They require special attention, since the dough is being prepared for them for several hours. But the result is worth it! It turns out very tasty, more fluffy than ordinary pancakes. They can be served with any jam, honey, sour cream, or used as a basis for further culinary ideas, for example, rolls or bags with any sweet or not sweet filling. The culinary blog Alena shares her original recipe for making openwork yeast pancakes in milk. We also recommend cooking delicious stuffed with meat filling.

Ingredients:

• Milk (3.2% fat) - 3.5 cups
• Dry yeast - 1 sachet (11 gr.)
• Eggs of the 1st category - 2 pcs.
• Wheat flour of the highest grade - 500 gr.
• Sugar - 2 tablespoons
• Vanilla - 1 sachet
• Salt - 1 tsp
• Vegetable oil - 30 ml

How to make yeast pancakes:

First, let's "wake up" the dry yeast. To do this, warm ½ cup of milk (250 ml glasses) to room temperature, add 1 tbsp. sugar and yeast. Stir, cover the dough bowl and place in a warm place. In just 30 minutes, the yeast will come to life, and a lush frothy cap will appear.

At this time, heat the remaining milk to room temperature, add the remaining sugar, salt, eggs and beat with a mixer. Kneading the dough with a whisk is also allowed.

Sift the flour first. I measured the amount of flour on a kitchen scale, and it took me exactly 500 grams. flour. Add flour to the milk and egg mixture and mix until smooth, without lumps.

Finally, add the dough, vegetable oil to the dough and mix again.

Pour the dough into a large saucepan, cover and place in a warm place. The dough will be suitable for 2.5 hours, during this time it will be necessary to stir it 3-4 times with a whisk (as soon as it rises to the lid).

The finished dough is obtained with bubbles, as in the photo. You can start baking pancakes.

Heat the pancake pan well and brush with vegetable oil. Pour one pancake serving into the pan, spreading the dough over the pan. The dough should be frothed.

Once one side of the pancake is baked, pry it open with a spatula and flip it over to the other side.

Bake all the pancakes in the same way, grease each of them with a piece of butter. This amount of dough will turn out to be a large stack of openwork yeast pancakes.

Serve openwork pancakes with any addition: jam, preserves, sour cream, yogurt, etc.

Enjoy your meal!

For viewing, we offer another interesting recipe from our website for cooking

Pancakes have recently been increasingly cooked without yeast, but they are no less tasty with the addition of these. The presence of dry yeast in the dough always makes almost any baked goods very soft, fluffy and, of course, delicious! Also, the recipe can contain any fermented milk product: kefir, fermented baked milk or even sour milk. The most important thing is to properly prepare the dough and wait a while for it to brew well. This makes the dough very good for frying.

But it should be remembered that you should not get too carried away with yeast, since an abundant amount of them can affect health in not the best way. Usually, dry yeast must first be dissolved and made sure that no lumps form.

Recipe number 1 - cooking openwork pancakes with yeast

These pancakes are good because they are not only thin, but also do not have a yeast smell and taste. It is also very good to use them together with red or black caviar, fish, as well as with honey and other sweets.
Products for the test:

• Flour - 500 grams (it is better to choose the highest grade)
• 2 eggs
• 3.5 cups of milk (fat content - not less than 2.5 percent)
• Salt - a teaspoon
• Granulated sugar - 2 tablespoons
• Sunflower or butter - a couple of tablespoons
• Yeast (dry) - 8-10 grams

Cooking openwork pancakes:

1. As mentioned above, you first need to prepare the yeast for the dough. This is done like this: dry yeast is placed in a small cup and poured in half a glass (or even slightly less than half) of warmed milk, and sugar is added to the mixture (only 1 teaspoon). All that remains is to put the cup with the mixture in a secluded warm place and wait for them to "ripen" - that is, they begin to bubble.
2. Then comes the dough kneading process. Be sure to sift the flour and combine it with sugar, salt, raw eggs, and pour in the warmed milk.
3. After adding milk, you need to stir the mass and mix it with yeast. Mix thoroughly until a homogeneous consistency is formed. The resulting dough should be free of lumps.
4. Add oil and stir again.
5. The finished dough needs to be put in a warm place for a while and wait about 2.5 hours, after which you can start baking.

