Cooking thick, lush pancakes with yeast is a pleasure! And even though it takes almost an hour and a half to prepare pancake dough, there will be no problems with baking. They do not stick to the pan, do not tear, do not fall off and do not burn - if you turn them over in time, of course. But most importantly - very tasty and fried quickly! Cook you, friends, thick lush pancakes with yeast, I give a detailed recipe with the expectation of beginners. There will be a lot of dough, but there will be 10-12 pancakes, but what! It’s more likely not even pancakes, but flat cakes, only porous inside and very tender. One is quite enough for a tight bite, and not everyone can handle two.
This recipe for thick pancakes with yeast does not require the preparation of sourdough. We dilute the yeast with milk, leave for ten minutes and knead a thick dough. It will rise in just over an hour.
Ingredients
To prepare sour pancakes on yeast thick and lush you will need:
- warm milk - 500 ml;
- flour - 300-320 g;
- egg - 1 large or 2 small;
- sugar - 1 tbsp. l. without a slide;
- salt - 0.5 tsp;
- fresh yeast (live) - 20 g;
- sunflower oil - 3 tbsp. l.
How to cook thick pancakes with yeast. Recipe
I heat half a glass of milk to a noticeably warm temperature, warmer than room temperature. I pour it into a deep bowl, suitable for kneading a large amount of dough (keep in mind that yeast pancake dough will rise a lot). I crumble fresh yeast into milk.
I rub with a spoon, stir until a homogeneous mixture with a sour smell is obtained. I cover. I put it in heat - near the battery or in a bowl with hot water. After 10-15 minutes, the yeast will "wake up", bubbles or foam will begin to appear on the surface of the milk - it's time to add everything else.
In order not to make the dough heavier, I add a few eggs - one large or two small ones. You can immediately beat with a mixer or then shake with a whisk.
Salt and sugar are usually added to taste, but it is better to put a little of both in a recipe for yeast pancakes. A tablespoon of sugar is enough, and salt is about half a teaspoon or even less. The taste of yeast baking should prevail, try not to clog it with excessive sweetness. Lush pancakes with yeast can be served with something sweet or vice versa - salty (caviar, herring, pates), so the taste is kept neutral.
I beat the egg with sugar, salt and "dough". I heat the rest of the milk, pour it into the resulting mixture.
I measure out 300 grams of flour, sift into the dough. In the recipe, I indicated the amount of flour for a thick dough that will hardly spread over the pan. From it, pancakes are guaranteed to turn out thick, lush.
I stir, beat with a whisk so that even small lumps do not remain.
pouring in sunflower oil. You can use any herbal that you use instead. But only refined, without flavorings, is suitable.
Once again I stir well. I check the density of the dough - it pours out of the ladle in a thick stream, in terms of density it will resemble condensed milk. If it’s runny (it wasn’t quite thick for me right away), add a little flour.
I cover the dishes with a lid, put them in heat for an hour. After about 20-25 minutes, you will need to loosen the risen dough with a whisk, precipitate it to its original volume and let it rise one or two more times.
This is how the dough for yeast pancakes looks like after an hour, and this despite the fact that I chatted it twice. Very lush, permeated with air bubbles, quite thick.
I heat the pan over high heat. Lubricate with a piece of fat, twist the flame to medium or slightly stronger than average. I scoop up a full ladle of pancake dough, pour it into the pan. I can't tell you the exact amount, it depends on the diameter of the pan. Choose so that the dough fills the entire pan evenly. I bake for two or three minutes. The surface gradually becomes matte, covered with bubbles that burst and form through holes.
Watch the fire so that the bottom of the pancake does not burn, but bakes evenly. When the edges separate from the sides, I lift it with a spatula, check how browned the bottom is and turn it over. The second side is also fried for about two minutes, the pancakes are thick, they need more time to bake.
Lubricate ready-made pancakes with oil or not - a matter of taste. If not lubricated, the top will gradually become soft too, but on condition that they are folded in a pile and immediately covered.
