Yeast sour pancakes recipe with photo. Sour pancakes

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

Recipe for sour pancakes with yeast

oil for frying pancakes.

Warm up sour milk. Pour about 150 ml into a bowl, add yeast and 0.5 teaspoon of sugar. Add 2 tablespoons of flour, mix well and leave to rise in a warm place for 15-20 minutes. Approached dough should increase in volume by 1.5-2 times. In a separate bowl, beat eggs with salt and remaining sugar. Pour in 400 ml of sour milk, vegetable oil and mix. Add brew and mix again. Gradually add flour. Knead a thick sticky dough. Cover bowl with dough cling film and leave to approach in a warm place for 1 hour.

Mix the dough, cover and leave for another 20-30 minutes. The dough will be quite thick.

Therefore, so that the pancakes are not too thick, like flat cakes, dilute the dough with the remaining milk to such a consistency that the dough is easily distributed over the pan. Let the dough rest for another 15 minutes.

Fry the pancakes in an oiled skillet over medium heat. First on one side until golden, then on the other.

Ready-made pancakes are stacked and lubricated butter(optional). Delicious and fluffy sour pancakes with yeast are ready. Enjoy your meal please your loved ones!

Yeast sour pancakes

old russians sour pancakes with yeast – excellent dish, which with the help of your magic hands can turn into a divine dessert or become the most appetizing second course. They are prepared for quite a long time, but they always turn out lush, fragrant, satisfying and very tasty!

Ingredients for making sour pancakes with yeast:

Sour milk 850 milliliters
Fresh yeast 30 grams
Sugar 2 tablespoons
Salt 1 teaspoon
Chicken egg 2 pieces
Butter 50 grams
Vegetable oil 2 tablespoons in the dough and how much you need for frying
Wheat flour 500 grams

Products not suitable? Choose a similar recipe from others!

Tablespoon, teaspoon, kitchen scale, dinner fork, stove, deep saucepan (capacity 2 liters), deep bowl, deep plate - 2 pieces, plastic food wrap, kitchen towel, whisk, saucepan, wide kitchen spatula, kitchen knife, bandage sterile, large frying pan, ladle, large flat dish, portion plate.

Cooking sour pancakes with yeast:

Step 1: prepare the milk

First pour into a small saucepan. right amount enough sour milk and put it on medium heat. Warming up given ingredient about up to 36–38 degrees Celsius. so that it was warm and you could safely lower your fingers into it without fear of getting burned.

Step 2: prepare the dough

Then pour a little milk into a deep plate, two hundred milliliters is enough. We also crumble fresh yeast there and pour one tablespoon of granulated sugar. Thoroughly mix everything uniform consistency, cover the dough kitchen towel and put in a warm place 35–40 minutes. for example, near the included stove, so that it rises.

Step 3: prepare the butter

We don’t waste a minute, melt a piece of butter until liquid consistency. It can be done different ways: in the microwave, steamed or the old fashioned way in a saucepan on the stove. During this process Stir the fat occasionally to avoid burning.

Step 4: Prepare the Eggs

Then we take chicken eggs, stuff each with the back of a knife and throw off the yolks with proteins into a small clean bowl. Beat them with a table fork or whisk until fluffy, but not for long, just to make the mixture homogeneous.

Step 5: prepare the dough

When the dough blooms into a chic fluffy hat, pour it into a deep bowl. We send the remaining warm milk there, put another tablespoon of sugar, a little salt, beaten chicken eggs and shake everything until a homogeneous consistency. After that, using a sieve with a fine mesh, we begin to introduce wheat flour preferably top quality.

We act gradually, adding this ingredient little by little, while kneading a semi-thick dough. Then we tighten the bowl with plastic wrap, cover with a kitchen towel and put in a warm place on 50–60 minutes .

After this time, pour two types of butter into the risen flour semi-finished product: melted butter and a couple of tablespoons of vegetable oil. Again, mix the thick yeast mass with fat until a homogeneous consistency, insist for 50 minutes covered and proceed to the next, almost final step.

Step 6: Fry sour pancakes with yeast

We fold a piece of a sterile bandage in 2-3 layers, moisten it in vegetable oil and apply fat to the bottom of the pan with a very thin layer, and then put it on a medium heat. A few minutes later, when this dish is very hot, pour into it about one ladle of fluffy yeast dough. Raise the pan at an angle 25–30 degrees. with a smooth movement of the hand, turn it so that the flour semi-finished product spreads evenly in the form of a large flat circle with a thickness 3–4 mm. and put it back on the stove.

As soon as the edge of the pancake is browned and the dough thickens in the middle, we hook the already appetizing product with a wide kitchen spatula, with a deft movement of the hand we turn it over to the other side and fry it in the same way until golden brown. In general, it takes about 2-3 minutes. Then we transfer the pancake to a large flat dish and fry the rest in the same way, each time greasing the pan with a thin layer of vegetable oil.

Step 7: Serve Yeasted Sour Pancakes

sour pancakes served hot with yeast. You can serve them in different ways, for example, if you fill these flour products sweet stuffing, condensed milk, fruits, berries, jam or jam, then an excellent dessert will come out.

Spicy filling is also suitable, a good option is boiled and stewed with meat rice, eggs with herbs, potatoes with fried onions, in this case it will turn out full second dish to hearty breakfast, lunch or dinner. Well, the invariable addition is, of course, sour cream or cream. Enjoy delicious and fast food!
Enjoy your meal!

- very often, not vegetable oil is used to lubricate the pan, but a piece of raw fat, whose fat covers hot dishes with a very thin layer, leaving no excess;

– the amount of sugar and salt can be adjusted depending on the taste you want to add to your flour product. Also, sometimes spices and spices are added to the dough, if it is prepared for dessert, then vanilla sugar, cinnamon or fruit or berry essences, and for a spicy filling: suneli hops, rosemary, dried dill, parsley, ground bay leaf and many others;

- if during frying pancakes are torn, although this happens extremely rarely with such a dough, add another one to the flour semi-finished product egg or a little flour for density;

- an alternative to butter and vegetable oil, which is put into the dough - melted margarine of the highest grade with a minimum water content and a maximum fat content.

