Creamy beer yeast pancakes (in the oven)
These fluffy pancakes are called "Belgian pancakes" on the culinary web. Interesting creamy fritters, baked in muffin tins in the oven, have a rich flavor and a somewhat unusual flavor for fritters due to the beer added to the batter. Products (for 5 servings)
Lager - 200 ml
Cream 33% - 100 g
Butter - 60 g
Eggs - 4 units
Sugar - 130 gr
Flour - 200 gr (1,5 cup of 200 ml)
Dry yeast - 5 g
Salt - 1 pinch
*
For serving (as desired):
Whipped cream
Berries
or fruit pure
Prepare the products.
Melt the butter and leave it to cool slightly.
Sift flour and mix with yeast.
Combine eggs and sugar in a bowl.
Beat until sugar is dissolved.
Pour in cream and warm melted butter. Whisk.
In two or three steps we add flour and yeast.
After each addition mix well - dough turns out thick.
We pour a thin stream of beer, immediately mixing it into the dough. Leave the dough for 10-15 minutes. Turn on the oven to preheat to 180 degrees.
Spread the batter into silicone muffin tins (adjust the level of the batter depending on how high you want the pancakes. They will rise quite a bit when baked).
Place the forms for 15-20 minutes in a preheated 180 degree oven.
Belgian creamy beer yeast pancakes (in the oven) are ready - cool them down a bit before serving.
The stated amount of products makes two trays of pancakes.
If desired, serve the fritters with whipped cream and berries.
Bon appetit