The most delicious pancakes with yeast. Yeast pancakes in milk. Lenten pancakes with yeast

A fun and delicious Shrovetide Week has come! Pancakes are baked in every house - golden, round, hot, like the Sun! And it is felt that the long-awaited, sunny, warm Spring is just around the corner. On Maslenitsa you need to bake many, many pancakes - and eat more of them! After all, according to the Maslenitsa sign, the more pancakes you eat, the more lucky you will be in all matters, especially financial ones, this year.

What pancakes do you bake for Maslenitsa? There are a great many recipes: pancake dough is prepared with yeast and kefir; on milk and mineral water; from wheat, buckwheat, oatmeal, corn flour! .. There are plenty to choose from. We will offer you a classic recipe for yeast pancakes - tender, delicate, very tasty!

• 20 g fresh yeast;
• 1-2 tbsp. l. Sahara;
• 3 art. milk (glass = 200 g);
• 2 eggs;
• 75 g butter;
• 1-2 tbsp. l. sunflower oil;
• 2 - 2 and ¼ st. flour;
• a pinch of salt.

How to make pancakes with yeast dough

Check the yeast for freshness and quality - the success of pancakes depends on it. Good yeast has a pleasant characteristic aroma, they do not smear, but crumble in the hands. Here we will crumble them into a bowl. Add sugar and stir with a spoon until the yeast has melted.

Pour half a glass of warm milk (not hot - the optimum temperature is 36-37 ºС) and mix.

Sift an incomplete glass of flour into a bowl and mix, trying not to leave lumps. We put the bowl with the dough in a warm place - for example, over a larger container with warm water, and leave it for 10-15 minutes.

The dough fit well, doubled in size, became fluffy, with bubbles. It's time to knead the dough for pancakes.

Separate the yolks from the proteins, add the yolks to the dough, set the proteins aside for now. Also add melted warm (again, not hot) butter to the dough), and mix.

Then add alternately flour and milk in small portions, for example: 0.5 tbsp. flour, mixed; 0.5 st. milk, stirred again, and so on. Be sure to sift the flour through a sieve or colander: the lumps remain in the sieve, and the flour becomes airy, enriched with oxygen, which is important for the successful operation of the yeast.

Finally, pour in all the remaining milk, sunflower oil, mix well and again place the bowl with the dough in heat for 10-15 minutes. Be careful not to run the dough!

That's how it came up - yeast works great! But the dough is not ready yet - you need to add egg whites, whipped into a thick foam. It is better to beat the proteins at room temperature, and immediately before adding them to the dough, since when whipping in advance, they will stratify into liquid and foam.

Put the beaten egg whites into the dough and gently mix thoroughly. The dough turned out perfectly: lush, with bubbles - which means that the pancakes will be openwork, tender, thin!

Heat up the pan well. If you are baking on a pancake pan with a special coating, it is enough to grease it with sunflower oil before pouring the first portion of the dough.

When baking in an ordinary pan (for example, cast iron), you need to grease its surface with fat before each pancake. It is convenient to grease the pan with a piece of bacon (unsalted), pricked it on a fork, or with gauze slightly moistened in sunflower oil. There should be little fat - the main thing is to grease evenly, and, of course, the pan should be dry and clean before frying. Then the pancakes will be easy to flip and remove.

So, we collect the dough with a ladle and pour it into a hot pan. Turn it from side to side so that the dough is evenly distributed. If it seems to you that the dough is thick and spreads reluctantly, you can add a little milk. After a couple of pancakes, you will understand how much dough you need to collect, taking into account the diameter of your pan, in order to get a round, even pancake of the desired thickness.

I like thin pancakes - they are very beautiful, like lace! And the farther, the more perforated pancakes turn out - in the warmth near the hot stove, the dough ferments more. But don't let it get too hot - otherwise the yeast will lose its "fun" and the pancakes will turn out almost without holes.

When the pancake is browned on one side, gently pry it with a wide thin spatula and turn it over to the other barrel. When the second side is browned, transfer to a dish. Each fresh pancake can be lubricated with a piece of butter: then they turn out to be even more tender and soft. And the best thing is the crispy edges!

Yeast pancakes are delicious on their own, hot, just from the pan! And it will be even tastier if you pour them with sour cream, jam or honey.

You can also wrap various fillings in pancakes: sweet cottage cheese with raisins and vanilla, or cottage cheese with herbs; mushrooms, and pancakes with herring are very tasty - try it! And then write which option you liked the most.

If you love pancakes, but can't find the perfect recipe that would make you airy and tasty products, we will tell you about yeast that has every chance of becoming your favorite.

yeast pancake recipe

The process of making yeast pancakes according to this recipe is quite painstaking, but the result is worth it.

Ingredients:

• milk - 750 ml;
• flour - 280-300 g;
• butter - 3-4 tbsp. spoons;
• eggs - 2-3 pcs.;
• sugar - 1-2 tbsp. spoons;
• yeast - 20 g;
• water - 250 ml;
• salt - 1 teaspoon.

Cooking

To make a good yeast dough for pancakes, the water must be warm. Add 1 teaspoon of sugar to it, stir, crumble the yeast there and mix thoroughly so that the yeast is completely dissolved. Then gradually add the sifted flour (1 tbsp.) And mix everything well. After that, cover the dough with a towel and put it in a warm place.

Melt the butter and let it cool down. Separate the whites from the yolks, grind the latter with the remaining sugar and add them to the dough. Send salt and cooled butter there? mix everything well. Then, in turn, add ½ tbsp. flour and ½ tbsp. milk. Each time pouring flour, stir the dough well, do the same after pouring milk.

