Yeast pancakes with milk recipe, thin with holes. Yeast pancakes recipe thin with holes

Traditionally Russian dish– yeast pancakes, thin, with milk. The art of cooking is especially evident in the fact that pancakes are made almost transparent and at the same time satisfying. There are some points that we will talk about. They can be served separately or with fillings to suit any taste.

Yeast pancakes with milk

Ingredients

milk – 1 l.;
egg – 4 pcs.;
sugar – 40 gr.;
flour – 600 gr.;
oil – 200 ml;
yeast substrates – 7 g;
salt – 5 gr.

Preparation

Prepare the dough for pancakes with milk. The flour must be sifted twice.
Heat the milk to a temperature no higher than 36⁰.
Dilute the yeast substrate in milk until completely dissolved, add 1/3 of the sugar and flour until it becomes thick sour cream.
Place the dough in a safe, warm place, for example, near the stove.
Once the yeast starts working, you need to create the base for the pancake mixture.
Separate the yolk from the white. Beat the egg whites with sugar and pour in a thin stream.
Combine with a mixture of flour and salt, stir thoroughly.
Give the dough time to “play”, it should begin to bubble. Add 2 tablespoons of oil to it to yeast pancakes didn't stick
Heat a frying pan, greasing it a little with oil.
Using a ladle, pour the pancake mixture into the middle of the pan and smooth the surface using movements in different directions.
Yeast pancakes should be baked on both sides until cooked and served in any form.

Ingredients

powdered milk – 50 g;
flour – 600 gr.;
water – 450 ml;
egg – 4 pcs.;
yeast – 7 gr.
vegetable oil, unrefined – 100 ml;
salt – 5 g;
sugar – 20 gr.

Preparation

Prepare a mixture of powdered milk for pancakes in advance. Dissolve in water without lumps.
Set aside most of it. From the smaller one, prepare a dough.
Dissolve the dry yeast completely in the resulting “milk”. Add a few tablespoons of flour there and mix. Add 5 grams of sugar to the mixture, cover warm towel and leave for about an hour.
Beat the whites with sugar until thick foam using a mixer or whisk. Pour in the yolks in a thin stream, stir thoroughly and add to the pancake batter.
Over time, watch how the dough rises. If the process is active, then you can start the flour, stirring constantly.
Then add sugar, the remaining flour and a little butter to prevent the pancake from sticking to the surface of the frying pan.
Pancakes with milk powder should be baked in a hot frying pan with a minimum amount of oil.
You must turn the product over carefully, trying not to damage it and ensure that it is baked.

When preparing thin yeast pancakes with milk, the main thing is to bake them. It is made without adding oil. Excessive oil causes the pancake to become too greasy to the touch and changes its taste.

Cook these pancakes in a frying pan that is specially designed for baking them. The non-stick, Teflon coating will prevent them from overcooking. You need to carefully monitor the process and turn it over in time.

In the beginning, when the first pancake hits the pan, you may not get the desired effect. This happens due to the fact that the pan is not heated enough. The secret is simple. We need to put it on strong fire, and then reduce it. The oil should “boil”, forming a kind of oil film. Excess oil is removed with a napkin.

If you don’t have such a frying pan, then you need a cast iron, thick-walled one, which guarantees real baking.

To grease the pan for pancakes with milk and yeast, our grandmothers used a goose wing, partridge or long feathers. Today this is not necessary. Among kitchen utensils There should always be a pastry brush. It will come in handy in the future when making other dishes. If you don’t have one or in order to save money, buy a brush made of real hair for painting work on the market. At home, carefully trim its edge, remove excess hair, and it can be used for baking thin pancakes yeast based, milk based. For convenience, the oil is poured into a separate container. This makes it easier to dip the brush. After use, wash and dry thoroughly. It will last a long time.

Pancakes will be more beautiful if they are evenly baked. To do this, pour the dough into the middle of the pan and slowly smooth it out to the edges.

The readiness of yeast pancakes can be checked by changes in the properties of their surface. At first the pancake bubbles and becomes varnished. As it bakes, the color of the edges changes and it becomes dull. This is a signal that it’s time to turn the pancake over.

