How to bake pancakes from yeast dough. Yeast pancakes with milk

Pancakes count high-calorie dish so serve it in the morning. Otherwise, there are no restrictions, they prefer to eat pancakes both in winter and in summer.

Yeast pancakes in milk, a recipe with a photo is step by step good with and without fillings. They differ in splendor, which many like, but their preparation will take a lot of time.

No, to make the dough, you will need 10 minutes, no more. But in order for it to “ripen”, you have to wait two, or even three hours.

After kneading the dough, know that it should rise three times. The first two you need to knead it, after the third rise, you can start baking pancakes without mixing the dough.

In order for the pancakes to become soft, they should be lubricated with melted peasant butter.

How to properly prepare food and dishes so that pancakes are a success

The dough must be made from sifted flour. This rule applies not only to pancakes, but also to other confectionery products.

It is necessary to fry quick yeast pancakes with dry yeast in a cast-iron pan, it does not allow them to burn.

Before pouring the dough, grease the bottom of the pan with vegetable oil.

In the yeast dough for pancakes, you can put both dry yeast and pressed yeast.

Recipe for delicious pancakes with yeast

This classic recipe you will certainly come in handy when you have a desire to bake lush yeast pancakes.

Get more hearty meal, which can feed a large company, meat filling will help.

Serve sweet yeast pancakes with honey or jam. The filling of sour-milk cheese with raisins is also suitable.

Bake thin yeast pancakes you will get from more liquid dough with a high liquid content.

Take: two eggs; 0.450 ml of milk; 0.250 kg of flour; 10 g fast acting yeast; salt and sugar to taste; 20 ml vegetable oil.

Recipe yeast dough:

1. Make a brew first. To do this, mix milk (150 ml), yeast and sugar in a bowl. Add two heaping tablespoons of flour. After you achieve a uniform mass, cover it with a napkin and set aside for 30 minutes in a warm place.
2. Half an hour later, enter the eggs, pounded with salt, flour and warm milk that remains. This time set the yeast dough aside for 2 hours, it should rise three times. Each time, punch the dough with a spatula, and only in the last, third run, this is not necessary.
3. Bake yeast pancakes in a heavy-sided skillet for two minutes on each side.

Recipe for lemon yeast pancakes

Pancakes with yeast recipe with photos are very fragrant and openwork. It is believed that the smell of lemon improves mood, so do not miss the opportunity to please your loved ones with an exclusive dish.

For it you will need:

two eggs; 3.5 cups of milk; a couple cups of flour premium; 10 g fast-acting dry yeast; lemon peel; sugar and salt at your discretion. Pancakes can be flavored with vanilla sugar.

Recipe for kneading dough:

1. For the dough, crack dry yeast in warm milk (120-150 ml). Add a couple of large spoons of sifted flour and half granulated sugar.
2. Put the mixture in a warm place for a quarter of an hour.
3. In the meantime, rub sugar and salt with eggs, heat the rest of the milk.
4. In a bowl, mix all the ingredients, including flour, pour in the dough and chop the mixture so that there are no lumps left in it.
5. The dough should now rise three times. The process will take at least two hours, so be patient.
6. After the third rise, scoop up the dough with a ladle and fry the pancakes for a very hot frying pan. If you have an electric pancake maker, then you do not need to lubricate it with vegetable oil, pancakes will not stick. Cover a regular frying pan with a thin layer of vegetable oil.

Step-by-step recipe for pumpkin pancakes with yeast

Yeast based pancakes pumpkin puree bright orange and original taste(see photo). Lubricating pancakes in milk with honey, you will add useful properties to them.

You can use to submit powdered sugar mixed with a pinch of cinnamon.

When kneading the dough, you need to take care of the presence of products such as:

milk - 0.5 liters; a couple of eggs; half a kilogram of peeled and pumpkin seeds; 20 g cl. oils; 0.320 kg of flour; 20 g yeast; vanillin and cinnamon on a pinch; 2 tbsp. tablespoons of vegetable oil. Put sugar and salt to taste.