Video: Real Russian yeast pancakes

Video: Yeast Sour Pancakes Recipe

Pancakes with yeast recipe

Yeast pancakes - tasty dish Russian cuisine

If you want to cook delicious and appetizing dish without spending too much time, there is a great solution - to cook pancakes. Today, modern housewives invent more and more new recipes, but in this situation, the taste of the dish depends on the dough. Someone prepares them based on fresh milk, some on sour or diluted with water, some use yeast or discard it to save time.

Depending on the ingredients used and the method of preparation, you can get thin or thick, smooth or openwork products, just like in the photo below.

500 milliliters of milk
2 tbsp. flour
2 fresh eggs
2 table. l. granulated sugar
1 tsp salt

Grease a hot frying pan for the first pancake with fat, for all subsequent ones - use grease as needed. Pour the dough into the pan with a ladle, tilting it in different directions to form a pancake.

Yeast thick pancakes

3 stack. warm water
7 stack milk
7 stack flour
3 eggs
1 ½ tsp salt
6 table. l. Sahara

Thin yeast pancakes

2.5 - 3 stack. milk
1.5 - 2 stack. flour
25 g pressed yeast
1 table. l. Sahara
½ tsp salt
2 fresh eggs

Pancakes with sour milk

sour milk - 1 stack.
dry yeast - 1 tsp
hot water - 2/3 tbsp.
wheat flour - 1.25 tbsp.
chicken eggs - 2 pcs.
sugar - 2 table. l.
a pinch of salt
vegetable oil - 2 table. l.

Pancakes without yeast

3 stack. milk
2 stack flour
4 chicken eggs
½ tsp salt
1 table. l. Sahara

Yeast sour pancakes: recipe. How to cook sour pancakes

Ruddy pancakes are the favorite treat of every Russian person. After all, this unique dish decorates our table not only on Maslenitsa. Pancakes can be served for breakfast and even as a snack with festive feast. In this article, you will learn how to make sour pancakes with yeast, the recipe for which is very simple.

Pancakes - a classic of Russian cuisine

This traditional dish of many Slavic peoples came to us from ancient times. Historians have found the first mention of pancakes dating back to the 9th century AD. Needless to say, over the entire period of its existence, the recipe for their preparation has undergone a number of changes and modifications. After all, housewives cook not only traditional pancakes with milk, but also use kefir, sourdough and even beer.

But the most appetizing and unusual are sour pancakes with yeast. Cooking recipes presented in this article will help you cook them quickly and very tasty. Try to cook fragrant and ruddy pancakes with us.

Traditional pancake recipe

Most popular recipe, which is known to every housewife, these are pancakes with milk. After all, it is in this case that they turn out to be very thin and tasty. To prepare, you need to beat a chicken egg and mix it with 500 ml of milk and 1 tablespoon of vegetable oil. For taste, add a tablespoon of sugar and a teaspoon of salt. For a measured amount of milk, a glass of sifted wheat flour is enough. After all, the dough should turn out liquid, like kefir. And in order not to form lumps, you need to intensively mix all the ingredients when adding. Some housewives use a mixer for this purpose.

If the first time you didn’t get the dough, then try experimenting with the proportions of the ingredients. After all, the skill of making delicious pancakes comes only with experience. Be sure to write down the number of products added so that you can reproduce your culinary masterpiece in the future.

Why add yeast to pancakes?

In order to diversify the usual recipe, you can add yeast to it. At the same time, the pancakes are not as thin as in milk. They will become fluffy and will look more like pancakes. Therefore, if you are not afraid of experiments in the kitchen, try making sour pancakes with yeast. Step by step recipes will help to maintain the correct proportions, and the household will appreciate your culinary talent.

When frying pancakes with yeast, you will notice that they will rise. In addition, bubbles will form on the dough, due to which the pancakes will turn out to be delicate and very beautiful. Often, it is precisely because of the appearance of the dish that the hostesses prefer this cooking method. On the taste qualities it has virtually no effect. But remember that only fresh yeast should be used. An expired product may not give the desired effect.

Yeast pancakes in milk: a step by step recipe

In order to cook pancakes with yeast, it takes a little more time. To do this, heat one liter of milk in microwave oven or on the stove. After all, yeast can only be activated in a warm environment. In milk, you need to dilute 3-4 teaspoons of dry yeast and let the dough brew for an hour. In this case, the bowl must be covered with a towel to maintain the desired temperature.

After the time has passed, add 3-4 tablespoons of vegetable oil, 2 tablespoons of sugar, a little salt and 2 cups of sifted wheat flour to the dough. The dough should be liquid. The blank for pancakes must also be infused for half an hour so that the yeast begins to act.

By the same principle, you can cook sour pancakes with yeast. The recipe will be very similar to the classic. However, we will replace one very important ingredient.

Pancakes sour (yeast): a recipe

FROM traditional ways cooking is more or less clear. But how to cook sour pancakes? The recipe is not as complicated as it might seem at first glance. And to create it, you need kefir with low fat content. In this case, the dough turns sour, which gives it a special taste.

For cooking, heat a liter of kefir and dilute dry yeast in it in the same way as in the previous recipe. However, please note that the amount of flour should be slightly less than when using milk. After all, kefir has a thicker consistency. The output should be a liquid, but at the same time, a tight dough, reminiscent of dough for pancakes.

How to fry pancakes?

In order for the pancakes to turn out to be ideally shaped, you should use a frying pan with a flat and thin bottom. In this case, the dishes should have a handle, as you will have to distribute the dough in a circular motion.

Before frying, heat the pan well and grease with butter. Some housewives use animal fat for this purpose. But it will give pancakes a specific smell.

The dough should be scooped up with a ladle and poured into the middle of the pan. Then you need to quickly take it by the handle and in a circular motion evenly distribute the dough over the surface. If you do everything slowly, then the pancake will not take the desired shape.

Pancakes in milk are fried for 1-2 minutes on both sides. After that, you need to immediately remove them from the pan and grease them with butter, stacking them on top of each other.

Yeast sour pancakes, the recipe of which was described above, are fried a little longer than regular pancakes on milk. Because the output is a rather thick dough, more like pancakes.

