Fluffy Yeast Pancakes – probably the best homemade sweets of all
When I first learnt how cook Fluffy Yeast Pancakes it brought a lot of childhood memories. At that time they were made on regular basis. Although the name suggests usual pancakes, they are completely different and have the whole world of advantages over them. There are not many sweets you can compare them to. They are fluffier and softer than anything. Thanks to the addition of yeast they are easier to fry and do not stick to the pan. What is more, they do not absorb as much oil and fry really quickly. Finally, after taking off the frying pan they do not go flat.
Yeast dough – a challenge to make?
A lot of people are a bit sceptical about yeast dough but, honestly, even if you do not have much experience with yeast these pancakes will go out perfect. After years of avoiding any yeast recipe I was surprised how easy it is to cook the Fluffy Yeast Pancakes is. If you are not familiar with these pancakes yet, you can find quite a detailed recipe to compare here. Of course, I made my own 5-element one and the flavour is just amazing!
The procedure
In a large mixing bowl combine the following ingredients:
- Sour 300 grams of plain wheat flour, 7 grams of dried yeast, mix with the flour,
- Bitter a pinch of turmeric,
- Sweet 2 tablespoons of sugar, 1 egg whole, 250 ml of milk, warm the milk up in a small pan making sure it is warm to touch but not hot, otherwise it will weaken the yeast,
- Pungent a pinch of ginger,
- Salty a generous pinch of sea salt.
Mix all the ingredients for 1-2 minutes with a wooden spoon. There is no need to knead it. Cover the bowl with a kitchen towel and set aside in a warm place for at least an hour. The dough will double in size.
And finally…
In the meantime, wash 2-3 medium-sized sweet apples. Cut them into quarters, core them and chop into small cubes.
When the dough is ready, mix the apple cubes in. Shallow fry the pancakes on low heat until golden brown. Transfer each pancake onto a paper towel and let it absorb the excess oil.
Serve sprinkled with some icing sugar and tea with Lemons Preserved in Honey.
