Thick pancakes with yeast

Yeast pancakes turn out porous and soft! Despite the fact that the pancakes are thick, they curl well into a tube. Therefore, you can wrap sweet or meat filling in them. This dish is a great choice for breakfast or lunch. Everything is simple and fast! Vivid taste impressions are guaranteed!

Ninel

The author of the recipe

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Composition / ingredients

Servings:

Flour

Milk

Eggs

Vegetable oil

Salt

0.25

Fresh yeast

Sugar

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 6 g

Fats 35 % 17 g

Carbohydrates 53 % 26 g

281 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Prepare all the necessary products. Take high-quality wheat flour, of the highest grade.
Step 2:
Put the raw yeast in a bowl, pour them with warmed milk (0.5 cups) and rub with a spoon.
Step 3:
Add 3 tbsp flour and 1 tbsp sugar. Stir until smooth with a spoon.
Step 4:
Cover the sourdough with a lid and leave for 20 minutes in a warm place without drafts. During this time, a foamy yeast cap should appear on the surface. If this did not happen, then the yeast did not activate for some reason, take others, otherwise the pancakes will not turn out lush.
Step 5:
Pour the remaining amount of milk into the approaching sourdough, pre-whipped egg and refined vegetable oil in a separate container with a whisk. Stir.
Step 6:
Pour sugar and salt into the dough. Stir.
Step 7:
Sift the flour and add portions to the dough. Its amount may need to be increased or decreased, focus on the creamy consistency of the dough.
Step 8:
Thoroughly stir the dough until smooth and smooth.
Step 9:
Cover the dough with a lid, leave it warm for 40 minutes. You can put a bowl of dough in the oven, heated to 30-40 degrees.
Step 10:
Preheat a pancake frying pan with a small amount of vegetable oil. Pour the dough in the center in the form of a tortilla (about 0.5 ladle). Fry on both sides until golden brown.
Step 11:
Stack the finished pancakes. You can lubricate each pancake with a piece of butter, it will be juicier, more fragrant and tastier. Thick and fragrant pancakes are served with hot tea with sour cream, jam, jam, condensed milk. Bon appetit!

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

The liquid in which yeast is bred should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot one it will die, and in a cold one it simply will not work. To avoid unpleasant surprises, check the yeast before mixing with the rest of the ingredients. Pour a little warm milk into a bowl, stir in the yeast. Cover the bowl with a kitchen towel and put it in a warm place without drafts for 10-15 minutes. During this time, a foam yeast cap should appear on the surface of the sponge. If this did not happen, then the fermentation process has not started (the yeast is overdue or spoiled). In this case, it is worth taking other yeast, otherwise baking will not work.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. Read a lot of useful information about flour and its properties in this article!

It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.

Instead of sugar, you can use a sweetener that is not afraid of heat treatment.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.