Sourdough pancakes are unusually lush and soft. They have a delicate texture and a slight sourish taste that appears as a result of lactic acid fermentation.
Lean option
Today, there are many ways to prepare this dish. All of them differ in the set of ingredients, and therefore in the taste of the final product. If you add less flour to the dough, you can fry thin pancakes with sourdough. The recipe for this dish involves the use of potato broth. This secret ingredient contributes to the elasticity of the dough and replaces chicken eggs. To pamper your family with lean pancakes, you will need:
- Two glasses of flour.
- Three tablespoons of sugar and vegetable oil.
- One hundred grams of sourdough.
- Three glasses of potato broth.
- A teaspoon of table salt.
From the specified number of products, eight servings of the finished dish are obtained.
Process description
If you do not have a starter culture, you can make it yourself. True, this will have to spend a certain amount of time. To do this, you will need fifty grams of wheat or rye flour. It is dissolved in the same amount of water and mixed. Every day for a week there are added 50 g of flour and water. Store this product in a dark place at room temperature. If you want to get sour pancakes with sourdough, then you need to use rye flour to cook the latter.
Now that you have all the necessary products, you can start working with the test. To create it, in a cooled potato broth, the yeast is dissolved and little by little flour is sifted through a sieve, pre-sieved through a sieve. Vegetable oil, table salt and granulated sugar are also sent there. Beat all this well with a mixer or whisk and hide in a warm place for eight hours. The consistency of the test should be sufficiently fluid. Therefore, if necessary, potato broth or boiled water is added to it. A ready-made dough is gradually collected in a ladle and poured into a hot pan. Fried pancakes on both sides with yeast without yeast are stacked on a flat plate and served on the table. Most often they are eaten with zucchini caviar, honey or jam.
Cream option
Using this technology, it is relatively easy to cook openwork pancakes. Their taste is somewhat reminiscent of yeast baked goods. To make yeast-flavored aromatic pancakes, the recipe of which implies a complete absence of eggs, double-check in advance whether you have everything you need on hand. In this case, you will need:
- A glass of ripe wheat sourdough.
- A teaspoon of table salt.
- A glass of milk and 10% cream.
- Two tablespoons of vegetable oil.
- Two hundred and thirty grams of flour.
- A tablespoon of sugar.
Additionally, you should have half a pack of butter in your kitchen. It will be required to lubricate ready-made pancakes with sourdough.
Sequencing
In one suitable dish, cream and wheat sourdough are combined. Sugar, rock salt, pre-sifted flour and vegetable oil are added there. All this is thoroughly mixed, trying to get rid of the smallest lumps. Immediately after this, the almost finished dough is diluted with milk. If you plan to fry thick pancakes with sourdough, then its amount can be slightly reduced. Now cover the bowl with the dough with a clean towel and set it aside in a warm place. After about a couple of hours, it will increase in volume, and only then will it be possible to proceed to the next stage.
The dough is poured in small portions onto a hot pan, the bottom of which is smeared with any vegetable oil. Pancakes are fried on both sides and stacked on a flat plate. It is important not to forget to grease them with butter.
Option with eggs
According to this recipe, you can cook thin, elastic and soft sourdough pancakes without any problems. They are very fragrant and have a sour bread flavor. The process of their preparation takes much more time than yeast pancakes require. Therefore, it is advisable to do this only when you have nowhere to rush. Before you start creating a test, make sure that you have everything you need in your arsenal. In order to make a couple, at your disposal should be:
- One hundred grams of rye sourdough.
- One hundred milliliters of warm drinking water.
- Fifty grams of rye and wheat flour.
To prepare the dough, from which later pancakes will be fried with sourdough, in addition you will need:
- One hundred grams of rye flour.
- Three hundred and fifty milliliters of warmed milk.
- A teaspoon of salt.
- Three eggs.
- One hundred and fifty grams of wheat flour.
- A couple of tablespoons of sugar.
Step-by-step technology
First you need to do dough. For its preparation, all the required ingredients are mixed in one vessel and hidden in a warm place. After a couple of hours, bubbles will appear on its surface, indicating that it is possible to proceed to the next stage.
Egg yolks, previously ground with sugar, are added to the finished dough. Two varieties of sifted flour, warmed milk and salt are sent there. All this is thoroughly mixed, covered with cling film and left warm.
After about four hours, beaten egg whites are introduced into the pancake dough and, if necessary, a little more milk is added. The finished pancake mix is sent in small portions to a hot frying pan coated with vegetable oil. Fry products on both sides until a golden hue appears and transfer them to a flat plate. Typically, such pancakes are served with various savory fillings.