Recipe:

1. Cut the properly prepared pumpkin into medium-sized cubes. Transfer the product to a saucepan, fill with water in an amount to cover the entire pumpkin. After boiling water, mark a quarter of an hour, then turn off the fire and strain the water.
2. After cooling with a blender, grind the pumpkin to a homogeneous state.
3. The dough is prepared in a non-dough way, so you need to dilute the yeast in warm milk and pour it into the bowl, where there is already a homogeneous mixture of flour, eggs, salt, sugar and milk.
4. Infuse the dough in a warm place for two hours, then pour in vegetable oil, cinnamon, vanilla sugar and let rise one more time. After that, you can bake pancakes.

Recipe for pancakes in milk with semolina

For baby food pancakes on semolina are the best fit. If your kids don't like semolina, then this dish will become a lifesaver for you.

Semolina yeast pancakes do not contain lumps, they are tender and soft.

To bake pancakes, you will need:

50 g of semolina; milk - 0.450 l; 2 eggs; 0.320 kg of white flour; 20 g yeast; a couple of tablespoons of vegetable oil. Seasonings such as salt, sugar, put to taste, and do not forget about vanilla.

The recipe for making delicious semolina pancakes:

1. First of all, heat the milk and sift the flour.
2. The next step is soaking semolina with warm milk, for this, take a third of the entire product.
3. Dough should be prepared from yeast, 0.5 tbsp. tablespoons of granulated sugar and pour milk. Cover the bowl with dough with a napkin and set aside for 20 minutes, choosing a warm place.
4. Mix the eggs thoroughly with the rest of the sugar, add a pinch of salt.
5. Add milk, flour, vanilla sugar, sourdough and swollen semolina.
6. Put the mass to approach for two hours. After the third revolution, add vegetable oil and vanilla sugar to the dough and let it rise again.

Fry delicious pancakes on both sides until they are browned.

Recipe for yeast-free pancakes without eggs on buckwheat flour

Pancakes have a darker shade. And all because buckwheat flour was added to the dough in the amount of two glasses. In addition, you will need:

30 g of yeast; half-liter bottle of mineral water; 2 and a half cups fine flour. Put salt to taste, and vegetable oil - 2 tbsp. spoons.

Cooking steps:

1. Heat the water to a temperature of 45-50 degrees.
2. In a deep and voluminous bowl, mix the wheat and buckwheat flour with a whisk (one and a half glasses each). Pour in a glass of water and grind so that there are no lumps left.
3. Dilute the yeast in 130 ml of water, add to the mixture that is in the bowl.
4. Cover the mass with a napkin, remove for a couple of hours to rise. After it has increased in volume, stir in the rest of the flour, salt and warm water, pour in vegetable oil.
5. Give the dough another hour to rise, after which you can make pancakes.

Recipe for pancakes mixed with dry yeast

Lacy pancakes made with fast-acting dry yeast will surely please your loved ones. They are obtained in a hole, harmonize well with various fillings and spreads.

Before frying delicious pancakes, you will need a lot of time, however, you will not regret that you started this treat.

Ingredients: 2 cups of water; 0.480 kg of premium flour; 45 ml vegetable oil; a sachet of fast-acting free-flowing yeast; 2 eggs; milk - 2 cups. For taste, add a teaspoon of salt and two large spoons of sugar.

Start preparing the dish by heating the milk. Then:

1. Dissolve dry yeast in milk.
2. Enter beaten eggs, salt and sugar.
3. Sift the flour and add it to the bowl with the liquid ingredients. Stir until smooth.
4. Cover the dish with a towel and place in a warm place to rise.
5. When you notice that bubbles have appeared on the surface of the mass and it has increased in volume, add warm water and vegetable oil.

After the mixture rises again, you can bake pancakes.

The recipe you have learned does not require a lot of products, it is based on available ingredients. You can buy them at the nearest store, a la supermarket.