How long can pancakes be stored?

Ready-made pancakes, as a rule, are quickly eaten. After all, to hold on thanks to their aroma and appetizing appearance very difficult. However, if you still have half-eaten pancakes, you should fold them in the shape of triangles and hide them in special food containers. In this form, they can be stored for a whole week, and if necessary, heated in a pan or in the microwave. But it should be remembered that sour pancakes with yeast, the recipe of which is described in this article, deteriorate much faster than those cooked in milk.

Another way to save pancakes is to stuff them. different fillings. In this case, you will not only extend their shelf life, but also make a full-fledged lunch dish or snack for work. Stuffed pancakes should also be stored in the refrigerator. However, keep in mind that not every filling will stay fresh for a long time.

How can you stuff yeast pancakes?

As a filling for pancakes, you can use cottage cheese grated with sugar. You can add a little for flavor. vanilla sugar. This recipe is a great idea for breakfast or dessert. And you can serve the dish with sour cream, condensed milk or your favorite berry jam.

For more hearty snack can be used chopped meat fried with onions and seasoned with salt and spices. Most delicious pancakes are made from minced chicken. But you can find recipes with the addition of liver, beef and pork. In general, it all depends on personal preferences. Pancakes stuffed in this way should be fried on both sides before serving.

And the most traditional recipe for Russian cuisine is pancakes with red caviar. Despite the high cost of this ingredient, the dish is very popular. However, remember that caviar pancakes cannot be stored even in the refrigerator. They should be consumed immediately after preparation. After all, the fish delicacy tends to deteriorate quickly.

The best recipes for pancakes with yeast, milk and kefir can be found in Russia. After all, our country is the birthplace of this unique and inimitable dish, which is loved by both adults and children. So hurry up and please yourself and your loved ones with delicious homemade pancakes!

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Yeast pancakes - a delicious dish of Russian cuisine

If you want to cook a tasty and appetizing dish without much time, there is a great solution - to cook pancakes. Today, modern housewives invent more and more new recipes, but in this situation, the taste of the dish depends on the dough. Some cook them with fresh milk, others with sour or diluted with water, some use yeast or omit it to save time. Depending on the ingredients used and the method of preparation, you can get thin or thick, smooth or openwork products, just like in the photo below.

Over time, each housewife develops her own recipes with secrets and features, thanks to which the products are lush and tender. AT this case all comes with experience. We offer recipes for pancakes in milk that will make life tastier and more fun.

Recipe for simple pancakes with yeast

Exactly yeast pancakes called real or right pancakes. The recipe for their preparation includes the following products:

500 milliliters of milk
15 - 20 g of pressed yeast or 0.5 pack. dry
2 tbsp. flour
2 fresh eggs
2 table. l. granulated sugar
1 tsp salt
3 - 4 table. l. oils (vegetable or butter)

Like any yeast dough, they are prepared on a dough, for the preparation of which dry yeast is combined with warm milk, half a serving of sugar and flour. In the case of fresh yeast, they must be mixed in advance with milk and sugar and allowed to rise slightly. Mix all the ingredients of the dough thoroughly and leave it warm for 30-40 minutes.

To get a delicious dish, the dough needs to be flavored after it has risen well. That is, you need to add eggs, salt, the remaining sugar and pour in the oil, then mix everything until a homogeneous consistency. It is better to do this with a mixer, which will allow you to break up all the small lumps. That's done batter for yeast pancakes.

Grease a hot frying pan for the first pancake with fat, for all subsequent pancakes, use grease as needed. Pour the dough into the pan with a ladle, tilting it in different directions to form a pancake.

A good hostess will always try the first pancake and add milk, flour or salt as needed to get the desired taste.

Yeast thick pancakes

Thick porous pancakes will take a long time to cook, but their taste is worth the time and effort.

3 stack. warm water
7 stack milk
7 stack flour
3 eggs
¾ pack. pressed yeast or 1.5 pack. dry
1 ½ tsp salt
6 table. l. Sahara
4 - 5 table. l. vegetable oil

The preparation of such pancakes begins with dough. To do this, dissolve the yeast in warm water, where add about 3 cups of flour and knead well. Place the dough covered with a towel in heat for 1.5 - 2 hours. During this period, the volume of the dough should double. Add beaten eggs, salt with sugar, butter, remaining flour to the prepared dough and carefully knead the thick dough. Put it back in a warm place for half an hour, and in the meantime boil the milk and cool it a little. Add hot milk to the dough in small portions, stirring it continuously. The dough will be ready when it acquires the consistency of sour cream and it is not scary if some of the milk remains unused.

You can now bake thick pancakes. This should be done in a well-heated pan, which is greased with half a potato with oil. Finished goods it is better to put them in a saucepan and cover with a lid so that they do not have time to cool too much.

You can eat them with whatever your heart desires: with sour cream, condensed milk, jam, herring or red caviar, as in the photo.

Thin yeast pancakes

This recipe makes it possible to get thin lace pancakes that melt in your mouth. For this you will need:

2.5 - 3 stack. milk
1.5 - 2 stack. flour
25 g pressed yeast
1 table. l. Sahara
½ tsp salt
2 fresh eggs
1 table. l. vegetable oil
100 g butter, melted and slightly chilled

Stir the yeast mashed with sugar with milk with a pinch of salt. Pour less than a glass of flour there and mix until the lumps disappear. Cover the bowl with the resulting sparse dough with a towel and place on a warm water bath. After about half an hour, the dough will rise, after which we add the yolks, butter and sifted flour. Just for thin openwork pancakes you need oxygen-enriched flour, for which it needs to be sifted through a sieve. Again we put the dough in heat and wait for the second time to come up. Then add the whites whipped into a strong foam and last time Let the dough rest for 10-15 minutes. If a lot of bubbles appeared in the dough, the yeast has performed its functions perfectly and thin pancakes will turn out the same openwork as in the photo.

It is better to bake pancakes in a pan with a thick bottom, which is greased with a piece of pork fat or vegetable oil. They bake very quickly, you just need to have time to turn over and remove. Carefully remove the finished pancake from the pan with a thin spatula and grease with butter.

