Pancakes in milk recipe thick lush. Thick pancakes with yeast. Ingredients for thick yeast pancakes, like grandma's

This recipe for pancakes has long been a favorite in my family. Once, a very long time ago, I found this recipe from a blogger I respect and since then I have been preparing lush (thick) pancakes with milk only according to this recipe. The taste of pancakes can be varied not only with additives in the form of honey, syrup, jam, etc., I often (especially in summer) add berries or chopped fruits to the dough - the taste immediately becomes much richer, and appearance- cuter.

To prepare thick fluffy pancakes in milk, prepare the products according to the list. Take food out of the refrigerator first, they should be at room temperature.

In a convenient bowl, beat eggs with sugar with a whisk until foamy.

Pour in milk, continue beating, add melted butter. Do not heat the oil too much or the eggs may curdle.

Add sifted flour with baking powder and a pinch of salt.

Mix the dough until smooth, and so that there are no lumps, leave to stand for a few minutes. When bubbles appear on the surface of the dough, you can start baking pancakes.

Heat up the skillet. Pour half a ladle of dough into a dry pan, make the fire under the pan quieter (otherwise the pancakes will start to burn) and cook until a large number of bubbles appear on the surface of the dough.

Flip the pancake over to the other side and cook for about a minute more.

Stack the finished pancakes.

Serve thick, fluffy milk pancakes with honey, syrup, jam, or your favorite savory topping.

Someone loves thin pancakes and some are thick and curvy. Today, recipes for lovers are more magnificent. The most common way to achieve what you want is to make dough with yeast. It is they who will give the largest number of tiny bubbles and make pancakes airy and loose, such as we need. But yeast pancake dough can also be different: traditional - with milk, sour milk, water, you can add semolina, other flour except wheat. In general, there are enough options. Below you will find 5 recipes for yeast pancakes.

Pancakes according to this recipe are lush and in a hole. They are suitable for any filling or sauce. The ingredients for cooking must be at room temperature.

Ingredients:

• flour - 2 cups;
• milk - 500 ml;
• butter - 50 gr;
• chicken eggs - 2 pieces;
• granulated sugar - 4 tbsp. l.;
• salt - a pinch;
• dry yeast - 5 gr;
• sunflower oil - 1 tsp

How to bake fluffy pancakes with yeast and milk

1. Sift flour into a deep bowl, add salt, sugar and yeast.
2. Mix everything well until smooth.
3. Heat milk until warm and add to dry ingredients.
4. We mix the dough well with a whisk so that there are no lumps, and we drive in two eggs.
5. We melt the butter and add it there.
6. We get a homogeneous pancake dough.
7. Cover with cling film and leave to rest for 30-60 minutes.
8. For the first pancake, grease the pan vegetable oil. Pour in one ladle and, using circular motions, distribute it over the entire bottom of the pan.
9. When the edges begin to brown, turn the pancake over to the other side, prying with a spatula.
10. We spread the finished pancakes in a thick pile.

Serve with any jam or wrap with stuffing.

Pancakes with dry yeast recipe (thick lush)

Beautiful, fluffy pancakes can be prepared without eggs and milk, but they will remain just as tasty! Such lean pancakes especially for those who are fasting or on a special diet. To add splendor to pancakes on water, we will prepare the dough for them with yeast. Like a regular yeast dough, a pancake one will take a little time to “reach”. But if you don’t have much time, you can start baking pancakes immediately after kneading - even so they will turn out tender and soft.

What we need for 12-14 pieces:

• water - 500 ml;
• wheat flour - 200 - 230 g;
• dry yeast - 1 tsp;
• granulated sugar - 2 tablespoons;
• vegetable oil - 2 tablespoons;
• salt - a pinch.

Recipe for making yeast pancakes in water step by step

1. In a glass or bowl of warm water, we dilute dry yeast and half the amount of sugar. Since the dough starts to rise, the glass should not be full, 150 ml of water will be enough. As for the temperature, the water should be barely warm, as it is too hot water(above 40 degrees) the yeast will lose all its desired properties. Sprinkle the dough on top with a little flour and leave it aside for 10-12 minutes, where it is warm enough and there are no drafts.
2. After a while, the yeast will wake up, and the dough will be covered with a thick “cap” of foam.
3. Sift 1.5 cups of flour into a separate bowl, along with salt and sugar residues.
4. Pour the rest of the water into the dough and add everything to the flour.
5. Using a whisk, bring the dough to a homogeneous state so that there are no lumps left. Pour vegetable oil into the resulting mixture.
6. Once again, mix everything well. Yeast dough for pancakes is ready, it is thick and fragrant. If there is time, it is better to leave the dough for 30-40 minutes, it will increase in size several times and the pancakes will turn out even more magnificent.
7. Grease a pan with thick walls or a special pancake pan with vegetable oil and heat over medium heat. The pan should be hot enough for the pancakes to flip and peel off easily. The amount of dough per serving depends on the diameter of the pan and the splendor you need. For the first time, one ladle will be enough, we will bake the next ones based on this result.

