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.
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.
- 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.
- 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.
- 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.
