Fluffy pancakes made with dry yeast

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Let's prepare all the necessary ingredients for making fluffy pancakes using dry yeast. I prefer dry yeast over fresh yeast. After all, you can take some of them, remove the rest and be sure that they will not spoil in the near future, like fresh ones, which over a long period of time will not begin to emit an unpleasant odor throughout the entire area.

2. STEP 2

   

   Pour the milk into a bowl and heat until they are warm, but not hot. After all, yeast is living organisms that die at temperatures above 45 degrees. Add sugar and 200 g of flour from the total mass and mix thoroughly until the dough is homogeneous, without lumps. This will be our dough for future pancakes.

3. STEP 3

   

   Cover our bowl with a clean towel and put it in a warm place for 30 minutes. This could be proofing or a warm battery. I put it in the multicooker bowl, close the lid and set the “Multicook” mode. I set the time to 30 minutes and the temperature to 40 degrees. During this time, the mass should double.

4. STEP 4

   

   We take our bowl with the suitable dough and break the egg into it. Add salt and mix well until smooth. Don't worry about the dough falling; it will rise again later.

5. STEP 5

   

   Add the remaining flour and mix again until the dough is smooth. This way we feed our yeast and get it to start working again.

6. STEP 6

   

   Pour in the vegetable oil and mix until a homogeneous, smooth dough that should stick to the spoon when taken out.

7. STEP 7

   

   Cover again and put in a warm place for another 40 minutes, to double the rise. Make sure the dough doesn't run away.

8. STEP 8

   

   Place the frying pan over medium heat, add a little oil and heat it up. Place one tablespoon on each pancake in the pan and fry until golden brown on both sides. Remove the pancakes to a plate. To make it easier to spoon the dough, dip the spoon into a glass of cold water each time you scoop the dough.

9. STEP 9

   

   We bake the pancakes until all the dough is gone, each time thoroughly greasing the pan with oil.

10. STEP 10

    

    We serve our pancakes hot with milk. But they are also very tasty when cold. They are perfectly complemented with honey, jam, sour cream, confiture or jam. Bon appetit.

Comments on the recipe

Nata

06.09.2023

4.5

The pancakes turned out delicious! Lush pancakes are also made with kefir and no yeast is needed.

Natalia M

06.09.2023

4.6

I really like this recipe for pancakes. I saw this recipe in a cookbook from 1952, I got it from my mother, and she got it from her mother) only there, of course, raw yeast is used. But in my youth I adapted the composition with dry yeast. Therefore, without hesitation, I kneaded a double portion and fried a mountain of delicious, fluffy and rosy pancakes. I added a little vanillin to the dough to improve the aroma. The dough rose perfectly and bubbled. I moisten the spoon with which I put the dough on the frying pan with water. This helps separate the lumps of dough better. The pancakes are very tasty and beautiful. The inside is porous and airy. To get a crispy crust, first make the heat high, as soon as I place the islands of dough in the oil, reduce the heat to a little less than medium and fry until done. Served with fresh autumn honey. Great recipe, thanks!

Alexey

06.09.2023

4.9

Thanks to the author! The pancakes turned out very tasty and airy! Unfortunately, there are no photos because the pancakes were eaten a long time ago! I registered specifically for the review...Thanks for the recipe!