Fritters on milk opara. Fritters with fast acting yeast recipe

Lush pancakes with yeast can be cooked for breakfast, you just have to wake up a couple of hours before serving them on the table. Such pancakes are cooked much longer than usual, but they turn out to be simply incredibly tasty - they are lush and airy. You can serve them with any sweet sauce, jam, sour cream. If you are too lazy to get up early, then you can cook pancakes for an afternoon snack, serve with tea, coffee, baked or regular milk, and it is also very tasty with honey.

Ingredients

• 320 g wheat flour
• 250-300 ml milk
• 5 g dry yeast
• 0.5 tsp salt
• 1 st. l. Sahara
• 1 chicken egg
• 1 st. l. vegetable oil

Cooking

1. Pour wheat flour into a bowl, it is best to sift it through a sieve.

2. Pour warm milk into a bowl. Be sure to check that it is not sour.

3. Pour dry "quick" yeast into a bowl. If you want to use fresh yeast (in a bar), then take 7 g.

4. To knead the dough, you can use a mixer (with a special nozzle), you can also knead the dough with a spoon until smooth. Cover the dough with a damp towel and let it rise in a warm place for an hour.

5. If the yeast is of good quality, then after 30-40 minutes the result will be noticeable.

6. After an hour, beat a large egg into a bowl - if it is small, then use a couple of pieces. Also add salt and sugar. A little sugar is added to the dough, given the fact that the pancakes will be served with something sweet. In this case, the dessert will not turn out cloying.

7. Mix everything again and let the dough come up again, only for 20 minutes.

8. Grease the pan with vegetable oil and heat it up. You need to spread the dough with a spoon, also greased with vegetable oil, so that the dough does not stick to it. The portions of the dough should be small, as they will grow a little more in the pan.

Yeast pancakes help out at times when there is no roll in the refrigerator, and there is no money left for pickles. Agree, from time to time such situations happen to everyone.

Thick, mouth-watering yeast pancakes are prepared from flour, water and a bag of dry yeast. You can also make pancakes from fresh yeast. The preparation of the dish takes about 1.5-2 hours, since the yeast dough needs to rise. Pancakes are universal, as they can be eaten with sour cream, jam, honey, as well as mayonnaise, ketchup or ready-made sauces.

If there is expired kefir, an apple or some seasonal vegetables in the refrigerator, it is not difficult to cook a truly royal dish for dinner. Once you learn how to make a classic recipe for yeast pancakes, you can experiment endlessly with ingredients, surprising your home with new flavors. Indeed, greens, white cabbage, finely chopped onions, grated carrots, potatoes, apples, the remains of sausage, any meat, pre-boiled or fried mushrooms can be added to pancakes. Economical, filling and very tasty. Just what you need.

One thing should not be forgotten. Fritters are high in calories. Therefore, they should not be abused.

To prepare yeast pancakes, you only need flour, yeast and fat for frying. The dough is better to make on the water, it is more active, it turns out softer. Fritters according to this recipe contain only vegetable ingredients, so they can be eaten in fasting and offered to the most strict vegetarians.

Ingredients for the recipe:

• water 1.5 cups
• flour 1.5-2 cups
• dry yeast 1 teaspoon
• sugar 2 teaspoons
• salt 1/2 teaspoon
• vegetable oil 50-100 ml. for frying

Recipe for yeast fritters on water:

Warm up the water slightly. Add sugar, salt and dry yeast. Stir until sugar dissolves. Leave for 2-3 minutes. The yeast should come to life and start foaming.

Add flour. The dough should be thicker than thick sour cream. During the fermentation process, the dough will be saturated with oxygen and become a little thinner. Cover the bowl with a towel and leave in a warm place to rise for 1 hour.

When the mass increases by 2-3 times, mix the dough and start frying the pancakes in hot vegetable oil.

Serving method: lean pancakes can be served with honey, jam, marmalade or sour cream, ketchup and other sauces.

Quick yeast pancakes on kefir with dry yeast

Pancakes on kefir are more dense, but soft. Ideal as a dessert for tea with honey, jam, jam, condensed milk. Cooking takes no more than an hour, so pancakes can be served for breakfast not only on weekends.

