What to cook for Maslenitsa? Which unusual pancakes bake every day? What dishes besides pancakes should you offer on the holiday table for friends and family? See our large selection step by step recipes!

Monday opens Maslenitsa. In the morning, the father-in-law and mother-in-law sent the daughter-in-law to her father and mother for the day, and in the evening they themselves went to visit the matchmakers. We agreed on the time and place of the festivities. We finished building snow cities, swings, and booths.

On Monday they started baking pancakes. The first pancake was given to poor neighbors so that they would remember the deceased.

• chicken eggs - 3 pcs.
• sugar - 2 tbsp. l.
• salt - 1 tsp.
• water - 2 tbsp.
• wheat flour - 2 tbsp.
• vegetable oil - 2 tbsp. l.
• soda - 0.5 tbsp. l.
• table vinegar - 1 tsp.

In the cup you took for mixing the pancake dough, break the stated number of chicken eggs.

Take a whisk or better yet a mixer and start beating the eggs. You should get this egg mass with bubbles.

Pour granulated sugar into the resulting egg mass.

Next add the salty spice.

Again we need a whisk or mixer to beat the introduced ingredients.

We begin to sift into the sweet egg mass wheat flour premium.

Immediately mix the flour with the egg mixture.

At the same stage, add soda for the pancake dough, which should be quenched with vinegar.

Now add water. We use chilled but boiled water.

Mix all ingredients thoroughly until smooth.

IN ready dough for pancakes with water and eggs, add 3 tablespoons of vegetable oil. Mix again. The dough is ready for baking pancakes.

Grease the frying pan with vegetable oil. Place the dough on a hot frying pan using a ladle.

Bake the pancakes on each side for about a minute.

Delicious pancakes made with water and eggs are ready for the first day of Maslenitsa!

Recipe 2: pancakes for Maslenitsa - day 2, Flirting

On this day, brides' viewings took place. Parents had to have time to marry the newlyweds before the beginning of Lent, because the Church does not allow getting married during Lent. If everything went well, then immediately after Easter, on Krasnaya Gorka, the wedding took place.

On Tuesday, guys and girls got to know each other, rode down the slides together, and came to each other's houses for pancakes.

• Water – 500 ml;
• Buckwheat flour - glass;
• Chicken egg – 2 pcs.;
• Sugar, salt - to taste.

In a separate container, beat the eggs until they have a thick, slightly white consistency. Leave separately for at least 2-3 minutes. This way the egg mass is saturated with oxygen and, combining with the dough, makes it even more airy.

Add sugar, salt to warm (about 30-40 degrees) water and add buckwheat flour, stirring methodically with a whisk or fork. It is important that the water is really warm. Ground buckwheat has larger particles than “standard” wheat.

By the way, adherents of the correct and healthy eating may not buy ready-made buckwheat flour in supermarkets, but make it themselves. You just need to “crush” it in a coffee grinder aromatic buckwheat. Simply and easily!

Pour the previously beaten eggs into the resulting mass. Mix everything thoroughly until completely homogeneous.

Heat the frying pan thoroughly with a small amount of oil. Pour one pancake portion with a ladle.

When the edges are browned, turn the pancake over to the other side. We fry it the same way. Buckwheat pancakes will become even more flavorful and tender if, when stacking them on top of each other, each layer is lightly moistened with butter. It is convenient to apply it directly with a fork.

Serve buckwheat pancakes You can serve it with anything: butter, condensed milk, jam, preserves, fresh berries, jelly, milk, etc. They will also be an ideal “container” in the form of an envelope for meat or mushrooms, if you do not make the dough very sweet.

Recipe 3: Gourmets - third day of Maslenitsa (with photo)

On Wednesday, the son-in-law came to his mother-in-law for pancakes and brought other guests with him. The mother-in-law closely watched how her son-in-law behaved at the table. People said that if a man chooses pancakes with salty filling, it means he is stubborn and has a difficult character. And if they are sweet, then he will be soft and affectionate with his wife. But this sign, of course, is also not associated with the Orthodox tradition and is considered superstition.

In general, on this day it was customary to eat as many pancakes as your heart desires.

• Eggs 2 pcs.
• Milk 250 ml
• Flour 120 gr
• Sugar 2 tbsp.
• Butter for greasing the pan

Break 2 eggs into a bowl.

Add 120 grams of flour and 2 tbsp. Sahara.

Stir.

Gradually add milk.

When adding milk, beat with a whisk or mixer so that there are no lumps.

It doesn't turn out very well batter. Place it in the refrigerator for 30 minutes.

You can start baking pancakes.

Heat a frying pan and start baking pancakes, greasing it with butter before each pancake.

Like these ones thin pancakes turn out.

Stack pancakes. Set the table and enjoy.

Recipe 4: pancakes on Razgulyai - Day 4 of Maslenitsa

Thursday is the day of the beginning of Broad Maslenitsa. Household work stopped and festivities began.

Entertainment was varied: sledding and sledding, fist fights and battles for snowy cities, singing carols, burning ritual bonfires (another relic of paganism) and jumping over fire.

• Ryazhenka – 0.5 liters
• Vegetable oil- 2 tablespoons
• Eggs - 2 pcs
• Sugar

Let's make the dough. Pour fermented baked milk into a bowl, beat in two eggs, a pinch of salt, a tablespoon of sugar, and 2 tablespoons of vegetable oil.

Mix well with a mixer. Add half a teaspoon of soda and mix.

Gradually sift the flour into a homogeneous liquid mass. I got about 5 heaping tablespoons.

The consistency is the most difficult to describe; the dough should not be very liquid, but not thick, and should flow well from a spoon.

