Russian "red" pancakes

Name: Russian "red" pancakes
Total time: 4 h
Yield: 10-12
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

Cookinero 31 October 2022

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

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.

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

Can I use a different type of flour for these pancakes?

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.

How long can I store leftover Russian red pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving for the best taste.

Is there a vegan substitute for the eggs and butter in this recipe?

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.

What's the best way to reheat these pancakes?

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.

Can I freeze these pancakes for later?

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.

What are some good toppings to serve with these pancakes?

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.

Can I reduce the sugar content in the recipe?

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.

Why are my pancakes not turning out 'red'?

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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