Well, who, say, does not remember this magical smell of yeast pancakes, which woke the whole house on Sunday morning! You come to the kitchen, and there rises a ruddy mountain of fragrant, thick and creamy pancakes soaked in butter that the grandmother baked from early morning to shine. My grandmother's pancakes were preparing savory, straight from yeast-free dough, they turned out to be extremely tasty, we ate them hot and cold, with jam or with a bowl, in general, this is the taste of childhood and it is in every person!
- Cooking time: 2 hours
- Servings: 4
Ingredients for yeast thick pancakes like grandmothers
- 250 g of wheat flour;
- 250 ml of milk;
- 50 g butter;
- one chicken egg;
- 10 g of pressed yeast;
- sugar, salt.
Method of cooking pancakes yeast, bezoparny
Wheat flour of the highest grade is sifted several times, it will enrich the flour with oxygen, will relieve from lumps, the flour will become fluffy and airy. With sifted flour pancakes rise well, become thick and fluffy. We heat the milk to a temperature of 30-35 degrees Celsius, add pressed yeast and a pinch of sugar, stir the yeast well, they must be completely dissolved. Make sure that the live pressed yeast is fresh, they are stored in the refrigerator for no more than 12 days.
Separate the yolk from the protein, mix the sifted flour, a pinch of fine salt, add the yeast and yolk diluted in warm milk, knead the dough.
The dough for yeast pancakes should be quite liquid, like very thick cream or liquid sour cream. You need to knead the dough for about 8-10 minutes, although the dough is liquid, but it requires the same attention as the dough for buns, so it is convenient to put the hook in the mixer. We cover the dough with a linen towel or cover it with food film and leave it at room temperature for 1 hour.
An hour later, the dough will increase about twice, melt the butter, add to the dough, and knead again thoroughly.
Beat egg white to a state of soft peaks, carefully combine the protein with the dough, it will add additional air bubbles to the pancakes. Put the dough in the heat for another 20-25 minutes.
Heat the pan. I will not cover the topic of the correct choice of certain pans, I think every hostess has her own experience in this area, but my experience has shown that in any case the pan should have a flat and thick bottom. Dip a half of the onion into vegetable oil for frying, grease the pan with an even thin layer of oil, pour 3 full tablespoons of dough on one pancake. Bake the pancakes until the appearance of brown and golden brown. By the way, for greasing the pan, my grandmother had a quill pen, which she dipped in fat, but I did not dare to repeat this ancient technology.
We put the prepared yeast pancakes in a pile, be sure to grease them generously with butter, in my grandmother it just oozed out of each pancake.
And when all the yeast pancakes were ready and the last spoonful of dough remained in the bowl, grandma always baked me a couple of tiny blinkers, such is a kind of bonus.