Delicious yeast pancakes with milk recipe. Yeast pancakes with milk

23.06.2020 Vegetable dishes

Thin yeast pancakes in milk. Recipe with photo.

To prepare yeast pancakes, we need:

500 grams of milk
2 eggs
30 grams melted butter
1-3 art. tablespoons sugar (I added 3)
1 teaspoon dry yeast
a pinch of salt
250-300 grams of flour

The ingredients for making pancakes are all available. Pancakes are very tasty, especially warm.

I pour half a glass of milk from the jar (I got a little more), heat the milk. I add a teaspoon of yeast and a tablespoon of sugar to the milk.

In a bowl in which I will knead the dough, I beat 2 eggs, add the remaining sugar, salt. You also need to melt the butter. I have rustic butter, milk too.

I leave the milk and yeast to rise for 10-15 minutes. Beat the eggs with a whisk with sugar and salt, but without fanaticism. Butter I melted and slightly cooled, combine with eggs and mix. If hot oil is poured in, the eggs may curdle.

So, 10 minutes have passed. There is foam on the surface of the milk. Our dough for yeast pancakes is ready when a lush foam forms on the surface of the milk.

I combine the dough, with eggs, salt, sugar, butter. Heat the remaining milk and pour into a bowl. Now I start adding flour, in small portions and mix with a whisk.

Flour must first be sifted. It is better to add flour in portions, and not all at once.

You can mix with a mixer so that there are no lumps, you can use a whisk. I stir with a whisk. It took me 250 grams of flour. Next, I cover the dough with a clean towel and leave it for 1-2 hours, so that the dough comes up.

The dough will increase in volume. I stir the dough with a whisk. If there are lumps, they will dissolve. And I pour 3-4 tablespoons of vegetable oil into the dough. In fact, the oil can not be poured into the dough, but then the pan must be lubricated before frying the pancake with vegetable oil or a piece of lard.

In order for the dough to fit well, it was necessary to let it rise for 2 hours, after an hour I started frying pancakes. Because we had to leave. My son is engaged with a speech therapist, so I could not wait so long.

I fry pancakes in a hot pan on both sides. Frying pan to me with non-stick coating.

Pancakes are obtained in a hole. Openwork, as they are also called. The pancakes are thin, elastic and very tasty.

Each pancake can be greased with butter. But, I did not oil the pancakes. My frying pan is 26 cm in diameter. It turned out 12 pancakes.

I specially took such a photo to show that each pancake turns into a hole. Pancakes are thin and tender.

Pancakes can be eaten with jam, condensed milk, sour cream, sprinkled with sugar, with red caviar. You can stuff such pancakes with meat, cottage cheese. To be honest, I wanted to stuff them with cottage cheese. But, the children immediately began to eat them. And I tried, so there was nothing left to fill.

I will definitely make these pancakes for Maslenitsa. We love to gather with friends for this wonderful holiday, communicate, eat pancakes. Each hostess tries to surprise everyone with pancakes.

I, too, try everything, cook. Curiosity knows no bounds. I really want to try different recipes. And if you like the recipe, then I'll cook more pancakes.

And also, I really liked pancakes made from cottage cheese dough, as part of pancakes cottage cheese. Cottage cheese is added to the dough. I have never eaten such pancakes, but having tried it for a minute I was not disappointed. The recipe is simple and the pancakes are delicious. We ate them right away, with sour cream and honey. A recipe with step-by-step cooking photos can be found in the article "". So, if you like cottage cheese, I recommend this recipe to you.

Bon appetit, cook with pleasure and wait for new pancake recipes. We are always on the lookout for delicious recipes.

Hello, friends! Today is the second day of Shrovetide week, and I am pleased to post a recipe for yeast pancakes in milk for you. I experimented with this recipe this way and that, as a result, I abolished many traditional manipulations as unnecessary - why do we need extra dances with a tambourine if the result is identical in the end? A yeast pancakes with milk according to this recipe, they turn out very tasty, not thick, lacy, with a bunch of holes and completely hassle-free - they turn over easily and are not dry at the edges. In general, I recommend.

