Handmade Pancakes
Portion: 
Preparation: 
( 1 oy 5,00/5)
Hello Dear Friends,
Waiting for you with the last recipe video of the week Handmade Pancakes recipe. Before, I always gave practical pancake recipes that we prepared from ready-made dough. This time, you can easily open it yourself at home. The dough I shared with you before Hand Rolled Closed Pita same with.
It's really amazing how so much can be made from one dough. We usually make half of the recipe of this size, half of the pita and half of the pancake. If you are only going to make pancakes, it turns out to be over 30 pancakes depending on the size of the meringue. If you want, you can also prepare half the dough.
This week, I will work on winter preparations as much as I can. I plan to shoot a lot of videos. Of course, I will also have recipes for the holiday.
Love…
Ingredients for Handmade Pancake Recipe
- 2 pieces of eggs
- 1 water glass milk
- 1 glasses of yoghurt
- 1 glass of warm water
- 1 pack of instant yeast
- 1 packet of baking powder
- 1 teaspoon of granulated sugar
- 2 sweet spice salt
- half a teaspoon of oil
- 7 cups of flour + 1 cup of dough for kneading
Inner material:
- feta cheese
- Chopped parsley
How to Make Handmade Pancake Recipe?
- Take the yeast in a glass, add 1 teaspoon of sugar to the warm water and mix. Wait for 1-2 minutes. (yeast will rise and activate)
- Crack the eggs into the mixing bowl. Add the yeast mixed with milk, yoghurt, oil and water and mix.
- Add 1-2 cups of flour, add baking powder on top, and add an average of 5 more cups of flour to knead a dough that does not stick to the hand. (If you add the flour cup by cup, it will be easier to stick.
- Transfer the gathered dough to the lightly floured kitchen counter and knead for another 3-4 minutes.
- Put the dough in a kneading bowl, cover it and let it rest in a warm place for 1 hour.
- While the dough is resting, mix the feta cheese and chopped parsley. If you are going to make minced meat (closed pita bread is added to the inner mortar of the recipe). you can find it here)
- Take the risen dough on the floured counter and divide it into meringues of the size and quantity you want (around 30).
- Roll out each meringues into 20-30 cm phyllo.
- Spread the cheese mortar in the middle and close it in the form of a pancake. Do the same for all the meringues.
- Cook in a greased and heated teflon pan until the top and bottom are browned.
