Description
Suggest you try a classic dish - pancakes with sour cream, decorated cake. Delicate, airy, porous pancakes with a touch of tartness from the plum jam and creamy sour cream! This is my first experience making yeast pancakes, very good in my opinion.
Ingredients
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Water
200 ml
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Yeast
5 g
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Chicken egg
2 piece
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Sugar
100 g
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Yogurt
200 ml
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Butter
50 g
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Flour
400 g
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Vanilla sugar
0.5 tsp
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Sour cream
400 g
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Powdered sugar
100 g
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Jam
5 Tbsp
Cooking
In warm water dissolve the yeast "SAF-moment", adding 1 tablespoon of sugar. Leave to activate the yeast for 10 to 15 minutes.
Eggs, rest of sugar, vanilla sugar, beat until lush light weight. The butter melts.
In whipped mass, add the butter, yogurt. Whisk at the lowest speed of the mixer.
Add the yeast mixture, the sifted flour. You can stir with a spoon, I mixed on the lowest speed of the mixer. Leave the dough in a warm place to rise for 30-40 minutes. I just left on the table, nothing was covered.
For the cream need sour cream high fat content. I took 25%. If your sour cream is less oily, it will need a little more, about 500 g sour Cream to put in cheesecloth and hang to drain excess whey for a couple of hours.
Slightly beat with a mixer cream and sugar. The amount of powdered sugar can be adjusted according to your taste. Refrigerate covered for.
The dough came and greatly increased in volume.
Bake pancakes on a dry pan from both sides. I used my pancake pan diameter 16 cm Pancakes get a lush, delicate and airy. I got 6 pieces.
Hot pancakes grease with jam or jam and fold pile. I took the tart plum jam.
Leave the stack to cool slightly. Generously grease cream on each pancake, roll and flatten the cream side. The top can be decorated with fruits and berries. I just sprinkled grated chocolate. The cake should be served immediately. Due to the pancakes tender and it literally melts in your mouth!
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