaspoon

While we were mixing everything, our oil warmed up.

We also add it to other products.

And we begin to interfere. This time I stirred with a spoon, but you can also use a whisk.

Gradually all the ingredients are mixed.

And this is how the dough turns out.

When everything is mixed, we begin to add milk little by little and make the dough thinner.

As a result, we should get a liquid dough, but such that when stirred it is not like water, but thicker and richer.

Now put the frying pan on gas, heat it up and grease it a little with vegetable oil. We grease it only once, before baking the first pancake. We take a ladle and use it to pour our dough into the pan and distribute it evenly throughout the pan.

Our dough will bubble.

And when you see how our pancake is fried and stops sticking to your hands (I tried this at first), then you can take it out. Here's a view of the finished pancake.

We throw it on the table.

It's quick and easy to prepare. And for breakfast you can always treat yourself to these pancakes.

Bon Appetit everyone!

Cooking time:
PT00H40M 40 min.
Approximate cost of a serving:
100 rubles.

Who failed the test?

The Roskachestvo fan study recognized the following as high-quality oil: “Noble”, “Sunny Line”, “Rossiyanka”, “Oleina”, “Crown of Abundance”, “Golden Leika”, “Zlatozhar”, “Zlato”, “Zateya”, “Homemade” ", "Yantar Altai", "Sunny Paradise", "Verkino Maslo", "Dobavkin", "Dixie", "Gornitsa", "Magic Land", "Anninskoye", "Avedov", "Globus", "ARO", “365 Days”, “Razdolie”, “Compound”, “Miladora”, “Southern Sun”, “Generous Summer”, “Sloboda”, “Svetlitsa”, “First Business”, “Lyra”, “Lenta”, “Kubanskoye” Favorite”, “Red Price”, “Carolina”, “Every Day”, “Maslenitsa”, “Donskaya Sloboda”, “Sunny Gold”, “Rainbow”, “Ideal”, “Clever”, “Bunge Pro”, “Billa” ", "Pearl of the Don", "Alyonushka", "South of Rus'", "My Sun", "Milora" and "Golden Seed".

But the brands “Kuban”, “Blago”, “Aley Konako”, “Green Ray”, “Kubanochka”, “Empire of the Sun” and “Gold Standard” were called goods with violations. The disadvantages of these brands include, in most cases, a high peroxide value and in two cases, “Kuban” and “Green Ray,” an unbalanced fatty acid composition.