Ingredients for the recipe:

• kefir 400 ml.
• water 1/2 cup
• eggs 1 pc.
• dry yeast 2 tsp
• soda 1/3 teaspoon
• pinch of salt
• sugar 2-3 tbsp. spoons
• flour 2-3 cups
• vegetable oil 50-100 ml. for frying

The recipe for yeast pancakes on kefir:

Mix kefir with water. Heat the mixture so that it is warm, but not hot, otherwise the kefir will curdle. Add salt, sugar, soda and dry yeast. Stir.

. Add egg and flour. Stir. The dough should be quite thick. Put in a warm place, covered with a damp terry towel. Yeasts are fungi, and fungi thrive best in a warm, humid environment.

After 30-40 minutes you can bake pancakes. To do this, gradually add vegetable oil to a hot frying pan. If you do not like greasy pancakes, add 2-3 tablespoons of butter directly to the dough and bake the pancakes in a dry, heated pan. They won't sink to the bottom.

Delicious lush chocolate yeast pancakes with milk

It is believed that pancakes are everyday dishes. Learn how to make yeast chocolate pancakes with milk. If you serve a dish with melted chocolate or boiled caramel condensed milk, the dessert will not seem banal.

Ingredients for the recipe:

• wheat flour (high grade) 3 cups
• milk 2 cups
• regular yeast 20 g
• eggs 1 pc.
• sugar 2 tbsp. spoons
• salt 1/2 teaspoon
• cocoa 2 tbsp. spoons
• vegetable oil 50-100 ml. for frying

Recipe for yeast pancakes in milk:

Warm up the milk. Mix with sugar and salt. Dissolve the yeast in the milk mixture.

Add egg and flour. Knead a homogeneous thick dough. Let rise in a warm place for 40 minutes. Drop the dough. Add cocoa and leave the dough to rise for another hour.

Bake pancakes in hot vegetable oil.

Serving method: serve chocolate pancakes with melted chocolate in a water bath, with vanilla ice cream scoops or chocolate topping.

Thick yeast dough pancakes without milk

Lenten pancakes will be more interesting, as in the photo, if you add apples cut into large pieces to the dough. For these purposes, choose soft, sweet varieties. During frying, the apples will have time to soften and organically combine with the dough. You can eat such pancakes without topping at all. They are delicious on their own.

Ingredients for the recipe:

• water 500 ml.
• flour 500 g
• yeast 1/2 sachet
• eggs 2 pcs.
• sugar 2 tbsp. spoons
• salt 1/2 teaspoon
• vanilla sugar 1 sachet
• apples 2-3 pcs.
• vegetable oil 200 ml. for frying

Recipe for yeast dough pancakes:

Heat the water to 40°C. Add yeast and flour, mix and let rise for 30 minutes.

Add sugar, salt, vanilla sugar and eggs to the risen dough. Stir, leave to rise for another 30 minutes.

Peel the apples from the skin and seeds. Cut into not very large cubes. Add to dough. Together with apples, the dough should stand for another 20 minutes.

Bake in a very hot skillet until golden brown. Fritters fry very quickly. Just make sure you roll over.

Serving Method: Serve pancakes with honey, maple syrup, or fruit syrup.

Tips for making yeast pancakes

Yeast pancakes are made from yeast dough, which many housewives consider capricious. In fact, it is obedient and very grateful if you follow the tips on how to cook yeast pancakes from experienced chefs and use some secrets:

• The success of a yeast dough depends on the freshness of the yeast.
• Fresh yeast should have a pleasant smell, crumble easily, and not be sticky.
• To ensure the freshness of dry yeast, we advise you to do the following. Take a few grains, dilute in a spoonful of warm water and leave for a few minutes. If the yeast activates and begins to foam, it is alive. Otherwise, it is better not to use them.
• Yeast pancakes are cooked in oil or in a dry hot frying pan. To do this, add some butter to the dough. Fritters will not stick to the bottom of the pan. In addition, this cooking will make your pancakes less high-calorie.
• Finely chopped onions, herbs, grated zucchini, pumpkin, carrots or potatoes can be added to the yeast dough. The dish will have a new unexpected taste every time.

Fritters are the perfect dish for breakfast or a snack. More often they are cooked on soda, although most housewives agree that fluffy pancakes with yeast are much tastier. Bearing in mind that it will take longer to prepare the yeast dough, such cakes cannot be cooked on weekdays, but they can be a Sunday breakfast option when the whole family is gathered and there is no need to rush to work or school.

Fluffy pancakes with milk and yeast

Pancakes in milk are not as fatty as in kefir, but no less tasty. The dough for them can be kneaded with fresh and dry yeast, and to enrich and diversify the taste of baking, you can add dried fruits (raisins, dried apricots) or grated apples and pumpkin to it.

