Air pancakes on dry yeast
Composition / ingredients
4
Servings:
Step-by-step cooking
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Beat chicken eggs with granulated sugar and salt until a fluffy foam forms. In my recipe, the amount of sugar is selected so as to get a neutral taste of pancakes. Then pour warm milk, pour dry yeast and gradually mix flour into the dough and add 200 ml of warm water. The dough should be homogeneous without lumps. At the end, add vegetable oil and mix thoroughly. Then we put the dough in a warm, windproof place. I put the pancake batter in an electric oven, preheated to 40 degrees, for about an hour. We follow the dough when it rises twice, mix it to release the air and set it to rise again. After the second raising of the dough, we begin to bake pancakes. It is strictly forbidden to interfere with the dough, otherwise airy lace pancakes will not work! And handle the yeast dough as carefully as possible. Bake pancakes in a preheated frying pan, greased with butter, on both sides. Moreover, we turn the pancakes over only when the surface is completely dry. Yeast pancakes are put in a stack, have a nice tea party!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
