QiMeal
Yeast Pancakes
Yeast Pancakes · ready in 55 min · 4 servings · 390 kcal per serving · easy · 7 ingredients
These yeast pancakes are light, fluffy, and gently sweet, with a tender crumb and golden crust that develops from a short rise. They deliver a warm, comforting flavor that feels both rustic and indulgent.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 55 min
- Serves
- 4
- kcal
- 390
- Difficulty
- easy
Ingredients · 4 servings
- 240 gAll-purpose flour
- 7 gFast rise yeast
- 25 gSugar
- 4 gSalt
- 360 gMilk
- 100 gEggs
- 60 gButter
Equipment
stovetop, griddle, mixing bowl, spatula, whisk
Instructions
- Prep ingredients
Gather all-purpose flour, fast rise yeast, sugar, salt, milk, eggs, and butter, and set out a mixing bowl, whisk, and griddle. · 3 min
What to look for: Evenly combined flour mixture
- Mix dry ingredients
Combine the all-purpose flour, fast rise yeast, sugar, and salt in the mixing bowl until evenly blended. · 3 min
What to look for: Smooth thick batter
- Add wet ingredients
Add the milk, eggs, and melted butter to the bowl and beat into a smooth batter. · 2 min
What to look for: smooth and pourable batter
- Let batter rise
Cover the bowl and let the batter rise in a warm place until doubled in volume. · 30 min
What to look for: batter doubled and airy
- Cook first side
Heat a lightly greased griddle over medium heat and pour batter in 1 or 2 cupfuls onto the hot surface. · 10 min
What to look for: bubbles forming on the surface
- Flip and serve
Turn the pancakes, cook until the second side is golden brown, then transfer to plates and serve warm. · 2 min
When it is done: Pancakes are done when set through with no wet batter; internal temperature reaches about 71°C.
Nutrition (per serving)
| kcal | 390 |
|---|---|
| Protein | 13 g |
| Carbohydrates | 52 g |
| of which sugars | 9 g |
| Fat | 14 g |
| of which saturated | 8 g |
| Fibre | 2 g |
| Sodium | 520 mg |
Nutri-ScoreC
Allergens
Contains: gluten, eggs, milk
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 2 months
Ingredient substitutions
All-purpose flour
- Bread flour: Creates slightly chewier pancakes.
Fast rise yeast
- Active dry yeast: Dissolve in warm milk before mixing.
Sugar
- Honey: Adds floral sweetness.
Salt
- Sea salt: Fine grain preferred for even mixing.
Milk
- Lactose free milk: Suitable for lactose intolerance.
Eggs
- Aquafaba: Whip lightly before adding.
