Contacts
the main/ Desserts

Yeast pancakes recipe for thick fluffy pancakes. Pancakes with yeast recipe thick with holes

With the onset of cold weather, more and more often you want something solid, satisfying. For example, pancakes. You can make thin, lacy ones, but if you show patience, you can make real thick and fluffy pancakes with yeast - fragrant, incredibly appetizing. They are also called sour. Delicious pancakes can be prepared with any ingredients, but the main ones, of course, are flour and yeast. So, let's begin.

Thick yeast pancakes - a recipe for milk, or a recipe for cooking in a sponge way

Thick and fluffy pancakes are obtained when the dough has passed all stages of fermentation, filled with air, became porous and light. Just letting the pancakes stand well, discard, and there is the main secret of successful pancakes. In addition, yeast pancakes with milk are well obtained from a fairly thick dough. Therefore, do not worry that the recipe below will end up with a thick mass.

The calculation is made for a large portion of pancakes, but if you need fewer pancakes, just cut the amount of food in half.

Let's prepare:

  • 0.6 kg of flour (ordinary flour is good, but excellent products are also obtained from buckwheat);
  • a couple of eggs;
  • 40 g granulated sugar;
  • 1 liter of milk;
  • 50 g ghee or melted butter;
  • salt - 15 g;
  • yeast (if dry, then you need 15 g, if fresh pressed, 40 g).

Working process:

  1. Dissolve the yeast - to do this, take a glass of milk (from a general measure), heat it to a slightly warm state, add the yeast and leave it to swell for ten minutes.
  2. Warm the rest of the milk a little too, literally a little warmer than body temperature. Add granulated sugar and salt, stir and add the yeast dissolved in milk.
  3. Beat in the eggs and stir in the flour gently.
  4. The final touch is to pour oil into the dough. Stir.
  5. Leave everything to rise. Like any yeast dough, it needs to be raised three times in order to be saturated with carbon dioxide. Therefore, periodically the dough needs to be kneaded when it begins to rise. Usually, in a warm place, the entire climb takes about three hours or a little more.
  6. Pancakes are baked in a frying pan well heated and greased with vegetable oil on both sides.

Important: don't overdo it with yeast! With an increase in their rate, the dough will rise faster, but the pancakes will acquire an excessively yeasty taste and smell. Better to wait for a natural rise. If you want filled yeast pancakes, bake thinner from the dough recipe above. If you want thick and fluffy pancakes, then slightly increase the amount of flour.

Yeast pancakes on water

It happens that there is no milk in the house. This means that you need to make pancakes with yeast and water. By the way, some people do not like to bake yeast pancakes in milk, they deliberately do not add it to the dough. On the water, the dish under discussion turns out to be a little "rubbery", does not break well, and this has its own taste and charm.

For such a recipe you need to prepare:

  • a couple of eggs;
  • a glass of flour (two hundred grams);
  • 10 g of compressed yeast;
  • half a liter of water and oil for frying;
  • add sugar and salt to taste.

Working process:

  1. Beat eggs until smooth.
  2. Dissolve the yeast in a little warm water.
  3. Add eggs and yeast to the rest of the liquid.
  4. Add salt and sugar.
  5. Sift flour and stir thoroughly so that the dough does not have lumps.
  6. Cover the pan with the dough with a lid or towel and leave to rise for an hour.
  7. As the dough begins to rise, knead, pour in a couple of tablespoons of vegetable oil, mix.
  8. Wait for the rise again. After that, you can bake thick and porous pancakes in the water.

Lean recipe without adding eggs

This recipe is good because it does not contain animal products, which means it can be used on fast days. The pancakes are thick, porous, and quite tasty. True, there are them, like most products, you need right away.

Cooking:

  1. we take a minimum of products - a couple of glasses of flour, 40 ml of water, salt and sugar to taste, yeast 20 grams;
  2. we prepare the dough, for which we pour a glass from the total volume of water, heat it up a little and dilute the yeast in it, a little sugar (about a tablespoon) and a little flour;
  3. leave the resulting dough for about fifteen minutes until air bubbles appear on the surface of the dough. Soon the surface will be covered with a cap of bubbles. This means that live yeast is running, you can continue to cook lean dough;
  4. heat the rest of the water a little, add the dough there, then a couple of tablespoons of sugar and a pinch of salt, stir;
  5. add a couple of tbsp into the dough. tablespoons of vegetable oil and leave in a saucepan under a towel to rise. If the room is warm after an hour, the dough should rise repeatedly. Each time we knead it to saturate it with oxygen and continue fermentation;
  6. Finally, take the dough with a ladle and carefully pour it into a hot and oiled frying pan. We bake pancakes on both sides, avoiding overdrying.

Grease the finished lean pancakes with aromatic vegetable oil or jam. Delicious pancakes on water and without eggs are ready!

