Pancakes are a traditional Russian dish, which is prepared for holidays, funerals and just for the sake of a delicious breakfast.

He invented in ancient Russia as a sign of the worship of the sun. Since then, pancakes are traditionally cooked on the eve of spring - on Maslenitsa. There are so many recipes for pancakes that you can’t count. There are large and small pancakes, buckwheat, wheat, semolina and oatmeal. Very tasty pancakes with yeast, the recipe of which is given below.

Every nation of the world has its semblance of pancakes. So, pancakes, cheese cakes, kids in Ukraine, pancakes, sorcerers in Belarus, crepes in France, Jewish traditional matzoh and latkes, Armenian lavash, Mexican bouritos, Japanese okonomiyaki, pancakes traditional for the USA - all this is nothing but varieties of ordinary pancakes. All these dishes have something in common: in spite of the seeming simplicity of the recipe and the minimum of ingredients, they require skilled hands and the highest degree of culinary skill. However, do not despair if you have no experience in the preparation of this dish.

Pancake pan

Pancakes are a delicate matter. Even the thickest pancakes with yeast, the recipe of which is simple, should turn out to be tender, delicate, melt in the mouth. That is why a big role is played by dishes in which they will be baked. There are several varieties of "pancake" pans. Each cook will prefer one or another of them.

1. Frying pan with non-stick coating. Easy to use, economical on oil consumption. However, do not exceed the heating temperature of more than 220 degrees, since the useful and harmful properties of Teflon are different.
2. Ceramic pan. Normal frying pan, only expensive.
3. Aluminum pan. Easy and convenient thing. Only here aluminum is harmful - make sure that the coating is not broken.
4. Cast-iron pan. Cast iron has been used since time immemorial. Our great-grandmothers fried pancakes in cast-iron pans, and this did not spoil the taste!

The smooth surface of the pan gives a perfectly even pancake, and the "waffle" surface allows you to make an appetizing "mesh" on a flat cake.

Preparation for baking pancakes

First you need to thoroughly clean (salt) and calcine the pan. Many experienced housewives have a separate pancake pan. This is a good idea: the pan has the ability to absorb odors. If earlier fish or something else with a strong smell was already fried in this pan, the dough will absorb the smell.

Then you need to prepare the "shaving brush". For this use different tricks. Some housewives use a piece of bacon worn on a fork. Others smear the pan with vegetable oil, in which they dip half of the bulb (or potato) on a fork. In more "simple" conditions use a sterile bandage wound on a fork or spoon. It is dipped in oil and rubbed pan. You can use special whisk for oil.

The very first rule of pancake art - the pan should be heated. However, "perekalat" it also should not be, because the pancakes will burn. This is the first difficulty.

The oven pancakes need to be deftly and quickly, pouring about half the batter into the pan and turning it clockwise to spread the dough evenly. The fire should be slightly reduced as the frying pan warms up.

Flour should be sieved. This is a prerequisite for the pomp and tenderness of any flour dishes. About eggs: the more eggs, the harder pancakes, and vice versa. Eggs give any product the necessary viscosity and a “crunchy” crust.

Pancake Recipes

There are a lot of pancake recipes. There are simple pancakes that are made on water and flour, there are “complicated” versions, when various ingredients are introduced into the dough (in Russian it sounds like “hot sugar”).

Pancakes ripened on water or milk, recipes

For them you will need:

1. Water or milk - 2 tbsp. or 0.5 liters;
2. Flour - a little smaller volume than water, about 1.5 tbsp .;
3. Eggs - 2 pcs .;
4. Sugar - 2 tbsp. l .;
5. Salt - 1/4 tsp;
6. Butter (butter or vegetable) - 100 g

Sift flour. In deep dishes, mix the water and flour to the consistency of sour cream, add eggs, sugar, salt and butter. And the liquid quietly pour into the flour. You can mix with a blender or a whisk. The main thing - to break all the lumps. Heat the frying pan and bake evenly.

Yeast Pancake Recipe

Such pancakes can be called "village". They are perfectly combined with sour milk, kvass or compote. This is a very rich and healthy breakfast. These thick pancakes are especially loved by children.

Yeast thick pancakes can be cooked in water or milk. On the water will be more magnificent, and on milk - richer taste.

1. Flour - 1.5 tbsp .;
2. Milk or water - 2 tbsp .;
3. Eggs - 2-3 pcs .;
4. Sugar - 2 tbsp. l .;
5. Salt 1/4 tsp;
6. Yeast - 7 g;
7. Oil 100 ml.

To begin with, soak the yeast in water or milk (a small amount). Sugar, beat with eggs, enter into the flour. Add the entire volume of warm (!) Water or milk, mix on a blender or a whisk until the lumps disappear. After that, cover the dough with a lid, wrap it with a thick towel (or just put it in a warm place). We leave for an hour or more (sometimes you can put such a “brew” at night - the dough will fit better. Just remember, the dishes should be very deep, otherwise the dough will “run away.” In the process of “ripening” yeast dough, you can mix it one or two times. Then wait until the bubbles appear.

Frying (recipe for yeast pancakes)

Carefully take a large spoon and lay out on a hot frying pan, trying not to damage the air bubbles. So the pancakes will be thick.

You can make yeast pancakes not only on wheat flour. Delicious and healthy breakfast will turn out with the use of buckwheat, oatmeal, corn or any other flour.

Yeast pancakes and pancakes will be even more lush if kefir is used instead of milk (or in addition to it). Previously, the housewives did not pour out slightly over-kefir, but added it as an additional yeast. For even greater "friability" in such pancakes put a teaspoon of soda, quenched with vinegar.

Pancakes are soft and thin baked goods of round form from cereal flour (usually wheat, oatmeal, barley or buckwheat). This is one of the oldest traditional dishes of Slavic cuisine, whose history goes back to the pre-abbreviated times and sacred pagan cults (each pancake is a symbol of the Sun). Similar dishes are known to other nations. Pancakes are currently baked at any time and most often in (every day).

There are many recipes for pancakes, now we will tell you how to make yeast pancakes with milk, the dough can also be cooked with sour milk, it will also be tasty.

