Cousin Nikolaj's Fluffy Yeast Pancakes

Recipe for German Hefepfannkuchen

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I am seriously so excited about these pancakes because they turned out so amazing and taste delicious beyond my expectations! They do not use any baking soda or baking powder to add that desired fluffy texture, but instead yeast does the trick (and this is where your patience comes into play...). Because these have to rise for 1 to 2 hours post mixing, they're best suited for those over-achieving husbands making their sleepyhead wives a delicious breakfast (#pregodreams) or a weekend brunch. But I gotta tell you, they're worth the wait even though you won't want to wait and will start munching on all sorts of things to keep yourself from starving (that's what I ended up doing...).

All The Toppings, Please

Wild Strawberry Liqueur on Yeast Pancakes

I won't judge you if you pour a little liqueur over your pancakes in the AM because this liqueur deserves to be poured! One of my pancakes I topped with fresh strawberries, coconut flakes, whipped cream and the Italian Bepi Tosolini Fragola liqueur made from wild miniature strawberries that have been infused in grappa. The bottle is so fun! There are hundreds of small strawberries floating on the top that you get to taste when you pour the liqueur. This is definitely a one-of-a-kind brunch time treat! To find out which local liqueur store carries Bepi Tosolini, check here!

Update on dirndl mama!

I have been busy working on the website with my mom's help (she is a web designer in Berlin) and cannot wait to show you what I have been up to! Please go ahead and follow dirndl mama on Instagram if you haven't already, so you don't miss the latest updates (FYI, my IG page will launch with the go live of the website, but the account exists already)! Again, this will be a new extension of my blog, but kept totally separate since I don't want to annoy the strict foodies beneath you! On dirndl mama, I will focus on my pregnancy (currently 21 weeks along!) and tips and experiences around that, the building of our home, some fashion, food, travel, and more. I am super excited!

Sparkling White Asparagus Soup Up Next!

I cannot get enough of today's yeast pancake recipe! If you enjoyed them as well, please leave some feedback and ideas in the comment section below, and subscribe to receive weekly emails with new recipes!   This weekend, I will share a seasonal specialty: a recipe using white asparagus and you won't want to miss it!

Ingredients for about 4 servings of German Yeast Pancakes (20 little pancakes):

• 3.5 c (400g) all purpose flour
• ⅓ c + 1 tablespoon (80g) granulated sugar
• 5 tablespoon + 1 teaspoon (80g) butter
• 14g dried yeast (2 little pouches)
• 4 eggs
• milk (see instructions)
• butter or oil for baking in pan

Method:

1. Dissolve the yeast in some lukewarm milk (I used about ½ cup) and let stand until it starts to bubble.
2. Melt the butter in your microwave.
3. Combine yeast-milk mixture, butter, eggs, flour and sugar in a mixing bowl, and using an electric mixer (handheld or stationary) with dough hooks, mix until combined. Gradually add in more milk until the dough is barely liquid enough to drip down from the hooks.
4. Cover the bowl with a kitchen towel and let rise in a warm spot for 1 to 2 hours (I let mine rise for 2 whole hours and it more than doubled in size. I know... this is where the patience comes in!).
5. Bake in a large skillet or on a griddle on medium heat.
6. Toppings! My cousin Nikolaj suggests to serve these sprinkled with sugar, covered with applesauce or maple syrup. I ended up with 3 varieties: 1. Nutella, chocolate chunks, blueberries, flax seed 2. Applesauce, apple slices and hemp seed 3. Bepi Tosolini strawberry liqueur, fresh strawberries, dried coconut flakes. All were amazing and we will definitely be making these again! Guten Appetit!