These traditional Hungarian yeast pancakes are slightly thicker and softer than classic crepes. They’re light, fluffy, and perfect with jam, cocoa, or sweet cottage cheese.
📝 Ingredients
About 600 g (60 dkg) all-purpose flour
3 eggs
A good pinch of salt
A little sugar (1–2 teaspoons)
½ cube fresh yeast (about 25 g)
Milk and sparkling mineral water (half and half, enough to make a smooth batter)
1–2 tablespoons vegetable oil
👩🍳 Instructions
1️⃣ Activate the Yeast
Crumble the yeast into a small amount of lukewarm milk. Add a pinch of sugar and let it sit for 5–10 minutes until foamy.
2️⃣ Prepare the Batter
In a large bowl, mix the flour, salt, and sugar. Add the eggs, oil, and the activated yeast mixture. Gradually pour in the milk and sparkling water (half milk, half sparkling water), whisking continuously until you get a smooth, slightly thicker-than-crepe batter.
3️⃣ Let It Rise
Cover the bowl and let the batter rise in a warm place for about 30–40 minutes, until slightly puffy.
4️⃣ Cook
Heat a lightly oiled pan over medium heat. Pour in a ladle of batter and gently spread it. Cook until golden on both sides.
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