Thin Yeast Pancakes with Milk - Recipe

Ingredients:

• wheat flour (preferably pancake and / or mixed with oatmeal) - 2 cups;
• fresh milk - about 1.2 liters;
• sugar - 1 tbsp. spoon;
• chicken egg - 2 pcs .;
• salt - 2 pinches;
• butter - 25 g;

Cooking

Cut out the fresh yeast and fill it with slightly warm milk (the third part of the volume prescribed in the ingredients). Add a quarter of the flour and sugar. Mix thoroughly and place the container with the brew in the heat for 20 minutes.

When the foam “cap” appears, mix it again, wait 10 more minutes and pour the dough into a large work bowl. Add sifted flour, melted, but not hot oil, salt and eggs. It is convenient to knead the dough with a fork or whisk.

Now heat the pan, it is better if it is a special cast-iron pancake pan with a low rim. Lubricate the bottom with a piece of bacon seated on a fork and pour out a portion of the dough with a ladle. Recently, for this procedure I often use plastic bottles, which is very convenient. If the hole in the traffic jam is narrow enough, you can even bake curly lace pancakes with interesting fantasy patterns.

Bake pancakes with a flip, if you do not have the art of turning the pancake after throwing in the air, use a wide spatula. Fold the pancakes stacked one on another on a platter.

For ready-made pancakes, you can apply various fillings, caviar, cottage cheese, meat and fish, mushroom and vegetable fillings, jam and jam. Let everyone independently, wraps himself a pancake. Or you can roll up immediately and lightly burn in a frying pan. To pancakes you can serve a variety of drinks, including tea and dairy.

Lush pancakes from yeast dough with sour milk - a recipe

Ingredients:

• wheat flour (preferably pancake, can be mixed with oatmeal) - 2 cups;
• starch - 2 tbsp. spoons;
• fresh pressed yeast - 25 g;
• sour milk - about 1.2 liters;
• sugar - 1 tbsp. spoon;
• chicken egg - 3 pcs .;
• salt - 2 pinches;
• butter - 25 g;
• slice of lard or melted butter, natural.

Cooking

Prepare a brew from half of the prescribed portion of yogurt, yeast and the third part of flour with added sugar (mix everything and warm slightly in a water bath). Place the container with the brew in the heat.

Next, pour the dough into a large bowl, add the sifted flour mixed with starch, salt, melted butter and eggs. To make pancakes lush, knead the dough with a mixer. It is even better to pre-beat the eggs separately by adding 1 teaspoon of sugar (or even whip whites and yolks separately). Next, mix with the mixer the whole mass of dough, this procedure will saturate it with microbubbles of air.

Heat the pan, grease it with lard or butter, pour a portion of dough and bake a pancake with a coup. So that the surface of the pancakes was especially ruddy, we do not regret the oil. It is better not to use vegetable oils, during heat treatment they form unhealthy substances.

Ready lush pancakes served with sour cream, cream based on yogurt and butter.

Slavic peoples traditionally baked pancakes with yeast on Maslenitsa.

Or as they were called for porosity and pomp -. Today, such pancakes with many pores and visible openwork mesh on the surface are also called “tulle”, “openwork”. Yeast pancakes are a traditional Russian type of pancakes for ceremonial holidays, for Christmas and New Year, for Baptism and Easter.

Similar with yeast in its composition had a different set of ingredients. We will tell readers "Cook" how to cook the classic in several ways. Although, again, recipes for pancakes on yeast read dozens.

Tsar's wheat yeast pancakes

For the preparation of such yeast pancakes, really royal, you will need:

Six glasses of flour
   three glasses of milk
   50 grams of live yeast
   six eggs
   a pack of butter
   three hundred grams of whipped heavy cream
   salt and sugar to taste

All milk should be heated (slightly), add yeast and half of the sifted flour to it. Cover with a napkin, leave to approach in a warm place. When the dough comes up, you should add the yolks of eggs that have been pre-rubbed with soft butter. Now add the remaining flour, salt, sugar. Leave to approach the dough in a warm place.

Forty minutes later, if the dough has risen, add whipped whites with cream to it. Only this should be done carefully, stirring the dough with a wooden bowl from the bottom up. We heat the pan, grease it with a piece of bacon seated on the fork, pour out a portion of dough on it and fry our yeast pancakes on both sides.

Pancakes yeast "tulle"

Here such openwork pancakes with yeast can be prepared for Shrovetide week. We will cook them from buckwheat flour mixed with wheat. We will need:

Two glasses of wheat flour
   one glass of buckwheat flour
   30 grams of live yeast
   just over half a liter of milk
   three eggs
   two tablespoons of butter or vegetable oil
   salt and sugar to taste

Pancakes with yeast are made this way. Yeast dissolve half of all the milk (heated), add wheat flour to them, let the dough come up. When it rises and clears, add buckwheat flour, yolks, spices, oil to it. Again we give to approach. Trickle add the remaining warm milk, whipped whites of proteins add a spoon, gently interfering with the dough. From the resulting dough bake thin yeast pancakes.

They need to be folded in a pile on a flat dish, served with sour cream or melted butter. It is possible with other fillings, the recipes of which you will find in the Pancake week "Pan" section.

Yeast pancakes - a delicious dish of Russian cuisine

If you want to cook a tasty and appetizing dish without spending much time, there is a great solution - to make pancakes. Today, modern housewives are inventing new and new recipes, but in this situation, the taste of the dish depends on the dough. Someone cooks them on the basis of fresh milk, someone sour or diluted with water, some use yeast or discard them to save time.

Depending on the ingredients used and the method of preparation, thin or thick, smooth or delicate products can be obtained, just like in the photo below.

Over time, each housewife develops her recipes with secrets and peculiarities, thanks to which the products turn out to be luxuriant and tender. In this case, everything comes with experience. We offer recipes for pancakes with milk, which will make life tastier and more fun.

Recipe for simple pancakes with yeast

Yeast pancakes are called real or regular pancakes. The recipe of their preparation includes the following products:

• 500 milliliters of milk
• 15 - 20 g of pressed yeast or 0.5 pack. dry
• 2 tbsp. flour
• 2 fresh eggs
• 2 table. l sugar sand
• 1 tsp salt
• 3 - 4 table. l oils (vegetable or cream)

Like any yeast dough, they are prepared on a dough, for the preparation of which dry yeast combined with warm milk, half a serving of sugar and flour. In the case of fresh yeast, they must be pre-mixed with milk and sugar and allowed to rise slightly. All ingredients are mixed thoroughly and leave to heat for 30 - 40 minutes.

To get a tasty dish, sponge need to spice up after it rises well. That is, you need to add eggs, salt, the remaining sugar and pour in the oil, then mix everything until a homogeneous consistency. It is better to do this with the help of a mixer, which will make it possible to break all the small lumps. Here is the batter for yeast pancakes.

Grease a hot pan for the first pancake with grease, for all subsequent pancakes - use lubricant as necessary. Dough ladle pour into the pan, tilting it in different directions to form a pancake.

A good housewife will always try the first pancake and, if necessary, add milk, flour or salt to obtain the desired taste.

Thick pancakes on yeast

It will take a lot of time to cook thick porous pancakes, but their taste is worth the time and effort spent.

• 3 stack warm water
• 7 stack of milk
• 7 stack flour
• 3 eggs
• ¾ pack yeast pressed or 1.5 pack. dry
• 1 ½ tsp salt
• 6 table. l Sahara
• 4 - 5 table. l vegetable oils

Cooking of such pancakes begins with dough. To do this, dissolve the yeast in warm water, add about 3 cups of flour and knead well. The brew covered with a towel should be placed in heat for 1.5 - 2 hours. During this period, the volume of the brew should increase twice. In the finished brew add eggs, salt with sugar, butter, the remaining flour and thoroughly knead the thick dough. Again put in a warm place for half an hour, and in the meantime boil the milk and cool it a little. Add hot milk to the dough in small portions, stirring it continuously. The dough will be ready when it acquires the consistency of sour cream and it is not terrible if some of the milk remains unused.

You can now bake thick pancakes. This should be done in a well-heated pan, which is oiled with the help of half a potato. Finished products should be folded into a saucepan and covered with a lid so that they do not have time to cool too much.

You can eat them with anything your heart desires: with sour cream, condensed milk, jam, herring, or red caviar, as in the photo.

Thin Yeast Pancakes

This recipe makes it possible to get thin lace pancakes that melt in your mouth. For this you will need:

• 2.5 - 3 stack. of milk
• 1.5 - 2 stacks flour
• 25 g of pressed yeast
• 1 table. l Sahara
• ½ tsp salt
• 2 fresh eggs
• 1 table. l vegetable oil
• 100 g butter, melted and slightly cooled

Pounded with sugar yeast mixed with milk with a pinch of salt. Pour less glass of flour there and mix until lumps disappear. Bowl with the resulting sponge dough cover with a towel and place in a warm water bath. After about half an hour the dough will rise, after which we add the yolks, butter and sifted flour. It is for thin openwork pancakes that oxygen-rich flour is needed, for which it must be sifted through a sieve. Again, put the dough in the heat and wait for the second time. After that we add the whites squirted into strong foam and the last time we leave the dough to rest for 10-15 minutes. If a lot of bubbles appeared in the dough - the yeast has perfectly fulfilled its functions and thin pancakes will turn out the same openwork as in the photo.

Bake pancakes better in a pan with a thick bottom, which is smeared with a piece of lard or vegetable oil. They are baked very quickly, you only need to have time to turn and shoot. Ready pancake gently remove from the pan with a thin spatula and grease with butter.

Pancakes with sour milk

An excellent solution to use sour milk - just bake tender and airy pancakes with sour milk. For this you will need:

• sour milk - 1 stack.
• dry yeast - 1 tsp.
• hot water - 2/3 Art.
• wheat flour - 1.25 tbsp.
• chicken eggs - 2 pcs.
• sugar - 2 table. l
• a pinch of salt
• vegetable oil - 2 table. l

In a bowl, mix 0.5 tbsp. sifted flour, sugar, yeast and salt. Then pour in heated sour milk and, having stirred well, leave under a towel for 30 minutes. After this time, add whipped eggs, the remaining flour and pour in a thin stream of hot water, while continuing to stir the dough. Cover again with a towel and leave for 20 minutes. Immediately before frying pancakes with sour milk, add vegetable oil.

It is necessary to fry pancakes in a hot frying pan, oiled until golden brown appears on both sides. They can be served on the table in this form, or you can smear them with custard or condensed milk, and then you get such beauty.

Pancakes without yeast

If you need to quickly bake pancakes and do not have time for yeast dough, yeast-free pancakes - what you need in this situation

• 3 stack of milk
• 2 stack flour
• 4 chicken eggs
• 3 table. l vegetable oil
• ½ tsp salt
• 1 table. l Sahara

Mix sifted flour with milk, sugar and salt. The consistency of the dough depends on the desire of the hostess: for products and milk it will take a little more than 2.5 cups to test the consistency of liquid sour cream. In a separate clean bowl, beat cooled eggs into strong foam and combine with dough. You can fry yeast-free pancakes on a Teflon pan, it is not necessary to use cast iron. As soon as the edges of the pancake are blistered, turn over to the other side with a scapula. On request, cinnamon, vanilla or pureed fruit can be put in the dough.

Cooking pancakes does not always take a long time, sometimes it only takes half an hour. Serve this dish can be with a variety of sauces or just with sour cream, as you like. Everyone can find their own recipes, the main thing is not to be afraid of experimenting! We advise you to read also: Pancake recipe with yeast.

Homemade pancakes are one of the most beloved and popular dishes in any family. Pancakes can be served with tea, jam or jam, they can be stuffed with eggs or meat, caviar or pate, made with a vegetable or fruit filling, they can be used even instead of bread. But, first of all, you need to be able to cook the pancakes themselves. There are a lot of ways to make it, because the dough can be made on the basis of various dairy products: kefir, yogurt, whey, and just on the water pancakes are very tasty. And today we want to tell you how to prepare rustic yeast pancakes with milk - ruddy, lush, tasty and beautiful. "Pancake" week is in full swing, so you need to cook them according to different recipes, and one of them is in front of you.

Pancakes on yeast recipes with photos

Recipe from Catherine:

Rustic yeast pancakes with milk

• flour - 2 cups;
• milk - 0.5 liters;
• oil - 3 tbsp. lodges .;
• egg - 1 pc .;
• sugar - 2 tbsp. lodges;
• salt - 0.5 tbsp. lodges;
• dry shiver - 1 tbsp. lie

Heat the milk to room temperature, pour it into a deep bowl.

In half the warm milk, add yeast, half the norm of salt and sugar. Dry yeast will need 1 tablespoon, and if you use pressed, then they need to take 20 grams. Mix.

In small portions add 1.5 cups of flour to the liquid. Flour is desirable to sift.

Stir until smooth.

Put in a warm place for 40-60 minutes, during this time the dough will do, it will be twice as much.

It should be mixed and add to it an egg and all the ingredients that remained, except for milk, and this: sugar, salt, vegetable oil, flour. Do not forget that all the ingredients for yeast pancakes should be at room temperature.

Mix everything well.

In small portions pour milk.

Stir, cover with a clean towel and leave in a warm place for 30 minutes.

After 30 minutes, the dough will double, it needs to be mixed. Let stand 10 minutes and you can bake rustic yeast pancakes.

Heat the pan well and pour in a little vegetable oil.
  Spread dough on a hot pan with a spoon.

Fry yeast pancakes on milk on both sides.

Serve with sour cream, fried onions and lard, with fried mushrooms, jam, honey. In our family, these pancakes are loved with borsch and soup.

Enjoy your meal!

Recipe number 2

Historians say that pancakes were fried in pagan times, identifying them with a warm and gentle sun. Because this pastry and later became the main attribute of Maslenitsa. But delicious pancakes can and should be enjoyed not only on holidays.

If you want to make lace pancakes with yeast, then before you the best proven recipe for this baking! Such pancakes are good in themselves and with a wide variety of fillings. Moreover, even with sweet in the form of a dessert, even with meat, as a main dish. The pancakes with caviar are the most delicious, this is, so to speak, a classic of the genre.
  If you want to please the kids, then prepare a stuffing in the form of homemade Nutella with nuts for yeast pancakes, they come from indescribable delight. To make a more satisfying meal, make a stuffing from meat and mushrooms, or from liver and stewed carrots. In general, there are many options, but, first of all, you need to fry a pile of delicious yeast pancakes with milk.

Pancakes on the yeast openwork

Prepare all the necessary ingredients, turn on your favorite music and start the creative process.

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Classmates

The pancakes recipes are very, very diverse, they can be made sweet, sour, bland, yeast-rich, thick, thin, with holes and without.

Peculiar sour pancakes with yeast, the recipe of which we present here is a traditional kind of pickles, which are used to bake at Shrovetide as a treat. It is believed that the yeast makes the dough "alive", and earlier, during the holy holidays, the hostesses put a special, spiritual meaning into the baking of such pancakes.

In contrast to the unleavened dough, with yeast you have to tinker a bit. It takes longer to prepare, so tune in to this beforehand.

There are several options for yeast dough: dry yeast, live, milk, cream, kefir. Consider some of the best recipes.

Yeast Sour Pancakes: Recipe for Milk

Ingredients

•   - 500 ml + -
•   - 1 glass + -
•   - 2 pcs + -
•   - 2-3 tbsp. + -
• — 10 g dry or 50 g fresh + -
•   - pinch + -
• Soda, hydrated with vinegar   - 0.5 tsp. + -
•   - 4 tbsp. + -

How to make sour pancakes with milk

1. Heat milk to 30-40 degrees. While it is warm, dissolve the sugar and yeast in it, and then put it on for 20 minutes in a warm, not blown place, covering the container with a napkin.
2. Then, when the yeast is dissolved, add eggs, salt and vinegar-quenched soda to the liquid. Mix everything.
3. Pour the butter into the dough, stir the dough again. You can use a whisk for this.
4. In small portions, start introducing flour. Stir the ingredients until the batter is smooth and lump free.
5. When everything is ready, cover the dishes with a napkin again and store in a warm place for an hour.
6. After you open the dough after the specified time, you will see that it has increased in volume and become bubbly. Now you can start baking pancakes!

Please note that pancakes mixed with dry yeast may be less fluffy. You need to take only proven powder yeast, since not all of them are of high quality. But with live problems does not happen, the dough with them always rises well.

How to cook sour pancakes on sourdough

Another original recipe of butterflies, which is done on a previously prepared sourdough. These pancakes are even more lush with pronounced sour notes. Yeast is not used in this test.

Ingredients

• Wheat flour - 2 glasses;
• Purified water - 1 cup;
• Milk - 1 cup;
• Chicken egg - 2 pieces;
• Sugar - 3 tbsp. L .;
• Salt - to taste;
• Vegetable oil - 3 tbsp.

First you need to make the starter itself, it is quite a long process that takes several days.

1. Combine a glass of flour with warm water and stir until a homogeneous mass without lumps.
2. Pour the mixture into a clean glass jar so that it is 2/3 full. Top cover it with gauze, folded in 3-4 layers. Plastic cover can not be used, you need to ferment received oxygen.
3. Put the jar in a warm place. The mixture should ferment for 3-4 days. Every day it should be mixed, add a little warm water and add 2 tbsp. l flour.
4. The fact that sourdough is ready for use can be recognized by a white bubbly foam that should rise from above.

After that, we deal directly with the dough.

1. Mix warm milk with a glass of leaven. Let the mixture stand for half an hour in heat.
2. Then add eggs, sugar and a pinch of salt to the mass, mix everything up.
3. Gradually add a glass of flour into the dough, dissolving it well so that there are no lumps left.
4. Add the vegetable oil to the ingredients and mix well again.
5. Cover the container with the dough with a napkin and let it stand for an hour, or better two. After the time, proceed to baking pancakes.

Unlike sour yeast pancakes, the recipe for sourdough is more complicated and takes more time, since the mixture must be prepared in advance. But once you have tried these lists, you will see that they are more gentle and more magnificent.

Pancake recipe on sour cream

If you suddenly had cream in your fridge and acidified it, this is no reason to throw them away. They can make excellent yeast pancakes!

Ingredients

• Sour cream - 500 ml;
• Wheat flour - 150 g;
• Eggs - 2 pieces;
• Yeast - 10 g. Dry or 50 g. Fresh;
• Sugar - 3 tbsp. l .;
• Salt is a pinch;
• Vegetable oil - 3 tbsp. l

How to cook sour pancakes with cream

1. Heat cream to 30 degrees, dissolve sugar in them and add yeast. Cover the bowl with a napkin and let the mixture stand for 15-20 minutes so that the yeast is completely separated.
2. Then add eggs, salt, stir everything. Soda in this recipe is not necessary to use, because the cream is sour.
3. Gradually start adding flour, stirring the dough.
4. At the end, pour in the vegetable oil and stir the mixture so that even small lumps remain in it.
5. Let the dough stand in a warm place for an hour, then stir again and can start baking pancakes.

Instead of cream, you can use sour kefir.

Any type of pancake is baked on a pre-heated frying pan in a small amount of oil. The most convenient way is to oil the bottom with a silicone brush so that the linisters are not too greasy.

Now you can safely try making sour pancakes with yeast, choose a recipe at your discretion. Served with sour cream, cream, yogurt, honey, jam, jam or condensed milk. You can store pancakes in the refrigerator in a closed food container for 2 days.

How to cook sour pancakes with yeast recipe with photos - a complete description of the preparation, so that the dish turns out very tasty and original.

Recipe for sour pancakes with yeast

oil for frying pancakes.

   Sour milk is heated. Approximately 150 ml pour into a bowl, add yeast and 0.5 tsp of sugar. Add 2 tablespoons of flour, mix well and leave to approach in a warm place for 15-20 minutes. The approached opara should increase in volume by 1.5-2 times. In a separate bowl, beat the eggs with salt and the remaining sugar. Pour 400 ml of sour milk, vegetable oil and mix. Add the dough and mix again. Gradually add flour. Knead thick sticky dough. Cover the bowl with dough with plastic wrap and leave to approach in a warm place for 1 hour.

Stir the dough, cover and leave for another 20-30 minutes. The dough will be quite thick.

   Therefore, so that the pancakes are not too thick, like tortillas, dilute the dough with the remaining milk to such a consistency that the dough is easily distributed throughout the pan. Let the dough stand for another 15 minutes.

Fry pancakes in a pan, greased with butter, over medium heat. First, from one side to golden color, then - from the other.

   Finished pancakes stack and grease with butter (optional). Delicious and lush sour pancakes are ready for yeast. Bon appetit, please your loved ones!

Sour pancakes with yeast

Old Russians sour pancakes with yeast   - an excellent dish, which with the help of your magic pens can turn into a divine dessert or become the most appetizing second dish. They are prepared for quite a long time, but they always turn out lush, fragrant, nourishing and very tasty!

Ingredients for making sour pancakes with yeast:

1. Sour milk 850 milliliters
2. Fresh yeast 30 grams
3. Sugar 2 tablespoons
4. Salt 1 tsp
5. Chicken egg 2 pieces
6. Butter 50 grams
7. Vegetable oil 2 tablespoons in the dough and how much will be needed for frying
8. Wheat flour 500 grams

Not suitable products? Choose a similar recipe from the others!

Tablespoon, teaspoon, kitchen scale, table fork, cooker, deep pan (2 liters capacity), deep bowl, deep plate - 2 pieces, plastic food wrap, kitchen towel, whisk, stewpan, wide kitchen spatula, kitchen knife, bandage sterile, large frying pan, ladle, large flat dish, portion plate.

Cooking sour pancakes with yeast:

Step 1: Preparing Milk

First, pour the right amount of sufficiently sour milk into a small saucepan and put it on medium heat. Heat this ingredient approximately up to 36–38 degrees Celsius. so that it was warm and you could easily put your fingers into it without fear of getting burned.

Step 2: Cooking Dough

Then pour a little milk into a deep plate, two hundred milliliters is enough. There, crumble fresh yeast and pour one tablespoon of granulated sugar. Thoroughly mix all until a homogeneous consistency, cover the dough with a kitchen towel and put in a warm place on 35–40 minutes. for example, near the included plate to rise.

Step 3: prepare the butter

Not a minute to lose, melt a piece of butter to a liquid consistency. This can be done in different ways: in the microwave, steamed or old-fashioned in a saucepan on the stove. During this process, the fat is periodically stirring to avoid burning.

Step 4: prepare chicken eggs

Then we take chicken eggs, beat each one with the back of a knife and throw off the yolks and whites in a small, clean dish. Beat them with a table fork or whisk until fluffy, but not for long, just to make the mixture homogeneous.

Step 5: Cooking Dough

When the opara blooms with a chic lush hat, pour it into a deep bowl. We also send the remaining warm milk, put another tablespoon of sugar, a little salt, beaten chicken eggs and shake everything up to a uniform consistency. After that, with the help of a sieve with a fine mesh, we begin to introduce wheat flour there, preferably of the highest grade.

We act gradually, adding this ingredient a little, at the same time kneading semi-thick dough. Then we tighten the bowl with plastic wrap, cover with a kitchen towel and put in a warm place on 50–60 minutes .

After this time, we pour into the raised flour semi-finished product two types of butter: melted butter and a couple of tablespoons of vegetable. Again, mix the thick yeast mass with fat to a uniform consistency, insist for 50 minutes   covered up and proceed to the next, almost final step.

Step 6: Fry Sour Pancakes With Yeast

We put a piece of sterile bandage in 2–3 layers, wet it in vegetable oil and apply fat on the bottom of the pan with a very thin layer, and then the rhinestone put it on medium heat. After a few minutes, when this dish is very hot, pour into it about one ladle of fluffy yeast dough. Raise the pan at an angle to 25–30 degrees. with a smooth movement of the hand, turn it so that the flour semi-finished product spreads evenly in the form of a large flat circle with a thickness 3-4 millimeters. and put it back on the stove.

As soon as the pancake edge is reddened, and the dough in the middle is compacted, we hook the already appetizing product with a wide kitchen spatula, with a deft movement of the hand, turn it over to the other side and fry it just until golden brown. In general, the preparation of one round leaves about 2-3 minutes. Then we shift the pancake to a large flat dish and fry the rest in the same way, each time smearing the pan with a thin layer of vegetable oil.

Step 7: Serve the Sour Pancakes with Yeast

Sour pancakes with yeast are served hot. You can serve them differently, for example, if you fill these flour products with sweet filling, condensed milk, fruits, berries, jam or jam, then an excellent dessert will come out.

Spicy filling is also good, a good option is rice, boiled and stewed with meat, eggs with greens, potatoes with fried onions, in this case you will get a full-fledged main dish for a hearty breakfast, lunch or dinner. But the constant addition is, of course, sour cream or cream. Enjoy tasty and stay food!
Enjoy your meal!

- very often, to lubricate the pan, not vegetable oil is used, but a piece of raw lard, the fat of which covers hot dishes with a very thin layer, leaving no excess;

- The amount of sugar and salt can be adjusted depending on the taste that you want to give your flour product. Also sometimes spices and spices are added to the dough, if it is prepared for dessert, then vanilla sugar, cinnamon or fruit or berry essences, and under the spicy filling: hops-suneli, rosemary, dried dill, parsley, ground leaf of laurel and many others;

- if during frying pancakes are torn, although this happens very rarely with this dough, add another chicken egg or a little flour for density to the flour semi-finished product;

- an alternative to cream and vegetable oil, which is put in the dough - melted margarine of the highest grade with a minimum water content and maximum fat.

Video: Real Russian yeast pancakes

Video: Sour Pancakes on Yeast Recipe

Pancakes on the yeast recipe

Yeast pancakes - a delicious dish of Russian cuisine

If you want to cook a tasty and appetizing dish without spending much time, there is a great solution - to make pancakes. Today, modern housewives are inventing new and new recipes, but in this situation, the taste of the dish depends on the dough. Someone cooks them on the basis of fresh milk, someone sour or diluted with water, some use yeast or discard them to save time.

Depending on the ingredients used and the method of preparation, thin or thick, smooth or delicate products can be obtained, just like in the photo below.

• 500 milliliters of milk
• 2 tbsp. flour
• 2 fresh eggs
• 2 table. l sugar sand
• 1 tsp salt

Grease a hot pan for the first pancake with grease, for all subsequent pancakes - use lubricant as necessary. Dough ladle pour into the pan, tilting it in different directions to form a pancake.

Thick pancakes on yeast

• 3 stack warm water
• 7 stack of milk
• 7 stack flour
• 3 eggs
• 1 ½ tsp salt
• 6 table. l Sahara

Thin Yeast Pancakes

• 2.5 - 3 stack. of milk
• 1.5 - 2 stacks flour
• 25 g of pressed yeast
• 1 table. l Sahara
• ½ tsp salt
• 2 fresh eggs

Pancakes with sour milk

• sour milk - 1 stack.
• dry yeast - 1 tsp.
• hot water - 2/3 Art.
• wheat flour - 1.25 tbsp.
• chicken eggs - 2 pcs.
• sugar - 2 table. l
• a pinch of salt
• vegetable oil - 2 table. l

Yeastless Pancakes

• 3 stack of milk
• 2 stack flour
• 4 chicken eggs
• ½ tsp salt
• 1 table. l Sahara

Sour pancakes with yeast: a recipe. How to cook sour pancakes

Ruddy pancakes are the favorite delicacies of every Russian person. After all, this unique dish adorns our table not only at Shrovetide. Pancakes can be served for breakfast and even as a snack for a festive feast. In this article, you will learn how to cook sour pancakes with yeast, the recipe for which is very simple.

Pancakes - classic Russian cuisine

This traditional dish of many Slavic peoples came to us from ancient times. Historians have found the first mention of pancakes, dating from the 9th century AD. Needless to say, over the entire period of its existence, the recipe for their preparation has suffered a number of changes and modifications. After all, housewives cook not only traditional pancakes with milk, but also use kefir, sourdough, and even beer.

But the most appetizing and unusual are precisely sour pancakes with yeast. Culinary recipes presented in this article will help to cook them quickly and very tasty. Try with us to make fragrant and rosy pancakes.

Traditional pancake recipe

The most popular recipe, which is known to every hostess, is pancakes with milk. After all, in this case they are very thin and tasty. For cooking, you need to beat a chicken egg and mix it with 500 ml of milk and 1 tablespoon of vegetable oil. For taste, add a tablespoon of sugar and a teaspoon of salt. Wheat flour is sifted through a measured amount of milk. After all, the dough should be liquid, like kefir. And in order not to form lumps, you need to intensively mix all the ingredients when added. Some housewives use a mixer for this purpose.

If the first time you did not work out the dough, then try experimenting with the proportions of the ingredients. After all, the skill of cooking delicious pancakes comes only with experience. Be sure to record the number of products added to reproduce your culinary masterpiece in the future.

Why add yeast to pancakes?

In order to diversify the usual recipe, you can add yeast to it. At the same time, pancakes are not as thin as on milk. They will gain pomp and will be more like fritters. Therefore, if you are not afraid of experiments in the kitchen, try cooking sour pancakes with yeast. Step-by-step recipes will help you keep the right proportions, and the household will appreciate your culinary talent.

When frying pancakes with yeast, you will notice that they will rise. In addition, bubbles will form on the dough, due to which the pancakes will turn out openwork and very beautiful. Often, it is because of the appearance of the dish that hostesses prefer this cooking method. It practically does not influence tastes in any way. But remember that you should use only fresh yeast. An expired product may not give the desired effect.

Milk Yeast Pancakes: A Step-by-Step Recipe

It takes a little more time to make pancakes with yeast. To do this, heat one liter of milk in the microwave or on the stove. After all, yeast can only be activated in a warm environment. 3-4 teaspoons of dry yeast should be diluted in milk and let the brew stand for an hour. In this case, you need to cover the bowl with a towel to maintain the desired temperature.

After the time should be added to the brew 3-4 tablespoons of vegetable oil, 2 tablespoons of sugar, a little salt and 2 cups of sifted wheat flour. The dough should be liquid. Billet for pancakes must also be brewed for half an hour to yeast began to act.

By the same principle, you can make sour pancakes with yeast. The recipe will be very similar to the classic. However, we will replace one very important ingredient.

Pancakes sour (yeast): recipe

With traditional cooking methods, everything is more or less clear. But how to cook sour pancakes? The recipe is not as complicated as it may seem at first glance. And to create it you need kefir with low fat content. In this case, the dough turns sour, which gives it a special taste.

For cooking, you should heat a liter of kefir and dilute the dry yeast in it as in the previous recipe. However, note that the amount of flour should be slightly less than when using milk. After all, kefir has a thicker consistency. The output should be a liquid, but at the same time, tight dough, resembling dough for pancakes.

How to fry pancakes?

In order for pancakes turned out to be of perfect shape, you should use a pan with an even and thin bottom. In this case, the dishes should have a handle, since you will have to distribute the dough in circular motions.

Before frying, heat the pan well and brush with butter. Some housewives use animal fat for this purpose. But he will give pancakes a peculiar smell.

Dough should be scooped up with ladle and poured into the middle of the pan. Then you need to quickly take it by the handle and in a circular motion to evenly distribute the dough over the surface. If you do everything slowly, the pancake will not take the desired shape.

Pancakes in milk are fried for 1-2 minutes on both sides. Then you need to immediately remove them from the pan and grease with butter, folding each other.

Sour pancakes with yeast, the recipe of which was described above, roasted a little longer than regular pancakes on milk. Because the output is quite a thick dough, more like pancakes.

How long can you keep pancakes?

Ready pancakes, as a rule, are quickly eaten. After all, to retain thanks to their aroma and appetizing appearance is very difficult. However, if you still have uneaten pancakes, you should fold them in the form of triangles and hide in special food containers. In this form, they can be stored for a week, and if necessary, heated in a pan or in a microwave oven. But you should remember that sour pancakes with yeast, the recipe of which is described in this article, spoil much faster than those cooked with milk.

Another way to save pancakes is to stuff them with different fillings. In this case, you not only extend their shelf life, but also make a full-fledged lunch dish or snack for work. Stuffed pancakes should also be stored in the refrigerator. However, note that not every filling will stay fresh for a long time.

What can stuffed yeast pancakes?

As a filling for pancakes, you can use cottage cheese ground with sugar. For flavor, you can add a little vanilla sugar. Such a recipe would be a great idea for breakfast or dessert. And you can serve the dish with sour cream, condensed milk or your favorite berry jam.

For a more satisfying snack, you can use minced meat, fried with onions and seasoned with salt and spices. The most delicious pancakes are made from minced chicken. But you can find recipes with the addition of liver, beef and pork. In general, it all depends on personal preference. Pancakes stuffed this way should be fried on both sides before serving.

And the most traditional recipe for Russian cuisine is pancakes with red caviar. Despite the high cost of this ingredient, the dish is very popular. However, remember that caviar pancakes can not be stored even in the refrigerator. They should be consumed immediately after preparation. After all, fish delicacy has the ability to quickly deteriorate.

The best recipes for pancakes with yeast, milk and kefir can be found in Russia. After all, our country is the birthplace of this unique and inimitable dish, which is loved by both adults and children. So hurry and you please yourself and your loved ones delicious homemade pancakes!

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Yeast pancakes - a delicious dish of Russian cuisine

If you want to cook a tasty and appetizing dish without spending much time, there is a great solution - to make pancakes. Today, modern housewives are inventing new and new recipes, but in this situation, the taste of the dish depends on the dough. Someone cooks them on the basis of fresh milk, someone sour or diluted with water, some use yeast or discard them to save time. Depending on the ingredients used and the method of preparation, thin or thick, smooth or delicate products can be obtained, just like in the photo below.

Over time, each housewife develops her recipes with secrets and peculiarities, thanks to which the products turn out to be luxuriant and tender. In this case, everything comes with experience. We offer recipes for pancakes with milk, which will make life tastier and more fun.

Recipe for simple pancakes with yeast

Yeast pancakes are called real or regular pancakes. The recipe of their preparation includes the following products:

• 500 milliliters of milk
• 15 - 20 g of pressed yeast or 0.5 pack. dry
• 2 tbsp. flour
• 2 fresh eggs
• 2 table. l sugar sand
• 1 tsp salt
• 3 - 4 table. l oils (vegetable or cream)

Like any yeast dough, they are prepared on a dough, for the preparation of which dry yeast combined with warm milk, half a serving of sugar and flour. In the case of fresh yeast, they must be pre-mixed with milk and sugar and allowed to rise slightly. All ingredients are mixed thoroughly and leave to heat for 30 - 40 minutes.

To get a tasty dish, sponge need to spice up after it rises well. That is, you need to add eggs, salt, the remaining sugar and pour in the oil, then mix everything until a homogeneous consistency. It is better to do this with the help of a mixer, which will make it possible to break all the small lumps. Here is the batter for yeast pancakes.

Grease a hot pan for the first pancake with grease, for all subsequent pancakes - use lubricant as necessary. Dough ladle pour into the pan, tilting it in different directions to form a pancake.

A good housewife will always try the first pancake and, if necessary, add milk, flour or salt to obtain the desired taste.

Thick pancakes on yeast

It will take a lot of time to cook thick porous pancakes, but their taste is worth the time and effort spent.

• 3 stack warm water
• 7 stack of milk
• 7 stack flour
• 3 eggs
• ¾ pack yeast pressed or 1.5 pack. dry
• 1 ½ tsp salt
• 6 table. l Sahara
• 4 - 5 table. l vegetable oils

Cooking of such pancakes begins with dough. To do this, dissolve the yeast in warm water, add about 3 cups of flour and knead well. The brew covered with a towel should be placed in heat for 1.5 - 2 hours. During this period, the volume of the brew should increase twice. In the finished brew add eggs, salt with sugar, butter, the remaining flour and thoroughly knead the thick dough. Again put in a warm place for half an hour, and in the meantime boil the milk and cool it a little. Add hot milk to the dough in small portions, stirring it continuously. The dough will be ready when it acquires the consistency of sour cream and it is not terrible if some of the milk remains unused.

You can now bake thick pancakes. This should be done in a well-heated pan, which is oiled with the help of half a potato. Finished products should be folded into a saucepan and covered with a lid so that they do not have time to cool too much.

You can eat them with anything your heart desires: with sour cream, condensed milk, jam, herring, or red caviar, as in the photo.

Thin Yeast Pancakes

This recipe makes it possible to get thin lace pancakes that melt in your mouth. For this you will need:

• 2.5 - 3 stack. of milk
• 1.5 - 2 stacks flour
• 25 g of pressed yeast
• 1 table. l Sahara
• ½ tsp salt
• 2 fresh eggs
• 1 table. l vegetable oil
• 100 g butter, melted and slightly cooled

Pounded with sugar yeast mixed with milk with a pinch of salt. Pour less glass of flour there and mix until lumps disappear. Bowl with the resulting sponge dough cover with a towel and place in a warm water bath. After about half an hour the dough will rise, after which we add the yolks, butter and sifted flour. It is for thin openwork pancakes that oxygen-rich flour is needed, for which it must be sifted through a sieve. Again, put the dough in the heat and wait for the second time. After that we add the whites squirted into strong foam and the last time we leave the dough to rest for 10-15 minutes. If a lot of bubbles appeared in the dough - the yeast has perfectly fulfilled its functions and thin pancakes will turn out the same openwork as in the photo.

Bake pancakes better in a pan with a thick bottom, which is smeared with a piece of lard or vegetable oil. They are baked very quickly, you only need to have time to turn and shoot. Ready pancake gently remove from the pan with a thin spatula and grease with butter.

Pancakes with sour milk

An excellent solution to use sour milk - just bake tender and airy pancakes with sour milk. For this you will need:

• sour milk - 1 stack.
• dry yeast - 1 tsp.
• hot water - 2/3 Art.
• wheat flour - 1.25 tbsp.
• chicken eggs - 2 pcs.
• sugar - 2 table. l
• a pinch of salt
• vegetable oil - 2 table. l

In a bowl, mix 0.5 tbsp. sifted flour, sugar, yeast and salt. Then pour in heated sour milk and, having stirred well, leave under a towel for 30 minutes. After this time, add whipped eggs, the remaining flour and pour in a thin stream of hot water, while continuing to stir the dough. Cover again with a towel and leave for 20 minutes. Immediately before frying pancakes with sour milk, add vegetable oil.

It is necessary to fry pancakes in a hot frying pan, oiled until golden brown appears on both sides. They can be served on the table in this form, or you can smear them with custard or condensed milk, and then you get such beauty.

Yeastless Pancakes

If you need to quickly bake pancakes and do not have time for yeast dough, yeast-free pancakes - what you need in this situation

• 3 stack of milk
• 2 stack flour
• 4 chicken eggs
• 3 table. l vegetable oil
• ½ tsp salt
• 1 table. l Sahara

Mix sifted flour with milk, sugar and salt. The consistency of the dough depends on the desire of the hostess: for products and milk it will take a little more than 2.5 cups to test the consistency of liquid sour cream. In a separate clean bowl, beat cooled eggs into strong foam and combine with dough. You can fry yeast-free pancakes on a Teflon pan, it is not necessary to use cast iron. As soon as the edges of the pancake are blistered, turn over to the other side with a scapula. On request, cinnamon, vanilla or pureed fruit can be put in the dough.

Cooking pancakes does not always take a long time, sometimes it only takes half an hour. Serve this dish can be with a variety of sauces or just with sour cream, as you like. Everyone can find their own recipes, the main thing is not to be afraid of experimenting! We advise you to read also: Pancake recipe with yeast.

Having found sour milk in the refrigerator, it is not necessary to throw it out. It is suitable for cooking according to an old recipe, namely sour pancakes. They do not get sour, as you might think from the name, on the contrary, have a fragrant smell, appetizing appearance. They can be prepared also on the basis of kefir, sourdough, ryazhenka.

Classic

• wheat flour - 500 g
• sour milk - 700 ml
• eggs - 3 pieces
• yeast - 1.5 tsp
• salt - 0.5 tsp.
• sugar - 3 tsp.
• vegetable oil (for the test) - 50 ml.

Sour Pancake Recipe:

1. Heat a glass of milk, pour it into a container, add dry yeast and half a teaspoon of sugar. Pour the sifted flour (2 tbsp.), Mix thoroughly and leave to warm for about half an hour. The mixture will increase in size by almost 2 times.
2. Beat the eggs in another bowl, put the salt and the rest of the sugar. Pour there two glasses of milk, butter and mix well. Add to the risen brew, mix and begin to slowly pour the flour. It should turn out non-liquid, viscous dough.
3. Leave for another hour at room temperature under a towel or cling film. Then mix again and let it brew for another quarter of an hour.
4. To make the dough not too thick, dilute it with milk (100 ml) and remove it again for 15 minutes. Fry pancakes until golden brown on both sides. Put the cooked pancakes on a plate.

Sour yeast pancakes will certainly decorate your table for any occasion, because they can be combined with a wide variety of fillings. Fans of sweets will add condensed milk, jam or honey. No less appetizing will be stuffed with minced meat.

On buckwheat flour

Ingredients:

• 1 cup wheat flour
• 1 cup buckwheat flour
• 2 eggs
• 600 ml sour milk
• 1 tsp soda
• 1.5 tsp baking powder
• sugar, salt to taste (depending on whether the filling is sweet or salty)
• 1-2 tbsp. l sunflower oil.

Preparing the dough for this recipe is not difficult:

Beat eggs, milk, sugar, salt and soda in a container. We sprinkle flour and baking powder. Leave the dough warm for five minutes, then pour the butter into the dough and mix. Cooking delicacy.

Buckwheat flour is good for health, has a unique taste, is rich in vitamins and minerals. It can be done at home, then all the useful substances are saved. It has a positive effect on the nervous system and the human brain, improves blood circulation and the immune system. Normalizes the bowels and metabolism. But be careful if you have an individual intolerance, as it can cause an allergic reaction.

To make pancakes easy to grill and not to burn, choose thick cast-iron dishes. It is necessary to heat the pan, grease and only then begin to cook pancakes. For turning, you need a wooden or silicone spatula.

Before kneading dough, remove the required products from the refrigerator for a while so that they are at room temperature.

To make the pancakes soft, tender, airy, it is recommended to beat the whites and yolks separately.

Flour must be sifted and allowed to stand for a short time. In this way, you will get rid of litter, and it will be saturated with oxygen. Do not overdo it with flour, otherwise there will be pancakes instead of pancakes.

Try to completely get rid of lumps. A whisk is suitable for this, but for a better result, use a blender or an electric mixer.

Pancakes from sour dough, cooked according to the recipe from our site, turn out so tender and tasty that they will surely like your family members. They are prepared in general, it is not difficult, and their delicate milky taste and pleasant aroma will make your lunch truly cozy. Serve such pancakes especially delicious with honey or condensed milk.

Ingredient list

• sour milk - 1 l
• eggs - 2-3 pieces
• sugar - 2-4 tbsp. spoons
• soda - 1/2 tsp
• vegetable oil   - 5 tbsp. spoons
• flour - 1,5-2 glasses
• vegetable oil   - for frying

Cooking method

Beat egg with sugar and salt until fluffy. Pour the third part of yoghurt and mix. Pour the flour in small portions through a fine sieve and mix until smooth. Pour the rest sour milk and mix again. This is convenient to do either with a mixer, or with the help of a culinary whisk.

Grease the pan with vegetable oil. Pour some pancake dough using a ladle and bake on medium heat until the top side is dry. Turn with a spatula and bake until golden. In the same way bake and other pancakes.

Enjoy your meal!