From time immemorial there was a belief that "you will not amuse yourself at a wide Shrove Tuesday - it means to live in bitter misfortune and end your life badly." Therefore, Maslenitsa has always been celebrated widely, cheerfully: fun and games are arranged on the streets, festivities with songs, dances, mummers ... On Maslenitsa it was customary to "eat until hiccups, drink until dandruff, sing until you're tired, dance until you drop."

On Maslenitsa, the newlyweds were honored and they, in turn, traveled to their relatives and gave gifts. By the way, the newly emerged and again fading custom of putting a doll on the main car of the wedding procession (or simply giving a doll or a fluffy bear) goes back to Shrovetide, when the newlyweds were given a straw doll, calling it home Shrovetide, which was a symbol of prosperity and strong health of the offspring of a young family.

Royal pancakes (1)

Ingredients :
- 200 g butter,
- 6-10 egg yolks,
- 0.5 - 1 cup of sugar,
- 100 g (0.75 cup) flour,
- 2 cups of heavy cream;
- sugar for sprinkling
- lemon juice and jam to taste.

Cooking

Melt the butter and, when it is slightly warm, add egg yolks with sugar to it and mix thoroughly. It is better to knead on ice with a wooden spatula in one direction until a homogeneous mass is obtained.
Dilute the flour with 1.5 cups of cream, put on the stove and, stirring constantly, boil to get a moderately thick homogeneous pancake dough. Remove from heat and stir over ice until cool. Then, continuing to stir in one direction, add the egg yolks with sugar and butter and the remaining whipped cream to the resulting dough.
Pancakes should be baked in small pans on one side, without turning over, over medium heat so that the pancakes can be completely baked.
These pancakes are very tender, so they are not removed from the pan, but turned over onto a plate.
Pancakes are stacked in a slide, sprinkling each pancake with sugar and sprinkling lemon juice.
Top with jam or jelly.

Royal pancakes (2)

Ingredients :
- Cream 2 cups
- Butter 200 g
- Yolks 5-6 pcs
- Sugar 1 cup
- Flour 3-4 cups

Cooking

Grind egg yolks with sugar and add them to slightly melted butter, stir. Dilute flour with cream. Whip the remaining cream and bring to a boil, stirring constantly. Cool down and stir again. Combine crushed egg yolks and whipped cream. Bake.

Royal pancakes simple

Ingredients :
- Wheat flour 1 kg
- Water and milk 4-5 glasses
- Oil 3 tbsp. l
- Eggs 2 pcs
- Sugar 2 tbsp. l
- Salt 1.5 tsp
- Yeast 40 g

Cooking

In two glasses warm water dilute the yeast, add 500 g of flour, mix well, put in a warm place for 1 hour. When the dough is suitable, add salt, sugar, egg yolks and butter (vegetable, melted butter or margarine - whatever you have). Knead everything again, add the rest of the flour, mix thoroughly - so that not a single lump remains!
Then dilute with warm milk, pouring it gradually, one glass at a time, stirring all the time. The dough should be a little thicker than necessary, which is good: it will still come up and be saturated with pores. Plus, beaten egg whites are added to it. Then put in a warm place.
As you rise, back down at least 2-3 times. Then the pancakes will turn out lacy and loose.

Royal sponge pancakes

Ingredients :
- Buckwheat flour 3 cups
- Wheat flour 2 cups
- Cream 1 cup
- Warm boiled milk 1 l
- Yeast 25 g
- Yolks 5 pcs
- Butter 100 g
- Sour cream 200 g
- Sugar 1 tbsp. l
- Salt 1 tbsp. l
- Squirrels 6 pcs

Cooking

In two glasses of warm milk, dilute buckwheat flour and yeast. Let ferment 1-2 hours.
Add egg yolks mashed with butter and sour cream, wheat flour, the rest of the milk, salt, sugar. Mix everything thoroughly with a spatula until the dough begins to lag behind it. Put in a warm place for another one and a half to two hours.
Whisk the egg whites and cream separately, then fold them together (slowly fold the egg whites into the whipped cream, not vice versa). Add this mixture to the dough, mix gently, and bake pancakes.

