Yeast pancakes with mixed berry jam and sour cream used to be (and probably still are) dessert staple in Latvian schools. They are more time consuming to make, but the thick, wholesome and bread-like treats are well worth it.
- 2 eggs
- 6 tbs sugar
- 1 tsp dry yeast
- 400ml (1 3/4 cup) full cream milk
- 300g (2 cups) plain flour
- pinch of salt
- 2 tbs vegetable oil or soft butter
- In a large bowl beat eggs together with 3 tablespoons of the sugar until mixture is light and fluffy.
- Heat the milk to blood warm temperature (test on the back of the hand or with a finger - it should not burn the skin) and add to the egg mixture (reserve couple tablespoons of milk). Add flour and mix well.
- In a separate bowl mix together yeast, remaining sugar and milk and let it sit for couple minutes. Add yeast mixture to the egg and flour mixture and combine well. The dough should be thick, but pourable.
- Cover the bowl with a tea towel and place in a warm spot for 30 minutes for dough to rise.
- Heat small amount of oil in a frying pan over medium low heat and pour around 2 tablespoons of dough for each pancake.
- When light bubbles form on the pancake, flip it over. Fry for further 1-2 minutes.
- Serve with jam or sour cream.