Step 1: prepare the milk.
Pour the milk into a small saucepan and place over medium heat. Let's heat it up literally 1–2 minutes. Immediately after this, turn off the burner and pour the milk into a large bowl.Step 2: prepare the yeast.
In a bowl with warm milk (temperature should be approx. 36–39 °C) pour dry yeast. Using a tablespoon, mix everything thoroughly until the last component is completely dissolved. You will see a light foam appear on the surface.
Step 3: prepare the flour.
Pour the flour into a sieve and sift over a medium bowl. This must be done so that it is saturated with oxygen. This procedure will help the dough become more airy and tender.
Step 4: prepare the pancake dough - the first stage.
In a bowl with dissolved yeast, add ingredients such as sugar, salt and eggs. Using a hand whisk, whisk everything thoroughly until a homogeneous mass is formed.
Next, pour the sifted flour into the container in small portions and at the same time continue to mix everything with available equipment so that lumps do not appear. We should have a dough like pancakes. Immediately wrap the bowl with cling film and place in a warm place. for 30–40 minutes.
Let our dough stand and rise 2–3 times.
Step 5: prepare the water for the test.
Pour boiled water into a small saucepan, which we rinse in advance under running liquid from the tap, and place on medium heat. Let it boil. Immediately after this, turn off the burner and continue cooking pancakes. Attention: Boil the water when the dough has increased in volume and is covered with bubbles.
Step 6: prepare the pancake dough - the second stage.
We remove the bowl with the risen dough from the cling film and place it on a cutting board. Pour boiling water into this in a thin stream, while simultaneously stirring everything with a hand whisk. We should have a liquid mass. If this is not the case, then let the dough cool and only then add a little more warm water to it. At the end, add vegetable oil to the bowl, mix everything thoroughly again using available equipment and proceed to preparing the pancakes.
Step 7: prepare thin pancakes with yeast.
Place the pan on medium heat and heat it well. Then we pour a little vegetable oil here, but only for the first time, since there is already plenty of this ingredient in the dough, so our pancakes should not burn and stick to the bottom of the container. Next, using a ladle, scoop up a little liquid mass and pour it into the frying pan. Important: At this moment, hold the container in your hands and carefully turn it from side to side so that the dough spreads out over the entire surface.
Fry the pancake on both sides 1–1.5 minutes each, paying attention to the edges of the dish. If they turn a soft golden color, then it's time to turn it over. By the way, the pancake in appearance turns out to be holey and openwork. It looks very tasty! Using a wooden spatula, transfer it to a special flat plate, and instead pour the next portion of dough into the frying pan. Attention: Stir the liquid mixture constantly so that it does not stagnate. Place all the fried pancakes in a stack until we run out of dough.
Step 8: serve thin pancakes with yeast.
Yeast pancakes turn out very tasty and beautiful. Many housewives rarely make a dish according to this recipe, but in vain. Of course, you need to tinker with the dough, but the end result is amazing pancakes that can be enjoyed with both sweet and savory fillings. We place the plate with the dish on the dinner table along with jam, sour cream, condensed milk and other sauces.
Enjoy your meal!
As a filling for such pancakes, you can take boiled chicken, grated hard cheese, mashed potatoes with fried onions, ham, red caviar, as well as all kinds of jams, sweet cottage cheese with raisins and much more;
To prepare delicious pancakes, I advise you to use only the highest grade and finely ground wheat flour. By the way, I usually take the ingredient from the same brand, which has already been tested and meets the quality;
To fry pancakes, you can take a cast iron frying pan or a special one with low sides.
When you want something unusual and your soul asks for a holiday, prepare lace pancakes, tender, transparent, covered with small holes. The aerobatics are openwork pancakes with beautiful patterns that every housewife can make if she masters a few secrets. Thin lace pancakes will decorate the festive table for Maslenitsa, and to make them beautiful and impressive, you can train during the Maslenitsa week.
How to prepare dough for lace pancakes
Sometimes the dough seems to be made correctly, but there are no holes. The pancakes come out ruddy, beautiful, but completely smooth and not porous. The fact is that the dough for holey pancakes is prepared in a special way, so remember the three main secrets of making delicious lacy pancakes.
