How to cook pancakes with yeast. Pancakes yeast on milk openwork

19.04.2020

Pancakes with yeast were traditionally baked on Maslenitsa by the Slavic peoples.

Or as they were also called for porosity and splendor -. Today, such pancakes with many pores and a visible openwork grid on the surface are also called “tulle”, “openwork”. Yeast pancakes- a traditional Russian type of pancakes for ritual holidays, for Christmas and New Year, for Epiphany and Easter.

Similar ones with yeast in their composition had a different set of ingredients. We will tell the readers of "Povarenka" how to cook the classic in several ways. Although, we repeat, there are dozens of recipes for pancakes with yeast.

Royal wheat yeast pancakes

To prepare such yeast pancakes, truly royal, you will need:

six glasses of flour
three glasses of milk
50 grams of live yeast
six eggs
pack butter
three hundred grams of whipped heavy cream
salt and sugar to taste

All milk must be warmed up (slightly), add yeast and half of the sifted flour to it. Cover with a towel and leave to rise in a warm place. When the dough comes up, you should add to it the yolks of the eggs, which were previously ground with soft butter. Now add the remaining flour, salt, sugar. Let the dough rise in a warm place.

After forty minutes, if the dough has risen, add whipped whites with cream to it. Just do this carefully, stirring the dough from the bottom up with a wooden bowl. We heat the pan, grease it with a piece of bacon planted on a fork, pour a portion of the dough onto it and fry our yeast pancakes on both sides.

Pancakes yeast "tulle"

These openwork pancakes with yeast can be prepared for Shrovetide week. We will cook them from buckwheat flour mixed with wheat. We will need:

Two glasses of wheat flour
one glass of buckwheat flour
30 grams of live yeast
a little more than half a liter of milk
three eggs
two tablespoons of butter or vegetable oil
salt and sugar to taste

Pancakes with yeast in this way are made like this. Dilute the yeast with half of all milk (warmed up), add wheat flour to them, let the dough come up. When it rises and clears up, add buckwheat flour, yolks, spices, oil to it. Let's go again. Add the remaining warm milk in a stream, add the egg whites whipped into foam with a spoon, gently mixing into the dough. Thin yeast pancakes are baked from the resulting dough.

They need to be stacked on a flat dish, served with sour cream or melted butter. It is possible with other fillings, the recipes of which you will find in the Maslenitsa section "Cook".

I used to think that the most delicious pancakes are made with milk, but as practice has shown, yeast pancakes with water turned out to be the most delicious. My love for yeast-based pancakes on the water began with the recipe for these (be sure to try these airy, like a cloud, pancakes with yeast and water with eggs and semolina).

The recipe for lean yeast pancakes is very, very diverse. Some like thin and tender pancakes with holes, others prefer lush and thick pancakes, and for a lean table, you can cook delicious pancakes on water even without eggs, only on water and yeast. Yeast is suitable both dry and pressed. So choose a recipe for yeast pancakes to your liking and feel free to get down to business, you will certainly succeed.

Yeast pancakes on the water without eggs

Pancakes made with yeast are more delicate taste and airiness. You can make pancake yeast dough without adding eggs. Pancakes are suitable for a lean table. These pancakes can also be prepared with a variety of different fillings.

Ingredients:

For 600 ml of warm boiled water, take -300 g of wheat flour; 20 g of fresh yeast, 3 tablespoons of sugar or to taste, two pinches of salt, 4-5 tablespoons of vegetable oil.

For frying pancakes and for adding to pancake dough I use organic coconut oil. Coconut oil is ideal for frying as it is extremely heat resistant. You cannot find this oil in stores, but you can buy it through in-t.

Cooking:

Flour must be sifted.
I'm preparing the steam. To prepare the dough, we dissolve the yeast in water (we take 1/3 of the total volume of water), add one tablespoon of sugar and 1/3 of the flour. Stir with a whisk.
We close the dough cling film and leave in a warm place for 15-20 minutes (there should be no drafts in the room). The dough should double in volume.
In a thin stream, pour the remaining warm water. Add sugar and salt to taste.
Enter the remaining flour in small portions. Stir the dough, there should be no lumps in the dough. For a more homogeneous dough, use a mixer.
At the end add vegetable oil, mix the dough with a whisk.
Cover again ready dough cling film and leave in a warm place for another 35-40 minutes.
The dough should increase in volume.
Now you can start baking pancakes.

Bake pancakes in a well-heated pan, greased with vegetable oil on both sides over medium heat.

Stack the finished pancakes on a plate and cover with a lid or a larger plate. Under the influence of temperature and humidity, the pancakes will become softer, and the edges will not be so dry and brittle.

Recipe for lean pancakes with dry yeast and potatoes

These are pancakes with an incomparable taste, just a godsend for fasting people, there will be something to diversify Lenten table. Pancakes are plump and fluffy, great for stuffing.

For the recipe we need:

For 400 ml of warm boiled water, 1 tsp. dry yeast, sugar 2 tablespoons, salt to taste, Wheat flour 250g, odorless vegetable oil 3-4 tbsp, raw potatoes- one piece of medium size.

