|
|
INGREDIENTS and PROPORTIONS:
600 g. flour
1 tbsp. sugar
5 tsps. butter
1 egg
25 g. yeast
one tsp. salt
4 cups milk
3--4 tbsp. olive oil
PROCEDURE:
Heat 2 cups milk to 30--35 degrees C., dissolve yeast in it, add 1/2 tbsp. sugar, salt, egg yolk, and melted butter. Stir and add 300 g. flour. Knead dough. Cover dough with towel, and put it in a warm place to rise. After 2 hours, when doubled, add to the dough the rest of the milk, warmed to 50 degrees C., the rest of the flour, the sugar, and gradually pour the whisked white of egg into it. Knead dough again and let it rise. Dough must rise about 3 hours in total. Then lightly oil frying pan and let it warm. Ladle the dough carefully into the frying pan. When lower side of pancake will start to brown, turn it over. When the second side browns, take the pancake and put it in a saucepan, wrapped with a towel. Don't stir the dough when cooking.
DIFFICULTY RATE: Easy