Proportions of ingredients for yeast pancakes in milk:

• 450 ml of milk;
• 21 g fresh pressed or 10 g dry yeast;
• 50 g of sugar;
• 5 g vanilla sugar;
• 2 eggs;
• 30 ml of vegetable oil;
• 4 g salt;
• 500 g flour.

Recipe step by step:

From warm milk, yeast, regular sugar and 150 g of flour, prepare a dough. Leave it warm for 30 minutes. During this time, a magnificent hat should form above it.

In the risen dough, add a little beaten eggs, sugar with vanilla flavor, salt, butter and the rest of the flour. The result will be a viscous dough, which should again ripen for half an hour in the warmth.

Spreading the finished dough on a preheated pan with vegetable oil, form and bake fluffy pancakes over medium heat.

Lean water recipe

This recipe will help fans of pancakes and fritters to endure fasting. Despite the fact that the recipe does not contain eggs and other ingredients of animal origin, water pancakes are tasty, nutritious and always tasty.

For a lean version of yeast pancakes, you need to take:

• 300 ml of drinking water;
• 7 g dry yeast;
• 30 g of granulated sugar;
• 4 g of table salt;
• 260 g flour.

We prepare as follows:

The process of kneading the dough to disgrace is simple: you need to combine all the components in one container, suitable in size, and stir until they are completely combined. You can knead the dough with a mixer, but a regular tablespoon will do just fine.

Next, you need to tighten the bowl with the dough with cling film and put it in a warm place for about thirty minutes. During this time, the mass should become twice as large.

Now you can start frying. The dough must be taken with a spoon, without stirring it, and spread on a hot pan. If it has a non-stick coating, then oil is not needed. Cook over medium heat until golden brown on all sides.

When frying pancakes from yeast dough, you can not do without a glass of cold water. The dough turns out to be quite thick and sticks to the spoon, so before each fence it must be moistened in cold water.

On yeast and kefir

Kefir, which has stood in the refrigerator for two or three days, usually no one wants to drink it, but you should not pour it out. Such a fermented milk product can be turned into a delicious breakfast dish - lush fritters with yeast and kefir. You can cook them with any yeast. Below is a recipe for live pressed.

List of products used in baking:

• 100 ml of water;
• 15 g of live pressed yeast;
• 90 g of sugar;
• 500 ml of kefir of any fat content;
• 2 eggs;
• 3-4 g of table salt;
• 480 g of sifted flour.

Work sequence:

Grind pressed yeast together with sugar, pour in water and add 80-90 g of flour. Leave this mixture warm for 10-15 minutes.

As soon as air bubbles appear on the surface of the yeast mash, you can proceed to the direct kneading of the dough. Pour warm yogurt into the dough, slightly loosened eggs, salt and flour into a homogeneous mixture.

The thick and viscous dough that will result should be placed in the oven preheated to 40 degrees and turned off for 40-45 minutes. During this time, it will have time to properly approach and become twice as large.

Fry pancakes in a pan with vegetable oil. When bubbles appear on the surface of the newly laid products, this means that they can be turned over to the other side.

It is better to spread the finished donuts on a paper towel, since the heat treatment takes place in vegetable oil.

Dry yeast step by step

From the whey left over from making homemade cottage cheese, you can make delicious spicy pancakes with dry yeast. The highlight of the dough is that the insipid taste of whey is enriched with the aroma of cinnamon and ground ginger.

The ratio of the required products will be as follows:

• 10 g dry yeast;
• 100 g of granulated sugar;
• 500 ml of serum;
• 2 chicken eggs;
• 45 ml of vegetable oil;
• 5 g cinnamon;
• 3 g ground ginger;
• 3 g salt;
• 400-450 g flour.

Baking progress:

In a metal container, heat the whey to 40 degrees. Pour in and completely dissolve sugar and salt in it. Then repeat with dry yeast. Leave the whey for 10 minutes until the yeast activates.

After that, introduce spices, raw eggs, vegetable oil. Thoroughly stir everything, then stir in the sifted flour. Leave the dough kneaded with a spoon for half an hour in a warm place.

From the approached dough, bake ruddy and lush pancakes in a pan with a small amount of oil. Serve hot.

No added eggs

If there are no eggs in the refrigerator, it does not matter. Lush pancakes with yeast can be prepared without this ingredient, without even replacing them with anything else. As a liquid base, you can take milk, whey, potato broth or plain water. Any of these options will be delicious.

