Step-by-step recipe for pancakes made with yeast and milk. Yeast pancakes with milk photo

As people say, real Russian pancakes are prepared with yeast. They turn out very beautiful and delicious. You can call them whatever you want: openwork, porous, lace. Cooking them is a pleasure. Let's sort it out various recipes and cooking features.

Yeast pancake recipes:

These are the kind of pancakes that have been prepared since ancient times. Milk and yeast are one of the main ingredients. Due to this, they come out with holes. They can be made either thick and fluffy or thin.

Delicious pancakes made with yeast and milk

Let's look at a delicious recipe with photos. We will cook with dry yeast.

Compound:

Milk - 3 cups
Flour - 2 cups
Salt - 1/2 teaspoon
Sugar - 1 tablespoon
Dry yeast - 1.5 teaspoon
Chicken eggs - 2 pieces
Sunflower oil - approximately 1 tablespoon

Cooking:

1. First, we need a deep container. You will prepare dough for pancakes in it. Pour in three glasses of warm milk. Add salt and sugar. Throw in the yeast. And three tablespoons of flour. Mix everything well. At the moment we are preparing the dough. Cover with a lid and put in a warm place for about 15-20 minutes.

Remember: for yeast to work actively, it needs warm milk. If you add cool and generally cold, the bacteria are practically inactive. And hot is also bad, then they will just cook.

2. Prepare further. Our dough has risen and a hat has formed. Beat in two eggs. Add a little sunflower oil. And add the rest of the flour. We should have about a glass and a half left. And mix thoroughly again. It's better to do it with a mixer. Remove for 10 minutes.

3. Start frying. I use two pans, see the picture below. I add a little sunflower oil to each. Spread over the entire surface. Can be done with a brush. How to pour the dough into the frying pan, shake it.

If you have old pans like mine, I recommend cleaning them with salt before frying.

4. Now our pancakes are ready. It turns out very tasty and thin with holes. Eat with pleasure!

A stunning recipe for thick and fluffy pancakes with semolina

Add one ingredient: semolina. It will help you get the expected result described in the name of the recipe. Yeast pancakes will be very tasty. Let's get started.

Products we will need:

Milk and water - 300 milliliters each
Semolina - 300 grams
Flour - 100 grams
Dry yeast - 2 teaspoons
Sugar - 2 tablespoons
Salt - 1/3 teaspoon
Soda 1/2 teaspoon

Preparation:

1. The first thing we will do is dilute the yeast. We take 50 milliliters of the total amount warm water. Throw in yeast, a teaspoon of sugar and a teaspoon of flour. Of course, we take all the products from the total quantity. Stir. Leave them until a foamy cap appears in a warm place.

2. After the foamy cap appears, take a bowl of semolina. We make a small indentation. And pour the remaining water and yeast mixture into the hole. Stir until smooth.

3. Then pour in the milk. And mix thoroughly. We use a mixer for this. He copes better with this task. Then cover cling film. Leave for 40 minutes.

4. Time has passed. Small bubbles appeared on the surface of the dough and it thickened. You can fry pancakes.

5. Grease the heated frying pan with a brush vegetable oil. And pour the dough in the center. You need to fry over low heat.

6. When the entire surface of the pancake has become openwork, turn it over and fry on the other side.

7. Place the finished one on a plate. And so we fry the rest.

Preparing honey-butter sauce

You can prepare the filling for the pancakes, thereby you will surprise your family and friends with a unique taste. To prepare it you will need 70 grams of butter and honey.

Once all the pancakes are ready, you can start preparing the sauce. Take a small saucepan and add oil. Let's melt it.

Add honey to hot melted butter. Mix everything together. The sauce is ready.

8. Now you can serve. From this quantity of products we got 12 beautiful and openwork pancakes. Very delicate in taste. And thanks to the presence of soda, they do not have the sourness inherent in yeast dough. You can serve them not only with honey-butter sauce, but also with caramel or sour cream.

You will definitely succeed. Be sure to prepare and enjoy your meal.

Delicious stewed yeast pancakes

They turn out lush and airy. Well, they just melt in your mouth. Prepare simple first yeast dough and just before baking, add a little baking soda to the dough. And then ready-made pancakes coat well with melted butter, sour cream or heavy cream. And then they put them in the oven to simmer. Here we are weighing distinctive feature prescription See below for a step-by-step recipe with photos.