Pancakes with semolina yeast recipe thick lush

Grocery list:

• milk - 0.5 l;
• water - 1 glass (250 ml);
• semolina - 2 tablespoons;
• sugar - 3 tablespoons;
• salt - 1 tsp;
• eggs - 2pcs;
• flour - 200g;
• butter - 65 gr.

Yeast semolina pancakes (grandmother's recipe)

1. Pour milk into a saucepan, heat, put salt and sugar. While stirring to dissolve, bring the milk to a boil. Pour in the mango. Stirring constantly so that, as with cooking porridge, lumps do not form, bring the mixture to a boil again, reduce heat and cook for 2 minutes.
2. V semolina put oil. Stir until it melts and set aside.
3. When the porridge becomes warm, break the eggs into it. Beat until smooth.
4. Gradually add flour, mixing thoroughly.
5. Grease a well-heated frying pan with butter. We scoop up the dough with a ladle and pour it into the pan.
6. Distribute it evenly.
7. Fry on one side first. It should acquire a golden color, and the top side should bubble. Flip the pancake and fry on the other side.
8. We stack ready-made thick pancakes, like grandmother's, one on top of the other.

We serve hot to the table and invite everyone to drink tea!

Thick Mordovian village pancakes

What do we need for 10-12 pancakes:

• wheat flour - 6 tablespoons;
• buckwheat flour - 4 tablespoons;
• sugar - 4 tablespoons;
• salt - 0.5 tsp;
• dry yeast - 10g;
• milk - 400 ml;
• eggs - 4 pcs.

How to bake Mordovian pancakes

1. Pour 0.5 cups of slightly warmed milk into a bowl. We put 1 tsp. sugar and all yeast. We put in heat to rise. Enough 10 minutes.
2. Pour both types of flour into the foamy mass. Stir and get a thick mixture.
3. Break the eggs into it, mix with a whisk.
4. Pour the remaining warm milk and put the remaining sugar and salt.
5. Cover the pan with cling film and set in a warm place to rise. Time - 1.2-2 hours.
6. This is how it will look after this time. See photo.
7. We coat the pan well with vegetable oil, pour the dough and bake the pancake first on one side, then on the other.

Serve lush, airy pancakes with sour cream or any jam.

Thick and fluffy sour pancakes with yeast: recipe

List of ingredients:

• flour - 200-250 gr;
• sour milk - 2 cups;
• purified water - 1 glass;
• chicken eggs - 3 pcs;
• sugar - 1 tbsp. l;
• salt - 0.5 tsp;
• dry yeast - 1 tsp;
• sunflower oil - 4 tbsp. l.

Recipe for pancakes with sour milk

1. Break the eggs into a deep bowl.
2. Beat lightly with a whisk, pour in odorless sunflower oil and add dry yeast.
3. Then add sour milk and water, mix until smooth.
4. Pour salt, sugar and sifted flour. The amount of flour will depend on the density. sour milk. The finished pancake dough should be the consistency of liquid sour cream, which will spread well in the pan, but not be too liquid, otherwise thick pancakes will not work. Stir, cover with cling film and put in a warm place for 40-60 minutes. If you have no time to wait, leave at least 15 minutes.
5. Heat the frying pan well and pour sunflower oil(only for the first pancake). Pour one ladle into a hot frying pan and distribute it in a circular motion over the entire bottom.
6. When the pancake begins to blush around the edges, bubbles will appear on the surface, and it will become more magnificent, pry it with a spatula and turn it over to the other side.

If desired, each pancake can be lubricated butter and thus put them on top of each other.

With the onset of cold weather, you increasingly want something solid, satisfying. For example, pancakes. You can make thin, lacy ones, but if you show patience, you can cook real thick and lush pancakes with yeast - fragrant, unimaginably appetizing. They are also called sour. delicious pancakes you can cook with any ingredients, but the main ones, of course, are flour and yeast. So, let's begin.

