Step by step recipe for yeast pancakes in milk. Yeast pancakes with milk

The first pancake is lumpy? Not at all necessary! We take a proven recipe and with a good mood we begin to bake 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 yeast dough pancakes made from wheat flour are considered a traditional dish of 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 ordinary water, mineral water is used. 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 in a couple of tablespoons of sunflower oil.
7. After a couple of hours, the dough will rise. 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 gives baked goods a rich 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 the egg mixture, milk into the dough and sift the 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

The hand itself reaches for airy, soft pancakes on semolina! 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 the cast-iron pan, table salt should be calcined on it. 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. An alternative option is a piece of lard.
10. The most delicious pancakes - from the heat, from the heat. Do not put off tasting until later.

There are several ways to make pancakes with holes. The fastest is to force the most popular chemical reaction in cooking - soda + acid to work. But when there is neither one nor the other, the only good option to pamper your family with openwork pastries is to make pancakes with yeast. The recipe is simple, accompanied by a photo and designed step by step. The only drawback is that you have to wait until the dough has matured. But the wait is fully justified. Pancakes come out just amazing - the softest, lacy, ruddy and elastic. Baking them is a real pleasure. I offer you 2 cooking options - based on water and milk. Note that by changing the amount of flour, you can achieve different results. Thin beauties come out of the thin dough. Make the mass thicker, and you get plump, delicious rounds.

Delicious yeast pancakes on the water with beautiful holes

Ingredients:

Step by step recipe with photo:

For the base of this yeast pancake dough, pure water or a milk-water (1 to 1) mixture is suitable. Heat the liquid to a temperature of 30-40 degrees. Pour off approximately 150 ml. Pour in half the sugar, the entire amount of yeast and 4 tbsp. l. flour.
Stir to completely dissolve the sugar crystals and yeast granules. Cover with a light towel. Leave in a warm, draught-free place for 10-15 minutes so that the mass begins to “play”. You can also cook with fresh yeast. You will need about a 30-gram piece. Crush it before adding. Opara in this case will cook a little longer - about 30 minutes.
After a quarter of an hour, a grayish foam will appear on the surface of the dough. This indicates her "maturation". Add salt and the rest of the sugar to the bowl. If you plan to serve pancakes with unsweetened filler, then you can not put the rest of granulated sugar. Beat the egg with a fork or whisk until smooth. Pour in the rest of the ingredients.
Introduce flour residues in small portions. To cook thin pancakes with many holes, put a little less product. The dough should end up being quite liquid. Thick, fluffy pancakes will require more flour. But do not overdo it so that the pastries do not turn out tough, clogged. Also add vanilla flavor if desired (for the sweet version).
Pour in the rest of the water. Reheat if necessary. Stir the mass.
Pour in the oil. After mixing, a flowing pancake mass will be obtained. Cover the bowl again. Take about 60 minutes to climb.
The mass will noticeably increase in volume, become porous, light, airy.
Stir the dough. It will settle a little. In principle, you can immediately start baking or wait for the secondary rise. So the pancakes will come out even more perforated.
Before cooking the first portion, grease the pan with vegetable fat or lard. Bake for 1-3 minutes on low heat on each side.
Spread the finished pastry with a piece of butter. Pancakes are thin, with holes, fragrant, ruddy and very tasty. You can’t tell right away that they are cooked in water.

The most successful yeast pancakes in milk with - lush, delicate

Required products:

How to cook delicious, fluffy yeast pancakes in milk:

Mix yeast with sugar. If you are more used to cooking with pressed yeast, this amount of food will take about 40 g. Grind the fresh product with your hands until fine crumbs. Mix with sugar.
Pour about a glass of milk into a separate bowl. Heat until warm (no more than 40 degrees). Pour over the sugar-yeast mixture. Pour in 2-4 tablespoons of flour. Stir until smooth. Leave to approach for 7-10 minutes.
A “cap” of bubbles will appear on the ripe dough. Add the rest of the milk to it. Sift the flour. Pour it in parts, while stirring with a whisk so that lumps do not form.
Melt and cool the butter. Send it to the dough. If there is no cream, use vegetable (without additives and smell).
For openwork pancakes, the dough should be thin, flowing into the hole. It will drip off the spoon in a thin stream. If you like thick, spongy, fluffy pancakes, add a little more flour. The mass will be slightly thicker. Cover the container with a light cloth so that a weathered crust does not appear on top. Leave in a warm corner to rise for an hour. Mix after about 30 minutes. And wait for it to rise again.
Bake in a pancake or cast iron skillet. If the cookware is non-stick coated, the baked goods come off easily. It does not need to be lubricated with additional grease. Pour the dough onto a well-heated surface. The warmer the pan, the more holes you will get.
You can eat pastries right away or stuff them with sweet or savory fillings. Elasticity makes it easy to roll rounds into a tube or envelope.
Help yourself!

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

Yeast pancakes in milk: a quick recipe with a photo

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 Vkusss.ru 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 your favorites, because the pancakes are very tasty, fragrant, and most importantly - The dough is made quickly and easily.

Yeast pancakes in milk: recipe

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 mix.

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 stack of beautiful pancakes! They taste sweet, they can be served with sour cream or any sweet filling. Bon appetit!

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

Classic yeast pancakes

Few people know, but real, correct Russian pancakes are yeast pancakes. And all the other options, although more in demand, are only simplified variations of them. It is also customary to brew traditional pancakes before baking, but I have not yet mastered this technique. Therefore, I offer the simplest, classic recipe for pancakes with yeast and milk. I won’t argue, there will be more fuss with baking such pancakes, but it’s definitely worth it, because you won’t succeed with such soft, fluffy and at the same time very perforated pancakes!

• egg - 2 pcs.,
• milk (I had 3.2% fat) - 2 tbsp.,
• flour - 1.5 tbsp.,
• sugar - 3 tbsp. l.,
• salt - 0.5 tsp,
• dry yeast - 0.5 sachet,
• sunflower oil - 3 tbsp. l. + a little for greasing the pan when frying.

This pancake dough, like most yeast dough options, starts with the preparation of dough. To do this, pour the milk into a bowl, if it is cold, warm it up a little in the microwave or on the stove, and immediately pour in the yeast and sugar.

Shake the mixture with a whisk so that all the lumps are well dispersed, and pour a glass of flour into a bowl. Be sure to sift the flour.

Knead the dough again with a whisk and leave to rise, setting the bowl somewhere where it is very warm. I usually put it next to the batteries, but not quite close, otherwise the dough can be welded to the sides of the bowl from the strong heat.

After 30-40 min. The dough should have doubled in size by now.

In a separate bowl, mix the eggs with the butter and beat them with a fork or whisk, then add to the risen dough.

Knead the dough thoroughly so that it becomes as homogeneous and viscous as possible. That is, when you scoop the dough with a ladle, it should drain like a regular thick pancake dough. There should not be any lumps in it. If at the exit you want to get very thin, openwork pancakes, the remaining 0.5 tbsp. no need to add flour!

Set the bowl of dough aside, turn on the stove and heat the pan well. As soon as it gets hot enough, grease it with oil or a piece of bacon and bake pancakes in the usual way. Yeast pancake dough has a couple of features. Firstly, the pan must be lubricated, otherwise the pancakes will stick, no matter how much oil there is in the dough. Secondly, it takes 1.5-2 times more dough to bake one pancake, because it is thick and hard to spread in the pan.

We stack the finished pancakes in a pile and serve as soon as we have finished baking. Such yeast pancakes are especially good with honey and hot tea.

How to cook yeast pancakes with milk

From just the word pancakes, saliva begins to flow, and it’s not in vain. It is difficult to find someone who would refuse to eat this delicacy.

Pancakes can be eaten immediately from the pan or with filling, in any case they will be just excellent.

And what incredibly delicious, well, just amazing pancakes with sour cream and plain sugar, and even baked in the oven, it really is impossible to put into words!

Today we will pay attention to the preparation of openwork pancakes with milk and yeast.