Pancakes without eggs are prepared from:

• 250 ml milk (whey, potato broth or water);
• 20 g of pressed yeast;
• 40 g of granulated sugar;
• 4 g salt;
• 240 g flour.

Cooking steps:

Dissolve sugar and yeast in milk, give them some time to "come to life" in the heat. If dry yeast is used to knead the dough, then their amount should be calculated per 240 g of flour based on the recommended norms on the package.

When the yeast begins to act and the surface of the dough is covered with bubbles, sift flour into it, salt and mix everything together into a thin dough. Cover the bowl with the dough with a damp towel and leave to rise, depending on the temperature, for 50-60 minutes.

Fry the pancakes in hot butter, laying the finished products on a paper napkin or towel.

On live yeast

This recipe contains many ingredients that make the dough heavier (butter, sour cream, eggs), so it is better to use live pressed yeast to knead it. For the same reason, the test components are laid in three steps.

For fritters on sour cream and live yeast, you need to take:

• 500 ml of milk;
• 250 ml of sour cream of any fat content;
• 25 g fresh yeast;
• 90 g of sugar;
• 4 g salt;
• 30 g butter;
• 15 ml of vegetable oil;
• 550 g flour.

How to bake fluffy pancakes with yeast:

First, in a bowl for kneading the dough, combine milk, yeast and 1/3 of the prescription amount of sugar. Leave the mixture until bubbles appear on its surface.

At the second stage, we introduce sour cream, salt and sifted flour. After thorough mixing, leave until the first rise.

Then comes the turn of butter and the remaining sugar. The dough should come up again and you can start baking. Cook pancakes in the same way as in previous recipes.

sour milk recipe

Absolutely all fermented milk products (kefir, yogurt, whey, sour cream, fermented baked milk) are suitable for this type of baking, so even sour milk can be taken as a basis. Many housewives agree that the more sour the milk, the more magnificent the pancakes are, but still, you should not take a week-old product.

To bake pancakes with dry yeast in sour milk, you will need:

• 500 ml of milk;
• 14 g dry yeast;
• 2 eggs;
• 100 g of sugar;
• 5 g vanilla sugar;
• 3 g salt;
• 500 g flour.

Cooking steps:

Dissolve the yeast in warm sour milk and dissolve a pinch of salt. Beat the eggs with sugar (including the vanilla component) into a fluffy foam, mix with yogurt. Then sift the flour in 3-4 steps.

Cover the bowl with the dough (it should be thick, like sour cream) with cling film and leave to ripen and rise. Depending on the ambient temperature, this process can take from 15 minutes to half an hour.

You can also drizzle American pancake style pancakes with maple syrup. You can put sour cream (or cream) whipped with powdered sugar on hot donuts and sprinkle with chocolate chips on top.

You can supplement pastries with custard, which remained after assembling the cake, or specially prepare chocolate or fruit sauce. In any case, even if none of the proposed products was found in the kitchen, it will be enough just to sprinkle the pancakes with powdered sugar or cinnamon and it will be delicious.

Today we are preparing lush pancakes with yeast milk according to my grandmother's recipe. Every time I try these airy and fluffy pancakes with yeast, I remember her gentle smile and skillful hands that deftly turned ordinary products into mouth-watering delicious dishes.

Fritters are tall, fluffy and very fragrant. To make them perfect, it is necessary to achieve the correct consistency of the finished yeast dough. It should turn out thick and porous, not pour out from a spoon, but slowly slide along it. Then the result will pleasantly surprise you and this recipe will also become your favorite.

Ingredients:

• wheat flour - 250 g;
• high-speed dry yeast - 1 tsp;
• pasteurized milk - 225 ml;
• refined vegetable oil - 1 tbsp. l. + for frying;
• eggs - 1 pc.;
• sugar - 2 tbsp. l.;
• vanillin - a pinch;
• salt - a pinch.

How to cook fluffy pancakes with yeast:

Pour dry yeast into a deep bowl. To make pancakes with dry yeast in milk rise well, use only fresh, high-quality products.

Pour in warm milk and mix thoroughly to dissolve the yeast.

Pour in granulated sugar, it will help activate the yeast.

Mix again and add a third of wheat flour. Be sure to sift it through a sieve so that the lush yeast pancakes with dry yeast turn out tender.

