Yeast Pancakes (Rauga pankūkas)
1 whisk, frying pan, large spoon, spatula
- 150 g flour
- ¾ tbsp sugar
- ⅛ tsp active dry yeast
- 1¾ g active dry yeast
- 1 whisk
Combine all the dry ingredients into a bowl.
- 162½ ml milk
- 12½ g butter
- ¼ egg
Stir all the wet ingredients together into a small pot and warm up to 35 degrees Celsius.
Transfer the warm milk mixture to a large bowl and slowly add all the dry ingredient mixture into it. Stir constantly with a whisk to combine into a smooth batter.
Cover the bowl and let the batter rise till it doubles in volume and is all bubbly. It will take about 40..60min, though yeast has a mind of it’s own and it may take longer.
- frying pan
- large spoon
Heat a frying pan to a medium low heat. Pour in about a tablespoon of oil. Using a large tablespoon put blobs of batter onto the pan and fry till golden brown from both sides and cooked through (approx. 1..1.5min per side). Adjust heat as necessary to get cooked through and golden brown pancakes. Repeat till you run out of batter. Two frying pans make the job twice as quick.