How to cook yeast pancakes

Thin fried cakes from a liquid yeast or batterless dough are called pancakes. This flour dish has been known for a long time by many peoples. But, perhaps, only in Russia pancakes have become very popular. Yeast pancakes are baked throughout the year, served on holidays, are the main dish during the Shrovetide week and personify the sun.

It is believed that pancakes in Russia began to bake about a thousand years ago and the history of their appearance is not fully known. According to historians, the word "pancake" came from "mlyn", which means "flour product" or "dough product". There are hundreds of recipes for pancakes, but each family has its own secrets.

Traditionally, yeast pancakes are prepared. The premixed opara rises two or three times, and only after the batter is kneaded. For the preparation of pancakes, not only wheat flour, but also buckwheat, millet flour, semolina can be used. Pancakes can be served with stuffing: meat or fish, with caviar, mushrooms, honey, sour cream, jam, etc. In the past centuries pancakes with pripy were prepared. Pripek - this same stuffing, which is put between two pancakes. At present, she is undeservedly forgotten.

In other countries, pancakes are baked almost from the same products. But in every country there are secrets. The English add to the dough beer and malt flour, Latin Americans - corn flour, the Chinese in a pancake batter add onions.

How to cook yeast pancakes?

Yeast pancakes are mixed with products of room temperature. To prepare the spoons, you will need three glasses of wheat flour. Pre-sift flour. Passing through the pores of the sieve, the flour is saturated with oxygen and is released from lumps or foreign sorines. One packet of quick-dissolving yeast or 30-40 grams is also needed. Yeast in briquettes. Yeast beforehand dissolve in a small amount of warm water. In the yeast mixture add 250 water at room temperature, a teaspoon of salt without a slide and two tablespoons of sugar, flour. The opar well mix, cover and put in a warm place. When the opara rises, it must be accurately deposited and left until the next ascent. As soon as it rises again, add two eggs to it, and a glass of hot milk. Stir the dough to a homogeneous consistency. In density, pancake dough should resemble dense yogurt.

Yeast pancakes are best cooked on a hot cast-iron frying pan or frying pan with a thick bottom. The surface of the frying pan should be lubricated with lard or a small amount of vegetable oil. A ladle, pour the cooked pancake batter on a frying pan and allow to spread evenly. Once the outer surface of the pancake is dry and covered with holes, it must be turned over gently. Ready pancake richly grease with melted butter.

Instead of wheat flour, you can use buckwheat or millet flour or semolina. In addition to flour, you can take flakes of instant cooking, which are pre-brewed with hot water or milk. Buckwheat or wheat is taken in equal proportions with wheat flour, and a half cup. The rest of the cooking process is the same.

In order to get thin yeast pancakes, you need to add more milk to the test, the consistency of the dough should be liquid.
During Lent, pancakes are cooked, lean, yeast. For this, eggs and milk are not used in cooking, instead of water, water is used.

In thin yeast pancakes you can wrap any stuffing. You can wrap fried minced meat with onions, salted salmon or trout, caviar, fried mushrooms, sweet stuffing. And you can just serve them with sour cream and butter to the festive table.