Yeast pancakes with milk recipe. "Boyar" pancakes in milk with dry yeast

The first pancake is lumpy? Not at all necessary! We take a proven recipe and with a good mood we begin to bake warm ruddy suns. And no excuses about the diet! The calorie content of the products depends on what kind of dough you will prepare and what filling you will use. You can bake light, weightless pancakes that will not hurt your figure and add joy.

Thin yeast pancakes on water - photo recipe

Thin pancakes from yeast dough made from wheat flour, are considered a traditional dish of Russian cuisine. This method will take more time, but the products will come out tender and airy.

For yeast dough, you can use both milk and water. Pancakes are tastier in milk, but on water they fit faster, and pancakes are just as soft.

Cooking time: 1 hour 40 minutes

Quantity: 1 portion

Ingredients

Flour: 450 g
Sugar: 100 g
Milk: 550-600 g
Dry yeast: 1 tsp
Sunflower oil: for frying

Cooking instructions

Another variation of yeast pancakes on the water

Thin openwork pancakes are usually baked in milk, but water is also ideal. This recipe is good for those who fast or are forced to limit themselves in high-calorie dishes.

It will also help out if there are no dairy products in the refrigerator. Along with ordinary water, mineral water is used. Thanks to the bubbles, the dough is airy, and finished goods with many holes.

Products:

400 g of high-quality white flour;
750 ml of water (pre-boil or filter);
6 g fast acting yeast;
6 art. l. Sahara;
egg;
30 ml of vegetable (sunflower) oil;
a quarter tsp salt.

How to cook:

Pour instant yeast into warm water (no more than 35 ° C), mix thoroughly.
Salt, pour sugar.
Pour in the beaten egg.
Pour in the flour.
Mix the mass with a whisk or mixer.
Pour in a couple of tablespoons of sunflower oil.
After a couple of hours, the dough will rise. Doing other things, do not forget to besiege him twice.
Add boiling water before baking. Enough 4 tablespoons.
Pour a portion of the dough into a greased hot frying pan, fry on each side until golden brown. A minute - and the first pancake is ready.

Some hostesses add a little turmeric to the dough. It gives baked goods a rich golden color. Vanillin will not hurt either: products with it turn out fragrant and appetizing.

Yeast thick pancakes

No less tasty are thick pancakes with yeast: soft, tender with countless holes. They are easy to roll into a tube, adding a sweet or salty filling.

Thick pancakes are kneaded with milk, yogurt, tan, kefir, whey, fermented baked milk and even water.

Ingredients:

1 st. flour;
10 g of instant yeast;
0.5 l of milk;
a couple of eggs;
salt (a small pinch is enough);
50 g of granulated sugar.

How to cook:

Heat milk (150 ml), dilute the yeast.
Pour salt, sugar (half the norm), a handful of flour.
Stir, keep in a warm place until foam appears.
Whisk the eggs with the remaining sugar.
Pour the egg mixture, milk into the dough and sift the flour into it.
Break up lumps.
In 2 hours the dough will do, but in the process you need to besiege it 2-3 times. Then you can start baking.

Pancake recipe with holes

Openwork yeast pancakes with pretty holes are baked in milk.

Products:

1 st. l. yeast;
3 art. white flour;
0.5 tsp salt;
75 g of granulated sugar;
3 small eggs;
5 st. l. low-fat sour cream (alternative: vegetable oils);
1 liter of milk.

Process description:

Put the dough by mixing milk, yeast, flour and sugar. She'll be up in an hour.
Add muffin (eggs and sour cream). Salt.
The resulting dough should be thicker than for ordinary thin pancakes.

On kefir

Lush pancakes on kefir are never enough. They are quick to bake, but they are eaten instantly.

Components:

20 g fresh yeast;
2 small eggs;
1 st. kefir (better to take 2.5%);
0.5 st. water;
75 g of granulated sugar;
¼ tsp salt;
300 g of carefully sifted flour;
50 g cow butter;
30 ml sunflower.

What to do:

In divorced warm water yeast pour half a glass of flour combined with sugar (25 g). It takes 20 minutes to rise the dough.
Mix with her kefir, eggs, vegetable oil.
Salt, pour in the sugar left over from the preparation of the dough.
Stir with a whisk or fork.
Add the sifted flour gradually.
Thoroughly stir, monitor the consistency. Properly kneaded dough resembles not very thick sour cream.
After half an hour you can bake.

As soon as the browned pancake is removed from the pan, immediately grease it with melted butter.

On semolina

The hand itself reaches for airy, soft pancakes on semolina! The output is plump products with an appetizing look.

Products:

0.5 l of warmed milk;
1 st. sifted flour;
1.5 st. decoys;
150 ml of water;
75 g white sugar;
1 tsp dry yeast;
a pinch of salt;
45 ml sunflower oil;
a couple of eggs.

How to knead:

Heat milk, stir in yeast and sugar.
After the appearance of a foam cap, after a quarter of an hour, break the eggs into the dough.
Beat the mass with a whisk.
Pour the flour mixed with semolina.
Mix until smooth.
Pour in warm water and vegetable oil.
After a couple of hours, you can bake pancakes.