Pancakes with sour milk

An excellent solution to use sour milk is to simply bake tender and airy pancakes on sour milk. For this you will need:

sour milk - 1 stack.
dry yeast - 1 tsp
hot water - 2/3 tbsp.
wheat flour - 1.25 tbsp.
chicken eggs - 2 pcs.
sugar - 2 table. l.
a pinch of salt
vegetable oil - 2 table. l.

In a bowl, mix 0.5 tbsp. sifted flour, sugar, yeast and salt. Then pour in the warmed sour milk and, stirring well, leave under a towel for 30 minutes. After this time, add the eggs beaten with a whisk, the remaining flour and pour in a thin stream hot water without stopping stirring the dough. Cover again with a towel and leave for 20 minutes. Immediately before frying pancakes in sour milk, add vegetable oil.

Pancakes need to be fried in a hot frying pan, greased with oil until golden brown on both sides. You can serve them on the table already in this form, or you can smear them custard or condensed milk and then you get such beauty.

Pancakes without yeast

If you need to quickly bake pancakes and there is no time for yeast dough, without yeast pancakes- what is needed in this situation

3 stack. milk
2 stack flour
4 chicken eggs
3 table. l. vegetable oil
½ tsp salt
1 table. l. Sahara

Mix the sifted flour with milk, sugar and salt. The consistency of the dough depends on the desire of the hostess: for thinner products and milk, you need a little more than 2.5 cups for a test of the consistency of liquid sour cream. In a separate clean bowl, beat the chilled eggs into a strong foam and combine with the dough. You can also fry yeast-free pancakes in a Teflon pan, it is not necessary to use a cast iron pan. Once the edges of the pancake are golden, flip to the other side with a spatula. If desired, you can put cinnamon, vanilla or pureed fruit in the dough.

Cooking pancakes does not always take a lot of time, sometimes it takes only half an hour. You can serve this dish with a variety of sauces or just with sour cream, as you like. Everyone can find recipes to their liking, the main thing is not to be afraid to experiment! We also recommend reading: Yeast Pancake Recipe.

Sour yeast pancakes cook a little longer than usual, but the dish is worth the effort spent on it. In addition to the fact that it is very tasty, we also get the opportunity to find a use for sour milk, which is valuable product both by itself and as part of various dishes. Today I will use pressed yeast, I have such in stock. But with pleasure I also use live ones, especially if they are fresh.

Yeast sour pancakes are good with sour cream. You can use them with jam or condensed milk. And you can just like that - with tea, milk or coffee.

AT a small amount warm water dissolve pressed or fresh yeast, sugar and salt.

Add two types of flour and an egg.

Then add the rest of the milk and knead the dough, as for pancakes.

Let the dough rest for an hour and a half or two.

Heat up a frying pan and grease it sunflower oil. We will grease the pan for each pancake. Lay out the dough and spread it over the entire surface of the pan.

Fry on one side and flip over to the other.

Yeast sour pancakes are ready. You can wrap any filling in them, or you can eat just like that. Most of all I like pancakes with jam or sour cream and I always grease them with butter.

13.03.2017

Sour Pancakes - General Cooking Principles

If, upon hearing the phrase “sour pancakes”, you have various incomprehensible associations, it means that you are not yet familiar with the old Slavic recipe.

In fact, sour pancakes can taste sweet and fragrant, but they are prepared from fermented milk products. Do not rush to pour out the sour milk, it can make great pancakes!

Sour pancakes can be dessert if you add sugar, vanilla or cinnamon to the dough. But remember that a lot of sugar in the dough will make the pancakes tougher.

If you do not put sugar in the dough for sour pancakes, then you can use finished product as a shell for tasty and satisfying fillings.

Sour pancakes - preparing food and dishes

Oddly enough, but "spoiled" sour milk is perfect for frying pancakes. This fact has been known to Slavic hostesses for many centuries, it's time for you to try it too.

Does the preparation of products for making pancakes have any special features? Actually, yes. It is from the observance of these simple rules that how sour pancakes will be easily fried and not burnt depends.

First of all, remember that pancake products should be at the same temperature before mixing, preferably room temperature, and if you use water or milk in the recipe, they need to be slightly warmed up.

Second important point. It makes sense to beat the whites separately from the yolks. It will do ready-made pancakes more airy and soft.

Also, don't forget to sift the flour. This must be done not so much to remove rubbish, but to ensure that the flour is saturated with oxygen.

How to beat the dough for sour pancakes? You can use a whisk, but an electric mixer or blender is best. Pancakes are obtained only from well-mixed dough without lumps of flour.

Don't forget to wash the beaters immediately after you have prepared the dough, otherwise you will have to spend a lot of effort on it later.

In order to mix the dough, you will need a deep container, a second container for proteins, a frying pan (preferably cast iron or non-stick), a whisk or blender, a spatula for turning pancakes.

Sour pancake recipes:

Recipe 1: Sour Pancakes

This recipe is amazing for its simplicity. In addition to sour milk for pancakes, it uses mineral water to make the finished product softer. Use cinnamon or vanilla if you want to make pancakes sweeter.

Required Ingredients:

Sour milk 1 cup
Purified water 1 glass
Flour 2 cups
Egg 2 pieces
Sugar 2 tablespoons
Baking powder ¾ teaspoon
Sunflower oil (for dough and for greasing the pan)

Cooking method:

The first step is to separate the whites from the yolks. After adding a little salt to the proteins, beat them with a mixer until a fluffy foam forms. The denser the foam, the more airy the pancakes will be.

In a separate bowl, beat the sugar, yolks with a blender, add slightly warmed water to the egg.

Add sour milk, baking powder to the mixture, carefully add flour. Pour into the resulting homogeneous mixture egg whites add a couple tablespoons of oil. Stir with a spoon.

Grease a preheated pan with oil and pour in a little batter to make the pancake thin or larger if you want thick and fluffy pancakes.

Recipe 2: Sour pancakes with buckwheat flour

If you take more buckwheat flour, then according to this recipe, sour pancakes will turn out to be brownish, and if wheaten, then lighter. What to serve these pancakes with? If you add sugar and vanilla you get sweet dessert, fresh or salty pancakes can be served with any meat fillings. The most delicious are sour pancakes on buckwheat flour with liver filling or liver.

