Quick yeast pancakes on dry. Step-by-step recipe for pumpkin pancakes with yeast

How to make pancake recipe instant yeast - Full description preparation so that the dish turns out very tasty and original.

Quick yeast pancakes with dry yeast

IN different countries Pancakes are called and prepared in different ways. In France they are thin crepes, in America they are thick pancakes. in India - crispy rice dosas, and in Holland - buckwheat pannekoken. But the fat ones yeast pancakes- this is primordial Russian dish. These pancakes take a little longer to cook than regular thin pancakes, but it's worth it!

Recipe for instant yeast pancakes

These pancakes turn out to be quite dense and are ideal for both savory and sweet fillings.

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

The milk should be heated to 35-40 degrees, add sugar, salt and beat in the egg. Yeast does not dissolve very readily in milk, so dissolve it in a small amount of warm water and pour it into the milk. Mix everything thoroughly and slowly begin to add flour, stirring with a whisk. Melt the butter and let it cool until room temperature. Knead the dough to the consistency of sour cream, the main thing is to break up all the lumps, pour oil into it and cover with a towel, lid or film. The dough should rise in a warm place until its volume doubles. Stir it with a whisk until it settles. We put a pancake frying pan on the stove; it will be easiest to bake pancakes in it, because... it is lightweight and often coated with Teflon or ceramic. But an ordinary traditional cast iron one will do, you just have to grease it with oil before each pancake. Using a pastry brush, grease the surface of the pan with refined oil. If you have a well-coated frying pan, it is not necessary to grease it every time. Pour the dough into the center of the pan and distribute it in a circular motion over the entire surface.

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

Quick thick yeast pancakes with dry yeast

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

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

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

Knead until the dough is smooth and viscous, as thick as pancakes. Place in a warm place, covering with a lid or film for 40-60 minutes. After this time, beat the dough, pouring it into hot water, about a glass. Mix vigorously, it should be fluid and viscous. Grease a very heated frying pan with refined oil or a piece of lard and immediately pour generous amounts of dough so that it covers the bottom of the frying pan in an even layer. The fire should be low so that the dough has time to bake. If the product tears, it means there is not enough flour and you should add it. Fry on both sides and generously grease the finished pancake with butter.

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

And if someone still doesn’t know how to cook a traditional Slavic dessert, then it’s never too late to learn. Moreover, on the eve of Maslenitsa, many recipe authors decided to convey the secrets of pancake cooking to everyone.

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

Pancakes with instant yeast

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

The fourth day is “gourmet”, even with its name it asks for something special, and the classic recipe for how to make dry pancakes with your own hands will come in very handy here.

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

Making quick pancakes with yeast

IN this recipe There are no special tricks, which is why preparing the dough will take no more than 10 minutes.

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

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

Fluffy pancakes made with quick yeast and milk

Today we will prepare an incredibly tasty traditional Slavic dessert at home. This is perhaps the most best recipe quick yeast pancakes for a Maslenitsa feast.

Premium wheat flour – ½ kg;
Dry yeast - 1 pack;
Table salt - ½ tbsp;
Granulated sugar – 50 g;
Cow's milk – ½ l;
Butter - 50 g;
Chicken eggs – 4 pcs.;
Sunflower oil – 35 g;

How to bake pancakes with dry yeast

For preparing lush and fluffy pancakes First of all, you should sift the flour twice so that it is saturated with oxygen, after which we pour yeast, salt, sugar (1 tbsp) into it and mix everything thoroughly with milk and yolks so that there are no lumps.
Now we need to whisk separately egg whites with the remaining sugar (1 tbsp) until foamy, and then carefully add protein mass into the dough along with vegetable oil.
Now ready-made dough It is necessary to leave in a warm place for about 1 hour. During this time, the mass will double in volume.
Now you need to mix the dough, and you can start baking pancakes in a greased frying pan over medium heat.

Coat the finished pancakes thoroughly with butter and place them on the table with jam, condensed milk, caviar, preserves, honey, or whatever you like.

