Fritters with instant yeast recipe. How to cook fluffy pancakes with yeast

01.10.2019 Buffet table

Pancakes with yeast is a recipe from childhood that allows you to feel like a child again, eating mother's pancakes on both cheeks. Then they seemed the most delicious and probably remain so until now in your memory.

But now you can please your loved ones with delicious yeast pancakes, lush and sweet.

The classic version of yeast pancakes according to GOST

You will need:

Warm water and flour - 481 g each;
Yeast - 14 g;
Chicken egg;
Sugar - 17 g;
Salt - 9 g.
Of course, at home, hardly anyone uses the recipe prescribed in GOST - it is simply impossible to thoroughly verify all the ingredients in grams. Often we put them "on the eye

There are several types of yeast, which you need to work with in different ways:

Fresh yeast. Dissolve them in warm water (30-33 degrees) and mix thoroughly. Salt is not added. The proportions are usually indicated on the packaging. Often there are about 5 g of yeast per pound of flour. If you have dry yeast, you can replace fresh yeast with it, but in different proportions - you need to calculate them in a ratio of 1: 3. That is, if 10 g of fresh yeast is indicated in the recipe, 30 g of dry yeast are put instead;
Dry yeast diluted in water at 40-45 degrees and add a little sugar to make them come to life, after which they leave to infuse for about 10 minutes. Then mixed with flour and left again for 1.5-2 hours;
Intant or instant yeast you need to pour dry into flour. After 15-20 minutes, they should “rise”, as the live fungus multiplies very quickly. Yeast Saf-moment is actively used - they can even be diluted in kefir, water or milk.

Pancakes with milk - 2 simple recipes

You will need:

Flour and milk in a ratio of 3:2;
Egg;
Vegetable oil and sugar - 1 tbsp. l;
Yeast and salt - a teaspoon each.

Dilute the yeast in milk (just warm it up a bit before using). The mixture should become creamy.

As soon as the yeast is a little infused, add the egg, sugar, vegetable oil and salt to the mixture. Gradually introduce flour into this mass, stirring constantly to avoid the appearance of such unpresentable lumps. Mix flour thoroughly.

Cover the bowl with flour with a napkin or thin towel and leave for a while. When you notice that it is bubbling, feel free to start frying - the yeast has come up.

There is also a recipe for a more complex dough for yeast pancakes.

You will need:

Flour - half a kg;
Milk half a liter;
Sugar - 2 tbsp. l;
Vanilla sugar packaging;
Vegetable oil - 2 tbsp. l in the dough;
Yeast (preferably dry) - 2 tsp (Or fresh - 21 g);
Salt - ½ tsp;
2 eggs.

Dilute yeast in a glass of warmed milk, add half of the flour selected for the dough, sugar and leave to infuse for half an hour.

Lightly beat the eggs with a whisk and mix with flour. Add the rest of the flour to the dough, and then add the vanilla sugar and put the vegetable oil and salt. The dough will be sticky.

Fry in vegetable oil over low heat. It turns out about 20 pieces of lush pancakes.

We present you a video with all the steps preparation of milk-based air fritters:

Lean pancakes on the water

Pancakes, in which milk is replaced by water, can also be lush and airy. And the recipes for such "water" pancakes are made very simply and quickly.

Recipe number 1.

You will need:

Flour and water equally - 500 g each;
Sugar sand - 2 tbsp. l;
Yeast - 1.5 tsp;
Salt.

Mix salt and sugar with yeast and preheated water. Without waiting for the "approach" of the yeast, pour flour into the mixture.

Leave the dough for 20 minutes. It can turn out to be of different density (it depends on the type of flour), but this nuance will not affect the quality of the pancakes.

After 20 minutes, mix the flour and leave for another 40 minutes. Now your dough has doubled in volume. You can pinch it off with your hands, lubricated with vegetable oil, and spread it in a pan.

These lean pancakes go well with sweet fillings - honey, jam, condensed milk.

Recipe number 2.