Pour a little vegetable oil into a hot frying pan to coat the entire surface. And pour the dough into a ladle, turning the pan in a circle so that it spreads evenly.

I drizzle oil before each pancake. Place the finished pancakes in a stack; you can put a small piece of butter on each one and dust it with sugar. Serve with sour cream, honey, jam, condensed milk, or whatever your family likes best.

Recipe 5: Mother-in-law's evening - pancakes for the 5th day of Maslenitsa

On this day, the mother-in-law came to visit her son-in-law for a return visit, and took a group of friends with her. The daughter was baking pancakes for her husband and guests.

It is very convenient to bake rye pancakes with whey - the dough has a wonderful consistency. It spreads easily over the pan and bakes perfectly. It is very important to sift the rye flour before preparing pancakes: this step, in principle, will not be superfluous when working with wheat flour, but here it is simply necessary.

• 2 eggs;
• 1 teaspoon sugar;
• a pinch of salt;
• 1 glass of sifted rye flour;
• 500 ml whey;
• 0.5 teaspoons of quicklime soda;
• 5 tbsp. spoons of sunflower oil.

Break the eggs into a deep bowl.

Add salt, sugar, beat with a fork, there is no need to use a mixer, you just need to stir. Sift rye flour through a sieve (along with baking soda), first a few tablespoons.

Stir, the dough will be thick.

Then pour in a little whey (milk, you can even bake pancakes in water, but then you don’t need soda). Then again flour, again a little whey. And so alternate until all the flour is mixed into the dough. The dough should be thick at all stages of kneading. After this, by adding whey, bring the dough to the desired consistency. Most important point when baking rye pancakes, this means that the dough must be allowed to stand for at least half an hour so that the flour swells: if you neglect this rule, the pancakes will be impossible to turn over in the frying pan, they will tear. If you doubt your abilities, then for the first time you can make pancakes from rye flour with the addition of a small amount of wheat.

After time, pour in sunflower oil, mix.

After this, you must definitely evaluate the consistency of the dough, since while it sits, it thickens a little, and perhaps you need to add more whey.

Before baking the first pancake, grease the frying pan with sunflower oil or any fat, then this will not be required: the lubricating function will be performed by the oil in pancake dough.

Pancakes made from rye flour need to be baked a little longer than regular ones, and you also need to make sure that rye pancakes Do not brown too much, otherwise they will taste bitter.

At first glance, it seems that such pancakes must be eaten with something salty, but the opposite is true: due to the presence of rye flour in the dough, they turn out sweetish and are very good with jam and sour cream.

Recipe 6, step by step: Saturday - Sister-in-law's gatherings

Young daughters-in-law invited their sisters-in-law and other relatives of their husbands to visit. It is interesting that if the sister-in-law was unmarried, then the daughter-in-law invited her unmarried friends, and if she was married, then married relatives came to visit. The daughter-in-law had to give her sister-in-law some kind of gift.

Continuing the Maslenitsa theme, I’m sharing with you another recipe for pancakes with milk - this time we’ll make oatmeal ones. Such pancakes turn out not only thin, but also very tender, soft, aromatic (a little like oat cookies) and very tasty. They can be served with jam, sour cream, honey, or filled with any filling (both sweet and salty) of your choice.

• milk - 1.5 cups
• oatmeal - 1 cup
• chicken eggs - 2 pcs
• vegetable oil - 4 tbsp.
• sugar - 2 tbsp.
• table salt - 1 pinch

The recipe for these tender and aromatic pancakes includes the following ingredients: oat flour, milk (any fat content - I use 1.7%), chicken eggs, granulated sugar, salt and refined vegetable (I use sunflower) oil. I use 250 ml glasses. So, 1 such glass oatmeal- this is approximately 110 grams, and you will need approximately 375 milliliters of milk. All products must be room temperature, so take them out of the refrigerator in advance.

You can prepare the pancake dough in any deep bowl. Break chicken eggs into a container, add salt and sugar.

After this, pour in the remaining milk and mix everything thoroughly again or beat with a mixer. Due to this technique (when the liquid is introduced in parts), there will never be lumps in the pancake dough!

Pour odorless vegetable oil into the dough and simply mix it in with a spoon or spatula. We leave pancake dough stand for 10 minutes so that the gluten in the flour swells - then the pancakes will turn out elastic and will not tear.

Heat up a frying pan (I have a special heavy pancake maker) and pour in a couple of tablespoons of dough. Quick movements Distribute the dough in a circle and bake the oatmeal pancake over low heat until the bottom side is golden brown. For the first pancake, you can grease the pan with oil.

Then flip the pancake over and cook the other side until done. We bake the rest of the oat pancakes in milk in the same way until all the dough is gone.

The oatmeal pancakes are ready - if you wish, you can coat each one with butter, then they will be even more tender.

Help yourself, friends, to fragrant and very tasty oat pancakes. They can be served plain or flavored with honey, sour cream, jam or jam. A cup of hot tea or a glass of milk will also come in handy.

Recipe 7: seeing off Maslenitsa on Sunday

Farewell to Maslenitsa, or Forgiveness Sunday, is the main day of Cheese Week, the ritual before the start of Lent. The rite of forgiveness was performed in churches, clergy and laity asked forgiveness from each other for all the grievances of the past year.

In the evening we remembered the dead and went to the cemetery.

• pancake flour - 500 gr;
• milk - 900 ml;
• vegetable oil - 3 - 4 tbsp;
• chicken eggs - 1 pc.;
• granulated sugar - 1 tbsp

Sift the flour.

Heat the milk until it is warm. Gradually add flour to the milk, stirring all the time so that there are no lumps.

Then beat one egg and pour it into the dough.