Pancakes with instant yeast

How to cook pancakes with dry yeast? Recipe

Pancakes made with dry yeast, the recipe for which is quite simple, turn out surprisingly thin, tender and bubbly. They have a great sour taste and are an excellent dessert.

Classic pancakes with dry yeast

To prepare pancakes with dry yeast, the recipe for which is known to most experienced housewives, you need to take dry yeast (10 g), 0.3 liters of milk, three eggs, a glass of flour, a tablespoon of butter and granulated sugar, salt.

Flour is mixed with dry yeast and placed in a bowl with warm milk. Gradually add the remaining ingredients: eggs, melted butter, salt and sugar. Mix everything with a mixer until smooth and put in a warm place. The thickness of the mass should resemble low-fat sour cream. When there is twice as much dough, you can start baking pancakes in a preheated frying pan. Pancakes made with dry yeast, the recipe for which includes butter, are easily baked in a frying pan without grease and turn out very rosy and tender. You need to eat them with butter, sour cream, jam, berries, honey. If the pancakes turn out to be thin, you can wrap them with cheese, meat, cottage cheese, berries, and jam.

Openwork yeast pancakes

How to make lacy pancakes with yeast? They take time to prepare, but the results are worth it. You need to take 0.75 liters of low-fat milk, about 10 g of dry yeast, half a kilogram of flour, two eggs, three tbsp. spoons of plant butter, a tablespoon of sugar, salt.

Place the dough by mixing a quarter glass of warm milk, a teaspoon of sand, and yeast. Let sit for about 10 minutes until the yeast rises. Then heat the rest of the milk, combine it with the eggs, salt, remaining sugar, rising yeast and mix gently. Sift the flour into a saucepan and gradually pour the prepared mixture into it, stirring constantly. Put vegetable oil into the dough. If the dough is too thick, you need to thin it warm water. Cover the pan and place in a windproof, warm place. As soon as the dough will work, it must be stirred and set to rise again. When it rises for the third time, you can start baking pancakes. To make pancakes thin, the dough must be quite liquid.

Bake pancakes with dry yeast, the recipe for which includes butter, in a hot frying pan without greasing. Then remove to a plate and coat with butter. Should be airy openwork pancakes with many holes.

There is not always time to make yeast dough, so housewives prefer to bake unleavened pancakes. However, there is a simple recipe for yeast pancakes, the preparation of which will help save time and get delicious dish. How to make pancakes with yeast quickly?

Have to take following products: 0.7 liters of milk, a teaspoon of dry yeast, 4 eggs, two glasses of flour, butter, salt and sugar according to the eye. This recipe should yield thin pancakes with holes.

Place milk, flour, yeast, yolks, softened butter, granulated sugar, salt in a blender and beat for about 5 minutes. Beat the remaining whites until foamy. Pour the dough into a bowl or pan, combine with the egg whites and let sit for about 5 minutes. Heat a frying pan and bake pancakes without oil in a dry frying pan. Place in a heap on a plate and brush with oil.

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Pancakes with yeast are quick

Pancakes with yeast are quick They never turn out thin, but always plump, airy, slightly porous and mind-blowingly delicious. They are very easy to prepare and help in difficult times, for example, when you urgently need a delicious dessert or hearty second dish, although these round pieces are also suitable as an appetizer for a holiday table, it all depends on the filling!

Ingredients for making quick pancakes with yeast:

Milk 400 milliliters
Purified water 1 glass (capacity 200 milliliters)
Wheat flour 2 cups
Chicken egg 2 pieces
Dry granulated yeast (fast rising) 1 teaspoon (heaped)
Salt 1/2 teaspoon
Sugar 1 tablespoon
Vegetable oil 4 tablespoons for dough and 1/4 teaspoon for frying

Products not suitable? Choose similar recipe from others!

Tablespoon, teaspoon, measuring cup, glass (250 ml capacity), fine mesh sieve, whisk, kitchen towel, stove, frying pan, bandage, wide spatula, large flat dish, portion plate.

