Lithuanian Yeast Pancakes (Mieliniai Blynai)
Lithuanian yeast pancakes represent a cherished traditional dish from Lithuania, typically savoured during breakfast or lunch. Crafted from a simple mixture of yeast, flour, sugar, milk, and eggs, the batter undergoes a doubling in size through a patient-rising process. These delectable treats offer a canvas for a plethora of toppings, ranging from luscious jams and honey to rich sour cream.
Equipment
- Large Bowl
- 2 Large Non-Stick Frying Pans
Ingredients
- 3 g fast action dried yeast about half a sachet
- 40 g caster sugar or white granulated sugar
- 250 ml milk
- 1 eggs large
- ¼ teaspoon salt
- 225 g all-purpose flour
- odourless oil for frying
Instructions
- Mix the yeast and sugar with the lukewarm milk.
- Add the egg, and beat with a balloon whisk until well combined.
- Little by little, start adding the flour, mixing the mixture until the flour is incorporated and the consistency resembles sour cream or creme fraiche.
- Mix in the salt, cover with plastic wrap or a tea towel and leave in a warm spot to double in volume for 30-45 minutes.
- Heat a couple of large frying pans with a drizzle of oil in them.
- Without mixing the pancake batter take a large spoonful of it and place it in a pan. Do not spread the batter. Repeat until you fill the pan with pancakes. Fry them on each side for 2 minutes, until cooked through. Your pancakes should be very thick and golden brown.
Video
Notes
Additions:
- Add a small handful of raisins or sultanas before proofing the pancake batter.
- Add a few fresh blueberries on top of each pancake once they are spooned into the pan with hot oil.