Add sugar and vegetable oil there.

Mix everything thoroughly until smooth.

If the dough is too thick, you can add more warm milk or water. Heat a frying pan and grease it with a little vegetable oil. I grease with butter only before baking the first pancake, that’s why everything goes like clockwork.

Pour the dough into the frying pan with a ladle, distributing it evenly over the entire surface.

Bake on both sides.

Place the finished pancakes on a plate.

You can serve pancakes with anything. Everyone spreads what they like: sour cream, jam or condensed milk. Bon Appetit everyone!

Bonus 1: Banitsa pie for Shiroka Maslenitsa

Pie Banitsa - an unusually tasty dish Bulgarian cuisine. And he is preparing the most different ways and with various fillings(with cottage cheese, lamb, herbs and tops, etc.). However, classic Bulgarian recipe is a salty Banitsa with feta cheese and a sweet one with pumpkin (“pumpkin”).

Prepare a real one Bulgarian Banitsa at home it is quite possible, although, we warn you, it is not very easy. But our team will help you cope with all the difficulties. step by step recipe with a photo: if you don’t understand something, look at the photo - and everything will fall into place.

We will prepare two Banitsa at once - with feta cheese and with pumpkin (this is exactly how much dough from 1 kg of flour is enough). Accordingly, one pie requires half as many ingredients (but not for the filling!). If you don’t have cheese or don’t like it, replace cheese with cottage cheese (Bulgarians sometimes do this too).

Let's start cooking!

• wheat flour - 1 kg
• vegetable oil - 4 tbsp. into the dough, 10 tbsp. into the filling
• apple or wine vinegar - 5 tsp.
• chicken egg - 1 piece for the dough, 4 pieces for the filling
• salt - 1.5 tsp.
• water - 1 glass
• feta cheese - 300 g for filling, 50 g for topping
• yogurt - 100 gr
• soda - 1 tsp.
• butter - 50 g
• pumpkin – 350 gr
• sugar - to taste

Make a hole in the sifted flour and add salt, vinegar, vegetable oil, one egg and 1 tbsp. warm water. Knead all this into a soft dough.

Roll the dough into something like a thick sausage and use a knife to separate small round pieces from it ( must be an even number).

Having moistened your hand in vegetable oil, lightly crush each of the resulting balls, and then connect them in pairs and press the edges.

Sprinkle the resulting double cakes with flour on all sides.

Place the flatbreads in a single container, cover with a cloth and place in the refrigerator or on a cold window for 3-4 hours.

Meanwhile, prepare the filling from cheese and eggs. To do this, we combine the cheese together, 4 chicken eggs and yogurt (it can be replaced with any other fermented milk product), mixed with baking soda. Mix everything thoroughly.

In a separate bowl, heat 10 tbsp. l. vegetable oil and throw in a piece of cheese with a piece of butter or margarine (to your taste).

Take one piece of dough and roll it out into a thin layer on a floured table.

Then, using a rolling pin, transfer it to a separate oilcloth or tablecloth.

Already there we put the filling on the dough and bend the edges as shown in the photo.

On top we distribute a mixture of sunflower and butter with cheese.

After this, we lift the edge of the oilcloth/tablecloth - and the blank for Banitsa itself rolls up into a tube.

The result should look like this.

Now wrap it in a snail and place it in a greased round shape for baking.

We repeat all steps until the form is filled out. Then grease the Banitsa with the remaining vegetable oil and yogurt.

Place the pie in an oven preheated to 180-190 degrees to bake for 20 minutes, then reduce the heat to 120 degrees (if this is not possible, just cover Banitsa with foil) and bake for another 20 minutes.

While the Banitsa with cheese is baking, we begin to prepare it sweet option. To do this, grate the pumpkin on a medium grater and distribute it over the rolled out layer of dough, and sprinkle sugar on top to taste.

However sweet pie Before putting it in the oven, grease it not with butter and yogurt, but just with milk.

As a result, it will turn out no less rosy.

Bonus 2: Sbiten at home (step-by-step photos)

• Water - 1 l
• Cane sugar (“Demerara” from Mistral) - 4 tbsp. l.
• Cinnamon (Ground) - 5 g
• Ginger (Ground) - 5 g
• Nutmeg (Ground) - 5 g
• Bay leaf (medium sized leaves) - 3 pcs.

Heat water on the stove. While the water is heating, prepare Demerara cane sugar from Mistral 4 tbsp. l. I don't have a sweet tooth, so I thought it was a little sweet, but not cloying. I would also reduce the amount of sugar to 3 tbsp. l. Although the recipe would require even more.

When the water boils, dissolve sugar in it.

Add spices. Boil. Boil for 10-15 minutes. If foam appears, it must be constantly removed.

Remove from the stove and let it brew for about half an hour. Strain. Serve the finished sbiten hot. You can serve gingerbread, cakes, and cookies with sbitny.

Bonus 3: sweet pancake rolls with fruit (step by step)

The basis unusual dessert- thin sweet pancakes. They go perfectly with cottage cheese and fruit, and are also very quick to prepare. I suggest making two types of pancake dough - regular and with the addition of cocoa. Filling – fresh or canned fruits, tender cottage cheese And thick sour cream. So, let's prepare sweet pancake rolls with fruit and cottage cheese.

Ingredients:

• wheat flour – 1.5 cups
• cocoa powder – 3 tbsp. l.
• sugar – 0.5 cups
• milk – 2 cups
• eggs – 2 pcs.
• vegetable oil – 3 tbsp. l. for dough + a little oil for frying pancakes
• salt - a pinch

For filling:

• orange – 1 pc.
• bananas – 2-3 pcs.
• kiwi – 2 pcs.
• cottage cheese (paste-like) – 200 g
• thick sour cream - 2-3 tbsp. l
• sugar or powdered sugar to taste.

