Pancake is considered the first product made from flour. Its counterpart can be found in the cuisines of many nations. But the most famous variety is Russian yeast. In Russia, for a long time, neither a festive table, nor a memorial table did not do without pancakes. They were baked from yeast dough with different flours. Served to the table with various side dishes and fillings. Russian cuisine has several dozen options for making pancakes (custard, lean, buttery, hot and others). Yeasts are divided into sponge (the most time-consuming) and non-sponge (fast).
It is necessary
-
- Sponge yeast pancakes:
- 50 g fresh yeast;
- 250 g cream;
- 600 ml of milk;
- 1, 2 kg flour;
- 150 g butter;
- 2 tbsp Sahara;
- salt.
- Quick Yeast Pancakes:
- 30 g fresh yeast;
- 500 g flour;
- 1 liter of milk;
- 2-3 eggs;
- ¼ Art. vegetable oil;
- 2 tbsp butter;
- 1 tbsp Sahara;
- salt.
Instructions
Step 1
Sponge yeast pancakes Heat the milk. Sift flour through a sieve.
Step 2
Stir 600 grams of flour and all yeast in milk. Cover with a napkin and remove the dough in a warm, draft-free place. Leave to rise for 1 hour.
Step 3
Mash the yolks with sugar, salt and butter. If the eggs were cold before use, lay them out and warm to room temperature. Add them to the finished dough.
Step 4
Add the remaining flour. Mix the dough thoroughly. Store in a warm place for 40 minutes so that it fits well.
Step 5
Whisk the egg whites and cream separately. Add them to the dough one by one. Stir and leave for 10 minutes before baking. After that, do not stir during baking.
Step 6
Preheat a skillet. Lubricate it with vegetable oil using a brush or sterile bandage.
Step 7
Scoop up the dough from the bottom up. Pour into the middle of the skillet, let it spread.
Step 8
As soon as the surface of the pancake dries, turn it over.
Step 9
Put the finished pancakes in a stack, smearing with butter. Serve hot.
Step 10
Quick yeast pancakes Heat the milk a little. Add eggs, sugar, salt and yeast. Mix thoroughly, never whisking. Leave the mixture on for 20 minutes.
Step 11
Add butter and oil, stirring constantly. You don't need to interfere quickly.
Step 12
Pour the gradually sifted flour into the mixture. Stir gently while adding. The consistency of the dough should be similar to regular sour cream. Place the container with the dough in a warm place for 1 hour. Bake afterwards.
