Shrovetide – time to make pancakes. If classic recipes bore you, try painting a traditional dish in different colors with simple and healthy ingredients.
Brown Buckwheat Pancakes by Christian Chef Christian Lorenzini
Flour (wheat) 200 г
Flour (buckwheat flour) 240 г
Milk 900 ml
Sugar 115 г
Salt 10 г
Eggs 5 pcs.
Oil (vegetable) 175 ml
Whisk the eggs with the sugar.
Gradually add flour, milk, salt and vegetable oil.
Mix until homogeneous. Leave the mixture to stand for 30 minutes.
Lightly oil a frying pan, heat it up and bake the pancakes.
Black Scandinavian pancakes by Stories chef Vladislav Korpusov
Flour 320 г
Sugar 3 tbsp.
Soda 0,5 tsp.
Salt 0.5 tsp.
Butter (melted butter) 3 tbsp.
Milk 1 liter
Cuttlefish ink 15 г
Mix the flour, sugar, baking soda, salt and cuttlefish ink in a bowl. Add the melted butter and stir again.
Gradually start pouring in the milk, kneading the dough. When all of the milk has been poured in, the dough should be liquid and without lumps. If lumps remain, break them up with a blender or mixer.
Bake the pancakes in a well heated frying pan, lightly greased with vegetable oil. When the pancake becomes matte on one side, it’s time to flip it.
Green pancakes according to Touch of Matcha chef Egor Rudolsky’s recipe
Milk (oat milk) 100 г
Oil (vegetable) 4 г
Flour (wheat) 40 г
Sugar 6 г
Salt 1 г
Tea (matcha) 2 г
Seeds (flax) 10 г
First, prepare a flax egg, for this you will need flax seeds and water. Put the flax seeds in a saucepan, pour water and cook over medium heat for an hour and a half. You will form a thick mass. Strain the resulting product through gauze.
Prepare dough for pancakes. Place all the ingredients for the dough in a bowl, mix with a whisk, let stand in the heat for 20 minutes.
Fry the pancakes in a hot oiled frying pan.
Crespelle Nero black pancakes made by Anatoly Malyshev, chef of Villa Pasta restaurant on Pyatnitskaya
Milk 150 ml
Eggs 1 pc.
Sugar 10 г
Flour 80 г
Salt 1 г
Butter (butter) 15 г
Cuttlefish ink 2 г
Oil (vegetable) 10 г
Make a dough for the pancakes. For this, take milk at room temperature, beat an egg, add salt, granulated sugar, melted butter, cuttlefish ink and sifted flour.
Whisk the ready mixture with a whisk until homogeneous and place in the fridge for 20-30 minutes.
Take the batter out of the fridge and make pancakes, frying on both sides for 1-2 minutes each.
Red beet pancakes to the recipe of the chef of CDL restaurant Fyodor Verin
Flour 500 г
Eggs 5 pcs.
Milk 900 ml
Juice (beet) 100 г
Oil (vegetable) 20 г
sugar 30 г
Salt 2 г
Peel the raw beet, grate it, put it in gauze and squeeze out the juice in a bowl.
Combine the eggs, milk, sugar and salt, gradually add the sifted flour.
Pour in the beet juice, mix thoroughly. Fry in a well greased frying pan.
Orange pumpkin pancakes by the recipe of Trattoria Fettuccine Sochi chef Daniele Benedetti
Pumpkin (baked) 250 г
Eggs 2 pcs.
Starch (corn) 40 г
Butter (butter) 40 г
Milk 40 ml
Syrup (sugar or Jerusalem artichoke) 25 г
Cinnamon 1 г
Mix all the ingredients together and whisk with an immersion blender until smooth.
Allow the dough to rest in the refrigerator for 2 hours.
Fry thin pancakes in a pancake pan in any vegetable oil.
Yellow ricotta pancakes according to the recipe of the concept-chef of the “No Recipe” cafe Alyona Guera
Ricotta 450 г
Eggs 1 egg
Juice (lemon or orange) 1 tbsp.
Flour (rice flour) 3 tbsp.
Syrup (maple) 2 tbsp.
Oil (ghee or coconut) for frying
Yogurt (Greek) for serving
Honey (honeycomb) for serving
Mix all ingredients except honeycomb. Place in a well heated frying pan and fry on both sides until soft.
Place the pancakes in a pile on a plate, top with the honeycomb and Greek yogurt.