Cooking delicious and hearty pancakes with yeast. Yeast pancakes - a delicious dish of Russian cuisine

Yeast pancakes are lush and thick, and their preparation does not take much time and effort. The unique taste of pancakes is obtained thanks to a special technology for saturating the dough with carbon dioxide bubbles.

How to cook pancakes with yeast

To begin with, the yeast is dissolved in a slightly warmed liquid (it can be milk or water) and gradually add about half the amount of flour indicated in the recipe. This is how dough for yeast pancakes is prepared.

What liquid to choose for kneading dough? Pancakes on the water come out more airy, and the milk base gives the dough elasticity and deeper taste. Also, you can use not only fresh, but also lactic acid products (whey, fermented baked milk, kefir) - this will give the effect of double fermentation. It is believed that the most successful dough is obtained from approximately equal parts of water and milk.

Yeast pancakes are well obtained not only from wheat flour, but also from buckwheat, rye and other types. You can buy such flour or make it yourself at home, just grind the desired cereal on a coffee grinder. So that the flour does not absorb foreign odors, the coffee grinder must be thoroughly washed. However, it should be noted that different dosages of yeast are suitable for different types of flour. The exact dosage is indicated separately in each recipe. On average - 15 g of fresh yeast goes to 2 cups of flour.

Using yeast that has lain in the freezer for a long time can ruin everything. This delicate product loses its properties over time and the dough may rise poorly or not rise at all.

The bowl for kneading pancakes should be deep, because the dough will increase up to 3 times in the process. For mixing, it is better to take a wooden spoon or spatula.

In a warm liquid, where the yeast is preliminarily diluted, slowly pour the flour, while constantly stirring the dough. Flour and water (dairy products) are taken in approximately equal amounts. The dough should turn out to be homogeneous, in density resembling liquid sour cream.

The container with the mixed base for pancakes should be covered with a clean, dry towel and put in a warm place. The dough must necessarily have access to air, therefore, it is strongly not recommended to cover the bowl with a lid in this case. Dough for yeast pancakes is “afraid” of drafts, therefore, it is better to close the windows for a while while preparing the pancake dough.

After the volume of the dough has grown by 2-3 times, you can add the rest of the ingredients according to the recipe. It can be salt, vanillin, eggs, butter or vegetable oil, the second part of flour, etc. After carefully kneading the dough until smooth, you need to put it back in heat. And only when it re-increases in volume, it will be possible to bake delicious yeast pancakes.

The ability to bake pancakes has always been a must for every young housewife. Thin to transparency, lacy, dense, on yogurt, on milk, with an egg, with seasonings: young girls were taught everything, so that there was something to surprise the matchmakers.

And today this delicacy is one of the most favorite among children and the elderly. With a certain skill, there are very few worries, but you can feed the whole family to your fill.

Pancakes with yeast are considered one of the simplest dishes, but the result exceeds the wildest expectations. The recipe for this pastry, like all pancakes, is based on milk, sugar, egg, flour, and fats.

But the addition of yeast not only changes the structure of the solar circle, but also its taste and smell. It is more convenient to add baked goods to such a delicacy - apples and berries, a boiled egg or pieces of meat will make such pancakes tasty and delicious. useful afternoon snack, second breakfast for schoolchildren and students.

What do you need to make fluffy pancakes?

Product set for pancakes with yeast, it is common, just an additional substance that causes fermentation and gives additional volume is introduced into it

Flour - 1 kg, preferably proven, always of the highest grade
Milk - 1 liter, preferably homemade, whole
Butter - 250 gr. You can use margarine or vegetable oil to make pastries less caloric.
Egg - 3 - 4 pcs
Yeast - 1 tbsp. l. dry or 40 gr. raw pressed
Sugar - 4 tbsp
Salt - 1 tsp

By the way: low-fat milk, margarine, or vegetable oil can be used to reduce calories. On the water, pancakes are also tasty, but their color is slightly different.

When using raw yeast, be sure to make sure it is of good quality. Stale, changed smell and color, thawed and re-frozen, it is better to throw it away immediately, they will only spoil the dish.

