Adapted from Latviešu ēdieni by Ņina Masiļūne
Beat the egg yolk together well with sugar and salt. Warm the milk to between 120F and 130F, then stir slowly into the beaten egg2. Sift the flour and yeast together in a shallow dish, then slowly add the wet ingredients to the dry. Mix just until a soft batter comes together. Sprinkle the top with a bit of flour and set to rise in a warm place for 1 1/2 to 2 hours. If you're making this the night before, cover the batter with plastic wrap and place it in the fridge overnight, then proceed with the remaining steps in the morning3.
Beat the egg white until it becomes white and fluffy, soft peaks optional. Fold into the batter in thirds, being careful not to overmix. If the batter is too stiff, add a bit of water or milk to loosen it up enough to be scoopable. Wet a spoon4 before portioning each pancake so the batter doesn't stick and fry as with ordinary pancakes in a non-stick griddle or pan set over low to medium-low heat in a bit of butter or oil until golden brown and delicious.
A recipe from http://kitchenmouse.rozentali.com/2010/01/rauga-pankukas/
Posted by Cori Rozentāle on .