To knead the dough, take a deep bowl: it will increase by about 3 times.
Do not cover the bowl with a lid, only with a cloth. Without access to air, the dough will not work.
Close the window! Any draft can ruin the dough.
If pancakes are not removed from a cast-iron pan, it should be calcined table salt. After that, do not wash the pan, but only wipe it with a cloth and grease it.
Baking, kneaded with sifted flour, will be many times more magnificent.
Do not add more sugar than indicated in the recipe, otherwise the dough will not rise. Sweet tooth is better to choose sweet stuffing or eat pancakes with jam, honey, condensed milk.
If only proteins are used in the preparation of the dough, its consistency will be softer.
It is always necessary to pour the liquid into the flour: this will help avoid the appearance of lumps.
It is better not to pour oil into the pan, but to lubricate it with an impregnated napkin or silicone brush. Alternative option- a piece of pork fat.
The most delicious pancakes - from the heat, from the heat. Do not put off tasting until later.

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 Russia.

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 people of different countries. For example, in England they prefer very sweet and low-fat pancakes, while the French love thin yeast pancakes with 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. After all, there are never too many delicious pancakes! 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. The dough is ready for baking 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

Do you know what for pancake dough Is it really 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 instance, 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!

How to cook quick yeast pancakes with milk recipe - Full description cooking to make the dish very tasty and original.

Quick yeast pancakes with dry yeast

V different countries pancakes are called and cooked in different ways. In France they are thin crepes, in America they are thick pancakes. in India, crispy rice dosa, and in Holland, buckwheat pannekoken. But thick yeast pancakes are a primordially Russian dish. These pancakes cook a little longer than regular, thin pancakes, but it's worth it!

Quick Yeast Pancake Recipe

These pancakes are quite dense and are ideal for fillings, both salty and sweet.

egg - 1 pc.;
sugar - 30 g;
salt - a pinch;
flour - 360 g;
yeast - 10 g;
milk - 570 ml;
butter - 50 g;
refined oil - 55 ml.

Milk should be heated to 35-40 degrees, add sugar, salt and beat in an egg. Yeast does not readily dissolve in milk, so we will dissolve them in small quantities. warm water, pour to milk. Mix everything thoroughly and slowly begin to add flour, stirring with a whisk. Melt the butter, let it cool to room temperature. Knead the dough to the consistency of sour cream, the main thing is to break all the lumps, pour the oil into it and cover with a towel, lid or film. The dough should rise in a warm place so that its volume has doubled. Stir it with a whisk so that it settles. We put a pancake pan on the stove, it will be easiest to bake pancakes in it, because. it is lightweight and often Teflon or ceramic coated. But the usual traditional cast iron is also suitable, just before each pancake it will have to be lubricated with oil. With the help of a cooking brush, grease the surface of the pan with refined oil. If you have a well-coated pan, you don't need to grease every time. Pour the dough into the center of the pan and spread it over the entire surface in a circular motion.

The first pancake will be trial. you need to decide how much dough to pour so that it completely covers the entire surface of the pan and at the same time the pancake is not very thick, otherwise it will not bake. As soon as the surface is no longer liquid, the pancake can be turned over. The fried side can be immediately oiled, or you can do it when the pancake is already on the plate. By the way, the filling can be put directly in the pan, as soon as the pancake is turned over.

Quick thick yeast pancakes with dry yeast

Pancakes on yeast dough are lush, airy and porous. Therefore, they perfectly absorb oil or sour cream. For these thick pancakes, it is better to take a frying pan with a thick bottom so that they have time to bake and do not burn.

milk - 1 l;
egg - 2 pcs.;
salt - 10 g;
sugar - 60 g;
yeast - 30 g
flour - 1 kg;
refined oil - 50 ml;
butter - 100 g.

Soak yeast in 1/2 cup warm water for 5 minutes. Pour salt and sugar into warm milk, beat in eggs, stir, pour yeast. Mix everything well and, adding flour, knead further, trying not to form lumps.

Knead until the dough becomes smooth and viscous, the density is like pancakes. We clean in heat, covering with a lid or film for 40-60 minutes. After this time, we beat the dough, pouring into it hot water, about a glass. Mix vigorously, it should be fluid and viscous. Lubricate a very hot frying pan with refined oil or a piece of bacon and immediately fill it with plenty of dough so that it covers the bottom of the frying pan with an even layer. The fire should be small so that the dough has time to bake. If the product is torn, then there is not enough flour and it is worth adding it. Fry on both sides and already prepared pancake liberally grease with butter.

Yeast pancakes in milk: a quick recipe with a photo

Who does not dream of making delicious yeast pancakes on their own? Usually you have to tinker with such a test ... But not this time! Today Vkusss.ru offers bake quick yeast pancakes in milk .

A step-by-step recipe with a photo will help you understand all the intricacies of cooking. We are sure that this recipe will become one of your favorites, because the pancakes are very tasty, fragrant, and most importantly - The dough is made quickly and easily.

