Even your favorite dish will not deliver the expected pleasure if you don’t think about what to serve it with to highlight the flavor “zest”.
For example, homemade sauce for pancakes made from persimmon, banana or milk can add originality to baked goods, while caramel, chocolate and berries can make it more refined and beautiful. To obtain a sweet, aromatic gravy, unpresentable fruits, favorite spices, and, of course, a little imagination will also work; without it, variety cannot be created.
If you don’t have time to stand at the stove for a long time, unlike the desire to surprise guests or household members with your culinary magic, then our selection of sauces for homemade thin pancakes is what you need!
But we immediately prepare classic thin pancakes.
We offer you several simple and, at the same time, unusual recipes for fruit sauces, as well as sauce, which requires alcohol and high heat to obtain. In short, we have something to surprise you with!
To obtain such a sauce, it is best to use goat's milk or cow's milk with a high percentage of fat. It is advisable to use cane sugar - it will give the gravy a wonderful aroma.
As a result, you should get a mass of delicate caramel color with the taste of boiled condensed milk. You can use it to smear layers of cake, fill sweet tubes, or pour over your favorite pancakes.
The longer we keep the pan on the fire, the darker and thicker the sauce will be.
The average preparation time for caramel topping is 40 minutes. To prevent the sauce from crystallizing, it must be stored in a tightly sealed container.
It can be served either warm or cooled.
We offer another “delicious fantasy” associated with a fruit such as banana. If this is your favorite fruit, then why not make the most of it in different variations of pancake sauces.
It is advisable to use fresh and unspoiled fruits, but you can also use slightly overripe bananas, but the honey must be “young”, i.e. liquid, not sugared. Any nuts for the sauce are suitable: walnuts, hazelnuts, cashews.
Place the peeled banana fruits in a blender bowl, add yogurt and honey there, and turn everything into a homogeneous mass.
Before serving, you need to add peeled and crumbled nuts to the gravy.
Overripe persimmon does not look very appetizing, but this particular fruit is the ideal raw material for an original homemade gravy. In addition, such fruits are inexpensive, so the cost of original fruit sauce will be minimal.
After removing the skins from the persimmon fruits and removing the seeds, we turn the fruit pulp into a pulp using a blender. After dissolving the sugar in warm water, add the persimmon puree and cook it over low heat, stirring.
Preparing the original flambé sauce is similar to a fakir's trick: the almost finished dish is poured with strong alcohol and set on fire. The flame quickly fades, and the sweet addition to the pancake treat acquires a piquant, slightly intoxicating taste. Restaurant treats are quite accessible at home.
Pour water into a saucepan, put berries there, and cover them with sugar. Place the container on the fire and keep it there, stirring the sweet contents, until the sugar dissolves and half of the liquid has evaporated.
Add alcohol to the thick berry mixture and set it on fire.
Be careful - the flames are quite high!
There is no need to put out the “fire” in the saucepan, since very soon it will go out on its own, giving the gravy the desired piquancy. The finished sauce can be served immediately with warm pancakes.
By themselves, thin flour flatbreads made with water or milk are a fairly simple village treat. You can make it more idle and sophisticated with the help of your favorite pancake sauce, but what shade of taste it will be - chocolate, berry or fruit - you decide for yourself.
But in any case, the dish will turn out very tasty and appetizing. With such a bright treat, with an intoxicatingly sweet smell, you won’t be ashamed to welcome and treat your dear guests during Shrovetide Week!
Blinis are a wonderful Russian food for people of all ages. Each housewife usually has her own special secrets for preparing this wonderful dish. Pancakes can be prepared with mineral water and kefir, with buckwheat and yeast dough, but often few people make a sauce for them. But with the help of it, ordinary pancakes turn into a very unusual dessert! You just need to know how to prepare the sauce correctly, which you will learn later in this article.
A great addition to your favorite dish would be a dressing made from orange juice.
Ingredients:
How to do it - step by step description:
By the way: instead of orange, you can use other fruits, including grapefruit. In addition, regular sugar can be replaced with brown sugar. In addition to orange, citrus liqueur can be added.
Ingredients:
Preparation:
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Cooking:
In addition to the listed recipes for dressings for pancakes, you can also serve sauces such as suzette, bechamel, etc. Bon appetit!
To make an ordinary dish more tasty and interesting, sometimes all you need to do is prepare an appetizing addition. Today we will learn how to make sauce for pancakes with meat or chicken, so that they turn from a simple snack into a full dinner. Below you will find proven and simple cooking recipes and possible topping options for spring rolls.
Since we will be preparing sauces according to completely different recipes, so that we can supplement them in the future with various ingredients to suit our taste, we will first get used to the simplest method of preparation.
It is not necessary to turn the egg into foam with a mixer; just whisk it with a fork. The main thing is to pour in a thin stream with continuous stirring so that it does not curdle.
Add salt to the sauce and serve with hot pancakes. You can pour it over the pancakes on each plate separately, or you can put them directly in the pan and simmer, so they will turn out even tastier.
The sauce for pancakes with meat is ready! It is so tasty on its own that it will complement any dish.
Well, the next recipe will appeal to lovers of tomato taste, which is so suitable for meat filling.
Stir, it is better to do this with a whisk, bring to a boil and keep on the fire for another 2 minutes. Turn off and serve hot or warm with pancakes with meat.
