How to freeze pancakes for the future


Many housewives prepare pancakes for the future, because it is very convenient due to the saving of time and effort. It is enough to knead the dough and the filling once, warm the pan, and the pancakes can last for 3 months. However, for storage, you need to freeze pancakes, and how to do it right is described in the article.

Freezing rules

To prevent pancakes from sticking together, they need to be properly frozen. There are several rules for this.

Dish without filling

Cooked pancakes without filling, the first thing you need to cool.

Further, there are 2 technologies for their preparation for freezing:

  1. Each pancake is shifted with cling film. The whole pancake pyramid is completely wrapped in film, placed on a flat board, placed in the freezer. On top of the film, you must stick a label on which the number of cooking will be written.
  2. Each pancake is folded into a tube, and then wrapped with cling film. All tubes are placed in a container, closed and placed in the freezer. On the lid of the container you must write the date of freezing.

With filling

To freeze stuffed pancakes, you must use one of the instructions below:

  1. So that the bundles do not stick together, they need to be laid out on the board and slightly frozen. Usually a couple of hours is enough for this. After that, the pancakes need to be folded into one container, write the date of freezing on it, and put back. They need to be shifted very quickly so that the convolutions do not have time to thaw.
  2. If there is no place for a board in the freezer, then each convolution with a filling needs to be wrapped with cling film, put them all in a plastic container, signed and left to freeze.

Defrost rules

To prepare frozen pancakes, you do not need to defrost them first. The only thing to do is remove the cling film. Typically, a frying pan, oven, microwave or slow cooker is used to prepare such a dish.

How to cook in a pan

For this method of cooking, pancakes rolled into tubes or envelopes are more suitable.

  1. First, the pan is greased with a small amount of vegetable oil, and then put on the stove.
  2. Pancakes are laid out on its surface, which are fried on all sides for 7 minutes until a golden blush appears.
  3. It is better to cook them under the lid so that each pancake envelope warms up from the inside.

In the oven

You can cook any frozen pancakes in the oven.

  1. The first step is to preheat the oven to 180 degrees.
  2. Pancakes are laid out on a baking sheet covered with greased parchment.
  3. Warm up the dish for 20 minutes.

In the microwave

This method of preparation does not imply the appearance of a blush on the pancake surface, so it is best to defrost those pancakes in the microwave that were frozen in a pile.

  1. Before placing the dish in the microwave, all layers of cling film must be removed from the pancake stack.
  2. Defrosting a pancake stack in the microwave is necessary in the Defrost mode for 5 minutes.

In a slow cooker

To cook pancakes in a slow cooker, you must first remove the food wraps from them.

  1. All envelopes are stacked in the thicket of the slow cooker, and the device is activated in the "Baking" mode for 8 minutes.
  2. The device cover is not required to be closed.
  3. If blush does not appear on the pancake surface during defrosting, increase the frying time.
  4. It should be fried on both sides.

How to make pancakes for freezing

Pancakes without filling

For baking you need:

  • a liter of milk 2.5% fat, you can take skim;
  • 6 large chicken eggs;
  • 2 cups of flour;
  • a dining spoon of olive oil;
  • a dining spoon with a hill of granulated sugar.

How to do:

  1. Eggs are actively beaten in a chilled bowl with a whisk.
  2. Milk is poured into the same bowl. Everything is thoroughly mixed.
  3. Sugar is added to the milk mixture, and flour is gradually sifted.
  4. Everything is actively mixed until a batter is formed and all lumps are eliminated.
  5. An oil-flavored frying pan is maximally heated on the stove.
  6. A portion of dough flows into its center, which is immediately distributed over the surface by tilting the pan in different directions. This is necessary in order to fry even large round pancakes.

The pancake is fried until a golden blush appears, and then flips to the other side.

Pancakes with Chocolate Curd

For cooking you will need:

  • half a miter of mineral water;
  • two thirds of a dessert spoon of salt;
  • a couple of lunch spoons of sugar;
  • one and a half glasses of flour;
  • a pair of olive oil lunch;
  • 50 grams of dark chocolate;
  • 250 grams of soft cottage cheese;
  • 2 teaspoons powdered sugar.