Lush pancakes with sour milk or yogurt

Pancakes are baked from the same yeast dough as always, the difference is in the presence of a fermented milk product. It can be sour cream, fermented milk, and ordinary curdled milk. Thanks to them, pancakes are more porous and airy.

To get exactly this kind of treat, prepare:

  • a pound of flour;
  • granulated sugar 70 g;
  • 700 g of sour milk or yogurt;
  • 30 g of compressed yeast;
  • three medium sized eggs;
  • salt to taste;
  • clarified sunflower oil to fry, and 50 g butter - in the dough.

We do this:

  1. Add yeast diluted in a little water to the warmed milk. Wait until frothing appears on the milk.
  2. Beat the egg with sugar, but not hard.
  3. Add the diluted yeast mixture to the eggs, salt and mix well.
  4. Pour in the flour according to the recipe, mix until the dough is smooth.
  5. Let it rise well, crushing the dough a couple of times.
  6. Bake pancakes in a frying pan greased with any fat.

Fold the finished pancakes in a stack, having previously greased each with melted butter or ghee.

Quick recipe for kefir and dry yeast

Yeast pancakes on kefir are prepared quickly and quite simply. In principle, this is a variation of the previous recipe, but kefir is taken instead of sour milk.

Actions:

  1. A couple of eggs are stirred in a container with kefir.
  2. Salt is added to the mixture to taste, a couple of teaspoons of sugar, a couple of tbsp. tablespoons of granulated sugar.
  3. Dry yeast (1 teaspoon), water (about two-thirds of a glass) and vegetable oil are poured there.
  4. Next, it remains to add flour - it will take a little more than a glass to make the dough of medium density.
  5. Leave it to rise for forty or an hour.
  6. After the dough has stood, you can start baking the pancakes.

Yeast pancakes with semolina

Pancakes come out very beautiful, hearty, interesting. How do we cook? It's very simple - like ordinary yeast, only with the addition of semolina.

We take:

  • a glass of flour;
  • one and a half glasses of semolina;
  • 150 g of water and 500 g of milk;
  • a couple of fresh eggs;
  • three tbsp. tablespoons of sugar;
  • vegetable oil in the dough will require 3 tbsp. spoons, in addition, prepare a little for baking pancakes;
  • salt a small spoon and the same amount of dry yeast.

From this calculation of products, a pretty decent stack of pancakes comes out, which can be fed to a large company. If you need less volume, reduce proportionally.

  1. Sift flour and mix with semolina.
  2. We prepare a dough from a small amount of milk, sugar and yeast.
  3. As soon as the dough foams, we drive eggs into it, mix with a fork or whisk.
  4. Add vegetable oil to the liquid, then add salt and flour. At the last moment, add warmed milk or water and mix well again.
  5. Let it come up, knead and immediately bake from ready-made yeast dough.

Yeast on a bottle

This is not a recipe, but rather an original form of dough handling. Any dough from the above methods is suitable for him. Choose any recipe - kefir or sour cream. The bottom line is that the dough is prepared in a plastic bottle and poured out of it. This is convenient for baking.

You will need a bottle with a capacity of one and a half or better two liters. First, the dry components of pancakes (flour, dry yeast, salt and sugar) are gradually introduced into it, and then liquid components are added - eggs, milk, kefir or water. For convenience, it is better to use a funnel with a wide mouth. After adding the liquid, shake the bottle thoroughly and for quite a long time to obtain maximum homogeneity. Having prepared the dough, the bottle is opened and kept in this form until the approach. Next, proceed to the baking process, pouring the desired portion into a hot oiled frying pan. This method is convenient because the dough remains can be stored in the bottle for some time.

Greetings, my dears! I hope you liked the delicate and thin pancakes with kefir and milk, which we baked with you in previous articles. Today let's try thick and fluffy pancakes with yeast.

Of these, it is especially convenient to make rolls with both sweet and vegetable or meat filling. To make the pancakes thicker, the dough should be as thick as possible.

I recommend not to overdo it with yeast: if you put too much of it, the finished dish will acquire an obsessive yeast taste and aroma. If you want, you can add a little vanilla to the dough - then your pancakes will not only be fluffy, but also fabulously fragrant. Enjoy your culinary creativity!

Lush pancakes with dry yeast and water - a step by step recipe

This recipe was shared with me by the reader Marina, and I am sharing it with you. With this cooking technology, you are sure to get the fluffy pancakes you want.

Ingredients:

  • flour - 2-2.5 cups
  • egg - 1 pc.
  • water - 1 glass
  • milk - 1 glass
  • vegetable oil - 3 tablespoons
  • dry yeast - 1-1.5 teaspoons
  • sugar - 1-2 tablespoons
  • salt - 1/3 teaspoon

Mix flour, salt and sugar with dry yeast.

Add egg, water, milk and vegetable oil. Ingredients must be at room temperature! Mix everything thoroughly and let stand for 30-40 minutes.

