The recipe for those pancakes - a godsend for cooks who seek to understand the science of cooking pancakes very thin, transparent and delicate. This yeast pancakes, which are cooked in the milk – they will take time, but taking the time and effort will pay off handsomely! And of course, perfectly complement these pancakes delicious and healthy honey-poppy-seed filling.
|Cooking time 60 minutes||Number of servings 4|
In a bowl crumble the yeast, add the sugar, grind, pour a glass of warm milk, add a pinch of salt, add 2/3 Cup sifted flour, stir – lumps should not be, put the dough in a warm water bath, covered with a towel. After 30-40min the dough needs to rise, to enter into it the yolks of eggs, warm melted butter, 1 tbsp vegetable oil Oleina.
Until smooth mix well, add the remaining flour, sift it beforehand, stir until smooth. Put the bowl in the heat when the second time the dough rises, add egg whites, whipped to a froth, stir the batter gently simmer for 10-15min warm. The dough should appear very many bubbles. Pour the batter with a ladle on a hot frying pan well greased with a piece of unsalted fat or vegetable oil, bake on both sides until ready, in the usual way.
If the dough does not flow smoothly into the pan – pour a little warm milk, mix the dough, if it is too liquid (this will be proved by the fact that the pancakes will break bad roll) – add a little flour.
Spread the poppy seeds in a saucepan and pour the milk
Bring to the boil and cook for 20 minutes.
Grind poppy seeds in a blender and mix with honey.
Spread the filling of poppy. Turn. Served to the table! Bon appetit!