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Pancakes and pancakes

Pancake in Russia is a symbol of the Sun, prosperity and fullness of the whole family. The word comes from the ancient "hammer," it is believed that these were the first products made of ground grains.Real Russian pancakes are kneaded on the platform, they are yeast, lush and leaky.Oil, jam, flavors of fillings and accompanying dishes are perfectly absorbed in them. In the 19th century, they began to be fried on Shrovetide, the tradition is alive today. Yeast-free recipes are now more popular than the old version. They are prepared at home on milk, kefir, water, beer. The kefir recipe can be custard - equally fermented milk and boiling water. French crepes are transparent and slightly rubber. They have a lot of eggs. Suzette's dessert is thin "sunshine" with orange wedges, zest, syrup and vanilla flavour. There are also snack options - with chicken, vegetables. Japanese - thin and thick. The first are egg, paper thick. Snacks are wrapped with them, you can make rolls from them, and also cut into noodles and serve as a side dish. The second - about a centimeter high, lush, served with syrup, honey, fruits and berries. Indian ones are made with rice and mash. Boiled cereals and beans are mashed, water and spices are added, allowed to stand for a day and fried. Lean but delicious. American is like high Japanese. They are served maple "gold" or chocolate cream, glaze, sprinkle. The cakes are constructed, cut into a wedge along the whole height and placed on a plate. Pancakes are good just from an oil stack and into a bowl with sour cream, as well as in cakes, rolls, snack bags. Elaborate pies and casseroles, such as Kurnik and Wellington beef, also use them in their composition.