Yeast pancakes with dry yeast. Openwork pancakes with dry yeast

On hastily housewives cook pancakes on kefir, but yeast pancakes are considered classics. Their recipes are passed down from grandmothers to granddaughters; there are more than a hundred ways of cooking among the people. To make it tastier, you can mix different flour(for example, wheat and buckwheat), add grits. The dish is served hot.

General principles for making pancakes with yeast

Modern housewives they are too lazy to cook complex yeast pancakes, although it is worth a try: they turn out lush, tender. They take more time than baking pancakes without yeast, but if the hostess has the skill, it 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 not burn.

yeast pancake recipe

Pancakes with yeast turn out lush, spongy, ruddy. Especially good generously flavored with butter. If the hostess knows how to cook yeast pancakes, you can go beyond simple ones, but try new technologies with interesting additives. The main thing is to choose reliable yeast, because success depends on their quality. Strangers are better to check 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.

The recipe for pancakes with yeast and milk may include only the main components, but there are many original variations. classic way. For example, Royal, for which 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:

1. Dissolve yeast in milk.
2. Add flour, mix.
3. Let rise warm (1 hour).
4. Grind the yolks with sugar and salt, beat the whites, pour into the dough, set aside for half an hour or an hour.
5. Pour a small ladle of dough into the pan. Turn over 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 dough - culinary classics. Cooking looks complicated, but in fact everything is simpler, but it is better to bake on a day off to give time to rise. It is not worth monitoring the fermentation process every minute: the dough perfectly increases the volume of the dough. The taste of pancakes with yeast will be sour, but it’s supposed to be, they are delicious with sweet additives and with salty ones - fish, caviar, mushrooms.

Ingredients:

• egg - 1 pc.;
• milk - 250 ml;
• flour - 250 g;
• water (possibly mineral) - 300 ml;
• dry yeast - 8 g;
• deodorized oil - 2 tbsp. l.;
• salt;
• sugar - 1.5 tbsp. l.;
• butter(lubricate finished goods).

Cooking method:

1. Pour the yeast into the water, half the flour, mix.
2. Cover the dough with a cloth, leave warm for an hour.
3. Knead, add the yolk, salt, the rest of the sugar, vegetable oil.
4. Add flour, pour in warmed milk, beat with a whisk.
5. After an hour, "besiege" and again put in heat.
6. Add whipped protein, at the very end pour half a glass (or more) of boiling water, mix and start baking.

without eggs

• Time: 40 min.
• Servings Per Container: 5.
• Calorie content: 160 kcal.
• Cuisine: vegetarian.
• Difficulty: easy.

Yeast pancakes can be dietary, low-calorie, if milk and eggs are not added to them. This dish is very good in the post. You can eat pancakes just like that, or you can think of options delicious toppings. Yeast dough for pancakes of this kind will require a little food, and the result will delight lovers of flour. The absence of the egg-milk component does not affect the tenderness of baking.

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:

1. In a deep bowl, combine water, yeast, sugar, a spoonful of flour. Wait 20-25 minutes for the dough to foam up.
2. Add salt, flour, oil.
3. Leave the bowl covered with a towel for half an hour, protecting it from a draft, then stir, let it rise again (30-40 minutes).
4. Fry products until golden brown.
5. Spread in a pile, greasing with butter.

with pumpkin

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

milk and good yeast- the secret of the success of any pancakes, they turn out to be openwork, ruddy. Pumpkin will give them a special flavor. Its bright pulp will color pastries, make each pancake look like the sun. Sometimes the color intensity is enhanced by the addition of turmeric. Pumpkin must be prepared in advance by boiling and whipping to a puree.

Ingredients:

• pumpkin peeled 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:

1. Grind the pumpkin, boil, mash with a blender.
2. Combine eggs with sugar, salt, add half of the milk, sifted flour, yeast.
3. Pour in the rest of the milk, stir.
4. Tighten the dishes with a film, you can put on a pan with warm water. In an hour, the dough should bubble up.
5. Add pumpkin puree, mix everything, send to part.
6. Pour the dough into the bottom of the preheated greased form in small portions, spreading over the surface.
7. Fry on both sides.

