Yeast pancakes with holes. Thin pancakes with holes

When cooks share their experience of preparing thin, lacy pancakes with holes, they practically do not mention a single recipe for cooking them with yeast. Many people think that yeast and thin pancakes- the concepts are directly opposite. This recipe will completely change their worldview regarding the preparation of the original Russian delicacy.

Categories:
Preparation time: 2
Cooking time: 1 hour 20 minutes
Total time: 3 hours 20 minutes
Exit: 13-15 pancakes

Ingredients for thin pancakes with yeast

Dry yeast - 1 tsp.
Eggs - 2 pcs.
Butter - 4 tbsp.
Sugar - 1 tbsp.
Salt - 1/2 tsp.
Flour - 1 cup
Milk - 2 glasses

Step-by-step recipe for thin yeast pancakes

If you decide to bake openwork pancakes from yeast dough, first dilute instant yeast mixed with sugar in half a glass of warm milk. This mixture should “play”, which will take about 10 minutes. You will guess that the yeast mixture is ready when you see a dome forming above it. While the yeast is “playing,” you need to melt the butter, and in a separate bowl, mix the eggs well with salt with a whisk. When the butter has cooled, add it and the scrambled eggs to the rising yeast. Then required amount Pass one tablespoon of flour through a sieve directly into the bowl with the liquid ingredients, stirring thoroughly each time so that dough does not form clumps.

If you need to bake pancakes on the same day, place the bowl with the dough to rise in a warm, draft-free place, covered with a towel. If you can wait a little while baking, let the dough rest in the refrigerator overnight until the morning.

Dilute the completely proofed dough with the remaining milk and stir. You can bake pancakes right away.

It is better to bake pancakes in a thin-walled frying pan with a Teflon or ceramic protective layer. To prevent the first pancake from coming out lumpy, it is better to grease the frying pan with refined sunflower oil - this only needs to be done the first time. The rest of the pancakes do not require oiling and come off well without it.
Pour the dough into the pan in a thin layer, and when it sets, nice holes form on the surface.

How to make thin yeast pancake recipes - Full description preparation so that the dish turns out very tasty and original.

Yeast pancakes (thin with holes)

Traditional Russian pancakes used to be cooked on yeast dough. They could be thin or fluffy, sweet or bland, with filling or various additives.

Currently yeast pancakes began to give way to simple thin pancakes with milk. Most likely, this is due to the lack of free time among modern housewives, because yeast dough is not prepared quickly. However, if you have never tried thin yeast pancakes with holes, you definitely need to do this! Who knows, maybe in the future this recipe will become your favorite.

dry instant yeast - 1 teaspoon;
milk - 550 ml;
sugar - 2-3 tbsp. spoons (more possible);
salt - a pinch;
medium-sized eggs - 2 pcs.;
butter - 30 g;
vanillin (optional) - a pinch;
flour - about 300 g.

Thin yeast pancakes with holes recipe

How to cook thin pancakes with yeast with holes

Dissolve a tablespoon of sugar in 150 ml of warm (but not hot!) milk. Add dry yeast, mix and leave for 10 minutes.
Meanwhile, beat the eggs with salt and remaining sugar. Working intensively with a whisk, combine the whites and yolks. The portion of granulated sugar can be either reduced or increased, adhering to your own preferences.
Melt the butter until smooth and liquid. Let cool and then add to the beaten eggs. Next, pour in the yeast solution and the remaining portion of warm milk.
Mix the flour with vanilla, sift through a fine sieve and add in parts into the liquid mixture, kneading the standard pancake dough to a liquid consistency.

Cover the container with a towel and put it in a warm place for 2 hours. Don’t forget that the yeast mass will rise, so choose a large bowl for kneading.

To bake pancakes with yeast, it is advisable to give preference to a frying pan with a thick bottom and a high-quality non-stick coating. Pour a portion of the dough onto a dry, hot surface with a ladle and distribute it around the entire perimeter in an even and fairly thin layer. The surface of the pancake will immediately be covered with an abundance of small holes.

We prepare thin pancakes with yeast in the most standard way: as soon as the bottom side is browned, turn the pancake over to the other side and keep it in the pan for another 20-30 seconds. Place freshly prepared pancakes on a plate, greasing each one if desired. butter. Ready-made thin pancakes with yeast with holes can be served with various sweet additives: honey, condensed milk, jam, etc. or stuff with any filling.

Thin pancakes with yeast “Lace” - recipe with photo

In this recipe we will tell you about a new way of preparing delicious thin pancakes, as beautiful as they are appetizing, and therefore called lace. Get acquainted with the recipe - you will need it, because Maslenitsa is coming!

