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Fluffy cinnamon yeast pancakes with plum butter, quark, and sour cream
Recipe authorZipser Grunt pod Tatrami13 recipes on our websiteFluffy cinnamon yeast pancakes made with two types of flour, served with plum butter, quark, sour cream, and maple syrup. Serves 6.
Recipe at a glance
- Prep time
- 20 min
- Cook time
- 25 min
- Total time
- 1 hr 45 min
- Servings
- 6 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Fluffy yeast pancakes for breakfast: a starter made with lukewarm milk, sugar, and active dry yeast is beaten with semi-coarse wheat flour, all-purpose flour, eggs, vanilla sugar, and a pinch of cinnamon, then the batter rises for an hour. The pancakes are cooked until golden in a skillet lightly brushed with oil. While warm, they are spread with plum butter (thick plum jam), sprinkled with quark (farmer's cheese), and served with sour cream, maple syrup, and fresh raspberries.
Ingredients
For the yeast starter
For the batter
For serving
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Instructions
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Add the sugar and active dry yeast to the lukewarm milk, stir, and let stand until the yeast is foamy.
Sift the semi-coarse wheat flour and all-purpose flour into a bowl, then add the salt, vanilla sugar, and cinnamon.
Pour in the yeast mixture, add the eggs, and beat with an electric mixer until the batter is smooth.
Cover the bowl and let the batter rise for 1 hour.
Cook the pancakes on both sides until golden in a skillet brushed with a little oil.
Spread the warm pancakes with plum butter, sprinkle with quark, add sour cream, drizzle with maple syrup, and garnish with fresh raspberries.
Tip: Just brush the skillet with a little oil—the pancakes would soak up excess fat.
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This recipe was translated from the Slovak original: Nadýchané kysnuté dolky so škoricou: lievance na raňajky s lekvárom, tvarohom a kyslou smotanou
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