Thin yeast pancakes - a recipe with a photo, how to cook with milk. Yeast pancakes with milk

Real Russian pancakes are baked only with yeast. Openwork, lace, porous, plump, whatever they are called! Such pancakes are the real pride of the hostess, and today we will talk about them. The recipe is very successful, tested by me personally. If you follow the recommendations, then exactly the same pancakes in the hole, as in my photo, you will definitely succeed.

So that they don’t scold me and don’t say that they didn’t warn me, I write right away about one big drawback of such pancakes. It turns out SO delicious that it is simply impossible to stop eating these pancakes! The very word "delicious" is not so capacious as to convey what you feel at the moment when you try them. Hands themselves 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 are removed from the pan perfectly with a spatula, you don’t even need to burn your hands, believe me!

There will be no separate preparation of sourdough, as in classic recipes for yeast pancakes. The dough of the desired consistency will be kneaded immediately. Yes, you also need to take into account the fact that it will take you a little less than two hours to get up and part. 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.

We 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 of water
• 300 g wheat flour,
• 3 chicken eggs,
• 70 ml vegetable oil, odorless,
• 7 g fast acting dry yeast
• 60 g of granulated sugar,
• 0.5 teaspoon of salt.

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

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

Beat until foamy with a mixer or whisk.

Sift flour and mix with dry quick yeast. Heat milk until lukewarm.

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

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

Yeast pancake dough will turn out liquid, like ordinary pancakes in milk. It is desirable to pour it into a deeper cup, because it will rise with yeast.

It is necessary to determine the test in a warm place without drafts, so that it fits well. This can be a place next to a heater 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 a thick foam. I would even say it will be like a biscuit dough.

It needs to be mixed well. 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. No more mixing the dough!

It will rise with a hat, in no case do not upset it!

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

It's time to put a frying pan on the stove and heat it up well. I bake pancakes at once on two, so faster. It is undesirable to cook other food in a pancake pan before baking pancakes, otherwise the dough will stick. My grandmother had a special cast-iron pan in which she only baked pancakes. I use Teflon coated today, but I still brush it lightly with vegetable oil a few times at the very beginning of baking.

We scoop with a ladle a tender and fluffy yeast dough that looks like foam. We try to do this from one edge of the cup, scooping from the bottom.

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

We put on the stove and wait until one side is browned. The foam will solidify, the bubbles will burst, leaving the pancake with a beautiful openwork pattern. Time to flip!

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

You don’t have to fry the second side for a long time, because the dough has already almost seized. Just brown - and on the dish!

And so pancake after pancake. Such yeast pancakes are baked very quickly.

There are those who will immediately grease the hot pancake with butter, sprinkle with sugar and immediately send it to the mouth until it has cooled down. Yes, because it will be impossible to resist!

Those who are more patient will have more luck if they melt butter with honey and pour each pancake with this fragrant honey syrup, then folding it into a triangle. It will also be very tasty if honey is melted with fat sour cream or cream and poured over, or even better, steamed for a couple of minutes in this sauce in a pan. Mind eat!

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

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

Sincerely, Anyuta!

Pancakes with yeast and milk

Yeast pancakes with milk, photo and 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 various unsweetened fillings or a sweet treat for tea with honey, condensed milk, cottage cheese or jam.

How to cook yeast pancakes in milk thin recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

I will say right away that it is not fast to cook pancakes, it takes time to prepare the dough so that the dough “fits”, all of these are yeast pancakes. If you want to quickly and tasty cook thin pancakes with milk, then the recipe can be found in the article "Thin and delicious pancakes with milk".

Thin yeast pancakes in milk. Recipe with photo.

To prepare yeast pancakes, we need:

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

The ingredients for making pancakes are all available. Pancakes are very tasty, especially warm.

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

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

I leave the milk and yeast to rise for 10-15 minutes. Beat the eggs with a whisk with sugar and salt, but without fanaticism. Butter I melted and slightly cooled, combine with eggs and mix. If hot oil is poured in, the eggs may curdle.

So, 10 minutes have passed. There is foam on the surface of the milk. Our dough for yeast pancakes is ready when a lush foam forms on the surface of the milk.

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

Flour must first be sifted. It is better to add flour in portions, and not all at once.

You can mix with a mixer so that there are no lumps, you can use a whisk. I stir with a whisk. It took me 250 grams of flour. Next, I cover the dough with a clean towel and leave it for 1-2 hours, so that the dough comes up.

The dough will increase in volume. I stir the dough with a whisk. If there are lumps, they will dissolve. And I pour 3-4 tablespoons of vegetable oil into the dough. In fact, the oil can not be poured into the dough, but then the pan must be lubricated before frying the pancake with vegetable oil or a piece of lard.

In order for the dough to fit well, it was necessary to let it rise for 2 hours, after an hour I started frying pancakes. Because we had to leave. My son is engaged with a speech therapist, so I could not wait so long.

I fry pancakes in a hot pan on both sides. Frying pan to me with non-stick coating.

Pancakes are obtained in a hole. Openwork, as they are also called. The pancakes are thin, elastic and very tasty.

Each pancake can be greased with butter. But, I did not oil the pancakes. My frying pan is 26 cm in diameter. It turned out 12 pancakes.

I specially took such a photo to show that each pancake turns into a hole. Pancakes are thin and tender.

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

I will definitely make these pancakes for Maslenitsa. We love to gather with friends for this wonderful holiday, communicate, eat pancakes. Each hostess tries to surprise everyone with pancakes.

I, too, try everything, cook. Curiosity knows no bounds. I really want to try different recipes. And if you like the recipe, then I'll cook more pancakes.

And also, I really liked pancakes made from cottage cheese dough, as part of pancakes cottage cheese. Cottage cheese is added to the dough. I have never eaten such pancakes, but having tried it for a minute I was not disappointed. The recipe is simple and the pancakes are delicious. We ate them right away, with sour cream and honey. A recipe with step-by-step photos of cooking can be found in the article “Custard pancakes on kefir from curd dough“. So, if you like cottage cheese, I recommend this recipe to you.

Bon appetit, cook with pleasure and wait for new pancake recipes. We are always on the lookout for delicious recipes.

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

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

So, you can experiment with fillings.
You won’t understand children, there are so many tasty and healthy things, but for some reason they don’t like it.
my granddaughter doesn't like raisins or prunes. If he sees raisins in baking, then he will not eat at all. Likewise with prunes. Eating bananas.
So replace the harmful sweets, sweets. for example, on useful ones: dried fruits, dates, if children do not like them. Over the years, then they understand what is harmful, what is useful.
My daughters have grown up and already don’t like sweets very much.

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Step by step recipes with photos

Thin yeast pancakes with milk

Who doesn't love delicious food? And when it comes to home cooking. Take at least pancakes. Yeast, in milk, with a lace pattern. Fragrant, delicate, delicate. They can be eaten just like that, and with various fillings. Options - a lot! We will write a simple recipe for yeast pancakes (and not one!) in this article. And for starters, let's find out when the first pancakes appeared in Rus'.

An indispensable attribute of Maslenitsa

Pancakes are a primordially Russian dish, which before the advent of Christianity was considered nothing more than sacrificial bread. They became the main dish of Maslenitsa in the 19th century - it was believed that their round shape symbolizes the Sun, which means life itself.

The recipe for yeast pancakes has been changed and supplemented over the course of several centuries. Over time, this Russian dish fell in love with the peoples of different countries. For example, in England they prefer very sweet and low-fat pancakes, while the French love thin yeast pancakes with milk, but the Germans add cognac and other alcoholic drinks to the dough.

Now every housewife has her own recipe, special, branded. Baking delicious pancakes is an art! To master it to the fullest, so that not a single pancake turns out to be lumpy, our recipes will help.

Delicious like grandma's!

The most delicious pancakes are yeast-raised with milk. The beauty is that they are exactly what our grandmothers baked, which means they come from childhood. To prepare thin yeast pancakes, we need:

• Flour - 3 cups.
• Dry yeast - 1 sachet.
• Milk - 1 liter.
• Eggs - 2 pieces.
• Sour cream 20% - 3 tablespoons.
• Sugar - 3 tablespoons.
• Salt - 1 teaspoon.

