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Russian pancakes

0
1612
Kitchen Russian
Calorie content 147.2 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 6.1 gr.
Fats * 5.2 gr.
Carbohydrates* 25.6 g
* per 100 gr. product
Russian pancakes
Content

Russian pancakes made from yeast dough are airy, with a lace pattern of holes. Their crust is golden and dense. Such pancakes are ideally complemented with red caviar, salted fish, sour cream. They are also good with sweet additives. The dough for such pancakes takes time to prove, so they should be prepared in advance.

Ingredients

Cooking process

step 1 out of 14
We prepare products for making pancakes. We take out milk and eggs from the refrigerator so that they come to room temperature.
step 2 out of 14
Pour half a glass of warm water into a cup, add two tablespoons of sugar. Put fresh yeast and stir until completely dissolved.
step 3 out of 14
Sift 150 grams of flour into a bowl. Pour the liquid with yeast into the flour in a thin stream, stirring the mixture with a whisk. Pour in another half glass of warm water. Stir everything until the lumps disappear. Cover the dough tightly with cling film and put in a warm place for half an hour. If the yeast is fresh and of good quality, the dough should increase several times.
step 4 out of 14
In a separate bowl, whisk eggs and salt with a whisk.
step 5 out of 14
Add a glass of warmed milk and 350 grams of flour. Stir thoroughly with a whisk until smooth.
step 6 out of 14
Pour in the remaining glass of warm milk. This gradual addition of liquid makes it easier to knead the dough, avoiding the appearance of lumps.
step 7 out of 14
When the dough has grown enough, mix it with the resulting dough.
step 8 out of 14
It is recommended to use a fairly large container for the final mixture, as the yeast will further increase the dough volume. Cover the dishes with cling film and put them in a warm place so that the dough rises again.
step 9 out of 14
When the volume of the dough increases, knead it with a large spoon or spatula and put it back in a warm place to rise again.
step 10 out of 14
When the dough rises a second time, you can start frying the pancakes. The dough needs to be slightly mixed and scooped up for frying from the bottom, since the consistency is uneven - there is more foam on the surface. Heat the frying pan well and grease it with a piece of bacon, pinning it onto a fork.
step 11 out of 14
Using a ladle, collect the dough and distribute it around the perimeter of the pan.
step 12 out of 14
Fry until golden brown and turn over to the other side with a thin spatula. We continue to fry until golden brown for a couple of minutes.
step 13 out of 14
Put the finished pancakes from a frying pan on a flat plate in a stack, smearing each pancake with a piece of butter. To prevent the stack of ready-made pancakes from cooling down while the rest of the pancakes are fried, you can place the plate in a warm oven.
step 14 out of 14
We serve hot pancakes with caviar, lightly salted fish and sour cream.

Bon Appetit!

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