You might be interested in watching one of the video versions
Hello dear friends! Today I will tell you about the original Russian dish that everyone loves - from young to old. These are pancakes with yeast - a real decoration of the table and the pride of any hostess. A stack of golden, melt-in-your-mouth fritters is, first of all, an attribute of the ancient Maslenitsa holiday. But nothing prevents you from preparing a dish at least every day - there would be a desire 😉
In our family, not a single Maslenitsa could do without this delicacy, grandmother was always involved in baking. She made them thick, but openwork and with a lot of holes.
The airy structure of the dish is due to the yeast in the composition. They saturate the dough with air, make ready dessert soft and bubbly.
Yeast dough prepare in advance, because he needs time to come up. It can take up to two hours, so be patient. As a rule, the dish is started with milk or water, but you can bake it on any fermented milk product- on sour milk, ryazhenka, yogurt, kefir and sour cream. They take wheat flour, but there are interesting cooking options for oatmeal, bird cherry, bran and buckwheat flour (prodel).
Do you want to learn how to bake real royal pancakes like your grandmother did? Or maybe you want to learn a new original recipe? Then my culinary selection will be useful to you. Here you will find dishes for fasting, recipes for traditional Tatar, perforated, millet and buckwheat snacks.
Pretty simple universal recipe. The delicacy turns out to be moderately thick, but at the same time amazingly lush, airy and unrealistically tasty. Try this recipe and get ready to receive compliments about your culinary talent.
- 0.5 liters of milk;
- 300 g flour;
- 3 tbsp vegetable oil;
- 30 g butter;
- 1 tsp dry yeast;
- 40 g of granulated sugar;
- 0.5 tsp salt;
- 1 egg.
How to make Russian pancakes:
1. Warm up the milk to about 40°C.
It is important that the milk is not hot, but barely warm. This temperature will not allow the yeast to die, but will only contribute to the activation of the fermentation process.
2. In a separate container, mix 0.5 cups of warm milk with a teaspoon of dry yeast (I take saf-moment yeast). Add a spoonful of sugar and flour.
3. Mix everything well and send the yeast for 15-20 minutes in a warm place so that they “wake up”. At the end of the indicated time, the dough should double in size.
4. While the dough is coming up, start preparing the main part of the dough. By 10 st. l. flour, add half the amount of the remaining milk and mix.
5. Add a little more milk to the resulting thick mass, stir. Pour milk several times. Such a phased mixing of the liquid will allow you to get a dough of a uniform consistency without lumps.
6. In a separate container, combine 1 egg with a spoonful of sugar, salt and melted butter(not hot, but warm). Mix well to break down the protein structure.
7. Add here the dough that has increased in volume and the prepared thick mixture of flour and milk.
8. Stir until smooth, cover with a clean kitchen towel and leave to rise in a warm place. This process will take another 2-3 hours. Stir the risen dough every hour with a spoon to release air bubbles.
9. Heat a frying pan over medium heat and brush with vegetable oil. Pour the dough into the center of the pan and, rotating it, distribute it over the entire area.
10. Bake the dish over medium heat. As soon as the entire surface of the dough is covered with bubbles, turn over and bake on the other side. For each pancake, you need to spend 1-1.5 minutes so that it is fried on both sides, but not dry.
This delicacy is in perfect harmony with syrups, sour cream and condensed milk. Due to the porous structure, they, like a sponge, absorb the sauce, becoming even more tender. This taste cannot be described - you must try it!
Village lean pancakes with yeast and water (without eggs and milk)
Especially for those who are fasting, I offer this interesting recipe. Not included traditional milk and eggs. The dough is prepared on water with the addition of sunflower oil, yeast and sugar.
Dish ingredients:
- 600 ml of warm boiled water;
- 300 g wheat flour;
- 20 g fresh yeast;
- 3-4 tbsp Sahara;
- a pinch of salt;
- 4 tbsp sunflower oil.
