Yeast Pancakes with Fruit
Your pancakes may be designed for breakfast, but you eat them for lunch or dinner. How about if your pancakes were meant to be your dinner and you'll eat them for breakfast. These Yeast Pancakes with Fruit are most often seen as a dinner, but the thin batter and lots of fruit make them a great breakfast.
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Servings: 2 people
Ingredients
- 1 3/4 cups all-purpose flour
- 1 envelop active yeast
- 1 teaspoon salt
- 2 1/4 cups milk
- 4 ounces strawberries
- 2 ounces raspberries
- 2 ounces blueberries
- powdered sugar optional
Instructions
- Warm the milk and add the yeast to part of it. Leave this on the counter for 5 minutes until you see that the yeast is happy and the surface if bubbly.
- Mix the flour, yeast, milk and salt until you have a smooth batter. Cover and allow to rest for 1 hour. The yeast will make this batter airy and light.
- In the meantime clean your fruit; wash the strawberries, raspberries and blueberries and slice or half when needed.
- Scoop 3 soup ladles of batter in a large non-stick skillet and turn the heat down. You want this batter to cook slowly. Divide half of the fruits over the surface of the pancake.
- You will see the top of the pancake dry, bubble by bubble. Once you don't have any liquid batter left, turn the pancake and turn the heat high.
- Cook the pancake, fruit-side down for just a few minutes on high. Allow a little caramelization and warming of the fruit.
- Turn the pancake again on a plate. Serve as whole pancake or cut in pieces. Sprinkle with powdered sugar.
Nutrition
Calories: 625kcal | Carbohydrates: 109g | Protein: 22g | Fat: 10g | Saturated Fat: 5g | Sodium: 1285mg | Fiber: 7g | Sugar: 21g
Nutrition information is automatically calculated, so should only be used as an approximation.
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