Delicious pancakes with a sweet twist. Discover how easy it is.
Ingredients:
Yeast Pancake Batter
- 20 g fresh yeast (or 7 g instant yeast)
- 250 ml milk
- 200 g all-purpose flour
- 50 g sugar
- 1 egg + 1 egg yolk
- 2 tablespoons vanilla sugar (optional)
- a pinch of salt
- 30 g butter (melted and cooled) + about 3 tablespoons clarified butter for frying
Optional Toppings:
- Fresh strawberries or other seasonal fruits
- Homemade strawberry jam or any fruit sauce
- Approximately 240 ml heavy cream (30% or 36%), whipped to stiff peaks
- Powdered sugar for dusting
Preparation:
Remove all ingredients for the batter from the fridge in advance. Prepare the yeast starter: heat the milk until warm (not hot), crumble the yeast into a small bowl, add half of the warm milk, 1 teaspoon of sugar, and 1 tablespoon of flour. Mix well and set aside for 10-15 minutes until foamy.
Beat the egg and egg yolk with sugar until fluffy (about 6-7 minutes). Reduce the mixer speed to minimum and gradually add the yeast starter, sifted flour, remaining sugar, vanilla sugar, salt, remaining milk, and melted and cooled butter.
Mix until smooth and lump-free (the consistency should be like thick cream). Continue mixing for another 3-4 minutes on low speed with dough hooks, if available; otherwise, regular beaters.
Cover with a cloth and let rise in a warm place for about an hour.
Heat a frying pan (about 20 cm in diameter), grease with butter, and pour the first portion of batter (about 5 tablespoons, to a thickness of about 1/2 cm). The batter is thick, so it’s best to spread it with a spoon in the pan. Fry the pancakes for about 1 minute on each side until puffed up and golden brown.
To assemble pancake torte, layer the pancakes with jam, finishing with whipped cream. Garnish with sliced fresh fruits and dust with powdered sugar if desired.
Enjoy your yeast pancakes with delightful toppings!