First secret: dough with oxygen
Holes are formed from the saturation of the dough with air bubbles, which burst during frying, forming voids in the dough. This can be achieved in different ways, for example by kneading the dough with live yeast. However, dough with air bubbles can be prepared with anything - milk, kefir, whey or water, the main thing is to add slaked soda to it. The more soda you put in, the more holes there will be. But don’t overdo it, because pancakes with a soda flavor are probably not included in your plans. By the way, so that the soda is not felt in the pancake batter, be sure to extinguish it with vinegar and not in a spoon, but in a small cup, then less vinegar will be needed. Porous pancakes can be prepared without soda - with carbonated water, beer, koumiss, ayran or kefir, which is a product of lactic acid fermentation, so it contains gas. However, some housewives argue that kefir is still better to combine with soda. Sifting flour and beating the dough for a long time with a whisk or blender also gives excellent results.
The second secret is infusing the dough
While the oxygenated dough rests, air bubbles loosen it even more. In addition, the fermentation process continues and new bubbles are constantly formed. Therefore, it is recommended to leave the dough for an hour and then bake the pancakes.
The third secret is the liquid consistency of the dough
The thinner the layer of dough that you pour into the pan, the more openwork and transparent the pancakes turn out. It is clear that you cannot bake a thin pancake with holes from thick dough, you will simply end up with a thick and tasty pancake, which is also not bad, but now we are talking about lace pancakes. So, pancake dough, which resembles liquid sour cream in consistency, should be poured into the pan in a thin layer.
Recipe for lace pancakes with milk
Heat a little liter of milk, up to 40 degrees, add 3 eggs, ½ tsp. salt, 3 tbsp. l. sugar or a little less if the pancakes are served with savory filling. Beat the dough with a blender until fluffy, and then add 1 tsp. slaked soda and 3 cups of flour, continuing to beat - there should not be a single lump in the dough. At the very end, add 2 tbsp. l. vegetable oil and leave the dough for an hour. It should brew, become saturated with oxygen and become even more bubbly. Fry on both sides in a hot, oiled pan, turning as soon as holes appear.
Pancakes on kefir with boiling water
Some housewives prepare pancake dough with boiling water, claiming that it is well saturated with oxygen, resulting in thin and delicate pancakes.
Beat 2 eggs well with a blender with a pinch of salt, and then, without stopping whisking, pour in a glass of boiling water. Do not be afraid that the eggs will curdle - this will not happen at high speed of beating, moreover, a very fluffy foam will appear. Don't stop and, while continuing to beat, pour in a glass of low-fat kefir. As you already understand, you need to continue whisking further. At the same time, add 1 tsp into the dough. slaked soda, then 1-2 tbsp. l. sugar and 2 tbsp. l. vegetable oil. With the blender running, add 1-1½ cups of sifted wheat flour in small portions until the dough resembles liquid sour cream. The pancakes turn out golden, lacy and very tasty.
Pancakes with holes in mineral water
Mix ½ liter of highly carbonated mineral water with a pinch of salt and 2 tsp. sugar, then add 3 eggs and 3 tbsp. l. vegetable oil. After thoroughly kneading, add 1 cup of flour and beat the dough with a whisk or blender until smooth. Soda is not needed in this recipe, since mineral water will saturate the dough with oxygen, and this will be enough to make lace.
Spongy yeast pancakes
Mash 30 g of fresh yeast well, dissolve it in a quarter glass of warm milk (50 ml), add 1 tsp. sugar, a pinch of salt and place the dough in a warm place. After half an hour, beat 2 eggs with 2 tbsp. l. sugar, pour the risen dough into them, stir well, combine with 950 ml of warm milk and 500 g of sifted flour. Beat the mixture with a blender and pour 2 tbsp into the dough. l. vegetable oil. Cover the bowl with the dough with a towel and leave for another 2-3 hours, stirring every 30-40 minutes as soon as the dough begins to rise. It is enough to do this 3-4 times, and then you can fry the pancakes in a greased frying pan.
Openwork lean pancakes without eggs
Lacy pancakes can be baked without eggs. To do this, mix 2½ cups flour, 3 tbsp. l. sugar, ½ tsp. salt and soda. Add ½ liter of milk and 2 tbsp to this mixture. l. vegetable oil. Whisk everything well, and boil ½ liter of milk in a separate saucepan. Pour hot milk into the dough in a thin stream, stirring constantly, and then melt 65 g of butter in a frying pan and combine with the dough. Fry the pancakes in the same frying pan where the oil was heated, and it is advisable that it has a non-stick coating, otherwise the pancakes may stick.
