Black Raspberry Yeast Pancakes
Yeast raised pancakes, also known as Dutch pancakes or puffed pancakes or racuchy in Poland, are a delightful twist on the classic breakfast treat. These pancakes are made with a batter that includes yeast, which gives them a light and airy texture. When cooked, the yeast activates and causes the pancakes to rise, creating a delicate and fluffy result. The batter is typically allowed to rest and ferment overnight, allowing it to develop a rich and complex flavor. The end result is a stack of pancakes that are not only visually appealing with their golden-brown exterior and puffy appearance but also incredibly delicious. With their slightly tangy taste and tender consistency, yeast raised pancakes are a delightful option for those seeking a unique and indulgent breakfast experience.
During the summer months, there is nothing more satisfying than savoring a plate of fluffy yeast pancakes adorned with the luscious juiciness of black raspberries picked at the local Mathias Farms in Niagara Region, Ontario, Canada.
Black Raspberry Yeast Pancakes
By Zosia Culinary Adventures | Date: August 10, 2023
Preparation time the night before: 10 minutes
Cooking time in the morning: 5 minutes
Yield: 12-18 pancakes
Ingredients:
250 g all purpose flour
10 g fresh yeast
3 tablespoons sugar
2 eggs
250 ml milk
1 tsp vanilla essence
oil for frying
garnish: fresh black raspberries or any berries of your choice, clotted cream, fresh whipped cream or greek yogurt
Instructions:
Dissolve fresh yeasts and sugar in 1/2 cup of lukewarm milk. Lightly whip the eggs.
In the large mixing bowl, combine the yeast and egg mixture with sifted flour. Add remaining milk and vanilla essence.
Stir all ingredients with a danish whisk for 10 minutes. Cover bowl with plastic wrap and allow it to sit in the fridge overnight (or at least 6 hours). The batter is typically allowed to rest and ferment overnight, allowing it to develop a rich and complex flavor.
The next morning, take the batter out at least 1 hour prior to making.
In a large non-sticky pan heat up 1-2 tablespoons of oil. I like to use an electric pancake griddle. which
Drop spoonfuls of the batter into the pan (without overcrowding it). The batter will be sticky therefore dip the spoon in oil to prevent the mixture sticking to it. Repeat for each pancake. Allow batter to cook until many air bubble rise to the surface, and the sides firm up, about 1 to 2 minutes. Carefully flip pancake and allow the other side to cook additional 2 minutes. Repeat for remaining batter.
Serve immediately with fresh whipped cream and local fruits. Great with maple syrup.
Enjoy it!