Secrets that will make your pancakes gourmet

• Yeast delicious pancakes serve exceptionally hot.
• Start pancakes in milk with chopped boiled eggs mixed with green onions, red caviar or other filling that you like best.
• Knead pancakes with yeast on white wheat flour or on a mixture of wheat and buckwheat.
• As an addition to the dish in order to improve its taste, use melted butter or thick sour cream, put them on the table in separate saucers.
• Yeast delicious pancakes can also be slaughtered on water, only it must be bottled or purified.
• It is most convenient to lubricate the pan with vegetable oil with a silicone brush. If you haven't had time to get it yet, make another device: cut the potato in half and prick it on a fork with the flat side out. Now dip the potato in the oil and run it across the bottom of the pan.
• Experienced chefs recommend baking quick and tasty yeast pancakes in medium-sized pans. Too large pancakes in the center may not be baked. The best option is a cast-iron frying pan with a diameter of 23-25 ​​cm.

My video recipe

A fun and delicious Shrovetide Week has come! Pancakes are baked in every house - golden, round, hot, like the Sun! And it is felt that the long-awaited, sunny, warm Spring is just around the corner. On Maslenitsa you need to bake many, many pancakes - and eat more of them! After all, according to the Maslenitsa sign, the more pancakes you eat, the more lucky you will be in all matters, especially financial ones, this year.

What pancakes do you bake for Maslenitsa? There are a great many recipes: pancake dough is prepared with yeast and kefir; on milk and mineral water; from wheat, buckwheat, oatmeal, cornmeal!.. There are plenty to choose from. We will offer you a classic recipe for yeast pancakes - tender, delicate, very tasty!

• 20 g fresh yeast;
• 1-2 tbsp. l. Sahara;
• 3 art. milk (glass = 200 g);
• 2 eggs;
• 75 g butter;
• 1-2 tbsp. l. sunflower oil;
• 2 - 2 and ¼ st. flour;
• a pinch of salt.

How to make pancakes with yeast dough

Check the yeast for freshness and quality - the success of pancakes depends on them. Good yeast has a pleasant characteristic aroma, they do not smear, but crumble in the hands. Here we will crumble them into a bowl. Add sugar and stir with a spoon until the yeast has melted.

Pour half a glass of warm milk (not hot - the optimum temperature is 36-37 ºС) and mix.

Sift an incomplete glass of flour into a bowl and mix, trying not to leave lumps. We put the bowl with the dough in a warm place - for example, over a larger container with warm water, and leave it for 10-15 minutes.

The dough fit well, doubled in size, became fluffy, with bubbles. It's time to knead the dough for pancakes.

Separate the yolks from the proteins, add the yolks to the dough, set the proteins aside for now. Also add melted warm (again, not hot) butter to the dough), and mix.

Then add flour and milk alternately. in small portions, for example: 0.5 tbsp. flour, mixed; 0.5 st. milk, stirred again, and so on. Be sure to sift the flour through a sieve or colander: the lumps remain in the sieve, and the flour becomes airy, enriched with oxygen, which is important for the successful operation of the yeast.

Finally, pour in all the remaining milk, sunflower oil, mix well and again place the bowl with the dough in heat for 10-15 minutes. Be careful not to run the dough!

That's how it came up - yeast works great! But the dough is not ready yet - you need to add egg whites whipped into a thick foam. Whip egg whites better room temperature, and immediately before adding to the dough, since when beaten in advance, they will stratify into liquid and foam.

Put the beaten egg whites into the dough and gently mix thoroughly. The dough turned out perfectly: lush, with bubbles - which means that the pancakes will be openwork, tender, thin!

Heat up the pan well. If you are baking on a pancake pan with a special coating, it is enough to grease it with sunflower oil before pouring the first portion of the dough.

When baking in an ordinary pan (for example, cast iron), you need to grease its surface with fat before each pancake. It is convenient to grease the pan with a piece of bacon (unsalted), prick it on a fork, or with gauze slightly moistened with sunflower oil. There should be little fat - the main thing is to grease evenly, and, of course, the pan should be dry and clean before frying. Then the pancakes will be easy to flip and remove.

So, we collect the dough with a ladle and pour it into a hot pan. Turn it from side to side so that the dough is evenly distributed. If it seems to you that the dough is thick and spreads reluctantly, you can add a little milk. After a couple of pancakes, you will understand how much dough you need to collect, taking into account the diameter of your pan, in order to get a round, even pancake of the desired thickness.

