Yeast Pancakes Are Thick, Like Grandma's! Step-by-step Recipe With Photo

Well, who, tell me, does not remember this magical smell of yeast pancakes that woke up the whole house on Sunday morning! You come to the kitchen, and there rises a ruddy mountain of fragrant, soaked with butter, thick and fluffy pancakes that grandmother baked in the early morning. My grandmother cooked unsweetened pancakes from unpaired yeast dough, they turned out to be unusually tasty, we ate them both hot and cold, with jam or mocha, in general, this is the taste of childhood and every person has his own!

• Cooking time: 2 hours
• Servings: 4

Ingredients for thick yeast pancakes like grandma's

• 250 g wheat flour;
• 250 ml of milk;
• 50 g butter;
• one chicken egg;
• 10 g of compressed yeast;
• sugar, salt.

Method of cooking pancakes yeast, unpaired

We sift the premium wheat flour several times, this will enrich the flour with oxygen, get rid of lumps, the flour will become fluffy and airy. With sifted flour, the pancakes will rise well, become thick and fluffy.

We heat the milk to a temperature of 30-35 degrees Celsius, add pressed yeast and a pinch of sugar, stir the yeast well, it should completely dissolve. Keep the live pressed yeast fresh and keep it in the refrigerator for no more than 12 days.

Separate the yolk from the protein, mix the sifted flour, a pinch of fine salt, add yeast and yolk diluted in warm milk, knead the dough.

The yeast pancake dough should be quite runny, like very heavy cream or sour cream. It takes about 8-10 minutes to knead the dough, although the dough is thin, it requires the same attention as the dough for buns, so it is convenient to put the hook attachment in the mixer. Cover the bowl with the dough with a linen towel or tighten with cling film, leave for 1 hour at room temperature.

After an hour, the dough will approximately double, melt the butter, add to the dough, knead again thoroughly.

Beat the egg white until soft peaks, carefully combine the protein with the dough, it will add additional air bubbles to the pancakes. We put the dough in the heat for another 20-25 minutes.

We heat the pan. I will not expand on the correctness of the choice of certain pans, I think every housewife has her own experience in this area, but my experience has shown that in any case, the pan should have an even and thick bottom. Dip half of the onion in vegetable oil for frying, grease the pan with an even thin layer of oil, pour 3 full tablespoons of dough on one pancake. Bake pancakes until golden brown and brown. By the way, to grease the frying pan, my grandmother had a goose feather, which she dipped in fat, but I did not dare to repeat this ancient technology.

We put the finished yeast pancakes in a pile, be sure to generously coat with butter, my grandmother simply oozed from each pancake.

And also, when all the yeast pancakes were ready, and the last spoonful of dough remained in the bowl, my grandmother always baked me a couple of tiny pancakes, such a kind of bonus.