Yeast pancakes

Do you know the definition of yeast pancakes?

No?

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.

5.0 from 4 reviews
Yeast pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast
Serves: 4
Ingredients
Pancakes
  • 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
Instructions
  1. Mix the yeast with sugar and warm (~35-40C) milk and let it rest, activate in the warm place for 10-15 minutes.
  2. 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.
  3. While the dough is rising make both coulis:
  4. 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.
  5. 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.
  6. 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.
  7. Note: The yeast pancake batter has to be a bit thicker than the usual one.

21 thoughts on “Yeast pancakes

  1. Good morning!

    These look good.

    With using yeast would you say they still have the cakey texture when cooked, or are they more like a waffle?

    Have a joyful day!

    Charlie

    • Hi Charlie, it’s not at all like a waffle, more like a donut or an airy gooey sponge cake. Hope it helps!

  2. Tried these in the morning. They were fantastic. Much puffier than the traditional American ones with baking powder. Coincidentally, I had some frozen strawberries on hand and coulis was outstanding. Epitetų tikrai negaila.

    • I’m so happy you’ve tried and liked them! Thanks for letting me know :)

    • If you’ve never tried them, then you really should. The usual pancakes will seem very “casual” after that :)

  3. I love pancakes and I love donuts so I am sure that I would love their combination too! It is amazing how we connect food with people and especially people that we love!

  4. Haha, I can see similarities you drew to a doughnut and a pancake – I’ve never seen anything quite like this… what a wonderful look dish – so puffy and tasty looking. Swedes eat pancakes for dinner a lot too!

  5. So I’ve seen and heard of yeast pancakes before, but I’ve never seen one quite so beautiful – these look absolutely light and fluffy like little pillows of heaven… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. As always, it’s a pleasure to be following your creations…

  6. Just tried your recipe and it’s now on my own blog :) This was a totally novel idea in terms of pancakes for me–thanks for sharing! Your pictures are gorgeous.

    • So happy to hear you’ve tried them! These were always my grandma’s special treat :)

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