Pancakes with milk and yeast. Quick pancakes with yeast

On a quick fix Housewives cook pancakes with kefir, but yeast pancakes are considered a classic. Their recipes are passed down from grandmothers to granddaughters; among people there are more than a hundred ways of preparing the dish. To make it tastier, you can mix different flours(for example, wheat and buckwheat), add cereal. The dish is served hot.

General principles for making pancakes with yeast

Modern housewives are too lazy to cook complex yeast pancakes, although it’s worth a try: they turn out fluffy and tender. They require more time than baking pancakes without yeast, but if the housewife has the skill, this will not be difficult. Live or dry yeast will perfectly raise the liquid mass. You need to bake in a special frying pan of small diameter, preferably cast iron and with a thick bottom: it will prevent it from burning.

Yeast pancake recipe

Pancakes made with yeast turn out fluffy, spongy, and rosy. Particularly good are those generously flavored with butter. If the housewife knows how to prepare yeast pancakes, you can not limit yourself to simple ones, but try new technologies with interesting additives. The main thing is to choose reliable yeast, since success depends on its quality. It is better to check strangers in advance.

Time: 90-120 min.
Quantity: 6 servings.
Calorie content: 175 kcal per 100 grams.
Purpose: for the holiday.
Cuisine: European.
Difficulty: easy way.

A recipe for pancakes made with yeast and milk may include only the basic components, but there are many original variations classic way. For example, Tsarskie, for which the whites and yolks are whipped separately. Adding a pinch of cinnamon, vanilla, serving honey, jam, condensed milk will bring something new every time.

Ingredients:

milk – 1 l;
fresh (pressed) yeast – 15 g;
granulated sugar - 3 tbsp;
egg – 1 pc.;
flour – 520 g;
vegetable oil – 60 ml.
salt.

Cooking method:

Dissolve yeast in milk.
Add flour, mix.
Let rise warm (1 hour).
Grind the yolks with sugar and salt, beat the whites, pour into the dough, set aside for half an hour or an hour.
Pour a small ladle of batter into the pan. Turn over by prying with a spatula

Time: 2-3 hours.
Quantity: 4 servings.
Calorie content: 250 kcal per 100 g.
Purpose: for breakfast, dinner.
Cuisine: national.
Difficulty: medium.

Recipe for yeast pancakes on sourdough - culinary classics. The preparation looks complicated, but in reality everything is simpler, but it is better to bake on the weekend to give it time to rise. There is no need to control the fermentation process every minute: the dough perfectly increases the volume of the dough. The taste of pancakes made with yeast will be sour, but that’s how it’s supposed to be, they are delicious with sweet and savory additives - fish, caviar, mushrooms.

Ingredients:

egg – 1 pc.;
milk – 250 ml;
flour – 250 g;
water (mineral water is possible) – 300 ml;
dry yeast – 8 g;
deodorized oil – 2 tbsp. l.;
salt;
sugar – 1.5 tbsp. l.;
butter(lubricate finished products).

Cooking method:

Add yeast and half the flour to the water and mix.
Cover the dough with a cloth and leave in a warm place for an hour.
Stir, add yolk, salt, remaining sugar, vegetable oil.
Add flour, pour in heated milk, whisk.
After an hour, “settle” and put in heat again.
Add the beaten egg white, at the very end pour in half a glass (more is possible) of boiling water, stir and start baking.

No eggs

Time: 40 min.
Number of servings: 5.
Calorie content: 160 kcal.
Cuisine: vegetarian.
Difficulty: easy.

Yeast pancakes can be dietary, low-calorie, if you do not add milk and eggs to them. This dish is very good during Lent. You can eat pancakes just like that, or you can think about options delicious fillings. Yeast dough for pancakes of this kind will require few ingredients, and the result will delight lovers of flour. The absence of the egg-milk component does not affect the tenderness of the baked goods.

Ingredients:

boiled water– 0.5 l;
flour – 300 g;
yeast (powder) – 5 g;
sugar – 30 g;
salt – 2 g;
sunflower or olive oil(odorless) – 30 g.

Cooking method:

In a deep bowl, combine water, yeast, sugar, and a spoonful of flour. Wait 20-25 minutes until the dough foams.
Add salt, flour, butter.
Leave the bowl covered with a towel for half an hour, protecting it from drafts, then stir and let rise further (30-40 minutes).
Fry the products until golden brown.
Place in a stack, brushing with butter.

