Yeast pancakes with Thai sauce
Pancakes are adored not only in Ukraine and Russia, but all over the world. For example, the French are famous for their thin pancakes, and Americans like to build towers of pancakes, pour maple syrup over them and serve them with bacon.... We love pancakes too! Especially yeast pancakes with Thai sauce!
Ingredients
| yeast 7 g |
| milk 500 ml |
| honey 1 tbsp. |
| egg 1 pc |
| flour 1/2 tbsp. |
| apple 1/2 pc |
| quince 1/2 pc |
| olive oil |
| ginger root (fresh) 3 cm |
| chili pepper 1/2 pc |
| pink pepper |
| rum 50 ml |
| raisins a handful |
| butter 25 g |
| sugar 6 tbsp. |
| salt pinch |
Instructions
Step 1
Dissolve the yeast in 4 tbsp of milk and add the honey. Set aside to let the yeast ferment.
Step 2
Beat the egg with salt, add the fermented yeast, flour and the remaining 0.5 liters of milk. Mix well until the dough is liquid sour cream. Dasha did not add sugar to the batter at the expense of honey, which she added to the yeast. In addition, these pancakes are waiting for a spicy-sweet filling!
Step 3
Heat a frying pan, add olive oil and fry the pancakes.
Step 4
For the sauce: heat the skillet well and add the olive oil. Fry the diced apple and quince. Add grated ginger, a handful of raisins, finely chopped chili pepper (without seeds), butter and sugar.
Step 5
When the sugar has melted a little and begun to caramelize, pour in the rum.
Step 6
Allow the sauce to thicken slightly and... serve with warm pancakes!