Boyar pancakes

Ingredients :
- Buckwheat flour 2 cups
- Wheat flour 2 cups
- Cream 1 cup
- Milk 4 cups
- Yeast 30 g
- Eggs 5 pcs.
- Butter 3 tbsp. spoons
- Sour cream 1 cup
- Sugar 1 tbsp. l
- Salt 1 tbsp. l

Cooking

Knead dough on buckwheat flour. When suitable, add the rest of the milk, add the egg yolks, mashed with sour cream, butter, salt and sugar, add wheat flour, knead the dough and let it rise again.
Whip the cream and whites, combine them and add to the dough, gently mixing from top to bottom. Let the dough rest a little more and bake pancakes. Serve with salted fish, mushrooms, sour cream.

apple pancakes

Ingredients :
- 1 kg of flour,
- 6 sweet and sour apples,
- 6 eggs,
- 75 g of yeast,
- 2 glasses of milk,
- cream.

Cooking

Prepare milk brew. To do this, dilute the yeast with a small amount of warm milk, add half the flour and put in a warm place so that the dough rises.
Bake apples in the oven, rub through a sieve to make applesauce. Mix applesauce with dough, add the rest of the flour, eggs, mix well and dilute with cream until sour cream is thick.
Let the resulting dough come up again, and bake pancakes.

Pancakes red - old recipe

Take 1 bottle of slightly warm milk, for 5 kopecks. yeast, 1 1/2 f. soft flour.
Put the dough, knock it out and leave in a warm place until it rises.
Prepare baking: wipe 5 yolks white from 3 tables. spoons of sugar, 1/4 f. heat the oil, put the muffin in the dough, add 1 tbsp. a spoonful of salt, diluted with 2 bottles of warm milk, pour 1 f. buckwheat flour, stir and let rise.
Beat the whites in a thick foam, scald the dough 1 bottle. boiling milk, stir, put whipped whites, stir, let stand for 5 minutes and bake pancakes in hot pans, lubricating with Russian oil.

Pancakes

Ingredients :
- Flour 2.5 cups
- Eggs 4-5 pcs.
- Sugar 100 g.
- Butter 200 g.
- Milk 3-4 cups

Cooking

For ordinary, thin pancakes, the dough is made from flour, milk, eggs and salt.
First you need to separate the yolks from the whites. Then grind the yolks with sugar, gradually pouring milk into the resulting mixture. Then add salt and melted, heated butter. Carefully pour in the flour and stir until a homogeneous mass is obtained (the main thing is that there are no lumps!). Lastly, add the foam of whipped proteins.
Pancakes are baked on hot oiled pans.

cheese pancakes

Ingredients :
- Flour 2.5 cups
- Eggs 5 pcs.
- Sugar 100 g.
- Butter 200 g.
- Milk 3 cups
- Salt 3/4 tsp.
- Cheese 300 g

Cooking

Grate cheese on a fine grater.
Separate the yolks from the whites.
Beat the yolks with milk, adding the grated cheese, flour, salt.
Whisk the whites and add the resulting protein foam to the dough.
Fry in oil until golden crispy. In this case, pancakes should be small.

Potato pancakes

Ingredients :
- Flour 1.5 cups
- Eggs 2 pcs.
- Sugar 100 g.
- Butter 200 g.
- Milk 3 cups
- Potatoes 400 g
- Onion 1 head
- Salt and black pepper

Cooking

Mix milk and eggs, flour and spices.
Knead thoroughly, let the dough stand. At this time, chop the onion, grate the potatoes and then add them to the dough.
Pancakes should be made small, like pancakes, and fried in butter over low heat until golden brown.

On Maslenitsa, the newlyweds were honored and they, in turn, traveled to their relatives and gave gifts.

By the way, the newly emerged and again fading custom of putting a doll on the main car of the wedding procession (or simply giving a doll or a fluffy bear) goes back to Shrovetide, when the newlyweds were given a straw doll, calling it home Shrovetide, which was a symbol of prosperity and strong health of the offspring of a young family.

Just for a forgiven Sunday - with such pancakes, it's not a shame to ask for forgiveness.

