Recipe for yeast pancakes on the water. Pancakes with spicy

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.

A great dish loved by many families is mouth-watering pancakes. Each housewife has her own signature recipe, which at best she is reluctant to share, and at worst she delicately keeps silent. Most recipes contain traditional ingredients - milk and eggs, but what to do if the refrigerator is half empty, the church has announced a long exhausting fast, the figure begs to stop consuming high-calorie foods, and the soul and stomach require a holiday? Everything is very simple - yeast pancakes on the water are in no way inferior to their high-calorie counterparts, and even a clumsy hostess can handle the preparation of an unusual delicacy.

Homemade yeast pancakes on the water: a traditional recipe

Pancakes according to this recipe are really homemade, ruddy and lush. You can serve them to the table with anything - from condensed milk to appetizing vegetable sauces, it will be equally tasty. The filling prepared in advance will also certainly be used, especially if guests are expected.

Ingredients:

• 7 g salt;
• 8 g yeast (dry);
• 540 ml of water;
• 25 ml refined oil;
• 25 g of sugar sand;
• 430 g pancake flour (depending on the quality, you may need a little less or more).

Cooking:

1. Heat the water a little, pour a small amount into a small container and mix with yeast.
2. Pour sugar sand, salt into the water that remains, and stir until all the crystals have melted. Pour in dissolved yeast.
3. Gradually add flour, stirring vigorously. Pour in the refined oil last, mixing the dough thoroughly.
4. Be sure to send the container with the dough to the battery or the ajar door of the preheated oven. For 3 hours, which are necessary for the dough to fit well, mix several times.
5. Fry pancake circles, as usual - periodically greasing the pan with a piece of onion dipped in oil.

"Rustic" yeast pancakes on the water: a recipe with vegetables

Despite the modest simple name, you can safely serve such pancakes in a chic restaurant, because it is unusual and tasty. Especially such a delicacy should appeal to lovers of spicy vegetables. On the festive table, they will certainly be appreciated, especially if the hostess has imagination and skillful hands, because the decoration of the dish also often depends on how much the guests will appreciate it.

Ingredients:

• 120 ml of oil (a mixture of refined sunflower and olive);
• 460 ml of water (you can take mineral);
• 540 g flour;
• 2 eggs;
• 17 g sugar;
• 18 g of salt;
• 20 g of pressed yeast;
• 130 g sweet red pepper;
• 180 g zucchini;
• 105 ml sour cream;
• 25 g of garlic;
• 5 g chili pepper;
• 75 g chopped cilantro.

Cooking:

1. Dissolve the yeast in water to which sugar and part of the salt have previously been added.
2. After the mixture has fermented, add the mashed eggs, flour. Pour in half of the oil mixture. Leave the dough to rise while you work on the filling.
3. Wash the vegetables, remove the seeds from the pepper. Cut everything into thin beautiful straws. You can rub it, but it will turn out not so beautiful and more rough.
4. Pour a little mixture of oil into a well-heated frying pan, put a spoonful of zucchini and pepper. Fry, stirring, for 10 seconds, then pour a ladle of dough.
5. Wait until the dough grabs on top, immediately turn it over using a wide flat spoon or a special spatula.
6. After removing the pancake circles from the pan, fold them four times.
7. Prepare the sauce by mixing crushed garlic, sour cream, spices, cilantro and chili.
8. Serve a beautiful dish with pancakes and a separate sauce in a gravy boat.

"Surprise with poppy seeds": the original recipe for yeast pancakes on the water

Pancakes with poppy seeds will not surprise anyone now, because together with cottage cheese this filling has been considered the most popular among every housewife for many years. And it’s just possible to surprise, because in these pancakes, poppy seeds will not be a filling, but an ingredient!

Ingredients:

• 365 ml of water;
• 2 eggs;
• 16 ml of vegetable oil;
• 15 g lemon peel (chopped);
• 85 g of sugar sand;
• 50 g poppy;
• 11 g "Saf-moment";
• salt (a pinch).

