Yeast Pancakes
The process will require effort, but the result will impress you. The pancakes turn out lacy, tender and thin. They pair perfectly with any additions: from jam and condensed milk to caviar. This amount of ingredients makes 20-25 pancakes with a diameter of 21 cm.
- Total cooking time
- not set
- Number of servings
- 20
- Recipe difficulty
- 3 / 5
Ingredients
for 20 servings
- milk 750 ml
- dry yeast 7 g
- sugar 20 g
- flour 350-400 g
- eggs 3
- butter 100 g
- salt
Instructions
Preparing the starter
Step 1 of 15
Heat the milk so that it becomes warm, but not hot.
Step 2 of 15
Stir in the sugar.
Step 3 of 15
Add the yeast.
Step 4 of 15
Mix.
Step 5 of 15
Stir in 200 g of flour.
Step 6 of 15
Wait until the starter has risen well (it took 20 minutes for me).
Preparing the batter
Step 7 of 15
Separate the egg whites and yolks. Mix the yolks with butter.
Step 8 of 15
Pour the butter and yolk mixture into the starter.
Step 9 of 15
Mix.
Step 10 of 15
Add a pinch of salt and the remaining flour. Mix, ensuring that the batter does not become too thick.
Step 11 of 15
Leave to rise.
Step 12 of 15
Beat the egg whites.
Step 13 of 15
Gently fold the beaten egg whites into the batter. If it is too thick, add a little more warm milk.
Step 14 of 15
Heat a pan, greasing it with oil. Pour a small amount of batter into the center, spreading it in a circle by rotating the pan.
Step 15 of 15
Flip the pancake once the bottom side becomes golden brown. Fry on the other side.