Thin yeast pancakes with milk
Lacy yeast pancakes on milk are very thin, tender, with a crispy edge. All perforated, ruddy - just fantastic pancakes! And most importantly, they stay soft, fresh and very tasty for a long time. Products (for 6 servings)
Warm milk - 700 ml
Warm water - 300 ml
Eggs - 2 pcs.
Vegetable oil - 2 tablespoons (+ for greasing the pan)
Dry quick yeast - 5 g (1 spoon)
Flour - 450 g
Sugar - 1 tbsp.
Salt - 1 tsp
In a large bowl I pour warm milk, warm water. I add yeast, eggs, salt, sugar, and mix.
I sift the flour and mix well with a whisk. The dough turns out liquid.
I cover with clingfilm and leave in a warm place to rise for about 40 minutes.
When the dough rises, covered with bubbles, mix, add vegetable oil. Stir and leave for another 20 minutes.
Stir again. Yeast dough for pancakes is gentle and airy, with small bubbles.
A well heated frying pan, grease a little oil. I pour the batter and distribute it in a pan. I fry thin yeast pancakes on medium heat. When it browns - I turn over a pancake.
When the other side begins to brown, put them on a plate.
Spread butter on the pancakes - they will be very delicious! Pancakes on yeast thin, all perforated, with the aroma of hot bread!
Bon appetit