Cooking:

1. Pre-steam poppy seeds by pouring a little boiling water into a container with a dry product.
2. While the poppy is steaming, dissolve the yeast in warm water. Combine the fermented liquid with salt, lemon zest and sugar sand.
3. Whisk eggs, flour and butter into the dough. Stirring vigorously, add the squeezed poppy seeds.
4. Start baking pancakes, first apply a thin layer of oil to the surface of the pan. This can be done with a piece of onion, a special brush or a slice of lard.

You need to prepare that the pancake circles will turn out a little thicker than usual, so it will take a little longer to keep the products on fire.

"Kulesh" pancakes on the water

Kulesh is an old dish, which is now known only by hearsay. It consists of cereals, water, in different regions they added their own ingredients, which made the porridge traditional and special. Skilful hands and culinary talent have turned an old dish into mouth-watering pancakes, which turn out to be flawless - with numerous holes, a delicate aroma of millet and an amazing taste.

Ingredients:

• 100 g of millet groats;
• 500 ml of water;
• 200 g semolina;
• 3 eggs;
• 30 ml of oil;
• 15 g of salt and sugar;
• 6 g yeast;
• 480 g pancake flour or premium.

Cooking:

1. Divide the water into two parts, boil the millet in one until tender, pour the semolina in the other half and leave to swell.
2. Put the yeast into the liquid with swollen semolina, wait for fermentation and combine the chilled finished millet with the yeast mass.
3. Add eggs, salt, flour and sugar. Add flour with a spoon, making sure that the dough is the consistency of kefir. Pour in the oil and stir well with a spatula.
4. Bake pancakes, serve hot.

Thin pancakes "Russian": an old recipe for pancakes on the water

Well, how to do without the traditional Russian recipe, which was still in service with great-grandmothers? It's delicious, simple and incredibly appetizing!

Ingredients:

• 50 g honey;
• 45 g yeast (pressed);
• 430 ml of water;
• 4 eggs;
• 180 g butter;
• 520 g wheat flour.

Cooking:

1. In a container, combine a little water, a spoon or two of flour, yeast.
2. After the yeast dough is ready (ferments), pour honey into it, eggs turned into a white mixture by a mixer, melted butter, but not brought to a boil.
3. Add the flour last, adding it in small portions, after each addition grind until the lumps disappear.
4. Bake pancakes, be sure to turn over.

Spread hot thin products in a pile, brushing a little with melted butter and generously sprinkling with powdered sugar or granulated sugar.

Yeast pancakes on the water (video)

It turns out that you can cook delicious yeast pancakes without milk, as evidenced by simple recipes. Do not be afraid that they will not work, because everything has been tested over the years. It also has its own secrets - water is certainly heated before use, eggs are excluded during fasting (which will not affect the taste in any way), sugar is successfully replaced with honey. Armed with a detailed step-by-step guide, culinary knowledge and determination to cope with the task with dignity, you can go to the kitchen and create amazing dishes, tasting which will turn into a belly feast for all households.

Many of us remember the pancakes made by our grandmother. She always made them with love and tenderness. Maybe this is the main secret of the unique taste of pancakes. This article brings to your attention several recipes for this wonderful dish, familiar from childhood.

Lean yeast pancakes

In this recipe, we will show you how to bake pancakes, which will be ideal as a dish during fasting weeks.

For this recipe you will need:

• Water - 300 - 400 ml.,
• Flour - 200-250 g.,
• Dry yeast - 1 tsp. spoon,
• Vegetable oils - 4 tablespoons,
• Medium potatoes - 1 pc.,
• Sugar and salt as you wish.

Sift the flour. Pour sugar, salt and yeast into it. Mix. Grate the potatoes as if they were potato pancakes and cover with water. Pour in the oil.Mix all the ingredients for the yeast dough thoroughly into one mass and let stand until approximately doubled in size.After that, stir and cook over moderate heat, periodically greasing the pan. Fry until golden brown, as in the photo on the left.

