Thin yeast pancakes
4 servings
240 minutes
Yeast thin pancakes are a classic Russian treat that carries the warmth of home. Their history traces back to ancient Slavic traditions when pancakes symbolized the sun and spring awakening. These airy and lacy pancakes have a delicate flavor with a slight tang typical of yeast dough. They pair wonderfully with honey, sour cream, jam, or red caviar, transforming into an exquisite dish for any occasion. Due to the long fermentation of the dough, the pancakes become especially porous and soft, while the addition of whipped egg whites makes them light and airy. They are enjoyed at breakfast or during holidays, savoring every bite. This dish not only satisfies but also brings comfort and joy.
1
Pour warm water into a pot, add two yolks, mayonnaise, yeast, salt, and sugar. Whisk together.
- Water: 1 l
- Chicken egg: 2 pieces
- Mayonnaise: 2 tablespoons
- Dry yeast: 1 tablespoon
- Salt: to taste
- Sugar: pinch
2
We gradually add flour, to be honest, I took the flour by eye. Depending on what kind of pancakes you want: lacy thin or thicker. For thin pancakes, the batter should be liquid, the consistency of liquid sour cream.
- Wheat flour: 300 g
3
Add baking soda. Mix and place in a warm spot for at least 4 hours, preferably overnight. The dough should rise. When stirred, it should bubble a little; don't be alarmed.
- Baking soda reacted with acid: pinch
4
Whip the egg whites into a stiff foam and add to the dough.
- Chicken egg: 2 pieces
5
The dough is ready for cooking. Fry in a heated pan.
