Not everyone knows that true Russian pancakes are kneaded with yeast. The modern version of pancakes belongs to European pancakes. Russian pancakes are much thicker than ordinary pancakes, spongy and fluffy.
Ingredients:
- Milk - 3 glasses;
- Yolks - 2 pcs;
- Buckwheat flour - 4 cups;
- Yeast - 10 g;
- Salt - 1 level teaspoon;
- Butter, melted for lubrication - 1 cup.
Preparation:
- Put the eggs in a saucepan and cover with cold water. Then put to cook on the stove, and when it boils, continue to cook at a low boil for about 10-15 minutes, so that it is hard-boiled. After that, cool and peel the eggs. Chop the prepared eggs in medium pieces.
- Heat the milk and add yeast to it, pour in 1 tablespoon of melted butter. Separate the yolks from the proteins and add to the milk.
- Pour buckwheat flour into the mixture and beat thoroughly with a whisk. You can make flour yourself by grinding buckwheat on a coffee grinder. Leave the dough in a warm place to rise.
- When the dough has increased in volume, beat it out again and season with salt, adding one teaspoon of salt. Then the dough needs to be boiled, that is, one glass of hot milk is poured into the dough and immediately knocked out intensively, you can add the remaining proteins, after beating them. Set aside the dough to rise. After raising the dough for the second time, it is no longer necessary to stir it so that it does not fall out.
- Put the pan on the stove and sprinkle salt on it, when the pan is calcined, pour the salt, and wipe the pan with a towel. Then grease the pan with melted butter, using a special brush or using a goose feather. The pan should not be too large in diameter. A diameter of up to 15 centimeters will be sufficient.
- Take the dough with a small ladle and pour over the pan. Sprinkle with chopped boiled eggs on top. When the bottom is browned, grease the pancake on top with oil with a brush and turn it over.
- Remove the finished pancakes and put them one-on-one to keep warm. Serve these pancakes with melted butter, fresh sour cream or caviar.