Required Ingredients:

Flour 1 cup
Buckwheat flour 1 cup
Egg 2 pieces
Sour milk 3 cups
Soda 1 teaspoon
Baking powder 1.5 teaspoons
Sugar
Sunflower oil

Cooking method:

Break the eggs into a deep bowl, pour sour milk into them, as well as salt, sugar, soda and start whisking with a whisk, spoon, or mixer at low speed.

Gradually add wheat and buckwheat flour, baking powder.

Let the dough infuse for about five minutes, then add a few tablespoons of vegetable oil to the dough and mix it with a spoon.

Fry the pancakes in a preheated pan for 40 seconds on each side over medium heat.

Recipe 3: Sour Cinnamon Pancakes

You will get the most delicious fragrant sour pancakes by adding cinnamon to the recipe. These pancakes are best served with apple jam or candied apples. In addition, before frying pancakes, you can add candied fruit or chopped apples to the pancake mixture.

Required Ingredients:

Flour 1.5 cups
Egg 2 pieces
Sour milk 2 cups
Soda 1/2 teaspoon
Citric acid 1/3 teaspoon
Sugar
Vegetable oil

Cooking method:

Break the eggs into a deep bowl, add soda, sugar, citric acid, salt, mix everything.

While stirring, add half of the sour milk to the mixture, pour in the flour in a thin stream.

Add the remaining milk, cinnamon, mix again, pour in a couple of tablespoons of sunflower oil.

Fry the pancakes for one minute on each side over medium heat.

Recipe 4: Sour pancakes for meat filling

You can fry these pancakes in order to make delicious snack on the festive table. You can use fried mushrooms, meat or minced chicken, rice with chopped egg. You can add some chopped dill to the dough.

Required Ingredients:

Low fat kefir 2 cups
Egg 1 piece
Flour 2 cups
Soda -1/2 teaspoon
Apple cider vinegar 1 tablespoon
Sugar
Sunflower oil

Cooking method:

In the bowl where you will prepare the dough for sour pancakes, beat the eggs, add sugar, salt.

Add half of the kefir to the bowl, carefully pour in the flour and beat with a blender at low speed. Pour in the second part of kefir and soda slaked with vinegar, add vegetable oil, mix.

Fry the pancakes for one minute, not forgetting to grease the pan with oil.

Recipe 5: Sour Corn Pancakes

You can cook delicious pancakes with sour milk and cornmeal.

Required Ingredients:

Sour milk 1 cup
Egg 2 piece
Wheat flour 1 cup
Corn flour 1 cup
Purified water for pancakes 1 cup
Baking powder for dough 1/2 teaspoon
Sugar
Vanilla
Vegetable oil

Cooking method:

Whisk eggs with dry ingredients. Add sour milk to them, pour a little wheat flour, stirring constantly.

Heat some mineral water and pour it over cornmeal swell for 5 minutes.

Add to dough corn mix, then mix everything well to get a uniform consistency.

Before frying pancakes, let the dough brew for at least an hour, then add vegetable oil there.

Fry sour corn pancakes one by one - one and a half minutes over medium heat.

If you “overdo it” with flour, then instead of pancakes you will get pancakes.

If you want to cook sour pancakes fluffy, then use slaked soda. AT thin pancakes no need to add soda.

How to flip sour pancakes during the frying process? Use thin wooden or silicone spatulas. You need to turn the pancake over when it stops shining with a wet color and holes appear on its surface.

There is a high chance that the first pancake will stick to the pan or burn. Do not worry and do not quit the process, remember that the first pancake, as a rule, does not work out for anyone.

Sour pancakes will turn out very tasty if grated cheese is added to them during the frying process. As soon as you turn the pancake over in the pan on the second side, and sprinkle it with grated cheese, cover with a lid for half a minute.

Add candied fruits and raisins to the dough, sour pancakes will turn out with an interesting taste.

Pancakes are a traditional Russian dish that is prepared for the holidays, commemoration and just like that, for a delicious breakfast.

It was invented in Ancient Russia in honor of the sun. Since then, pancakes have traditionally been prepared on the eve of spring - on Maslenitsa. There are so many pancake recipes to count. There are pancakes large and small, buckwheat, wheat, semolina and oatmeal. Pancakes with yeast are very tasty, the recipe of which is given below.

Every nation in the world has its own kind of pancakes. So, pancakes, syrniki, mlintsi in Ukraine, magic pancakes in Belarus, crepes in France, Jewish traditional matzah and latkes, Armenian lavash, Mexican burritos, Japanese okonomiyaki, pancakes, traditional for the USA - all this is nothing more than varieties of ordinary pancakes. All these dishes have something in common: despite the apparent simplicity of the recipe and a minimum of ingredients, they require skillful hands and the highest degree of culinary skill. However, don't be discouraged if you have no experience with this dish.

Pancake pan

Pancakes are a delicate matter. Even the thickest pancakes with yeast, the recipe for which is simple, should turn out tender, delicate, melt in your mouth. That is why the dishes in which they will be baked play an important role. There are several varieties of "pancake" pans. Each cook will prefer one or the other of them.

Frying pan with non-stick coating. Easy to use, economical on oil consumption. However, do not exceed the heating temperature of more than 220 degrees, as useful and harmful properties teflon go different rumors.
Ceramic pan. Normal frying pan, only expensive.
Aluminum frying pan. Lightweight and comfortable item. Only here aluminum is harmful - make sure that the coating is not broken.
Cast-iron pan. Cast iron has been used since time immemorial. Our great-grandmothers fried pancakes on cast iron pans And it didn't ruin the taste!

The smooth surface of the pan gives a perfectly even pancake, and the “waffle” surface allows you to make an appetizing “mesh” on a flat pancake.

Preparation for baking pancakes

First you need to thoroughly clean (with salt) and ignite the pan. Many experienced housewives have a separate pancake pan. it a good idea: the pan has the ability to absorb odors. If you have previously fried fish or anything else with a strong smell in this pan, the dough will absorb the smell.

