We bake pancakes in yeast milk. Cooking yeast pancakes: in water and milk, thick and thin

20.04.2020

Usually, advertising on product packaging looks very appetizing and promises unearthly deliciousness and beauty, but the end does not always justify the means. No factory and cafe dishes, even from the chef himself, can be tastier than homemade ones, especially if they are fast fat yeast pancakes on dry yeast. And all because we put our heart and soul into the treats prepared by our mother, grandmother or even with our own hands to please our beloved family.

And if someone still does not know how to cook a traditional Slavic dessert, then it is never too late to learn. Moreover, on the eve of Maslenitsa, many recipe authors decided to convey the secrets of pancake cooking to everyone.

It is undoubtedly better to start training with the fastest yeast pancakes, and there are plenty to choose from. Lush and thin, sweet and salty, for every taste, with any filling, pancakes will become your signature dish.

Instant pancakes with yeast

Each day of Shrovetide week has its own name and purpose, which is why you should stock up on various recipes a traditional dish of this spring holiday, to pamper family and friends with the most delicious pancakes.

The fourth day is "gourmet", even with its name it asks for something special, and classic recipe How to make dry pancakes with your own hands will be very useful here.

Ingredients

Milk or yogurt - 0.4 l;
Warm water - 250 ml;
Wheat flour, premium grade - 0.5 kg;
Chicken eggs - 2-3 pcs.;
Granulated sugar - 25 g;
Table salt - ½ tsp;
Baking yeast - 5-8 g;
Sunflower oil - 80 g;

Making quick pancakes with yeast

This recipe does not contain any special tricks, which is why it will take no more than 10 minutes to prepare the dough.

We drive eggs into a deep wide-bottomed container, add sugar, salt, yeast, warm water and beat everything well with a whisk.
After that, we introduce flour into the resulting mass, without ceasing to stir the dough, and then dilute everything with milk and thoroughly knead the composition until a homogeneous consistency of liquid sour cream.
After that, we leave the dough warm for 40 minutes, and after the allotted time we add oil to the composition and you can start baking pancakes.

This recipe is designed for a dozen delicate, soft and incredibly delicious pancakes, so it's enough for the whole family. They can be served with various fillings: sweet and salty, lean and meat. However, on their own with sour cream or honey meadow, these pancakes will be amazingly tasty.

Lush pancakes with fast yeast and milk

Today we will prepare an incredibly tasty traditional Slavic dessert at home. This is perhaps the most best recipe quick yeast pancakes for a Maslenitsa feast.

Ingredients

Wheat flour, premium grade - ½ kg;
Dry bread yeast - 1 pack;
Table salt - ½ tablespoon;
Granulated sugar - 50 g;
Cow's milk - ½ l;
Butter - 50 g;
Chicken eggs - 4 pcs.;
Sunflower oil - 35 g;

How to bake pancakes with dry yeast

To prepare fluffy and airy pancakes, the first thing to do is sift the flour twice so that it is saturated with oxygen, then pour yeast, salt, sugar (1 tablespoon) into it and mix everything thoroughly with milk and yolks so that there are no lumps.
Now we need to whisk separately egg whites with the rest of sugar (1 tablespoon) until frothy, and then gently add protein mass into the dough together with vegetable oil.
Now ready-made dough it is necessary to insist in warmth for about 1 hour. During this time, the mass will double in volume.
Now stir the dough and start baking the pancakes in a greased skillet over medium heat.

We coat the finished pancakes well butter and we fall to the table with jam, condensed milk, caviar, jam, honey, and whatever.

This time I want to teach everyone how to cook thin pancakes with yeast.

I have experience, so one more recipe for thin yeast pancakes, or even several, will not hurt you.

Recipe for thin pancakes with milk and yeast

This recipe, which my friend shared with me, remained only on paper for a long time. I decided to cook it quite recently and did not regret it. The children praised the pancakes, trying to quickly finish off the portion in order to ask for more.

I advise those who decide to bake pancakes for a large company to increase the proportions of ingredients, otherwise the pancakes may not be enough to completely saturate them.

I want to warn you right away that to make thin pancakes with yeast and milk, you will need several hours of time. So, plan your day correctly in order to manage the preparation of the dish on time.

So take: two eggs; 30 g sl. oils; half liter whole milk; h. a spoonful of fast-acting yeast; just a little salt to set off the sweet taste of yeast pancakes; 2-3 tablespoons of sugar; 270-310 g flour.

As you can see, all the ingredients are available and inexpensive. But, as it turns out, from such a small list of products, you can bake soft and delicious thin yeast pancakes with milk that will compete with other homemade baked goods.

