Most often, we make quick quick-thinking pancakes. Have you tried baking real yeast pancakes?
Pancakes in Russia were treated with great respect. This dish is capricious and feels the mood of the hostess. No wonder A.P. Chekhov compared a hostess baking pancakes with a sorceress summoning spirits or extracting a philosopher's stone from dough.
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Ingredients:
Milk - 1.2 liters.
Sugar - 3 tablespoons
Salt - 0.5 tsp
Semolina - 0.5 cups
Egg - 4 pcs.
Yeast - 10 grams
Flour - 3 cups
Sunflower oil - 0.5 cups
Course of action:
Prepare the required foods. I use dry yeast, fast-acting. If you take pressed ones, increase their number by three times, i.e. up to 30 grams.
Sift the flour through a sieve.
Pour three glasses of milk into a bowl and heat to a temperature comfortable for activating the yeast (36-37 degrees). Pour in sugar and yeast.
Stir them with a whisk until they are completely dissolved in milk.
Wait until the yeast is activated, and a frothy cap appears on top of the milk.
Add semolina and stir.
Add sifted flour and salt. Gently knead a thick dough.
Leave it in a warm place to rise for 1-1.5 hours.
After the volume has doubled, add eggs one at a time, stirring in each with a whisk.
Add vegetable oil with the last egg and stir the mixture thoroughly.
Heat the remaining milk until hot and gradually pour into the mixture, stirring it. At this stage, immediately adjust the consistency of the dough. If you want thicker pancakes, add less milk.
Cover the dishes with plastic wrap or a tea towel and leave to rise for another hour. The mass grows 2.5-3 times, so I recommend taking a suitable container or dividing it into several.
The raised dough must not be stirred. Its consistency is similar to dense foam.
Heat the pan over medium heat, grease once with fat or vegetable oil and bake pancakes in any way convenient for you, picking up the dough with a ladle from the bottom of the dish.
Yeast pancakes with milk and semolina are very tasty and satisfying.
With what you will serve - decide for yourself!
Bon Appetit!
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