Pancakes are loved by a huge number of peoples of the world. Each culture, as practice shows, has its own ways of cooking pancakes. Because of this, by the way, sometimes there are disagreements between people of different cultures.
In the view of people of different ethnic groups, pancakes are not the same. For example, in Asia, the correct pancakes are thick and puffy pancakes with a large diameter. Of course, comparing these pancakes with our traditional ones, it would be difficult to agree on their authenticity.
In Europe, pancakes are prepared on different types of dough, constantly adding fillings.
Let’s try to move away from the typical thin pancakes and prepare thicker and puffier products.
Ingredients for puffy pancakes:
- milk – 300 ml;
- butter – 40 g;
- water – 300 ml;
- flour – 300 g;
- dry yeast – 5 g;
- semolina – 140 g;
- vegetable oil – 30 ml;
- egg – pcs;
- sugar – 40 g;
- salt – ⅓ tsp.
Preparation of puffed pancakes:
Pour warm water into warm milk, pour sugar and stir the components until the grits dissolve completely. In the liquid integrate yeast, wait for the opara.
Break the egg into the opara, pour vegetable oil, mix the products, salt the liquid. Pour the semolina into the liquid, mix the products. Sift flour into the mixture, knead the dough for pancakes.
Leave the dough in the heat for 60 minutes under a towel or cellophane
.
After an hour, mix the batter again and bake the pancakes in the standard way.
Grease the pancakes after frying with butter to give them a special flavor.
In addition, the pancakes will become softer and juicier.
