Recipe for lacy yeast pancakes in milk. Yeast lacy pancakes

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

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

Pancake dough:

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

Dry yeast - 10g.

I eggs - 2 pcs.

Flour premium- 500g.

Sugar - 2 tablespoons

Salt - 1 tsp

Vegetable oil - 2 tbsp.

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

2. Knead the dough.
Sift the flour through a sieve, add salt, sugar (if desired, I didn’t add any more), eggs, carefully pour in the warmed milk, stirring constantly and add the “approached” yeast. Now mix the dough until homogeneous mass. The dough should be without lumps. Then add to it vegetable oil(melted butter is also suitable) and mix well again.

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

4. We bake pancakes.

Pour a little vegetable oil into the pan and pour out part of the dough. If the dough is done correctly, it should pour into the pan like froth.
In the pan you can see how it is perforated, solid openwork!
When the pancake is done, carefully flip it over to the other side.
It's already fried on both sides.

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

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

Real Russian pancakes are baked only with yeast. Openwork, lace, porous, plump, whatever they are called! Such pancakes are the real pride of the hostess, and today we will talk about them. The recipe is very successful, tested by me personally. If you follow the recommendations, then exactly the same pancakes in the hole, as in my photo, you will definitely succeed.

So that they don’t scold me and don’t say that they didn’t warn me, I write right away about one big drawback of such pancakes. It turns out SO delicious that it is simply impossible to stop eating these pancakes! The very word "delicious" is not so capacious as to convey what you feel at the moment when you try them. Hands themselves reach for the next portion and the plate is empty in a few moments.

No first pancake will be lumpy, you can forget about this saying, this is not the recipe. They are removed from the pan perfectly with a spatula, you don’t even need to burn your hands, believe me!

There will be no separate preparation of sourdough, as in classic recipes yeast pancakes. The dough of the desired consistency will be kneaded immediately. Yes, you also need to take into account the fact that it will take you a little less than two hours to get up and part. Consider this in advance. Don't let this moment scare you, such royal (I'm not afraid of this word) pancakes are worth the wait. The result will please you.

We read the recipe, we look at everything step by step photos and run to the kitchen to bake the most delicious yeast pancakes!

• 300 ml milk
• 200 ml of water
• 300 g wheat flour,
• 3 chicken eggs,
• 70 ml vegetable oil, odorless,
• 7 g fast acting dry yeast
• 60 g of granulated sugar,
• 0.5 teaspoon of salt.

Please pay attention! It is better to choose fast-acting yeast (it says so on the package), their granules are much smaller than those of ordinary dry yeast. And they mix with flour. “Saf-moment”, “Dr. Oetker" and "Voronezh".

So, take a deep cup, break into it chicken eggs, add sugar and salt. 60 g of sugar is about three tablespoons, without top.

Beat until foamy with a mixer or whisk.

Sift flour and mix with dry fast yeast. Heat milk until lukewarm.

There are two ways to mix yeast dough for pancakes. Add flour to beaten eggs and knead a thick dough, which is then diluted with milk and water. Or, do as I did, combine liquid ingredients (beaten eggs, milk and water) and mix with a mixer.

Then gradually add the flour mixed with yeast, mixing the dough at a slow mixer speed. At the very end, pour in vegetable oil and stir until smooth.

Yeast pancake dough will turn out liquid, like ordinary pancakes in milk. It is desirable to pour it into a deeper cup, because it will rise with yeast.

It is necessary to determine the test in a warm place without drafts, so that it fits well. This could be a place next to a heater in winter, or warm oven or multicooker. My electric oven allows you to set the temperature to 40-45 degrees, I send the dough into it.

In 45-50 minutes, the dough for pancakes with yeast will increase in volume and begin to turn into a thick foam. I would even say it will be like a biscuit dough.

It needs to be mixed well. There will be even more bubbles, and they will begin to increase in size.

We send it again to a warm place for further proofing for about 40 minutes. No more mixing the dough!

It will rise with a hat, in no case do not upset it!

If your cup is transparent, then you will see something like this.