Lacy pancakes with patterns: recipe with photos
Let's try to cook pancakes with beautiful openwork patterns. It's not as difficult as you think. The dough for thin lace pancakes for drawing in a frying pan can be made according to any recipe, so we will prepare it with milk.
Ingredients: 1 glass of milk, 1 tbsp. l. sugar, 2 eggs, 60 g flour, 1 pinch of salt, 2 tbsp. l. vegetable oil.
Cooking method:
1. Heat the milk, add sugar, salt and eggs.
2. Beat the mass with a blender until fluffy foam.
3. Add the sifted flour to the milk-egg mixture and beat thoroughly again so that there are no lumps left. The amount of flour can be increased or decreased until the dough resembles liquid sour cream.
4. Pour vegetable oil into the dough and stir well again.
5. Use a hot awl to make a small hole in the lid of a plastic bottle, pour the dough into it and screw tightly. You can use a ketchup bottle - at least you won't have to puncture it.
6. Grease a hot non-stick frying pan with oil and draw something very simple to warm up with, like a grate.
Hearts with curls look very beautiful and romantic. For children, you can draw something more interesting and funny to increase their appetite. Lacy pancakes can be served very beautifully and originally, for example, decorating the holes with berries. Beautiful openwork pancakes with a pattern look festive!
How to draw with pancake dough in a hot frying pan
Tip 1. Make sure there are no lumps in the dough, otherwise one of them will get stuck in the opening of the bottle and the pattern will not work out.
Tip 2. The hole in the bottle should not be very large and not very small - approximately 2-3 mm in diameter. Thin lines, of course, look more elegant, but such a pancake may tear when turned over.
Tip 3. Don't heat the pan too hot, otherwise the pancake will burn long before you draw it.
Tip 4. Draw quickly so that the pancake bakes evenly and does not have time to burn.
Tip 5. Connect curls together more often to make the pattern more stable.
If something went wrong...
Especially lace, it’s a delicate matter, and in the process of culinary experiments you may encounter difficulties. To avoid possible mistakes, you need to know some tricks.
Why do pancakes tear? Most likely, you did not let the dough sit, so the gluten did not have time to react with other ingredients. Maybe there are not enough eggs or flour in the dough, because when the moisture evaporates from the pancakes in the pan, almost nothing remains of them - it is impossible to turn such pancakes over. Excess sugar and vanillin also compromise the integrity of the dough, so don’t overdo it with additives. It’s better to add just a little sugar to the dough and serve the pancakes with sweet sauce.
Why do pancakes stick? A poorly heated frying pan can cause all the pancakes to turn out lumpy, and if the frying pan is not suitable for baking pancakes at all, it is better not to use it so as not to overheat the food.
Pancakes can also stick if there is no oil added to the batter. To make the pancakes appetizing and truly tasty, it is better to use high-quality oil. It is natural, without additives or preservatives and, most importantly, odorless!
Why do pancakes turn out dry and tough? A large number of eggs makes pancakes tough, although sometimes this is not even the case. Sometimes it’s difficult to explain why you follow a recipe, but the finished dough resembles rubber. There is an easy way to make lace pancakes tender and soft. As soon as the pancake is baked, grease it with butter, place it in a plate and cover it with another plate. Or place pancakes in a heap in a frying pan and cover tightly with a lid. The pancakes will smolder from their own heat, becoming softer and more tender.
Now you know how to make lace pancakes, all you have to do is practice. It is quite possible that you will have to prepare many unsuccessful openwork products until you become a real virtuoso of “pancake weaving”. Involve your children in pancake creativity - they will surely enjoy drawing funny faces on the pan with dough. There is still time before Maslenitsa - you can learn!
In this recipe we will tell you about a new way of preparing delicious thin pancakes, as beautiful as they are appetizing, and therefore called lace pancakes. Get acquainted with the recipe - you will need it, because Maslenitsa is coming!
Very soon is a wonderful holiday - Maslenitsa, which this year falls on February 16-22, and at this time housewives create real “pancake miracles”: they bake pancakes in different ways, serve them with a variety of products, prepare pancake cakes and pies from them, etc.
The recipe that we will tell you about today will be a godsend for cooks who strive to comprehend the science of preparing very thin pancakes, transparent and lacy. These are yeast pancakes that are prepared with milk - they will take time, but the time and effort spent will pay off handsomely!
