Fluffy Yeast Pancakes with Egg, Made with Water

Cooking method

1. Step 1:

   

   How do you make fluffy yeast pancakes with egg and water? Gather your ingredients. Use good-quality water — bottled or filtered — since its taste will come through in the finished pancakes. Tap water often has an off flavor. Use instant (fast-acting) yeast, and a refined, odorless oil. You can adjust the salt and sugar to taste.

2. Step 2:

   

   For the yeast to get going faster, your ingredients should be warm. Heat the water to about 100–104°F (38–40°C). Take the egg out of the fridge ahead of time so it can warm up too; if you forgot, set it in some warm water. Crack the egg into a bowl, add the warm water and sugar, and whisk everything well with a fork.

3. Step 3:

   

   Sift the flour into the bowl with the egg mixture. This clears out any bits and aerates the flour, which makes the pancakes even fluffier.

4. Step 4:

   

   Sprinkle the yeast and salt on top.

5. Step 5:

   

   Whisk all the ingredients together into a smooth, lump-free batter. It should be thick, like rich sour cream. If it's too thin, add a bit more flour; if it's too stiff, add a little more water.

6. Step 6:

   

   Cover the bowl with a towel and let it sit in a warm, draft-free spot for an hour to an hour and a half.

7. Step 7:

   

   The batter should rise and become bubbly.

8. Step 8:

   

   Heat a skillet over high heat and pour in a little vegetable oil. Spoon the batter into the pan to form pancakes. When scooping, try not to stir the batter down, so it doesn't deflate.

9. Step 9:

   

   Fry the pancakes until golden on the first side, then flip to the other. Adjust the heat as needed — they should brown well without burning. Move the finished pancakes to a plate. Re-grease the pan with oil before each new batch, so the pancakes hold their shape after cooking.

10. Step 10:

    

    Serve the pancakes hot, with sour cream, jam, or sweetened condensed milk. Enjoy!