Note: 1 bag of dry yeast can be replaced with 30 grams of fresh yeast, and in the absence of sour cream, 4 tablespoons of vegetable oil will do.

Opara - pancakes head!

Let's start kneading the dough. First of all, you need to prepare the dough. To do this, in a clean container, combine dry yeast with flour and mix well. Then add warm milk and mix again. If instead of dry yeast - fresh, then first they need to be dissolved in warm milk, and only then add flour. Then we cover our dough with a towel and put in a warm place for 1 hour. To cook delicious pancakes (yeast, with milk), you should not fuss, make noise and rush. Yeast dough does not like this!

While the dough is rising, we proceed to the second stage of preparing the dough. The first step is to beat the eggs into a steep foam - this can be done both with a mixer and with a fork or whisk. Then add sour cream (or butter), salt and sugar and beat well again until smooth. We combine this mixture with dough, mix gently and put in heat for another 30 minutes.

Our dough is suitable, in the meantime, various fillings can be prepared. For example, such pancakes (yeast, with milk) go very well with salted fish, with red caviar, with cottage cheese and greens, with fried mushrooms and meat, and are also good just with jam or condensed milk.

When the dough for pancakes has reached the desired condition, put a frying pan on the fire (it is advisable to choose a cast-iron or non-stick pan, otherwise the pancakes will stick). Lubricate the heated pan with vegetable oil, bake our openwork yeast pancakes on both sides and put them in a pile on a plate. At the same time, it is desirable to lubricate each with butter so that they do not stick together. That's all wisdom!

Union of yeast and milk

Despite the wonderful “grandmother’s recipe” posted above, we suggest trying another one. After all, there are never too many delicious pancakes! The second recipe for yeast pancakes in milk is a little more complicated than the previous one, but it is quite possible that it will become your signature one. So the required ingredients are:

• Boiled water - 1 glass.
• Refined sunflower oil - 3 tablespoons.
• Milk - 2 cups.
• Sugar - 2 tablespoons.
• Chicken eggs - 2 pieces.
• Fresh yeast - 20 grams.
• Butter - 10 grams.
• Wheat flour of the highest grade - 500 grams.
• Salt is on the tip of a knife.

Like the previous one, this recipe for yeast pancakes with milk includes making a dough. It's what makes them so soft and delicious. To prepare it, you need to thoroughly dissolve the yeast in very warm boiled water. Then sift 250 grams of flour into a clean bowl, mix it with 1 tablespoon of sugar and carefully pour in the yeast. Mix everything until smooth, cover with a towel and put in heat for 45 minutes. When ready, the dough will increase in volume by 2-3 times.

When this happens, add 2 yolks, 1 tablespoon of sugar, a pinch of salt, 1 tablespoon of vegetable oil and the rest of the sifted flour to it. Knead the dough well with your hands until it becomes smooth, and leave it warm for another 45 minutes.

When the dough rises, we begin to gradually, 2-3 tablespoons, add warm milk to it. In this case, the dough must be constantly kneaded to avoid the appearance of lumps. When the dough resembles sour cream in consistency, add 1 whipped protein to it and mix well again. The dough is ready for baking openwork pancakes! Ready-made pancakes can be served with jam, sour cream or yogurt, as well as with various fillings. As you can see, the recipe for thin yeast pancakes is quite difficult, but in the end everyone will probably ask for more!

It happens that time is running out, but you want pancakes. If there is no time to make yeast, kefir pancakes - it's delicious, simple, and most importantly, fast. Shall we start? We will need the following ingredients:

• Kefir with a fat content of at least 2.5% - 1 liter.
• Sugar - 2 tablespoons.
• Eggs - 2 pieces.
• Salt - 0.5 teaspoon.
• Vegetable oil - 2 tablespoons.
• Flour - on the eye.
• Soda - 1 teaspoon.
• Boiling water - 1 cup.