Cover the dough with a towel and put it back in a warm place. After it rises, stir it up and let it rise again. When the dough is ready, add the whites whipped with salt to it, mix everything, and leave to rise.

Now you can start frying pancakes. Preheat the pan, scooping up the dough with a ladle, pour it into the middle, spread it evenly and fry on both sides for several minutes.

Yeast pancakes on kefir

For those who prefer to bake on kefir, we will share a way to make yeast pancakes on it.

Ingredients:

• eggs - 2 pcs.;
• kefir - 1 tbsp.;
• flour - 1 ¼ st.;
• sugar - 2 teaspoons;
• hot water - 2/3 tbsp.;
• dry yeast - 1 teaspoon;
• vegetable oil - 2 tbsp. spoons;
• salt - a pinch.

Cooking

Pour half a glass of flour, sugar, yeast and salt into a bowl, pour it with warm kefir and mix, then cover the bowl with a towel and send it to heat for 30 minutes. After that, add the eggs beaten with a whisk, the remaining flour to the dough and carefully pour in the water, stirring the mass all the time.

Let the dough rest again for 20 minutes. Then pour in the oil, mix and fry the pancakes.

Recipe for thin yeast pancakes

Ingredients:

• milk - 850 ml;
• salt - 1 teaspoon;
• sugar - 2 tbsp. spoons;
• egg - 2 pcs.;
• fresh yeast - 30 g;
• vanilla sugar - 10 g;
• butter - 50 g;
• flour - 500 g;
• vegetable oil - 3 tbsp. spoons.

Cooking

Crumble the yeast into a plate, add a tablespoon of sugar and 100 ml of warm milk to them, and leave the dough warm. At this time, add salt, flour, sugar residues to the remaining milk, send beaten eggs and cooked dough there. Mix everything thoroughly, cover with a towel and leave for an hour to rise.

Pour melted butter and vegetable oil into the risen dough, and add vanilla sugar. Mix well and cover again, leave to stand for about an hour. After that, heat the pan and start frying the pancakes. They will turn out thin and openwork.

Ready-made pancakes can be served, or, or you can simply grease with butter and sprinkle with sugar.

Recipe for thick yeast pancakes

Ingredients:

Cooking

Dissolve yeast in 1/3 tbsp. warm milk, add salt, sugar, eggs and half of the pre-melted butter to them, beat everything well with a mixer. Then pour in 2 tbsp. flour and knead a thick dough, leave it for 2 hours in a warm place, then knead again and leave for an hour.

Bring the milk to a boil, immediately pour it into the dough, stir well and let stand for 30 minutes. After that, pour vegetable oil into the dough and bake thick pancakes in a well-heated and oiled pan.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Housewives whip up pancakes on kefir, but yeast pancakes are considered classics. Their recipes are passed down from grandmothers to granddaughters; there are more than a hundred ways of cooking among the people. To make it tastier, you can mix different flours (for example, wheat and buckwheat), add cereals. The dish is served hot.

General principles for making pancakes with yeast

Modern housewives are too lazy to cook complex yeast pancakes, although it’s worth a try: they turn out lush and tender. They take more time than baking pancakes without yeast, but if the hostess has the skill, it will not be difficult. Live or dry yeast will perfectly raise the liquid mass. You need to bake in a special frying pan of small diameter, preferably cast iron and with a thick bottom: it will not burn.

yeast pancake recipe

Pancakes with yeast turn out lush, spongy, ruddy. Especially good generously flavored with butter. If the hostess knows how to cook yeast pancakes, you can go beyond simple ones and try new technologies with interesting additives. The main thing is to choose reliable yeast, because success depends on their quality. Strangers are better to check in advance.

• Time: 90-120 min.
• Quantity: 6 servings.
• Calorie content: 175 kcal per 100 grams.
• Purpose: for the holiday.
• Cuisine: European.
• Difficulty: easy way.

The recipe for pancakes with yeast and milk may include only the main ingredients, but there are many original variations of the classic method. For example, Royal, for which whites and yolks are whipped separately. Adding a pinch of cinnamon, vanilla, serving honey, jam, condensed milk will bring something new every time.

Ingredients:

• milk - 1 l;
• fresh (pressed) yeast - 15 g;
• granulated sugar - 3 tbsp;
• egg - 1 pc.;
• flour - 520 g;
• vegetable oil - 60 ml.
• salt.

Cooking method:

1. Dissolve yeast in milk.
2. Add flour, mix.
3. Let rise warm (1 hour).
4. Grind the yolks with sugar and salt, beat the whites, pour into the dough, set aside for half an hour or an hour.
5. Pour a small ladle of dough into the pan. Turn over with a spatula

• Time: 2-3 hours.
• Quantity: 4 servings.
• Calorie content: 250 kcal per 100 g.
• Purpose: for breakfast, dinner.
• Cuisine: national.
• Difficulty: medium.

The recipe for yeast pancakes on dough is a culinary classic. Cooking looks complicated, but in fact everything is simpler, but it is better to bake on a day off to give time to rise. It is not worth monitoring the fermentation process every minute: the dough perfectly increases the volume of the dough. The taste of pancakes with yeast will be sour, but it’s supposed to be, they are delicious with sweet additives and with salty ones - fish, caviar, mushrooms.