Recipe number 2 - fluffy pancakes with yeast

Ingredients:

• A pound of flour
• Milk
• 30 g butter
• 3 chicken eggs
• Dry yeast - 1 sachet
• Salt, sugar
• Vegetable oil

Preparation:

1. Sift flour and mix it with yeast, a spoonful of salt and a couple of spoonfuls of sugar.
2. Pour in warm milk and stir until a smooth batter is obtained.
3. Next, add sunflower oil (2-3 tablespoons), cover the cup with the dough with a transparent film, make 2-3 holes in it and put it in a secluded place.
4. After 60 minutes, melt the butter and pour it into the dough, then add the eggs.
5. Let the dough brew for about 15 minutes and start baking.

Try the suggested pancake recipes and be amazed at how delicious and mouth-watering the pancakes are.

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 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 the wait. 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 hat, in any 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 over it, or even better, simmer for a couple of minutes in this sauce in a pan. Eat your mind!

For those who think 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.

The first time I baked yeast pancakes and the result - you will lick your fingers!

Thank you for the recipe $ ALENKA $ from Nravitsya.net

Pancake dough:

Milk (2.5% fat) - 3 and 1/4 cups

Dry yeast - 10g.

I eggs - 2 pcs.

Flour of the highest grade - 500g.

Sugar - 2 tablespoons

Salt - 1 tsp

Vegetable oil - 2 tablespoons

1. Prepare the yeast first.
Pour dry yeast into a bowl and dilute them with a quarter cup of well-heated milk, add a teaspoon of sugar there. We put the yeast in a warm place so that it "comes up" and begins to bubble.

2. Knead the dough.
Sift the flour through a sieve, add salt, sugar (if desired, I did not add any more), eggs, carefully pour in the warmed milk, stirring continuously and add the yeast that came up. Now stir the dough until smooth. The dough should be free of lumps. Then add vegetable oil to it (melted butter is also suitable) and mix well again.

3. Cover the dough with a lid and place in a warm place so that it "fits". The dough should go 3-4 times. Each time, after increasing, the dough must be mixed. The dough should "fit" for 2-2.5 hours.

4. We bake pancakes.

Pour some vegetable oil into the pan and pour out some of the dough. If done correctly, the dough should be poured into the pan like froth.
In the pan you can see how perforated it is, solid openwork!
When the pancake is baked, gently turn it over to the other side.
This is already fried pancake on both sides.

Here is such a beautiful stack of pancakes I came out.
The next day the pancakes were as soft as the first.
She hid one pancake to find out what it would be like on the third day, but didn't have time .... my husband found him at night and ate him, I ask him - "where is the pancake?" , and he answers me - "it was very tasty!"

These pancakes will be good with fillings, mine scattered with raspberry jam.

How to cook openwork yeast pancakes recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.

Hello dear readers of the site! Yeast pancakes require special attention, since the dough is being prepared for them for several hours. But the result is worth it! It turns out very tasty delicate pancakes. more fluffy than regular pancakes. They can be served with any jam, honey, sour cream, or used as a basis for further culinary ideas, for example, rolls or bags with any sweet or not sweet filling. The culinary blog Alena shares her original recipe for making openwork yeast pancakes in milk. We also recommend preparing delicious yeast pancakes stuffed with meat filling in accordance with GOST.

Yeast pancakes with milk

• Milk (3.2% fat) - 3.5 cups
• Dry yeast - 1 sachet (11 gr.)
• Eggs of the 1st category - 2 pcs.
• Wheat flour of the highest grade - 500 gr.
• Sugar - 2 tablespoons
• Vanilla - 1 sachet
• Salt - 1 tsp
• Vegetable oil - 30 ml

How to make yeast pancakes:

First, let's "wake up" the dry yeast. To do this, warm ½ cup of milk (250 ml glasses) to room temperature, add 1 tbsp. sugar and yeast. Stir, cover the dough bowl and place in a warm place. In just 30 minutes, the yeast will come to life, and a lush frothy cap will appear.

At this time, heat the remaining milk to room temperature, add the remaining sugar, salt, eggs and beat with a mixer. Kneading the dough with a whisk is also allowed.

Sift the flour first. I measured the amount of flour on a kitchen scale, and it took me exactly 500 grams. flour. Add flour to the milk and egg mixture and mix until smooth, without lumps.

Finally, add the dough, vegetable oil to the dough and mix again.

Pour the dough into a large saucepan, cover and place in a warm place. The dough will be suitable for 2.5 hours, during this time it will be necessary to stir it 3-4 times with a whisk (as soon as it rises to the lid).

The finished dough is obtained with bubbles, as in the photo. You can start baking pancakes.

Heat the pancake pan well and brush with vegetable oil. Pour one pancake serving into the pan, spreading the dough over the pan. The dough should be frothed.

