The recipe for pancakes on yeast

There are dishes-symbols that determine the color of the country, its traditions and customs. There are dishes characteristic for certain holidays and ceremonies, there are fabulous dishes that define folklore and oral folk art. To everyone were aware of what is at stake, you need to voice the recipe for fritters on leaps and bounds.

In many epics and tales of Russian folk art there is a mention of pancakes or pancakes. Therefore, adults and children in relation to them are fed with just a trembling delight. Children eat a "fabulous" dish, adults, rather, remember a fairy-tale childhood, so everyone needs to know the recipe for fritters on leaps and bounds. In our perception, pancakes are small airy pancakes. And pancakes - it's always Sunday morning and home furnishings, breakfast in the family circle and rallying family members with a family meal. A pleasant and delicious treat for the whole family, which stretches from the heat, but disappears on the fly.

Fritters on dry yeast - a universal dish, capable of without serious financial costs to feed the company of restless children, if you add to the fritters sweet stuffing. Pancakes can become a hearty dish in the snack for adult men, if they are put out with meat and tomato sauce, and can serve as a good snack for tea for evening girlish gatherings.

Pancakes are flour cakes made from liquid yeast dough, usually the size of a palm. They are always prepared a lot, they can be the main dish served with butter or sour cream, and can be a sweet dessert - then they are watered with honey or jam, jam or served with jelly. And they can be served instead of bread. At the same time, hot and cold pancakes are equally good.

The recipe for pancakes in yeast includes the following ingredients: wheat flour - 300 grams, 250 grams of pasteurized milk, bakery yeast - 20 grams, sugar sand - 50 grams, eggs - 3 pieces. All products are always in easy access on store shelves, and at home, as a rule, there is such a set.

The question of yeast can also be solved to everyone's delight. Yeast can be stored at home in dry form. To do this, you just need to spend 30 minutes extra time to restore them. Dry yeast to take 1.5 times more by weight than fresh. Add to them 70-100 grams of warm water (30-35 ° C, it is at this temperature there is an active growth of yeast fungi), pour out a tablespoon of sugar and knead the mass with a fork until a homogeneous gruel is formed. Yeast can be ground in a blender or coffee grinder to a uniform fine powder, to improve their hygroscopic properties and to restore activity more quickly. If the yeast absorbed all the water, then you can add more, put them in a warm place, near the stove, but without direct contact with the fire, so that the yeast is not boiled. When the mash began to form bubbles, that is, the process of fermentation started, we begin the preparation of the dough.

The dough for fritters on yeast is prepared as follows: the flour is sieved through a fine-mesh sieve (for more oxygen saturation, which is necessary for the fermentation process) into a deep bowl. In a separate bowl, beat the eggs with a mixer in a foam, add warm milk (30-35 ° C) and sugar, mix, add the reconstituted from dry yeast. Liquid components pour a thin trickle into the flour and knead the mixture to a homogeneous consistency with a mixer with a special nozzle from the side, to prevent the formation of lumps.

Leave the dough for 15 minutes in a warm place to activate the work of yeast fungi and swelling gluten, during this time we knead it several times. In a frying pan with thick walls (preferably cast iron), pour in 20 grams of vegetable oil and reheat it over high heat. When the splashed water gets into the oil, pour in 2-3 tablespoons of dough for one pancake. The recipe for fritters on yeast prescribes baking cakes on each side for 2-3 minutes until light brown.