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Yeast pancakes with milk

Author
Cookinero 26 Apr 2025
3700
Yeast pancakes with milk

Due to the fact that the recipe contains yeast, the pancakes will turn out like lace: thin, tender and with holes. Pancakes with yeast and milk can be eaten with both sweet and salty fillings. The cooking process will take you longer than if these were just classic pancakes. The yeast dough will need to sit, but the result will be worth the time spent. For the recipe, it is better to take dry yeast, which can be found in any store.

How to cook Yeast pancakes with milk

Step 1

Yeast pancakes with milk

Start making yeast dough. Pour milk into a deep bowl, add yeast and stir. Leave the mixture for 10-15 minutes until a thin layer of foam appears on the surface.

Step 2

Yeast pancakes with milk

Add salt, sugar and egg to the bowl and mix. Then add flour and beat the mixture again. Cover with a towel and leave for about 40 minutes.

Step 3

Yeast pancakes with milk

Add boiling water to the dough, mix again. Pour in vegetable oil and beat the dough.

Step 4

Yeast pancakes with milk

Start baking pancakes. Melt a frying pan with vegetable oil. Pour the dough in, spreading it so that the pancake becomes round. Bake the pancakes for a minute on each side.

Step 5

Yeast pancakes with milk

When all the pancakes are ready, serve them in a stack. If desired, each pancake can be greased with butter. Enjoy!

Yeast pancakes with milk - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute water for milk, but the pancakes may be slightly less rich and flavorful. For a dairy-free option, try plant-based milk like almond or oat milk.
Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based milk. Skip buttering the pancakes or use vegan butter.
Store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave for best texture.
Absolutely! Layer pancakes between parchment paper in a freezer bag and freeze for up to 2 months. Reheat in a toaster or oven.
Your yeast might be inactive. Check the expiration date and ensure your milk is warm (about 110°F) but not hot to activate the yeast properly.
Let the dough rest longer (up to 1 hour) in a warm place. The extra rising time helps develop more air bubbles for fluffier pancakes.
Try traditional options like jam and sour cream, or go sweet with honey and nuts. For savory versions, consider smoked salmon or caviar.
Yes! Prepare through step 2 and refrigerate overnight. Let it come to room temperature for 30 minutes before adding boiling water and oil.
Use about 1/4 cup batter per pancake, swirling the pan immediately to create a thin, even layer about 6-7 inches in diameter.

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