How to make pancakes with yeast:
1. Sift all the flour through a sieve.
2. For the dough, pour 200 ml of boiled water into a bowl, cooled to a temperature of 40 ° C. Crush all the yeast there, mix. Add 100 g of wheat flour and stir again.
3. Cover the resulting mixture with cling film and leave warm for 15 minutes. Make sure that there are no drafts in the room, otherwise the dough will settle.
4. When the dough has increased by 2-2.5 times, pour the remaining warm water into it in a thin stream - 400 ml, while stirring the mass with a whisk.
5. In the dough, add all the sugar, salt and the remaining 200 g of flour. Sprinkle flour in portions, mixing thoroughly each time and breaking up lumps. For this purpose, you can use a mixer.
6. At the end, pour sunflower oil into the dough, cover with a film and leave to rise for another 40-50 minutes.
7. Bake in a well-heated pan, greased with a thin layer of sunflower oil. Set the fire to medium power.
The more dough you pour into the pan, the thicker the pancakes will turn out.
During the frying process, you can adjust the cooking time and the level of heating the pan. Stack the finished cakes in a pile and immediately cover with a lid or bowl so that they do not dry out. A dish according to this recipe can be prepared during fasting or at a wake.
Pancakes with yeast and kefir - a classic recipe for fluffy pancakes
If you were looking classic recipe lush, but rather thin cakes - I am happy to share them with you. Such a delicacy is eaten with pleasure by both the husband and the child. Especially with sweet fillings or cottage cheese.
What you need:
- 15 g of pressed yeast;
- 250 g of kefir;
- 250 g flour;
- 2 eggs;
- 15 g of sugar;
- ½ cup of water;
- a pinch of salt;
- 2 tbsp vegetable oil.
Step-by-step instruction:
1. Place the pressed yeast in a bowl, add sugar there and lightly rub. Enter kefir, warmed to room temperature.
2. Add some of the sifted flour to the mixture. Measure by eye so that the mass turns out to be a consistency. thick sour cream. This will be steam.
3. Close the bowl with a lid and put it in a warm place for half an hour. During this time, it should come up, having increased in volume by 2 times.
4. Crack the eggs into a separate bowl and mix with a whisk.
5. Pour the egg mixture into the dough and add the remaining flour there, kneading a thick dough with a spoon.
6. Add hot water and stir immediately. Close the bowl again and keep warm.
7. After 20 minutes the dough should rise. Add to mixture vegetable oil, stir and start baking. Cook in a well-heated frying pan at medium power.
By adding hot water to ready dish holes are formed, and the cakes themselves are thin and melt in the mouth. Try making this dish for breakfast - a great nutritious start to the day.
Custard yeast pancakes in milk (delicious, like grandma's)
An excellent decoration for the Shrovetide table will be lace pancakes. They are prepared from the so-called choux pastry with the addition of boiling water. The finished delicacy according to this recipe is good both on its own and with fillings - cabbage, cottage cheese or minced meat. See this video recipe for all the cooking details.
Thick Tatar pancakes with holes - a recipe with yeast semolina
Gorgeous treats are prepared according to Tatar recipe. The original dry base of the dish is semolina with the addition of a small amount of wheat flour. Flatbreads are prepared on dough with dry yeast, and served with a sweet sauce.
Grocery list:
For test:
- 300 g of semolina;
- 100 g of sifted wheat flour;
- 300 ml of warm water;
- 300 ml of warm milk;
- 45 g sugar;
- 7 g saf-moment yeast;
- ⅓ tsp salt;
- ½ tsp soda.
Sauce Ingredients:
- 70 g butter;
- 70 g of natural honey.
How to cook:
1. Dissolve the yeast in 50 ml of warm water, add 1 teaspoon of sugar and the same amount of flour. Stir and leave the yeast to "work" until a frothy head appears.
2. Mix in a separate bowl semolina with flour and make a well in the center. Pour the rest of the warmed water, foamed yeast into the dry mixture and mix well until smooth.
3. Add the milk and mix again, this time with the mixer at medium speed.
4. Cover the bowl with cling film and leave for 40 minutes. During this time, the mass should thicken, and small bubbles will appear on the surface.