With pumpkin

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content: 260 kcal per 100 grams.
Purpose: for breakfast, dessert.
Cuisine: vegetarian.
Difficulty: easy.

Milk and good yeast- the secret to the success of any pancakes, they turn out delicate and rosy. Pumpkin will give them a special flavor. Its bright pulp will color the baked goods and make each pancake look like the sun. Sometimes the color intensity is enhanced by adding turmeric. The pumpkin must be prepared in advance by boiling and beating until pureed.

Ingredients:

peeled pumpkin without seeds – 400 g;
eggs – 4 pcs.;
sugar – 40 g;
milk – 500 ml;
wheat flour – 300 g;
yeast (fast, dry) – 5 g;
melted butter – 30 g.

Cooking method:

Grind the pumpkin, boil it, and make a puree in a blender.
Combine eggs with sugar, salt, add half the milk, sifted flour, yeast.
Pour in the rest of the milk and stir.
Cover the dishes with cling film; you can place them on a saucepan with warm water. The dough should bubble within an hour.
Add pumpkin puree, mix everything, set aside.
Pour the dough into the bottom of the preheated greased pan in small portions, spreading it over the surface.
Fry on both sides.

Time: 1.5-2 hours
Number of servings: 6 persons
Calorie content of the dish: 290 kcal per 100 g.
Purpose: dinner, breakfast.
Kitchen: homemade.
Difficulty: easy.

Delicious and invariably beautiful products are obtained if you add them to the dough. semolina, and sift the flour. It will take a little time to prepare, especially since it’s not a shame to allocate an hour and a half of time to prepare such a wonderful dish. It is filling, but so tasty that it is difficult to calculate the number of servings: it is unlikely that eaters will limit themselves to a couple or three pieces.

Ingredients:

milk – 1 l;
dry yeast – 11 g.
semolina - half a glass;
sugar – 2 tbsp. l.;
any vegetable oil – half a glass;
eggs – 5 pcs.;
flour - 4 250 gram glasses;
salt.

Cooking method:

In a five-liter saucepan, heat 750 ml of milk, add sugar, semolina, yeast, sugar, flour. Stir the mixture, add salt and, without closing the lid, leave to ripen for 30-40 minutes in a draft-free room.
Pour in eggs and oil, stir.
Brew the dough with a glass of milk brought to a boil. Leave to swell for 20 minutes.
If the semolina has swollen greatly, add hot water– until the consistency of thin sour cream.
Grease the bottom of the pan once before starting cooking.
Place the baked pancakes in a stack, seasoning them with butter.

With sour milk

Time: 60 minutes.
Number of servings: 4.
Calorie content of the dish: 225 kcal per 100 grams.
Purpose: dinner, for children's table.
Cuisine: homemade, Russian,
Difficulty: simple recipe.

Cooking yeast pancakes with sour milk is a pleasure. They turn out thick, filling, and bake quickly. This dish can be prepared often, because kefir or sour milk is constantly in our refrigerators. They make an excellent pancake base. TO ready-made baked goods It’s worth serving sour cream, condensed milk, Nutella, and jam.

Ingredients:

flour - 1.25 cups;
sour milk - 1 glass;
hot water - a third of a glass;
eggs - 2 pcs.;
sugar - 2 tbsp;
dry yeast - 1 tsp;
oil - 2 tbsp. l.

Cooking method:

Pour half a glass of sifted flour into a container, add sugar, yeast, salt, and mix.
Pour in spoiled milk room temperature, cover with a towel and leave for half an hour.
Beat the eggs, pour them into the risen dough, add flour.
Hot water dilute to desired consistency, let it come up again.
Finally add the oil.
Heat a frying pan, wipe with salt and grease.
Pour a portion of the dough, distribute it from the middle to the edges, tilting the pan.
Fry on both sides.

Time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 230 kcal per 100 g.
Purpose: afternoon snack, dinner.
Cuisine: Russian.
Difficulty: simple recipe.

Truly Russian food, buckwheat is good in all dishes. Why not bake yeast pancakes from buckwheat flour, and custard, thin, tender, porous, aromatic? There are many recipes for such a delicacy. You can make the dough with milk, or with water, in which case the baked goods will be low in calories, but also tasty. You can add wheat flour to the buckwheat, but the dough must be boiled to prevent separation.

