Milk-Based Yeast Pancakes

⏳ Time

30 minutes + 1 hour

🥕 Ingredients

🍽️ Servings

Description

To achieve drier pancakes, the batter should be made half from buckwheat flour. The yeast starter should be prepared using wheat flour, adding a tablespoon of buckwheat flour. The remaining buckwheat flour should be added after the starter has risen, along with the enrichments (eggs, butter, etc.). The batter should also be diluted with warm milk.

Ingredients

Wheat Flour - 2 lbs
Milk - 1 qt
Vegetable Oil - 3 tablespoons
Sugar - 2 tablespoons
Egg white - 2 pieces
Salt - 1½ teaspoons
Dry yeast - 1.4 oz

Step by Step guide

Step 1

Prepare the yeast starter by pouring 500 ml of warm water into a bowl, dissolving the yeast, adding 500 g of flour, mixing until smooth, covering, and placing in a warm spot for about an hour.

Step 2

When the starter has risen, add salt, sugar, egg yolks, melted butter or vegetable oil (or margarine), mix well, and gradually add the remaining flour, kneading the batter until smooth.

Step 3

Then dilute the batter with warm milk, gradually adding it one cup at a time while mixing the batter each time. Cover the bowl with the batter and place it in a warm spot. When the batter rises, stir it down to deflate, place it back in the warm spot, let it rise again, and then deflate it once more, adding in the whipped egg whites.