5. Lubricate the heated pan with vegetable oil and pour into the center batter. Fry over low heat until the entire surface becomes openwork. Flip over and fry on the other side until golden brown.
6. When all the pancakes are ready, start preparing the sauce. Place a saucepan over low heat and melt the butter in it.
7. Add honey to the hot butter and stir - it should also melt. The sauce is ready.
From this amount of dough, about 12 medium-sized dense cakes are obtained. Thanks to soda, the sourness inherent in yeast dough is not felt in the finished dish. This is a real treat for the sweet tooth!
How to cook pancakes from buckwheat flour so that they are tasty and fluffy?
Such a dish can easily be called dietary. The calorie content is less than in wheat, and the health benefits are invaluable. It is prepared in a non-dough way with two prostok - the entire volume of dough is kneaded immediately without separate preparation of the dough. This is one of the most simple ways baking a delicious dessert.
To prepare, take:
- 600 ml of milk;
- 20 g of pressed yeast (or 2 teaspoons with a slide of dry);
- 2 tsp sugar with a slide;
- ½ tsp salt;
- 1 egg;
- 30-35 ml of melted butter;
- 150 g of buckwheat flour;
- 150 g wheat flour.
How to knead buckwheat pancakes:
1. Pour dry yeast into milk heated to a temperature of 30 ° C, dissolve and let stand for 10-15 minutes.
2. Mix the distanced mass with salt, sugar and melted butter. Stir until dry ingredients are completely dissolved.
3. Add wheat and buckwheat flour to the resulting mixture, mix vigorously.
4. Cover the bowl with cling film and a towel and leave in a warm place to rise.
5. After 45-50 minutes, when the dough has risen, stir it and leave it again for 35-40 minutes for secondary fermentation.
6. Bake over low heat in a small skillet for about 1.5 minutes. Do not forget to preheat it and grease it with oil.
Each fried pancake is best immediately lubricated with melted butter. So they will turn out softer, tender and juicy. According to this recipe, you can bake a delicacy from wheat flour, without adding buckwheat.
A simple recipe for thick yeast millet pancakes
Did you know that cakes can be cooked on millet porridge? I didn’t know either until I came across this fantastic recipe on the Internet.
Have to take:
- 1 glass of millet groats;
- 2.5 glasses of water;
- a pinch of salt;
- 7 g dry yeast;
- 25 g sugar;
- 2 glasses whole milk;
- 2 eggs;
- 2 cups + 2 tablespoons of wheat flour;
- 1 tsp ghee.
Step by step preparation:
1. Rinse the millet and soak overnight, wrapping the container with cling film.
2. In the morning, drain the liquid, place the millet in a saucepan and pour two glasses of water.
3. Put the pan on the fire, cover with a lid and bring the porridge to readiness over low heat.
4. In a separate bowl, mix yeast with sugar and dilute with half a glass of warm water.
5. Add 2 tablespoons of wheat flour to the mixture, mix vigorously and leave to ferment for 1 hour.
6. In a large container, combine the yeast dough with eggs, milk and cooled millet porridge.
7. Beat all ingredients with a blender until smooth and combine with 2 cups of sifted flour. Wrap the container in cling film and keep warm for another 2 hours.
8. Bake millet pancakes in melted butter over medium heat on both sides until golden brown.
If you decide to try cooking according to this unusual recipe Be sure to share your results in the comments.
How to bake sour pancakes with live yeast and whey without eggs?
Do you want to please your family with delicious yeast treats for breakfast? Take this recipe for yourself. Opara is preparing for fresh yeast in the evening and left overnight, and in the morning you get a dough ready for baking.
Ingredients:
- 7 g of pressed yeast;
- 500 ml of serum;
- 2.5 st. l. Sahara;
- ½ tsp salt;
- 1 glass of flour;
- 1 st. l. vegetable oil.
How to bake:
1. Crumble the pressed yeast, add half a tablespoon of sugar and some of the whey to dissolve the yeast.
2. Sprinkle the mixture with a spoonful of flour, mix and leave to react for 10-15 minutes.
3. In a separate capacious bowl, sift a glass of flour, mix with 2 tablespoons of sugar and salt.
4. Add whey to the flour mixture in small portions, mixing thoroughly each time.
5. At the end, pour in sunflower oil and yeast dough. Stir with a whisk until smooth.
6. Put the kneaded dough in the refrigerator overnight (or you can for 5-6 hours). In the morning it will be ready to bake. Fry in a hot pan as usual.
Such a delicacy can be prepared not only on whey, but also on yogurt - they turn out to be just as porous and openwork.
The principles of cooking lush yeast pancakes from Lazerson
Do you know why pancakes are baked and not fried? You will receive answers to this and other questions after watching the video. The famous chef, Russian TV presenter Ilya Lazerson shares his secrets of making a delicious dessert.
Try to cook your perfect pancakes according to one of my recipes. Even if you have never dealt with yeast dough, step by step instructions will help to cope with the dish without problems. Or maybe you have your signature recipe? Share with us in the comments your own culinary achievements. Bye Bye!
I often feed my family for breakfast with thick pancakes, and everyone chooses a sweet addition to them on their own. I make the dough for them the day before and store them in the refrigerator, and in the morning, while people wake up, I bake 6 fluffy yeast pancakes for 10 minutes. fragrant tea or coffee. It’s not difficult for me to do this, but it’s nice for my loved ones.
Recipe for thick pancakes on kefir with yeast
Kitchen appliances and utensils:
Ingredients
Choosing the Right Ingredients
- All products for our dishes are fresh, of high quality. This is especially true for dry yeast - they will not be able to let the dough rise if the expiration date has passed.
- Kefir can be of any fat content. It happens that there is kefir at home, which no one wants to drink anymore - it is he who can serve as the basis for your test.
- Using the recipe, you can make sour, thick, fluffy yeast pancakes. To do this, reduce the amount of sugar to a minimum, for example, 0.5 tbsp will be enough. l. without a slide so that the yeast starts its reaction.
Step by step recipe
- Mix a couple of glasses of flour with 1 tbsp. l. dry yeast.
- Pour 600 g of kefir into a bowl.
- In portions, add half the flour to it and mix everything with a whisk.
- Beat in 3 eggs here, without ceasing to stir the mixture with a whisk.
- Then add the remaining flour and mix until smooth. The consistency of the mass will resemble liquid sour cream.
- Now it's time to pour 0.5 tsp. salt and 3 tbsp. l. Sahara. Cover the dough and leave for half an hour in a warm place.
- Mix the finished dough again.
- Grease the pan with oil, heat well and bake on both sides for a couple of minutes over medium heat.
- To keep the pancakes soft, immediately warm from the pan, you can stack them and cover with a towel or bowl.
Did you know? Lubricate the finished, still hot cakes with butter, so they will turn out even more fragrant and tastier. If you plan to eat them with a sweet addition, you can immediately sprinkle with sugar or powdered sugar.
Video recipe for making fluffy pancakes with yeast and kefir
If after reading the recipe and viewing the photos you still have questions about cooking, then take a couple of minutes and watch this video. In it, the chef shares with us his skill in baking thick pancakes with yeast with holes according to the above recipe. You will see how to knead the dough without lumps, how long to fry the cakes, and what will happen when they are fully cooked.
Pancakes are a traditional Russian dish that originated in pagan times. They were considered a very economical food, and the dough for them was always made on a dough. Now I will tell you a recipe for real Russian fluffy yeast pancakes in milk. They were called "red" in Russia, which means "beautiful". And this name is justified, because a ready-made ruddy cake will not leave indifferent even those who are closely following the diet and counting calories. I would like to say that a couple of fragrant pancakes will not harm the figure if you use them before dinner.
During Shrove Tuesday, pancake lovers simply enjoy life, because at home such food is for future use, and at a party. At this time, many housewives prepare a variety of cakes, making them with filling, the most desirable of which is red fish or caviar. The recipe, which I will tell you below, is the main one for us this holiday, and we make cakes lush or thinner by adding more liquid to the dough.