Yeast pancakes in milk: recipe

1. Break 2 eggs into a cup, add sugar and salt.

2. Thoroughly stir with a whisk until foam appears.

3. Add warm milk and water, mix well. Milk and water should be slightly warm.

4. Pour the norm of yeast.

5. Stir well with a whisk. The mixture will start to foam.

6. Add 1.5 - 2 cups of sifted flour and stir with a whisk so that there are no lumps. The dough should be quite liquid.

7. We put in heat +37 degrees for 1 hour. During this time, the dough will rise and thicken a little.

8. Before baking, add 2 tablespoons of vegetable oil to the dough.

9. Stir the dough.

10. Now you can bake pancakes. Lightly oil the bottom of a frying pan and heat it over high heat. Then, reducing the heat (below medium), pour half a ladle of dough into the pan. Tilt the pan so that the dough spreads all over the bottom. If the dough is too thick and does not spread. you can add a little warm water (about 1/4 cup) and mix.

11. As soon as the edges are reddened, and the dough dries on top and almost all the bubbles burst, the pancake needs to be turned over. Such pancakes have an airy, lush texture, but at the same time strong and elastic. They are easy and simple to flip.

The result is a fragrant pile beautiful pancakes! They taste sweet, they can be served with sour cream or any sweet filling. Bon Appetit!

Have you already cooked quick yeast pancakes in milk according to our recipe? Share in the comments!

Quick yeast air pancakes in milk - a step by step recipe with a photo

Our ancestors considered the pancake to be very similar to the sun and, therefore, baked them in honor of God Yarila. So they met the spring and asked for fertility and prosperity from the Mother Earth. Since ancient times, pancakes have been prepared with yeast. Over the years, a huge number of recipes have appeared. I suggest you, dear hostesses, evaluate my recipe and use step by step photos cook quick yeast pancakes in milk. It should be noted that the pancakes according to this recipe are thin, airy and with holes.

1 teaspoon dry yeast;

How to cook yeast pancakes quickly

Fast-acting dry yeast is not demanding and does not need to be made into a sourdough. Make dough on them - very quickly. You can also use pressed (live or wet), the weight ratio is about 1: 3 (but it also depends on the manufacturer).

Initially, add sugar, salt and yeast to the flour. Stir well - enrich with oxygen.

Then, eggs and combine with dry mixture.

Thin the dough with milk. Pour it in gradually, in small portions. Everything should be thoroughly mixed, without leaving a single lump. Let's stand for fifteen minutes.

We fry on an oiled surface. Often, thin pancakes baked on one side only. So they will be softer. But it’s better, after all, to turn the pancake over and fry the second side for a couple of seconds. In this case, there will be 100% certainty that the pancake will not be slightly raw.

Delicious airy pancakes with holes are ready.

It remains to fold them into corners or wrap them in a tube - as you like.

And you can add any kind of filling. sweet or salty. But probably the most delicious solution would be hot pancake chik with cold sour cream (cream).

Yeast pancake recipes: delicious and very simple

In 2016, the Russian yeast or sour pancake celebrates its 1010th birthday, because it was first mentioned in 1006. This delicacy was extremely popular and was prepared not only at home, but also for sale. You could treat yourself to pancakes in taverns and buy them from a stall at a fair, bazaar or just on the street. On Maslenitsa, they baked a traditional red pancake, which symbolized the sun, and on other days, pancakes or pancakes were more often served on unleavened dough, which, although they were very tasty, of course, could not be compared with butter pancakes.

Usually pancakes were made from wheat flour with yeast, it was called making pancakes, because, coming up in sourdough, dead flour came to life and turned into breathing dough. Pancakes were baked in a thick frying pan in the oven, and this action required considerable skill from the hostess. However, even now recipes are in use that involve not frying, but baking a rich pancake. Today, an oven is used for this.

This is the "weekend way": you will need time, as the dough must be aged for more than an hour. But the recipe for lush yeast pancakes is simple and even novice cooks “obey”.

Water with milk is mentioned here, but you can use milk alone (in this case, you will need about half a liter of it).

flour - 1.5 cups;
milk - 1.5 cups;
water - 1 glass;
egg - 3 pieces;
dry yeast ("fast") - half a tablespoon;
vegetable oil, refined - half a cup;
sugar - half a glass;
salt is a big pinch.

Break the eggs, add salt, sugar, beat everything together well.
Enter other ingredients.
Stir thoroughly, add water and mix again until smooth (there should be no lumps).
The dough should be kept warm for an hour. After doubling the volume, stir (so you remove the air) and let rise again (no need to stir anymore!).
Grease a heated Teflon pan with oil, using a pen or a silicone cooking brush.
Scoop the foamy mass from above with a ladle, pour it evenly into the center of the pan and let it spread, quickly tilting the dishes in a circle. After drying the top, fry the other side of the pancake.
Serve on its own with sauces or toppings.

Tip: if you can't find a warm and unventilated place, try baking the dough in the oven at 40°C (preheat the oven until it's "pleasantly warm" inside, then turn it off).

As you can see, these delicious pancakes are very easy to make. You may think that sugar is not enough, but its amount is chosen specifically for a neutral taste. When planning to prepare a sweet filling, it may be worth adding more sugar, but then the dough is unlikely to rise well.