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

Delicious and consistent beautiful products obtained by adding to the dough semolina and sift the flour. It will take a little time to prepare, especially since it is not a pity to allocate an hour and a half to prepare such a wonderful dish. It is satisfying, but so tasty that it is difficult to calculate the number of servings: it is unlikely that eaters will be limited to a couple of 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:

1. In a five-liter saucepan, heat 750 ml of milk, add sugar, semolina, yeast, sugar, flour. Mix the mixture, add salt and, without closing the lid, leave to ripen for 30-40 minutes in a draft-free room.
2. Pour in eggs and oil, stir.
3. With a glass of milk brought to a boil, brew the dough. Leave to swell for 20 minutes.
4. If the semolina is swollen strongly, add hot water- to the consistency of thin sour cream.
5. Grease the bottom of the pan once before cooking.
6. Fold the baked pancakes in a pile, flavoring with oil.

On sour milk

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

Cooking yeast pancakes with sour milk is a pleasure. They turn out thick, satisfying, baked quickly. This dish can be cooked often, because kefir or sour milk is always in our refrigerators. An excellent pancake base is kneaded on them. TO ready-made pastries it is worth serving sour cream, condensed milk, Nutella, jam.

Ingredients:

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

Cooking method:

1. Pour half a glass of sifted flour into a container, add sugar, yeast, salt, mix.
2. Pour in spoiled milk room temperature, cover with a towel, leave for half an hour.
3. Beat the eggs, pour them into the risen dough, add flour.
4. hot water dilute to desired consistency, let go again.
5. Finally add oil.
6. Heat a frying pan, rub with salt, grease.
7. Pour a portion of the dough, spread it from the middle to the edges, tilting the pan.
8. Fry on both sides.

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

Truly Russian food, buckwheat is good in all dishes. Why not bake yeast pancakes from buckwheat flour, moreover, custard, thin, tender, porous, fragrant? There are many recipes for such a delicacy. You can make dough in milk, you can - in water, in this case, the pastry will turn out to be low-calorie, but also tasty. You can add wheat flour to buckwheat, but the dough must be brewed to prevent delamination.

Ingredients:

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

Cooking method:

1. Brew buckwheat flour with a glass of hot water, set aside for an hour.
2. Add enough boiling water to make the dough look like liquid sour cream, cool a little, add yeast.
3. Let the steam rise.
4. Add flour - buckwheat and wheat, salt.
5. Pour in warm water or milk.
6. Beat the egg into the risen dough, pour in the oil and let the mixture rise.
7. Bake without greasing the pan.

• Time: 4-5 hours.
• Servings: 5 persons.
• Calorie content: 280 kcal per 100 g.
• Purpose: festive table.
• Cuisine: Russian, home.
• Difficulty: medium.

Similar to lace, perforated, ruddy thin pancakes(as in the photo) can only be baked with yeast. They raise the dough, make it airy, light, and pancakes - splendor and delicacy. 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 (fatter) - 3.5 cups;
• dry yeast - 11 g (bag);
• eggs - 2 pcs.;
• sifted flour - 500 g;
• sugar - 2 tablespoons;
• vanilla sugar- taste;
• salt - 1 tsp;
• vegetable oil, odorless - 30 ml.

Cooking method:

1. In a bowl, mix half a glass of warmed milk, a tablespoon of sugar, yeast.
2. Put the covered dough for half an hour in a warm place so that the mixture foams well.
3. In the remaining milk, add sugar, eggs, salt, beat with a mixer or whisk.
4. Add flour, vegetable oil, pour in the dough.
5. Remove in heat for 2-3 hours, during this time precipitate the mixture 2 times.
6. Heat up the pan, grease.
7. Pour the dough, resembling airy foam, in portions onto a hot surface, turn over in time.

Video

Pancakes can no doubt be called national Russian pastries! A whole holiday is dedicated to this delicacy - Shrovetide, when thick or thin pancakes become the main treat in any home and at a 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 in 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 grade) - 270 g;
• Eggs (chicken) small - 2 pcs. or large - 1 pc.;
• Milk (fatty) - 500 ml;
• Dry (quick) 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 to heat. Pour sugar into it, as well as dry yeast. If you use fresh yeast, be sure to pay attention not to their expiration date and soak them in warm water for a couple of minutes before use.

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

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

• put in a warm place without a draft;
• place closer to the battery, but not close (otherwise the dough will start to bake to the side of the cup);
• plug the sink and put a bowl in it, half fill the sinks 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 paper towel. Then break into a bowl and add vegetable oil. Beat the mixture until foamy with a whisk and pour into the dough.

Then sift the flour that remains into the dough, add salt. Stir the mass. It is already noticeable that the dough for pancakes with dry yeast came out airy and bubbles well.