Very soon is a wonderful holiday - Maslenitsa, which this year falls on February 16-22, and at this time housewives create real “pancake miracles”: they bake pancakes in different ways, serve them with a variety of products, prepare pancake cakes and pies from them, etc.

The recipe that we will tell you about today will be a godsend for cooks who strive to comprehend the science of preparing very thin pancakes, transparent and lacy. These are yeast pancakes that are prepared with milk - they will take time, but the time and effort spent will pay off handsomely!

Recipe for thin yeast pancakes “Lace”

Photo: f-picture.net Ingredients:

100g butter
25g fresh yeast
2.5-3 glasses of milk
2 eggs
1.5-2 cups flour
1 tbsp each vegetable oil and sugar
1 pinch of salt

Cooking method:

How to cook thin lacy yeast pancakes. Crumble the yeast into a bowl, add a spoonful of sugar, grind, pour in a glass of warm milk, add a pinch of salt, add 2/3 cup of sifted flour, mix - there should be no lumps, put the dough on a warm water bath, covered with a towel. After 30-40 minutes, the dough should rise, add egg yolks, warm melted butter, 1 tbsp. vegetable oil, mix everything until smooth, add the rest of the flour, sifting it first, mix until smooth. Place the bowl in a warm place, when the dough rises for the second time, add the egg whites, whipped into foam, mix the dough carefully, leave in a warm place for another 10-15 minutes. There should be a lot of bubbles in the dough. Pour the dough by the ladle into a well-heated frying pan, greased with a piece of unsalted lard or vegetable oil, bake on both sides until cooked - in the usual way. Bon appetit!

If the dough does not spread well in the pan, pour in a little warm milk, stir the dough; if it is too liquid (this will be indicated by the fact that the pancakes will tear and turn over poorly) - add a little flour.

All those who like to bake delicious pancakes will definitely like this recipe, we are sure, try making thin ones using it openwork pancakes, and you won't be disappointed, good luck!

How do you prepare thin lacy pancakes? Share your thoughts on this matter in the comments.
We recommend looking at the selection - pancakes with yeast.

I’ll say right away that preparing pancakes is not quick, it takes time to prepare the dough so that the dough “fits”, these are all yeast pancakes. If you want to quickly and deliciously prepare thin pancakes with milk, then the recipe can be found in the article "Thin and delicious pancakes on milk."

Thin yeast pancakes with milk. Recipe with photo.

To prepare yeast pancakes we will need:

500 grams of milk
2 eggs
30 grams melted butter
1-3 tbsp. spoons of sugar (I added 3)
1 teaspoon dry yeast
a pinch of salt
250-300 grams of flour

All ingredients for making pancakes are available. The pancakes turn out very tasty, especially warm.

I pour half a glass of milk from the can (I got a little more) and heat the milk. I add a teaspoon of yeast and a tablespoon of sugar to the milk.

In the bowl in which I will knead the dough, beat 2 eggs, add the remaining sugar and salt. You also need to melt the butter. I have country butter and milk too.

I leave the milk and yeast to rise for 10-15 minutes. Beat the eggs with a whisk with sugar and salt, but without fanaticism. I melted the butter and cooled slightly, combined it with the eggs and stirred. If you add hot oil, the eggs may curdle.

So, 10 minutes have passed. Foam formed on the surface of the milk. Our dough for yeast pancakes is ready when fluffy foam forms on the surface of the milk.

I combine the dough with eggs, salt, sugar, butter. Heat the remaining milk and pour into a bowl. Now I start adding flour, in small portions and stirring with a whisk.

The flour must first be sifted. It is better to add flour in portions, rather than all at once.

You can mix with a mixer so that there are no lumps, or with a whisk. I mix with a whisk. I used 250 grams of flour. Next, I cover the dough with a clean towel and leave it for 1-2 hours for the dough to rise.

The dough increases in volume. I mix the dough with a whisk. If there are lumps, they will dissolve. And pour 3-4 tablespoons of vegetable oil into the dough. In fact, you don’t have to pour oil into the dough, but then the pan needs to be greased before frying the pancake vegetable oil or a piece of lard.

In order for the dough to rise well, it was necessary to let it rise for 2 hours; after an hour I started frying the pancakes. Because we had to leave. My son is working with a speech therapist, so I couldn’t wait that long.

I fry the pancakes on a hot frying pan on both sides. My frying pan has a non-stick coating.

The pancakes come out in a hole. Openwork, as they are also called. The resulting pancakes are thin, elastic and very tasty.

Each pancake can be greased with butter. But, I didn't grease the pancakes with butter. My frying pan has a diameter of 26 cm. It turned out to be 12 pancakes.

I took this photo on purpose to show that each pancake fits into a hole. The pancakes are thin and tender.

