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Prepared by: Galina.budanova
02/20/2020 Cooking time: 45 min
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Every housewife should have a recipe for these pancakes. The pancakes turn out thin, with beautiful patterned lace. They are quick and easy to prepare. Take note of the recipe!
Description of preparation:
If you have never baked Vologda Lace pancakes, now is the time to do it.
The pancakes turn out thin, lacy, very attractive in appearance and also delicious. It’s easy to prepare them, follow the step-by-step recipe and everything will work out, even the first pancake won’t be lumpy. The amount of ingredients indicated in the recipe yields approximately 20 pancakes, depending on the diameter of the pan. Purpose: For breakfast / For an afternoon snack / For a festive table / Maslenitsa Main ingredient: Flour Dish: Baking / Pancakes Geography of cuisine: Russian cuisine
You will be amazed how delicious it is! Meat in a thermos
Meat in a thermos. The meat turns out simply magnificent. The preparation is very simple and not complicated, and the result is always 100%. Even the toughest beef prepared in this way turns out to be incredibly tasty, tender and soft.
Ingredients
- 1 kg Meat (beef, pork or chicken)
- 1 l Water
- 65 gr. (2.5 tbsp) Salt
- 25 gr. (1 heaped tbsp) Sugar
- 1 head Garlic
- 2 pcs Bay leaf
- 3 pcs Allspice
- 1 tsp Mixed peppercorns
Preparation
Pour 1 liter of water into a suitable saucepan. Add 65 grams of salt, 25 grams of sugar. Place on the fire and bring to a boil. Now we add seasonings, I add kameez brand, I really like them for their taste and aroma. 2 bay leaves, 1 tsp pepper mixture, a little allspice. Add 1 head of garlic divided into cloves along with the peel.
We boil everything for 5 minutes, now we lower the fillet of meat weighing 1 kg, today I have pork tenderloin.
Bring to a boil and reduce to low heat and cook for 20-25 minutes.
Now we remove the meat from the heat and wrap it well with a blanket, I also cover it with a jacket, the better you wrap it, the better. Leave the meat like this for 12 hours. I usually cook the meat the night before. 12 hours have passed, remove it from the broth and let the meat cool well.
For details and preparation details, watch the video.
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How to cook “Pancakes “Vologda lace””
Prepare your ingredients.
Beat eggs into a bowl, add salt, sugar, beat with a mixer.
Pour in kefir (or sour milk).
Add flour, knead the dough with a mixer.
Pour soda into boiling water and vigorous bubbly fermentation will begin.
Pour boiling water and soda into the dough, beat, add vegetable oil.
Stir the dough with butter, it turns out liquid, with a lot of small bubbles, which will create patterns during baking.
Before baking the first pancake, grease the pan with vegetable oil and heat it well, fry the pancakes on both sides. They turn out really lacy and thin.
Serve pancakes with tea or coffee, with jam, preserves, honey, condensed milk, sour cream, and fresh berries.
A treat for tea in minutes! Simple, but so delicious!
Sweet toasts for tea. Thanks to this recipe, in a matter of minutes you will have a tasty and satisfying tea treat on your table, which will definitely delight your loved ones.
Ingredients
- 1 piece loaf
- 2 pcs Egg (egg white)
- Sugar for sprinkling
Preparation
Cut the loaf into slices. Divide the eggs into white and yolk.
Take a slice of loaf, dip one side into the protein and now dip it into the sugar.
Place in a preheated oven and bake at 180 for 10-15 minutes.
For details and preparation details, watch the video.
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Kefir
- 200 grams of wheat flour
- 2 eggs (you can take three eggs, they give strength to the dough, which should be lace)
- 1 glass of kefir (you can use yogurt instead)
- 1 tablespoon sugar
- 1 tablespoon sunflower oil
- a third of a teaspoon of soda
- a third of a teaspoon of salt
- half a glass of boiling water
- 20 grams of unsalted lard for greasing the frying pan (can be replaced with vegetable oil, butter, or you can mix vegetable and butter in equal proportions).