Ingredients: - 200 g butter, - 6-10 egg yolks, - 0.5 - 1 cup sugar, - 100 g (0.75 cup) flour, - 2 cups heavy cream; - sugar for sprinkling, - lemon juice and jam to taste.

Cooking

Melt the butter and, when it is slightly warm, add egg yolks with sugar to it and mix thoroughly. It is better to knead on ice with a wooden spatula in one direction until a homogeneous mass is obtained. Dilute the flour with 1.5 cups of cream, put on the stove and, stirring constantly, boil to get a moderately thick homogeneous pancake dough. Remove from heat and stir over ice until cool. Then, continuing to stir in one direction, add the egg yolks with sugar and butter and the remaining whipped cream to the resulting dough. Pancakes should be baked in small pans on one side, without turning over, over medium heat so that the pancakes can be completely baked. These pancakes are very tender, so they are not removed from the pan, but turned over onto a plate. Pancakes are stacked in a pile, sprinkling each pancake with sugar and sprinkling with lemon juice. Top with jam or jelly.

Ingredients: - Cream 2 cups - Butter 200 g - Yolks 5-6 pcs - Sugar 1 cup - Flour 3-4 cups

Cooking

Grind egg yolks with sugar and add them to slightly melted butter, stir. Dilute flour with cream. Whip the remaining cream and bring to a boil, stirring constantly. Cool down and stir again. Combine crushed egg yolks and whipped cream. Bake.

Royal pancakes simple

Ingredients: - Wheat flour 1 kg - Water and milk 4-5 cups - Oil 3 tbsp. l - Eggs 2 pcs - Sugar 2 tbsp. l - Salt 1.5 tsp. l - Yeast 40 g

Cooking

Dissolve the yeast in two glasses of warm water, add 500 g of flour, mix well, put in a warm place for 1 hour. When the dough is suitable, add salt, sugar, egg yolks and butter (vegetable, melted butter or margarine - whatever you have). Knead everything again, add the rest of the flour, mix thoroughly - so that not a single lump remains!
Then dilute with warm milk, pouring it gradually, one glass at a time, stirring all the time. The dough should be a little thicker than necessary, which is good: it will still come up and be saturated with pores. Plus, beaten egg whites are added to it. Then put in a warm place. As you rise, back down at least 2-3 times. Then the pancakes will turn out lacy and loose.

Royal sponge pancakes

Ingredients: - Buckwheat flour 3 cups - Wheat flour 2 cups - Cream 1 cup - Warm boiled milk 1 l - Yeast 25 g - Yolks 5 pcs - Butter 100 g - Sour cream 200 g - Sugar 1 tbsp. l - Salt 1 tbsp. l - Proteins 6 pcs

Cooking

In two glasses of warm milk, dilute buckwheat flour and yeast. Let ferment 1-2 hours. Add egg yolks mashed with butter and sour cream, wheat flour, the rest of the milk, salt, sugar. Mix everything thoroughly with a spatula until the dough begins to lag behind it. Put in a warm place for another one and a half to two hours. Whisk the egg whites and cream separately, then fold them together (slowly fold the egg whites into the whipped cream, not vice versa). Add this mixture to the dough, mix gently, and bake pancakes.

Buckwheat pancakes in Rus' were considered a delicacy and, apparently, this is why the name "Boyar" appeared. In addition to expensive buckwheat flour, sour cream, cream were used in the dough, which made pancakes even more expensive and ... tastier!

Baking from buckwheat flour alone is problematic, it will turn out to be too loose and may fall apart, so wheat flour is necessarily added to the composition. So the full name of these pancakes is buckwheat-wheat boyar pancakes. In my version, unlike the historical one, I use dry active yeast. If you cook with live yeast, then first you need to make a dough from a third of flour, a third of milk and yeast. Fatty cream is recommended, but I already took a simple 10% ...

The most suitable toppings and toppings for buckwheat pancakes are unsweetened options: various meats, lightly salted fish, mashed potatoes, sour cream, butter-egg mixture (I will show the recipe for "Vyatka Pomakushka" on the site) and with sbitny (there is a small collection of them on the site), etc.