The sauce according to the following recipe will be no less tasty, but definitely easier to prepare.
No spices are needed for this composition; on its own it turns out very tasty and rich. Pancakes with meat and chicken can be placed in it and simmered for a few minutes (10-15), or you can serve it separately.
Prepare the creamy mushroom sauce in the same way.
This sauce will be equally tasty either cold or hot.
Finally, we suggest making a sauce that does not require any heat treatment. It is ideal for pancakes with chicken, but it will also be very tasty with meat ones.
If you wish, it is good to add 1-2 cloves of garlic to this sauce. We pass it through a press and mix well.
Bon appetit!
Now you know several completely different recipes for making pancake sauce with chicken and meat. They can be stewed in the topping itself, or you can pour them on top, as you prefer.
Choose the option you like and try to cook a wonderful dish with an equally delicious sauce!
The ingredients are: eggs, butter and salt, i.e. These fudges will be unsweetened. Eggs can be chicken or quail. Serve these savory pancakes with any savory pancakes: wheat, rye, oatmeal, buckwheat, which can be thin or fluffy, with or without yeast.
Eggs must be fresh, and those that go raw and soft-boiled must be completely safe. Use high-quality butter and, if not homemade, then prepared according to GOST and without vegetable fats in the composition. Do not replace butter with margarine or spreads. You can immediately take melted butter.
Let the eggs boil. Before doing this, wash them and let them sit at room temperature or in warm water. Eggs immediately left in the refrigerator may crack severely when the water in which they are boiled is heated. Next, place the eggs in cool, well-salted water. Immerse the eggs in the water without knocking them against the bottom of the pan or against each other.
The water for boiling eggs is salted so that the white does not leak out if the egg has cracks, which are sometimes not even visible to the eye. Salt water helps the protein coagulate and it stays inside the egg rather than floating around in unappetizing rags in the pan.
For the first pomakushka you will need soft-boiled eggs or eggs in a “bag”.
To obtain soft-boiled cooking, the cooking time, depending on the size of the eggs, after boiling at medium boil, is 2-4 minutes, i.e. for eggs of category C2-C3, two minutes is enough, for C1 – three, and for C0 it will take four minutes. The white will set somewhat, but the yolk will remain liquid, which is what is called soft-boiled.
Depending on the size of the egg, it will take 4-5 minutes to cook the egg into a “bag”. The white will set well, and the yolk will be semi-liquid.
Catch the egg or eggs and place in cold water to cool slightly. Crack a soft-boiled egg and remove the shell from a small area. Scoop out the white and yolk with a teaspoon and mix them.
From a peeled egg, pour the yolk into a “bag” and chop the white with a knife, and then mix together.
The first pomakushka in any of the two options is ready.
For the second pomakushka, you need to melt (per one egg) 50 g of butter on the stove or in the microwave. On the stove, this is done over medium heat in a suitable sized saucepan or metal bowl. Medium heat is selected so that the oil does not boil, burn or splash, but simply melts into a homogeneous liquid mass.
And in the microwave, melt the butter in a suitable container at medium power (450-600) for two minutes. The average power, and not the maximum, is set so that the oil does not “spit” on the inner surface of the microwave and does not burn. But even at medium power, still cover the dishes with a special lid - a dome for cooking in the microwave.
Add a raw egg or eggs to the melted butter, stir and add salt to taste. If you have doubts about a raw egg, then it turns out no less tasty if you add a soft-boiled egg to the melted butter as described above in the previous version. Add salt to the sauce to your liking.
The second pomakushka is ready.
For the third pomakushka you also need melted butter in the amount of 100 grams for two or three hard-boiled eggs. To ensure that the eggs are completely hard-boiled, they are boiled for 8-12 minutes, depending on their size.
It is not advisable to overcook eggs. This is reflected both in their taste and in their appearance. Overcooked eggs have an unappetizing gray-green stripe between the white and yolk. In addition, overcooked eggs can cause the yolk to become too dry and the white to become unpleasantly rubbery.
Place the finished eggs in a bowl of cold water. If there are a lot of eggs, then it is better to place the dishes with them directly in the sink under running cold water. This cooling of the top layer of the egg is necessary to make it easier to peel, i.e. the inner membrane stuck to the shell and not to the egg.
Finely chop the peeled eggs with a knife or in a blender bowl, or you can simply grind them on a grater with any mesh size as desired. Mix the egg pieces with melted butter and add salt to taste.
The third pomakushka is ready; it practically resembles a sauce called “Polish” or “in Polish”, which is served with steamed, baked or fried sea or river fish. So this dip made from butter and hard-boiled eggs will also go well with pancakes stuffed with fish.
Another indulgence can be simply 50 grams of melted and salted butter.
All of the described dippings can be served in individual rosettes or gravy boats, as well as simply in the home circle in common saucers or bowls, when everyone dips the pancake from their side.
Bon appetit!
February 14th, 2015 , 01:00 am
All sorts of additives and fillings are needed. Once upon a time I systematized and wrote down all the options that I know. Now I’m sharing it with you. Add your options :)
Toppings, toppings and sauces for pancakes:
Sweet additives and fillings:
Options for combining sweet additives:
Salty additives and fillings:
