Recipe for delicious yeast pancakes in milk. Yeast pancakes with milk

Who doesn't love delicious food? And if it's a matter of home cooking... Take at least pancakes. Yeast, in milk, with a lace pattern. Fragrant, delicate, delicate. They can be eaten just like that, and with various fillings. Options - a lot! Easy Recipe yeast pancakes (and not one!) We will write in this article. And for starters, let's find out when the first pancakes appeared in Rus'.

An indispensable attribute of Maslenitsa

Pancakes - this is primordially, which, before the advent of Christianity, was considered nothing more than sacrificial bread. They became the main dish of Maslenitsa in the 19th century - it was believed that their round shape symbolizes the Sun, which means life itself.

The recipe for yeast pancakes has been changed and supplemented over the course of several centuries. Over time this Russian dish loved by the peoples different countries. For example, in England they prefer very sweet and low-fat pancakes, while the French love thin pancakes. yeast pancakes on milk, but the Germans add cognac and other alcoholic drinks to the dough.

Now every housewife has her own recipe, special, branded. Bake delicious pancakes- a whole art! To master it to the fullest, so that not a single pancake turns out to be lumpy, our recipes will help.

Delicious like grandma's!

The most delicious pancakes - yeast on milk. The beauty is that they are exactly what our grandmothers baked, which means they come from childhood. To prepare thin yeast pancakes, we need:

Flour - 3 cups.
Dry yeast - 1 sachet.
Milk - 1 liter.
Eggs - 2 pieces.
Sour cream 20% - 3 tablespoons.
Sugar - 3 tablespoons.
Salt - 1 teaspoon.

Note: 1 bag of dry yeast can be replaced with 30 grams of fresh yeast, and in the absence of sour cream, 4 tablespoons of vegetable oil will do.

Opara - pancakes head!

Let's start kneading the dough. First of all, you need to prepare the dough. To do this, in a clean container, combine dry yeast with flour and mix well. Then add warm milk and mix again. If instead of dry yeast - fresh, then first they need to be dissolved in warm milk, and only then add flour. Then we cover our dough with a towel and put in a warm place for 1 hour. To cook delicious pancakes (yeast, with milk), you should not fuss, make noise and rush. Yeast dough does not like this!

While the dough is rising, we proceed to the second stage of preparing the dough. The first step is to whip the foam - this can be done with a mixer, or with a fork or whisk. Then add sour cream (or butter), salt and sugar and beat well again until smooth. We combine this mixture with dough, mix gently and put in heat for another 30 minutes.

Our dough is suitable, in the meantime, various fillings can be prepared. For example, such pancakes (yeast, in milk) go very well with salted fish, with red caviar, with cottage cheese and herbs, with fried champignons and meat, and also good just with jam or condensed milk.

Ready for baking!

When it has reached the desired condition, put a frying pan on the fire (it is advisable to choose a cast-iron or non-stick pan, otherwise the pancakes will stick). Lubricate the heated pan with vegetable oil, bake our openwork yeast pancakes on both sides and put them in a pile on a plate. At the same time, it is desirable to lubricate each with butter so that they do not stick together. That's all wisdom!

Union of yeast and milk

Despite the wonderful "grandmother's recipe" posted above, we suggest trying another one. In the end, delicious pancakes there is not much! The second recipe for yeast pancakes in milk is a little more complicated than the previous one, but it is quite possible that it will become your signature one. So the required ingredients are:

Boiled water - 1 glass.
Refined - 3 tablespoons.
Milk - 2 cups.
Sugar - 2 tablespoons.
Chicken eggs - 2 pieces.
Fresh yeast - 20 grams.
Butter - 10 grams.
Wheat flour of the highest grade - 500 grams.
Salt is on the tip of a knife.

Like the previous one, this recipe for yeast pancakes with milk includes making a dough. It's what makes them so soft and delicious. To prepare it, you need to thoroughly dissolve the yeast in very warm water. Then sift 250 grams of flour into a clean bowl, mix it with 1 tablespoon of sugar and carefully pour in the yeast. Mix everything until smooth, cover with a towel and put in heat for 45 minutes. When ready, the dough will increase in volume by 2-3 times.

Handmade

When this happens, add 2 yolks, 1 tablespoon of sugar, a pinch of salt, 1 tablespoon of vegetable oil and the rest of the sifted flour to it. Knead the dough well with your hands until it becomes smooth, and leave it warm for another 45 minutes.