Recipe for thin yeast pancakes “Lace”
Photo: f-picture.netIngredients:
100g butter
25g fresh yeast
2.5-3 glasses of milk
2 eggs
1.5-2 cups flour
1 tbsp each vegetable oil and sugar
1 pinch of salt
Cooking method:
How to cook thin lacy yeast pancakes. Crumble the yeast into a bowl, add a spoonful of sugar, grind, pour in a glass of warm milk, add a pinch of salt, add 2/3 cup of sifted flour, stir - there should be no lumps, put the dough in a warm water bath, covered with a towel. After 30-40 minutes, the dough should rise, add egg yolks, warm melted butter, 1 tbsp. vegetable oil, mix everything until smooth, add the rest of the flour, sifting it first, mix until smooth. Place the bowl in a warm place, when the dough rises for the second time, add the egg whites, whipped into foam, mix the dough carefully, leave in a warm place for another 10-15 minutes. There should be a lot of bubbles in the dough. Pour the dough by the ladle into a well-heated frying pan, greased with a piece of unsalted lard or vegetable oil, bake on both sides until done - in the usual way. Bon appetit!
If the dough does not spread well in the pan, pour in a little warm milk, stir the dough; if it is too liquid (this will be indicated by the fact that the pancakes will tear and turn over poorly) - add a little flour.
All those who like to bake delicious pancakes will definitely like this recipe, we are sure, try making thin lacy pancakes using it, and you won’t be disappointed, good luck!
How do you prepare thin lacy pancakes? Share your thoughts on this matter in the comments.
We recommend looking at the selection - pancakes with yeast.
Real Russian pancakes are baked only with yeast. Openwork, lace, porous, plump, whatever they call them! Such pancakes are the real pride of the housewife, and that’s what we’ll talk about today. The recipe is very successful, tested by me personally. If you follow the recommendations, then you will definitely get pancakes with a hole like in my photo.
So that they don’t scold me and say that I didn’t warn you, I’m writing right away about one big drawback of such pancakes. It turns out SO delicious that it’s simply impossible to stop eating these pancakes! The word “delicious” itself is not meaningful enough to convey how you feel at the moment you try them. Your hands naturally reach for the next portion and the plate is empty in a few moments.
No first pancake will be lumpy, you can forget about this saying, this is not the recipe. They come off the frying pan perfectly with a spatula, you don’t even have to burn your hands, believe me!
There will be no separate preparation of the dough, as in classic recipes for yeast pancakes. The dough of the desired consistency will be kneaded immediately. Yes, you also need to take into account the fact that it will take you a little less than two hours to rise and leave. Please consider this in advance. Don’t let this moment scare you, such royal (I’m not afraid of this word) pancakes are worth the wait. The result will please you.
Read the recipe, look at all the step-by-step photos and run to the kitchen to bake the most delicious yeast pancakes!
- 300 ml milk,
- 200 ml water,
- 300 g wheat flour,
- 3 chicken eggs,
- 70 ml odorless vegetable oil,
- 7 g fast acting dry yeast,
- 60 g granulated sugar,
- 0.5 tsp salt.
Please pay attention! It is better to choose fast-acting yeast (as it is written on the package), their granules are much smaller than those of ordinary dry yeast. And they are mixed with flour. “Saf-moment”, “Dr. Oetker" and "Voronezhskie".
So, take a deep cup, break chicken eggs into it, add sugar and salt. 60 g of sugar is about three tablespoons, without top.
Beat until foamy with a mixer or whisk.
Sift the flour and mix with dry quick yeast. Heat the milk until barely warm.
There are two ways to knead yeast dough for pancakes. Add flour to the beaten eggs and knead into a thick dough, which is then diluted with milk and water. Or, do as I did, combine the liquid ingredients (beaten eggs, milk and water) and mix with a mixer.
Then gradually add flour mixed with yeast, mixing the dough at low mixer speed. At the very end, add vegetable oil and stir until smooth.
Yeast pancake dough will turn out liquid, like regular pancakes made with milk. It is advisable to pour it into a deeper cup, so it will rise with the yeast.
You need to give the dough a warm place without drafts so that it will rise well. This could be a place next to a heating device in winter, or a warm oven or slow cooker. My electric oven allows me to set the temperature to 40-45 degrees, I send the dough into it.
In 45-50 minutes, the yeast pancake dough will increase in volume and begin to turn into a thick foam. I would even say it will look like biscuit dough.
It needs to be mixed thoroughly. There will be even more bubbles and they will begin to increase in size.
We send it again to a warm place for further proofing for about 40 minutes. You can't stir the dough anymore!
It will rise headlong, do not put it down under any circumstances!
If your cup is transparent, then you will see something like this.
It's time to put the frying pan on the stove and heat it up well. I bake pancakes on two at once, it’s faster. It is not advisable to cook other food in a pancake pan before baking pancakes, otherwise the dough will stick. My grandmother had a special cast-iron frying pan in which she only baked pancakes. I use Teflon coated today, but I still lightly grease it with vegetable oil a few times at the very beginning of baking.
Using a ladle, scoop out the soft and fluffy yeast dough that looks like foam. We try to do this from one edge of the cup, scooping from below.
Pour the dough onto a greased hot frying pan, tilting it in different directions, evenly distributing all the dough.
Place on the stove and wait for one side to brown. The foam will harden and the bubbles will burst, leaving the pancake with a beautiful openwork pattern. It's time to flip!
Try to do this with a spatula, the pancake will not tear.
You won’t have to fry the second side for a long time, because the dough has almost set. Just brown it and serve!
And so pancake after pancake. These yeast pancakes bake very quickly.
There will be people who will immediately grease a hot pancake with butter, sprinkle it with sugar and immediately put it in their mouth before it cools down. Yes, because it will be impossible to resist!
Those who are more patient will have better luck if they melt the butter with honey and pour this aromatic honey syrup over each pancake, then roll it into a triangle. It will also be very tasty if you melt honey with rich sour cream or cream and pour over it, or even better, simmer for a couple of minutes in this sauce in a frying pan. Mind blowing!
For those who believe that real Russian pancakes should be eaten with caviar or red fish, you will also be right! Well, very tasty!
Well, why did I tease you with pancakes? I look forward to your feedback, as always, in the comments below.
Best regards, Anyuta!
Pancakes with yeast and milk
Yeast pancakes with milk, photos and a recipe for cooking with dry yeast were sent to us by Svetlana Burova. Such thin pancakes made from yeast dough are suitable for stuffing with various savory fillings or as a sweet treat for tea with honey, condensed milk, cottage cheese or jam.
For the recipe for yeast pancakes you will need
Ingredients:
- Flour – 350 gr.
- Eggs – 1 pc.
- Milk – 0.5 l.
- Sugar – 1 tsp.
- Vegetable oil – 50 ml
- Salt – 10 gr.
- Dry fast-acting yeast -7 gr.
Cooking process:
Heat the milk a little so that it is warm, but not hot, add the yeast so that it swells a little. Add the remaining ingredients to the milk and yeast.
Mix everything so that there are no lumps of flour.
Let the yeast dough for sour pancakes brew a little.
Bake pancakes from yeast dough in a well-heated frying pan, greasing it with a little vegetable oil until a golden crust forms.
You can serve delicious yeast pancakes with honey, sugar, sour cream, condensed milk, and also make them stuffed with a variety of fillings.
Enjoy your meal!
Best regards, Recipe Notebook
A traditional Russian dish is thin yeast pancakes made with milk. The art of cooking is especially evident in the fact that pancakes are made almost transparent and at the same time satisfying. There are some points that we will talk about. They can be served separately or with fillings to suit any taste.
Yeast pancakes with milk
Ingredients
- milk – 1 l.;
- egg – 4 pcs.;
- sugar – 40 gr.;
- flour – 600 gr.;
- oil – 200 ml;
- yeast substrates – 7 g;
- salt – 5 gr.
Preparation
- Prepare the dough for pancakes with milk. The flour must be sifted twice.
- Heat the milk to a temperature no higher than 36⁰.
- Dilute the yeast substrate in milk until completely dissolved, add 1/3 of the sugar and flour until it becomes thick sour cream.
- Place the dough in a safe, warm place, for example, near the stove.
- Once the yeast starts working, you need to create the base for the pancake mixture.
- Separate the yolk from the white. Beat the egg whites with sugar and pour in a thin stream.
- Combine with a mixture of flour and salt, stir thoroughly.
- Give the dough time to “play”, it should begin to bubble. Add 2 tablespoons of oil to it so that the yeast pancakes do not stick
- Heat a frying pan, greasing it a little with oil.