Ingredients:

dry yeast – 12 g;
wheat flour – 100 g;
buckwheat flour – 150 g;
milk (or water) – as much as needed;
egg – 1 pc.;
sunflower oil – 30 g;
salt – ½ tsp.

Cooking method:

Brew buckwheat flour with a glass of hot water and set aside for an hour.
Add enough boiling water until the dough looks like liquid sour cream, cool slightly, introduce yeast.
Let the dough rise.
Add flour - buckwheat and wheat, salt.
Pour in warm water or milk.
Beat the egg into the risen dough, pour in the oil and let the mixture rise.
Bake without greasing the pan.

Time: 4-5 hours.
Number of servings: 5 persons.
Calorie content: 280 kcal per 100 g.
Purpose: festive table.
Cuisine: Russian, homemade.
Difficulty: medium.

Lace-like, perforated, ruddy thin pancakes(as in the photo) can only be baked with yeast. They lift the dough, make it airy, light, and make the pancakes fluffy and delicate. When starting to prepare the dough, you need to know that the whole process will take a lot of time, you will need to check, control, beat, mix, but the result will please everyone who gathers at the table.

Ingredients:

milk (fattier) – 3.5 cups;
dry yeast – 11 g (sachet);
eggs – 2 pcs.;
sifted flour – 500 g;
sugar – 2 tbsp;
vanilla sugar- taste;
salt – 1 tsp;
odorless lean oil – 30 ml.

Cooking method:

In a bowl, mix half a glass of warmed milk, a tablespoon of sugar, and yeast.
Place the covered dough in a warm place for half an hour until the mixture foams well.
Add sugar, eggs, salt to the remaining milk, beat with a mixer or whisk.
Add flour, vegetable oil, pour in the dough.
Place in a warm place for 2-3 hours, during which time the mixture is precipitated 2 times.
Heat the frying pan and grease it.
Pour the dough, which resembles airy foam, in portions onto a hot surface and turn it over in time.

Video

Pancakes can without a doubt be called the national Russian pastry! An entire holiday is dedicated to this delicacy - Maslenitsa, when pancakes, thick or thin, become the main treat in any home and at the fair. And, of course, there are many recipes for pancakes, as well as fillings and sauces for them. So, we have prepared for you some of the most popular recipes- yeast pancakes with milk. Let's try to cook them together and get acquainted with all the intricacies of this process!

Taste Info Pancakes

Ingredients

Wheat flour (any type) – 270 g;
Small eggs (chicken) – 2 pcs. or large – 1 pc.;
Milk (fat) – 500 ml;
Dry (fast) yeast – 10 g;
Salt – 0.2 tsp;
Sugar – 2 tbsp. l.;
Vegetable oil – 4.5 tbsp. l.

How to cook yeast pancakes with milk and dry yeast

For pancakes you need quality yeast dough. Heat the milk, but not to boiling water, but until warm. Pour sugar and dry yeast into it. If you use fresh yeast, be sure to pay attention to their expiration date and soak them in warm water for a couple of minutes before using.

Stir the mixture and sift half of the total amount of wheat flour directly into the cup. Whisk until no lumps remain. Need a gentle one homogeneous mass under the dough. Leave it in a warm place, but cover it with a towel or napkin.

There are several ways to speed up the ripening of pancake dough:

put in a warm place without a draft;
place closer to the radiator, but not close (otherwise the dough will begin to bake to the side of the cup);
plug the sink and place a bowl in it, fill half of the sink with hot (but not boiling water) water so that it does not fall into the bowl.

After half an hour, open the dough; it should rise well and resemble a hat. The increase should be at least two or three times.

Rinse the eggs and wipe them with a napkin. Then break into a bowl and add vegetable oil. Whisk the mixture until foamy and pour into the dough.

Then sift the remaining flour into the dough and add salt. Stir the mass. It is already noticeable that the pancake dough made with dry yeast is airy and bubbles well.

So, now beat all the dough ingredients well with a hand whisk. Under no circumstances should there be lumps of unmixed flour or undissolved salt in it.