Take:

Flour - half a kilo;
Eggs - 5 pcs;
Water - 1 glass;
Active dry yeast (5 g) or fresh (25 g);
Sugar to taste;
Oil - absolutely any (50 g);
Salt - a pinch.

Dissolve yeast in a bowl of water (warm) and let rise. Whisk the eggs in a bowl.

Add salt and sugar to eggs. Whisk again and mix until there are no lumps.

Pour the preheated water into the flour, mixing it with a mixture of eggs, sugar and salt. Put the dough in a warm place for half an hour. After half an hour, fry the yeast dough cakes over medium heat with a sufficient amount of vegetable oil.

Watch the easiest recipe for pancakes on the water in the video:

Pancakes on kefir - the most delicious recipe

You will need:

Flour - 7 tbsp. l.;
Kefir - half a liter;
Sugar - 1 tsp in yeast and 1 tbsp. l - in the dough;
Salt - a third of a teaspoon;
Soda - a third of a teaspoon;
Dry yeast - 2 tsp;
Warm water - 100-150 ml.

Remove the kefir from the refrigerator so that it warms up to room temperature. Then dissolve baking soda in it and set aside.

Dissolve yeast in 100 ml of warm water and mix with a teaspoon of sugar. As soon as they rise, pour them into kefir.

Mix sugar, salt, flour too. The dough should acquire a creamy consistency.

Leave it to rise in a warm place. After 30-60 minutes, it will rise several times.

It is better not to mix the dough, but immediately measure with a spoon and fry the pancakes.

Cooking yeast pancakes with apples

Prepare:

Flour - 1.5 cups;
Milk - 1 glass;
Chicken eggs - 2;
Yeast - 2 tsp with a slide;
Sugar - 2 tbsp. l.;
Salt - ½ tsp;
Lean oil - 2 tbsp. l in the dough;
Apples - 1-2.

In milk, mix flour (1/2 cup), yeast and sugar. Let the dough brew for a quarter of an hour so that the yeast starts to react.

Then add the rest of the ingredients, including the rest of the flour. Mix the dough until smooth and cover with a towel or cling film. 2 hours it will "fit".

Peel the apples, remove the pits and chop on a grater or just cut into small slices. Add to dough. Fry pancakes in vegetable oil.

Cooking Notes

The ingredients you use should be at room temperature. It is better to heat milk or water to the temperature of the human body - 37 degrees.

Buy premium flour, which makes pancakes softer and more tender. Moreover, the worse the grade of flour, the more you will need for the test.

There is no exact recipe for yeast fritters, because the ingredients cannot be taken exactly as indicated in the recipe according to GOST. Eggs have different weights, yeast also behave differently, flour comes across different qualities.

The latter should be added, achieving the consistency of sour cream. You will eventually understand how much flour you need. So experiment until you find "your" recipe.

You can safely add all kinds of additives to yeast pancakes - sweet and unsweetened: nuts, fruits, berries, oatmeal flakes, meat, pumpkin.

As soon as the dough rises, do not stir it, do not shake it, do not put a spoon in the center. This will give the dough a good fluffiness. Carefully take the mass with a spoon from the edge of the bowl and put it in the pan. By the way, it is best to prepare the dough in advance, in the evening, and put it in the refrigerator until morning. In the morning, your pancakes will turn out lush and airy. Be sure to heat the pan well, otherwise the pancakes will cook for a long time and will not fry well. They should be turned over in the pan only when the top of the cake dries out, holes appear on its surface, and a crust appears around the edges. This suggests that one part of the pancakes is already completely ready. After frying the pancakes, it is recommended to first put them on a napkin. This is done in order to remove excess fat after cooking in vegetable oil. If you are going to serve pancakes to the table a little later after they have been cooked, take care to add a component to them that will provide the dough with the necessary moisture. It can be finely chopped onion and ham. Bon Appetit!

We talked about sweet pancakes, and now we present to your attention the original video recipe for pancakes with onions! Believe me, the taste is very interesting and unusual:

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. Given 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.

milk or water - 2 glasses;
wheat flour - 2.5 - 3 glasses;
chicken eggs - 2 pcs.;
sugar - 3 - 4 tbsp. l.;
salt - 0.25 tsp;
dry yeast - 1 tsp, wet - 25 g;
refined vegetable oil - 100 g.