The ingredients are for 14 openwork pancakes. But it may turn out to be more or less, the pancakes are lace, the amount depends on the density of the lines on the pattern.
Preparation:
- Beat eggs with salt and sugar. You don't need to be too zealous so that the bizet doesn't work out.
- Pour half a glass of boiling water into the egg.
- Heat kefir to room temperature, mix it with eggs, add soda, mix.
- Add flour in small portions, stirring constantly.
- The dough should rest for about a quarter of an hour, after which you need to pour oil into it and mix with a spoon.
Let's start baking. Grease the frying pan with a thin layer of fat; you can use vegetable oil, or you can simply rub it with a piece of lard stuck on a fork. You need to grease before baking the first and second pancakes, then you can make flat cakes without greasing the pan with vegetable or animal fat.
Next, pour the dough into a thin stream with a ladle, forming a lace. The dough should be thick enough to make patterns with it. But if it doesn't want to pour, you can dilute it with one or two tablespoons of water at room temperature. The dough should be strong enough so that the pancake can be carefully turned over to the other side.
27.02.2016
How to cook thin lace pancakes
When you want something unusual and your soul asks for a holiday, prepare lace pancakes: tender, transparent, covered with small holes. Aerobatics - openwork pancakes with beautiful patterns that every housewife can make if she masters a few culinary secrets. Thin lace pancakes will decorate the festive table for Maslenitsa, and to make them elegant and impressive, you can train throughout the entire Maslenitsa week. Beautiful, light and airy lace pancakes with sour cream, caramel sauce, honey or jam - a wonderful dish for Maslenitsa week! No other dough-based treat delights eaters of all ages as much as thin, holey flatbreads baked in a frying pan.
Dough for lace pancakes
Sometimes the dough seems to be made correctly, but there are no holes. The pancakes come out beautiful and rosy, but completely smooth and non-porous. The fact is that the dough for “holey” pancakes is prepared in a special way, so remember the three main secrets of making delicious lacy pancakes. The first secret is dough with oxygen
Holes are formed from the saturation of the dough with air bubbles, which burst during frying, forming voids in the dough.
This can be achieved in different ways: for example, by kneading the dough with live yeast. However, dough with air bubbles can be prepared using anything: milk, kefir, whey or water, the main thing is to add slaked baking soda to it. The more soda you put in, the more holes there will be. But don't overdo it! After all, pancakes with a soda flavor are probably not included in your plans. By the way, to prevent baking soda from being felt in the pancake batter, be sure to quench it with vinegar. And not in a spoon, but in a small cup - then you will need less vinegar. Porous pancakes can be prepared without soda - with carbonated water, beer, kumiss, ayran or kefir, which is a product of lactic acid fermentation, so it contains gas. However, some housewives argue that kefir is still better to combine with soda. Sifting flour and beating the dough for a long time with a whisk or blender also gives excellent results. The second secret is infusing the dough.
While the oxygenated dough is resting, air bubbles loosen it even more.
In addition, the fermentation process continues and new bubbles are constantly formed. Therefore, it is recommended to leave the dough for 1 hour and then bake the pancakes. The third secret is the liquid consistency of the dough.
The thinner the layer of dough that you pour into the frying pan, the more delicate and transparent the pancakes turn out. It is clear that thick dough cannot be used to bake a thin pancake with holes. You will simply end up with a plump and tasty pancake, which is also not bad. But now we are talking about lace pancakes. So, pancake dough, which resembles liquid sour cream in consistency, should be poured into the pan in a thin layer.
Lacy pancakes are a delicate matter
In the process of culinary experiments, you may encounter some difficulties. To avoid possible mistakes, you need to know some tricks. Why do pancakes tear?
Most likely, you did not let the dough sit, so the gluten did not have time to react with other ingredients.