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

Take a pancake or a regular frying pan and heat it up on the stove. If desired, grease the surface with fat (lean oil, salted or smoked lard). But this is not necessary, because the test already has vegetable oil. And, if your pan is only made for pancakes, and you don't cook anything else in it, pancake dough will be great to get off the hot surface. So, pour the yeast pancake dough on hot pan small ladle. This is best done by raising the pan. And in a circular motion immediately spread the dough over the surface. If you pour the dough into a pan on the stove, then it will immediately begin to bake and poorly spill into an even round billet. You will immediately see how it bubbles and forms a bizarre pattern of holes. In just a few seconds, turn the pancake over and wait a few more moments.

Put the baked pancakes on a plate and serve hot to the table.

Each pancake can be folded into a triangle - you get an excellent decoration for serving. Get to them thick sour cream or flower honey and boil the tea.

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Yeast sour pancakes (thick)

Pancakes with yeast and milk can also be with a slightly sour tint. From this they do not become worse - the taste acquires originality. As a basis, sour milk, and kefir or skim milk, left over from straining the cottage cheese, are suitable.

Ingredients:

• Milk (sour) - 1.5 tbsp.;
• Chicken egg - 1 pc.;
• Flour (wheat) - 7 tbsp. l.;
• Buckwheat flour (or other cereal flour) - 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 fat (salted) - 20 g.

Cooking:

1. Start preparing the dough by preparing the yeast. Take a voluminous dish - a saucepan or a bowl. Keep in mind that the dough will rise well and will simply crawl out of a small cup. Live yeast should be soaked in warm water for 10-12 minutes in the selected bowl.
2. Then add warm sour milk, egg, sugar and salt to the yeast. Pour wheat flour (sift it through a sieve beforehand). Stir the mass 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.
3. Look under the towel after 30-35 minutes. The dough should rise and bubble - this is a good sign. Pour in buckwheat flour and mix again until smooth.
4. Pour vegetable oil into the dough, beat it a little more.
5. Heat a frying pan on the stove and grease lard. For convenience, prick it on a fork. Then pour some dough onto the hot oiled surface and spread it over the pan. Bake pancakes on both sides until browned, then stack on a plate.

Yeast thin pancakes

Another option for pancakes - thin pancakes on dry yeast. They turn out more tender if instead of a whole egg, beaten in thick foam protein.

Ingredients:

• Dry yeast (quick) - 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) butter - 3 tsp;
• Salt - 3-4 g;
• Liquid oil - 10-20 g.

Cooking:

1. 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.
2. Enter dry yeast, butter (it will melt almost immediately in a warm mixture) and liquid honey. Sprinkle in the sifted flour. Beat the mass with a whisk so that there are no lumps left. Leave the dough for the yeast to “fit” - this is about half an hour.
3. Then add a pinch of salt to the proteins and beat until lush foam. Gently fold it into the dough. Try to move the spatula from the bottom up, as if raising the dough and lowering the whites.
4. When the mass becomes homogeneous, take out the pan and heat it on the stove. Lubricate with oil and pour a portion of the dough - you do not need much. Try to pour evenly so that the surface of the pan is covered.
5. Bake pancakes and place them on a plate. Serve them to the table very tasty with sweet sauces - jam, jam or soft cottage cheese mixed with sour cream, berries and honey.

Openwork pancakes on dry yeast

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

Ingredients:

• Wheat flour - 2 tbsp.;
• Fresh milk - 2 tbsp.;
• Dry yeast (quick) - 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.

Cooking:

1. Openwork yeast pancakes require completely fermented dough. Divide all the ingredients on 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.
2. Add half liquid oil and 150 g flour. Stir and cover with a towel. Remove the mass for "ripening" in a warm place - preferably without drafts. When clear movements of cool and warm air are felt, the yeast dough rises poorly.
3. Combine all remaining ingredients in a separate bowl and beat until smooth.
4. After half an hour, add a separately whipped mixture to the foamy mass (it will have a slightly alcohol smell - this is good). Stir with a whisk or lightly beat the dough with a mixer. If the yeast is poorly dispersed, pour the dough through a fine iron sieve.
5. Well, then heat the pan and pour the dough a small portion. Try to immediately distribute it over a heated surface. Use a special wand 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 delicacy. Bake them as usual.
6. Pancakes are very tasty. If you additionally grease them with butter or ghee and sprinkle with a pinch of sugar, your family members will simply not be able to tear themselves away from the plate!

Note to the owner:

Yeast sour pancakes can be baked with salt, that is, add additional products to the dough or directly onto a hot pan:

• crushed green onion 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 for any pancake recipes is suitable not only premium, but also the first and even the lowest. In addition, to increase the usefulness of baking and to diversify it, you can also add some cereal flour to the dough - oatmeal, buckwheat, rice or other.