Making pancakes with yeast is quick:

Step 1: prepare the dough.

Pour into a deep saucepan or saucepan required quantity milk and purified water. We put this dish on medium heat and heat these ingredients to 36–38 degrees Celsius, so that they are just warm and you can safely dip your fingers in them without fear of getting burned! Then pour the liquid into a deep bowl, add dry granulated yeast, salt, sugar and a couple of chicken eggs. Beat everything with a whisk until lightly fluffy. As soon as the mixture acquires a homogeneous structure, we begin to sift it through a sieve with a fine mesh wheat flour, while kneading the dough of medium thickness, like for pancakes.

After this, add a couple of tablespoons of vegetable oil to it, shake everything again, cover the bowl with all the contents with a kitchen towel or a pan lid and put it in a warm place. 30–40 minutes. After this time, add a couple more tablespoons of vegetable oil to the prepared semi-finished flour product, beat everything again until smooth and proceed to the next step.

Step 2: fry pancakes with quick yeast.

We fold a piece of sterile bandage in 2-3 layers, moisten it in vegetable oil, grease the bottom of the frying pan once and put it on medium heat. Let this pan get hot. After this, lift it at an angle of 25–30 degrees and pour about half a ladle of dough onto the hot surface. Move your hand in a circular motion so that the semi-finished flour product spreads in an even layer 2 to 3 millimeters thick in the form of a circle. Fry the pancake on one side until golden crust near 30–40 seconds or until its edges are browned and the center acquires a denser structure.

Then, using a wide kitchen spatula, turn the resulting product over to the other side and cook for another half a minute or until golden brown. Then we lift the pancake, move it onto a large flat dish and cook the rest in the same way until all the dough is gone, but we don’t grease the pan anymore, there is enough fat in the semi-finished flour product! After cooking, if desired, treat each round with a thin layer of butter and go ahead and taste it!

Step 3: serve pancakes with quick yeast.

Pancakes with quick yeast are served hot, and better warm form. From the above quantity of products, about 13–14 pieces with a diameter of 22 centimeters come out. Serving this delicious dish depends only on your taste and desire; you can fill each pancake with sugar cottage cheese, condensed milk, fruits, berries, honey, jam or other sweets, and you will get a wonderful dessert. It would also be a good filling boiled rice, mixed with meat, stewed minced meat, fried mushrooms with vegetables, eggs with herbs, but in this case it will work out complete snack or a second course for breakfast, lunch or dinner. Cook with pleasure and enjoy delicious homemade food!
Bon appetit!

– if you want to cook this dish with fresh yeast, then you will first need to make a dough, then knead the dough and leave it in a warm place for quite a long time, in this case the pancakes will no longer be quick, but they will also turn out very tasty;

– depending on the choice of filling, you can put some spices in the dough; if the filling is sweet, cinnamon will do, vanilla sugar, and if spicy, then dried herbs, for example, dill, ground bay leaf, rosemary and others;

– very often, melted butter is used instead of vegetable oil, and instead of one type of flour, two are taken: regular white and rye in a 1:1 ratio;

– some housewives grease the frying pan not with vegetable oil, but with a piece of raw lard, its fat is not so liquid and is better applied in a thin layer to the surface of hot dishes;

– Does the dough tear during frying? Don’t rush to add flour, beat another chicken egg into it and try to cook another pancake. Has anything changed? In this case, of course, flour will still help.

Quick yeast fluffy pancakes with milk - step-by-step recipe with photos

Our ancestors considered pancakes to be very similar to the sun and therefore baked them in honor of God Yarila. This is how they greeted spring and asked for fertility and prosperity from the Earth-nurse. Since ancient times, pancakes have been cooked with yeast. Over the years, a huge number of recipes have appeared. I suggest you, dear housewives, evaluate my recipe and using step by step photos prepare quick yeast pancakes with milk. It should be noted that the pancakes according to this recipe turn out thin, airy and with holes.

