Yeast pancakes have been popular for a very long time, but it took a long time to mess around with them. It was necessary to knead the dough, wait until it rises, bake. In our fast-flowing time, hostesses simplify all processes as much as possible. You always want to save time and feed your family not only quickly and easily, but also tasty and satisfying.

Pancakes can be baked thick or thin, or. If you are sorely short of time, look at other pancake recipes with kefir or milk that do not require long-term effort. And there are other wonderful

Let's cook thin openwork pancakes with holes according to my favorite recipe.

You will need:

• Milk - 3 tbsp. + ¼ st.
• Flour - 500 g
• Eggs - 2 pcs.
• Salt - 1 tsp
• Sugar - 2 tbsp.
• Dry yeast - 10 g
• Vegetable oil - 2 tbsp.

How to cook:

• We heat ¼ cup of milk, dilute the yeast in it and dissolve a pinch of salt and a teaspoon of sugar. We put in a warm place for proofing. We are waiting for bubbles to appear on the surface
• Sift the flour into a separate bowl (large), pour the rest of the salt and sugar according to the recipe, drive in egg mixture and warm milk (carefully).
• Then we send the approached yeast mass here. Mix everything thoroughly until smooth. At this stage, it's the turn to add the oil
• We send the bowl covered with a towel to a warm place. The dough should come up 3 times. Each time you increase the mass, it must be punched down. The process takes approximately 2-2.5 hours.

• We fry in a hot pan. The dough should pour like foam. Fry until holes appear, turn over and bring to readiness.

Thick fluffy pancakes with milk and dry yeast

Let's cook fluffy pancakes like in a village simple recipe. Pancakes are thick and fluffy. After eating a couple of pieces, you fill up to satiety. A very beneficial recipe.

• Dry yeast - 10 g
• Milk - 1 l
• Sugar - 2.5 tbsp.
• Salt - a pinch
• Flour - 2 tbsp.
• Egg - 1 pc.

How to cook:

• Take a small amount of milk, about half a glass and heat to a tepid state. Pour yeast into it, stir and let stand for five to ten minutes

• While the yeast is waking up, we heat the remaining milk in a large saucepan and pour sugar and salt into it.

• Then the yeast mixture

• B sifted flour. It must be added so much that the dough turns out like sour cream. Punch with a mixer at low speed. You can stir with a whisk or a spoon, but it will take more time
• Now we clean for 15-20 minutes in heat and wait until it suits

• Beat in the egg and stir with a mixer

• We will send it to a warm place and wait for it to foam. Characteristic bubbles will appear on the surface. The speed depends on the heat in which it is located

• It's time for baking. We fire up the pans. It is better if there are two of them, then the process will go faster. Coat with oil, pour and bake on one side

• When the surface becomes matte, turn over and bake the second until golden brown

• And now look at it in the context - how thick and lush it turned out.

Custard pancakes in milk and boiling water

Yeast pancakes can also be cooked in a custard way.

• Milk - 300 ml
• Flour - 200 g
• Salt - a pinch
• Sugar - 1 tbsp
• Egg - 1 pc.
• Yeast - 2 g
• Sunflower oil - 1 tbsp.
• Boiling water - 1 tbsp.

How to cook:

• Pour salt and sugar into warm milk, beat in the egg and mix with a whisk

• Mix sifted flour with yeast

• Pour the flour into the milk mixture in parts and mix. The mass should turn out like liquid sour cream
• Cover with a film or lid and put in a warm place for an hour until the yeast revives

• Now brew the resulting mass with boiling water. When mixed, it comes to life and becomes even more covered with bubbles. We also let it rise for 15 minutes, pour in the butter and bake beautiful products. They turn out thin and tasty.

Lean yeast pancakes on the water

Pancakes can be prepared not only for Maslenitsa, but also for fasting without the use of fermented milk products.

You will need:

• Water - 200 ml
• Sugar - 2 tbsp.
• Salt - 1 tsp
• Dry yeast - 1.5 tsp
• Sunflower oil - 2 tbsp.
• Flour - 2 tbsp.

• Sift the flour, add sugar, salt and yeast, pour in a glass of warm water and oil

• We mix the hooks with a mixer with nozzles. The mass is a little thick. We put in heat

• The dough has risen, it's time to boil it with boiling water. Make sure that the water does not burn, but is just very hot. Add little by little and mix at the same time. Works well with a mixer. Water should be added to a pancake consistency. Leave for 15 minutes to rise

• That's how fluffy it turned out. It's time to bake

How to cook pancakes on kefir

We use kefir in this recipe. Pancakes are thick, but very tender.

Prepare:

• Flour - 2 tbsp.
• Kefir - 0.5 l
• Egg - 3 pcs.
• Sugar - 2 tbsp.
• Salt - a pinch
• Yeast - 2 tsp

How to cook:

• Mix flour (do not forget to sift) with yeast
• Kefir is warmed up a little and poured into a large container.