Cooking:

In a separate bowl mix all dry ingredients.
Peel potatoes and grate on the smallest grater.
In a separate container, mix grated potatoes, vegetable oil and water.
Combine the two mixture of dry ingredients and the liquid part, knead the pancake dough well and put in a warm place, the volume should double.
Mix the finished dough, bake pancakes in a well-heated pan, greased with vegetable oil.
The pancake should be well browned, then it can be turned over and fry on the other side.

Thin yeast on water with holes

For this recipe the flour must be sifted twice, then the flour will be fully enriched with oxygen, and the pancakes will turn out thin ruddy with holes, like lace.

For the recipe you will need:

For 4 cups of warm and boiled water, 20g. pressed yeast, 3 eggs, 6 tablespoons of vegetable oil, 220g. wheat flour, 1.5 tbsp. sugar, half a teaspoon of salt, butter.

How to cook thin yeast pancakes on water according to the recipe

Let's make a dough

IN separate container put the yeast, pour a spoonful of sugar there and add half a glass of warm water. Mix everything well with a spatula and add one tablespoon of flour, mix again. We cover the container with a lid and send it to a warm place for 20-30 minutes. Opara will be ready when a good fluffy "hat" appears.
In a separate deep container, break the eggs, add the remaining sugar, beat with a whisk for two minutes. Next, pour out the remaining water, add salt, stir with a whisk, pour out the dough and stir again with a whisk.
Now add the flour in portions to the dough, mixing with a whisk. At the end, add vegetable oil, mix. The dough should turn out liquid, than more batter If you succeed, the thinner the pancake will be.
In order for our ready-made pancake dough to come up, you need to put it for 20-30 minutes in a warm place.
We bake pancakes in a well-heated pan on both sides.

Bon Appetit!

How to cook pancakes with dry yeast according to a simple recipe

Real Russian pancakes can also be prepared with dry yeast, and even simple recipe. So here's another recipe from a diverse pancake collection.

Ingredients:

For 750ml of warm boiled water, 6g. dry instant yeast, one egg, 2.5 tablespoons of odorless vegetable oil, two pinches of salt, one tablespoon of sugar.

Cooking:

Dissolve yeast in 600 ml of water.
We mix all the dry ingredients and pour into the dissolved yeast, break the egg into the same place.
Knead the dough with a whisk until smooth, add the remaining 150 ml of water there.
We bake yeast pancakes in a well-heated pan, for the first time we grease the pan with vegetable oil. Cook on one side, then flip and cook the other side until browned.

Recipe for yeast pancakes on the water with eggs and poppy seeds

These delicious pancakes go to cheers with sweet stuffing. The filling is made from apples, poppy seeds, honey and vanillin. How to prepare such a filling for pancakes, read the recipe.

Ingredients:

For 800 ml of water, 4 tbsp. sugar, 20 gr. pressed yeast, 5 eggs, 50g. poppy seeds, 1 teaspoon salt, 5 tbsp. vegetable oil, 600 gr. wheat flour, vanillin

Cooking:

Pour warm boiled water into a separate container, add sugar and crushed pressed yeast, mix, leave the mixture for 20 minutes.
After 20 minutes, add 600g. sifted flour, knead the dough and leave in a warm place for 40 minutes.
Our dough has risen. Now add some vanilla, poppy seeds and eggs. Knead the dough well.
We bake pancakes in a well-heated pan, greased with vegetable oil or a piece of lard.

How to prepare the stuffing

Grate the apples on a coarse grater, add the raisins, mix the mixture, then simmer for 5 minutes. At the end, add vanilla and honey to taste, mix. The filling is ready. Wrap the stuffing in pancakes. Decorate the pancakes nicely and serve.

Bon Appetit!

How to cook yeast "Royal" pancakes

Yeast pancakes "Royal" are lush and very tasty. It takes a bit of fiddling during the cooking process, but it's worth it. Be sure to cook these pancakes for Maslenitsa, please yourself and your guests, a wonderful result awaits you.

We will need:

For 200 ml of warm water, 25g. live yeast (if dry yeast - 8g.) 500 ml of milk, one large egg, half a kilogram of flour, one tablespoon of sugar, two tablespoons of butter, an incomplete teaspoon of salt, plus additional butter for greasing pancakes.

Cooking:

Cooking dough

We breed yeast in warm water (water should be 35-38 degrees). Add 250 gr. to diluted yeast. sifted wheat flour. Mix with a whisk. We cover the finished dough with a towel and send it to a warm place for 45 minutes.
Separate the egg into yolk and white.
Add 1 tbsp to the yolk. sugar and salt, mix with a whisk, now add melted butter. Pour the resulting mixture into a bowl, stir.
Now we introduce the remaining sifted flour into the dough in parts, mix. Here, for better mass uniformity, mix the pancake dough with a mixer.
We heat the milk to a hot state (up to about 80 degrees) and pour it into the dough, knead the dough with a mixer, there should be no lumps left.
We put the dough in a warm place for 10 minutes and let it rise.
When the dough rises, you need to enter the whipped protein. Stir in the protein gently. Let the dough rest for a while so that it rises.
Let's start baking pancakes. When baking the first pancake, grease the pan with oil. We fry small pancakes on a small fire.

