Kitchen Stories. Pancake Weekend. Mum’s Secret Pancakes.
by Cashmere Wrap & Macadamia Nuts
Whenever my Mum didn’t feel like serving “a proper dinner”, my brother and I were in for a treat, as on such occasion she would often make her famous yeast pancakes. Today, this is one of my favorite childhood dishes with a special power to make even a cloudy day into a sunny one. I make it once in a while till this very day, for sentimental and delicious reasons!
Mum’s Secret Pancakes.
- 500 g. of all purpose flour
- 25. g of dry yeast
- a pinch of salt
- 2 ss. of sugar
- 1 egg
- 400 ml. of milk (give or take 50 ml. depending on dough density)
- neutral oil for frying
- Mix all loose ingredients, add milk and egg. Mix well until you get a well worked dough. The dough shouldn’t be too loose, but rather dense.
- Cover the dough with a clean linen cloth and leave it aside to rise for about 1,5 – 2 hours until it doubles in volume.
- Fry on a frying pan until pancakes are gold on both side. Turn them often in order to avoid burning. Layer of oil on the frying pan should be around 0,5 cm deep, otherwise pancakes won’t fry properly. Make sure to pour in some extra oil if you see that it was absorbed by the dough while frying.
- Before serving, leave pancakes for a moment on a plate covered with paper tissue, so it absorbs excess of oil from pancake surface.
- Serve warm, sprinkled with powder sugar or with marmalade.
- If there are some leftovers, do not throw them away. Pancakes taste great the day after if placed in the owen and heated on a baking paper.