Raisins will be an excellent addition to lenten dishes, in which we recommend usingwater instead of milk.

Thin yeast pancakes

To cook thin pancakes, of course, manual dexterity is needed. Worth practicing - they just melt in your mouth.

You need:

• Fresh yeast - 25 grams.
• Salt on the tip of a spoon
• Tablespoon of sugar
• 2 chicken eggs
• Butter ½ pack
• Vegetable oil -1 tablespoon
• Milk 250 ml.
• 2 cups of flour

Grind the yeast and mix it with sugar. Pour in warmed milk. Salt. Sprinkle flour 2\\3 cups. Mix thoroughly and cover with a towel. We send the bowl with the resulting mass to bask in a water bath and wait until the yeast dough increases.

After about 30 minutes, add egg yolks and warmed sunflower oil to the dough. Mix thoroughly and slowly add flour. We put the dough that we got in a warm place and wait again for it to increase. Then add beaten egg whites. Mix thoroughly. After 15 minutes, you can start cooking.

Adviсe:

1. Sift the flour thoroughly before adding, then your thin yeast pancakes will turn out to be more airy and delicate.
2. Use lard to grease the pan.
3. Use a frying pan not with a thin bottom, but with a thick one.

thick pancakes

Some people like to eat thick pancakes. Therefore, you just need to learn this recipe, described below.

Required ingredients:

• 2 chicken eggs
• 5 glasses of fresh milk
• Butter 1 pack (250 gr.)
• 2 tsp yeast
• 4 tbsp. flour
• 40 gr. Sahara
• Salt to taste
• Sunflower oil

Mix warmed milk with dry yeast. You can also use fresh, then take half a pack. Melt butter and add to milk. Add eggs, sugar and salt to the resulting mixture. All this is thoroughly mixed. You can resort to using a mixer or combine.

Gradually add flour until the yeast dough becomes a little thicker than sour cream. Send for 1.5-2 hours in a warm place. After the specified time, stir and leave for an hour. Pour the resulting dough into boiling milk. Stir, add sunflower oil, and after 30 minutes you can bake pancakes.

Pour the batter into the pan with a ladle.

Pancakes on the water

This recipe is suitable for those who have given up milk consumption. Or maybe it just wasn't at home, then this recipe is right for you.

You will need:

• Eggs - 2 pieces
• Flour -200 grams
• Live yeast - 10 grams
• Vegetable oil - 2 tablespoons
• Actually the water itself - half a liter
• Salt, sugar to your taste

Mix slightly beaten eggs in water. Then add yeast, flour and sugar. Mix everything vigorously to get a mass without lumps. Put the resulting dough for 60 minutes. in a warm place and cover with a towel. Add the rest of the ingredients before baking. Mix everything again. Now you can start frying.

Adviсe:

1. To make yeast pancakes more openwork, it is worth holding the dough longer in a warm place.
2. Do not overdo the pancakes in the pan, otherwise they will break badly.
3. To make the dough without lumps, it is necessary not to dilute flour in water, pour water into flour.

Variant of pancakes on kefir

These kefir pancakes are one of the easiest to prepare.

You need:

• 1 glass of kefir
• 2 eggs
• A little more flour than 1 cup
• 2 teaspoons of sugar
• 2/3 st. warm water
• 1 tsp yeast (dry)
• 2 tbsp. tablespoons of vegetable oil
• Salt to taste

Stir the eggs well in kefir, ½ cup flour, sugar, yeast, vegetable oil. Put the resulting mass in a warm place, previously covered with a warm towel. After 30 minutes, add to the eggs, after beating them. Also add the flour that remains and warm water, stirring constantly. After 20 minutes, you can fry, just do not forget to pour in the oil.

Yeast pancakes with semolina

This recipe is suitable for a hostess who needs to feed a large number of guests or a large family.