Cooking Technology:

  1. For this recipe, it is better to purchase a pharmacy mineral water, for example, Essentuki, Borjomi, Narzan.
  2. Sugar and salt are poured into the prepared water, and then the oil is poured.
  3. Gradually, flour is sifted into the prepared liquid. In this case, the dough must be actively mixed to eliminate all lumps.
  4. The dough should resemble the consistency of oily fermented baked milk.
  5. Pancakes are fried in an oiled heated frying pan for a couple of minutes on both sides.
  6. At this time, the filling is being prepared.
  7. Chocolate is heated in a water bath, and then cottage cheese is transferred to it. The cream is mixed until smooth, and then powdered sugar is added to it.

A little cream is placed in each pancake, and then it is wrapped in a base tube.

Cereal pancakes with semolina and cottage cheese

The following products will be required:

  • a glass of cereal flakes;
  • half a kilogram of 1% cottage cheese;
  • a glass of semolina;
  • half a liter of kefir;
  • 2 tablespoons of sugar;
  • a pinch of salt;
  • half a dessert spoon of soda;
  • 3 eggs;
  • 2 tablespoons with a slice of sour cream;
  • a couple of lunch spoons of sugar;
  • 3 tablespoons of vegetable oil.

Step by step cooking:

  1. In a separate container, semolina, flakes and kefir are mixed. The bowl is covered and left for a couple of hours.
  2. Then eggs are driven in, salt, granulated sugar, soda are poured, oil is poured. Everything is actively kneading.
  3. If the dough is thick, you need to pour in a small amount of kefir.
  4. Each pancake is fried in a hot pan until a blush appears.
  5. At this time, curd filling is being prepared. Cottage cheese, sour cream and sugar are mixed in a separate bowl. If you want a more tender filling, you should wipe it through a sieve.
  6. A small amount of cottage cheese is wrapped in each prepared pancake base. It turns out a small neat envelope.

Minced Serum Pancakes

Required:

  • one and a half glasses of flour;
  • 4 chicken eggs;
  • 600 milliliters of serum;
  • half a kilogram of minced meat;
  • dessert spoon of sugar;
  • small onion;
  • a teaspoon of fine salt;
  • half a dessert spoon of soda;
  • a tablespoon of olive oil.

How to cook:

  1. Eggs are beaten in a container, half of salt and sugar are poured to them.
  2. Flour mixed with soda is sieved into the resulting whipped mixture. All lumps are broken with a whisk.
  3. Serum, vegetable oil are poured in a small trickle. Everything is actively kneading.
  4. Pancakes need to be fried in a heated skillet for 2 minutes on each side.
  5. At this time, meat filling is being prepared.
  6. Finely chopped onions are fried in another pan until golden.
  7. Stuffed meat is added to the onion, which is fried until cooked. The meat should be salted and mixed regularly.
  8. A small amount of filling is carefully laid out in the resulting pancake base, and then everything is wrapped in an envelope and cooled.

Simple pancakes with mushrooms and carrots

For cooking you need:

  • half a liter of water;
  • 5 eggs;
  • dessert spoon of sugar;
  • half a liter of milk;
  • a can of canned champignons;
  • 1 carrot;
  • a dining spoon of sunflower oil;
  • a couple of glasses of flour;
  • dessert spoon of salt.

Cooking:

  1. In a separate container, milk is mixed with water.
  2. Eggs are driven into diluted milk. The whole mixture is sweetened, salted with half a spoonful of salt, mixed until smooth.
  3. Flour is sifted into the resulting liquid, everything is mixed until the lumps are eliminated.
  4. Oil is poured into the dough.
  5. Pancakes are fried in a hot pan for a couple of minutes on each side.
  6. Mushroom filling is being prepared at this time. Champignons are transferred to the pan and lightly fried.
  7. Carrots are rubbed on a fine grater and sprinkled with mushrooms, everything is kneaded, fried for another 7 minutes and removed from the stove.
  8. Each pancake wraps a tablespoon of fried mushrooms.

All pancakes prepared according to the described recipes can be frozen. It is worth considering that each such dish has its own shelf life. Ordinary pancakes without filling can be stored in the freezer for 3 months. Dessert with cottage cheese - not more than a month, and with meat and mushroom filling - not more than 2 months. By the way, if onions were added to the filling, then such frozen pancakes should be consumed within 2 weeks, since with further storage onions tend to oxidize and cause an unpleasant burping.



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