Thick Yeast Pancakes with Nutella
Baking and Desserts • Canadian
Description
Thick pancakes can be made with kefir, milk, water, or even beer. The key to making them thick is the presence of yeast and the density of the batter, which indicates a large amount of flour. The thicker the batter, the thicker the pancake. The pancakes in the photo are not the thickest; there are even thicker ones.
Ingredients
- Milk 10 fl oz
- Vegetable Oil 5 fl oz
- Dry yeast 0 oz
- Salt ½ spoons
- Sugar 2 spoons
- Chicken Egg 3 pieces
- Wheat Flour 10 oz
- Water 5 fl oz
- Nutella® 0 oz
Step-by-Step Guide
Step 1
Combine warm milk (the temperature should be between 37 and 105°F) with the yeast and sugar using a whisk, and let it sit for 5 minutes to activate the yeast.
Step 2
Add vegetable oil, salt, eggs, flour, and water, and mix until smooth. Cover with a towel and place in a warm spot for one hour.
Step 3
After an hour, stir the dough and let it rise again, this time for 30 minutes.
Step 4
Cook the pancakes over medium heat, greasing the pan with vegetable oil, until golden brown.
Step 5
Roll the finished pancakes into tubes, cut each one in half for easy handling. Serve with Nutella®.
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