We will also consider a recipe for yeast pancakes in milk and others. interesting ways cooking.

Openwork from milk dough

Such pancakes with yeast, just like grandmothers, look pretty - thin, with holes, like lace. This the simplest recipe worthy to try it and surprise everyone you will treat.

flour - 3 cups;
dry yeast (or 30 grams of fresh) - 1 sachet;
milk - 1 liter;
eggs - 2 pieces;
sour cream (20% fat) or vegetable oil - 3 tablespoons;
sugar - half a glass;
salt - half a tablespoon.

Combine the yeast and flour, add warm milk (if the yeast is raw, first dissolve it in milk, and only after that it will turn to flour). Stir. Throw a towel over him - for an hour.
Beat the eggs until foamy, add sugar, salt, put sour cream (or butter) and beat again. Mix with the finished dough, leave the dough to rise for half an hour.
Oil up hot pan(if it is not non-stick) and start baking. Stack pancakes on top of each other, flavoring with oil.

Yeast pancakes with milk are good to make from warm products: this applies not only to milk itself, but also to eggs and water. Therefore, take them out of the refrigerator in advance, and liquids can be additionally heated on the stove a little warmer than room temperature. Remember that the yeast dough itself for pancakes also likes warm and quiet places (no drafts). Here it is better to adhere to the "golden mean": at too high a temperature, the mass will not rise, at a low temperature it will rise very slowly.

Pancakes on dry yeast, as well as on fresh ones, at first bubble and become as if “varnished”. As the product bakes, the color of its edges changes, the color fades a little. Then it's time to turn it over.

Unusually delicate pancakes with yeast, with some sourness, will be thanks to the kefir dough. They can be served with sweet savory additions (eg fish, caviar). The dish is well suited for the festive table and, as a rule, children like it.

kefir - 1 cup;
water - an incomplete glass;
flour - 1.5 cups;
egg - 2 pieces;
yeast (dry) and sugar - half a tablespoon;
salt - to taste;
vegetable oil (for the product) - 2 tablespoons;
butter (lubricate products) - ¼ pack;
sunflower oil (for the pan) - 1.5-2 cups.

Pour some warmed water into a bowl, add yeast and half a cup of flour. Stir, leave the sourdough for half an hour.
Whisk the eggs and sugar well. Add kefir and prepared sourdough to the mixture, add salt and vegetable oil. Bring to a homogeneous structure.
Add little by little and stir in the rest of the flour.
Leave the dough warm for a quarter of an hour.
Bake in the usual way until ruddy.
Spread on a dish, you can smear with butter.

If you add a little (a tablespoon) of mustard oil, yeast pancakes on kefir will acquire a beautiful golden brown color and will not be stale.

Some housewives are sure that the recipe for pancakes with yeast and milk is better and tastier, while others object: on the other hand, yeast pancakes with water are much more tender. While they argue, try this one easy way and decide for yourself.

flour - 350 grams;
water - 4 glasses;
yeast "fast" - 1 tablespoon with a slide;
egg - 2 pieces;
sour cream (not too greasy) - 50 grams;
salt - 1 teaspoon;
sugar - 2 tablespoons;
butter - 1 small piece;
vegetable oil - to taste.

Heat water and dilute yeast in it.
Beat eggs well with salt, sugar, put sour cream, add prepared melted butter.
Pour water with yeast into the sifted flour, mixing thoroughly (avoid lumps). Enter the egg-sour cream-butter mixture, knead the dough.
Set it aside for 40 minutes: it should become quite thick, porous.
Bake as usual.

These quick yeast pancakes with dry yeast really turn out to be very delicate in texture, absolutely any fillings are also suitable for them.

Tip: so that the dish does not cool down, heat the oven (to about 100 ° C), place a plate there and put ready-made pancakes on it.

Having learned simple ways how to cook yeast pancakes, you can start experimenting with this "base". By adding or subtracting the amount of ingredients, even partially replacing them, you can get another wonderful “signature” taste in your culinary practice.

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Pancakes with yeast, Pancakes with milk

A simple recipe for thin openwork pancakes, the dough for which is prepared with the addition of yeast. Openwork pancakes, like classic ones, can be stuffed with various fillings, for example, cottage cheese with raisins.

milk, wheat flour, chicken egg, sugar, vanilla sugar, salt, dry yeast, vegetable oil, cottage cheese, chicken egg, sugar, raisins

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Usually, advertising on the product packaging looks very appetizing and promises unearthly goodness and beauty, but the end does not always justify the means. No factory and cafe dishes, even from the chef himself, can be tastier than homemade ones, especially if they are quick thick yeast pancakes with dry yeast. And all because cooked by mom, grandmother or even their own with my own hands we put our heart and soul into treats to please our beloved family.

And if someone else does not know how to cook a traditional Slavic dessert, then it is never too late to learn. Moreover, on the eve of Shrovetide, many recipe authors decided to convey the secrets of pancake cooking to everyone.

It is undoubtedly better to start training with the fastest yeast pancakes, and there are plenty to choose from. Fluffy and thin, sweet and salty, for every taste, with any filling, pancakes will become your signature dish.

