How to bake a mountain of yeast pancakes

Real Russian pancakes in the old days were called “red”, which means beautiful. Pancake served our ancestors as a ritual food. According to A. I. Kuprin: “The pancake is round, like a real generous sun.” The pancake is red and hot, like the hot, all-warming sun, the pancake is watered with vegetable oil - it is a memory of the sacrifices made to powerful stone idols. Pancake is a symbol of the sun, red days, good harvests, good marriages and healthy children.”

Pancakes require special treatment and respect, they can not be eaten hastily, in between! It is better to prepare them on weekends or holidays, when all households are gathered. We offer to prepare simple pancake The way our grandmothers made them. Pancakes turn out lush, ruddy, holes, round, very tasty - a real sunshine in your kitchen!





Recipe for pancakes on yeast Ingredients

• 330g wheat flour
• 550g milk
• 1 egg
• 1 tbsp sugar
• 25g butter
• 7g dry yeast
• 0.5 tsp salt

Preparation

1. Prepare the opar: heated 3 tbsp. l of milk, dissolve the yeast, a pinch of sugar and leave for 10 minutes. If you have fresh yeast, you will need 20 grams.
   
   
   
   
2. Soak through the sieve part of the flour, with a wreath or a mixer bring the mixture to a state of smooth liquid sour cream. Put the container with steam in the heat for 1 hour.
   
   
   
   
3. When the dough rises, stir it to make it settle. Add the egg, pour the melted butter and mix thoroughly.
   
   
   
   
4. In the remaining milk, dissolve sugar, salt and add to the yeast dough. Gradually add flour, stirring with a spoon so that there are no lumps. The thickness of the dough depends on the pomp of pancakes. If you want the dough to spread and the pancakes to be thinner, add more milk. It is better to do it like this: in a separate bowl, stir a few spoons of dough with milk and only then connect with the bulk.
   
   
5. Cover the dough bowl with food film and leave for another hour in a warm place until doubling in volume. Stir the dough so that it settles and leave it for re-rising. This time the mass will increase much faster.
   
   
   
   
6. Once again stir the dough well, scoop the portion with a ladle and pour it on the oiled pan. Before baking the following pancakes, oil is not required - the pan should be dry.
   
   
   
   
7. Every pancake before putting on the plate smear with butter. You'll get a tall stack of porous, elastic and delicate pancakes. Pour them with sour cream, condensed, honey, syrup or wrap inside any filling. Bon appetit!
   
   
   
   

You can fry a double serving of pancakes, some of which are frozen in the fridge for the future. Frozen pancakes will taste like just cooked.

To make the usual pancakes not only more useful, but also brighter, add a pumpkin to them. Such a treat will be very useful in autumn, in the midst of pumpkin season.

Why not revive the good old traditions and invite friends or relatives specifically for pancakes? Such a day will be remembered by both hosts and guests! Tell me on your Facebook page, pancake It’s a classic recipe and you should try it.

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