Fluffy thick pancakes air test, hot and fragrant on your table will surely bring together the whole family, and at the same time guests. What could be better for breakfast than freshly baked pancakes? What could be more beautiful than butter melting on their hot sides, sweet jam with berries or amber honey, airy snow-white sour cream, or maybe even condensed milk or chocolate in the company of lush fried pancakes. Forgive me people who are fasting or dieting, but there can be nothing better for breakfast, despite the high calorie content.
We can cook or, but I don’t advise you to refuse thick lush pancakes either.
When, if not in the week of Shrovetide, it is worth trying them. In my family, for example, there is a tradition of having a pancake marathon for the entire Shrovetide week with a big feast at the end. This is not very useful for the figure, but this is a real family holiday. We always get together and eat fresh pancakes, it can be breakfast or even dinner, but always together. Tradition.
But on any other day, thick pancakes are a real belly feast!
Fluffy pancakes with dry yeast and milk
Thick pancakes have their undeniable advantages, you can get enough of 1-2 pieces. They are very satisfying and tasty, there are not so many of them as thin pancakes, which means less time to cook them. But at the same time, the family is fed and happy. If desired, you can wrap the filling in thick pancakes, but thin ones are still more convenient. With lush pancakes, it is better to use those fillings that are placed on top or added immediately to the dough. I will tell you how to cook thick pancakes, but at the same time fluffy and even with holes.
You will need:
- milk - 1 liter,
- flour - from 2 glasses,
- egg - 1 piece,
- dry yeast - 1 sachet,
- sugar - 2 tablespoons,
- salt - 0.3 teaspoon,
- vegetable oil for frying.
Cooking:
1. In order to cook yeast pancakes, of course, first of all, you need to start dissolving the yeast. In our case, the yeast is dry packaged, which means it will take some time to dissolve and start playing. It is better to wait, but end up with airy pancakes. Pour about half a glass of milk into a bowl or mug and heat it slightly, pour dry yeast into it and stir. Now set aside in a warm place to dissolve the yeast. At least for five minutes.
2. Heat the rest of the milk in a saucepan. You can put it on the stove until it reaches a temperature of 36-38 degrees. Hot and even more so boil milk is not worth it. Pour the prepared milk with yeast into the milk heated in this way. Pour in the sugar and salt.
3. Now sift the flour into the same pan. It is best to add it gradually, because it is difficult to tell the exact amount of flour in advance. The quality of the flour and the type of wheat determine how thick the dough is obtained from it. Sifted about one glass, mix with a spoon or mixer on the lowest speed and look batter or thick. The result should be a dough in consistency resembling a slightly watery sour cream, not the one in which the spoon stands, but the one that drains.
4. Break one egg into the stirred dough and mix a little more so that it completely disappears in it. Now the dough needs to be put in a warm place so that it rises.
5. In order for the dough to rise, heat is needed. In the cold season, I put a pan with a dough, covered with a lid, next to the battery or even on it. And when the heat and heating does not work, I briefly turn on the oven at the lowest temperature, literally for a few minutes, so that it just starts to heat up. The inside of the oven should be comfortably warm if you put your hand in it, no heat, we are not going to bake our dough into a pie. Literally in 15-30 minutes, depending on the temperature and the quality of the yeast, our dough will rise, possibly doubling.
6. Now is the time to bake thick pancakes. DO NOT stir the dough, otherwise it will fall off and all the airy effect will be lost. It is in this form that it must be poured into a pan and fried. Take a large ladle for this, because the pancakes will be large.
Do not forget to add vegetable oil to the pan, because we did not add it to the dough and pancakes can burn. It is very convenient if you have two suitable frying pans, the main thing is that the temperature of the burners is the same. Pancakes are baked on medium heat.
7. As soon as the first side of the pancake becomes a little matte and distinctly thickens, that is, not raw and not liquid, but a blush appears around the edges, then it's time to turn over our lush thick pancake. Take a large, handy spatula and carefully turn it over. If pancake is torn So it might not be baked yet. A baked pancake will not tear, because it is quite dense and elastic.
By the first pancakes, you can judge whether the temperature at the burner is correct, if it is too hot, then the pancakes will turn black on the outside, but they will not have time to bake inside. Turn off the fire if you see this. If the pancake is golden and dense, then everything is fine.
Stack ready pancakes. you can put a piece of butter on each pancake and it will melt and be absorbed on it. The taste of this pancakes will turn out simply amazing!
According to this recipe, pancakes are thick, fluffy, delicious, like a grandmother in the village. Real Russian pancakes.
Eat for health and pleasure!
Recipe for thick porous pancakes on kefir
Kefir is great for baking fluffy thick pancakes. Earlier, I already talked about how to bake very plump air pancakes using kefir. Now I will tell you how to make pancakes from kefir, large, thick and with holes. Yes, with holes there can be not only thin pancakes, but also solid and plump ones.
By the way, I recommend baking thick pancakes with a smaller diameter, it is more convenient, because one such pancake is very satisfying, and if it is also huge, you won’t eat many of them. Yes, and medium-sized thick pancakes look better than large ones.
For such pancakes, it is good to use a small frying pan or pour over a large one. less dough so that the pancake lies in the middle and does not reach the edges. A good thick dough will not let it spread, the main thing is to regulate its volume, for example, with a suitable ladle.
You will need:
- kefir - 500 ml,
- flour - 2 cups (approximately depends on the density of the dough),
- egg - 1 piece,
- sugar - 2 tablespoons,
- salt - 1/4 teaspoon,
- boiling water - 250-300 ml,
- soda - 2/3 teaspoon,
- vegetable oil - 1 tablespoon.
Cooking:
1. Traditionally, we start with an egg, which is mixed with sugar and salt to a light foam. It is not necessary to beat strongly, we do not bake biscuits.
2. Add kefir to the egg, stir everything well, and then set this mixture to heat up. To do this, do not forget to pour into a suitable dish, ladle or saucepan, if initially kneaded in a plate. You need to heat up quite a bit, up to 50 degrees no more, it should not boil. Should be slightly hot.
3. Now stir the heated kefir mixture with two glasses of flour. The dough should be very thick, thicker than for pancakes. I will explain why, this is not yet the final version, but only a blank. We will also add boiling water, which will significantly dilute the dough. Therefore, feel free to stir the thick dough and do not be afraid.
4. Boil a kettle of water. Pour into a mug baking soda, and then pour boiling water there, the soda will foam and hiss. Stir it with a spoon so that it dissolves completely.
5. Feel free to pour boiling water into our dough and immediately stir it well. Don't worry, the dough won't cook, it will cook and become even better than before. And soda in water and kefir in the dough will begin their chemical game and will release bubbles.
6. In order for our pancakes to turn out really thick, the dough should turn out thick, like condensed milk. If you are not sure about the result, then pour the water gradually, stir and add more if necessary. Add a little more liquid in the face of vegetable oil, just one tablespoon. This is necessary in order for the pancakes to lag better when frying. Stir the oil well.
7. Preheat a frying pan, cast iron is best because it has a thick bottom and the heat is evenly distributed. When it's hot, turn the heat down to medium. You can start baking pancakes. Scoop up the dough with a large ladle and pour it into the middle of the pan. Help spread a little to the desired size and bake. You will immediately see how the holes appear.
8. Flip to the other side as it browns and bake a little more. The other side should also brown. After that, you can remove the finished thick pancake.
9. Place each finished pancake on its hot counterpart and spread butter on top. It will just be a meal. As soon as the dough is over, you can call everyone to the table.
These thin golden suns will delight you and your loved ones, believe me. Happy tea drinking!
Royal pancakes - lush and thick according to an old recipe
On this, perhaps, I will finish with pancakes for now. Wait for new recipes and stay in touch. We will definitely prepare something delicious.
Sometimes it happens that the family ordered pancakes for breakfast, and you don’t have the time, energy or desire to stand at the stove for more than an hour, baking one thin pancake at a time. In this case, the recipe for pancakes with yeast is just a lifesaver, as they cook twice as fast as thin pancakes. Having prepared lush pancakes with yeast, the recipe with a step-by-step photo of which is presented on this page, you will kill two birds with one stone - feed your family with a delicious dish and save time for more important or urgent matters. There are many recipes for pancakes with yeast, but this recipe for fluffy yeast pancakes with kefir is guaranteed to give you excellent results with a minimum of effort.
Thick pancakes with yeast: a recipe for thick and fluffy kefir
Ingredients
- Sugar - 3 tablespoons
- Fresh yeast - 20 g
- Flour - 1.5 cups
- Salt - ¼ tsp. spoons
- Egg - 2 pieces
- Kefir 2.5% - 1 cup
- Water - ½ cup
- Butter - 50 g
- Sunflower oil - 2 tbsp. spoons
Cooking time 10 minutes + 40 minutes for dough rise and 20 minutes for frying
Yield: 8 servings
How to cook pancakes with yeast and kefir
Prepare all ingredients.
Pour warm water into a bowl, dilute the yeast in it and add ½ cup flour and 1 tablespoon of sugar to the liquid. Leave to approach 20 minutes. After 20 minutes, the dough looks like this:
Add eggs, kefir, remaining sugar and salt, vegetable oil to a bowl with dough, combine all the ingredients into a homogeneous mass with a culinary whisk, in a bowl food processor or a regular fork.
Gradually add the sifted flour, mixing it into the dough. The consistency of the dough should be like thin sour cream.
Leave the dough to rise for another 30 minutes in a warm place. After this time, the dough looks like this:
Fry the yeast pancakes in a preheated pancake pan (either Teflon-coated or just thick-bottomed) as usual, on both sides, spreading the batter over it by turning the pan or with the back of a spoon.
Brush the pancakes removed from the pan with a cooking brush with melted butter in the microwave at low power.
Pancakes are ready! Serve them with any jam, honey, jam or condensed milk. Bon Appetit!
Various yeast pancake recipes
Russian cuisine cannot be imagined without pancakes. Fragrant, juicy, glowing with heat rounds are so similar to the sun! And the ancient Russians loved and revered the sun very much. After all, it was it that helped to get a rich harvest and survive in harsh conditions.
Pancakes are also a symbol of the original Russian Maslenitsa holiday. A symbol of the fact that everything cold and harsh is not eternal. With the arrival of the spring sun, small similarities of it appear on the tables in Russian houses - golden pancakes.
Now you can find thousands of variations on how to cook fluffy pancakes on yeast. And here are some of them:
Yeast pancakes with milk
Ingredients
To prepare openwork and fluffy pancakes in milk, you will need:
- 300 g flour premium;
- 300 ml of milk;
- 200 ml of water;
- 60 g sugar;
- 3 chicken eggs;
- a bag of dry yeast;
- 1 teaspoon of salt;
- 100 ml sunflower oil.
