Thick yeast pancakes with Nutella

5 servings

30 minutes

Thick pancakes can be made with kefir or milk, water or beer. The main thing that makes them thick is the presence of yeast and the thickness of the dough, which indicates a large amount of flour. The thicker the dough, the thicker the pancake . In the photo - not the thickest pancakes, there are much thicker ones.

Energy value per serving

• Calories: 605.5
• Proteins: 13.6g
• Fats: 35.1g
• Carbohydrates: 59.3g

Ingredients

• Milk: 300 ml
• Vegetable oil: 130 ml
• Dry yeast: 11 g
• Salt: 0.5 tsp
• Sugar: 2 tbsp
• Chicken egg: 3 pc
• Wheat flour: 300 g
• Water: 200 ml
• Nutella®: 35 g

Cooking steps

1. Mix warm milk (temperature should be between 37 and 40 degrees) with yeast and sugar using a whisk, and let it sit for 5 minutes to activate the yeast.

   Required ingredients:

   • Milk: 300 ml
   • Dry yeast: 11 g
   • Sugar: 2 tablespoons

2. Add vegetable oil, salt, eggs, flour, and water; mix until smooth. Cover with a towel and place in a warm spot for an hour.

   Required ingredients:

   • Vegetable oil: 130 ml
   • Salt: 0.5 teaspoon
   • Chicken egg: 3 pieces
   • Wheat flour: 300 g
   • Water: 200 ml

3. After an hour, mix the dough and let it rise again for 30 minutes.

4. Bake pancakes over medium heat, greasing the pan with vegetable oil, until golden brown.

   Required ingredients:

   • Vegetable oil: 130 ml

5. Roll the ready pancakes into a tube, cut each in half for easy handling. Serve with Nutella®.

   Required ingredients:

   • Nutella®: 35 g