Pancakes

Take a deep bowl, pour 250 grams of milk into it, break eggs into it and add salt and sugar, and mix everything well.

Whisking constantly, add the flour in small portions so that there are no lumps. If they do appear, be sure to crush them.

After you get rid of lumps, pour in the remaining milk and add vegetable oil so that the pancakes do not stick to the pan.

We warm up a pancake maker or pan well, and fry the pancakes for about 30 seconds on each side.

As soon as you remove the pancakes from the pan, grease them with butter, so they will turn out more juicy and not dry out so quickly.

As soon as you finish baking the last pancake, you can start wrapping the caviar into pancakes. I usually put 1 tablespoon of caviar in each pancake, you can put less. Spread the caviar evenly over the pancake and wrap as you like with an envelope, roll or corner.

Take a deep bowl and pour milk into it, add salt and sugar.

Whisking all the time, add the flour, making sure no lumps form. Depending on the density of the dough, add more milk or flour, the dough should be quite liquid, it depends on how thin the pancakes will be.

Take soda (slaked with citric acid) and add to the dough, also add a little vegetable oil.

Heat up a crepe maker or skillet. Fry pancakes in vegetable oil, for half a minute on each side, until a brownish crust appears.

First, let's make the meat filling for pancakes, for this:

Lightly fry minced meat in sunflower oil.

Grate the carrots on a fine grater and add to the minced meat.

Season with salt and pepper and continue to fry until tender.

The meat filling is ready, now proceed to the pancakes themselves:

Break the eggs into a deep bowl, add the main part of the milk, salt and beat well until smooth.

While stirring, add the flour in small portions.

Heat a frying pan and fry the pancakes on both sides in vegetable oil, about 30 seconds, until browned.

Place 1 tbsp in the center of each of the pancakes. meat filling and wrap in an envelope.

You can fry a little more in butter or serve immediately.

Take a deep bowl and pour 200 ml of warm water into it, add 1 tsp. sugar and stir.

Crumble the yeast into a bowl and stir well to dissolve completely.

Add flour a little at a time (1 cup) and mix well.

Cover the bowl with a towel and put in a warm place to let the yeast start to walk.

As the yeast suits, add melted butter to the dough, if there is none, you can use margarine.

Pound the egg yolks with sugar and also add to the dough, salt a little and mix well.

Now add milk and the remaining flour in small portions to the dough, mix all the time, do not allow lumps to appear.

Cover the pancake batter again and let rise in a warm place.

While the dough is rising, beat the whites with salt, and then add to the dough and put it back in a warm place so that it rises at least one and a half times.

Toast the pancakes in a pancake maker or skillet, 30 to 40 seconds on each side, or until the pancake is browned.

Lubricate the finished yeast pancakes with butter and stack them in a pile.