Ingredients:

Preparing pancakes:

1. Sift flour into a separate bowl. Add 1 teaspoon of salt. Sugar and vegetable oil. Let's get enough sleep instant yeast. Break the egg. Gradually pour a glass of warm milk, stirring with a whisk. In other words, they poured in a little milk and stirred it. And repeat this until all the milk is in the bowl. This procedure is done to prevent lumps from forming.

Now mix the dough until smooth. Cover the bowl with a towel or lid. Place in a warm place for fermentation. When our dough rises well and then falls, our dough will be ready.

2. The dough is ready. It was fermented for 2 hours. Now you need to add to this dough baking soda. To do this, take 100 milliliters of water. Dissolve soda in it and pour it into the dough. After this, knead. If the dough turns out thick, add water. In our case, we will add another 100 milliliters. And now knead thoroughly.

Using water you can adjust the thickness of the dough

3. The dough turned out to be not quite liquid and not quite thick. In consistency it resembles liquid sour cream.

4. Grease the heated frying pan with vegetable oil.

A little trick: take a paper napkin, wet it with oil and it will be easier for you to evenly grease the frying pan with a thin layer.

Then pour in the dough. We distribute it over the entire surface of the frying pan. And bake on both sides until fully cooked.

5. As in previous recipes, wait until the entire surface is filled with holes and then turn it over. Fry the second side for about 30 seconds and can be placed on a plate. Fry the rest in the same way. After almost every pancake, grease with vegetable oil.

6. Now you need to grease the pancakes with melted butter or sour cream. Place in a stack in a fireproof dish. I used microwave safe glassware. And put it in the oven to simmer.

IN in this case We will grease with butter and sour cream alternately. Now that all the pancakes have been greased, cover with foil. It will serve as a lid instead. Cover well so they don't dry out or burn.

Place in an oven preheated to 200 degrees for half an hour.

After 30 minutes, take out the pancakes. You can spread sour cream on top. And now you can serve it to the table. Enjoy your tea!

Video of making yeast pancakes with kefir

OK it's all over Now. Together we sorted out several wonderful recipes making pancakes with yeast and milk. We got both thin ones with holes and thick, lush ones. Very soft, suitable for any sweet filling. Be sure to try all the recipe options.

Thank you for reading to the end. Like or class. Share information. I look forward to your comments. Ask questions. Share your results and how you did it yeast pancakes. All the best!

Proverb: “Without a pancake, there is no butter; It’s not a name day without a pie.”

In 2016, 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 or by buying them from a tray at a fair, bazaar, or just on the street. On Maslenitsa they baked a traditional red pancake, symbolizing the sun, and on other days skorodumki or pancakes were more often served. fresh dough, which, although they were very tasty, of course, could not compare with rich pancakes.

Usually pancakes were prepared from wheat flour with yeast, it was called creating pancakes, because, coming up in leaven, the 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 housewife. However, even now there are recipes in use that involve not frying, but rather baking a rich pancake. Today, an oven is used for this.

"Airy" pancakes

This is the “weekend method”: you will need time as the dough needs to rest for more than an hour. But the recipe for fluffy yeast pancakes is simple and even novice cooks can follow it.

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

You will need:

flour - 1.5 cups;
milk - 1.5 cups;
water - 1 glass;
egg - 3 pieces;
dry yeast (“quick”) - half a tablespoon;
vegetable oil, refined - half a glass;
sugar - half a glass;
salt - a large pinch.

Preparation

Break the eggs, add salt, sugar, beat everything together well.
Add other ingredients.
Mix thoroughly, add water and mix again until smooth (there should be no lumps).
The dough should rest for an hour in a warm place. After doubling the volume, stir (this will remove the air) and let rise again (no need to stir anymore!).
Grease a heated Teflon frying pan with oil using a pen or silicone pastry brush.
Scoop the foamy mixture from the top with a ladle, pour it in an even layer into the center of the pan and let it spread, quickly tilting the pan in a circle. After the top has dried, fry the other side of the pancake.
Serve on its own with sauces or toppings.

Tip: if you can’t find a warm, unventilated place, try keeping the dough in the oven at 40°C (preheat the oven until it’s “nicely warm” inside, then turn it off).

As you can see, cook these delicious pancakes very easy. You may think that there is not enough sugar, but its amount is selected specifically for a neutral taste. When planning to prepare a sweet filling, you might want to add more sugar, but then the dough is unlikely to rise well.

