Tasty and magnificent pancakes on yeast.

One of the traditional dishes for us are pancakes. For the majority, they are associated with childhood, grandmother, village ...

This dish is so old that a long way has passed and from peasant food has become a delicacy of the nobility and a popular dish in modern cafes and restaurants of many countries. Each country, depending on its traditions and culinary preferences, complements the recipe with the appropriate ingredients. But the homeland for a pancake is Russian cuisine, and pancakes on yeast is, so to speak, a classic of the genre.

What is it, the recipe for pancakes in yeast, which our grandmothers used for more than one century? The classic common recipe includes yeast (not dry) about 15-20 grams, homemade milk - 2-2.5 cups, eggs 2 pieces, sugar about 3 tablespoons. Spoons (you can more, depending on the preferences of the cooker), salt, a few spoons of vegetable oil, flour - about 4 glasses.

Having taken the necessary food, we will start to prepare pancakes for yeast. First you need to cook the spit. To do this, we rub in a bowl or saucepan the yeast and sugar (enough tablespoon). Preheat the milk to room temperature or slightly above the temperature. Add it to the yeast, there we sift flour (about 3 glasses). The amount of flour depends on the consistency of the spoons - it should be a little less often than the finished dough, from which the pancakes are baked. If the opara turns out thick - it may not fit well and the ready-made pancakes will not be so lush and airy. After the opara is ready, it must be covered with a lid or a towel and put in warmth, where it should rise two to three times.

When the lobster has risen, carefully add the pre-whipped room temperature eggs, the remaining sugar, sunflower oil and salt. Mix everything and add a little more flour. The received dough, in order to fit, we put once again in a warm place. After about half an hour, the dough is ready for frying.

It is also possible not to pre-prune. For such a test in a large saucepan (so the dough does not "run away"), mix the warm milk with yeast, sugar. Gradually adding flour, eggs, salt, vegetable oil. All is thoroughly mixed, to make a homogeneous dough without lumps. Ready dough is put in a warm place, where it fits. After increasing in size, the dough for pancakes on yeast is ready for frying.

After the dough has approached (increased in size and on the surface there were original bubbles), we begin to fry our fritters. To do this, pour the vegetable oil on a frying pan. We collect a dough with a dipped spoon and fry it over a small fire. Despite the small fire, the pancakes are cooked quickly, so you need to closely monitor the frying process.

The best option for cooking this dish will be a cast-iron frying pan. Before you begin to apply the dough, it is necessary that the oil is very hot, then the yeast pancakes will be quickly fried, and will turn rosy and lush. To remove fat from pancakes, you can spread them on a kitchen towel before consumption, which will absorb excess fat.

Undoubtedly pancakes - it's very fast, tasty and appetizing. This dish can help out any mistress. Kneading the dough in a quick way, you can make a snack - if you give pancakes with hot garlic dressing; To provide them as a second course - baking ready-made pancakes with meat under sauce or minced meat with vegetables; Or traditionally - as a dessert, serving them with a variety of jams, sour cream, honey or fresh fruit. Also, many housewives make their own changes to the traditional recipe. Adding a variety of ingredients. When making sweet pancakes on yeast, fresh fruit (apples, pears, plums, cherries), dried fruits (raisins, dried apricots, prunes), candied fruit can be added to the dough. You can also make pancakes with potatoes, zucchini, carrots, pumpkin, cabbage. Here everything depends on the culinary preferences and fantasies of the hostess. Experiment on health!