• We divide the flour mixture, approximately in half and pour one part in portions into kefir and stir.

• This is where we ship the eggs.

• We mix in the rest. The consistency should be like liquid sour cream. Now add sugar and salt. We put for 30-40 minutes in a warm place.
• We bake and eat with sour cream or jam.
• In this recipe, you can not follow the exact quantities of the components of the recipe, but focus on your own taste. If you like thick pancakes, then more flour or less liquid. If sweeter, then add sugar, etc.

How to quickly and easily cook pancakes with sour milk

If your milk is sour, and you do not know where to use it, then bake delicious pancakes with a slight sourness.

Would need:

• Sour milk - 1 tbsp.
• Flour -1.25 Art.
• Dry yeast - 1 tsp
• Hot water - 2/3 tbsp.
• Sugar - 2 tbsp.
• Salt - a pinch
• Eggs - 2 pcs.
• Vegetable oil - 2 tbsp.

Cooking:

• The first step is to combine all the dry ingredients (be sure to sift the flour to give it airiness). Moreover, this time we use half a glass of flour. Leave the rest aside for now.
• Warm up a little spoiled milk, pour into the dishes to the dry mixture and stir until smooth
• Send to heat for half an hour
• At this time, beat the eggs with a whisk
• When the mass has approached, pour the mixture into it, hot water and flour residues. Stir until lumps disappear.
• Leave again in a warm place for 20 minutes.
• The mass is lush, like sour cream. The last step is to pour in the oil and mix for the last time.
• Bake as usual

Recipe for yeast pancakes made from buckwheat flour

In Russia, on Shrovetide week, they baked not only wheat, but also buckwheat pancakes. Although baking them solo is more difficult. Therefore, we will cook with the addition of wheat.

Ingredients:

For steam:

• Wheat flour - 125 g
• Sugar - 1 tsp
• Dry yeast - 0.5 tsp
• Milk - 250 ml

For test:

• Buckwheat flour - 75 g
• Eggs - 2 pcs.
• A pinch of salt
• Milk - 125 ml
• Butter - 75 g

• For dough, mix dry products according to the list, then pour in the liquid. Cover with foil and put in a warm place for 40 minutes
• To turn the dough into dough, pour it into it buckwheat flour, whipped yolks, salt and milk. The dough turns out smooth with the density of sour cream. We clean in heat for an hour and a half

• After the first lift, the mass doubled. Stir with a ladle from top to bottom, and again send to the heat for 40 minutes. Don't forget to cover with foil
• Melt the butter and beat the egg whites until soft foam and send everything to the risen mass. The dough will become airy, and the pancakes will turn out to be openwork with large holes.
• Since pancakes on buckwheat flour are quite fragile, it is better to bake them in a small diameter frying pan.

Pancakes from rye flour on the water

We use lean pancakes on rye flour with sour cream, jam or melted butter.

You will need:

• Wheat and rye flour 200 g each
• Butter - 100 g
• Dry yeast - 1 tsp
• Water - 800 ml
• Salt - 1 tsp
• Sugar - 2 tbsp.
• Eggs - 3 pcs.

• We heat the water, mix flour, a pinch of salt and yeast into it. Put in a warm place to rise for 20-30 minutes
• Then melt the butter into the dough, add beaten eggs, salt and sugar and again leave to gain strength
• When it increases by one and a half to two times, crush and start baking pancakes in a dry frying pan.

Video - a step-by-step recipe for pancakes, like grandma's

This master class presents a step-by-step process for making delicious pancakes.

All recipes are delicious, and allow you to diversify the pancake menu during Shrove Tuesday.

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 were more often served on unleavened dough, which, although they were very tasty, of course, could not be compared with butter pancakes.

Pancakes are usually made from wheat flour on yeast, it was called - to create 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. planning to cook sweet stuffing- you may need to add 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. Oil up hot pan(if it is not non-stick) 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 just yeast dough for pancakes, he 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 good for holiday table and is usually liked by children.

• kefir - 1 cup;
• 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 ruddy.
6. Spread on a dish, you can smear with butter.

If you add a little (tablespoon) of mustard oil, yeast pancakes on kefir they will acquire a beautiful golden brown color and will not become 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 how 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, which requires minimal amount 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 on top butter. 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 the pan, pour 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 mixture to the batter and stir until homogeneous mass. 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 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, we look at everything 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, take a deep cup, break into it chicken eggs, 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 fast yeast. Heat milk until lukewarm.

There are two ways to mix 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 it will be liquid like regular pancakes on 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 from yeast dough suitable for stuffing with different savory 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.
Give yeast dough for sour pancakes insist 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.

Good appetite!

