These pancakes are tastier than any other! The slow fermentation develops real flavour.
And the best part is that they are super easy to make. All it takes is mixing the batter, leaving it to proof for one hour, then refrigerating until breakfast.
This recipe makes perfect Belgian waffles too!
So, make sure you have all your ingredients ready, and you too can have delicious, yeasted pancakes for Sunday breakfast.
You will get around 15 pancakes out of this recipe. Enough for two very greedy people or three for a light breakfast. If you would like to make more simply multiply the amount of ingredients.
Watch the video down below for detailed instructions.
For the batter –
250g (8.8oz) white flour
2 eggs, around 100g (3.5oz)
10g (0.35oz) vanilla paste or vanilla essence
50g (1.75oz) honey or maple syrup
90g (3.2oz) melted butter
350g (12.3oz) milk
4g (0.14oz) salt
5g (0.17oz) instant dry yeast or 6g (0.2oz) active dry yeast or 15g (0.5oz) fresh yeast
For topping –
You can top your pancakes with whatever you fancy, of course.
- In a large bowl combine the milk, yeast, salt, eggs, vanilla, melted butter, and honey. Mix until well combined. Add the flour and mix until smooth.
- Cover and ferment for 1 hour. *I used room temperature ingredients at around 24C (75F). If your kitchen is a lot cooler or warmer, then you can adjust the milk temperature up or down by a few degrees. The batter should rise very slightly during the initial proof.
- Refrigerate for up to 24 hours, but ideally for 12 – 16 hours. Your bowl must be large enough or else you will be scraping batter out the fridge. I used a 3L (3.2qt) bowl and it was just large enough. The batter should be supper bubbly and wobbly the following day.
- Cook the pancakes in a non-stick pan with a little bit of oil. You can make them larger or smaller to your liking. Two minutes per side should do it.
Serve fresh with your favourite toppings.
If you want to make waffles with this batter, then treat it the same, but instead of cooking in a pan, pour it in a waffle maker.
Watch the video here