Ingredients:

• egg - 1 pc.;
• milk - 250 ml;
• flour - 250 g;
• water (possibly mineral) - 300 ml;
• dry yeast - 8 g;
• deodorized oil - 2 tbsp. l.;
• salt;
• sugar - 1.5 tbsp. l.;
• butter (to lubricate finished products).

Cooking method:

1. Pour the yeast into the water, half the flour, mix.
2. Cover the dough with a cloth, leave warm for an hour.
3. Knead, add the yolk, salt, the rest of the sugar, vegetable oil.
4. Add flour, pour in warmed milk, beat with a whisk.
5. After an hour, "besiege" and again put in heat.
6. Add whipped protein, at the very end, pour half a glass (or more) of boiling water, mix and start baking.

without eggs

• Time: 40 min.
• Servings Per Container: 5.
• Calorie content: 160 kcal.
• Cuisine: vegetarian.
• Difficulty: easy.

Yeast pancakes can be dietary, low-calorie, if milk and eggs are not added to them. This dish is very good in the post. You can eat pancakes just like that, or you can think of options for delicious toppings. Yeast dough for pancakes of this kind will require a little food, and the result will delight lovers of flour. The absence of the egg-milk component does not affect the tenderness of baking.

Ingredients:

• boiled water - 0.5 l;
• flour - 300 g;
• yeast (powder) - 5 g;
• sugar - 30 g;
• salt - 2 g;
• sunflower or olive oil (odorless) - 30 g.

Cooking method:

1. In a deep bowl, combine water, yeast, sugar, a spoonful of flour. Wait 20-25 minutes for the dough to foam up.
2. Add salt, flour, oil.
3. Leave the bowl covered with a towel for half an hour, protecting it from a draft, then stir, let it rise again (30-40 minutes).
4. Fry products until golden brown.
5. Spread in a pile, greasing with butter.

with pumpkin

• Time: 40 minutes.
• Servings: 5 persons.
• Calorie content: 260 kcal per 100 grams.
• Purpose: for breakfast, dessert.
• Cuisine: vegetarian.
• Difficulty: easy.

Milk and good yeast are the secret to the success of any pancakes, they turn out to be openwork, ruddy. Pumpkin will give them a special flavor. Its bright pulp will color pastries, make each pancake look like the sun. Sometimes the color intensity is enhanced by the addition of turmeric. Pumpkin must be prepared in advance by boiling and whipping to a puree.

Ingredients:

• pumpkin peeled without seeds - 400 g;
• eggs - 4 pcs.;
• sugar - 40 g;
• milk - 500 ml;
• wheat flour - 300 g;
• yeast (fast, dry) - 5 g;
• melted butter - 30 g.

Cooking method:

1. Chop the pumpkin, boil it, make a puree with a blender.
2. Combine eggs with sugar, salt, add half of the milk, sifted flour, yeast.
3. Pour in the rest of the milk, stir.
4. Tighten the dishes with a film, you can put on a pan with warm water. In an hour, the dough should bubble up.
5. Add pumpkin puree, mix everything, send to part.
6. Pour the dough into the bottom of the preheated greased form in small portions, spreading over the surface.
7. Fry on both sides.

• Time: 1.5-2 hours
• Servings: 6 persons
• Calorie content of the dish: 290 kcal per 100 g.
• Purpose: dinner, breakfast.
• Kitchen: home.
• Difficulty: easy.

Delicious and invariably beautiful products are obtained by adding semolina to the dough, and sifting the flour. It will take a little time to prepare, especially since it is not a pity to allocate an hour and a half to prepare such a wonderful dish. It is satisfying, but so tasty that it is difficult to calculate the number of servings: it is unlikely that eaters will be limited to a couple of pieces.

Ingredients:

• milk - 1 l;
• dry yeast - 11 g.
• semolina - half a glass;
• sugar - 2 tbsp. l.;
• any vegetable oil - half a cup;
• eggs - 5 pcs.;
• flour - 4 250-gram glasses;
• salt.

Cooking method:

1. In a five-liter saucepan, heat 750 ml of milk, add sugar, semolina, yeast, sugar, flour. Mix the mixture, add salt and, without closing the lid, leave to ripen for 30-40 minutes in a draft-free room.
2. Pour in eggs and oil, stir.
3. With a glass of milk brought to a boil, brew the dough. Leave to swell for 20 minutes.
4. If the semolina has swollen strongly, add hot water to the consistency of thin sour cream.
5. Grease the bottom of the pan once before cooking.
6. Fold the baked pancakes in a pile, flavoring with oil.

On sour milk

• Time: 60 minutes.
• Servings Per Container: 4.
• Calorie content of the dish: 225 kcal per 100 grams.
• Purpose: dinner, for the children's table.
• Cuisine: homemade, Russian,
• Difficulty: simple recipe.

Cooking yeast pancakes with sour milk is a pleasure. They turn out thick, satisfying, baked quickly. This dish can be cooked often, because kefir or sour milk is always in our refrigerators. An excellent pancake base is kneaded on them. For ready-made pastries, it is worth serving sour cream, condensed milk, Nutella, jam.

Ingredients:

• flour - 1.25 cups;
• sour milk - 1 glass;
• hot water - a third of a glass;
• eggs - 2 pcs.;
• sugar - 2 tablespoons;
• dry yeast - 1 tsp;
• oil - 2 tbsp. l.