Thick pancakes with yeast - a recipe for milk, or a recipe for cooking in a sponge way

Thick and fluffy pancakes are obtained when the dough has passed all the stages of fermentation, filled with air, became porous and light. Just let the pancakes stand well, sour, and there is the main secret of successful pancakes. In addition, yeast pancakes in milk are well obtained from a fairly thick dough. Therefore, do not worry that according to the recipe below, you will get a thick mass.

The calculation is made for a large portion of pancakes, but if you need a smaller number of pancakes, just halve the amount of food.

Let's cook:

• 0.6 kg of flour (ordinary flour is suitable, but excellent products are also obtained from buckwheat);
• a couple of eggs;
• 40 g of granulated sugar;
• 1 liter of milk;
• 50 g melted butter or melted butter;
• salt - 15 g;
• yeast (if dry, then you need 15 g, if fresh pressed, 40 g).

Progress:

1. To dissolve the yeast - to do this, take a glass of milk (from a common measure), heat it to a slightly warm state, add yeast and leave it to swell for ten minutes.
2. The rest of the milk is also a little warm, literally a little warmer than body temperature. Add sugar and salt, stir and add yeast dissolved in milk.
3. Whisk in the eggs and gently fold in the flour.
4. The final touch is to pour oil into the dough. Stir.
5. Leave everything to rise. Like any yeast dough, it needs to rise three times to be saturated with carbon dioxide. Therefore, periodically the dough needs to be kneaded when it begins to rise. Usually in a warm place, the entire climb takes about three hours or a little more.
6. Pancakes are baked in a frying pan well heated and greased with vegetable oil on both sides.

Important: do not overdo it with yeast! With an increase in their rate, the dough will rise faster, but the pancakes will acquire an excessively yeasty taste and smell. It is better to wait for a natural rise. If you want yeast filled pancakes, then bake thinner from the dough recipe above. If you want thick and fluffy pancakes, then slightly increase the amount of flour.

Yeast pancakes on the water

Sometimes there is no milk in the house. This means that you need to make pancakes with yeast and water. By the way, some people do not like to bake yeast pancakes in milk; they deliberately do not add it to the dough. On the water, the dish under discussion turns out to be a little “rubber”, it does not tear well, and this has its own taste and charm.

For this recipe you need to cook:

• a couple of eggs;
• a glass of flour (two hundred grams);
• 10 g of pressed yeast;
• half a liter of water and oil for frying;
• add sugar and salt to taste.

Progress:

1. Beat eggs until even.
2. Dissolve yeast in a small amount of warm water.
3. Add eggs and yeast to the rest of the liquid.
4. Pour in salt and sugar.
5. Sift the flour and mix thoroughly so that the dough does not have lumps.
6. Cover the pan with the dough with a lid or towel and leave for an hour to rise.
7. As the dough begins to rise, knead, pour in a couple of tablespoons of vegetable oil, mix.
8. Wait to get up again. After that, you can bake thick and porous pancakes on the water.

Lean recipe without adding eggs

This recipe is good because it does not contain animal products, which means that it can be used in fast days. Pancakes are thick, porous, quite tasty. True, there are them, like most products, you need to immediately.

Cooking:

1. we take a minimum of products - a couple of glasses of flour, 40 ml of water, salt and sugar to taste, yeast 20 grams;
2. we prepare a dough, for which we pour a glass from the total volume of water, heat it up a little and dilute yeast in it, a little sugar (about a tablespoon) and a little flour;
3. We leave the resulting dough for fifteen minutes until air bubbles appear on the surface of the dough. Soon the surface will be covered with a cap of bubbles. This means that live yeast is running, you can continue to cook lean dough;
4. slightly warm the rest of the water, add the brew there, then a couple of tablespoons of sugar and a pinch of salt, stir;
5. add a couple of tbsp to the dough. tablespoons of vegetable oil and leave in a saucepan under a towel to rise. If the room is warm after an hour, the dough should rise repeatedly. Each time we crush it to saturate it with oxygen and continue fermentation;
6. finally, we take the dough with a ladle and carefully pour it into a hot and oiled frying pan. We bake pancakes on both sides, avoiding overdrying.

Lubricate ready-made lean pancakes with fragrant vegetable oil or jam. Delicious pancakes on the water and without eggs are ready!

Lush pancakes with sour milk or curdled milk

Pancakes are baked from the same yeast dough as always, the difference is in the presence of a fermented milk product. It can be sour cream, and fermented milk, and ordinary yogurt. Thanks to them, pancakes are more porous and airy.

To make just such a treat, prepare:

• half a kilo of flour;
• granulated sugar 70 g;
• 700 g of sour milk or curdled milk;
• 30 g of pressed yeast;
• three medium-sized eggs;
• salt - to taste;
• clarified sunflower oil for frying, and 50 g of butter - in the dough.

