Yeast pancakes with beer

Category: Bakery products

Ingredients

flour 400 g
Egg 1 PC.
salt 2 decent pinches
grows up. oil 50 g
melted sl. oil 50 g
melted pork lard (internal fat) 50 g
Milk 2 tbsp.
light beer 1 bottle.
water 100 ml
sugar 3 tbsp. l.

Cooking method

  • Thank you, Chuchelka, for a good recipe. Made based on your pancakes with beer. But instead of leaven - live yeast. And for this amount of flour - more liquid. This is the recipe.
  • Diluted yeast with warm milk with sugar - 5 min. Then all the ingredients were mixed very, very warm and added to the flour. Left for 1 hour. But I realized that 30min. was enough. All the dough came out. I had to collect.
  • On a preheated pancake maker, pour one full-full and a little more ladle of dough and oven. Pancakes are plump, porous with yeast and beer aroma.
  • Pork fat is not felt at all. I now add it to all sorts of pancakes - the dough easily lags behind the pancake maker, you don't need to grease with anything.


Scarecrow
Fadeeva


Thought not to kill!

You have a complete yeast pancake. I have them, in fact, yeast-free. Sourdough will not raise the dough in that amount of time, unlike dry yeast. It simply gives the pancakes a rich, bready smell, flavor, and porosity. And beer - yes! The smell is so malty when baking.

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