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Yeast pancakes with milk

827

Kitchen Russian

Calorie content 208.1 kcal

Portions 4 port.

Cooking time 135 minutes

Proteins * 6.5 gr.

Fats * 5.6 g

Carbohydrates* 43.7 g

Content

Thin pancakes are the tastiest, but there are also those who like thick pancakes. I suggest making thin yeast pancakes with milk. Unlike thin pancakes without the use of yeast, these are elastic and you can stuff them with your favorite filling and not be afraid that they will break.

Ingredients

Cow's milk 300 ml. Wheat flour 300 gr. Butter 60 gr. Granulated sugar 3 tbsp Dry yeast 7 gr. Vanillin 1 tsp Vegetable oil 50 ml. Egg 2 pcs. Salt 1 pinch

Cooking process

Prepare the required ingredients for the pancakes.

Pour granulated sugar, a couple of tablespoons of wheat flour, dry yeast into a deep bowl, pour in a little milk, preheating it, and mix well with a whisk. Tighten with cling film and store in a warm place for about half an hour.

Crack the chicken eggs and separate the yolks from the whites. Add chicken yolks, vanilla sugar and salt to the matched brew. Stir with a whisk.

Melt the butter in the microwave or water bath. Cool slightly and pour into the dough, sift the remaining wheat flour and stir.

Use a whisk to knead the dough until smooth.

Add warm milk gradually, stirring well with a whisk. Cover the dough and leave for about an hour at room temperature.

Whisk the chicken whites into a firm foam and pour into the dough, gently stirring with a whisk in one direction.

Add vegetable oil to the dough, mix thoroughly.

Heat the pan in which you will bake the pancakes over medium heat. Brush with a little vegetable oil, pour the dough with a ladle and spread it over the entire surface. Bake until golden brown on both sides.