Bakery products

Sour Pancake with Yeast


Ingredients for making sour pancakes with yeast

  1. Sour milk 850 milliliters
  2. Fresh yeast 30 grams
  3. Sugar 2 tablespoons
  4. Salt 1 teaspoon
  5. Chicken egg 2 pieces
  6. Butter 50 grams
  7. Vegetable oil 2 tablespoons per dough and how much is needed for frying
  8. Wheat flour 500 grams
  • Main ingredients: Milk, Butter, Flour, Sugar
  • Serving 1 serving
  • World Cuisine

Inventory:

A tablespoon, a teaspoon, a kitchen scale, a table fork, a stove, a deep pan (2 liter capacity), a deep bowl, a deep plate - 2 pieces, a plastic wrap, a kitchen towel, a whisk, a stewpan, a wide kitchen spatula, a kitchen knife, a bandage sterile, large frying pan, ladle, large flat dish, portioned plate.

Cooking sour pancakes with yeast:

Step 1: prepare the milk.


First, pour the right amount of enough sour milk into a small saucepan and put it on medium heat. We warm this ingredient for about up to 36-38 degrees Celsiusso that it is warm and you can calmly lower your fingers into it without fear of getting burned.

Step 2: prepare the dough.


Then we pour a little milk into a deep plate, two hundred milliliters is enough. We crumble fresh yeast there and pour one tablespoon of granulated sugar. Thoroughly mix everything to a homogeneous consistency, cover the dough with a kitchen towel and put in a warm place on 35-40 minutes, for example, near the included stove, so that it rises.

Step 3: prepare the butter.


We don’t lose a minute, we melt a piece of butter to a liquid consistency. This can be done in different ways: in the microwave, for a couple or the old fashioned way in a saucepan on the stove. During this process, the fat should be stirred occasionally to avoid burning.

Step 4: prepare the chicken eggs.


Then we take the chicken eggs, beat each with the back of the knife and discard the yolks with proteins into a small clean dish. Beat them with a table fork or a whisk until splendid, but not for long, just to make the mixture homogeneous.

Step 5: prepare the dough.


When the dough unfolds with a luxurious fluffy hat, pour it into a deep bowl. We send the remaining warm milk there, put another tablespoon of sugar, a little salt, beaten chicken eggs and shake everything until a homogeneous consistency. After that, with the help of a sieve with a fine mesh, we begin to introduce wheat flour there, preferably of the highest grade.

We act gradually, adding this ingredient little by little, while kneading a semi-thick dough. Then we tighten the bowl with plastic wrap, cover with a kitchen towel and put in a warm place on 50-60 minutes.

After this time, we pour two types of oil into the risen semi-finished product: melted butter and a couple of tablespoons of vegetable. Again we mix the thick yeast mass with fat until a homogeneous consistency, we insist for 50 minutes in disguised form and proceed to the next, almost final step.

Step 6: fry sour pancakes with yeast.


We put a piece of a sterile bandage in 2-3 layers, moisten it in vegetable oil and apply fat to the bottom of the pan with a very thin layer, and after that put the rhinestone on medium heat. After a few minutes, when this dish is very hot, pour about one ladle of fluffy yeast dough into it. Raise the pan at an angle in 25-30 degrees, with a smooth motion of the hand we turn it so that the semi-finished flour spreads evenly in the form of a large flat circle with a thickness 3-4 millimeters, and put it back on the stove.

As soon as the edge of the pancake is browned, and the dough is compacted in the middle, we pry the appetizing product with a wide kitchen spatula, with a deft movement of the hand we turn it on the other side and fry it until golden brown. In general, it takes about one round to cook 2-3 minutes. Then we shift the pancake onto a large flat dish and in the same way we fry the rest, each time lubricating the pan with a thin layer of vegetable oil.

Step 7: serve the sour pancakes with yeast.


Sour pancakes with yeast are served hot. You can serve them in different ways, for example, if you fill these flour products with sweet filling, condensed milk, fruits, berries, jam or jam, then an excellent dessert will come out.

Spicy filling is also suitable, a good option is boiled and stewed meat with rice, eggs with greens, potatoes with fried onions, in this case you get a full second course for a hearty breakfast, lunch or dinner. Well, the constant addition is, of course, sour cream or cream. Enjoy delicious and fast food!
Enjoy your meal!

Recipe Tips:

- very often, not a vegetable oil is used to lubricate the pan, but a piece of raw bacon, the fat of which covers the hot dishes with a very thin layer, leaving no excess;

- The amount of sugar and salt can be adjusted depending on the taste that you want to give to your flour product. Also, sometimes spices and spices are added to the dough, if it is prepared for dessert, then vanilla sugar, cinnamon or fruit or berry essences, and for a spicy filling: hops-suneli, rosemary, dried dill, parsley, ground leaf of laurel and many others;

- if pancakes break during frying, although this rarely happens with such a dough, add another chicken egg or a little flour for the thickening in the semi-finished product;

- An alternative to butter and vegetable oil, which is placed in the dough - melted premium margarine with a minimum water content and maximum fat.