Openwork pancakes in milk with yeast
The ability to cook openwork pancakes in milk with yeast is evidence of the extraordinary culinary skills of the hostess. Our detailed recipe will allow you to easily reach this level! Remember that yeast dough requires an hour and a half for proofing, and you definitely shouldn’t rush into this matter. It is also important to find the right utensils for baking pancakes. A heavy pan with a thick bottom and low walls, ideally cast iron, is ideal. How much dough to pour at a time? You can determine this quite quickly, but only by experience, having passed the stage of that very notorious “first pancake lumpy”
Ingredients
Servings 6- 700 ml milk with a fat content of 2.5–3.5%
- 3 Art. l. Sahara
- 1.5 h. l. year
- 11 g dry yeast
- 2 large eggs
- 2 tbsp. l. butter
- 500 g flour
- soda on the tip of a knife
- 2 tbsp. l. vegetable oil
- ghee or vegetable oil for frying
Cooking
Step 1
Prepare the dough for openwork pancakes. Heat 1 glass of milk to 36-38°C. Add 1 tsp. sugar, a pinch of salt and yeast, mix and leave in a warm place until a fluffy yeast cap forms.
Step 2
In a large bowl, beat the eggs with the remaining sugar and salt until fluffy. Add half of the remaining milk and melted butter, beat again.
Step 3
Sift the flour and baking soda into the egg mixture. Stir so that there are no lumps, gradually pouring in the remaining milk. Add yeast mixture, mix thoroughly. Cover the bowl with cling film and leave in a warm place to rise for 1 hour.
Step 4
Stir, cover again and let rise for another 1 hour. Don't stir again! Heat a cast iron skillet to high heat, brush lightly with oil. Bake openwork thin pancakes over high heat. Put the finished pancakes in a bowl or pan under the lid. Serve hot.