When the dough rises, we begin to gradually, 2-3 tablespoons, add warm milk to it. In this case, the dough must be constantly kneaded to avoid the appearance of lumps. When the dough resembles sour cream in consistency, add 1 whipped protein to it and mix well again. Dough ready to bake openwork pancakes! Ready pancakes can be served with jam, sour cream or yogurt, as well as various toppings. As you can see, the recipe for thin yeast pancakes is quite difficult, but in the end everyone will probably ask for more!

Kefir rivers

It happens that time is running out, but you want pancakes. If there is no time to make yeast, it is tasty, simple, and most importantly, fast. Shall we start? We will need the following ingredients:

Kefir with a fat content of at least 2.5% - 1 liter.
Sugar - 2 tablespoons.
Eggs - 2 pieces.
Salt - 0.5 teaspoon.
Vegetable oil - 2 tablespoons.
Flour - on the eye.
Soda - 1 teaspoon.
Boiling water - 1 glass.

First of all, mix kefir, sugar, salt and eggs in a saucepan. For convenience and save time, you can use a mixer. When the sugar dissolves, without stopping stirring, gradually add the flour. When the dough reaches the consistency of thick sour cream, pour in vegetable oil. We mix. Then pour boiling water into a cup, dissolve soda in it, immediately pour this solution into the dough and mix well again. After that, our dough is ready to turn into porous and delicious pancakes!

Variations on the Theme of Flour

Did you know that for pancake dough it is not at all necessary to use only wheat flour? You can experiment with corn, buckwheat and oat flour- it will bring beauty flavor variety in our usual dish.

For example, corn pancakes are unusually thin and are perfect for wrapping various savory fillings in them, for example, salted salmon or garlic cheese.

In order to cook corn pancakes, we need:

Wheat flour - 100 grams.
Cornmeal - 100 grams.
Milk - 200 milliliters.
Sugar - 30 grams.
Eggs - 3 pieces.
Boiling water - 400 milliliters.
Vegetable oil - 60 milliliters.
Salt - 1 teaspoon.
Turmeric - 1 teaspoon.

To begin with, carefully sift into the prepared container cornmeal and begin to gradually introduce boiling water. Thus, the dough is brewed. Mix everything thoroughly to avoid the appearance of lumps. Then add vegetable oil.

After that, sift the wheat flour into a separate bowl and mix it with turmeric. Combine with corn dough.

Separate the yolks from the proteins and add to the dough. After that, add milk, stir thoroughly again and remove in the cold for 1 hour. Immediately before frying, add egg whites whipped with sugar to the dough. That's all! Ready-made pancakes turn out bright yellow, like the sun!

Sweet life

And finally, we want to tell you a recipe for very unusual, original pancakes that will be appreciated by the sweet tooth, especially the kids. Who doesn't love chocolate? Everyone loves him! Therefore, we are sure that chocolate pancakes with caramel sauce will take their rightful place in the list of your favorite dishes. So, we need such products:

Water - 300 milliliters.
Milk - 700 milliliters.
Sugar - 4 tablespoons.
Salt - 1 teaspoon.
Eggs - 3 pieces.
Flour - 2 cups.
Cocoa - 1.5 tablespoons.
Chocolate - 50 grams.

First of all, pour 100 ml of milk into a cup, mix the rest with water in a saucepan and heat to room temperature. Then, in a clean container, beat the eggs with salt and sugar and combine them with milk and water. Mix well, add flour and beat everything with a mixer until smooth.

Next, break the chocolate into pieces and melt in 100 ml of warm milk. Pour cocoa into the resulting mass and mix well. Then chocolate mixture combine with pancake dough and beat thoroughly with a mixer. We leave the dough for 20 minutes. After this time, we start frying pancakes.

Let's start cooking For it, we need:

Water - 1/4 cup.
Butter - 10 grams.
Sugar - 1 glass.
Cream with a fat content of at least 20% - 100 grams.

We put a non-stick pan on the fire and melt in it butter. Then pour sugar into it in an even layer and, stirring constantly, begin to slowly melt it. When it turns a warm amber color, remove the pan from the heat. When the melted sugar stops boiling, pour in water and put on fire again. We wait until the sugar dissolves again, add the cream, stir, bring to a boil and remove the pan from the heat. Our caramel sauce ready!