We will also look at a recipe for yeast pancakes with milk and others interesting ways preparations.

Openwork made from milk dough

These yeast pancakes, just like grandma’s, look cute - thin, with holes, like lace. This simplest recipe worth trying and surprising everyone you serve.

You will need:

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.

Preparation

Combine the yeast and flour, add warm milk (if the yeast is raw, first dissolve it in the milk, and only then will it come to the flour). Stir. Throw a towel over it for an hour.
Beat the eggs until foamy, add granulated sugar, salt, add sour cream (or butter) and beat again. Mix with the prepared dough, leave the dough to rise for half an hour.
Lubricate with oil hot frying pan(if it is not non-stick) and start baking. Place the pancakes on top of each other, seasoning with butter.

Yeast pancakes with milk are good to make from warm ingredients: this applies not only to the milk itself, but also to eggs and water. Therefore, remove them from the refrigerator in advance, and the liquids can be additionally heated on the stove a little warmer room temperature. Remember that the yeast pancake dough itself also loves warm and quiet places (without drafts). Here it is better to stick to the “golden mean”: if the temperature is too high, the mass will not rise; if the temperature is low, it will rise very slowly.

Pancakes made with dry yeast, like those made with fresh yeast, initially bubble and become as if “varnished”. As the product bakes, the color of its edges changes and the color fades a little. Then it's time to turn it over.

Tender on kefir

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

You will need:

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

Preparation

Pour slightly warmed water into a bowl, add yeast and half a cup of flour. Stir and leave the starter for half an hour.
Beat the eggs and granulated sugar thoroughly. Add kefir and prepared starter to the mixture, add salt and vegetable oil. Bring to a homogeneous structure.
Add a little at a time and stir in the rest of the flour.
Leave the dough warm for a quarter of an hour.
Bake in the usual way until golden brown.
Place on a dish, you can coat with butter.

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

"Fast" on the water

Some housewives are sure that the recipe for pancakes with yeast and milk is better and tastier, while others object: but yeast pancakes with water are much more tender. While they're arguing, try this one out easy way and decide for yourself.

You will need:

flour - 350 grams;
water - 4 glasses;
“quick” yeast - 1 heaped tablespoon;
egg - 2 pieces;
sour cream (not too fatty) - 50 grams;
salt - 1 teaspoon;
sugar - 2 tablespoons;
butter - 1 small piece;
vegetable oil - to taste.

Preparation

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

These quick yeast pancakes made with dry yeast really turn out to be very tender in consistency, and absolutely any filling is suitable for them.

Tip: to keep the dish warm, heat the oven (to about 100°C), place a plate there and place the prepared pancakes on it.

Having learned simple ways How to cook yeast pancakes, you can start experimenting with this “base”. By adding or subtracting ingredients, even substituting them partially, you can create another wonderful “signature” taste in your culinary practice.

How to prepare a step-by-step recipe for yeast pancakes with milk - Full description preparation so that the dish turns out very tasty and original.

Yeast pancakes with milk: quick recipe with photos

Who doesn’t 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 with milk .

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 turn out very tasty, aromatic and, most importantly, The dough is made quickly and easily.

Yeast pancakes with milk: recipe

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

2. Stir thoroughly with a whisk until foam appears.

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

4. Add the amount of yeast.

5. Stir well with a whisk. The mixture will begin 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. Place in a warm place at +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 the frying pan and heat it over high heat. Then, lowering the heat (below medium), pour half a ladle of dough into the frying pan. Tilt the pan so that the dough spreads over the entire bottom. If the dough is too thick and does not spread. You can add a little warm water (about 1/4 cup) and stir.

11. As soon as the edges are browned, and the dough on top dries out and almost all the bubbles burst, you need to turn the pancake over. These pancakes have an airy, fluffy texture, but at the same time strong and elastic. They are easy and simple to turn over.

The result is a fragrant shot glass. beautiful pancakes! They taste sweet and can be served with sour cream or any sweet filling. Bon appetit!

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

Classic pancakes with yeast

Few people know, but the real, proper Russian pancakes are yeast pancakes. And all other options, although more popular, are only simplified variations of them. More traditional pancakes It’s customary to brew it before baking, but I haven’t mastered this technique yet. Therefore, I propose the simplest one, classic recipe pancakes with yeast and milk. I won’t argue that there will be more fuss with baking these pancakes, but it’s definitely worth it, because you won’t get such soft, fluffy and at the same time very holey pancakes with any dough!

egg – 2 pcs.,
milk (I had 3.2% fat content) – 2 tbsp.,
flour – 1.5 tbsp.,
sugar – 3 tbsp. l.,
salt – 0.5 tsp,
dry yeast – 0.5 sachet,
Sunflower oil – 3 tbsp. l. + a little for greasing the pan when frying.

