Yeast pancakes with milk
4 servings
150 minutes
Yeast pancakes with milk are an old Russian treat that boasts softness, airiness, and a unique creamy flavor. This recipe is rooted in the traditions of village cuisine where the dough was left to rise for a long time to achieve fluffiness. Thanks to the yeast, the pancakes acquire a light porous texture, while the milk makes them tender and aromatic. They are enjoyed with honey, jam, sour cream or simply with butter, savoring a rich taste reminiscent of cozy family breakfasts. This recipe is perfect for leisurely weekends when you want to make something special yet simple and familiar from childhood.
1
Dissolve yeast in half a glass of warm water, add a pinch of sugar. Add half of the flour. Mix, cover with a damp cloth, and place in a warm place for 1 hour.
- Dry yeast: 10 g
- Sugar: 2 teaspoons
- Water: 0.5 glass
- Wheat flour: 250 g
2
Whisk the yolk with sugar and salt.
- Chicken egg: 1 piece
- Sugar: 2 teaspoons
- Salt: pinch
3
Take out the dough, knead it, mix it, and gently incorporate the yolk. Add 1 tablespoon of melted butter (not hot!). Mix. Add the second half of the flour. Mix. Pour in a cup of warm milk. If the dough is still thick, gradually add the next cup of milk. The dough should be like sour cream, spreading well in the pan.
- Chicken egg: 1 piece
- Butter: 1 tablespoon
- Wheat flour: 250 g
- Milk: 2 glasss
- Milk: 2 glasss
4
Place it back in a warm place until the dough noticeably increases in size.
5
Whip the egg white.
- Chicken egg: 1 piece
6
Take out the dough and gently mix in the egg white with a wooden spoon. Leave for another 20-30 minutes.
- Chicken egg: 1 piece
7
Bake.