Pancakes with instant yeast

Every day pancake week has its own name and purpose, which is why you should stock up various recipes traditional dish this spring holiday to pamper your family and friends with the most delicious pancakes.

The fourth day is “gourmet”, even with its name it asks for something special, and the classic recipe for making dry pancakes with your own hands will be very useful here.

Milk or curdled milk - 0.4 l;
Warm water - 250 ml;
Premium wheat flour - 0.5 kg;
Chicken eggs - 2-3 pcs.;
Sugar - 25 g;
Salt - ½ tsp;
Baker's yeast - 5-8 g;
Sunflower oil - 80 g;

Cooking quick pancakes with yeast

There are no special tricks in this recipe, which is why it will take no more than 10 minutes to prepare the dough.

We drive eggs into a deep wide-bottomed container, add sugar, salt, yeast, warm water and beat everything well with a whisk.
After that, we introduce flour into the resulting mass, without ceasing to stir the dough, and then dilute everything with milk and thoroughly knead the composition until uniform consistency liquid sour cream.
After that, we leave the dough warm for 40 minutes, and after the allotted time we introduce oil into the composition and you can start baking pancakes.

This recipe is designed for a dozen openwork, soft and incredibly delicious pancakes so enough for the whole family. They can be served with various fillings: sweet and savory, lean and meat. However, on their own with sour cream or meadow honey, these pancakes will be amazingly tasty.

Fluffy pancakes with quick yeast and milk

Incredibly delicious traditional Slavic dessert we will cook today at home. This is perhaps the most the best recipe quick yeast pancakes for the Shrovetide feast.

Premium wheat flour - ½ kg;
Dry bread yeast - 1 pack;
Salt - ½ tbsp;
Sugar - 50 g;
Cow's milk - ½ l;
Butter - 50 g;
Chicken eggs - 4 pcs.;
Sunflower oil - 35 g;

How to bake pancakes with dry yeast

For making fluffy and air pancakes the first step is to sift the flour twice so that it is saturated with oxygen, after which we pour yeast, salt, sugar (1 tbsp) into it and mix everything thoroughly with milk and yolks so that there are no lumps.
Now we separately need to beat with a whisk egg whites with the rest of sugar (1 tbsp) until foam, and then carefully introduce the protein mass into the dough along with vegetable oil.
Now ready dough it is necessary to insist in heat for about 1 hour. During this time, the mass will double in volume.
Now the dough needs to be mixed, and you can start baking pancakes in a greased pan over medium heat.

Ready-made pancakes are well smeared with butter and fall to the table with jam, condensed milk, caviar, jam, honey, and with anything.

Pancakes with instant yeast

Yeast pancakes with milk

There is an opinion that you can learn how to cook delicious and beautiful thin pancakes only with age. when experience comes, the hand will “fill in”. And if this is a recipe for yeast pancakes, then definitely not every housewife will undertake to cook it, because for many, working with yeast seems to be something magical. In fact, the secret to making classic yeast pancakes is simply following a few rules.

Yeast dough for pancakes is kneaded in water or milk, today we will make it in milk. Yeast pancakes on milk, they are fatter and more nutritious than their lean "brothers", but also tastier! As for calories, no one bothers you to take low-fat milk, although I prefer whole milk at least 4%.

It must be immediately assumed that hastily it will not be possible to bake yeast pancakes, it will take enough time: 15-20 minutes for kneading the dough, at least 1 hour for proofing the dough and 30 minutes for baking pancakes.

In the preparation of the ingredients, at first, amateur performance is also not necessary - only fresh products are taken and only in the indicated quantity.

Separately about yeast. You can use dry, granular and regular pressed yeast, as long as they are of good quality.

milk with a fat content of more than 3% 500 ml
medium-sized eggs 3 pcs.
granulated sugar 2-3 tbsp. spoons
salt 1 tsp
dry yeast (7-8 gr.) 2 tsp.
or fresh pressed yeast 20 gr.
premium wheat flour 300 g
butter 30 g
vegetable oil
for greasing the pan 0.5 tbsp. l.

From this amount of products, 20-22 pancakes are obtained, baked in a pan 20-24 cm in diameter.