This pancake dough, like most yeast dough options, we start by preparing the dough. To do this, pour the milk into a bowl; if it is cold, heat it a little in the microwave or on the stove, and immediately add the yeast and sugar.

Whisk the mixture so that all the lumps are thoroughly separated, and pour a glass of flour into the bowl. Be sure to sift the flour.

Knead the dough again with a whisk and leave it to rise, placing the bowl somewhere where it is very warm. I usually place it next to the radiator, but not quite close, otherwise the intense heat may cause the dough to weld to the walls of the bowl.

After 30-40 minutes. The dough should already increase in size by 2.5-3 times.

In a separate bowl, mix the eggs with the butter and beat them with a fork or whisk, then add them to the risen dough.

Knead the dough thoroughly so that it becomes as homogeneous and viscous as possible. That is, when you scoop the dough with a ladle, it should flow like regular thick pancake dough. There should not be any lumps in it. If at the end you want to get very thin, delicate pancakes, the remaining 0.5 tbsp. no need to add flour!

Set the bowl with the dough aside, turn on the stove and heat the frying pan thoroughly. As soon as it is hot enough, grease it with butter or a piece of lard and bake pancakes in the usual way. Yeast pancake dough has a couple of features. Firstly, the frying pan must be greased, otherwise the pancakes will stick, no matter how much oil there is in the dough. Secondly, baking one pancake requires 1.5-2 times more dough, because it is thick and difficult to spread over the pan.

Place the finished pancakes in a stack and serve immediately after finishing baking. Such yeast pancakes especially good with honey and hot tea.

How to cook yeast pancakes with milk

The word alone makes the pancakes’ mouth water, but for good reason. It is difficult to find someone who would refuse to eat this delicacy.

Pancakes can be eaten straight from the frying pan or with filling, in any case they will be simply excellent.

And what incredibly tasty, simply amazing pancakes with sour cream and simple sugar, and even baked in the oven, it really cannot be put into words!

Today we will pay attention to preparing openwork pancakes with milk and yeast.

It is worth noting that real Russian pancakes are always prepared with yeast. They even taste much different from those made without yeast.

So how to prepare this yummy? Let's look at a few recipes.

Recipe for thick yeast pancakes with milk

Flour – 600 grams;
Milk – 2.5 cups;
Sugar – 80 grams;
20 grams of raw yeast or a small package of dry yeast;
Chicken egg – 1 piece;
A pinch of salt;
3 large spoons of any vegetable oil.

How long to cook - 2 hours 30 minutes.

Calories per 100 grams – 230.

The cooking process is as follows:

First you need to make a dough. Heat 300 grams of milk, but not too much;
Next we put it there raw yeast or add dry ones. Carefully dilute the yeast in milk;
Add 1 tablespoon of granulated sugar and stir until the sugar grains are completely dissolved;
Sift the flour to remove excess debris. Sifting will also saturate it with oxygen and make it lush;
Pour half the flour into the milk mixture and stir. You should get a uniform mixture without lumps;
Next, cover the container with batter warm cloth and place in a warm place for about 30-40 minutes. During this time period it will rise and the yeast will begin to play;
After that egg break it up, beat it well and put it into the dough, stir;
Add the remaining granulated sugar and half the flour. Stir everything, break up any lumps. The result should be a not very liquid mixture with a consistency reminiscent of sour cream;
Then add some salt and pour in oil (regular vegetable oil). Also stir;
Heat the remaining milk and pour it into the mixture;
Place the finished dough in a warm place for an hour until it doubles in size;
As soon as the dough increases and becomes fluffy, you can start baking pancakes;
Coat the frying pan with vegetable oil and place on the fire;
As soon as the pan is hot, add a ladle batter and pour it onto the surface;
Fry the pancakes on both sides until nicely browned;
Ready baked goods can be served with honey, maple syrup or sour cream and sugar.

What you need for cooking:

Milk – 800 ml;
400 grams of flour;
Chicken eggs – 3 pieces;
Butter (not to be confused with spread) – 100 grams;
15 grams of dry yeast;
Granulated sugar – 150 grams;
Vanilla sugar – 30 grams;
A pinch of salt;
Vegetable (any kind, olive, flax or even sesame) oil.