1 teaspoon dry yeast;

How to cook yeast pancakes quickly

Instant dry yeast is not demanding and does not require preparation of dough. Making dough on them is very quick. You can also use pressed ones (live or wet), the weight proportion is about 1:3 (but this also depends on the manufacturer).

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

Then combine the eggs with the dry mixture.

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

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

Delicious fluffy pancakes with holes - ready.

All that remains is to fold them into corners or wrap them in a tube - whichever you prefer.

You can add any type of filling. sweet or salty. But probably the most delicious solution would be hot pancake chick with cold sour cream (cream).

Openwork yeast pancakes with milk

Anyuta
Author of “Notebook”

Real Russian pancakes are baked only with yeast. Openwork, lace, porous, plump, whatever they call them! Such pancakes are the real pride of the housewife, and that’s what we’ll talk about today. The recipe is very successful, tested by me personally. If you follow the recommendations, then you will definitely get pancakes with a hole like in my photo.

So that they don’t scold me and say that I didn’t warn you, I’m writing right away about one big drawback of such pancakes. It turns out SO delicious that it’s simply impossible to stop eating these pancakes! The word “delicious” itself is not sufficiently meaningful to convey how you feel at the moment you try them. Your hands naturally reach for the next portion and the plate is empty in a few moments.

No first pancake will be lumpy, you can forget about this saying, this is not the recipe. They come off the frying pan perfectly with a spatula, you don’t even have to burn your hands, believe me!

Will not separate preparation dough, as in classic recipes for yeast pancakes. Dough desired consistency will mix right away. Yes, you also need to take into account the fact that it will take you a little less than two hours to rise and leave. Please consider this in advance. Don’t let this moment scare you, such royal (I’m not afraid of this word) pancakes are worth the wait. The result will please you.

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

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

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

So, take a deep cup and break it into chicken eggs, add sugar and salt. 60 g of sugar is about three tablespoons, without top.

Beat until foamy with a mixer or whisk.

Sift the flour and mix with dry quick yeast. Heat the milk until barely warm.

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

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

Yeast pancake dough It will turn out liquid, like regular pancakes made with milk. It is advisable to pour it into a deeper cup, so it will rise with the yeast.

You need to give the dough a warm place without drafts so that it will rise well. This could be a place next to a heating device in winter, or a warm oven or slow cooker. My electric oven allows you to set the temperature to 40-45 degrees, I send the dough into it.

In 45-50 minutes, the dough for pancakes with yeast will increase in volume and begin to turn into thick foam. I would even say it will look like biscuit dough.

It needs to be mixed thoroughly. There will be even more bubbles and they will begin to increase in size.

We send it again to a warm place for further proofing for about 40 minutes. You can't stir the dough anymore!

It will rise headlong, do not put it down under any circumstances!

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

It's time to put the frying pan on the stove and heat it up well. I bake pancakes on two at once, it’s faster. It is not advisable to cook other food in a pancake pan before baking pancakes, otherwise the dough will stick. My grandmother had a special one Cast-iron pan, on which she only baked pancakes. I use a Teflon coated one today, but I still lightly grease it with vegetable oil a few times at the very beginning of baking.

Using a ladle, scoop out the soft and fluffy yeast dough that looks like foam. We try to do this from one edge of the cup, scooping from below.

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

Place on the stove and wait for one side to brown. The foam will harden and the bubbles will burst, leaving the pancake with a beautiful openwork pattern. It's time to flip!

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

You won’t have to fry the second side for a long time, because the dough is almost set. Just brown it and serve!

And so pancake after pancake. These yeast pancakes bake very quickly.

There will be people who will immediately grease a hot pancake with butter, sprinkle it with sugar and immediately put it in their mouth before it cools down. Yes, because it will be impossible to resist!

Those who are more patient will have better luck if they melt butter with honey and pour this fragrant honey syrup each pancake, then rolled into a triangle. It will also be very tasty if you melt the honey with full fat sour cream or cream and pour, or even better, simmer for a couple of minutes in this sauce in a frying pan. Mind blowing!

