Milk is heated. In warm milk we put salt and sugar, pour in flour and yeast. Horoshen
- Milk - 300 Milliliters
- Salt - 1/2 Teaspoon
- Sugar - 100 Grams
- Wheat flour - 250 Grams
- Dry yeast - 5 Grams
- Carrots - 100 Grams
- Eggs - 2 pieces
- Vegetable oil - 30 milliliters
Milk is heated. In warm milk we put salt and sugar, pour in flour and yeast. Stir well, cover with a towel and set for 40-50 minutes - the dough should rise. Meanwhile, chop carrots and cook for 15-20 minutes. Carrots should become soft. The dough should thicken and a little bubble. Boiled carrots and a little (a third cup) of warm milk with a blender turn into a puree. Carrot puree is added to our dough. In the dough, drive the eggs and sprinkle a little more flour. Stir well so that no lumps remain. Dough by consistency should be akin to fatty sour cream - then pancakes will turn out delicious. The mixed dough is left for another 30-40 minutes under the towel to re-raise. In a frying pan warm up a little vegetable oil and fry in it our carrot pancakes. Fry 2-3 minutes on one side and 1-2 minutes on the other side, depending on the thickness of the bottom of the pan. Serve carrots with sour cream or jam. Bon Appetit!
Servings: 3-4