Cooking period: 2 hours.

What is the calorie content in 100 grams – 240.

How to make thin yeast pancakes with milk:

Pour granulated sugar into a bowl, vanilla sugar, salt and dry yeast. Mix all components;
Next, pour half the milk into the pan and place it on the stove. Heat until warm;
Pour the heated milk into a bowl with dry ingredients. Mix everything until the yeast dissolves;
Then add flour to the sponge mixture and stir. During the stirring process, you need to break up all the lumps, so it is advisable to use a whisk or mixer for stirring;
Cover the container with the dough with film or a towel. Place in a warm place for 60 minutes. During this time, the dough should begin to play;
After this, break the eggs and put them in the sponge mixture, pour melted butter there, and mix vigorously;
Pour in the remaining half of the milk and stir. As a result, a very liquid dough should come out, from which you can make thin pancakes;
Next, put the frying pan on gas and heat it up;
It is advisable to lubricate its surface with vegetable oil. It is greased only before baking the first pancake; subsequent pancakes do not require greasing;
As soon as the oil is hot, take a ladle of batter and pour it over the entire surface of the frying pan;
After the bottom is browned, transfer to the other side and fry until golden brown;
Place the prepared pancakes on a plate and place on the table.

Prepare excellent dish- pumpkin casserole. The recipes are simple and easy to follow.

And here are variations of recipes for kefir pies in a slow cooker.

By coming here you can learn how to cook lean dough for pies.

Custards made with sour milk

We will need the following:

300 grams of flour;
Sour milk – 250 ml;
Hot water – not a full glass;
Sugar – 80 grams;
1 teaspoon dry yeast;
2 chicken eggs;
A little salt;
2 large spoons of any vegetable oil.

Prepare yourself for the fact that you will have to spend 1 hour and 40 minutes at the stove.

Nutritional value per 100 grams – 210.

How to cook custard yeast pancakes sour milk:

Pour half a glass of flour into a bowl, add granulated sugar, salt, and dry yeast. Mix all components;
Kefir should be warm, it can be heated for 2-3 minutes in the microwave;
Pour warm kefir into the dry ingredients and mix with a mixer until smooth;
Cover the container with the dough with a towel or film. Place in a warm place for half an hour;
After this, break the eggs, put them in a bowl and beat with a whisk. Pour them into the liquid mixture;
Add the remaining flour and mix with a mixer until the structure is uniform;
Next we pour in hot water, while stirring the mixture with a whisk;
Cover again with film and place in a warm place for 30 minutes;
After this, pour in vegetable oil, stir;
Place a frying pan on the stove, grease its surface with vegetable oil and heat it up;
As soon as the oil is hot, take a ladle of batter and pour it over the entire surface of the pan;
After browning, transfer the pancake to the other side and bake until golden;
Place the finished pancakes on a flat plate and serve without delay.

How to make yeast pancake dough without eggs

A liter of milk;
Flour – 500 grams;
Sugar – 80 grams;
30 grams of dry yeast;
Vegetable (any) oil – 3 large spoons + 1 tablespoon for frying;
A little ordinary salt.

Duration culinary process- 2 hours.

Which the nutritional value in 100 grams – 220.

Heat the milk until warm;
Add yeast to warm milk and dilute it;
Then add salt and granulated sugar. Mix everything until the grains of sugar and salt dissolve;
Next, gradually add flour, while stirring the mixture with a mixer. The result should be a homogeneous mixture;
Cover the container with the dough with film and place in a warm place for 1 hour. During this period, the dough should be stirred from time to time;
After this, pour vegetable oil into the dough and mix;
Place a frying pan on the fire, grease it with vegetable oil and heat it up;
We take a ladle of batter and pour it onto the heated surface of the frying pan;
Fry until golden brown and transfer to the other side, also bake until golden brown;
Place the finished pancakes on a plate and serve.

Before baking, the pan can be greased with sunflower or butter, as well as a piece of lard.

Ready-made pancakes can be served with jam, honey, condensed milk, sour cream and sugar.

You can also wrap them in savory filling- cabbage with meat, boiled chopped eggs, and also salmon, red or black caviar.

Yeast pancakes turn out beautiful. After frying, they acquire an openwork mesh, so these pastries will always look beautiful on your table. You can also wrap them in various fillings, which will make pancakes even tastier.