Cooking method:

1. Pour half a glass of sifted flour into a container, add sugar, yeast, salt, mix.
2. Pour sour milk at room temperature, cover with a towel, leave for half an hour.
3. Beat the eggs, pour them into the risen dough, add flour.
4. Dilute with hot water to the desired consistency, let it rise again.
5. Finally add oil.
6. Heat a frying pan, rub with salt, grease.
7. Pour a portion of the dough, spread it from the middle to the edges, tilting the pan.
8. Fry on both sides.

• Time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 230 kcal per 100 g.
• Purpose: afternoon tea, dinner.
• Cuisine: Russian.
• Difficulty: simple recipe.

Truly Russian food, buckwheat is good in all dishes. Why not bake yeast pancakes from buckwheat flour, and custard, thin, tender, porous, fragrant? There are many recipes for such a delicacy. You can make dough in milk, you can - in water, in this case, the pastry will turn out to be low-calorie, but also tasty. You can add wheat flour to buckwheat, but the dough must be brewed to prevent delamination.

Ingredients:

• dry yeast - 12 g;
• wheat flour - 100 g;
• buckwheat flour - 150 g;
• milk (or water) - as needed;
• egg - 1 pc.;
• sunflower oil - 30 g;
• salt - ½ tsp

Cooking method:

1. Brew buckwheat flour with a glass of hot water, set aside for an hour.
2. Add enough boiling water to make the dough look like liquid sour cream, cool a little, add yeast.
3. Let the steam rise.
4. Add flour - buckwheat and wheat, salt.
5. Pour in warm water or milk.
6. Beat the egg into the risen dough, pour in the oil and let the mixture rise.
7. Bake without greasing the pan.

• Time: 4-5 hours.
• Servings: 5 persons.
• Calorie content: 280 kcal per 100 g.
• Purpose: holiday table.
• Cuisine: Russian, home.
• Difficulty: medium.

Similar to lace, perforated, ruddy thin pancakes (as in the photo) can only be baked with yeast. They raise the dough, make it airy, light, and pancakes - splendor and delicacy. When starting to prepare the dough, you need to know that the whole process will take a lot of time, you will need to check, control, beat, mix, but the result will please everyone who gathers at the table.

Ingredients:

• milk (fatter) - 3.5 cups;
• dry yeast - 11 g (bag);
• eggs - 2 pcs.;
• sifted flour - 500 g;
• sugar - 2 tablespoons;
• vanilla sugar - to taste;
• salt - 1 tsp;
• vegetable oil, odorless - 30 ml.

Cooking method:

1. In a bowl, mix half a glass of warmed milk, a tablespoon of sugar, yeast.
2. Put the covered dough for half an hour in a warm place so that the mixture foams well.
3. In the remaining milk, add sugar, eggs, salt, beat with a mixer or whisk.
4. Add flour, vegetable oil, pour in the dough.
5. Remove in heat for 2-3 hours, during this time precipitate the mixture 2 times.
6. Heat up the pan, grease.
7. Pour the dough, resembling airy foam, in portions onto a hot surface, turn over in time.

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Yeast Pancakes - General Cooking Principles

How to cook the recipe for the most delicious yeast pancakes - a complete description of the preparation so that the dish turns out to be very tasty and original.

In 2016, the Russian yeast or sour pancake celebrates its 1010th birthday, because it was first mentioned in 1006. This delicacy was extremely popular and was prepared not only at home, but also for sale. You could treat yourself to pancakes in taverns and buy them from a stall at a fair, bazaar or just on the street. On Maslenitsa, they baked a traditional red pancake, which symbolized the sun, and on other days, pancakes or pancakes on unleavened dough were more often served, which, although they were very tasty, of course, could not be compared with rich pancakes.

Usually pancakes were made from wheat flour with yeast, it was called making pancakes, because, coming up in sourdough, dead flour came to life and turned into breathing dough. Pancakes were baked in a thick frying pan in the oven, and this action required considerable skill from the hostess. However, even now recipes are in use that involve not frying, but baking a rich pancake. Today, an oven is used for this.

This is the "weekend way": you will need time, as the dough must be aged for more than an hour. But the recipe for lush yeast pancakes is simple and even novice cooks “obey”.

Water with milk is mentioned here, but you can use milk alone (in this case, you will need about half a liter of it).

• flour - 1.5 cups;
• milk - 1.5 cups;
• water - 1 glass;
• egg - 3 pieces;
• dry yeast ("fast") - half a tablespoon;
• vegetable oil, refined - half a cup;
• sugar - half a glass;
• salt is a big pinch.

1. Break the eggs, add salt, sugar, beat everything together well.
2. Enter other ingredients.
3. Stir thoroughly, add water and mix again until smooth (there should be no lumps).
4. The dough should be kept warm for an hour. After doubling the volume, stir (so you remove the air) and let rise again (no need to stir anymore!).
5. Grease a heated Teflon pan with oil, using a pen or a silicone cooking brush.
6. Scoop the foamy mass from above with a ladle, pour it evenly into the center of the pan and let it spread, quickly tilting the dishes in a circle. After drying the top, fry the other side of the pancake.
7. Serve on its own with sauces or toppings.

Tip: if you can't find a warm and unventilated place, try baking the dough in the oven at 40°C (preheat the oven until it's "pleasantly warm" inside, then turn it off).

As you can see, these delicious pancakes are very easy to make. You may think that sugar is not enough, but its amount is chosen specifically for a neutral taste. When planning to prepare a sweet filling, it may be worth adding more sugar, but then the dough is unlikely to rise well.

We will also consider a recipe for yeast pancakes in milk and other interesting cooking methods.

Openwork from milk dough

Such pancakes with yeast, just like grandmothers, look pretty - thin, with holes, like lace. This simple recipe is worth trying and will surprise everyone you serve.