How to cook yeast pancakes with milk

In order for the yeast to start “working” quickly, you need to let it disperse in warm milk with sugar. Warm a glass of milk a little to a temperature of no more than 40 degrees, add sugar and yeast to it, mix well and leave for about 10-15 minutes. During this time, a foam of their yeast forms on the surface of the milk.
Important! When preparing the dough, you should not allow the yeast to come into contact with food or dishes heated by more than 38-40 degrees, then the yeast will simply stop working and no perforated air pancakes will not work.
While the yeast diverges, you can have time to melt the butter (so that it also has time to cool)
and beat eggs with a whisk or fork.
Now you can start kneading the dough. Pour milk with yeast into a sufficiently large cup, add the remaining milk, add butter, salt and eggs, whisk everything a little with a whisk.
Sift flour into the resulting mass from above and mix thoroughly with a whisk, the task is to ensure that there are no lumps left in the dough.
Now the dough should rise, and twice. To do this, he definitely needs a warm place without drafts. In real realities, not everyone has a warm corner at the oven, so you can consider such a simple way: pour warm water into a large-diameter dish (remember the temperature!), put a cup of dough in it and close the top cling film. Keep the water warm from time to time.
After about half an hour, the dough will increase in volume and begin to bubble. Remove the film, mix well all the dough and leave again under the film to approach in a warm cup. The second stage will take again approximately 30-40 minutes. Ready dough for yeast pancakes looks like this. And you don't need to stir it any more!
Lubricate the frying pan with a thin layer of vegetable oil, for example, using a silicone brush and heat very well over medium heat.
Everything is ready to start baking pancakes. To pour the dough into the pan, almost everyone uses an ordinary ladle (ladle), and for good reason, it’s hard to come up with a more convenient tool. Grab a little dough from above with a ladle and pour it onto a hot frying pan, quickly distributing the dough over it, tilting the frying pan in different directions. If the correct amount of dough is poured into the pan (usually this is found out on the second or third pancake), then the pancake in the pan will immediately have great amount holes.
While cooking pancakes, you should not move away from the stove, they are fried quickly. It is convenient to turn the pancake from one side to the other in a pan with a spatula.
Put the pancake fried on both sides on a plate and, if desired, grease the top with butter. When baking subsequent pancakes, grease the pan with oil if necessary, if they suddenly start to stick to the pan.

Openwork yeast pancakes cannot but cause an appetite! You can serve them with sour cream, jam, honey, condensed milk. And on holiday table yeast pancakes would be appropriate if served, for example, with red fish or black or red caviar.

Pancakes yeast on milk openwork

Anyuta
Author of the Notebook

Real Russian pancakes are baked only with yeast. Openwork, lace, porous, plump, whatever they are called! Such pancakes are the real pride of the hostess, and today we will talk about them. The recipe is very successful, tested by me personally. If you follow the recommendations, then exactly the same pancakes in the hole, as in my photo, you will definitely succeed.

So that they don’t scold me and don’t say that they didn’t warn me, I write right away about one big drawback of such pancakes. It turns out SO delicious that it is simply impossible to stop eating these pancakes! The very word "delicious" is not so capacious as to convey what you feel at the moment when you try them. Hands themselves 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 are removed from the pan perfectly with a spatula, you don’t even need to burn your hands, believe me!

There will be no separate preparation of sourdough, 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 get up and part. 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.

We read the recipe, look at all the step-by-step photos and run to the kitchen to bake the most delicious yeast pancakes!

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

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

So, take a deep cup, break into it 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 milk until lukewarm.

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

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

Yeast pancake dough will turn out liquid, as in regular pancakes on milk. It is desirable to pour it into a deeper cup, because it will rise with yeast.

It is necessary to determine the test in a warm place without drafts, so that it fits well. This can be a place next to a heater 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 dough for pancakes with yeast will increase in volume and begin to turn into a thick foam. I would even say it will be like a biscuit dough.

It needs to be mixed well. 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. No more mixing the dough!

It will rise with a hat, in no case do not upset it!

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

It's time to put a frying pan on the stove and heat it up well. I bake pancakes at once on two, so faster. It is undesirable to cook other food in a pancake pan before baking pancakes, otherwise the dough will stick. My grandmother had a special Cast-iron pan where she only baked pancakes. I use Teflon coated today, but I still brush it lightly with vegetable oil a few times at the very beginning of baking.

We scoop with a ladle a tender and fluffy yeast dough that looks like foam. We try to do this from one edge of the cup, scooping from the bottom.

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

We put on the stove and wait until one side is browned. The foam will solidify, the bubbles will burst, leaving the pancake with a beautiful openwork pattern. Time to flip!

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

You don’t have to fry the second side for a long time, because the dough has already almost seized. Just brown - and on the dish!

And so pancake after pancake. Such yeast pancakes are baked very quickly.

There are those who will immediately grease the hot pancake with butter, sprinkle with sugar and immediately send it to the mouth until it has cooled down. Yes, because it will be impossible to resist!

Those who are more patient will have more luck if they melt butter with honey and pour each pancake with this fragrant honey syrup, then folding it into a triangle. It will also be very tasty if honey is melted with fat sour cream or cream and poured over, or even better, steamed for a couple of minutes in this sauce in a pan. Mind eat!

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

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

Pancakes with yeast and milk

Yeast pancakes with milk, photo and 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 various unsweetened fillings or a sweet treat for tea with honey, condensed milk, cottage cheese or jam.

For a recipe for yeast pancakes, you will need

Flour - 350 gr.
Eggs - 1 pc.
Milk - 0.5 l.
Sugar - 1 tsp
Vegetable oil - 50 ml
Salt - 10 gr.
Yeast dry high-speed -7 gr.

Cooking process:

Warm the milk a little so that it is warm, but not hot, add the yeast so that it swells a little. Pour the rest of the ingredients into the milk with yeast.
Mix everything so that there are no lumps of flour.
Give yeast dough for sour pancakes insist a little. Bake pancakes from yeast dough in a well-heated pan, brushing it with a little vegetable oil until golden brown. You can serve delicious yeast pancakes with honey, sugar, sour cream, condensed milk, and also make them stuffed with various fillings.

