Russian boiled pancakes
Yeast pancakes are a Lenten dish made with the simplest ingredients. These yeast pancakes are thicker than usual, soft and fluffy. And at the same time healthier, because they are made from wholemeal flour. If you add honey, for example, to such pancakes, they are simply delicious!
Products
Coarse-grained flour - 320 g
Water - 550 ml
Dry yeast - 10 gr
Sugar - 1-2 tbsp.
Salt - 1 tsp.
Vegetable oil - 1 tbsp
Prepare the products.
Boil 200 ml of water.
Add 3 tablespoons of flour into the boiling water: 1 tablespoon at a time, stirring all the time.
Cover with clingfilm and leave for 6-8 hours.
Slightly heat 350 ml of water (about 37 degrees). Add to the warm water yeast, sugar and salt. Stir and leave for 5 minutes.
Add remaining 2-3 tbsp. flour to the yeast mixture.
Stir after each portion of flour.
Combine the contents of the two bowls.
Whisk the dough well for 4-5 minutes.
Cover the dough with clingfilm and leave it to rise.
Already in half an hour my dough has risen twice.
Well heat a frying pan and grease it with oil. Pour a full ladle of batter into the pan, distributing the batter along the bottom of the pan (my pan has a diameter of 22 cm).
Fry the pancake on medium heat for 1 minute on one side.
Turn over and fry the pancake for 1 more minute on the other side.
Grease the pan with butter before each pancake.
I made 10 pancakes.
We serve them warm, with honey, sour cream or jam.
Bon appetit