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Fluffy pancakes with dry yeast

Fluffy Yeasted Pancakes

Delicious, fluffy pancakes made from yeast batter. These come out incredibly airy, riddled with big holes inside. Even once they've cooled they don't deflate—they stay fluffy to the last bite. And how good they are with honey or sour cream! What more is there to say—just make them and enjoy.

Lyalich

Recipe author

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Composition / ingredients

Servings:

Flour

250

Milk

250

Dry yeast

Sugar

Salt

0.25

Eggs

Vegetable oil (in the batter + for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 8 g

Fats 16 % 8 g

Carbohydrates 67 % 33 g

237 kcal

GI: 6 / 0 / 94

Cooking method

Step 1:

Gather all the ingredients for these fluffy yeasted pancakes. I prefer dry yeast over fresh: you can use just part of a packet, put the rest away, and trust it won't spoil anytime soon—unlike fresh yeast, which starts giving off an unpleasant smell after a while.
Step 2:

Pour the milk into a bowl and warm it until it's warm but not hot—yeast are living organisms that die above about 115°F (45°C). Add the sugar and 200 g of the flour (from the total) and stir well into a smooth, lump-free batter. This is our sponge for the pancakes.
Step 3:

Cover the bowl with a clean towel and set it somewhere warm for 30 minutes—a proofing box or near a warm radiator. I put mine in the bowl of my multicooker, close the lid, and set the "Multi-cook" mode to 30 minutes at about 105°F (40°C). In that time the sponge should double.
Step 4:

Take the risen sponge and crack an egg into it. Add the salt and stir well until smooth. Don't worry if the batter deflates—it will rise again.
Step 5:

Pour in the remaining flour and stir again into a smooth batter. This feeds the yeast and gets them working again.
Step 6:

Pour in the vegetable oil and stir into a smooth, glossy batter that stretches after the spoon as you lift it out.
Step 7:

Cover again and set it back in the warmth for another 40 minutes to double. Keep an eye on it so it doesn't overflow.
Step 8:

Set a skillet over medium heat, add a little oil, and heat it. Drop a tablespoon of batter for each pancake and fry until golden on both sides. Transfer the pancakes to a plate. To make the batter slide off the spoon more easily, dip the spoon into a glass of cold water before each scoop.
Step 9:

Cook the pancakes until you run out of batter, greasing the pan well with oil each time.
Step 10:

Serve the pancakes hot with a glass of milk—though they're delicious cold, too. Honey, jam, sour cream, or preserves round them out beautifully. Enjoy.