To bake real ones openwork pancakes, it will take a little skill and patience from the hostess, as well as following some cooking tips, but the result will be a real surprise for you. These pancakes not only taste excellent, but also look good. The appearance of pancakes in the light is very reminiscent of the finest lace of craftswomen.
Ingredients: 0.5 liters of milk, 2 eggs, 1 incomplete teaspoon of salt, 1-2 tbsp. spoons of sugar, 3 cups flour, 1 pack of instant yeast (11 g), 2 cups boiling water, 2 tbsp. spoons of sunflower oil into the dough, oil for frying.
We heat the milk until it is slightly warmer than fresh milk, the main thing is that it is not hot.
Dissolve salt and sugar in milk and beat together with eggs.
Pour instant yeast (for example, “SAF-moment”) into the flour and mix. You need to keep in mind that yeast can be different, so carefully read on the package where to add yeast: to liquid or flour.
Pour the flour and yeast into the milk, knead the dough thick enough, like for pancakes. Let's pour hot water into a bowl wider than the one in which the dough was kneaded. Place the bowl with the dough in hot water until it rises. You can use any other method to create heat to raise the dough.
Without shaking, very carefully transfer the risen dough to the table and place it on a towel. Boil water.
Pour boiling water into the dough while stirring it vigorously. The dough will become liquid and pancake-like. If it seems that the dough is a little thick, then you need to let it stand a little longer, cool and then thin it a little warm water. We no longer use boiling water. Add sunflower oil at the end.
It is better to grease the pan, it helps to bake more beautiful pancakes. You can’t pour oil into the frying pan, otherwise the pancakes will be loose and clump together. Grease the frying pan with a piece of lard (take unsalted) or a potato, pricked on a fork and moistened with sunflower oil.
Pour enough dough into the pan so that it spreads across the bottom and is distributed in a thin layer. Here you need to get used to it, just like with the burning of a burner fire. The heat should be moderate so that the pancake does not quickly set from below, otherwise there is a risk of the pancakes becoming lumpy.
Fry the pancakes on both sides and place them in a stack on a plate. Butter will make our pancakes especially tasty. While the rest of the pancakes are frying, it is better to cover the plate with a lid.
Homemade pancakes are one of the most beloved and sought after dishes in any family. Pancakes can be served with tea with jam or jam, they can be stuffed with eggs or meat, caviar or pate, made with vegetables or fruit filling, they can even be used instead of bread. But, first of all, you need to be able to cook the pancakes themselves. There are a lot of cooking methods, since the dough can be made on the basis of various dairy products: kefir, yogurt, whey, and simply with water, pancakes turn out very tasty. And today we want to tell you how to prepare rustic yeast pancakes with milk - rosy, fluffy, tasty and beautiful. Pancake week is in full swing, so you need to prepare them according to... different recipes, and one of them is in front of you.
Pancakes with yeast recipes with photos
Recipe from Ekaterina:
Village yeast pancakes with milk
- flour - 2 cups;
- milk - 0.5 liters;
- oil – 3 tbsp. false;
- egg – 1 pc.;
- sugar – 2 tbsp. lodge;
- salt - 0.5 tbsp. lodge;
- dry tremors - 1 tbsp. lie
Heat milk until room temperature, pour into a deep bowl.
Add yeast, half the amount of salt and sugar to half the warm milk. You will need 1 tablespoon of dry yeast, and if you are using pressed yeast, then you need to take 20 grams. Mix.
Add 1.5 cups of flour to the liquid in small portions. It is advisable to sift the flour.
Stir until smooth.
Place in a warm place for 40-60 minutes, during which time the dough will rise and double in size.
It should be mixed and added to it the egg and all the ingredients that are left, except milk, and these are: sugar, salt, vegetable oil, flour. Don't forget that all ingredients for yeast pancakes should be at room temperature.
Mix everything well.
Add milk in small portions.
Stir, cover with a clean towel and leave in a warm place for 30 minutes.
After 30 minutes the dough will double in size, it needs to be mixed. Let stand for 10 minutes and you can bake yeast village pancakes.
Heat the frying pan thoroughly and pour a little vegetable oil into it.
On hot frying pan spoon out the dough.
Fry yeast pancakes with milk on both sides.
Serve with sour cream, fried onions and lard, with fried mushrooms, jam, honey. In our family, we love these pancakes with borscht and soup.
Bon appetit!
Recipe No. 2
Historians claim that pancakes were fried back in pagan times, identifying them with the warm and gentle sun. That’s why these pastries later became the main attribute of Maslenitsa. But you can and should enjoy delicious pancakes not only on holidays.
