Yeast Pancakes

Ingredients

• Dry yeast 0 oz
• Sugar 0 oz
• Milk 20 fl oz
• Salt 0 oz
• Chicken Egg 2 pieces
• Wheat Flour 10 oz
• Ghee 0 oz

Step-by-Step Guide

Step 1

Place 10 grams of yeast and 50 grams of sugar in a mixing bowl. Add a bit of room temperature milk — just enough to cover the sugar and yeast. Mix everything by hand with a whisk until the yeast is completely dissolved: there should be no lumps. This will take about 5 minutes. This step is necessary for the yeast to activate and become lively. The fluffiness of the dough comes from the results of their activity. The yeast feeds on the sugar, and the holes in the dough are formed by the carbon dioxide they release. There is sugar in both wheat flour and milk, but not enough for the yeast to quickly raise the dough, which is why the process starts with mixing the yeast and sugar. Let the mixture sit for a few minutes.

Step 2

As soon as bubbles start to appear on the surface, add 10 grams of salt and stir. Then add 100 grams of eggs. Next, add 250 grams of high-quality wheat flour.

Step 3

Pour room temperature milk into the dough: prepare 600 ml, but pour in less, around 400 ml, so that if needed, you can adjust the consistency of the dough later. Flour can vary, and depending on that, the dough may turn out differently.

Step 4

Knead the dough. The speed of the mixer doesn't matter. Knead for about 10 minutes until the dough becomes thick, elastic, creamy, but still slightly runny. If it seems too thick, add some milk.

Step 5

Cover the dough with plastic wrap, making sure it touches the surface, then with a towel, and place it in a warm spot for 20 minutes. After that, take the dough out and knead it with your hands. If the consistency is not to your liking, add either flour or milk, depending on whether you want to achieve a more liquid or thicker texture. Cover it again with plastic wrap and a towel and let it rest for another 40 minutes.

Step 6

The ideal tool for pancakes is a sauce ladle, which makes it easy to pour the batter onto the frying pan. Grease the ladle with melted butter to prevent the sticky batter from sticking to its surface. Pancakes should be cooked in a heavy-bottomed pan over low heat. This is necessary so that the bottom heats evenly and transfers heat to the pancakes across their entire surface. A thin pan heats up quickly, but as soon as a cold product (the batter) hits it, its temperature drops instantly, causing the pancakes to spread out—they essentially end up boiling rather than frying; and when the bottom heats up again, the pancakes begin to burn. So, preheat a heavy-bottomed pan over medium-low heat, about a third of the way on a scale of 1 to 9. Keep it on that heat for about 10 minutes. Then pour melted butter into the heated pan—this will give the pancakes a pleasant nutty aroma. You can also fry the pancakes in refined vegetable oil, but it is tasteless and lacks aroma. If there's a way to give the dish more flavor, why not take advantage of it?

Step 7

Scoop the batter with a ladle and place it in the skillet. As soon as the pancakes develop a colored crust on the bottom (you can see it by looking from the side), immediately flip them over and fry the other side. It takes about 1 minute to fry on one side. Fry the pancakes on the other side as well, until a crust forms. A low temperature is necessary to prevent the surface of the pancakes from burning while ensuring they cook through on the inside.