It is worth noting that real Russian pancakes are always prepared with yeast. They even taste much different from those made without yeast.

So how do you prepare this delicious treat? Let's look at a few recipes.

Recipe for thick yeast pancakes with milk

• Flour - 600 grams;
• Milk - 2.5 cups;
• Sugar - 80 grams;
• 20 grams of raw yeast or a small package of dry yeast;
• Chicken egg - 1 piece;
• A pinch of salt;
• 3 large spoons of any vegetable oil.

How much to cook - 2 hours 30 minutes.

Calories in 100 grams - 230.

The cooking process is as follows:

1. To begin with, you need to make a dough. We warm 300 grams of milk, but not much;
2. Next, put raw yeast there or fall asleep dry. Thoroughly dilute the yeast in milk;
3. Pour 1 tablespoon of granulated sugar there and stir until the sugar grains are completely dissolved;
4. Sift the flour to remove excess debris. Also, sifting will saturate it with oxygen and make it lush;
5. Pour half the flour into the milk mixture and mix. You should get a uniform mixture without lumps;
6. Next, cover the container with the batter with a warm cloth and put in heat for about 30-40 minutes. During this time period, it will rise and the yeast will begin to play;
7. After that, we break the chicken egg, beat it well and put it in the dough, stir;
8. We fall asleep the remaining granulated sugar and half the flour. We stir everything, break the lumps. You should get a not very liquid mixture in consistency resembling sour cream;
9. Then add salt and pour oil (ordinary vegetable oil). Also stir;
10. The remaining milk is heated and poured into the mixture;
11. We remove the finished dough for an hour in heat so that it increases several times;
12. As soon as the dough increases and becomes lush, you can start baking pancakes;
13. We coat the pan with vegetable oil and place it on the fire;
14. As soon as the pan warms up, we collect the batter with a ladle and pour it onto the surface;
15. Fry the pancakes on both sides until a pretty ruddy color;
16. Ready-made pastries can be served with honey, wedge syrup or sour cream and sugar.

What you need for cooking:

• Milk - 800 ml;
• 400 grams of flour;
• Chicken eggs - 3 pieces;
• Butter (do not confuse with spread) butter - 100 grams;
• 15 grams of dry yeast;
• Sugar - 150 grams;
• Vanilla sugar - 30 grams;
• A pinch of salt;
• Vegetable (any, you can olive, linseed or even sesame) oil.

The cooking time is 2 hours.

What is the calorie content in 100 grams - 240.

How to make thin yeast pancakes in milk:

1. Pour granulated sugar, vanilla sugar, salt and dry yeast into a bowl. We mix all the components;
2. Next, pour half the milk into the pan and put it on the stove. We heat up to a warm state;
3. Pour the warmed milk into a bowl with dry ingredients. Mix everything until the yeast is dissolved;
4. Then fold in the flour mixture and stir. In the process of stirring, you need to break all the lumps, so it is advisable to use a whisk or mixer to stir;
5. We cover the container with dough with a film or towel. Put in heat for 60 minutes. During this time, the dough should begin to play;
6. After that, we break the eggs and put them in the sponge mixture, pour the melted butter there, mix actively;
7. Pour in the remaining half of the milk and stir. As a result, a strongly batter should come out, from which it will be possible to make thin pancakes;
8. Next, put a frying pan on the gas and heat it up;
9. It is advisable to grease its surface with vegetable oil. It is lubricated only before baking the first pancake; lubrication is not required for subsequent pancakes;
10. As soon as the oil warms up, we collect the batter with a ladle and pour over the entire surface of the pan;
11. After the bottom is browned, shift to the other side and fry until golden brown;
12. We spread the finished pancakes on a plate, put on the table.

Prepare an excellent dish - pumpkin casserole. The recipes are simple and easy to follow.

And here are described variations of recipes for kefir pies in a slow cooker.

By going here, you can learn how to cook lean dough for pies.