Bon Appetit!

Recipe for delicious pancakes cooked with yeast and water

This is a recipe for lean pancakes made with yeast and water. Pancakes are fluffy, airy and super tasty!

We will need:

For 200 ml of water, take 1.5 tsp. dry yeast, 2 tbsp. sugar without a slide, 1 tsp salt without a slide, 2 tbsp. vegetable oil, 2 cups wheat flour (glass volume 230 ml).

Cooking:

Sift 2 cups of wheat flour into a deep bowl, add sugar, salt, dry yeast (if you only have pressed ones, then take them 3 times more), pour 200 ml of warm water (water temperature 38-40 degrees) and vegetable oil. The dough can be kneaded by hand, in a food processor or using a mixer. We cover the resulting dough with a towel and send it to a warm place so that it fits (the dough should increase in volume by 2-3 times).
When the dough is suitable, dilute it with boiling water to the desired density (the density of the dough should be like pancakes). To brew the dough, we take not quite boiling water, the water should be somewhere around 90 degrees.
Mix the dough until smooth, cover again with a towel and put in a warm place so that the dough rises a little again. You should have a fluffy, airy dough.
Let's start baking pancakes. We put the pan on the fire, grease with oil. The dough does not need to be mixed during baking, pour a portion of the dough with a ladle and evenly distribute it over the pan. Bake pancakes on both sides until golden brown.
Bon Appetit!

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

General principles of preparation

Yeast dough for pancakes it is prepared according to 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

Best Recipe 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:

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.
The remaining flour in a separate bowl must be mixed with water. Sugar and salt. Then pour sunflower oil here, mix.
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.
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:

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.
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.
In a separate bowl, mix the sifted flour with semolina, and then add this mixture in parts to the yeast and mix.
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.
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

One more lean recipe perforated pancakes. They get a crispy rim.

How much time - 2 hours.

What is the calorie content - 175 calories.

How to cook:

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.
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.
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.
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.
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 spoiled milk. They are moderately sweet and suitable for all fillings.

What time - 14 hours.

What is the calorie content - 229 calories.

How to cook:

In sour milk (about a glass) room temperature mix 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.
You need to drive eggs into it, add the rest of the sugar, melted butter and a little salt. Stir to dissolve grains.
Leave at room temperature for an hour. Close with a lid, not with a towel. The dough should warm up a little.
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.
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.

Alexander Gushchin

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

Content

On the hastily housewives cook 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 flour(for example, wheat and buckwheat), add grits. 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 components, but there are many original variations. classic way. 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:

Dissolve yeast in milk.
Add flour, mix.
Let rise warm (1 hour).
Grind the yolks with sugar and salt, beat the whites, pour into the dough, set aside for half an hour or an hour.
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:

Pour the yeast into the water, half the flour, mix.
Cover the dough with a cloth, leave warm for an hour.
Knead, add the yolk, salt, the rest of the sugar, vegetable oil.
Add flour, pour in warmed milk, beat with a whisk.
After an hour, "besiege" and again put in heat.
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 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:

In a deep bowl, combine water, yeast, sugar, a spoonful of flour. Wait 20-25 minutes for the dough to foam up.
Add salt, flour, oil.
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).
Fry products until golden brown.
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:

Chop the pumpkin, boil it, make a puree with a blender.
Combine eggs with sugar, salt, add half of the milk, sifted flour, yeast.
Pour in the rest of the milk, stir.
Tighten the dishes with a film, you can put on a pan with warm water. In an hour, the dough should bubble up.
Add pumpkin puree, mix everything, send to part.
Pour the dough into the bottom of the preheated greased form in small portions, spreading over the surface.
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 to the dough semolina and sift 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 glass;
eggs - 5 pcs.;
flour - 4 250-gram glasses;
salt.

Cooking method:

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.
Pour in eggs and oil, stir.
With a glass of milk brought to a boil, brew the dough. Leave to swell for 20 minutes.
If the semolina is swollen strongly, add hot water- to the consistency of thin sour cream.
Grease the bottom of the pan once before cooking.
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. TO 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:

Pour half a glass of sifted flour into a container, add sugar, yeast, salt, mix.
Pour sour milk at room temperature, cover with a towel, leave for half an hour.
Beat the eggs, pour them into the risen dough, add flour.
hot water dilute to the desired consistency, let go again.
Finally add oil.
Heat a frying pan, rub with salt, grease.
Pour a portion of the dough, spread it from the middle to the edges, tilting the pan.
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:

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

Time: 4-5 hours.
Servings: 5 persons.
Calorie content: 280 kcal per 100 g.
Purpose: festive 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- taste;
salt - 1 tsp;
vegetable oil, odorless - 30 ml.

Cooking method:

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

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Pancakes with yeast - general principles cooking

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, cornmeal!.. There are plenty to choose from. We will offer you classic recipe yeast pancakes - tender, openwork, 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 a bowl of dough in a warm place - for example, over a larger container with warm water and leave 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), prick it on a fork, or with gauze slightly moistened with 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 scoop and pour it on 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.

Can also be wrapped in pancakes various fillings: 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.