Separate the yolks from the whites. Place the yolks with sugar in a spacious bowl in which you will prepare the pancake dough.

Beat the egg whites with a pinch of salt with a mixer until stiff (to peaks). Until peaks - this means that when you lift the mixer beaters, tubercles - peaks - will remain on the surface of the protein mass, and they will not fall off. If the whites have fallen off, continue beating at high speed until thickened.

Grind the egg yolks with sugar. Pour in vegetable oil. It is better to take oil without flavorings, refined, so as not to interrupt the taste of the pancakes.

Pour in egg mixture warm milk. Stir until sugar dissolves.

Add flour and beat the dough with a mixer. The consistency should be like liquid sour cream. Divide the dough into two parts (you will need to add cocoa to one).

Add half of the beaten egg whites to one part of the dough. Stir carefully.

The dough will become a little thicker and air bubbles will appear on the surface.

Mix cocoa and 2 tbsp. l. Sahara. Add to the second part of the dough. Beat with a mixer until the ingredients are completely combined. The dough will become dark chocolate color. Place the remaining whipped whites in it and stir.

The dough should stand for a while so that all the small lumps disperse and dissolve. At this time you can prepare fruit filling for pancakes. Separate peeled oranges into slices. Peel the kiwi and bananas and cut into long slices.

Mix cottage cheese with sour cream. Whether to add sugar or not is a matter of taste. Pay attention to this point: if you add sugar to the curd, the curd mass will become liquid, and when cutting, the rolls will not look very neat. You will either have to clean up traces of cottage cheese or leave the cottage cheese unsweetened, but serve the rolls with sweet sauce (you can sprinkle powdered sugar).

Heat the frying pan. For the first pancake, grease it with oil, pour in the dough and shake the pan from side to side so that the dough spreads all over the bottom. Over medium heat, brown the pancake on both sides.

Bake pancakes in the same way chocolate dough. A sign of a baked chocolate pancake will be characteristic stains of a lighter shade.

Place the pancake on cutting board. Lubricate it curd mass. Place fruit filling in the middle (for a chocolate pancake it is better to use light fruit).

For pancakes from regular test choose bright filling– oranges, tangerines, kiwi.

Roll the pancakes into tight rolls. Cut off the edges.

Using a sharp knife, cut into equal pieces. Place sweet rolls on plates, alternating chocolate pancakes and light. You can serve dessert with any sweet sauce, jam, or honey.

Pancakes for Maslenitsa, of different types and in any quantity - what could be tastier? And most importantly, you can enjoy them without any remorse (why so much flour?!) and thoughts about your figure, because the abundance of pancakes is an age-old folk tradition. So let's bake different types pancakes for every day of Maslenitsa week!

Maslenitsa: traditional dishes

Paying tribute to traditions, today every housewife will cook pancakes for Maslenitsa. In the old days, from a variety of pancake recipes, they chose the most delicious and satisfying: wheat and buckwheat, millet and oatmeal, sourdough, yeast, fluffy and thin, as if openwork.

The craftswomen built entire pancake pies, chicken pots with fish, baked pancakes, pancakes, cheesecakes and cheesecakes, and made dumplings. Dairy dishes were traditionally served on the table: Varenets, yogurt, cottage cheese.

We ate pancakes on Maslenitsa with butter (which is quite logical), sour cream, boiled eggs, caviar, syrups and preserves. And they filled it with mushrooms and fish, vegetables and buckwheat, berries - whatever suited their taste (and their budget).

Who gets the first pancake for Maslenitsa? Our ancestors honored the dead, and the first baked pancake was intended for them - there was a tradition of placing it on the “spirit” window. They often treated the poor to remember their deceased relatives.

Pancake recipes for Maslenitsa

Here it is - a real treat for gourmets and lovers homemade baked goods: pancake variety during Maslenitsa week. Well, let's bake pancakes: a variety of pancakes, for every holiday?

Monday: Perfect Pancakes for Beginners

The first day of Maslenitsa week is a meeting. Let's prepare pancakes that are easy to bake; even those who don't have much baking experience will succeed. And they are ideal because they come out porous, thin, tender, and any filling will go well with them.

For 4 servings, let's take:

• 300 ml each of boiling water and milk;
• 3/4 cup each flour and starch (here it is - secret ingredient, thanks to which the pancakes will definitely turn out);
• one and a half tablespoons of butter;
• 2 eggs;
• half a teaspoon of salt;
• one and a half tablespoons of sugar;
• a little bit of vanilla.

Pancakes recipe:

1. beat eggs with sugar, then with salt and vanilla;
2. Without stopping whisking, pour in the milk, carefully and little by little add the flour and starch;
3. Still whisking the mixture, add the melted butter and pour in a thin stream of boiling water;
4. Let the resulting dough sit for about 20 minutes and begin baking the pancakes - spread them in a thin layer over the frying pan, let them brown and turn them over with a wooden spatula.

And experiment with the filling to your heart's content - to perfect pancakes Any will do.

Tuesday: chocolate pancakes for Zaigrysh

To prepare you need to prepare following products:

500 ml milk,

80 g dark chocolate,

1 tbsp. l. cocoa powder,

1 a glass of flour,

3 tbsp. l. liqueur or dark rum,

2 tbsp. l. powdered sugar,

2 tbsp. l. butter,

vegetable (for baking) and salt.

