Pancakes in a pan - 25 recipes

Not all housewives love baking. Either the dough will not work, the products of the “wrong system”, the flour throughout the kitchen ... In general, a headache, not a pleasure. But there is such a bakery that any housewife can do - it cooks quickly, requires a minimum of ingredients, it can be sweet, salty, lean, yeast and will certainly appeal to all home-made ones. These are the cakes in the pan. They can be quickly cooked when the bread ran out in the middle of the night or you really want something for tea, if guests will be in 5 minutes and there is no time for delights, but you want to surprise. Simple cakes are good to serve with the first dish, and options with tricky fillings can be used as a full meal.

Preparation of products and utensils

Probably, every country in the world has its own national dish, like cakes. These are khachapuri, shanezhki, tacos, tortilla, kystyby, chalpak, pita, matnakash, pita, puri, patyr, katlama, matzo, focaccia ... You will break your tongue! And that's not all! No matter which of the recipes below you like, remember one thing - half of the success lies in the quality of the products.

1. The simplest cakes are made on water and flour with the addition of a certain amount of salt to taste. Therefore it is clear that the choice of flour should be given special attention.Be sure to take the highest grade from a well-known manufacturer. The flour should be dry and absolutely white, then the cakes will be tasty, soft, mouth-watering.
2. Tortillas with an egg turn out more ruddy and acquire a slightly different taste. If you decide to add this ingredient, be sure to either reduce the amount of water, or add flour, so that the finished dough is well behind hands.
3. Do not skimp on quality cheese or cottage cheese if you want to use them in a recipe. Do not take the so-called cheese and curd products for baking. The first does not melt and may be bitter, the second is stratified and crumpled.
4. Most recipes suggest frying in a dry pan, but some people fry their cakes in a large amount of oil. It can be melted creamy or sunflower. But it is better to refuse margarine.

So, to prepare the most common cakes you will need:

• fine sieve;
• one large bowl and one or two smaller ones;
• beaker;
• rolling pin;
• knife;
• pan.

Before kneading the dough, prepare all the ingredients that you will use in the process:

• sift flour to remove possible debris and “fluff” it;
• shake the egg;
• melt the butter;
• measure the required amount of liquid and bulk products;
• chop greens and vegetables.

Pay special attention to the pan. Ideally, it should be cast iron, well, or in extreme cases, just thick-walled. It is such dishes that can give our flat cakes the maximum accumulated heat and fry them quickly, evenly and with a delicious crust. Everything seems ready? Let's get started!

How to cook tortillas in a pan?

The process of making most of the cakes is extremely simple, since all the peoples of the world this dish was mainly the food of the poor and workers - in general, those who are not up to the delights.

1. Kneading Always knead the dough for the cakes in the pan with your hands. To do this, pour part of the sifted flour into a large bowl, form a slide. At the top, use your fingers to make a recess and pour water there. Knead the dough by adding the necessary ingredients and constantly adding flour to the desired consistency (the dough should be tight, not sticky). Keep in mind that depending on the quality of the flour, its quantity will fluctuate.
2. Recreation. Give the finished dough a ball shape, cover it with a bowl on top and let it rest for half an hour. At this time, on a large cutting board or directly on the working surface of the table, pour a thin layer of flour and put a frying pan on a fire.
3. Rolling out. Place the rest of the dough on the table and cut into several parts with a knife (depending on the diameter of the pan, the quantity and type of dough). Make a ball from each part, chop it with flour and roll it with a rolling pin into a thick pancake. Many housewives make smaller cakes by simply kneading balls of dough between their palms. They claim that it’s so much tastier.
4. Frying. In most recipes, frying is carried out without oil, so we quickly make flat cakes in a pan, distribute the dough evenly and immediately onto a hot surface. It takes 30 seconds to a couple of minutes to fry on each side. Readiness indicator - dried edge, golden color and brownish “freckles” over the entire surface of the cake. If after frying at the bottom of the cookware there was a burn, then it must be removed so that the next portion is not bitter and does not burn.
5. Innings. Fold the finished cakes one on top of the other, like pancakes on Shrovetide, and cover with a towel to keep them warm. Serve instead of bread or sweets for tea, in pure form or with sauces and preserves in small bowls.
6. Storage. Usually, such yummy is scattered right at the table, but if there are too many flat cakes, it is permissible to store them in the refrigerator for a couple of days. When they become harsh, warm them before serving in the microwave, dropping a little water on each.