Take a pancake shop or regular frying pan and heat it on the stove. If desired, grease the surface with fat (vegetable oil, salted or smoked lard). But this is not necessary, because the test already contains vegetable oil. And, if your frying pan is only suitable for pancakes, and you do not cook anything else with it, pancake dough will come off perfectly from a hot surface. So, pour the yeast pancake dough onto hot frying pan a small ladle. It is better to do this by lifting the pan. And immediately distribute the dough over the surface using circular movements. If you pour the dough into a frying pan on the stove, it will immediately begin to bake and will not spread well into an even round piece. You will immediately see how it bubbles and forms a bizarre pattern of holes. After just a few seconds, flip the pancake over and wait a few more moments.

Place the baked pancakes on a plate and serve hot.

Each pancake can be folded into a triangle to create an excellent presentation for serving. Get to them thick sour cream or flower honey and boil some tea.

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Sour pancakes with yeast (thick)

Pancakes made with yeast and milk can also have a slightly sour tint. This does not make them worse - the taste acquires originality. Sour milk, kefir or skim milk left over from straining the cottage cheese are suitable as a base.

Ingredients:

Milk (sour) – 1.5 tbsp.;
Chicken egg – 1 pc.;
Flour (wheat) – 7 tbsp. l.;
Buckwheat flour (or other cereal) – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Salt – 0.3 tsp;
Live yeast – 1 tsp;
Warm water – 3-4 tbsp. l.;
Vegetable oil – 3 tbsp. l.;
Pork lard (salted) – 20 g.

Preparation:

Start preparing the dough by preparing the yeast. Take a large container - a saucepan or bowl. Keep in mind that the dough will rise well and just crawl out of the small cup. Live yeast should be soaked in warm water for 10-12 minutes in the selected container.
Then add warm sour milk, egg, sugar and salt to the yeast. Pour in wheat flour (pre-sift it through a sieve). Mix the mixture with a whisk or even a mixer. Leave in a warm kitchen on the table. Just cover the cup with a clean towel; it is better not to use a bag for this - the yeast will not breathe.
Look under the towel after 30-35 minutes. The dough should rise and bubble - this is a good sign. Pour it in buckwheat flour and stir again until smooth.
Pour vegetable oil into the dough, beat it a little more.
Heat a frying pan on the stove and grease lard. For convenience, prick it on a fork. Then pour some batter onto the hot oil surface and spread it around the pan. Bake the pancakes on both sides until crispy, and then place them in a stack on a plate.

Thin pancakes with yeast

Another option for pancakes - thin pancakes with dry yeast. They turn out more tender if, instead of a whole egg, you add a beaten egg into the dough. thick foam protein.

Ingredients:

Dry yeast (fast) – 1 tsp;
Fresh milk (or sour) – 1-1.5 tbsp.;
Hot water – 0.5 tbsp.;
Flour (wheat) – 6-7 tbsp. l.;
Egg white – 2 pcs.;
Flower honey – 1-2 tbsp. l.;
Butter (or ghee) – 3 tsp;
Salt – 3-4 g;
Liquid oil – 10-20 g.

Preparation:

For this recipe you can use: fresh milk, and slightly sour or sour. Combine warm milk with hot boiled water - it should be hot, but not scalding your finger.
Add dry yeast, butter (it will melt almost immediately in a warm mixture) and liquid honey. Add sifted flour. Whisk the mixture so that there are no lumps left. Leave the dough for the yeast to “rise” - this is about half an hour.
Then add a pinch of salt to the whites and beat until fluffy. Gently stir it into the dough. Try to move the spatula from bottom to top, as if lifting the dough and lowering the whites.
When the mass becomes homogeneous, take out the frying pan and heat it on the stove. Grease and pour in a portion of the dough – you don’t need much. Try to pour evenly so that the surface of the pan is covered.
Bake the pancakes and place them on a plate. Serving them to the table is very tasty with sweet sauces - jam, jam or soft cottage cheese mixed with sour cream, berries and honey.

Openwork pancakes with dry yeast

Making pancakes openwork, like a crocheted napkin, is not as difficult as many housewives think. The whole secret is to pour the dough into a hot frying pan in a very, very thin layer, and with yeast dough this is sometimes difficult. Therefore, if the dough comes out thick, just add a little warm water to it and stir.

