Composition / ingredients
Step-by-step cooking
Step 1:
How to make fluffy sour pancakes with yeast? Prepare all the products. For this baking, it is very important that all the ingredients are the same room temperature, so take the milk out of the refrigerator in advance or warm it up. Take fatter milk, - with it, pancakes are more satisfying. My flour is wheat, but not of the highest grade, but of the first. The flour of the highest grade is snow-white, which means bleached with chlorine in the factory.
Step 2:
Mix the dry ingredients. Be sure to sift the flour - the finished dish will turn out to be more airy. Flour may leave more or less, look at the consistency of the dough. Add sugar to the flour. You can use cane sugar, coconut sugar: in this case, pancakes will turn out with a caramel or coconut flavor. If you cook for children, you can add a teaspoon of vanilla sugar or a few vanillin crystals - the pancakes will be very fragrant!
Step 3:
Pour in dry yeast. If desired, you can use fresh yeast. In this case, add 18 g of fresh yeast, but first dilute them in warm milk.
Step 4:
Add a little salt.
Step 5:
Add milk to the dry mixture.
Step 6:
Mix until smooth. The dough has a consistency similar to thick sour cream. Let it stand for 15 minutes.
Step 7:
Add 1 tablespoon of vegetable oil. Leave the remaining oil to lubricate the pan.
Step 8:
Prepare a frying pan in which you will fry pancakes. It is best if it is a cast-iron frying pan, but a ceramic or just a non-stick frying pan is also suitable. Heat the vegetable oil well in a frying pan. Since we will fry in oil, it must be refined so as not to burn in the pan. Spread a little dough with a spoon and fry the pancakes on low heat for 5 minutes on each side.
Step 9:
If you want crisper pancakes, add more oil to the pan. If you like a more useful option, then it's enough just to lubricate the frying pan with oil with a silicone brush. Pancakes are delicious both hot and cold. Enjoy your meal!
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
The liquid in which yeast is bred should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot one it will die, and in a cold one it simply will not work. To avoid unpleasant surprises, check the yeast before mixing with the rest of the ingredients. Pour a little warm milk into a bowl, stir in the yeast. Cover the bowl with a kitchen towel and put it in a warm place without drafts for 10-15 minutes. During this time, a foam yeast cap should appear on the surface of the sponge. If this did not happen, then the fermentation process has not started (the yeast is overdue or spoiled). In this case, it is worth taking other yeast, otherwise baking will not work.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Dry yeast - 410 kcal/100g