Good appetite!

Sincerely, Recipe Notebook

Tatyana | 16.10.2016 12:48

I made pancakes exactly according to the recipe. but alas. Did not work out. It turned out something similar to pancakes, pancakes were not even smeared in a pan, let alone openwork holes and you don't have to speak. To taste I will say this, without taste, color and joy. The only one who was happy with them was the dogs at work.

Anyuta | 10/16/2016 13:29

Tatyana, what happened to the test? Bubbled?
What recipe did you use?

You described your failure in such detail, but not a word about the process itself.

With the onset of cold weather, you increasingly want something solid, satisfying. For example, pancakes. You can make thin, lacy ones, but if you show patience, you can cook real thick and lush pancakes with yeast - fragrant, unimaginably appetizing. They are also called sour. delicious pancakes you can cook with any ingredients, but the main ones, of course, are flour and yeast. So, let's begin.

Thick pancakes with yeast - a recipe for milk, or a recipe for cooking in a sponge way

Thick and fluffy pancakes are obtained when the dough has passed all the stages of fermentation, filled with air, became porous and light. Just let the pancakes stand well, throw out, and eat main secret good luck pancakes. In addition, yeast pancakes in milk are well obtained from a fairly thick dough. Therefore, do not worry that according to the recipe below, you will get a thick mass.

The calculation is made on big portion pancakes, but if you need fewer pancakes, just halve the amount of food.

Let's cook:

0.6 kg of flour (ordinary flour is suitable, but excellent products are also obtained from buckwheat);
a couple of eggs;
40 g of granulated sugar;
1 liter of milk;
50 g melted butter or melted butter;
salt - 15 g;
yeast (if dry, then you need 15 g, if fresh pressed, 40 g).

Progress:

To dissolve the yeast - to do this, take a glass of milk (from a common measure), heat it to a slightly warm state, add yeast and leave it to swell for ten minutes.
The rest of the milk is also a little warm, literally a little warmer than body temperature. Add sugar and salt, stir and add yeast dissolved in milk.
Whisk in the eggs and gently fold in the flour.
The final touch is to pour oil into the dough. Stir.
Leave everything to rise. Like any yeast dough, it needs to rise three times to be saturated with carbon dioxide. Therefore, periodically the dough needs to be kneaded when it begins to rise. Usually in a warm place, the entire climb takes about three hours or a little more.
Pancakes are baked in a frying pan well heated and greased with vegetable oil on both sides.

Important: do not overdo it with yeast! With an increase in their rate, the dough will rise faster, but the pancakes will acquire an excessively yeasty taste and smell. It is better to wait for a natural rise. If you want yeast filled pancakes, then bake thinner from the dough recipe above. If you want fat and fluffy pancakes then slightly increase the amount of flour.

Yeast pancakes on the water

Sometimes there is no milk in the house. This means that you need to make pancakes with yeast and water. By the way, some people do not like to bake yeast pancakes in milk; they deliberately do not add it to the dough. On the water, the dish under discussion turns out to be a little “rubber”, it does not tear well, and this has its own taste and charm.

For this recipe you need to cook:

a couple of eggs;
a glass of flour (two hundred grams);
10 g of pressed yeast;
half a liter of water and oil for frying;
add sugar and salt to taste.

Progress:

Beat eggs until even.
Dissolve yeast in a small amount of warm water.
Add eggs and yeast to the rest of the liquid.
Pour in salt and sugar.
Sift the flour and mix thoroughly so that the dough does not have lumps.
Cover the pan with the dough with a lid or towel and leave for an hour to rise.
As the dough begins to rise, knead, pour in a couple of tablespoons of vegetable oil, mix.
Wait to get up again. After that, you can bake thick and porous pancakes on the water.

Lean recipe without adding eggs

This recipe is good because it does not contain animal products, which means that it can be used in fast days. Pancakes are thick, porous, quite tasty. True, there are them, like most products, you need to immediately.

Cooking:

we take a minimum of products - a couple of glasses of flour, 40 ml of water, salt and sugar to taste, yeast 20 grams;
we prepare a dough, for which we pour a glass from the total volume of water, heat it up a little and dilute yeast in it, a little sugar (about a tablespoon) and a little flour;
We leave the resulting dough for fifteen minutes until air bubbles appear on the surface of the dough. Soon the surface will be covered with a cap of bubbles. This means that live yeast is running, you can continue to cook lean dough;
slightly warm the rest of the water, add the brew there, then a couple of tablespoons of sugar and a pinch of salt, stir;
add a couple of tbsp to the dough. tablespoons of vegetable oil and leave in a saucepan under a towel to rise. If the room is warm after an hour, the dough should rise repeatedly. Each time we crush it to saturate it with oxygen and continue fermentation;
finally, we take the dough with a ladle and carefully pour it into a hot and oiled frying pan. We bake pancakes on both sides, avoiding overdrying.

Finished lean pancakes lubricate with fragrant vegetable oil or jam. Delicious pancakes on the water and without eggs are ready!

Lush pancakes with sour milk or curdled milk

Pancakes are baked from the same yeast dough as always, the difference is in the presence of a fermented milk product. It can be sour cream, and fermented milk, and ordinary yogurt. Thanks to them, pancakes are more porous and airy.

