Sour pancakes are thin. Sour Pancake Recipes

18.05.2019 Blanks for winter

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!

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

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 to be lush, fragrant, nourishing and very tasty!

Ingredients for making sour pancakes with yeast:

Sour milk 850 milliliters
Fresh yeast 30 grams
Sugar 2 tablespoons
Salt 1 tsp
2 chicken eggs
Butter 50 grams
Vegetable oil 2 tablespoons in the dough and how much will be needed for frying
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

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.

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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!

Pancake recipes with yeast: tasty and very simple

In 2016, the Russian yeast or sour pancake, celebrates 1010 birthday, because for the first time mention of it occurs in the year 1006. The treat was extremely popular and it was prepared not only at home, but also for sale. You could treat yourself to pancakes in taverns and bought them from a tray at a fair, a bazaar or just outside. The traditional red pancake, symbolizing the sun, was baked on Maslenitsa, and skittering or pancakes on unleavened dough, which, although very tasty, were served more often, of course, could not be compared with pancakes.

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

This is the “weekend mode”: you will need time, as the dough must be kept for more than an hour. But the recipe for lush yeast pancakes is simple and "obeys" even beginner chefs.

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

flour - 1.5 cups;
milk - 1.5 cups;
water - 1 cup;
egg - 3 pieces;
dry yeast ("fast") - a half tablespoon;
vegetable oil, purified - half a cup;
sugar - half a cup;
salt is a great snatch.

Beat the eggs, add salt, sugar, whisk together thoroughly.
Enter other ingredients.
Stir thoroughly, add water and mix again until smooth (there should be no lumps).
The dough should be kept warm for an hour. After the volume has been doubled, stir it (this will take the air out) and let it rise again (no need to interfere anymore!).
Oil a heated Teflon pan with a pen or silicone cooking brush.
Scoop the frothy mass on top of the ladle, pour it evenly into the center of the pan and let it spread, quickly tilting the dishes in a circle. After the top has dried, fry the other side of the pancake.
Serve yourself with sauces or fillings.

Tip: if you can not find a warm and unventilated place, try to keep the dough in the oven at 40 ° C (heat the oven to "pleasant heat" inside, then turn off).

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

We will also look at the recipe for yeast pancakes with milk and other interesting cooking methods.

Milk dough openwork

Such pancakes on the lees, just like grandmothers, look nice - thin, with holes, like lace. This simplest recipe is worthy to try and surprise everyone you will treat.

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

Combine the yeast and flour, add warm milk (if the yeast is raw, first dissolve them in the milk, and only then will turn into flour). Stir. Throw a towel on him - for an hour.
Beat the eggs until frothy, add granulated sugar, salt, put sour cream (or butter) and whisk again. Mix with the finished brew, leave the dough to rise for half an hour.
Grease a hot frying pan with oil (if it is non-stick) and start baking. Lay the pancakes on each other, flavoring butter.

Yeast pancakes with milk are well made from warm foods: this applies not only to the milk itself, but also to eggs and water. Therefore, remove them from the refrigerator beforehand, and liquids can be additionally heated on the stove a little warmer than room temperature. Remember that the yeast dough for pancakes also likes warm and quiet places (without drafts). Here it is better to adhere to the “golden mean”: if the temperature is too high, the mass will not rise, at a low temperature it will rise very slowly.

Pancakes on dry yeast, as on fresh ones, first blister and become, as it were, "lacquered." As the product is baked, the color of its edges changes, the color fades a little. Then it's time to turn it over.

Unusually delicate pancakes with yeast, with some acidity, will be due to the test for kefir. They can be served with sweet salty additives (for example, fish, caviar). The dish is well-suited for a festive table and, as a rule, is enjoyed by children.

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

Pour a little warm water into the bowl, add yeast and half a cup of flour. Stir, leave the starter for half an hour.
Beat the eggs well and the granulated sugar. Add kefir and prepared leaven to the mixture, add salt and vegetable oil. Bring to a homogeneous structure.
Dissolve the rest of the flour.
Leave the dough warm for a quarter of an hour.
Bake in the usual way until rosy color.
Spread on a dish, you can fluff with butter.

