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Thick pancakes with yeast

Thick, Fluffy Yeast Pancakes

Yeast-raised pancakes turn out airy and soft! Even though they're thick, they roll up neatly, so you can wrap a sweet or savory filling inside. They make a great breakfast or lunch — simple, quick, and full of flavor!

Ninel

Recipe author

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Composition / ingredients

Servings:

Flour

Milk

Egg

Vegetable oil

Salt

0.25

Fresh yeast

Sugar

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 6 g

Fats 35 % 17 g

Carbohydrates 53 % 26 g

281 kcal

GI: 8 / 0 / 92

Cooking method

Step 1:

Gather all the ingredients you'll need. Use good-quality all-purpose wheat flour.
Step 2:

Put the fresh yeast in a bowl, pour in warmed milk (½ cup), and mash it together with a spoon.
Step 3:

Add 3 tablespoons of flour and 1 tablespoon of sugar. Stir with a spoon until smooth.
Step 4:

Cover the sponge and leave it for 20 minutes in a warm, draft-free spot. A foamy yeast cap should form on the surface. If it doesn't, the yeast didn't activate for some reason — use a different batch, or the pancakes won't come out fluffy.
Step 5:

Pour the remaining milk into the risen sponge, along with the egg (beaten separately with a whisk) and the refined vegetable oil. Stir.
Step 6:

Add the sugar and salt to the batter. Stir.
Step 7:

Sift the flour and add it in batches. You may need a little more or less — aim for a batter about the consistency of sour cream.
Step 8:

Stir the batter thoroughly until smooth.
Step 9:

Cover the batter and leave it somewhere warm for 40 minutes. You can set the bowl in an oven warmed to 85–105°F (30–40°C).
Step 10:

Heat a pancake pan with a little vegetable oil. Pour the batter into the center in a round (about half a ladleful). Fry on both sides until golden.
Step 11:

Stack the finished pancakes. You can brush each one with a little butter — they'll be juicier, more fragrant, and tastier. Serve these thick, fragrant pancakes with hot tea, alongside sour cream, jam, or condensed milk. Enjoy!

Always wash the eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
The liquid you dissolve the yeast in should feel pleasantly warm — no hotter than 105°F (40°C). Why does it matter? Yeast activates well in warm liquid, dies in hot, and simply won't get going in cold. To avoid surprises, test the yeast before mixing it into everything else: pour a little warm milk into a bowl and stir in the yeast, cover with a kitchen towel, and set it somewhere warm and draft-free for 10–15 minutes. A foamy yeast cap should form; if it doesn't, fermentation hasn't started (the yeast is expired or spoiled) and you'll need a fresh batch, or the baking won't work.
Be ready to use a little more or less flour than the recipe calls for. Go by the consistency of the batter, not the exact amount of flour. There's plenty of useful information about flour and its properties in this article!
It's important to sift the flour to aerate it. That way the pancakes come out airy and rise well as they cook.
In place of sugar, you can use a heat-stable sweetener.
Use an oil with a high smoke point for frying! Any oil is only good up to a certain temperature — its smoke point, past which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they hold a lot of unfiltered organic particles that quickly start to burn. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.