Yeast pancakes with milk
Tender yeast pancakes with milk are a great breakfast option. The pancakes in this recipe are puffy, airy and soft. The neutral flavor of fritters allows you to complement them with any sauce. Simple and delicious! Products (for 3 servings)
Milk - 200 ml
Wheat flour - 150 g (1 cup of 250 ml)
Vegetable oil - 20 ml + 5-6 tablespoons for frying
Sugar - 1 tsp.
Vanilla sugar - 1 tsp.
Dry yeast - 2g
Salt - 1 pinc
Prepare the products according to the list.
The pancakes in this recipe are practically unsweetened, so adjust the amount of sugar to your liking. Instead of vanilla sugar, you can use a pinch of vanillin or no flavoring at all.
Dried yeast can be replaced by 6 grams of fresh pressed yeast. The yeast can be tested beforehand, if you are not sure about it: in a separate bowl mix 2-3 tablespoons of milk of the total quantity, 1 tablespoon of flour and 1 tablespoon of sugar with the yeast, put it under a towel and leave for 15-20 minutes. If during this time the mass has taken a bubbly "cap" - the yeast is working, and this ferment can be used for dough.
Sieve the flour through a fine sieve into a bowl. This will oxygenate the flour and make the pancake batter more fluffy and lump-free.
Stir in the sugar, dry yeast and vanilla sugar. Mix thoroughly.
Lightly heat the milk in any convenient way to a temperature of 35-38 degrees. This can be done in a saucepan on the stove on minimum heat, or in the microwave on maximum power for about 30-40 seconds - most importantly, do not overheat the milk, as it should be warm, not hot, so that the yeast does not die.
Pour the warm milk into the bowl with the flour. Add salt and vegetable oil (20 ml).
Mix thoroughly with a whisk until homogeneous and smooth with no lumps. Cover the bowl with clingfilm and place it in a warm, draught-free place for 30-50 minutes. During this time the dough will prove, the yeast will work - and the pancakes will be airy and soft.
During this time the dough will rise in volume and fill with bubbles.
In a frying pan over medium heat, heat about 2-3 tablespoons of vegetable oil. Without stirring, pour the batter into the pan about 1-2 tbsp. at a time, forming small pancakes. Cook the pancakes over medium heat for about 2-3 minutes.
Gently flip the pancakes to the other side with a spatula, cover and cook for about 2-3 minutes more, until golden.
Prepare the rest of the pancakes in the same way, adding vegetable oil to the pan as needed. If desired, the finished fritters can be placed briefly on a plate lined with a paper towel to soak up the excess oil.
Serve fritters with milk, topped with sour cream, jam or any other sauce of your choice.
Bon appetit