Cooking
Mix and beat eggs, sugar and salt. It is necessary to bring the mass to a state of light foam with bubbles. But don't overdo it.
Introduce all other components into the workpiece. Mix thoroughly and put in a warm place for about an hour. For this purpose, it is convenient to use an oven heated to 40 degrees.
Wait until the dough has doubled in size. Lower, slightly crushing with a hand or a spoon, and set to rise again.
When the dough comes up again, you can start frying the pancakes. You can’t lower the dough a second time, otherwise the pancakes will not turn out so airy and spongy.
Grease a heated pan with a little oil. With a ladle or a large spoon, carefully scoop the dough from above and pour into the pan, allowing it to spread on its own. Try not to smear the dough with a spoon, otherwise air bubbles will burst.
Fry pancakes on both sides, like fluffy pancakes on kefir.
toppings
Yeast lush pancakes in milk are not very sweet. Therefore, fillers such as meat, fish, caviar are perfect for them. But, if you like sweet fillings, then jam, condensed milk, and melted chocolate will be good.
Yeast pancakes on the water
Ingredients
To make lush pancakes on the water with eggs, you will need:
- 2 chicken eggs;
- 1.5 cups of warm water;
- 30 gr fresh yeast;
- 1.5 - 2 cups of flour;
- 1 st. l. Sahara;
- a pinch of salt.
Cooking
Whisk eggs with sugar and salt. Mix yeast, water, add beaten eggs. Add sifted flour - so the pancakes will turn out more airy.
Knead the dough and leave it to rise in a warm place. The dough on water must be infused for at least three hours, unlike the dough on milk or kefir. Periodically lower the dough, crushing it with a spoon.
You can fry pancakes from such a dough without adding oil to the pan.
An unusual and very tasty solution will be the preparation of pancakes based on carbonated mineral water. Pancakes are even more airy, tender and tastier.
Beat the eggs at the lowest speed of the mixer. If you overdo it with the power and time of whipping, the dough will become too viscous. Pancakes will turn out too dense and will become "rubber" after cooling.
The eggs should be beaten while still cold. This way they will reach the desired consistency faster.
Lean yeast pancakes
Ingredients
Pancakes on water with yeast recipe will come in handy during Lent. It is also useful for people on a diet.
To make low-calorie lean pancakes, you will need:
- 2.5 cups flour;
- 2 glasses of water;
- 2 tbsp. l. Sahara;
- 1 tsp salt;
- 1 st. l. dry yeast;
- 3 art. l. vegetable oil.
Cooking
Warm up the water to 30 - 40 degrees. Add yeast and sugar to it, mix. Leave on for 5 - 10 minutes.
Sift flour into a bowl with water and yeast. Thoroughly mix the dough, gently getting rid of lumps. Cover the container with a clean towel and place in a warm place for 2 hours. Periodically lower the dough with your hand or a spoon.
Grease the pan vegetable oil. Fry pancakes in water with yeast over medium heat until browned.
Lush pancakes on yogurt or sour milk
The recipe for lush pancakes with sour milk or yogurt is considered one of the most successful. Only yeast pancakes on kefir can be more popular. It's all about the special fermented milk environment. It is because of her that such thick and lush pancakes with yeast are obtained.
Ingredients
- 1 liter of sour milk or curdled milk;
- packaging of fresh yeast;
- 2 tbsp. l. Sahara;
- 2 chicken eggs;
- 3 cups flour;
- a pinch of salt;
- 3 art. l. vegetable oil.
Cooking
First you need to prepare a dough - a slightly fermented dough based on yeast.
In a bowl, knead the yeast, add sugar, mix. Pour a glass of necessarily warm yogurt, stir thoroughly until the sugar is completely dissolved. Sift in the same 2 - 3 tablespoons of flour. Mix until lumps are removed.
Put the dough for 40 - 50 minutes in a warm place. Suitable battery or stove, heated to 40 degrees.
When the dough is ready, large bubbles will appear on the surface.
Mix the steam slightly. Pour the rest of the curd into it. Keep it warm, approx. room temperature. This is necessary in order for the yeast to continue to work.
Beat the resulting mass with a whisk.
In a separate bowl beat the eggs until stiff. Add eggs and vegetable oil to the dough, mix gently.
Sift the flour into the dough while mixing. The consistency of the dough should be like very thick cream and be slightly viscous.
Put the dough back to the battery or in the oven for 1.5 - 2 hours. Before cooking, it should turn out airy, lush and in bubbles.
Pancakes need to be fried in a greased frying pan until golden brown.
Secrets and subtleties of cooking
The recipe for pancakes with sour milk has several nuances of preparation. If the dough turned out to be quite thick, then the pancakes will be lush, thick and spongy.
If you want thin openwork pancakes, then the dough can be slightly diluted. Boil a glass of milk and gradually pour it into the dough. Stir and check consistency. As soon as you reach the desired density, immediately start baking pancakes.
Quick yeast pancakes with dry yeast
Ingredients
- 0.5 liters of kefir;
- 1 glass of warm boiled water;
- 3 chicken eggs;
- 2 - 2.5 cups of flour;
- 1 - 2 tbsp. l. Sahara;
- 0.5 tsp salt;
- a bag of dry yeast;
- 3 art. l. vegetable oil.
