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Buttered pancakes

Yeasted Buttermilk-Style Pancakes

The tender texture and amazing flavor of these pancakes will win over even the pickiest eaters. I found a recipe here for thin yeasted pancakes made with milk. I have no doubt it's a good, tried-and-true recipe — but I want to share how I make my own version, with all my little tips and tricks.

Elena-Cilia

Recipe author

Composition / ingredients

Servings:

Milk

300

Chicken eggs

Water (clean)

200

Dry yeast

Sugar

Salt

Wheat flour

300

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 23 % 9 g

Carbohydrates 59 % 23 g

194 kcal

GI: 9 / 0 / 91

Cooking method

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1. Beat the eggs with the salt and sugar until light and fluffy. 2. Mix the milk with the clean water and warm it in the microwave until it's just warm. Stir in the yeast and let it dissolve. Add the beaten eggs, vegetable oil, and flour. You can adjust the amount of flour if you like thicker pancakes — I prefer them thin. Knead the batter well so there are no lumps, then set it in a warm spot for 40 minutes. 3. Once the batter has roughly doubled in volume, stir it again to release the excess air and let it rise a second time. After that, do NOT stir it again, so all the bubbles stay intact. 4. Heat the pan you'll cook the pancakes in, and grease it with a little vegetable oil for the first pancake. 5. Cooking these pancakes is no different from making regular ones. Just try to scoop the batter up from the bottom without knocking out the bubbles. Fry on both sides. Serve them with sour cream, melted butter, or jam. You can also wrap your favorite filling inside — but if you ask me, they're great just as they are! 6. The aroma and flavor of these pancakes are out of this world. Once I tried this recipe, it went straight into my keeper file, and now it's the only way I make pancakes. Enjoy!