Kefir pancakes with apples

Kefir pancakes with apples

A little history

Pancakes - a culinary product, the very word - Pancakes occurs from mid XVI century. In Russian it until 1938 did not even have a solid writing: writing and “ALADI” and “browns”, although the root of the word – “oleum“ that is “oil”. So called small but plump, Pancakes from sour dough that fried in butter. But as this purely external sign says nothing about the composition of the test or the characteristic features of cooking, or of consistency, the notion of “browns” for three centuries invested enormously varied content, because of sour dough in butter and grilled pancakes, pancakes and muffins, and tuposki (in the North, the Urals and Siberia).

The boundary separating these types of pancakes from products of the liquid dough, nothing definite was not indicated. In addition, they baked cakes and of non-yeast doughs and mass - hash browns, pancakes millet , semolina pancakes , so very often the word was understood by only a certain pancake shape of the product , not its composition and its method of preparation.

However, in the XIX century browns are more often call such blinopodobnye products that were similar to the thickness of the cake, and in the middle had the stuffing (usually a layer of apple sauce, jam or marmalade), and which served as a hot dish of sweet. But this view fritters is not widespread outside of both capitals, generally understood as fritters only in St. Petersburg.

In Moscow kitchen of the second half of XIX century under fritters knew little thick, palm-size Pancakes, which you can fit a few in a frying pan (unlike pancakes!) and who had strongly pastry with lots of eggs and milk, although cooked pancakes and water.

In general, currently under fritters are understood products made from wheat flour , or a combination of the flour with oat, pea, buckwheat, potato, which, when mixed with water or milk, with lots of yeast , give the batter the consistency of thick pancake but easily takers spoon, which is allowed to approach twice, eggs and butter flavoring to enhance its richness. Small portions of the flowing layer of dough fried in oil, which is much thicker than pancake, but thinner than used for donuts.

Sefir pancakes with apples recite