Yeast pancakes with milk

Yeast pancakes in a frying pan

Step-by-step recipe

Step 1:

Pour some of the milk into a bowl, add the eggs, dry yeast, sugar, and salt. Mix thoroughly until smooth.

Step 2:

Gradually add the flour, sifting it through a sieve to avoid lumps. Whisk until smooth.

Step 3:

Pour in the remaining milk and stir again.

Step 4:

Add vegetable oil and mix well again – the dough should be liquid, like sour cream.

Step 5:

Cover the bowl with a lid or cling film and leave in a warm place for 1 hour, until the dough has doubled in size and is bubbly.

Step 6:

After proofing, gently stir the dough with a spoon - it will be very fluffy and airy.

Step 7:

Heat a frying pan over medium heat - it should be dry and without 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

For maximum fluffiness, use fresh dry yeast—it reacts better to heat and produces the desired volume.

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.

Serve the pancakes immediately after cooking. They are most delicious and flavorful when hot.

Keep the finished pancakes warm. Cover them with a napkin or lid to keep them warm and soft.

Use a variety of fillings. From classic sour cream and jam to hearty meat or mushroom fillings—experiment!

Serve the pancakes with sauces. Sweet pancakes go great with chocolate or caramel sauce, while savory ones go well with pesto sauce or sour cream and herb sauce.