• flour - 3 cups;
• dry yeast (or 30 grams of fresh) - 1 sachet;
• milk - 1 liter;
• eggs - 2 pieces;
• sour cream (20% fat) or vegetable oil - 3 tablespoons;
• sugar - half a glass;
• salt - half a tablespoon.

1. Combine the yeast and flour, add warm milk (if the yeast is raw, first dissolve it in milk, and only after that it will turn to flour). Stir. Throw a towel over him - for an hour.
2. Beat the eggs until foamy, add sugar, salt, put sour cream (or butter) and beat again. Mix with the finished dough, leave the dough to rise for half an hour.
3. Grease a hot pan (if it's non-stick) with oil and start baking. Stack pancakes on top of each other, flavoring with oil.

Yeast pancakes with milk are good to make from warm products: this applies not only to milk itself, but also to eggs and water. Therefore, take them out of the refrigerator in advance, and liquids can be additionally heated on the stove a little warmer than room temperature. Remember that the yeast dough itself for pancakes also likes warm and quiet places (no drafts). Here it is better to adhere to the "golden mean": at too high a temperature, the mass will not rise, at a low temperature it will rise very slowly.

Pancakes on dry yeast, as well as on fresh ones, at first bubble and become as if “varnished”. As the product bakes, the color of its edges changes, the color fades a little. Then it's time to turn it over.

Unusually delicate pancakes with yeast, with some sourness, will be thanks to the kefir dough. They can be served with sweet savory additions (eg fish, caviar). The dish is well suited for the festive table and, as a rule, children like it.

• kefir - 1 glass;
• water - an incomplete glass;
• flour - 1.5 cups;
• egg - 2 pieces;
• yeast (dry) and sugar - half a tablespoon;
• salt - to taste;
• vegetable oil (for the product) - 2 tablespoons;
• butter (lubricate products) - ¼ pack;
• sunflower oil (for the pan) - 1.5-2 cups.

1. Pour some warmed water into a bowl, add yeast and half a cup of flour. Stir, leave the sourdough for half an hour.
2. Whisk the eggs and sugar well. Add kefir and prepared sourdough to the mixture, add salt and vegetable oil. Bring to a homogeneous structure.
3. Add little by little and stir in the rest of the flour.
4. Leave the dough warm for a quarter of an hour.
5. Bake in the usual way until golden brown.
6. Spread on a dish, you can smear with butter.

If you add a little (a tablespoon) of mustard oil, yeast pancakes on kefir will acquire a beautiful golden brown color and will not be stale.

Some housewives are sure that the recipe for pancakes with yeast and milk is better and tastier, while others object: on the other hand, yeast pancakes with water are much more tender. While they're arguing, try this easy method and decide for yourself.

• flour - 350 grams;
• water - 4 glasses;
• yeast "fast" - 1 tablespoon with a slide;
• egg - 2 pieces;
• sour cream (not too greasy) - 50 grams;
• salt - 1 teaspoon;
• sugar - 2 tablespoons;
• butter - 1 small piece;
• vegetable oil - to taste.

1. Heat water and dilute yeast in it.
2. Beat eggs well with salt, sugar, put sour cream, add prepared melted butter.
3. Pour water with yeast into the sifted flour, mixing thoroughly (avoid lumps). Enter the egg-sour cream-butter mixture, knead the dough.
4. Set it aside for 40 minutes: it should become quite thick, porous.
5. Bake as usual.

These quick yeast pancakes with dry yeast really turn out to be very delicate in texture, absolutely any fillings are also suitable for them.

Tip: so that the dish does not cool down, heat the oven (to about 100 ° C), place a plate there and put ready-made pancakes on it.

Having learned simple ways to cook yeast pancakes, you can start experimenting with this “base”. By adding or subtracting the amount of ingredients, even partially replacing them, you can get another wonderful “signature” taste in your culinary practice.

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Pancakes with yeast. 5 most delicious recipes

Pancakes are one of the most ancient culinary inventions of Russian cuisine. They appeared in the 8th century. and still delight us with their taste. This is one of the most economical flour dishes that requires a minimum amount of time and ingredients. There are a lot of pancake recipes.

Pancakes: a recipe for milk and yeast

1. Flour - 700 g
2. Milk - 500 ml
3. Pressed yeast - 20 g
4. Sugar sand - 3 tbsp. l.
5. Eggs - 3 pcs.
6. Salt - 1 tsp
7. Butter - 100 g
8. Vegetable oil - for frying.

• The dough for pancakes with yeast is put on a dough. Dilute pressed yeast with warm milk and sugar. Leave for a while for them to rise. At this time, heat the milk to 35 degrees, add flour and 1 tbsp. l. Sahara. When the yeast rises, add it to the milk. Mix all the ingredients for the dough thoroughly and put the dough in a warm place for 40 minutes. During this time, the dough should rise.
• When the dough has risen, add salt, a little sugar, melted butter and eggs to it. Mix thoroughly with a mixer.
• Heat up a frying pan, add some oil and bake pancakes in the usual way. Fry them on both sides until done. Be sure to try the first pancake. If the dough seems too thick to you, dilute it with a little warm milk. Put the finished yeast pancakes on a plate in a slide, and put a piece of butter on top. The dish is served hot or cold with jam, honey, sour cream or syrup - as you like.