First of all, mix kefir, sugar, salt and eggs in a saucepan. For convenience and save time, you can use a mixer. When the sugar dissolves, without stopping stirring, gradually add the flour. When the dough reaches the consistency of thick sour cream, pour in vegetable oil. We mix. Then pour boiling water into a cup, dissolve soda in it, immediately pour this solution into the dough and mix well again. After that, our dough is ready to turn into porous and delicious pancakes!

Variations on the Theme of Flour

Did you know that it is not necessary to use only wheat flour for pancake dough? You can experiment with corn, buckwheat and oatmeal - this will bring a wonderful flavor variety to our familiar dish.

For example, corn pancakes are unusually thin and are perfect for wrapping various savory fillings in them, such as salted salmon or cheese with garlic.

In order to cook corn pancakes, we need:

• Wheat flour - 100 grams.
• Cornmeal - 100 grams.
• Milk - 200 milliliters.
• Sugar - 30 grams.
• Eggs - 3 pieces.
• Boiling water - 400 milliliters.
• Vegetable oil - 60 milliliters.
• Salt - 1 teaspoon.
• Turmeric - 1 teaspoon.

To begin with, carefully sift the cornmeal into the prepared container and begin to gradually introduce boiling water. Thus, the dough is brewed. Mix everything thoroughly to avoid the appearance of lumps. Then add vegetable oil.

After that, sift the wheat flour into a separate bowl and mix it with turmeric. Combine with corn dough.

Separate the yolks from the proteins and add to the dough. After that, add milk, stir thoroughly again and remove in the cold for 1 hour. Immediately before frying, add egg whites whipped with sugar to the dough. That's all! Ready-made pancakes turn out bright yellow, like the sun!

And finally, we want to tell you a recipe for very unusual, original pancakes that will be appreciated by the sweet tooth, especially the kids. Who doesn't love chocolate? Everyone loves him! Therefore, we are sure that chocolate pancakes with caramel sauce will take their rightful place in the list of your favorite dishes. So, we need such products:

• Water - 300 milliliters.
• Milk - 700 milliliters.
• Sugar - 4 tablespoons.
• Salt - 1 teaspoon.
• Eggs - 3 pieces.
• Flour - 2 cups.
• Cocoa - 1.5 tablespoons.
• Chocolate - 50 grams.

First of all, pour 100 ml of milk into a cup, mix the rest with water in a saucepan and heat to room temperature. Then, in a clean container, beat the eggs with salt and sugar and combine them with milk and water. Mix well, add flour and beat everything with a mixer until smooth.

Next, break the chocolate into pieces and melt in 100 ml of warm milk. Pour cocoa into the resulting mass and mix well. Then we combine the chocolate mixture with pancake dough and beat thoroughly with a mixer. We leave the dough for 20 minutes. After this time, we start frying pancakes.

Let's start making the caramel sauce. For it we need:

• Water - 1/4 cup.
• Butter - 10 grams.
• Sugar - 1 cup.
• Cream with a fat content of at least 20% - 100 grams.

Place a non-stick frying pan on the fire and melt the butter in it. Then pour sugar into it in an even layer and, stirring constantly, begin to slowly melt it. When it turns a warm amber color, remove the pan from the heat. When the melted sugar stops boiling, pour in water and put on fire again. We wait until the sugar dissolves again, add the cream, stir, bring to a boil and remove the pan from the heat. Our caramel sauce is ready!

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Yeast pancakes - chicken pancake recipe

Yeast pancakes in milk are thin and delicate, and they are cooked in no time! Cooking delicious pancakes with chicken

Do you like it when the house smells delicious of pastries? It doesn't matter what you cook - pastries with nuts. cinnamon rolls, honey cake. pancakes or pancakes - the house is filled with warmth and comfort from smells alone =)

If you have never baked yeast pancakes in milk in your life and still decided to try it, you can be sure that pancakes will definitely turn out for you. You will also like the recipe for my yeast pancakes because it does not require special skills in handling yeast dough.

