Pancakes on leaven: the best recipes

Pancakes on the leaven turn out to be extraordinarily lush and soft. They have an openwork texture and a slight sour taste, resulting from lactic acid fermentation.

The postal option

To date, there are many ways to prepare this dish. All of them are distinguished by a set of ingredients, and consequently, by the taste of the final product. If you add less flour to the dough, you can press thin pancakes on the sourdough. The recipe for this dish involves the use of potato broth. This secret ingredient contributes to the elasticity of the dough and replaces the chicken eggs. To pamper your loved ones with lenten pancakes, you will need:

• Two glasses of flour.
• Three tablespoons of sugar and lean oil.
• One hundred grams of leaven.
• Three glasses of potato broth.
• A teaspoon of table salt.

From the indicated quantity of products, you get eight servings of the ready-made dish.

Process description

If you do not have leaven, you can make it yourself. True, this will have to spend a certain amount of time. To do this, you need fifty grams of wheat or rye flour. It is dissolved in the same amount of water and stirred. Daily for a week, 50 grams of flour and water are added there. Store this product in a dark place at room temperature. If you want to get sour pancakes on leaven, then to make the latter you need to use rye flour.

Now that you have all the necessary products, you can start working with the test. For its creation in a cooled potato broth dissolve the leaven and gradually pour in advance sifted through the sieve flour. Lenten oil, table salt and granulated sugar are also sent there. All this is well beaten with a mixer or whisk and hidden in a warm place for eight hours. The consistency of the dough should be sufficiently liquid. Therefore, if necessary, add potato broth or boiled water to it. Completely finished dough is gradually collected in a ladle and poured on a hot pan. Fried on both sides pancakes on yeast without yeast pile a stack on a flat plate and served on the table. Most often they are eaten with caviar caviar, honey or jam.

Option with cream

By this technology, it is relatively easy to prepare openwork pancakes. Their taste is somewhat like a yeast batch. To get you fragrant pancakes on leaven, the recipe of which implies a complete absence of eggs, check in advance whether you have everything you need at hand. In this case, you will need:

• A glass of mature wheat leaven.
• A teaspoon of table salt.
• A glass of milk and 10% cream.
• Two tablespoons lean oil.
• Two hundred and thirty grams of flour.
• A tablespoon of sugar.

In addition, you should find half a pack of butter in the kitchen. It will be required to lubricate the ready-made pancakes on the sourdough.

Sequencing

In one suitable vessel, cream and a wheat starter are combined. There also add sugar, rock salt, pre-sifted flour and lean oil. All this is well mixed, trying to get rid of the smallest lumps. Immediately after that, the almost ready dough is diluted with milk. If you plan to fry thick pancakes on leaven, then its amount can be slightly reduced. Now a bowl with the test is covered with a clean towel and set aside in a warm place. Approximately in a couple of hours it will increase in volume, and only then it will be possible to proceed to the next stage.

The dough is poured in small portions onto a hot frying pan, the bottom of which is lubricated with any lean oil. Pancakes fried on both sides and folded on a flat plate. It is important not to forget to lubricate them with butter.

Option with eggs

With this recipe, you can cook thin, elastic and soft pancakes with leaven without any problems. They are very fragrant and have a sour taste of bread. The process of preparing them takes much longer than required by yeast pancakes. Therefore, it is desirable to do this only when you have nowhere to hurry. Before you start creating a test, make sure that your arsenal has everything you need. In order to make an incense, you must have at your disposal:

• One hundred gram of rye leaven.
• One hundred milliliters of warm drinking water.
• For fifty grams of rye and wheat flour.

To prepare a dough from which pancakes will be roasted later on, you will additionally need:

• One hundred grams of rye flour.
• Three hundred and fifty milliliters of warm milk.
• A teaspoon of salt.
• Three eggs.
• One hundred and fifty grams of wheat flour.
• A couple tablespoons of sugar.

Step-by-Step Technology

First you need to do opary. For its preparation in one vessel mix all the required ingredients and hide in a warm place. A couple of hours on its surface will appear bubbles, indicating that you can proceed to the next stage.

In the prepared gum add egg yolks, previously rubbed with sugar. There also send two varieties of sifted flour, warmed milk and salt. All this is well mixed, covered with food film and left in the warmth.

Approximately four hours later, whipped egg whites are added to the pancake dough and, if necessary, a little more milk is added. Ready pancake mixture in small portions sent to a hot skillet, smeared with lean oil. Fry the products from two sides until a golden hue appears and transfer them to a flat plate. Usually such pancakes are served with various unsweetened fillings.