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, pancakes were not even smeared in a pan, let alone openwork holes and you don't have to speak. 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 great recipe pancakes! 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. rejoice delicious breakfast family and friends on weekends. Here you will even find quick recipes such fluffy pancakes, which can be easily baked 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 cold winter and call 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 talk about 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 cook delicious thin pancakes, as beautiful as appetizing, and therefore called lace.

Quick pancakes

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

Thin pancakes. Thin Pancake Recipes

Learn how to make thin pancakes with these simple recipes any housewife can easily do it - 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 Pancake pancakes "Starorusskie" on a frying pan greased with ghee, put in a pile, Shrovetide with such pancakes old recipe will impress all family 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

The first pancake is lumpy? Not at all necessary! We take a proven recipe and with a good mood we begin to bake warm ruddy suns. And no excuses about the diet! The calorie content of the products depends on what kind of dough you will prepare and what filling you will use. You can bake light, weightless pancakes that will not hurt your figure and add joy.

Thin yeast pancakes on water - photo recipe

Yeast dough thin pancakes made from wheat flour are considered traditional dish Russian cuisine. This method will take more time, but the products will come out tender and airy.

For yeast dough, you can use both milk and water. Pancakes are tastier in milk, but on water they fit faster, and pancakes are just as soft.

Your mark:

Cooking time: 1 hour 40 minutes

Quantity: 1 portion

Ingredients

• Flour: 450 g
• Sugar: 100 g
• Milk: 550-600 g
• Dry yeast: 1 tsp
• Sunflower oil: for frying

Cooking instructions

Dissolve sugar in a small amount of warm milk or water, and then pour dry yeast into it.



Add the resulting mixture to the flour, then pour in the remaining liquid.

Water (milk) must be warm. It is better not to add all the quantity at once, so that you can adjust the density. The dough should be liquid (pouring) consistency.

Leave the mixture in a warm place. The mass approaches quickly (about an hour). When the volume increases a little and bubbles appear, you're done.



Heat up a frying pan, pour oil generously. Yeast pancakes require more fat to fry than regular pancakes.

Pour out the batter with a ladle. Since the approached mass becomes very “viscous” and does not spread well over the surface, it must be spread on the pan with a thin layer using a tablespoon.



When the pancake is fried on one side, turn it over to the other.



Serve them well with jam or sour cream.



Another variation of yeast pancakes on the water

thin openwork pancakes usually baked in milk, but water is ideal. This recipe is good for those who fast or are forced to limit themselves in high-calorie dishes.

It will also help out if there are no dairy products in the refrigerator. As well as plain water, use mineral. Thanks to the bubbles, the dough is airy, and finished products with many holes.

Products:

• 400 g of high-quality white flour;
• 750 ml of water (pre-boil or filter);
• 6 g fast acting yeast;
• 6 art. l. Sahara;
• egg;
• 30 ml of vegetable (sunflower) oil;
• a quarter tsp salt.

How to cook:

1. Pour instant yeast into warm water (no more than 35 ° C), mix thoroughly.
2. Salt, pour sugar.
3. Pour in the beaten egg.
4. Pour in the flour.
5. Mix the mass with a whisk or mixer.
6. Pour in a couple of tablespoons of sunflower oil.
7. After a couple of hours, the dough will rise. Doing other things, do not forget to besiege him twice.
8. Add boiling water before baking. Enough 4 tablespoons.
9. Pour a portion of the dough into a greased hot frying pan, fry on each side until golden brown. A minute - and the first pancake is ready.

Some hostesses add a little turmeric to the dough. It gives baked goods a rich golden color. Vanillin will not hurt either: products with it turn out fragrant and appetizing.

Yeast thick pancakes

No less tasty are thick pancakes with yeast: soft, tender with countless holes. They are easy to roll into a tube, adding a sweet or salty filling.

Thick pancakes are kneaded with milk, yogurt, tan, kefir, whey, fermented baked milk and even water.

Ingredients:

• 1 st. flour;
• 10 g of instant yeast;
• 0.5 l of milk;
• a couple of eggs;
• salt (a small pinch is enough);
• 50 g of granulated sugar.

How to cook:

1. Heat milk (150 ml), dilute the yeast.
2. Pour salt, sugar (half the norm), a handful of flour.
3. Stir, keep in a warm place until foam appears.
4. Whisk the eggs with the remaining sugar.
5. Pour the egg mixture, milk into the dough and sift the flour into it.
6. Break up lumps.
7. In 2 hours the dough will do, but in the process you need to besiege it 2-3 times. Then you can start baking.

Pancake recipe with holes

Openwork yeast pancakes with pretty holes are baked in milk.

Products:

• 1 st. l. yeast;
• 3 art. white flour;
• 0.5 tsp salt;
• 75 g of granulated sugar;
• 3 small eggs;
• 5 st. l. low-fat sour cream (alternative: vegetable oils);
• 1 liter of milk.