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

Thin yeast pancakes with milk. Recipe with photo.

To prepare yeast pancakes we will need:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Step-by-step recipes with photos

Recipes for pancakes with yeast: tasty 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 or by buying them from a tray at a fair, bazaar, or just on the street. On Maslenitsa, a traditional red pancake was baked, symbolizing the sun, and on other days, skorodumki or pancakes with unleavened dough were more often served, which, although very tasty, of course, could not compare with rich pancakes.

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

This is the “weekend method”: you will need time as the dough needs to rest for more than an hour. But the recipe for fluffy yeast pancakes is simple and even novice cooks can follow it.

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

flour - 1.5 cups;
milk - 1.5 cups;
water - 1 glass;
egg - 3 pieces;
dry yeast (“quick”) - half a tablespoon;
vegetable oil, refined - half a glass;
sugar - half a glass;
salt - a large pinch.

Break the eggs, add salt, sugar, beat everything together well.
Add other ingredients.
Mix thoroughly, add water and mix again until smooth (there should be no lumps).
The dough should rest for an hour in a warm place. After doubling the volume, stir (this will remove the air) and let rise again (no need to stir anymore!).
Grease a heated Teflon frying pan with oil using a pen or silicone pastry brush.
Scoop the foamy mixture from the top with a ladle, pour it in an even layer into the center of the pan and let it spread, quickly tilting the pan in a circle. After the top has dried, fry the other side of the pancake.
Serve on its own with sauces or toppings.

Tip: if you can’t find a warm, unventilated place, try keeping the dough in the oven at 40°C (preheat the oven until it’s “nicely warm” inside, then turn it off).

As you can see, making these delicious pancakes is very easy. You may think that there is not enough sugar, but its amount is selected specifically for a neutral taste. When planning to prepare a sweet filling, you might want to add more sugar, but then the dough is unlikely to rise well.

We will also look at a recipe for yeast pancakes with milk and other interesting cooking methods.

Openwork made from milk dough

These yeast pancakes, just like grandma’s, look cute - thin, with holes, like lace. This simple recipe is worth trying and will surprise everyone you serve.

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 the milk, and only then will it come to the flour). Stir. Throw a towel over it for an hour.
Beat the eggs until foamy, add granulated sugar, salt, add sour cream (or butter) and beat again. Mix with the prepared dough, leave the dough to rise for half an hour.
Grease a hot pan with oil (if it is not non-stick) and start baking. Place the pancakes on top of each other, seasoning with butter.

Yeast pancakes with milk are good to make from warm ingredients: this applies not only to the milk itself, but also to eggs and water. Therefore, remove them from the refrigerator in advance, and the liquids can be additionally heated on the stove a little warmer than room temperature. Remember that the yeast pancake dough itself also loves warm and quiet places (without drafts). Here it is better to stick to the “golden mean”: if the temperature is too high, the mass will not rise; if the temperature is low, it will rise very slowly.

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

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

Pour slightly warmed water into a bowl, add yeast and half a cup of flour. Stir and leave the starter for half an hour.
Beat the eggs and granulated sugar thoroughly. Add kefir and prepared starter to the mixture, add salt and vegetable oil. Bring to a homogeneous structure.
Add a little at a time and stir in the rest of the flour.
Leave the dough warm for a quarter of an hour.
Bake as usual until golden brown.
Place on a dish, you can coat with butter.

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

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

flour - 350 grams;
water - 4 glasses;
“quick” yeast - 1 heaped tablespoon;
egg - 2 pieces;
sour cream (not too fatty) - 50 grams;
salt - 1 teaspoon;
sugar - 2 tablespoons;
butter - 1 small piece;
vegetable oil - to taste.

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

These quick yeast pancakes made with dry yeast really turn out to be very tender in consistency, and absolutely any filling is suitable for them.

Tip: to keep the dish warm, heat the oven (to about 100°C), place a plate there and place the prepared pancakes on it.

Having learned simple ways to prepare yeast pancakes, you can begin to experiment with this “base”. By adding or subtracting ingredients, even substituting them partially, you can create another wonderful “signature” taste in your culinary practice.

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Fluffy milk pancakes without yeast recipe

Pancake recipe with yeast and milk

Ingredients

flour – 300 g;
milk – 500 g;
eggs – 2 pcs.;
sugar – 50 g;
dry yeast - 1 sachet (11 g);
salt on the tip of a knife;
sunflower oil - 2 tbsp. l. into the dough and a little for greasing the pan.