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

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

Pancakes with yeast and milk

Yeast pancakes with milk, photos and a recipe for cooking with dry yeast were sent to us by Svetlana Burova. Such thin pancakes made from yeast dough are suitable for stuffing with different savory fillings or a sweet treat for tea with honey, condensed milk, cottage cheese or jam.

For the recipe for yeast pancakes you will need

Flour – 350 gr.
Eggs – 1 pc.
Milk – 0.5 l.
Sugar – 1 tsp.
Vegetable oil – 50 ml
Salt – 10 gr.
Dry fast-acting yeast -7 gr.

Cooking process:

Heat the milk a little so that it is warm, but not hot, add the yeast so that it swells a little. Add the remaining ingredients to the milk and yeast.
Mix everything so that there are no lumps of flour.
Let the yeast dough for sour pancakes brew a little.

Bake pancakes from yeast dough in a well-heated frying pan, greasing it with a little vegetable oil until a golden crust forms.

You can serve delicious yeast pancakes with honey, sugar, sour cream, condensed milk, and also make them stuffed with a variety of fillings. Enjoy your meal! Sincerely,

Notebook

recipes Tatiana | 10/16/2016 12:48 I made pancakes strictly according to the recipe. but alas. Did not work out. It turned out something similar to pancakes, the pancakes didn’t even spread on the frying pan, let alone

openwork holes

and there is no need to talk. I will say this according to taste, without taste, color and joy. The only people who were happy about them were the dogs at work.
Anyuta | 16.10.2016 13:29

Tatyana, what happened to the test? Did it bubble?

What recipe did you use?

You described your failure in such detail, but not a word about the process itself. Julia | 26.10.2016 12:36 how many times have you tried to bake?

thin pancakes , it didn’t work (((But the first recipe turned out to be excellent, tasty, thin pancakes. Thank you very much for the recipe. Now I’ll copy it into my recipe book and I’ll bake and bake and bake))))))) Traditionally, we are used to enjoying pancakes during Maslenitsa. Why wait so long? You can bake pancakes today

favorite recipe

Every homemaker baked pancakes at least once in her life. Perhaps this is the most simple baking, which only exists in the culinary world. You need to mix all the ingredients and fry them in a frying pan. Agree, you don’t need to knead the dough for a long time, wait several hours for it to rise, and then bake it in the oven for about an hour.

Despite the fact that today the dough can be prepared on a water, kefir and milk basis, with or without the addition of eggs, with baking soda, on whey and so on, remain classics of Russian cuisine yeast pancakes. It seems that yeast baking It will turn out very fluffy, which is not typical for pancakes. But this is not so at all: when proper preparation Using yeast dough, pancakes turn out delicate and very thin.

A few simple tips will help you surprise your friends and family with delicious and flavorful Russian pancakes:

It is best to use high-quality and proven dry yeast.
First, you can dilute them in a small amount of liquid and add granulated sugar. Pay attention to the reaction: good yeast will foam.
Be sure to dilute the yeast in a warm liquid, but its temperature should not exceed 37°, otherwise the fungi will die and the desired result will not be achieved.
Yeast pancakes are prepared according to a special recipe. Initially, chicken eggs are beaten into a foamy mass with salt and granulated sugar. Then yeast, refined sunflower oil and part of the milk are added. Only after pouring out the flour can you pour out the remaining milk. You need to knead the dough in exactly this order.
In order for the yeast, as they say, to run wild, the dough is sent to a secluded place.
After a few minutes, the mass will double in volume. We press the dough once, and after the second approach we begin to bake pancakes.
Carefully scoop the dough from above with a ladle, without damaging the bubbly consistency.
If you want more holes, take as a basis mineral water with gas.
Don't add too much sugar: 1-2 tbsp. l. will be enough for the yeast to react.
When baking the first pancake, grease the hot surface of the pan fresh lard or potatoes soaked in refined sunflower oil.
These pancakes can be prepared for future use and frozen. Then you just need to heat them in a frying pan or in a microwave oven.