Royal pancakes with yeast

1. Flour - 1 kg
2. Milk - 500 ml
3. Pressed yeast - 30 g
4. Butter - 100 g
5. Eggs - 4 pcs.
6. Sugar - 4 tbsp. l.
7. Salt - 1 tsp
8. Cream - 200 ml

• Dilute the yeast in warm milk, add 500 g of flour and mix everything well. Put the dough in a warm place for 1 hour. The volume of the dough should increase by about 2 times.
• Separate the yolks from the whites. Rub the butter with the yolks and add to the dough. Mix the dough well. Add salt, sugar and 500 g of the remaining flour. Mix the dough well again and put it in a warm place for 1 hour.
• Whisk egg whites with cream. Gently mix this mixture into the dough and put it back in a warm place for 20 minutes.
• Heat up a frying pan, add some vegetable oil and bake pancakes in the usual way. Grease each baked pancake with butter. Royal pancakes are served with caviar, salmon, sprat, sprats, sardines or sour cream.

Pancakes with dry yeast

1. Flour - 700 g
2. Water - 1 l
3. Milk - 1 tbsp.
4. Eggs - 3 pcs.
5. Salt - 1 chip.
6. Vegetable oil - ¼ tbsp.
7. Dry yeast - 15 g

• Pour 300 g of flour 2 tbsp. boiling water. Stir and chill. When the mixture is warm, dilute the yeast in 1 tbsp. warm water and add to flour. Cover the dough with a towel and leave for 40 minutes.
• When the dough rises, add the remaining flour and milk. Beat the dough in a mixer, cover with a towel and leave for 20 minutes. Then add eggs, butter and salt to the dough. Stir and cover again with a towel. When the dough rises for the 3rd time, bake pancakes in a pan.

Yeast sour cream pancakes

1. Flour - 800 g
2. Dry yeast - 7 g
3. Milk - 1 l
4. Eggs - 2 pcs.
5. Sour cream - 3 tbsp. l.
6. Sugar sand - 3 tbsp. l.
7. Salt - 1 tsp

• Mix yeast with flour, add warm milk and mix everything well. Cover the dough with a towel, put in a warm place and let it rise for an hour.
• In a separate bowl, beat the eggs until white foam forms, add salt, sour cream and sugar. Mix the mass with the dough and let it rise again.
• Preheat the pan, grease it with oil and bake pancakes on both sides. Brush each pancake with butter and serve hot.

Lenten pancakes with yeast

1. Flour - 700 g
2. Water - 0.5 l
3. Fresh yeast - 20 g
4. Sugar sand - 3 tbsp. l.
5. Salt - 1 tsp
6. Vegetable oil

• Prepare the brew in a separate saucepan. To do this, pour into the pan 1 tbsp. warm water, add sugar, yeast and a little flour. Put the dough in a warm place for 1 hour. After that, pour the remaining flour, salt and 2 tsp into a deep bowl. Sahara. Mix everything, pour in the remaining water in a thin stream and add 5 tbsp. l. vegetable oil. Add the mass to the dough and mix until a homogeneous mass is formed. Cover the yeast dough with a towel or lid and leave for 1 hour.
• Heat up a frying pan, add a little vegetable oil and bake pancakes in the usual way until cooked. Put the finished pancakes on a round plate in a slide.

Yeast pancakes are fluffy and very tasty! They are tender, soft and savory. As for the filling, you can experiment. For pancakes with yeast, cottage cheese, sour cream, condensed milk, jam, berries, caviar, fish, etc. are perfect.

Read other interesting articles

Pancakes yeast on milk openwork

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

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

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

There will be no separate preparation of sourdough, as in classic recipes 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 get up and part. Consider this in advance. Don't let this moment scare you, such royal (I'm not afraid of this word) pancakes are worth the wait. The result will please you.

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

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

So, we 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 flour and mix with dry quick yeast. Heat milk until lukewarm.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

There are those who will immediately grease the hot pancake with butter, sprinkle with sugar and immediately send it to the mouth until it has cooled down. Yes, because it will be impossible to resist!

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

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

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

Pancakes with yeast and milk

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

For a recipe for yeast pancakes, you will need

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

Cooking process:

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

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

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

Enjoy your meal!

Sincerely, Recipe Notebook

Tatyana | 16.10.2016 12:48

I made pancakes exactly according to the recipe. but alas. Did not work out. It turned out something similar to pancakes, the pancakes were not even smeared in the pan, and there is no need to talk about openwork holes. To taste I will say this, without taste, color and joy. The only one who was happy with them was the dogs at work.

Anyuta | 10/16/2016 13:29

Tatyana, what happened to the test? Bubbled?
What recipe did you use?

You described your failure in such detail, but not a word about the process itself.

Julia | 26.10.2016 12:36

how many times I tried to bake thin pancakes, it didn’t work out (((And the first recipe turned out to be excellent, tasty, thin pancakes. Thank you very much for the recipe. Now I’ll rewrite it in my recipe book and I’ll bake, bake and bake)))))))

Anyuta | 26.10.2016 21:12

Zinaida | 28.12.2016 21:04

Did the first recipe. I don't know what I did wrong. But the pancakes turned out NOT DELICIOUS. There were no holes so beautifully described in the recipe during the approach of the test, and it did not increase either, although it stood next to the hot oven. I also had to add salt and too much sugar. Before the first pancake, it is necessary to lubricate the pan and pancakes according to this recipe burn quickly. I was pleased that at least soft, but otherwise my most delicious pancakes ((

Hope | 09.02.2017 17:51

Hello Anyuta! Thank you so much for the recipe! The pancakes turned out great! Health to you and good luck in everything!

