Grandma's secret to perfect yeasted pancakes revealed

Some add apples to the batter, others use pears or bananas, and some prefer them plain without any fillings. The essential ingredient is, of course, well-risen, fluffy yeasted dough. To make them perfectly moist and soft, use buttermilk. This popular, old-fashioned drink ensures you will never make pancakes any other way.

They are perfect for breakfast, you can serve them for an afternoon snack, and what remains (if you're lucky enough to have some leftovers), you can pack and take to work. Everyone is excited, regardless of age when pancakes appear on the table. Although plenty of recipes use baking soda or powder, the yeasted ones have something special that can't be replicated.

One of the ingredients in these pancakes is buttermilk. It’s a source of natural probiotics and an addition that makes the fried pancakes soft, delicate, and melt-in-your-mouth delicious.

Ingredients:

              
• 2/3 cup buttermilk
• warm water or milk
• 2 cups all-purpose flour
• 1 egg
• 1/4 oz dry yeast or 1/3 cube fresh yeast
• 3 tablespoons sugar
• oil for frying
• powdered sugar for decoration

Preparation:

1.               
2. Dissolve the sugar and yeast in warm buttermilk. You can warm it slightly in a small pot.
3. Add a bit of flour and mix thoroughly.
4. Set aside in a warm place for 10-15 minutes until the starter begins to bubble.
5. Add the remaining flour, egg, and the rest of the sugar to the starter. Gradually add warm water or milk, mixing until you achieve a smooth batter with the consistency of thick cream.
6. Set aside in a warm place, covered, for 30-40 minutes until it doubles in size.
7. Heat the oil in a skillet. Use a spoon to drop portions of the batter onto the skillet. Dip the spoon in hot water so the batter doesn’t stick to it.
8. Fry on both sides until golden brown.
9. Drain the finished pancakes on a paper towel and sprinkle with powdered sugar.