Thick yeast pancakes
Origin of the recipe
Thick yeast pancakes are a traditional Russian dish, rooted in 19th-century peasant cuisine. Unlike thin pancakes, they were made with sourdough or live yeast, which gave the dough a distinctive fluffiness and a slightly sour flavor. These pancakes were baked in cast-iron skillets over an open fire and served hot with melted butter, honey, sour cream, or berries. They were especially prized in the cold season for their filling and warming properties. Today, thick yeast pancakes remain a symbol of home comfort and traditional hospitality, delighting with their delicate texture and rich flavor on weekdays and holidays alike.
What do you need for cooking?
Ingredients
-
Water
-
Milk
-
Dry yeast
-
Eggs
-
Sugar
-
Salt
-
Flour
-
Vegetable oil
Kitchen utensils
- Pot
- Whisk
- shoulder blade
- Sieve
- deep bowl
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Pour water into a bowl, add sugar, dry yeast, and some of the flour. Mix until smooth.
Step 2:
Cover the bowl with cling film and leave for 30-40 minutes.
Step 3:
Add the egg and whisk well.
Step 4:
Gradually add salt and flour, sifting it through a sieve to avoid lumps. Whisk until smooth.
Step 5:
Pour in warm milk and stir until smooth.
Step 6:
Add vegetable oil and mix well again – the dough should be liquid, like sour cream.
Step 7:
Cover the bowl with cling film and leave for 2-3 hours.
Step 8:
Heat a frying pan over medium heat and brush it with a small amount of vegetable oil.
Step 9:
Pour a portion of the batter into the pan and distribute it evenly, tilting the pan slightly.
Step 10:
Fry the pancake until the surface is bubbly and matte.
Step 11:
Carefully flip the pancake with a spatula and fry the other side until golden brown.
Step 12:
Place the finished pancake on a plate, covering it with a towel to keep it soft.
Step 13:
Repeat steps 8-12 until all the dough is used up.
Step 14:
Serve warm with sour cream, jam or any other filling of your choice.
Cooking tips:
Use the right spatula. Choose a thin, flexible spatula with rounded edges. It will easily slide under the pancake without damaging it.
Flip confidently. When the pancake is done, quickly and firmly lift it with a spatula and carefully flip it. Don't be afraid—with practice, this will become effortless.
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.
Prepare the pan in advance. Before you begin frying, heat a clean and dry pan thoroughly. This will prevent the first pancake from sticking.
Use a non-stick coating. For beginners and for guaranteed success, choose a frying pan with a high-quality non-stick coating. This will make flipping much easier.
