Yeast Pancakes from Transylvania

Yeast Pancakes from Transylvania

mircea

"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."
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Ingredients

1 h 30 m servings 316 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. 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.
  2. 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.

Footnotes

  • 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.

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Reviews

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I takes longer but are also good cold

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