In different countries pancakes are called and cook differently. In France - it's thin crepes, in America - thick punk , in India - crispy rice doses, and in Holland - buckwheat pannekokeny. But here are thick yeast pancakes - this is a native Russian dish. These pancakes are prepared a little longer than usual, thin pancakes, but it's worth it!
Recipe for yeast fast food pancakes
Such pancakes are quite dense and are ideal for filling both salted and sweet.
Ingredients:
- egg - 1 piece;
- sugar - 30 g;
- salt - a pinch;
- flour - 360 g;
- yeast - 10 g;
- milk - 570 ml;
- butter - 50 g;
- refined oil - 55 ml.
Preparation
Milk should be heated to 35-40 degrees, add sugar, salt and drive the egg. Yeast is not very readily dissolved in milk, so we dissolve them in a small amount of warm water, we pour to the milk. All thoroughly mixed and slowly begin to add flour, stirring with a whisk. Melt the butter, let it cool to room temperature. The dough is kneaded to the consistency of sour cream, the main thing is to break all the lumps, pour oil into it and cover with a towel, lid or film. The dough should come in a warm place so that its volume is increased by 2 times. We mix it with a whisk to make it settle. On the stove we put a pancake pan, in it the easiest way is to bake pancakes, tk. it is light and often with Teflon or ceramic coating. But the usual traditional cast-iron will do, just before each pancake it will have to be lubricated with oil. With the help of a culinary brush, lubricate the surface of the frying pan with refined oil. If you have a frying pan with a good coating, you do not have to lubricate it every time. Pour the dough on the center of the pan and in a circular motion distribute it on the entire surface.
The first pancake will be a trial one. you need to decide how much dough to pour out so that it covers completely the entire surface of the pan and the pancake is not very thick, otherwise it will not be baked. Once the surface stops being liquid, the pancake can be turned over. The fried side can be immediately lubricated with oil, or you can do it when the pancake is already on the plate. By the way, the filling can be put right in the pan as soon as you turn the pancake.
Fast fat yeast pancakes on dry yeast
Pancakes on yeast poured are lush, airy and porous. Therefore, they absorb admirably oil or sour cream. For these thick pancakes, it is better to take a frying pan with a thick bottom, so that they have time to bake and not burn.
Ingredients:
- milk - 1 l;
- egg - 2 pieces;
- salt - 10 g;
- sugar - 60 g;
- yeast - 30 g
- flour - 1 kg;
- refined oil - 50 ml;
- Butter - 100 g.
Preparation
Soak the yeast in 1/2 cup of warm water for 5 minutes. In warm milk, we pour salt and sugar, drive eggs, stir, pour out the yeast. Mix everything well and add the flour further, trying not to form lumps.