Useful pancakes
Pancakes made with choux batter on yeast are made without eggs and dairy products, but they taste just as good as regular pancakes. In addition, pancakes with whole wheat flour are healthier. True, you will have to wait long enough for the sourdough and yeast dough to be ready, but the delicious pancakes are worth it. Ingredients (for 6 servings)
Whole wheat flour - 220 g
Hot water (boiling) - 150 ml
Warm water (about 37 degrees) - 265 ml
Fresh yeast - 11 gr
Salt - 2/3 tsp.
Vegetable oil - for greasing a pa
Prepare whole wheat flour, yeast and salt. Boil the water.
Pour half of the flour into a bowl, pour 150 ml of boiling water and stir.
Dilute fresh yeast in 100 ml of warm water and pour into a bowl with brewed flour.
Everything is mixed well so that there are no lumps.
Cover the bowl with a clean towel and leave it at room temperature for 4-6 hours. The time depends on the temperature in the room. The stew should increase 2.5 times. After this time it is ready for further preparation of dough.
Make sure that the stew does not start to fall off. If it begins to fail in the middle (fall off), it means that the stew begins to over-ferment and fermentation decreases. In this case, the baked goods will not be as airy and will give off sourness.
Pour the remaining flour into the increased sourdough and mix the dough until homogeneous.
Dissolve the salt in the remaining water and combine with the dough. Mix everything until homogeneous. The dough should be like a light sour cream.
Cover the bowl with the dough and leave it at room temperature for about 1 hour more. The dough should rise and multiply 2-3 times.
Heat a frying pan well over medium heat and grease with vegetable oil. Pour the batter into the pan and, tilting it in different directions, distribute the batter evenly across the bottom of the pan. Fry the pancakes for 1-2 minutes on each side.
Remove the finished yeast pancakes to a plate and cover with a lid.
Serve pancakes warm, with jam or just with tea or milk.
Bon appetit