Yeast-based custard pancakes with holes are a tender, airy and tasty dish that will be a great option for breakfast or tea. They are porous, soft and literally melt in your mouth. This recipe will appeal to everyone who loves traditional pancakes, but wants to add a special touch to them.
Benefits of the recipe
- Porous texture. Thanks to yeast and the custard method of preparation, pancakes acquire delicious holes.
- Satiety. Custard pancakes are very filling, so they can be served as a separate dish.
- Versatility of serving. These pancakes go well with various toppings, from jam and honey to sour cream.
Products:
For the dough:
- Milk – 600 ml
- Boiling water – 300 ml
- Wheat flour – 400 g
- Eggs – 3 pcs.
- Dry yeast – 1 tsp.
- Sugar – 2 tbsp.
- Salt – 1/2 tsp.
- Vegetable oil – 20 ml.
For frying:
- Butter or vegetable oil.
Step by step recipe
- Preparing the yeast base
In a small bowl, combine 100 ml of warm milk, dry yeast and sugar. Leave in a warm place for 10-15 minutes to allow the yeast to work. A fluffy cap should form on the surface. - Making the custard base
In a deep container, combine the remaining milk, sugar, salt and eggs. Mix well.
Add flour in small portions, continuing to mix.
Pour in the prepared yeast base and mix again. - Brewing the dough
Pour boiling water in a thin stream, stirring continuously until the mixture becomes smooth.
Add butter and stir again. - Leave the dough to rise
Cover the bowl with the dough with film and leave it in a warm place for half an hour. During this time, the dough will increase in size and bubbles will appear on its surface. - Frying pancakes
Heat the pan and lightly grease it with oil.
Using a ladle, pour some batter into the pan and spread it evenly.
Fry the pancakes for 1-2 minutes on each side until golden brown. - Serving:
Stack the finished pancakes, spreading each one with butter to make them even more tender.
Useful tips
- Temperature of ingredients. All products, except boiling water, should be at room temperature. This will ensure the yeast works properly.
- Boiling water. Add it in a thin stream to avoid lumps.
- Frying pan: Use a non-stick frying pan to ensure the pancakes are easy to remove.
- Grease the pan. Lightly grease the pan before frying the first pancake. For other pancakes, this is usually not necessary.
What to serve with custard pancakes?
- Sweet additives: honey, jam, condensed milk, chocolate sauce.
- Hearty fillings: sour cream, cottage cheese with raisins, red caviar.
- Drinks: Pancakes go perfectly with tea, cocoa or milk.
Recipe variations
- With vanilla aroma. Add a pinch of vanillin or 1 teaspoon of vanilla sugar to the dough.
- Rich taste. Use ghee instead of vegetable oil.
- Pancakes with greens. For a savory version, add finely chopped dill or parsley to the dough.
- With whole wheat flour. Replace half of the wheat flour with whole wheat flour for healthier pancakes.
Why is it worth cooking?
Yeast-based custard pancakes with holes are a great way to diversify your menu. They are soft, elastic and tasty, and their airy structure with small porous holes makes them especially appetizing. This recipe is suitable for both everyday breakfast and a festive table.
Yeast-based custard pancakes with holes are a classic dish with a twist. They can be prepared for both home gatherings and for entertaining guests. Try this recipe, and it will become one of your favorites!