Recipe:

Pour 100-120 ml of milk from the total volume of milk and heat it up.
Add a tablespoon of sugar and dry yeast, stir and let it ferment for a quarter of an hour.
In the meantime, get busy putting together the other ingredients. Namely, beat a couple of eggs into a bowl and crush them with the remaining sugar.
Lightly salt the mixture, one pinch is enough.
Melt the butter and pour into a bowl. Thanks to this component, pancakes with holes are very soft, tender, they just melt in your mouth. You don't need to add hot oil or the eggs will curl up and form unattractive flakes.
Look at the dough, during this time a foam "cap" should appear on its surface - a sure sign that it is ready for further use.
Pour the milk dough into a bowl and stir well with a whisk. It is not necessary to beat the mass for a long time, because the pancakes will become "rubbery".
Warm up the milk remaining after preparing the dough and pour it into the dough.
The turn of the flour has come. It must be sieved, or better twice. So it will be saturated with oxygen, and the pancakes will acquire additional splendor.
Pour flour in portions, controlling the thickness of the dough. It should be the same as low-fat sour cream.
After all the flour is used up, beat the dough with a whisk to break all the lumps, cover the bowl with a napkin or towel, and send it to "rest" in a warm place.
After one and a half to two hours, the volume of the milk dough will increase (as in the photo), which means that it's time to bake thin pancakes with holes.
If you don't want to grease the pan with vegetable oil every time, add 50 ml of this fat directly to pancake dough.

To prevent milk pancakes from sticking to the bottom of the pan, get a non-stick cookware.

In principle, any other will do, but always with thick walls, otherwise the pancakes will burn and acquire an unpleasant aftertaste.

Ready-made pancakes turn out in a hole, just such openwork. If you want to surprise your family with fluffy and soft pancakes, take the same amount of kefir instead of milk.

Such a replacement will affect the appearance of the pancakes, they will become thicker and puffier, while not losing their elasticity.

After removing the perforated pancakes from the pan, be sure to grease them with butter. The aroma and taste are fantastic after that.

Can be served lace pancakes with fillings, or you can simply with your favorite jam. Sour cream with sugar and honey will do. Make your choice, keeping in mind the preferences of children and other family members.

Do you like the recipe? Do not forget to check my site more often, I am trying to please my readers with something new.

Yeast Pancake Recipe

Pancakes - a traditional dish Russian cuisine. In ancient times, no festivities were complete without them, they were also eaten on ordinary days.

At their discretion, the hostesses can modify usual recipe pancakes in milk and put in the dough not only wheat flour top grade, but also experiment, replacing some of it with buckwheat, oatmeal, pea.

The taste, of course, changes, pancakes with holes acquire an original flavor. Depending on this, the filling is also selected. For example, buckwheat pancakes are great fried mushrooms with onions (see photo).

Pancakes with yeast turn out to be delicate, despite the fact that the dough is fluffy and has increased in volume. The recipe, which I will now tell, is designed for 500 ml of milk and the same amount of water.

Lace pancakes come out thin and elastic, you can easily wrap the filling in them. If you need to bake more than 25 pancakes, increase the proportions.

Ingredients: 3 cups plain flour; 2 glasses boiled water and the same amount of whole milk; a teaspoon of salt; 11 gram bag of dry yeast; 50 ml of refined sunflower seed oil; 3 tablespoons of granulated sugar and a couple of eggs.

A recipe for a yeast dish requires special kitchen utensils, namely: a container for kneading dough; beaker; small saucepan; sieve; teaspoon and tablespoon; ladle; large flat plate; Cast-iron pan; potholders; whisk or mixer; wooden spatula; cotton towel.

Cooking recipe step by step:

Heat the milk over medium heat (so as not to "run away") to 38-40 degrees.
Transfer it to the bowl you prepared for kneading the dough.
Add dry yeast and stir thoroughly with a spoon. After a couple of minutes, you will notice how bubbles begin to appear on the surface of the milk, this is a sign that the yeast is already "working", making the dough fluffy and airy.
Flour must be saturated with oxygen by sifting it through a sieve. Do not neglect this step if you want your yeast lace pancakes in milk to be tender and soft.
Beat eggs into the finished dough, then add sugar and salt.
Whisk the mixture until smooth. Grains of salt and sugar should not be felt; do not rush to add the rest of the ingredients.
The time has come for flour, pour it in portions and immediately stir the mass with a whisk to prevent the formation of lumps. Pay attention to the consistency of the dough, it should be slightly thick and resemble pancake dough (as in the photo).
Then wrap the bowl cling film or a large cotton towel.
Choose a warm place and leave the bowl there for about 35-40 minutes. During this time, the dough on milk will "fit", that is, it will increase in volume by about 2.5 times.
Boil the water and, without allowing it to cool, pour it into the pancake dough in a thin stream. Do not let go of the whisk while constantly stirring the contents of the bowl. As a result, you should have a moderately thick dough, ready for baking pancakes with holes.
The recipe provides for the addition of refined vegetable oil to keep the yeast pancakes fresh and soft.

Heat the skillet when the dough is done. If you have a non-stick cookware, great, the pancakes will flip easily, even if you don't grease the bottom with sunflower oil.

A cast iron pan must be constantly lubricated, it is better to do this with a culinary brush, then you are guaranteed a thin layer of fat that will not affect the appearance of the pancake. It will remain rosy, without shiny sides.

On each side, yeast pancakes with holes are fried for 1-1.5 minutes, this time is enough for them to bake both inside and outside.

Arrange the lace yeast pancakes in a stack on wide dish and serve hot.

Use sour cream with sugar, jam, fruit syrups, or honey as a sauce. Some sweet tooth like thin pancakes with condensed milk, do not deny them this pleasure.

