What could be tastier for breakfast than mouth-watering brown pancakes. For splendor, you can add baking powder, kefir, sour milk or, as in this case, yeast. The pancake dough should be similar in thickness to sour cream and slowly slide off the spoon. Ready-made pancakes are served warm, sprinkled with melted butter, condensed milk or jam.
Pancakes with fresh yeast
Ingredients:
- 200-250 g wheat flour;
- 20 g fresh yeast;
- 250 ml of milk;
- 1-2 tbsp. tablespoons of sugar;
- 1/2 teaspoon of salt;
- 3 tbsp. tablespoons of sunflower oil in the dough;
- sunflower oil for frying.
Preparation:
1. Crumble a cube of yeast in a deep bowl, add a tablespoon of granulated sugar and 50 ml of warm, but not hot milk. Stir and let sit for 10-15 minutes. Then add salt, add all the rest of the milk and stir again.
2. Add sunflower oil. Sift the wheat flour through a kitchen sieve, add to the rest of the ingredients, but not all at once, but gradually, in order to achieve the consistency of a not very tough dough. Cover the dough container with a clean cotton towel and let sit warm for 1 hour.
3. Stir the matched dough gently with a wooden spoon - it should be thick enough. Heat the sunflower oil in a skillet. Spread out the dough portions using a large spoon and fry on both sides until a blush appears.
4. Put the finished pancakes on a dish, serve with sour cream, jam or liquid honey. You can drizzle maple syrup over the pancakes and garnish with fruit pieces.
Dry yeast pancakes
Ingredients:
- 4 cups wheat flour;
- 3 glasses of milk;
- 1 tbsp. a spoonful of vegetable oil;
- 2 eggs;
- 1 tbsp. a spoonful of sugar;
- 1 tsp dry yeast;
- salt.
Preparation:
1. Pour yeast into a large bowl and cover with warm milk, stir to disperse the powder. Add granulated sugar and stir again. Add wheat flour sifted through a kitchen sieve and knead the dough. Cover the bowl with a clean cotton towel and let rise by placing it on a hanging cabinet in a kitchen unit or some other warm place for a while.
2. Thoroughly wash the eggs and beat into a suitable pancake dough. Stir, then add sunflower oil and a pinch of fine salt. Knead to get a homogeneous mass. Cover again with a clean tea towel and place in a warm place - let the dough run a second time. After the dough is fine, do not stir it.
3. Pour boiled water into a cup or small bowl and prepare a clean tablespoon. Heat a small amount of vegetable oil in a frying pan, reduce heat. Using a spoon dipped in boiled water from a bowl, place small portions of the yeast dough in a preheated skillet and fry on one side until a blush appears. Now use a spatula to turn the pancakes over to the other side and fry until tender.
4. Put the finished pancakes on a dish and sprinkle with icing sugar. You can put a lump of butter in a ceramic bowl, melt it in the microwave for a minute, and drizzle over a serving of pancakes. Sprinkle the dish with granulated sugar on top, serve while the pancakes and butter are warm.
