Pancakes with carrots
Description
The baking is simple and quick. Delicious pancakes with an unusual taste. And don't regret the time spent— the result is worth it.
Instructions
- 1
Step 1
Mix dry yeast with sugar and add 0.5 cup of warm milk. When the yeast rises to form a cap, mix it with wheat flour and add one and a half cups of milk.
- 2
Step 2
Knead until smooth, cover and let rest in a warm place for 25–30 minutes.
- 3
Step 3
Boil the carrot until cooked, peel and chop finely. Separate the yolks from the egg whites. Put the egg whites in the refrigerator, and place the yolks in a bowl with the carrot, adding a glass of water.
- 4
Step 4
Blend everything together in a blender until smooth.
- 5
Step 5
Add milk to the resulting puree, sprinkle in buckwheat flour, and mix.
- 6
Step 6
Beat the egg whites with salt into a foam.
- 7
Step 7
By this time, the sponge has risen well.
- 8
Step 8
Mix the sponge with the carrot dough and vegetable oil.
- 9
Step 9
Gently fold the beaten egg whites into the dough and let the dough rest in a warm place for another 25 minutes.
- 10
Step 10
The finished dough may turn out quite thick. Dilute it with a small amount of mineral water to the consistency of liquid kefir.
- 11
Step 11
Fry the pancakes over medium heat. Grease the pan with vegetable oil and pour in a small amount of batter so that the pancakes are not thick. After frying one side, carefully flip the pancake and fry the other side. Stir the batter before making each pancake.
- 12
Step 12
The finished pancakes turn out to be a cheerful orange color. Grease the pancakes with butter and serve.