Buttermilk pancakes from the Spreewald

Ingredients for 1 servings:

• ½ cup buttermilk
• 30 g yeast
• 3 eggs
• 40 g sugar
• 1 pinch of salt
• 250 g flour
• 100 ml linseed oil
• e.g. cinnamon
• n. B. sugar
• e.g. applesauce
• e.g. cream

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

for 12 pieces

Heat the buttermilk in a saucepan until lukewarm, remove from the heat, and dissolve the yeast completely while stirring. Pour the yeast mixture into a mixing bowl. Separate the eggs and beat the egg whites until very stiff peaks form. Add the egg yolks, sugar, and salt to the yeast mixture in the bowl and mix well. Sift the flour over the mixture and mix in as well. Finally, add the egg whites to the dough and gently fold in with a large whisk. Cover the dough and let it rise in a warm place for 1 hour. Heat a little linseed oil in a pan and fry 12 yeast pancakes one at a time until golden brown on each side. Serve the buttermilk yeast pancakes hot with cinnamon sugar or with applesauce and whipped cream. Note from Chefkoch.de: Linseed oil is considered a very high-quality vegetable oil because it is rich in omega-3 fatty acids. These fatty acids are destroyed when heated to high temperatures and are partially converted into harmful trans fatty acids. The linseed oil not only loses its flavor but also its health benefits.