To prepare thin pancakes with yeast and milk, you can use substitutes. The dry milk mixture is diluted with water. The same can be done with concentrated milk or cream, which are diluted in different proportions.

The freshness of the eggs and their sufficient quantity guarantee that the pancakes will be thin. If it breaks during baking or turning, you can always add another egg.

Noticed that the dough is too thick? Then you can safely dilute with water. Better - mineral water, which will give additional effects, the pancakes will become lacy.

One of the preparation options is to use natural, live, pressed yeast instead of dry yeast substrate. They are sold in any market. They should be diluted with water, add sugar and leave for a while to start working. As soon as they start working, the mixture will bubble and the active process will be visible. In this case, the mixture of yeast substrate in pressed form is ready for further work.

If you want to reduce the calorie content of a dish, then use fructose instead of sugar or add as little of it as possible. In fact, it is only needed so that the yeast fungus reacts with the rest of the mixture, and thin pancakes could look like the picture.

Do you cook pancakes often? You can use a variety of kitchen appliances. Yes, in the bread maker the dough will work faster, the mixer will help you cope with the task of mixing the components.

Either way, learning to bake thin pancakes is an art that can be mastered. Repeated training is especially important. They are served with with different fillings and fillers. Pancakes with milk - wonderful breakfast, which is always liked by household members. The yeast pancake has a subtle aroma of freshly baked pastries, its transparency is a guarantee of authenticity. culinary arts housewives.

Pancakes are the main treat on Maslenitsa week. In addition, pancakes are also the main symbol of this wonderful holiday. And probably no one knows how many different recipes for making pancakes there are in the world.

They are prepared and many, many other things and with what. There are so many pancake cakes alone that it’s impossible to count. And there are probably even more of all kinds.

Of course, in addition to pancakes, a wide variety of delicacies are prepared for Maslenitsa, but still from huge amount recipes variety of dishes, we all give first place to pancakes.

Don’t be upset about the first or even the second unsuccessfully fried pancakes, as the next ones will certainly turn out better, especially if you follow all the tips and recommendations given in this article.

So, so that you never have a lumpy first pancake, first of all, I will give you some tips, following which you will always get very tasty, thin and delicate pancakes with holes.

How to bake pancakes with milk correctly - 9 cooking secrets

These are the main points and principles in baking delicious pancakes, which are sure to turn out very well like experienced chefs, and so does any novice cook.

Delicious recipe for making thin pancakes with holes

This is one of the most simple recipes baking pancakes, which is why very often and in most cases, they are prepared at our home. The pancakes turn out very tasty. And the holes on them are simply incredibly beautiful. Try it and see for yourself.

Ingredients:

eggs - 3 pcs.
sugar - 1 tbsp.
salt - 1/3 tsp.
sour cream - 1 tbsp.
kefir - 0.5 tbsp.
milk - 2 tbsp.
flour - 1.5-2 tbsp.
vegetable oil (in dough) - 3 tbsp.
baking powder
butter for ready-made pancakes

Preparation:

1. Break the eggs into a bowl and add sugar and salt to them. Mix well with a whisk.

It is important to ensure the freshness of the eggs before cooking. For this raw egg Just immerse in water. If it sinks, it means it’s fresh; if it floats, it’s no longer good for use.

2. Pour sour cream into the same bowl and mix again until smooth.

3. Pour in kefir and milk, continuing to stir.

4. Mix the sifted flour with a small amount of baking powder and add to the milk-egg mixture.

The ingredients give the approximate amount of flour needed. It depends on the size chicken eggs and the density of the kefir you will use.

5. Stir the dough until there are no lumps left. By consistency ready dough should resemble liquid sour cream. I hope that from the photo you will roughly understand what it should be like.

6. Now you can add a little vanillin (to taste) and be sure to vegetable oil. Mix well and leave the finished dough to stand for 15-20 minutes.

7. You can start baking. I described in detail how this is done above and this method is suitable for almost all recipes. Therefore, I will not repeat myself, but will simply show you everything in the photo.

8.Remove the finished pancake from the pan and grease it with butter. The procedure is repeated with the remaining dough.

While baking, do not forget to lightly grease the pan with vegetable oil from time to time.

