Lush pancakes with yeast: how to bake? Video
Someone likes a light breakfast, believing that the body has not yet used up the energy accumulated during sleep, and does not need to replenish it. And someone, on the eve of a working day and the associated loads, believes that morning food should be high in calories so that hunger and fatigue do not distract from business. Lush pancakes with yeast will satisfy both those and others, just the first can get by with a small amount of air pancakes, and the latter – a little more.
– flour – 500 g; – yeast – 20 g fresh or 2 tsp. dry; – milk – 2 cups; – chicken egg – 2 pcs.; – granulated sugar – 2 tbsp. without a slide; – salt – to taste; – vegetable oil or softened margarine for dough – 2 tablespoons; – vanilla sugar – 1 sachet; – vegetable oil for frying.
Some housewives prefer to use not milk, but water, explaining their choice by the fact that milk “sets” the dough when frying, and the pancakes are not very fluffy. In any case, this is known by trying both options.
Making the right dough for fluffy pancakes
Heat the milk slightly, add yeast and 1 tsp. granulated sugar. Stir and place in a warm place for 20-30 minutes.
If you are using dry yeast, follow the recommendations on the bag, that is, mix it directly with flour, not milk
In a bowl, combine flour, granulated sugar, salt. Beat the eggs separately with a pinch of salt and gradually add them to the flour. In the meantime, the yeast milk that you put away in a warm place should froth. Take it and, stirring continuously, start pouring into the flour in small portions. Try to keep the dough smooth, without lumps. Now add vanilla sugar, vegetable oil or softened margarine and mix well again. Cover the bowl with the dough with a clean towel or napkin and place in a warm place – near the radiator, in a barely heated oven, or in a saucepan of warm water. Let the dough sit well.
The rise time of the dough for fluffy pancakes depends on many components: on the quality of the ingredients, on how correctly the kneading is done, on the ambient temperature, etc. But usually it is 40-60 minutes. Once the dough has risen, pierce it in several places with a fork and let stand still. When the dough rises again, you can start frying the pancakes.
The main thing is not to stir the dough before frying, otherwise you risk not getting fluffy and airy pancakes. Pick up a portion of the dough with a tablespoon and send it to a hot frying pan with vegetable oil. You can moisten a spoon in water, then the dough will not stick to it and stretch, as a result, in the finished form, the pancakes will appear smooth and beautiful. Fry on both sides until golden brown, add oil to the pan as needed, but the pancakes should not float in it. It is better to put ready-made lush pancakes on a wide plate covered with a paper towel that will absorb excess oil.
When serving, you can offer eaters a choice of seasonings. Traditionally, yeast pancakes are served with sour cream, honey or jam.