Fishnet pancakes with yeast
Fishy, crispy yeast pancakes are a versatile dish that will always come in handy. The highlight of this openwork pancake recipe is the use of yeast and boiling water to make the dough, which results in thin pancakes with a lacy texture and crispy, slightly crispy edges. The egg gives the pancakes elasticity, milk - tenderness, and a small amount of salt and sugar - a neutral taste, which allows adding both salty and sweet fillings to the pancakes. Products
Milk - 250 ml
Water (boiling) - 250 ml
Dry quick yeast - 3 gr (0,5 teaspoon)
Flour - 200 gr (1,5 cup of 200 ml)
Vegetable oil - 1,5 tbsp.
Egg - 1 egg.
Sugar - 1 tbsp.
Salt - 0,5 tsp
Prepare the products according to the list.
Pour the milk into a saucepan, put it on minimum heat and heat it until it is slightly warm (about 30 degrees).
Pour the warm milk into a deep bowl, add the yeast and stir. Allow mixture to stand for about 10-15 minutes to activate yeast - a thin foamy layer will appear on the surface of the milk.
Add salt, sugar and egg.
Stir thoroughly with a whisk for a few seconds until salt and sugar have dissolved.
Stir the flour through a fine sieve and mix well so that no lumps remain. You will obtain a smooth, thick dough, the consistency resembling a very thick sour cream.
Cover the container with a towel and leave in a warm corner of the kitchen for about 40 minutes. During this time, the dough will greatly increase in volume and small air bubbles will appear on its surface.
Place the bowl with the dough on a towel. Boil water (250 ml). Constantly stirring the dough with a whisk, pour in a thin stream of boiling water.
Add vegetable oil.
Once again, stir everything. You can proceed to baking pancakes.
Heat a pancake pan or non-stick pan on high heat. Pour a batter portion onto the pan and spread a thin, even layer across the bottom. Fry the pancake for about 20-30 seconds on one side until its surface is matted and the edges are browned.
Then, using a wide spatula, gently flip the pancake over and fry for another 10-15 seconds on the other side, until browned.
Transfer the finished pancake to a plate and repeat the process with the rest of the dough. I usually get 12 pancakes in a 24 cm pan.
The openwork pancakes on yeast are ready. Serve them to the table, if you want, adding honey, jam or jam.
Bon appetit