Russian "red" pancakes

Ingredients

• 1 kg flour
• 1 liter of milk
• 3 eggs
• 4 tbsp. l. butter
• 1 Art. l. Sahara
• 1.5 tbsp. l. salt
• 40 g fresh yeast or 20 g dry
• ghee

Cooking

Step 1

For the dough, dilute the yeast in a large bowl with 400 ml of warm (37-40 ° C) water. Sift in water, stirring, 1 cup of flour and put in a warm place for 30 minutes.

Step 2

Separate the yolks from the whites of the eggs. Rub the yolks with sugar until white. Melt and cool the butter a little.

Step 3

When the dough is suitable, add the yolks with sugar and melted butter, mix thoroughly until smooth.

Step 4

Slightly warm the milk - up to 36-37 ° C. While stirring so that lumps do not form, sift a little flour into the dough, then add a little milk - you should get a dough of the consistency of thick sour cream. Cover bowl and leave in a warm place for 1 hour.

Step 5

When the dough has risen, stir it to settle, and put it back in a warm place. Then do it all over again.

Step 6

Beat egg whites until fluffy and add to the batter, mixing from bottom to top. Let the dough stand for 10-15 minutes, without stirring any more, bake plump pancakes, each time greasing the pan with melted butter.