Description

Yeast pancakes at home, we do not cook as often as pancakes from yeast-free dough, because the latter are prepared easier and faster. However, yeast pancakes have one indisputable advantage: they always turn out tender and delicate. This cake is definitely worth the effort.

Today we will explore classic recipe yeast pancakes in milk, although they are still cooked on kefir and even on water. In its own way, the recipe is simple, but requires accuracy and attention, so keep an eye on step by step photos. As a result, you should get about 18 thin and tender yeast pancakes with an openwork texture. True, the thickness of pancakes directly depends on the amount of flour. That's why we indicated it approximately: put less - the pancakes will be thin, more - thick. Keep in mind that in any case, they will take longer to cook than pancakes made from yeast-free dough, but this is a disadvantage of any yeast-baked pastry made with sponges.

So let's not waste time in vain and start cooking as soon as possible!

Ingredients

(250-300 g)
(500 ml)
(2 pcs.)
(7 g)
(60 g)
(1 tablespoon)
(pinch)

Cooking steps

First of all, we prepare all the ingredients we need (flowers do not count: they are for beauty).

Slightly heat half a liter of milk (up to 30 degrees), pour 1 tbsp. l. granulated sugar and about half the flour (150 grams), as well as 7 g of dry yeast.

Stir the dough and leave it for 20 minutes in heat so that it rises. We used the "grandmother's method" by placing a container of dough in a bowl of warm water, but for this you can use an oven heated to 30-40 degrees or a slow cooker in the “Yogurt” mode.

Meanwhile, in a separate container, grind 2 chicken eggs with 60 g of softened butter. Ideally, you need to do more difficult: separate the whites from the yolks and grind only the yolks with butter, and beat the whites separately into a tight foam. In this case, yeast pancakes will turn out even more airy.. But this is extra time, which, unfortunately, we don’t have, so we will do it easier and grind whole eggs with butter.

After the first rise of the dough, we introduce the egg-butter mixture into it, pour in the remaining flour (100-150 g) and a pinch of salt, stir and set aside for an hour in heat to yeast dough for our pancakes rose again and took on the form, as in the photo below.

We heat the pan on the fire, lightly grease it with vegetable oil, pour the dough into the center, then, tilting the pan in different directions, evenly distribute it over the surface and start baking pancakes.

They will turn out delicate and ruddy. It is advisable to grease each pancake with butter after removing from the pan.

When they are all ready, we fold our yeast pancakes into beautiful triangles and serve.

Bon appetit!

Despite the fact that for many pancakes are associated with Maslenitsa, this is not at all a reason to refuse delicious and fragrant dish during the rest of the year. It doesn't matter if it's summer outside the window or winter, morning or evening, you can always please yourself and your loved ones with delicious and fragrant food. However, for hearty treat it is best to choose the first half of the day, because pancakes are quite high-calorie dish.

Pancakes with yeast differ from the rest in that they take longer to cook, but they also turn out to be much more magnificent and tastier.

However, you will spend quite a bit of time preparing the dough, no more than 8-10 minutes, just before baking pancakes, the dough should “reach” for 2-3 hours.

When you knead the dough and put it in a warm place, know that it should rise three times. Stir the first two times and set aside again, and after the third, immediately start baking pancakes.

Lubricate the finished pancakes with a piece of butter.

Pancakes with yeast - preparing food and dishes

For pancakes with yeast, you will need except traditional ingredients in the form of flour, eggs and milk also yeast. You can use both dry yeast and dense in briquettes.

Fry the pancakes in a medium-sized cast-iron skillet that is well heated.

Yeast pancake recipes:

Recipe 1: Yeast Pancakes

You can use this recipe to make fluffy "thick" pancakes that are delicious to eat in pure form, and serve with jam or hearty meat fillings. If you want to get thinner pancakes, then add more milk.

Required Ingredients:

Milk 450 ml
Egg 2 pieces
Wheat flour 250 grams (1 cup)
Dry yeast 10 grams
Sugar
Sunflower oil

Cooking method:

Mix in a deep bowl a third of the warmed milk, yeast, sugar, salt and a couple of tablespoons of flour. After mixing all these components properly and, having covered the bowl, set aside the dough for half an hour.
Beat the egg with salt and sugar with a blender at high speed.
Add beaten eggs, milk and flour to a bowl. Thoroughly mix all the ingredients to make the dough without lumps.
Let the dough rise for 2 hours, covered with a cloth or lid. During this period of time, you will need to mix the dough three times.