Fresh berries or fruit slices will serve as a decoration for the dish. This will make the yeast pancakes look even more appetizing. The recipe we have just looked at will take longer than usual for you.

But once you taste the result, you will use it over and over again. On home kitchen you can create cute and delicious culinary masterpieces without resorting to exotic products.

Everything you need is probably in the refrigerator and kitchen cabinet.

Do you like the recipe? Welcome to my website for new culinary ideas.

I recommend frying yeast lace pancakes in a special frying pan with low sides. Such dishes will protect your pancakes from burning, its diameter corresponds to the average size of pancakes. With a little practice, you can famously flip pancakes in mid-air without using a spatula.
For delicious pancakes the use of premium flour is assumed. Surely you have a sweetheart trademark which products you buy most often. Once you have verified the quality of the ingredients, you can add them to the dough.
Pancakes are filled with a wide variety of products. For eateries, take boiled chicken, grated cheese, red caviar. Highly delicious pancakes obtained with mashed potatoes mixed with toasted onions.
For lovers of sweets, I suggest making yeast lace pancakes with curd mass flavored with raisins or dried apricots.

There is a recipe for using stewed apples or berry jam. All options are good in their own way, and it is advisable to try them all.

My video recipe

Thin yeast pancakes with milk. Recipe with photo.

To make yeast pancakes, we need:

500 grams of milk
2 eggs
30 grams of melted butter
1-3 st. tablespoons of sugar (I added 3)
1 teaspoon dry yeast
a pinch of salt
250-300 grams of flour

The ingredients for making pancakes are all available. The pancakes are very tasty, especially warm ones.

I pour half a glass of milk from the can (I got it a little more), heat up the milk. I add a teaspoon of yeast and a tablespoon of sugar to the milk.

In the bowl in which I will knead the dough, I drive in 2 eggs, add the remaining sugar and salt. You also need to melt the butter. I have rustic butter, milk too.

Leave the milk and yeast to rise for 10-15 minutes. Beat eggs with a whisk with sugar and salt, but without fanaticism. I melted the butter and cooled it slightly, combine it with the eggs and stir. Pouring in hot oil can curdle the eggs.

So, 10 minutes have passed. I have froth on the surface of the milk. Our dough for yeast pancakes is ready when a fluffy foam forms on the surface of the milk.

I combine dough with eggs, salt, sugar, butter. Heat the remaining milk and pour into a bowl. Now I start adding flour in small portions and stir with a whisk.

The flour must first be sifted. It is better to add flour in portions, rather than all at once.

You can stir with a mixer so that there are no lumps, you can use a whisk. I stir with a whisk. It took me 250 grams of flour. Next, I cover the dough with a clean towel and leave it for 1-2 hours for the dough to come up.

The dough increases in volume. I stir the dough with a whisk. If there are lumps, then they dissolve. And I pour 3-4 spoons into the dough vegetable oil... In fact, you do not need to pour oil into the dough, but then the pan should be greased with vegetable oil or a piece of bacon before frying the pancake.

For the dough to fit well, it was necessary to let it rise for 2 hours, after an hour I started to fry the pancakes. Since we had to leave. My son is studying with a speech therapist, so I couldn't wait that long.

I fry pancakes in a hot frying pan on both sides. Frying pan for me with a non-stick coating.

Pancakes are made in a hole. Openwork, as they are also called. The pancakes are thin, elastic and very tasty.

Each pancake can be greased with butter. But, I didn't butter the pancakes. My frying pan is 26 cm in diameter. It turned out 12 pancakes.

I specially made such a photo to show that each pancake turns out into a hole. Pancakes are thin, tender.

Pancakes can be eaten with jam, condensed milk, sour cream, sprinkled with sugar, with red caviar. You can stuff such pancakes with meat, cottage cheese. To be honest, I wanted to fill them with cottage cheese. But, the children immediately began to eat them. And I tried, so there was nothing to start.

I will definitely prepare such pancakes for Shrovetide. We love to gather with friends on this wonderful holiday, communicate, eat pancakes. Each hostess tries to surprise everyone with pancakes.

I, too, try everything, cook. There is no limit to curiosity. I'd like to try different recipes... And if I liked the recipe, then I’m already making more pancakes.

And also, I really liked the pancakes from curd dough, cottage cheese in the pancakes. Curd is added to the dough. I have never eaten such pancakes, but having tried it for a minute I was not disappointed. The recipe is simple, the pancakes are delicious. We ate them immediately, with sour cream and honey. Recipe with step by step photos preparation can be found in the article "". So, if you like cottage cheese, I recommend this recipe to you.

Bon appetit, cook with pleasure and wait for new pancake recipes. We are always on the lookout for delicious recipes.

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

Few people know, but yeast pancakes are real, correct Russian pancakes. And all the other options, although more popular, are only simplified variations of them. Yet traditional pancakes it is customary to brew before baking, but I have not yet mastered this technique. Therefore, I propose the simplest, classic recipe for pancakes with yeast and milk. I will not argue, there will be more fuss with baking such pancakes, but it is definitely worth it, because such soft, fluffy and at the same time very perforated pancakes will not work with you with any dough!

egg - 2 pcs.,
milk (I had 3.2% fat) - 2 tbsp.,
flour - 1.5 tbsp.,
sugar - 3 tbsp. l.,
salt - 0.5 tsp,
dry yeast - 0.5 sachet,
sunflower oil - 3 tbsp. l. + a little to grease the pan when frying.

