Pancakes with sourdough and milk

6 servings

30 minutes

A big pancake makes your mouth happy - a very true remark about this recipe. From the same dough you can make excellent plump pancakes. And if you want to diversify the recipe a little, take half of wheat and buckwheat flour. Add a spoonful of buckwheat to the sourdough, and mix the rest of the flour when kneading the dough.

Energy value per serving

• Calories: 837.5
• Proteins: 26.5g
• Fats: 19.6g
• Carbohydrates: 141g

Ingredients

• Wheat flour: 1 kg
• Milk: 5 glass
• Vegetable oil: 3 tbsp
• Sugar: 2 tbsp
• Chicken egg: 2 pc
• Salt: 1.5 tsp
• Dry yeast: 40 g

Cooking steps

1. To make the dough, pour 2 cups of warm water into a bowl, dissolve the yeast, add 500 g of flour, mix until smooth, cover, and place in a warm place for about an hour.

   Required ingredients:

   • Dry yeast: 40 g
   • Wheat flour: 1 kg

2. When the dough rises, add salt, sugar, egg yolks, melted cow or vegetable oil (or margarine), mix, and add the remaining flour, kneading the dough until smooth.

   Required ingredients:

   • Salt: 1.5 teaspoon
   • Sugar: 2 tablespoons
   • Chicken egg: 2 pieces
   • Vegetable oil: 3 tablespoons
   • Wheat flour: 1 kg

3. Then mix the dough with warm milk, gradually pouring in one cup at a time and kneading the dough each time. Cover the bowl with the dough and place it in a warm place. When the dough rises, stir it to let it fall, place it back in a warm place, let it rise again, and then deflate it by adding whipped egg whites.

   Required ingredients:

   • Milk: 5 glass
   • Chicken egg: 2 pieces

4. You should start making pancakes immediately after the dough rises. Good pancakes are achieved if the dough has risen at least two or three times.