To create yeast pancakes in milk, we need: mail:

1 liter of milk of normal fat content (3.2-3.6%) - fresh or sour
1 teaspoon dry yeast
2 eggs
2.5 cups flour (mine is 250 ml)
2 tablespoons of sugar
0.5 teaspoon salt
3 tablespoons unscented vegetable oil

Yeast pancakes in milk, recipe:

Warm the milk slightly (up to 30 degrees) on the stove or in the microwave. It should feel slightly warm to the touch.
Pour half the milk into a tall saucepan, add yeast and stir.
Add eggs, sugar, salt, oil and mix everything well.
Then add the flour in several steps and mix well until a homogeneous thick mass.
Pour the remaining milk in small portions, work with a whisk and easily and effortlessly get the dough for pancakes.
Now you need to let the test go. This may take 2 to 5 hours depending on the temperature of the milk and the ambient air. Of course, this process can be accelerated to a certain extent by moving the pan with the dough to a hot radiator or by placing it in a bowl of very warm water.
The dough eventually turns out like fluffy foam. Lubricate pancake pans for the first and only time with oil, and bake our pancakes over moderate heat. I scoop up an almost full ladle of dough-foam, in a frying pan it settles heavily and turns into a thin perforated pancake. Of course, the amount of dough for one pancake is highly dependent on the diameter of your pan, intuitively you will quickly select the optimal amount.

From the indicated volume of products, 17-18 pancakes are obtained, they are baked very quickly - it takes me about 25-30 minutes on two pans-pancakes. If you have no time to wait for yeast dough to ripen, you can try yeast-free options and.

Now you know how to cook yeast pancakes with milk. And my culinary research continues, and new options for delicious pancakes are ahead of you - subscribe to the mailing list of fresh recipes so as not to miss it.

Good luck in your kitchen and life.

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 difficult to come up with something simpler and more satisfying than pancakes. It is not surprising that every housewife has at least ten recipes for all kinds of pancakes: pancakes with milk, dry yeast, yogurt. They even bake on sour cream, slightly stirring with water or milk! And other hostesses do not like experiments! They keep only one recipe in their head and use only it. To be honest, I always did this too, until the Internet came along. In case of thin pancakes (if you need it faster), I baked them with this one. If the family asks for thick and puffy pancakes, she baked with yeast. So a stereotype has developed: yeast ones are necessarily thick (we call them “pancakes”), and with milk they are thin (in our family they are called exclusively “pancakes”).

Imagine my surprise and delight when I discovered thin yeast pancakes with holes. Look at the photo, how transparent and elegant they are, you won’t turn your tongue to call them the weighty word “pancakes”, these are the real pancakes. But at the same time, the pleasant taste of yeast pancakes is felt and they are more satisfying than the usual yeast-free pancakes.

Recipe for thin pancakes with dry yeast

Milk - 500 g.
Chicken eggs - 2 pcs.
Melted butter - 30 g.
Sugar sand - 3 tbsp. spoons
Dry yeast -1 teaspoon
Salt - a pinch
Wheat flour - 250-300 g.
Vegetable oil - 3 tbsp. spoons

How to cook delicious pancakes with holes

We heat half a glass of milk to t 37-38 degrees. We will add yeast to this milk, so it should not be very hot so as not to kill living organisms. But even cold milk will not be able to activate the yeast, so it must be heated to a pleasantly hot (but not scalding!) temperature.

Add 1 teaspoon of dry yeast to milk.

We also send to the dough for yeast pancakes 1 tbsp. a spoonful of granulated sugar. Stir and put in a warm place without drafts. In order for the dough to rise with a foamy cap and the yeast to work, we need 10-15 minutes.

In the meantime, in a large bowl, in which we will knead the dough for yeast pancakes, we break two chicken eggs.

Add to eggs 2 tbsp. tablespoons of sugar and one teaspoon of salt.

Stir the mixture with a whisk and pour in the melted butter (30 g). To prevent the yolks from curdling, the butter must be cooled to room temperature.

During this time, the dough has already come up. Add it to the main dough. If you see that the dough has not changed its state, that is, it has grown very poorly in size or did not fit at all, there may be two reasons: the yeast is of poor quality or expired, or it is very cold in the place where the dough was. It is necessary to rearrange it in a warm place or increase the rise time. Don’t add a poorly approached dough to the dough!

Add the remaining milk to the dough, which should be heated to a warm state. We begin to sift the flour in parts, constantly stirring and controlling the density of the dough. It takes me 250-300 grams of flour for this amount of products, but I always add no more than 1 cup at a time, so as not to overdo it with flour. I added one glass - stirred, looked at the density. If not enough, add more flour.

Stir the pancake dough with a wooden spatula or spoon. Yes, you will see a large number of lumps, but this is not scary. When the dough is infused and reaches the consistency we need, the lumps will disperse, the dough will become lush and tender.