It's pancake dough like most of the options yeast dough, we start with the preparation of the dough. To do this, pour milk into a bowl, if it is cold, heat it up a little in the microwave or on the stove, and immediately add yeast and sugar.

Shake the mixture with a whisk so that all the lumps are well dispersed, and pour a glass of flour into a bowl. Be sure to sift the flour.

Knead the dough again with a whisk and leave it on the rise, defining the bowl somewhere where it is very warm. I usually put it next to the batteries, just not very close, otherwise the dough from the extreme heat may weld to the sides of the bowl.

After 30-40 minutes. the dough should already increase in size by 2.5-3 times.

In a separate bowl, mix the eggs with butter and beat them with a fork or whisk, then add them to the risen dough.

Knead the dough thoroughly so that it becomes as homogeneous and viscous as possible. That is, when you scoop up the dough with a ladle, it should drain like a regular thick pancake dough. No lumps should be felt in it. If at the exit you want to get very thin, delicate pancakes, the remaining 0.5 tbsp. you do not need to add flour!

We put the bowl of dough aside, turn on the stove and heat the pan well. As soon as it gets hot enough, grease it with butter or a piece of bacon and bake pancakes the usual way... Yeast has pancake dough a couple of features. Firstly, the frying pan must be greased, otherwise the pancakes will stick, no matter how much oil is in the dough. Secondly, it takes 1.5-2 times more to bake one pancake of dough, because it is thick and spreads heavily over the pan.

We put the finished pancakes in a pile and serve as soon as we finished baking. These yeast pancakes are especially good with honey and hot tea.

Yeast pancakes with milk - a recipe with a photo step by step (+3 recipes)

With thick yeast pancakes in milk, the recipe with a photo of which is presented step by step on this page, is a little more hassle than with ordinary thin pancakes with milk or kefir. But they are worth it, because these are the pancakes that our grandmothers often baked for us in childhood.

So, in our article there are several recipes. lush pancakes with milk - with holes, with yeast, with soda and baking powder, pancakes with and without semolina. Lacy yeast pancakes with milk, the recipe from the photo of which is also in front of you, will teach you how to cook fluffy grandmother's pancakes. Treat them to your children, and they, just like you, will remember their childhood with tenderness and gratitude.

Ingredients

Sugar - 2 tablespoons
Flour - 300 g (2 cups)
Salt - ½ teaspoon Spoons
Fresh yeast - 20 g (or 7 g dry)
Egg - 3 pieces
Milk - 500 ml
Refined sunflower oil - 3 tbsp. spoons

Cooking time 10 minutes + 30-40 minutes for proofing + 30 minutes for frying

Prepare all ingredients for yeast milk pancakes. The recipe calls for the use of raw, fresh yeast, but this is not required. If you take dry yeast, it is important to know the ratio - 3: 1, that is, for 20 g of fresh yeast you need 1 tsp. or 7 g dry.

Heat the milk a little in a deep bowl. The fat content of milk can be any, experimentally I found out that pancakes with more fatty milk are tastier. You can heat the milk in a bowl either by adding a little boiling water to it, or by placing the bowl in the microwave for 30-60 seconds.

Dissolve raw or dry yeast in warm milk. Mash fresh in your hands before adding. Add sugar and salt along with the yeast.

Beat the eggs in a separate bowl. They should be homogeneous and acquire their liquid, non-stretching consistency. I selected the number of eggs for pancakes with yeast in milk experimentally, if there are more eggs, the pancakes will be tough. If less, it will be difficult to remove from the pan.

Add our mixed chicken eggs to the bowl of yeast and sugar (it should already be bubbling). If no bubbles appear, wait another 10 minutes. There are no bubbles - it means that your yeast is of poor quality, you should not continue to knead the dough for yeast pancakes in milk. Take others, more recent, and knead the dough again.

Add the sifted flour little by little. The flour must be sifted, because this will allow the dough to be enriched with oxygen, and this is additional splendor and holes in the finished pancakes, and we will also remove unnecessary inclusions that are often found in flour of lower grades.

Stir the wheat flour into the dough. You can use a blender or food processor for this, or a regular culinary whisk. Be sure to look at the consistency, it should be slightly thicker than for regular yeast-free pancakes. Leave the dough in a warm place for 30-40 minutes, cover it with a towel.

After half an hour, our dough looks like this. It has almost doubled. The dough is ready, you can add butter and start baking yeast pancakes with milk. The recipe with the photo is step by step with holes without butter, but we will still add fat in the form of vegetable oil, so our pancakes will be easier to remove from the pan.

Fry yeast pancakes in a preheated pancake, cast iron or just a Teflon pan as usual, on both sides, spreading the dough over it in a thick layer, rotating the pan. When pouring the first pancake, so that it is not lumpy, I recommend brushing the surface with vegetable oil using a cooking brush.