Video recipe for homemade fluffy pancakes

Steps to prepare our pancakes with description

So, where should we start cooking our dish, we will find out further:

Need a frying pan how to warm up, then grease with oil or lard. With a ladle, carefully collect the required amount of dough (it is better to start with half the container if you are using it for the first time), pour it onto hot frying pan and spread evenly over the surface.

This is usually done by quickly tilting the container 15-20 0 clockwise so that it spreads from the center to the very edges of the pan.

Pancake is being baked about 2 minutes, becoming fluffy and porous. Then you need to gently pry it with a spatula, making sure that the dough is baked, that is, it easily lags behind the metal, turn it over and fry for another 2 minutes. on the other side. The ideal pancake is golden in color, durable, does not tear in the hands and is easily removed.

Putting the first round cool on a dish, you can grease it with oil on top or just put a piece in the middle. Now you can bake a new pancake.

You can grease the bottom of the pan with a non-stick coating after five to six baked products, sometimes 1 grease before the first baking is enough. Cast iron pans sometimes require fat before each new batch of dough, but here each housewife chooses for herself.

By the way: it is very convenient to grease the pan with a piece of bacon put on a fork: it melts perfectly and evenly on a hot bottom; if butter or margarine is used, it is easy to put a frozen piece on a hot fork, this will also allow you to evenly grease the bottom; We use raw potatoes instead of butter.

Cooking time, as well as the calorie content of the dish

For making pancakes from the specified number of products it takes about 3 hours, 2 of them are suitable for the dough.

Baking yeast products does not differ in time from baking ordinary pancakes and depends mainly on the skill of the cook and the features of the stove.

It turns out 10 Whole Servings of 3 pancakes each.

The calorie content of the product is quite high: in each of those mixed with milk - 100 kcal, that is, a serving - 300 kcal. If the dough was made on water, then calorie content decreases by a third, however, they are obtained, although more tender, but not so tasty.

A simple recipe for delicious thick pancakes with yeast

Pancake secrets for all occasions

Despite the large amount of fat in the dough, pancake may come out lumpy, that is, simply not removed if the pan with a thin bottom is poorly washed or lubricated.

Special pancake pans with low rims can be bought anywhere today, but their easy-to-remove coating is short-lived.

You need to treat them carefully, wash them only with special products, turn the pancakes over with a wooden or plastic spatula, because any scratch can permanently ruin the pan.

old heavy cast iron pans carefully stored and used only for pancakes by housewives - lovers of cooking. Sodium chloride is used to care for them, that is, plain table salt the larger the better.

Having poured sodium on the bottom, with a sponge or a dishcloth, it is literally rubbed into the metal with force in order to remove even the smallest dirt, to polish the pan. And such housewives never even have a lumpy first pancake.

As people say, real Russian pancakes are prepared with yeast. They come out very nice and delicious. You can call them whatever you want: openwork, porous, lace. Cooking them is a pleasure. We will analyze various recipes and cooking features.

Yeast pancake recipes:

It is these pancakes that have been cooked since ancient times. Milk and yeast are one of the main ingredients. Due to this, they are obtained with holes. They can be made both thick and lush, and thin.

Delicious pancakes with yeast and milk

Consider a delicious recipe with a photo. Let's cook with dry yeast.

Compound:

Milk - 3 cups
Flour - 2 cups
Salt - 1/2 teaspoon
Sugar - 1 tablespoon
Dry yeast - 1.5 teaspoons
Chicken eggs - 2 pieces
Sunflower oil - about 1 tablespoon

Cooking:

1. For starters, we need a deep container. It will prepare the dough for pancakes. Pour in three cups of warm milk. Add salt and sugar. We throw yeast. And three tablespoons of flour. We mix everything well. At the moment we are preparing a brew. Cover with a lid and put in a warm place for about 15-20 minutes.

Remember: in order for the yeast to actively work, they need warm milk. If you add cool and generally cold, then the bacteria are practically inactive. And hot is also bad, then they will just boil.

2. Cooking next. Our dough has risen and formed a hat. We beat in two eggs. Add a little sunflower oil. And add the rest of the flour. We should have about a glass and a half of it left. And mix thoroughly again. It's better to do it with a mixer. Let's take 10 minutes.