Process description:

1. Put the dough by mixing milk, yeast, flour and sugar. She'll be up in an hour.
2. Add muffin (eggs and sour cream). Salt.
3. The resulting dough should be thicker than for ordinary thin pancakes.

On kefir

Lush pancakes on kefir are never enough. They are quick to bake, but they are eaten instantly.

Components:

• 20 g fresh yeast;
• 2 small eggs;
• 1 st. kefir (better to take 2.5%);
• 0.5 st. water;
• 75 g of granulated sugar;
• ¼ tsp salt;
• 300 g of carefully sifted flour;
• 50 g cow butter;
• 30 ml sunflower.

What to do:

1. Pour half a glass of flour combined with sugar (25 g) into the yeast diluted with warm water. It takes 20 minutes to rise the dough.
2. Mix kefir, eggs, vegetable oil with it.
3. Salt, pour in the sugar left over from the preparation of the dough.
4. Stir with a whisk or fork.
5. Add the sifted flour gradually.
6. Thoroughly stir, monitor the consistency. Properly kneaded dough resembles not very thick sour cream.
7. After half an hour you can bake.

As soon as the browned pancake is removed from the pan, immediately grease it with melted butter.

On semolina

to the air, soft pancakes on the semolina, the hand stretches itself! The output is plump products with an appetizing look.

Products:

• 0.5 l of warmed milk;
• 1 st. sifted flour;
• 1.5 st. decoys;
• 150 ml of water;
• 75 g white sugar;
• 1 tsp dry yeast;
• a pinch of salt;
• 45 ml sunflower oil;
• a couple of eggs.

How to knead:

1. Heat milk, stir in yeast and sugar.
2. After the appearance of a foam cap, after a quarter of an hour, break the eggs into the dough.
3. Beat the mass with a whisk.
4. Pour the flour mixed with semolina.
5. Mix until smooth.
6. Pour in warm water and vegetable oil.
7. After a couple of hours, you can bake pancakes.

1. To knead the dough, take a deep bowl: it will increase by about 3 times.
2. Do not cover the bowl with a lid, only with a cloth. Without access to air, the dough will not work.
3. Close the window! Any draft can ruin the dough.
4. If pancakes are not removed from the cast-iron pan, table salt should be calcined on it. After that, do not wash the pan, but only wipe it with a cloth and grease it.
5. Baking, kneaded with sifted flour, will be many times more magnificent.
6. Do not add more sugar than indicated in the recipe, otherwise the dough will not rise. Sweet tooth is better to choose a sweet filling or eat pancakes with jam, honey, condensed milk.
7. If only proteins are used in the preparation of the dough, its consistency will be softer.
8. It is always necessary to pour the liquid into the flour: this will help avoid the appearance of lumps.
9. It is better not to pour oil into the pan, but to lubricate it with an impregnated napkin or silicone brush. Alternative option- a piece of pork fat.
10. The most delicious pancakes - from the heat, from the heat. Do not put off tasting until later.

We are waiting for your comments and ratings - this is very important for us!

Pour warm water into a bowl, add sugar (1 teaspoon) and mix.
Crumble the yeast into a bowl and stir well until the yeast is completely dissolved.
Gradually add flour sifted through a sieve (1 cup) and mix well.

Cover the bowl with the dough with a napkin or towel and leave to come up in a warm place.
When the dough increases in volume, wrinkles and begins to fall off - it is ready.
Ready dough

Melt the butter and cool a little (the butter should not be hot so as not to burn the yeast).
Grind egg yolks with sugar.
Add the yolks, salt, butter, pounded with sugar to the approached dough and mix well.
Then, in small portions, alternately, sifted flour and milk are introduced into the dough: adding 0.5 cups of flour and pouring 1/3-1/2 cups of milk. Each time you add flour, you need to stir the dough well, and then pour in the milk and mix well again - so that lumps do not form in the dough.
Thus add the remaining flour (about 2 cups) and milk (about 3 cups).

Cover the dough with a towel and let it rise again in a warm place.

When the dough rises, you need to mix it and put it up again.

When the dough rises again, add egg whites whipped with salt.

Mix gently and let the dough rise again.
Do not mix the risen dough any more, but immediately bake pancakes, lifting the dough with a scoop from the bottom to the very top.

Pour a little dough into the middle of the pan, rotating the pan so that the dough spreads over the entire surface.
When the pancake is browned on the bottom, turn it over with a spatula and brown the other side.

Lubricate the finished pancakes with a piece of butter and put in a pile.
Serve pancakes hot.

Advice. In order for the pancakes not to cool down, but to be just as hot and appetizing, you can heat the oven to a temperature of 80-100 degrees, put a plate there and put the newly baked pancakes on the plate. From the oven, pancakes can be served immediately to the table.