Carrot pancakes
4 servings
30 minutes
Carrot pancakes are an original and delicate dish of Russian cuisine, combining the sweet taste of carrots with the airy texture of yeast dough. This recipe emerged from the desire of housewives to make traditional pancakes more nutritious and aromatic by adding vegetable ingredients. Pre-cooked and grated carrots give the dough softness and natural sweetness, which is beautifully complemented by milk, eggs, and a small amount of sugar. Thanks to the yeast, the dough becomes fluffy, while butter adds tenderness. Pancakes can be served as a standalone dish or accompanied by sour cream, honey, or jam, creating unique flavor combinations. A delightful treat for a cozy breakfast or home tea time.
1
Wash the carrot, cover with hot water, cover with a lid, and boil until soft.
- Carrot: 0.5 kg
2
Peel the boiled carrots, mash them, add milk, and bring to a boil.
- Carrot: 0.5 kg
- Milk: 1 l
3
Add a cup of flour to the boiling puree, mix well to avoid lumps, pour in 1/4 liter of milk or water (adding gradually while stirring); then beat in the eggs, add another cup of flour, mix well, pour in the yeast dissolved in 1/4 liter of water, stir, and let the dough rise.
- Wheat flour: 2.5 glasss
- Milk: 1 l
- Water: 0.25 l
- Chicken egg: 4 pieces
- Wheat flour: 2.5 glasss
- Fresh yeast: 100 g
4
After 2 hours, salt the dough, add 2 tablespoons of warm oil, 1/2 tablespoon of sugar, mix, add 1/2 cup of flour, and beat for 15 minutes in a warm place until the dough bubbles.
- Salt: to taste
- Butter: 2 tablespoons
- Sugar: 0.5 tablespoon
- Wheat flour: 2.5 glasss
5
Then place the dough in a warm place, covering it on top. When the dough rises, you need to bake pancakes from it.