Maybe there are not enough eggs or flour in the dough. Because when the moisture evaporates from the pancakes in the pan, there is almost nothing left of them - it is impossible to turn such pancakes over. Excess sugar and vanillin also compromises the integrity of the dough. So don't overdo it with supplements! It is better to add just a little sugar to the dough and serve the pancakes with sweet sauce. Why do pancakes stick to the pan?
You probably overdid it with subtlety.
Add flour. To do this without forming lumps, mix a little dough with flour in a separate bowl, and then return it to the general container. Also, a poorly heated frying pan can cause all the pancakes to turn out lumpy. And if the frying pan is not suitable for baking pancakes at all, it is better not to use it so as not to waste the food. Pancakes can also stick if vegetable oil is not added to the dough. In order for the pancakes to turn out appetizing and truly tasty, it is better to use high-quality oil: natural, without additives, preservatives and, most importantly, odorless! Why do pancakes turn out dry and hard?
A large number of eggs makes pancakes tough, although sometimes this is not even the case. Sometimes it’s difficult to explain why you follow a recipe, but the finished dough resembles rubber. There is a simple way to make lace pancakes tender and soft: immediately after the pancake is baked, grease it with butter, put it in a plate and cover it with another plate. Or place pancakes in a heap in a frying pan and cover tightly with a lid. The pancakes will smolder from their own heat, becoming softer and more tender. Now you know how to make lace pancakes, all you have to do is practice. It is quite possible that you will have to prepare many unsuccessful openwork products until you become a real virtuoso of baking pancakes. Involve your children in pancake creativity. They will probably enjoy drawing funny faces on the frying pan with dough. There is still time before Maslenitsa - you can learn! ● We invite you to familiarize yourself with: Ten rules for the most delicious pancakes ● To calculate the weight of a particular product, the Comparative Table of Weights and Measures will help you.
Let cooking become your favorite pastime and a wonderful hobby!
Recipe 1. “Vologda lace” pancakes with kefir
Custard pancakes made with kefir are especially tasty, tender, soft and porous. Thin openwork pancakes “Vologda Lace” are as tender and beautiful as their name. Multiple holes simply pierce the pancakes, but to do this you need to pour the dough in a very thin layer onto a well-heated frying pan. It is better to make dough for lace pancakes using kefir that is 2-3 days old. The more sour it is, the more holes you will get in the pancakes. Thin custard pancakes made with kefir are suitable for a sweet filling, but it should be dense enough (for example, apple-raisin), but not creamy, so as not to leak through the holes. Light, airy, melt-in-your-mouth pancakes with honey or jam are the best dessert!
Ingredients:
✵ wheat flour (highest grade) - 150-180 g (5-6 tablespoons); ✵ chicken eggs - 1-2 pcs.; ✵ kefir (1% fat) - 250 ml (1 glass); ✵ water (boiling water) - 250 ml (1 glass); ✵ vegetable oil (refined) - 2 tbsp. spoons; ✵ baking soda ‒ ½ teaspoon (+ 1 tablespoon vinegar for extinguishing); ✵ granulated sugar ‒ 1.5 tbsp. spoons; ✵ salt ‒ ½ teaspoon.
Preparation
1.
Break the eggs into a deep container, add sugar, salt, vegetable oil and beat the ingredients with a mixer or whisk until a homogeneous mixture is formed with a light foamy cap on the surface.
2.
Add a glass of kefir at room temperature.
It is desirable that it be sour (or at least yesterday's), fresh does not give such fluffiness to the dough (there will be less foam), although the pancakes will also turn out porous. Mix kefir with the egg mixture and add the flour all at once. The thickness of the dough can then be adjusted by adding boiling water. 3.
Before brewing the dough, you need to beat it thoroughly. When there are no small lumps of flour left, pour boiling water into the dough in a thin stream, whisking vigorously. It will be noticeable how bubbles of different sizes will begin to appear, the dough will become airy and light.