How to cook yeast pancakes:

Pour warm water or milk into a deep bowl. Add sugar and salt, pour in a couple of tablespoons of vegetable oil. Mix everything, add dry yeast, do not mix and let it swell for 5 minutes.
Pour in half the norm of flour, mix thoroughly. Put in a warm place and let rise for 15 minutes.
As soon as the dough begins to ferment, beat in the eggs and add the remaining flour. If there are no eggs, it's okay, you can cook without them. Mix the dough well. Cover the bowl with a clean, dry towel and place in a warm, draft-free place for an hour. Since the dough will double in volume, the bowl, respectively, should be large. As soon as bubbles appear on the dough, and it has doubled in volume, it can no longer be mixed.
Wet a tablespoon in water, collect the dough with it and put it in well-heated vegetable oil. Fry yeast pancakes over medium heat. Fluffy yeast pancakes They fry very quickly, so be careful not to burn them.

Absolutely everyone loves yeast pancakes. They were served in kindergarten for breakfast and at school for afternoon tea. They are very fluffy and tasty, and you need very few ingredients for them. Making such pancakes is quite simple, but not every housewife knows the technology. To make successful pancakes, you need to choose a proven and uncomplicated recipe.

Dry yeast - 10 g;
Cow's or goat's milk - 2 cups;
Chicken eggs - 2 pcs.;
Flour - 0.5 kg;
Sugar - 2-5 tbsp. l.;
Salt - 1 pinch;
Rust. oil - 10 ml.

Fluffy pancakes with dry yeast

Yeast pancakes can be made in many ways, the most common method is dry yeast dough. Such yeast begins to release carbon dioxide faster than pressed ones, so the dough for them is prepared in a non-sparing way.

Sugar must be added to yeast dough, even if you want to make savory pancakes. After all, it is thanks to him that the yeast begins to release carbon dioxide.

Pancakes on high-speed yeast resembles a small donut. It has a specific taste and smell. And although these pancakes look quite large, they usually weigh no more than 20 grams individually.

How to bake pancakes with instant yeast:

Heat milk to 45 degrees. This is the optimal temperature for yeast to work.
Pour yeast and sugar into milk. Wait for the yeast to swell a little.
To the yeast, send flour in small parts. Stir the dough until the lumps are completely dissolved.
Whisk the eggs from the butter and pour the egg mixture into the batter.
Leave the dough to rise in a warm place for 20 minutes.
Fry pancakes in a small amount of vegetable or butter until golden brown.

Yeast pancakes are best served with honey, sour cream or jam. However, if you wish, you can make their recipe more original by adding diced banana or chocolate to the dough.

Lush pancakes with yeast: secrets and cooking technology

Yeast pancakes are the most magnificent. This is due to the fact that the yeast emits a huge amount of carbon dioxide, which forms a lot of air bubbles in the dough.

However, if you do not follow the technology, then the yeast may not “wake up” or even die, and then your pancakes will look like hard little pancakes. To prevent this from happening, you need to heat water or milk to the correct temperature and put the dough to rise in a warm and dry place.

Drafts or loud noises can prevent the dough from rising, so it's best to leave it to rise in a closed, cooled oven or on the floor near the stove.

The technology for making fritters from live and dry yeast is slightly different. In the first case, the dough is set to rise twice, so the total cooking time can be up to 2 hours. Dry yeast begins to act after 20 minutes, however, experienced housewives believe that pancakes are more magnificent with fresh yeast.

Whatever type of yeast you choose, you can be sure that if you follow all the cooking rules, you will get delicious air pancakes.

Sponge recipe for fluffy pancakes with yeast

Dough made from pressed live yeast is often made in the sponge method. This is an old and time-tested recipe. Despite the fact that sponge recipes are the longest, they are loved by most housewives. This is due to the incredible airiness of the dough cooked on the dough.

