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Video: Pancakes With Yeast Dough. Step-by-step Recipe With Photo
The fun and delicious Pancake Week has come! Pancakes are baked in every house - golden, round, hot, like the Sun! And it is felt that the long-awaited, sunny, warm Spring is not far off. On Shrovetide, you need to bake many, many pancakes - and eat more of them! Indeed, according to the Pancake Week, the more pancakes you eat, the more you will be lucky in all matters, especially financial ones, this year.
What pancakes do you bake for Shrovetide? There are a great variety of recipes: pancake dough is prepared with yeast and kefir; on milk and mineral water; from wheat, buckwheat, oatmeal, corn flour!.. There are plenty to choose from. We will offer you a classic recipe for yeast pancakes - tender, delicate, very tasty!
Ingredients for yeast dough pancakes
- 20 g fresh yeast;
- 1-2 tbsp. l. Sahara;
- 3 tbsp. milk (glass = 200 g);
- 2 eggs;
- 75 g butter;
- 1-2 tbsp. l. sunflower oil;
- 2 - 2 and ¼ Art. flour;
- a pinch of salt.
Method of making pancakes with yeast dough
Check the yeast for freshness and quality - the success of the pancakes depends on them. Good yeast has a pleasant characteristic aroma; it does not smear, but crumbles in the hands. Here we will cut them into a bowl. Add sugar and grind with a spoon until the yeast melts.
Pour in half a glass of warm milk (not hot - the optimum temperature is 36-37 ºС) and mix.
Sift an incomplete glass of flour into a bowl and mix, trying not to leave lumps. We put a bowl of dough in a warm place - for example, over a larger container with warm water, and leave for 10-15 minutes.
The dough fit well, doubled, became fluffy, with bubbles. It's time to knead the pancake dough.
Separate the yolks from the whites, add the yolks to the dough, set the whites aside for now. Also add melted warm (again, not hot) butter to the dough), and mix.
Then add flour and milk alternately in small portions, for example: 0.5 tbsp. flour, mixed; 0.5 tbsp. milk, mixed again, and so on. We must sift the flour through a sieve or colander: the lumps remain in the sieve, and the flour becomes airy, enriched with oxygen, which is important for the successful operation of the yeast.
Finally, pour in all the remaining milk, sunflower oil, mix well and again place the bowl with the dough in the heat for 10-15 minutes. Be careful not to let the dough run away!
Here's how it came up - yeast works great! But the dough is not ready yet - you need to add the egg whites, whipped into a thick foam. It is better to beat proteins at room temperature, and immediately before adding to the dough, since when beating in advance they will separate into liquid and foam.
Put the whipped egg whites into the dough and mix carefully. The dough was excellent: fluffy, with bubbles - which means that the pancakes will be delicate, delicate, thin!
Preheat the pan well. If you are baking on a pancake with a special coating, it is enough to grease it with sunflower oil before pouring the first portion of the dough.
When baking in a regular pan (for example, cast iron), grease its surface with fat before each pancake. It is convenient to grease the pan with a piece of bacon (unsalted), pricked on a fork, or with cheesecloth slightly dipped in sunflower oil. There should be a little fat - the main thing is to lubricate it evenly, and, of course, the pan should be dry and clean before frying. Then the pancakes will be easy to turn and remove.
So, we collect the dough with a scoop and pour it into a hot pan. We turn it from side to side so that the dough is evenly distributed. If the dough seems to be thick and spreads reluctantly, you can add a little milk. After a couple of pancakes, you will understand how much dough you need to gain, taking into account the diameter of your pan, to get a round, even pancake of the desired thickness.
I like thin pancakes - they are very beautiful, like lace! And the further, the more perforated the pancakes turn out - in the warmth near the hot plate, the dough ferments more. But do not let it sit - otherwise the "fervor" of the yeast will disappear and the pancakes will turn out almost without holes.
When the pancake is browned on one side, gently pry it with a wide thin spatula and turn it over to the other barrel. When the second side is browned, put it on a dish. Each fresh pancake can be greased with a piece of butter: then they turn out to be even more tender and soft. And the most delicious is the crispy edges!
Yeast pancakes are delicious on their own, hot, only from the pan! And it will be even tastier if you pour them with sour cream, jam or honey.
You can also wrap various fillings in pancakes: sweet cottage cheese with raisins and vanilla, or cottage cheese with herbs; mushrooms, and pancakes with herring are also very tasty - try it! And then write which option you liked the most.