Openwork pancakes in milk with yeast

Name: Openwork pancakes in milk with yeast
Total time: 40 min
Yield: 6
Ingredients: 700 ml milk with a fat content of 2.5–3.5%; 3 Art. l. Sahara; 1.5 h. l. year; 11 g dry yeast; 2 large eggs; 2 tbsp. l. butter; 500 g flour; soda on the tip of a knife; 2 tbsp. l. vegetable oil; ghee or vegetable oil for frying

Cookinero 27 Nov 2022

17360

The ability to cook openwork pancakes in milk with yeast is evidence of the extraordinary culinary skills of the hostess. Our detailed recipe will allow you to easily reach this level! Remember that yeast dough requires an hour and a half for proofing, and you definitely shouldn’t rush into this matter. It is also important to find the right utensils for baking pancakes. A heavy pan with a thick bottom and low walls, ideally cast iron, is ideal. How much dough to pour at a time? You can determine this quite quickly, but only by experience, having passed the stage of that very notorious “first pancake lumpy”

How to cook Openwork pancakes in milk with yeast

Step 1

Prepare the dough for openwork pancakes. Heat 1 glass of milk to 36-38°C. Add 1 tsp. sugar, a pinch of salt and yeast, mix and leave in a warm place until a fluffy yeast cap forms.

Step 2

In a large bowl, beat the eggs with the remaining sugar and salt until fluffy. Add half of the remaining milk and melted butter, beat again.

Step 3

Sift the flour and baking soda into the egg mixture. Stir so that there are no lumps, gradually pouring in the remaining milk. Add yeast mixture, mix thoroughly. Cover the bowl with cling film and leave in a warm place to rise for 1 hour.

Step 4

Stir, cover again and let rise for another 1 hour. Don't stir again! Heat a cast iron skillet to high heat, brush lightly with oil. Bake openwork thin pancakes over high heat. Put the finished pancakes in a bowl or pan under the lid. Serve hot.

Openwork pancakes in milk with yeast - FAQ About Ingredients, Baking Time and Storage

Can I use instant yeast instead of active dry yeast in this recipe?

Yes, you can use instant yeast, but reduce the amount by 25% (use 3/4 tsp). Instant yeast doesn't need to be proofed separately, so you can mix it directly with the dry ingredients.

How can I make these pancakes dairy-free?

Replace the milk with almond, oat, or soy milk, and use vegan butter or coconut oil instead of regular butter. Ensure the plant-based milk is warmed to the same temperature for activating the yeast.

Why do my pancakes turn out dense instead of light and openwork?

Dense pancakes often result from overmixing the batter, not letting the dough rise long enough, or using old yeast. Ensure your yeast is fresh and allow both rising periods for optimal fluffiness.

Can I prepare the batter the night before?

Yes, after the first rise (Step 3), cover the bowl tightly and refrigerate overnight. Let it sit at room temperature for 30 minutes before cooking the next day.

How do I prevent the pancakes from sticking to the pan?

Use a well-seasoned cast iron or non-stick pan, and lightly brush it with oil between batches. Ensure the pan is properly heated before pouring the batter.

What's the best way to reheat leftover pancakes?

Reheat in a dry skillet over medium heat for 1-2 minutes per side or microwave for 20-30 seconds per pancake. Cover with a damp paper towel to retain moisture.

Can I freeze these pancakes for later use?

Yes, let them cool completely, then layer between parchment paper in a freezer bag. Freeze for up to 2 months. Reheat directly from frozen in a toaster or skillet.

What toppings pair well with these yeast pancakes?

Try sweet options like jam, honey, or fresh berries, or savory pairings like smoked salmon, sour cream, or herbed cream cheese for a versatile meal.

How can I make smaller or larger pancakes?

For smaller pancakes, use 2-3 tbsp of batter per pancake; for larger ones, use 1/4 cup. Adjust cooking time slightly—less for small, more for large.

Why is my batter too thick or thin? How can I fix it?

If too thick, add 1-2 tbsp milk; if too thin, sprinkle in 1-2 tbsp flour. The ideal consistency should pour slowly but smoothly from a ladle.

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