Discover the magic of Hungarian yeast pancakes for breakfast

Pancakes are a classic in many cuisines, but the Hungarian version of this dish will certainly impress you with its flavour and texture. This exceptional recipe will make you fall in love with them from the first bite. Hungarian pancakes differ from traditional ones by one ingredient that gives them a unique character. Learn how to prepare Hungarian pancakes that will be delicious even without toppings like jams, yogurts, or sugar.

The main difference is, of course, the presence of yeast in the batter. This addition gives the pancakes a distinct, fluffy texture and makes them more delicate in taste.

Besides yeast, the Hungarian pancake recipe also includes other ingredients that give them their unique character:

                      
• Milk: Milk is the base of the pancake batter and provides the right consistency. The recipe for Hungarian pancakes uses both warm and hot milk, which further influences the fluffiness of the batter.
• Eggs: Eggs enrich the flavour of the pancakes and give them a yellow colour. In the recipe for Hungarian pancakes, both yolks and whites are used. The yolks are added to the batter, and the whites are beaten into stiff peaks, which are then gently folded into the batter.
• Flour: Flour is a fundamental ingredient of the pancake batter and is responsible for its structure. The recipe for Hungarian pancakes uses wheat flour type 500, which ensures the proper elasticity of the batter.
• Yeast: Yeast is the key ingredient in Hungarian pancakes, giving them their fluffiness and delicacy. The recipe uses fresh yeast, which should be crumbled with warm milk before adding to the batter.
• Salt: Salt is essential to season the batter and bring out the flavours of the other ingredients.
• Sugar (optional): Sugar is added to the batter in a small amount and gives it a sweet hint. It can be omitted if you prefer less sweet pancakes.

Preparing Hungarian pancakes is simple and does not require special culinary skills.

Ingredients:

                          
• 300 mL of milk (150 mL warm and 150 mL hot)
• 125 mL of wheat flour type 500
• 2 eggs
• 14 grams of fresh yeast
• a pinch of salt
• sugar (optional)
• oil for frying

Preparation method:

                                  
1. Crumble the yeast in a bowl and pour warm milk over it. Mix and set aside for a few minutes to let the yeast activate.
2. Separate the yolks from the whites. Add the yolks to the yeast mixture and mix.
3. Beat the egg whites into stiff peaks.
4. Sift the flour into a large bowl, add salt and sugar (if using).
5. Pour the yeast mixture with yolks into the bowl with flour and gradually add the hot milk, stirring constantly. The batter should have the consistency of thick cream.
6. Gently fold the beaten egg whites into the batter.
7. Leave the batter in a warm place for about 1 hour to rise.
8. After the batter has risen, heat a pan and grease it with oil.
9. Fry the pancakes until golden on both sides.

Hungarian pancakes are an excellent choice if you're looking for a way to diversify your menu. Try this recipe and see how easy it is to transform the taste of traditional pancakes by adding just one exceptional ingredient – yeast.