Fluffy Yeast Pancakes with Milk
Our all-time favorite homemade treat, with a wonderfully tender crumb. These light, golden yeast-risen pancakes are loved by the whole family—especially the kids. We make them at least once a week, and they always disappear in a flash. The hardest part is the waiting: first for the dough to rise, then for the tea to be poured. Of course, any dish gets a little old if you make it too often, but these are easy to keep interesting—just switch up the toppings. Jam, sour cream, sweetened condensed milk, and plenty of other add-ons all work beautifully, so feel free to experiment.
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Recipe author
Fluffy Yeast Pancakes with Milk
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 %
8 g
Fats 12 %
6 g
Carbohydrates 72 %
36 g
230 kcal
GI:
6
/
0
/
94
Cooking method
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- As you mix the dough, keep in mind that the yeast will make it at least double in size, so use a large bowl to avoid any mess. Start by mixing the flour, yeast, and warmed milk into a smooth batter. Set it in a warm spot for 30–40 minutes. Once it has risen, stir in the eggs, oil, sugar, vanilla, and salt, and mix well. Let it rest in the warmth for another half hour. Just before frying, set out a glass of water—dip your spoon in it so the batter won't stick. Fry the pancakes in a well-heated, greased skillet.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanillin - 288 kcal/100g
- Chicken egg - 80 kcal/100g
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