Cooking
Lightly beat the eggs with a hand whisk. Pour in water, add salt, sugar and yeast. Whisk well.
Sift flour into a bowl, knead the dough. Add kefir, mix thoroughly until smooth. Put in a warm place (to the battery or in a slightly preheated oven) for 40 - 50 minutes.
Pour vegetable oil into the risen dough, mix again.
Bake pancakes in a hot pan, greased with butter or bacon, until golden brown.
Various ways to make pancakes
Besides classic way frying pancakes in a pan, you can try a few more. Maybe it will be more convenient for someone to make pancakes in the microwave. And someone will be delighted with the possibilities of making pancakes using a slow cooker.
Pancakes in a slow cooker
Cooking pancakes using a slow cooker is practically no different from ordinary frying in a pan. Depending on the model, the device settings may change slightly, but the principle of operation remains the same.
Dough
To make pancakes in a slow cooker, you can use any dough:
- with sourdough on kefir;
- with sourdough in milk;
- dough for lean or vegetarian pancakes.
Cooking
Pour half a tablespoon of vegetable oil into the multicooker bowl. Set the multicooker to the "Baking" mode. Cooking time - 1 hour. Wait for a while until the desired temperature is established.
Pour 2-3 tablespoons of dough into the bowl. Carefully remove the bowl from the multicooker. Rotate the bowl to spread the batter evenly over the bottom. Place the bowl into the device.
You need to fry pancakes on both sides, as in a pan. The frying time of each side is no more than 5 minutes.
Secrets and subtleties of cooking
Remember to add a little oil to the multicooker bowl before frying each new pancake. If desired, instead of vegetable, you can use creamy. In this case, pancakes will turn out more satisfying and fatter.
In this case, it is not necessary to melt all the butter in advance. Throw it in small pieces into the multicooker bowl. First, you will need to wait a bit until the butter melts. But as soon as the desired temperature is set in the slow cooker, the butter will melt almost instantly.
You can also lubricate the finished pancakes with oil: they will remain soft and juicy. If this is not done, then you will get pancakes with a delicious crispy crust.
Pancakes in the microwave
Dough
Dough for pancakes cooked in microwave oven, is no different from classic version pancakes in a pan. It's all about ease of cooking. You can take any recipe you like: pancakes with kefir, milk or water.
Cooking
To fry pancakes in this way, you will need a plate that can be put in the microwave. The main thing is that there is no golden border on the dishes.
Pour two to three tablespoons of batter onto a plate. Send the dishes for a couple of minutes in the microwave, turned on at maximum power. With this method of cooking, you do not need to turn the pancake over: it will be fried immediately on both sides.
Subtleties and advantages
Ready-made pancakes can be greased with butter. This way they stay soft and juicy.
The convenience of frying pancakes in the microwave will make life much easier. You can even cook pancakes at work. Just knead the dough in advance and pour it into a jar or bottle. In the office, all you have to do is pour the dough onto a plate and put it in the microwave. So in the workplace you can enjoy hot and tasty food.
Calorie content of pancakes
Pancakes are strongly associated with high-calorie foods. flour product fried in vegetable or butter - what could be worse for a losing weight person?
But in this matter, not everything is so clear. More often, the benefits of the ingredients that make up pancakes far outweigh the harm from them. It is only necessary to control the amount of oil, the fat content of the sourdough and the calorie content of the filling - three pillars, on which the myth is built about the significant harm of pancakes for the figure.
Ways to reduce calories
Butter
Controlling the amount of oil in which pancakes are fried can significantly reduce their calorie content. A special pancake pan with a non-stick coating can be a good helper in this matter. In this case, oil is not needed at all.
Frying pancakes in the microwave also does not require the addition of oil. Dough is poured onto a microwave-safe plate
Fat content of sourdough
In order to reduce the calorie content of pancakes, you can use kefir with a lower percentage of fat content. Not bad for this purpose and milk, and even water. The taste of pancakes will not suffer from this. For the figure, there will be a clear benefit.
Filling
Probably, the greatest contribution to the calorie content of pancakes is made by various fillings, fillers and toppings. These include jam, condensed milk, chocolate and many others. Instead, you can perfectly use lean meat, fish or low-calorie sweets: marmalade, marshmallows and marshmallows.
How to avoid "rubber" pancakes
Eggs for dough should not be beaten for a long time and hard. Most often it is best to use a hand whisk. Otherwise, the dough will turn out to be too thick and viscous, and the pancakes will be rubbery.
To prevent pancakes from burning
If you fry pancakes in a regular frying pan, be sure to grease it with butter or vegetable oil. The non-stick coating solves this problem even without the use of oil. The best solution would be a special pancake pan with a thin bottom and low sides.
Do not forget to control the frying time of pancakes. Most often it does not exceed 2 - 3 minutes for each side.
Dry and hard pancakes. Way to solve the problem
Most often, pancakes are dry if the dough is kneaded with milk or water. Dairy products give the pancakes the necessary softness.
If you don’t like dry pancakes, but you also don’t want to harm your figure, then add low-fat kefir or low-fat sour milk to the dough. They won't add many calories, and the pancakes will be much softer.
Dry and brittle edges of pancakes. What to do?
Sometimes this problem is not so bad. Many, especially children, love these crispy crusts on pancakes.
If you still don’t like them, then just cover the ready-made hot pancakes with a large lid. Evaporating condensate will give the edges of pancakes the desired softness.
Why do pancakes burst?
If the pancake cannot be turned over and it breaks all the time, then the problem must be sought in the test. Most likely, it turned out too thick.
In this case, the dough must be diluted with a glass of warm milk or water to the desired consistency.
How to avoid sticking pancakes
Before frying pancakes, heat the pan well. The dough will definitely stick to a slightly warm dish.
After kneading, the dough should be allowed to brew for about half an hour. This is the time needed for the gluten in the flour to swell and set.
A set of dishes for making pancakes
Many professional cooks are unanimous in one opinion. Even a correctly chosen recipe and a clear implementation of the cooking sequence do not guarantee the expected result. For a complete picture, one more stroke is needed - wisely selected dishes.
To prepare fluffy, tender and juicy pancakes, you will need:
- Hand whisk;
- metal bowl for dough;
- special pancake pan;
- dishes, gravy boats, bowls for table setting.
Each item from this set is responsible for the quality of a certain step in the preparation of pancakes.
Corolla
For whipping and mixing pancake dough, you need a hand tool. Forget mixers and blenders. Only a whisk can fill the dough with air bubbles, which will give pancakes splendor and sponginess. Mechanical whipping makes the dough heavier. Then the pancakes can turn out to be too dense, even “rubber”.
If you still use an electric mixer, beat the dough at the lowest speed.
A bowl
Of course, both ceramic and enameled dishes can be used to prepare the dough. But the metal bowl does not hold extraneous odors. In this case, you will be sure that the pancakes will not be transferred to the unpleasant smell left in the dishes from the last use.
Pan
Special pancake pans have low sides and non-stick coating. The dough does not burn and does not stick. And the convenient handle protects from burns.
You can also use regular frying pans that you can find at home. But, having tried such a pancake maker in practice and comparing the results, you will understand all the advantages of a special frying pan.
Table setting
More than once or twice you have heard that eating can satisfy not only the need for food. Exquisite serving, special dishes and gravy boats, items from a single set - all this pleases the eye and awakens the appetite. Family or friendly gatherings for pancakes, good conversation and delicious food can bring people together and give a unique atmosphere of comfort.
Stock up on a beautiful set of dishes: a pancake dish, bowls, bowls and gravy boats for fillings and toppings. In stores you can find such sets for every taste.
In some sources, you can find information that the first to start baking pancakes were the Egyptians in the 5th century BC. Then, of course, they did not call the resulting sour cakes pancakes. So they were called by historians who explore the history of world culinary.
- It is well known that the diet Slavic families pancakes appeared only in the 9th century AD. There is a very interesting legend about their origin. Allegedly, once a man, trying to warm himself up with oatmeal jelly, was briefly distracted and did not notice how his drink turned into a fried and ruddy cake. The man was not upset and decided to try what he had learned. The taste of the dish amazed him. He told the whole village about him. And since then they have been baked everywhere.
At first they were cooked with yeast and were called mlins. This name, as the scientist V. Pokhlebkin testifies, did not arise by chance. It comes from the word "grind". After all, in order to get flour for cakes, it was necessary to grind wheat. Mlins were baked on the day of commemoration of the dead. They were considered sacrificial bread, which had to be distributed to poor people so that they could treat themselves and commemorate the deceased person.
- In the 10th century, mlins were already called pancakes and were prepared exclusively for the pagan holiday of farewell to winter - Maslenitsa. People believed that outwardly pancakes were very similar to the spring sun, so they baked them on that day, thereby inviting spring. Interestingly, even then, each housewife kneaded the dough for pancakes according to her personal recipe. There was no one classic version of making pancakes.
Today we have a huge number different recipes making pancakes that have come down to us since ancient times.
There was one important tradition that in no case could be violated - pancakes could only be eaten with your hands, because this dish marked the divine sun. The one who tried to cut the pancake with a knife was beaten to death with sticks, believing that he had defiled God Yarilo.
By the way, pancakes are popular not only in Slavic countries. In Europe, they are also widely used, but the recipes are slightly modified. For instance:
- In England, special ale beer and malt flour are added to pancake batter;
- In the US, pancake batter is made with beaten egg whites, so they are fluffy, thick, and look more like our pancakes;
- In Germany, pancakes are served exclusively with sugar and lemon wedges;
- In Spain, pancake dough is made exclusively from cornmeal, and donated shortbreads are served with meat stuffing.
All cooking methods lush pancakes for Maslenitsa in our country we will introduce you below in this article.
Lush pancakes on kefir
We present to you fluffy pancake recipe on kefir. Our task is to ensure that the pancakes are thick, but at the same time airy. To do this is real, following the following sequence of actions:
- Knead the dough with a mixer:
- Cooking kefir-egg mixture (beat these ingredients with a blender or mixer)
- Add salt and soda to the prepared mixture (half a teaspoon each)
- Pour sugar to taste, sifted flour and a few tablespoons of sunflower oil
- Preparing the pan:
- First, put a frying pan on the fire to make it hot.
- Lubricate the hot frying pan with butter or a piece of bacon (whoever is used to it)
- We bake pancakes:
- Using a ladle, we collect the dough and pour it into the pan (the cake should be 5 mm thick)
- The first side of the pancake is best baked under the lid.
- Turn the pancake over after a couple of minutes.
Serve such pancakes with butter, honey, condensed milk and sour cream.
Fluffy pancakes with milk
Each of us from childhood probably remember the extraordinary taste grandma's fluffy pancakes with milk. So that you have the opportunity to briefly return yourself to carefree times, we suggest you use this recipe for making pancakes:
- Beat with a mixer two chicken eggs with milk (about 300 ml) and sugar (you will need no more than two tablespoons)
- Sift flour (requires 300 g)
- Add baking powder to flour (3 tablespoons)
- Combine the flour with the egg mixture and knead the dough (it should be thick in appearance)
- Pour into melted dough butter(60 g)
- Let the dough rise for 5 minutes
- During this time, prepare the pan: split it and brush it with oil or lard
- Pour the dough into the pan with a ladle: fry the pancake first on one side for 2 minutes, and then in the same way on the other
According to the same recipe, if you adhere to vegetarian traditions, you can cook fluffy pancakes without eggs. You can serve these pancakes with any filling that you like the most. Delicious when stuffed jewish salad or fried minced meat with onions.
Fluffy pancakes with mayonnaise
If you knead the dough with mayonnaise, then the result will be baked fluffy pancakes with holes. Here's how to do it:
- Pour 500 ml of clean drinking water into a saucepan
- Add 2 tablespoons of sugar, a teaspoon of salt, one egg and two tablespoons of mayonnaise to the water.
- All ingredients must be mixed with a mixer to get a homogeneous liquid in consistency.
- Add 3 cups of sifted wheat flour, half a teaspoon of soda and 3 tablespoons of vegetable oil to the resulting liquid.
- As a result, the dough should turn out to be thick (similar to sour cream in consistency)
- It is necessary to fry such pancakes in a hot frying pan, greased with oil or lard.
Try serving these pancakes with fruit jam or marmalade.
Fluffy sour pancakes
"Sour pancakes" is an old Slavic dish. It is called so not because the pancakes are sour, on the contrary, they are just as sweet, fragrant and lush. The whole secret lies in the fact that sour milk is added to the dough. To the table, such pancakes can be served with mushroom filling.
We will tell you in detail how to cook from it thick and fluffy pancakes:
- Take 2 chicken eggs and separate their yolks from proteins;
- Beat the whites with a mixer, adding a small pinch of salt to them;
- In a separate container, beat the yolks with two tablespoons of sugar and one glass of purified water;
- When you get a homogeneous consistency, add 2 cups of sifted wheat flour, a quarter teaspoon of baking powder, one cup of sour milk, a couple of tablespoons of vegetable oil and a protein mixture to the sugar mixture;
- The dough must be well kneaded, and then fry pancakes from it in the traditional way.
Get the same lush pancakes on yogurt.
Recipe for fluffy yeast pancakes with milk
We present to you one of the classic, most used recipes for thick and fluffy pancakes with yeast and milk:
- Sift the flour (you will need approximately 2-3 cups) and add one bag of yeast to it (you can dry, you can liquid - as you like);
- Prepare the dough by pouring milk into flour and driving eggs into it;
- Season the pancake dough with salt, sugar to taste and do not forget to add vegetable oil to it;
- Fry the pancakes in a hot skillet for 2 minutes on each side.
Such pancakes with sour cream are perfectly combined to taste.
Fluffy pancakes on the water
Not less than delicious and fluffy pancakes are obtained if the dough for them is kneaded in a lean way - in plain water. We offer you such an option for baking homemade pancakes:
- Pour half a glass of clean drinking water into a saucepan
- Prepare the egg-sugar mixture and add to it the fluffy dough and a little salt.
- Pour flour into the dough and pour a little vegetable oil
- Knead the dough, and fry the pancakes according to each method known
Any filling is suitable for these pancakes. Most often, housewives serve them to the table with honey or chocolate paste.
Fluffy pancakes with whey
There is one more great recipe, how to cook fluffy pancakes. Serum must be used. This product, unique in its composition, will give pancakes a beautiful color and lightness. At the same time, they will not absorb the sauce or syrup that you choose to serve. What you need to do to make them tasty and fragrant:
- Warm up three cups of whey
- Mix whey with eggs (3 pieces) and sugar to taste
- After mixing the resulting mixture, you need to add salt, flour (sifted in advance) and a little vegetable oil to it.
Lush pancakes on semolina
Semolina pancake dough is a curiosity for most families. But, using this method of kneading dough, you can cook elastic and very appetizing pancakes. Among the people, semolina pancakes are also called "obedient". We will share with you how to prepare such quick fluffy pancakes:
- Pour a couple of glasses of milk into a deep container with the same amount of ordinary drinking water and a pinch of salt.
- Add some sugar to the resulting mixture (if you like pancakes sweeter, you can add more than three tablespoons)
- The next step is to drive 4 eggs into the dough, and mix everything thoroughly using kitchen utensils.
- It remains to add semolina and flour (5 tablespoons each), and so that the pancakes do not burn, add more sunflower oil to them
- Heat up the pan and fry the pancakes until golden brown on both sides
Lush pancakes: photo
Cook delicious fluffy pancakes with pleasure and delight your family with this folk delicacy!
