Yeast Pancakes

Advertised as a cross between a doughnut and a pancake, what could be better?

A fluffy, airy risen pancake lightly fried in oil until puffed like a doughnut–it sounded like my search for the perfect pancake had ended.

But then…I tried one. And realized that the yeast was, in fact, present because it serves as the rising agent instead of baking powder or baking soda. Which made the pancakes taste slightly like sourdough.

Or at least, like bread. The original recipe recommends frying the batter in a little over 3 tablespoons of oil, but I only used 1.5 tablespoons, which could account for the lackluster results.

So these pancakes: there’s definitely a distinct yeasty tang to them, but not in a bad way. My friend’s comment: “These taste like healthy bread!”

They’re fluffy, but they don’t have the light, tight crumb that I want–they’re a little spongy.

They’re not at all bad cold, a few hours later, absent-mindedly picked up from the platter of abandonment.

The yeast has arisen!

Yeast Pancakes
Beautiful photos and original recipe here. Below, I converted the recipe to American measurements and added my own tweaks.

Ingredients
Makes 12.

  • 2 teaspoons fast-rise yeast
  • 1 cup Almond breeze (you can use any milk)
  • 1.5 tablespoons sugar
  • 1.5 cups + 2 tablespoons flour (I used 1/2 cup whole wheat, 1 cup white)
  • 1 egg, lightly beaten
  • 1 pinch of salt
  • scant 3.5 tablespoons canola, vegetable, or sunflower oil
  • Confectioner’s sugar (optional)
  1. Mix the yeast with sugar and warm (~95-104 degrees) milk and let it rest, activate in the warm place for 10-15 minutes.
  2. Then stir in the egg, flour, salt and leave to rise in a warm place for about 30 minutes. The best is to warm the oven and place the bowl in it.*
  3. When the pancake batter has risen (almost double in size), then heat half of the oil in the pan and bake a spoonful of batter at a time, 1-2 minutes on each side. Be sure that the oil is very hot. Once baked transfer on a paper towel to drain the excess oil and serve dusted with powder sugar and berry coulis.
  4. Note: The yeast pancake batter has to be a bit thicker than the usual one.

*I turned the oven on to 350 when I was mixing the ingredients and turned it off for five minutes before I put the bowl in to let the dough rise.

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