Recipe for thick pancakes with yeast and milk
Servings: for 10 people.
Kitchen appliances and utensils: deep bowl, frying pan, hob.
Calories: 231 kcal per 100 g of product.
Cooking time: 1 hour.
Ingredients
Step by step recipe
- In a convenient bowl, dissolve 20 g of yeast in 300 g of warm milk.
- Send a pinch of sugar and about 200 g of flour here.
- Mix the mixture, sprinkle with flour, cover and leave for an hour.
- Add 2 chicken yolks to the approached dough and mix. We can leave the squirrels for now, we will return to them later.
- Melt 1 tbsp. l. butter and send to the dough, mix everything.
If you do not have butter, you can replace it with odorless vegetable oil.
- Dissolve in 350 g of milk 0.5 tsp. salt and 1 tbsp. l. Sahara. Alternately add 200 g of flour and milk to the dough.
- Immediately knead the liquid, without lumps, dough.
- Cover the prepared mixture, leave for 1 hour and mix.
- Repeat this process twice. So the dough will work well, and the pancakes will turn out airy, with holes.
- Beat two egg whites to firm peaks and gently fold them into the batter. You can beat them with a blender, moving from the minimum speed to the maximum.
- Then cover the resulting mass and leave for another 20 minutes.
- Heat the pan on the fire, grease the bottom with vegetable oil and pour in a portion of the dough. Fry it on both sides for a couple of minutes over moderate heat.
If you have a non-stick pan, then you need to grease it only before the first dose of dough, if not, then you will grease it before each serving.
- Pancakes are fluffy and with holes.
- In order for thick yeast pancakes, they are also called rustic pancakes, to turn out soft, let the dough rest and rise so that the yeast begins to ferment.
- The temperature of the liquid should be warm enough, around 40 degrees, for the yeast to react immediately. In a cold liquid, you will need to leave the dough for a longer time.
- From this dough you can cook more thin pancakes by diluting it even more with milk or water.
- Butter in the dough can be replaced with odorless vegetable oil.
- The pan while frying pancakes can be lubricated with vegetable or butter, or fresh lard.
- For frying pancakes, you should not use large pans. In them, the pancake can be fried around the edges and remain raw inside. It is also quite difficult to turn a large layer in such dishes. You can use a pancake pan or a small cast iron skillet with a thick bottom.
Video recipe for making thick fluffy pancakes with yeast and milk
And now I invite you to watch a short, but very informative video, which details the recipe for creating fluffy, thick pancakes with dry yeast. You will see how the dough turns out and how well it fits, and you can also watch the frying process.
Feed options
There are many pancake recipes around the world, and each of them is delicious and unusual in its own way.. Our family loves them in any form. Children prefer to eat them with sour cream, honey, condensed milk or jam, and my husband and I love them with any additives. I also like them because of their versatility - you can make several dishes from them at once, combining shortcakes with different stuffing, as well as stock up for future use and freeze. Agree that a pancake with curd filling, warmed up in microwave oven in 5 minutes.
- Still hot pancakes can be covered with butter on top and, if desired, sprinkled with sugar. So they will become more tender and soft, and they can be eaten even without additional filling or sauce.
- Place a pile of 4-5 pancakes in a serving plate and pour sour cream over them, put fresh fruits or berries on top.
- Such a cake can be greased with sour cream and sugar, put fresh, frozen or canned cherries and roll up.
- Pancakes can be reheated in the microwave for just a couple of minutes, and they will become as soft and fluffy as immediately after baking.
cooking options
Here we have learned a few simple recipes pancakes on yeast dough. You can even take such a meal for snacks during study or a working day, as well as take it with you for a walk, especially when children are involved in it.
- As I said, there are many different options for making pancakes, but each hostess has her own and the most delicious. For example, my sister often cooks, and it is very tasty, and most importantly - quickly.
