Steamed Pancakes

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

You can omit the cream and add an equal volume of milk instead. The pancakes turn out not thin, but lacy — all from bubbles. Very tasty!

Ingredients

Milk - 17 fl oz
Chicken Egg - 1 piece
10% cream - 8 fl oz
Vegetable Oil - 1 tablespoon
Sugar - 4 teaspoons
Salt - ½ teaspoon
Wheat Flour - 17.6 oz
Butter - 1 tablespoon
Dry yeast - 1.8 oz

Step by Step guide

Step 1

Make a sponge from half of the milk, yeast, a teaspoon of sugar, and 1 tablespoon of flour. Let it rise.

Step 2

When the sponge is ready, add the flour and bring the mixture to the consistency of pancake batter. After the batter rises, add the egg and mix thoroughly.

Step 3

Heat the remaining milk and cream with the butter and vegetable oil in a saucepan. Bring the milk to a boil and pour it into the batter, mixing quickly. The batter should now have a pancake consistency. If it’s too thick, add boiling water.

Step 4

Let the batter rise. It should start to foam. Once this happens, begin to cook the pancakes. Do not stir or disturb the batter, and do not move the container with the batter. Carefully scoop the foam from the top with a ladle and pour it onto a heated skillet. You can grease the skillet with oil only for the first pancake; after that, it’s not necessary. Fry the pancakes on both sides; there’s no need to grease with oil since the batter already contains both vegetable and butter.