Then you need to prepare a "shaving brush". To do this, use different tricks. Some housewives use a piece of bacon, put on a fork. Others smear the pan with vegetable oil, into which they dip half an onion (or potato) on a fork. In more "simple" conditions, a sterile bandage is used, wound around a fork or spoon. It is dipped in oil and wiped over the pan. You can also use special whisks for butter.

The very first rule of pancake art is that the pan should be heated. However, it should not be “overheated” either, because the pancakes will burn. Therein lies the first difficulty.

You need to bake pancakes deftly and quickly, pouring about a ladle of batter into the pan and rotating it clockwise to evenly spread the dough. The fire should be slightly reduced as the pan warms up.

Flour should be sifted. This is a prerequisite for the splendor and tenderness of any flour dish. Regarding eggs: the more eggs, the tougher the pancakes, and vice versa. Eggs give any product the necessary viscosity and "crispy" crust.

pancake recipes

There are a lot of pancake recipes. There are simple pancakes that are made with water and flour, there are “complicated” versions, when various ingredients are introduced into the dough (in Russian it sounds like “pripek”).

Pancakes early on water or milk, recipes

For them you will need:

Water or milk - 2 tbsp. or 0.5 l;
Flour - a slightly smaller volume than water, about 1.5 tbsp.;
Eggs - 2 pcs.;
Sugar - 2 tbsp. l.;
Salt - 1/4 tsp;
Butter (butter or vegetable) - 100 g.

We sift the flour. In a deep bowl, mix water and flour to the consistency of sour cream, add eggs, sugar, salt and butter. And slowly pour the liquid into the flour. You can mix with a blender or whisk. The main thing is to break all the lumps. Heat up the pan and bake evenly.

yeast pancake recipe

Such pancakes can be called "village". They go well with sour milk, kvass or compote. This is a very filling and healthy breakfast. Children especially love such thick pancakes.

Yeast thick pancakes can be cooked in water or milk. On water it will be more magnificent, and on milk - a richer taste.

Flour - 1.5 tbsp.;
Milk or water - 2 tbsp.;
Eggs - 2-3 pcs.;
Sugar - 2 tbsp. l.;
Salt 1/4 tsp;
Yeast - 7 g;
Oil 100 ml.

First, soak the yeast in water or milk (a small amount). Beat sugar with eggs, add to flour. Add the entire volume of warm (!) Water or milk, mix on a blender or whisk until the lumps disappear. After that, cover the dough with a lid, wrap it with a thick towel (or just put it in a warm place). We leave it for an hour or more (sometimes you can put such a “dough” overnight - the dough will work better. Just keep in mind that the dishes must be very deep, otherwise the dough will “run away.” In the process of “ripening” the yeast dough, you can mix it once or twice. Then you should wait even before the appearance of "bubbles".

Frying (recipe for yeast pancakes)

Carefully take with a large spoon and spread on a hot frying pan, trying not to damage the air bubbles. So the pancakes will be thick.

You can make yeast pancakes not only on wheat flour. Delicious and healthy breakfast it will turn out using buckwheat, oatmeal, corn or any other flour.

Yeast pancakes and pancakes will turn out even more magnificent if you use kefir instead of milk (or in addition to it). Previously, housewives did not pour out slightly peroxidized kefir, but added it as additional yeast. For even greater "looseness" in such pancakes put a teaspoon of soda, quenched with vinegar.

Pancakes are soft and thin baked products of a round shape made from cereal flour (usually wheat, oatmeal, barley or buckwheat). This is one of the oldest traditional dishes Slavic cuisine, whose history goes back to preliterate times and sacred pagan cults (each pancake is a symbol of the Sun). Similar dishes are known to other peoples. Pancakes are currently baked at any time and especially often (every day).

There are many recipes for pancakes, now we’ll tell you how to cook yeast pancakes in milk, the dough can also be cooked in sour milk, it will also turn out delicious.

Thin yeast pancakes in milk - recipe

Ingredients:

wheat flour (preferably pancake and / or mixed with oatmeal) - 2 cups;
fresh milk - about 1.2 l;
sugar - 1 tbsp. a spoon;
chicken egg - 2 pcs.;
salt - 2 pinches;
butter - 25 g;

Cooking

Crumble fresh yeast and fill it with slightly warm milk (a third of the volume prescribed in the ingredients). Add a quarter of the flour and sugar. Mix thoroughly and place the container with the dough in heat for 20 minutes.

When a foamy “cap” appears, mix again, wait another 10 minutes and pour the dough into a large working bowl. Add the sifted flour, melted but not hot butter, salt and eggs. It is convenient to knead the dough with a fork or whisk.

Now we heat the pan, it is better if it is a special cast-iron pancake pan with a low rim. Lubricate the bottom with a piece of bacon planted on a fork and pour a portion of the dough with a ladle. Recently, for this procedure, I often use plastic bottles which is very convenient. If the hole in the cork is narrow enough, you can even bake figured lace pancakes with interesting fantasy patterns.

We bake pancakes with a coup, if you do not know the art of flipping a pancake after tossing it in the air, use a wide spatula. Stack the pancakes one on top of the other on a platter.

Ready-made pancakes can be served with various fillings, caviar, cottage cheese, meat and fish, mushroom and vegetable fillings, jam and marmalade. Let everyone independently wrap a pancake for himself. Or you can roll up immediately and lightly bake in a pan. Pancakes can be served various drinks including tea and dairy products.

Lush pancakes from yeast dough in sour milk - recipe

Ingredients:

wheat flour (preferably pancake, can be mixed with oatmeal) - 2 cups;
starch - 2 tbsp. spoons;
pressed fresh yeast - 25 g;
sour milk - about 1.2 l;
sugar - 1 tbsp. a spoon;
chicken egg - 3 pcs.;
salt - 2 pinches;
butter - 25 g;
a piece lard or natural melted butter.

Cooking

We prepare a dough from half of the prescribed portion of sour milk, yeast and a third of the flour with sugar (mix everything and warm it up slightly in a water bath). Place the container with the dough in heat.

