Russian pancakes

Russian pancakes are a great option for a delicious and very satisfying breakfast for the whole family. Cooked with yeast, pancakes are especially fluffy and airy. Pancakes go well with the filling.

They can be served with unsweetened fillings - herring, lightly salted fish, mushroom caviar. Children will love pancakes with sour cream or fragrant honey.

Key Ingredients (for 4 servings):

Milk "selected" "Prostokvashino" - 600 milliliters

Dry yeast - 10 grams

Sugar - 2 tablespoons

Eggs - 2 pieces

Flour - 360 grams

Salt - 0.5 teaspoons

For baking

Butter "Prostokvashino" fat content 82% - to taste

Vegetable oil - to taste

Cooking instructions

Step 1

Prepare the ingredients.

Step 2

Heat milk to 40°C. Combine half the flour, yeast, milk and 1 tsp in a blender bowl. Sahara. Beat until smooth, cover and leave in a warm place for 25-30 minutes. The dough will begin to rise, become frothy and increase in volume.

Step 3

Separate the yolks from the whites. Cool the whites and beat with salt in a strong foam.

Step 4

Add the remaining flour and sugar, yolks to the dough that has come up. Whisk thoroughly again. Fold in the beaten egg whites and fold gently with a spatula. Leave in a warm place and let the dough rise again.

Step 5

Heat a skillet over medium-high heat. Pour in a little vegetable oil and add a piece of butter. Rotate the pan so that the oil completely coats the bottom.

Step 6

Without stirring the dough, start baking pancakes. Pour a small ladle into the pan and rotate the pan so that the batter completely coats the bottom. Cook for 1-2 minutes until the edges of the pancake begin to brown. Pry off the edge with a spatula and flip over. Cook for 1-2 more minutes on the other side, then transfer to a serving platter. Keep pancakes warm until serving.

Step 7

The dish is ready!