Custards with sour milk

We will need the following:

• 300 grams of flour;
• Sour milk - 250 ml;
• Hot water - an incomplete glass;
• Sugar - 80 grams;
• 1 teaspoon of dry yeast;
• 2 chicken eggs;
• A little salt;
• 2 large spoons of any vegetable oil.

Prepare yourself to spend 1 hour and 40 minutes at the stove.

The nutritional value per 100 grams is 210.

How to cook custard yeast pancakes with sour milk:

1. Pour half a glass of flour into the dishes, add granulated sugar, salt, dry yeast there. We mix all the components;
2. Kefir should be warm, it can be heated for 2-3 minutes in the microwave;
3. Pour warm kefir to dry ingredients and mix with a mixer until an even consistency;
4. Cover the container with dough with a towel or film. We put in heat for half an hour;
5. After that, we break the eggs, put them in a bowl and beat with a whisk. Pour them into the liquid mixture;
6. Pour in the remaining flour and mix with a mixer until a uniform structure;
7. Next, pour in hot water, while stirring the mixture with a whisk;
8. Cover again with clingfilm and set in heat for 30 minutes;
9. After that, pour vegetable oil, stir;
10. We place a frying pan on the stove, grease its surface with vegetable oil and warm it up;
11. As soon as the oil warms up, we collect the batter with a ladle and pour it over the entire surface of the pan;
12. After browning, we shift the pancake to the other side and bake until golden;
13. Put the finished pancakes on a flat plate and, without delay, serve on the table.

How to cook yeast dough for pancakes without eggs

• A liter of milk;
• Flour - 500 grams;
• Sugar - 80 grams;
• 30 grams of dry yeast;
• Vegetable (any) oil - 3 large spoons + 1 tablespoon for frying;
• A little common salt.

The duration of the culinary process is 2 hours.

What is the nutritional value in 100 grams - 220.

1. Milk is heated to a warm state;
2. We load the yeast into warm milk and dilute;
3. Then we pour salt and granulated sugar there. We mix everything until the grains of sugar and salt are dissolved;
4. Next, gradually add the flour, while stirring the mixture with a mixer. The result should be a homogeneous mixture;
5. Cover the container with the dough with a film and put in heat for 1 hour. During this period, the dough should be stirred from time to time;
6. After that, pour vegetable oil into the dough and mix;
7. We put a frying pan on the fire, grease it with vegetable oil and warm it up;
8. We collect the batter with a ladle and pour it onto the heated surface of the pan;
9. Fry until golden brown and shift to the other side, also bake until golden brown;
10. Put the finished pancakes on a plate and serve.

Before baking, the pan can be greased with sunflower or butter, as well as a piece of lard.

Ready-made pancakes can be served with jam, honey, condensed milk, sour cream and sugar.

You can also wrap unsweetened stuffing in them - cabbage with meat, boiled chopped eggs, and also salmon, red or black caviar.

Pancakes with yeast turn out beautiful. After frying, they acquire an openwork mesh, so these pastries will always look beautiful on your table. You can also wrap various fillings in them, which will make pancakes even tastier.

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

Yeast pancake recipes: delicious and very simple

In 2016, the Russian yeast or sour pancake celebrates its 1010th birthday, because it was first mentioned in 1006. This delicacy was extremely popular and was prepared not only at home, but also for sale. You could treat yourself to pancakes in taverns and buy them from a stall at a fair, bazaar or just on the street. On Maslenitsa, they baked a traditional red pancake, which symbolized the sun, and on other days, pancakes or pancakes on unleavened dough were more often served, which, although they were very tasty, of course, could not be compared with rich pancakes.

Usually pancakes were made from wheat flour with yeast, it was called making pancakes, because, coming up in sourdough, dead flour came to life and turned into breathing dough. Pancakes were baked in a thick frying pan in the oven, and this action required considerable skill from the hostess. However, even now recipes are in use that involve not frying, but baking a rich pancake. Today, an oven is used for this.

This is the "weekend way": you will need time, as the dough must be aged for more than an hour. But the recipe for lush yeast pancakes is simple and even novice cooks “obey”.

