Fluffy Milk Yeast Pancakes
Light, airy yeast pancakes with a soft center and golden-brown crust. Perfect for a hearty stack during Maslenitsa or a filling breakfast.
- Time
- 2 h
- Serving
- 581 kcal
- Ingredients
- ≈ $0.37
- Protein
- 19 g
Ingredients
- 1 Wheat flour 90 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 180 ml
- 3 Dry yeast 3 g
- 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 5 Sugar 12 g
- 6 Butterpack 180 g ≈ $1.58 12 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Warm the milk2 until it’s comfortably warm, then dissolve the yeast and sugar in it.
Add half the flour and stir to combine; let the batter rise under a damp towel for 40 minutes until bubbly.
Mix in the egg, salt, melted butter6, and remaining flour.
Let the batter rest another 45–50 minutes until it visibly rises and becomes airy.
Gently fold the batter, avoiding overmixing.
Cook the pancakes on a hot skillet for 1–2 minutes per side until golden.
Stack the finished pancakes and brush lightly with butter6 if desired.
Tips
- Why it works
- Warm the milk to 37–40°C so the yeast activates but doesn't die from overheating. If it's cold, the starter won't rise.
- Substitutions
- Swap the sugar for 10 g of honey, and stir it into the warm milk with the yeast. Use 12 g of odorless vegetable oil instead of butter, but the crust will be thinner.
- Common mistakes
- Pancakes turn out flat if you stir the batter after the second rise, since it will settle and lose its fluffiness. Check by volume: it should grow 1.5–2 times.
- Storing and reheating
- Keep in the fridge for 2 days under a towel so they don't dry out. Reheat for 1–2 minutes in a dry pan without oil or for 20 seconds in the microwave.
- Serve with
- Serve with sour cream and jam with tea for breakfast, or with a sweet cheese filling for Maslenitsa.
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