Recipe by Mysterygirl
This is in response to a request on the boards. This is from a German Russian cookbook put out by the American Historical Society of German Russians. German Russians were Germans who moved to Russia and then to the US.
Top Review by duonyte
I'm not rating this, as I am wondering whether there were errors in the ingredients as posted. I had reduced the salt to 1/2 tsp., as I almost always reduce salt, but the pancakes tasted strongly of salt anyway. Also, the pancakes were very thin. I was comparing them to those our mom made (perhaps unfairly), and it did not seem right. I added another 1/4 c. flour, and the pancakes then looked better. The recipe does not indicate when to add the egg - I lightly beat it and stirred it into the milk/yeast mix before adding the flour. All in all, I was not successful with these, sorry to say.
- 1 cup milk
- 3⁄4 teaspoon salt
- 1⁄4 cup water
- 1 egg
- 2 tablespoons sugar
- 1⁄4 cup shortening
- 1 package dry yeast
- 1 cup flour
Directions See How It's Made
- Scald milk.
- Stir in sugar, salt and shortening then cool to lukewarm.
- Heat water to 115-120 degrees farenheit.
- Place water in bowl of mixer, then sprinkle the yeast and stir until dissolved.
- Add milk to yeast mixture.
- Add flour and beat until smooth.
- Cover and let rise until double in bulk (this should take about 40 minutes).
- Stir mixture till"punched down".
- Bake on medium heat as you would any pancake.