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Guryevsky pancakes ("early ripening")
1 serving
The flour is ground with yolks and then butter. Sour milk (rustic milk) is added and salted. Whipped proteins are introduced into the obtained dough. Pancakes are fried, pouring dough 3-4 mm thick into a pan. Sour cream is served to pancakes.
The flour is ground with yolks and then butter. Sour milk (rustic milk) is added and salted. Whipped proteins are introduced into the obtained dough. Pancakes are fried, pouring dough 3-4 mm thick into a pan. Sour cream is served to pancakes.
butter - 110 g, salt - 7 g, sugar - 30 g, milk milk - 560 g, flour - 380 g, eggs - 0.1 pcs.