If you want to make lace pancakes with yeast, then here is the best proven recipe for this baking! These pancakes are good on their own and with the most various fillings. Moreover, even with sweet ones as a dessert, or with meat ones as a main course. The most delicious are pancakes with caviar; this is, so to speak, a classic of the genre.
If you want to please the kids, then prepare the yeast pancakes with a filling in the form of homemade Nutella with nuts; they will be indescribably delighted with this dessert. To do more hearty dish, make the filling from meat and mushrooms or from liver and stewed carrots. In general, there are many options, but first of all, you need to fry a pile of delicious yeast pancakes with milk.
Openwork yeast pancakes
Get everything ready necessary ingredients, turn on your favorite music and start the creative process.
It’s hard to think of anything simpler and more satisfying than pancakes. It is not surprising that every housewife has at least ten recipes for all kinds of pancakes: pancakes with milk, with dry yeast, with yogurt. They even bake with sour cream, stirring lightly with water or milk! But other housewives don’t like experiments! They keep one single recipe in their head and use only that. To be honest, I always did this too, until the Internet came along. In case of thin pancakes (if you need to quickly) I baked them for this one. If the family asks for thick and plump pancakes, I bake them with yeast. So a stereotype has developed: those made with yeast are necessarily thick (we call them “pancakes”), and those made with milk are thin (in our family they are called exclusively “pancakes”).
Imagine my surprise and delight when I discovered thin yeast pancakes with holes. Look at the photo, how transparent and elegant they are, you can’t even call them the heavy word “pancakes”, these are real pancakes. But at the same time pleasant taste You can feel the flavor of yeast pancakes and they are more satisfying than the usual yeast-free ones.
Recipe for thin pancakes with dry yeast
- Milk - 500 g.
- Chicken eggs - 2 pcs.
- Melted butter- 30 g.
- Granulated sugar - 3 tbsp. spoons
- Dry yeast -1 teaspoon
- Salt - a pinch
- Wheat flour - 250-300 g.
- Vegetable oil - 3 tbsp. spoons
How to make delicious pancakes with holes
Heat half a glass of milk to 37-38 degrees. We will add yeast to this milk, so it should not be very hot so as not to kill living organisms. But cold milk will not be able to activate the yeast, so it needs to be heated to a pleasant hot (but not scalding!) temperature.
Add 1 teaspoon of dry yeast to the milk.
We also add 1 tbsp to the dough for yeast pancakes. a spoonful of granulated sugar. Stir and place in a warm place without drafts. In order for the dough to rise into a foamy cap and the yeast to start working, we need 10-15 minutes.
Meanwhile, break two chicken eggs into a large bowl in which we will knead the dough for yeast pancakes.
Add 2 tbsp to the eggs. spoons of sugar and one teaspoon of salt.
Stir the mixture with a whisk and pour in melted butter (30 g). To prevent the yolks from curdling, the butter must be cooled to room temperature.
During this time, the dough has already arrived. Add it to the main dough. If you see that the dough has not changed its condition, that is, it has increased very poorly in size or does not fit at all, there may be two reasons: the yeast is of poor quality or expired, or it is very cold in the place where the dough stood. You need to move it to a warm place or increase the rise time. Do not add poorly suited dough to the dough!
Add the remaining milk to the dough, which should be heated until warm. We begin to sift the flour in parts, constantly stirring and controlling the thickness of the dough. It takes me 250-300 grams of flour for this amount of food, but I always add no more than 1 cup at a time so as not to overdo it with flour. I added one glass, stirred, and checked the thickness. If it’s not enough, add more flour.
Stir pancake dough wooden spatula or spoon. Yes you will see a large number of lumps, but it's not scary. When the dough is infused and reaches the consistency we need, the lumps will disperse, the dough will become fluffy and tender.
Now you need to cover the dough with a clean towel and leave in a warm place for 1-1.5 hours. Let the yeast show its strength, make the dough fluffy, tender, so that the pancakes turn out lacy, with holes.
This is the thickness of the dough (you can see it in the photo). Now there's another one secret ingredient: 3 tbsp. spoons of vegetable oil. Pour into the batter and stir with a ladle before baking.
I bake pancakes in a hot frying pan for 1-2 minutes on each side. Before the very first pancake, I grease the pan with a brush. vegetable oil, subsequent pancakes do not require greasing, but be guided by your frying pan; you may have to grease it at least every other time. Thanks to the oil content in the dough, pancakes according to this recipe come out of the pan perfectly, and even the first pancake is not lumpy!