Pancakes can be eaten with jam, condensed milk, sour cream, sprinkled with sugar, and red caviar. You can fill these pancakes with meat and cottage cheese. To be honest, I wanted to stuff them with cottage cheese. But the children immediately began to eat them. And I tried it, so there was nothing left to stuff.

I will definitely make these pancakes for Maslenitsa. We love getting together with friends for this wonderful holiday, chatting, eating pancakes. Every housewife tries to surprise everyone with pancakes.

I too, try everything, cook everything. There is no limit to curiosity. I really want to try it different recipes. And if I like the recipe, then I’ll make more pancakes.

Also, I really liked the pancakes from curd dough, cottage cheese in pancakes. Cottage cheese is added specifically to the dough. I have never eaten such pancakes, but after trying them I was not disappointed for a minute. The recipe is simple, the pancakes turn out delicious. We ate them right away, with sour cream and honey. The recipe with step-by-step photos of preparation can be found in the article “ Custard pancakes on kefir from curd dough." So, if you love cottage cheese, I recommend this recipe to you.

Bon appetit, cook with pleasure and look forward to new pancake recipes. We are always looking for delicious recipes.

Children love pancakes. Here delicious recipe pancakes for children. They are called "Pleasure".
For the dough: 1 egg, 1 glass of milk, soda and salt on the tip of a knife, 1 teaspoon of dry yeast. half a glass of flour.
Pour milk into the pan, beat the egg, add salt, soda, yeast, flour. Mix everything thoroughly. Heat a frying pan, grease with oil and bake pancakes.
Although the dough for pancakes can be made, I think, according to any recipe.
And here delicious filling for these pancakes, which the kids will love.
For filling:
200 g dates, 1 banana, several nuts, peeled, 1 glass of yogurt. Chop everything finely and pour yogurt over it. Fill the pancakes and fry a little.

Interesting recipe, I was even interested in the filling. We didn't do this. I just don’t know if the children will eat it. Our daughter does not eat bananas or dates. But my son only eats bananas.

This means you can experiment with fillings.
You can’t understand children, there are so many tasty and healthy things, but for some reason they don’t like them.
My granddaughter doesn’t like raisins or prunes. If he sees raisins in baked goods, he won’t eat them at all. The same goes for prunes. Eats bananas.
So replace unhealthy sweets with candy. for example, for healthy ones: dried fruits, dates, if children don’t like them. Over the years, they then understand what is harmful and what is useful.
My daughters have grown up and don’t really like sweets anymore.

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Step-by-step recipes with photos

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Recipe for thin yeast pancakes

Recipe for thin yeast pancakes Every housewife should know about milk. This dish is quite simple to prepare. The pancakes turn out thin and soft, and your family will really like them. They are served with various fillings, it can be caviar, mushrooms, sour cream, honey, condensed milk, cottage cheese, and even without filling they are quite tasty. This is a wonderful delicacy!

What you need to make these pancakes:

milk (preferably homemade), slightly warmed - half a liter;
dry yeast - one teaspoon;
sugar - approximately 80 grams;
a little salt;
two eggs;
300 grams of flour;
butter - 30 grams.

The method for preparing thin yeast pancakes is as follows:

Dissolve one tablespoon of sugar in 2/3 cup of milk. Then add the yeast, mix well and leave for 20 minutes to allow the mixture to rise. A lush foam should form on the surface of the milk; the dough for pancakes is ready. Next, the butter needs to be melted and cooled. After this, beat the eggs with salt and the remaining sugar. Then pour the cooled butter into the container, add the dough and the rest of the milk, mix well. Gradually add the sifted flour, while stirring the dough. To make the dough without lumps, you can beat it with a mixer. Cover the prepared dough with a lid and let it rest in a warm place until the volume increases several times. Yeast pancakes It is necessary to fry in a heated frying pan, do not add oil. Each pancake is fried on both sides until golden brown crust, place them in a stack on a large flat plate. Pancakes prepared according to this recipe should be thin, tasty and delicate. Please your friends and loved ones more often with such simple, but very delicious pancakes. You can also serve delicious food with pancakes. homemade milk or brew aromatic Herb tea. You can also easily make battered pancakes from them. which you can also find out on our website.

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Thin yeast pancakes

Traditionally Russian dish– yeast pancakes, thin, with milk. The art of cooking is especially evident in the fact that pancakes are made almost transparent and at the same time satisfying. There are some points that we will talk about. They can be served separately or with fillings to suit any taste.

Yeast pancakes with milk

milk – 1 l.;
egg – 4 pcs.;
sugar – 40 gr.;
flour – 600 gr.;
oil – 200 ml;
yeast substrates – 7 g;
salt – 5 gr.