Video: “Recipe for lush pancakes”
Calories: Not specified
Cooking time: Not specified
Today I want to suggest that you leave the recipe aside, and prepare a replacement for them - thick, fluffy pancakes with holes. We will cook them with milk and yeast, don’t be scared right away yeast composition, the process is not complicated, I would even say, on the contrary. The taste of such pancakes is simply excellent, I like them even more than ordinary pancakes. It turns out pancakes in a very beautiful hole, outwardly - a feast for the eyes! This version of pancakes can be served at the table with sour cream, with sauces or jams, you can also cook for such pancakes, both salty and sweet are suitable here. If you want beautiful and delicious pancakes to serve for dinner, it's time to go to the kitchen!
- milk - 400 ml,
- chicken eggs - 1 pc.,
- wheat flour - 230-250 g,
- sugar - 1 tablespoon,
- salt - a good pinch,
- vegetable oil - 2 tablespoons,
- dry yeast - 1/2 sachet.
Recipe with photo step by step:
So, prepare all the products. Warm up the milk first. Take a small bowl, pour literally 100-150 ml of warm milk into it, throw in sugar and yeast. Stir and cover with cling film, put in a warm place, leave for 5-7 minutes. The amount of yeast is individual, I had a small pack, the amount is calculated for 500 grams of flour, half in the recipe, respectively, and we take half the yeast. 
In a deep bowl in which the dough will be prepared, beat one large egg with a good pinch of table salt, add a pinch of sugar. 
When a foam cap appears on the surface of the milk, pour everything into a bowl with eggs. 
Mix everything with a whisk. 
Add wheat flour, you can mix the dough with a whisk or a mixer, at the lowest speed. 
Add vegetable oil. The dough will be thick, as it should be. Now cover the container with a towel or film, put in heat for half an hour. 
After the specified time, the dough has grown, it must be mixed and again left warm for half an hour. 
After another half an hour, the dough has increased quite a bit, now you can bake pancakes. 
Heat up a frying pan, grease. Pour a ladle of dough, chic holes immediately appear on the surface. 
After 5-10 seconds, turn the pancake over and fry on the other side. 
Ready-made pancakes can be greased with oil. Serve with any sauce or honey/sour cream. 
Bon Appetit!
By the way, you can cook
Many people believe that cooking delicious pancakes only possible with milk. But if you try the dish according to the recipes below, you can make sure that hearty and delicious dish can be cooked with water yeast dough.
In addition, some people are lactose intolerant, which is found in dairy products. But they do not have to give up baking, because you can use the recipe without using milk.
So, let's look at several ways to prepare a yeast dough dish.
Thin pancakes can be served with meat filling, sour cream or sweet ingredients. For cooking, you need simple and affordable products.
We will prepare them using dry yeast.
Ingredients:
- 400 g of premium flour.
- 750 ml boiled or filtered water.
- 6 g dry yeast.
- 150 g white sugar.
- 1 chicken egg.
- 2 tbsp sunflower oil.
- 0.25 tsp salt.
Cooking
In order not to be distracted during the cooking process, prepare everything in advance necessary products, in the specified amount.
Then weigh and measure the ingredients. Break the chicken egg into a regular glass and beat it thoroughly with a fork.
Now you can start preparing the test. First you need to heat the water to about 35 degrees, add dry yeast to it, then stir thoroughly until completely dissolved.
Then add to the liquid edible salt and granulated sugar. You need to stir for several minutes so that all the crystals dissolve in the liquid.
At the next stage, send a beaten chicken egg to the container with the ingredients. For baking, it is best to use country eggs.
Measure out 400 g of first-class flour. Flour for baking pancakes appears on store shelves at a reduced cost. But be careful, as many manufacturers know that it is in special demand before the holiday, so they offer a low quality product.
Using a sieve, sift the wheat flour with the rest of the ingredients directly into the pan.
Knead the dough with a kitchen whisk. And if you have a mixer, then it is better to use it to speed up the process. As a result of kneading, you should get a fairly liquid mass. And rightly so, it is the dough of this consistency that is necessary for the preparation of thin products.
Lastly, be sure to add a little vegetable oil. Without it, pancakes can burn, even if the pan is pre-lubricated.
The dough is kneaded, now you need to put it in a warm place for a couple of hours and go up to it a couple of times to knead it thoroughly.
After an hour, the cooked mass will have to rise slightly, it must be stirred well and left.
Wait another hour, after that you can start cooking pancakes.
Before proceeding with the direct preparation of the dish, it is recommended to add quite a bit of boiling water to the dough, 4 tablespoons are enough.
It is best to bake pancakes in a separate pan, in which nothing else is cooked. The surface must first be greased with a piece of lard or vegetable oil.
Pour the prepared mass into a frying pan, fry on both sides until a ruddy color appears.
Thin pancakes are ready. You can immediately serve them with tea with sour cream or jam. They can also be stuffed with meat, cottage cheese, caviar, fish, mushrooms and other products.
Thick fluffy yeast pancakes in water and milk (step by step recipe)
Some people prefer thick and fluffy pancakes. And as experience shows, it turns out to be much easier to cook them than thin openwork pancakes with holes. Therefore, many people give their preference to them. And an example of this are, which are becoming more and more popular every year.
Both our products and American analogues can be eaten with jam, sour cream, syrup or natural honey. It is important to note that in such pancakes it will not be possible to wrap the filling.
Ingredients:
- 500 ml fresh milk.
- 200 ml warm water.
- 500 gr wheat flour.
- 25 g live yeast (or 8 g dry).
- 2 tbsp. tablespoons of melted butter.
- 1 large village egg.
- 1 teaspoon salt
Cooking process:
Warm up the water to 35-39 degrees. Pour it into a container, then add the yeast, after which the mixture is thoroughly mixed.
