Pancakes with butter on dough
5 servings
80 minutes
Pancakes with butter on a yeast dough are a classic of Russian cuisine rooted in village baking traditions. These fluffy, aromatic pancakes are made with yeast dough, making them especially airy and tender. The addition of eggs, sugar, and vegetable oil gives the dough a rich flavor, while frying in vegetable oil creates an appetizing golden crust. Pancakes pair perfectly with jam, sour cream or honey, turning them into a versatile treat for breakfast or family tea time. This simple yet exquisite recipe is a true embodiment of coziness and home warmth.
1
25 g of yeast (the main thing is that the yeast is not dry, i.e., in a packet, but fresh), 2 cups of warm milk, 500 g of flour. Mix everything until smooth and homogeneous and let it rise in a warm place for half an hour (allow the dough to rise for 40-60 minutes).
- Fresh yeast: 25 g
- Milk: 500 ml
- Wheat flour: 500 g
2
Once the dough rises, add 2 eggs, 2 tablespoons of sugar, 2 tablespoons of vegetable oil, and 0.5 teaspoon of salt. Mix well and let it sit for another half hour.
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
- Vegetable oil: 2 tablespoons
- Salt: 0.5 teaspoon
3
Now we heat the pan with vegetable oil. We place a glass of water nearby. Dipping a tablespoon in water, we lay out the dough and fry the pancakes on both sides.
- Vegetable oil: 2 tablespoons