We bake pancakes in a hot frying pan. Bon Appetit!

We bake lush yeast pancakes in milk

The good thing about this recipe is that you can use it to bake both thick pancakes and pancakes. Moreover, the quality of both dishes will certainly delight you!

Take:

  • Milk - 500 ml
  • Flour - 2 cups
  • Egg - 1 pc.
  • Sugar - 1 tablespoon
  • Salt - 1/2 teaspoon
  • Dry yeast - 1 sachet

Cooking method in stages:

We dilute the yeast in a small amount of warm milk and let it stand for 10-15 minutes.

Pour yeast into warm milk, add flour, egg, salt and sugar and mix well. Let stand for the dough to rise.

We proceed to frying pancakes in a hot frying pan. Bon Appetit!

Cooking thick and sour pancakes on kefir (lean)

This recipe uses kefir instead of traditional yeast, which has similar properties. Yes, and such pancakes are prepared faster, since they do not require insisting.

Prepare:

  • kefir - 3 glasses
  • flour - 2 cups
  • eggs - 3 pcs.
  • vegetable oil - 2-3 tablespoons
  • salt and sugar to taste

Cooking method in stages:

Pour room temperature kefir into a saucepan, add eggs, sugar, salt, flour and vegetable oil. Mix everything well.

Let's start baking pancakes. Bon Appetit!

How to make lush pancakes with yeast with semolina?

This recipe will delight you not only with lush, but also hearty pancakes due to the fact that they use semolina. True, they look more like semolina cakes, but tasty, especially with a sweet filling.

We will need:

  • Semolina - 300 gr.
  • Flour - 100 gr.
  • Milk - 300 ml
  • Water - 300 ml
  • Sugar - 2 tablespoons
  • Dry yeast - 2 teaspoons
  • Salt - 1/3 teaspoon
  • Soda - ½ teaspoon

Cooking method in stages:

We take 50 ml of warm water, pour yeast, sugar into it and mix thoroughly. Let's stand.

In one bowl, mix flour with semolina, add soda, pour in the remaining warm water, milk, add dissolved yeast, mix well. Leave to stand for 40 minutes in a warm place under cling film.

Fry pancakes over low heat in a well-heated frying pan. Bon Appetit!

Recipe for thick and fluffy pancakes with yogurt

They turn out to be very tasty and low-calorie, since they are baked without vegetable oil. It is especially good to serve such pancakes with sour cream.

Ingredients:

  • 2 eggs
  • 2 tablespoons of sugar (heaped)
  • a pinch of salt
  • vanillin on the tip of a knife
  • 500 ml curdled milk
  • 1 teaspoon of baking soda (with a small slide)
  • 300 gr. flour

Cooking method in stages:

Mix eggs with sugar, salt and vanilla.

Add yogurt and soda, mix well.

Add flour in parts, stirring it continuously.

Add vegetable oil to the dough, mix until smooth. We bake pancakes in a well-heated frying pan. Bon Appetit!

Fluffy pancakes on whey without yeast (made with holes!)

Not only kefir and yogurt make good thick pancakes. It turns out that without yeast, they can also be cooked on whey, which remains with each housewife after cooking the cottage cheese.

Take:

  • 3 cups flour
  • 0.5 tablespoon salt
  • pinch of sugar
  • 2.5 cups whey
  • 2 eggs
  • 1 teaspoon baking soda
  • 2-3 tablespoons of vegetable oil

Cooking method in stages:

Add sugar, salt and soda to warm whey, mix well until dissolved.

Add eggs, mix everything just as thoroughly.

Add flour in parts, mix well.

Video on how to cook fluffy pancakes with yeast

Culinary blogger Olga Matvey shares her secrets of making thick and airy pancakes. Let's try!

Ingredients:

  • Eggs - 3 pcs.
  • Salt - 0.5 teaspoon
  • Sugar - 1-2 tablespoons
  • Flour - 125 gr.
  • Milk - 250 gr.
  • Sunflower oil - 2 tablespoons
  • Butter - 50 gr.

Well, did you like the thick and fluffy pancakes? Or do you only like the thin ones? Write your comments, I will read each one with pleasure. And don't forget to share this article with your friends on social networks! Until next time on the blog!

Lush thick pancakes made of airy dough, hot and fragrant on your table, will surely bring the whole family together, and at the same time the guests. What could be tastier for breakfast than freshly baked pancakes? What could be more beautiful than butter melting on their hot sides, sweet jam with berries or amber honey, airy snow-white sour cream, and maybe even condensed milk or chocolate in the company of lush fried pancakes. Yes, people who follow a fast or a diet will forgive me, but there can be nothing better for breakfast, despite the high calorie content.

We can cook pancakes or thin openwork pancakes, but I do not advise you to refuse thick fluffy pancakes either.