I like thin pancakes- they are very beautiful, like lace! And the farther, the more perforated pancakes turn out - in the warmth near the hot stove, the dough ferments more. But don't let it get too hot - otherwise the yeast will lose its "fun" and the pancakes will turn out almost without holes.

When the pancake is browned on one side, gently pry it with a wide thin spatula and turn it over to the other barrel. When the second side is browned, transfer to a dish. Each fresh pancake can be lubricated with a piece of butter: then they turn out to be even more tender and soft. And the best thing is the crispy edges!

Yeast pancakes are delicious on their own, hot, just from the pan! And it will be even tastier if you pour them with sour cream, jam or honey.

Can also be wrapped in pancakes various fillings: sweet cottage cheese with raisins and vanilla, or cottage cheese with herbs; mushrooms, and pancakes with herring are very tasty - try it! And then write which option you liked the most.

Pancakes with yeast were traditionally baked on Maslenitsa by the Slavic peoples.

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

Similar ones with yeast in their composition had a different set of ingredients. We will tell the readers of "Povarenka" how to cook the classic in several ways. Although, we repeat, there are dozens of recipes for pancakes with yeast.

Royal wheat yeast pancakes

To prepare such yeast pancakes, truly royal, you will need:

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

All milk must be warmed up (slightly), add yeast and half of the sifted flour to it. Cover with a towel and leave to rise in a warm place. When the dough comes up, you should add to it the yolks of the eggs, which were previously ground with soft butter. Now add the remaining flour, salt, sugar. Let the dough rise in a warm place.

After forty minutes, if the dough has risen, add whipped whites with cream to it. Just do this carefully, stirring the dough from the bottom up with a wooden bowl. We heat the pan, grease it with a piece of bacon planted on a fork, pour a portion of the dough onto it and fry our yeast pancakes on both sides.

Pancakes yeast "tulle"

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

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

Pancakes with yeast in this way are made like this. Dilute the yeast with half of all milk (warmed up), add wheat flour to them, let the dough come up. When it rises and clears up, add buckwheat flour, yolks, spices, oil to it. Let's go again. Add the remaining warm milk in a stream, add the egg whites whipped into foam with a spoon, gently mixing into the dough. Thin yeast pancakes are baked from the resulting dough.

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

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

On the hastily housewives cook pancakes on kefir, but yeast pancakes are considered classics. Their recipes are passed down from grandmothers to granddaughters; there are more than a hundred ways of cooking among the people. To make it tastier, you can mix different flours (for example, wheat and buckwheat), add cereals. The dish is served hot.

General principles for making pancakes with yeast

Modern housewives are too lazy to cook complex yeast pancakes, although it’s worth a try: they turn out lush and tender. They take more time than baking pancakes without yeast, but if the hostess has the skill, it will not be difficult. Live or dry yeast will perfectly raise the liquid mass. You need to bake in a special frying pan of small diameter, preferably cast iron and with a thick bottom: it will not burn.

yeast pancake recipe

Pancakes with yeast turn out lush, spongy, ruddy. Especially good generously flavored with butter. If the hostess knows how to cook yeast pancakes, you can go beyond simple ones and try new technologies with interesting additives. The main thing is to choose reliable yeast, because success depends on their quality. Strangers are better to check in advance.

• Time: 90-120 min.
• Quantity: 6 servings.
• Calorie content: 175 kcal per 100 grams.
• Purpose: for the holiday.
• Cuisine: European.
• Difficulty: easy way.

The recipe for pancakes with yeast and milk may include only the main components, but there are many original variations. classic way. For example, Royal, for which whites and yolks are whipped separately. Adding a pinch of cinnamon, vanilla, serving honey, jam, condensed milk will bring something new every time.

Ingredients:

• milk - 1 l;
• fresh (pressed) yeast - 15 g;
• granulated sugar - 3 tbsp;
• egg - 1 pc.;
• flour - 520 g;
• vegetable oil - 60 ml.
• salt.

