Fluffy, airy and aromatic pancakes, moderately sweet and very, very tasty - these are exactly the kind our grandmothers made, and these are the kind we, their grandsons and granddaughters, would like to try at least once more.
The opportunity has arisen – you will be able to experience that very taste if you use the recipe of the expert of the online publication “BelNovosti”, chef Yulia Arkhipova .
Using the amounts of ingredients listed below, you will be able to make approximately 15-16 delicious pancakes.
- Milk – 250 ml.
- Flour – 225 g.
- Egg – 1 pc.
- Fresh yeast – 20 g (can be replaced with 1 packet of fast-acting yeast).
- Sugar – to taste (1-2 tbsp.).
- Salt - 1 pinch.
- Vanillin - on the tip of a knife.
- Vegetable oil – 2 tbsp. for dough and frying.
Heat the milk until it is warm, then dissolve the yeast in it and add a little sugar and flour, then stir.
The dough is ready – leave it for 15-20 minutes to allow the yeast to work.
When you see bubbles appear on the surface, add the remaining ingredients and start kneading the dough.
It should end up like thick sour cream. Cover the container with a towel and put it in a warm place where it will rise for about an hour.
When the time is up, heat the vegetable oil in a frying pan and form pancakes by scooping the dough with a spoon and placing it in the frying pan.
Here's a useful life hack: to prevent the dough from sticking to the spoon, before scooping it up again, dip the spoon in a glass filled with water.
Earlier we listed the mistakes that spoil borscht.
Expert: Julia Arkhipova