When, if not in the week of Shrovetide, it is worth trying them. In my family, for example, it is a tradition to hold a pancake marathon for the whole Shrovetide week with a big feast at the end. This is not very useful for the figure, but this is a real family holiday. We always get together and eat fresh pancakes, it can be breakfast or even dinner, but always all together. Tradition.

But on any other day, thick pancakes are a real feast for the belly!

Lush pancakes with dry yeast and milk

Thick pancakes have their undeniable advantages, you can get enough of 1-2 pieces. They are very satisfying and tasty, there are not so many of them as thin pancakes, which means that less time will be spent on their preparation. But at the same time, the family is fed and happy. If desired, you can wrap the filling in thick pancakes, but thin pancakes are still more convenient. With fluffy pancakes, it is better to use those fillings that are placed on top or added directly to the dough. I will tell you how to make thick pancakes, but at the same time fluffy and even with holes.

You will need:

  • milk - 1 liter,
  • flour - from 2 glasses,
  • egg - 1 piece,
  • dry yeast - 1 sachet,
  • sugar - 2 tablespoons
  • salt - 0.3 teaspoon,
  • vegetable oil for frying.

Preparation:

1. In order to prepare yeast pancakes, of course, first of all, you need to do the dissolving of yeast. In our case, dry packaged yeast, which means it will take some time to dissolve and start playing. Better to wait, but end up with airy pancakes. Pour about half a glass of milk into a bowl or mug and heat it slightly, pour dry yeast into it and stir. Now set aside in a warm place to dissolve the yeast. At least five minutes.

2. Heat the rest of the milk in a saucepan. You can put it on the stove until it reaches a temperature of 36-38 degrees. Hot, and even more so, boil milk is not worth it. Pour the prepared milk with yeast into the milk heated in this way. Pour sugar and salt there.

3. Now sift the flour into the same saucepan. It is best to add it gradually, because it is difficult to tell in advance the exact amount of flour. The quality of the flour and the variety of wheat determines the density of the dough from it. Sieve about one glass, stir with a spoon or mixer at the lowest speed and look for batter or thick. As a result, you should get a dough with a consistency reminiscent of a slightly liquid sour cream, not the one in which the spoon is, but the one that flows down.

4. Break one testicle into the stirred dough and stir a little more so that it completely disappears into it. Now the dough must be placed in a warm place to rise.

5. In order for the dough to rise, heat is needed. During the cold season, I put a lidded pot of dough next to the battery or even on top of it. And when the heat and heating is not working, I briefly turn on the oven at the lowest temperature, literally for a few minutes, so that it just starts to heat up. The inside of the oven should be comfortably warm if you stick your hand in it, no heat, we're not going to bake our dough into a pie. Literally in 15-30 minutes, depending on the temperature and quality of the yeast, our dough will rise, possibly doubling.

6. Now is the time to bake thick pancakes. DO NOT stir the dough, otherwise it will fall off and all the airy effect will be lost. It is in this form that it needs to be poured into a frying pan and fried. Take a large ladle for this, because the pancakes will be large.

Do not forget to add vegetable oil to the pan, because we did not add it to the dough and the pancakes can burn. It is very convenient if you have suitable pans, the main thing is that the temperature of the burners is the same. Pancakes are baked over medium heat.

7. As soon as the first side of the pancake becomes a little dull and clearly thickens, that is, not moist and not liquid, but a blush appears around the edges, then it's time to turn our thick thick pancake over. Take a large, comfortable paddle and gently turn it over. If the pancake is torn, then it may not have baked yet. The baked pancake will not tear, because it is quite dense and elastic.

By the first pancakes, you can judge whether the temperature of the burner is correct, if it's too hot, then the pancakes will turn black on the outside, but not have time to bake inside. Turn down the heat if you see this. If the pancake is golden and dense, then everything is fine.

Stack the finished pancakes. you can put a piece of butter on each pancake and it will melt and be absorbed on it. The pancakes will taste amazing from this!

According to this recipe, pancakes are thick, fluffy, delicious, like a grandmother in the village. Real Russian pancakes.

Eat for health and pleasure!

Recipe for making thick porous pancakes on kefir

Kefir is great for baking thick, fluffy pancakes. Earlier, I already talked about how to bake very plump airy pancakes with the help of kefir. Now I will tell you how to make pancakes out of kefir, large, thick and with holes. Yes, there can be not only thin pancakes with holes, but also solid and plump ones.

By the way, I recommend baking thick pancakes with a smaller diameter, it is more convenient, because one such pancake is very satisfying, and if it is still huge, you will not eat many of them. And medium-sized thick pancakes look better than large ones.

For such pancakes, it is good to use a small skillet or pour less dough into a larger one so that the pancake lies in the middle and does not reach the edges. A good thick dough will not let it spread, the main thing is to regulate its volume, for example, with a suitable ladle.

You will need:

  • kefir - 500 ml,
  • flour - 2 cups (approximately, depends on the thickness of the dough),
  • egg - 1 piece,
  • sugar - 2 tablespoons
  • salt - 1/4 teaspoon,
  • boiling water - 250-300 ml,
  • soda - 2/3 teaspoon,
  • vegetable oil - 1 tablespoon.

Preparation:

1. Traditionally, we start with an egg, which is mixed with sugar and salt until lightly foamy. It is not necessary to beat strongly, do not bake biscuits.

2. Add kefir to the egg, stir everything well, and then set this mixture to heat. To do this, do not forget to pour into a suitable bowl, ladle or saucepan if you originally mixed it on a plate. You need to heat very little, not more than 50 degrees, it should not boil. Should be slightly hot.

3. Now stir the heated kefir mixture with two glasses of flour. The dough should be very thick, thicker than for the pancakes. I will explain why, this is not yet its final version, but only a draft. We will also add boiling water, which will significantly dilute the dough. Therefore, feel free to stir the thick dough and do not be afraid.

4. Boil a kettle of water. Pour baking soda into a mug, and then pour boiling water there, the soda foams and sizzles. Stir it with a spoon until it dissolves completely.

5. Feel free to pour boiling water into our dough and immediately stir it well. Don't worry, the dough will not cook, it will brew and it will be even better than before. And soda in water and kefir in the dough will begin their chemical game and will release bubbles.

6. To make our pancakes really thick, the dough should be thick, like condensed milk. If you are not sure of the result, then pour out the water gradually, stir and add more if necessary. Add a little more liquid in the face of vegetable oil, just one tablespoon. This is necessary in order for the pancakes to lag better when frying. Stir the butter well.

7. Preheat a skillet, preferably a cast iron skillet, because it has a thick bottom and heat is evenly distributed. When it's hot, reduce the heat to medium. You can start baking pancakes. Scoop up the dough with a large ladle and pour it over the middle of the pan. Help spread a little to size and bake. You will immediately see how the holes appear.

8. As it browns, turn over to the other side and bake a little more. The other side should also brown. Then you can remove the finished thick pancake.

9. Place each ready-made pancake on top of its hot counterpart and spread butter on top. It will turn out to be simply delicious. As soon as the dough is over, you can call everyone to the table.

These thin golden suns will delight you and your loved ones, believe me. Enjoy your tea!

Tsar's pancakes - lush and thick according to an old recipe

On this, perhaps, I will finish with pancakes for now. Wait for new recipes and stay in touch. We will definitely cook something tasty.

Cooking thick, fluffy pancakes with yeast is a pleasure! And even if it takes almost an hour and a half to prepare the pancake dough, there will be no problems with baking. They do not stick to the pan, do not tear, do not fall off and do not burn - if you turn it over in time. But the main thing is that they are very tasty and fried quickly! Prepare and you, friends, pancakes with yeast are thick and fluffy, I give a detailed recipe with a view to beginners. There will be a lot of dough, but there will be 10-12 pancakes, but what kind! These are more likely not even pancakes, but tortillas, only porous inside and very tender. One is quite enough to have a hearty snack, and not everyone can handle two.

This recipe for thick yeast pancakes requires no dough. Dilute the yeast with milk, leave for ten minutes and knead the thick dough. It will climb a little over an hour.

Ingredients

To cook thick and lush sour pancakes with yeast you will need:

  • warm milk - 500 ml;
  • flour - 300-320 g;
  • egg - 1 large or 2 small;
  • sugar - 1 tbsp. l. without a slide;
  • salt - 0.5 tsp;
  • fresh yeast (live) - 20 g;
  • sunflower oil - 3 tbsp. l.

How to make thick pancakes with yeast. Recipe

I heat half a glass of milk to a noticeably warm temperature, warmer than room temperature. I pour it into a deep bowl suitable for kneading a large amount of dough (keep in mind that the pancake dough with yeast will rise a lot). I crush fresh yeast into the milk.

I rub with a spoon, stir until a homogeneous mixture with a sour smell is obtained. Covering. I put it in a warm place - near a radiator or in a bowl of hot water. After 10-15 minutes the yeast will "wake up", bubbles or foam will begin to appear on the surface of the milk - it's time to add everything else.

In order not to make the dough heavier, I add a little eggs - one large or two small ones. You can beat it right away with a mixer or then swirl it with a whisk.

Salt and sugar are usually added to taste, but it is best to add a little bit of both in a yeast pancake recipe. Sugar is enough for a tablespoon, and salt is about half a teaspoon or even less. The flavor of yeast baked goods should prevail, try not to clog it with excessive sweetness. Fluffy pancakes with yeast can be served with something sweet or vice versa - salty (caviar, herring, pâté), so the taste is kept neutral.

Beat the egg with sugar, salt and dough. I heat up the rest of the milk, pour it into the resulting mixture.

I measure out 300 grams of flour, sift it into the dough. In the recipe, I indicated the amount of flour for the thick dough, which will hardly spread over the pan. From it, pancakes are guaranteed to turn out thick, fluffy.