Cooking method:

Melt the chocolate in a water bath and pour in 250 ml of warm milk. Whisk the remaining milk with 1 cup of sifted flour, powdered sugar, cocoa powder and salt. Add the eggs, beaten until foamy, and mix. If the dough turns out too liquid, you need to add more flour.
Melt it down butter and add to the dough with melted chocolate and rum. Mix thoroughly and leave for 2-3 hours.

Then heat the frying pan and grease it with a small amount of vegetable oil. Pour in 1 ladle of dough and make circular movements with the pan so that it spreads over the entire surface. Cook for 1 minute. Turn over with a spatula to the other side and cook for 30 seconds. Then transfer to a container with a lid and grease with a small amount of butter.

Wednesday: pancakes “with stock” as a treat for my son-in-law

On Wednesdays, mothers-in-law tried their best to treat their sons-in-law; experienced housewives could indeed surprise them with something especially appetizing and tasty.

Mother-in-law is affectionate - baking Masleny pancakes

We suggest preparing pancakes according to an old recipe.

We will need:

• 0.5 kg of premium wheat flour;
• 4 eggs;
• 150 ml milk;
• 50 ml cream;
• add salt and ground black pepper to taste;
• 7 tablespoons butter;
• 300 g ham;
• 1 medium onion;
• 2 cloves of garlic;
• 3 walnuts.

Cooking method:

1. pour flour into a container, beat in eggs, add cream and milk;
2. mix everything to get a dough with the consistency of pancakes and let it stand;
3. at this time we prepare the so-called “warehouse” - finely chop the onion, chop the garlic and nuts with a knife, cut the ham into cubes or strips;
4. fry the onion until golden color, add nuts and garlic to it, after a minute - ham;
5. pepper to taste, simmer the mixture for another 5 minutes over low heat, then cool;
6. if bubbles form on the surface of the dough, then it’s time to add “warehouse” to it;
7. but the mass will turn out thick, dilute it with water to your liking - you want thin pancakes, add more liquid;
8. pour vegetable oil into the dough better baking- then it is enough to grease the pan once at the very beginning and the pancakes will not stick;
9. ready-made pancakes with the “warehouse”, grease with butter and serve with sour cream.

Thursday: cheese pancakes with greens

On the day called merry Razgulay, people continued to have fun and eat delicious treats.

We offer to bake delicious pancakes for simple recipe. But their taste is excellent!

Ingredients:

• one and a half glasses of milk;
• 1 cup flour;
• 2 eggs;
• 150 g cheese;
• 1 teaspoon each of salt, sugar and baking powder;
• 2 tablespoons of vegetable oil;
• dill greens.

How to cook pancakes:

1. mix warm milk with eggs, sugar and salt;
2. add sifted flour and baking powder;
3. add finely grated cheese, chopped herbs and butter, mix everything;
4. bake pancakes in a hot frying pan, grease with butter.

They are good on their own, but also go great with caviar or sour cream.

Friday: fluffy pancakes for mother-in-law

To nourish your mother-in-law and father-in-law, let's prepare pancakes for Maslenitsa, which attract their golden brown crust, and taste tender, melting in your mouth.

Ingredients:

• flour - 140 g;
• milk - 200 ml;
• 1 egg;
• butter - 40 g;
• sugar - 30 g;
• baking powder - 1 teaspoon;
• a pinch of salt and soda on the tip of a knife.

How to cook:

1. mix flour with sugar, baking powder, soda and salt;
2. beat the egg until foamy for at least 3 minutes, pour in the milk, mix, add to the flour;
3. add melted butter there and knead the dough;
4. in small portions pour the mixture into the frying pan, bake each side for 2-3 minutes.

Fluffy and rosy pancakes for Maslenitsa are ready, and you can serve them with honey, jam, preserves, chocolate fudge and butter cream will do.

Saturday: sister-in-law's pancake rolls

In order for the sister-in-law to demonstrate her culinary talents to her husband’s sisters, she had to prepare something unusual for Maslenitsa. Let's offer our guests something original: pancake rolls with different fillings.

Prepare the ingredients for 4 servings.

For the test:

• a glass of water and kefir;
• flour - 1 heaped glass;
• egg - 1 piece;
• sugar - 2 teaspoons;
• salt and soda - half a teaspoon each;
• vegetable oil - 2 tablespoons.

For the 1st filling:

• red lightly salted fish- 100 g;
• curd cream cheese(with horseradish and herbs) - 150 g;
• sour cream - 1 tablespoon.

For the 2nd filling:

• 1 herring fillet;
• butter - 100 g;
• mustard - 1 teaspoon;
• chopped greens - 1 tablespoon.

Recipe for making rolls - delicious dish on Maslenitsa:

1. mix water, kefir, egg, sugar and salt in a container;
2. gradually pour this mixture into the sifted flour and knead the dough, add soda and set aside for half an hour;
3. add vegetable oil to the dough and start baking pancakes;
4. let them cool and spread with filling.

We prepare the first version of the roll like this: mix cheese and sour cream, apply it to the pancake, then lay strips of fish in the center and roll up the roll.

Second option: mix softened butter with herbs and mustard, spread the mixture onto the pancake, and place strips of herring fillet on top. Let's wrap the roll.

Ready-made rolls cut into three parts.

Damn it, let's eat it together

Sunday: making pancake cake

On the last day of Maslenitsa week, Forgiveness Sunday, let's please our loved ones not just with delicious pancakes, but with a whole pancake cake with curd filling and butter cream.