Another important point for a successful first pancake: the pan must be heated very well! But after the first pancake, the heat can be reduced to medium and all the rest can be baked at lower heat. Modern cast frying pans heat up so well and retain heat just wonderfully; there is no point in heating them too much, since even thin pancakes They may not have time to bake inside, and may develop dark brown spots on top.
I remember my grandmother always greased pancake pans with a piece of lard (unsalted, of course), pinned on a fork. It worked out evenly and well. Some people, I know, grease with half a potato: dip it in oil - and then use a fork with these oily potatoes to quickly “walk” along the bottom of the frying pan. In general, you can grease it in different ways, the most important thing is that the pancakes come off well and don’t spoil your mood.
When you bake pancakes, don’t be away from the stove for too long, they don’t like it! You’re hesitating - and get a "Negriten".
I turn the pancakes over with a thin, sharp spatula. The main thing here is not to yawn! Do it on time. If thin edges begin to curl, pry them up and turn them over. I often find it more convenient to grab these edges with my hands to properly flip the pancake.
Look at the structure of the pancakes: they are the thinnest, with a small hole.
As soon as the first removed pancake sits on the dish, grease it with butter. There is no need to melt it - once on a hot surface, the oil will begin to melt on its own. If you really like sweets, you can sprinkle granulated sugar right away so that it melts immediately. So we bake: one after another, one on top of another, until the whole stack grows. The main thing here is to be patient so as not to gobble up this yummy on the go, “in the heat of the moment”!
Bon appetit!
Please share your feedback on the recipe in the comments. Tell us what additives and fillings your family likes to have on pancakes. My husband and I love it with herring, and for sweet additives - with cherry jam. Children love it with condensed milk. Which ones do you like? I will be pleased to see in the photo what kind of pancakes you turned out. Share your photos and good mood. If you have any questions about the recipe, don’t hesitate to ask - I’m always happy to answer!
If you like video recipes, I invite you to watch a video on how to cook on my channel thin pancakes with milk:
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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 quick 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.
Recently, pancakes are increasingly being prepared without yeast, but they turn out no less tasty with the addition of it. The presence of dry yeast in the dough always makes almost any baked goods very soft, fluffy and, of course, tasty! Also, the recipe may contain any fermented milk product: kefir, fermented baked milk or even sour milk. The most important thing is to prepare the dough correctly and wait a while for it to brew well. In this case, the dough will turn out very good for frying.
But you should remember that you shouldn’t get too carried away with yeast, since a large amount of it can not affect your health in the best way. Typically, dry yeast must first be dissolved and ensure that no lumps form.
Recipe No. 1 - preparing openwork pancakes with yeast
These pancakes are good because they are not only thin, but also do not have a yeasty smell or taste. They are also very good to eat with red or black caviar, fish, as well as honey and other sweets.
Products for the test:
- Flour – 500 grams (it is better to choose the highest grade)
- 2 eggs
- 3.5 glasses of milk (fat content - at least 2.5 percent)
- Salt - teaspoon
- Granulated sugar – 2 tablespoons
- Sunflower or butter - a couple of tablespoons
- Yeast (dry) – 8-10 grams
Preparing lacy pancakes:
- As mentioned above, you first need to prepare the yeast for the dough. This is done like this: put dry yeast in a small cup and pour in half a glass (or even a little less than half) of heated milk, and sugar is added to the mixture (only 1 teaspoon). All that remains is to put the cup with the mixture in a secluded warm place and wait for them to “ripe” - that is, they begin to bubble.
- Then comes the process of kneading the dough. Be sure to sift the flour and combine it with sugar, salt, raw eggs, and also pour in the heated milk.
- After adding the milk, you need to stir the mass and mix it with the yeast. Mix thoroughly until homogeneous consistency. The resulting dough should not have any lumps.
- Add oil and stir again.
- The finished dough needs to be placed in a warm place for a while and waited for about 2.5 hours, after which you can start baking.
Recipe No. 2 - fluffy pancakes with yeast
Ingredients:
- Half a kilo of flour
- Milk
- 30 g butter
- 3 chicken eggs
- Dry yeast – 1 sachet
- Salt, sugar
- Vegetable oil
Preparation:
- Sift the flour and mix it with yeast, a spoonful of salt and a couple of spoonfuls of sugar.
- Pour in warm milk and stir until you get a homogeneous batter.
- Next, add sunflower oil (2-3 tablespoons), cover the cup with the dough with transparent film, make 2-3 holes in it and put it in a secluded place.
- After 60 minutes, melt the butter and pour it into the dough, then add the eggs.
- Let the dough sit for about 15 minutes and start baking.
Try the suggested pancake recipes and be surprised how tasty and appetizing the pancakes are.