Prepare the dough for pancakes with milk. The flour must be sifted twice.
Heat the milk to a temperature no higher than 36⁰.
Dilute the yeast substrate in milk until completely dissolved, add 1/3 of the sugar and flour until it becomes thick sour cream.
Place the dough in a safe, warm place, for example, near the stove.
Once the yeast starts working, you need to create the base for the pancake mixture.
Separate the yolk from the white. Beat the egg whites with sugar and pour in a thin stream.
Combine with a mixture of flour and salt, stir thoroughly.
Give the dough time to “play”, it should begin to bubble. Add 2 tablespoons of oil to it so that the yeast pancakes do not stick
Heat a frying pan, greasing it a little with oil.
Using a ladle, pour the pancake mixture into the middle of the pan and smooth the surface using movements in different directions.
Yeast pancakes should be baked on both sides until cooked and served in any form.

Thin pancakes made from milk powder with yeast

powdered milk – 50 g;
flour – 600 gr.;
water – 450 ml;
egg – 4 pcs.;
yeast – 7 gr.
vegetable oil, unrefined – 100 ml;
salt – 5 g;
sugar – 20 gr.

Prepare a mixture of powdered milk for pancakes in advance. Dissolve in water without lumps.
Set aside most of it. From the smaller one, prepare a dough.
Dissolve the dry yeast completely in the resulting “milk”. Add a few tablespoons of flour there and mix. Add 5 grams of sugar to the mixture, cover with a warm towel and leave for about an hour.
Beat the whites with sugar until thick foam using a mixer or whisk. Pour in the yolks in a thin stream, stir thoroughly and add to the pancake batter.
Over time, watch how the dough rises. If the process is active, then you can start the flour, stirring constantly.
Then add sugar, the remaining flour and a little butter to prevent the pancake from sticking to the surface of the frying pan.
Pancakes should be baked with milk powder in a hot frying pan with minimum quantity oils
You must turn the product over carefully, trying not to damage it and ensure that it is baked.

When preparing thin yeast pancakes with milk, the main thing is to bake them. It is made without adding oil. Excessive oil causes the pancake to become too greasy to the touch and changes its taste.

Cook these pancakes in a frying pan that is specially designed for baking them. The non-stick, Teflon coating will prevent them from overcooking. You need to carefully monitor the process and turn it over in time.

In the beginning, when the first pancake hits the pan, you may not get the desired effect. This happens due to the fact that the pan is not heated enough. The secret is simple. You need to put it on high heat and then reduce it. The oil should “boil”, forming a kind of oil film. Excess oil is removed with a napkin.

If you don’t have such a frying pan, then you need a cast iron, thick-walled one, which guarantees real baking.

To grease the pan for pancakes with milk and yeast, our grandmothers used a goose wing, partridge or long feathers. Today this is not necessary. Among kitchen utensils There should always be a pastry brush. It will come in handy in the future when making other dishes. If you don’t have one or in order to save money, buy a brush made of real hair for painting work on the market. At home, carefully trim its edge, remove excess hairs, and it can be used for baking thin pancakes with yeast or milk. For convenience, the oil is poured into a separate container. This makes it easier to dip the brush. After use, wash and dry thoroughly. It will last a long time.

Pancakes will be more beautiful if they are evenly baked. To do this, pour the dough into the middle of the pan and slowly smooth it out to the edges.

The readiness of yeast pancakes can be checked by changes in the properties of their surface. At first the pancake bubbles and becomes varnished. As it bakes, the color of the edges changes and it becomes dull. This is a signal that it’s time to turn the pancake over.

To prepare thin pancakes with yeast and milk, you can use substitutes. The dry milk mixture is diluted with water. The same can be done with concentrated milk or cream, which are diluted in different proportions.

The freshness of the eggs and their sufficient quantity guarantee that the pancakes will be thin. If it breaks during baking or turning, you can always add another egg.

Noticed that the dough is too thick? Then you can safely dilute with water. Better - mineral water, which will give additional effects, the pancakes will become lacy.

One of the preparation options is to use natural, live, pressed yeast instead of dry yeast substrate. They are sold in any market. They should be diluted with water, add sugar and leave for a while to start working. As soon as they start working, the mixture will bubble and the active process will be visible. In this case, the compressed mixture of yeast substrate is ready for further work.

If you want to reduce the calorie content of a dish, then use fructose instead of sugar or add as little of it as possible. Basically, it's only needed so that the yeast can react with the rest of the mixture so that the thin pancakes can look like the picture.

Do you cook pancakes often? You can use a variety of kitchen appliances. So, the dough will rise faster in a bread machine; a mixer will help you cope with the task of mixing the components.

Either way, learning to bake thin pancakes is an art that can be mastered. Repeated training is especially important. They are served with with different fillings and fillers. Pancakes with milk - wonderful breakfast, which is always liked by household members. The yeast pancake has a subtle aroma of freshly baked pastries, its transparency is a guarantee of authenticity. culinary arts housewives.