My mother-in-law taught me how to cook beautiful openwork yeast pancakes in milk. I baked the most ordinary pancakes, but I didn’t even want to try with yeast, so as not to mess around. But the recipe for yeast pancakes in milk turned out to be so simple that I immediately wrote it down in my notebook. You can be sure: and you will get thin yeast pancakes, elastic and with many small holes =)

Yeast pancakes - write down the recipe:

• Milk - 1 l
• Eggs - 2 pcs
• Wheat flour - 2-3 cups
• Sunflower oil - 2-3 tbsp.
• Fast-acting yeast - 6 g
• Sugar - 20 g
• Salt - a pinch

Meat filling for pancakes:

• Boiled chicken - 350 g
• Onion - 200 g
• Sunflower oil - 2 tbsp.
• Sour cream - to taste
• Greens - to taste

Sour cream sauce for pancakes:

Milk I usually take 2.5% fat. I use yeast only Saf-Moment: for 1 liter of milk - half a bag (6 g). Flour - how much dough will take, read the recipe. You can add a piece of boiled beef or other meat to the chicken.

Yeast pancakes - recipe

How to make yeast dough for pancakes

Warm up 0.5 l of milk a little and pour into a bowl, add yeast, sugar, salt and stir.

Milk should not be hot!

Lightly beat the eggs with a whisk, pour into the milk.

Stir until smooth.

Add the sifted flour and stir so that there are no lumps.

Add flour gradually. The density of the dough should be like liquid sour cream or a little thicker.

Leave the dough in a warm, draft-free place for 1 hour.

Here I want to explain a little. A warm place is by the battery in the kitchen, just on the stove (if the apartment is hot or the oven is working), in a container with warm water. Close the window and the door to the kitchen and then there will definitely be no draft. Cover the bowl with a clean towel.

Heat the remaining 0.5 l of milk, pour into the dough, add vegetable oil and mix.

Let the dough rest for another 10-15 minutes.

The dough for yeast pancakes in milk according to our grandmother's recipe is ready =)

Now we bake thin yeast pancakes

Lightly grease a frying pan (or pancake, as you prefer), with vegetable oil, pour a little dough, “roll” it in a pan and bake until golden brown =)

Cooking stuffing for chicken pancakes

Boil the chicken and cut into cubes. Chop the onion and fry in vegetable oil until golden brown. Add chicken, stir and fry lightly.

The filling for pancakes is ready.

To make the filling softer, chop the chicken with onions in a blender. You can also boil 2-3 potatoes, mash in mashed potatoes and mix with chicken. This is especially good for kids.

How to properly wrap stuffing in pancakes

Put your beautiful yeast pancake on a plate, lay out some chicken, pour over sour cream.

Sprinkle with chopped herbs.

Wrap the edge of the pancake inside, fold it to the right and left and wrap the pancake to the end - like a roll, nothing complicated.

For sour cream sauce, finely chop the greens, squeeze the garlic through a press and mix with sour cream.

Enjoy your meal! =)

Here is a recipe for yeast pancakes - thin, delicate and beautiful. If you do not understand something, ask questions in the comments =)

Best regards, Natalie Lissy

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Pancakes with yeast (thin with holes)

Traditional Russian pancakes used to be cooked on yeast dough. They could be thin or fluffy, sweet or insipid, with fillings or various additives.

Currently, yeast pancakes have begun to give way to simple thin pancakes with milk. Most likely, this is due to the lack of free time for modern housewives, because yeast dough is not prepared quickly. However, if you have never tried thin yeast pancakes with holes, this is a must! Who knows, maybe in the future this recipe will become your favorite.

• fast-acting dry yeast - 1 teaspoon;
• milk - 550 ml;
• sugar - 2-3 tbsp. spoons (more possible);
• salt - a pinch;
• medium-sized eggs - 2 pcs.;
• butter - 30 g;
• vanillin (optional) - a pinch;
• flour - about 300 g.

