Pfannkuchen (German Yeast Pancakes)
Pfannkuchen (German Yeast Pancakes)
Ingredients
- 250 grams all-purpose flour
- 250 ml warm milk, lukewarm, around 40°C or 105°F
- 10 grams fresh yeast, OR 3 grams dry yeast
- 1 egg
- 1 pinch salt
- 1 tablespoon sugar
- 1 tablespoon melted butter, plus extra for cooking
Instructions
- 1
In a small bowl, combine the 250 ml warm milk, 10 grams fresh yeast (or 3 grams dry yeast), and 1 tablespoon sugar. Stir the mixture well until the yeast and sugar are dissolved.
⏱️ 2 min
- 2
Let the yeast mixture sit for 10 minutes until it becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 3
In a large mixing bowl, add 250 grams all-purpose flour and 1 pinch of salt. Whisk these dry ingredients together to combine them evenly.
⏱️ 3 min
- 4
Pour the activated foamy yeast mixture into the large bowl with the flour and salt. Add 1 egg and 1 tablespoon melted butter to the mixture.
⏱️ 2 min
- 5
Mix all ingredients thoroughly with a whisk until a smooth batter forms. Use a spatula to scrape down the sides of the bowl to ensure all flour is incorporated, then whisk again until completely smooth.
⏱️ 3 min
- 6
Cover the bowl containing the batter. Place the covered bowl in a warm spot and let it rise for 1 1/2 to 2 hours, or until the batter has visibly doubled in size.
⏱️ 120 min
- 7
Heat a pan over medium heat. Add a small amount of butter to the hot pan.
⏱️ 2 min
- 8
Once the butter is melted and the pan is ready, pour one ladleful of the risen batter into the pan for each pancake.
⏱️ 2 min
- 9
Cook each pancake for approximately 3-4 minutes per side, until they are golden brown and fluffy. Repeat with remaining batter, adding more butter to the pan as needed.
⏱️ 16 min
- 10
Serve the warm Pfannkuchen immediately. Garnish with powdered sugar and serve alongside apple sauce for a traditional touch.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pfannkuchen (German Yeast Pancakes)
- 250 grams all-purpose flour
- 250 ml warm milk, lukewarm, around 40°C or 105°F
- 10 grams fresh yeast, OR 3 grams dry yeast
- 1 egg
- 1 pinch salt
- 1 tablespoon sugar
- 1 tablespoon melted butter, plus extra for cooking
Instructions
- 1
In a small bowl, combine the 250 ml warm milk, 10 grams fresh yeast (or 3 grams dry yeast), and 1 tablespoon sugar. Stir the mixture well until the yeast and sugar are dissolved.
⏱️ 2 min - 2
Let the yeast mixture sit for 10 minutes until it becomes foamy, indicating the yeast is active.
⏱️ 10 min - 3
In a large mixing bowl, add 250 grams all-purpose flour and 1 pinch of salt. Whisk these dry ingredients together to combine them evenly.
⏱️ 3 min - 4
Pour the activated foamy yeast mixture into the large bowl with the flour and salt. Add 1 egg and 1 tablespoon melted butter to the mixture.
⏱️ 2 min - 5
Mix all ingredients thoroughly with a whisk until a smooth batter forms. Use a spatula to scrape down the sides of the bowl to ensure all flour is incorporated, then whisk again until completely smooth.
⏱️ 3 min - 6
Cover the bowl containing the batter. Place the covered bowl in a warm spot and let it rise for 1 1/2 to 2 hours, or until the batter has visibly doubled in size.
⏱️ 120 min - 7
Heat a pan over medium heat. Add a small amount of butter to the hot pan.
⏱️ 2 min - 8
Once the butter is melted and the pan is ready, pour one ladleful of the risen batter into the pan for each pancake.
⏱️ 2 min - 9
Cook each pancake for approximately 3-4 minutes per side, until they are golden brown and fluffy. Repeat with remaining batter, adding more butter to the pan as needed.
⏱️ 16 min - 10
Serve the warm Pfannkuchen immediately. Garnish with powdered sugar and serve alongside apple sauce for a traditional touch.
⏱️ 2 min