Yeast pancakes with rhubarb: A childhood favorite for Children's Day
Children's Day is approaching. Any idea for a delicious breakfast? Prepare these easy yeast pancakes, and the little ones won't be able to resist them. The secret to their taste lies in a certain vegetable you can buy at any store.
9:59 AM EDT, May 20, 2024
Yeast pancakes are the taste of childhood. We enjoyed them every weekend as children. Our moms and grandmas served them with apples and powdered sugar. You could eat a whole plate of them and still ask for more.
Children's Day is just over a week away. For this occasion, it's worth preparing something special for breakfast. Not sure what to make? Yeast pancakes are always a good idea. Discover the best recipe.
How to make yeast pancakes?
Yeast pancakes are soft and fluffy pancakes fried in deep oil. Every household prepares them slightly differently. My mom specialized in fluffy, light-as-a-cloud yeast pancakes, while grandma added fermented milk and baking soda to them. They tasted like something between a donut and a cheesecake.
If you fancy classic pancakes, try this tested recipe for yeast pancakes with the addition of rhubarb. Rhubarb breaks the sweetness of the dough and pairs perfectly with strawberry sauce. Prepare a double portion — the kids will ask for seconds!
Yeast pancakes with rhubarb - recipe
Ingredients:
- 3 and 1/2 cups of warm milk
- 1/2 block of fresh yeast (or a package of dried yeast)
- 6 tablespoons of sugar
- 10.5 oz all-purpose flour
- 2 eggs
- Vegetable oil
- Vanilla extract
- 3 rhubarb stalks
- 7 oz strawberries
Preparation:
- Start by preparing the yeast mixture. Heat the milk; it should be warm but not hot. Add the crumbled yeast and a tablespoon of sugar. Mix all the ingredients and wait 15 minutes for the yeast to activate.
- Meanwhile, wash and peel the rhubarb. Cut it into small cubes. Put it in a large bowl and sprinkle with a tablespoon of sugar.
- Transfer the flour to a large bowl. Add 4 tablespoons of sugar, vanilla extract, eggs, yeast mixture, and warm milk. Mix everything thoroughly.
- Add the rhubarb with sugar to the batter. Stir it again and cover the bowl with a clean cloth. Set it aside for 30-40 minutes until the dough doubles.
- Pour the ready batter onto a skillet with some oil. Form small pancakes. Fry them for 3-4 minutes on each side.
- Place them on a plate. Before serving, drizzle them with a sauce made from mashed strawberries with added sugar. Enjoy!
