Pancakes with holes
6 servings
90 minutes
Holey pancakes are light, airy, and porous pancakes that are a classic of Russian cuisine. Their unique texture is achieved through yeast dough that gives them delicate bubbles, creating characteristic holes. This recipe has a long history and was especially popular in rural families where they were made for breakfast or festive tables. They have a soft, slightly sweet taste with a subtle creaminess due to the use of milk and butter. Pancakes pair perfectly with jam, honey, or sour cream, adding extra depth of flavor. This treat is not only filling but also cozy—the aroma of freshly made pancakes invariably fills the home with warmth and joy.
1
Prepare all the ingredients.
2
Dissolve the yeast in warm milk (about 37 degrees) and let it sit for 10-15 minutes.
- Milk: 250 ml
- Dry yeast: 5 g
3
Beat the eggs with sugar and salt until light foam forms.
- Chicken egg: 2 pieces
- Sugar: 1 tablespoon
- Salt: pinch
4
Pour the milk with yeast into the egg mixture and stir.
- Milk: 250 ml
- Dry yeast: 5 g
5
Gradually add the sifted flour, mixing well to avoid lumps.
- Wheat flour: 250 g
6
Pour in water and stir again.
- Water: 100 ml
7
Mix 2 tablespoons of vegetable oil into the dough, cover it, and place it in a warm place for 35-40 minutes.
- Vegetable oil: 4 tablespoons
8
Heat the pancake pan well and grease it with vegetable oil. Pour a ladle of batter onto the pan, spreading it over the entire surface.
- Vegetable oil: 4 tablespoons
9
When the edges of the batter turn golden, flip the pancake and cook for another 30 seconds. Cook all pancakes in the same way, stacking them and spreading each with butter.
- Vegetable oil: 4 tablespoons
- Sour cream: to taste
10
Serve the ready pancakes hot.