Yeast pancakes - a simple dish with excellent taste

You only need to try yeast pancakes once to understand all their undeniable advantages. They differ from their closest competitors in the soft consistency of the dough and the attractive pattern that appears over the entire surface during frying. They can be thin or thick, matte or ruddy, smooth or openwork. At the same time, yeast pancakes can be prepared with any filling and served as a main dish or dessert.

Yeast dough for pancakes involves a base of milk, kefir or water. The liquid ingredient is heated slightly, then the dry or fresh yeast. Special instant yeast helps save time. Pancakes also contain flour, eggs, soda, salt and sugar, semolina, etc. To save oil during frying, it is also often added to the dough itself.

Frying pancakes is very simple. To do this, just scoop up the dough with a ladle and pour it into the pan. The pancake takes about 1-2 minutes to cook on each side. After this, it is removed from the pan and placed on a flat dish. The next pancakes are placed on top to form a stack.

When the pancakes have cooled a little, you can fill them with any filling you want or serve them just like that, offering guests sour cream, jam or some tasty sauce.

Classic thin yeast pancakes with milk

Yeast pancakes do not have to be fluffy and thick. This recipe is perfect for lovers thin pancakes. The dough can be used for both sweet and savory fillings. Yeast must be fast-acting with an indication of activation time on the packaging.

3 cups flour;
500 ml milk;
2 eggs;
2 tbsp. l. Sahara;
11 g dry yeast;
2 tbsp. l. vegetable oil;
2 glasses of water;
Salt.

Heat the milk a little, add salt and sugar and stir.
Add the eggs and beat lightly with a whisk until the mixture becomes homogeneous.
In a separate container, combine the yeast and flour, mix well and add to the liquid ingredients.
Leave the dough to rise in a warm place under a towel.
Boil water and add to the risen dough, mix everything quickly with a spoon.
Fry the pancakes on both sides until cooked.

Thick yeast pancakes with semolina

Semolina makes the pancake dough thicker, and accordingly, the pancakes themselves turn out quite thick. If you suddenly want to get even thicker pancakes, you need to pre-boil the cereal and add it to the dough already semolina porridge. You can also simply increase the amount in the recipe. You should give preference to sweet fillings and decorate the finished pancakes with whipped cream.

500 ml milk;
250 ml water;
8 tbsp. l. semolina;
1 egg;
6 tbsp. l. flour;
2 tbsp. l. Sahara;
1 tsp. salt;
4 tbsp. l. vegetable oil;
½ tsp. dry yeast.

Pour the milk into a deep plate, add an egg to it, semolina, salt and sugar.
Pour vegetable oil into the resulting mass and mix everything thoroughly.
Boil water in a separate saucepan and pour into the dough immediately after boiling.
Quickly stir the contents of the bowl and add the yeast.
Stir the dough thoroughly again and leave in a warm place for 2 hours.
Gradually add flour, after sifting it through a sieve.
Stir the dough until smooth, breaking up any lumps.
Fry pancakes in vegetable oil on both sides.

Lenten yeast pancakes on water

Pamper yourself sweet pastries possible even with a minimum calorie intake. Such a dessert will be especially relevant for those who fast and are forced to deny themselves dairy products. The indicated amount of water is for thick pancakes. You can make them thin by adding another 100 ml of liquid.

350 g flour;
300 ml water;
3 tbsp. l. vegetable oil;
5 tsp. Sahara;
10 g fresh compressed yeast.

In a deep bowl, mix flour and four tablespoons of sugar.
Heat the water and add half of it to the plate with the dry ingredients.
Mix the contents of the bowl thoroughly with a spoon and set aside for 15 minutes.
Pour 100 ml of water into a separate container, add the remaining sugar and dissolve the yeast.
When bubbles appear in the yeast mixture, pour it into a bowl with flour.
Mix everything until smooth and put the resulting dough in a warm place for 30 minutes.
Add vegetable oil and salt to a common plate, mix again and start frying the pancakes.

Delicious yeast pancakes with kefir

Pancakes with salty curd filling can be submitted in the form original snack, cutting them into small portions. At the same time, the dough itself is baked in a frying pan just as well as in the oven. The filling can be changed or added with any other ingredients if desired.

2 glasses of kefir;
2 eggs;
2 cups of flour;
2 tsp. Sahara;
2 tsp. dry yeast;
2 tbsp. l. butter;
3 cloves of garlic;
200 g cottage cheese;
2 tbsp. l. mayonnaise;
1 pinch of salt;
1 bunch of dill.