Pancakes with yeast thin with holes recipe

How to cook pancakes with yeast thin with holes

1. We dissolve a tablespoon of sugar in 150 ml of warm (but not hot!) Milk. Add dry yeast, mix and leave for 10 minutes.
2. In the meantime, beat the eggs with salt and sugar. Working intensively with a whisk, we combine the whites and yolks. A portion of granulated sugar can be both reduced and increased, adhering to your own preferences.
3. Melt the butter until a homogeneous liquid state. Let cool and then add to beaten eggs. Next, pour in the yeast solution and the remaining portion of warm milk.
4. Mix the flour with vanilla, sift through a fine sieve and add it to the liquid mixture in parts, kneading the standard pancake dough to the extent of the liquid consistency.
5. Cover the container with a towel and put it in a warm place for 2 hours. Do not forget that the yeast mass will rise, so we choose a voluminous bowl for kneading.
6. For baking pancakes with yeast, it is advisable to give preference to a pan with a thick bottom and a high-quality non-stick coating. Pour a portion of the dough onto a dry hot surface with a ladle and spread it around the entire perimeter in an even and fairly thin layer. The surface of the pancake will immediately be covered with an abundant number of small holes.
7. We prepare thin pancakes with yeast in the most standard way: as soon as the bottom side is browned, turn the pancake over to the other side and keep it in the pan for another 20-30 seconds. Put freshly prepared pancakes on a plate, greasing each with butter if desired. Ready-made thin pancakes with yeast with holes can be served with various sweet additives: honey, condensed milk, jam, etc. or stuffed with any filling.

Lush milk pancakes without yeast recipe

Pancakes with yeast and milk are a sign of comfort and well-being, a symbol of the sun and rebirth. The article presents some of the most successful recipes that are sure to take root in your kitchen.

Lush and thick pancakes with yeast

Cooking thick pancakes with yeast and milk will take much less time than making classic pancakes. Baking them is a pleasure.

Pancakes on a sour-milk basis are lush and satisfying.

Below are three of the most popular recipes for thick sourdough pancakes.

Pancakes on kefir

Products for 8 servings:

• fresh yeast - 20 g;
• sugar - 75 g;
• wheat flour - 240 g;
• egg - 2 pcs.;
• kefir - 200 ml;
• water - 100 ml;
• salt - a pinch.

How to cook:

1. Heat the water to 40 ° C, mix it with 3 tbsp. l. flour, 1/3 sugar and yeast. Wrap up and put away from drafts.
2. Supplement the finished sourdough with kefir and eggs. Shake.
3. Pour flour into the mass in several stages, mix. The consistency of the dough should be like for pancakes.
4. Wrap the dough and let it rest for half an hour.
5. Fry pancakes until nicely browned.
6. Grease the finished pancakes, fold with a foot and cover with a clean cloth.

It is convenient to keep the starter for proofing in a microwave oven or oven - there are no drafts there, and the temperature is stable.

Pancakes should be served hot, with jam or jam.

"Boyar" pancakes in milk with dry yeast

Products for 10 servings:

• milk - 1000 ml;
• eggs - 3 pcs.;
• dry instant yeast - 10 g;
• wheat flour - 600 g;
• butter - 100 g;
• sugar - 3 tbsp. l.;
• fat;
• salt - 1 tsp

Step by step preparation:

1. Mix eggs and milk in a deep bowl (it should be warm, about 40 ° C).
2. Pour instant yeast into the sifted flour (they have a very fast reaction, and the products do not have a specific smell).
3. Pour the flour into the egg-milk mixture. Turn the mixer on low speed and break up any lumps.
4. Melt the butter, pour into the dough and stir until smooth.
5. Leave the finished dough for 45 minutes in a warm place so that it fits. During the fermentation process, gently mix the dough a couple of times.
6. Heat the pan and sprinkle with a piece of bacon.
7. Bake pancakes until you get a delicious crust.

The dough must not be allowed to peroxide - the pancakes will turn out rubbery and tasteless.

The finished dish goes well with red caviar, slightly salted salmon and other fish delicacies.

Lush pancakes with sour milk in a slow cooker

You can also fry pancakes in a slow cooker: they do not stick, turn over perfectly and turn out small and neat.

Products for 20 servings:

• sour milk - 1000 ml;
• fresh yeast - 50 g (or 7 g dry);
• wheat flour - 480 g;
• chicken eggs - 2 pcs.;
• olive oil - 50 g;
• bacon for frying;
• powdered sugar - 2 tbsp. l.;
• salt - a pinch.

