As people say, real Russian pancakes are prepared with yeast. They come out very nice and delicious. You can call them whatever you want: openwork, porous, lace. Cooking them is a pleasure. We will analyze various recipes and cooking features.

Yeast pancake recipes:

It is these pancakes that have been cooked since ancient times. Milk and yeast are one of the main ingredients. Due to this, they are obtained with holes. They can be made both thick and lush, and thin.

Delicious pancakes with yeast and milk

Consider a delicious recipe with a photo. Let's cook with dry yeast.

Compound:

• Milk - 3 cups
• Flour - 2 cups
• Salt - 1/2 teaspoon
• Sugar - 1 tablespoon
• Dry yeast - 1.5 teaspoons
• Chicken eggs - 2 pieces
• Sunflower oil - about 1 tablespoon

Cooking:

1. For starters, we need a deep container. It will prepare the dough for pancakes. Pour in three cups of warm milk. Add salt and sugar. We throw yeast. And three tablespoons of flour. We mix everything well. At the moment we are preparing a brew. Cover with a lid and put in a warm place for about 15-20 minutes.

Remember: in order for the yeast to actively work, they need warm milk. If you add cool and generally cold, then the bacteria are practically inactive. And hot is also bad, then they will just boil.

2. Cooking next. Our dough has risen and formed a hat. We beat in two eggs. Add a little sunflower oil. And add the rest of the flour. We should have about a glass and a half of it left. And mix thoroughly again. It's better to do it with a mixer. Let's take 10 minutes.

3. We start to fry. I use two pans, see the picture below. I add a little bit of sunflower oil to each. Spread over the entire surface. Can be done with a brush. How to pour the dough into the pan, shake it.

If you have the same old pans as mine, then I recommend cleaning with salt before frying.

4. So our pancakes are ready. It turns out very tasty and thin with holes. Eat with pleasure!

Amazing recipe for thick and fluffy pancakes with semolina

Add one ingredient is semolina. It will help to get the expected result described in the title of the recipe. Yeast pancakes will turn out very tasty. Let's get started.

Products we need:

• Milk and water - 300 milliliters each
• Semolina - 300 grams
• Flour - 100 grams
• Dry yeast - 2 teaspoons
• Sugar - 2 tablespoons
• Salt - 1/3 teaspoon
• Soda 1/2 teaspoon

Cooking:

1. The first thing we will do is dilute the yeast. We take 50 milliliters of the total amount of warm water. We throw yeast, a teaspoon of sugar and a teaspoon of flour. Of course, we take all the products from the total. We stir. We leave them until a foam cap appears in a warm place.

2. After the foam cap appears, take a bowl of semolina. We make a small indentation. And pour the remaining water and yeast mixture into the hole. Mix until smooth.

3. Then pour in the milk. And mix thoroughly. We use a mixer for this. He is better at this task. Then cover with cling film. We leave for 40 minutes.

4. Time has passed. Small bubbles appeared on the surface of the dough and it thickened. You can fry pancakes.

5. Lubricate the heated pan with vegetable oil with a brush. And pour the dough in the center. You need to fry on low heat.

6. When the entire surface of the pancake has become openwork, turn it over and fry on the other side.

7. Ready lay out on a plate. And so we fry the rest.

Cooking honey butter sauce

You can prepare the filling for pancakes, thereby you will surprise your family and friends with a unique taste. To prepare it, you need 70 grams of butter and honey.

As all pancakes are ready, you can start preparing the sauce. Take a small saucepan and put the oil. We melt it.

Add honey to hot melted butter. Mix everything in place. The sauce is ready.

8. Now you can serve. From this amount of products, 12 beautiful and delicate pancakes were obtained. Very delicate in taste. And due to the presence of soda, they do not feel sour, which is inherent in yeast dough. You can serve them not only with honey-butter sauce, but also with caramel or sour cream.

You are sure to get it. Be sure to cook and bon appetit.

Delicious stewed yeast pancakes

It turns out lush, airy. Well, they just melt in your mouth. First, a simple yeast dough is prepared and a little baking soda is added to the dough just before baking. And then the finished pancakes are well smeared with melted butter, sour cream or heavy cream. And then put them to languish in the oven. That's the whole point of the recipe. See below for a step-by-step recipe with photos.

Ingredients:

Cooking pancakes:

1. Sift the flour into a separate bowl. Add 1 teaspoon of salt. Sugar and vegetable oil. Throw in instant yeast. We break the egg. Gradually pour a glass of warm milk, stirring with a whisk. In other words, they poured in a little milk, stirred it. And so repeat until all the milk is in the bowl. This procedure is done so that lumps do not form.

Now mix the dough until smooth. Cover the bowl with a towel or lid. We put in a warm place for fermentation. When our dough rises well and then falls, our dough will be ready.

2. The dough is ready. It fermented for 2 hours. Now you need to add baking soda to this dough. To do this, take 100 milliliters of water. Dissolve soda in it and pour into the dough. After that, knead. If the dough is thick, then add water. In our case, we will add another 100 milliliters. And now we knead well finally.

With the help of water, you can adjust the degree of density of the dough.

3. The dough turned out not quite liquid and not quite thick. By consistency, it resembles liquid sour cream.

4. Lubricate the heated pan with vegetable oil.

A little trick: take a paper napkin, wet it with oil and it will be easier for you to evenly grease the pan with a thin layer.

Then pour in the dough. We distribute it over the entire surface of the pan. And bake on both sides until fully cooked.

5. As in the previous recipes, we are waiting for the entire surface to be filled with holes and then turn it over. Fry the second side for about 30 seconds and can be laid out on a plate. We fry the rest in the same way. Almost after each pancake, grease with vegetable oil.

6. Now you need to grease the pancakes with melted butter or sour cream. Place in a fireproof bowl. I used microwave glassware. And put it in the oven.

In this case, we will grease with butter and sour cream alternately. Now that all the pancakes have been smeared, cover with foil. It will serve as a lid instead. Cover well so they don't dry out or burn.

We send for half an hour in the oven, heated to 200 degrees.

After 30 minutes, take out the pancakes. You can spread sour cream on top. And now you can serve it to the table. Happy tea!

Video of cooking yeast pancakes on kefir

OK it's all over Now. Together we have sorted out some excellent recipes for making pancakes with yeast and milk. We got both thin with holes and thick lush ones. Very tender, suitable for any sweet filling. Be sure to try all the recipes.

Thank you for reading to the end. Please like or class. Share information. I look forward to your comments. Ask questions. Share your result, how did you get yeast pancakes. All the best!

Proverb: “Without a pancake - not butter; without a pie - not a name day "

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

Yeast dough for pancakes implies a base of milk, kefir or water. The liquid ingredient is slightly heated, then dry or fresh yeast is diluted in it. Special fast-acting yeast helps to save time. Pancakes also contain flour, eggs, soda, salt and sugar, semolina, etc. To save oil during frying, it is also often added to the dough itself.

Making pancakes is very easy. To do this, just scoop up the dough with a ladle and pour it 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. The next pancakes are placed on top to make a pile.

When the pancakes have cooled down a bit, they can be filled with any filling of your choice or served just like that, offering guests sour cream, jam or some delicious sauce.

Pancakes with yeast do not have to be fluffy and thick. This recipe is perfect for lovers of thin pancakes. In this case, the dough can be used for both sweet and salty fillings. 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. Slightly warm the milk, add salt and sugar to it, stir.
2. Crack in the eggs and beat lightly with a whisk until the mixture is smooth.
3. In a separate container, combine the yeast and flour, mix well and pour into the liquid ingredients.
4. Leave the dough to rise in a warm place under a towel.
5. Boil water and add to the risen dough, quickly mix everything with a spoon.
6. Fry pancakes on both sides until done.

Interesting from the network

Semolina makes the pancake dough thicker, respectively, and the pancakes themselves turn out to be quite thick. If you suddenly want to get even thicker pancakes, you need to boil the grits first and add semolina porridge to the dough. You can also simply increase the amount in the recipe. Preference should be given to sweet fillers and decorate ready-made pancakes with whipped cream.

Ingredients:

• 500 ml of milk;
• 250 ml of water;
• 8 art. l. decoys;
• 1 egg;
• 6 art. 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 plate, 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. Quickly mix the contents of the bowl and pour the yeast into it.
5. Once again, thoroughly stir the dough, leave warm for 2 hours.
6. Gradually introduce the flour, after sifting it through a sieve.
7. Stir the dough until smooth, breaking up any lumps.
8. Fry pancakes in vegetable oil on both sides.

You can treat yourself to sweet pastries even with a minimum of calories consumed. Such a dessert will become especially relevant for those who fast and are forced to deny themselves dairy products. The amount of water indicated 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 art. l. vegetable oil;
• 5 tsp Sahara;
• 10 g fresh pressed yeast.

Cooking method:

1. In a deep bowl, mix flour and four tablespoons of sugar.
2. Heat the water, add half to the 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 appear on the yeast mass, pour it into a bowl with 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 salty cottage cheese filling can be served as an original snack, cut into small portions. At the same time, the dough itself is baked in a pan as well as in the oven. If desired, the filling can be changed or supplemented with any other ingredients.

Ingredients:

• 2 cups 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 the yeast in it.
2. Pour salt, sugar and half a glass of flour there, stir.
3. Leave the dough to warm for half an hour, then beat in the eggs and gradually introduce the 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 pan on both sides.
6. Grind cottage cheese, dill and garlic in a blender, mix everything with mayonnaise.
7. Allow the pancakes to 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. Special tenderness to pancakes is given by cream, which is added at the final stage. From this amount of products, quite a lot of pancakes are obtained. If there is no Shrovetide in the yard yet, you can slightly reduce costs, while maintaining 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 of flour into boiling milk and stir vigorously.
3. Remove the saucepan from the heat and wrap in a warm towel, leave for 2 hours.
4. Heat the remaining milk, without boiling, dissolve salt and sugar in it.
5. Crack in the eggs and beat lightly 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 pre-prepared tea leaves (flour + milk) and mix well.
8. Cover the dough with a towel, put it in a warm place and knead after an hour, then leave for another 30 minutes.
9. When the dough has risen enough, pour in the cream, melted butter and vegetable oil, mix.
10. Again, remove the plate under the towel and do not touch for 20 minutes.
11. Mix 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 cook 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 more time than simpler versions of the same dish. Nevertheless, it is yeast that makes it possible to obtain 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 cook yeast pancakes:

• The liquid in which it is planned to breed yeast should be heated slightly above room temperature, but in no case should it boil.
• In order for the yeast to work exactly as it should, 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 need to start frying pancakes in a pan only when it is well warmed up, otherwise you will get the notorious “lumpy” pancake.
• Yeast dough with the addition of semolina is recommended to be placed in the microwave for 2-3 minutes and heated. This will activate the yeast faster.
• Yeast dough should rise in a warm and dark place. It is best to additionally cover it with a regular kitchen towel.

Who doesn't love delicious food? And if it comes to home cooking ... Take at least pancakes. Yeast, in milk, with a lace pattern. Fragrant, delicate, delicate. They can be eaten just like that, and with various fillings. Options - a lot! A simple recipe for yeast pancakes (and more than one!) We will write in this article. And for starters, let's find out when the first pancakes appeared in Russia.

An indispensable attribute of Maslenitsa

Pancakes - this is 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 symbolizes the Sun, which means life itself.

The recipe for yeast pancakes has been changed and supplemented over the course of several 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, while the French love thin yeast pancakes with milk, but the Germans add cognac and other alcoholic drinks to the dough.

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

Delicious like grandma's!

The most delicious pancakes - yeast on milk. The beauty is that they are exactly what our grandmothers baked, which means they come from childhood. To prepare 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.

Opara - pancakes head!

Let's start kneading the dough. First of all, you need to prepare the dough. To do this, in a clean container, combine dry yeast with flour and mix well. Then add warm milk and mix again. If instead of dry yeast - fresh, then first they need to be dissolved 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 cook delicious pancakes (yeast, with milk), you should not fuss, make noise and rush. Yeast dough does not like this!

While the dough is rising, we proceed to the second stage of preparing the dough. The first step is to whip the foam - this can be done with a mixer, or with a fork or whisk. Then add sour cream (or butter), salt and sugar and beat well again until smooth. We combine this mixture with dough, mix gently and put in heat for another 30 minutes.

Our dough is suitable, in the meantime, various fillings can be prepared. For example, such pancakes (yeast, with milk) go very well with salted fish, with red caviar, with cottage cheese and greens, with fried mushrooms and meat, and are also good just with jam or condensed milk.

Ready for baking!

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 pan, otherwise the pancakes will stick). Lubricate the heated pan with vegetable oil, bake our openwork yeast pancakes on both sides and put them in a pile on a plate. At the same time, it is desirable to lubricate each with butter so that they do not stick together. That's all wisdom!

Union of yeast and milk

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

• 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 a knife.

Like the previous one, this recipe for yeast pancakes with milk includes making a dough. It's what makes them so soft and delicious. To prepare it, you need to thoroughly dissolve the yeast in very warm water. Then sift 250 grams of flour into a clean bowl, mix it with 1 tablespoon of sugar and carefully pour in the yeast. Mix everything until smooth, cover with a towel and put in 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 to gradually, 2-3 tablespoons, add warm milk to it. In this case, the dough must be constantly kneaded to avoid the appearance of lumps. When the dough resembles sour cream in consistency, 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 there is no time to make yeast, it is tasty, simple, and most importantly, fast. Shall we start? We will 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 - on the eye.
• Soda - 1 teaspoon.
• Boiling water - 1 glass.

First of all, mix kefir, sugar, salt and eggs in a saucepan. For convenience and 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 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 necessary to use only wheat flour for pancake dough? You can experiment with corn, buckwheat and oatmeal - this will bring a wonderful flavor variety to our familiar dish.

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

In order to cook corn pancakes, we need:

• Wheat flour - 100 grams.
• Cornmeal - 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, carefully sift the cornmeal into the prepared container and begin to gradually introduce boiling water. Thus, the dough is brewed. Mix everything thoroughly to avoid the appearance of lumps. 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 proteins and add to the dough. After that, add milk, stir thoroughly again and remove in the cold for 1 hour. Immediately before frying, add egg whites whipped with sugar to the dough. That's all! Ready-made pancakes turn out 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 the sweet tooth, especially the kids. Who doesn't love chocolate? Everyone loves him! Therefore, we are sure that chocolate pancakes with caramel sauce will take their rightful place in the list of your favorite dishes. So, we need such products:

• 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, in a clean container, beat the eggs with salt and sugar 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 in 100 ml of warm milk. Pour cocoa into the resulting mass and mix well. Then we combine the chocolate mixture with pancake dough and beat thoroughly with a mixer. We leave the dough for 20 minutes. After this time, we start frying pancakes.

Let's start 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.

Place a non-stick frying pan on the fire and melt the butter in it. Then pour sugar into it in an even layer and, stirring constantly, begin to slowly melt it. When it turns a warm amber color, remove the pan from the heat. When the melted sugar stops boiling, pour in water and put on 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!

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

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

"Air" pancakes

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

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

You will need:

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

Cooking

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

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

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

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

Openwork from milk dough

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

You will need:

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

Cooking

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

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

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

Tender on kefir

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

You will need:

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

Cooking

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

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

"Fast" on the water

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

You will need:

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

Cooking

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

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

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

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

Recipe for pancakes with yeast and milk

Ingredients

• flour - 300 g;
• milk - 500 g;
• eggs - 2 pcs.;
• sugar - 50 g;
• dry yeast - 1 sachet (11 g);
• salt on the tip of a knife;
• sunflower oil - 2 tbsp. l. into the dough and a little for greasing the pan.

Servings: 4 (12 pancakes);

cooking time: 2 hours 30 minutes;

cuisine: Russian.

Cooking sour dough

1. The dough is prepared very quickly and easily. Milk is heated to 36 degrees. Only this temperature is suitable for yeast.

The temperature of heated milk can be checked by dipping your finger into it. If there is not even a small difference in temperature, then everything is perfect.
If you feel at least a slight chill or a little lukewarm, bring the temperature to the desired one, do not leave it at random, because at a cold temperature the yeast cannot approach, but in a hot one they brew and die.

2. Add sugar to warm milk, add yeast. You can use fresh ones, we take them a little more, 23 g.

3. Add some salt.

4. Sift the flour to enrich it with oxygen. This will make the dough rise a little faster. But that's not all.

For flour, it is better to take a large bowl or a deep pan. As you prefer.

5. Pour milk with yeast, sugar and salt into a cup with flour.

6. Drive in the eggs. They help the dough to be elastic, not tear.

7. Mix with a whisk. The dough should be of the same consistency as kefir. The thicker, the thicker the pancakes.

8. At the very last moment, pour in vegetable oil.

Why is butter not added before flour? Fat envelops the yeast cell and does not allow it to breathe, to roam. Therefore, flour is always added before butter.

9. Mix again with a whisk. We do it carefully, without fanaticism, we protect yeast cells.

And now the most important secret: in order for the dough to come up 1 hour faster, you need to put it to ferment in a pan with warm water (not hot, so as not to brew). Can be covered with cellophane or a lid.
After 30-40 minutes, mix the dough, after another 40 minutes, repeat mixing. Let rise again and bake pancakes.

We bake pancakes

1. We heat the pan well. Lubricate the entire surface with oil, slightly going to the sides. If the first pancake is easily removed, you can not lubricate for subsequent ones. The surface of a pancake made on an ungreased pan is smoother and more beautiful.

For pancakes, a frying pan is very important. I use only my grandmother's, because the dough is baked best on this cast-iron one, which heats up well and keeps heat for a long time, then the pancakes turn out to be the most delicious and do not stick to the pan.

And so that the dough does not stick to the surface, it is not washed with water. If you already had to wash, then you need to wipe it dry very carefully, let it stand so that even particles of water invisible to the eye evaporate, then ignite it with salt on the fire, let it cool, pour out the salt, wipe the surface with a paper towel or towel. But the quality of the metal is also important. Lightweight aluminum is not suitable for this purpose. The metal should heat up well and keep heat for a long time.

2. Carefully, trying once again not to chatter the risen dough, pour a ladle into the pan, holding it at an angle. So the dough flows faster, evenly distributed over the surface.

3. As it browns on one side, turn it with a wide spatula to the other. You should not do it with a knife, you can cut the pancake or scratch the surface of the pan.

4. Lubricate each pancake to taste with melted butter, sprinkle with sugar. The amount of both is up to you. Someone does not lubricate at all, likes dry ones, but someone wants it juicier.

I hope my tips will help you make pancakes with yeast tasty and fluffy.

Sour pancakes are best served hot with jam, melted chocolate or berry topping. You can wrap hearty or sweet fillings in them or sweat with sour cream in the oven. Choose according to your taste and celebrate Maslenitsa, gathering friends and relatives around the table. Bon Appetit!