You see how beautiful and thin the pancakes with holes turned out to be. They are so thin that they are translucent. You see, even the spatula can be seen through these pancakes.

How to cook thin pancakes with milk

Another recipe for pancakes with holes, but its preparation and composition are simpler and faster. But these pancakes are still gobbled up very quickly. And this is not surprising - because it is very tasty!

Ingredients:

milk - 250 gr.
flour - 125 gr.
eggs - 3 pcs.
sugar - 2 tbsp.
Sunflower oil - 2 tbsp.
butter - 50 gr.
salt - 1/2 tsp.

Preparation:

1. First of all, take all the ingredients out of the refrigerator and bring to room temperature.

Break the eggs into a bowl and beat with a mixer until thick foam.

2. Add salt and sugar. And beat again with a mixer until a slightly thick mass is obtained.

You can add less sugar, but not more. Otherwise, the pancakes will stick to the pan during baking.

3. Now add flour here and mix (! don’t beat!) until smooth.

4. Pour milk, also at room temperature, into our dough and mix thoroughly.

5. Pour vegetable oil into the finished dough and mix again.

6. How to check if the dough is prepared correctly? We just take a ladle, scoop the dough into it and pour it, thereby checking the thickness. The pancake batter should be very liquid. Not like water, of course, but quite liquid.

In general, stick to this recipe and you will succeed.

7. Now remove the dough to “rest” for half an hour. After that, let's start baking pancakes.

If you are making pancakes and plan to make them with a filling, such as meat, then I advise you to put less sugar. But if, let's say, it happens curd filling, then you can put a little more sugar.

8. In a preheated and greased frying pan with oil (preferably butter), bake the pancake on both sides until cooked.

This is the kind of pancakes you get - thin, aromatic, very appetizing and incredibly tasty.

Recipe for pancakes with milk and boiling water

Many chefs like to prepare choux pastry for making pancakes. And this is not surprising, because pancakes made with this dough turn out very tender and airy.

Below I have described another recipe. choux pastry, but slightly different from what the author of this video suggests. And which one is better is up to you to choose. Enjoy watching!

Thin yeast pancakes with holes

Yeast pancakes are, in my opinion, the most perfect pancakes. You could even say classic. They are not always and not very often prepared at our home, because it is a very long and slightly complicated process.

In the old days, these pancakes were called red, which means beautiful. And this is a completely fair name, because the pancakes turn out to be plump, tall, hole-shaped, with a ruddy tint and an unforgettable taste.

Ingredients:

flour - 400 gr.
milk - 650 ml.
eggs - pcs.
butter - 50 gr.
fresh yeast - 20 gr.
salt - 0.5 tsp.
sugar - 1 tbsp.

Preparation:

1. Make the dough. In half of the total amount of warm, but not hot milk, add yeast and leave for 5-7 minutes without stirring, so that the yeast is saturated with moisture. Only after this you need to stir until completely dissolved.

Pour a pinch of sugar into the yeast solution, thereby activating the fermentation process.

By the way, yeast dough You can start it not only with milk, but also with water or a mixture of water and milk.

2. Then gradually add flour until the consistency of a thin dough. It should be as thick as semolina porridge.

Now sprinkle the dough with a small amount of flour.

Closing cling film and put it in a warm place until the mass doubles in volume. This process will take about 1-1.5 hours.

3. Stir the suitable dough. It turns out very porous and airy.

4. Now dissolve salt and sugar in the remaining milk.

5. Separate the whites from the yolks. Place the yolks into the dough, and set the whites aside for now.

6. Also pour melted butter into the dough and mix the whole mixture.

7. Alternately add the remaining milk and flour to the dough, constantly stirring.

8. Stir the dough until not a single lump remains. Adjust the thickness based on your preferences. If you like thin pancakes, thin the batter a little by simply adding milk or water.

If, on the contrary, you want thick pancakes, then add flour, making the dough a little thicker.

9. Cover the dough again with cling film and put it in a warm place for 1-1.5 hours until it doubles in volume.

10. Stir the risen dough so that it settles and cover again and put in a warm place.

11. Beat egg whites until stiff peaks form.

12. Enter and mix them into the dough that has risen a second time. We leave the dough on the table for another 20-25 minutes and only after that we can start baking yeast pancakes.

