Russian pancakes

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Russian pancakes Russian pancakes - a traditional dish of the Eastern Slavs, a national version of pancakes. Traditional Russian pancakes are cooked on yeast dough, sometimes brewed in water or milk (custard pancakes) before baking in a traditional Russian oven. Earlier, buckwheat flour was often used for their preparation. Pancakes on a fresh (yeast-free) test in pre-revolutionary literature were called pancakes, pancakes or milk pancakes, and were not a common or ritual dish. Some scholars of Russian cuisine consider thin pancakes from unleavened pastry a late, borrowed dish.

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Ceremonial food In Europe, the word pancakes (blini, bliny) is usually used without translation specifically for Russian yeast pancakes, which differ from the traditional local variations of this dish. The Russian word damn dates back to other Russian. Mlyn and originally meant food from ground flour (compare Ukrainian. Mlyn "mill" [2]). Pancakes were a ceremonial meal at the wake, and initially it was in that capacity that they were used at Shrovetide [3], when the dead ancestors were invited “to a plentiful dinner on the eve of fasting” [4]. Subsequently, pancakes became an attribute of the Russian Maslenitsa regardless of their ritual symbolism.

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pancakes The British and the English-speaking population of Ireland, Australia and Canada traditionally bake pancakes (Pancake Tuesday "Pancake Tuesday"), as well as arrange "pancake races". Given the cross-cultural parallels, the custom of baking pancakes can also be seen in the context of Pancake week overeating. There are no reasons to consider pancakes as an ancient element of the Slavic Pancake Week ceremony. Among Ukrainians and Belarusians, the attribute of Shrovetide was not pancakes, but dumplings with sour cream. Moreover, even among Russians pancakes on Shrovetide were not widespread everywhere, becoming its mass attribute only in the 20th century .

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KINDS OF PANCAKES Fritters They are considered either a variety of pancakes, only thicker, lush and smaller in diameter, or an absolutely independent dish. And the recipe for the test of pancakes and fritters is somewhat different, as a result of which the texture of the fritters is not only denser, but also more tender. Due to the more modest size, the filling is not supposed to be fritters, but they are unusually tasty with sour cream or jam.

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Early Guryev pancakes They say that the recipe for these pancakes was invented for Count Guryev by the same serf Zakhar as Guryev’s porridge was invented. Given that pancakes were traditionally yeast, these were called early ripening, because making them is much simpler, kneading the dough and immediately baking can be done.

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Draniki In 1830, the famous Polish culinary specialist Jan ытytler in the book "The Kuhar of Good Taught" was the first to publish a recipe for potato pancakes. In this culinary publication, the author described potato pancakes, the recipe of which he borrowed from German cuisine. This book has become very popular, it has been reprinted a huge number of times, and many European peoples have liked the recipe. But Belarusian pancakes are considered the most successful embodiment of this dish, because potato rich in starch, grown on these lands since the 17th century, is the best suited for it.

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Swedish Ragmurk The Swedes call the pancake “ ragmurk ”, which means “hairy donut”, and prepare it with the addition of “shaggy” potato flakes. Such pancakes are usually eaten with bacon, or cracklings with cranberry jam. But there is an option for the sweet tooth - with cinnamon and sugar.

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Pannkakor More traditional pancakes ( pannkakor ) are also baked in Sweden. They look like French crepes and are served with whipped cream and jam, and on Thursdays - to pea soup.

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Scandinavian lefse Scandinavians prefer thick potato pancakes. They are soft, nourishing and warm well. In Norway, such pancakes - lefse - are usually folded with tubes, before this, greasing one side with butter and sprinkling with sugar and spices.

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Serbian butcher ( Palačinke ) Serbian butcher's house - thin pancakes made of a mixture of corn and wheat flour are very simple to prepare. Only chocolate cream (or chocolate paste) is needed as a gravy. Surprisingly, it was thanks to their simplicity that they became one of the most popular pancakes in the whole world.

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Czech butcher These delicious crepes are delicate Czech pancakes stuffed with raw assorted fruits or can be made with a variety of fillings and additives. They are good with cottage cheese and vanilla sauce. Some people prefer topping with apricot jam and sprinkled with vanilla sugar. Another option is the filling of poppy seeds and whipped cream.

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Serbian butcher ( Palačinke ) Serbian butcher's house - thin pancakes made of a mixture of corn and wheat flour are very simple to prepare. Only chocolate cream (or chocolate paste) is needed as a gravy. Surprisingly, it was thanks to their simplicity that they became one of the most popular pancakes in the whole world.

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Serbian butcher ( Palačinke ) Serbian butcher's house - thin pancakes made of a mixture of corn and wheat flour are very simple to prepare. Only chocolate cream (or chocolate paste) is needed as a gravy. Surprisingly, it was thanks to their simplicity that they became one of the most popular pancakes in the whole world.

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