3. We start to fry. I use two pans, see the picture below. I add a little bit of sunflower oil to each. Spread over the entire surface. Can be done with a brush. How to pour the dough into the pan, shake it.

If you have the same old pans as mine, then I recommend cleaning with salt before frying.

4. So our pancakes are ready. It turns out very tasty and thin with holes. Eat with pleasure!

Amazing recipe for thick and fluffy pancakes with semolina

Add one ingredient is semolina. It will help to get the expected result described in the title of the recipe. Yeast pancakes will turn out very tasty. Let's get started.

Products we need:

Milk and water - 300 milliliters each
Semolina - 300 grams
Flour - 100 grams
Dry yeast - 2 teaspoons
Sugar - 2 tablespoons
Salt - 1/3 teaspoon
Soda 1/2 teaspoon

Cooking:

1. The first thing we will do is dilute the yeast. We take 50 milliliters of the total amount of warm water. We throw yeast, a teaspoon of sugar and a teaspoon of flour. Of course, we take all the products from the total. We stir. We leave them until a foam cap appears in a warm place.

2. After the foam cap appears, take a bowl of semolina. We make a small indentation. And pour the remaining water and yeast mixture into the hole. Mix until smooth.

3. Then pour in the milk. And mix thoroughly. We use a mixer for this. He is better at this task. Then cover with cling film. We leave for 40 minutes.

4. Time has passed. Small bubbles appeared on the surface of the dough and it thickened. You can fry pancakes.

5. Lubricate the heated pan with vegetable oil with a brush. And pour the dough in the center. You need to fry on low heat.

6. When the entire surface of the pancake has become openwork, turn it over and fry on the other side.

7. Ready lay out on a plate. And so we fry the rest.

Cooking honey butter sauce

You can prepare the filling for pancakes, thereby you will surprise your family and friends with a unique taste. To prepare it, you need 70 grams of butter and honey.

As all pancakes are ready, you can start preparing the sauce. Take a small saucepan and put the oil. We melt it.

Add honey to hot melted butter. Mix everything in place. The sauce is ready.

8. Now you can serve. From this amount of products, 12 beautiful and delicate pancakes were obtained. Very delicate in taste. And due to the presence of soda, they do not feel sour, which is inherent in yeast dough. You can serve them not only with honey-butter sauce, but also with caramel or sour cream.

You are sure to get it. Be sure to cook and bon appetit.

Delicious stewed yeast pancakes

It turns out lush, airy. Well, they just melt in your mouth. First, a simple yeast dough is prepared and a little baking soda is added to the dough just before baking. And then the finished pancakes are well smeared with melted butter, sour cream or heavy cream. And then put them to languish in the oven. That's the whole point of the recipe. See below for a step-by-step recipe with photos.

Ingredients:

Cooking pancakes:

1. Sift the flour into a separate bowl. Add 1 teaspoon of salt. Sugar and vegetable oil. Throw in instant yeast. We break the egg. Gradually pour a glass of warm milk, stirring with a whisk. In other words, they poured in a little milk, stirred it. And so repeat until all the milk is in the bowl. This procedure is done so that lumps do not form.

Now mix the dough until smooth. Cover the bowl with a towel or lid. We put in a warm place for fermentation. When our dough rises well and then falls, our dough will be ready.

2. The dough is ready. It fermented for 2 hours. Now you need to add baking soda to this dough. To do this, take 100 milliliters of water. Dissolve soda in it and pour into the dough. After that, knead. If the dough is thick, then add water. In our case, we will add another 100 milliliters. And now we knead well finally.

With the help of water, you can adjust the degree of density of the dough.

3. The dough turned out not quite liquid and not quite thick. By consistency, it resembles liquid sour cream.

4. Lubricate the heated pan with vegetable oil.

A little trick: take a paper napkin, wet it with oil and it will be easier for you to evenly grease the pan with a thin layer.

Then pour in the dough. We distribute it over the entire surface of the pan. And bake on both sides until fully cooked.

