They look like donuts, but they're actually pancakes. How the batter rises to present a fluffy delight

When dusted with powdered sugar, yeast pancakes can seamlessly stand in for donuts during your afternoon snack or even become a delightful lunch option. A tweak to the traditional recipe by adding apple pieces can enhance the flavor. They are versatile enough to be prepared with any flour, although wheat flour is our top recommendation for the best taste experience.

Don't let their quick preparation fool you; yeast pancakes need patience as you must wait for the yeast dough to rise. Usually served with powdered sugar, yeast pancakes pair deliciously with jam, fresh fruits, or other toppings.

Ingredients:

• 4 cups of flour
• 2 cups of warm milk
• 1 packet of instant yeast (0.28 oz)
• 1 tablespoon homemade vanilla sugar
• 1 egg

Method:

1. Sift the flour into a bowl, add sugar and yeast, and mix well.
2. Add warm milk to the dry mix. Beat an egg in a separate bowl and incorporate it into the mixture.
3. Knead to form a smooth dough then set aside for an hour in a warm place until it doubles in size.
4. Mix the risen dough once more.
5. Heat about a 0.4-inch layer of oil in a pan and fry the dough in batches, ensuring both sides turn golden brown.
6. Drain off excess oil from the pancakes using a paper towel and finish with a dusting of powdered sugar.

Feel free to enhance the dough with apple pieces. Serving the pancakes with jam, chocolate, honey, or even peanut butter can add a unique twist to the taste. I personally love them simply sprinkled with powdered sugar, reminding me of my grandmother's tea time treats. The pancake batter can be prepared in advance and stored in the refrigerator, making it super convenient to cook up a batch of fluffy pancakes in the morning. Enjoy!