2 cups of milk
2 1/2 cups of all purpose flour
2 tablespoons of sugar
1 teaspoon of dry active yeast
1/4 teaspoon of salt
2 tablespoons of oil for batter and more for frying
- Prepare ingredients: amount of flour the recipe calls for it approximate, depending on the qualities of the flour you may need to use a bit more or less.
- Warm up all milk so it is warm enough for yeast to activate, but not too hot to kill them, pour it to the mixing bowl.
- Add quarter of teaspoon of salt and all sugar.
- 2 tablespoons of oil.
- Mix until salt and sugar dissolves completely and add active yeast.
- Let them soak for 5-8 mins, don’t stir mixture during this time.
- Mix in 1 cup of flour until homogeneous, cover with clean cloth and leave in warm place to initiate the fermentation process, for 15 mins approximately.
- When batter began bubbling, mix in both eggs.
- And gradually mix remaining of the flour, make sure batter doesn’t have any knots.
- Cover bowl with a clean cloth again and leave it in warm place for 40mins to one hour.
- By the end of the hour you will get fermented batter.
- Warm up a skillet with a bit of oil over moderate heat; scoop batter with a ladle or a big spoon and form pancakes on the skillet (avoid stirring of batter).
- Serve yeast pancakes with sour cream, jam, honey or plain dusted with confectioners sugar; tastes great with a cup milk.