The first pancake is lumpy? Not at all necessary! We take a proven recipe and with good mood we start baking warm ruddy suns. And no excuses about the diet! The calorie content of the products depends on what kind of dough you will prepare and what filling you will use. You can bake light, weightless pancakes that will not hurt your figure and add joy.

Thin yeast pancakes on water - photo recipe

Thin pancakes made from yeast dough wheat flour, are considered traditional dish Russian cuisine. This method will take more time, but the products will come out tender and airy.

For yeast dough, you can use both milk and water. Pancakes are tastier in milk, but on water they fit faster, and pancakes are just as soft.

Cooking time: 1 hour 40 minutes

Quantity: 1 portion

Ingredients

• Flour: 450 g
• Sugar: 100 g
• Milk: 550-600 g
• Dry yeast: 1 tsp
• Sunflower oil: for frying

Cooking instructions

Another variation of yeast pancakes on the water

Thin openwork pancakes are usually baked in milk, but water is also ideal. This recipe is good for those who fast or are forced to limit themselves in high-calorie dishes.

It will also help out if there are no dairy products in the refrigerator. Along with plain water, use mineral. Thanks to the bubbles, the dough is airy, and finished products with many holes.

Products:

• 400 g of high-quality white flour;
• 750 ml of water (pre-boil or filter);
• 6 g fast acting yeast;
• 6 art. l. Sahara;
• egg;
• 30 ml of vegetable (sunflower) oil;
• a quarter tsp salt.

How to cook:

1. Pour instant yeast into warm water (no more than 35 ° C), mix thoroughly.
2. Salt, pour sugar.
3. Pour in the beaten egg.
4. Pour in the flour.
5. Mix the mass with a whisk or mixer.
6. Pour a couple of spoons sunflower oil.
7. After a couple of hours the dough will do. Doing other things, do not forget to besiege him twice.
8. Add boiling water before baking. Enough 4 tablespoons.
9. Pour a portion of the dough into a greased hot frying pan, fry on each side until golden brown. A minute - and the first pancake is ready.

Some hostesses add a little turmeric to the dough. It adds a rich flavor to baked goods. golden color. Vanillin will not hurt either: products with it turn out fragrant and appetizing.

Yeast thick pancakes

No less tasty are thick pancakes with yeast: soft, tender with countless holes. They are easy to roll into a tube, adding a sweet or salty filling.

Thick pancakes are kneaded with milk, yogurt, tan, kefir, whey, fermented baked milk and even water.

Ingredients:

• 1 st. flour;
• 10 g of instant yeast;
• 0.5 l of milk;
• a couple of eggs;
• salt (a small pinch is enough);
• 50 g of granulated sugar.

How to cook:

1. Heat milk (150 ml), dilute the yeast.
2. Pour salt, sugar (half the norm), a handful of flour.
3. Stir, keep in a warm place until foam appears.
4. Whisk the eggs with the remaining sugar.
5. Pour into the brew egg mixture, milk and sift flour into it.
6. Break up lumps.
7. In 2 hours the dough will do, but in the process you need to besiege it 2-3 times. Then you can start baking.

Pancake recipe with holes

Openwork yeast pancakes with pretty holes are baked in milk.

Products:

• 1 st. l. yeast;
• 3 art. white flour;
• 0.5 tsp salt;
• 75 g of granulated sugar;
• 3 small eggs;
• 5 st. l. low-fat sour cream (alternative: vegetable oils);
• 1 liter of milk.

Process description:

1. Put the dough by mixing milk, yeast, flour and sugar. She'll be up in an hour.
2. Add muffin (eggs and sour cream). Salt.
3. The resulting dough should be thicker than for ordinary thin pancakes.

On kefir

Lush pancakes on kefir are never enough. They are quick to bake, but they are eaten instantly.

Components:

• 20 g fresh yeast;
• 2 small eggs;
• 1 st. kefir (better to take 2.5%);
• 0.5 st. water;
• 75 g of granulated sugar;
• ¼ tsp salt;
• 300 g of carefully sifted flour;
• 50 g cow butter;
• 30 ml sunflower.

What to do:

1. Pour half a glass of flour combined with sugar (25 g) into the yeast diluted with warm water. It takes 20 minutes to rise the dough.
2. Mix kefir, eggs, vegetable oil with it.
3. Salt, pour in the sugar left over from the preparation of the dough.
4. Stir with a whisk or fork.
5. Add the sifted flour gradually.
6. Thoroughly stir, monitor the consistency. Properly kneaded dough resembles not very thick sour cream.
7. After half an hour you can bake.

