Yeast Pancakes with Fruit

American pancakes may be designed for breakfast, but you can eat them for lunch or dinner. In Holland we eat pancakes at dinner time and these Yeast Pancakes with Fruit are an example. They are a great as a breakfast as well and a great start of your day.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Warm the milk and add the yeast to part of it. Leave this on the counter for 5 minutes until you see that the yeast is happy and the surface if bubbly.

Step 2

Mix the flour, yeast, milk and salt until you have a smooth batter. Cover and allow to rest for 1 hour. The yeast will make this batter airy and light.

Step 3

In the meantime clean your fruit; wash the strawberries, raspberries and blueberries and slice or half when needed.

Step 4

Scoop 3 soup ladles of batter in a large non-stick skillet and turn the heat down. You want this batter to cook slowly. Divide half of the fruits over the surface of the pancake.

Step 5

You will see the top of the pancake dry, bubble by bubble. Once you don’t have any liquid batter left, turn the pancake and turn the heat high.

Step 6

Cook the pancake, fruit-side down for just a few minutes on high. Allow a little caramelization and warming of the fruit.

Step 7

Turn the pancake again on a plate. Serve as whole pancake or cut in pieces. Sprinkle with powdered sugar.

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