For a change on Maslenitsa, bake such pancakes on one of its days :)

Prepare the ingredients:

Divide the eggs into whites and yolks. Rub the yolks with sour cream, sugar and salt.

Pour in warm milk and stir.

Add both types of flour and dry yeast.

Stir.

Stir in the cream, preferably whipped, but low-fat in a simple way.

Cover the bowl with the dough and put it in a warm place. The active dry yeast works quickly and the dough will bubble in a few minutes.

At this stage, fold the beaten egg whites into the batter.

Let the dough stand for a few more minutes, bubbles will appear on the surface again and then you start baking buckwheat pancakes.

Boyar pancakes can be baked to any thickness you want. I prefer thin pancakes... Fry pancakes by pouring the batter onto a greased or oiled pan and turning them halfway through cooking.

Buckwheat boyar pancakes are ready! Serve them with toppings and sauces to taste.

Happy tea!

Chapter:
Maslenitsa. Russian pancakes
5th section page

Special pancakes - royal and boyar

From time immemorial there was a belief that "you will not amuse yourself at a wide Shrove Tuesday - it means to live in bitter misfortune and end your life badly." Therefore, Maslenitsa has always been celebrated widely, cheerfully: fun and games are arranged on the streets, festivities with songs, dances, mummers ... On Maslenitsa it was customary to "eat until hiccups, drink until dandruff, sing until you're tired, dance until you drop."

On Maslenitsa, the newlyweds were honored and they, in turn, traveled to their relatives and gave gifts. By the way, the newly emerged and again fading custom of putting a doll on the main car of the wedding procession (or simply giving a doll or a fluffy bear) goes back to Shrovetide, when the newlyweds were given a straw doll, calling it home Shrovetide, which was a symbol of prosperity and strong health of the offspring of a young family.

Royal pancakes (1)

Ingredients :
- 200 g butter,
- 6-10 egg yolks,
- 0.5 - 1 cup of sugar,
- 100 g (0.75 cup) flour,
- 2 cups of heavy cream;
- sugar for sprinkling
- lemon juice and jam to taste.

Cooking

Melt the butter and, when it is slightly warm, add egg yolks with sugar to it and mix thoroughly. It is better to knead on ice with a wooden spatula in one direction until a homogeneous mass is obtained.
Dilute the flour with 1.5 cups of cream, put on the stove and, stirring constantly, boil to get a moderately thick homogeneous pancake dough. Remove from heat and stir over ice until cool. Then, continuing to stir in one direction, add the egg yolks with sugar and butter and the remaining whipped cream to the resulting dough.
Pancakes should be baked in small pans on one side, without turning over, over medium heat so that the pancakes can be completely baked.
These pancakes are very tender, so they are not removed from the pan, but turned over onto a plate.
Pancakes are stacked in a pile, sprinkling each pancake with sugar and sprinkling with lemon juice.
Top with jam or jelly.

Royal pancakes (2)

Ingredients :
- Cream 2 cups
- Butter 200 g
- Yolks 5-6 pcs
- Sugar 1 cup
- Flour 3-4 cups

Cooking

Grind egg yolks with sugar and add them to slightly melted butter, stir. Dilute flour with cream. Whip the remaining cream and bring to a boil, stirring constantly. Cool down and stir again. Combine crushed egg yolks and whipped cream. Bake.

Royal pancakes simple

Ingredients :
- Wheat flour 1 kg
- Water and milk 4-5 glasses
- Oil 3 tbsp. l
- Eggs 2 pcs
- Sugar 2 tbsp. l
- Salt 1.5 tsp
- Yeast 40 g

Cooking

Dissolve the yeast in two glasses of warm water, add 500 g of flour, mix well, put in a warm place for 1 hour. When the dough is suitable, add salt, sugar, egg yolks and butter (vegetable, melted butter or margarine - whatever you have). Knead everything again, add the rest of the flour, mix thoroughly - so that not a single lump remains!
Then dilute with warm milk, pouring it gradually, one glass at a time, stirring all the time. The dough should be a little thicker than necessary, which is good: it will still come up and be saturated with pores. Plus, beaten egg whites are added to it. Then put in a warm place.
As you rise, back down at least 2-3 times. Then the pancakes will turn out lacy and loose.