Heat one glass of kefir to 35-40 degrees and dissolve the yeast in it.
Add salt, sugar and half a glass of flour there and stir.
Leave the dough warm for half an hour, then beat in the eggs and gradually add flour.
Add the remaining kefir, mix everything in homogeneous mass and leave for another half hour.
Fry pancakes until golden brown hot frying pan on both sides.
Grind cottage cheese, dill and garlic in a blender, mix everything with mayonnaise.
Allow the finished pancakes to cool slightly and fill each with curd filling.

Choux yeast dough for pancakes

Recipes choux pastry There is quite a lot for pancakes, but this cooking method will certainly appeal to experienced housewives. The cream added to the pancakes gives them special tenderness. final stage. This amount of food makes quite a lot of pancakes. If it’s not Maslenitsa yet, you can reduce costs a little while maintaining proportions.

450 g flour;
750 ml milk;
150 ml cream;
2 tbsp. l. Sahara;
5 g dry yeast;
50 g butter;
2 tbsp. l. vegetable oil;
3 eggs;
1 tsp. salt.

Boil 300 ml of milk in a small saucepan.
Pour 150 g of flour into boiling milk and stir vigorously.
Remove the saucepan from the heat and wrap in a warm towel and leave for 2 hours.
Heat the remaining milk, without bringing it to a boil, dissolve salt and sugar in it.
Add the eggs and lightly whisk everything until smooth.
Mix flour not used for brewing with dry yeast and gradually add to the milk-egg mixture.
Combine the resulting dough with the pre-prepared tea leaves (flour + milk) and mix well.
Cover the dough with a towel, put it in a warm place and knead it after an hour, then leave it for another 30 minutes.
When the dough has risen sufficiently, pour in the cream, melted butter and vegetable oil and mix.
Place the plate under the towel again and do not touch it for 20 minutes.
Mix the dough again and grease the pan with vegetable or butter.
Fry pancakes on both sides until matte in color and openwork holes appear.

Now you know how to cook yeast pancakes according to a recipe with a photo. Bon appetit!

Many people are lazy to cook yeast pancakes, since it takes a little more time than more simple options the same dish. Nevertheless, it is yeast that allows you to get soft, airy and very tasty pancake dough. To ensure that the process does not cause difficulties, you just need to use the following tips on how to prepare yeast pancakes:

Fluffy milk pancakes without yeast recipe

Lacy pancakes with holes can be prepared with milk and kefir, yeast, whey and even water. The secret of the delicacy and amazing subtlety of baking lies not so much in the products included in the dish, but in the cooking process itself. Fresh dough Under no circumstances should you immediately send it to the frying pan. He definitely needs to be allowed to breathe for at least half an hour. During this time, air bubbles form in the pancake mass, which during the frying process will turn into small, beautiful holes.

Pancakes with holes in milk, recipe with photos step by step

Using milk you can make delicate, thin and crispy pancakes with tiny holes. If you want the dough to be softer and richer, you can replace the milk with whey or sweet drinking yogurt medium fat content.

Required ingredients:

pasteurized milk – 500 ml
eggs – 2 pcs
boiled water – 2 tbsp
wheat flour – 3 tbsp
dry yeast – 1 pack
vegetable oil – 3 tbsp
salt – ½ tsp
sugar – 4 tbsp

Step-by-step instruction

The most delicious thin pancakes with kefir, recipe with photos

The beauty of kefir pancakes is that the center of them is fried very evenly, while remaining rich and soft, and the edges dry out slightly and turn out piquant and crispy. thin, elastic dough It retains its shape perfectly and does not tear during the turning process.

Required ingredients:

kefir 2.5% - 500 ml
wheat flour – 8 tbsp
eggs – 2 pcs
granulated sugar – 3 tbsp
sunflower oil – 3 tbsp
salt – ½ tsp
soda – 1/2 tsp
potato starch – 4 tbsp
butter – 50 g

Step-by-step instruction

Beat the yolks with sugar into a strong foam.
Dissolve the soda in kefir and leave for 5-10 minutes so that the liquid rises a little.
Add sifted flour and starch to the yolk-sugar mixture. Knead the dough very well so that it acquires a homogeneous, soft consistency. Then slowly pour in kefir room temperature.
Beat the whites with salt into a light foam and add to the rest of the ingredients. At the very end, add sunflower oil, mix thoroughly and let sit for 20 minutes to half an hour.
Bake pancakes in a hot frying pan until evenly light golden brown.

How to bake thin pancakes with holes using yeast, recipe with photos

This is a very unusual and little-known recipe for yeast pancakes. This is the way they bake tasty treat Moroccan housewives. The finished hot dish looks very beautiful, smells amazing and has a delicate, pleasant taste. Except wheat flour is also used semolina, and the specific principle of frying allows you to achieve perfectly even and neat holes.