Ingredients:

Wheat flour – 2 tbsp;
Fresh milk – 2 tbsp;
Dry yeast (fast) – 10 g;
Sugar (honey or fructose) – 1 tbsp. l.;
Salt – 2-3 g;
Chicken egg (C0 or C1) – 1 pc.;
Vegetable oil – 5 tbsp. l.

Preparation:

Openwork yeast pancakes require fully fermented dough. Divide all products from the list of ingredients exactly in half, except for yeast and eggs. So, all the yeast, a glass of warm milk, a whole egg, 1 tsp. Place sugar and a little salt in a bowl.
Add half liquid oil and 150 g of flour. Stir and cover with a napkin. Place the mass for “ripening” in a warm place - preferably without drafts. When obvious movements of cool and warm air are felt, the yeast dough rises poorly.
Combine all remaining ingredients in a separate bowl and beat until smooth.
After half an hour, add the separately whipped mixture to the foamy mass (it will have a slightly alcoholic smell - this is good). Stir with a whisk or lightly beat the dough with a mixer. If the yeast does not disperse well, pour the dough through a fine iron sieve.
Well, then heat the frying pan and pour the dough in a small portion. Try to immediately distribute it over the heated surface. Use a special stick for pancake dough, it is very convenient to make a layer of dough thin. You can immediately notice how bubbles appear and burst on the future pancake - this is the key to openwork. Bake them as usual.
The pancakes turn out very tasty. If you additionally lubricate them with cream or ghee and sprinkle with a pinch of sugar, your family simply won’t be able to tear themselves away from the plate!

Note to the owner:

Sour pancakes made with yeast can be baked with baking, that is, added to the dough or additional products placed directly on a hot frying pan:

crushed green onions or any other greens;
chopped boiled eggs with or without herbs - and not only chicken, but also quail;
small pieces of apples or pears.

Wheat flour is suitable for any pancake recipes not only premium, but also the first and even the lowest. In addition, to increase the usefulness of baked goods and to diversify them, you can sprinkle some cereal flour - oatmeal, buckwheat, rice or other - into the dough.

Pancakes count high-calorie dish, so serve it in the morning. Otherwise, there are no restrictions; they prefer to eat pancakes as in winter time, and in the summer.

Yeast pancakes with milk recipe with step-by-step photos are good with or without fillings. They are fluffy, which many people like, but they take a lot of time to prepare.

No, to make the dough you will need about 10 minutes, no more. But in order for it to “ripen”, you will have to wait two, or even three hours.

After kneading the dough, know that it should rise three times. The first two you need to knead it, after the third rise you can start baking pancakes without stirring the dough.

In order for the pancakes to become soft, they should be greased peasant oil in melted form.

How to properly prepare food and utensils so that pancakes are a success

The dough must be prepared from sifted flour. This rule applies not only to pancakes, but also to other confectionery products.

It is necessary to fry quick yeast pancakes with dry yeast in a cast iron frying pan; it does not allow them to burn.

Before pouring the dough, grease the bottom of the pan with vegetable oil.

You can put both dry and pressed yeast in yeast pancake dough.

Recipe for delicious pancakes with yeast

This classic recipe will certainly come in handy when you have a desire to bake lush yeast pancakes.

Get more hearty dish, which can be fed big company, meat filling will help.

Serve sweet yeast pancakes with honey or jam. Filling with fermented milk cheese and raisins is also suitable.

You can bake thin yeast pancakes using more batter with a high liquid content.

Take: two eggs; 0.450 ml milk; 0.250 kg flour; 10 g instant yeast; salt and sugar to taste; 20 ml vegetable oil.

Recipe for making yeast dough:

First make the dough. To do this, stir milk (150 ml), yeast and sugar in a bowl. Add two heaped spoons of flour. After you achieve homogeneity of the mass, cover it with a napkin and leave it in a warm place for 30 minutes.
After half an hour, add eggs, ground with salt, flour and warm milk, which remains. This time set the yeast dough aside for 2 hours, it should rise three times. Knead the dough with a spatula each time, and only on the last, third pass there is no need to do this.
Bake the yeast pancakes in a thick-walled frying pan, allowing two minutes for each side.

Lemon Yeast Pancakes Recipe

Yeast pancakes recipe with photo are very fragrant and delicate. It is believed that the smell of lemon improves your mood, so don’t miss the opportunity to please your loved ones with an exclusive dish.