4.
To make the dough even fluffier, you need to add baking soda, after quenching it with vinegar.
There are other ways: quench it in boiling water or kefir (mix and wait until the foam goes away). 5.
The dough should turn out runny (the consistency is slightly thicker than milk), but at the same time it should feel fluffy and light.
It pours out in a thin stream. This dough will make wonderful thin pancakes. 6.
Place a dry frying pan over medium heat, heat it up, and grease it with vegetable oil. Reduce heat to medium and heat for a few seconds so that the fat also heats up. Scoop up the dough with a ladle, lift the pan, pour it over the edge and immediately swirl vigorously so that the dough has time to scatter all over the bottom. You need to act quickly, otherwise the layer will be uneven. Almost immediately the dough will begin to foam, the pancake will become holey and lacy. Bake until the edges of the pancake begin to brown and pull away from the sides.
7.
You need to flip the pancake very carefully.
First, run a toothpick along the walls, pry it off on one side, then pick it up with your hands and turn it over. After half a minute, the finished, rosy pancake can be transferred to a plate. 8.
Grease the frying pan with oil, let it heat up and only then pour in the next portion of dough. If the pan is not hot enough, there will be almost no holes or they will be small. You may not be able to guess the temperature from the first pancake, but after the second or third, adapt, and things will go faster.
9.
Coat hot openwork pancakes with butter, fold into triangles and serve with sour cream, honey, jam or caramel sauce.
Bon appetit and good health!
Recipe 2. Thin openwork pancakes made with kefir and mineral water
Some people believe that thin pancakes can only be baked with milk, but in connection with the upcoming Maslenitsa, for those who are eager for culinary experiments, we offer a recipe for thin porous pancakes with kefir. Kefir has a fairly thick consistency, and if it is not diluted with anything, you will end up with pancakes, not pancakes. As a rule, kefir is diluted with milk or boiling water, which enhances the work of the baking powder, and the pancakes become delicate. But there is a third option: highly carbonated mineral water. We suggest you try baking these thin pancakes with kefir and mineral water.
Ingredients:
✵ wheat flour (highest grade) - 450 g; ✵ kefir (2.5% fat) - 900 ml; ✵ mineral water (highly carbonated) - 300 ml; ✵ chicken eggs - 4 pcs.; ✵ granulated sugar ‒ 4 tbsp. spoons; ✵ baking soda - 1 pinch; ✵ salt - 1 pinch; ✵ vegetable oil - for greasing the frying pan.
Preparation
1.
In a saucepan, beat eggs with sugar with a whisk or mixer, adding salt and soda.
2.
Continuing to beat, pour in kefir first, and then highly carbonated mineral water.
3.
Gradually add sifted flour into the bubbling mass and bring the dough to the desired consistency, similar to liquid sour cream. It will continue to bubble.
4.
Pour a thin layer of dough onto a very hot frying pan, greased with vegetable oil, slightly admire the beautiful porous pattern on one side, and turn it over to the other side. The main thing is to quickly and efficiently bake pancakes until all the carbon dioxide has evaporated!
This recipe captivates not only with the beauty and taste of the finished pancakes (they turn out unusually thin and delicate), but also with the absence of lumps in the dough, which take a long time to break up when preparing pancakes with milk.
Bon appetit and new culinary discoveries!
Recipe 3. Pancakes “Vologda lace” with milk and yeast
Pancakes are common and loved for their taste, ease of preparation and availability of ingredients. But sometimes you want to improve the aesthetic qualities of a dish. To do this, try making lacy pancakes with milk. Yeast will give the pancakes a holey structure. A lot depends on the pan. It should have a thick bottom without scratches.
