Recipe for yeast pancakes
Compound:
Method of preparation:Dissolve the yeast in warm milk. Separate the yolks from the whites and mix them with milk. Add two teaspoons of sugar (this is done to "feed" the yeast) and salt. It is better to sift the flour, it will be enriched with oxygen, and the pancakes will be porous. Pour the resulting liquid into the flour in a thin stream and stir vigorously so that the dough is lump-free. Cover the bowl with the dough with a napkin and put it in a warm place for about 40-50 minutes. When the dough rises and begins to settle, pour in the whites. Beat the whites well into a stiff foam together with the remaining sugar and carefully mix with the risen dough. Cover the finished dough again with a simple napkin and let it stand for another 30 minutes. When the dough rises a second time, do not stir it under any circumstances, otherwise the finished pancakes will not be fluffy. Before you start frying, you need to wipe the frying pan with salt. Bake the pancakes in a well-heated frying pan (on both sides), pre-greased with vegetable oil. It is very convenient to grease the frying pan with a brush. Try to take the dough carefully so that it does not "sit". In order for the yeast dough for pancakes to be fluffy, this recipe has several secrets: all the products added to it must be warm enough. Eggs are pre-heated in hot water, milk, flour and dishes for mixing the pancake dough are pre-kept warm. But you can not overheat. If, for example, the milk is very hot, then the yeast fungi will brew and the dough will "sit".
Pancakes without milk
Compound:
Method of preparation:Lightly beat the sugar, yolks and salt with a whisk, mix everything with milk. Pour milk into the flour in small portions in a thin stream and whisk until a homogeneous liquid dough is obtained. Quench the soda with vinegar (then its smell will not be felt) and pour into the pancakes. Add vegetable or olive oil directly to the dough, this is done so that you do not have to grease the frying pan each time. Beat the whites well and add to the dough just before baking, then the pancakes will be fluffy. Pour a portion of the dough into a well-heated frying pan and swirl the pan so that the dough spreads over it. Wait until the bottom edge is browned, turn over and fry the other side. If you follow all the steps of this recipe, you will get a lot of thin pancakes. If you want to make them with a filling, then you do not need to fry the second side, but just let it "set". Then put the filling on the fried side, roll the pancake into an envelope and only now fry it on both sides.
Making a pancake cake
Filling:
Method of preparation:Clean, wash, chop and fry the mushrooms in vegetable oil together with the onion, which must first be cut into half rings. Salt and pepper, pour in sour cream and simmer over low heat for 5 minutes. Before frying the liver, soak it in milk for 10 minutes. Wash the liver, clean it from films and veins and mince it. Quickly fry it together with the onion in a hot frying pan (the faster you fry the liver, the more tender and juicy it will be). Salt and pepper. Boil the eggs for 10-15 minutes. Cover with cold water. Peel and cut into cubes. Grate the garlic into the eggs on a fine grater, salt, pepper and mix with finely chopped herbs. Pancakes prepared in one of the above ways are laid out one by one on a baking sheet, alternating layers of filling: mushroom layer, liver layer, egg layer. Place the top pancake without filling, grease the cake with melted butter. Grate the cheese on a fine grater and sprinkle the cake on top. Grease the sides of the cake well with cheese. Place the cake in a well-heated oven for about 15 minutes, so that the cheese melts and browns. These recipes will help you make many delicious pancakes, as well as a pancake cake. Housewives also post many simple recipes and their own methods for making pancakes online.
