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Russian "red" pancakes

Author
Cookinero 31 Oct 2022
20620
Russian "red" pancakes

How to cook Russian "red" pancakes

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

Russian "red" pancakes

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

Step 4

Russian "red" pancakes

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

Russian "red" pancakes

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.

Russian "red" pancakes - FAQ About Ingredients, Baking Time and Storage

While all-purpose flour works best, you can substitute with a 1:1 gluten-free flour blend for a gluten-free version. Be aware that the texture might be slightly different, so adjust the liquid if needed.
Store leftover pancakes in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving for the best taste.
Yes, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg, let sit for 5 minutes to thicken.) and substitute the butter with a plant-based butter alternative in equal amounts.
The best way to reheat them is in a skillet over medium-low heat or in a toaster oven until warmed through. You can also microwave them, but they may become a bit soggy.
Yes, you can freeze them. Let the pancakes cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag or container. They can be stored in the freezer for up to 2 months. Reheat directly from frozen.
Traditionally, these pancakes are served with sour cream, jam, honey, or fresh berries. You can also try them with sweetened condensed milk or a dollop of yogurt.
Yes, you can reduce the sugar slightly, but keep in mind that sugar contributes to the pancakes' browning and texture. Reduce by no more than 25% to prevent a significant change in the final product.
The name 'red' pancakes is traditional and doesn't refer to the color. If desired, you can add a small amount (1-2 teaspoons) of beet juice powder or a natural red food coloring for a reddish hue, but this is optional.

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