Thin, porous pancakes are the pride of any housewife, an indicator of culinary excellence. As a rule, experienced chefs include baking soda, dairy products or yeast in the recipe for a delicate flour treat. Each method of making pancakes with holes is interesting in its own way and allows you to get an excellent result, but only if you follow some chef's tricks.
Thin pancakes with holes on kefir
The basis for the recipe for thin pancakes can be 1 glass of any kefir or natural yogurt without fruit fillers, preferably prepared at home. Preheat the fermented milk product in a water bath, making a small fire on the stove, but do not bring it to a boil. In a separate bowl, beat the whites of two eggs until a white foam appears and place in the refrigerator compartment for a while. Boil 1.5 cups of milk.
With constant, vigorous stirring, add a couple of raw egg yolks, a pinch of baking soda to the kefir, as well as granulated sugar and table salt to your taste. Knead the resulting substance and gently pour 2 cups of wheat flour into it in a thin stream.
Knead the dough with a mixer until creamy and, without ceasing to knead the resulting mixture, add in turn: boiled milk; 1 tablespoon vegetable oil; chilled proteins. The dough is ready. Bake pancakes with holes in a well-heated cast iron skillet greased with unrefined sunflower oil.
When kneading porous pancakes, kefir can be replaced with fresh sour cream.
Yeast porous pancakes
Yeast pancake dough allows you to bake delicate, like lacy pancakes with a porous surface. Pre-hold all the ingredients of the dish on the table so that they become at room temperature. Heat the milk (0.5 l) slightly on the stove or in the microwave (it should become warm) and pour into a large bowl. When choosing the right dishes, do not forget that the yeast dough will increase in volume in the future.
Put 1 tablespoon of granulated sugar and a pinch of table salt in the milk. Add fresh yeast (20 g) and beat the mixture with a broom or fork to disperse. While mixing the substance, add 2 yolks one by one and add flour in a thin stream (15 tablespoons). Cover the dishes with a cotton napkin and keep in a warm place for 1.5 hours.
For pancake dough, be sure to sift the premium wheat flour so that it does not contain lumps and is saturated with oxygen.
Pour vegetable oil (5 tablespoons) into the risen dough, then - chilled and whipped whites (2 pcs.). Using a large wooden spoon, gently stir the substance, working from top to bottom, until air bubbles appear on the surface. To dilute the thick dough to the state of kefir, add the right amount of hot (but not scalding) water. Make sure the mass is free of lumps. Bake porous pancakes over high heat, spreading a piece of bacon over the pan. Season the finished flour products with butter.