Required products:

• Manki half a glass
• Milk 1 liter
• 2 teaspoons salt
• 2 tablespoons of sugar (more if you like sweet pancakes)
• ½ cup vegetable oil
• Flour 4-5 cups
• Dry yeast 1 pack
• Eggs 5 pieces

Mix flour, sifted through a sieve, with semolina, salt, sugar and yeast. Pour a little warm milk 750 grams. Mix everything well and send to a warm place for an hour. The dough will be three times larger. After that, add more vegetable oil and eggs. Add 250 grams of boiling milk and mix the yeast dough. H After 20 minutes, start frying pancakes with semolina.

Advice:

Serve these pancakes with honey, sour cream or raisins, as in the photo below.

Yeast pancakes with whey

This whey recipe is both tasty and healthy. Serum often remains with housewives after making cottage cheese or homemade yogurt, so she found a use in the recipe described below.

You will need:

• The serum itself is approximately 1 liter
• Half a kilo of flour
• Dry yeast - 1 teaspoon
• Vegetable oil - 50 grams
• Salt and sugar to taste

Mix all ingredients in whey. You can use a mixer or blender. Put the resulting mixture in a warm place. You can bake in an hour.Serve with sour cream or raisins

Easy recipe for yeast pancakes

And finally, the simplest and most popular recipe.

Need to take:

• Flour - 400 gr.
• Milk - 700 ml
• Dry yeast - 25 grams
• 3 chicken eggs
• Half a pack of butter (100 gr.)
• Sugar 2 spoons
• A pinch of salt

Mix sugar and yeast with warm milk. Gradually add 200 grams of flour. Mix thoroughly until smooth. Let's send the dough to a warm place. While the dough is heating and rising, separate the whites from the yolks. Mix the butter with the yolks, rub well. After 20 minutes, add them to the dough. Add the remaining flour and mix well. Send again the container with the dough to a warm place for 1 hour. Whilst the dough is rising, beat the whites to mix them into the dough later. Stir and fry pancakes.

There are a huge number of recipes for making fritters, but any housewife has a favorite recipe, whether it be on kefir, on whey, on water or even on yogurt. And if you do not yet have such a recipe, then we hope that our recipes have helped you make your choice.

Finally, we will offer you a photo of an interesting serving of pancakes with raisins, strawberries, honey, etc.:

Stories from our readers

People say "Damn is not a wedge, the belly will not split"

Thin yeast pancakes on the water

From dough cooked in water, pancakes are no worse than in milk. The dough turns out to be denser, but due to the fermentation of yeast, many holes form on the pancake.

Golden lace pancakes are smeared with melted butter or poured with sour cream. You can also add sweet syrup, honey or jam.

Thin pancakes are very easy to roll into tubes and fill with stuffing. The following set of products is required for the preparation of yeast pancakes.

Quantity of products for 25 pancakes:

Recipe Information

• Cuisine:Russian
• Type of dish: pastry
• Cooking method: in a frying pan
• Servings:25
• 1 hour

• 900 ml of warm water, preferably boiled;
• 3-4 eggs, depending on size;
• 120 ml of vegetable oil;
• 230 grams of wheat flour;
• 20 grams of pressed yeast;
• 5 grams of table salt;
• 30 grams of sugar;
• 100 grams of butter for greasing pancakes;

Operating procedure:

For dough, crumble the yeast into a bowl, add half a glass of warm water, half the norm of sugar, one tablespoon of flour. Stir until products dissolve.

Cover with a lid and put in a warm place. You can cover tightly with a kitchen towel. The dough will be ready in 25-30 minutes.

Pour eggs into a mixing bowl, add salt and sugar. Break up the yolks with a whisk.

Pour the remaining warm water, vegetable oil, revived yeast into this mixture. Mix the whole mass. Then add flour in several steps, stirring thoroughly.

Cover the bowl with the dough and leave to rise for 30 minutes. After the mass has risen, you can bake pancakes.

The first recipes for pancake dough are rooted in antiquity, as a recipe written in English back in the 15th century is known.

Video: lean yeast pancakes on water

Fluffy yeast pancakes with milk

Milk can be fresh or sour, depending on the taste of the cook, since on kefir the dough will have a slightly sour taste.