Let's celebrate Maslenitsa today

If this is your first time baking yeast-based pancakes, be sure to strictly follow the recipe proportions. Just don't add too much granulated sugar. It is better to season the pancakes when serving fragrant jam, honey or melted butter with sugar. To make the pancakes look like lace, try not to disturb their bubbly consistency.

Compound:

11 g dry granulated or powdered yeast;
0.3 kg of sifted high-grade flour;
a pinch of granulated sugar and table salt;
2-3 pcs. chicken eggs;
2-3 tbsp. l. refined sunflower oil;
0.25 liters of milk.

Preparation:

Cooking pancakes in Slavic style

If you want to surprise everyone in the area with your knowledge of Slavic culinary traditions, try cooking pancakes according to classic recipe. By the way, this recipe is universal in that you can use either milk or filtered water as a base.

Compound:

2 tbsp. filtered water or warm milk;
granulated sugar to taste;
2 ½ tbsp. sifted high-grade flour;
3 pcs. chicken eggs;
a pinch of salt;
1 tsp. dry yeast;
butter to taste.

Preparation:

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 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 baking 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. Once the volume has doubled, 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 on 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. It may seem to you that there is not enough sugar, but its amount is selected specifically for a neutral taste. Planning to cook sweet filling- perhaps you should 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 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 too high temperature the mass will not rise; at low temperatures 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 (tablespoon) mustard oil, yeast pancakes made 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.

The recipe, which is quite simple, turns out surprisingly thin, tender and bubbly. They have a great sour taste and are an excellent dessert.

Classic pancakes with dry yeast

To make pancakes with dry yeast, the recipe for which is known to most experienced housewives, you need to take dry yeast (10 g), 0.3 liters of milk, three eggs, a glass of flour, a tablespoon each of butter and granulated sugar, and salt.

Openwork yeast pancakes

How to make lacy pancakes with yeast? They take time to prepare, but the results are worth it. You need to take 0.75 liters of dry yeast, about 10 g, half a kilogram of flour, two eggs, three tbsp. spoons of plant butter, a tablespoon of sugar, salt.

Place the dough by mixing a quarter glass of warm milk, a teaspoon of sand, and yeast. Let sit for about 10 minutes until the yeast rises. Then heat the rest of the milk, combine it with the eggs, salt, remaining sugar, rising yeast and mix gently. Sift the flour into a saucepan and gradually pour the prepared mixture into it, stirring constantly. Put vegetable oil into the dough. If the dough is too thick, you need to dilute it with warm water. Cover the pan and place in a windproof, warm place. As soon as the dough rises, it must be mixed and allowed to rise again. When it rises for the third time, you can start baking pancakes. To make pancakes thin, the dough must be quite liquid.

Bake pancakes with dry yeast, the recipe for which includes butter, in a hot frying pan without greasing. Then remove to a plate and coat with butter. It should be airy with lots of holes.

Fast by leaps and bounds

There is not always time to make yeast dough, so housewives prefer to bake unleavened pancakes. However, there is a simple yeast recipe that will help you save time and get a delicious dish. leaps and bounds quickly?

You need to take the following products: 0.7 liters of milk, a teaspoon of dry yeast, 4 eggs, two glasses of flour, butter, salt and sugar according to the eye. This recipe should yield thin pancakes with holes.

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 high-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 dough already contains vegetable oil. And, if your frying pan is only suitable for pancakes, and you do not cook anything else on it, the pancake dough will come off the hot surface perfectly. So, pour the yeast pancake dough into a hot frying pan with 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.

Teaser network

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 water to the yeast spoiled milk, egg, sugar and salt. 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 is thin pancakes made with dry yeast. They turn out more tender if, instead of a whole egg, you mix the white whipped into a thick foam into the dough.

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 burning 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 a little difficult. Therefore, if the dough comes out thick, just add a little warm water 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, glass warm milk, 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.