The most common pancakes are made from dough. Pancakes are especially appreciated, which have a ruddy crust and a magnificent shape, dotted with bubbles.
Dough for pancakes with kefir
For kefir pancakes, take: – a glass of flour; – 1 egg; – a glass of kefir or yogurt; – 0,5 teaspoon of baking soda; – a tablespoon of sugar; – salt to taste; – 3 tablespoons of sunflower oil.
Mash the sugar and egg until all the crystals dissolve. Then pour in warm kefir. You don’t need to heat it up, just remove the bag from the refrigerator beforehand.
In a separate bowl, mix baking soda with sifted flour and add eggs with kefir. Stir well to avoid lumps and add oil. Leave the dough at room temperature for 30 minutes, you will notice that it “breathes”: air bubbles rise. This means your pancakes will be fluffy.
Dough for pancakes with yeast
For yeast pancakes, the dough must be prepared in two stages: first, make the dough, and then the bulk.
For dough you will need: – 15 grams of dry yeast; – 1 glass of warm milk; – 250 grams of flour.
Dissolve the yeast with warm milk and leave for 15-20 minutes. Sift flour and add to the revived yeast. Mix thoroughly, cover with a towel and put in a warm place for 30 minutes, if you need to speed up the process, you can put a saucepan with dough in a bowl of warm water.
For the test you will need: – 1 egg; – 1 tablespoon of sugar; – 1 tablespoon of vegetable oil; – 1/4 teaspoon of salt.
When the dough rises and acquires a characteristic look and smell, beat an egg into it, add sugar, salt and add vegetable oil. Stir. The dough is ready.