Thick yeast pancakes

To prepare fluffy yeast pancakes, we need the following ingredients: milk, wheat flour, chicken eggs, butter and vegetable oil, sugar, yeast and salt.

First of all, let's put the dough. Pour half a glass of pleasantly warm (not hot!) milk into a deep bowl (drain from the total volume), add 2 tablespoons of granulated sugar and 10 grams of pressed yeast. Mix thoroughly with a spoon or fork until the sugar and yeast are completely dissolved in the milk.

Then add 3-4 tablespoons of wheat flour (we also take from the total amount specified in the recipe).

Mix again so that there are no lumps of flour left. Although, even if they are small, it doesn’t matter. Leave the dough in a warm (28-30 degrees) place for 15-20 minutes. The fermentation time of dough, as well as yeast dough in general, is a relative concept and depends on the activity of the yeast and the temperature in the room. In other words, you may have very active yeast and the dough will be ready for use after 10 minutes, but for someone it may not rise properly even in an hour (again due to the staleness of the yeast). That is, it is at this stage that you will understand how fresh the yeast you bought and whether it is even alive.

When you see that the mass has increased in volume several times, the dough is probably ready for further work. You are probably already tired of reading about the readiness of the dough in my recipes, but I will repeat it anyway. First of all, mature dough increases in volume very well. In addition, if you pick it off with a spoon or fork, you will notice that the dough is completely riddled with air bubbles. But this is not all the indicators of its readiness — it is recommended to introduce the dough into the dough when it has already grown in volume and HAS ALREADY STARTED TO SAG A LITTLE (especially in the center). I'm intentionally writing this in capital letters because it's really important. I didn’t write this in baking recipes before, because I didn’t suspect that many people might simply not know this nuance. In other words, the yeast has already eaten everything tasty in the dough and is hungry, so it’s time for them to feed themselves again. And then we introduce them into the dough. I hope I explained it clearly.

Pour the dough into a large bowl or bowl (like mine), break 2 chicken eggs, 50 grams of very soft (can be melted and let cool until warm) butter, half a teaspoon (take it without a slide!) of salt and pour in the rest of the warm milk. In total, I use 650 milliliters of milk, but we took half the glass for the dough (remember?).

Mix with a whisk, spoon, fork or mixer — whichever is more convenient for you.

After this, add sifted wheat flour in parts (500 grams minus 3-4 tablespoons per dough). You can knead the dough by hand, or you can use the same mixer at low speed.

The result is a completely thin, very moist and even flowing yeast dough. In consistency it resembles low-fat sour cream or thick kefir. If the dough turns out thick, dilute it with warm milk. If, on the contrary, it is liquid, add wheat flour. Cover the dishes with a kitchen towel or cling film and place the dough in a warm place for about 1 hour.

During this time, the yeast pancake dough will approximately double in volume. Just don't let it ferment, otherwise it will smell like yeast.

Heat the frying pan and grease it well with vegetable oil (I use 3 tablespoons for all pancakes). We don’t mix the dough, but simply scoop it out with a ladle, pour it into the frying pan and very quickly spread it over the surface. This kind of dough does not spread well in the pan, so we help it with the same ladle.

Cook the pancake over moderate heat under the lid for about 1-2 minutes, then turn it over and cook the second side (also under the lid) until cooked. We prepare the rest of the pancakes in the same way, not forgetting to grease the pan with vegetable oil before each one.

In total, from the specified amount of ingredients I get 6 fluffy and thick pancakes (about 19-20 centimeters in diameter). If desired, grease the still hot yeast pancakes with butter — it turns out very tasty, tender and aromatic. Cook for your health, friends, and bon appetit!