Water with milk is mentioned here, but you can use milk alone (in this case, you will need about half a liter of it).

• flour - 1.5 cups;
• milk - 1.5 cups;
• water - 1 glass;
• egg - 3 pieces;
• dry yeast ("fast") - half a tablespoon;
• vegetable oil, refined - half a cup;
• sugar - half a glass;
• salt is a big pinch.

1. Break the eggs, add salt, sugar, beat everything together well.
2. Enter other ingredients.
3. Stir thoroughly, add water and mix again until smooth (there should be no lumps).
4. The dough should be kept warm for an hour. After doubling the volume, stir (so you remove the air) and let rise again (no need to stir anymore!).
5. Grease a heated Teflon pan with oil, using a pen or a silicone cooking brush.
6. Scoop the foamy mass from above with a ladle, pour it evenly into the center of the pan and let it spread, quickly tilting the dishes in a circle. After drying the top, fry the other side of the pancake.
7. Serve on its own with sauces or toppings.

Tip: if you can't find a warm and unventilated place, try baking the dough in the oven at 40°C (preheat the oven until it's "pleasantly warm" inside, then turn it off).

As you can see, these delicious pancakes are very easy to make. You may think that sugar is not enough, but its amount is chosen specifically for a neutral taste. When planning to prepare a sweet filling, it may be worth adding more sugar, but then the dough is unlikely to rise well.

We will also consider a recipe for yeast pancakes in milk and other interesting cooking methods.

Openwork from milk dough

Such pancakes with yeast, just like grandmothers, look pretty - thin, with holes, like lace. This simple recipe is worth trying and will surprise everyone you serve.

• flour - 3 cups;
• dry yeast (or 30 grams of fresh) - 1 sachet;
• milk - 1 liter;
• eggs - 2 pieces;
• sour cream (20% fat) or vegetable oil - 3 tablespoons;
• sugar - half a glass;
• salt - half a tablespoon.

1. Combine the yeast and flour, add warm milk (if the yeast is raw, first dissolve it in milk, and only after that it will turn to flour). Stir. Throw a towel over him - for an hour.
2. Beat the eggs until foamy, add sugar, salt, put sour cream (or butter) and beat again. Mix with the finished dough, leave the dough to rise for half an hour.
3. Grease a hot pan (if it's non-stick) with oil and start baking. Stack pancakes on top of each other, flavoring with oil.

Yeast pancakes with milk are good to make from warm products: this applies not only to milk itself, but also to eggs and water. Therefore, take them out of the refrigerator in advance, and liquids can be additionally heated on the stove a little warmer than room temperature. Remember that the yeast dough itself for pancakes also likes warm and quiet places (no drafts). Here it is better to adhere to the "golden mean": at too high a temperature, the mass will not rise, at a low temperature it will rise very slowly.

Pancakes on dry yeast, as well as on fresh ones, at first bubble and become as if “varnished”. As the product bakes, the color of its edges changes, the color fades a little. Then it's time to turn it over.

Unusually delicate pancakes with yeast, with some sourness, will be thanks to the kefir dough. They can be served with sweet savory additions (eg fish, caviar). The dish is well suited for the festive table and, as a rule, children like it.

• kefir - 1 glass;
• water - an incomplete glass;
• flour - 1.5 cups;
• egg - 2 pieces;
• yeast (dry) and sugar - half a tablespoon;
• salt - to taste;
• vegetable oil (for the product) - 2 tablespoons;
• butter (lubricate products) - ¼ pack;
• sunflower oil (for the pan) - 1.5-2 cups.

1. Pour some warmed water into a bowl, add yeast and half a cup of flour. Stir, leave the sourdough for half an hour.
2. Whisk the eggs and sugar well. Add kefir and prepared sourdough to the mixture, add salt and vegetable oil. Bring to a homogeneous structure.
3. Add little by little and stir in the rest of the flour.
4. Leave the dough warm for a quarter of an hour.
5. Bake in the usual way until golden brown.
6. Spread on a dish, you can smear with butter.