5. As in the previous recipes, we are waiting for the entire surface to be filled with holes and then turn it over. Fry the second side for about 30 seconds and can be laid out on a plate. We fry the rest in the same way. Almost after each pancake, grease with vegetable oil.

6. Now you need to grease the pancakes with melted butter or sour cream. Place in a fireproof bowl. I used microwave glassware. And put it in the oven.

In this case, we will grease with butter and sour cream alternately. Now that all the pancakes have been smeared, cover with foil. It will serve as a lid instead. Cover well so they don't dry out or burn.

We send for half an hour in the oven, heated to 200 degrees.

After 30 minutes, take out the pancakes. You can spread sour cream on top. And now you can serve it to the table. Happy tea!

Video of cooking yeast pancakes on kefir

OK it's all over Now. Together we have sorted out some excellent recipes for making pancakes with yeast and milk. We got both thin with holes and thick lush ones. Very tender, suitable for any sweet filling. Be sure to try all the recipes.

Thank you for reading to the end. Please like or class. Share information. I look forward to your comments. Ask questions. Share your result, how did you get yeast pancakes. All the best!

Proverb: “Without a pancake - not butter; without a pie - not a name day "

Thick, fluffy pancakes with yeast

5 (100%) 1 vote

Cooking thick, lush pancakes with yeast is a pleasure! And even though it takes almost an hour and a half to prepare pancake dough, there will be no problems with baking. They do not stick to the pan, do not tear, do not fall off and do not burn - if you turn them over in time, of course. But most importantly - very tasty and fried quickly! Cook you, friends, thick lush pancakes with yeast, I give a detailed recipe with the expectation of beginners. There will be a lot of dough, but there will be 10-12 pancakes, but what! It’s more likely not even pancakes, but flat cakes, only porous inside and very tender. One is quite enough for a tight bite, and not everyone can handle two.

This recipe for thick pancakes with yeast does not require the preparation of sourdough. We dilute the yeast with milk, leave for ten minutes and knead a thick dough. It will rise in just over an hour.

Ingredients

To cook sour pancakes with yeast, thick and fluffy, you will need:

warm milk - 500 ml;
flour - 300-320 g;
egg - 1 large or 2 small;
sugar - 1 tbsp. l. without a slide;
salt - 0.5 tsp;
fresh yeast (live) - 20 g;
sunflower oil - 3 tbsp. l.

How to cook thick pancakes with yeast. Recipe

I heat half a glass of milk to a noticeably warm temperature, warmer than room temperature. I pour it into a deep bowl, suitable for kneading a large amount of dough (keep in mind that yeast pancake dough will rise a lot). I crumble fresh yeast into milk.

I rub with a spoon, stir until a homogeneous mixture with a sour smell is obtained. I cover. I put it in heat - near the battery or in a bowl of hot water. After 10-15 minutes, the yeast will "wake up", bubbles or foam will begin to appear on the surface of the milk - it's time to add everything else.

In order not to make the dough heavier, I add a few eggs - one large or two small ones. You can immediately beat with a mixer or then shake with a whisk.

Salt and sugar are usually added to taste, but it is better to put a little of both in a recipe for yeast pancakes. A tablespoon of sugar is enough, and salt is about half a teaspoon or even less. The taste of yeast baking should prevail, try not to clog it with excessive sweetness. Lush pancakes with yeast can be served with something sweet or vice versa - salty (caviar, herring, pates), so the taste is kept neutral.

I beat the egg with sugar, salt and "dough". I heat the rest of the milk, pour it into the resulting mixture.

I measure out 300 grams of flour, sift into the dough. In the recipe, I indicated the amount of flour for a thick dough that will hardly spread over the pan. From it, pancakes are guaranteed to turn out thick, lush.

I stir, beat with a whisk so that even small lumps do not remain.

I add sunflower oil. You can use any herbal that you use instead. But only refined, without flavorings, is suitable.

Once again I stir well. I check the density of the dough - it pours out of the ladle in a thick stream, in terms of density it will resemble condensed milk. If it’s runny (it wasn’t quite thick for me right away), add a little flour.

I cover the dishes with a lid, put them in heat for an hour. After about 20-25 minutes, you will need to loosen the risen dough with a whisk, precipitate it to its original volume and let it rise one or two more times.