Once one side of the pancake is baked, pry it open with a spatula and flip it over to the other side.

Bake all the pancakes in the same way, grease each of them with a piece of butter. This amount of dough will turn out to be a large stack of openwork yeast pancakes.

Serve openwork pancakes with any addition: jam, preserves, sour cream, yogurt, etc.

For viewing, we offer another interesting recipe from our site for making a puff chicken chicken from pancakes

Delicious Pancakes Openwork pancakes with yeast

Cooking openwork pancakes:

1. Prepare yeast

Pour dry yeast into a bowl and dilute it with a quarter cup of well-heated milk, add a pinch of salt and a teaspoon of sugar there. We put the yeast in a warm place so that it "comes up" and begins to bubble.

Sift the flour through a sieve, add salt, sugar, eggs to it, carefully pour in the milk warmed up on the stove, stirring continuously and add the "matched" yeast. Now mix the dough until a homogeneous mass is formed. Make sure the dough is free of lumps. Then add vegetable oil to it (melted butter is also suitable) and mix well again.

3. Now the dough needs to be covered with a lid and placed in a warm place so that it "fits" - that is, increases in size. The dough should go 3-4 times. Each time after increasing, the dough must be mixed. Make sure that the dough does not "run away", if the bowl is not enough, pour it into a large container. In general, the dough should "fit" for 2-2.5 hours.

4. We bake pancakes

After the dough is ready, we begin to bake the pancakes. Pour some vegetable oil into the pan and pour out some of the dough. If done correctly, the dough should be poured into the pan like froth. When the pancake is baked, pry it off with a spatula and gently turn it over to the other side.

5. Serving openwork pancakes

Pancakes can be served with jam, sour cream and berries.

Flour-1 glass, you can with a slide

Chilled butter - 30 grams

Well, and "actually the recipe itself":

1) Sift the flour into a bowl, a small bowl is ideal.

2) In another bowl, beat the egg and milk, and gradually pour the resulting mass into the flour and beat until smooth.

3) Let the resulting mass stand for 25-30 minutes.

5) Well, we actually start baking pancakes:

We take a ladle - it is a "ladle" in the common people, we collect a little dough, pour it into a hot greased frying pan and quickly turn the pan so that the dough spreads evenly, bake for about 1 minute on both sides. Put the baked pancakes on a plate, greasing with melted butter if using a special brush.

Serve pancakes with jam, jam, honey with whatever your heart desires.

How to make lace yeast pancakes

Hello dear readers of the Culinary Diary!

Shrovetide is not far off. For a whole week I will delight my family with pancakes. Therefore, I am urgently going to try several new pancake recipes to make every Shrovetide day unique. Delicious custard pancakes from a bottle have already been tested and taken into service. The pancakes are tender, with beautiful holes.

There are many recipes for pancakes, I want to offer you, in my opinion, the most delicate and laced ones.

Such yeast pancakes are baked quickly, turn over remarkably. It takes 2-3 hours to prepare the dough, but there will be little effort on your part.

But the pancakes will turn out to be simply unrealistically delicate, delicate and lacy. And there will be as many holes as there are stars in the sky!

How to make fishnet yeast pancakes (products)

• Milk - 3 cups and (1/4 cups for dough);
• Instant dry yeast - 11 grams (1 packet). Equivalent to 60 grams fresh (or "wet");
• Egg - 2 pcs.;
• Flour - 500 grams;
• Sugar - 1 tablespoon and (1 tsp for dough);
• Salt - 1 tsp;
• Vegetable oil - 2 - 3 tablespoons

How to make lace yeast pancakes

The number of holes that appear will delight you.

See how many there are!

And if you look at a pancake in the light, what you see will delight you indescribably!

Now you have another new recipe for pancakes for Shrovetide and you know how to make the most delicate yeast pancakes "Lacy". Subscribe to Cooking Diary updates - the best recipes are to come.

How to make fishnet yeast pancakes

It is believed that these sour dough cakes take their roots from ancient Russia, but this is not the case, because the first mentions of pancakes date back to ancient Egyptian chronicles. But be that as it may, it is here that classic pancakes and original lace openwork pancakes with yeast are most appreciated. and my today's recipe with a photo is just about them.
Nowadays, you no longer know how to surprise guests, and even more so the Pancake week menu is almost the same for everyone, but pancake drawings will definitely cause a storm of positive emotions.

Often, many housewives are faced with such a problem as "fragile dough", in which the pancake cannot be turned over normally, it breaks and does not behave in the best way.

