Pancakes are a favorite food for both children and adults! Pancakes are not served with anything: sour cream, jam, caviar, etc. Stuffed pancakes are also a delicacy: with cottage cheese, meat, eggs and onions. But the tastiest of all are delicate pancakes.
It is necessary
- Milk (2.5% fat) - 3 cups for dough and 1/4 cup for yeast
- Dry yeast - 10 g
- Egg - 2 pcs.
- Flour of the highest grade - 500 g
- Granulated sugar - 2 tablespoons
- Salt - 1 tsp
- Refined vegetable oil - 2 tablespoons
- Utensils for making openwork pancakes:
- Pan
- Bowl
- Sieve
- Scapula
- Ladle
- Tablespoon
Instructions
Step 1
First, we prepare the yeast, for this we pour it into a bowl, add 0.25 tsp salt, 1 tsp sugar and 1/4 cup of very warm milk. Mix everything thoroughly and put in a warm place so that the yeast "comes up".
Step 2
While the yeast "fits", prepare the dough. Sift the flour into a bowl through a fine sieve, then the pancakes will be more fluffy. Add salt, sugar to the flour, beat the eggs. Stirring continuously, add slightly warmed milk and then yeast. The dough should be smooth, without lumps. Add sunflower oil to the finished dough and mix thoroughly again. Cover the dough with a lid and put it in a warm place to "fit", that is, to increase in size. This will take 2-2.5 hours. During this time, the dough must be mixed 3-4 times so as not to "run away".
Step 3
When the dough is ready, we begin to bake the pancakes. Pour sunflower oil into a preheated pan. When it boils, pour part of the dough with a ladle. If cooked correctly, the dough will look like foam in the pan. Fry for 1-2 minutes, then gently turn over with a spatula to the other side. The fire should be moderate, otherwise the pancakes will burn.
