Pancakes on yeast dough
A fun and tasty Pancake Week has arrived! In each house, pancakes are baked - golden, round, hot, like the Sun! And it is felt that the long-awaited, sunny, warm Spring is just around the corner. On Pancake week you need to bake a lot of pancakes - and eat more of them! Indeed, according to Maslenitsa, the more you eat pancakes, the more you will be lucky in all matters, especially financial, this year.
What kind of pancakes do you bake on Shrovetide? There are a great many recipes: pancake dough is prepared using yeast and kefir; on milk and mineral water; from wheat, buckwheat, oat, corn flour! .. There is plenty to choose from. We will offer you a classic recipe for yeast pancakes - tender, delicate, very tasty!
Ingredients for Pancakes on Yeast Dough
- 20 g of fresh yeast;
- 1-2 tbsp. l Sahara;
- 3 tbsp. milk (glass = 200 g);
- 2 eggs;
- 75 g butter;
- 1-2 tbsp. sunflower oil;
- 2 - 2 and ¼ Art. flour;
- a pinch of salt.
A method of making pancakes on a yeast dough
Check the yeast for freshness and quality - the success of pancakes depends on them. Good yeast has a pleasant characteristic aroma, they do not smear, but crumble in your hands. Here we open them in a bowl. Add sugar and grate with a spoon until the yeast has melted.
Pour half a glass of warm milk (not hot - the optimum temperature is 36-37 ºС) and mix.
Sift an incomplete glass of flour into a bowl and mix, trying not to leave lumps. We put a bowl with dough in a warm place - for example, above a larger container with warm water, and leave it for 10-15 minutes.
Opara came up well, doubled, became magnificent, with bubbles. It's time to knead the pancake dough.
Separate the yolks from the proteins, add the yolks to the dough, set the proteins aside. Also add melted warm (again, not hot) butter to the dough), and mix.
Then we add flour and milk in small portions, for example: 0.5 tbsp. flour mixed; 0.5 tbsp. milk, mixed again, and so on. Sieve the flour through a sieve or colander: the lumps remain in the sieve, and the flour becomes airy, enriched with oxygen, which is important for the successful operation of the yeast.
Finally, pour in the remaining milk, sunflower oil, mix well and again place the bowl with the dough in heat for 10-15 minutes. Be careful that the dough does not run away!
Here's how it went - yeast works great! But the dough is not yet ready - you need to add egg whites, whipped in a thick foam. It is better to whip the proteins at room temperature, and immediately before adding to the dough, since when whisking in advance, they will stratify into liquid and foam.
Put whipped proteins in the dough and carefully, mix thoroughly. The dough was excellent: magnificent, with bubbles - which means that the pancakes will be openwork, delicate, thin!
Heat the pan well. If you bake on pancake with a special coating, it is enough to grease it with sunflower oil before pouring the first portion of the dough.
When baking in an ordinary frying pan (for example, cast-iron), you need to grease its surface with grease before each pancake. It is convenient to grease the pan with a piece of fat (unsalted), pricking it with a fork, or gauze slightly moistened with sunflower oil. There should be little fat - the main thing is to lubricate evenly, and, of course, the pan should be dry and clean before frying. Then the pancakes will be easy to turn and take off.
So, we collect the dough with a scoop and pour it into a hot pan. We turn it from side to side so that the dough is evenly distributed. If you think that the dough is thick and reluctant to spread, you can add a little milk. After a couple of pancakes, you will understand how much dough to take, taking into account the diameter of your pan, to get a round, even pancake of the desired thickness.
I like thin pancakes - they are very beautiful, like lace! And the farther, the more holey pancakes turn out - in the heat near the hot plate the dough wanders harder. But do not let him rest, otherwise the “fervor” of the yeast will disappear and pancakes will turn out almost without holes.
When the pancake is browned on one side, gently pry it with a wide, thin spatula and turn it over to the other side. When the other side is browned, we shift to the dish. Each fresh pancake can be greased with a piece of butter: then they turn out even more tender and soft. And the most delicious is crispy edges!
Yeast pancakes are delicious on their own, hot, just from the pan! And it will be even tastier if you pour them with sour cream, jam or honey.
You can also wrap various fillings in pancakes: sweet cottage cheese with raisins and vanilla, or cottage cheese with herbs; mushrooms, and pancakes with herring are also very tasty - try it! And then write down which option you liked the most.