It turns out pancakes with milk are thick with yeast and grow right before our eyes. Flip the pancake over with a fork to the other side. Fry on the other side for another 1 minute.

Pancakes removed from the pan, if you are not afraid to get extra calories, can be greased with butter. But the pancakes are already tasty and satisfying, and also soft - just put them in a pile one by one.

The recipe for yeast pancakes is quite simple, but you will surely like the result. Add honey, sour cream or fruit jam when serving, and you just can't drag your home ones by the ears.

Below are a few more recipes that will help you make fluffy pancakes with milk and yeast.

These pancakes can be made thin or thick - this recipe for pancakes with yeast and milk is versatile and will surely come in handy in your kitchen.

Ingredients

200 ml milk
100 ml boiling water
1.5 - 2 stacks flour
2-3 st. tablespoons of sugar
Salt - 1 pinch
1 tsp dry yeast
2 tbsp. tablespoons of vegetable oil

how to cook yeast pancakes in milk - a recipe without eggs with boiling water

Add sugar, salt and dry yeast to warm milk, then gradually add sifted flour into the milk. Whisk the ingredients together. The dough should have a consistency similar to thick sour cream.

Place the dough in a warm place for half an hour (you can use the battery or in a turned off warm oven). After raising the dough, carefully pour boiling water into it in a thin stream, mix quickly and get the consistency of the now liquid sour cream. Add vegetable oil last to the dough, mix. At this very moment, if you need thin pancakes, pour in not 100, but 200 ml of boiling water. Fry the pancakes in a hot skillet on both sides until golden brown.

Fluffy pancakes in milk are obtained if added as an ingredient semolina... These quirky semolina yeast pancakes are best served with a sweet sauce or fruit filling.

Ingredients

Semolina - 1.5 cups
Wheat flour - 1 glass
Milk - 500 ml
Warm water - 150 ml
Sugar - 3 tablespoons
Eggs - 2 pieces
Dry yeast - 1 tsp
Salt - 1 tsp
Vegetable oil - 5 tablespoons;

how to cook pancakes with semolina using yeast and milk

Heat the milk. Dissolve yeast in milk and add sugar, mix. Set the dough aside for 15 minutes so that a frothy head of air bubbles appears, which tells us about the freshness of the yeast. Beat eggs into the yeast mixture and mix everything thoroughly.

Mix all dry ingredients separately in a bowl. Before that, be sure to sift flour and semolina through a sieve. Then combine both parts of the dough and mix well. Pour in also 3 tablespoons. vegetable oil and water, mix again.

Cover the bowl with the dough with a towel or cling film and place in a warm place for 1.5-2 hours. Then stir again and fry the pancakes. In a preheated pan, as in the recipe for yeast pancakes with a photo step by step in milk, which is presented above.

Lush pancakes can be made with more than just yeast, the baking powder is also great for this task.

Ingredients

Egg - 2 pieces
Milk - 300 ml
Sugar - 2 tablespoons
Salt - on the tip of a knife
Wheat flour - 300 g
Baking powder - 2.5 tsp
Butter - 50 g

how to make fluffy pancakes with baking powder in milk

Mix chicken eggs with milk and sugar. Sift all dry ingredients - flour, salt and baking powder into a separate bowl. Use a food processor to combine both pieces of dough and stir them together until smooth. Add melted butter and stir well again. Be sure to let the dough stand at least 10 minutes.

Heat a pancake pan and lightly grease with vegetable oil. Pour the dough into the pan with a ladle, rotating it slightly. The layer of dough for non-yeast fluffy pancakes should be about 4 mm. Bake as normal pancakes, over medium heat, 2 minutes on one side, then turn over and bake for another 1 minute on the other side.

See other step-by-step recipes with photos

Chrysanthemum cookies through a meat grinder - a recipe with a photo with kefir

Roses cottage cheese cookies - recipe with photo on kefir (+4 recipes)

Salad " White Night"With chicken and mushrooms with kefir sauce

Pancakes in a bottle with milk - a recipe with a photo step by step

How to make sausages in dough at home - a recipe with a photo step by step

Christmas stollen - a step by step recipe with a photo

Yeast pancakes with milk: a quick recipe with a photo

Who doesn't dream of making delicious yeast pancakes on their own? Usually you have to tinker with such a test ... But not this time! Today Vkusss.ru proposes bake quick yeast pancakes in milk .

Step by step recipe with a photo will help you understand all the intricacies of cooking. We are sure that this recipe will become one of your favorites, because the pancakes are very tasty, aromatic and, most importantly, the dough is made quickly and easily.

Yeast pancakes with milk: recipe

1. Break 2 eggs into a cup, add sugar and salt.

2. Stir thoroughly with a whisk until foam appears.

3. Add warm milk and water, mix well. Milk and water should be slightly warm.

4. Pour in the yeast rate.

5. Stir well with a whisk. The mixture will begin to foam.

6. Add 1.5 - 2 cups of sifted flour and stir with a whisk so that there are no lumps. The dough should be fairly liquid.

7. We put in the heat +37 degrees for 1 hour. During this time, the dough will rise and thicken a little.

8. Before baking, add 2 tablespoons of vegetable oil to the dough.

9. Stir the dough.

10. Now you can bake pancakes. Grease the bottom of the pan a little with oil and heat it over high heat. Then, reducing the heat (below medium), pour half a ladle of dough into the pan. We tilt the pan so that the dough spreads all over the bottom. If the dough is too thick and does not spread... you can add a little warm water (about 1/4 cup) and stir.

11. As soon as the edges are browned and the dough dries on top and almost all the bubbles burst, turn the pancake over. These pancakes have an airy, fluffy texture, but at the same time strong and elastic. It is easy and simple to turn them over.

The result is a fragrant stack beautiful pancakes! They taste sweet and can be served with sour cream or any sweet filling. Bon Appetit!

Have you already prepared quick yeast pancakes in milk according to our recipe? Share in the comments!

How to make yeast pancakes in milk

From just one word, pancakes begin to salivate, and it's not in vain. It is difficult to find someone who would refuse to eat this delicacy.

Pancakes can be eaten right away from a frying pan or with a filling, in any case they will be simply excellent.

And what incredibly delicious, well, just amazing pancakes with sour cream and simple sugar, and even baked in the oven, it is really impossible to convey in words!

Today we will focus on cooking openwork pancakes with milk and yeast.

It should be noted that real Russian pancakes are always prepared with yeast. They even taste much different from those made without yeast.

So how do you prepare this yummy? Let's look at a few recipes.

Recipe for thick yeast pancakes with milk

Flour - 600 grams;
Milk - 2.5 cups;
Sugar - 80 grams;
20 grams of raw yeast or a small pack of dry yeast;
Chicken egg - 1 piece;
A pinch of salt;
3 large spoons of any vegetable oil.

How much to cook - 2 hours 30 minutes.

Calories in 100 grams are 230.

The cooking process is as follows:

First you need to make a dough. We heat 300 grams of milk, but not much;
Next, put raw yeast there or add dry yeast. We dilute the yeast thoroughly in milk;
Pour 1 tablespoon of granulated sugar there and stir until the sugar grains are completely dissolved;
Sift flour to remove excess debris. Sifting will also saturate it with oxygen and make it lush;
Pour half of the flour into the milk mixture and mix. You should get a uniform mixture without lumps;
Next, cover the container with the batter with warm cloth and put it in the heat for about 30-40 minutes. During this time period, it will rise, and the yeast will begin to play;
After that egg break, beat well and put in a dough, stir;
Fill in the remaining granulated sugar and half the flour. Stir everything, break the lumps. You should get a not very liquid mixture in consistency resembling sour cream;
Then add some salt and add oil (common vegetable oil). We also stir;
Heat the remaining milk and pour it into the mixture;
Ready dough we put it in heat for an hour so that it increases several times;
As soon as the dough grows and becomes fluffy, you can start baking pancakes;
We coat the frying pan with vegetable oil and place on the fire;
As soon as the pan is warmed up, fill with a ladle batter and pour it onto the surface;
Fry pancakes on both sides until a pretty ruddy color;
Cooked baked goods can be served with honey, wedge syrup or sour cream and sugar.

What is required for cooking:

Milk - 800 ml;
400 grams of flour;
Chicken eggs - 3 pieces;
Butter (not to be confused with a spread) butter - 100 grams;
15 grams of dry yeast;
Granulated sugar - 150 grams;
Vanilla sugar - 30 grams;
A pinch of salt;
Vegetable (any, you can olive, linseed or even sesame) oil.

The cooking period is 2 hours.

What is the calorie content in 100 grams - 240.

How to make thin yeast pancakes with milk:

Pour granulated sugar into a bowl, vanilla sugar, salt and dry yeast. We mix all the components;
Next, pour half of the milk into a saucepan and place on the stove. Warm up to a warm state;
Pour the warmed milk into a bowl with dry ingredients. Mix everything until the yeast dissolves;
Then pour flour into the sponge mixture and stir. In the process of stirring, you need to break all the lumps, so it is advisable to use a whisk or mixer for stirring;
We cover the container with the dough with a film or towel. We put it in a warm place for 60 minutes. During this time, the dough should start to play;
After that, we break the eggs and put them in the dough mixture, pour the melted butter there, mix actively;
Pour in the remaining half of the milk and stir. As a result, a very liquid dough should come out, from which it will be possible to make thin pancakes;
Next, put a frying pan on the gas and heat it;
It is advisable to grease its surface with vegetable oil. It is lubricated only before baking the first pancake; for subsequent pancakes, lubrication is not required;
As soon as the oil is warmed up, scoop up the batter with a ladle and pour it over the entire surface of the pan;
After the bottom is browned, transfer to the other side and fry until golden brown;
We put ready-made pancakes on a plate, put on the table.

Prepare great dish- pumpkin casserole. The recipes are simple and easy to follow.

And here are the variations of recipes for pies on kefir in a slow cooker.

Here you can learn how to make lean pie dough.

Sour milk custard

We need the following:

300 grams of flour;
Sour milk - 250 ml;
Hot water - an incomplete glass;
Sugar - 80 grams;
1 teaspoon dry yeast;
2 chicken eggs;
A little salt;
2 large spoons of any vegetable oil.

Prepare yourself to spend 1 hour and 40 minutes at the stove.