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

Some housewives are confident that the recipe for pancakes with yeast and milk is better and tastier, while others object: but yeast pancakes on water are much more tender. While they argue, try this easy way and decide for yourself.

flour - 350 grams;
water - 4 cups;
fast yeast - 1 tablespoon with a hill;
egg - 2 pieces;
sour cream (not too fat) - 50 grams;
salt - 1 tsp;
sugar - 2 tablespoons;
butter - 1 small piece;
vegetable oil - to taste.

Heat the water and dissolve the yeast in it.
Beat the eggs well with salt, sugar, put sour cream, enter the prepared melted butter.
In the sifted flour pour water with yeast, mixing thoroughly (avoid the formation of lumps). Enter the egg-cream-butter mixture, knead the dough.
Set it aside for 40 minutes: it should be quite thick, porous.
Bake as usual.

These quick yeast pancakes on dry yeast really turn out to be very tender in consistency, absolutely any fillings also fit them.

Tip: To keep the dish cool, heat the oven (up to about 100 ° C), place the plate in there and fold the finished pancakes on it.

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

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Yeast pancakes, pancakes with milk

A simple recipe for thin openwork pancakes, the dough for which is prepared with the addition of yeast. Openwork pancakes, like classic ones, can be stuffed with various fillings, for example, cottage cheese with raisins.

milk, wheat flour, chicken egg, sugar, vanilla sugar, salt, dry yeast, vegetable oil, cottage cheese, chicken egg, sugar, raisins

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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

How to make sour pancakes with milk

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.
Then, when the yeast is dissolved, add eggs, salt and vinegar-quenched soda to the liquid. Mix everything.
Pour the butter into the dough, stir the dough again. You can use a whisk for this.
In small portions, start introducing flour. Stir the ingredients until the batter is smooth and lump free.
When everything is ready, cover the dishes with a napkin again and store in a warm place for an hour.
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.

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.

How to make sour pancakes on sourdough

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

Combine a glass of flour with warm water and stir until a homogeneous mass without lumps.
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.
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.
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.

Mix warm milk with a glass of leaven. Let the mixture stand for half an hour in heat.
Then add eggs, sugar and a pinch of salt to the mass, mix everything up.
Gradually add a glass of flour into the dough, dissolving it well so that there are no lumps left.
Add the vegetable oil to the ingredients and mix well again.
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!

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

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.
Then add eggs, salt, stir everything. Soda in this recipe is not necessary to use, because the cream is sour.
Gradually start adding flour, stirring the dough.
At the end, pour in the vegetable oil and stir the mixture so that even small lumps remain in it.
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.

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Pancakes on milk lush yeast-free recipe

Pancakes can be cooked not only, and. No worse than they can be cooked with sour milk or yogurt.

Sour milk is specially fermented milk, where ferment is used as a starter, or sour cream. Sourdough is obtained from the already finished product. If you often sour milk, then it should be left with each new batch.

And sour milk is one that just got sour. Sometimes you buy a package, and do not have time to use it. And since this product is not stored for too long, it happens that after three days of storage, the milk tastes sour. But this does not mean that it is lost. From this you can cook a cottage cheese, or bake or pancakes.

What we do today and do.

sour milk - 0.4 liters
flour - 200 gr
egg - 2 pieces
butter - 1 tbsp. spoon
vegetable oil - 1 tbsp. spoon
sugar - 1 tbsp. spoon
salt - 0.5 tsp
soda - 1/4 tsp
vinegar - 0.5 tsp

Cooking:

1. Two eggs smash into a bowl. Make sure they are not cold. To do this, remove them from the refrigerator beforehand. Add sugar to them and mix using a whisk, or a mixer.

If you want to make the products sweet, then you can add a little extra sugar. However, not too much. Otherwise, the surface of the pancake will be too grilled. If sugar is not put at all, then the surface, on the contrary, will be pale and expressionless.

After mixing should get a homogeneous mixture.

2. Sour milk should also be obtained in advance or slightly warmed. Then pour it into a bowl and mix again with a whisk, or a mixer at medium speed.

Sour milk can also be used instead of yogurt.

3. Sift the flour and gradually add to the mixture. At the same time constantly stirring it with a whisk or a mixer. Thus to intervene all the necessary amount. After the kneading should not remain lumps. This must be closely monitored. These lumps will not dissolve themselves, and when you bake, they will remain on the baked surface.

And it will be quite unpleasant when such a lump comes to us on the teeth.

4. Now it's time to add soda. But first it must be quenched with vinegar. You can use both vinegar and essence. It is clear that the essences will need to add quite a bit, and vinegar put half a teaspoon.

