Yeast Pancakes with Butter Scotch
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml milk, lukewarm
- 0.5 ½ pack dry yeast
- 10 grams sugar
- 200 g flour
- 1 egg (s)
- 1 pinch (s) salt
- Butter for frying
For the sauce:
- 125 g cane suar
- 15 grams flour
- 125 ml Cremefine for cooking
- possibly almond (s) (almond flakes)
Print Recipe
Pin Recipe Instructions
- Mix the yeast and sugar with the lukewarm milk. Then stir in the flour and let the dough rise, covered, for about 1/2 hour. Stir the egg yolks into the risen dough, beat the egg white with the salt until stiff and fold into the dough as well. Bake small pancakes over medium heat.
- For the sauce mix the sugar with the flour, add Cremefine and stir until smooth. Bring to the boil over high heat - stirring constantly - and simmer for about 3 minutes from the first boil, of course, keep stirring.
- Put the finished pancakes on a plate, sprinkle some of the butter scotch on top and, if you like, sprinkle with flaked almonds.
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