Cooking method:

1. Dissolve yeast in milk.
2. Add flour, mix.
3. Let rise warm (1 hour).
4. Grind the yolks with sugar and salt, beat the whites, pour into the dough, set aside for half an hour or an hour.
5. Pour a small ladle of dough into the pan. Turn over with a spatula

• Time: 2-3 hours.
• Quantity: 4 servings.
• Calorie content: 250 kcal per 100 g.
• Purpose: for breakfast, dinner.
• Cuisine: national.
• Difficulty: medium.

The recipe for yeast pancakes on dough is a culinary classic. Cooking looks complicated, but in fact everything is simpler, but it is better to bake on a day off to give time to rise. It is not worth monitoring the fermentation process every minute: the dough perfectly increases the volume of the dough. The taste of pancakes with yeast will be sour, but it’s supposed to be, they are delicious with sweet additives and with salty ones - fish, caviar, mushrooms.

Ingredients:

• egg - 1 pc.;
• milk - 250 ml;
• flour - 250 g;
• water (possibly mineral) - 300 ml;
• dry yeast - 8 g;
• deodorized oil - 2 tbsp. l.;
• salt;
• sugar - 1.5 tbsp. l.;
• butter (to lubricate finished products).

Cooking method:

1. Pour the yeast into the water, half the flour, mix.
2. Cover the dough with a cloth, leave warm for an hour.
3. Knead, add the yolk, salt, the rest of the sugar, vegetable oil.
4. Add flour, pour in warmed milk, beat with a whisk.
5. After an hour, "besiege" and again put in heat.
6. Add whipped protein, at the very end, pour half a glass (or more) of boiling water, mix and start baking.

without eggs

• Time: 40 min.
• Servings Per Container: 5.
• Calorie content: 160 kcal.
• Cuisine: vegetarian.
• Difficulty: easy.

Yeast pancakes can be dietary, low-calorie, if milk and eggs are not added to them. This dish is very good in the post. You can eat pancakes just like that, or you can think of options delicious toppings. Yeast dough for pancakes of this kind will require a little food, and the result will delight lovers of flour. The absence of the egg-milk component does not affect the tenderness of baking.

Ingredients:

• boiled water - 0.5 l;
• flour - 300 g;
• yeast (powder) - 5 g;
• sugar - 30 g;
• salt - 2 g;
• sunflower or olive oil(odorless) - 30 g.

Cooking method:

1. In a deep bowl, combine water, yeast, sugar, a spoonful of flour. Wait 20-25 minutes for the dough to foam up.
2. Add salt, flour, oil.
3. Leave the bowl covered with a towel for half an hour, protecting it from a draft, then stir, let it rise again (30-40 minutes).
4. Fry products until golden brown.
5. Spread in a pile, greasing with butter.

with pumpkin

• Time: 40 minutes.
• Servings: 5 persons.
• Calorie content: 260 kcal per 100 grams.
• Purpose: for breakfast, dessert.
• Cuisine: vegetarian.
• Difficulty: easy.

milk and good yeast- the secret of the success of any pancakes, they turn out to be openwork, ruddy. Pumpkin will give them a special flavor. Its bright pulp will color pastries, make each pancake look like the sun. Sometimes the color intensity is enhanced by the addition of turmeric. Pumpkin must be prepared in advance by boiling and whipping to a puree.

Ingredients:

• pumpkin peeled without seeds - 400 g;
• eggs - 4 pcs.;
• sugar - 40 g;
• milk - 500 ml;
• Wheat flour- 300 g;
• yeast (fast, dry) - 5 g;
• melted butter - 30 g.

Cooking method:

1. Chop the pumpkin, boil it, make a puree with a blender.
2. Combine eggs with sugar, salt, add half of the milk, sifted flour, yeast.
3. Pour in the rest of the milk, stir.
4. Tighten the dishes with a film, you can put on a pan with warm water. In an hour, the dough should bubble up.
5. Add pumpkin puree, mix everything, send to part.
6. Pour the dough into the bottom of the preheated greased form in small portions, spreading over the surface.
7. Fry on both sides.

• Time: 1.5-2 hours
• Servings: 6 persons
• Calorie content of the dish: 290 kcal per 100 g.
• Purpose: dinner, breakfast.
• Kitchen: home.
• Difficulty: easy.

Delicious and invariably beautiful products are obtained by adding semolina to the dough, and sifting the flour. It will take a little time to prepare, especially since it is not a pity to allocate an hour and a half to prepare such a wonderful dish. It is satisfying, but so tasty that it is difficult to calculate the number of servings: it is unlikely that eaters will be limited to a couple of pieces.

Ingredients:

• milk - 1 l;
• dry yeast - 11 g.
• semolina - half a glass;
• sugar - 2 tbsp. l.;
• any vegetable oil - half a glass;
• eggs - 5 pcs.;
• flour - 4 250-gram glasses;
• salt.

Cooking method:

1. In a five-liter saucepan, heat 750 ml of milk, add sugar, semolina, yeast, sugar, flour. Mix the mixture, add salt and, without closing the lid, leave to ripen for 30-40 minutes in a draft-free room.
2. Pour in eggs and oil, stir.
3. With a glass of milk brought to a boil, brew the dough. Leave to swell for 20 minutes.
4. If the semolina has swollen strongly, add hot water to the consistency of thin sour cream.
5. Grease the bottom of the pan once before cooking.
6. Fold the baked pancakes in a pile, flavoring with oil.

On sour milk

• Time: 60 minutes.
• Servings Per Container: 4.
• Calorie content of the dish: 225 kcal per 100 grams.
• Purpose: dinner children's table.
• Cuisine: homemade, Russian,
• Difficulty: simple recipe.

Cooking yeast pancakes with sour milk is a pleasure. They turn out thick, satisfying, baked quickly. This dish can be cooked often, because kefir or sour milk is always in our refrigerators. An excellent pancake base is kneaded on them. To ready-made pastries it is worth serving sour cream, condensed milk, Nutella, jam.

Ingredients:

• flour - 1.25 cups;
• sour milk - 1 glass;
• hot water - a third of a glass;
• eggs - 2 pcs.;
• sugar - 2 tablespoons;
• dry yeast - 1 tsp;
• oil - 2 tbsp. l.

Cooking method:

1. Pour half a glass of sifted flour into a container, add sugar, yeast, salt, mix.
2. Pour in spoiled milk room temperature, cover with a towel, leave for half an hour.
3. Beat the eggs, pour them into the risen dough, add flour.
4. hot water dilute to the desired consistency, let go again.
5. Finally add oil.
6. Heat a frying pan, rub with salt, grease.
7. Pour a portion of the dough, spread it from the middle to the edges, tilting the pan.
8. Fry on both sides.

• Time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 230 kcal per 100 g.
• Purpose: afternoon tea, dinner.
• Cuisine: Russian.
• Difficulty: simple recipe.

Truly Russian food, buckwheat is good in all dishes. Why not bake yeast pancakes from buckwheat flour, moreover, custard, thin, tender, porous, fragrant? There are many recipes for such a delicacy. You can make dough in milk, you can - in water, in which case the pastries will turn out to be low-calorie, but also tasty. You can add wheat flour to buckwheat, but the dough must be brewed to prevent delamination.

Ingredients:

• dry yeast - 12 g;
• wheat flour - 100 g;
• buckwheat flour - 150 g;
• milk (or water) - as needed;
• egg - 1 pc.;
• sunflower oil - 30 g;
• salt - ½ tsp

Cooking method:

1. Buckwheat flour brew a glass of hot water, set aside for an hour.
2. Add enough boiling water to make the dough look like liquid sour cream, cool a little, add yeast.
3. Let the steam rise.
4. Add flour - buckwheat and wheat, salt.
5. Pour in warm water or milk.
6. Beat the egg into the risen dough, pour in the oil and let the mixture rise.
7. Bake without greasing the pan.

