Polish Yeast Pancakes
These yeast pancakes are light, fluffy, and just the right amount of sweet. We're using common ingredients you likely already have in your kitchen, but with a twist: we're swapping baking powder for yeast. This small change adds a nice lift, making your pancakes fluffier and thicker than your usual ones.
Print Recipe
Pin Recipe
Ingredients
- 4 cups all purpose flour
- 2 cups milk regular or skin
- 2 eggs
- 2 tbsp sugar
- ⅓ tsp salt
- 4 g instant yeast or 10g fresh yeast
- cooking oil
Instructions
- Warm milk gently (below 115°F / 45°C) and mix 1/2 cup with yeast in a glass or mug.
- Whisk eggs separately.
- In a large bowl, combine flour (save 1/2 cup), sugar, salt, whisked eggs, yeast mixture, and remaining milk. Stir until well mixed and no dry flour is left.
- Adjust the dough's thickness with reserved flour (add extra if needed), aiming for a thick, slow-dropping consistency.
- Cover the bowl with a kitchen towel, and let dough rise in a warm spot for 1 hour, or until doubled in size.
- Heat a non-stick skillet with neutral-tasting cooking fat, and spoon the dough into the pan, using a heaping tablespoon of dough per pancake. Cook pancakes for 4-5 minutes per side on medium heat, until golden brown. Adjust heat if they cook too fast or too slow, and continue cooking until all dough is used.
Servings: 4