How to prepare such a treat? The recipe is presented in this video:

Traditionally, we bake pancakes for Maslenitsa, different recipes you simply can’t count, and each dish has its own unique taste and its own zest. May you remember Maslenitsa week not only for the hospitable feast, but also for communication with loved ones, positive emotions and joy from the imminent arrival of spring.

flour, milk, eggs, vegetable oil, sugar, salt

Such bright and incredibly tasty pancakes will not only create spring mood, but will also perfectly decorate your festive table for Maslenitsa. They come out very tender creamy taste, and the rich sunny color will definitely not leave anyone indifferent.

flour, eggs, cream, milk, sugar, salt, turmeric, vegetable oil

Thin, tender, delicious pancakes made with milk and water. Pancake dough is mixed with flour and cornstarch.

milk, water, flour, corn starch, eggs, vegetable oil, sugar, salt, butter

Perhaps the most delicious pancakes- cheese, with herbs! The pancake recipe has been tested many times, and it always works out. These pancakes are delicious to eat even without filling. :)

milk, hard cheese, eggs, dill, flour, vegetable oil, sugar, baking powder

Pancakes made from dough corn flour- round yellow suns, very tasty, crumbly and aromatic American pancakes. These corn pancakes will be wonderful breakfast or dessert, especially if you serve them with honey pineapple chunks!

corn flour, eggs, baking powder, milk, sugar, canned pineapple, honey, sunflower oil, salt

Delicious pancakes with spinach and stuffed with herring, eggs and carrots. Spinach pancakes with herring turn out very beautiful and are easy to make. Very tasty and original dish on Maslenitsa.

spinach, eggs, milk, water, flour, salt, sugar, vegetable oil, butter, herring, processed cheese, boiled eggs, onions, boiled carrots, salt, sugar...

Baked pancakes stuffed with chicken fillet, sweet pepper and canned corn ideal for breakfast on a weekend, and even for a festive table on Maslenitsa.

milk, flour, eggs, salt, sugar, baking powder, vegetable oil, chicken breast, sweet pepper, canned corn, sour cream, parsley, salt...

For the approaching Maslenitsa I want to offer you a recipe pancake pie with chicken and mushrooms. This pancake pie is perfect as a holiday appetizer. In addition, it can be prepared in advance, freeing up time for other things on the holiday.

milk, eggs, wheat flour, sugar, salt, vegetable oil, fresh oyster mushrooms, minced chicken, onions, vegetable oil, eggs, sour cream, salt, ground black pepper

On Monday you can cook pancakes at mineral water. Baking from this dough will turn out airy and fluffy.

To prepare you will need:

• 5 pieces. eggs;
• sparkling mineral water 1.5 bottles;
• 1 tsp salt;
• 4 tsp granulated sugar;
• 1.5 cups flour;
• 5 tbsp. l. vegetable oil.

Preparation:

1. To prepare the dough, all dry products are mixed with eggs, then mineral water is added.
2. Next, flour is gradually added, the mixture is thoroughly mixed.
3. It is best to bake pancakes in a thick cast iron pan.

Tuesday

The second day of the week is associated with the festivities of the newlyweds. Exactly this favorable time for matchmaking. Girls who wanted to get married quickly showed their culinary talent and treated the young people to pancakes.

Delicious pancakes with milk

On Tuesday you can cook pancakes with milk and mineral water. For the test you will need:

• 2 glasses of milk;
• 2 glasses of carbonated mineral water;
• 3 eggs;
• granulated sugar – 1 tbsp;
• 0.5 tablespoons of salt;
• flour - 2 cups.

Preparation:

1. Beat eggs with sugar and salt, add milk and sparkling water.
2. Next, flour is gradually added to the mixture.
3. You can add baking powder to the finished dough. You can serve them with any jam, berries, honey.

Wednesday

On Wednesday, other delicacies appear on the table. Time begins festive feasts. On this day, the sons-in-law came to the mother-in-law for pancakes.

Openwork pancakes with starch

In the middle of Maslenitsa week you can bake the most delicious openwork pancakes with starch.

For the test you will need:

• 1.5 glasses of mineral water;
• 0.5 liters of kefir;
• starch - 7 tablespoons;
• 4 tablespoons flour;
• 3 eggs;
• 2 tablespoons granulated sugar;
• salt, soda;
• 4 tablespoons of vegetable oil.

Preparation:

1. Kefir must first be warmed up a little. Pour soda into it and mix thoroughly.
2. Beat sugar with eggs until foam forms. Starch is mixed in a separate bowl with flour and salt.
3. Then everything is mixed, oil is added. Initially, the dough will be thick, like pancakes.
4. It's being diluted mineral water. When the mixture is completely ready, it needs to be given time to brew a little.

Thursday

It was on Thursday that Maslenitsa festivities began. On this day, all people stopped working. There were a lot of people on the streets and they were all having fun, singing, dancing. The boys staged fist fights. On this day you can cook Belarusian pumpkin pancakes.

Pumpkin pancakes

For preparation you need the following ingredients:

• wheat flour - 1 cup.
• fresh milk - 250 ml.
• egg - 1 piece
• sugar - 2 tablespoons.
• vegetable oil - 2 tablespoons.
• a pinch of salt.
• a small piece of lard.
• puree from pumpkin pulp- 1 glass.

Preparation:

1. First you need to make a mixture of eggs and sugar, salting it during the foaming process.
2. Next add to this mixture pumpkin puree and flour. The resulting dough is diluted with warm milk.
3. At the very end, oil is added. Pumpkin pancakes Can be eaten with sour cream or berry sauce.

Friday

On this day, mothers-in-law usually treated their sons-in-law to pancakes. All family members had to be present at the table during the holiday. On Friday you could make millet pancakes.

Millet pancakes with milk

They require ingredients such as:

• millet cereal - 100 grams.
• wheat flour - 100 grams.
• milk - 450 ml.
• chicken eggs - 2 pcs.
• sugar - 2 tablespoons.
• salt - teaspoon.
• butter - 50 grams.
• dry yeast - 10 grams.

