Lush pancakes
4 servings
60 minutes
If thin pancakes are usually a wrapper for some filling, then thick springy pancakes are quite self-sufficient, we perceive them as fluffy pies with a golden crispy crust. Fresh yeast gives the pancakes a special airiness , and they are best served with something cozy and homey - jam, preserves or sour cream.
1
Mix yeast with sugar and warm milk until the sugar dissolves.
- Fresh yeast: 8 g
- Sugar: 2 teaspoons
- Milk: 250 ml
2
Add flour and salt, knead a smooth dough without lumps. Knead for 10 minutes.
- Wheat flour: 240 g
- Salt: 0.5 teaspoon
3
Cover the dough with plastic wrap and place it in a warm place for 40 minutes. It should increase by 2-2.5 times.
4
Mix the risen dough, cover it with plastic wrap, and place it in a warm spot for another 30 minutes.
5
Heat vegetable oil in a pan over slightly below medium heat.
- Vegetable oil: 50 ml
6
Spoon the dough soaked in vegetable oil onto a hot skillet. Cover with a lid and fry for about 2 minutes.
- Vegetable oil: 50 ml
7
Flip the pancakes, cover with a lid, and fry for another 2 minutes.
8
Place the ready pancakes on paper towels to get rid of excess fat.
9
Serve with apple jam or sour cream.
- Fruit butter (povidlo): to taste
- Sour cream: to taste
