Pancakes on rye sourdough
Description of preparation:
If desired, pancakes on rye sourdough can be made lean without adding eggs and milk. But then they will tear, they will need to be baked thick, not thin. In any case, the dessert will turn out tasty and satisfying, and especially with sweet additions!
Prepare the following ingredients. It is best to cook with young sourdough; it does not taste so bitter. If there is more leaven than milk, the pancakes will be a little darker in appearance.
Place the starter in a deep container, add salt and sugar, pour in milk at room temperature. Mix everything thoroughly.
Beat in the chicken eggs and beat the contents of the container for about 2-3 minutes.
Pour in the vegetable oil, add the wheat flour and mix them into the mass. Leave the dough alone for 1 hour at room temperature.
Heat a frying pan and grease it with vegetable oil. Pour in half a ladle of dough and round it in the pan. Fry on one side for 1-2 minutes.
Turn the pancake over using a silicone spatula and fry for the same amount of time.
Place the pancake on a plate and bake all the remaining pancakes this way.
Serve them hot with honey, jam, jam and berries. Don’t forget about aromatic tea.