Ingredients:
✵ wheat flour (highest grade) - 480 g (3 cups); ✵ chicken eggs - 2 pcs.; ✵ milk (2.5% fat) - 750 ml (3 cups); ✵ vegetable oil (or melted butter) - 2 tbsp. spoons; ✵ granulated sugar ‒ 1.5-2 tbsp. spoons; ✵ salt - 0.5 teaspoon. For breeding yeast: ✵ dry yeast (fast-acting) - 1 sachet (10 g); ✵ milk (2.5% fat) - 70 ml (1/3 cup); ✵ granulated sugar - 1 teaspoon; ✵ salt - 1 pinch.
Preparation
1.
Pour dry yeast into a glass, pour warm milk (about 1/4 or 1/3 glass), add a teaspoon of sugar, a pinch of salt and place in a warm place so that the yeast is activated and begins to ferment.
Their readiness can be easily determined by the appearance of bubbles. 2.
Sift the flour through a sieve into a bowl. Add salt, sugar and eggs to it. Gently pour in the heated milk in a thin stream, stirring constantly. Add activated yeast and mix well to obtain a homogeneous bubbly mass without any flour lumps. Finally, add vegetable oil (or melted butter) to the dough and mix thoroughly again.
3.
Cover the bowl with the dough with a lid (or wrap it in cling film) and place in a warm place for 2-2.5 hours.
The dough will increase in size (swell), so every half hour you need to visit it and mix it. Make sure that the dough does not “run away”, and if the bowl is not enough, transfer it to a larger container. 4.
After the dough is ready, you can start baking pancakes. The dough is airy, but at the same time dense. It will flow onto the frying pan like thick foam, and the pancakes will not tear when turning over.
Place a small amount of dough on a hot frying pan, greased with vegetable oil, and quickly spread over the entire surface of the frying pan. Bake pancakes over medium heat. As soon as the pancake is cooked on one side, lift it with a spatula and carefully flip it over to the other side. 5.
To make lace pancakes incredibly tender and tasty, immediately after baking they need to be greased with butter and folded into a triangle.
6.
Ruddy pancakes can be served with sour cream, whipped cream, condensed milk, honey, jam, supplemented with a variety of fruits, berries and nuts. Pancakes “Vologda Lace” look great and will decorate any table. No matter who you treat to this dish, everyone will like it. Lacy pancakes of amazing beauty are worth the hassle of fiddling with the yeast dough!
Bon appetit and new culinary masterpieces!
Recipe 4. Pancakes “Vologda lace” with kefir and boiling water with soda
Some housewives prepare pancake dough in boiling water with soda, claiming that it is well saturated with oxygen, resulting in thin and delicate pancakes. Baking them is a pleasure, you immediately get the feeling of a holiday!
Ingredients:
✵ wheat flour (highest grade) - 180-200 g (6-7 tablespoons); ✵ chicken eggs - 2 pcs.; ✵ kefir (low fat) - 250 ml (1 glass); ✵ water (boiling water) ‒ 125 ml (½ cup); ✵ vegetable oil (odorless) - 1 tbsp. spoon (for dough); ✵ vegetable oil (odorless) - for greasing the frying pan; ✵ baking soda ‒ ½ teaspoon; ✵ granulated sugar ‒ 1 tbsp. spoon; ✵ salt ‒ ½ teaspoon.
Preparation
1.
Beat the eggs well with a whisk or blender, adding sugar and salt.
2.
Without stopping whisking, pour in boiling water.
Don't be afraid that the eggs will curdle, because... This will not happen at high whipping speeds; moreover, a very fluffy foam will appear. 3.
Continuing to beat, add kefir (room temperature) and baking soda.
4.
Add sifted flour in small portions, whisking until smooth.
5.
When the dough resembles fluffy liquid sour cream, add vegetable oil, stir and let sit for 5-10 minutes.
6.
Bake pancakes in a greased hot frying pan.
They should be thin and porous, like lace. 7.
Hot ruddy pancakes, stacked, triangles or rolled into tubes, can be served with sour cream, condensed milk, jam, jam or honey. The design of the dish will depend on your imagination.
Bon appetit and good mood!
