Russian pancakes

4 Per serving (20-25 pancakes)

600 g Wheat flour
some flour to choose? we'll show

1 Art. l. granulated sugar

5 h. l. butter

1 pcs. eggs

25 g yeast

1 h. l. salt

4 glass milk

3-4 Art. l. olive oil

3 cups of milk warmed to 30-35sh, dissolve the yeast in it, add 1/2 Art. spoons of sugar, salt, egg yolk and melted butter, stir and pour 300 grams of flour.

Knead the dough. Dishes with the test cover with a towel and put to ferment in a warm place (25-30sh). After 2 hours, when the volume of the dough to double, dilute it with the remaining milk, heated to a temperature 50sh, add the remaining flour and sugar, and gradually pour in a well beaten egg white. Knead the dough again and let it rise. The dough should wander in total about 3 hours.

Coat pan with a thin layer of vegetable oil and heated to until the smoke disappears. Razlivatelnoy spoon gently scoop up a portion of the dough and pour into pan. When the bottom side is browned pancake, dip the brush in vegetable oil, lubricate the upper side and flip the pancake.

When the second side is golden brown pancakes again, lubricate the upper side of the oil and to shift a pancake pan, wrap a towel. During baking the dough can not interfere.

Serve hot or warm, pouring honey, sour cream, jam, or with what your heart desires.