The preparation of yeast dough from the beginning of kneading to baking takes a little more than two hours. On active dry yeast, the fermentation process is reduced by a third of the time.

Quantity of products for 12 pancakes:

• 320 grams of flour;
• 500 ml of milk;
• 2 eggs;
• 55 ml of vegetable oil;
• 30 grams of butter;
• 80 grams of sugar;
• 5 grams of fast-acting dry yeast;
• 1 gram vanillin optional;

Operating procedure:

To revive the yeast, take half a glass of warm milk, add one tablespoon of sugar and flour. Pour in the yeast, mix and leave to stand for 30 minutes. Thus, we have a pair.

When the yeast comes to life and begins to ferment, you can knead the dough. The dough is kneaded in a deep bowl, since it needs high walls near the pan to rise.

Pour the warmed milk into a bowl, release the eggs, add sugar, vegetable oil and melted butter. We add flour.

We mix all the products, then pour the dough into the flour mass. Knead the liquid dough.

Now you need to put a bowl of dough to rise. Cover the bowl with cling film or a lid and place in a warm place.

You need to watch the rise of the dough so that it does not spill out of the dishes.

After the dough comes up for the first time, it needs to be stirred a little. When stirring, the gas from the fermentation of the yeast will come out of the dough and the dough will sink.

After about thirty minutes, the mass will grow a second time, it is mixed again and the pancakes begin to bake.

Pancakes are baked in a frying pan over moderate burner heat. In a strong flame, they can burn.

If the dough is not mixed a second time, then the pancakes will be plump, fluffy, otherwise the pancakes will turn out thin.

Pancakes "Boyar" from buckwheat flour

In the old days, rich boyar houses baked pancakes from buckwheat flour. Little wheat was grown then. On peasant plots, mainly rye, buckwheat and oats grew.

Heavy heavy cream was added to the dough, so the pancakes were very satisfying. Pancakes with black caviar and thick sour cream were served on the table.

Number of products for 11-12 pancakes:

• 210 grams of sour cream;
• 210 grams of heavy cream;
• 260 grams of wheat flour;
• 390 grams of buckwheat flour;
• 1 liter of milk;
• 25 grams of sugar;
• 110 grams butter;
• 30 grams of pressed live yeast;
• 5 selected eggs;
• 5 grams of salt;
• 40 ml of vegetable oil;

Operating procedure:

1. Dilute the yeast in 100 ml of warm milk, add two tablespoons of buckwheat flour and place in a warm place for fermentation for 1.5-2 hours.
2. Separate the yolks from the proteins, break them with salt and sugar.
3. Add the ground yolks, sour cream, melted butter, wheat flour to the fermented dough. Mix the whole mass and set to approach.
4. Whip the cream and egg whites separately in separate bowls while the dough is rising.
5. Once the dough has risen, pour in the whipped cream, then the beaten egg whites. Stir and let stand for another 15 minutes.
6. Bake pancakes in a frying pan greased with vegetable oil on both sides until cooked.

Pancakes with spicy

Baking is called products added to the dough. It can be bacon, sausage, fried green onions, boiled eggs and mushrooms. Everything the chef wants, any fantasy, the main thing is that the products are combined to taste, and then excellent pancakes are obtained.

This delicacy is baked from yeast dough. In terms of satiety, it can successfully replace a pie and compete with pizza. These pancakes are baked in butter.

In the old days, they said, “I sold my soul not for an oatmeal pancake,” specifically about pancakes with baked goods.