Stir, beat with a whisk so that not even small lumps remain.

I pour in sunflower oil. You can use whatever vegetable you use instead. But only refined is suitable, without flavors.

Stir it well again. I check the thickness of the dough - it pours out of the ladle in a thick stream, in terms of density it will resemble condensed milk. If it is watery (it was not quite thick at once), add a little flour.

I cover the dishes with a lid, put them in the heat for an hour. After about 20-25 minutes, you will need to loosen the risen dough with a whisk, sit it down to its original volume and let it rise one or two more times.

This is what the yeast pancake dough looks like in an hour, and this despite the fact that I churned it twice. Very lush, permeated with air bubbles, quite thick.

I heat the pan over high heat. Lubricate with a piece of bacon, and turn the flame to medium or slightly stronger than medium. I scoop up a ladle full of pancake dough and pour it into the pan. I will not tell you the exact amount, it depends on the diameter of the pan. Select so that the dough fills the entire pan evenly. I bake for two or three minutes. The surface gradually becomes dull, covered with bubbles, which burst and form through holes.

Watch the fire so that the bottom of the pancake does not burn, but is evenly baked. When the edges separate from the sides, I lift it with a spatula, check how brown the bottom is and turn it over. The second side is also fried for two minutes, the pancakes are thick, they need more time to bake.

Oiling ready-made pancakes or not is a matter of taste. If not lubricated, the top will gradually become soft too, but on condition that they fold in a pile and immediately cover.

You may be interested in watching one of the versions in video format

Yeast pancakes were popular for a very long time, but they had to be fiddled with for a long time. It was necessary to knead the dough, wait until it rises, bake. In our fast-moving time, housewives 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 recipes for pancakes with kefir or milk, which do not require long efforts. And there are also wonderful

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

You will need:

  • Milk - 3 tbsp. + ¼ Art.
  • Flour - 500 g
  • Eggs - 2 pcs.
  • Salt - 1 tsp
  • Granulated sugar - 2 tablespoons
  • Dry yeast - 10 g
  • Vegetable oil - 2 tablespoons

How to cook:

  • We heat ¼ glass of milk, dilute 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 remaining salt and sugar according to the recipe, drive in the egg mixture and warm milk (carefully).
  • Then we send the yeast mass that came up here. We mix everything thoroughly until smooth. At this stage, it's time to add butter
  • We send the bowl covered with a towel to a warm place. The dough should come up 3 times. Each time the mass increases, it should be crumpled. The process takes approximately 2-2.5 hours

  • Fry in a hot frying pan. The dough should be poured like foam. It is fried until holes appear, turned over and brought to readiness.

Thick fluffy pancakes with milk and dry yeast

Let's prepare fluffy pancakes, like in the village, according to a simple recipe. The pancakes are thick and plump. Having eaten a couple of pieces, you fill up to the dump. A very profitable recipe.

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

How to cook:

  • Take a small amount of milk, about half a glass and heat to a lukewarm state. Pour yeast into it, stir it and let it 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 poured in enough so that the dough turns out like sour cream. We punch with a mixer at low speeds. Stir with a whisk or spoon, but will take longer
  • Now we put it away for 15-20 minutes in a warm place and wait until it comes up

  • Drive in an 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 the baking turn. Heat the pans. Better if there are two of them, then the process will go faster. We coat with butter, pour and bake on one side

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

  • Now look at it in section - how thick and lush it turned out.

Custard pancakes with milk and boiling water

Yeast pancakes can also be cooked using the custard method.

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

How to cook:

  • Pour salt and sugar into warm milk, drive in an egg and mix with a whisk

  • Mix sifted flour with yeast

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

  • Now we brew the resulting mass with boiling water. When mixed, it comes alive and becomes even more bubbled. We also let them come up for 15 minutes, pour in the oil and bake beautiful products. They are moderately thin and tasty.

Lean yeast pancakes on water

Pancakes can be cooked not only for Shrovetide, but also during fasting without the use of fermented milk products.

You will need:

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

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

  • We mix the hooks with a mixer with attachments. The mass turns out to be a little thick. We put it in the heat

  • The dough has risen, it's time to boil it with boiling water. Make sure that the water is not scalding, but just very hot. Pour in a little and mix at the same time. It works well with a mixer. Water must be added to a pancake consistency. We leave 15 minutes for the rise

  • Here is such a fluffy it turned out. It's time to bake

How to cook pancakes with kefir

We use kefir in this recipe. The pancakes are thick but very tender.

Let's prepare:

  • Flour - 2 tbsp.
  • Kefir - 0.5 l
  • Egg - 3 pcs.
  • Granulated sugar - 2 tablespoons
  • Salt - pinch
  • Yeast - 2 tsp

How to cook:

  • Mix flour (do not forget to sift) with yeast
  • Warm up the kefir a little and pour it into a large container

  • Divide the flour mixture, approximately in half and add one part in portions to kefir and stir.

