Sunday, April 26, 2015

Yeast pancakes with raspberry sauce

Yeast pancakes with raspberry sauce? Because....
.... it is Sunday and an opportunity to take more time to make my breakfast, the most important meal of the day.
.... it is fascinating to see the science perform in a bowl and the yeast dough develop its own life growing twice in size when lovingly kept in a warm place out of the way of draft.
.... they are sort of a memory from childhood but I can´t remember my Mom actually ever making them. 
.... the fluffy yeast pancakes are an under rated equal to the more famous thin crêpes.
.... pancakes are also an alternative for people who occasionally suffer from the "lack of cake syndrome" and need a shot of gluten but are lazy to decide between the innumerable possibilities of which cake to make that may be further complicated by the potential need of a special ingredient they may not have at home once they´ve cast the decision.
....  a plate of plumpish pancakes with a crust is a small achievement.
.... the raspberries make a just right thick sauce that slowly drips down a pile of pancakes.
.... they are best enjoyed in no hurry with a hot cup of coffee or strong black tea with milk...on a Sunday morning.

Yeast pancakes with raspberry sauce
Ingredients (makes )
15 g fresh yeast
4 tbsp sugar
0.5 tsp salt
3 dl luke warm milk or half-half milk and water (I use warm water from the kettle to get milk to luke warm temperature)
2 dl butter milk (or thicker kefir)
2 large eggs
250-300 g all purpose flour
vegetable oil (eg. rape seed oil) for frying

Dissolve the yeast with sugar, salt and the liquids in a large bowl. 
Mix in the eggs.
Add flour and combine into a smooth dough.
Cover the bowl with a kitchen towel and leave to rise in a warm place.
When the dough has risen twice in volume, heat a couple of table spoons of oil in a low frying pan
and portion the dough with a large spoon into suitable size pancakes.
Fry on medium heat to allow the dough to cook slowly.

Raspberry sauce
500g fresh or frozen raspberries
5 tbsp powder sugar

Pureé the raspberries with a hand mixer. 
Drain the sauce through a sieve stirring the mixture with a spatula or a wooden spoon to remove the seeds.
Add the powder sugar and mix.
Taste. If not sweet enough, add more sugar to your own personal taste.

Serve warm. 
A second portion, if some still left over, may be eaten cold later on being fully aware that a second portion indeed is an excessive Sunday indulgence. Oh well....