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Ordinary pancakes on sourdough

Classic Yeast-Sponge Pancakes

Just like grandma's! A simple recipe for tender pancakes for the ones you love most! Not long ago I got to wondering — what exactly are pancakes in the classic sense? After all, there are countless recipes for them. After reading up on a few websites and in a couple of books, I realized that the classic version is plain pancakes made with a yeast sponge (opara), so that's what I made the next day. I'll be honest — they came out a little different from what I'm used to, but no less delicious. I recommend everyone give them a try; read on to see how it's done.

Valeria

Recipe author

Composition / ingredients

Servings:

Wheat flour

500

Milk

500

Eggs

Butter

Fresh yeast

Vegetable oil

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 7 g

Fats 20 % 10 g

Carbohydrates 65 % 32 g

245 kcal

GI: 6 / 0 / 94

Cooking method

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To start, dissolve the yeast in 250 ml of warmed milk, add 250 g of sifted flour, and stir thoroughly. Cover the mixture and set it in a warm place for 50–60 minutes. Once the sponge has risen, add the egg yolks, sugar, salt, and 20 ml of vegetable oil, and stir. Then gradually add the second half of the flour, stirring as you go. Now pour in the second half of the milk and knead into a smooth batter. Set the batter in a warm place for 30 minutes. After that, punch it down, knead it again, and return it to the warm place for another 30 minutes. Then stir it and fold in the beaten egg whites. Let the batter rest for another 15 minutes. Now you're ready to cook the pancakes, ladling out the batter in small portions.