Yeast Pancakes
I would like to suggest making pancakes, but not ordinary ones, but yeast ones. They require a little more time than other types of pancakes, but the taste is richer, and the pancakes themselves are very fluffy and do not deflate after frying. Thus, you will have tender, fluffy, and aromatic pancakes for the whole family for breakfast or brunch.
Information
Ingredients
- Milk500 l
- Yeast25 g
- Wheat flour500 g
- Egg2 piece
- Sugar2 tablespoon
- Vegetable oil2 tablespoon
- Salt0.5 teaspoon
Directions
Heat the milk to 35-40 degrees Celsius, you can rely on your feelings - the milk should be warm. Pour the milk into a deep bowl. Add the yeast and stir to dissolve.
Add flour to the milk and yeast.
Mix the dough with a wooden spoon until smooth. Place the bowl with the dough in a warm place for 30 minutes.
Add eggs, sugar, vegetable oil, and salt to the dough.
Thoroughly mix with a wooden spoon. Place the bowl back in a warm place for another 30 minutes.
Preheat a cast-iron or non-stick frying pan with a small amount of vegetable oil. Keep a container of water nearby for convenience. Dip a spoon in the water and scoop pancake batter onto the frying pan.
Fry the pancakes for 2-3 minutes on each side. To remove excess grease from the cooked pancakes, place them on paper towels after frying.
