Bakery products

Pancakes with caviar


Ingredients for making pancakes with caviar

  1. Fresh yeast 25 gr.
  2. Milk (3.5% fat) 0.5 liters
  3. Sugar 4 tsp
  4. Chicken egg 3 pcs.
  5. Butter 100 gr. (not melted)
  6. Premium wheat flour 10 tbsp
  7. Red caviar 200g.
  8. Salt to taste to taste
  • Main Ingredients Yeast Dough
  • Serving 10 Servings
  • World Cuisine

Inventory:

Frying pan, Bowl, Whisk or tablespoon, Mixer, Ladle, Table and teaspoon

Cooking pancakes with caviar:

Step 1: Cook the foods.

We will prepare the products necessary for baking pancakes. Soften butter in advance at room temperature, take the most ordinary flour: premium wheat, not pancake, since pancake flour already contains sugar and salt in advance, which are not suitable for everyone.

Step 2: breeding yeast.

Pour half a glass of warm milk into a bowl (it can be heated in the microwave), pour 2 teaspoons of sugar and stir with a tablespoon or whisk until the latter dissolves. We brew yeast in this mixture and put them in a warm place for about 30 minutes. (The battery is perfect).

Step 3: Beat the eggs, sugar and butter.

While the yeast disperses, beat the eggs with the remaining sugar with a tablespoon or whisk, add salt and melted butter and mix again. Use a mixer if available. One of the secrets tender pancakes - a long whipping.

Step 4: Yeast diverge.

When the yeast disperses, it will look like the photograph is not shown. Bubbles should appear on the surface - this is an obvious sign that the yeast reaction is going well!

Step 5: Knead the remaining ingredients.

Pour the yeast into the egg-butter mixture, add the remaining warm milk, add 10 tablespoons of flour not immediately, but gradually and thoroughly knead. Of course the mass should turn out without lumps.

Step 6: Put the dough in a warm place.

Thoroughly mixed dough should look like thick sour cream. We put it in a warm place for about for an hourto make it fit. As the dough rises in volume, use a tall pan.

Step 7: Bake the pancakes.

We take a frying pan (I have a cast-iron), grease it well with vegetable oil (butter is also great) and begin to bake pancakes on both sides until golden. Gently ladle pour the dough into the pan and turning it, evenly distribute the dough over the entire surface. To make the pancakes more airy, periodically pick up the dough from the pan with a ladle, lift it and pour it back into the pan - this way it will be saturated with oxygen.

Step 8: Serve the pancakes with a spark.

Pancakes are ready! Wait until they cool to a cold, or at least to a warm state. Spread them with caviar, turn them into tubes and cut diagonally in half. This will give a more aesthetic look to the dish. Caviar can be used both red and black. The filling, in principle, can be anything - cottage cheese, meat, cheese, mushrooms with onions, jam, boiled condensed milk ... yes, whatever your heart desires. Do it! Enjoy your meal!

Recipe Tips:

- - Usually a lot of pancakes are obtained, but if desired, all the ingredients can be proportionally reduced.

- - Do not wrap the eggs in hot, just cooked pancakes - either it will get an uncharacteristic aftertaste, or it will just boil.