Yeast Choux Pancakes with Kefir
Description
It goes perfectly with tea and coffee. I use fresh yeast in the preparation; you can use dry yeast instead—about 3.5 grams, or one teaspoon. Adjust the amount of sugar to taste; you can omit sugar altogether. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients before you start cooking. Warm the kefir slightly in a saucepan (to about 35°C).
- 2
Step 2
In a large bowl, combine the eggs, salt, and sugar. Whisk until the mixture is smooth and uniform.
- 3
Step 3
Pour in the warm kefir and stir vigorously with a whisk.
- 4
Step 4
Rub fresh yeast between your fingers into a glass, pour in warm water (100 ml), and shake well until the yeast dissolves.
- 5
Step 5
Sift all the flour into the bowl with the kefir mixture. Whisk until the ingredients are fully combined.
- 6
Step 6
Pour the yeast mixture and vegetable oil into a bowl. Mix everything together, then pour in boiling water in a thin stream while whisking continuously without stopping.
- 7
Step 7
Whisk all the ingredients together until you have a smooth pancake batter. Cover the bowl of pancake batter with a kitchen towel and leave it in a warm place for 1 hour, undisturbed.
- 8
Step 8
After an hour the dough will have noticeably increased in volume and developed a porous structure. Do not mix the dough.
- 9
Step 9
Grease the pan with a thin layer of vegetable oil (you can skip greasing if you prefer), heat over medium heat, and add a portion of batter, spreading it over the whole pan by tilting and rotating the pan in your hand. After a short while, small holes will appear on the surface of the pancake and the pancake will lift slightly from the pan. Fry first on one side until it is an appetizing golden colour, then carefully turn it over and fry the other side until golden.
- 10
Step 10
Arrange the finished pancakes on a plate in a stack and serve at the table with your favourite jam or preserves.