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Pancakes by leaps and bounds

Classic yeast pancakes and fresh milk.

Milk, butter, eggs, flour — these are the main ingredients for these pancakes. Fry pancakes traditionally, in a pan, greasing its vegetable oil. We serve pancakes to sour cream, jam, condensed milk …

Recipe — pancakes with yeast:

350 ml of fresh milk
50 ml of melted butter
2 eggs
10 grams of fresh or spoon teaspoon dry yeast
200 grams of wheat flour
tablespoon sugar
half teaspoon salt
vegetable oil for frying
How to cook pancakes on leaps and bounds: in a large bowl, mix milk and yeast until dissolved. Add the lightly beaten eggs, melted butter and whisk it all together.

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Separately, mix the sifted flour with sugar and salt. Pour the flour into the milk mixture and whisk until smooth. Cover the bowl with a towel and leave in a warm place for 1 hour.

After this time, begin to fry the pancakes on a hot pan, greasing its vegetable oil. Ladle pour the dough into the pan, tilting it in different directions, giving the dough evenly spread. Fry until cooked one side of the pancake, then turn over and fry the other side.

Ready pancakes piled on a plate, smearing butter each pancake. We serve pancakes by leaps and bounds in the form of heat with honey, jam, sour cream …