13. The principle is the same as in other recipes. Each pancake is fried on both sides in a well-heated frying pan until cooked.

Making custard pancakes with milk

As promised above, here you go detailed recipe cooking pancakes in boiling water. They turn out very delicate and lacy. And it’s very easy and quick to prepare, because we will mix everything using a mixer. Interested? Then read on.

Ingredients:

eggs - 2 pcs.
flour - 2.5 tbsp.
sugar - 2 tbsp.
vegetable oil - 7 tbsp.
milk - 0.5 l.
baking powder - 1 tsp.
salt - 0.5 tsp.
boiling water - 1 tbsp. (200 ml.)

Preparation:

1. Place eggs in a separate bowl and pour milk into them. Beat with a mixer until smooth.

Don't forget that eggs and milk should be at room temperature.

2. Add 2 tbsp to the resulting mixture. granulated sugar, baking powder and salt.

And mix everything again with a mixer.

3. Sift flour into the resulting mass and mix well.

The dough should be thick, like pancakes.

4. Now the most important point in preparing choux pastry. Pour boiling water into the dough and mix quickly.

5. Pour in vegetable oil, mix and set aside for 15 minutes.

6. After this, you can start frying the pancakes.

That's the whole cooking process. As you can see, there is nothing complicated. Everything is quite simple, and most importantly, it turns out very tasty.

Yeast pancakes are another type of pancake. They turn out tasty, not very thin, but at the same time with holes. In general, it’s difficult to describe, you need to try to cook these pancakes with yeast and milk to understand what they taste like. I'm sure many will love this recipe.

Quick yeast pancakes with dry yeast

flour – 1.5 cups;
milk – 1.5 cups;
water – 1 glass;
eggs – 3 pieces;
dry yeast - half a tablespoon;
purified vegetable oil – 0.3 cups;
sugar – 0.5 cups;
a large pinch of salt.

How to cook pancakes with yeast and milk

1. Break the eggs and beat them with a mixer or whisk, adding salt and sugar.

2. Pour the resulting mixture into a deep bowl and add sifted flour, vegetable oil, milk and yeast to it. Mix everything thoroughly, add water and mix again so that there are no lumps left in the dough.

3. We leave ours pancake dough in a warm place for an hour.

* if there is no such place in the house, heat the oven to 40 degrees and place a bowl of dough in it

The dough should double in volume. Keep this in mind and use a larger bowl to prevent the dough from running out.

4. Then stir the dough again, so we remove air bubbles, and leave it to rise again. That's it, no need to stir anymore!

5. Grease the frying pan with oil and place it on the stove to heat up.

Lubricating the frying pan with oil is enough only for the first pancake, then it is not necessary, we already have enough oil in the dough.

6. Using a ladle, take the foamy mass and carefully pour it in a stream into the middle of the frying pan, quickly tilt the frying pan in a circle so that our pancakes are the same thickness on all sides.

7. When one side is browned, carefully turn the pancake over to the other side.

8. Bake pancakes until all the dough is gone. Bon appetit!

There is a whole week of Maslenitsa ahead, let's try different recipes and choose the best!

There are several ways to make pancakes with holes. The fastest way is to make the most popular chemical reaction in cooking work for you - soda + acid. But when there is neither one nor the other, the only one good option pamper your family with delicate pastries - make pancakes made with yeast. The recipe is simple, accompanied by photos and presented step by step. The only drawback is that you have to wait for the dough to mature. But the wait is completely worth it. The pancakes come out simply amazing - soft, lacy, rosy and elastic. Baking them is a real pleasure. I offer you 2 cooking options - based on water and milk. Note that by varying the amount of flour you can achieve different results. Thin beauties emerge from thin dough. Make the mixture thicker and you will get plump, delicious rounds.