Calories: Not specified
Cooking time:
Not specified
Delicate patterned pancakes are really very similar to magnificent Russian lace. During Maslenitsa week and after it, they are baked with great pleasure in every home. Fillings are prepared with special desire. Among them are the usual ones made from cottage cheese with raisins, potatoes with mushrooms, with rice, meat and fish. You can't count them all. These holey beauties can be a separate dish and served with sour cream, honey, and various sauces. And what a delicious lasagna, prepared on a homemade pancake base. Thanks to interesting culinary discoveries, these light lace makers have become full participants in numerous salads. They also serve as an appetizing bag, tied with a feather of green onions, for fried mushrooms. Try baking custard pancakes with Vologda Lace kefir and you will be able to please your loved ones with a truly royal variety of fresh pancakes. In the evening - hot with fresh tea, for breakfast - with your favorite filling, and for guests - assorted puff pastries with fresh or frozen fruit and whipped cream. Be sure to try these equally delicious ones. Ingredients:
- 125 grams of premium flour, - 250 milliliters of kefir, - 2 fresh chicken eggs, - ½ glass of water, - 1 tablespoon of vegetable oil, - 1/3 teaspoon of baking soda, - 1 tablespoon of fine crystalline sugar, - 1/3 teaspoon salt.
Recipe with photos step by step:
Combine salt, egg, sugar and pour in hot water. Stir the homogeneous mass well. Pour in kefir, add soda. Add flour. Stir slowly until the ingredients are completely combined and leave for 10-15 minutes. During this time, the flour will swell, saturated with moisture. The soda will begin to displace air bubbles - they will appear on the surface. The dough is ready. Don't forget to add sunflower oil. Stir the mixture again and you can bake fragrant pancake masterpieces. Heat a cast iron frying pan, grease with a piece of lard or any fat of your choice. If you use non-stick cookware, you can do without additional oil. Pour the creamy dough, spreading it evenly over the surface. Fry until desired golden color and serve without delay. with meat or mushroom filling, fry until lightly browned. Pour sour cream sauce over the products with the curd component and place in the oven for 20 minutes. There are a lot of options for how to decorate a dish and how to serve it. The main thing is that it’s tasty, satisfying, beautiful and very varied. Bon appetit.
A distinctive feature of these pancakes is that boiling water is added to the dough. These custard pancakes made with kefir are especially delicate in taste, quite dense, and they will definitely withstand filling with your favorite toppings, both sweet and salty.
How to make pancakes from kefir with boiling water at home.
Ingredients:
- 1 glass of kefir
- 1 cup flour
- 1 egg
- 0.5 cups boiling water
- 1−2 tbsp. l. Sahara
- 2 tbsp. l. vegetable oil
- 1/3 tsp. soda
- a pinch of salt
Preparation:
Beat eggs with a pinch of salt and granulated sugar.
Sift the flour into it in parts, stirring all the time.
Add kefir and mix everything well so that there are no lumps. If you have a blender, use it. I was too lazy to take it out, I just mixed everything well with a whisk. At this stage the dough will be thick, like pancakes.
Let the dough stand for 10 minutes. Add vegetable oil.
Bake in a hot frying pan, greased with oil on both sides.
The thickness of the pancakes can be adjusted, you can make them thinner, then beautiful holes will appear on their surface.
You can serve with sour cream, jam, condensed milk. I decided to water my pancakes. This is what I ended up with.
If you want to serve them with savory filling, then add 1 tbsp to the dough. sugar, it’s enough for taste.
This amount of ingredients produces a small portion of pancakes, so I recommend making double or triple pancakes at once, as I always do. From a double portion I got about 20 pieces.
I have two more pancake recipes on the blog - and. In these articles, in addition to pancake recipes, there are also serving options - pancake cakes, which can easily be made from custard pancakes with kefir. Every recipe turns out delicious. So, choose and cook for your health!
Bon appetit.
