Pancakes for 1 liter of milk with yeast

We prepare the ingredients. Heat the milk slightly to keep it warm. We also take the eggs out of the refrigerator in advance so that they have time to warm up.

Cooking dough for pancakes. To do this, measure out half a glass of warm milk, pour it into a large bowl. Add the indicated amount of dry yeast, as well as one tablespoon of granulated sugar and two tablespoons of flour from the total. With a whisk, mix everything together until smooth. We tighten the bowl with cling film and put it in a warm place for about twenty to thirty minutes.

During the specified time, air bubbles should form on the surface of the mass, the dough itself should noticeably grow in volume.

While the dough is suitable, in another bowl, knead the additional component for the dough. Pour the remaining warm milk into a bowl, add the remaining amount of granulated sugar, salt, vanillin, break the eggs. Beat everything with a whisk until smooth. Pour in the sifted flour and mix thoroughly again until smooth. Add the resulting mass to the increased dough, mix well. We tighten the bowl with cling film and put it back in a warm place for proofing.

It is necessary for the dough to increase one and a half to two times. It will take approximately forty to fifty minutes. After proving, do not stir the dough in any case and do not touch it at all, so as not to "release" the air and not to disturb the resulting delicate structure.

Pour odorless vegetable oil into a frying pan so that it covers the bottom with a layer of two to three millimeters. In the process of frying between batches of pancakes, you can add more oil and be sure to heat it well. Heat a frying pan with oil on the stove until hot. Take the dough with a tablespoon from the edge of the bowl and put it in the pan in the form of rounded pancakes. We maintain a sufficient distance between the products, as they will increase in size when frying. Maintain the temperature of the slab medium-low. We close the pan with a lid and fry the pancakes for one and a half to two minutes. A golden crust should form at the bottom. Then we turn the pancakes over to the other side and continue to fry in an open pan until they are browned from below. We remove the finished crumpets from the pan with a spatula and dry them on a paper towel so that it absorbs excess oil. Fry the rest of the dough in the same way.Serve hot or warm pancakes with sour cream, jam, honey.