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Fluffy pancakes with sour milk, eggs and yeast

Fluffy Yeast-Risen Pancakes with Sour Milk and Eggs

These wonderful little pancakes are especially good with sweet jam! I only recently learned to make sour-milk pancakes like these, but they've turned out great for me from the very first try. Now I'll share my recipe for my "signature" sour-milk pancakes.

Valeria

Recipe author

Fluffy pancakes with sour milk, eggs and yeast

Composition / ingredients

Servings:

Flour

600

Sour milk

Yeast

Sugar

2.5

Salt

Eggs

Vegetable oil

Eggs

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 10 g

Fats 17 % 9 g

Carbohydrates 65 % 35 g

264 kcal

GI: 3 / 0 / 97

Cooking method

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We start by making the sponge. Dissolve 20 grams of yeast in three tablespoons of plain water. Then take half a cup of sour milk (or water) and add it to the yeast mixture. Stir in half a tablespoon of sugar and 2 cups of sifted flour. Mix the sponge thoroughly, cover it with a towel, and leave it overnight.
In the morning, in a small bowl, combine the rest of the liquid with the eggs, sugar, and salt. Pour this mixture into the sponge. Then add 300 grams of sifted flour and knead the dough. It should come out elastic, soft, and smooth. Let the dough rise a little, then start cooking the pancakes: heat a skillet, add oil, spoon out the batter with a tablespoon, and fry the pancakes on both sides.