John Myers
Ingredients for 4 servings:
- 750 ml milk, lukewarm
- 3 tbsp sugar
- 1 cube of yeast
- 500 g flour
- 100 g butter, liquid
- 3 eggs
- 1 pinch of salt
- Oil, for frying
- Sour cream, for spreading
- Plum jam, for spreading
Instructions
Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
Hessian yeast pancakes
Dissolve the yeast and sugar in the milk. Stir in 2 tablespoons of the flour. Wait until bubbles form. Then stir in the butter, eggs, and salt, gradually adding the remaining flour and mixing the batter well. It should now be thick. Let it stand again. When bubbles form, stir again and then bake the stone cakes, preferably in a non-stick pan with a little oil over medium heat. Serve the stone cakes with sour cream and plum jam. They taste just as delicious reheated the next day. Tip: I always make a double batch and freeze the leftover stone cakes, separated with aluminum foil (without the sour cream and plum jam). When needed, I let them thaw and then heat them up in the microwave; they taste almost as good as fresh.
Facebook Comments