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Yeast pancakes with margarine and milk

Yeast Pancakes with Margarine and Milk

Anyone can make these light, airy pancakes. In Eastern European tradition, thin pancakes were a beloved staple—there's even a whole week devoted to them (Pancake Week, or Maslenitsa). But you certainly don't have to wait for a holiday. In many families, pancakes like these are almost an everyday thing. I make all kinds of versions for my own family, and here's one of our favorites: yeast-risen pancakes.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Flour

2.5

Milk (whole)

2.5

Water (drinking)

Eggs

Margarine

Sugar (granulated)

1.5

Fresh yeast

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 6 g

Fats 20 % 7 g

Carbohydrates 63 % 22 g

170 kcal

GI: 9 / 0 / 91

Cooking method

Step 1:

The ingredients.
Step 2:

Dissolve the yeast and stir in some of the flour.
Step 3:

Step 3:
Step 4:

Let it rise.
Step 5:

Pour in the melted margarine and the egg yolks beaten with sugar.
Step 6:

Gradually add the milk and flour.
Step 7:

The batter is ready.
Step 8:

And... one!
Step 9:

Two...
Step 10:

Voilà!
Step 11:

Step 11:

First, dissolve the yeast in warm water along with half of the sugar. Gradually stir in about 1/3 of the sifted flour. Cover this sponge with plastic wrap and let it rise in a warm spot. Melt the margarine and let it cool slightly, then stir it into the risen sponge. Add the salt and the egg yolks that you've beaten with the remaining sugar. Now add the milk and the rest of the flour in alternating additions, a little at a time: