Who among us does not like to eat deliciously? And when it comes to home cooking ... Take at least pancakes. Yeast, milk-based, with lace pattern. Fragrant, delicate, delicate. They can be eaten just like that, and with various fillings. There are a lot of options! We will write an uncomplicated recipe for yeast pancakes (and more than one!) In this article. And first, let's find out when the first pancakes appeared in Russia.

An indispensable attribute of Shrovetide

Pancakes are primordially which, before the advent of Christianity, was considered nothing more than sacrificial bread. They became the main dish of Maslenitsa in the 19th century - it was believed that their round shape symbolized the Sun, which means life itself.

The recipe for yeast pancakes has changed and supplemented over the centuries. Over time, this Russian dish fell in love with the peoples of different countries. For example, in England they prefer very sweet and low-fat pancakes, the French adore thin yeast pancakes with milk, but the Germans add cognac and other alcoholic beverages to the dough.

Now each housewife has her own recipe, special, branded. Baking delicious pancakes is an art! Our recipes will help to master it fully, so that not a single pancake turns out to be lumpy.

Tasty, like grandma's!

The most delicious pancakes are yeast made with milk. The beauty is that they are exactly what our grandmothers baked, which means they come from childhood. To make thin yeast pancakes, we need:

• Flour - 3 cups.
• Dry yeast - 1 sachet.
• Milk - 1 liter.
• Eggs - 2 pieces.
• Sour cream 20% - 3 tablespoons.
• Sugar - 3 tablespoons.
• Salt - 1 teaspoon.

Note: 1 bag of dry yeast can be replaced with 30 grams of fresh yeast, and in the absence of sour cream, 4 tablespoons of vegetable oil will do.

Dough - pancakes head!

Let's start kneading the dough. The first step is to prepare the dough. To do this, combine dry yeast with flour in a clean container and mix well. Then pour in warm milk and mix again. If instead of dry yeast - fresh, then first you need to dissolve them in warm milk, and only then add flour. Then we cover our dough with a towel and put in a warm place for 1 hour. To make delicious pancakes (yeast, with milk), you should not fuss, make noise and rush. Yeast dough doesn't like that!

While the dough is rising, proceed to the second stage of making the dough. First of all, you need to beat the foam - this can be done both with a mixer and with a fork or whisk. Then add sour cream (or butter), salt and sugar and beat well again until smooth. Combine this mixture with dough, mix gently and put in heat for another 30 minutes.

Our dough fits, in the meantime you can make different fillings. For example, such pancakes (yeast, in milk) go very well with salted fish, with red caviar, with cottage cheese and herbs, with fried mushrooms and meat, and are also good just with jam or condensed milk.

Ready to bake!

When it has reached the desired condition, put a frying pan on the fire (it is advisable to choose a cast-iron or non-stick coating, otherwise the pancakes will stick). Grease the preheated pan with vegetable oil, bake our openwork yeast pancakes on both sides and put them in a slide on a plate. In this case, it is advisable to grease each one with butter so that they do not stick together. That's all the wisdom!

The union of yeast and milk

Despite the excellent "grandma's recipe" posted above, we suggest trying another one. After all, there are never too many delicious pancakes! The second recipe for yeast pancakes with milk is a little more complicated than the previous one, but it is quite possible that it will become your specialty. So, the required ingredients:

• Boiled water - 1 glass.
• Refined - 3 tablespoons.
• Milk - 2 cups.
• Sugar - 2 tablespoons.
• Chicken eggs - 2 pieces.
• Fresh yeast - 20 grams.
• Butter - 10 grams.
• Wheat flour of the highest grade - 500 grams.
• Salt is on the tip of the knife.

Like the previous one, this recipe for yeast pancakes with milk includes making a dough. After all, it is she who makes them so soft and delicious. To prepare it, you need to thoroughly dissolve the yeast in very warm. Then sift 250 grams of flour into a clean bowl, mix it with 1 tablespoon of sugar and gently pour in the yeast. Mix until smooth, cover with a towel and heat for 45 minutes. When ready, the dough will increase in volume by 2-3 times.

Handmade

When this happens, add 2 yolks, 1 tablespoon of sugar, a pinch of salt, 1 tablespoon of vegetable oil and the rest of the sifted flour to it. Knead the dough well with your hands until it becomes smooth, and leave it warm for another 45 minutes.

When the dough rises, we begin gradually, 2-3 tablespoons each, to add warm milk to it. In this case, the dough must be constantly kneaded to avoid the appearance of lumps. When the consistency of the dough resembles sour cream, add 1 whipped protein to it and mix well again. The dough is ready for baking openwork pancakes! Ready-made pancakes can be served with jam, sour cream or yogurt, as well as with various fillings. As you can see, the recipe for thin yeast pancakes is quite difficult, but in the end everyone will probably ask for more!

Kefir rivers

It happens that time is running out, but you want pancakes. If you don't have time to make yeast, it's delicious, simple, and most importantly, fast. Let's get started? We need the following ingredients:

• Kefir with a fat content of at least 2.5% - 1 liter.
• Sugar - 2 tablespoons.
• Eggs - 2 pieces.
• Salt - 0.5 teaspoon.
• Vegetable oil - 2 tablespoons.
• Flour - by eye.
• Soda - 1 teaspoon.
• Boiling water - 1 glass.

First of all, mix kefir, sugar, salt and eggs in a saucepan. For convenience and to save time, you can use a mixer. When the sugar dissolves, without stopping stirring, gradually add the flour. When the dough reaches the consistency of thick sour cream, pour in the vegetable oil. We mix. Then pour boiling water into a cup, dissolve soda in it, immediately pour this solution into the dough and mix well again. After that, our dough is ready to turn into porous and delicious pancakes!

Variations on the theme of flour

Did you know that it is not at all necessary to use only wheat flour for pancake dough? You can experiment with corn, buckwheat and oat flour - this will bring a wonderful variety of flavors to the dish we are used to.

For example, corn pancakes are extremely thin and are perfect for wrapping various savory fillings in them, for example, salted salmon or cheese with garlic.

In order to make corn pancakes, we need:

• Wheat flour - 100 grams.
• Corn flour - 100 grams.
• Milk - 200 milliliters.
• Sugar - 30 grams.
• Eggs - 3 pieces.
• Boiling water - 400 milliliters.
• Vegetable oil - 60 milliliters.
• Salt - 1 teaspoon.
• Turmeric - 1 teaspoon

To begin with, we carefully sift corn flour into the prepared container and begin to gradually introduce boiling water. Thus, the dough is brewed. To avoid the appearance of lumps, mix everything thoroughly. Then add vegetable oil.

After that, sift the wheat flour into a separate bowl and mix it with turmeric. Combine with corn dough.

Separate the yolks from the whites and add to the dough. After that, add milk, stir again thoroughly and put in the cold for 1 hour. Immediately before frying, add the whipped proteins with sugar to the dough. That's all! The finished pancakes are bright yellow like the sun!

Sweet life

And finally, we want to tell you a recipe for very unusual, original pancakes that will be appreciated by those with a sweet tooth, especially children. Who doesn't love chocolate? Everyone loves him! Therefore, we are confident that chocolate pancakes with caramel sauce will take their rightful place on the list of your favorite dishes. So, we need products like this:

• Water - 300 milliliters.
• Milk - 700 milliliters.
• Sugar - 4 tablespoons.
• Salt - 1 teaspoon.
• Eggs - 3 pieces.
• Flour - 2 cups.
• Cocoa - 1.5 tablespoons.
• Chocolate - 50 grams.

First of all, pour 100 ml of milk into a cup, mix the rest with water in a saucepan and heat to room temperature. Then beat eggs with salt and sugar in a clean container and combine them with milk and water. Mix well, add flour and beat everything with a mixer until smooth.

Next, break the chocolate into pieces and melt it in 100 ml of warm milk. Pour cocoa into the resulting mass and mix well. Then combine the chocolate mixture with the pancake dough and beat thoroughly with a mixer. Leave the dough for 20 minutes. After this time, we proceed to frying the pancakes.

Let's get down to cooking For it we need:

• Water - 1/4 cup.
• Butter - 10 grams.
• Sugar - 1 glass.
• Cream with a fat content of at least 20% - 100 grams.

Put the nonstick skillet on the fire and melt the butter in it. Then add sugar there in an even layer and, stirring constantly, begin to slowly melt it. When it acquires a warm amber color, remove the pan from heat. When the melted sugar stops boiling, pour in the water and put it on the fire again. We wait until the sugar dissolves again, add the cream, stir, bring to a boil and remove the pan from the heat. Our caramel sauce is ready!

Pancakes can undoubtedly be called national Russian pastries! A whole holiday is dedicated to this delicacy - Shrovetide, when thick or thin pancakes become the main treat in any home and at the fair. And, of course, there are many recipes for pancakes, as well as fillings and sauces for them. So, we have prepared for you some of the most popular recipes - yeast pancakes with milk. Let's try to cook them together and get to know all the intricacies of this process!

Taste Info Pancakes

Ingredients

• Wheat flour (any kind) - 270 g;
• Eggs (chicken) small - 2 pcs. or large - 1 pc .;
• Milk (fat) - 500 ml;
• Dry (fast) yeast - 10 g;
• Salt - 0.2 tsp;
• Sugar - 2 tbsp. l .;
• Vegetable oil - 4.5 tbsp. l.

How to make yeast pancakes with milk and dry yeast

For pancakes, you need high-quality yeast dough. Heat the milk, but not until boiling water, but until warm. Pour sugar and dry yeast into it. If you use fresh yeast, be sure to pay attention to its expiration date and soak it in warm water for a couple of minutes before using it.

Stir the mixture and sift half of the wheat flour directly into the cup. Beat with a whisk so that there are no lumps left. Need a gentle homogeneous mass for dough. Leave it in a warm place, but cover with a towel or napkin.

There are several ways to speed up the ripening of pancake dough:

• put in a warm place without a draft;
• place closer to the battery, but not close (otherwise the dough will begin to bake to the side of the cup);
• plug the sink and put a bowl in it, fill half of the sink with hot (but not boiling water) water, so that it does not fall into the bowl.

After half an hour, open the dough, it should rise well and resemble a hat. The magnification should be at least two or three times.

Rinse the eggs and dry them with a tissue. Then break into a bowl and add the vegetable oil. Whisk the mixture until frothy and pour into the dough.

Then sift the remaining flour into the dough, add salt. Stir the mass. It is already noticeable that the dry yeast pancake dough is airy and bubbles well.

So now whisk all the dough ingredients well with a hand whisk. In no case should there be lumps of unmixed flour or undissolved salt in it.

Take a pancake or regular skillet and heat it on the stove. If desired, grease the surface (vegetable oil, salted or smoked lard). But this is not necessary, because the dough already contains vegetable oil. And, if your pan is only suitable for pancakes, and you do not cook something else on it, pancake dough will come off a hot surface perfectly. So, pour the yeast pancake dough into the hot skillet with a small ladle. It is better to do this by raising the pan. And in a circular motion, immediately spread the dough over the surface. If you pour the dough into a pan on the stove, then it will immediately begin to bake and poorly spill into an even round billet. You will immediately see how it bubbles and forms a bizarre pattern of holes. In just a few seconds, turn the pancake over and wait a few more moments.

Place the baked pancakes on a plate and serve hot.

Each pancake can be folded into a triangle for a great presentation. Take out thick sour cream or flower honey to them and boil the tea.

Teaser network

Sour yeast pancakes (thick)

Pancakes made with yeast and milk can be slightly sour. This does not make them worse - the taste acquires originality. Sour milk, and kefir or reverse, left over from straining the cottage cheese, are suitable as a basis.

Ingredients:

• Milk (sour) - 1.5 tbsp.;
• Chicken egg - 1 pc.;
• Flour (wheat) - 7 tbsp. l .;
• Buckwheat flour (or other cereal) - 2 tbsp. l .;
• Sugar - 2 tbsp. l .;
• Salt - 0.3 tsp;
• Live yeast - 1 tsp;
• Warm water - 3-4 tbsp. l .;
• Vegetable oil - 3 tbsp. l .;
• Pork lard (salted) - 20 g.

Preparation:

1. Start your dough by preparing the yeast. Take a large dish - a saucepan or a bowl. Keep in mind that the dough will rise well and just crawl out of the small cup. Live yeast should be soaked in warm water for 10-12 minutes in a chosen container.
2. Then add warm sour milk, egg, sugar and salt to the yeast. Pour in wheat flour (sift it through a sieve beforehand). Stir the mixture with a whisk or even a mixer. Leave on the table in a warm kitchen. Just cover the cup with a clean towel, it is better not to use a bag for this - the yeast will not breathe.
3. Look under the towel after 30-35 minutes. The dough should rise and bubble - a good sign. Add buckwheat flour and stir again until smooth.
4. Pour the vegetable oil into the dough, beat it a little more.
5. Heat a frying pan on the stove and brush with lard. For convenience, pin it onto a fork. Then pour some dough onto the hot oily surface and spread it over the pan. Bake pancakes on both sides until crispy, then place on a plate in a stack.

Thin pancakes with yeast

Another option for pancakes is thin pancakes with dry yeast. They turn out to be softer if, instead of a whole egg, you knead the protein whipped into a thick foam into the dough.

Ingredients:

• Dry yeast (fast) - 1 tsp;
• Fresh milk (or sour) - 1-1.5 tbsp.;
• Hot water - 0.5 tbsp.;
• Flour (wheat) - 6-7 tbsp. l .;
• Egg white - 2 pcs.;
• Flower honey - 1-2 tbsp. l .;
• Butter (or ghee) - 3 tsp;
• Salt - 3-4 g;
• Liquid oil - 10-20 g.

Preparation:

1. For this recipe, you can take both fresh milk and slightly sour or sour milk. Combine warm milk with hot boiled water - it should be hot, but not scalding your finger.
2. Add dry yeast, butter (it will melt almost immediately in a warm mixture) and liquid honey. Add the sifted flour. Beat the mixture with a whisk so that no lumps remain. Leave the dough for the yeast to "come up" - this is about half an hour.
3. Then add a pinch of salt to the whites and beat until fluffy. Mix it gently into the dough. Try to move the spatula from the bottom up, as if raising the dough and lowering the proteins.
4. When the mixture is smooth, take out the pan and heat it on the stove. Brush with butter and pour in a portion of the dough - not much is needed. Try to pour evenly so that the surface of the pan is covered.
5. Bake the pancakes and place them on a plate. Serve them to the table is very tasty with sweet sauces - jam, jam or soft cottage cheese mixed with sour cream, berries and honey.

Openwork pancakes with dry yeast

Making pancakes as delicate as a crocheted napkin is not as difficult as many housewives think. The secret is to pour the dough into a hot pan in a very, very thin layer, and with yeast dough it is sometimes difficult. Therefore, if the dough is thick, just add a little warm water to it and stir.

Ingredients:

• Wheat flour - 2 tbsp.;
• Fresh milk - 2 tbsp.;
• Dry yeast (fast) - 10 g;
• Sugar (honey or fructose) - 1 tbsp. l .;
• Salt - 2-3 g;
• Chicken egg (C0 or C1) - 1 pc.;
• Vegetable oil - 5 tbsp. l.

Preparation:

1. Openwork yeast pancakes require completely fermented dough. Divide all ingredients from the ingredient list into exactly half, except for yeast and eggs. So, all the yeast, a glass of warm milk, a whole egg, 1 tsp. add sugar and a little salt to a bowl.
2. Add half the butter and 150 g flour. Stir and cover with a napkin. Remove the mass for "ripening" in a warm place - preferably without drafts. When a clear movement of cool and warm air is felt, the yeast dough does not rise well.
3. Combine all remaining ingredients in a separate bowl and beat until smooth.
4. After half an hour, add the whipped mixture separately to the foamy mass (it will have a slightly alcoholic smell - this is good). Stir with a whisk or beat the dough slightly with a mixer. If the yeast does not disperse well, pour the dough through a fine iron sieve.
5. Well, then heat the pan and pour the dough in a small portion. Try to spread it immediately over the heated surface. Use a special stick for pancake dough, it is very convenient to use it to thin the dough layer. It will also be possible to notice how bubbles appear and burst on the future pancake - this is the guarantee of openwork. Bake them as usual.
6. The pancakes are delicious. If you additionally grease them with butter or ghee and sprinkle with a pinch of sugar, your pets will simply not be able to come off the plate!

Note to the hostess:

Sour yeast pancakes can be baked with a bake, that is, added to the dough or put additional products directly into a hot pan:

• chopped green onions or any other greens;
• chopped boiled eggs with or without herbs - and not only chicken, but also quail;
• small pieces of apples or pears.

Wheat flour for any pancake recipes is suitable not only for the highest grade, but also for the first and even the lowest. In addition, to increase the usefulness of baking and for its variety, you can also pour some cereal flour - oatmeal, buckwheat, rice or other flour into the dough.

I love making yeast pancakes with milk. After trying different recipes, I calculated the correct proportions of all the ingredients for the perfect openwork pancakes. They turn out to be lush and delicate, porous, with many small holes. I especially like to pair them with all kinds of savory toppings.

Today it is a boiled chicken fillet with fried onions and eggs. The fillings can be different: meat, mushrooms, vegetables, cottage cheese with herbs, hard cheese with olives. Choose your favorite and start cooking soon!

Ingredients:

• pasteurized milk - 750 ml;
• wheat flour - 330 g;
• chicken egg - 1 pc .;
• butter - 25 g;
• sugar - 1.5 tablespoons;
• fine salt - a pinch;
• dry fast-acting yeast - 1.5 tsp;
• sunflower oil - 2 tbsp. l. for frying.

How to make yeast pancakes with milk:

First, let's make a dough. In a deep, dry bowl, combine the sugar and fast-acting fresh yeast.

Heat 100 ml of milk and pour it into the mixture. Using a whisk, stir the dough vigorously to dissolve the dry ingredients. Let it sit for 10 minutes for the yeast to start working.

At this time, heat up the remaining pasteurized milk. Add salt to it and mix.

Beat the chicken egg a little so that the yolk mixes with the yolk. Pour the beaten egg into warm milk.

Melt the butter over low heat (you can use the microwave). Pour it into the milk and egg mixture.

Now add the dough, as required by the recipe for yeast pancakes in milk. Mix thoroughly, bringing the mixture to homogeneity.

We introduce flour last. To make the dough without lumps, sift it through a sieve.

After adding all the flour, mix the dough with a mixer at minimum speed. This will make the mixture softer and more homogeneous.

Then cover the dough with a dry towel and leave it for 2 hours. Every 40 minutes we will stir the dough with a whisk, crushing it. According to the recipe, the dough is slightly thicker than usual.

Now let's move on to how to bake yeast pancakes in milk. To do this, thoroughly heat a frying pan, preferably cast iron or with a non-stick coating. Brush the surface with a small amount of refined oil. Usually, odorless sunflower seeds are used for frying.

Scoop up the dough with a ladle and pour it into a hot, oiled frying pan. Rotating it in a circular motion, distribute the dough evenly over the surface.

Many small bubbles form on the pancake. After frying it on one side, turn it over to the other with a spatula.

We will lay out the finished products in a pile, lubricating with melted butter if desired.

Yeast pancakes with milk are a hot topic of conversation, especially on the eve of Maslenitsa. Although almost any family is ready to enjoy delicious pancakes all year round in any weather. As a rule, most housewives prefer to cook pancakes for the very first meal in the morning and this is right, since the food is very high in calories and should not be eaten at night.

Yeast pancakes with milk

Each hostess will certainly find her own recipe for making yeast pancakes in milk, this is no coincidence, since the dish has been prepared in Russia for a long time and can be called traditional. To cook lush thick on a dairy product, the hostess will need the following products:

• Sunflower oil
• 10 g dry yeast
• 250 g wheat flour
• 450-500 ml milk
• Sugar
• 2 chicken eggs

1. In a deep container, mix 1/3 of a slightly warmed dairy product, sugar, two large tablespoons of flour, salt and yeast. All ingredients are thoroughly mixed, the dishes are covered with a lid, the resulting mass should stand for thirty minutes.
2. While the dough for the pancakes rises, you need to beat the egg with sugar and salt, you can do this with a mixer or a whisk.
3. Next, add the beaten egg, milk and flour to the dish with the dough. All components must be thoroughly mixed.
4. Then the dough needs to remain under the closed lid for two hours. While the dough is rising, it will need to be stirred at least three times in two hours.

Pancakes on dough are fried in the classical way in a frying pan with sunflower oil on both sides. They can be served to the table as a treat for tea or compote; children love to eat them with jam.

Yeast pancakes with milk recipe

Today, culinary experts have developed a huge number of recipes for pancakes yeast in milk. This is no coincidence, since not all hostesses know how to bake correctly and how to make a good pancake dough. To make fluffy pancakes, you will need the following ingredients:

• 750 ml dairy product
• 12 g yeast
• 70 g butter
• Three large spoons of sugar
• 15 tablespoons high-grade flour

1. The yeast is mixed with sugar.
2. A glass of dairy product from its total number is poured into a separate bowl. It is slightly warmed up and mixed with yeast and sugar, four tablespoons of flour are added to the same mixture, everything is mixed again and left to stand for 7-10 minutes.
3. When a bubble cap appears on the finished dough, it will be necessary to pour the remaining milk into it, then gradually add flour.
4. Next, you need to melt the butter and add it to the mass obtained above.
5. If there is a desire to bake more delicate pancakes, then the mass for this should not be very thick, which means that you need to add milk to it. The finished dough should be covered with a cloth or lid and allowed to rise in a warm place for about an hour. After half an hour, the mass must be mixed.
6. Pancakes from ready-made dough are baked in the usual way.

Ready-made ones can be made with filling by wrapping fried minced meat, stewed cabbage or just condensed milk in them.

Yeast pancakes in milk with holes

Many people like to eat pancakes with holes yeast in milk for breakfast. To make thin yeast pancakes in milk with holes, you will need to prepare a set of the following products:

• Two testicles
• A pinch of salt
• Half a glass of sugar
• A glass of warm water
• A glass of warm milk product
• Two cups of flour
• 6-7 g dry yeast
• Vegetable oil in the amount of two tablespoons

The most delicious thin pancakes are prepared like this:

1. Two testicles are broken into a suitable bowl, salt and sugar are added to them.
2. Then everything is mixed until a foam is formed.
3. The dairy product and water are poured into the mixture obtained above.
4. Next, yeast is poured into the mixture.
5. The future dough is beaten again with a mixer or a whisk until foam forms.
6. Then flour is poured into the mixture, everything is thoroughly mixed.
7. The resulting mass is sent to a warm place for an hour.
8. Before frying the openwork pancakes, two tablespoons of vegetable oil are added to the mass.

You need to bake pancakes from such a dough in the usual way, they eat well with a sweet taste filling.

Yeast pancakes with milk thin

Since today there are many recipes for thin yeast pancakes in milk, any hostess can choose from them that is suitable for her. The recipe for thin pancakes and recipes with holes in milk are in particular demand. To make delicious pancakes you will need:

• Three large spoons of sugar
• A bit of salt
• A small spoonful of dry yeast
• Two cups of flour
• Two large spoons of vegetable oil
• 100 ml boiling water
• 200 ml dairy product

The recipe with a photo of blinks without eggs can be seen further:

1. Salt, sugar, dry yeast are added to lukewarm milk, flour is introduced. All components are whipped with a mixer or whisk.
2. The dough remains to come up for thirty minutes, then boiling water is slowly poured into it. The resulting mass is mixed again, vegetable oil is added to it.
   Delicious and quick pancakes are baked in a pan in the usual way for everyone.

Yeast pancakes with milk photo

In any cookbook there is a photo of pancakes yeast in milk. The classic milk recipe is known to many housewives, but sooner or later there is a desire to make an experiment and bake something new, for example, add semolina to the dough. To bake pancakes with semolina, you will need the following ingredients:

• 50 g semolina
• Two cups of flour
• 450 ml dairy product
• 20 g yeast
• Vanilla
• Sunflower oil
• Sugar

A quick recipe looks like this

1. The dairy product is heated to forty degrees.
2. 1/3 of the total amount of milk is poured with semolina. Set aside.
3. Next, half a glass of milk is mixed with half a large spoonful of sugar and yeast. The prepared dough should stand for about twenty minutes.
4. Then you need to beat the egg with sugar in a deep bowl, add the dough to it, the rest of the milk, vanilla, semolina and flour. Everything mixes well and is left to stand for two hours.
5. Pancakes are baked from the finished dough.

Pancakes turn out to be very satisfying, in addition, some housewives cook them without milk.

Yeast dough for pancakes with milk

Milk yeast for pancakes can be made in different ways, some housewives prefer to bake pancakes from dough mixed with sour milk, others in milk powder, there are even recipes in which baby milk powder is used. There are a lot of options for how to cook pancakes. An interesting recipe for pancakes with pumpkin. To prepare them you will need:

• A pound of pumpkin
• Two testicles
• 20 g yeast
• Two cups of flour
• 500 ml milk
• 20 g butter
• Sugar
• Cinnamon
• Vegetable oil

Blinks are prepared like this:

1. The pumpkin peeled from the peel is cooked for about ten minutes, then its cooled pulp turns into a puree using a blender.
2. Next, yeast is diluted in water.
3. Pumpkin puree is placed in a deep bowl, milk, eggs, yeast, sugar, cinnamon and salt are poured into the same bowl. Everything mixes up. The resulting mass should stand in a warm place for a couple of hours.

For a liter of milk, you can cook twice as many pancakes according to the specified recipe, and this is important, since beautiful orange pancakes are eaten with pleasure by children, so it makes sense to bake as many of them as possible.

Thick yeast pancakes with milk

Thick milk-yeast pancakes have been popular at all times and remain so today. Despite the fact that recipes for custard pancakes appeared, without milk or cooked in sour milk, a recipe with a bake. The following products are useful for making plump pancakes:

• Two testicles
• Two cups of butter milk
• ½ sachet dry yeast
• Three large spoons of vegetable oil
• 1/2 small spoonful of salt
• Three large spoons of sugar
• One and a half cups of flour

The recipe for thick pancakes looks like this:

1. Yeast and sugar are poured into the warm dairy product.
2. Next, a glass of flour is added to the resulting mass, everything is thoroughly mixed.
3. The finished dough must be infused in a warm place, preferably near the battery for about forty minutes.
4. In another bowl, eggs and butter are mixed, which are later poured into the dough.
5. Next, the rest of the flour, salt is added to the dough, everything is thoroughly mixed.
   From the finished dough, you can bake thick thick pancakes, which all family members will be happy to treat.

Dear subscribers and readers of the blog, today our topic of conversation was yeast pancakes with milk. This is no coincidence, since the wonderful Russian Maslenitsa holiday is just around the corner, and they are the main treat for it.

Real Russian pancakes are baked only with yeast. Openwork, lace, porous, plump, whatever they call them! Such pancakes are the real pride of the hostess, and today we will talk about them. The recipe is very successful, tested by me personally. If you follow the recommendations, then exactly the same pancakes in a hole, as in my photo, you will definitely succeed.

In order not to scold me and say that she did not warn me, I write right away about one big drawback of such pancakes. It turns out SO delicious that it is simply impossible to stop while eating these pancakes! The word “tasty” itself is not so capacious as to convey what you feel at the moment when you taste them. Hands themselves reach for the next portion and the plate becomes empty in a few moments.

No first pancake will be lumpy, you can forget about this saying, this is not the recipe. They are removed from the pan perfectly with a spatula, you don't even need to burn your hands, believe me!

There will be no separate preparation of the dough, as in classic recipes for yeast pancakes. The dough of the desired consistency will be kneaded immediately. Yes, you also need to take into account the fact that you will need a little less than two hours of time to get up and stand. Consider this in advance. Don't let this moment scare you, such royal (I'm not afraid of this word) pancakes are worth waiting for. The result will delight you.

We read the recipe, look at all the step-by-step photos and run to the kitchen to bake the most delicious yeast pancakes!

• 300 ml of milk
• 200 ml of water,
• 300 g wheat flour
• 3 chicken eggs
• 70 ml odorless vegetable oil,
• 7 g fast acting dry yeast
• 60 g granulated sugar
• 0.5 teaspoon of salt.

Please pay attention! It is better to choose fast-acting yeast (it is written on the package), their granules are much smaller than that of ordinary dry yeast. And they are mixed with flour. Behave well "Saf-moment", "Dr. Oetker "and" Voronezh ".

So, take a deep cup, break chicken eggs into it, add sugar and salt. 60 grams of sugar is about three tablespoons, no top.

Beat until foamy with a mixer or whisk.

Sift flour and mix with dry fast yeast. Heat the milk until it is lukewarm.

There are two ways to knead yeast dough into pancakes. Add flour to the beaten eggs and knead a thick dough, which is then diluted with milk and water. Or, do as I do, combine the liquid ingredients (beaten eggs, milk and water) and mix with a mixer.

Then gradually add flour mixed with yeast, stirring the dough on a slow mixer speed. At the very end, pour in vegetable oil and stir until smooth.

The yeast pancake dough will turn out to be liquid, like ordinary pancakes with milk. It is advisable to pour it into a deeper cup, because it will rise with yeast.

You need to find a warm place without drafts for the dough so that it fits well. This can be a place next to a heater in winter, or a warm oven or multicooker. My electric oven allows you to set the temperature to 40-45 degrees, I send the dough into it.

In 45-50 minutes, the pancake dough with yeast will increase in volume and begin to turn into a thick foam. I would even say it will be like biscuit dough.

It needs to be mixed well. There will be even more bubbles, and they will begin to increase in size.

We send it back to a warm place for further proofing for about 40 minutes. You cannot mix the dough anymore!

It will rise with a cap, in no case do not upset it!

If your cup is transparent, then you will see something like this.

It's time to put a frying pan on the stove and heat it up well. I bake pancakes on two at once, so it's faster. It is undesirable to cook other food in a pancake pan before baking pancakes, otherwise the dough will stick. My grandmother had a special cast-iron frying pan in which she only baked pancakes. I use Teflon coated today, but still lightly grease it with vegetable oil several times at the very beginning of baking.

We scoop up a tender and fluffy yeast dough that looks like foam with a ladle. We try to do this from one edge of the cup, scooping from the bottom.

Pour the dough into a greased hot pan, tilting it in different directions, evenly distributing all the dough.

We put it on the stove and wait until one side is browned. The foam will freeze, the bubbles will burst, leaving the pancake with a beautiful openwork pattern. Time to flip!

Try to do this with a spatula, the pancake will not break.

You won't have to fry the other side for a long time, because the dough has almost set. Just brown it - and on the dish!

And so pancake after pancake. Such yeast pancakes are baked very quickly.

There will be those willing who will immediately grease the hot pancake with butter, sprinkle with sugar and immediately send it into the mouth until it cools down. Because it will be impossible to resist!

The more patient will be more fortunate if they melt butter with honey and pour this fragrant honey syrup on each pancake, then curling it into a triangle. And it will also be very tasty if you melt honey with fat sour cream or cream and pour, or even better, simmer for a couple of minutes in this sauce in a pan. Eat your mind!

For those who believe that real Russian pancakes should be eaten with caviar or red fish, they will also be right! Well, very tasty!

Well, what did I tease you with pancakes? I welcome your feedback, as always, in the comments below.

Best regards, Anyuta!

Pancakes with yeast and milk

Yeast pancakes with milk, photos and a recipe for cooking with dry yeast were sent to us by Svetlana Burova. Such thin pancakes made from yeast dough are suitable for stuffing with various savory fillings or a sweet treat for tea with honey, condensed milk, cottage cheese or jam.