Many people remember the pancakes that were served in school cafeterias.
The dish was incredibly fluffy.
In addition, the pancakes were very golden brown and went well with the jam.
Want to remember the taste of childhood? Then try making school pancakes at home!
But first, learn about two important nuances. Otherwise, the flatbreads will not turn out truly airy, porous and appetizing.
The nuances of making school pancakes
Belnovosti online publication expert in the field of cooking, cook, fourth-class baker Yulia Arkhipova emphasizes: when preparing this dish, the cooks did not use kefir. Instead of the fermented milk drink, a lot of water was poured.
There is another important difference between school pancakes and regular ones: the use of fresh yeast.
How to make school pancakes
Take a very large and deep container and pour half a liter of warm water into it.
Add 15 grams of fresh yeast and one chicken egg, add salt (1 teaspoon) and granulated sugar (1 heaped tablespoon).
The next ingredient is half a kilo of sifted flour.
Mix the contents of the container thoroughly and leave the dough in a warm place for 60 minutes.
When the time is up, you will have a base that is twice the size of the original.
All that remains is to fry the pancakes. The latter will come out golden, very fluffy, porous and incredibly appetizing.
Expert: Julia Arkhipova
