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Fried Egg

Fried Egg recipe image
These aren't your typical flat pancakes. Made with a blend of buckwheat and all-purpose flour, and leavened with yeast for a light, airy crumb, these pancakes offer a unique texture that is both tender and substantial. The addition of sour cream and melted butter enriches the batter, while folded-in egg whites provide extra lift. They cook up golden brown and crisp on the outside, yet remain soft and slightly tangy inside. Perfect for a hearty weekend breakfast or brunch, they pair beautifully with traditional toppings like lumpfish caviar, sour cream, or simply a pat of butter and maple syrup. A comforting, home-style dish that feels special enough for guests but simple enough for a quiet morning.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1206.4
Description
These aren't your typical flat pancakes. Made with a blend of buckwheat and all-purpose flour, and leavened with yeast for a light, airy crumb, these pancakes offer a unique texture that is both tender and substantial. The addition of sour cream and melted butter enriches the batter, while folded-in egg whites provide extra lift. They cook up golden brown and crisp on the outside, yet remain soft and slightly tangy inside. Perfect for a hearty weekend breakfast or brunch, they pair beautifully with traditional toppings like lumpfish caviar, sour cream, or simply a pat of butter and maple syrup. A comforting, home-style dish that feels special enough for guests but simple enough for a quiet morning.
Ingredients
  • 2 Cups milk, scalded and cooled
  • 2 Packages quick rising yeast
  • 1/2 cup Warm water (105F)
  • 1 teaspoon Sugar
  • 1/2 cup Buckwheat flour
  • 2 Cups all&# 226;ÂÂpurpose flour
  • 3 Eggs, separated
  • 1/2 teaspoon Salt
  • 3 Tablespoons sour cream
  • 3 Tablespoons melted butter, cooled; plus more for cooking
  • 1 1/2 Cups additional milk
Directions
  1. 1
    Combine warm water and sugar in a small bowl; add yeast and let stand for 5 minutes until foamy.
  2. 2
    In a large bowl, mix the scalded and cooled milk, yeast mixture, both flours, egg yolks, salt, sour cream, and melted butter.
  3. 3
    Mix the batter thoroughly until smooth.
  4. 4
    In a separate clean bowl, beat the egg whites until soft peaks form.
  5. 5
    Gently fold the beaten egg whites into the batter until just combined.
  6. 6
    Cover the bowl and let the batter rise in a warm place for 30 minutes.
  7. 7
    Stir in the additional 1 1/2 cups of milk until the batter is smooth and pourable.
  8. 8
    Heat an electric skillet to 400F (204ðC) or a large frying pan over medium-high heat.
  9. 9
    Brush the pan with a little butter.
  10. 10
    Pour 3 tablespoons of batter per pancake into the pan, making them about 3 to 4 inches in diameter.
  11. 11
    Cook until the edges are set and the bottom is golden brown, then flip and cook the other side until golden.
  12. 12
    Serve immediately with lumpfish caviar and/or sour cream.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1206.4kcal
% Daily Value *
Total Fat 19.0g30%
Saturated Fat 9.4g47%
Cholesterol 34.3mg12%
Sodium 3130.8mg131%
Total Carbohydrate 218.8g73%
Dietary Fiber 6.8g28%
Sugars 14.4g
Protein 33.8g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pancakes, buckwheat, yeast, breakfast, fluffy, eggs, butter, sour cream, fermented, golden, brunch, homemade, crispy, tender, morning, skillet, folded, batter, rise, classic
Read it online: https://www.chefs-mate.com/recipe/fried-egg-23/