Lush pancakes with milk and yeast with egg

First, let's prepare a dough. To do this, put the milk warmed up to a warm state in a volumetric bowl, add a pinch of salt, granulated sugar and yeast. If you use dry yeast, then for these proportions we take them in the amount of two teaspoons. Mix thoroughly to dissolve the yeast and sugar grains. Then add half of the specified amount of flour, after sifting it. Mix well with a whisk to get a homogeneous mass. We leave the prepared dough in a warm place for twenty-five to thirty minutes, until its volume doubles.

Beat the eggs in a separate container until smooth. Pour the egg mass, vegetable oil into the dough that has come up, add vanilla sugar and the remaining amount of flour, previously sifted. Knead the dough with a spoon. It turns out to be quite thick, viscous. Tighten the bowl with the kneaded dough with cling film or cover with a clean kitchen towel and put in a warm place to rise. In approximately forty to forty-five minutes, the mass should double.

Pour a sufficient amount of vegetable oil into the pan: the bottom should be covered with a layer of one and a half to two centimeters. We heat the oil until hot and put the pancakes in it. We collect the dough with a tablespoon from the edge of the bowl so as not to disturb the airiness. Leave enough distance between the pancakes, as they grow decently in size during frying. Maintain the temperature of the stove medium-low, close the pan with a lid. First fry the pancakes on one side, until the crust is browned from below. Then turn over with a spatula to the other side and continue to fry without a lid, until the pancakes are browned from below.

Remove the fried crumpets from the pan. We put them immediately on a paper towel: it will remove excess oil after frying. Then we transfer the pancakes to a serving plate and serve hot with sour cream or any other accompaniment.

The crumb of such pancakes is very porous, and the products themselves are soft. After cooling, the pancakes harden a little, but after heating they become tender again.