- Using a ladle, pour the pancake mixture into the middle of the pan and smooth the surface using movements in different directions.
- Yeast pancakes should be baked on both sides until cooked and served in any form.
Thin pancakes made from milk powder with yeast
Ingredients
- powdered milk – 50 g;
- flour – 600 gr.;
- water – 450 ml;
- egg – 4 pcs.;
- yeast – 7 gr.
- vegetable oil, unrefined – 100 ml;
- salt – 5 g;
- sugar – 20 gr.
Preparation
- Prepare a mixture of powdered milk for pancakes in advance. Dissolve in water without lumps.
- Set aside most of it. From the smaller one, prepare a dough.
- Dissolve the dry yeast completely in the resulting “milk”. Add a few tablespoons of flour there and mix. Add 5 grams of sugar to the mixture, cover with a warm towel and leave for about an hour.
- Beat the whites with sugar until thick foam using a mixer or whisk. Pour in the yolks in a thin stream, stir thoroughly and add to the pancake batter.
- Over time, watch how the dough rises. If the process is active, then you can start the flour, stirring constantly.
- Then add sugar, the remaining flour and a little butter to prevent the pancake from sticking to the surface of the frying pan.
- Pancakes with milk powder should be baked in a hot frying pan with a minimum amount of oil.
- You must turn the product over carefully, trying not to damage it and ensure that it is baked.
When preparing thin yeast pancakes with milk, the main thing is to bake them. It is made without adding oil. Excessive oil causes the pancake to become too greasy to the touch and changes its taste.
Cook these pancakes in a frying pan that is specially designed for baking them. The non-stick, Teflon coating will prevent them from overcooking. You need to carefully monitor the process and turn it over in time.
In the beginning, when the first pancake hits the pan, you may not get the desired effect. This happens due to the fact that the pan is not heated enough. The secret is simple. You need to put it on high heat and then reduce it. The oil should “boil”, forming a kind of oil film. Excess oil is removed with a napkin.
If you don’t have such a frying pan, then you need a cast iron, thick-walled one, which guarantees real baking.
To grease the pan for pancakes with milk and yeast, our grandmothers used a goose wing, partridge or long feathers. Today this is not necessary. Among your kitchen utensils there should always be a pastry brush. It will come in handy in the future when making other dishes. If you don’t have one or in order to save money, buy a brush made of real hair for painting work on the market. At home, carefully trim its edge, remove excess hairs, and it can be used for baking thin pancakes with yeast or milk. For convenience, the oil is poured into a separate container. This makes it easier to dip the brush. After use, wash and dry thoroughly. It will last a long time.
Pancakes will be more beautiful if they are evenly baked. To do this, pour the dough into the middle of the pan and slowly smooth it out to the edges.
The readiness of yeast pancakes can be checked by changes in the properties of their surface. At first the pancake bubbles and becomes varnished. As it bakes, the color of the edges changes and it becomes dull. This is a signal that it’s time to turn the pancake over.
To prepare thin pancakes with yeast and milk, you can use substitutes. The dry milk mixture is diluted with water. The same can be done with concentrated milk or cream, which are diluted in different proportions.
The freshness of the eggs and their sufficient quantity guarantee that the pancakes will be thin. If it breaks during baking or turning, you can always add another egg.
Noticed that the dough is too thick? Then you can safely dilute with water. Better - mineral water, which will give additional effects, the pancakes will become lacy.
One of the preparation options is to use natural, live, pressed yeast instead of dry yeast substrate. They are sold in any market. They should be diluted with water, add sugar and leave for a while to start working. As soon as they start working, the mixture will bubble and the active process will be visible. In this case, the compressed mixture of yeast substrate is ready for further work.
If you want to reduce the calorie content of a dish, then use fructose instead of sugar or add as little of it as possible. Basically, it's only needed so that the yeast can react with the rest of the mixture so that the thin pancakes can look like the picture.
Do you cook pancakes often? You can use a variety of kitchen appliances. So, the dough will rise faster in a bread machine; a mixer will help you cope with the task of mixing the components.
Either way, learning to bake thin pancakes is an art that can be mastered. Repeated training is especially important. They are served with different toppings and toppings. Pancakes with milk are a wonderful breakfast that everyone in the household always likes. The yeast pancake has a delicate aroma of freshly baked pastries, its transparency is a guarantee of the real culinary art of the housewife.