For it you will need:

two eggs; 3.5 glasses of milk; a couple of glasses of premium flour; 10 g fast acting dry yeast; lemon zest; sugar and salt at your discretion. You can flavor pancakes with vanilla sugar.

Dough kneading recipe:

For the dough, chop dry yeast in heated milk (120-150 ml). Add a couple of large spoons of sifted flour and half the granulated sugar.
Place the mixture in a warm place for a quarter of an hour.
Meanwhile, grind sugar and salt with eggs, heat the rest of the milk.
In a bowl, mix all the ingredients, including flour, pour in the dough and chop the mixture so that there are no lumps left in it.
The dough should now rise three times. The process will take at least two hours, so be patient.
After the third rise, scoop the dough with a ladle and fry the pancakes very hot. hot frying pan. If you have an electric pancake maker, then you don’t need to grease it with vegetable oil; the pancakes won’t stick. Coat a regular frying pan with a thin layer of vegetable oil.

Step-by-step recipe for pumpkin pancakes with yeast

Yeast based pancakes pumpkin puree are distinguished by their bright orange color and original taste(see photo). By brushing milk pancakes with honey, you will add beneficial properties to them.

For serving you can use powdered sugar mixed with a pinch of cinnamon.

When kneading the dough, you need to worry about the presence of such products as:

milk – 0.5 liters; a pair of eggs; half a kilogram of peeled and seeded pumpkin; 20 g sl. oils; 0.320 kg flour; 20 g yeast; a pinch of vanillin and cinnamon; 2 tbsp. spoons of vegetable oil. Add sugar and salt to taste.

Recipe:

Cut the properly prepared pumpkin into medium-sized cubes. Place the product in a saucepan and add enough water to cover the entire pumpkin. After the water boils, wait a quarter of an hour, then turn off the heat and strain the water.
After cooling, use a blender to puree the pumpkin until smooth.
The dough is being prepared in a safe way, so you need to dilute yeast in warm milk and pour it into a bowl that already contains a homogeneous mixture of flour, eggs, salt, sugar and milk.
Leave the dough in a warm place for two hours, then pour in vegetable oil, cinnamon, vanilla sugar and let it rise one more time. After this you can bake pancakes.

Recipe for pancakes with milk and semolina

For baby food Semolina pancakes are perfect. If your kids don't like semolina porridge, then this dish will become a lifesaver for you.

Semolina yeast pancakes do not contain lumps, they turn out tender and soft.

In order to bake pancakes, you will need:

50 g semolina; milk – 0.450 l; 2 eggs; 0.320 kg white flour; 20 g yeast; a couple of tablespoons of vegetable oil. Add seasonings such as salt, sugar to taste, and don’t forget vanilla.

Recipe for preparing delicious semolina pancakes:

First of all, heat the milk and sift the flour.
The next step is soaking the semolina with warm milk; for this, take a third of the entire product.
The dough should be prepared from yeast, 0.5 tbsp. spoons of granulated sugar and pour in milk. Cover the bowl with the dough with a napkin and set aside for 20 minutes, choosing a warm place.
Mash the eggs thoroughly with the rest of the sugar, add a pinch of salt.
Add milk, flour, vanilla sugar, dough and swollen semolina one by one.
Let the mixture rise for two hours. After the third knead, add vegetable oil and vanilla sugar to the dough and let it rise again.

Fry delicious pancakes on both sides until they are browned.

Recipe for egg-free yeast pancakes with buckwheat flour

Pancakes have a darker shade. And all because buckwheat flour in the amount of two glasses was added to the dough. In addition you will need:

30 g yeast; half-liter bottle of mineral water; 2 and a half glasses wheat flour fine grinding. Add salt to taste and 2 tbsp vegetable oil. spoons.

Cooking steps:

Heat the water to a temperature of 45-50 degrees.
In a deep, large bowl, whisk together wheat and buckwheat flour (one and a half cups each). Pour in a glass of water and rub so that there are no lumps left.
Dissolve the yeast in 130 ml of water and add to the mixture in the bowl.
Cover the mixture with a napkin and leave for a couple of hours to rise. After it increases in volume, stir in the rest of the flour, salt and warm water, pour in the vegetable oil.
Give the dough another hour to rise, after which you can prepare the pancakes.

