Maslenitsa began to be celebrated in ancient times in ancient Greece and Rome. In Russia, the holiday has been celebrated since the time of the pagan Slavs, for whom this festive week was extremely important and marked the end of winter and the arrival of spring. Among the people, this period has always been fun at times. It was customary to celebrate Shrovetide by sledding from the icy mountains and lighting bonfires. Well, of course, it is customary to bake pancakes on this holiday, because a pancake is a symbol of the sun. Food Network chefs have shared with us the recipes for delicious pancakes from all over the world.
Pancakes with blueberry syrup
Ingredients (for 24 pancakes and ¾ cups of syrup):
1 lemon, 1000ml (4 cups) frozen blueberries, 1 tbsp. l. maple syrup, 1 box biscuit cake mix, 250ml (1 cup) sour cream, 2 eggs, vegetable oil, icing sugar, soft unsalted butter
1. Preheat oven to 95 degrees. Rub the lemon to make ¾ teaspoon of zest, and squeeze 1 tablespoon of juice and set aside. Place half of the blueberries, maple syrup, lemon juice, and ¼ teaspoon lemon zest in 1/3 cup of water. Keep the mixture on medium heat for 6-8 minutes until the syrup thickens. Leave the syrup for a while.
2. Combine the muffin mixture, sour cream, eggs, the remaining half of the lemon zest, and a glass of water until a thick, smooth paste is obtained.
3. Preheat a large skillet over medium heat, brush with sunflower oil. Pour ¼ cup dough into a skillet and fry the pancakes on both sides until golden brown. While browning, place 5 blueberries on one side, then turn the pancake over and continue browning the other side. Place on a plate and place in oven to keep crepes warm.
4. Drizzle blueberry syrup over pancakes and sprinkle with powdered sugar. Serve with butter and maple syrup.
Oat pancakes with cinnamon and apple honey jam
375ml (1½ cups) apple cider, 1 tbsp. l. honey, 2 golden apples, peeled and diced, 190 ml (¾ cup) wallpaper flour, 190 ml (¾ cup) instant oatmeal, 2 tbsp. l. sugar, 1 tsp. baking powder, ½ tsp ground cinnamon, ¼ tsp. salt, 250 ml (1 cup) low-fat (1%) milk, 3 tbsp. l. soft unsalted butter, 1 egg
1. Bring the cider to a simmer in a small saucepan over high heat. Then reduce heat to medium and simmer cider for 15-18 minutes, until half is left in saucepan. Add honey and apples, reduce heat again and cook for 30 minutes until the jam thickens.
2. Combine flour, oatmeal, sugar, baking powder, cinnamon and salt in a blender until the oatmeal is finely powdered. Add milk, butter and egg to the mixture and stir until smooth.
3. Preheat a skillet over medium heat. Apply sunflower oil to the skillet with a paper towel. Put 1 tablespoon of dough in a skillet and fry the pancakes on both sides until golden brown.
3. Serve the pancakes with apple jam.
Ingredients (for 350 grams):
1 liter cream, medium fat, sea salt
For butter with orange and honey:
1 glass of soft homemade butter, 2 tbsp. l. orange zest, honey to taste
1. Whisk the cream in a food processor on high speed until the cream thickens. After the cream turns from white to pale yellow, continue whisking for another 2-3 minutes, until the butter separates from the buttermilk.
2. Transfer the soft butter to a bowl and then place it in an ice water bath. Squeeze excess liquid by hand and discard. If you wish, you can put the oil in cheesecloth and squeeze out the liquid in this way.
3. Add sea salt to taste.
4. For the orange and honey butter, add the orange zest and honey to a glass of butter and mix thoroughly.
Photo: Getty Images
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