Not going to lie - these pancakes are not for everyone. They're definitely not what American's think of when they hear the word, "pancake." The site that I found them actually refers to them as Racuszki (Yeasted Polish Pancakes). I don't think I've ever had Polish food but apparently sour cream is a thing?
The big difference is the texture. It is totally different than an American pancake because the yeast gives them a little more structure. They're airy and fluffy and far from "cake-like." If you picked one up, it wouldn't flap around like a flap jack.
My husband was not a fan of the original recipe. They were too bland, even with the syrup. And so, I made some modifications from the original recipe. I reviewed a few other yeast pancakes online and nodded in concurrence as to what I felt was missing - the biggest thing being salt. Any form of bread, in my humble opinion, needs a little bit of salt to enrich the flour. I added some baking soda too. It also needed some fat, which is why there is a touch of butter in my version. I think these small changes make a big difference!
Just remember -- it's not going to be like an American pancake. They're much more humble. Give them a shot!
Yeast Pancakes
slightly modified from The Sugar Hit
makes about 12 small pancakes
1.5 cups all-purpose flour
1 tsp dry active yeast
1 tbsp granulated or caster sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
2 tablespoons unsalted butter, melted and cool
1 cup whole milk, 110 degrees Fahrenheit
1 egg, room temperature
- butter or vegetable oil, for frying
- icing sugar, sour cream, maple syrup, and jam to serve (optional)
Place all the ingredients into a medium sized mixing bowl and whisk together until smooth and combined. The batter should be thick and a little stretchy batter.
Cover the bow with plastic wrap and set aside in a warm place for an hour, or until bubbles have formed and the batter has doubled in size.
Heat a large frying pan over a medium-low heat, and when warm, add a teaspoon of oil or butter to the pan and swirl to coat.
Give the batter a good stir. Using a spoon drop, heaping piles of the batter into the pan, leaving them nice and thick. The batter will be a little thick and sticky, so you may need to use another spoon or your finger to help.
The batter will rise, and turn golden brown on the bottom. Gently flip the pancakes and cook until golden brown on both sides.
Continue until all the batter is used up, adding more butter or oil to the pan as necessary.
Serve warm with a dusting of icing sugar, sour cream, your favorite fruit preserve, and/or syrup.