Number of servings: 4 (12 pancakes);

cooking time: 2 hours 30 minutes;

cuisine: Russian.

Preparing sour dough

1. The dough is prepared very quickly and easily. Heat the milk to 36 degrees. This is the only temperature suitable for yeast.

You can check the temperature of heated milk by dipping your finger into it. If you don’t feel even a small temperature difference, then everything is perfect.
If you feel at least a little cold or a little warm, bring the temperature to the desired level, do not leave it at chance, because in a cold temperature the yeast cannot grow, but in a hot temperature it brews and dies.

2. Add sugar to warm milk and add yeast. You can use fresh ones, we take them a little more, 23 g.

3. Add a little salt.

4. Sift the flour to enrich it with oxygen. This will make the dough rise a little faster. But that is not all.

For flour, it is better to take a large bowl or deep pan. As you prefer.

5. Pour milk with yeast, sugar and salt into a cup with flour.

6. Beat in the eggs. They help the dough to be elastic and not tear.

7. Mix with a whisk. The dough should have the consistency of kefir. The thicker, the thicker the pancakes.

8. At the very last moment, add vegetable oil.

Why is the butter not added before the flour? Fat envelops the yeast cell and prevents it from breathing and fermenting. That's why flour is always added before butter.

9. Mix again with a whisk. We do this carefully, without fanaticism, taking care of the yeast cells.

And now the most main secret: to make the dough rise 1 hour faster, you need to leave it to ferment in a pan with warm water(not hot so as not to overcook). You can cover with cellophane or a lid.
After 30-40 minutes, stir the dough, and after another 40 minutes, repeat mixing. Let it rise again and bake the pancakes.

Baking pancakes

1. Heat the frying pan well. Lubricate the entire surface with oil, going slightly over the sides. If the first pancake came off easily, you don’t need to grease the next ones. The surface of a pancake made on an ungreased frying pan is smoother and more beautiful.

A frying pan is very important for pancakes. I only use my grandmother’s, because the dough is baked best on this kind of cast iron, which heats up well and holds heat for a long time, then the pancakes turn out to be the most delicious and do not stick to the pan.

And so that the dough does not stick to the surface, it is not washed with water. If you have to wash it, you need to wipe it dry very thoroughly, let it sit so that even particles of water invisible to the eye evaporate, then ignite it with salt over a fire, let it cool, pour out the salt, and wipe the surface with a paper napkin or towel. But the quality of the metal is also important. Lightweight aluminum is not suitable for this purpose. The metal should heat up well and retain heat for a long time.

2. Carefully, trying not to stir the risen dough too much, pour a ladle into the pan, holding it at an angle. This way the dough flows faster, spreading evenly over the surface.

3. Once browned on one side, use a wide spatula to turn it to the other. You shouldn't use a knife; you can cut the pancake or scratch the surface of the pan.

4. Grease each pancake to taste with melted butter and sprinkle with sugar. The amount of both is up to your taste. Some people don’t lubricate them at all, they like them dry, while others want them juicier.

I hope my tips will help you make pancakes with yeast that are tasty and fluffy.

Sour pancakes are best served hot with jam, melted chocolate or berry topping. You can wrap a hearty or sweet filling in them or simmer them with sour cream in the oven. Choose according to your taste and celebrate Maslenitsa, gathering friends and family around the table. Bon appetit!

It’s hard to think of anything simpler and more satisfying than pancakes. It is not surprising that every housewife has at least ten recipes for all kinds of pancakes: pancakes with milk, with dry yeast, with yogurt. They even bake with sour cream, stirring lightly with water or milk! But other housewives don’t like experiments! They keep one single recipe in their head and use only that. To be honest, I always did this too, until the Internet came along. In case of thin pancakes (if you need to quickly) I baked them for this one. If the family asks for thick and plump pancakes, I bake them with yeast. So a stereotype has developed: those made with yeast are necessarily thick (we call them “pancakes”), and those made with milk are thin (in our family they are called exclusively “pancakes”).

Imagine my surprise and delight when I discovered thin yeast pancakes with holes. Look at the photo, how transparent and elegant they are, you can’t even call them the heavy word “pancakes”, these are real pancakes. But at the same time pleasant taste You can feel the flavor of yeast pancakes and they are more satisfying than the usual yeast-free ones.

