The process, of course, turns out to be complicated and long, but the recipe is almost old and it means that the pancakes are the best, with the taste of childhood and amazing porous holes inside.
Ingredients:
1 liter of milk
100 ml vegetable oil in the dough (+ oil for baking)
100 g decoys
500 gr. flour
4 eggs
3-4 tbsp. l. Sahara
20 gr. fresh yeast (or 6-7 g. dry fast)
1 hour l. salt
How to cook:
1. Dissolve the yeast in warm milk. It will take less than a glass for this.
2. Heat the rest of the milk. But not all. One glass needs to be left, you still need milk. That is, about three glasses for the initial batch and a glass separately. So, add salt, sugar and semolina into the heated milk.
3. Combine both milk mixtures: with semolina and yeast. Start adding the sifted flour in parts. Knead the dough.
4. Cover the dishes with the dough with a towel or cling film and leave in a warm place for 1.5-2 hours.
Every 30-50 minutes, beat the dough with a spatula or spoon. In the villages this process of making pancake dough used to be called "pokulachit".
5. After 2 hours, remove the towel, beat the dough and leave for another 40-60 minutes without a towel.
6. Beat eggs separately and pour in portions into the finished dough. Add vegetable oil to this. To mix everything.
7. Boil the remaining glass of milk, cool slightly and pour hot into the dough. This is somewhere between 220-250 ml.
8. Beat the dough with a spoon and leave to rise again. It's about half an hour, but no more than 40 minutes.
During the third approach, the dough must be stirred periodically, saturating it with oxygen, so that the pancakes come out more airy and porous.
9. Everything! You can start baking like regular pancakes, greasing the pan with vegetable oil.
Bon Appetit!
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