Dough for cakes (options)

Such a dish can be prepared from a variety of types of dough:

• yeast or yeast-free;
• on water, kefir, sour cream, yogurt, serum;
• custard or on mineral water;
• lean or butter.

It all depends on the possibilities and preferences. Often in the refrigerator there remains half a glass of kefir or yogurt, which simply has nowhere to put. Pellets in this case are a great way out! The usual classic dough is kneading on water and flour. Nothing will stop mixing cheese or greens, flax or sesame seeds, add sugar or, on the contrary, finely chopped garlic.

1. Tortillas in a pan (kefir recipe)

 

This recipe for cakes in a pan is good for those who like sandwiches. The neutral taste of the finished dish allows you to add to it a variety of fillings - from jam to salami.

A glass of flour will require kefir 2/3 cup, an egg, a little baking powder, salt. We will fry in a small amount of oil.

In an bowl with kefir we drive in an egg, add salt, a baking powder. Gradually introducing the flour, knead the elastic, but not very tough dough and let it rest. At this time, grease the pan with oil and heat it. We make the cakes relatively thin, but not to the state of the sheet pita bread, and fry each side for a couple of minutes.

2. Tortillas in a pan with cheese

Such cakes are probably the most famous and popular. This is a traditional Georgian dish called khachapuri (it’s hard to read without an accent, right?). There are many options for making delicious khachapuri. Take the classic one.

Make a dough on water with yeast and sugar. When it is ready, add salt and egg, stir in flour. At the very end of the batch, add oil (up to 2 tablespoons), and leave the dough for an hour - let it do. At this time, prepare the filling: grate suluguni or another cheese similar in taste, add a couple of eggs and melted butter.

Khachapuri stack differently. You can hide them like pasties, or you can use an envelope. Traditionally, they are made in the form of cheesecakes, laying cheese in the middle of the tortilla and covering it with the edges. Fry in oil for a couple of minutes, spreading first filling down.

3. Cheese cakes on kefir in a pan

 

Cheese can be added not only to the filling, but also to the dough. This is a great idea for breakfast! It’s good to add a slice of ham to the filling of such a cake.

To prepare, take:

• incomplete glass of kefir;
• 200 grams of cheese and ham;
• sunflower oil;
• to taste salt, sugar and black pepper.

We knead these cakes on kefir with the addition of baking powder. We interfere with finely grated cheese in the dough. Well, if it is piquant, but not bland. Finely chop the ham for the filling.

We form large "dumplings" with ham filling and send to a frying pan with sizzling oil. Fry both sides of the cakes for 4-5 minutes.

In principle, cheese can be left out of the dough and mixed with ham and added as a filling. You can make such cakes without filling, simply by adding cheese to the dough.

4. Tatar cakes

In Tatarstan, of course, there were also no cakes. Here they are called yuka and there are no special secrets in its preparation. Nevertheless, this is a great option when in winter cold I really want to bake, but I don’t want to go to the store.

For one and a half glasses of flour, take 100 ml of melted butter and milk, an egg, half a spoonful of salt and twice as much sugar.

Beat the egg in a bowl and mix, add milk and butter to it. Salt, sweeten. Knead the dough and traditionally set it aside to rest. Yuka is fried without oil for up to 2 minutes on one side and the other.

