Description
Pancakes for Breakfast - perfect! But these pancakes require a little more time, them the oven for dinner or for lunch / dinner. They are delicious, airy and delicate that it is not a pity spent time. Yes, and to work with them for 20 minutes on the strength of the rest of the time will be "working" yeast. Help yourself.
Ingredients
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Flour
300 g
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Flour flax
1 Tbsp
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Milk
200 ml
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Brown sugar
2 Tbsp
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Chicken egg
1 piece
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Vanilla sugar
1 Tbsp
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Yeast
1 tsp
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Dried apricots
0.5 cup
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Pear
1 piece
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Cognac
1.5 Tbsp
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Vegetable oil
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Water
100 ml
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Salt
0.5 tsp
Cooking
Combine milk and warm water, add the cane sugar and yeast, vanilla sugar, 2 tbsp flour ( from the total number), mix thoroughly. Leave on for 10-15 minutes, until the "cap".
Chop the dried apricots and pour over the brandy. Set aside.
In fermented dough sift both types of flour, add the egg, salt.
Knead until smooth. Cover with a towel and leave for 45 minutes in a warm place.
After this time the dough noticeably rose. Wash and cut the pear.
Add to the dough, pear and dried apricots with brandy.
Stir and again for 45 minutes in a warm place, without drafts.
The dough is revived.
Bake pancakes in a well heated oil for 1.5 - 2 minutes on each side, on medium heat.
Put the fritters on a paper towel to remove excess oil.
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