Pancakes "Biscuit"

Description

Airy, lush, tender and juicy - such pancakes served with sour cream or red caviar are a real delicacy! They are called "biscuit" because the technology of their preparation is akin to the process of preparing biscuit dough without the use of baking powder. Following the tradition, I bake them every year on Maslenitsa, because, firstly, my family loves them very much, and secondly, they always turn out perfectly).

Cooking

Step 1

Measure the required amount of wheat flour according to the recipe; for eggs, separate the whites from the yolks (manually or using a separator), spreading them into separate containers.

Step 2

Mix milk with water and heat in a small saucepan over low heat to about 36 ° C (I control the temperature with my finger for convenience)).

Step 3

Beat the yolks with a mixer (with regular whisks) or a hand whisk with sugar, salt and vanilla sugar (optional) until fluffy light yellow foam.

Step 4

Add the lukewarm milk and water to the eggs and stir slowly until smooth.

Step 5

In two batches, sift the wheat flour through a sieve into the egg-milk mixture, gently kneading it with a mixer at low speed or with a hand whisk. Do not overdo it in the process, otherwise air will come out of the mixture, and the pancakes may turn out not so airy. At the end, remember to scrape the unmixed flour from the edges of the bowl and mix it into the dough.

Step 6

Put a non-stick frying pan Ø at least 20 cm (or any other that you have available) on a small fire and pour a little (2-3 tsp) sunflower oil on it.

Step 7

While the pan is heating, beat the whites with a pinch of salt with a mixer with clean whisks into a persistent fluffy mass. Put them in a bowl with the dough and slowly, gently, but not very long, mix with it until smooth. For this, use only a hand whisk or a pastry spatula (but not a mixer), moving them from top to bottom and lowering from time to time to the bottom of the container. As a result, the dough should be fluffy and airy.

Step 8

When the pan with oil warms up well (to check, drop a little water or dough on it - it should bubble and hiss), start frying the pancakes. To do this, pour one small ladle of dough on it (approximately 75 ml in volume) and on top lightly spread the resulting cake in a circle with the bottom of the ladle so that the future pancake is evenly round. Close the pan with a lid.

Step 9

Keep the pancake on fire until its edges are slightly "grabbed" (dry), and clearly visible holes appear on it. Then remove the lid, turn the pancake over with a spatula to the other side and, again closing the pan with a lid to make it even more fluffy (optional), bake for about 1 minute until the bottom of the pancake is golden brown.

Step 10

Remove the finished pancake from the pan and place on a paper towel to remove excess fat, then transfer to a serving plate, which is best kept in a warm place until serving (for example, next to the stove) so that the finished pancakes do not cool down too much.

Step 11

With the remaining dough, repeat the procedure from step 8, if necessary, adding a little oil to the pan from time to time (about 2 tsp at a time).

Step 12

Ready-made pancakes can be eaten hot as they are cooked, or you can bake them all and serve them in a pile with sour cream, jam or caviar of your choice.

Step 13

The remaining completely cooled pancakes can be stored in the refrigerator for about a day on the same serving plate on which you laid them out after baking, covering them with parchment paper on top (so that they do not get wet from escaping moisture) and foil or a saucepan of the appropriate height, or in a special ceramic (clay or enameled) crepe maker.

Step 14

Before serving, cold pancakes can be heated in the oven at number 3 (about 170 ° C) for 5-10 minutes, after wrapping them in foil. Although cold, they are very tasty.