Yeast Pancakes

A versatile recipe for fluffy and very tasty yeast pancakes. The pancakes turn out fluffy, airy, and neutral in taste. They can be served for dessert with vanilla cream and berries, condensed milk, sour cream frosting, etc. Or they can be served as an appetizer with cottage cheese and sour cream frosting 'fresh' and lightly salted salmon. Or simply with sour cream. There are plenty of options, so experiment!

Water

1 cup

Yeast

1.5 tsp (instant)

Salt

1 tsp

Sugar

1 tbsp

Milk

1/4 cup

Flour

about 2.5-3 cups

Sunflower Oil

3 tbsp

To make yeast pancakes, pour warm water into a bowl, add yeast, cover the bowl and let it sit for about 20 minutes. Then add warm milk, salt, sugar, and gradually sift in the flour (sift it twice). Knead a fairly thick dough and finally add vegetable oil by the spoonful. Cover the bowl with a towel and let the dough rise for 1-1.5 hours (in a draft-free warm place).

I usually place the bowl in the oven (turned off!)

Once the dough has risen, stir it with a spoon and start baking the pancakes. Spoon the dough onto a heated skillet with oil (some skill is needed here) Fry the pancakes over medium heat, flip them when one side is browned, cover with a lid and fry until cooked through. The Yeast Pancakes are ready!

(5/5)