After pouring the effervescent mixture into the dough, it will be covered with bubbles. Stir the contents, giving the opportunity to disperse soda throughout the mass.

If soda was not found, then you can use baking powder for the test. In this case, the vinegar is not used, and baking powder take a full teaspoon, albeit without a slide.

5. We still have oil. Add and melted creamy and vegetable. You can add two spoons of vegetable oil, but in this case, the pancakes will not be so tender and fragrant.

Sometimes oil is added to the batch together with the eggs. This is not true! Butter clogs the whites, and the froth cap disappears from above. As a result, pancakes do not get loose and lacy.

Stir all the mixture until the oil circles disappear.

6. Bake pancakes should be on a hot well-heated pan. Although we already have oil in the dough, grease with oil and a frying pan. Especially the first time. And then look, need it, or not.

In general, if you only bake pancakes in the pan, then you will not need to lubricate with oil each time. If you are cooking on it and other dishes, then it must be ignited with coarse salt and fat. Then remove all this with a rag and add salt again. Then wipe dry by removing it. Or you can just fry eggs in a pan, and then fry our goodies.

7. To fry products from two sides to rudiness. Turn the shovel, holding the knife as necessary. And if you have experience, you can turn it over with your hands.

Try in any case not to tear the thin surface. And for this it is worth making sure that the pancake is not stuck anywhere, and is easily hooked on all sides.

8. Laying out products is better than a stack on top of each other. So they will keep warm longer and will not become dry.

You can lubricate them with melted butter, sprinkle with sugar. Serve with sour cream or honey.

Custard pancakes with sour milk and boiling water

According to this recipe, thin pancakes are obtained, on which holes so beloved by many are visible. The recipe is very simple and not at all complicated. Cooking is a pleasure.

We will need:

sour milk - 300 ml
water - 300 ml
wheat flour - 200 gr
egg - 2 pieces
sunflower oil - 3 tbsp. spoons
butter - 1 tbsp. spoon
sugar - 1 tbsp. spoon
salt - 0.5 tsp
soda - 05 tsp

Cooking:

1. Prepare a bowl in which we will knead the dough. Beat in there eggs, which should be removed in advance from the refrigerator. Products at room temperature, or even slightly warm, make it possible to get more tender and light finished products.

Pour sugar and whisk until smooth. Sugar should be completely dissolved in the mixture.

2. Add sour milk. It is desirable that it also was not cold. If you forgot to get it in advance from the refrigerator, you can put it for a short time in a bowl of hot water. Or warm in a water bath.

Stir it with a sweet egg mixture until smooth.

3. Sift the flour through a sieve, along with salt and soda. You can sift directly into the liquid mixture, and you can separately. As it will be more convenient for you to act, do so. I usually add flour "by eye", as long as it goes. But I specifically measured, we will need 200 grams. It will be about 1 glass and another quarter. The volume of the glass is 250 ml.

As you add bulk components do not forget to mix the mixture. It is better to introduce it gradually, and immediately interfere with the whisk. So it will be easier to mix and will not form lumps. They will break immediately.

It should turn out pretty thick viscous mass.

4. Boil water in advance. Pour the desired volume into the mug. And pouring in gradually, immediately mix the mass with a whisk. This should be done quickly and without delay. Thus, we will soon achieve the uniformity of the mixture.

It should not be lumps, and it should turn out pretty liquid.

The thinner the dough is, the thinner the pancakes are, and the more holes appear on them.

5. Now is the time to add butter. You can add only vegetable oil, in this case, use it in a volume of 4 tablespoons. But I add only three spoons. And the fourth spoon we will have melted butter. Thanks to him, our sweets will be more tender and fragrant.

Stir the mass again and start baking immediately.

6. But for this, we should already be ready to have a griddle, or two. It is best to take them not very large diameter. This will make it easier to turn and remove our products.

You can bake them well on a hot pan, on a high heat, or more than medium heat. It depends on the material of the pan. And be sure to lubricate the work surface with vegetable oil. Especially for the first pancake.

And then decide whether you need it or not. Usually, if the pan is used only for baking pancakes, then grease it every time and will not be needed. If it is used for other products, it will be necessary to lubricate it.

7. And so, pour the dough into the frying pan and rotate it so that it spreads in a thin layer. Wait until the edges start to dry slightly, then turn to the other side. There is not much time for baking on each side. And this time also depends on the material from which your dishes are made. It can be from 20 seconds on each side to a minute.

