Lush and filling Tatar yeast pancakes tebikmek
5 servings
60 minutes
A recipe for national Tatar pancakes, which are prepared with yeast and semolina and turn out incredibly airy. The author is Katerina Lebedeva, who runs the <a href='https://ok.ru/vrednajatetka' target='_blank' style='color:blu
1
Prepare the dough using the sponge method. The sponge should be set in the evening to ferment slowly in the refrigerator. This is very convenient for breakfast: prepare the sponge in the evening, and in the morning add the sweet ingredients, and you can bake pancakes. For the sponge, mix semolina, flour, milk, sugar, and yeast in the evening.
- Semolina: 150 g
- Wheat flour: 300 g
- Milk: 600 ml
- Dry yeast: 5 g
2
Mix everything well until smooth, transfer to a deep container, cover with a lid or plastic wrap, and send to the refrigerator. This is what the risen dough looks like in the morning.
3
In the morning, add room temperature ingredients to the dough: eggs, salt (1 pinch), baking soda, and vegetable oil. Leave it for another 20 minutes at room temperature. The presence of baking soda in the dough may surprise you — it helps create a fluffy structure and remove excess acidity after the yeast works. Thanks to the baking soda, the pancakes turn out so airy.
- Chicken egg: 2 pieces
- Salt: to taste
- Soda: 0.5 teaspoon
- Vegetable oil: 3 tablespoons
4
The batter will be quite thick. If you don't like thick pancakes, you can add another 100-200 ml of milk. Before cooking the first pancake, grease the pan with oil. After that, you don't need to grease it again: the pancakes won't stick due to the oil in the batter.
- Milk: 600 ml
- Vegetable oil: 3 tablespoons
5
Cook on both sides over medium heat. Stack the finished pancakes and brush with melted butter.
- Butter: 150 g
6
Such pancakes go well with flowing sauces, like salted caramel. To make this sauce, heat 200 grams of sugar and 2 tablespoons of water over medium heat until caramelized.
- Sugar: 5 tablespoon
7
Meanwhile, heat 200 ml of 20% cream almost to boiling.
- Cream 20%: 200 ml
8
Pour the cream into the caramel in small portions, stirring constantly. Be careful! It will foam up a lot.
9
When the caramel mixes with the cream, add 150 grams of butter and 0.5 teaspoon of salt.
- Butter: 150 g
- Salt: to taste
10
Mix until it reaches a sauce consistency.
11
With such a dessert sauce, it's very tasty to eat fluffy Tatar pancakes. You can pour it over the pancakes or dip them in.