5. Potato cakes in a pan

 

And this recipe also came from Tatarstan and has been tested by more than one generation. These are ordinary Tatar yuki cakes stuffed with mashed potatoes. In their homeland, they received the name kystyby.

Fry yuki according to the above recipe, but prepare the filling in advance:

• boil potatoes with garlic and bay leaf;
• Passer finely chopped onion in oil;
• make mashed potatoes with warm milk and onions (it should be such that it can be spread).

Lubricate the half of the finished yuki with potatoes and cover with the second half. Ready to go!

6. Fresh cakes in a pan instead of bread

 

But such loaves in India are called puri.Let's try to cook them at home, since no tricky ingredients are needed for this dish.

In addition to water and flour, for puri you will need:

• a tablespoon of butter (creamy, melted);
• a glass of vegetable oil.

We heat the water, salt and only after that we begin to knead the dough. We introduce the pre-melted butter closer to the end of the batch.

We heat vegetable oil and fry thin puri in it, as in deep fat. We spread the finished crispy rounds before serving on a paper towel or napkin so that the excess fat remains on it, and not in our stomach.

7. Lenten cakes in a frying pan (no eggs)

And such cakes will be a great outlet for those who fast. Take a glass of mineral water and a half to two glasses of flour. Prepare the dough by adding sugar, sunflower oil and salt. Grease the pan with oil and fry the prepared cakes. It is good to add lean fillings in them: mushrooms, onions, potatoes, cabbage, jam.

8. In milk without yeast

 

Here is a great example of the fact that it is not necessary to invent something to make it tasty. It is enough to take 1.5 cups of milk, a couple of spoons of sour cream and butter, an egg and salt. Knead the dough - it will be soft and very obedient, form flat cakes and fry in oil. Make them even thin, even thick. Add sugar if you wish.

9. Tortillas in a pan with greens

Such cakes are good instead of bread, and as a snack.

In addition to water and flour, take:

• egg;
• greens (except dill and parsley, green onions, spinach are good);
• spices as desired.

Wash greens and scrub excess water. You can grind it with just a knife, and in a blender. In the first case, pieces of greenery will be visible to the naked eye, in the second, the dough itself will become a beautiful green color. Mix the egg and greens in the dough, and then fry the cakes in the usual way.

You can diversify this dish by preparing the filling of boiled eggs, chopped herbs and salted cottage cheese. In this case, put cottage cheese with greens on each classic flat cake and cover it with a free edge (like a cheburek). Toast the same way.

10. Tortillas in a pan of flour and water

Such an extremely economical dish could only come up with Jews. Flour and water are the basis of a laconic recipe for the Jewish matzah dish. We mix a glass of flour with 100 ml of water, roll thin round rounds from the resulting dough, prick them with a fork over the entire area and fry until golden and brittle.

11. Cornmeal cakes

However, the poor Mexicans also cooked their authentic tortillas without adding exotic ingredients. Only the basis of their cakes is cornmeal. When you can get the real, special fine grinding (Masa Harina) - fine. If not, dilute with wheat and add a little oil.

For 2 cups of charine, take a little more than a cup of hot water. Make the dough, let it brew and fry the tortillas in a pan without oil.

12. Indian flatbread

 

What is there, in India, too, there wasn’t particularly ceremony with the preparation of cakes. Here they are called chapatis and are prepared from ordinary wheat flour, but preferably coarse. The secret is that during frying they inflate as if they were about to burst and if you open them, you can put any stuffing into the resulting “pocket”!

For two glasses of flour, take a pinch of salt and 100 ml of boiling water. Knead the dough well, and let it ripen for a couple of hours (you can even leave it overnight). Roll the round dough on chapati to a half centimeter thick and fry without oil on both sides.

13. Oatmeal cakes in a pan

And this is a recipe for losing weight. Something similar is cooked in Scotland for breakfast, but preferably in the oven.