• Time: 4-5 hours.
• Servings: 5 persons.
• Calorie content: 280 kcal per 100 g.
• Purpose: festive table.
• Cuisine: Russian, home.
• Difficulty: medium.

Similar to lace, perforated, ruddy thin pancakes (as in the photo) can only be baked with yeast. They raise the dough, make it airy, light, and pancakes - splendor and delicacy. When starting to prepare the dough, you need to know that the whole process will take a lot of time, you will need to check, control, beat, mix, but the result will please everyone who gathers at the table.

Ingredients:

• milk (fatter) - 3.5 cups;
• dry yeast - 11 g (bag);
• eggs - 2 pcs.;
• sifted flour - 500 g;
• sugar - 2 tablespoons;
• vanilla sugar - to taste;
• salt - 1 tsp;
• vegetable oil, odorless - 30 ml.

Cooking method:

1. In a bowl, mix half a glass of warmed milk, a tablespoon of sugar, yeast.
2. Put the covered dough for half an hour in a warm place so that the mixture foams well.
3. In the remaining milk, add sugar, eggs, salt, beat with a mixer or whisk.
4. Add flour, vegetable oil, pour in the dough.
5. Remove in heat for 2-3 hours, during this time precipitate the mixture 2 times.
6. Heat up the pan, grease.
7. Pour the dough, resembling airy foam, in portions onto a hot surface, turn over in time.

Video

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Discuss

Pancakes with yeast - general principles cooking

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

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

Making pancakes is very easy. To do this, just scoop up the dough with a ladle and pour it into the pan. On each side, the pancake is cooked for about 1-2 minutes. After that, it is removed from the pan and laid out on a flat dish. The next pancakes are placed on top to make a pile.

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

Pancakes with yeast do not have to be fluffy and thick. This recipe is perfect for lovers of thin pancakes. In this case, the dough can be used for both sweet and salty fillings. Yeast must be fast-acting with an indication of the activation time on the package.

Ingredients:

• 3 cups flour;
• 500 ml of milk;
• 2 eggs;
• 2 tbsp. l. Sahara;
• 11 g dry yeast;
• 2 tbsp. l. vegetable oil;
• 2 glasses of water;
• Salt.

Cooking method:

1. Slightly warm the milk, add salt and sugar to it, stir.
2. Crack in the eggs and beat lightly with a whisk until the mixture is smooth.
3. In a separate container, combine the yeast and flour, mix well and pour into the liquid ingredients.
4. Leave the dough to rise in a warm place under a towel.
5. Boil water and add to the risen dough, quickly mix everything with a spoon.
6. Fry pancakes on both sides until done.

Interesting from the network

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

Ingredients:

• 500 ml of milk;
• 250 ml of water;
• 8 art. l. decoys;
• 1 egg;
• 6 art. l. flour;
• 2 tbsp. l. Sahara;
• 1 tsp salt;
• 4 tbsp. l. vegetable oil;
• ½ tsp dry yeast.

Cooking method:

1. Pour the milk into a deep plate, add the egg, semolina, salt and sugar to it.
2. Pour vegetable oil into the resulting mass and mix everything thoroughly.
3. Boil water in a separate saucepan and pour into the dough immediately after boiling.
4. Quickly mix the contents of the bowl and pour the yeast into it.
5. Once again, thoroughly stir the dough, leave warm for 2 hours.
6. Gradually introduce the flour, after sifting it through a sieve.
7. Stir the dough until smooth, breaking up any lumps.
8. Fry pancakes in vegetable oil on both sides.

Pamper yourself sweet pastries You can even with a minimum of calories consumed. Such a dessert will become especially relevant for those who fast and are forced to deny themselves dairy products. The amount of water indicated is for thick pancakes. You can make them thin by adding another 100 ml of liquid.

Ingredients:

• 350 g flour;
• 300 ml of water;
• 3 art. l. vegetable oil;
• 5 tsp Sahara;
• 10 g fresh pressed yeast.