And the second side is preparing faster. Such pancakes are obtained if you grease the pan with oil quite strongly.

8. Finished products fold a slit on a plate. You can additionally lubricate them with melted butter.

Serve with sour cream, butter or honey.

Lush pancakes with sour milk (step-by-step recipe)

As a rule, lush pancakes are baked to make cakes for cakes. The amount of flour depends on the thickness you want to receive. Basically, in such cases, it is added gradually to the eye.

We will need:

sour milk - 1 liter
flour - 2.5 - 3 cup
eggs - 3 - 4 pcs
sugar - 1 tbsp. spoon
salt - 0.5 tsp
soda - 0.5 tsp
vegetable oil for greasing the pan

Cooking:

1. Lightly warm the milk, or you can get it in advance from the refrigerator and use it at room temperature. Eggs also reach in advance. So, our pancakes get more lush.

2. Pour all the milk in a bowl at once. Add the same salt, sugar and soda. Soda can be quenched with vinegar. And you can pour it without vinegar. Since the milk we already have acid, it will be enough for a good batch.

Stir the mass using a whisk, or a mixer.

3. Pour 4 tablespoons with a hill of flour. And mix thoroughly. Immediately add all the flour is not necessary. If you add parts, it will be easier to mix and knead.

It is believed that when kneading should interfere with the contents in one direction, in order to avoid the formation of lumps. Is it, frankly, not defined. But there is such a belief. So you can check!

4. After all of them interfered, you can add 4 more tablespoons full with a heap. And mix again until smooth. The dough is already quite thick, but we have even before put eggs into it. And when we introduce, it will become thinner. And in this case we will lose the necessary thickness.

5. Therefore, add another 4 full tablespoons. Stirring again. And perhaps now flour enough. Anyway - bye. After entering the eggs check, and in which case add.

6. Well, add eggs. I have them not very large, so I will add 4 pieces. If the eggs are large, then it will be enough to drive only 3 pieces.

Add and mix again. To their complete connection with the rest of the mass.

Usually eggs are mixed with sugar in the first place. And then everything else is added. This is achieved by all the favorite effect of "holes", as well as products are obtained delicate and thin. But in this case, you can move away from the rules. We have another task - to get plump copies.

Therefore, we do as we do. But our task is to mix them in the most thorough way. If the whisk is difficult to do, then use a mixer. It will go a little faster.

7. And the last component we interfere with the oil.

8. So we kneaded the dough. Now he needs to insist. It will take 30 - 40 minutes. And as we can see, small bubbles began to appear and burst on the surface. This means the process is necessary for us. The finished products will be lush and tasty.

9. After steeping, stir the whole mass again and start baking plump pancakes. To do this, thoroughly warm the pan. Then lubricate it with oil and warm it again to a light blue-gray haze.

10. Pour the ladle of dough on the heated surface and bake until golden brown. Then flip with a spatula, or two. Still, the products we have turned out not small. And bake on the other side. Also up to ruddy.

With the next portion of the test decide for yourself. If the first pancake jumped off easily, then the pan can be reapplied and not lubricated. If there were difficulties with its removal, then it will be necessary to lubricate the surface before each new portion of the test.

Finished plump products, more like cakes, folded in a pile. You can use them as a cake for pancakes. And you can just eat. They are very tasty!

Yeast pancakes with holes in sour milk

Very tasty recipe that will not leave anyone indifferent.

We will need:

sour milk - 500 ml
sour cream - 50 gr
flour - 250 gr
egg - 1 pc
dry yeast - 1 tsp
sugar - 2 tbsp. spoons
salt - 0.5 tsp

Cooking:

1. Sift the flour through a sieve in a convenient dough and deep bowl. Add dry yeast to it. Be sure to see that they are not old. Stir two dry mixes.

2. Sour milk a little warm. You can do it in a water bath. The desired milk temperature should be approximately 38 - 40 degrees. Pour it in a thin stream with constant stirring in the flour mixture.

Pour in gradually to avoid lumps. Mix better whisk.

3. When the mixture has become a homogeneous mass, break an egg into it, add salt, sugar and sour cream. Add sour cream instead of butter so that the finished products are perforated and tasty. But if sour cream you suddenly did not have, you can add two spoons of vegetable oil.