Preparation:

1. We wash the millet cereal and dry it on a napkin. It needs to be brought to the consistency of flour using a blender.
2. Next, take eggs, sugar and salt and beat them, add yeast to this mixture, which we dissolve in warm milk.
3. Add millet and wheat flour to the mixture, mix and place in a warm place for two hours.
4. After the dough will work, all that remains is to fry the pancakes in a frying pan.

Saturday

Usually on Saturday all the relatives gathered together to eat pancakes prepared by the young daughter-in-law. After the festive meal, the eldest woman had to express her opinion about the dish, praise or scold the girl.

Pancakes with apples

Pancakes

On Saturday it was customary to cook pancakes with apples.

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A cheerful week begins, when it is customary to visit each other and bake a lot of golden brown pancakes with different fillings. Cheerful feasts at the end of winter are a reason to shake things up, meet friends and surprise your family with a great variety of pancakes.

How to make thin pancakes

So, first, the pancakes themselves. We have chosen the most traditional recipe to make them thin lace pancakes, which are good for wrapping different fillings.

Ingredients for the dough:

• Sunflower oil – 200g
• Milk 3.2% – 680 g
• Flour – 310 g
• Granulated sugar – 50 g
• Sour cream – 67 g
• Salt – 3 g
• Chicken egg – 4 pcs.
• Butter – 30 g

How to cook:

Heat the milk until it is warm but not hot. Combine sugar, salt, sour cream, eggs and half the milk, mix thoroughly, add flour and mix again until the dough becomes homogeneous, without lumps. Then gradually add the remaining milk, stirring constantly. You will get 1 kg of pancake dough. At the end, add half the vegetable oil and leave for 1 hour to swell.

Then mix the dough again and fry thin pancakes in hot frying pans on both sides. It is most convenient to do this in special pancake frying pans that have low sides and non-stick coating. Before pouring the dough for the first pancake into the frying pan, you need to grease it with vegetable oil. Then you don’t have to do this anymore if you have a special frying pan.

Every ready pancake brush with melted butter and stack the pancakes.

With veal and sour cream

You can make these pancakes for dinner, but also for festive table they have the same place. The secret is that the brisket is quickly fried in a hot frying pan before being put through a meat grinder. It's not at all the same as traditional meat filling from boiled beef. Shared this recipe with us concept chef of the Syrovarnya restaurant at the Badaevsky brewery Sergei Nosov.

Ingredients for filling (for 4 servings):

• Beef brisket (raw) – 600 g
• Onion – 300 g
• Greens – 60 g
• Egg – 4 pcs.
• Sour cream – 200 g

Preparation:

For the filling, fry slices of beef brisket and onion cut into rings until golden crust. Next, we pass everything through a meat grinder, add finely chopped herbs and chopped egg. Mix everything, add salt and pepper. We wrap the filling in pancakes. When serving, add sour cream.

With lamb and matsoni sauce

Wide Maslenitsa celebrated not only in Russia, but also in Georgia. Here it is celebrated with great love and scope. A team of chefs shared the recipe for Georgian pancakes with meat with us cafe-cheese factory “Mama Gochi”.

For these pancakes they take raw lamb, add onions and peppers, and then wrap the filling in a pancake, fry and bake in the oven until crispy. By the way, the pancakes you get will be different, but no worse, if you use veal or chicken instead of lamb.

Ingredients (for 4 servings):

• Fresh meat – 250 g
• Onions – 80 g
• Black ground pepper– 1 g
• Vegetable oil – 1 tbsp.

For Matsoni sauce:

• Matsoni – 120 g
• Parsley – 15 g
• Dill – 15 g
• Green onions – 15 g

Preparation:

Chop the onion large cubes, meat - medium pieces. Pass everything through a meat grinder, season with salt and pepper. Mix thoroughly, adding vegetable oil to taste, mix again.

Prepare the sauce: finely chop dill, parsley and green onions, mix with matsoni and place in bowls.

Spread the minced meat evenly over the entire surface of the pancake, and wrap the pancake in a tight roll. Fry in a frying pan: on high fire on all sides for 2-3 minutes to form a crust. Then place the pancakes on a baking sheet and bake in the oven at 180 degrees for 20 minutes.

Before serving, cut each roll into two parts so that you can see delicious filling. Serve with matsoni sauce.

With soft nadugi cheese and salmon

Another recipe from the Mama Gochi restaurant - pancakes with soft mousse Georgian cheese nadugi with lightly salted salmon. These pancakes are a subtle delight in taste. Light cheese nadugi, more reminiscent of cottage cheese, and salmon, as well as avocado in the composition form a delicate and multifaceted combination of flavors, revealing each component in its own way.

Ingredients:

• Lightly salted salmon – 160 g
• Nadugi – 120 g
• Avocado – 160 g

Preparation:

Soft cottage cheese Nadugi is a very soft cream cheese without any sourness. You can buy it at some markets or at the shop at the Mama Gochi restaurant. You can prepare it yourself, using high-quality fatty cottage cheese. It matches perfectly with lightly salted fish. It turns out like this delicate cream with salty inclusions.

Preparing this filling is simple: cut the avocado and lightly salted salmon into small cubes. Mix avocado, salmon and nadugi, form them into quenelles.

Fold the pancakes into corners. Place the quenelles on a plate fresh leaves spinach next to pancakes. Ready!

Pancakes with sour cream and red caviar

Classic version pancakes - with red caviar. Chef of the Shinok restaurant Elena Nikiforova offers to prepare pancakes for them according to his recipe, with sour cream. They turn out a little more magnificent. To pair with caviar, this is what you need!

