Pancakes according to an old Dutch recipe were once cooked in the Wardenbürg castle for the owners of this estate. Pamper yourself like real nobles!
Pick your recipe
You will need
- Products:
- wheat flour - 250 g
- buckwheat flour - 250 g
- dry yeast - 15 g (can be replaced with ordinary)
- milk 300 ml
- raisins 100 g
- 1-2 eggs
- sugar - 100 g
- Salt - a third of a teaspoon
- refined vegetable oil
- Tableware:
- Thick bottom pan
- Test container
- Fermentation tank
- Filling Capacity
Instruction manual
1
Sourdough for pancakes
Pour the warmed milk (100 ml) into a small saucepan, add 100 g of sugar, add yeast.
Mix everything thoroughly, cover with a lid and put in a warm place for 30 minutes (for example, on a stove next to a lit burner, near the battery)
2
Cooking stuffing
We sort out the raisins, pour boiling water, cover with a lid, steam for 2 minutes.
Drain the water. Set aside the raisin bowl.
Instead of raisins, you can use dried apricots, but before you fall asleep in the dough, you need to cut it into small pieces.
3
Knead the dough
Sift the flour, mix buckwheat flour with wheat in a spacious container for dough.
Pour in the leaven, drive 1-2 eggs. Salt, add 200 ml of warm milk and a tablespoon of vegetable oil. Mix the dough thoroughly so that there are no lumps. Pour the filling into the dough (steamed raisins or dried apricots), mix thoroughly. The dough should be uniform.
Cover and leave the dough in a warm place for 30-35 minutes.
4
Fry
Pour a little vegetable oil into the pan and heat over low heat. Using a large portioned spoon or ladle, pour the pancake dough into a hot pan. Fry over low heat until golden brown, turn over, remove.
5
Serve on the table
When removing pancakes from a pan, put them on a dish on top of each other, greasing each one with a piece of butter.
Pancakes can be served on the table with any jam, sour cream, syrup or honey.
Such pancakes are very tasty with sweet sour cream, mixed with jam or whipped with fresh raspberries, strawberries.
Bon Appetit!