Yeast dough for pancakes
Description
Perfect with tea and coffee. It's important to get the right portion for one pancake. I've figured it out. For my pancakes, I use a small ladle. Its volume is just enough for one 20 cm diameter pancake. The batter turns out excellent, so if you want a delicious breakfast, give it a try. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Pour 700 ml of kefir into a bowl. Add 3-4 tablespoons of sugar, 1 teaspoon of salt, a pinch of vanilla, and dry instant yeast (1 tablespoon). Mix well.
- 2
Step 2
Beat 2 eggs, sift in the flour. Knead the dough again. The dough should be smooth, without lumps, slightly thicker than regular pancake batter (like thick sour cream).
- 3
Step 3
We will get a rather thick dough. Cover the bowl with plastic wrap. Preheat the oven to 40°C. Turn off the oven. Place the dough into the warm, turned-off oven and let it rise for 1–1.5 hours. The dough should double in volume.
- 4
Step 4
When the dough has risen, punch it down using a ladle. Mix the dough. It will settle and become more liquid.
- 5
Step 5
The batter is ready for making pancakes. Add 2 tablespoons of odorless vegetable oil to the batter. Mix well. The batter is ready.
- 6
Step 6
Cook the pancakes in the usual way. Heat the pan well. For the first pancake, add a few drops of vegetable oil to the pan. Fry the remaining pancakes without adding oil. Pour in a portion of batter for the first pancake. Rotate the pan to spread the batter evenly across the surface. Fry the pancake on both sides.