Thin custard pancakes with yogurt
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A recipe for delicious thin custard pancakes with yogurt and boiling water.
Thin custard pancakes with yogurt are a wonderful breakfast for the whole family. The pancakes turn out thin, porous and tender. Baking with fermented milk products is usually more tender than with fresh milk; this should always be kept in mind when kneading dough (especially yeast dough).
You can serve these pancakes the way you like: with sour cream, honey, condensed milk or jam. Any unsalted additives are quite appropriate: pates, spreads, caviar. It is convenient to stuff sour milk pancakes with cottage cheese, meat, onions and eggs - any filling will do.
Take the products from the list.
Ингредиенты
Yogurt - 1.5 cups
Boiling water - 0.5 cups
Chicken eggs - 1 pc.
Flour - 1 cup
Salt - 0.5 tsp.
Ghee butter - 50 g
Baking powder - 5 g
Рецепт
1. Break an egg into curdled milk at room temperature. I add 1 egg to knead dough up to 0.6 liters - the baked goods turn out much more tender.
2. Add salt and stir.
3. Add flour, you can sift it, or you don’t have to sift it - recently in a culinary program it was found out that this procedure is often unnecessary: the flour used to contain impurities, which are now removed at the production stage. Depending on the variety, you may need a little more or less flour.
4. Add baking powder.
5. Mix the dough with a whisk.
6. Brew boiling water from a kettle.
7. Pour melted butter into the dough. Stir it again and let it brew for 10-15 minutes.
8. Bake pancakes as usual, slightly greasing the pan before the first pancake; then the oil added to the dough will suffice.
9. When the pancake is browned, turn over and fry the other side.
10. Place the pancakes in a stack. That's how rosy they are!
11. Serve thin custard pancakes on yogurt with any additives, I had honey and sour cream, grapes as a bite
12. Bon appetit!