It takes a lot of time to make yeast pancakes, but it's worth it. They are thin, soft, perforated and very tasty. Yeast pancakes are perfect for both sweet and salty fillings (jam, condensed milk, caviar, etc.).
It is necessary
-
- Milk - 800 ml;
- dry yeast - 3 teaspoons;
- granulated sugar - 1 tablespoon;
- flour - 400 grams;
- chicken egg - 3 pieces;
- butter or margarine - 100 grams;
- salt to taste.
Instructions
Step 1
Pour milk into an aluminum pan, put on fire and heat a little. It should come out warm, but not hot.
Step 2
Add yeast, granulated sugar and 200 grams of flour to the milk. Mix everything thoroughly with a mixer and place the dough in a bowl of warm water for about 20-30 minutes. The dough should rise.
Step 3
Separate the whites from the yolks. Put the whites in the refrigerator, and grind the yolks thoroughly with butter.
Step 4
Add the yolks ground with butter to the dough, mix and salt a little.
Step 5
Then add the remaining flour, stir again. The dough should not be very thick.
Step 6
Place the dough in a warm place for about 1-1.5 hours. All this time, the test must be monitored. As soon as it rises, you need to stir and let rise again, and stir again. And do this several times.
Step 7
Beat the whites with a mixer until foam forms, add to the dough and mix gently.
Step 8
If the dough is thick, add some more warm milk.
Step 9
Heat the frying pan and grease thoroughly with oil.
Step 10
Pour some dough into the middle of the pan, and rotate the pan to distribute the dough evenly.
Step 11
When the bottom of the pancake is golden, turn it over and fry on the other side.
Step 12
Serve hot pancakes with sour cream, jam, jam or honey. The filling can be any, it all depends on your imagination.
