Hash browns are a delicious dish that can be attributed to the classics of Russian cuisine. There are many recipes for making these delicious cakes, many bake pancakes on kefir with the addition of baking powder or soda, but still the most delicious and magnificent pancakes are obtained from dough made with yeast.
It should be noted that pancakes are not necessarily a sweet dish. You can also prepare a snack option by putting less sugar in the dough and using unsweetened “priks”.
So how to make yeast pancakes? Take two glasses of milk (or a glass of milk and a glass of water) and heat the liquid to a temperature of about 37-38 degrees. Milk should be warm, but in no case hot. Add a spoonful of sugar to the milk (if you plan to make sweet pancakes, then you can put two or even three tablespoons) and about a quarter of a teaspoon of salt. Stir and pour a bag of dry yeast into the liquid (the standard package contains 11 grams of dry yeast) and about a couple of tablespoons of flour. Mix everything again, cover the dishes with a lid or napkin and leave for 15 minutes until the yeast rises.
When the surface of the dough is covered with numerous bubbles, you can introduce the remaining products into the dough. Beat one or two eggs (it is important to remove them from the refrigerator in advance so that the eggs are warmed to room temperature), add them to the dough. Pour there three tablespoons of sunflower oil and add flour. Flour is needed so that the dough has acquired the necessary density. The consistency should resemble thick sour cream, that is, the mass should not drain from a spoon, but very slowly “slip”. The total amount of flour for the preparation of fritters according to this recipe is 2.5-3 cups.
Now you need to cover the dishes again with a napkin and put in heat to lift. Keep in mind that the dough during proofing will increase in volume by at least two times, so the dishes for cooking should be roomy enough, otherwise the dough will simply “run away”. The time required to raise the dough depends on the quality of the yeast used, as a rule, it takes about 40-60 minutes.
Raised dough should not be mixed anymore. Put a frying pan on a fire and heat oil in it. Note that you can bake pancakes on yeast both in a small amount of oil, and practically in deep fat. In the latter case, the pancakes will turn out to be rosy, with crispy edges, but they will be fatter, which not everyone likes.
To make it easier to spread the dough on a frying pan, a spoon should be moistened with water and repeat this operation each time before collecting the next batch of dough. In order for the yeast pancakes to be well baked, the following rules must be observed. First, fry pancakes with strong heating, do not close the pan with a lid. When the bottom of the pancakes is browned, gently turn them over, reduce the heat and cover the pan with a lid. We will bake pancakes on yeast until a delicious golden color. Ready pancakes should be put on paper towels to remove excess oil.
Delicious yeast pancakes can be prepared using various additives. They can be added to the dough, or you can cook pancakes “with bake”. In the latter case, we act like this: put the dough in portions in a pan and immediately sprinkle the pancakes with the cooked filling. Next, fry as usual.
Filling for fritters can be any. Sweet tooth can be recommended raisins or other dried fruits. Fresh fruits can also be used, such as grated apples or pears with added sugar. Sometimes fruit is added to the pancakes with slices, laying them on the dough according to the principle of “pripe”.
Those who do not like sweets can be recommended as a filling for fritters, boiled twisted meat, fried minced meat, finely chopped sausages, grated cheese or salted cottage cheese with greens. In short, the filling can be chosen to your taste.
It is better to serve pancakes with yeast hot, depending on the filling, you can offer them jam, syrup, sour cream or tomato sauce.