Delicious yeast pancakes on water with beautiful holes

Ingredients:

Step-by-step recipe with photos:

For the base of this yeast pancake dough will do clean water or milk-water (1 to 1) mixture. Heat the liquid to a temperature of 30-40 degrees. Pour approximately 150 ml. Add half the sugar, the entire amount of yeast and 4 tbsp. l. flour.
Stir until the sugar crystals and yeast granules are completely dissolved. Cover with a light napkin. Leave in a warm, draft-free place for 10-15 minutes so that the mass begins to “play.” You can also cook on fresh yeast. You will need approximately a 30 gram piece. Crumble it before adding. In this case, the dough will cook a little longer - about 30 minutes.
After a quarter of an hour, a grayish foam will appear on the surface of the dough. This indicates its “maturation”. Add salt and remaining sugar to the bowl. If you plan to serve pancakes with savory filling, then you can omit the rest of the granulated sugar. Beat the egg with a fork or whisk until smooth. Pour into the rest of the ingredients.
Add the remaining flour in small portions. To prepare thin pancakes with many holes, add a little less product. The dough should end up quite liquid. For fat people fluffy pancakes more flour will be needed. But do not overdo it so that the baked goods do not turn out hard and clogged. Also add vanilla flavoring if desired (for a sweet version).
Pour in the rest of the water. If necessary, reheat it. Stir the mass.
Pour in the oil. After mixing, you will get a flowing pancake mass. Cover the bowl again. Allow about 60 minutes to rise.
The mass will noticeably increase in volume, become porous, light, airy.
Stir the dough. It will settle a little. In principle, you can start baking immediately or wait for the secondary rise. This will make the pancakes even more holey.
Grease the pan before cooking the first batch. vegetable fat or lard. Bake for 1-3 minutes on low heat on each side.
Ready baked goods coat with a piece of butter. The pancakes turn out thin, with holes, aromatic, rosy and very tasty. You can’t immediately tell that they were cooked in water.

The most successful yeast pancakes with milk - fluffy, delicate

Required Products:

How to cook delicious, fluffy yeast pancakes with milk:

Mix yeast with sugar. If you are more accustomed to cooking with pressed yeast, this amount of food will require approximately 40 g. Fresh product Grind with your hands to fine crumbs. Stir in granulated sugar.
Pour about a glass of milk into a separate bowl. Heat until warm (no more than 40 degrees). Pour into the sugar-yeast mixture. Add 2-4 tablespoons of flour. Stir until smooth. Leave to rise for 7-10 minutes.
A “cap” of bubbles will appear on the ripe dough. Add the remaining milk to it. Sift the flour. Add it in parts, while stirring with a whisk so that no lumps form.
Melt and cool the butter. Put it into the dough. If you don’t have a creamy one, use a vegetable one (without additives or flavor).
For openwork pancakes You need to put thin, runny dough into the hole. It will flow from the spoon in a thin stream. If you like thick, spongy ones, fluffy pancakes, add a little more flour. The mass will be a little thicker. Cover the container with a light cloth to prevent a chapped crust from appearing on top. Leave in a warm corner to rise for an hour. After about 30 minutes, stir the mixture. And wait for the rise again.
Bake in a pancake or cast iron skillet. If the dishes are non-stick coating, baked goods come off easily. There is no need to lubricate it with additional fat. Pour the dough onto a well-heated surface. The warmer the pan, the more holes you will get.
You can eat the baked goods right away or stuff them with sweet or unsweetened filling. The elasticity makes it easy to roll the rounds into a tube or envelope.
Help yourself!

Yeast pancakes are thin, with holes

5 (100%) 1 vote

According to tradition, pancakes with yeast are baked in the last days of Maslenitsa. Apparently, this is due to the fact that preparing yeast dough for pancakes is a slow process, and you need to bake a lot so that you yourself can eat to your heart’s content and have something to treat your guests. The weekend is ahead - it's time to bake thin pancakes with yeast, with holes - I have a proven recipe, I've been using it for more than one year. I make sponge dough with milk and water. First I put in a dough of yeast, flour and water, then I make a thick dough and let it rise two to three times. I dilute it with boiling water to the desired thickness and bake pancakes, thin, almost lacy.

In the recipe for thin pancakes with yeast, I add salt and sugar sparingly so as not to interrupt the characteristic sour taste. You can make them sweet, but then they will be no different from other recipes, the piquant sourness will disappear.