Nutritional value per 100 grams - 210.

How to make custard yeast pancakes in sour milk:

Pour half a glass of flour into the dishes, add granulated sugar, salt, dry yeast there. We mix all the components;
Kefir should be warm, it can be warmed up for 2-3 minutes in the microwave;
Pour warm kefir to dry ingredients and mix with a mixer until an even consistency;
Cover the container with dough with a towel or film. We put it in the heat for half an hour;
After that, break the eggs, put them in a bowl and beat with a whisk. Pour them into a liquid mixture;
Pour the remaining flour and mix with a mixer until a uniform structure;
Then pour in hot water, while stirring the mixture with a whisk;
Cover with foil again and put in heat for 30 minutes;
After that, pour in vegetable oil, stir;
We place a frying pan on the stove, grease its surface with vegetable oil and warm it up;
As soon as the oil warms up, scoop up the batter with a ladle and pour it over the entire surface of the pan;
After browning, transfer the pancake to the other side and bake until golden brown;
Put the prepared pancakes on a flat plate and, without delay, serve.

How to make egg-free pancake yeast dough

Liter of milk;
Flour - 500 grams;
Sugar - 80 grams;
30 grams of dry yeast;
Vegetable (any) oil - 3 large spoons + 1 tablespoon for frying;
A little bit of the most common salt.

Duration culinary process- 2 hours.

Which the nutritional value in 100 grams - 220.

We heat the milk until warm;
We load yeast into warm milk and dilute it;
Then we pour salt and granulated sugar there. We mix everything until the grains of sugar and salt dissolve;
Next, gradually add flour, while stirring the mixture with a mixer. As a result, a homogeneous mixture should come out;
Cover the container with the dough with foil and put it in heat for 1 hour. During this period, the dough should be stirred from time to time;
After that, pour vegetable oil into the dough and mix;
We put a frying pan on the fire, grease it with vegetable oil and warm it up;
We collect the batter with a ladle and pour it onto the heated surface of the pan;
Fry until golden brown and transfer to the other side, also bake until golden brown;
Put the finished pancakes on a plate and serve.

Before baking, the pan can be greased with sunflower or butter, as well as a piece of bacon.

Ready-made pancakes can be served with jam, honey, condensed milk, sour cream and sugar.

They can also be wrapped in not sweet filling- cabbage with meat, boiled chopped eggs, and also salmon, red or black caviar.

Yeast pancakes turn out beautiful. After frying, they acquire an openwork mesh, so these pastries will always look beautiful on your table. They can also be wrapped in various fillings which will make the pancakes even tastier.

Yeast pancake recipes: delicious and very simple

In 2016, a Russian yeast or sour pancake celebrates its 1010th birthday, because the first mention of it occurs 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 Shrovetide, a traditional red pancake was baked, symbolizing the sun, and on other days, quick-thinking or pancakes were often served on unleavened dough, which, although they were very tasty, of course, could not be compared with butter pancakes.

Pancakes were usually prepared from wheat flour on yeast, it was called - to create pancakes, because, coming up in sourdough, the dead flour came to life and turned into a 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 pancake. Today, an oven is used for this.

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

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

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 glass;
sugar - half a glass;
salt - a large pinch.

Break the eggs, add salt, sugar, beat all together well.
Enter other ingredients.
Stir thoroughly, add water and mix again until smooth (there should be no lumps).
The dough should stand warm for an hour. After doubling the volume, stir (this will remove the air) and let rise again (no more stirring!).
Grease a preheated Teflon skillet with a nib or silicone cooking brush.
Scoop the foam on top with a ladle, pour it evenly into the center of the pan and let it flow, quickly tilting the pan in a circle. After the top is dry, fry the other side of the pancake.
Serve on your own with sauces or toppings.

Tip: if you cannot find a warm and unventilated place, try keeping the dough in the oven at 40 ° C (preheat the oven until it is “pleasantly warm” inside, then turn it off).

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

We will also look at the recipe for yeast pancakes with milk and other interesting cooking methods.

Openwork milk dough

Such pancakes with yeast, just like grandma's, look pretty - thin, with holes, like lace. This the simplest recipe worthy to try it and surprise everyone you treat.

flour - 3 cups;
dry yeast (or 30 grams 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.

Combine the yeast and flour, add warm milk (if the yeast is raw, dissolve it in milk first, and only after that it will turn to flour). Stir. Throw a towel over it - for an hour.
Beat eggs until frothy, add granulated sugar, salt, add sour cream (or butter) and beat again. Mix with the prepared dough, leave the dough to rise for half an hour.
Lubricate with oil hot skillet(if not non-stick) and start baking. Stack the pancakes on top of each other, seasoning with butter.

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, remove them from the refrigerator in advance, and the liquids can be additionally heated on the stove a little warmer. room temperature... Remember that self yeast dough for pancakes he also likes warm and quiet places (no drafts). Here it is better to adhere to the "golden mean": if the temperature is too high, the mass will not rise, at a low temperature it will rise very slowly.

Pancakes with dry yeast, as well as with fresh ones, bubble at first and seem to become "lacquered". As the product is baked, the color of its edges changes, the color fades slightly. Then it's time to turn it over.

