5 Ratings
  • 5 star values: 3
  • 4 star values: 2

Pretty much all pancake recipes use baking soda, which does give them a distinctive taste, plus they are usually good only fresh off the griddle. For a new type of pancakes, try this recipe that uses yeast instead of bicarbonate. It takes a bit longer to get the batter ready. Ever since my mother, who is from Romania, said 'Why do you add bicarbonate in this? Let me make my good old recipe with yeast!', we abandoned the other recipes and the kids only want this type of pancakes. One could see this as a combination between a pancake, a crepe, or a naan bread.

mircea
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Pour flour into a large bowl; slowly stir milk into flour. Add whisked eggs, butter, and oil and mix to form a smooth pancake batter. Stir vanilla extract, yeast, and salt into batter. Cover bowl with plastic wrap, set bowl in a warm place, and let rise until doubled in volume, 1 to 3 hours.

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  • Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4-cup onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Tips

Cook's Notes

You can scale up the recipe (use a bigger bowl, too) and keep them in the refrigerator for several days and warm them up in a toaster oven to make a great quick breakfast for kids before going to school.

The recipe and ingredients can be modified to preference; you can use some buttermilk, use a mix of regular and whole grain flour, etc. The main difference between this type of pancakes and the typical pancakes is the replacement of baking powder by yeast! Experiment with your favorite recipe!

Do not add too much sugar in the mix or the batter will overflow; you can add 1 tablespoon but I suggest trying first without.

Nutrition Facts

316 calories; 10.8 g total fat; 57 mg cholesterol; 405 mg sodium. 43.3 g carbohydrates; 10 g protein; Full Nutrition


Reviews (3)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/19/2014
I takes longer but are also good cold
(2)

Most helpful critical review

Rating: 4 stars
05/19/2018
These pancakes were delicious but next time I make them I will add more flour as they were quite thin.
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
Rating: 5 stars
10/19/2014
I takes longer but are also good cold
(2)
Rating: 4 stars
05/19/2018
These pancakes were delicious but next time I make them I will add more flour as they were quite thin.
Rating: 5 stars
05/08/2019
OMG these pancakes are the BEST I EVER MADE that's the direct comment from my husband He requests that I make these every Sunday sometimes he asks me to make these for dinner during the week. If I make them for dinner I let the batter rest between 1-2 hours considering this is on the weekday. *** NOTE. my husband likes a thinner pancake, I whisk in between 1/4 to 1/2 cup of water, orange or Apple juice just before using. I also add in 1 Tablespoon of sugar... I didn't have vanilla during one use so I substituted 1 Tablespoon of maple syrup (it use just as delicious. *** I also melted some butter and used a pastry brush and brushed the pan with it before my first pancake. It worked quite well
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Rating: 4 stars
06/11/2017
missed the sugar I don't like very sweet pancakes but I have to put sugar or something on these. Very easy to make maybe even over night if u put it on a colder spot