- And our men love to cook, and it's delicious, especially in the male version. It is on beer that they turn out to be very lush and soft, without any yeast or soda, and the taste of alcohol or malt in the finished product is not felt at all.
- Surprise the kids. As for me, such a dessert in combination with sweet stuffing will be a great treat for guests.
- Delicious idea, I just can not leave you. We have a custom for every holiday to cook them according to this recipe and serve them with cakes and other sweets for dessert. Many guests deliberately wait for them, leave room for them in the stomach and take them home with “dry rations”. Treat your loved ones delicious desserts and they will appreciate your culinary skills.
I hope that today you have used the recipes that I left above, and delicious lush pancakes are already waiting for your household for tea drinking. If during cooking you have any questions or suggestions, you can write them in the comments, I will definitely take a look. If your piggy bank has great recipe delicious pancakes, I will be very grateful if you share it with me, and I will definitely use it and cook according to your recommendations. And now I wish you success and bon appetit!
I think that the person who first thought of mixing eggs with flour and milk and baking thin pancakes from the resulting dough did not know about their popularity in the near future.
Meanwhile, pancakes are baked in almost every kitchen today. The versatility of the dish is due to several factors.
Firstly, pancakes can be served both for breakfast and for lunch and dinner; secondly, they come with salty and sweet fillings; thirdly, they are easily prepared from available products.
Lush yeast pancakes (as in the photo) contain milk, yogurt, kefir or even mineral water. No matter which product you choose from this list, you will get the same result - plain and thick pancakes with yeast.
Any recipe that I describe in this article is worthy of your attention, since its preparation will require a minimum of ingredients and free time.
A hearty dish for dinner or an addition to a tea party in the family circle is all fluffy pancakes with yeast. Serving your favorite jam or fragrant natural honey to the table, you will please your family, who love to eat deliciously.
Any recipe that I have presented for review is suitable for doing at home. Don't worry, you won't need any exotic products. Look in the refrigerator and kitchen cabinet, you will find everything you need there.
Frying pan on which yeast pancakes are baked
A big role is assigned to the pan for pancakes, the final result of your labors depends on them.
Even if you have used fresh ingredients and properly pounded the dough, that's not all, because you have to choose the right utensils for baking pancakes.
There are several types of pancake pans:
- Ceramic. Very good, but expensive.
- With non-stick coating. Great for baking, but requires one condition: it can not be heated above 220 degrees.
- Aluminum. It happens that pancakes burn on it. In addition, a damaged surface of the pan can cause health problems.
- Cast iron. The most "ancient" of all listed above. Our great-grandmothers used them when they fried lush pancakes.
Frying pans with a corrugated bottom make it possible to get pancakes with an appetizing "mesh" (as in the photo), so experiment.
Recipe for quick pancakes with yeast holes
You will need: 3 tbsp. flour; 1 sachet of dry yeast; a liter of whole milk; 3 art. spoons of sugar; a couple of eggs; 0.5 teaspoon of salt; 45 ml (3 tablespoons) sunflower oil.
Yeast pancakes with holes that you prepare from the specified number of products are suitable for wrapping various fillings.
If your family has a lot of lovers of snack pancakes with milk, then make minced meat or mushrooms, sweet tooth will like pancakes with holes with curd mass more.
Cooking step by step:
- Pour the yeast into the sifted flour and mix well.
- Heat the milk to a temperature of 37-40 degrees and pour it into the loose mixture in a stream, constantly stirring it with a whisk.
- Grind egg yolks with sugar, add vegetable oil.
- Cool the egg whites and beat with salt in a separate bowl. They should become airy and not settle.
- In a liquid dough that has already stood, add the yolk-sugar mixture and whipped proteins, mix, then cover with a napkin and set aside.
- After waiting 30-35 minutes, look under the napkin, there you should see a foamy “cap” - evidence that the dough has already come up and pancakes can be made from it.
- After heating the pan, grease it with oil and pour a portion of the yeast dough. On each side, thick pancakes in milk with holes are fried for one to two minutes, this is enough for them to brown and cook inside.
