Pancakes are, first and foremost, a very tasty dish of Ukrainian national cuisine. But every year, selling all kinds of pancakes, crepes, with or without fillings, in cafes, restaurants, or simply on city streets is becoming an increasingly profitable business.
Moreover, the investment in this type of business is small - this is A good crepe maker , a pancake spatula , and a mixer . This investment pays for itself very quickly if used correctly.
Therefore, our company's specialists were happy to share information on how to properly organize such a business, as well as pancake recipes.
1. Preparation of raw materials is carried out in accordance with current technological instructions:
Flour is sifted before use.
Sugar and salt are pre-dissolved, the solution is filtered.
Whole milk is filtered through a sieve with a mesh size of no more than 1 mm.
Chicken eggs are checked for freshness and washed in a three-cell bath, first in warm water containing 1-2% sodium hydroxide solution, then in a 0.5% chloramine solution, and finally rinsed with clean running water. Frozen egg products are defrosted and strained through a sieve before use.
2. Preparing the dough
For pancakes, prepare a liquid unleavened batter using milk or milk and water. Eggs, egg mixture, or egg powder dissolved in water, salt, and sugar are mixed with half the liquid in a mixer . Flour is added and the batter is stirred until a smooth batter is achieved. The remaining liquid is then added, the batter is mixed, and then beaten for 3-4 minutes at the lowest speed. The batter can also be prepared using other methods (see helpful tips). The batter temperature should be around 20°C.
3. Organoleptic quality indicators of pancakes (pancake preparations)
Appearance: The pancakes are flat and square. The surface is smooth, with fine, uniform porosity, free of cracks, holes, or tears.
The shell color is uniform, creamy with a golden hue.
The smell is pleasant, typical of fried unleavened dough.
The weight of one pancake blank is 50 g.
The deviation from the established weight of a pancake blank immediately after baking is determined by the average weight obtained by weighing 10 pieces and should not exceed +/- 5%. The downward deviation in the weight of one pancake blank should not exceed 5 g.
4. Helpful tips
Before mixing the dough, sift the flour: this will enrich it with oxygen and make it fluffy, resulting in fluffy and soft pancakes.
When kneading the dough, don't pour the flour into the liquid; instead, slowly pour the liquid into the flour. This method will reduce the formation of lumps, saving time and reducing waste.
Pancakes will be tastier and fluffier if you first add the yolks, ground with sugar, to the dough, and only then add the whipped whites.
When mixing pancake batter, you need to beat it a little, keeping in mind that the better the batter is beaten, the tastier the pancakes.
Vegetable (butter) oil must be poured into the dough at the end of kneading, otherwise the foaming ability will decrease and the dough will be dense.
Salt and sugar can be added to the dough either in a water solution or when grinding the yolks, so that they are evenly distributed throughout the mass of the kneaded dough.
To make baked pancakes sweeter, you need to add more sugar, but remember that the color of the product will depend on the amount of sugar.
If you add too much fat (butter, vegetable oil, ghee) to the dough, the pancakes will be dense and elastic.
If the dough contains soda, it can be quenched with either acetic acid or citric acid dissolved in water, or these components can be added to the dough separately.
If the dough is prepared with sour milk, then the soda is dissolved separately in water and added to the dough during kneading.
Fry the pancakes on a very hot griddle, which you have previously greased with vegetable oil.
Flip the pancakes only when bubbles appear on the surface and the bottom is golden brown, and they should easily release from the frying pan. Cook the pancakes on one side for 30 seconds.
You can vary the flavor of your pancakes by adding various flavorings (cocoa powder, cinnamon) and aromas (vanillin, lemon) to the recipe. Pancakes can be served in various ways: folded in quarters or eighths (like triangles or handkerchiefs), like an envelope, rolled into a tube, etc.
Yeast pancakes
If the dough has not fermented enough, the pancakes will be bland, dull and heavy, and if it has fermented too much, they will be sour and pale.
The fluffiest and fluffiest pancakes are made with water as the starter. Pancakes taste best when made with milk.
Once the pancake batter has risen, do not stir it under any circumstances, otherwise the pancakes will not be fluffy. You should start baking the pancakes immediately after the batter has risen. Good pancakes will turn out well if the batter has risen at least 2-3 times.
Baked pancakes must be greased with butter, since due to their porous structure, yeast pancakes lose a lot of moisture during frying.
We also have a lot of delicious recipes for you to make delicious pancakes .
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