Merry and tasty Pancake Week has come! In each house, pancakes are baked - golden, round, hot, like the sun! And one feels that the long-awaited, sunny, warm Spring is not far off. On Pancake Day you need to bake a lot of pancakes - and eat more of them! After all, according to Shrovetide, the more you eat pancakes - the more it will carry in all matters, especially financial, this year.
What kind of pancakes do you bake at Shrovetide? There are a great many recipes: pancake dough is prepared with yeast and kefir; on milk and mineral water; from wheat, buckwheat, oatmeal, corn flour! .. Choose from what. 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. l sunflower oil;
- 2 - 2 and 1/4 tbsp. flour;
- a pinch of salt.
Method of making pancakes on yeast dough
Check the yeast for freshness and quality - the success of pancakes depends on them. Good yeast has a pleasant characteristic aroma, it does not smear, but crumbles in the hands. Here we will open them in a bowl. Add sugar and rub with a spoon until the yeast melts.
Pour half a glass of warm milk (not hot - the optimum temperature is 36-37 ºC) and mix.
Sift into the bowl incomplete glass of flour and mix, trying not to leave lumps. We put the bowl with the brew in a warm place - for example, above a larger container with warm water, and leave for 10-15 minutes.
The opara went well, doubled, became lush, with bubbles. It's time to knead the dough for pancakes.
Separate the yolks from the proteins, add the yolks to the dough, while the proteins are left behind. Also add melted warm (again, not hot) butter to the dough), and mix.
Then add flour and milk alternately in small portions, for example: 0, 5 tbsp. flour mixed; 0, 5 tbsp. milk, mixed again, and so on. Sift the flour through a sieve or a colander: 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 all 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!
That's how it came - yeast works great! But the dough is not ready yet - you need to add egg whites, whipped into a thick foam. Beat better than proteins at room temperature, and immediately before adding to the dough, as when beating in advance, they separate into liquid and foam.
We put the whipped proteins into the dough and gently mix. The dough was excellent: lush, with bubbles - it means, and the pancakes will be openwork, tender, thin!
We heat the pan well. If you bake on a pancake with a special coating, it is enough to lubricate it with sunflower oil before pouring the first batch of dough.
When baking in a conventional pan (for example, cast iron), it is necessary to grease its surface with grease in front of each pancake. It is convenient to grease the pan with a piece of bacon (unsalted), chop it on the fork, or gauze, slightly dipped in sunflower oil. There should be a little fat - the main thing is to lubricate evenly, and, of course, the pan should be dry and clean before starting frying. Then the pancakes will be easy to turn and shoot.
So, we collect the dough with a scoop and pour it onto the hot pan. Turn it from side to side so that the dough is evenly distributed. If it seems to you 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 you need to type the dough, taking into account the diameter of your pan, to get a round, smooth pancake of the desired thickness.
I like thin pancakes - they are very beautiful, like lace! And the farther you go, the more pancakes you get - in the warmth near the hot stove, the dough ferments more strongly. But do not let it pass, otherwise the yeast will lose its “enthusiasm” and the pancakes will turn out almost without holes.
When the pancake is reddened on the one hand, gently lift it up with a wide thin blade and turn the flank over to the other. When the second side is reddened, we shift it 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 - it's crispy edges!
Yeast pancakes are tasty on their own, hot, just from the pan! And it will be even more tasty if you pour them sour cream, jam or honey.
You can also wrap various fillings in pancakes: a sweet curd with raisins and vanilla, or curd with greens; mushrooms, and still very tasty pancakes with herring - try it! And then write which option you liked the most.