Composition / ingredients
Step-by-step cooking
Step 1:
To make pancakes thick and lush, you need to prepare a sourdough (because we cook according to the sourdough method). It is necessary to measure the necessary part of the milk (in our case, a glass).
Step 2:
Then, separating the third part from the total amount of milk, we will send it to the stove in a saucepan, let it warm up. When it reaches a temperature close to hot, we first dissolve salt and sugar in it (the third part), mixing them before that.
Step 3:
Then, without delay, we will send the yeast here.
Step 4:
Mix everything well and add flour (the third part of the portion allocated for this purpose), whipping it with a whisk or in another convenient way.
Step 5:
Cover the saucepan with the future sourdough with a clean cloth, put it in the heat and continue - now beat the eggs (if the eggs are large With-0, then take one, if small, then two), adding the remaining sugar here.
Step 6:
In a saucepan, combine the sourdough, if it has risen well (it should double or triple), and the beaten egg. Beat with a mixer, gradually adding the remaining flour and milk (the dough should turn out thicker than thick sour cream, so the amount of flour in the recipe is somewhat conditional).
Step 7:
Our task is to get a well–risen dough. Therefore, after covering the saucepan again, we will send it to the heat. The ideal option is a water bath, but do not overdo it (the water should not boil). By the way, if there is no time to prepare sourdough, it is necessary to mix the ingredients in the same sequence and adjust it in a water bath. The dough will rise quickly.
Step 8:
Heat the pan. Pour the already melted butter (so that it covers the entire surface well). After heating it, take the dough with a ladle and pour it into the bottom of the pan, tilting it in the right direction. Fry on both sides, turning over as soon as the pancakes are browned.
And more tips
Yeast. Dry or pressed? Not so important. But, if you do not want to use dry yeast, but pressed, try to adhere to this proportion - 30 g of pressed yeast is 10 dry.
Flour. It can be wheat, oatmeal, pea, etc. But any of them needs high-quality sifting.
Milk. It may be sour. No milk? Take kefir, yogurt or ryazhenka.
Butter. Pancakes fried in butter are very tasty. But they can burn if you gape a little. Adding a small amount of oil to the dough does not require adding oil to the frying pan during the frying process.
Frying. If you want the pancakes to turn out smooth, fry them using a mold (the one in which you align salads or side dishes). The more oil in the pan, the more fire, the crispier the fluffy thick pancakes will turn out.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Dry yeast - 410 kcal/100g
