Gurevsky early-ripening pancakes
8 servings
100 minutes
The recipe is taken from the book by Vlad Piskunov "Russian cuisine. The best for 500 years". Pancakes without adding soda on sour milk were called skorodumki or skorospelki in Russia. And in order for the pancakes to be called Gurevsky, a separately whipped yolk had to be added to the dough . What is the result of culinary efforts? Very tender, slightly stretchy pancakes that hold the filling well.
Calories598.9kcal
Proteins19.8grams
Fats20.6grams
Carbohydrates83.5grams
1
Separate the yolks from the whites. Add flour, buttermilk, melted butter, salt, and sugar. Knead thoroughly.
- Chicken egg: 8 pieces
- Wheat flour: 800 g
- Clabbered milk (prostokvasha): 800 ml
- Butter: 100 g
- Salt: 1 tablespoon
- Sugar: 2 tablespoons
- Vegetable oil: to taste
2
Dilute the dough with water to the required consistency. Place in the refrigerator for 1 hour.
3
Whip the egg whites into a stiff foam, add to the batter and gently mix. Start frying immediately.
- Chicken egg: 8 pieces