Ingredients:

• Milk – 500 ml
• Water – 500 ml
• Sour cream – 225 g
• Egg – 5 pcs.
• Sugar – 3 tbsp. l.
• Salt – 1 tsp.
• Flour – 500 g
• Vegetable oil – 250 g
• Red caviar – 300 g

Cooking method:

For the dough, mix sour cream with eggs and milk. Mix flour with salt and sugar and add to sour cream and eggs. Mix thoroughly so that there are no lumps. Add vegetable oil and mix again. Gradually pour water into the dough in portions, stirring thoroughly all the time to obtain pancake dough of the desired consistency (like liquid sour cream).

Fry thin pancakes in hot frying pans on both sides. Fill the finished, still warm pancakes with red caviar and serve immediately.

Caviar with warm pancakes

And in the restaurant Moregrill To serve with caviar they make plump ones yeast pancakes. You will have to spend a little more time on them, because yeast dough should do. But the result is worth it!

Ingredients:

For pancakes:

• Chicken egg – 2 pcs.
• Milk 3.2% – 440 g
• Premium flour – 300 g
• Dry yeast – 2 g
• Granulated sugar– 130 g
• Vegetable oil – 90 g
• Salt – 5 g
• Baking powder for dough – 7 g

For the filling for 4 servings:

• Red caviar – 80 g
• Pike caviar – 80 g
• Whitefish caviar – 80 g
• Butter – 120 g

Cooking method:

IN small quantity Dissolve salt and sugar in warm but not hot milk, add diluted yeast, mix, combine with the rest of the preheated milk. Add flour, mix eggs until smooth, add vegetable oil and mix again. Then leave the dough in a warm place (25-35 degrees) for about 3-4 hours.

When the dough is ready, you can bake the pancakes in vegetable oil until golden brown.

Serve the pancakes warm, with a piece of butter and three types of caviar: red, pike and whitefish caviar.

Pancakes with black caviar

This aesthetic version of pancakes is for those who want something sophisticated. A young, talented man shares his secrets with MIR 24 readers Bordeaux chef Jeremy Uruti. He officiates in the restaurant kitchen Le restaurant. We present his recipe in full, since the dough for pancakes differs from the traditional one.

Ingredients:

For the test:

• Milk – 1 l
• Eggs – 4 pcs.
• Soda – 2 g
• Olive oil – 40 g
• Flour – 400 g
• Salt – 4 g
• Lemon juice – 25 g

For filling:

• Goat cheese Chavroux – 50 g
• Onion – sibulet – 7 g
• Lemon juice – 10 g
• Honey – 8 g
• Cream 33% – 20 g
• Black caviar – 20 g

How to cook:

Beat eggs with salt, gradually add flour. Pour in the milk and stir gently until smooth. Let it brew for 20 minutes. Add soda slaked with lemon juice. Add before baking olive oil.

Mix goat cheese, with finely chopped onion, lemon juice, honey and cream. Spread the resulting filling over the entire surface of the pancake, roll it into a roll and cut it. Garnish each piece with black caviar. It turns out very unusual taste, you have to try this!

Pancakes with poached egg, asparagus and morels

This recipe is from the same French chef, as the previous one. And also unusual, in a European way. We prepare pancakes in the same way as in previous recipe. But the filling is completely unusual, see for yourself.

Ingredients:

• Poached egg – 1 pc.
• Morels – 15 g
• Asparagus – 50 g
• Shallot – 8 g
• Beurre blanc sauce – 20 g

For the beurre blanc sauce:

• Medium size shallot – 1 pc.
• White wine vinegar – 15 ml
• Dry white wine – 110 ml
• Butter – 110 g
• Lemon juice – 5 ml
• Salt, white pepper- taste

How to cook:

Prepare beurre blanc sauce. Cut the shallots into very small cubes, place in a deep saucepan, add vinegar and wine to it. Place the saucepan on the stove, bring the wine to a boil, then reduce the heat and simmer the contents of the pan until the liquid has evaporated to a volume of 1 tablespoon.

Remove the saucepan from the heat and begin adding butter little by little to the resulting liquid, whisking continuously. Beat each subsequent portion of butter into the sauce only after the previous one is completely mixed. The result should be a homogeneous, thick, creamy consistency. At the end pour in lemon juice, salt, pepper and beat again.

For the pancake filling, fry asparagus, shallots, and morels in a frying pan for 3-5 minutes, add beurre blanc sauce and let stand for a couple of minutes. At the same time, cook the poached egg, so that the yolk remains slightly runny.

We arrange the pancake beautifully using a culinary ring, then remove the ring, place the prepared filling in the center, and place a ready-made and still warm poached egg on top. Serve right away!

Pancake lasagna “Four cheese” with pear

And at the end of our selection - a recipe for pancake lasagna from Sergei Nosov, concept chef of the Syrovarnya restaurant on Badaevsky.

Ingredients:

• Sugar – 1 tbsp. l.
• Salt – 1 tsp.
• Milk – 500 ml
• Flour – 280 g
• Cream – 60 g
• Vegetable oil for frying – 3 tbsp. l.
• Monte bloom cheese – 40 g
• Mozzarella cheese – 80 g
• Parmesan cheese – 20 g
• Scamorza cheese – 20 g
• Pear slices – 5-6 pcs.

How to cook:

Prepare pancake dough, fry pancakes. Finely chop all the cheeses and place them in layers between the pancakes. Bake the lasagna in the oven - it will take 10 minutes at 180 degrees. When serving, place the thinnest slices of pear on the finished, steamy and cheesy lasagna. Enjoy!

Cheerful and delicious Maslenitsa to you!