We do this:

1. Add yeast diluted in a small amount of water to warmed milk. Wait for the milk to froth.
2. Beat the egg and sugar, but not too hard.
3. Add a mixture of diluted yeast to the eggs, salt, mix well.
4. Pour the flour according to the recipe, mix until the dough is smooth.
5. Let rise well, kneading the dough a couple of times.
6. Bake pancakes in a pan greased with any fat.

Fold the finished pancakes in a pile, after brushing each with melted butter or ghee.

A quick recipe for kefir and dry yeast

Yeast pancakes on kefir they are prepared quickly and quite simply. In principle, this is a variation of the previous recipe, but kefir is taken instead of sour milk.

Actions:

1. A couple of eggs are stirred in a container with kefir.
2. Salt is added to the mixture to taste, a couple of teaspoons of sugar, a couple of tbsp. spoons of granulated sugar.
3. Dry yeast (1 teaspoon), water (about two-thirds of a glass) and vegetable oil are also poured there.
4. Next, it remains to add flour - it will take a little more than a glass to make a medium-thick dough.
5. Leave it to rise for forty minutes or an hour.
6. After the dough has risen, you can start baking pancakes.

Yeast pancakes with semolina

Pancakes come out very beautiful, satisfying, interesting. How do we cook? Very simple - like regular yeast, only with the addition of semolina.

We take:

• a glass of flour;
• one and a half glasses of semolina;
• 150 g of water and 500 g of milk;
• a couple of fresh eggs;
• three st. spoons of sugar;
• vegetable oil in the dough will need 3 tbsp. spoons, in addition, prepare a little for baking pancakes;
• salt a small spoon and the same amount of dry yeast.

From this calculation of products, a pretty decent stack of pancakes comes out, which you can feed a large company. If you need less volume, cut proportionately.

1. Sift flour and mix with semolina.
2. We prepare a dough from a small amount of milk, sugar and yeast.
3. As soon as the dough foams, we drive eggs into it, mix with a fork or whisk.
4. Add vegetable oil to the liquid, then add salt and flour. At the last moment, add warmed milk or water and mix well again.
5. Let's go up, crush and immediately bake from the finished yeast dough.

Yeast on a bottle

This is not a recipe, but rather, the original form of working with dough. Any dough from the above methods is suitable for it. Choose any recipe - kefir or sour cream. The bottom line is that the dough is prepared in a plastic bottle and bottled from it. It's handy when baking.

You will need a bottle with a capacity of one and a half or better two liters. First, the dry components of pancakes (flour, dry yeast, salt and sugar) are gradually introduced into it, and then liquid ones are added - eggs, milk, kefir or water. For convenience, it is better to use a funnel with a wide neck. After adding the liquid, shake the bottle thoroughly and for quite a long time to obtain maximum uniformity. Having prepared the dough, the bottle is opened and kept in this form until the approach. Next, they begin the baking process, pouring the desired portion onto a hot oiled frying pan. This method is convenient because you can store leftover dough in the bottle for some more time.

Bon Appetit.

Pancakes with milk and fresh yeast

The calculation of products in this cooking option is given for a large portion. From the specified volume, up to 30 pancakes are obtained, since this dish is prepared for 1 time and is most often served fresh, hot, the number of components used can be halved.

Ingredients:

• Wheat flour - 600 gr.
• Chicken egg - 2 pcs.
• Sugar - 40 gr.
• Milk - 1 l.
• Butter - 50 gr.
• Salt - 10 gr.
• fresh yeast- 40 gr.

Cooking process:

1. First you need to prepare the yeast for work. To do this, you need 1 glass of milk, it should be heated to a warm state, put a piece of yeast in them and leave for 10 minutes. During this time, the yeast should swell.
2. The remaining volume of milk should also be warmed to room temperature, add sugar, add salt, mix the mass thoroughly, pour in the dissolved yeast.
3. Add eggs. Sift flour into a separate bowl (it is better to repeat the action several times).
4. Add vegetable oil to the dough and mix thoroughly.
5. Cover the dough with a towel and leave it for 20 minutes. After this time, evaluate the quality of its readiness - if it has approached (has doubled in volume), you can start frying. If the process has not completed, you need to wait some more.
6. The frying pan needs to be warmed up and lightly greased with vegetable oil.
7. Pour the dough into the center of the pan, trying to form a full circle.
8. Fry over low heat until golden brown.

