Do you know the definition of yeast pancakes?
Well, it’s a perfect marriage between a pancake and a donut. Yep, that’s exactly what it is. It’s the taste of the pancake, but much more airy and fluffy and has a bit of a crunch from baking in hot oil. Sounds good doesn’t it?
You know what’s even better? My grandma used to serve these for dinner. Yes, for dinner, whenever she felt like spoiling more than a bit (and she felt like that quite often).
Culturally speaking, these pancakes are usually baked for Užgavėnės (try pronouncing it) or as is known in common English Mardi Gras, along with many other type of pancakes. However, if I had to pick my favorite ones they would definitely be these.
Usually, I have them just dusted with a bit of powder sugar (that’s all it takes to make them good), but this time went for berry coulis duo. Nothing too fancy, just some strawberries, blueberries, sugar and love et voila – a sweet and indulgent dinner, for nothing other than spoiling yourself.
- 3 grams dry yeast
- 250 ml milk
- 1.5 tablespoon sugar
- 200 g four
- 1 egg, lightly beaten
- 1 pinch of salt
- 50 ml sunflower oil
- Powder sugar (optional)
- STRAWBERRY COULIS
- 150 grams strawberries
- 1 tablespoon sugar
- dash of lemon juice
- BLUEBERRY COULIS
- 150 grams blueberries
- 1 teaspoon sugar
- Mix the yeast with sugar and warm (~35-40C) milk and let it rest, activate in the warm place for 10-15 minutes.
- Then stir in the egg, flour, salt and leave to rise in a warm place for about 30 minutes. The best is to warm the oven to 30-35C and place the bowl in it.
- While the dough is rising make both coulis:
- For the strawberry coulis: In a blender, whiz the strawberries with a tablespoon of sugar and a dash of lemon. Taste and add more sugar or lemon juice as needed. Set aside.
- For the blueberry coulis: in a blender, whiz the blueberries and sugar very well. Then transfer to a hot saucepan and cook for 1-2 minutes. Chill.
- When the pancake batter has risen (almost double in size), then heat half of the oil in the pan and bake a spoonful of batter at a time, 1-2 minutes on each side. Be sure that the oil is very hot. Once baked transfer on a paper towel to drain the excess oil and serve dusted with powder sugar and berry coulis.
- Note: The yeast pancake batter has to be a bit thicker than the usual one.