  • We send eggs here.

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

How to quickly and easily cook pancakes in sour milk

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

Required:

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

Preparation:

  • At the first stage, we combine all the dry ingredients (we must sift the flour to give it airiness). Moreover, this time we use half a glass of flour. Let's put the rest aside for now.
  • Heat a little sour milk, pour it into a bowl to the dry mixture and stir until smooth
  • We send it to the heat for half an hour
  • At this time, beat the eggs with a whisk.
  • When the mass has approached, pour the mixture, hot water and flour residues into it. Stir until the lumps disappear
  • Again we leave in a warm place for 20 minutes
  • The mass turns out to be lush, like sour cream. Pour in oil at the last stage and mix for the last time
  • We bake as usual

Buckwheat flour yeast pancake recipe

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

Ingredients:

For dough:

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

For the 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 a dough, add buckwheat flour, whipped yolks, salt and milk to it. The dough is smooth with the thickness of sour cream. We put it in the heat for an hour and a half

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

Pancakes made from rye flour on 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 tablespoons
  • Eggs - 3 pcs.
  • Heat the water, stir in flour, a pinch of salt and yeast. We put in a warm place to rise for 20-30 minutes
  • Then melt the butter into the dough, add the beaten eggs, salt and sugar and again leave to gain strength
  • When it increases by one and a half to two times, we will puff and start baking pancakes in a dry frying pan.

Video - a step-by-step recipe for pancakes, like a grandmother

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

All the recipes are delicious and allow you to diversify the pancake menu during Maslenitsa week.

I think that the person who first thought of mixing eggs with flour and milk and baking thin pancakes from the resulting dough had no idea about their popularity in the near future.

Meanwhile, pancakes are baked today in almost every kitchen. The versatility of the dish is due to several factors.

First, pancakes can be served both for breakfast and for lunch and dinner; secondly, they come with salty and sweet filling; thirdly, they are easily prepared from available products.

Lush yeast pancakes (as in the photo) contain milk, yogurt, kefir or even mineral water. Regardless of which product you choose from this list, you will find the same result - simple and thick pancakes with yeast.

Any recipe that I describe in this article is worthy of your attention, since its preparation will require a minimum of ingredients and free time.

A hearty meal for dinner or an addition to tea with a family - these are all lush pancakes with yeast. Serving your favorite jam or aromatic natural honey to the table, you will please your family, who love to eat deliciously.

Any recipe that I have presented for review is suitable for doing at home. Don't worry, you won't need any exotic products. Look in the refrigerator and kitchen cabinet for everything you need.

Pan on which yeast pancakes are baked


A big role is assigned to the pan for pancakes, it is on them that the final result of your labors depends.

Even if you've used fresh ingredients and nailed down the dough correctly, that's not all, you have to choose the right pancake pan.

There are several types of pancake pans:

  1. Ceramic. Very good but expensive.
  2. Non-stick coated. Great for baking, but one condition must be met: it cannot be heated above 220 degrees.
  3. Aluminum. It happens that the pancakes on it burn. In addition, a damaged frying pan surface can cause health problems.
  4. Cast iron. The most "ancient" of all of the above. They were also used by our great-grandmothers when they fried lush pancakes.

Frying pans with a grooved bottom make it possible to get pancakes with an appetizing "mesh" (as in the photo), so experiment.

The recipe for quick pancakes with holes in yeast

You will need: 3 tbsp. flour; 1 bag of dry yeast; a liter of whole milk; 3 tbsp. tablespoons of sugar; a couple of eggs; 0.5 tsp salt; 45 ml (3 tablespoons) sunflower oil.

Yeast pancakes with holes, which you prepare from the specified amount of products, are suitable for wrapping various fillings.

If your family has a lot of lovers of snack pancakes with milk, then make minced meat or mushroom meat, those with a sweet tooth will prefer pancakes with holes with curd mass.

Cooking step by step:

  1. Pour yeast into sifted flour and mix well.
  2. Heat the milk to a temperature of 37-40 degrees and pour it into the bulk mixture in a trickle, stirring it constantly with a whisk.
  3. Mash egg yolks with granulated sugar, add vegetable oil.
  4. Cool the whites and beat with salt in a separate container. They should become airy and not settle.
  5. In the liquid dough, which has already stood, add the yolk-sugar mixture and whipped whites, mix, then cover with a napkin and set aside.
  6. After waiting 30-35 minutes, look under the napkin, there you should see a foamy "cap" - evidence that the dough has already come and you can make pancakes from it.
  7. Heat a frying pan, grease it with oil and pour in a serving of yeast dough. On each side, thick pancakes in milk with holes are fried for one to two minutes, this is enough for them to brown and cook inside.

Fold fluffy pancakes on yeast with holes one by one, using a wide plate for this purpose.

