Yeast pancakes
4 servings
30 minutes
Yeast pancakes are a traditional dish of Russian cuisine known for their incredible fluffiness and rich flavor. Their history traces back to ancient Slavic traditions when pancakes were considered a symbol of the sun and prepared for celebrations. Thanks to the yeast, the dough gains special fluffiness, while the addition of milk and eggs gives the pancakes tenderness. Fried to a golden crust, they have a soft and slightly sweet taste that pairs perfectly with honey, sour cream, or jam. These pancakes are often served during Maslenitsa but are also great for cozy home breakfasts. The secret to making them is patience: the dough needs time to rise to unleash its full potential. This dish delights not only with its taste but also with the warmth of home comfort.
1
Combine 3 eggs with sugar and salt, whisking thoroughly until a smooth layer of frothy bubbles forms on the surface.
- Chicken egg: 3 pieces
- Sugar: 60 g
- Sea salt: 1 tablespoon
2
Add 7 g of yeast, 70 ml of oil, flour, milk, and water, mix well to avoid lumps and achieve a homogeneous mass. It's better to add warm, boiled water. Then cover the container with a towel and place it in a warm place (like near a radiator) for 40-50 minutes.
- Dry yeast: 7 g
- Sunflower oil: 100 ml
- Wheat flour: 300 g
- Milk: 300 ml
- Water: 200 ml
3
Carefully mix the risen dough and let it rise again.
4
Without mixing, we bake in the usual pancake way. Preheat the pan and lightly grease it with oil. A culinary brush or half a potato works best for this. Carefully scoop the batter with a ladle from the top and pour it into the pan, allowing it to spread evenly. When the surface dries, flip it and fry the other side.
- Sunflower oil: 100 ml