Recipe for thin pancakes with dry yeast

Milk - 500 g.
Chicken eggs - 2 pcs.
Melted butter - 30 g.
Granulated sugar - 3 tbsp. spoons
Dry yeast -1 teaspoon
Salt - a pinch
Wheat flour - 250-300 g.
Vegetable oil - 3 tbsp. spoons

How to make delicious pancakes with holes

Heat half a glass of milk to 37-38 degrees. We will add yeast to this milk, so it should not be very hot so as not to kill living organisms. But cold milk will not be able to activate the yeast, so it needs to be heated to a pleasant hot (but not scalding!) temperature.

Add 1 teaspoon of dry yeast to the milk.

We also add 1 tbsp to the dough for yeast pancakes. a spoonful of granulated sugar. Stir and place in a warm place without drafts. In order for the dough to rise into a foamy cap and the yeast to start working, we need 10-15 minutes.

Meanwhile, break two chicken eggs into a large bowl in which we will knead the dough for yeast pancakes.

Add 2 tbsp to the eggs. spoons of sugar and one teaspoon of salt.

Stir the mixture with a whisk and pour in melted butter (30 g). To prevent the yolks from curdling, the butter must be cooled to room temperature.

During this time, the dough has already arrived. Add it to the main dough. If you see that the dough has not changed its condition, that is, it has increased very poorly in size or does not fit at all, there may be two reasons: the yeast is of poor quality or expired, or it is very cold in the place where the dough stood. You need to move it to a warm place or increase the rise time. Do not add poorly suited dough to the dough!

Add the remaining milk to the dough, which should be heated until warm. We begin to sift the flour in parts, constantly stirring and controlling the thickness of the dough. It takes me 250-300 grams of flour for this amount of food, but I always add no more than 1 cup at a time so as not to overdo it with flour. I added one glass, stirred, and checked the thickness. If it’s not enough, add more flour.

Stir the pancake batter with a wooden spatula or spoon. Yes you will see a large number of lumps, but it's not scary. When the dough is infused and reaches the consistency we need, the lumps will disperse, the dough will become fluffy and tender.

Now you need to cover the dough with a clean towel and leave in a warm place for 1-1.5 hours. Let the yeast show its strength, make the dough fluffy, tender, so that the pancakes turn out lacy, with holes.

This is the thickness of the dough (you can see it in the photo). Now there's another one secret ingredient: 3 tbsp. spoons of vegetable oil. Pour into the batter and stir with a ladle before baking.

I bake pancakes in a hot frying pan for 1-2 minutes on each side. Before the very first pancake, I grease the frying pan with a brush with vegetable oil; for subsequent pancakes, no greasing is required, but be guided by your frying pan, you may have to grease it at least every other time. Thanks to the oil content in the dough, pancakes according to this recipe come out of the pan perfectly, and even the first pancake is not lumpy!

Another important point for a successful first pancake: the pan must be heated very well! But after the first pancake, the heat can be reduced to medium and all the rest can be baked at lower heat. Modern cast frying pans heat up so well and retain heat just wonderfully; there is no point in heating them too much, since even thin pancakes They may not have time to bake inside, and may develop dark brown spots on top.

I remember my grandmother always greased pancake pans with a piece of lard (unsalted, of course), pinned on a fork. It worked out evenly and well. Some people, I know, grease with half a potato: dip it in oil - and then use a fork with these oily potatoes to quickly “walk” along the bottom of the frying pan. In general, you can grease it in different ways, the most important thing is that the pancakes come off well and don’t spoil your mood.

When you bake pancakes, don’t be away from the stove for too long, they don’t like it! You’re hesitating - and get a "Negriten".

I turn the pancakes over with a thin, sharp spatula. The main thing here is not to yawn! Do it on time. If thin edges begin to curl, pry them up and turn them over. I often find it more convenient to grab these edges with my hands to properly flip the pancake.

Look at the structure of the pancakes: they are the thinnest, with a small hole.

As soon as the first removed pancake sits on the dish, grease it with butter. There is no need to melt it - once on a hot surface, the oil will begin to melt on its own. If you really like sweets, you can sprinkle granulated sugar right away so that it melts immediately. So we bake: one after another, one on top of another, until the whole stack grows. The main thing here is to be patient so as not to gobble up this yummy on the go, “in the heat of the moment”!

Bon appetit!

If you like video recipes, I invite you to watch a video on my channel on how to cook thin pancakes with milk:

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