School-Style Pancakes
Fluffy, golden, and delicious - perfect for a family breakfast! These pancakes are made from simple and accessible ingredients.
Updated : 22 July, 2025
Easy
More than 1 hour.
Ingredients
480 grams
Wheat flour
480 milliliters
Water
1
Eggs
14 grams
Fresh yeast
1.5 tablespoon
Sugar
1 teaspoon
Salt
30 milliliters
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use a small egg. Both fresh and dry yeast work for this recipe; if using dry, use one-third the amount of fresh yeast (ratio 3:1).
Step 2
Warm water to about 98.6°F (37°C) - it should feel pleasantly warm, not hot. Add sugar, salt, and dry yeast (or dissolve fresh yeast in a small portion of the water first). Stir, add the egg, and mix everything together.
Step 3
Sift the flour into the bowl with the water mixture. I usually start with slightly less flour and adjust based on consistency. Sifting is important to aerate the flour and ensure fluffy pancakes.
Step 4
Mix the batter with a whisk until smooth. It should be thick but still pourable.
Step 5
Cover the bowl with a towel or plastic wrap and place it in a warm spot for 1 hour. I usually place it in the (turned-off) oven to avoid drafts.
Step 6
After an hour, the dough will rise significantly. Stir it and let it rest for another hour in a warm place, again covered.
Step 7
After the second rise, the batter will be bubbly and airy.
Step 8
Heat a pan over high heat and add vegetable oil. Once hot, spoon out the batter to form small pancakes.
Step 9
Fry until golden brown on one side, flip, and cook the other side. Transfer to a plate lined with paper towel to absorb extra oil. Repeat with remaining batter, adding oil as needed. This recipe yields about 40 pancakes.
Step 10
Serve the pancakes warm with sour cream, jam, or condensed milk. Enjoy!