If you add a little (a tablespoon) of mustard oil, yeast pancakes on kefir will acquire a beautiful golden brown color and will not be stale.

Some housewives are sure that the recipe for pancakes with yeast and milk is better and tastier, while others object: on the other hand, yeast pancakes with water are much more tender. While they're arguing, try this easy method and decide for yourself.

• flour - 350 grams;
• water - 4 glasses;
• yeast "fast" - 1 tablespoon with a slide;
• egg - 2 pieces;
• sour cream (not too greasy) - 50 grams;
• salt - 1 teaspoon;
• sugar - 2 tablespoons;
• butter - 1 small piece;
• vegetable oil - to taste.

1. Heat water and dilute yeast in it.
2. Beat eggs well with salt, sugar, put sour cream, add prepared melted butter.
3. Pour water with yeast into the sifted flour, mixing thoroughly (avoid lumps). Enter the egg-sour cream-butter mixture, knead the dough.
4. Set it aside for 40 minutes: it should become quite thick, porous.
5. Bake as usual.

These quick yeast pancakes with dry yeast really turn out to be very delicate in texture, absolutely any fillings are also suitable for them.

Tip: so that the dish does not cool down, heat the oven (to about 100 ° C), place a plate there and put ready-made pancakes on it.

Having learned simple ways to cook yeast pancakes, you can start experimenting with this “base”. By adding or subtracting the amount of ingredients, even partially replacing them, you can get another wonderful “signature” taste in your culinary practice.

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Lush milk pancakes without yeast recipe

Description

Yeast pancakes at home, we do not cook as often as pancakes from yeast-free dough, because the latter are easier and faster to prepare. However, yeast pancakes have one indisputable advantage: they always turn out tender and delicate. This cake is definitely worth the effort.

Today we will master the classic recipe for yeast pancakes in milk, although they are still cooked on kefir and even on water. In its own way, the recipe is simple, but requires accuracy and attention, so follow the step-by-step photos. As a result, you should get about 18 thin and tender yeast pancakes with an openwork texture. True, the thickness of pancakes directly depends on the amount of flour. That's why we indicated it approximately: put less - the pancakes will be thin, more - thick. Keep in mind that in any case, they will take longer to cook than pancakes made from yeast-free dough, but this is a disadvantage of any yeast-baked pastry made with sponges.

So let's not waste time in vain and start cooking as soon as possible!

Ingredients

• 
  (250-300 g)
• 
  (500 ml)
• 
  (2 pcs.)
• 
  (7 g)
• 
  (60 g)
• 
  (1 tablespoon)
• 
  (pinch)

Cooking steps

First of all, we prepare all the ingredients we need (flowers do not count: they are for beauty).



Slightly heat half a liter of milk (up to 30 degrees), pour 1 tbsp. l. granulated sugar and about half the flour (150 grams), as well as 7 g of dry yeast.



Stir the dough and leave it for 20 minutes in heat so that it rises. We used the "grandmother's method" by placing a container of dough in a bowl of warm water, but for this you can use an oven preheated to 30-40 degrees or a slow cooker in the "Yogurt" mode.



Meanwhile, in a separate container, grind 2 chicken eggs with 60 g of softened butter. Ideally, you need to do more difficult: separate the whites from the yolks and grind only the yolks with butter, and beat the whites separately into a tight foam. In this case, yeast pancakes will turn out even more airy.. But this is extra time, which, unfortunately, we don’t have, so we will do it easier and grind whole eggs with butter.



After the first rise of the dough, we introduce the egg-butter mixture into it, pour in the remaining flour (100-150 g) and a pinch of salt, stir and set aside for an hour in the heat so that the yeast dough for our pancakes rises again and takes the form, as in the photo below.



We heat the pan on the fire, lightly grease it with vegetable oil, pour the dough into the center, then, tilting the pan in different directions, evenly distribute it over the surface and start baking pancakes.



They will turn out delicate and ruddy. It is advisable to grease each pancake with butter after removing from the pan.



When they are all ready, we fold our yeast pancakes into beautiful triangles and serve.



Bon appetit!

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.