Amount of products for 6 servings:

• 140-150 grams of wheat flour;
• 15 grams of "live" yeast or 8 grams of dry high-speed;
• 450-500 ml of milk;
• 3 eggs;
• 9 grams of sugar;
• 120 grams of butter;
• 2-3 grams of salt;

for baking:

• 2 eggs;
• 80-90 grams of mushrooms;

Operating procedure:

1. Sift the flour through a sieve to saturate it with air. If the flour is not sifted, fermentation will be slower.
2. Well-sifted flour is the key to a quick rise in the dough.
3. Grind sugar, salt and eggs together. Dissolve yeast in warm milk.
4. Pour the egg mixture, dissolved yeast, half of the melted butter and flour into a deep-bottomed pan.
5. Knead the dough. For fermentation, put it closer to heat, pre-cover with a lid or cling film.
6. Boil eggs and mushrooms separately.
7. Peel eggs, then chop together with mushrooms.
8. Pour half of the dough into a heated frying pan, greased with oil, pour a little baking and pour the remaining second half.
9. Bake over moderate heat until a crust forms, turn over and bake on the other side.

Millet pancakes

Nowadays, everyone cooks pancakes according to traditional recipes with wheat flour, but there are more original recipes.

Buckwheat, oatmeal or millet groats are added to the dough for such baking. These pancakes have a completely different taste! Surprise your family with an unusual, mouth-watering dinner by preparing a delicious millet porridge.

Quantity of products for 8 pancakes:

• 340 grams of millet groats;
• 260 grams of wheat flour;
• 1200 ml of milk;
• 25 grams of pressed yeast or 8-9 grams of high-speed dry;
• 5 eggs;
• 90-100 grams of butter;
• 10 grams of sugar;
• 30 ml of vegetable oil;
• 3-4 grams of salt;

Operating procedure:

1. Start the work with kneading the dough: dissolve the yeast in 400 ml of warm milk, add the flour and mix the whole mass.
2. Set the kneading to come up. If you use dry yeast "Saf-Moment" or another brand, then fermentation will take from 30 to 40 minutes. Live yeast will rise in 60 to 90 minutes.
3. Cook porridge from the rest of the milk and millet. Let it cool down.
4. Rub the egg yolks with salt and sugar, add the melted butter. After the porridge has cooled, pour the mixture into the pan and stir.
5. Add the cooled porridge to the fermented mass, mix, let it come up a second time.
6. Whisk the egg whites in a separate bowl.
7. Add the beaten egg whites to the dough and carefully, without making sudden movements with a spatula, mix. Leave for 10-15 minutes to stand.
8. The dough is ready. Pancakes are baked in a pan until golden brown on both sides. Serve hot with melted butter or sour cream.

Video recipe yeast pancakes on water quick

I used to think that the most delicious pancakes are made with milk, but as practice has shown, yeast pancakes with water turned out to be the most delicious. My love for yeast-based water pancakes began with the recipe for these (be sure to try these airy, like a cloud, pancakes with yeast and water with eggs and semolina).

The recipe for lean yeast pancakes is very, very diverse. Some people like thin and tender pancakes with holes, others prefer lush and thick pancakes, and for a lean table, you can cook delicious pancakes on the water even without eggs, only on water and yeast. Yeast is suitable both dry and pressed. So choose a recipe for yeast pancakes to your liking and feel free to get down to business, you will certainly succeed.

Yeast pancakes on the water without eggs

Pancakes made with yeast have a more delicate taste and airiness. You can make pancake yeast dough without adding eggs. Pancakes are suitable for a lean table. These pancakes can also be cooked with a variety of fillings.

Ingredients:

For 600 ml of warm boiled water, take -300 g of wheat flour; 20 g of fresh yeast, 3 tablespoons of sugar or to taste, two pinches of salt, 4-5 tablespoons of vegetable oil.

For frying pancakes and for adding to pancake batter, I use organic coconut oil. Coconut oil is ideal for frying as it is extremely heat resistant. You cannot find this oil in stores, but you can buy it through in-t.