For making openwork pancakes, such a dough is not at all permissible, because sophisticated patterns must be carefully turned over when frying, which is why the best option is yeast dough for elastic pancakes.

Yeast pancakes

This recipe for openwork pancakes with yeast can be classified as simple, but long, since we will knead the dough for them in water.

However, this will not at all affect the taste of the dessert. On the contrary, such pancakes are lighter, fluffier and more manageable.

• Water - 700 ml;
• Dry bakery yeast - 2 tsp with a slide;
• Chicken egg of category O - 2 pcs.;
• Wheat flour of the highest grade - ½ kg;
• Granulated sugar - 50 g;
• Salt - 10 g;
• Sweet cream butter - 60 g;

Cooking thin openwork pancakes

1. To activate the yeast, we need to prepare the following composition. Pour 2 tsp into ½ cup warm (40 ° C) water. flour and 1 tsp. sugar, after which we mix everything until a homogeneous consistency and combine this mass with yeast.
2. Now we put the glass in heat for 15 minutes, and in the meantime we will prepare the base of the dough.
3. Mix the eggs with sugar, salt and warm water, then add the sifted flour with constant stirring, bringing the mass to a homogeneous fraction.
4. Now we can introduce yeast dough, melted butter into the dough, mix everything well and remove the dough in a warm place for 2 hours. During this time, the dough should be mixed 3-4 times.
5. After 120 minutes (2 hours) we can start the frying process.

Apply drawings to a hot pan and fry on one side, then on the other until tender.

Yeast openwork pancakes are quite plump, but incredibly tasty, literally melting in your mouth.

Yeast pancakes cannot be attributed to express cuisine, because it takes a certain time to activate the yeast and rise the dough. That is why many home cooks resort to simpler options.

However, those who want to enjoy beautiful and very tasty pancakes should try lacy thin pancakes, my recipe with a photo will be a great help.

Openwork pancakes with yeast: a recipe with a photo

Yeast pancakes with openwork milk

Anyuta
Author of the "Notebook"

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 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 the wait. 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 hat, in any 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 over it, or even better, simmer for a couple of minutes in this sauce in a pan. Eat your mind!

For those who think 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.

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.

For the recipe for yeast pancakes you will need

• Flour - 350 gr.
• Eggs - 1 pc.
• Milk - 0.5 l.
• Sugar - 1 tsp
• Vegetable oil - 50 ml
• Salt - 10 gr.
• Dry fast-acting yeast -7 gr.

Cooking process:

Heat the milk a little so that it is warm, but not hot, add yeast so that it swells a little. Pour the rest of the ingredients into the milk with yeast.
Mix everything so that there are no lumps from flour.
Give the yeast dough for sour pancakes a little brew. Bake pancakes from yeast dough in a well-heated frying pan, greasing it with a little vegetable oil until golden brown. You can serve delicious yeast pancakes with honey, sugar, sour cream, condensed milk, and also make them stuffed with various fillings.

Good appetite!

Best Regards, Recipe Notebook

Tatiana | 10/16/2016 12:48 PM

She made pancakes strictly according to the recipe. but alas. Did not work out. It turned out something similar to pancakes, the pancakes were not even smeared in the pan, and there was no need to talk about the openwork holes. I will say this to taste, without taste, color and joy. The only ones who were happy with them were the dogs at work.

Anyuta | 16.10.2016 13:29

Tatyana, what happened to the test? Bubbling?
What recipe did you use?

You described your failure in such detail, but not a word about the process itself.

Julia | 10/26/2016 12:36 PM

how many times I tried to bake thin pancakes, it did not work (((And according to the first recipe, excellent, tasty, thin pancakes turned out. Thank you very much for the recipe. Now I will rewrite it in my recipe book and I will bake, bake and bake)))))))

Anyuta | 10/26/2016 9:12 PM

Zinaida | 28.12.2016 21:04

Made according to the first recipe. I don't know what I did wrong. but the pancakes were NOT DELICIOUS. There were no holes, so beautifully described in the recipe during the approach of the dough, and it did not grow too wide, although it stood next to the hot oven. I also had to add salt and a lot of sugar. Before the first pancake, it is imperative to grease the pan and pancakes burn quickly according to this recipe. I was glad that although soft, but otherwise my most delicious pancakes ((

Hope | 02/09/2017 17:51

Hello Annie! Thank you so much for the recipe! The pancakes turned out great! I wish you health and good luck in everything!

Anyuta | 09.02.2017 19:32

Please, Hope! Come to us for other recipes, we will be glad!

Olga | 02/19/2017 10:49

So I have not baked your pancakes yet, but according to the recipe it is immediately clear that the pancakes will be very tasty, I reviewed a bunch of recipes and stopped at the first Tomorrow I will bake Thanks for the recipe,

Anyuta | 02/19/2017 14:01

Natalia | 02/20/2017 12:37 PM

Thank you very much for the delicious pancakes recipe. Fresh from the stove. They are still in the heat of the heat, such a beautiful openwork turned out.

Natalia | 02/20/2017 01:41 PM

And if you take live, fresh yeast? I somehow love them more. Probably it won't get any worse? You focus on dry ones, and what if you replace them with live ones? Or is this the trick?

Anyuta | 02/20/2017 16:12

Natalia, it won't get any worse. Use fresh yeast. Thank you for your feedback!

Marina | 02/21/2017 15:17

Good afternoon, Annie! Thanks for the great pancake recipe! Porous, lush, well, very tasty. They turn over in a skillet very easily. I want to bake them over and over again. All the best to you!

Anyuta | 02/21/2017 09:40 PM

Yesterday I had a "fun" evening, I just started making dough for pancakes, the light went out, I took all the pictures by candlelight (sheer romance.), Please do not judge strictly for the pictures.
So, first of all, we make dough. Crumble yeast into a plate + 100 ml of warm milk and 1 tbsp. l. sugar, mix and set aside.

Now add the dough, salt, sugar, sifted flour, lightly beaten eggs to the remaining warm milk, with a good whisk like this, it turns out a rather bubbly and not very thick mass, cover the dishes and leave to rise for an hour.

The dough has risen to the top of the pan (I have a 4-liter one), add melted butter, vanilla sugar and vegetable oil, mix well so that the dough settles again to its original volume, leave (cover) for fermentation (about another hour, depending on the temperature in the kitchen).

This is how the dough rose again after fermentation (it was possible to precipitate one more time, but in pitch darkness, with a small candle stub, such a prospect did not work (considering that I simultaneously started a dough for bread.)), So I heated the pan well, greased it with a brush with vegetable oil and proceeded to fry the pancakes.

This is what a pancake looks like in a frying pan, there are large holes in the middle, and there is a small openwork on the sides, by the way, the dough spreads beautifully over a greased frying pan, which is very problematic when baking yeast pancakes.

The blinks turned out to be about thirty, the slide was not taken, the candle was burning out.

Here in this picture you can clearly see the openwork on the pancakes, which turn out to be thin and fold perfectly.

My friends, tomorrow is the last day of WIDE OIL, treat yourself to pancakes, very tasty.

Yeast openwork pancakes

Do you remember that Maslenitsa is coming soon? Today we are telling you a recipe for delicious, soft and very delicate yeast pancakes. They can be served with sour cream, condensed milk, or you can wrap fish or mushrooms in them. They are good with any kind of additives.

Pancakes according to this recipe are excellent, amazingly tender, so appetizing, plump, delicate. Such pancakes are not suitable for stuffing, due to the large number of holes, but they are perfectly combined with a variety of sauces, condensed milk, sour cream or jam. That one.

Ingredients: 1 egg (you can also 2 pcs) 1/2 tsp. salt, 1 tbsp. sugar, 3 tbsp. vegetable oil, 250 ml of warm milk, water to the desired consistency of the dough, 300 g of flour, 1 tsp. dry yeast Egg, salt, sugar, milk, mix, pour flour, on a hill of flour immediately-yeast, mix them slightly with dry flour and now that's it.

They have nothing to do with my grandmother, the recipe is from the newspaper. These are my favorite pancakes: they are fluffy, light and delicious! I bake thin pancakes in a different way, but on Forgiveness Sunday always these - they are very festive.

Shrovetide is over, and we are all baking) I have been reading the community for a long time, I decided to write at last. For lovers of thick pancakes under the cat. I have been baking such pancakes for many years, they are plump, with holes and the sour smell of fresh bread. 500 ml milk (can be replaced with kefir or water).

I took the cook from the site. First, I stirred 50 g of fresh yeast in 100 ml of warm milk + 1 tbsp. Sahara. Do not take too warm milk, otherwise this mixture will run away. Then she added 500 g of sifted flour.

I have never eaten such delicious pancakes, and the children have been asking for them for the third day in a row :-). I looked through different recipes and kneaded the dough from what I had in the fridge :-). Ingredients (approximate): Milk 0.6-0.7.

Pancakes with milk fluffy without yeast recipe