The airiest pancakes on yeast dough can be obtained by providing the product with full operation. Yeast should be allowed to rise 3 times, lowering the dough after it rises. It is not necessary to do this, such a condition improves the quality of the dish. But it does increase the cooking time.

Fluffy yeast pancakes with semolina

Pancakes prepared according to this recipe always turn out not only lush, ruddy and airy, but also immensely satisfying. This condition is ensured by the content of semolina in their composition. This product enhances nutritional value dishes and makes it more tender. Trying this family breakfast recipe is definitely worth it.

Ingredients:

• Semolina - 300 gr.
• Wheat flour - 100 gr.
• Milk - 250-300 ml.
• Water - 200 ml.
• Sugar - 3 tablespoons
• Dry yeast - 2 tsp
• Salt - 3 gr.
• Soda - 0.5 tsp

Cooking process:

1. Water in a volume of about 100 ml is heated to a temperature of 37 degrees. Dissolve sugar in it, add yeast and leave the resulting composition at room temperature for 10-15 minutes. Then it is worth evaluating the resulting solution, the yeast should be completely dissolved.
2. Sift wheat flour thoroughly and mix with semolina. Add soda and salt to the resulting mixture.
3. Heat the remaining water and milk and gradually pour into the flour. The mass must be constantly stirred to prevent the formation of hard lumps in the dough, nor spoil its structure.
4. Leave the resulting dough for 40 minutes at room temperature.
5. Pour the mass in small volumes into the pan. Trying to form even edges of the pancake.
6. Flip the pancake with a spatula when one side is browned.
7. Put on a plate, sprinkle with sugar or brush with butter.

Bon Appetit!

Yeast pancakes with buckwheat milk

To prepare pancakes according to this recipe, you will need not only Wheat flour but also buckwheat. Due to its use, the dish turns out to be more satisfying, but at the same time less high-calorie, therefore women who are on a diet should adopt this recipe.

Ingredients:

• Wheat flour - 6 tbsp.
• Buckwheat flour - 4 tbsp.
• Sugar - 4 tablespoons
• Salt - 0.5 tsp
• Dry yeast - 10 gr.
• Milk - 400 ml.
• Chicken egg - 3-4 pcs.

Cooking process:

1. Pour half a glass of warmed milk into a container, pour in half of the volume of sugar used and add all the yeast. Mix the mass and leave at room temperature for 20-40 minutes.
2. After the yeast begins to foam, add flour of both varieties to them and try to stir the mass until a homogeneous thick mass is obtained. At this stage, it is better to mix the dough with your hands.
3. Add eggs and continue kneading with a whisk.
4. Enter milk, add all bulk components. At this stage, it is better to mix the dough with a blender.
5. Cover the dough with a towel and leave at room temperature for 2-3 hours.
6. The dough should be diluted in volumes and turn out to be airy, you do not need to mix it, you can immediately start frying.
7. Heat the oil in a frying pan, pour in the batter and fry the pancake on both sides.

Pancakes prepared according to this recipe can be served with any jam or sour cream.

Yeast pancakes with milk in the oven

Pancakes prepared according to this recipe always turn out fluffy, soft and airy. First, prepare the usual yeast dough and add a little soda to it. The main secret cooking lies in the fact that pancakes are not just fried in a pan, but baked in the oven.

Ingredients:

• Wheat flour - 350 gr.
• Milk - 250 ml.
• Water - 100 ml.
• Chicken egg - 1 pc.
• Sugar - 1 tbsp.
• Salt - 1 tsp
• Vegetable oil - 1 tbsp.
• Dry yeast - 5 gr.
• Soda - 3 gr.

Cooking process:

1. Sift the flour and add 1 teaspoon to it, sugar and pour in vegetable oil, pour in the yeast, beat egg and pour in warm milk. Mix the mass thoroughly until smooth. If it seems too thick, you can add water.
2. Cover the homogeneous dough with a dry towel and leave in a warm place for 2 hours, then add soda, mix well. The mass should resemble liquid sour cream in consistency.
3. Grease a frying pan with vegetable oil and pour a portion of thick dough onto it, trying to distribute over the entire surface.
4. Fry pancakes on both sides until fully cooked.
5. So that the pancakes do not burn, after each you need to coat the pan with vegetable fat.
6. Put the finished pancakes in a refractory form, folding them into triangles, grease with butter or pour sour cream and put in the oven for 20 minutes. The optimum temperature is 150 degrees. It is better to cover the container with foil.

If pancakes prepared according to this recipe will be used as a dessert, they can be additionally sprinkled with sugar before baking, then the dish, with a probability equal to 100%, will be liked by children. Bon Appetit.