Yeast pancakes with milk

To knead the dough, use a fairly deep container. Since the pancake mass will increase in volume two to three times during the approach. Our yeast pancakes are made with milk and dry yeast - it is desirable that the yeast be fast-acting. If necessary, they can be replaced with compressed yeast in the amount of 10 g. Prepare the dough. Pour 200 ml of warm milk into a bowl. Add sugar and yeast. Mix. Leave the base on the table for 10 minutes until a foam cap appears on its surface.

Add semolina, flour and salt. Mix everything thoroughly. We get a thick dough. Cover it with a towel and keep it warm for 40 minutes. We do not use cling film; the dough must breathe.

As soon as the mass doubles in volume, add the egg and vegetable oil. Mix. Heat the remaining milk to 40˚C and pour it into the container. Mix everything again. Leave the resulting mixture in a warm place for 40 minutes. During this time, it will once again increase in volume by two to three times. Important! Do not mix the risen dough anymore!

We bake yeast pancakes in milk with holes. Grease the bottom of a non-stick frying pan with a thin layer of vegetable oil. We use a silicone brush for these purposes. Take a full ladle of dough from the bottom of the container and pour it into a well-heated frying pan. Using smooth, leisurely movements, distribute it over the entire surface.

Fry the pancakes until they are beautifully golden brown. Place the finished products in a stack and cover with a lid. Under the influence of steam they will become very soft and elastic.

So the recipe for yeast pancakes with milk with holes is ready - fold them into triangles and serve. As a harmonious addition, we use salted caviar or fish.
Enjoy your meal!