Yolk Pancakes: Perfect for Using Up Extra Yolks

Pancakes can be stuffed with any filling. These pancakes turn out soft, with small holes. The recipe will be very helpful in cases where you urgently need to dispose of the yolks, for example, after preparing meringue. Unlike whites, yolks spoil very quickly. Therefore, this recipe is a lifesaver for such situations.
cook time: 1h 30 min
Ruby Colston
Yolk Pancakes: Perfect for Using Up Extra Yolks

Nutrition Facts (per serving)

229
Calories
12g
Fat
19g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Salt (pinch) 2 g
Sugar (with a slide) 2 tbsp
Wheat flour (200-300 g) 200 g
Water (boiling water) 200 ml
Egg yolks 4 pc
Vegetable oil 3 tbsp
Baking powder 0.5 tsp
Cream (10%) 200 ml
Mineral water 200 ml

Recipe instructions

Step 1

Step 1
Measure out ingredients.

Step 2

Step 2
Grind the yolks with sugar and salt.

Step 3

Step 3
Pour in the cream. Stir until smooth.

Step 4

Step 4
Add baking powder and stir.

Step 5

Step 5
Pour in boiling water and stir.

Step 6

Step 6
Add flour little by little. The dough should be quite thick.

Step 7

Step 7
Dilute the dough with mineral water.

Step 8

Step 8
Pour in vegetable oil. Stir until smooth.

Step 9

Step 9
The dough should not be very thick, but not very liquid either. Bake the pancakes in a hot frying pan on both sides until golden brown.

Additional rubrics

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