Dutch pancakes in Belarusian "Piglets"

Category: Bakery products
Kitchen: Belarusian
Dutch pancakes in Belarusian Piglets

Ingredients

milk 350 ml
dry yeast 8 g
premium wheat flour 200 g
salt 5 g
butter taste
condensed milk with sugar taste
odorless vegetable oil

Cooking method

  • Sift flour into a bowl and mix with salt.
  • Heat the milk. Pour 100 ml of milk and dilute the yeast in it. Mix with remaining milk, pour into flour and stir well. Cover the bowl with plastic wrap and place in a warm place for 1 hour. I put it in the oven with the light on.
  • Heat the frying pan, pour in some vegetable oil. Take the dough with a tablespoon, pour into a frying pan and fry small pancakes with a diameter of about 5-6 cm on both sides.
  • Immediately put a piece of butter on the prepared pancakes. Drizzle with condensed milk.

Note

It is so delicious that it is impossible to resist. I want to eat more and more until the plate is empty.
I didn't even expect such a result.
The recipe is taken from the site we eat at the house of Yulia Vysotskaya.

NataliARH
Galina, with carnival!
k @ wka
OOOO !!!!! Thank you. Mutually.
Yesterday I started
While I try all the new recipes, you see, I will have to buy new clothes.
ne-ne
Galina, thanks! Only I added sugar for 2 hours. l. We are so used to it when it's sweet both inside and outside
Will be a "desktop" recipe
Thank you
k @ wka
This is your desire.
In my version, these pancakes can be eaten not only with condensed milk, but also with pate, for example. And as a sweet option - with jam or pureed berries.
Crochet
Very interesting "spots" !!!

I wanted to try it with fresh yeast, but doubted their quantity ...

When recalculated, it turns out to be 24 grams. and this is 200 gr. flour ...

A lot of something ...

Does so much yeast really make sense?

P.S. I could not find a similar recipe from Vysotskaya ...

Check mark, can you have a link?
k @ wka
Of course it is possible .
🔗
But, unfortunately, I don't have such a frying pan. Yes, it will not suit me, because I have electric glass ceramics.

I cooked with dry yeast and weighed everything on an electronic kitchen scale. The dough turned out to be quite liquid, airy. It is because of the large amount of yeast, I think.
We must try to bake them large, for the whole frying pan.
Crochet
Check mark, thanks for the reference !!!

Now it is clear why I could not find Julia's "spots" !!!

They are donuts there, and I was looking among the pancakes !!!

I understood about yeast, apparently it won't be possible to reduce it, although ...

Perhaps you can still try to reduce the amount of yeast and increase the proofing time ...

But, again, it's not a fact that at the exit I will get exactly the same "patches" ...

I beg your pardon for thinking aloud ...

Check mark, and how many patches did you get from one portion of the dough?

Maybe it makes sense to start a double portion of dough at once ?!

Well, so as not to run twice ...
k @ wka
I did not count them .. They ate right in the heat of the heat, as they say. Next time, I will also make a double portion right away. Very tasty. And if they stay, it doesn't matter. It can be cold and heated if desired.
They cannot be called donuts, because in my concept, donuts should resemble a ball in shape, and for me, in the absence of a special frying pan, the balls could not work out. So I called them pancakes. It could also be called pancakes.
Reine de Saba
Oh, I just have the device I need. I must try, otherwise I bought it and hid.

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