Fold lush pancakes with yeast with holes one by one, using a wide plate for this purpose.
Even more delicious and special tender pancakes with holes will become after lubrication with butter. It is recommended to melt the butter before use, then things will go faster.
Recipe for lean thick pancakes without eggs
Pancakes without milk and eggs are just as good. They can be stuffed or served with various spreads.
Those with a sweet tooth will love pancakes with whipped cream, honey, syrup and other sweet additions. For a dish served with broth, reduce the amount of granulated sugar.
List of ingredients: 100 g sugar; 1 liter of water; 3 cups flour; 60 ml of olive oil; a third of a teaspoon of salt; 2 sachets of fast acting yeast.
To bake pancakes, you need to prepare in advance and first heat the water to a temperature of 40 degrees. You do not need to boil it, as the yeast will lose its strength. Farther:
- Dissolve sugar in water.
- Mix flour with dry yeast directly in a bowl. Make a funnel in the center and pour in warm sweet water.
- Beat the mass with a whisk, salt and add olive oil. Allow to use any other, but on the condition that it be odorless.
- When the dough becomes homogeneous, without lumps, cover it with a towel and send it to a warm place for 50-60 minutes. During this time, it will almost double in volume and will be ready for further action.
- And the next step is baking pancakes. Pour a ladleful of dough into a hot and oiled pan and form a circle.
- Place the pan on the stove and fry the quick fluffy pancakes, flipping to the other side after two minutes. The main thing is that they have time to brown and bake inside.
If you have a non-stick pan, you can use oil to grease the bottom only once - at the very beginning. By the way, thick yeast pancakes look more attractively small, about 15 cm in diameter (see photo).
Serve pancakes with fruit syrup (you can make it yourself), liquid honey or jam. Try making dough for a sweet dish based on fruit juice half diluted with water. Don't forget to warm it up too.
Recipe for homemade fluffy pancakes with dry yeast
Pancakes, the recipe of which we will now consider, can be cooked in water, you need to take 600 ml of it.
The list with the number of other ingredients is as follows:
2 tbsp. spoons of high-speed yeast; one large egg (or two small ones); 3 tablespoons of powdered milk; 2.5 cups flour; 60 g sugar; 30 ml of lean refined oil; 0.5 teaspoon of salt.
Delicious pancakes with water, powdered milk and high-speed yeast are baked from dough, which must be nailed down according to the scheme described below:
- Dissolve sugar and yeast in warm water.
- Send next powdered milk, vegetable oil and a beaten egg.
- Salt the milk powder mixture and mix with the sifted flour. Pour the flour in portions so that the dough on the water becomes the consistency of low-fat sour cream. 3 To make the mass airy, give it 20 minutes to rise.
- As soon as it's time to bake pancakes in water and milk powder, put the pan on the fire and heat it up.
- If you have cast iron cookware at your disposal, lubricate it each time with a very thin layer of oil, non-stick coating no such preparation is required.
It is noteworthy that when baking on the surface of pancakes on water and dry milk, a large number of small holes form, they become as if lacy.
Fold hot cakes with milk powder into a triangle or roll up into a tube, after lubricating the inside with butter. If you like the recipe, then get down to business.
The most delicious toppings for yeast lush pancakes
With fillings, pancakes become more satisfying, they can be served as a separate dish.
If your family prefers sweet pancakes, then your choice is cottage cheese mass with raisins, jam, whipped cream. The most exquisite are pancakes with red caviar, those that were served on the table of kings and nobles.
We will analyze the recipe for the filling that goes best with yeast pancakes.
So take: 2 boiled eggs; 200 g minced meat; bulb; a small bunch of greens.
- Cut the onion into small cubes and fry.
- Send there chopped meat and continue to cook for another 15 minutes over low heat.
- Chop eggs and greens and mix with minced meat.
- Wrap the filling in pancakes and, having formed “envelopes”, put them on a dish in a slide (as in the photo).
My video recipe
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 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 chicken 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
