Description
Thanks to buttermilk pancakes turn out very tender, with a pleasant acidity.
Ingredients
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Yogurt
1 cup
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Chicken egg
2 piece
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Flour
150 g
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Sugar
3 tsp
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Salt
1 pinch
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Yeast
1 tsp
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Vegetable oil
3 Tbsp
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Water
100 g
Cooking
Pour 70g of the flour into a bowl, add the sugar, salt and yeast. Pour the warm yogurt and mix well with a whisk. Cover with a towel and leave for half an hour in a warm place.
Slightly beat the eggs with a whisk.
Add eggs to the dough, move and slowly add the remaining flour, mix again. Pour hot water, don't stop stirring with a whisk. Again leave the dough for 20 minutes in a warm place.
Add the oil and start to bake pancakes.
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