Now you need to cover the dough with a clean towel and leave in a warm place for 1-1.5 hours. Let the yeast show its strength, make the dough fluffy, tender, so that the pancakes turn out to be openwork, with holes.

This is how thick the dough is (you see in the photo). Now for another secret ingredient: 3 tbsp. tablespoons of vegetable oil. Pour into the batter and stir with a ladle before baking.

I bake pancakes in a hot pan for 1-2 minutes on each side. Before the very first pancake, I grease the pan with vegetable oil with a brush, lubrication is not required for subsequent pancakes, but be guided by your pan, you may have to grease it at least once. Due to the oil content in the dough, pancakes according to this recipe are perfectly removed from the pan, and even the first pancake is “not lumpy”!

Another important point for a successful first pancake: the pan should be heated very well! But after the first pancake, the fire can be reduced to medium and all the rest baked on a lower heat. Modern cast pans warm up so well and keep the heat just fine, there is no point in heating them too much, since even thin pancakes may not have time to bake inside, and dark brown spots on top.

I remember that my grandmother always greased pancake pans with a piece of lard (of course, unsalted), stabbed on a fork. Worked out evenly and well. Some, I know, grease half a potato: dip it in oil - and then with a fork with this butter potato they quickly “walk” along the bottom of the pan. In general, you can lubricate in different ways, the most important thing is that the pancakes are well removed and do not spoil your mood.

When baking pancakes, do not leave the stove for a long time, they do not like it! Hesitate - and get a "negro".

I flip the pancakes with a thin, sharp spatula. The main thing here is not to yawn! Do it on time. Thin edges began to wrap - pry them up and turn them over. It is often more convenient for me to grab these edges with my hands in order to turn the pancake over properly.

Look at the structure of pancakes: they are the thinnest, with a small hole.

As soon as the first removed pancake settles on the dish, grease it with butter. It is not necessary to melt it - once on a hot surface, the oil itself will begin to melt. If you love sweets very much, you can immediately sprinkle with granulated sugar so that it immediately melts. So we bake: one after the other, one on top of the other, until the whole stack grows. The main thing here is to be patient so as not to gobble up this yummy on the go, “piping hot”!

Bon Appetit!

If you like video recipes, I invite you to watch a video on my channel on how to cook thin pancakes with milk:

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In Russia, yeast pancakes in milk have been baked for a long time. Historians have found mention of this delicious delicacy in documents dated as far back as 1005 from the birth of Christ. It was then that the Slavs learned to grind flour and, adding liquid to it, bake delicious cakes from dough. Therefore, it is believed that the word "pancake" comes from the Slavic "mlyn" - grind.

Nowadays, housewives often bake without yeast, because it's easier and faster. But why, at least sometimes, for example, on Shrovetide, not to pamper your loved ones with the original Russian delicacy, which was prepared by our grandmothers and great-grandmothers.

In fact, there is nothing difficult to prepare, the ingredients are almost the same as those of a familiar dish. It just needs a little more time. Although modern chefs have come up with ways to speed up this business. So in my selection there will be different ways, I advise you to take a closer look at them and choose the very recipe that will become your calling card on the farewell of Mother Winter.

Yeast pancakes with milk like grandma's

This dish is prepared in different countries and each has its own traditions and history. The highlight of Russian delicacy is that they are baked with yeast. Lush, plump, porous, whatever they are called. And this is also a memory from childhood, our grandmothers often baked just such pancakes.

Ingredients:

milk - 2 cups + 0.5 cup as needed
eggs - 2 pcs.
dry yeast - 1 tsp
sugar - 1 tbsp. l.
salt - 0.5 tsp
vegetable oil - 2 tbsp. l.
flour - 2.5 cups with a volume of 200 ml
a pinch of vanilla
butter

Cooking method:

When choosing dishes, keep in mind that the dough should increase in volume by 2-2.5 times.

This recipe makes 15 fluffy, delicious pancakes. If this is not enough for your family, increase the products, but in proportion.

Rarely, but it happens that pancakes remain. They are good cold, but if you like warm, you can warm them up in the microwave. And you can fry it a little in butter. It turns out delicious if pancakes are smeared with a thin layer of sour cream, lightly sprinkled with sugar, folded into a triangle and fried in a pan on both sides.

In order for the dough to rise well, you need to use good yeast, so be sure to pay attention to the expiration date when buying.

