yeast

Pancakes for Bram

Wednesday the 20th of April is the 104th Deathiversary of Bram Stoker, author of Dracula.

Every year I commemorate his birthday and death day.
Last year I went to the newly resurrected pancake restaurant appropriately named Stokers.
This year I decided to make my own pancakes in honour of Bram.

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Pancakes are filled with mythological and folkloric meanings. They are most commonly associated with Shrove Tuesday and Lent. Their circular shape associates them with the sun and they are often eaten at the end of winter to welcome the coming spring. They are symbols of the beginning and the end of life. I remember eating pancakes at funerals and I remember new mothers being given pancakes after childbirth. With their links to life, death and the sun, pancakes are the perfect food to honour an author whose greatest character was deeply connected to life, death and the sun.

The pancakes below are unusual as they are leavened with yeast. Yeasted pancakes are common in Eastern Europe, especially in Transylvania! They can be eaten with savoury or sweet fillings. I have chosen a classic combination of strawberry jam and cream, not only because I love the flavours, but because the colour combination has a vampiric feel for me – perfect for Mr Stoker.

Yeasted Pancakes

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Ingredients
2 cups flour
2 cups lukewarm milk
1 egg, beaten
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1/4 teaspoon sea salt
1 teaspoon dried yeast
extra olive oil for frying

for serving
strawberry jam
cream

Instructions
Add the flour to a large bowl.
Slowly stir in the milk.
Add the egg, butter and oil and mix until they form a smooth pancake batter.
Add the salt and yeast and stir until combined.
Cover with plastic wrap and allow to sit in a warm place for 1-3 hours or until doubled in size.
Heat a small amount of oil in a non-stick frying pan over medium-high heat.
Pour in approximately 1/4 cup of batter.
Cook for 3-4 minutes or until it starts to form bubbles.
Flip and cook for a further 2-3 minutes or until golden brown and cooked through.
Repeat with remaining batter.
Serve with jam and cream.

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