This is how the dough for yeast pancakes looks like after an hour, and this despite the fact that I chatted it twice. Very lush, permeated with air bubbles, quite thick.

I heat the pan over high heat. Lubricate with a piece of fat, twist the flame to medium or slightly stronger than average. I scoop up a full ladle of pancake dough, pour it into the pan. I can't tell you the exact amount, it depends on the diameter of the pan. Choose so that the dough fills the entire pan evenly. I bake for two or three minutes. The surface gradually becomes matte, covered with bubbles that burst and form through holes.

Watch the fire so that the bottom of the pancake does not burn, but bakes evenly. When the edges separate from the sides, I lift it with a spatula, check how browned the bottom is and turn it over. The second side is also fried for about two minutes, the pancakes are thick, they need more time to bake.

Lubricate ready-made pancakes with oil or not - a matter of taste. If not lubricated, the top will gradually become soft too, but on the condition that they are folded in a pile and immediately covered.

You might be interested in watching one of the video versions

Pancakes with yeast are fluffy and soft. Their thickness can be adjusted by the amount of liquid, the thinner the dough, the thinner the pancakes will turn out.

Lush yeast pancakes served with thick syrup

Ingredients

Flour 200 grams Milk 2 stack chicken eggs 2 pieces) Yeast 10 grams Sugar 2 tbsp Salt 1 tsp

Servings: 8
Cooking time: 1 minute

Recipe for lush pancakes with yeast

To fry pancakes, use a cast-iron pan or a special pancake pan with small sides and a non-stick coating.

Cooking method:

Heat a third of the milk, dilute dry yeast in it.
Add salt, a tablespoon of sugar and a spoonful of flour, mix. Leave warm until foam appears.
Whisk the eggs with a pinch of salt and the rest of the sugar.
Pour in the dough, add the rest of the milk and the flour sifted through a sieve. Stir until there are no lumps left.
Cover the bowl with a cloth and keep warm for 2 hours. During this time, stir it 3 times as it rises.

Heat a frying pan, grease with oil and fry thick pancakes with yeast until golden brown on both sides.

Openwork pancakes with citrus flavor

To make thin openwork pancakes from yeast dough, you need to make the dough more liquid.

What products will be needed:

Milk - 4 stack.
Eggs - 2 pcs.
Flour - 2 stack.
Dry yeast - 1 tsp
Lemon - 1 pc.
Vanilla sugar - 1 pack.
Sugar - 2 tbsp.
Salt - 1 tsp

Warm the milk to a temperature that is pleasant to your fingers. Dilute the yeast in a small amount, add 1 tsp. sugar, salt, mix and let stand warm for 5 minutes.

Beat eggs with a pinch of salt and sugar with a fork or mixer. Add the brew, gradually pour in the rest of the milk. Sift the flour and pour it little by little into the liquid, without stopping stirring so that there are no lumps.

Put the dough to rise for 2 hours in heat, covering with a napkin so that the top does not dry out. Stir occasionally when it rises too high.

Remove the zest from the lemon with a fine grater and add it to the dough. Fry in a hot pan, greasing it with oil.

Yeast pancakes with filling

Pancakes according to this recipe are soft, but not very thick. It is convenient to wrap different fillings in them.

Grocery list:

Flour - 2 stack.
Egg - 1 pc.
Sugar - 1 tbsp.
Butter - 2 tbsp.
Milk - 0.5 l.
Fresh yeast - 20 g.
Salt - 1 tsp

Dilute fresh yeast in half a glass of warm milk, add a pinch of sugar, a spoonful of flour and leave warm for 10 minutes.

Sift the flour, beat the egg into it, mix. Add milk, butter, previously melted, and the dough that has come up. Beat with a whisk or mixer. You should get the consistency of very liquid sour cream, without lumps. Leave in a warm place for 3 hours, covered with a towel. Stir 2 times during this time.

Heat up a frying pan, grease with oil and fry the pancakes until golden brown on both sides. They will turn into a hole and are very soft. When cooled down a bit, you can wrap any filling in them and serve with tea.