Description
If you love the taste and aroma of bread Borodino - these pancakes you just will win!
Ingredients
-
Flour
250 g
-
Rye flour
50 g
-
Malt
1 Tbsp
-
Honey
1 Tbsp
-
Salt
0.5 tsp
-
Yeast
3 g
-
Water
200 ml
-
Vegetable oil
Cooking
Mix both the flour, add the malt and yeast (fast-acting SAF-moment). Same here, add salt and honey
Pour in the water and replace the dough
Leave the dough for 5-8 hours in the fridge. During this time a couple of times, stir it with a spoon. If you take the pot a little more, you can not stir the dough and leave it overnight. Remove the dough from the refrigerator, give it more time to rise
Bake pancakes on a frying pan in the usual way
Serve with sour cream
Pancakes turn out very porous, with the aroma and taste of rye bread. This gives a taste of malt and a long fermentation in a cool place
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.