Tuesday, July 14, 2015

Yeast Pancakes (Russian Oladi)

2 cups of milk
2 1/2 cups of all purpose flour
2 eggs
2 tablespoons of sugar
1 teaspoon of dry active yeast
1/4 teaspoon of salt
2 tablespoons of oil for batter and more for frying

  1. Prepare ingredients: amount of flour the recipe calls for it approximate, depending on the qualities of the flour you may need to use a bit more or less.
  2. Warm up all milk so it is warm enough for yeast to activate, but not too hot to kill them, pour it to the mixing bowl.
  3. Add quarter of teaspoon of salt and all sugar.
  4. 2 tablespoons of oil.
  5. Mix until salt and sugar dissolves completely and add active yeast.
  6. Let them soak for 5-8 mins, don’t stir mixture during this time.
  7. Mix in 1 cup of flour until homogeneous, cover with clean cloth and leave in warm place to initiate the fermentation process, for 15 mins approximately.
  8. When batter began bubbling, mix in both eggs.
  9. And gradually mix remaining of the flour, make sure batter doesn’t have any knots.
  10. Cover bowl with a clean cloth again and leave it in warm place for 40mins to one hour.
  11. By the end of the hour you will get fermented batter.
  12. Warm up a skillet with a bit of oil over moderate heat; scoop batter with a ladle or a big spoon and form pancakes on the skillet (avoid stirring of batter).
  13. Serve yeast pancakes with sour cream, jam, honey or plain dusted with confectioners sugar; tastes great with a cup milk.
Source: enjoyyourcooking.com

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