Bake pancakes with yeast the classic way on both sides in a hot pan, which must first be lubricated with vegetable oil.

Recipe 2: Yeast Pancakes Without Eggs

Pancakes with yeast buckwheat flour Can be cooked without using eggs. The resulting dish will have an appetizing brown-golden color.

Required Ingredients:

Buckwheat flour 2 cups
Wheat flour 2.5 cups
Mineral water for pancakes 500 ml
Yeast 30 grams
Vegetable oil

Cooking method:

First of all, you need to heat up a little water for pancakes, literally up to 40-50 degrees.
Pour 1.5 cups of wheat and buckwheat flour into a deep bowl, pour half the water, mix.
Dissolve yeast in warm water and add to dough. Leave the mixture to rise for 2 hours.
Then, when the dough has risen, mix in the remaining flour, pour in the water and add the salt. Leave this mixture to rise again, the dough should double in volume. After that, you can start frying pancakes.

Recipe 3: Pancakes with yeast "Pumpkin"

Fancy pancakes on yeast of bright orange color and with taste of pumpkin surely will be to your taste. Serve them with honey or sprinkle powdered sugar.

Required Ingredients:

Pumpkin 0.5 kg
Milk 500 ml
Egg 2 pieces
Wheat flour 2 cups
Butter 20 grams
Yeast 20 grams
Sugar
Cinnamon
Vegetable oil

Cooking method:

Peel the pumpkin and boil (cook in boiling water for about 10 minutes). Then, when the pumpkin pulp has cooled, grind it with a blender.
Dissolve yeast in water.
Dip in a deep bowl pumpkin puree, pour milk, yeast, eggs, flour into it, mix well. Let the dough rest for a couple of hours in a warm place.
Then add sugar, salt, cinnamon to the pancakes, put a piece of butter, mix thoroughly and set to rise for another hour.

When the dough has increased in volume, bake pancakes in a frying pan, which should first be greased with oil.

Recipe 4: Yeast semolina pancakes

If your kids don't like to eat semolina, then you can quietly feed them with it in pancakes. semolina pancakes yeast will turn out delicious, satisfying and healthy!

Required Ingredients:

Milk 450 ml
Semolina 50 grams
Flour 2 cups
Egg 2 pieces
Yeast 20 grams
Sugar
Vanilla
Sunflower oil

Cooking method:

Heat milk to 40-50 degrees.
Pour the semolina with a third of the milk and set aside.
Prepare the dough: mix half a glass of milk, half a tablespoon of sugar and yeast. The dough should rise for about 20 minutes.
Whisk the egg with sugar in a deep bowl. Add the dough, vanilla, remaining milk, flour and semolina to the egg. Mix well and let the dough rise for 2 hours.
Bake pancakes, frying them on each side, in a preheated pan.

Recipe 5: Lemon Lace Yeast Pancakes

How to cook openwork pancakes on yeast? The secret to use in the recipe a large number milk and dry yeast. Try to make pancakes according to this recipe, they will turn out with a delicate lemon flavor.

Required Ingredients:

Milk 800 ml
Eggs 2 pieces
Wheat flour 2 cups
Dry yeast 10 grams
Sugar
Vanilla
lemon zest

Cooking method:

Heat the milk to 40 degrees, but no more.
Pour some milk into a glass, put half a tablespoon of sugar, salt and all the yeast in it, stir well. Leave the dough for fifteen minutes in a warm place.
In a deep bowl, beat eggs with sugar and salt with a blender, add yeast to them. Add a little milk, stir, pour the flour. It is best to beat the dough not with a fork or whisk, but with a mixer. In a properly prepared dough, there should be no lumps.
Put the dough in a warm place to rise for two hours, mix it three times.

After kneading the dough last time, add there lemon peel and immediately start baking pancakes.

Pancakes with yeast without sugar are served exclusively hot. As an additive, chopped green onions with an egg, salmon or “classics of the genre” - black and red caviar are used.

It is appropriate to serve a saucer with melted butter or non-acid fatty sour cream. Sweet yeast pancakes are especially delicious with jam, honey and jam.

To fry pancakes with yeast, use wheat flour, buckwheat flour, or a mixture of both.

Fry yeast pancakes not only in milk, but also in drinking purified water.

