Yeast pancakes
12 servings
20 minutes
Yeast pancakes are one of the coziest and most traditional dishes of Russian cuisine that warms the soul with their delicate taste and fluffy texture. The history of this recipe goes back centuries when yeast dough became the basis for many baked goods in Slavic homes. These pancakes are airy, soft, with a slight tang from the yeast and a hint of sweetness. They are served hot, generously topped with sour cream, jam, or honey. The dough is prepared with care: first, the yeast is awakened in warm milk, then other ingredients are gradually added, and it rests to gain airiness. Slow frying in vegetable oil gives a crust on the outside and incredible softness inside. Perfect for a family breakfast or a cozy tea time with loved ones.
1
Dissolve yeast, sugar, and salt in warm (not hot!) milk.
- Milk: 250 ml
- Dry yeast: 1 teaspoon
- Sugar: 3 tablespoons
- Salt: 0.3 teaspoon
2
Add 1/3 flour and mix until smooth.
- Wheat flour: 250 g
3
Cover with a towel and leave in a warm place for 30 minutes.
4
Next, add the egg, butter, and the remaining flour - mix well.
- Chicken egg: 1 piece
- Vegetable oil: 1 tablespoon
- Wheat flour: 250 g
5
Leave it in a warm place for another 30 minutes.
6
Fry in vegetable oil over low heat.
- Vegetable oil: 1 tablespoon
