Usuba
Fluffy pancakes with whey and yeast
Tender, airy pancakes made with whey and live yeast. The dough rises well, so mix it in a spacious container. Perfect for breakfast or dessert served with jam, sour cream, and berries.
- Total
- 150 min
- Standard serving
- 140.2 g
Ingredients
Total 8
Instructions
- 1
Step 1
Pour the dry yeast into a bowl and dilute it with a quarter cup of warmed buttermilk. Add a pinch of salt and a teaspoon of sugar. Place in a warm place so the yeast rises and starts to bubble.
- 2
Step 2
Sift the flour through a sieve, add salt, sugar, and semolina. Beat in the eggs, carefully pour in the heated whey while stirring constantly. Add the risen yeast and mix until smooth without lumps.
Pour in the vegetable oil (or melted butter) and mix well once more.
- 3
Step 3
Cover the dough with a lid and place in a warm location. The dough should rise for 2–2.5 hours, increasing in size 3–4 times. Stir the dough after each rise.
- 4
Step 4
Heat the pan without oil. Pour the batter onto the hot surface — it should spread like foam. When the pancake is cooked on one side, carefully flip it to the other side.
- 5
Step 5
Serve the pancakes with jam, sour cream, and berries.
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