Yeast pancakes

Although you will have to tinker a little with these pancakes, the result will please you.
Pancakes are thin, soft, perforated.
Pancakes can be served with both sweet and salty fillings – jam, condensed milk, caviar, etc..
From the specified amount of ingredients, 20-25 pancakes with a diameter of 21 cm are obtained.

  • 750 ml milk
  • 3 tsp dry or 25 g fresh yeast
  • 1 tbsp Sahara
  • 350-400 g flour
  • 3 eggs
  • 100 g butter
  • salt


Heat the milk.
It should be warm, not hot.

Add yeast and sugar to milk.

Add 200 g flour.

Put the dough in a warm place.
I pour warm water into a bowl, and put a container of dough into it.

The dough should rise well (it took me 20 minutes).

Separate the whites from the yolks.
Put squirrels in the refrigerator.
Grind the yolks with butter.

Add butter yolks to the dough.

Salt a little.
Add remaining flour.
The dough should not be thick.

Place the dough in a warm place for 1 hour.
During this time, the dough will rise several times, it must be mixed and allowed to rise again.

Whisk the whites.

Add proteins to the dough.
Stir gently.
If the dough is thick, add some more warm milk.

Reheat the pan.
Lubricate with oil.
Pour some dough into the middle of the pan, and rotate the pan to distribute the dough evenly.

When the bottom is golden, turn the pancake.
Fry on the other side.

Pancakes can be served with sour cream, can be stuffed.
Here you can see how and what to stuff pancakes with:

Enjoy your meal!

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