Lubricate the pan in which you fry pancakes before each new pancake. It is appropriate to grease the frying pan with vegetable oil or a piece of lard, stabbed on a fork.

Do not bake pancakes with yeast large frying pans, otherwise the product will burn from the edges and not bake from the middle. Use a medium sized cast iron skillet.

Pancakes can no doubt be called national Russian pastries! A whole holiday is dedicated to this delicacy - Shrovetide, when thick or thin pancakes become the main treat in any home and at a fair. And, of course, there are many recipes for pancakes, as well as fillings and sauces for them. So, we have prepared for you some of the most popular recipes- yeast pancakes in milk. Let's try to cook them together and get acquainted with all the intricacies of this process!

Taste Info Pancakes

Ingredients

Wheat flour (any grade) - 270 g;
Eggs (chicken) small - 2 pcs. or large - 1 pc.;
Milk (fatty) - 500 ml;
Dry (quick) yeast - 10 g;
Salt - 0.2 tsp;
Sugar - 2 tbsp. l.;
Vegetable oil - 4.5 tbsp. l.

How to cook yeast pancakes with milk and dry yeast

For pancakes, you need high-quality yeast dough. Heat the milk, but not to boiling water, but to heat. Pour sugar into it, as well as dry yeast. If you use fresh yeast, be sure to pay attention not to their expiration date and soak them in warm water for a couple of minutes before use.

Stir the mixture and sift wheat flour directly into the cup - half of its total amount. Beat with a whisk so that no lumps remain. Need tender homogeneous mass under steam Leave it in a warm place, but cover with a towel or napkin.

There are several ways to speed up the maturation of pancake dough:

put in a warm place without a draft;
place closer to the battery, but not close (otherwise the dough will start to bake to the side of the cup);
plug the sink and put a bowl in it, half fill the sinks with hot (but not boiling water) water, so that it does not fall into the bowl.

After half an hour, open the dough, it should rise well and resemble a hat. The increase should be at least two or three times.

Rinse the eggs and wipe them with a paper towel. Then break into a bowl and add vegetable oil. Beat the mixture until foamy with a whisk and pour into the dough.

Then sift the flour that remains into the dough, add salt. Stir the mass. It is already noticeable that the dough for pancakes with dry yeast came out airy and bubbles well.

So, now beat all the components of the dough well with a hand whisk. In no case should there be lumps of unmixed flour or undissolved salt in it.

Take a pancake or a regular frying pan and heat it up on the stove. If desired, grease the surface with fat (lean oil, salted or smoked lard). But this is not necessary, because the dough already has vegetable oil. And, if your pan is only made for pancakes, and you don't cook anything else in it, pancake dough will be great to get off the hot surface. So, pour the yeast pancake dough on hot pan small ladle. This is best done by raising the pan. And in a circular motion immediately spread the dough over the surface. If you pour the dough into a pan on the stove, then it will immediately begin to bake and poorly spill into an even round billet. You will immediately see how it bubbles and forms a bizarre pattern of holes. In just a few seconds, turn the pancake over and wait a few more moments.

Put the baked pancakes on a plate and serve hot to the table.

Each pancake can be folded into a triangle - you get an excellent decoration for serving. To them, take out thick sour cream or flower honey and boil tea.

teaser network

Yeast sour pancakes (thick)

Pancakes with yeast and milk can also be with a slightly sour tint. From this they do not become worse - the taste acquires originality. As a basis, sour milk, and kefir or skim milk, left over from straining the cottage cheese, are suitable.

Ingredients:

Milk (sour) - 1.5 tbsp.;
Chicken egg - 1 pc.;
Flour (wheat) - 7 tbsp. l.;
Buckwheat flour (or other cereal flour) - 2 tbsp. l.;
Sugar - 2 tbsp. l.;
Salt - 0.3 tsp;
Live yeast - 1 tsp;
Warm water - 3-4 tbsp. l.;
Vegetable oil - 3 tbsp. l.;
Pork fat (salted) - 20 g.

