Yeast Pancakes

Ingredients

20 g fresh yeast

2 tbsp sugar

3 cups milk

2 eggs

75 g butter

1 tbsp sunflower oil

2.2 cups flour

1 pinch salt



Check the yeast for freshness and quality – the success of the pancakes depends on it. Good yeast has a pleasant, distinctive aroma and doesn't smear, but crumbles in your hands. So, we'll crumble it into a bowl. Add sugar and stir with a spoon until the yeast dissolves. Pour in half a cup of warm (not hot!) milk (the optimal temperature is 36-37°C) and mix. Sift in less than a cup of flour into a bowl and mix, trying to avoid lumps. Place the bowl with the dough in a warm place—for example, over a larger container of warm water—and let it sit for 10-15 minutes. The dough has risen well, doubled in size, and is fluffy and bubbly. It's time to mix the pancake batter.

Separate the yolks from the whites. Add the yolks to the dough, and set the whites aside. Also, add the melted warm (again, not hot) butter to the dough and mix.

Then add the flour and milk alternately in small portions, for example: 0.5 cup of flour, mix; 0.5 cup of milk, mix again, and so on. Be sure to sift the flour through a sieve or colander. Finally, pour in the remaining milk and sunflower oil, mix well, and return the bowl with the batter to a warm place for 10-15 minutes. Whip the egg whites at room temperature, just before adding them to the batter, as whipping them too early will cause them to separate into liquid and foam. Fold the whipped egg whites into the batter and carefully mix thoroughly.

Preheat the pan thoroughly. If you're using a pan with a special coating, simply grease it with sunflower oil before pouring in the first batch of batter. When using a regular pan, grease the surface with shortening before each pancake. Use a light coating—the key is to grease it evenly, and, of course, the pan should be dry and clean before frying. Now, scoop up some batter and pour it into the hot pan. Rotate the pan from side to side to distribute the batter evenly. If the batter seems too thick and difficult to spread, you can add a little milk. When the pancake is golden brown on one side, flip it over. When the other side is golden brown, transfer it to a serving dish.



Enjoy!