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Home Baking: The Artful Mix of Flour and Traditions from Around the World
By Jeffrey Alford, Naomi Duguid
Artisan - 2003
ISBN: 1579651747

HomeBaking : The Artful Mix of Flour and Tradition Around the World

Russian Apple Pancakes

Page 276

(1 review)
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Recipe Reviews

7th February 2009

andrew from Vancouver Island, BC

This is the first yeasted pancake recipe I've tried, and it's truly delicious. I make it with a blend of whole wheat and white flour (3.5 oz each) and I usually prepare three apples, as two, unless they're quite large, don't provide quite enough apple for the bottom.

One issue, though: the timing of the recipe is complicated, and detracts just a little from it. If you want these for breakfast they requires a primary fermentation of 30 min to 2 hrs, then 6 to 8 hours or overnight in the fridge plus 2 hours out of the fridge (whew!).

So, it's difficult to get the timing right, unless you're having a brunch at 10 or 11am. I actually got up at 5am once to take the batter out of the fridge. What I've found is that if you can do a longer pre-fridge fermentation, before you add the salt (as salt slows yeast growth), then you need less on the other end.

My most recent breakfast timing: 90 minutes to 2 hrs first fermentation. Add salt egg and butter, then refrigerate overnight. Take out for 30 minutes to 1 hr (batter should be frothy and have risen) before cooking.

(edited 7th February 2009) (0) comment (1) useful  

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