Send 250 g of sifted flour to a container with diluted yeast.
Mix the mass thoroughly. Then cover the basin with a towel and put it in a warm place for 30-45 minutes.
After the specified time, the dough will come up.
Now separate the white from the yolk. In a separate bowl, beat the yolk with sugar and table salt.
Add the butter to the yolk, which must be melted in advance in a water bath.
Add the prepared mixture to the dough and mix thoroughly.
Sift the rest of the flour and pour it into the bowl with the dough. Mix with a mixer.
The mixture should be fairly thick. Then heat the milk to 80 degrees, you do not need to bring it to a boil, then pour it into a bowl.
Send the dough to a warm and dry place for another 40 minutes. After that, add protein to it and stir again. Set aside the mass for another 15 minutes so that it finally fits.
Now you can start the process of making pancakes. Lubricate the pan with oil, especially for the first pancake, and pour out a portion of the dough with a ladle.
Allow it to lightly brown and then flip over to the other side. Fry the pancakes on low heat, otherwise they may burn.
Lubricate the finished dish with melted butter.
Lush pancakes can be smeared with sour cream and sprinkled with powdered sugar. Serve while they are hot. Bon Appetit!
How to make delicious dough with water, yeast and eggs
If you do not have milk, but there is yeast, then you can knead the dough in water. And finished products with this method of kneading will not yield to their "dairy" counterparts.
But since yeast is used in the recipe, it will take a little more time to knead and approach the dough than for the usual version.
Ingredients:
- 600 ml of boiled water.
- 200 gr flour.
- 3 eggs.
- 1 st. a spoonful of vegetable oil.
- 1 teaspoon of dry yeast.
- salt to taste.
- spices as desired.
Step by step preparation:
Prepare a deep bowl. Break eggs into it and add filtered water at room temperature. Add sugar and salt.
Mix the contents of the bowl into a homogeneous mixture. You can use both a whisk and a mixer for this.
Sift flour of the highest grade through a sieve, it is better to do this 2-3 times for its better saturation with oxygen. Gradually add it to the egg mixture, while constantly stirring the contents with a whisk. You should get a homogeneous mass without lumps.
Mix the yeast with warm water and let it stand for 30-40 minutes.
After about half an hour, the dissolved yeast will need to be added to the dough. At the same time, do not forget to constantly stir the mass. Cover the bowl with the dough with a towel and put it in a warm place for another 30 minutes. After the specified time, add a little vegetable oil.
For baking pancakes, it is best to use a small cast-iron pan with a thick bottom and sides. The surface of the pan should be oiled, especially before the first pour. In this case, the product will not burn and it will be easy to turn it over to the other side.
Stir the dough occasionally, as the flour may settle down. And in this case, the first pancakes will turn out thin, and the last ones will be thick.
Delicious pancakes are ready. Serve them warm with your favorite foods and hot tea or milk.
Lean pancakes on the water without eggs
If you watch the calorie content of your diet, but cannot deny yourself pancakes, then you can cook them on water without using chicken eggs.
And also such a recipe can be used during Lent.
Ingredients:
- 450 ml of water.
- 250 g of premium flour.
- 2 tablespoons of semolina.
- 5 tablespoons of sunflower oil.
- 1 pinch of soda.
- 2 tablespoons of white sugar.
- A small amount of 9% table vinegar.
Cooking:
Such a dough for lean pancakes can be prepared by any hostess, even without a certain experience. To do this, you need to place soda in the mixing bowl, which is first quenched with table vinegar. Also add salt and sugar. Then pour in boiled or filtered water.
Heat the resulting mixture a little so that the sugar and salt crystals are completely dissolved. Then add refined vegetable oil.
Gradually add the flour sifted through a sieve to the resulting mixture, while not forgetting to stir the mass. For kneading, it is better to use a whisk or a mixer.
If desired, you can add to the ingredients semolina or oatmeal.
To prepare very thin pancakes, you need to prepare enough batter. For thick pancakes, add more flour accordingly. Make sure that no lumps form during mixing. But if this suddenly happened, then give the test the opportunity to stand for 20 - 30 minutes, they will all disperse.
But after standing, mix the mixture again with a mixer.
Heat up a frying pan and grease it with vegetable oil. Pour a portion of the dough and spread it evenly over the entire surface. Then fry on both sides until a beautiful blush appears.
Finished lean pancakes Can be served with both sweet and savory fillings. They will be equally tasty, with sour cream, with honey, with jam or condensed milk, as well as with mushrooms and fish.
Take note of this recipe, you may someday come in handy.
Video on how to cook perforated lean pancakes from yeast dough with soda
There is nothing difficult in preparing these delicious little “suns”. And here is another recipe where we will use both yeast and soda. And the products will turn out simply with a huge number of small holes.
So simple and interesting recipe. And what beautiful products!
As you can see, the recipes for making pancakes are quite simple, so you should not have any difficulties. You can always change the recipe slightly if you wish. Especially when you have many options for their preparation.
So milk can be easily replaced with kefir, or water, or spoiled milk. You can cook with yogurt, and even with sour fruit juice.
After all, the main thing in cooking any pancakes is the mood! When it is good, then these solar products turn out to be ruddy, beautiful and very tasty. And therefore, I want to wish you that your mood is always on top. Bake small sun-like products, either thin or plump.
Bon Appetit!