How to cook:

1. In a container, knead the yeast with powdered sugar, a couple of tablespoons of flour and a glass of warm yogurt. Remove the stirred dough in heat for 40 minutes, wrapping it from drafts.
2. After this time, lightly shake the starter with the remnants of warm yogurt, add beaten eggs, olive oil into it, and gently, from bottom to top, mix, adding flour in stages.
3. Leave the dough warm for a couple of hours so that it ripens.
4. The risen dough, without stirring, pick up with a ladle from the very bottom of the container.
5. Heat the multicooker bowl and grease with lard (or melted butter).
6. Fry pancakes on both sides in the multicooker bowl on the “Frying” mode, distributing the dough evenly over the bottom of the bowl.

Recipe for custards, in milk and boiling water

Thin pancakes with yeast and milk are delicate and tender.

Products for 30 pieces:

• milk - 1000 ml;
• water - 150 ml;
• egg - 4 pcs.;
• wheat flour - 1000 g;
• semolina - 2 tbsp. l.;
• vegetable oil - 1/2 tbsp.;
• high-speed dry yeast - 11 g (1 package);
• sugar - 3 tbsp. l.;
• salt - a pinch.

Step by step description:

1. Mix flour with sugar, yeast and semolina, pour in 750 ml of warm milk, beat with a mixer, breaking up lumps.
2. Leave the dough for an hour in a warm place to rise.
3. Add eggs, vegetable oil and salt to the dough, mix.
4. Boil the remaining milk, pour into the dough and stir quickly.
5. Leave the dough to rest for 20 minutes.
6. Pour water in a thin stream, mix.
7. Bake pancakes in a hot skillet.

Serve pancakes hot, with sour cream or yogurt.

The thickness of the pancakes can be adjusted: if you want thicker pancakes, you should collect more dough in a ladle; if you need thin products, the dough can be diluted with heated water.

Advice. Having poured a pinch of turmeric into the dough, the output will be golden, reddish pancakes.

Cooking with semolina

Pancakes with semolina, cooked according to this recipe, are not lumpy: they are perfectly removed, elastic and obedient.

Products for 20 pieces:

• semolina - 1.5 tbsp.;
• water - 150 ml;
• milk - 500 ml;
• wheat flour - 1 tbsp.;
• eggs - 2 pcs.;
• milk - 1 tbsp.;
• dry yeast - 1 tsp;
• powdered sugar - 1 tbsp. l.;
• salt - 1 tsp;
• butter - 3 tbsp. l.

Step by step description:

1. In milk heated to 40 ° C, dilute the yeast, powdered sugar. Salt.
2. Cover the dish with dough, leave it in a warm place to come up.
3. During this time, sift the flour and mix it with semolina.
4. Crack the eggs into the risen dough and beat well.
5. Pour a mixture of flour and semolina into the dough, pour in vegetable oil and warm water, stir. Put the covered dough for 1.5-2 hours.
6. Bake pancakes on a hot frying pan, turning over.

Compote or jelly can be served with hot pancakes.

Thin pancakes on milk and eggs with holes

Thin pancakes with holes are the aerobatics of a home cook. The recipe below is a classic of perfect lace pancakes.

You will need for 20 servings:

• milk - 1 l;
• wheat flour - 480 g;
• eggs - 2 pcs.;
• fast-acting dry yeast - 11 g;
• fat sour cream - 65 g;
• powdered sugar - to taste;
• salt - a pinch.

Cooking steps:

1. Make a starter from milk 40°C, yeast and flour, mix, wrap and leave warm to rise for 60 minutes.
2. Beat eggs with powdered sugar, salt, put sour cream, mix and add to dough. Place the covered dough in a warm place for 30 minutes.
3. Fry pancakes on medium heat until golden brown.

If the pancakes tear while baking, let the dough stand a little longer.

Ready-made pancakes can be stuffed and served as an independent dish.

