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.
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.
- 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.
- 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.
- Vegetable oil: 130 ml
5
Roll the ready pancakes into a tube, cut each in half for easy handling. Serve with Nutella®.
- Chocolate-hazelnut spread: 35 g