Take oatmeal, grind it in a coffee grinder, but not dust. On a pound of such flour, add a couple of spoons of wheat (it contains gluten, due to which the cakes will not "spill over"). Knead the dough in boiling water with a small addition of oil. Kruglyashi do not be too thin and fry in a pan greased with fat.

14. Rye cakes

And here is another variant of spiced bread for vegetarians who are losing weight and just wanting to diversify their diet. A glass of rye flour will need half the water, 2 tablespoons of oil, salt, paprika, your favorite spicy herbs and green onions. Mix all the ingredients and make thin rye pancakes from the finished dough.

Be careful, the dough is not as tight as on wheat flour, and the finished cakes are crispy and more crumbly.

15. Rice cakes

Lovers of healthy food will also go to the piggy bank for rice flour cakes (better than coarse grinding). They are called tirimgubi and cooked in the classical way — in boiling water with the addition of eggs and oil.

Tirimgubi can be eaten just as bread, but try making a sauce for them of greens, yogurt and finely chopped pickled vegetables.

16. Curd cakes in a pan

 

In Dagestan, such cakes are called a miracle with cottage cheese. Knead the dough for them without frills - on water and flour, and for the filling you will need:

• cottage cheese;
• egg;
• onion;
• butter.

After rolling, proceed to prepare the filling. To do this, fry finely chopped onions with salt in butter. Then add the egg and prepared onion to the curd. Place filler on cakes and close.

Such miracles are fried in butter until tender. Finished and rosy, they are greased with sour cream and put in a bag so that they become soft - done!

17. With feta cheese in a pan

 

A great option for a quick whip snack on a weekend, while the borsch is boiling and the meat is stewed for a family dinner.

Take:

• a pound of flour and feta cheese;
• a glass of kefir and a baking powder;
• 2 eggs;
• vegetable and butter.

In an bowl with kefir, beat the egg, add oil and baking powder. Knead by adding flour. When the dough is resting, grate the feta cheese, add the egg and butter. Spread the filling in the middle of the kruglyash from the dough, blocking its edges from above, as in khinkali. Such cakes are baked for several minutes on both sides.

18. Onion cakes

They are made in Uzbekistan. Cheap and cheerful, but nonetheless not commonplace. In addition to water and flour, take a couple of onion heads, oil (preferably sunflower), salt, sugar, greens and a small spoonful of yeast.

Make the yeast dough in the usual way and leave to go. Finely chop onion and herbs and mix in the dough when it is ready. Fry the onion cakes in a small amount of butter until browned.

19. Tortillas with meat in a pan

 

In principle, many peoples make their flat cakes with meat. But let's stop at the Arabian cuisine and their chic dish with minced meat called lahmajun.

Dough: make a hole in a hill of flour, add yeast with sugar and add part of the water, mix without stirring the flour. After a quarter of an hour, knead the dough with salt, adding the remaining water and olive oil. Remove the dough for an hour to fit.

Stuffing: greens, spices, tomatoes or pasta, chop the bell pepper in a blender and add minced meat. Salt, pepper, add a little oil.

Spread thin cakes in a pan, grease with minced meat on top and fry under the lid for up to 10 minutes. Chop fresh greens and sprinkle lahmajun with it before serving it on the table.

20. Sweet cakes

 

Well, it’s not at all surprising that ordinary cakes were made sweet in all countries of the world. In India, this is Roti, and among the Jews it is Almoishaven. We have just a sweet cake for tea.

On a glass of flour, take a chicken egg, sugar 2 tablespoons and the same amount of oil, a pinch of salt, vanilla and cinnamon, baking powder.

Knead the dough and cut it into pieces, each of which is rolled into the thinnest translucent pancake. Crush pancakes with sugar and roll into dense rolls. Twist the “snail” from each roll, and then roll it again into a thin cake, which you will fry.

Ready-made cakes are sweet, crispy, a little puff. Chop them with cinnamon before serving.

21. Honey cake

Another version of cakes, from which you can’t drag children and adults, too.

