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Light and fluffy pancakes

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Preparation time

10 minutes

Cooking time

15 minutes

Resting time

1 hour


3-4 people





Product used


– 250g flour
– 25cl milk
– 2 eggs
– 2 tablespoons brown sugar
– 4g Saf-instant® Baker’s dry yeast
– 1 pinch of salt
– neutral oil for cooking


– frying pan
– ladle
– mixing bowl
– spatula
– whisk


1. Mix the flour, Saf-instant® yeast, sugar and salt together in a mixing bowl.

2. Make a well in the centre of the mixing bowl and break the eggs into it. Gradually add the milk whilst mixing well with a whisk.
The preparation should be slightly sticky/elastic.

3. Cover the dough with a tea towel and leave to rise for 1 hour at room temperature. The dough should double in size and form air bubbles.

4. Oil a hot frying pan and ladle in the mixture to form separate pancakes. The mixture is fairly sticky, use a damp spoon to push the batter out of the ladle if necessary.

Allow to cook for 2 minutes on one side, turn over and cook for a further 2 minutes.

You can also make this recipe without leaving the batter to rest but by separating the eggs and whisking the whites until stiff.


Omit the sugar and use the batter to make savoury pancakes, ideal for a starter topped with fromage frais and smoked salmon, for example.