It's time to put a frying pan on the stove and heat it up well. I bake pancakes at once on two, so faster. It is undesirable to cook other food in a pancake pan before baking pancakes, otherwise the dough will stick. My grandmother had a special cast-iron pan in which she only baked pancakes. I use Teflon coated today, but I still brush it lightly with vegetable oil a few times at the very beginning of baking.

We scoop with a ladle tender and fluffy yeast dough foam-like. We try to do this from one edge of the cup, scooping from the bottom.

Pour the dough onto a greased hot pan, tilting it in different directions, evenly distributing all the dough.

We put on the stove and wait until one side is browned. The foam will solidify, the bubbles will burst, leaving the pancake with a beautiful openwork pattern. Time to flip!

Try to do this with a spatula, the pancake will not break.

You don’t have to fry the second side for a long time, because the dough has already almost seized. Just brown - and on the dish!

And so pancake after pancake. Such yeast pancakes are baked very quickly.

There will be those who will immediately lubricate hot pancake butter, sprinkle with sugar and immediately put in your mouth until it has cooled. Yes, because it will be impossible to resist!

The more patient will have better luck if they melt butter with honey and pour this fragrant honey syrup each pancake, then turning into a triangle. It will also be very tasty if honey is melted with fat sour cream or cream and poured over, or even better, steamed for a couple of minutes in this sauce in a pan. Mind eat!

For those who think real Russian pancakes should be eaten with caviar or red fish, they will also be right! Well, very tasty!

Well, what did I annoy you with pancakes? I look forward to your feedback, as always, in the comments below.

Sincerely, Anyuta!

Pancakes with yeast and milk

Yeast pancakes with milk, photo and recipe for cooking with dry yeast were sent to us by Svetlana Burova. Such thin pancakes made from yeast dough are suitable for stuffing with various savory fillings or a sweet treat for tea with honey, condensed milk, cottage cheese or jam.

For a recipe for yeast pancakes, you will need

Ingredients:

• Flour - 350 gr.
• Eggs - 1 pc.
• Milk - 0.5 l.
• Sugar - 1 tsp
• Vegetable oil - 50 ml
• Salt - 10 gr.
• Yeast dry high-speed -7 gr.

Cooking process:

Warm the milk a little so that it is warm, but not hot, add the yeast so that it swells a little. Pour the rest of the ingredients into the milk with yeast.
Mix everything so that there are no lumps of flour.
Give yeast dough for sour pancakes insist a little.

Bake pancakes from yeast dough in a well-heated pan, brushing it with a little vegetable oil until golden brown.

You can serve delicious yeast pancakes with honey, sugar, sour cream, condensed milk, and also make them stuffed with various fillings.

Enjoy your meal!

Sincerely, Recipe Notebook

Lace pancakes will require you a little more time than regular ones. thin pancakes. But I am sure the result will not disappoint and this recipe will be adopted by every hostess.
Lace pancakes will please not only delicate taste, but also for its beauty. Basically the recipe is very simple. The cooking process becomes lengthy due to the preparation of yeast dough.

Milk - 750 ml.
Dry yeast - 8g.
Eggs - 2 pcs.
wheat flour - 500 gr.
Sugar - 1.5 tbsp.
Salt - 0.5 tsp
Vegetable oil - 3 tbsp.

Dissolve sugar in warm milk (1/3 cup). Add dry yeast. Stir and put in a warm enough place.


Let's start preparing the dough when our yeast starts working and rises well.


Warm up the rest of the milk a little. Drive eggs into it, add salt, as well as yeast mass and a little sifted flour. Mix well to get rid of lumps. Let it rise again in a warm place.


When the dough has risen, gently mix it so that it falls and again set aside in a warm place to rise.


After the second rise, add vegetable oil to the dough and mix. The dough in its consistency should resemble a lush foam. We put the pan on the fire after greasing it with oil. Pour a portion of dough for a pancake with a ladle and bake it over medium heat.


After one side of the pancake is browned, carefully pry off the edges with a spatula and turn over to the other side ...