Take a couple of glasses of flour:

• half a glass of milk (you can water);
• honey 3-4 tablespoons;
• 1-2 eggs;
• half a spoonful of soda and salt;
• two tablespoons of oil;
• sesame and poppy seeds.

Mix all the ingredients except the last two. We take half the honey. Fry the sweet honey round in butter, spread on a dish, pour over the remaining honey and sprinkle with sesame seeds and poppy seeds.

22. Mexican tortilla tortilla

These are traditional Mexican flat cakes, the recipe of which was allegedly borrowed from the Aztecs. They are preferably made from cornmeal at home, but in our conditions, wheat flour is quite suitable. It gets an interesting taste from ready-made tortillas made from a mixture of wheat flour and corn.

Kneading the dough in the classical way, take 50 grams of butter and grind it with flour. Put the resulting mass into the dough and add a little nutmeg for a savory taste.

Rolled pancakes for tortilla should be thin - only 1-2 mm. Fry them for no more than a minute on one side and the other.

23. Tacos Tortillas

There is bread with all kinds of fillings - the tradition is not ours at all, but, so to speak, world-wide. Shawarma, lahmanjun and even pizza are classic examples of such dishes in different countries. In Mexico, these are tacos. These are envelopes from ordinary tortillas prepared according to the recipe above, with juicy fillings and sauces.

For the classic toppings, take minced meat, tomatoes, tomato paste, garlic, bell pepper, herbs, olives. Stew all the ingredients. Tortillas, before they have cooled down, fold in half, then put the filling in them, pour over the herbs, add the leaves of the salad. Our tacos are ready.

The filling can be vegetables, beans, seafood, only shrimp and so on.

24. Uzbek cake

 

The Uzbek cake is called patyr. It has a characteristic shape and is baked only in the tandoor at home. They can often be found in ethnic restaurants, where they are served lush and large (the size of a soup plate), with a flattened center and higher edges. Patyr houses can be made both in a high cast-iron skillet and in the oven.

For a pound of flour, take a glass of milk instead of water, 25 grams of yeast, 50 ml of butter, a little sugar and salt.

Prepare the dough by diluting yeast with sugar in warm milk. While the ferment is fermenting, add salt and oil to the flour. Knead the dough and remove to reach an hour and a half. Cut the finished dough, roll out cakes from each serving, in the middle of which make a recess with your fingers and prick it with a fork. Oil the dough and put into the oven for a quarter hour or a little more.

Patyr cakes are well-fried in a high cast-iron skillet or in a slow cooker. It is best to put them in a bag hot or cover them with a towel - for softness.

25. Oven cakes

1. It is best to bake Uzbek cakes from unsweetened ovens. Cook them according to the recipe described above, sending them to bake for ¼ hours at a temperature of 220-250 ºС.
2. Finnish potato cakes are also good in the oven. Make dough from salted mashed potatoes with egg and flour. Form cakes, grease and place on a baking sheet. Sprinkle with Provencal herbs and sesame seeds, prick with a fork and bake until cooked. Serve with sour cream, mushrooms, curd cream with spices. Eating!
3. An excellent version of a sweet cake in the oven, mentioned earlier almoishavena. For 100 grams of flour, take as much sugar and almost as much butter, a couple of eggs, cinnamon. Heat water in a deep bowl, add ghee, add salt. After boiling, gently but quickly, pour in the flour, kneading the dough. Cool slightly, add eggs. Evenly distribute the finished dough on a baking sheet covered with parchment, sprinkle with sugar and cinnamon and put in the oven for ¾ hours at 180º С. Tear or chop the prepared almohavena and serve for tea.

There are many more various recipes for flat cakes, but even the usual lean meat is an excellent substitute for bread, and with a slice of cheese on top is a full breakfast, and spread with jam is already a dessert. Here, indeed, a universal and simple dish, which every time can be different and will appeal to all family members.