Fluffy pancakes with whipped cream

I’ve done pancakes by 1000 different recipes and I have to say that this one definitely makes it to the top 3. The strawberries are Pardon my French a pile of poop during wintertime, but the whipped cream was desperately begging for something sour to balance its sweetness, so… it is what it is.


500 ml milk

1 package of dry yeast (11 g)

800 ml flour

2 eggs

2 tbsp butter

7 tbsp sugar

1 tsp vanilla extract

0,5 tsp salt


  1. In a large sauce pan, heat the milk and butter until warm and melted, never reaching boiling. It should be warm but not too hot or it will kill the yeast.
  2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add the sugar, vanilla extract, salt and stir.
  3. Next add in flour and eggs and stir into an even batter.
  4. Cover the bowl with a plastic wrap and set in a warm place to rise for about half an hour.
  5. Fry in medium heat on both sides until golden brown.
  6. Enjoy!

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