Russian pancakes are typical for East Europe dishes. They connect polish, russian and hungarian tradition. Taste great with crunchy bacon, salmon and Cranberry a la kresy with pear.
|wheat flour - 200g|
|buckwheat flour - 300g|
|milk - 750ml|
|butter - 80g|
|yeast - 30g|
|eggs - 2|
|sugar - 1 tablespoon|
|salt - 1 teaspoon|
|oil - for frying|
|Cranberry a la kresy with pear ETERNO|
|bacon, salmon or different additives|
In a medium bowl add the yeast to 1 teaspoon of sugar, mix and let it sit for 5 to 10 minutes. Add 3 tablespoons of flour and milk and mix it well, until all the flour is incorporated to the milk. Cover the bowl with plastic wrap and let rise in a warm place until the dough doubles from its original size, 30 minutes of more depending of the room temperature.
Once the dough has doubled add 2 kind of flour, sugar, salt, melted butter, warm milk and egg yolks. Mix thoroughly until all the ingredients are incorporated. Cover and let it rise again until the dough doubles.
Whip the egg whites and add gently to dough. When ready to cook, in a skillet add a little of vegetable oil or butter (or combination of both) on medium heat.
Spoon the dough onto the skillet and cook on one side until golden then flip the pancake over until the other side is golden brown.
Serve warm with cranberry and favourite additives.