Name: Fluffy Yeasted Pancakes with Sour Cream and Jam
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 12 pikelets
Ingredients: 25 g plain flour; 29.166666666667 ml milk; 0.083333333333333 pcs egg; 0.16666666666667 tablespoon caster sugar; 0.083333333333333 pinch salt; 0.083333333333333 packet dried yeast; 2.5 g butter; sunflower oil; 0.33333333333333 tablespoon sour cream; 0.33333333333333 tablespoon strawberry jam; 0.16666666666667 tablespoon powdered sugar

Step by step process

Preparation

1
Warm the milk to lukewarm (approx. 35-40 °C). In a small bowl, mix a portion of the milk with a teaspoon of sugar and the dried yeast, and leave for 10 minutes until a frothy starter forms.
TIP:
Mix active dry yeast with a little sugar and warm milk (30-40 °C). Let stand for 5-10 minutes until a foamy starter forms.
2
Sift the plain flour with a pinch of salt into a large bowl, then add the starter, the remaining milk, eggs, and the melted butter. Whisk until you have a smooth, fairly thick but pourable batter-it should cling to a spoon. if it's too thick, gradually add a tablespoon or two of lukewarm milk until you reach the desired consistency.
TIP:
Whisk the eggs, then gradually add the yogurt and oil while whisking thoroughly. If the ingredients don't combine smoothly, slow down the addition or gently warm the eggs.
3
Cover the bowl with a cloth or plastic wrap and let it rise in a warm place for 30-45 minutes, until the batter roughly doubles in volume. After rising, stir the batter gently to release air and let it rest briefly before frying.

Cooking

4
Heat a thin layer of oil or clarified butter in a non-stick pan over medium heat. To check the temperature, drop a little batter onto the pan - it should sizzle immediately and form bubbles. if the batter burns instantly, reduce the heat.
5
Spoon the batter with a tablespoon to form small pancakes (about 6-8 cm). Leave enough space between them. Fry the first side for 2-3 minutes, until the edges set, bubbles appear on the surface and the underside turns golden. adjust the heat as needed.
6
Flip the pancakes with a spatula and cook for another 1-2 minutes until cooked through (check by piercing with a skewer or cutting one open). Place finished pancakes briefly on kitchen paper to absorb excess fat, and keep them warm in an 80 °C oven or covered with a cloth until serving.

Serving

7
Serve the warm pancakes with a portion of sour cream and a spoonful of jam (e.g., strawberry). Before serving, you can dust with powdered sugar or add a pat of butter.
8
Serve immediately after cooking. Store leftovers in the refrigerator for up to 2 days and reheat briefly in a pan or toaster oven to keep them fluffy.