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Thick fluffy pancakes with yeast

Thick, Fluffy Yeast Pancakes

Delicious, golden, and irresistible — a breakfast the whole family will love! These thick, fluffy yeast pancakes take a little longer than the usual kind, but they're worth the effort — the flavor is amazing! They come out incredibly soft and fragrant, and they're especially good drizzled with honey.

katushafin

Recipe author

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Composition / ingredients

Servings:

Flour

270

Milk

250

Egg

Butter

Active dry yeast

Sugar

Salt

0.5

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 14 % 7 g

Carbohydrates 69 % 34 g

229 kcal

GI: 6 / 0 / 94

Cooking method

Step 1:

How do you make thick, fluffy yeast pancakes? Gather your ingredients. This amount makes about 7 small pancakes — scale it up if you need more. Any fat content of milk works. Use good-quality butter with no added vegetable fats.
Step 2:

Start by making the sponge (the yeast starter). Take about a third of the milk and warm it to 100–104°F (38–40°C). That's the sweet spot for activating the yeast — too hot will kill it, too cold won't wake it up. Stir a third of the sugar, the salt, and the dry yeast into the warm milk. Add a couple of spoonfuls of flour and whisk again until smooth.
Step 3:

Cover the bowl with a clean towel and let the sponge rest for 10–15 minutes. By then it should be bubbly and roughly doubled in volume. If it isn't, your yeast is likely dead — start over with a fresh package.
Step 4:

In a mixing bowl, crack in the egg and add the remaining sugar. Beat until smooth, then pour in the sponge and stir to combine.
Step 5:

Sift in the flour. Start mixing the batter, adding the remaining milk a little at a time — this keeps lumps from forming. Now is when you dial in the consistency: more milk makes a thin batter and thin pancakes, while a thicker batter gives you tall, fluffy ones. Mix until smooth, then stir in the melted butter last.
Step 6:

Set the batter in a warm spot to rise for at least 30 minutes — an hour is even better. If you're short on time, rest the bowl over a warm water bath. The batter should double in size.
Step 7:

Heat a heavy-bottomed skillet over high heat and brush it with a drop of oil. Ladle batter into the center of the pan, spreading it evenly across the bottom.
Step 8:

Cook the pancake on one side until golden, then flip and cook the other. Stack the finished pancakes on a plate and brush them with butter if you like. You don't have to grease the pan each time — the butter in the batter keeps them from sticking. Alternatively, skip the butter in the batter and fry the pancakes in butter instead.
Step 9:

Serve the pancakes hot with sour cream, honey, jam, or fresh berries. Enjoy!

Always wash eggs before using them — even a shell that looks clean can carry bacteria. A little dish soap and a brush work well.
You can melt butter in the microwave or over a water bath. To microwave it: cut the butter into small pieces, put them in a microwave-safe container, and cover it with a paper towel to keep it from spattering. Melt it on the lowest power or on the defrost setting — start with about 5 seconds, then repeat in 5-second bursts until it's fully melted. For a water bath: set a small heatproof bowl over a larger pot of simmering water so the bowl is submerged about halfway. Add the cubed butter and stir gently as the heat melts it; take the bowl off the heat as soon as the butter has melted completely.
You can swap the active dry yeast for fresh cake yeast at a ratio of 1:3 — for every 1 gram of dry yeast the recipe calls for, use 3 grams of fresh.