Main Page
For breakfast
Thick pancakes with yeast holes

Thick, Fluffy Yeast Pancakes with Holes

Thick, fluffy pancakes make a hearty, delicious breakfast. These yeasted pancakes are great on their own — with jam, sweetened condensed milk, sour cream, and more. They're not just a snack, either: stuff them with farmer cheese, meat, or potatoes and you've got a full meal. And for a special occasion, they're a real dessert, especially stacked up into a pancake cake.

wella

Recipe author

Composition / ingredients

Servings:

Milk

250

Flour

270

Salt

Sugar

Egg

Active dry yeast

Butter

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 27 % 14 g

Carbohydrates 60 % 31 g

278 kcal

GI: 6 / 0 / 94

Cooking method

Step 1:

To get pancakes that turn out thick and fluffy, start with a sponge (this is the sponge method). Measure out part of the milk — in our case, a cup.
Step 2:

Pour about a third of the total milk into a saucepan and warm it on the stove. Once it's nearly hot, stir together a third of the salt and sugar and dissolve them in the milk.
Step 3:

Right away, stir in the yeast.
Step 4:

Mix well and whisk in a third of the flour until smooth.
Step 5:

Cover the saucepan with a clean cloth and set it in a warm spot. Meanwhile, beat the egg (use one large egg, or two small ones) along with the remaining sugar.
Step 6:

Once the sponge has risen well (it should double or triple), combine it with the beaten egg in the saucepan. Beat with a mixer, gradually adding the rest of the flour and milk. The batter should end up thicker than heavy sour cream, so treat the flour amount as a guideline rather than an exact figure.
Step 7:

The goal is a well-risen batter. Cover the saucepan again and return it to a warm spot. A water bath is ideal — just don't overdo it (the water shouldn't boil). And if you're short on time to build a sponge, simply combine the ingredients in the same order and warm the batter over a water bath; it'll rise quickly.
Step 8:

Heat the skillet and pour in the melted butter so it coats the whole surface. Once it's hot, ladle in the batter, tilting the pan to spread it. Fry on both sides, flipping as soon as the pancakes turn golden.

A few more tips. Yeast: dry or fresh cake yeast both work — as a rule of thumb, 30 g of fresh yeast equals about 10 g of dry. Flour: wheat, oat, pea, or another kind all work, but always sift it well. Milk: it can even be slightly soured. No milk? Use buttermilk or plain yogurt. Butter: pancakes fried in butter taste wonderful, but they can scorch if you look away, so keep an eye on them. Adding a little fat right into the batter means you won't need to grease the pan for each one. Frying: for perfectly round pancakes, cook them inside a ring mold. The more butter in the pan and the higher the heat, the crispier these thick, fluffy pancakes get.