Pancakes according to GOST both at school and in kindergarten

Warm up clean drinking water to a warm state (the temperature is about 30-35 degrees Celsius) and dilute dry yeast of rapid action in it. If desired, drinking water can be replaced with warm milk of any fat content, but not necessarily.

Sift wheat flour separately into a bowl or any container, breaking all the lumps.

Then combine the sifted flour and yeast diluted in warm water. Mix everything well with a tablespoon and put the container with the contents in a warm place so that the yeast acts and the flour mixture increases in volume several times.

In a separate container, mix eggs with sugar and salt. Pour in a little vegetable oil. Beat the egg mixture with a cooking whisk.

As soon as the flour mixture has increased and bubbled on top, pour the egg mass into it and mix well. This will be the dough for pancakes.

Let the pancake batter stand for a little while so that the yeast is activated again. Then flatten, mix the dough again with a tablespoon and then leave it alone and warm again.

After the dough has risen and bubbled again, it no longer needs to be stirred. Otherwise, it will fall off again and the pancakes will not rise.

Prepare a large frying pan, put it on the stove, heat it and pour in vegetable oil for frying.

Moisten a tablespoon in cold water and fill the dough with it. Then transfer the dough to a hot frying pan and fry the pancakes on both sides until golden brown.

Fried pancakes can be transferred to paper towels folded in several layers to absorb excess oil. If the pancakes were fried on a non-stick surface with minimal fat addition, then you can immediately transfer them to a plate.

Such pancakes are served with sour cream or homemade jam.

Bon appetit!