Mix the dough, cover with a clean cloth and leave for 30 minutes so that it rises with a hat.

Then beat the chicken egg. Pour it into the risen dough, as required by the recipe for lush pancakes in milk.

Mix the dough. Add a pinch of salt and vanilla for flavor. So that lush yeast pancakes in milk do not stick to the hot surface of the pan during frying, pour in a tablespoon of refined sunflower oil.

Mix again and add the remaining flour, after sifting it.

The result is a thick dough with a uniform texture.

Now you can start making pancakes. Pour a little oil into the pan and wait until it heats up properly.

Spoon out the dough, forming round or oval pancakes.

When the fluffy pancakes with yeast rise and brown, carefully turn them over with a spatula and fry until golden brown on the other side.

Rosy and fluffy pancakes are the most popular homemade pastries, which are loved almost without exception by all adults and children. Therefore, today I want to tell you how to cook classic fluffy pancakes from airy yeast dough. This recipe is so simple and win-win that any novice cook or a small child can easily cope with it. You don’t even need a mixer to make yeast pancakes, and you can certainly find all the ingredients at hand without having to run to the stores. Therefore, having this simple pancake recipe at hand, you can please your family at any time with this ruddy homemade pastry - for breakfast, or for an afternoon snack or for dessert. True, you will have to take care of kneading the dough in advance, since it will take an hour and a half to proof it. But on the other hand, all this time you can go about your business while the yeast does its painstaking invisible work.

Baking yeast pancakes in a pan is a simple and fairly quick job that the youngest members of the family can take on with pleasure. After all, the dough for pancakes can be easily applied with a spoon, forming any shapes that the imagination tells. In the process of cooking, the pancakes do not stick to the pan at all and turn over without problems. One serving of fritters takes 6-8 minutes to cook, and if you use two large frying pans to cook them at once, you can literally bake a mountain of fritters for a large company in no time at all.

Pancakes made from homemade yeast dough are unusually fluffy, airy and very tender. They literally melt in your mouth due to their soft porous structure. Sweet pancakes are good on their own, but if you add butter, jam, honey or condensed milk to them, you can get a delicious dessert with a variety of flavors. Be sure to make fluffy yeast pancakes for your family with this proven recipe, and you will be pleasantly surprised how easy it is and amazingly delicious!

Useful information Fluffy yeast pancakes in milk with dry yeast - a classic recipe with step by step photos

INGREDIENTS:

• 250 g flour
• 1 st. milk
• 1 large egg
• 3 art. l. Sahara
• a pinch of salt
• 10 g dry yeast
• 2 tbsp. l. vegetable oil

COOKING METHOD:

Yeast dough for pancakes

1. In order to prepare lush yeast pancakes, first you should slightly warm the milk in a deep bowl (not higher than 40 - 50 ° C). If the dishes allow, this can be done directly in the microwave for 20 to 30 seconds at maximum power. Pour yeast into warm milk and mix lightly with a spoon.

Important! Be sure to touch the milk with a clean hand before mixing the yeast in it. If the milk is too hot, the yeast will die and the dough will not rise.

2. Pour the sifted flour in two passes, kneading the dough with a spoon or whisk until smooth.


3. Cover the yeast dough for pancakes with a damp towel and put in a warm place without drafts for 1 hour.

Advice! As such a secluded place, an oven heated to a temperature of 40 ° C, a stool installed near a warm radiator, or a bathroom is well suited. Since high humidity favors the yeast fermentation process, hot steam can be poured into the bathroom.

4. After an hour, add an egg, sugar, salt and 1 tbsp to a well-risen yeast dough. l. vegetable oil.

5. Mix everything thoroughly with a spoon and leave in a warm place for another 20 minutes. After the dough has risen again, do not mix it again!

Yeast pancakes

6. Heat a little vegetable oil in a frying pan. Spoon the thick batter onto the pan, forming pancakes of the desired shape and size.

7. Fry pancakes over medium heat for 2 - 3 minutes on each side until golden brown, then cover and cook until cooked over low heat for 2 - 3 minutes. Since the pancakes are tall and fluffy, they do not bake very quickly inside.

From this amount of ingredients, I got 10 fairly large pancakes. If you have a large family and you are going to bake a double portion of pancakes, then all components need to be doubled, except for yeast, their quantity can be left the same.

Hot pancakes can be drizzled with melted butter, honey, jam or condensed milk of your choice and served immediately. Ruddy and very fluffy yeast pancakes are ready!