Royal sponge pancakes

Ingredients :
- Buckwheat flour 3 cups
- Wheat flour 2 cups
- Cream 1 cup
- Warm boiled milk 1 l
- Yeast 25 g
- Yolks 5 pcs
- Butter 100 g
- Sour cream 200 g
- Sugar 1 tbsp. l
- Salt 1 tbsp. l
- Squirrels 6 pcs

Cooking

In two glasses of warm milk, dilute buckwheat flour and yeast. Let ferment 1-2 hours.
Add egg yolks mashed with butter and sour cream, wheat flour, the rest of the milk, salt, sugar. Mix everything thoroughly with a spatula until the dough begins to lag behind it. Put in a warm place for another one and a half to two hours.
Whisk the egg whites and cream separately, then fold them together (slowly fold the egg whites into the whipped cream, not vice versa). Add this mixture to the dough, mix gently, and bake pancakes.

Boyar pancakes

Ingredients :
- Buckwheat flour 2 cups
- Wheat flour 2 cups
- Cream 1 cup
- Milk 4 cups
- Yeast 30 g
- Eggs 5 pcs.
- Butter 3 tbsp. spoons
- Sour cream 1 cup
- Sugar 1 tbsp. l
- Salt 1 tbsp. l

Cooking

Knead dough on buckwheat flour. When suitable, add the rest of the milk, add the egg yolks, mashed with sour cream, butter, salt and sugar, add wheat flour, knead the dough and let it rise again.
Whip the cream and whites, combine them and add to the dough, gently mixing from top to bottom. Let the dough rest a little more and bake pancakes. Serve with salted fish, mushrooms, sour cream.

apple pancakes

Ingredients :
- 1 kg of flour,
- 6 sweet and sour apples,
- 6 eggs,
- 75 g of yeast,
- 2 glasses of milk,
- cream.

Cooking

Prepare milk brew. To do this, dilute the yeast with a small amount of warm milk, add half the flour and put in a warm place so that the dough rises.
Bake apples in the oven, rub through a sieve to make applesauce. Mix applesauce with dough, add the rest of the flour, eggs, mix well and dilute with cream until sour cream is thick.
Let the resulting dough come up again, and bake pancakes.

Red pancakes - old recipe

Take 1 bottle of slightly warm milk, for 5 kopecks. yeast, 1 1/2 f. soft flour.
Put the dough, knock it out and leave in a warm place until it rises.
Prepare baking: wipe 5 yolks white from 3 tables. spoons of sugar, 1/4 f. heat the oil, put the muffin in the dough, add 1 tbsp. a spoonful of salt, diluted with 2 bottles of warm milk, pour 1 f. buckwheat flour, stir and let rise.
Beat the whites in a thick foam, scald the dough 1 bottle. boiling milk, stir, put whipped whites, stir, let stand for 5 minutes and bake pancakes in hot pans, lubricating with Russian oil.

Pancakes

Ingredients :
- Flour 2.5 cups
- Eggs 4-5 pcs.
- Sugar 100 g.
- Butter 200 g.
- Milk 3-4 cups

Cooking

For ordinary, thin pancakes, the dough is made from flour, milk, eggs and salt.
First you need to separate the yolks from the whites. Then grind the yolks with sugar, gradually pouring milk into the resulting mixture. Then add salt and melted, heated butter. Carefully pour in the flour and stir until a homogeneous mass is obtained (the main thing is that there are no lumps!). Lastly, add the foam of whipped proteins.
Pancakes are baked on hot oiled pans.

cheese pancakes

Ingredients :
- Flour 2.5 cups
- Eggs 5 pcs.
- Sugar 100 g.
- Butter 200 g.
- Milk 3 cups
- Salt 3/4 tsp.
- Cheese 300 g

Cooking

Grate cheese on a fine grater.
Separate the yolks from the whites.
Beat the yolks with milk, adding the grated cheese, flour, salt.
Whisk the whites and add the resulting protein foam to the dough.
Fry in oil until golden crispy. In this case, pancakes should be small.

Potato pancakes