Thick yeast pancakes
Origin of the recipe
Yeast-based milk pancakes are one of the most beloved and traditionally Russian pancake varieties, known since ancient times. They were prepared for Maslenitsa, weddings, and other holidays, considered a symbol of the sun, fertility, and prosperity. A dough made with live yeast and warm milk gives these pancakes their characteristic porous texture, lightness, and delicate milky aroma. In villages, these pancakes were baked in cast-iron skillets over an open fire, served with sour cream, honey, or melted butter. Today, this recipe remains a timeless classic of home cooking—simple, hearty, and truly delicious.
What do you need for cooking?
Ingredients
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Milk
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Dry yeast
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Flour
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Sugar
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Salt
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Semolina
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Eggs
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Vegetable oil
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Butter
Kitchen utensils
- Spoon
- Whisk
- Lid or cling film
- deep bowl
- Non-stick frying pan
- Silicone brush
Step-by-step recipe:
Step 1:
Pour the semolina into a saucepan and add some warm milk (not hot!), stirring with a wooden spoon. Let the semolina sit for 10 minutes to fully swell.
Step 2:
After 10 minutes, add salt, sugar, and yeast. Mix thoroughly.
Step 3:
Gradually add the remaining milk, stirring constantly.
Step 4:
Gradually add the flour, stirring constantly to avoid lumps. The dough should be runny, like sour cream.
Step 5:
Cover the pan with a lid and leave in a warm place for 1 hour, until the dough has doubled in volume and is covered with bubbles.
Step 6:
After 1 hour, add the eggs and vegetable oil. Gently stir until smooth and let sit for another 15 minutes.
Step 7:
Heat a frying pan over medium heat and brush it with a little oil.
Step 8:
Pour a portion of the batter into the pan and distribute it evenly, tilting the pan slightly.
Step 9:
Fry the pancake until the surface is bubbly and matte.
Step 10:
Carefully flip the pancake with a spatula and fry the other side until golden brown.
Step 11:
Place the finished pancake on a plate, covering it with a towel to keep it soft.
Step 12:
Repeat steps 7-11 until all the dough is used up.
Step 13:
Serve warm with sour cream, jam or any other filling of your choice.
Cooking tips:
Keep cooked pancakes warm. Stack the finished pancakes on a plate and cover with a napkin or lid to keep them warm and soft.
Don't forget to rest the batter. Let it rest for at least 15–20 minutes before frying. This will allow the flour to fully absorb the liquid, resulting in more elastic pancakes that won't tear.
Use fresh ingredients. This especially applies to eggs and milk—they need to be fresh to ensure the dough turns out fluffy.
Don't overdo it with the flour. If you add too much flour, the pancakes will be heavy and dense. It's better to start with a smaller amount and add flour gradually until you reach the desired consistency.
