According to this recipe, pancakes always come out thin, strong, with a small hole. And their taste is the most correct, pancake-like – not too sweet, with a slight sourness of yeast. These pancakes are equally good with salty and sweet fillings.
Ingredients:
flour – 600 g
milk – 800 ml
dry yeast – 11 g
eggs – 3 pcs.
sugar – 2 tbsp. spoons
salt – 1 teaspoon
butter – 50 g
Preparation:
Step 1. Sift flour into a large bowl, mix with yeast.
Step 2. Heat the milk to room temperature and pour it into the flour.
Mix thoroughly and leave in a warm place for 2-3 hours, the dough should double in size.
Step 3. Separate the whites from the yolks. Add sugar and salt to the yolks and mash thoroughly with a fork, then pour in the melted butter. Pour the yolks with butter into the risen dough, mix thoroughly.
Step 4. Whip the egg whites to soft peaks and fold into the batter.
Step 5. Mix in one direction, from the bottom to the top, to keep the protein bubbly.
Fry the pancakes on a very hot pan, pouring not too much batter – they will be thin and turn over easily.
Delicious!