Mix the mass again so that the eggs and all the other components are well distributed in the finished dough. And as we can see, the yeast was already involved in the work and many bubbles began to appear on the surface.

4. Yeast dough likes when it is a little insist in a warm place. And today we will also insist on it for 1 hour. To do this, first cover it with a lid, towel, or cling film. And just put it where it's warm enough.

5. After an hour, stir the slightly raised mass again, and you can bake the pancakes in a hot frying pan greased with vegetable oil.

They are not very thin, but not fat. But if you want to make them thinner, then in this case you can dilute the dough with a small amount of boiled water at room temperature.

Finished products are obtained as small ruddy "suns". They smell delicious, and their surface is covered with many small through holes. And of course, they are very tasty.

Serve them can be pre-smeared with melted butter. Or serve with honey, jam, or sour cream. To eat with pleasure!

How to cook pancakes with sour milk and boiled water without eggs

We will need:

sour milk - 500 ml
water - 1 cup
flour - 9–10 tbsp. spoons
vegetable oil - 3 tbsp. spoons
sugar - 1 tbsp. spoon
salt - 0.5 tsp
soda - 0.5 tsp

Cooking:

1. Sour milk to warm in a water bath. It should be slightly warm, but not curb. Add soda to the milk, and whisk the mixture with a whisk until bubbles form. This means that the soda has reacted with milk.

2. Sift the flour through a sieve and gradually pour it into the mixture. At the same time all the while mixing it with a whisk. Add salt and sugar.

3. Boil the water and pour it in a thin stream into the flour mass. At the same time all the time intensively stirring with a whisk. It is necessary to obtain a state in which the dough will become liquid and will easily merge with the spoon.

4. It's time to pour the butter into the mixture. Stir until all oil stains and circles disappear.

5. Heat the pan well, lubricate it with oil and pour a little more than half of the ladle. Although of course it depends on the size of the pan. In general, the dough should spread out in a thin even layer. And we will help him in this by rotating the pan and helping the dough to flow in the right direction.

When baking, bubbles will first appear on the surface, and then they will burst and bubbles will appear.

6. After frying the product from one side to the color, turn it over to the other side. We use for this a spatula, or even two. And you can use a knife.

Ready ruddy pancakes folded. You can grease them with melted butter.

It turns out very tasty!

Video recipe for making chocolate pancakes with sour milk

As you know, pancakes are small fluffy American pancakes. And although they have such an original name, it’s not difficult to cook them. They especially like children.

And children like chocolate. Therefore, we will prepare today chocolate pancakes.

Here on this gorgeous and tasty note we will finish our topic today.

By the way, while writing today's recipes I understood such a thing well. Today's recipes for sour milk are not very different from cooking recipes and. Therefore, any recipe can be easily adapted to the product that is in your refrigerator.

And I think that this conclusion, which spontaneously came into my head, will help you to take any recipe, and use any available product. You can also take yogurt, ryazhenka, airan, whey, sour cream, diluted with water and any other dairy product.

And if it does not, then feel free to take any juice, or plain water. For baking pancakes need liquid component and flour. And to flavor salt and sugar. For pomp - eggs. That's basically it.

Enjoy your meal!

Step 1: prepare the 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 Celsiusso that it is warm and you can easily put your fingers into it without fear of getting burned.

Step 2: prepare the brew.

Step 3: prepare the butter.

Step 4: prepare the chicken eggs.

Step 5: prepare the dough.

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.

Step 6: Fry the sour pancakes with yeast.

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 sour pancakes with yeast.

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, for greasing the pan, it is not vegetable oil that 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 some 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.

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.

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

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

Ingredients for making sour pancakes with yeast:

Sour milk 850 milliliters
Fresh yeast 30 grams
Sugar 2 tablespoons
Salt 1 tsp
2 chicken eggs
Butter 50 grams
Vegetable oil 2 tablespoons in the dough and how much will be needed for frying
Wheat flour 500 grams

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

Cooking sour pancakes with yeast:

Step 1: Preparing Milk

Step 2: Cooking Dough

Step 3: prepare the butter

Step 4: prepare chicken eggs

Step 5: Cooking Dough

Step 6: Fry Sour Pancakes With Yeast

Step 7: Serve the Sour Pancakes with Yeast

- 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;

- 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

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

Pancakes without yeast

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 the 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 pour 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

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)

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.