Next, pour the dough into a large bowl, add the sifted flour mixed with starch, salt, melted butter and eggs. To make pancakes fluffy, knead the dough with a mixer. Even better, pre-beat the eggs separately by adding 1 teaspoon of sugar (or you can even beat egg whites and yolks separately). Next, we knead and beat the whole mass of dough with a mixer, this procedure will saturate it with micro air bubbles.

We heat the pan, grease it with lard or oil, pour a portion of the dough and bake a pancake with a coup. To make the surface of the pancakes especially ruddy, we do not regret the oil. Vegetable oils should not be used heat treatment they produce harmful substances.

Finished fluffy pancakes served with sour cream, creams based on yogurt and butter.

Pancakes with yeast were traditionally baked on Maslenitsa by the Slavic peoples.

Or as they were also called for porosity and splendor -. Today, such pancakes with many pores and a visible openwork grid on the surface are also called “tulle”, “openwork”. Yeast pancakes are a traditional Russian type of pancakes for ritual holidays, for Christmas and New Year, for Epiphany and Easter.

Similar ones with yeast in their composition had a different set of ingredients. We will tell the readers of "Povarenka" how to cook the classic in several ways. Although, we repeat, there are dozens of recipes for pancakes with yeast.

Royal wheat yeast pancakes

To prepare such yeast pancakes, truly royal, you will need:

six glasses of flour
three glasses of milk
50 grams of live yeast
six eggs
a pack of butter
three hundred grams of whipped heavy cream
salt and sugar to taste

All milk must be warmed up (slightly), add yeast and half of the sifted flour to it. Cover with a towel and leave to rise in a warm place. When the dough comes up, you should add to it the yolks of the eggs, which were previously ground with soft butter. Now add the remaining flour, salt, sugar. Let the dough rise in a warm place.

After forty minutes, if the dough has risen, add whipped whites with cream to it. Just do this carefully, stirring the dough from the bottom up with a wooden bowl. We heat the pan, grease it with a piece of bacon planted on a fork, pour a portion of the dough onto it and fry our yeast pancakes on both sides.

Pancakes yeast "tulle"

These openwork pancakes with yeast can be cooked on Shrovetide week. We will cook them from buckwheat flour mixed with wheat. We will need:

Two glasses of wheat flour
one glass of buckwheat flour
30 grams of live yeast
a little more than half a liter of milk
three eggs
two tablespoons of butter or vegetable oil
salt and sugar to taste

Pancakes with yeast in this way are made like this. Dilute the yeast with half of all milk (warmed up), add wheat flour to them, let the dough come up. When it rises and clears up, add buckwheat flour, yolks, spices, oil to it. Let's go again. Add the remaining warm milk in a stream, add the egg whites whipped into foam with a spoon, gently mixing into the dough. Thin yeast pancakes are baked from the resulting dough.

They need to be stacked on a flat dish, served with sour cream or melted butter. It is possible with other fillings, the recipes of which you will find in the Maslenitsa section "Cook".

Yeast pancakes - a delicious dish of Russian cuisine

Depending on the ingredients used and the method of preparation, you can get thin or thick, smooth or openwork products, just like in the photo below.

Over time, each housewife develops her own recipes with secrets and features, thanks to which the products are lush and tender. In this case, everything comes with experience. We offer recipes for pancakes in milk that will make life tastier and more fun.

Recipe for simple pancakes with yeast

It is yeast pancakes that are called real or regular pancakes. The recipe for their preparation includes the following products:

500 milliliters of milk
15 - 20 g of pressed yeast or 0.5 pack. dry
2 tbsp. flour
2 fresh eggs
2 table. l. granulated sugar
1 tsp salt
3 - 4 table. l. oils (vegetable or butter)

Like any yeast dough, they are prepared on a dough, for the preparation of which dry yeast is combined with warm milk, half a serving of sugar and flour. In the case of fresh yeast, it must be mixed with milk and sugar in advance and allowed to rise slightly. Mix all the ingredients of the dough thoroughly and leave it warm for 30-40 minutes.

Grease a hot frying pan for the first pancake with fat, for all subsequent ones - use grease as needed. Pour the dough into the pan with a ladle, tilting it in different directions to form a pancake.

A good hostess will always try the first pancake and add milk, flour or salt as needed to get the desired taste.

Yeast thick pancakes

Thick porous pancakes will take a long time to cook, but their taste is worth the time and effort.

3 stack. warm water
7 stack milk
7 stack flour
3 eggs
¾ pack. pressed yeast or 1.5 pack. dry
1 ½ tsp salt
6 table. l. Sahara
4 - 5 table. l. vegetable oil

The preparation of such pancakes begins with dough. To do this, dissolve the yeast in warm water, add about 3 cups of flour and knead well. Place the dough covered with a towel in heat for 1.5 - 2 hours. During this period, the volume of the dough should double. Add beaten eggs, salt with sugar, butter, remaining flour to the prepared dough and carefully knead the thick dough. Put it back in a warm place for half an hour, and in the meantime boil the milk and cool it a little. Add hot milk to the dough in small portions, stirring it continuously. The dough will be ready when it acquires the consistency of sour cream and it is not scary if some of the milk remains unused.

You can now bake thick pancakes. This should be done in a well-heated pan, which is greased with half a potato with oil. It is better to put the finished products in a saucepan and cover with a lid so that they do not have time to cool too much.

You can eat them with whatever your heart desires: with sour cream, condensed milk, jam, herring or red caviar, as in the photo.

Thin yeast pancakes

This recipe makes it possible to get thin lacy pancakes that melt in your mouth. For this you will need:

2.5 - 3 stack. milk
1.5 - 2 stack. flour
25 g pressed yeast
1 table. l. Sahara
½ tsp salt
2 fresh eggs
1 table. l. vegetable oil
100 g butter, melted and slightly chilled

Stir the yeast mashed with sugar with milk with a pinch of salt. Pour less than a glass of flour there and mix until the lumps disappear. Cover the bowl with the resulting sparse dough with a towel and place in a warm water bath. After about half an hour, the dough will rise, after which we add the yolks, butter and sifted flour. It is for thin openwork pancakes that oxygen-enriched flour is needed, for which it must be sifted through a sieve. Again we put the dough in heat and wait for the second time to come up. After that, add the whites whipped into a strong foam and leave the dough to rest for the last time for 10-15 minutes. If a lot of bubbles appeared in the dough, the yeast performed its functions perfectly and thin pancakes will turn out to be as openwork as in the photo.