To make just such a treat, prepare:

half a kilo of flour;
granulated sugar 70 g;
700 g sour milk or curdled milk;
30 g of pressed yeast;
three medium-sized eggs;
salt - to taste;
clarified sunflower oil for frying, and 50 g of butter - in the dough.

We do this:

Add yeast diluted in a small amount of water to warmed milk. Wait for the milk to froth.
Beat the egg and sugar, but not too hard.
Add a mixture of diluted yeast to the eggs, salt, mix well.
Pour the flour according to the recipe, mix until the dough is smooth.
Let rise well, kneading the dough a couple of times.
Bake pancakes in a pan greased with any fat.

Fold the finished pancakes in a pile, after brushing each with melted butter or ghee.

A quick recipe for kefir and dry yeast

Yeast pancakes on kefir are prepared quickly and quite simply. In principle, this is a variation of the previous recipe, but kefir is taken instead of sour milk.

Actions:

A couple of eggs are stirred in a container with kefir.
Salt is added to the mixture to taste, a couple of teaspoons of sugar, a couple of tbsp. spoons of granulated sugar.
Dry yeast (1 teaspoon), water (about two-thirds of a glass) and vegetable oil are also poured there.
Next, it remains to add flour - it will take a little more than a glass to make a medium-thick dough.
Leave it to rise for forty minutes or an hour.
After the dough has risen, you can start baking pancakes.

Yeast pancakes with semolina

Pancakes come out very beautiful, satisfying, interesting. How do we cook? Very simple - like regular yeast, only with the addition of semolina.

We take:

a glass of flour;
one and a half glasses of semolina;
150 g of water and 500 g of milk;
a couple of fresh eggs;
three st. spoons of sugar;
vegetable oil in the dough will need 3 tbsp. spoons, in addition, prepare a little for baking pancakes;
salt a small spoon and the same amount of dry yeast.

From this calculation of products, a pretty decent stack of pancakes comes out, which you can feed a large company. If you need less volume, cut proportionately.

Sift flour and mix with semolina.
We prepare a dough from a small amount of milk, sugar and yeast.
As soon as the dough foams, we drive eggs into it, mix with a fork or whisk.
Add vegetable oil to the liquid, then add salt and flour. At the last moment, add warmed milk or water and mix well again.
Let's go up, crush and immediately bake from the finished yeast dough.

Yeast on a bottle

This is not a recipe, but rather, the original form of working with dough. Any dough from the above methods is suitable for it. Choose any recipe - kefir or sour cream. The bottom line is that the dough is cooked in plastic bottle and spills out of it. It's handy when baking.

You will need a bottle with a capacity of one and a half or better two liters. First, the dry components of pancakes (flour, dry yeast, salt and sugar) are gradually introduced into it, and then liquid ones are added - eggs, milk, kefir or water. For convenience, it is better to use a funnel with a wide neck. After adding the liquid, shake the bottle thoroughly and for quite a long time to obtain maximum uniformity. Having prepared the dough, the bottle is opened and kept in this form until the approach. Next, they begin the baking process, pouring the desired portion onto a hot oiled frying pan. This method is convenient because you can store leftover dough in the bottle for some more time.

Ending cold winter and the long-awaited beginning of spring is marked by week-long pancake eating. Maslenitsa is one of the most satisfying and favorite folk holidays. A hot, ruddy pancake is associated with the gentle warm sun, which we have been waiting for so long all winter. Although Maslenitsa is originally a pagan holiday, many of us continue to follow good pre-Christian traditions. Help and treat those in need, receive guests and, of course, have fun. Ride down the hills, play snowballs, and those who are braver can generally climb an icy pole for a valuable prize))))

What kind of pancakes are not baked for Shrovetide: yeast, yeast-free, with milk, kefir, whey, with salt, etc.

In one of the topics, I described how to cook openwork thin pancakes.
Today I will tell you how I bake yeast pancakes.

For yeast pancakes, you will need products from the list:

Instant yeast - 1 tsp with a slide

Sugar - 2 tbsp

Salt - 1 tsp

Sunflower oil - 100 ml

Cooking:

To prepare yeast pancake dough, I first prepare the dough. Warm a glass of milk slightly microwave oven and dissolve in warm milk yeast, salt, sugar and 1 tbsp. flour. I cover kitchen towel or plastic wrap and put in a warm place until the yeast activates. The process of yeast activation can be seen from the foam "cap" on the dough. I use a small amount of sugar, as I'm guessing savory pancakes. If you are planning sweet pancakes, add more sugar.

She sifted the flour into a bowl, made a well in the center and poured in the dough that came up.

I added vegetable oil and eggs to the dough.

She poured in half the milk and began to knead the dough.

I pour in the rest of the milk. Knead the dough until it becomes homogeneous, smooth without lumps.
I cover the bowl with plastic wrap and put it in a warm place. I recklessly made the dough in a small bowl. The dough has grown significantly. I had to pour it into a larger pot.
Yeast pancake dough becomes frothy and light, it is full of gas bubbles.