Cooking:

1. Flour must be sifted.
   I'm preparing the steam. To prepare the dough, we dissolve the yeast in water (we take 1/3 of the total volume of water), add one tablespoon of sugar and 1/3 of the flour. Stir with a whisk.
2. We close the dough with cling film and leave it in a warm place for 15-20 minutes (there should be no drafts in the room). The dough should double in volume.
3. Pour the remaining warm water into the dough in a thin stream. Add sugar and salt to taste.
4. Enter the remaining flour in small portions. Stir the dough, there should be no lumps in the dough. For a more homogeneous dough, use a mixer.
5. At the end, add vegetable oil, mix the dough with a whisk.
6. Again cover the finished dough with cling film and leave in a warm place for another 35-40 minutes.
7. The dough should increase in volume.
8. Now you can start baking pancakes.

Bake pancakes in a well-heated pan, greased with vegetable oil on both sides over medium heat.

Stack the finished pancakes on a plate and cover with a lid or a larger plate. Under the influence of temperature and humidity, the pancakes will become softer, and the edges will not be so dry and brittle.

Recipe for lean pancakes with dry yeast and potatoes

These are pancakes with an incomparable taste, just a godsend for fasting people, there will be something to diversify the lenten table. Pancakes are plump and fluffy, great for stuffing.

For the recipe we need:

For 400 ml of warm boiled water, 1 tsp. dry yeast, sugar 2 tbsp, salt to taste, wheat flour 250g, odorless vegetable oil 3-4 tbsp, raw potatoes - one piece of medium size.

Cooking:

1. In a separate bowl mix all dry ingredients.
2. Peel potatoes and grate on the smallest grater.
3. In a separate container, mix grated potatoes, vegetable oil and water.
4. Combine the two mixture of dry ingredients and the liquid part, knead the pancake dough well and put in a warm place, the volume should double.
5. Mix the finished dough, bake pancakes in a well-heated pan, greased with vegetable oil.
6. The pancake should be well browned, then it can be turned over and fry on the other side.

Thin yeast on water with holes

For this recipe, the flour must be sifted twice, then the flour will be fully enriched with oxygen, and the pancakes will turn out thin ruddy with holes, like lace.

For the recipe you will need:

For 4 cups of warm and boiled water, 20g. pressed yeast, 3 eggs, 6 tablespoons of vegetable oil, 220g. wheat flour, 1.5 tbsp. sugar, half a teaspoon of salt, butter.

How to cook thin yeast pancakes on water according to the recipe

Let's make a dough

1. We put the yeast in a separate container, pour a spoonful of sugar there and add half a glass of warm water. Mix everything well with a spatula and add one tablespoon of flour, mix again. We cover the container with a lid and send it to a warm place for 20-30 minutes. Opara will be ready when a good fluffy "hat" appears.
2. In a separate deep container, break the eggs, add the remaining sugar, beat with a whisk for two minutes. Next, pour out the remaining water, add salt, stir with a whisk, pour out the dough and stir again with a whisk.
3. Now add the flour in portions to the dough, mixing with a whisk. At the end, add vegetable oil, mix. The dough should turn out to be liquid, the more liquid the dough you get, the thinner the pancake will be.
4. In order for our ready-made pancake dough to come up, you need to put it for 20-30 minutes in a warm place.
5. We bake pancakes in a well-heated pan on both sides.

Bon appetit!

How to cook pancakes with dry yeast according to a simple recipe

Real Russian pancakes can also be prepared with dry yeast, and even according to a simple recipe. So here's another recipe from a diverse pancake collection.

Ingredients:

For 750ml of warm boiled water, 6g. dry instant yeast, one egg, 2.5 tablespoons of odorless vegetable oil, two pinches of salt, one tablespoon of sugar.

Cooking:

1. Dissolve yeast in 600 ml of water.
2. We mix all the dry ingredients and pour into the dissolved yeast, break the egg into the same place.
3. Knead the dough with a whisk until smooth, add the remaining 150 ml of water there.
4. We bake yeast pancakes in a well-heated pan, for the first time we grease the pan with vegetable oil. Cook on one side, then flip and cook the other side until browned.

Recipe for yeast pancakes on the water with eggs and poppy seeds

These delicious pancakes go with a bang with a sweet filling. The filling is made from apples, poppy seeds, honey and vanillin. How to prepare such a filling for pancakes, read the recipe.