Thin pancakes with holes - a quick recipe with milk and dry yeast

Openwork, thin circles with holes every housewife dreams of baking. For some reason, there is a special attitude to such a performance, and this is like the height of skill. You think such pancakes cannot be cooked with yeast, you are mistaken, there is such a recipe.

Required products:

milk - 450 ml.
eggs - 2 pcs.
sugar - 2 tbsp. l.
dry yeast - 1 tsp
salt - 0.5 tsp
flour - 1.5 cups
vegetable oil - 2 tbsp. l.

Step by step description:

Pancakes are usually baked over medium heat. On a low heat, they turn out pale, and on a very high one they will burn.

Video on how to cook fluffy pancakes with live yeast

Now it is becoming less and less common to find pressed yeast in stores. And although housewives actively use dry ones, at the same time, many believe that baking is better on live ones. To have an opinion on this issue, you just need to cook in different ways.

Delicious yeast pancakes with buckwheat milk

Now they mainly bake on wheat flour, and earlier they used buckwheat flour more often. Delicious, with a subtle nutty flavor - Maslenitsa could not do without such pancakes.

The main thing you need to know is that buckwheat flour does not contain gluten, so the pancakes are loose and more difficult to turn over.

As a link, you can add wheat flour, starch or make with yeast. I offer just such a recipe.

Ingredients:

milk - 1.5 cups
buckwheat flour - ½ cup
eggs - 2 pcs.
sour cream - 1 tbsp. l. with a slide
sugar - 1 tbsp. l.
melted butter - 2 tbsp. l.
dry yeast - 1 tsp
salt - 0.5 tsp
soda - 0.5 tsp

How to bake:

Since yeast pancakes on buckwheat flour are more difficult to turn over, it is better to take a small pan or pour the dough a little less than usual. Another important point - the pan must be lubricated before each pancake.

How to bake pancakes in milk with semolina and yeast

If you want to surprise your household with a delicious novelty, bake a round delicacy with semolina. It turns out tender, tasty and satisfying cakes. The recipe is simple, even a novice hostess can handle it.

What products will be needed:

semolina - 300 gr.
wheat flour - 100 gr.
milk - 300 ml.
water - 300 ml.
sugar - 2 tbsp. l.
dry yeast - 7 gr.
salt - 1/3 tsp
soda - 0.5 tsp

For sweet sauce:

butter - 70 gr.
honey - 70 gr.

Step by step recipe:

A step-by-step recipe for yeast pancakes with oatmeal milk

A delicious and healthy treat can be baked from oatmeal. Despite the fact that the calorie content of flour is quite high, 369 kcal, nutritionists recommend using it. Dietary fiber, which is rich in oats, lowers cholesterol, removes toxins and significantly slows down the aging process.

Oatmeal can be bought at the store or made at home by grinding oatmeal in a coffee grinder.

Ingredients:

milk - 500 ml.
wheat flour - 2 tbsp. l.
oat flour 8-10 tbsp. l.
sugar - 2 tbsp. l.
egg - 1 pc.
dry yeast - 1/2 tsp
vegetable oil - 3 tbsp. l.

Cooking method:

Yeast pancakes on milk and kefir with apples from whole grain flour

If you love pancakes, but are forced to deny yourself because of their high calorie content, then replace fine flour with whole grain.

Do you know what the calorie content of pancakes made from wheat flour is 500-600 kcal. By replacing it with whole grains, you can reduce the number of calories by almost 3 times.

The advantage of this flour is that everything valuable that is in the grain goes into the finished dish. Another useful ingredient in this recipe is apples, they will add not only benefits to pancakes, but also a pleasant fruity note.

Products for the recipe:

kefir - 1 glass
milk - 1.5 cups
whole grain flour - 1.5 cups
dry yeast - 1 tsp
butter - 30 gr.
sugar - 2 tbsp. l.
salt - 0.5 tbsp. l.
eggs - 2 pcs.
apple - 2 pcs. medium size
cinnamon - 1/3 tsp
vegetable oil for frying

For cream:

sour cream - 1 cup
sugar - 0.5 cups

Step by step description:

From the products indicated in the recipe, 18 pancakes were obtained. You can serve them in the same way as any others, with sour cream, condensed milk, jam.

There is another option - soak each pancake with sour cream and put it in a pile on a dish. For the cream, beat sour cream with sugar in a blender. You can serve this treat as a layered cake.