Description
Deliciously light and airy crepe-style pancakes made with a yeast-leavened batter that rests overnight for perfect texture. These delicate pancakes are topped with creamy sour cream, fresh strawberries, and a sprinkle of brown sugar for a delightful breakfast or brunch treat.
Ingredients
Pancake Batter
- 1 cup milk
- ½ teaspoon active dry yeast
- ¾ cup all-purpose flour
- 1 Tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 Tablespoons vegetable oil (for batter)
- 1 large egg
For Cooking
- 2 Tablespoons vegetable oil (for cooking)
- 2 Tablespoons unsalted butter (for cooking)
Toppings
- ¾ cup sour cream
- 2 Tablespoons brown sugar
- 1 quart fresh strawberries, sliced
Instructions
- Make the pancake batter: Heat the milk to lukewarm (about 105°F/41°C). Pour into a heat-safe bowl and sprinkle yeast over the milk. Let sit for 5 minutes until foamy.
- Mix dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Combine milk and dry ingredients: Once yeast is foamy, add milk mixture and 2 tablespoons vegetable oil to flour mixture. Stir gently until combined.
- First rest: Cover the batter loosely and let it rest at room temperature for 3 hours until slightly bubbly.
- Overnight rest: Transfer batter to the fridge and let it rest overnight.
- Prepare before cooking: Remove batter from fridge, beat the egg in a bowl and stir it gently into the batter. The batter may have separated slightly, which is normal.
- Heat skillet: Add 1 teaspoon vegetable oil and 1 teaspoon butter to a 10-inch skillet. Heat over medium heat, swirling to coat the bottom evenly.
- Cook pancakes: Pour about ⅓ cup batter into the skillet, swirling quickly to make a thin, round pancake. Cook 2 to 2 ½ minutes until the bottom is golden brown. Flip and cook for 1 ½ to 2 minutes until golden on the other side. Transfer to a plate and repeat, adding more oil and butter before each pancake.
- Serve: Spread about 2 tablespoons sour cream down the center of each pancake, top with sliced strawberries and sprinkle with about 1 teaspoon brown sugar. Fold the sides over the filling and serve warm.
Notes
- If the yeast doesn’t foam after 5 minutes, ensure the milk is not too hot or too cold; lukewarm is essential for yeast activation.
- Resting the batter overnight develops flavor and creates a light texture.
- Using a nonstick skillet or well-seasoned pan is ideal for cooking these delicate crepe-style pancakes.
- Adjust strawberry quantity based on preference and seasonality.
- Prep Time: 15 minutes (plus 3 hours and overnight resting time)
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