Cooking method:

1. In a deep bowl, mix flour and four tablespoons of sugar.
2. Heat the water, add half to the plate with dry ingredients.
3. Mix the contents of the bowl thoroughly with a spoon, set aside for 15 minutes.
4. Pour 100 ml of water into a separate container, add the remaining sugar and dilute the yeast.
5. When bubbles appear on the yeast mass, pour it into a bowl with flour.
6. Mix everything until smooth and remove the resulting dough in heat for 30 minutes.
7. Add vegetable oil and salt to a common plate, mix again and start frying pancakes.

Pancakes with salt curd filling can be submitted in the form original snack by cutting them into small pieces. At the same time, the dough itself is baked in a pan as well as in the oven. If desired, the filling can be changed or supplemented with any other ingredients.

Ingredients:

• 2 cups of kefir;
• 2 eggs;
• 2 cups of flour;
• 2 tsp Sahara;
• 2 tsp dry yeast;
• 2 tbsp. l. butter;
• 3 cloves of garlic;
• 200 g of cottage cheese;
• 2 tbsp. l. mayonnaise;
• 1 pinch of salt;
• 1 bunch of dill.

Cooking method:

1. Heat one glass of kefir to 35-40 degrees and dilute the yeast in it.
2. Pour salt, sugar and half a glass of flour there, stir.
3. Leave the dough to warm for half an hour, then beat in the eggs and gradually introduce the flour.
4. Add the remaining kefir, mix everything into a homogeneous mass and leave for another half hour.
5. Fry pancakes until golden brown hot pan from two sides.
6. Grind cottage cheese, dill and garlic in a blender, mix everything with mayonnaise.
7. Allow the pancakes to cool slightly and fill each with curd filling.

Recipes choux pastry a lot for pancakes, but this cooking method will surely appeal to experienced housewives. Special tenderness to pancakes is given by cream, which is added at the final stage. From this amount of products, quite a lot of pancakes are obtained. If there is no Shrovetide in the yard yet, you can slightly reduce costs, while maintaining proportions.

Ingredients:

• 450 g flour;
• 750 ml of milk;
• 150 ml cream;
• 2 tbsp. l. Sahara;
• 5 g dry yeast;
• 50 g butter;
• 2 tbsp. l. vegetable oil;
• 3 eggs;
• 1 tsp salt.

Cooking method:

1. Boil 300 ml of milk in a small saucepan.
2. Pour 150 g of flour into boiling milk and stir vigorously.
3. Remove the saucepan from the heat and wrap in a warm towel, leave for 2 hours.
4. Heat the remaining milk, without boiling, dissolve salt and sugar in it.
5. Crack in the eggs and beat lightly with a whisk until smooth.
6. Mix flour not used for brewing with dry yeast and gradually add to the milk-egg mass.
7. Combine the resulting dough with pre-prepared tea leaves (flour + milk) and mix well.
8. Cover the dough with a towel, put it in a warm place and knead after an hour, then leave for another 30 minutes.
9. When the dough has risen enough, pour in the cream, melted butter and vegetable oil, mix.
10. Again, remove the plate under the towel and do not touch for 20 minutes.
11. Mix the dough again, grease the pan with vegetable or butter.
12. Fry pancakes on both sides until matte and openwork holes appear.

Now you know how to cook yeast pancakes according to the recipe with a photo. Enjoy your meal!

Many people are too lazy to cook yeast pancakes, because it takes a little more time than for more simple options the same dish. Nevertheless, it is yeast that makes it possible to obtain soft, airy and very tasty pancake dough. So that the process does not cause difficulties, you just need to use the following tips on how to cook yeast pancakes:

• The liquid in which it is planned to breed yeast should be heated slightly above room temperature, but in no case should it boil.
• In order for the yeast to work exactly as it should, a little sugar and flour should be added to the dough.
• Yeast pancakes do not require a large number frying oils. It is enough to grease the pan just before the first pancake.
• You need to start frying pancakes in a pan only when it is well warmed up, otherwise you will get the notorious “lumpy” pancake.
• Yeast dough with the addition of semolina is recommended to be placed in the microwave for 2-3 minutes and heated. This will activate the yeast faster.
• Yeast dough should rise in a warm and dark place. It is best to additionally cover it with a regular kitchen towel.