Pancakes with dill

Name: Pancakes with dill
Total time: 30 min
Yield: 6
Ingredients: eggs - 2 pcs.; dill - 100 g; salt - to taste; milk - 1 l; sugar - 1 tbsp. l.; fresh yeast - 20 g (or 8 g dry); flour - 480 g; butter - 50 g; eggs - 4 pcs.; change - 1 h. l.; oil for frying - as needed

Cookinero 3 November 2022

Yeast pancakes with dill are a real gift to all lovers of Russian cuisine: the dish turns out to be hearty, appetizing and fragrant. The dough is prepared in a rather traditional way, in a sponge way, which can hardly surprise a good housewife. But the technology of baking for many seems outlandish, although it was once widespread. Its essence is simple: the filling is poured with dough (or laid out on top of it, and then covered with another thin layer of dough), after which the pancake is fried on both sides. You can use a variety of products as a topping, for example, onions, ham, smoked fish, vegetables ... We suggest making pancakes with fragrant dill and hard-boiled eggs, because it is tasty and budget-friendly.

How to cook Pancakes with dill

Step 1

Prepare dill pancake dough. Heat milk (150 ml) to 35°C, add a teaspoon of sugar and crumbled yeast. Stir and leave for 10 minutes until bubbles appear on the surface.

Step 2

Sift flour. Mix most of it (about 300 g) with 350 ml of milk until a mass of a homogeneous consistency is obtained. Pour in the yeast mixture. Mix thoroughly, cover with a towel and leave the dough in a warm place to rise for 1 hour.

Step 3

Melt butter for pancake dough and let cool. Separate egg yolks from whites. Rub with remaining sugar and salt. When the dough rises, add butter, yolks, remaining flour and milk to it.

Step 4

Prepare the pancake topping. Hard boil the eggs (10 minutes), cool, peel and finely chop. Wash the dill and pat dry. Finely chop, combine with eggs. Salt to taste and stir.

Step 5

Thoroughly knead the pancake dough with a mixer. Cover with a towel and leave in a warm place for 1.5 hours. Beat the whites with a mixer into a strong foam. Add to the batter, mixing from bottom to top.

Step 6

Let the dough rise (about 30 minutes) and immediately start baking pancakes, periodically greasing the pan with oil. This should be done in a special way. Put a little seasoning in the pan and immediately pour the dough (the amount depends on the size of the container). Brown the pancake on one side, then flip and fry on the other.

Pancakes with dill - FAQ About Ingredients, Baking Time and Storage

Can I use dry yeast instead of fresh yeast in this recipe?

Yes, you can substitute dry yeast for fresh yeast. Use about 1/3 of the amount (since dry yeast is more concentrated). For this recipe, 1/3 teaspoon of dry yeast should suffice. Activate it the same way by dissolving it in warm milk with sugar.

How can I make these pancakes dairy-free?

Replace the milk with a plant-based alternative like 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.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough the night before. After the first rise (Step 2), cover it tightly and refrigerate. The next day, let it come to room temperature, then proceed with adding the remaining ingredients and the second rise.

What’s the best way to store leftover pancakes?

Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to maintain texture. Avoid microwaving, as it can make them soggy.

Can I freeze these pancakes for later use?

Absolutely! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag with parchment paper between layers. They’ll keep for up to 2 months. Reheat in a toaster or oven for best results.

How can I make these pancakes gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend (1:1 ratio). Look for a blend that includes xanthan gum for better texture. Note that the dough may be slightly thinner, so adjust with extra flour if needed.

What other herbs can I use instead of dill?

Fresh chives, parsley, or green onions work well as substitutes. Use the same amount as dill, finely chopped. For a different flavor, try basil or tarragon, but use sparingly as they’re more potent.

Can I skip the egg topping for a simpler version?

Yes, the pancakes are delicious on their own or with other toppings like sour cream, smoked salmon, or a sprinkle of cheese. The egg-dill mixture adds flavor but isn’t essential for the pancake base.

Why do I need to fold in the egg whites separately?

Folding in whipped egg whites (Step 5) adds airiness, making the pancakes lighter and fluffier. Be gentle to avoid deflating the foam—this ensures a tender texture.

What’s the ideal pan temperature for baking these pancakes?

Use medium heat (around 350°F/175°C). Too hot, and the pancakes will brown too quickly without cooking through; too low, and they’ll be dense. Test with a small pancake first to adjust.

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