Pancakes with raw yeast in milk
0
1263
Kitchen
Russian
Calorie content
176.4 kcal
Portions
4 port.
Cooking time
35 minutes
Proteins *
4.2 gr.
Fats *
8.5 gr.
Carbohydrates*
34.4 g
The whole family loves pancakes - you can eat ruddy crumpets with anything and change the mood of the meal every time. Pancakes are especially good right after frying - hot, soft, fluffy. In the cooled form, their charm is somewhat lost, but it is easy to restore it if you heat the products in the microwave or in a frying pan with the addition of a small amount of water. We prepare these yeast pancakes in milk using raw yeast.
Ingredients
Cooking process
First, we activate the yeast. Pour milk into a bowl, heat it to a warm temperature. Pour in a pinch of salt, granulated sugar and put in yeast. Stir everything together until the yeast and sugar crystals dissolve. We leave the mixture in a warm place for thirty minutes. The mass should grow in volume and be covered with foam. Then add the specified amount of flour, after sifting it. Mix well with a whisk to get a homogeneous mass without lumps.
Pour vegetable oil into a frying pan and heat it well. We collect the dough with a tablespoon from the edge of the bowl, so as not to disturb the airiness, and put it in hot oil in the form of small pancakes. Leave enough space between the pancakes as they grow in size during frying. We keep the temperature of the stove medium, cover the pan with a lid. Fry the pancakes on both sides for about one and a half minutes until a beautiful golden crust. Remove the fried foods from the pan with a spatula and place them on a paper towel to remove excess oil after frying.
Bon Appetit!