Required ingredients:

yolk – 1 pc.
wheat flour – 150 g
semolina – 50 g
sugar – 1\2 tsp
salt – 1/3 tsp
baking powder – 1/3 tsp
dry yeast – 1/4 tsp
boiled water– 400 ml
butter – 50 g
sunflower oil

Step-by-step instruction

Combine flour sifted through a sieve with yeast, baking powder, sugar, salt and semolina, then mix thoroughly.
Add the yolk and carefully pour in water at room temperature. Knead into a loose, lump-free dough and leave on the kitchen counter for 1 hour to allow the yeast to react.
Lightly grease the pan with a minimum amount of vegetable oil and immediately begin baking.
Pour a portion of the dough into the center of the bottom and let it spread independently over the surface.
Heat the pancake on one side over low heat. When the dough starts to bubble, touch the top with your hand. If the mass does not stick to your fingers, lift it with a spatula and transfer it to a dish without frying the other side.
Ready baked goods brush with melted butter, drizzle with honey and serve.

How to bake pancakes in water with holes: the best recipe

Pancakes prepared this way simple recipe, quite neutral taste and very unobtrusive, calm aroma. Despite its thinness, the dough is elastic, holds its shape perfectly and is quite suitable for filling with both sweet and savory fillings.

Required ingredients:

filtered water – ½ l
sugar – 3 tsp
flour – 1.5 tbsp
vegetable oil – 2 tbsp
salt – ½ tsp

Step-by-step instruction

Combine salt, sugar, butter and warm filtered water in a deep container and mix.
Sift the flour through a kitchen sieve and add it into the sweet mass in small portions. Beat very vigorously with a mixer until the lumps disperse and the dough becomes completely homogeneous, smooth and fluid. Loosely cover the container cling film and leave on the table for 30-40 minutes.
Grease the frying pan generously with oil and heat well over high heat. Use a ladle to pour a portion of the dough onto the bottom and spread it over the surface with a silicone brush.
Bake the pancake for 40-60 seconds on each side, place on serving plates, decorate to your liking and serve with hot or cold drinks.

How to cook thin pancakes with holes filled with airy cream, video

You can bake pancakes with holes from the most different ingredients, even from oat bran. Granulated sugar in the recipe is replaced with natural and healthy stevia, so the dish is worth paying attention to those who adore all sorts of goodies, but categorically do not want to gain weight and spoil their figure for the sake of enjoying culinary delights.

Real Russian pancakes are baked only with yeast. Openwork, lace, porous, plump, whatever they call them! Such pancakes are the real pride of the housewife, and that’s what we’ll talk about today. The recipe is very successful, tested by me personally. If you follow the recommendations, then you will definitely get pancakes with a hole like in my photo.

So that they don’t scold me and say that I didn’t warn you, I’m writing right away about one big drawback of such pancakes. It turns out SO delicious that it’s simply impossible to stop eating these pancakes! The word “delicious” itself is not meaningful enough to convey how you feel at the moment you try them. Your hands naturally reach for the next portion and the plate is empty in a few moments.

No first pancake will be lumpy, you can forget about this saying, this is not the recipe. They come off the frying pan perfectly with a spatula, you don’t even have to burn your hands, believe me!

There will be no separate preparation of the dough, as in classic recipes yeast pancakes. The dough of the desired consistency will be kneaded immediately. Yes, you also need to take into account the fact that it will take you a little less than two hours to rise and leave. Please consider this in advance. Don’t let this moment scare you, such royal (I’m not afraid of this word) pancakes are worth the wait. The result will please you.

Read the recipe and look at everything step by step photos and run to the kitchen to bake the most delicious yeast pancakes!

300 ml milk,
200 ml water,
300 g wheat flour,
3 chicken eggs,
70 ml odorless vegetable oil,
7 g fast acting dry yeast,
60 g granulated sugar,
0.5 tsp salt.

Please pay attention! It is better to choose fast-acting yeast (as it is written on the package), their granules are much smaller than those of ordinary dry yeast. And they are mixed with flour. “Saf-moment”, “Dr. Oetker" and "Voronezhskie".

So, take a deep cup and break it into chicken eggs, add sugar and salt. 60 g of sugar is about three tablespoons, without top.

Beat until foamy with a mixer or whisk.

Sift flour and mix with dry fast yeast. Heat the milk until barely warm.

There are two ways to knead yeast dough for pancakes. Add flour to the beaten eggs and knead into a thick dough, which is then diluted with milk and water. Or, do as I did, combine the liquid ingredients (beaten eggs, milk and water) and mix with a mixer.

Then gradually add flour mixed with yeast, mixing the dough at low mixer speed. At the very end, add vegetable oil and stir until smooth.

Yeast pancake dough will turn out liquid, like regular pancakes on milk. It is advisable to pour it into a deeper cup, so it will rise with the yeast.

