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Yeast pancakes
10 servings4 hours your 50 min
Yeast pancakes are soft and lush. Recipes for such pancakes require, of course, more time to cook, but yeast pancakes (recipes, as a rule, offer opar yeast dough for pancakes) are very tasty, tender. And thin pancakes with holes are baked porous, as if lace.
Fresh yeast - 20 g, or Dry yeast - 7 g, Sugar - 1 tbsp. spoon, Salt - 1 tsp, Eggs - 1 pc., Vegetable oil - 2 tbsp. spoons, or Butter - 2 tbsp. spoons, Milk - 2-3 cups, Flour - 400-450 g
How to make yeast pancakes: In a glass of warm water, dilute the yeast.
Combine them with 250g flour and 1 tsp sugar. 
Mix well and put in a warm place for 40-45 minutes. 
Separate the yolk from the protein. 
Add the remaining sugar, salt, egg yolk, melted butter (or vegetable oil) to the finished steam. 
Mix and, gradually adding flour, knead the dough. 
Then mix the dough with warm milk, adding milk in small portions, and put in a warm place. 
When the dough rises (in about an hour), it needs to be washed, put in a warm place again, let it rise and wash again. 
Beat the squirrel. 
Stir the dough again, adding the egg white whipped into the strong foam. The dough should not be thick. 
Bake pancakes immediately after lifting the dough. To do this, heat the pan, grease it with oil. Pour a portion of the dough into a preheated frying pan. Shake and turn the pan, distribute the dough. Fry over a medium heat until golden (2-3 minutes). 
Then turn the pancake over and fry for a further 1. 5 minutes. Put ready-made yeast pancakes in a stack on top of each other. 
Serve yeast pancakes on the table, watering with melted butter or sour cream. Enjoy your meal!