Grandma's Recipe Pancakes

To prepare delicious yeast pancakes, we start by placing the flour in a large bowl, ensuring to leave a well in the middle. This will become the place where we activate the yeast. In a small saucepan, we heat 125 ml of milk, adding two pinches of salt and two tablespoons of sugar. Finally, we sprinkle the dry yeast and mix well until it completely dissolves. Once the yeast is activated, we pour the mixture into the well of flour. Using a spatula or our hands, we mix a little of the flour with the liquid, forming a thicker batter. We cover the bowl with a clean cloth and let it rise for about 15 minutes, until the batter doubles in volume.

After it has risen, we add the remaining sugar, vanilla sugar, the grated zest of half a lemon, and the three whole eggs. We mix well, making sure to homogenize the composition, gradually adding a little milk or mineral water so that no lumps remain. The final consistency should be fluid, but not too thin. Now, we add 100 ml of oil to the mixture, mixing again to integrate the ingredients.

We start preparing the pancakes by placing the pan over medium heat. For the first pancake, we add a splash of oil to the pan. When the pan is well heated, we use a smaller ladle to pour about 100 ml of the batter, swirling the pan left and right to evenly cover the bottom. We let it cook, and when the edges of the pancake lift slightly, we flip the pancake using a rounded knife or a wooden spatula. We cook the other side until golden, then transfer it to a flat plate.

We repeat the process, without adding more oil to the pan, as the oil has already been integrated into the batter. Thus, we avoid the unpleasant smoke that occurs when oil is added to the hot pan. We continue cooking the pancakes until we finish all the batter. These yeast pancakes can be filled with various ingredients, according to preference, such as strawberry or peach jam, Finetti, or sweet cheese mixed with egg and vanilla. We roll them carefully, and the result will be a fluffy and tasty delicacy. Thanks to the yeast, these pancakes will not dry out or harden quickly, remaining soft and pleasant to the taste. Enjoy them warm and savor every bite!

 Ingredients: 12 tablespoons of flour, half a yeast (12.5 g), 3 eggs, 125 ml of milk for the starter, 2 pinches of salt, 5 tablespoons of sugar, 2 packets of vanilla sugar, zest from 1/2 lemon, milk or sparkling water, 100 ml of oil.

 Tags:  eggs pancakes milk flour oil sugar lemon vegetarian recipes recipes for children