John Myers
Ingredients for 1 servings:
- ½ cup buttermilk
- 30 g yeast
- 3 eggs
- 40 g sugar
- 1 pinch of salt
- 250 g flour
- Oil for frying
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes
Heat the buttermilk in a saucepan until lukewarm, remove from the heat, and stir in the yeast until completely dissolved. Pour the yeast mixture into a mixing bowl. Separate the eggs and beat the egg whites until 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 beaten egg whites to the dough and gently fold in with a large whisk. Then cover the dough and leave to rise in a warm place for 1 hour. Heat a little oil in a pan and, one at a time, fry 12 yeast pancakes in the remaining oil until golden brown on each side. Keep the finished pancakes warm in an oven preheated to around 50°C (top/bottom heat). Serve with cinnamon sugar or with applesauce and whipped cream.
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