Kitchen appliances and utensils
- plate,
- pan,
- whisk
- kitchen spatula
- tablespoon,
- a bowl for kneading dough,
- paper towels.
Ingredients
- Milk or water - 250 ml
- Pressed Yeast - 8 g
- Sugar - 2-3 tsp.
- Wheat flour - 240-250 g
- Vegetable oil - 200 ml
- Salt - 0.5 tsp.
Step cooking
- Pour 250 ml of warm water into a deep bowl, preheating it on the stove. Add 8 grams of pressed yeast to the water tank. Before use, knead the yeast with your hand for chopping. Pour two teaspoons of granulated sugar here. Take a whisk and stir the ingredients well until they are completely dissolved.
- Sift through a sieve 250 grams of wheat flour. Add the sifted flour to the bowl with the liquid ingredients. Add not all at once, but in parts, mix the dough, make sure to get the correct consistency.
- Pour half a teaspoon of salt into the flour. Knead the dough with a tablespoon. We must get a homogeneous mass without lumps. Knead the dough for a long time to develop gluten in it. When the dough begins to gather in a large uniform lump, it will not spread immediately on the dishes, then you can stop kneading it.
- We clean the dough along the edges of the bowl so that it does not dry out, cover with cling film, and send it to rest in a warm place. The dough should increase in volume by 2-3 times. After 40 minutes, open the film, we see that the dough has become porous, increased.
- We knead it with a kitchen spatula on all sides. Hurry to use it immediately should not. Again, we cover the bowl with the dough with cling film, and let us approach the second time. After half an hour, the dough came up a second time. We will fry the pancakes on a fire less than average. We put the pan on the stove, heat it, pour the vegetable oil so that it slightly covers the bottom of the pan, heat it.
- You can put the pancakes on the pan with a tablespoon, but it’s best to do this with your hands, soaking them in water so that they are wet. This is more convenient, the pancakes are more round.
- When the pancakes occupy the pan, cover it with a lid and fry them for 2-2.5 minutes on one side. Then open the pan, turn the pancakes on the other side and fry the same time.
- We spread the prepared pancakes on paper towels to remove excess fat. Add vegetable oil to the pan and continue to fry the pancakes in this way until the dough is fully used.
Useful Tips
- According to this recipe, pancakes in canteens were previously prepared, adding according to the GOST recipe 13 grams of eggs per the proposed number of components. But it’s better to cook pancakes without eggs: the dough will be light, not prolonged, more magnificent.
- If you like sweet pancakes, the amount of sugar can be adjusted.
- The amount of liquid, milk or water should be equal to the amount of flour used.
- Pay attention to the consistency of the dough - it should not be liquid, but not too thick. If the dough is too thin, the pancakes will settle.
- With a longer kneading of the dough, it becomes elastic, stretches, not looking up from a spoon or scapula.
- If it is unacceptable for you to put the fritters with your hand in a pan, you can do this with a tablespoon.
- It is recommended to eat such products with apple jam, sour cream, honey, condensed milk.
Video recipe
You will be able to get acquainted with the complete process of making pancakes from yeast dough, you will see such a process in the home kitchen. Get a number of useful tips for preparing them correctly, learn the proportions of the necessary ingredients.
Dear readers, among you there will be admirers and lovers of pancakes cooked on yeast dough. And how can older people forget the taste of fritters in student canteens? Try to cook this dish for your family. Tell us, did you make products before? Share your recipe for fritters yeast dough. How do your loved ones, children, feel about this dish?
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