Bakery products

Fishnet pancakes


Ingredients for Cooking Openwork Pancakes

  1. Milk (2.5% fat) 3 and 1/4 cup
  2. Dry yeast 10g.
  3. Chicken eggs 2 pcs.
  4. Premium flour 500g.
  5. Sugar 2 tbsp
  6. Salt 1 tsp
  7. Vegetable oil 2 tbsp
  • Main Ingredients Yeast Dough
  • Serving 5 servings
  • World Cuisine

Inventory:

Frying pan, Bowl, Strainer, Shovel, Ladle, Tablespoon

Cooking fishnet pancakes:

Step 1: Prepare the yeast.

Pour dry yeast into a bowl and breed them a quarter glasses of well-warmed milk, add a pinch of salt and a teaspoon of sugar. We put the yeast in a warm place so that they “fit” - they begin to bubble.

Step 2: Knead the dough.

Sift the flour through a sieve, add salt, sugar, eggs into it, carefully pour the milk warmed up on the stove, without stopping stirring and add the “matching” yeast. Now mix the dough until a homogeneous mass is formed. Keep the dough without lumps. Then add vegetable oil to it (melted butter is also suitable) and once again mix well. Now you need to cover the dough and put it in a warm place so that it "fits" - that is, it has increased in size. The dough should fit 3-4 times. Each time after increasing, the dough is necessary mix. Make sure that the dough does not "run away", if the bowl is not enough, pour it into a large container. In general, the dough should "fit" 2-2.5 hours.

Step 3: Bake the pancakes.

After the dough is ready, we start to bake pancakes. Pour a little vegetable oil into the pan and pour part of the dough. If the dough is made correctly, it should be poured into the pan like foam. When the pancake is baked, pry it with a spatula and carefully turn it over to the other side.

Step 4: Serve delicate pancakes.

Serve pancakes with jam, sour cream and berries. Enjoy your meal!

Recipe Tips:

- - If you grease each prepared pancake with a small piece of butter, the pancakes will not stick together and will be even more tender in taste.

- - The first pancake is usually lumpy because the pan did not have time to warm up to the desired temperature. With further baking of pancakes, the pan warms up, and the dough prevents it from overheating.

- - Try the first ready-made pancake and, if necessary, add the missing ingredients (for example, sugar).

- - For baking pancakes, it is better to take a thick-walled pan. A pan with a non-stick coating is also suitable, but be prepared for the fact that such a coating will become unusable faster. it is not designed for strong heating.