Ingredients

To cook thin openwork pancakes with yeast and milk you will need:

wheat flour – 100 g;
warm water – 150 ml;
sugar – 1 tbsp. l;
fresh yeast (cube) – 15 g.

warm milk – 0.5 liters;
wheat flour – 300 g;
egg – 1 pc;
whole dough;
sugar – 1 tbsp. l;
coarse salt – 1 tsp;
Sunflower oil – 2 tbsp. l;
boiling water – 1-1.5 cups.

How to cook thin pancakes with yeast with holes. Recipe

I prefer to cook yeast pancakes with live yeast - they are stronger, the dough is more fluffy, bubbly and rises better. I mix a block of fresh raw yeast and a spoonful of sugar.

I pour in a little more than half a glass of heated water, the temperature is warmer than room temperature, but not hot.

I stir and add flour to the liquid. I beat it with a whisk and make a mixture as thick as sour cream.

I sprinkle a couple of pinches of flour (I take it from the total amount for the dough) and cover. I put it in a warm place for 15-20 minutes.

The dough rises smoothly, quite quickly, and I advise you not to leave it unattended for a long time - it may overflow. Or take a larger bowl. Ripe dough develops a strong smell of fermentation, the surface becomes covered with bubbles or becomes holey.

For yeast pancake dough, you need a large bowl, as it will greatly increase in volume during proofing. I transfer the dough there, pour in milk, heated to a noticeably warm state. Before pouring, check the temperature by dipping your finger into the milk. If you feel pleasantly warm, don’t heat it up anymore. If it is overheated and the skin burns, let it cool.

I beat the egg with a whisk until foamy. I add it to the dough with milk.

Add salt and sugar. Yeast pancakes are usually made almost fresh in taste so that they are suitable for any fillings and additives. But salt and sugar are still needed in small quantities for a more balanced taste. In addition, without sugar the pancakes will not brown and will remain pale.

When all the ingredients have been added, mix with a whisk and pour in sunflower oil. Once again I thoroughly knead until the oily areas disappear.

Initially, the dough for pancakes made with yeast is thick, but during the fermentation process it becomes more liquid and fluffy. I sift the flour in several stages.

After each serving, I thoroughly shake the dough with a whisk, breaking up all the flour lumps.

Gradually the dough will thicken to the consistency liquid sour cream. It needs to be made not very thick, and at the same time not too liquid. Focus on the thickness as in the photo.

Cover the bowl with the dough and place it in a warm place for about 45-60 minutes or until doubled in size. Foam will appear on the surface, the dough will become fluffy and airy. I stir and let it rise again.

The second time it comes up faster, in 20-25 minutes it will rise at least three times. It will thicken noticeably, but the structure will be fluffy, with bubbles of foam.

You can also make pancakes from this dough, but they will be thick. We have a recipe for thin yeast pancakes, so we need to make it thinner. I pour in about a glass of boiling water and immediately stir it. The density should be the same as that liquid kefir or even thinner. Focus on how the dough pours from a spoon - if it’s hard, add more liquid; if it flows easily, the thickness is appropriate. In any case, after the first two or three pancakes it will be clear whether more liquid is needed or whether there is enough.

I turn the heat higher than medium so that the pan is always hot. I scoop up a portion of the dough and pour it onto the edge of the pan (I grease the bottom with oil). I scroll, spreading the dough over the entire surface. I put it on the burner. In a minute and a half, the edges will begin to brown, the bottom color will become golden, the top will be holey, without wet areas.

I lift the almost finished pancake with a spatula or my hands and turn it over. The second side is fried for less than a minute, until golden brown.

To prevent the edges from drying out and the pancakes to remain soft, immediately after removing them from the pan, I grease them with a piece of butter.

In terms of texture, pancakes made with yeast are thin, with holes, but at the same time seem to be loose and soft. They perfectly absorb any spreads, honey, condensed milk. But the main thing is the taste, which cannot be confused with anything else: it has both the pleasant sourness of yeast dough and the aftertaste fresh bread. Make it too, friends, I’m sure you’ll love the pancakes! Enjoy your tea and generous Maslenitsa! Your Plyushkin.

A detailed recipe for thin pancakes with yeast can be viewed in video format