Cooking:

Start preparing the dough by preparing the yeast. Take a voluminous dish - a saucepan or a bowl. Keep in mind that the dough will rise well and will simply crawl out of a small cup. Live yeast should be soaked in warm water for 10-12 minutes in the selected bowl.
Then add warm to yeast. spoiled milk, egg, sugar and salt. Pour wheat flour (sift it through a sieve beforehand). Stir the mass with a whisk or even a mixer. Leave in a warm kitchen on the table. Just cover the cup with a clean towel, it is better not to use a bag for this - the yeast will not breathe.
Look under the towel after 30-35 minutes. The dough should rise and bubble - this is a good sign. Pour in buckwheat flour and mix again until smooth.
Pour vegetable oil into the dough, beat it a little more.
Heat a frying pan on the stove and grease lard. For convenience, prick it on a fork. Then pour some dough onto the hot oiled surface and spread it over the pan. Bake pancakes on both sides until browned, then stack on a plate.

Yeast thin pancakes

Another option for pancakes - thin pancakes on dry yeast. They turn out more tender if instead of a whole egg, beaten protein into a thick foam is mixed into the dough.

Ingredients:

Dry yeast (quick) - 1 tsp;
Fresh milk (or sour) - 1-1.5 tbsp.;
Hot water - 0.5 tbsp.;
Flour (wheat) - 6-7 tbsp. l.;
Egg white - 2 pcs.;
Flower honey - 1-2 tbsp. l.;
Butter (or ghee) butter - 3 tsp;
Salt - 3-4 g;
Liquid oil - 10-20 g.

Cooking:

For this recipe, you can use fresh milk, and slightly sour or sour. Combine warm milk with hot boiled water- should be hot, but not burning your finger.
Enter dry yeast, butter (it will melt almost immediately in a warm mixture) and liquid honey. Sprinkle in the sifted flour. Beat the mass with a whisk so that there are no lumps left. Leave the dough for the yeast to “fit” - this is about half an hour.
Then add a pinch of salt to the egg whites and beat until fluffy. Gently fold it into the dough. Try to move the spatula from the bottom up, as if raising the dough and lowering the whites.
When the mass becomes homogeneous, take out the pan and heat it on the stove. Lubricate with oil and pour a portion of the dough - you do not need much. Try to pour evenly so that the surface of the pan is covered.
Bake pancakes and place them on a plate. Serve them to the table very tasty with sweet sauces - jam, jam or soft cottage cheese mixed with sour cream, berries and honey.

Openwork pancakes with dry yeast

Making pancakes openwork, like a crocheted napkin, is not as difficult as many housewives think. The secret is to pour the dough into a very, very thin layer on a hot pan, and with yeast dough, this is sometimes difficult. Therefore, if the dough came out thick, just add a little warm water and stir.

Ingredients:

Wheat flour - 2 tbsp.;
Fresh milk - 2 tbsp.;
Dry yeast (quick) - 10 g;
Sugar (honey or fructose) - 1 tbsp. l.;
Salt - 2-3 g;
Chicken egg (C0 or C1) - 1 pc.;
Vegetable oil - 5 tbsp. l.

Cooking:

Openwork yeast pancakes require completely fermented dough. Divide all the ingredients on the list of ingredients exactly in half, except for yeast and eggs. So, all the yeast, a glass of warm milk, a whole egg, 1 tsp. Place sugar and a little salt in a bowl.
Add half liquid oil and 150 g flour. Stir and cover with a towel. Remove the mass for "ripening" in a warm place - preferably without drafts. When clear movements of cool and warm air are felt, the yeast dough rises poorly.
Combine all remaining ingredients in a separate bowl and beat until smooth.
After half an hour, add a separately whipped mixture to the foamy mass (it will have a slightly alcoholic smell - this is good). Stir with a whisk or lightly beat the dough with a mixer. If the yeast is poorly dispersed, pour the dough through a fine iron sieve.
Well, then heat the pan and pour the dough in a small portion. Try to immediately distribute it over a heated surface. Use a special stick for pancake dough, it is very convenient to make a layer of dough thin. You can immediately notice how bubbles appear and burst on the future pancake - this is the key to delicacy. Bake them as usual.
Pancakes are very tasty. If you additionally grease them with butter or ghee and sprinkle with a pinch of sugar, your family members just won't be able to take their eyes off the plate!

Note to the owner:

Yeast sour pancakes can be baked with salt, that is, add additional products to the dough or directly onto a hot pan:

crushed green onion or any other greens;
chopped boiled eggs with or without herbs - and not only chicken, but also quail;
small pieces of apples or pears.

Wheat flour for any pancake recipes is suitable not only for the highest grade, but also for the first and even the lowest. In addition, to increase the usefulness of baking and to diversify it, you can also add some cereal flour to the dough - oatmeal, buckwheat, rice or other.