Description
This recipe is excerpted from the book "cooking School," volume "Pancakes, pancakes, Easter cakes,"was discharged once I have this series of books. The dough is very rich, truly boyar! The pancakes came out fluffy, soft, plump, with buckwheat flavor! Come for pancakes, treat!
Ingredients
-
Milk
2 cup
-
Flour
80 g
-
Buckwheat flour
120 g
-
Yeast
1 tsp
-
Cream
0.5 cup
-
Sour cream
2 Tbsp
-
Chicken egg
2 piece
-
Butter
3 Tbsp
-
Sugar
-
Salt
Cooking
Bring to boil 1 Cup of milk, cooled to warm and dissolve the yeast in it,
And adding gradually (to avoid lumps), buckwheat flour., each time stirring well.
Here I was waiting for "ambush", the flour almost instantly absorbed all the milk, and in some places remained dry. So I retreated from the original recipe and added a second glass of milk from room temperature at this stage. The dough turned out very thick on the dough in my understanding, it is not similar. And I have lumps in the dough still remained. Remove the bowl in a warm place for 20 minutes to let the yeast start working.
Then add eggs, salt and sugar to taste
All carefully stir, add sour cream,
Cream
And again all carefully mix to a homogeneous condition
Add wheat flour, stir
Add the melted butter, stir again
At this stage, look at the density of the test - if too thick then add some more milk - the batter should be slightly thick
All again carefully mix that turns the dough. And put the bowl in a warm place until the dough increases by 2-3 times.
That came our dough has doubled in size!
Before baking mix the dough with a ladle - it does not deflate and remains very alive.
Heat the pan and fry the pancakes - heat temperature slightly above average.
Here they are tanned out!
Serve the pancakes piping hot with sour cream, honey and a pint of milk! But in General, what is your wish my dear!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.