Yeast in the batter: Unveiling the secret of Hungarian pancakes
Every country has its own culinary traditions, which result in different recipes for pancakes, a classic flour-based dish. While the basic version doesn't include any leavening agents, Hungarians add an ingredient that enhances the texture of the pancakes.
How do they make Hungarian pancakes?
The secret ingredient that may surprise many pancake fans is the addition of yeast. Traditionally, fresh yeast is used, but you can also use dry yeast by using a conversion. The key is to prepare a yeast starter with fresh yeast—crumble the yeast into warm milk, add a little sugar and mix. Then, combine the remaining ingredients using a mixer on medium speed.
Ingredient proportions:
- 310 mL of milk,
- 250 mL of flour,
- 2 eggs,
- a pinch of salt,
- 15 grams of fresh yeast,
- oil for frying,
- sugar (optional).
Hungarian pancakes, sweet and savoury
You can enjoy pancakes filled with sweet cottage cheese or layered with savoury stuffing. But if you add the right ingredients to the pancake batter, they can also be excellent sauté. For the sweet version, real vanilla sugar or sugar flavoured with orange zest and a hint of gingerbread spice works perfectly. For those who love salty flavours, use smoked salt, herbes de Provence, and a little grated cheese, which you sprinkle on the first cooked side of the pancake.