As soon as the browned pancake is removed from the pan, immediately grease it with melted butter.

On semolina

to the air, soft pancakes on the semolina, the hand stretches itself! The output is plump products with an appetizing look.

Products:

• 0.5 l of warmed milk;
• 1 st. sifted flour;
• 1.5 st. decoys;
• 150 ml of water;
• 75 g white sugar;
• 1 tsp dry yeast;
• a pinch of salt;
• 45 ml sunflower oil;
• a couple of eggs.

How to knead:

1. Heat milk, stir in yeast and sugar.
2. After the appearance of a foam cap, after a quarter of an hour, break the eggs into the dough.
3. Beat the mass with a whisk.
4. Pour the flour mixed with semolina.
5. Mix until smooth.
6. Pour in warm water and vegetable oil.
7. After a couple of hours, you can bake pancakes.

1. To knead the dough, take a deep bowl: it will increase by about 3 times.
2. Do not cover the bowl with a lid, only with a cloth. Without access to air, the dough will not work.
3. Close the window! Any draft can ruin the dough.
4. If pancakes are not removed from cast iron pan, on it should be calcined table salt. After that, do not wash the pan, but only wipe it with a cloth and grease it.
5. Baking, kneaded with sifted flour, will be many times more magnificent.
6. Do not add more sugar than indicated in the recipe, otherwise the dough will not rise. Sweet tooth is better to choose a sweet filling or eat pancakes with jam, honey, condensed milk.
7. If only proteins are used in the preparation of the dough, its consistency will be softer.
8. It is always necessary to pour the liquid into the flour: this will help avoid the appearance of lumps.
9. It is better not to pour oil into the pan, but to lubricate it with an impregnated napkin or silicone brush. Alternative option- a piece of pork fat.
10. Most delicious pancakes- from the heat, from the heat. Do not put off tasting until later.

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

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

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

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

Sift the flour through a fine sieve and add to the prepared mass. And we start kneading 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 sunflower oil into a well-heated pan and pour in the dough. Its amount depends on how thick you plan to make pancakes. Fry the pancake on both sides over low heat.

time for cooking will go away not too much. Before you have time to look back, there will be a stack of ruddy and delicious quick yeast pancakes on the plate. And how and with what to submit them, you decide.

Bon appetit!

If your household does not have a Teflon or cast-iron pan, then you can cook pancakes in a regular one, after preparing it. To do this, the pan is calcined with salt for several minutes, then wiped dry with a paper towel. After that, the napkin is abundantly moistened in oil and the surface of the pan is treated with it again. If everything is done correctly, the pancakes will not burn.

Who does not 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 in milk.

A step-by-step recipe with a photo will help you understand all the intricacies of cooking. We are sure that this recipe will become one of my favorites, because pancakes are very tasty, fragrant, and most importantly - The dough is made quickly and easily.

Yeast pancakes in milk: recipe

Grocery list:

• Eggs - 2 pcs.;
• Sugar - half a glass;
• Salt - a pinch;
• Milk (warm) - 1 cup;
• 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. Thoroughly stir with a whisk until foam appears.

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

4. Pour the norm of yeast.

5. Stir well with a whisk. The mixture will start 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. We put in heat +37 degrees for 1 hour. During this time, the dough will rise and thicken a little.

8. Before baking, add 2 tablespoons of vegetable oil to the dough.

9. Stir the dough.

10. Now you can bake pancakes. Lightly oil the bottom of a frying pan and heat it over high heat. Then, reducing the heat (below medium), pour half a ladle of dough into the pan. Tilt the pan so that the dough spreads all over the 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 reddened, and the dough dries on top and almost all the bubbles burst, the pancake needs to be turned over. Such pancakes have an airy, lush texture, but at the same time strong and elastic. They are easy and simple to flip.

The result is a fragrant pile beautiful pancakes! They taste sweet, they can be served with sour cream or any sweet stuffing. Bon appetit!

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

Yeast pancakes with milk: quick recipe with photo

4.1 - Ratings: 180

Nellie

Cooked this recipe. The pancakes turned out amazing. The only thing to keep in mind is that the dough rises very well)). For example, I ran away)). But I also cooked, I don’t know how to write correctly, a five) portion, i.e. 10 eggs, 1 liter of milk, etc. From myself I would advise you to strain the dough to remove the missed lumps. In general, the recipe, 5,! To the author - Thank you))).