Yeasted pancakes with buttermilk: A nostalgic treat to enjoy today

Some add apples to the batter, others use pears or bananas, and some prefer them plain without any fillings. The essential ingredient is, of course, well-risen, fluffy yeasted dough. To make them perfectly moist and soft, use buttermilk. This popular, old-fashioned drink ensures you will never make yeast pancakes any other way.

They are perfect for breakfast, can be served as an afternoon snack, and any leftovers can be packed and taken to work. When yeast pancakes appear on the table, everyone is excited, regardless of age. Although plenty of recipes use baking soda or powder, the yeasted ones have something special that can't be replicated.

One of the key ingredients in these yeast pancakes is buttermilk. It's a source of natural probiotics and an addition that makes the fried yeast pancakes soft, delicate, and melt-in-your-mouth delicious.

Ingredients:

• 150ml buttermilk,
• warm water or milk,
• 250g all-purpose flour,
• 1 egg,
• 7g dry yeast or 10g fresh yeast,
• 3 tablespoons sugar,
• oil for frying,
• powdered sugar for decoration.

Preparation:

1. Dissolve the sugar and yeast in warm buttermilk. You can warm it slightly in a small pot.
2. Add a bit of flour and mix thoroughly.
3. Set aside in a warm place for 10-15 minutes until the starter begins to bubble.
4. Add the remaining flour, egg, and the rest of the sugar to the starter. Gradually add warm water or milk, mixing until you achieve a smooth batter with the consistency of thick cream.
5. Set aside in a warm place, covered, for 30-40 minutes until it doubles in size.
6. Heat the oil in a skillet. Use a spoon to drop portions of the batter onto the skillet. Dip the spoon in hot water so the batter doesn't stick to it.
7. Fry on both sides until golden brown.
8. Drain the finished yeast pancakes on a paper towel and sprinkle with powdered sugar.

Simple and delicious yeast pancakes are ready. Enjoy!