Yeast pancakes with milk
4 servings
30 minutes
Yeast pancakes with milk are fragrant, fluffy circles of happiness that hold the warmth of Russian cuisine. Their history goes back centuries when housewives made them for breakfast, delighting their families with the aroma of fresh baking. The pancakes have a tender texture thanks to the yeast dough, and milk adds softness and a light sweetness. They are fried in vegetable oil until golden brown, creating an appetizing contrast between the crispy surface and airy center. They can be served with sour cream, jam or honey, turning every morning into a small celebration. These pancakes are especially good in cold weather when you want to warm up with homey comfort. They are suitable for both family breakfasts and friendly gatherings over a cup of hot tea.
1
Dissolve the yeast in warm milk, add flour, and knead. Let the dough rise in a warm place.
- Dry yeast: 25 g
- Milk: 2 glasss
- Wheat flour: 500 g
2
Then add eggs, salt, sugar, and a tablespoon of cow or vegetable oil, knead, let the dough rise a second time, and without stirring, take with a spoon soaked in water, place on a hot pan with oil, and fry the pancakes on both sides.
- Chicken egg: 2 pieces
- Salt: 0.5 teaspoon
- Sugar: 1.5 tablespoon
- Vegetable oil: 4 tablespoons
- Vegetable oil: 4 tablespoons