You need to give the dough a warm place without drafts so that it will rise well. This could be a place next to a heating device in winter, or a warm oven or slow cooker. My electric oven allows you to set the temperature to 40-45 degrees, I send the dough into it.

In 45-50 minutes, the yeast pancake dough will increase in volume and begin to turn into a thick foam. I would even say it will look like biscuit dough.

It needs to be mixed thoroughly. There will be even more bubbles and they will begin to increase in size.

We send it again to a warm place for further proofing for about 40 minutes. You can't stir the dough anymore!

It will rise headlong, do not put it down under any circumstances!

If your cup is transparent, then you will see something like this.

It's time to put the frying pan on the stove and heat it up well. I bake pancakes on two at once, it’s faster. It is not advisable to cook other food in a pancake pan before baking pancakes, otherwise the dough will stick. My grandmother had a special one Cast-iron pan, on which she only baked pancakes. I use Teflon coated today, but I still lightly grease it with vegetable oil a few times at the very beginning of baking.

Using a ladle, scoop out the soft and fluffy yeast dough that looks like foam. We try to do this from one edge of the cup, scooping from below.

Pour the dough onto a greased hot frying pan, tilting it in different directions, evenly distributing all the dough.

Place on the stove and wait for one side to brown. The foam will harden and the bubbles will burst, leaving the pancake with a beautiful openwork pattern. It's time to flip!

Try to do this with a spatula, the pancake will not tear.

You won’t have to fry the second side for a long time, because the dough has almost set. Just brown it and serve!

And so pancake after pancake. These yeast pancakes bake very quickly.

There will be people who will immediately lubricate hot pancake butter, sprinkle with sugar and immediately put into your mouth before it cools down. Yes, because it will be impossible to resist!

Those who are more patient will have better luck if they melt the butter with honey and pour this aromatic honey syrup over each pancake, then roll it into a triangle. It will also be very tasty if you melt honey with rich sour cream or cream and pour over it, or even better, simmer for a couple of minutes in this sauce in a frying pan. Mind blowing!

For those who believe that real Russian pancakes should be eaten with caviar or red fish, you will also be right! Well, very tasty!

Well, why did I tease you with pancakes? I look forward to your feedback, as always, in the comments below.

Best regards, Anyuta!

Pancakes with yeast and milk

Yeast pancakes with milk, photos and a recipe for cooking with dry yeast were sent to us by Svetlana Burova. Such thin pancakes made from yeast dough are suitable for stuffing with different savory fillings or a sweet treat for tea with honey, condensed milk, cottage cheese or jam.

Traditional Russian pancakes used to be cooked with yeast dough. They could be thin or fluffy, sweet or bland, with filling or various additives.

Currently, yeast pancakes have begun to give way to simple ones. Most likely, this is due to the lack of free time among modern housewives, because yeast dough is not prepared quickly. But still, if you have never tried thin pancakes with yeast with holes, you definitely need to do this! They are very tasty, tender, delicate. Perhaps in the future this recipe will become your favorite.

Ingredients:

dry instant yeast - 1 teaspoon;
milk - 550 ml;
sugar - 2-3 tbsp. spoons;
salt - a pinch;
eggs - 2 pcs.;
butter - 30 g;
vanillin (optional) - a pinch;
flour - about 250 g.

How to cook thin pancakes with yeast with holes

Dissolve a tablespoon of sugar in 150 ml of warm (but not hot!) milk. Add dry yeast, mix and leave for 10 minutes.
Meanwhile, beat the eggs with salt and remaining sugar. Working intensively with a whisk, combine the whites and yolks. The portion of granulated sugar can be either reduced or increased, adhering to your own preferences.
Melt the butter until smooth and liquid. Let cool and then add to the beaten eggs. Next, pour in the yeast solution and the remaining portion of warm milk.
Mix the flour with vanilla, sift through a fine sieve and add in parts into the liquid mixture, kneading the standard pancake dough to a liquid consistency.
Cover the container with a towel and put it in a warm place for 1.5-2 hours. Don’t forget that the yeast mass will rise, so choose a large bowl for kneading.
To bake pancakes with yeast, it is advisable to give preference to a frying pan with a thick bottom and a high-quality non-stick coating. Pour a portion of the dough onto a dry, hot surface with a ladle and distribute it over the entire area in an even and fairly thin layer. The surface of the pancake will immediately be covered with an abundance of small holes.
We prepare thin pancakes with yeast in the most standard way: as soon as the bottom side is browned, turn the pancake over to the other side and keep it in the pan for another 20-30 seconds. Place freshly prepared pancakes on a plate, brushing each with butter if desired. Ready-made thin pancakes with yeast with holes can be served with various sweet additives: honey, condensed milk, jam, etc., or stuffed with any filling.

Enjoy your tea!