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Prep Time
1 h. 15 min.
Cooking Time
1 h. 45 min.
Serves
12
Difficulty
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About This Recipe
Red pancakes, made according to our recipe, look ordinary. They are also made from familiar ingredients, with no hint of the indicated color. So where does this name come from? Perhaps it refers to a slightly reddish tint of the toasted crust? Or is it because, in the past, the color red was synonymous with the word "beautiful" (as in “red maiden,” “red sun”)? Choose any option—you can apply both to these pancakes. But the main thing about food, after all, is the taste. And here, pancakes made with pre-fermented dough do not disappoint. It’s the pre-fermented dough that makes them so tender and appetizing, making these beautiful red pancakes something you’ll want to make again and again. And not just for Pancake Week. Serve red pancakes with anything—sour cream, melted butter, jam, condensed milk, or savory fillings.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 8
Serves:
Flour - 6 glass
Baked milk - 4 glass
Eggs - 3 pcs.
Butter for greasing the mold - 4 tbsp
Vegetable or ghee oil for frying - to taste
Salt - 1.5 tsp
Fresh yeast - 40 g
Sugar - 1 tbsp
Nutrition Facts
Serves:
🥓
Fat
224г
🍚
Carbohydrates
862г
🥩
Protein
192г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare the dough: dilute the yeast in 2 cups of warm water, add sugar and add, stirring, 2 cups of sifted flour; cover with a towel and place in a warm place for 1 hour.
Step 2
Separate the whites from the yolks; Place the whites in the refrigerator. When the dough is ready, add egg yolks and melted butter to the dough, mix thoroughly. Then, without ceasing to stir, gradually add the remaining flour through a sieve. Dilute the resulting thick dough with warm milk until it becomes thick like sour cream, cover with a towel and place in a warm place. When the dough has risen, stir it to settle and place it back in a warm place. Repeat this 2 more times, then carefully, using a silicone spatula, stirring from top to bottom, add the whites whipped with salt into a stable foam, let the dough rise again and do not stir again.
Step 3
Heat a heavy-bottomed frying pan over high heat. Before pouring the batter, grease it the old grandma's way: pour a little vegetable or melted butter in a saucer, cut a small peeled potato in half, prick it on a fork and grease the pan with the flat side of the potato, dipping it into the oil. Reduce the heat slightly, take a little more than half a ladle of dough, pour all the dough into the hot frying pan at once, and then tilt the frying pan with a rotating brush motion so that the dough is evenly distributed over the surface. This must be done quickly.
Step 4
On the one hand, with a well-heated frying pan, the pancake will be ready in 10–15 seconds. Gently lift it with a thin flexible spatula and turn it over to the other side; bake for another 7-10 seconds. Place the finished pancakes in a deep bowl or pan; closing the lid each time while the rest of the pancakes are baking. Serve warm.
Enjoy your meal!
Follow the instructions step by step