How to cook the most delicious pancakes on sponge dough:

Heat half a liter of milk to 45 degrees and add 25 grams of fresh yeast, a few tablespoons of sugar (to taste) and a glass of flour to it. Mix the ingredients well.
Let the batter rise for 40 minutes. Then knead it again, and add 2 eggs, another 300 grams of flour, 20 grams of vegetable oil and a pinch of salt.
Knead the dough well and leave it in a warm place for another hour. At this stage, you can add additional ingredients to the dough, such as dried apricots or raisins.
Now you can proceed directly to frying the fritters. It is undesirable to mix the dough before this, it is better to just pick it up with a dry tablespoon.

In such pancakes, you can add any filling, even salty. It can be minced meat, cabbage with mushrooms or chocolate with a banana.

Fluffy yeast pancakes (video)

Yeast pancakes are a great way to evoke fond childhood memories. After all, it was this dish that was served in kindergarten and school, and many grandmothers also prepared it.

Lush pancakes with yeast: recipe (photo)

Description

Lush fritters with dry yeast, prepared according to our recipe, are perfect for tea parties at a friendly table, and will also be good additions to main dishes during the holidays. This dish is loved by both adults and children.

Such pancakes can also be prepared during fasting, simply replacing milk with water..

Since ancient times, pancakes have been considered a symbol of homeliness. They appeared back in Russia, when the hostesses prepared them from the products that were at hand. Over time, the recipe for making such pastries has undergone more than one change. Some ingredients were replaced by others, new products were introduced, which made it possible to make the taste of fritters original and memorable.

In ancient times, pancakes had several names, which depended on the region where this delicacy was prepared. But in all the names there was a common root "lad". According to rumors, this dish was named after the pagan goddess Lada, who was the personification of homeliness and kindness. According to other sources, these pastries were called pancakes due to the fact that a large amount of oil, which was called "oleum", was used in the process of their preparation.

Although we are all used to the fact that pancakes are small plump cakes, often cooked on yeast dough, but a few decades ago any dish was called pancakes, the composition of which was similar to the composition of pancake dough. In addition, over time, this dish began to be prepared on the basis of vegetables, fruits, or even meat and liver. Today, the variety of pancake recipes is impressive in its quantity. Even pancakes stuffed with fruits, berries or marmalade are prepared.

Now this dish is popular in many countries of the world. Pancakes are served with sour cream, honey, jam, jam or various sauces. You can find this dish on the menu of almost any large restaurants or cafes.

Fritters with dry yeast are surprisingly lush. At the same time, it is not always necessary to prepare a dough for them, but in this case we will still cook it, however, in a lightweight version, which we think will be appreciated by the housewives.

If you want to cook delicious fluffy pancakes with dry yeast and milk at home, then we advise you to stock up on the necessary products and use the recommendations from our recipe with step-by-step photos.

Ingredients

(250 g)
(200 ml)
(1 tsp)
(1 pinch)
(2 tablespoons)
()

Cooking steps

Before starting cooking, choose the most convenient deep-bottomed dishes. Then heat the milk to 35-40 degrees and pour it into the prepared container, salt and add sugar. Mix thoroughly and then add dry yeast. Leave the mixture to infuse for 5-10 minutes so that the yeast has time to ferment.

Now sift the flour and add it to the milk. Add in portions, stirring continuously. Watch that there are no lumps left. The flour may not be sifted, but in this case, the pancakes may not turn out very lush.

Mix thoroughly. If it's a little runny, add a little more flour, but don't overdo it.

Now send the container with the dough to a warm place to infuse. This process usually takes no more than 40 minutes. At this time, the dough should increase significantly in volume. It is advisable to cover it with a damp cloth so that the yeast plays faster.

Now take a frying pan, pour the required amount of vegetable oil into it and warm it up well. Start spreading the dough on a heated pan with a wet spoon. Reduce the heat slightly and fry the pancakes until a golden crust forms on each side.

Once the pancakes are done, take them out of the pan and transfer them to a paper towel to get rid of excess oil. After that, you can serve them to the table, watering with melted chocolate or sour cream.