Anyuta | 09.02.2017 19:32

Please Hope! Come visit us for more recipes!

Olga | 02/19/2017 10:49

So I haven’t baked your pancakes yet, but the recipe immediately shows that the pancakes will be very tasty, I reviewed a bunch of recipes and settled on the first one. Tomorrow I’ll bake Thanks for the recipe,

Anyuta | 19.02.2017 14:01

Natalya | 20.02.2017 12:37

Thanks for the great pancake recipe. Just off the stove. They are still piping hot, such a beautiful openwork turned out.

Natalia | 20.02.2017 13:41

And if you take live, fresh yeast? Somehow I love them more. It probably won't get any worse? Do you focus on dry ones, but if you replace them with live ones? Or is that the point?

Anyuta | 20.02.2017 16:12

Natalia, it won't get worse. Use fresh yeast. Thank you for your feedback!

Marina | 21.02.2017 15:17

Good afternoon Anyuta! Thanks for the great pancake recipe! Porous, lush, well, very tasty. They are very easy to overcook in the pan. I want to bake them again and again. All the best to you!

Anyuta | 21.02.2017 21:40

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Pancakes with yeast - lush, fragrant, shiny with butter ... Oh, they just ask for your mouth! How to learn how to cook such pancakes, from which your family and guests would be completely delighted? Prepare delicious yeast pancakes for the holidays - Maslenitsa, Easter, etc. Delight your family and friends with a delicious breakfast on the weekend. Here you will even find quick recipes for such fluffy pancakes that you can easily bake on a weekday before work. Our recipes will help even the most inexperienced cooks learn how to cook openwork and ruddy pancakes with yeast! In this section, we have collected for you the most popular yeast pancake recipes.

Yeast pancakes with milk

Today, not every young housewife knows how to cook pancakes, and even more so yeast pancakes! But this recipe is so easy to learn that, perhaps, the situation will change very soon.

The dough of these pancakes is very similar to the dough for pancakes, so they are denser and fluffier than regular pancakes. But they taste great!

Pancakes with yeast: a recipe for thick fluffy pancakes

Have you tried baking pancakes with yeast? The recipe for thick fluffy pancakes, written below, will appeal to all pancake lovers and housewives who do not like to stand at the stove for hours, baking a mountain of thin pancakes.

Moroccan pancakes based on semolina flour. Very fluffy and delicious. You can use any filling - from meat to fruit.

Yeast pancakes with bacon

Pancakes with baking are pancakes in which they baked, or rather, “baked” some kind of filling.

Village potato pancakes

Maslenitsa. In this very word, the hiss of pancake dough is already heard when you pour it into a hot frying pan! There are so many pancakes in the world - wheat, buckwheat, and rye. And I suggest baking potatoes. That's it, in a simple, rustic way

Pancakes with dry yeast

In this recipe, we will tell you how to cook pancakes with dry yeast. Such yeast pancakes are very tasty and beautiful.

Hooray! We waited! Tomorrow is Maslenitsa. Tomorrow a bright, cheerful celebration will come to us, which will help drive away the cold winter and invite the gentle warm spring sun! Therefore, all housewives, regardless of age and skill, arm yourself with frying pans! We will

Yeast pancakes are very fluffy and ruddy, appetizing and satisfying. In this recipe, we'll show you how to make them.

Quick pancakes

In this article, we will share several recipes for making delicious lean pancakes without eggs and dairy products.

Quick pancakes

On Butter Week, many tend to bake yeast pancakes. In many recipes, you need to let the dough rise before baking pancakes for two, or even more hours.

Thin pancakes with yeast "Lace" - recipe with photo

In this recipe, we will talk about a new way to make delicious thin pancakes, as beautiful as they are appetizing, and therefore called lacy.

Quick pancakes

In Rus', pancakes have been popular since time immemorial. They are still very popular in Russian cuisine.

Thin pancakes. Thin Pancake Recipes

Any housewife can easily learn how to cook thin pancakes according to these simple recipes - in the article we will talk about how to cook thin pancakes without fear for the result.

Yeast pancakes according to GOST

flour-330g, egg (50g)-1pc, sugar-20g, plum butter. -25g, milk-550g, dry yeast-7g (fresh-20g), salt-7g.

Shrovetide pancakes "Starorusskie"

Cook pancakes "Old Russian" on a frying pan greased with melted butter, stack them in a pile, Shrovetide with such pancakes according to an old recipe will impress all home and guests.

Thin yeast pancakes

Dough: 2 cups of milk, half a cup of flour, 1 egg, salt, sugar, vanillin, dry yeast.

Pancakes "Memory"

Melt 50 g of butter, mix with 50 g of vegetable oil, the remaining flour, add the mixture to the dough, mix well so that there are no lumps, cover and leave for another 3-4 hours, stirring every hour.

Pour ½ cup of milk into a saucepan, put 1 tbsp. oil, bring everything to a boil, add 1 cup of buckwheat flour, brew a thick dough in this way, cool.

Lush milk pancakes without yeast recipe

Yeast pancakes always turn out fluffy. Their cooking is no different from other pancakes, but the dough takes time. However, the efforts and patience spent are rewarded with delicious pastries, which are pleasant to cook not only for Maslenitsa.

General principles of preparation

Yeast dough for pancakes is prepared using the same technology as the same dough for bread or buns. Only in consistency it comes out liquid, with a lot of milk or water to make the pancakes thin.

