Yeast pancakes – review, link, and (modified) recipe.

The other day I gave this yeast pancake recipe a try. The recipe followed duly makes a light but bready pancake that’s a bit on the savoury side.

Here are some notes from my first attempt at any recipe calling for fermentation. A recipe modified based on these observations are at the end of this post.

  • The recipe omits the fact that the milk should be warm. An incorrect temperature might prevent your batter from rising. It’s pretty easy to heat it up to the desired temperature of 120-130F/48-54C, by microwaving in 30 second intervals and measuring the temperature. It should take about 2-3 minutes.
  • Fast-rise dry yeast is different from regular dry yeast. Regular yeast needs to be activated first by adding to a warm liquid. The fast-rise yeast can simply be mixed in with the dry ingredients, and calls for a higher temperature for the added liquid than regular yeast.
  • The bubbles produced by the yeast tend to collect on the top. This results in batter being lighter and foamier at the top, and denser at the bottom. It would probably be good to redistribute the bubbles by gently folding the batter after it finishes rising.
  • If you are worried about the temperature like I was, heat the milk closer to 130F/54C, and add the eggs and butter into the milk before adding it to the dry ingredients.

Overall, this seems like a good beginner’s recipe for yeast pancakes, where the only things to watch out for are the temperature of the liquid being added, and the freshness of the yeast. As a side-note, doubling the sugar from two to four teaspoons mellows the savoriness quite a bit. It might also give the yeast more sugar to work with (more sugar and warm = more active yeast and bubbling, and fluffier batter).

And now, for a modified, half-sized recipe.

Ingredients

  • 2 cups flour
  • 1 tsp. salt
  • 2 tsp. sugar
  • 1 egg
  • 1 1/2 cups milk
  • 1/8 cup melted butter or oil
  • 1/4 oz fast-rise yeast – this is usually 1 packet of the yeast sold in packets
  • 1 tsp vanilla extract

Steps

  1. In a large bowl (with at least 8 cups volume), combine the dry ingredients. Make sure that they are mixed together well.
  2. Combine the eggs, vanilla, and oil.
  3. Heat the milk to the target temperature of 120-130F/48-54C. This can be done by microwaving the milk in a mug for about 1.5 to 2 minutes, checking in 30 second intervals.
  4. Add the egg mixture and warm milk to the dry ingredients. Mix well until smooth.
  5. Let the bowl sit in a warm place for 30 minutes, covered with a cloth or paper towel (something breathable – yeast needs oxygen).
  6. Once the batter has risen, gently fold together so that it is a uniform consistency.
  7. Make pancakes as you would with usual batter.

The recipe is fairly easy to modify – for example, you can add some almond butter or similar to the egg mixture at step 2 for almond pancakes, or cocoa to the dry ingredients at step 1.