Unusually delicate pancakes with yeast, with a certain sourness, will be thanks to the kefir dough. They can be served with sweet, savory toppings (e.g. fish, caviar). The dish is well suited for a festive table and, as a rule, is to the liking of children.

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

Pour some warmed water into a bowl, add yeast and half a glass of flour. Stir, leave the leaven for half an hour.
Whisk eggs and granulated sugar well. Add kefir and prepared starter to the mixture, add salt and vegetable oil. Bring to a homogeneous texture.
Add a little and stir in the rest of the flour.
Leave the dough warm for a quarter of an hour.
Bake in the usual way until golden brown.
Put on a dish, you can grease with butter.

If you add a little (tablespoon) mustard oil, yeast pancakes on kefir will acquire a beautiful golden brown color and will not get 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 in water are much softer. While they argue, try this easy way and decide for yourself.

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

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

These quick yeast pancakes on dry yeast really turn out to be very tender in consistency, 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 how to make yeast pancakes, you can start experimenting with this "base". By adding or subtracting ingredients, even partially replacing them, you can get another wonderful "signature" taste in your culinary practice.

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Pancakes with milk fluffy without yeast recipe

There is an opinion that it is possible to learn how to cook delicious and beautiful thin pancakes only with age, when the experience comes, the hand will "fill". And if this is a recipe for yeast pancakes, then surely not every housewife will undertake, because for many, working with yeast seems like something magical. In fact, the secret of classic yeast pancakes is simply following a few rules.

Yeast dough for pancakes is kneaded in water or milk, today we will make it in milk. Yeast pancakes with milk are fatter and more nutritious than their lean "counterparts", but also tastier! As for the calorie content, no one bothers to take you low-fat milk, although I prefer whole milk at least 4% ..

Immediately you need to count on hastily it will not be possible to bake yeast pancakes, it will take enough time: 15-20 minutes for kneading the dough, at least 1 hour for proving the dough and 30 minutes for baking pancakes.

In the preparation of ingredients, at first, amateur performances are also not needed - only fresh products are taken and only in the specified amount.

Separately about yeast. You can also use dry, granular and ordinary pressed yeast, the main thing is that they are of good quality.

Ingredients

milk with a fat content of more than 3% 500 ml
medium-sized eggs 3 pcs.
granulated sugar 2-3 tbsp. spoons
salt 1 tsp
dry yeast (7-8 gr.) 2 tsp.
or fresh pressed yeast 20 gr.
wheat flour of the highest grade 300 g
butter 30 g
vegetable oil
for greasing a frying pan 0.5 tbsp. l.

From this amount of products, 20-22 pancakes are obtained, baked in a frying pan 20-24 cm in diameter.

How to make yeast pancakes in milk

For the yeast to start working quickly, you need to let it dissolve in warm milk with sugar. Heat a glass of milk a little to a temperature of no more than 40 degrees, add sugar and yeast to it, mix well and leave for about 10-15 minutes. During this time, a foam of their yeast forms on the surface of the milk.
Important! When preparing the dough, the yeast should not be allowed to come into contact with food or dishes heated to more than 38-40 degrees, then the yeast will simply stop acting and no perforated air pancakes will work.
While the yeast disperses, you can have time to melt the butter (so that it also has time to cool down)
and beat the eggs with a whisk or fork.
Now you can start kneading the dough. Pour milk with yeast into a large enough cup, add the remaining milk, add butter, salt and eggs, whisk everything a little.
Sift the flour into the resulting mass from above and mix thoroughly with a whisk, the task is to ensure that there are no lumps left in the dough.
The dough should now come up, twice. To do this, he definitely needs a warm place without drafts. In real life, not everyone has a warm corner in the oven, so you can consider such a simple way: pour warm water into a large-diameter dish (remember the temperature!), Put a cup of dough into it and close the top with cling film. Make sure the water is warm periodically.
After about half an hour, the dough will expand and begin to bubble. Remove the foil, mix the whole dough well and leave again under the foil to come up in a warm cup. The second stage will take about 30-40 minutes again. The finished yeast pancake dough looks like this. And in no case do you need to mix it!
Grease the pan with a thin layer of vegetable oil, for example, with a silicone brush and heat very well over medium heat.
Everything is ready to start baking pancakes. To pour the dough into the pan, almost everyone uses an ordinary ladle (ladle), and for good reason, it is difficult to think of a more convenient tool. Grab a little dough from above with a ladle and pour it onto a hot frying pan, quickly spreading the dough over it, tilting the pan in different directions. If the correct amount of dough is poured into the pan (usually this is found out on the second or third pancake), then a huge number of holes will immediately appear in the pancake in the pan.
When cooking pancakes, you should not leave the stove, they are fried quickly. It is convenient to turn the pancake from one side to the other in the pan using a spatula.
Put the pancake fried on both sides on a plate and, if desired, grease with butter on top. When baking subsequent pancakes, grease the pan with oil if necessary, if they suddenly begin to stick to the pan.

Openwork yeast pancakes cannot fail to awaken an appetite! You can serve sour cream, jam, honey, condensed milk with them. And on festive table yeast pancakes are appropriate if served, for example, with red fish or black or red caviar.