Pancakes with sour milk

An excellent solution to use sour milk is to simply bake tender and airy pancakes in sour milk. For this you will need:

sour milk - 1 stack.
dry yeast - 1 tsp
hot water - 2/3 tbsp.
wheat flour - 1.25 tbsp.
chicken eggs - 2 pcs.
sugar - 2 table. l.
a pinch of salt
vegetable oil - 2 table. l.

In a bowl, mix 0.5 tbsp. sifted flour, sugar, yeast and salt. Then pour in the warmed sour milk and, stirring well, leave under a towel for 30 minutes. After this time, add the eggs beaten with a whisk, the remaining flour and pour hot water in a thin stream, without stopping stirring the dough. Cover again with a towel and leave for 20 minutes. Immediately before frying pancakes in sour milk, add vegetable oil.

Pancakes need to be fried in a hot frying pan, greased with oil until golden brown on both sides. You can serve them on the table already in this form, or you can smear them with custard or condensed milk and then you get such beauty.

Pancakes without yeast

If you need to quickly bake pancakes and there is no time for yeast dough, yeast-free pancakes are what you need in this situation.

3 stack. milk
2 stack flour
4 chicken eggs
3 table. l. vegetable oil
½ tsp salt
1 table. l. Sahara

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 vegetable 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 different dairy products: kefir, yogurt, whey, and pancakes just on the water are very tasty. And today we want to tell you how rustic yeast pancakes in milk are prepared - ruddy, lush, tasty and beautiful. "Pancake" week is in full swing, so you need to cook them according to different recipes, and one of them is in front of you.

Pancakes with yeast recipes with photos

Recipe from Catherine:

Village yeast pancakes with milk

flour - 2 cups;
milk - 0.5 liters;
oil - 3 tbsp. false;
egg - 1 pc.;
sugar - 2 tbsp. lodges;
salt - 0.5 tbsp. lodges;
dry yeast - 1 tbsp. lies.

Heat milk to room temperature pour into a deep bowl.

In half the warm milk, add yeast, half the norm of salt and sugar. Dry yeast will need 1 tablespoon, and if you use pressed, then you need to take 20 grams. Mix.

In small portions, add 1.5 cups of flour to the liquid. It is desirable to sift the flour.

Mix until smooth.

Put in a warm place for 40-60 minutes, during which time the dough will rise, it will become twice as large.

It should be mixed and add an egg and all the ingredients that remain, except milk, and these are: sugar, salt, vegetable oil, flour. Do not forget that all ingredients for yeast pancakes should be at room temperature.

Mix everything well.

Pour 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 must be mixed. Let stand for 10 minutes and you can bake yeast village pancakes.

Heat the pan well and pour a little vegetable oil into it.
On the hot pan spread the dough with a spoon.

Fry yeast pancakes in milk on both sides.

Serve with sour cream, fried onion and bacon, with fried mushrooms, jam, honey. Our family loves these pancakes with borscht and soup.

Enjoy your meal!

Recipe number 2

Historians say that pancakes were fried in pagan times, identifying them with the warm and gentle sun. Therefore, this pastry later became the main attribute of Maslenitsa. But delicious pancakes can and should be enjoyed not only on holidays.

If you want to cook lacy pancakes with yeast, then before you is the best proven recipe for this pastry! These pancakes are good on their own and with the most various fillings. Moreover, even with sweets in the form of a dessert, even with meat, as a main course. The most delicious are pancakes with caviar, so to speak, a classic of the genre.
If you want to please the kids, then prepare the filling for yeast pancakes in the form of homemade nutella with nuts, they are indescribably delighted with such a dessert. For a more hearty meal, make meat and mushroom or liver and stewed carrots. In general, there are many options, but, first of all, you need to fry a hill of delicious yeast pancakes in milk.

Pancakes with yeast openwork

cook everything necessary ingredients, turn on your favorite music and start the creative process.

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At first glance, it seems that sour pancakes are not the most appetizing dish and you get the feeling that they are sour. But in fact, everything turns out exactly the opposite. Sour pancakes are called healthy and appetizing product made from curdled milk. This is an old Russian recipe for sour pancakes, which was used by our grandmothers. Such a product will not necessarily taste sour, and in many respects it will all depend on the desire of the one who prepares it.

The advantages of sour pancakes are that, firstly, you can experiment with the shape: for example, make them lacy or (they contain lactic acid, due to which, when soda is added, you can achieve the desired dough consistency). Secondly, if you do not add sugar to the dough, but leave it sour, then you can get very tasty pancakes with any hearty filling (chicken and mushrooms, cottage cheese, potatoes, and so on). If preference is given to sweet pancakes, then you can add sugar to the dough and serve the finished product with jam or jam. So, to make sour pancakes, you will need the following ingredients.

Ingredients

500 milliliters of sour milk;
two glasses of flour;
two eggs;
200 milliliters of water;
3 tablespoons of vegetable oil;
sugar to taste.

It is also worth noting the features of the preparation of sour pancakes. If all of them are taken into account, pancakes will not burn, and the cooking process will not cause any trouble. The first thing to consider is that all ingredients should be at the same temperature, and liquids (milk and water) should be slightly warmed up.

If you separate the yolks from the proteins and beat them separately, the dough will turn out to be more tender and airy. Flour must be sifted with a sieve. This is necessary not in order to clear it of litter, but in order to saturate the product with oxygen.

A whisk is usually used to mix the dough, but a blender can be used. When using this method, you can get rid of lumps in a matter of minutes. The dough is usually mixed in a deep container, and a cast-iron or pancake pan is used for baking, it is desirable that there is a non-stick coating. We need a spatula to flip the pancakes.

Cooking

What to serve pancakes with?

A huge plus of sour pancakes is that they can be served with anything, the choice is very large. If the pancakes turned out sweetened, you can serve them with condensed milk, sour cream, jam or jam. Unsweetened pancakes go well with potatoes, fish and other hearty toppings. Enjoy your meal.