The preparation of sourdough must be mandatory. The ingredients for this must be warm, as the yeast only works at a certain temperature. But by no means hot, otherwise you can burn the mushrooms, then they will no longer be able to do their job.

Lush pancakes with yeast and milk

Cooking time

calories per 100 grams

The best recipe for fluffy pancakes, tested by thousands of housewives. Baking is very tasty because of the milk.

How to cook:

Tip: before pouring the pancake into the pan, all the dough must be mixed. Otherwise, the flour will settle at the bottom, and the oil will be on top. You need to mix before each pancake, you can use a ladle or a whisk.

Yeast pancakes without eggs

A vegan recipe that will help you survive fasting or dieting deliciously. It turns out no less appetizing!

How much time - 1 hour 25 minutes.

What is the calorie content - 225 calories.

How to cook:

1. First you need to cook about a couple in the same way as for a regular yeast dough. To do this, half of all the water needs to be warmed up a little, then all the yeast is dissolved here and pour in a pinch of sugar and flour. Stir again and leave until a foam cap appears on top. It is better to cover the bowl with a towel or cling film for this time.
2. The remaining flour in a separate bowl must be mixed with water. Sugar and salt. Then pour sunflower oil here, mix.
3. Only after that add the dough to the flour mass and stir again. Cover with a lid and let stand for an hour. The dough will double in size. Only after that you can start baking pancakes.
4. Heat the pan well, then grease it a little with oil and pour over a small ladle of dough. Fry no more than three minutes.

Tip: It is very convenient to grease the pan with oil using a brush. It also works out economically. In addition, you can peel a small potato, cut it in half and chop it on a fork. Dip in oil and then wipe the pan. No more dipping required.

Pancakes with yeast and semolina

Semolina pancakes are much denser. Semolina swells, and therefore the amount of wheat flour is reduced to a minimum.

How long is 3 hours.

What is the calorie content - 185 calories.

How to cook:

1. Warm the milk a little and stir in the yeast along with the sugar. Cover with a towel and leave warm for fifteen minutes. Yeast should rise to a frothy head.
2. Then beat in the eggs and mix them with a whisk. It is better not to use a mixer, because you do not need to beat the eggs, and the yeast can fall because of this.
3. In a separate bowl, mix the sifted flour with semolina, and then add this mixture in parts to the yeast and mix.
4. Then add warm water and a little sunflower oil here. Cover the dough with a towel or a lid and put it in the heat for two hours, it should grow at least twice.
5. After that, mix the dough with a ladle and immediately bake pancakes in a hot frying pan, adding oil if necessary. Pancakes are obtained with large holes. It is best to bake them with a small diameter, so that it is more convenient to turn them over.

Tip: after baking, hot pancakes can be greased with a piece of butter, so they turn out tastier. But if they are being prepared for some other dish, then they do not need to be lubricated.

Recipe on water

Another lean recipe for perforated pancakes. They get a crispy rim.

How much time - 2 hours.

What is the calorie content - 175 calories.

How to cook:

1. Pour all the yeast and sugar into the largest mug or just into a deep bowl. Add a tablespoon of flour. Add so much warm water that the mass becomes like sour cream. Mix everything and leave for twenty to thirty minutes.
2. Take a large saucepan and heat water in it quite a bit, set aside one glass of the mass. Salt, add sunflower oil, and then the dough. Stir.
3. Add the remaining flour and mix thoroughly. There shouldn't be any lumps. Cover and leave for an hour and a half to let the dough rise.
4. After the time has passed, the remaining glass of water must be poured into the dough that has come up, but first it must be boiled. Pour boiling water sharply and stir the whole mass. Let stand ten more minutes.
5. Heat a frying pan and bake thin pancakes on it. There will be a lot of them, a whole stack. Perforated and lush.

Tip: You can replace the water in this recipe with milk or take 50% by 50% to make the pancakes themselves more tender.

How to cook pancakes with sour milk

Pancakes with a specific sourness, which gives sour milk. They are moderately sweet and suitable for all fillings.

What time - 14 hours.

What is the calorie content - 229 calories.

How to cook:

1. In sour milk (about a glass) at room temperature, stir all the yeast. Add a spoonful of sugar here. After twenty minutes, add flour, stir everything, cover with a lid. Place in refrigerator for at least twelve hours. The dough will be very smooth.
2. You need to drive eggs into it, add the rest of the sugar, melted butter and a little salt. Stir to dissolve grains.
3. Leave at room temperature for an hour. Close with a lid, not with a towel. The dough should warm up a little.
4. Then pour the remaining milk here, slightly warmed up in advance. You need to add it in parts, achieving the consistency of liquid sour cream.
5. Next, bake pancakes in a hot pan. You can bake both thin and lush, it depends on the amount of dough that is used for one pancake. Best served with sour cream.

Tip: such a dough can stand in the refrigerator for quite a long time and does not deteriorate, so you can cook it in several stages. For example, only for breakfast, a few pancakes for each, so that they are eaten all at once and then do not stand and dry.

A variety of additives can be added to the pancake dough: juice of berries and fruits, cocoa or chocolate drops, and various flavors or spices. This should be done immediately before baking itself, so that the components do not interfere with the work of the yeast.

Such pancakes are delicious on their own, but they can also be served with a variety of fillings: cottage cheese, fish, potato, vegetable, meat, fruit, chocolate, berry, mushroom, etc. This immediately makes the dish not only more satisfying, but also more festive.

Pancakes with yeast are loved by housewives for their lightness and tenderness, they melt in your mouth! And they are usually eaten in one sitting.