Ingredients:

For 800 ml of water, 4 tbsp. sugar, 20 gr. pressed yeast, 5 eggs, 50g. poppy seeds, 1 teaspoon salt, 5 tbsp. vegetable oil, 600 gr. wheat flour, vanillin

Cooking:

1. Pour warm boiled water into a separate container, add sugar and crushed pressed yeast, mix, leave the mixture for 20 minutes.
2. After 20 minutes, add 600g. sifted flour, knead the dough and leave in a warm place for 40 minutes.
3. Our dough has risen. Now add some vanilla, poppy seeds and eggs. Knead the dough well.
4. We bake pancakes in a well-heated pan, greased with vegetable oil or a piece of lard.

How to prepare the stuffing

Grate the apples on a coarse grater, add the raisins, mix the mixture, then simmer for 5 minutes. At the end, add vanilla and honey to taste, mix. The filling is ready. Wrap the stuffing in pancakes. Decorate the pancakes nicely and serve.

Bon appetit!

How to cook yeast "Royal" pancakes

Yeast pancakes "Royal" are lush and very tasty. It takes a bit of fiddling during the cooking process, but it's worth it. Be sure to cook these pancakes for Maslenitsa, please yourself and your guests, a wonderful result awaits you.

We will need:

For 200 ml of warm water, 25g. live yeast (if dry yeast - 8g.) 500 ml of milk, one large egg, half a kilogram of flour, one tablespoon of sugar, two tablespoons of butter, an incomplete teaspoon of salt, plus additional butter for greasing pancakes.

Cooking:

Cooking dough

1. We breed yeast in warm water (water should be 35-38 degrees). Add 250 gr. to diluted yeast. sifted wheat flour. Mix with a whisk. We cover the finished dough with a towel and send it to a warm place for 45 minutes.
2. Separate the egg into yolk and white.
3. Add 1 tbsp to the yolk. sugar and salt, mix with a whisk, now add melted butter. Pour the resulting mixture into a bowl, stir.
4. Now we introduce the remaining sifted flour into the dough in parts, mix. Here, for better mass uniformity, mix the pancake dough with a mixer.
5. We heat the milk to a hot state (up to about 80 degrees) and pour it into the dough, knead the dough with a mixer, there should be no lumps left.
6. We put the dough in a warm place for 10 minutes and let it rise.
7. When the dough rises, you need to enter the whipped protein. Stir in the protein gently. Let the dough rest for a while so that it rises.
8. Let's start baking pancakes. When baking the first pancake, grease the pan with oil. We fry small pancakes on a small fire.

Bon appetit!

Recipe for delicious pancakes cooked with yeast and water

This is a recipe for lean pancakes made with yeast and water. Pancakes are fluffy, airy and super tasty!

We will need:

For 200 ml of water, take 1.5 tsp. dry yeast, 2 tbsp. sugar without a slide, 1 tsp salt without a slide, 2 tbsp. vegetable oil, 2 cups wheat flour (glass volume 230 ml).

Cooking:

1. Sift 2 cups of wheat flour into a deep bowl, add sugar, salt, dry yeast (if you only have pressed ones, then take them 3 times more), pour 200 ml of warm water (water temperature 38-40 degrees) and vegetable oil. The dough can be kneaded by hand, in a food processor or using a mixer. We cover the resulting dough with a towel and send it to a warm place so that it fits (the dough should increase in volume by 2-3 times).
2. When the dough is suitable, dilute it with boiling water to the desired density (the density of the dough should be like pancakes). To brew the dough, we take not quite boiling water, the water should be somewhere around 90 degrees.
3. Mix the dough until smooth, cover again with a towel and put in a warm place so that the dough rises a little again. You should have a fluffy, airy dough.
4. Let's start baking pancakes. We put the pan on the fire, grease with oil. The dough does not need to be mixed during baking, pour a portion of the dough with a ladle and evenly distribute it over the pan. Bake pancakes on both sides until golden brown.
5. Bon appetit!