Recipe for pancakes mixed with dry yeast

Lacy pancakes made with instant dry yeast will definitely please your loved ones. They fit into a hole and harmonize well with various fillings and lubricants.

Before frying delicious pancakes, you will need a lot of time, however, you will not regret starting this treat.

Ingredients: 2 glasses of water; 0.480 kg of premium flour; 45 ml vegetable oil; a packet of instant dry yeast; 2 eggs; milk - 2 glasses. For taste, add a teaspoon of salt and two large spoons of sugar.

Start preparing the dish by heating the milk. Then:

Dissolve dry yeast in milk.
Add beaten eggs, salt and sugar.
Sift the flour and pour it into a bowl liquid ingredients. Stir until smooth.
Cover the dish with a towel and place it in a warm place to rise.
When you notice that bubbles have appeared on the surface of the mass and it has increased in volume, add warm water and vegetable oil.

After the mixture has risen again, you can bake pancakes.

The recipe you've learned doesn't require a ton of ingredients, it's based on... available ingredients. You can buy them at your nearest store, a la supermarket.

Secrets that will make your pancakes a gourmet dish

Serve delicious yeast pancakes exclusively hot.
Fill milk pancakes with chopped boiled eggs mixed with green onions, red caviar or other filling that you like best.
Knead pancakes with yeast using white wheat flour or a mixture of wheat and buckwheat.
As an addition to the dish in order to improve its taste, use melted butter or thick sour cream; place them on the table in separate saucers.
Delicious yeast pancakes can also be made with water, but it must be bottled or purified.
The most convenient way to lubricate a frying pan with vegetable oil is with a silicone brush. If you haven't had time to get one yet, make another device: cut a potato in half and stick it on a fork with the flat side facing out. Now dip the potato in the oil and run it along the bottom of the pan.
Experienced chefs recommend baking quick and tasty yeast pancakes in medium-sized frying pans. Too much big pancakes the center may not be cooked through. The best option is a cast iron frying pan with a diameter of 23-25 cm.

My video recipe

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 website offers bake quick yeast pancakes with milk.

A step-by-step recipe with photos 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

Grocery list:

Eggs - 2 pcs.;
Sugar - half a glass;
Salt - a pinch;
Milk (warm) - 1 glass;
Water (warm) - 1 glass;
Dry yeast (Saf-moment) - 6 grams;
Flour - 1.5-2 cups;
Vegetable oil - 2 tablespoons.

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 grease the bottom of the frying pan with oil and heat it over high fire. 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!

Yeast pancakes with milk: quick recipe with photo

4.1 - Ratings: 180

Nellie

I prepared it according to this recipe. The pancakes turned out wonderful. The only thing you have to take into account is that the dough rises very well)). For example, it ran away for me)). But I also prepared, I don’t know how to write correctly, a five-fold portion, i.e. 10 eggs, 1 liter of milk, etc. I would advise you to strain the dough to remove any missing lumps. In general, the recipe is a 5! To the author - Thank you))).

We start cooking by breaking a large chicken egg into a deep bowl.

Heat the milk slightly, without bringing it to a boil, and add to the egg. Mix milk with egg.

Add granulated sugar, salt and crushed dry yeast. Gently mix all ingredients with a fork.

After this, pour vegetable oil into the liquid mass and mix again.

Sift the flour through a fine strainer and add to the prepared mass. And we begin to knead the dough. When kneading the dough, it is important to take into account that there should be no lumps, so there is no need to rush and try to thoroughly knead the flour lumps to a homogeneous consistency.

Pour a little into a well-heated frying pan sunflower oil and pour in the dough. Its quantity depends on how thick you plan to make the pancakes. Fry the pancake on both sides over low heat.

It won't take too much time to prepare. Before you know it, there will be a stack of ruddy and delicious quick yeast pancakes on the plate. How and with what to serve them is up to you.

Bon appetit!

If your household does not have Teflon or cast iron frying pan, then you can cook pancakes on a regular one, having previously prepared it. To do this, heat the pan with salt for several minutes, then wipe it dry with a paper napkin. After this, the napkin is generously moistened with oil and the surface of the frying pan is treated with it again. If everything is done correctly, the pancakes will not burn.