In this recipe, we will talk about a new way to make delicious thin pancakes, as beautiful as they are appetizing, and therefore called lacy. Get acquainted with the recipe - it will come in handy, because Maslenitsa is ahead!

Very soon a wonderful holiday - Maslenitsa, which this year falls on February 16-22, and at this time the hostesses create real "pancake miracles": they bake pancakes in a different way, serve them with a variety of products, make pancake cakes and pies from them, etc.

The recipe that we will talk about today will be a godsend for culinary specialists who seek to comprehend the science of making very thin pancakes, transparent and openwork. These are yeast pancakes that are cooked in milk - they will take time, but the time and effort spent will pay off handsomely!

Recipe for thin yeast pancakes "Lace"

Photo: f-picture.net Ingredients:

100g butter
25g fresh yeast
2.5-3 cups of milk
2 eggs
1.5-2 cups flour
1 tbsp. vegetable oil and sugar
1 pinch of salt

Cooking method:

How to cook thin lacy yeast pancakes. Crumble the yeast into a bowl, add a spoonful of sugar, grind, pour a glass of warm milk, add a pinch of salt, add 2/3 cup of sifted flour, mix - there should be no lumps, put the dough on a warm water bath covered with a towel. After 30-40 minutes, the dough should rise, add egg yolks, warm melted butter, 1 tbsp. vegetable oil, mix everything until smooth, add the rest of the flour, sifting it first, mix until smooth. Put the bowl in heat, when the dough rises for the second time, add egg whites, beaten into foam, mix the dough gently, leave for another 10-15 minutes in heat. There should be a lot of bubbles in the dough. Pour the dough with a ladle into a well-heated pan, greased with a piece of unsalted bacon or vegetable oil, bake on both sides until cooked - in the usual way. Enjoy your meal!

If the dough does not spread well in the pan - pour in a little warm milk, mix the dough, if it is too liquid (this will be indicated by the fact that the pancakes will tear and turn over poorly) - add a little flour.

For all bakers delicious pancakes this recipe will definitely appeal to you, we are sure, try to make thin openwork pancakes on it, and you will not be disappointed, good luck!

How do you cook thin openwork pancakes? Share your thoughts on this in the comments.
We recommend that you look at the selection - pancakes with yeast.

"They kept in a peaceful life sweet old habits, they have oily Shrovetide there were Russian pancakes. - A.S. Pushkin."Eugene Onegin". And these words are still relevant today. Thin, thick, openwork, on milk, on kefir - there are a huge number of recipes. Today we will bake thin pancakes with holes, yeast recipe.

This recipe is interesting because it is done quite quickly, albeit with yeast. Pancakes are tender, tasty, openwork. Let's get started.

Thin pancakes with holes - yeast recipe

Ingredients:

• 3 eggs
• 3 cups flour
• 800 grams of milk
• 1 teaspoon salt
• 2 tbsp. spoons of sugar
• 2 teaspoons dry yeast
• 2 tbsp. l. vegetable oil

How to cook thin openwork pancakes with yeast:

1. Take half the milk, warm it up. Mix warm milk with yeast. Let it stand for a while until the yeast disperses, they should activate and begin their work.
2. Add eggs, salt, sugar - beat with a whisk.
3. Add flour and mix thoroughly so that the dough is homogeneous, without lumps. The dough should stand warm for 20 minutes.
4. Bring the remaining milk to a boil, immediately add it to the dough, mix well, add vegetable oil and you can start baking.

I hope the recipe thin pancakes with yeast holes you will like it.

P.S. Somehow I heard such a phrase - "If you already have the eighth pancake lumpy, spit ... and bake lumps." I am sure that this will not happen with pancakes according to my recipe and you will get thin, delicate, and most importantly, delicious yeast pancakes to the delight of your loved ones.

More difficult to bake, but it's worth it, believe me, but better check.

Yeast pancakes on kefir - video recipe

Pancakes are prepared with yeast using not only milk, you can cook on water, or on kefir. Watch the recipe in the video, it is also interesting because semolina is added to the pancake dough.

Enjoy your meal!
Elena Kasatova. See you by the fireplace.