Best 4 Yeast Pancakes From Transylvania Recipes
In the heart of Transylvania, a culinary treasure awaits - yeast pancakes, a delectable treat that has been cherished for generations. These soft and fluffy pancakes, known locally as "clătite cu drojdie", are a symphony of flavors, offering a delightful balance between sweet and savory. With slight variations in ingredients and preparation methods, Transylvania boasts a diverse collection of yeast pancake recipes, each with its own unique charm. From the classic recipe featuring a simple batter of flour, yeast, milk, eggs, and sugar to more intricate versions incorporating various fillings, toppings, and accompaniments, these pancakes cater to every palate. Discover the culinary heritage of Transylvania through its yeast pancakes, and embark on a journey of taste that will leave you craving for more.
Let's cook with our recipes!
YEAST PANCAKES
These tender and golden pancakes from Dorothy Smith of El Dorado, Arkansas are a little thicker than traditional versions, so they make a substantial breakfast. Be sure to make plenty, because the leftovers can be used in the unique recipes that follow.
Provided by Taste of Home
Time 25m
Yield about 1 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast in 1 cup warm milk. In a large bowl, combine the flour, sugar and salt. Gradually stir in the yeast mixture and butter until smooth. Combine the eggs and remaining milk; stir into the batter until well combined. Cover and let rise in a warm place until doubled, about 30 minutes., Pour batter by 1/2 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown. ,
Nutrition Facts : Calories 718 calories, Fat 21g fat (12g saturated fat), Cholesterol 162mg cholesterol, Sodium 1420mg sodium, Carbohydrate 107g carbohydrate (13g sugars, Fiber 4g fiber), Protein 23g protein.
YEAST PANCAKES
This recipe is from Taste of Home/Dorothy Smith. The pancakes are golden and thicker than a traditional pancake, and they are really good. Keep in mind, the cooking time doesn't include the time for the yeast to rise.
Provided by AmyZoe
Categories Breakfast
Time 21m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine the flour, yeast, sugar, and salt.
- Add milk, eggs, and butter and beat for 2 minutes.
- Cover and let rise in a warm place until doubled (about 30 minutes).
- Pour batter by 1/2 cupfuls onto a lightly greased hot griddle.
- Turn when bubbles form on top of pancakes.
- Cook until second side is golden brown.
Nutrition Facts : Calories 486.2, Fat 14.7, SaturatedFat 8.3, Cholesterol 99.4, Sodium 929, Carbohydrate 71.8, Fiber 2.9, Sugar 1.7, Protein 15.7
YEAST-RAISED PANCAKES
Flapjacks turn fancy with this yeast batter, which gives them a brioche-like texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes twelve 4-inch pancakes
Number Of Ingredients 7
Steps:
- Heat milk in a small saucepan over medium heat until lukewarm. Transfer milk to a large bowl, and stir in sugar and yeast. Let stand until creamy, about 5 minutes.
- Whisk in flour, salt, butter, and egg yolks until batter is smooth. Cover bowl tightly with plastic wrap. Transfer bowl to a warm place; let dough rise until doubled (about 1 1/2 hours), or make batter the night before, and let rise overnight in refrigerator.
- Heat griddle to 375 degrees and oven to 175 degrees. Using a 2-ounce (1/4-cup) ladle, pour batter onto griddle, creating several pools, 2 inches apart. Cook pancakes until bubbles form on the top and the edges are slightly dry, about 3 minutes. Using a spatula, flip pancakes; cook until golden on bottom, about 1 1/2 minutes. Transfer to a heatproof plate; keep in warm oven. Repeat with the remaining batter. Serve.
TENDER YEAST PANCAKES
This is another one of those recipes I have had for years, they are so tender and delicious. You can add berries, orange peel or a mashed up banana and a dash of cinnamon or nutmeg to the batter, You can't go wrong with these lovely light and tender pancakes. We have them often.
Provided by Kari-girl
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In measuring cup; mix together warm water, 1 tsp sugar and the yeast,.
- set aside and let bubble.
- Sift; flour, baking powder, baking soda , 2 teaspoons sugar, salt and if using;
- cinnamon, or peel.
- Mix; 3 beaten eggs with oil, buttermilk, yeast mixture and vanilla.
- Note; its best if you have the eggs and buttermilk at room temperature.
- Pour the liquid into the dry ingredients mix til blended., Can add fruit
- at this time, the batter will be thick.
- Ladle 1/2 cup portions onto a hot griddle and cook til lightly brown on both sides.
- This batter can be used right away or kept in the frig. overnight.
Tips:
- Use fresh, active yeast for best results.
- Make sure the milk is lukewarm, not hot, before adding it to the yeast. Hot milk will kill the yeast.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1 hour.
- Heat a lightly oiled griddle or frying pan over medium heat before cooking the pancakes.
- Cook the pancakes for 2-3 minutes per side, or until golden brown. Serve immediately with your favorite toppings.
Conclusion:
Yeast pancakes from Transylvania are a delicious and easy-to-make breakfast or brunch dish. They are light, fluffy, and full of flavor. With just a few simple ingredients, you can enjoy these pancakes in no time. So next time you're looking for a new pancake recipe, give these yeast pancakes a try. You won't be disappointed!
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