From buckwheat flour

Pancakes made from buckwheat flour are not only tasty, but also healthy, because the buckwheat base is a storehouse of iron, carbohydrates and trace elements.

You will need:

• water - 0.1 l;
• milk - 0.4 l;
• buckwheat and wheat flour - 125 g each;
• olive oil - 1 tbsp. l.;
• dry yeast - 5 g;
• egg - 3 pcs.;
• maple syrup - 1 tbsp. l.
• salt, baking powder - a pinch.

Procedure:

1. Dissolve yeast in water at 40°C.
2. Beat eggs, milk and maple syrup, sift flour with baking powder into a mass and break up any lumps.
3. Pour the yeast diluted in water, olive oil and salt into the mixture. Mix with a fork or whisk.
4. Fry pancakes until done.

The best companion of buckwheat pancakes is honey. But minced fried mushrooms will fit perfectly into this unusual dish.

If there is no buckwheat flour in the house, you can easily make it yourself using buckwheat and a coffee grinder.

Pancakes with yeast come out sour, so they go well with a variety of fillers and baked goods.

• the thinner the dough, the thinner the finished product will come out, and vice versa;
• pancakes, where flour is brewed with boiling water, or in which sour-milk products are present, always turn out lacy;
• for pancakes, it is recommended to use a separate pancake pan, it should not be washed, but only gently wiped;
• before frying, the pan should be greased with oil or a piece of lard;
• butter will give baked pancakes a golden hue;
• if yeast dough is put for pancakes, it is necessary to use a large container for kneading, the mass will rise;
• if the pancakes are dessert, the dough can be flavored with vanilla, cinnamon or other favorite spices;
• after the pan is well calcined, remove from heat for a quarter of a minute so that the first pancake does not burn;
• to get dense, "rubber" pancakes, in addition to milk, water must be added to the dough. Such pancakes will be conveniently stuffed.

If something doesn't work the first time, don't give up. Try, dare, experiment, create your own ideal and unique recipes so that thick yeast pancakes will delight households all year round!

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

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

Recipe for simple pancakes with yeast

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

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

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

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

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

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

Yeast thick pancakes

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

Products:

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

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

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

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

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

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

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

Pancakes with sour milk

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

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

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

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

Pancakes without yeast

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

Products:

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

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

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

The end of a cold winter and the long-awaited beginning of spring is celebrated by eating pancakes for a week. Maslenitsa is one of the most satisfying and favorite folk holidays. A hot, ruddy pancake is associated with the gentle warm sun, which we have been waiting for so long all winter. Although Maslenitsa is originally a pagan holiday, many of us continue to follow good pre-Christian traditions. Help and treat those in need, receive guests and, of course, have fun. Ride down the hills, play snowballs, and those who are braver can generally climb an icy pole for a valuable prize))))

What kind of pancakes are not baked for Shrovetide: yeast, yeast-free, with milk, kefir, whey, with salt, etc.

In one of the topics, I described how to cook openwork thin pancakes.
Today I will tell you how I bake yeast pancakes.

For yeast pancakes, you will need products from the list:

Instant yeast - 1 tsp with a slide

Sugar - 2 tbsp

Salt - 1 tsp

Sunflower oil - 100 ml

Cooking:

To prepare yeast pancake dough, I first prepare the dough. I warm a glass of milk slightly in the microwave and dissolve yeast, salt, sugar and 1 tbsp in warm milk. flour. I cover with a kitchen towel or plastic wrap and put in a warm place until the yeast activates. The process of yeast activation can be seen from the foam "cap" on the dough. I use a small amount of sugar as I'm guessing savory pancakes. If you are planning sweet pancakes, add more sugar.


She sifted the flour into a bowl, made a well in the center and poured in the dough that came up.

I added vegetable oil and eggs to the dough.

She poured in half the milk and began to knead the dough.

I pour in the rest of the milk. Knead the dough until it becomes homogeneous, smooth without lumps.
I cover the bowl with plastic wrap and put it in a warm place. I recklessly made the dough in a small bowl. The dough has grown significantly. I had to pour it into a larger pot.
Yeast pancake dough becomes frothy and light, it is full of gas bubbles.