Thick pancakes in milk with caviar
Prefer hearty meals? Then thick pancakes in milk with caviar according to this recipe will certainly appeal to you. Of course, we do not offer to eat them daily, but sometimes, especially on Maslenitsa, when the delicious smell of freshly baked pancakes comes from every apartment, it is definitely worth preparing such a treat. As for caviar, we do not insist on expensive red caviar, especially since it is easy to buy more affordable options in stores, for example, cod, herring or capelin caviar. Believe me, they are very tasty! Add such caviar to hot thick pancakes in milk and get the best gastronomic experience.
Ingredients
Servings 4–6- 700 ml milk
- 25 g fresh or 12 g dry yeast
- 450 g flour
- 1 Art. l. Sahara
- 1 h. l. year
- 50 g butter
- 4 eggs
- 2 tbsp. l. vegetable oil
- ghee or vegetable oil for frying sour cream, red or pike caviar for serving
Cooking
Step 1
Prepare dough for thick pancakes. If you have fresh yeast, dissolve it in 150 ml of warm (36-38 ° C) milk and let it work, 5-10 minutes. (bubbles should appear). Dry yeast can be immediately mixed with flour.
Step 2
In a large bowl, mix half the flour and 400 ml of milk, add the prepared yeast, sugar and salt. Stir until smooth - this is your dough. Cover the bowl with cling film and leave in a warm place for 1 hour. Melt the butter and cool slightly. Separate the whites from the yolks. Beat the yolks with sugar until white, set aside the whites.
Step 3
When the dough for pancake dough rises, add butter and vegetable oil, yolks, milk to it. Pour in the remaining flour. Mix the dough well and let rise.
Step 4
Knead the dough and let it rise again, 1 hour. Beat the whites into a stable foam. Add egg whites to the batter in batches, gently mixing from bottom to top. Immediately fry the pancakes over medium heat in a preheated and oiled pan, preferably cast iron. Ready put in a saucepan and keep hot, under the lid. Serve thick pancakes with sour cream and caviar.