Pancakes on sourdough

The ideal option for making thin pancakes on sourdough. Yes, pancakes are not fast, but you will be delighted with this recipe. After all, these are the right pancakes. Even if you are a novice cook and have never kneaded pancake batter, do not rush to leave here. Observing the recipe and listening to the advice, at the exit you will get just super pancakes – thin, lacy and crispy. It will do even without the first pancake lump. Serve the way you like it best. After all, such pancakes are equally good just like that, with butter or sour cream, jam, condensed milk, etc., and with any, even unsweetened filling.

wella

The author of the recipe

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Composition / ingredients

servings:

For sourdough:

Dry yeast

Flour

Water

Sugar

For the test:

Flour

100

Milk

Eggs

Salt

0.33

Vegetable oil

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 24 % 7 g

Fats 10 % 3 g

Carbohydrates 66 % 19 g

134 kcal

GI: 16 / 0 / 84

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
Organize a quick sourdough first. To do this, pour the yeast into a bowl (if you have fresh, then take 16 g and crumble).
Step 2:
Heat the water very slightly (let me remind you, this is a glass) and add it to the yeast. We need to dilute them properly and pour a glass of sifted flour into a bowl. Mix it in a qualitatively convenient way (I mixed it with a mixer so that there were no lumps).
Step 3:
Put the sugar and mix again, but you can already do with a fork or a whisk. Here the dough is already foaming at hand. But we need to send it to the heat for half an hour, covering the bowl with a food film. As soon as we see this foam cap over the dough, we will start kneading the dough itself.
Step 4:
Heat the milk to a warm state and pour it into the sourdough. Beat the eggs and also send them to a bowl. Mix it well.
Step 5:
Salt the mass and pour into it part of the flour allotted for the dough (100 g). It will be homogeneous if you, like me, arm yourself with a mixer. Remember that the dough should be of an even consistency – neither thick nor liquid.
Step 6:
We will send the bowl to the heat again. And also for half an hour (it may rise earlier, watch the test). As soon as it starts to get covered with bubbles, you can put the pan on the stove. Having greased it with oil, we will fill the dough in a ladle, pour it into the middle and evenly distribute it along the bottom. If you have properly kneaded the dough, withstood it, it will spread evenly and thinly. Look at what an openwork pancake turns out!
Step 7:
Turn it over and fry until the second side browns. Pancakes are fried quickly. Sprinkle each with sugar, smear with honey - to your taste!

And more tips

In principle, the recipe is simple, the main thing is to observe the proportions and consistency.

All that can be added as a tip is the frying technology. More precisely, some points.

So, it is convenient to lubricate the frying pan (it is better that it be a pancake pan) with oil with a brush.

Fry pancakes on high heat, but we do not leave the stove if we do not want burnt pancakes.

After frying, you can put ready–made pancakes in your favorite format - in a stack, sprinkling with sugar or pouring butter, or envelopes, etc.