Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

The hostesses whip up pancakes with kefir, but yeast pancakes are considered classics. Their recipes are passed on from grandmothers to granddaughters, there are more than a hundred ways of cooking among the people. To make it tastier, you can mix different flours (for example, wheat and buckwheat), add cereals. The dish is served hot.

General principles of cooking pancakes with yeast

Modern housewives are too lazy to prepare complex yeast pancakes, although it is worth trying: they turn out to be fluffy, tender. It takes more time for them than for baking pancakes without yeast, but if the hostess has the skill, this will not be difficult. Live or dry yeast will perfectly raise the liquid mass. You need to bake in a special small-diameter frying pan, best of all cast-iron and with a thick bottom: it will not let it burn.

Yeast Pancake Recipe

Pancakes with yeast turn out to be lush, spongy, ruddy. Especially good are those generously flavored with butter. If the hostess knows how to make yeast pancakes, you can go beyond simple ones, but try new technologies with interesting additives. The main thing is to choose reliable yeast, since success depends on its quality. It is better to check strangers in advance.

• Time: 90-120 min.
• Quantity: 6 servings.
• Caloric content: 175 kcal per 100 grams.
• Purpose: for the holiday.
• Cuisine: European.
• Complexity: the easy way.

The recipe for pancakes with yeast and milk may include only the main components, but there are many original variations of the classic method. For example, Tsarskie, for which whites and yolks are whipped separately. Adding a pinch of cinnamon, vanilla, serving honey, jam, condensed milk to the table will bring something new every time.

Ingredients:

• milk - 1 l;
• fresh (pressed) yeast - 15 g;
• granulated sugar - 3 tbsp;
• egg - 1 pc.;
• flour - 520 g;
• lean oil - 60 ml.
• salt.

Cooking method:

1. Dissolve yeast in milk.
2. Add flour, stir.
3. Let rise in warmth (1 hour).
4. Grind the yolks with sugar and salt, beat the whites, pour into the dough, set aside for half an hour or an hour.
5. Pour a small ladle of dough into the pan. Turn over, prying with a spatula

• Time: 2-3 hours.
• Quantity: 4 servings.
• Caloric content: 250 kcal per 100 g.
• Purpose: for breakfast, dinner.
• Cuisine: national.
• Difficulty: medium.

The recipe for yeast dough pancakes is a culinary classic. Cooking looks complicated, in fact, everything is easier, but it is better to bake on a weekend to give time to get up. It is not worth monitoring the fermentation process every minute: the dough perfectly increases the volume of the dough. The taste of yeast-made pancakes will be sour, but that's the way it should be, they are tasty with sweet additives and salty ones - fish, caviar, mushrooms.

Ingredients:

• egg - 1 pc.;
• milk - 250 ml;
• flour - 250 g;
• water (mineral water is possible) - 300 ml;
• dry yeast - 8 g;
• deodorized oil - 2 tbsp. l .;
• salt;
• sugar - 1.5 tbsp. l .;
• butter (grease finished products).

Cooking method:

1. Pour yeast into the water, half the flour, mix.
2. Cover the dough with a cloth, leave warm for an hour.
3. Stir, add the yolk, salt, the rest of the sugar, vegetable oil.
4. Add flour, pour in warmed milk, beat with a whisk.
5. After an hour, "sediment" and put back in the heat.
6. Add the whipped protein, at the very end, pour in half a glass (as much as possible) of boiling water, mix and start baking.

No eggs

• Time: 40 min.
• Servings Per Container: 5.
• Caloric content: 160 kcal.
• Cuisine: vegetarian.
• Difficulty: easy.

Yeast pancakes can be dietary, low-calorie, if you do not add milk and eggs to them. This dish is very good in fasting. You can eat pancakes just like that, or you can think of options for delicious fillings. Yeast dough for pancakes of this kind will require few products, and the result will delight lovers of starchy foods. The absence of the egg-milk component does not affect the tenderness of the baked goods.

Ingredients:

• boiled water - 0.5 l;
• flour - 300 g;
• yeast (powder) - 5 g;
• sugar - 30 g;
• salt - 2 g;
• sunflower or olive oil (odorless) - 30 g.

Cooking method:

1. In a deep bowl, combine water, yeast, sugar, a spoonful of flour. Wait 20-25 minutes until the dough is foaming.
2. Add salt, flour, oil.
3. Leave the bowl covered with a towel for half an hour, protecting it from a draft, then stir, let it rise (30-40 minutes).
4. Fry the products until golden brown.
5. Spread in a stack, brushing with butter.

With pumpkin

• Time: 40 minutes.
• Servings Per Container: 5 Persons.
• Caloric content: 260 kcal per 100 grams.
• Purpose: for breakfast, dessert.
• Cuisine: vegetarian.
• Difficulty: easy.

Milk and good yeast are the secret to the success of any pancakes, they turn out delicate, ruddy. Pumpkin will give them a special flavor. Its bright pulp will color the baked goods, make each pancake look like the sun. Sometimes the color intensity is enhanced by the addition of turmeric. The pumpkin must be prepared in advance by boiling and beating until mashed.

Ingredients:

• peeled pumpkin without seeds - 400 g;
• eggs - 4 pcs.;
• sugar - 40 g;
• milk - 500 ml;
• wheat flour - 300 g;
• yeast (fast, dry) - 5 g;
• melted butter - 30 g

Cooking method:

1. Grind the pumpkin, boil it, make mashed potatoes with a blender.
2. Combine eggs with sugar, salt, add half the milk, sifted flour, yeast.
3. Pour in the rest of the milk, stir.
4. Tighten the dishes with plastic wrap, you can put them in a saucepan with warm water. The dough should bubble in an hour.
5. Add pumpkin puree, mix everything, send to ferment.
6. Pour the dough in small portions onto the bottom of the heated greased form, spreading it over the surface.
7. Fry on both sides.

• Time: 1.5-2 hours
• Servings: 6 persons
• Calorie content: 290 kcal per 100 g.
• Purpose: dinner, breakfast.
• Kitchen: home.
• Difficulty: easy.

Delicious and invariably beautiful products are obtained if you add semolina to the dough and sift the flour. It will take a little time to prepare, especially since it is not a pity to set aside an hour and a half to prepare such a wonderful dish. It is satisfying, but so tasty that it is difficult to calculate the number of servings: eaters are unlikely to limit themselves to a couple or three pieces.

Ingredients:

• milk - 1 l;
• dry yeast - 11 g.
• semolina - half a glass;
• sugar - 2 tbsp. l .;
• any vegetable oil - half a glass;
• eggs - 5 pcs.;
• flour - 4 250 gram glasses;
• salt.

Cooking method:

1. In a five-liter saucepan, heat 750 ml of milk, add sugar, semolina, yeast, sugar, flour. Stir the mixture, add salt and, without closing the lid, leave to ripen for 30-40 minutes in a room without a draft.
2. Pour in eggs and butter, stir.
3. Boil the dough with a glass of milk, brought to a boil. Leave to swell for 20 minutes.
4. If the semolina is very swollen, add hot water to the consistency of thin sour cream.
5. Grease the bottom of the pan once before cooking.
6. Place the baked pancakes in a stack, seasoning with butter.

With sour milk

• Time: 60 minutes.
• Servings Per Container: 4.
• Calorie content of the dish: 225 kcal per 100 grams.
• Purpose: dinner, for a children's table.
• Cuisine: homemade, Russian,
• Complexity: simple recipe.

Cooking yeast pancakes in sour milk is a pleasure. They are thick, filling, and baked quickly. This dish can be cooked often, because kefir or sour milk are in our refrigerators all the time. An excellent pancake base is kneaded on them. For finished baked goods, you should serve sour cream, condensed milk, Nutella, jam.

Ingredients:

• flour - 1.25 cups;
• sour milk - 1 glass;
• hot water - a third of a glass;
• eggs - 2 pcs.;
• sugar - 2 tablespoons;
• dry yeast - 1 tsp;
• oil - 2 tbsp. l.

Cooking method:

1. Pour half a glass of sifted flour into a container, add sugar, yeast, salt, mix.
2. Pour in sour milk at room temperature, cover with a towel, leave for half an hour.
3. Beat eggs, pour them into the risen dough, add flour.
4. Dilute with hot water to the desired consistency, let it rise again.
5. Finally add oil.
6. Preheat a frying pan, rub with salt, grease.
7. Pour a portion of the dough, distribute it from the middle to the edges, tilting the pan.
8. Fry on both sides.

• Time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 230 kcal per 100 g.
• Purpose: afternoon tea, dinner.
• Cuisine: Russian.
• Complexity: simple recipe.

Truly Russian food, buckwheat is good in all dishes. Why not bake yeast pancakes from buckwheat flour, moreover, brewed, thin, tender, porous, fragrant? There are many recipes for such a delicacy. You can make the dough in milk, you can do it in water, in this case the baked goods will turn out to be low-calorie, but also tasty. You can add wheat flour to buckwheat, but the dough must be brewed to prevent delamination.

Ingredients:

• dry yeast - 12 g;
• wheat flour - 100 g;
• buckwheat flour - 150 g;
• milk (or water) - how much is required;
• egg - 1 pc.;
• sunflower oil - 30 g;
• salt - ½ tsp.

Cooking method:

1. Brew buckwheat flour with a glass of hot water, set aside for an hour.
2. Add boiling water so that the dough looks like liquid sour cream, cool a little, add yeast.
3. Let the dough rise.
4. Add flour - buckwheat and wheat, salt.
5. Pour in warm water or milk.
6. Drive an egg into the dough that has come up, pour in the butter and let the mixture rise.
7. Bake without greasing the pan.

• Time: 4-5 hours.
• Servings Per Container: 5 Persons.
• Caloric content: 280 kcal per 100 g.
• Purpose: festive table.
• Cuisine: Russian, homemade.
• Difficulty: medium.

Lace-like, perforated, ruddy thin pancakes (as in the photo) can only be baked with yeast. They raise the dough, make it airy, light, and pancakes - splendor and delicacy. Getting started preparing the dough, you need to know that the whole process will take a lot of time, it will be necessary to check, control, beat, mix, but the result will delight everyone who gathers at the table.

Ingredients:

• milk (fatter) - 3.5 cups;
• dry yeast - 11 g (sachet);
• eggs - 2 pcs.;
• sifted flour - 500 g;
• sugar - 2 tablespoons;
• vanilla sugar - to taste;
• salt - 1 tsp;
• odorless lean oil - 30 ml.

Cooking method:

1. In a bowl, mix half a glass of warmed milk, a tablespoon of sugar, yeast.
2. Put the covered dough in a warm place for half an hour so that the mixture foams well.
3. Add sugar, eggs to the remaining milk, salt, beat with a mixer or whisk.
4. Add flour, vegetable oil, pour in the dough.
5. Remove to heat for 2-3 hours, during which time precipitate the mixture 2 times.
6. Heat a frying pan, grease.
7. Pour the dough, reminiscent of an airy foam, in portions on a hot surface, turn over in time.

Video

Discuss

Yeast pancakes - general cooking principles

I used to think that the most delicious pancakes are made with milk, but as practice has shown, yeast pancakes in water turned out to be the most delicious. My love for yeast pancakes on water 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 make delicious pancakes in water even without eggs, exclusively in water and yeast. Yeast is suitable both dry and pressed. So choose the recipe for yeast pancakes to your liking and feel free to get down to business, you will certainly succeed.

Yeast pancakes on 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 perfect for a lean table. These crepes can also be prepared 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.

I use organic coconut oil to fry the pancakes and add to the pancake batter. Coconut oil is ideal for frying as it is extremely heat stable. You cannot find this oil in stores, but you can buy it through the institute.

Preparation:

1. The flour must be sieved.
   Cooking dough. To prepare the dough, dissolve the yeast in water (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 in a warm place for 15-20 minutes (there should be no drafts in the room). The couple should double in volume.
3. Pour the remaining warm water into the dough in a thin stream. Add sugar and salt to taste.
4. Add the remaining flour in small portions. Stir the dough, there should be no lumps in the dough. For a smoother dough, use a mixer.
5. Finally add vegetable oil, stir 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 the pancakes.

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

Place ready-made pancakes in a stack on a plate and cover with a lid or a larger plate. The temperature and humidity will make the pancakes softer and the edges will not be as dry and brittle.

Recipe for lean pancakes with dry yeast with the addition of potatoes

These are pancakes with an incomparable taste, just a godsend for people observing the fast, there will be something to diversify the lean table. The pancakes are plump and plump, perfect for stuffing.

For the recipe we need:

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

Preparation:

1. Mix all dry ingredients in a separate container.
2. Peel and grate potatoes on the finest grater.
3. In a separate container, mix the 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. Stir the finished dough, bake the pancakes in a well-heated frying pan greased with vegetable oil.
6. The pancake should be well browned, then it can be turned over and fried on the other side.

Thin yeast on water with holes

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

For the recipe you will need:

For 4 glasses 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 make thin yeast pancakes in water according to the recipe

Let's make a dough

1. Put yeast in a separate container, pour a spoonful of sugar there and add half a glass of warm water. Stir 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. The dough will be ready when a good fluffy "hat" appears.
2. Break the eggs into a separate deep container, add the remaining sugar and 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 flour in portions to the dough, stirring with a whisk. At the end, add vegetable oil, mix. The dough should turn out to be thin, the thinner you get, the thinner the pancake will be.
4. In order for our ready-made pancake dough to come up, it is necessary to put it in a warm place for 20-30 minutes.
5. We bake pancakes in a well-heated frying pan on both sides.

Bon Appetit!

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

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

Ingredients:

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

Preparation:

1. Dissolve yeast in 600 ml of water.
2. Mix all the dry ingredients and pour into the dissolved yeast, break the egg in 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 frying pan, grease the frying pan with vegetable oil for the first time. Cook on one side, then turn over and cook on the other side until golden brown.

Recipe for yeast pancakes on 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. Read the recipe for how to make such a filling for pancakes.

Ingredients:

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

Preparation:

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 came up. Now add some vanilla, poppy seeds and eggs. Knead the dough well.
4. We bake pancakes in a well-heated frying pan greased with vegetable oil or a piece of bacon.

How to prepare the filling

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

Bon Appetit!

How to make yeast "Tsar" pancakes

Yeast pancakes "Tsarskie" are lush and very tasty. It will take a little tinkering during the cooking process, but it will be worth it. Be sure to cook these pancakes for Shrovetide, please yourself and your guests, a great result awaits you.

We need:

For 200 ml of warm water, 25g. live yeast (if dry yeast - 8 g.) 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.

Preparation:

Cooking dough

1. We dilute the yeast in warm water (water should be 35-38 degrees). Add 250 gr to the diluted yeast. sifted wheat flour. Mix with a whisk. Cover the finished dough with a towel and send it to a warm place for 45 minutes.
2. Divide 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 the dough, mix.
4. Now add the remaining sifted flour into the dough in parts, mix. Here, for better uniformity of the mass, 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, no lumps should remain.
6. We put the dough in a warm place for 10 minutes and let it come up.
7. When the dough comes up, add the whipped protein. Stir in the protein gently. We leave the dough for a while, so that it fits.
8. Let's start baking pancakes. When the first pancake is poured out, grease the frying pan with oil. Fry small pancakes over low heat.

Bon Appetit!

Recipe for delicious pancakes made with yeast and water

This is a recipe for lean pancakes made with yeast and water. The pancakes are fluffy, fluffy and super delicious!

We need:

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

Preparation:

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 somewhere 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 comes up, dilute it with boiling water to the desired thickness (the thickness of the dough should be like for pancakes). To brew the dough, we take not quite boiling water, the water should be somewhere around 90 degrees.
3. Stir the dough until smooth, cover it again with a towel and put it 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 frying pan on fire, grease with oil. When baking, the dough does not need to be stirred, pour a portion of the dough using a ladle and distribute it evenly over the pan. We bake pancakes on both sides until golden brown.
5. Bon Appetit!

The fun and delicious Pancake Week has come! Pancakes are baked in every house - golden, round, hot, like the Sun! And it is felt that the long-awaited, sunny, warm Spring is not far off. On Shrovetide, you need to bake many, many pancakes - and eat more of them! Indeed, according to the Pancake Week, the more pancakes you eat, the more you will be lucky in all matters, especially financial ones, this year.

What pancakes do you bake for Shrovetide? There are a great variety of recipes: pancake dough is prepared with yeast and kefir; on milk and mineral water; from wheat, buckwheat, oatmeal, corn flour! .. There are plenty to choose from. We will offer you a classic recipe for yeast pancakes - tender, delicate, very tasty!

• 20 g fresh yeast;
• 1-2 tbsp. l. Sahara;
• 3 tbsp. milk (glass = 200 g);
• 2 eggs;
• 75 g butter;
• 1-2 tbsp. l. sunflower oil;
• 2 - 2 and ¼ Art. flour;
• a pinch of salt.

Method of making pancakes with yeast dough

Check the yeast for freshness and quality - the success of the pancakes depends on them. Good yeast has a pleasant characteristic aroma; it does not smear, but crumbles in the hands. Here we will cut them into a bowl. Add sugar and mash with a spoon until the yeast melts.

Pour in half a glass of warm milk (not hot - the optimum temperature is 36-37 ºС) and mix.

Sift an incomplete glass of flour into a bowl and mix, trying not to leave lumps. We put a bowl of dough in a warm place - for example, over a larger container with warm water, and leave for 10-15 minutes.

The dough fit well, doubled, became lush, with bubbles. It's time to knead the pancake dough.

Separate the yolks from the whites, add the yolks to the dough, set the whites aside for now. Also add melted warm (again, not hot) butter to the dough), and mix.

Then add flour and milk alternately in small portions, for example: 0.5 tbsp. flour, mixed; 0.5 tbsp. milk, mixed again, and so on. We must sift the flour through a sieve or colander: the lumps remain in the sieve, and the flour becomes airy, enriched with oxygen, which is important for the successful operation of the yeast.

Finally, pour in all the remaining milk, sunflower oil, mix well and again place the bowl with the dough in the heat for 10-15 minutes. Be careful not to let the dough run away!

Here's how it came up - yeast works great! But the dough is not ready yet - you need to add the egg whites, whipped into a thick foam. It is better to beat whites at room temperature, and immediately before adding to the dough, since when whipping in advance they will separate into liquid and foam.

Put the whipped egg whites into the dough and mix carefully and thoroughly. The dough was excellent: fluffy, with bubbles - which means that the pancakes will be delicate, delicate, thin!

Preheat the pan well. If you are baking on a pancake with a special coating, it is enough to grease it with sunflower oil before pouring the first portion of the dough.

When baking in a regular pan (for example, cast iron), grease its surface with fat before each pancake. It is convenient to grease the pan with a piece of bacon (unsalted), pricked on a fork, or with cheesecloth slightly dipped in sunflower oil. There should be a little fat - the main thing is to lubricate it evenly, and, of course, before starting frying, the pan must be dry and clean. Then the pancakes will be easy to turn and remove.

So, we collect the dough with a scoop and pour it into a hot pan. We turn it from side to side so that the dough is evenly distributed. If you find that the dough is thick and spreads reluctantly, you can add a little milk. After a couple of pancakes, you will understand how much dough you need to gain, taking into account the diameter of your pan, to get a round, even pancake of the desired thickness.

I like thin pancakes - they are very beautiful, like lace! And the farther, the more perforated the pancakes turn out - in the warmth near the hot plate, the dough ferments more. But do not let it sit, otherwise the "fervor" of the yeast will disappear and pancakes will turn out almost without holes.

When the pancake is browned on one side, gently pry it with a wide thin spatula and turn it over to the other barrel. When the second side is browned, put it on a dish. Each fresh pancake can be greased with a piece of butter: then they turn out to be even more tender and soft. And the most delicious is the crunchy edges!

Yeast pancakes are delicious on their own, hot, only from the pan! And it will be even tastier if you pour them with sour cream, jam or honey.

You can also wrap various fillings in pancakes: sweet cottage cheese with raisins and vanilla, or cottage cheese with herbs; mushrooms, and pancakes with herring are also very tasty - try it! And then write which option you liked the most.

Pour warm water into a bowl, add sugar (1 teaspoon) and stir.
Crumble the yeast into a bowl and stir well until the yeast is completely dissolved.
Gradually add flour sifted through a sieve (1 cup) and mix well.

Cover the bowl with the dough with a napkin or towel and place in a warm place.
When the dough increases in volume, shrinks and begins to fall off, it is ready.
Ready dough

Melt the butter and cool slightly (the butter should not be hot, so as not to burn the yeast).
Grind egg yolks with sugar.
Add the yolks, salt, butter, crushed with sugar into the dough and stir well.
Then add sifted flour and milk to the dough in small portions, alternately: adding 0.5 cups of flour and pouring in 1 / 3-1 / 2 cups of milk. Each time you add flour, you need to stir the dough well, and then pour in the milk and mix well again so that no lumps form in the dough.
In this way, add the remaining flour (about 2 glasses) and milk (about 3 glasses).

Cover the dough with a towel and put it back in a warm place.

When the dough rises, you need to mix it and put it back again.

When the dough comes up again, add whites whipped with salt to it.

Stir gently and let the dough rise again.
Do not stir the dough that has come up anymore, but immediately bake the pancakes, lifting the dough with a scoop from the bottom to the very top.

Pour some dough into the middle of the pan, rotating the pan so that the dough spreads over the entire surface.
When the pancake is browned underneath, turn it over with a spatula and brown the other side.

Grease the finished pancakes with a piece of butter and put in a stack.
Serve hot.

Advice. In order for the pancakes not to cool down, but to be just as hot and appetizing, you can heat the oven to a temperature of 80-100 degrees, put a plate there and put the newly baked pancakes on the plate. Pancakes can be served directly from the oven.

It is enough to try yeast pancakes just once to understand all their undeniable benefits. They differ from their closest competitors by the soft consistency of the dough and the cute pattern that appears all over the surface during frying. They can be thin or thick, matte or ruddy, smooth or fishnet. At the same time, yeast pancakes can be prepared with any filling and served as a main course or dessert.

Pancake yeast dough is based on milk, kefir or water. The liquid ingredient is heated slightly, then dry or fresh yeast is diluted in it. Special fast-acting yeast helps to save time. Pancakes also include flour, eggs, soda, salt and sugar, semolina, etc. To save oil during frying, it is also often added to the dough itself.

Frying pancakes is very easy. To do this, just scoop the dough with a ladle and pour into the pan. On each side, the pancake is cooked for about 1-2 minutes. After that, it is removed from the pan and laid out on a flat dish. Place the following pancakes on top to form a stack.

When the pancakes have cooled down a little, you can fill them with any filling of your choice or serve just like that, offering guests sour cream, jam or some delicious sauce.

Yeast pancakes don't have to be thick and thick. This recipe is perfect for lovers of thin pancakes. In this case, the dough can be used for both sweet and salty filling. Yeast must be fast-acting with an indication of the activation time on the package.

Ingredients:

• 3 cups flour;
• 500 ml of milk;
• 2 eggs;
• 2 tbsp. l. Sahara;
• 11 g dry yeast;
• 2 tbsp. l. vegetable oil;
• 2 glasses of water;
• Salt.

Cooking method:

1. Heat the milk a little, add salt and sugar to it, stir.
2. Beat eggs there and beat lightly with a whisk until the mass becomes homogeneous.
3. Combine yeast and flour in a separate container, mix well and add to the liquid ingredients.
4. Leave the dough to rise in a warm place under a towel.
5. Boil water and add to the dough that has come up, quickly mix everything with a spoon.
6. Fry the pancakes on both sides until tender.

Interesting from the net

Semolina makes the pancake dough thicker, respectively, and the pancakes themselves are quite thick. If you suddenly want to get even thicker pancakes, you must first boil the cereals and add semolina porridge to the dough. You can also simply increase the amount in the recipe. You should give preference to sweet fillings and garnish ready-made pancakes with whipped cream.

Ingredients:

• 500 ml of milk;
• 250 ml of water;
• 8 tbsp. l. decoys;
• 1 egg;
• 6 tbsp. l. flour;
• 2 tbsp. l. Sahara;
• 1 tsp salt;
• 4 tbsp. l. vegetable oil;
• ½ tsp dry yeast.

Cooking method:

1. Pour the milk into a deep bowl, add the egg, semolina, salt and sugar to it.
2. Pour vegetable oil into the resulting mass and mix everything thoroughly.
3. Boil water in a separate saucepan and pour into the dough immediately after boiling.
4. Stir the contents of the bowl quickly and pour the yeast into it.
5. Stir the dough thoroughly again, leave warm for 2 hours.
6. Gradually introduce flour, after sifting it through a sieve.
7. Stir the dough until smooth, breaking all the lumps.
8. Fry the pancakes in vegetable oil on both sides.

You can pamper yourself with sweet pastries even with a minimum of calories consumed. Such a dessert will be especially relevant for those who fast and have to deny themselves dairy products. The specified amount of water is for thick pancakes. You can make them thin by adding another 100 ml of liquid.

Ingredients:

• 350 g flour;
• 300 ml of water;
• 3 tbsp. l. vegetable oil;
• 5 tsp Sahara;
• 10 g fresh pressed yeast.

Cooking method:

1. In a deep bowl, combine flour and four tablespoons of sugar.
2. Heat water, add half to a plate with dry ingredients.
3. Mix the contents of the bowl thoroughly with a spoon, set aside for 15 minutes.
4. Pour 100 ml of water into a separate container, add the remaining sugar and dilute the yeast.
5. When bubbles go through the yeast mass, pour it into a bowl of flour.
6. Mix everything until smooth and remove the resulting dough in heat for 30 minutes.
7. Add vegetable oil and salt to a common plate, mix again and start frying pancakes.

Pancakes with salted curd filling can be served as an original snack by cutting them into small portions. In this case, the dough itself is baked in a pan as well as in the oven. The filling, if desired, can be changed or supplemented with any other ingredients.

Ingredients:

• 2 glasses of kefir;
• 2 eggs;
• 2 cups of flour;
• 2 tsp Sahara;
• 2 tsp dry yeast;
• 2 tbsp. l. butter;
• 3 cloves of garlic;
• 200 g of cottage cheese;
• 2 tbsp. l. mayonnaise;
• 1 pinch of salt;
• 1 bunch of dill.

Cooking method:

1. Heat one glass of kefir to 35-40 degrees and dilute yeast in it.
2. Pour salt, sugar and half a glass of flour there, stir.
3. Leave the dough warm for half an hour, then beat in the eggs and gradually add flour.
4. Add the remaining kefir, mix everything into a homogeneous mass and leave for another half hour.
5. Fry the pancakes until golden brown in a hot skillet on both sides.
6. Grind cottage cheese, dill and garlic in a blender, mix everything with mayonnaise.
7. Let the finished pancakes cool slightly and fill each with curd filling.

There are a lot of recipes for choux pastry for pancakes, but experienced housewives will surely like this cooking method. Crepes add special tenderness to the crepes, which are added at the final stage. A lot of pancakes are obtained from this amount of products. If it is not yet Maslenitsa in the yard, you can slightly reduce costs, while observing the proportions.

Ingredients:

• 450 g flour;
• 750 ml of milk;
• 150 ml cream;
• 2 tbsp. l. Sahara;
• 5 g dry yeast;
• 50 g butter;
• 2 tbsp. l. vegetable oil;
• 3 eggs;
• 1 tsp salt.

Cooking method:

1. Boil 300 ml of milk in a small saucepan.
2. Pour 150 g flour into boiling milk and stir vigorously.
3. Remove the saucepan from heat and wrap with a warm towel, leave for 2 hours.
4. Heat the remaining milk without boiling, dissolve salt and sugar in it.
5. Beat eggs in there and beat slightly with a whisk until smooth.
6. Mix flour not used for brewing with dry yeast and gradually add to the milk-egg mass.
7. Combine the resulting dough with the previously prepared tea leaves (flour + milk) and mix well.
8. Cover the dough with a towel, remove to a warm place and knead after an hour, then leave for another 30 minutes.
9. When the dough rises enough, pour the cream, melted butter and vegetable oil into it, mix.
10. Remove the plate under the towel again and leave it alone for 20 minutes.
11. Stir the dough again, grease the pan with vegetable or butter.
12. Fry pancakes on both sides until matte and openwork holes appear.

Now you know how to make yeast pancakes according to the recipe with a photo. Bon Appetit!

Many people are too lazy to cook yeast pancakes, because it takes a little longer than for simpler versions of the same dish. Nevertheless, it is the yeast that makes it possible to obtain a soft, airy and very tasty pancake dough. So that the process does not cause difficulties, you just need to use the following tips on how to make yeast pancakes:

• The liquid in which it is planned to breed the yeast must be heated slightly above room temperature, but in no case should it be boiled.
• In order for the yeast to work exactly as needed, a little sugar and flour should be added to the dough.
• Yeast pancakes do not require a lot of oil for frying. It is enough to grease the pan just before the first pancake.
• You should start frying pancakes in a frying pan only when it has warmed up well, otherwise you will get the notorious pancake “lumpy”.
• It is recommended to put yeast dough with the addition of semolina in the microwave for 2-3 minutes and heat it up. This way the yeast is activated faster.
• Yeast dough should be suitable in a warm and dark place. It is best to cover it additionally with a regular kitchen towel.