Pancakes with holes will become even more delicious and especially tender after smearing with butter. It is recommended to melt the oil before use, then it will go faster.

Lean thick pancakes without eggs

Pancakes without milk and eggs are no worse. They can be topped or served with a variety of spreads.

Sweets will love the pancakes with whipped cream, honey, syrup, and other sweet toppings. For a dish served with broth, reduce the amount of granulated sugar.

List of ingredients: 100 g sugar; 1 liter of water; 3 cups flour; 60 ml olive oil; a third of a teaspoon of salt; 2 sachets of fast-acting yeast.

For baking pancakes, you need to prepare in advance and first warm up the water to a temperature of 40 degrees. You do not need to boil it, as the yeast will lose its strength. Further:

  1. Dissolve sugar in water.
  2. Mix flour with dry yeast right in a bowl. Make a funnel in the center and pour in warm sweet water.
  3. Whisk the mixture, season with salt and add olive oil. Allow to use any other, but with the condition that it is odorless.
  4. When the dough becomes homogeneous, without lumps, cover it with a towel and send it to a warm place for 50-60 minutes. During this time, it will almost double in volume and will be ready for further action.
  5. And the next stage is baking pancakes. Pour a ladle of dough into a hot and oiled frying pan and form a circle.
  6. Place the skillet on the stove and grill the quick fluffy pancakes, turning over to the other side after two minutes. The main thing is that they have time to brown and bake inside.

If you have a non-stick frying pan, you can use the oil to grease the bottom only once - at the very beginning. By the way, thick yeast pancakes look more attractive with small ones, about 15 cm in diameter (see photo).

Serve fruit syrup (you can make it yourself), runny honey, or jam with the pancakes. Try making a dough for a sweet dish with fruit juice, half diluted with water. Do not forget to warm it up to a warm state, too.

The recipe for homemade lush pancakes with dry yeast

Pancakes, the recipe of which we will now consider, can be cooked in water, you need to take 600 ml.

A list indicating the amount of the remaining ingredients is as follows:

2 tbsp. spoons of fast-acting yeast; one large egg (or two small ones); 3 tablespoons of powdered milk; 2.5 cups flour; 60 g sugar; 30 ml of refined lean oil; 0.5 teaspoon of salt.

Delicious pancakes in water, milk powder and fast-acting yeast are baked from dough, which must be hammered according to the scheme described below:

  1. Dissolve sugar and yeast in warm water.
  2. Then send milk powder, vegetable oil and beaten egg.
  3. Salt the mixture in milk powder and mix with sifted flour. Pour flour in portions so that the dough in the water becomes the consistency of low-fat sour cream. 3 To make the mass airy, give it 20 minutes to lift.
  4. As soon as it's time to bake the pancakes in water and milk powder, put the pan on the fire and heat it up.
  5. If you have cast iron cookware at your disposal, grease it every time with a very thin layer of oil, the non-stick coating does not need such preparation.

It is noteworthy that when baked on the surface of pancakes in water and dry milk, a large number of small holes are formed, they seem to become lacy.

Fold hot baked goods with milk powder in a triangle or roll up with a tube, having previously greased the inside with butter. If you like the recipe, then get down to business.

The most delicious fillings for leavened pancakes

Pancakes with fillings become more satisfying, they can be served as a separate dish.

If your family prefers sweet pancakes, then your choice is curd mass with raisins, jam, whipped cream. The most exquisite are pancakes with red caviar, those that were served on the table for kings and nobles.

We will analyze the recipe for the filling, which is best combined with yeast pancakes.

So take: 2 boiled eggs; 200 g minced meat; onion; a small bunch of greens.

  • Cut the onion into small cubes and fry.
  • Send the minced meat there and continue cooking for another 15 minutes over low heat.
  • Chop eggs and greens and mix with minced meat.
  • Wrap the filling in pancakes and, forming "envelopes", put them on a dish in a slide (as in the photo).

My video recipe

The recipe for these pancakes has long been a favorite in my family. Once upon a time, a very long time ago, I found this recipe from a blogger I respect, and since then I have been preparing thick (thick) pancakes in milk only according to this recipe. The taste of pancakes can be diversified not only with additives in the form of honey, syrup, jam, etc., I often add berries or chopped fruits to the dough (especially in summer) - the taste immediately becomes much richer, and the appearance is prettier.

To make thick, fluffy pancakes with milk, prepare the items listed. Remove the food from the refrigerator beforehand; it should be at room temperature.

In a convenient container, whisk the eggs and sugar with a whisk until frothy.

Pour in milk, continue whisking, add melted butter. Do not heat the oil too much, otherwise the eggs may curl.

Add sifted baking powder and a pinch of salt.

Mix the dough until smooth, and so that there are no lumps, leave to stand for a few minutes. When bubbles appear on the surface of the dough, you can start baking pancakes.

Preheat the skillet. Pour half a ladle of dough into a dry skillet, turn the heat down under the skillet (otherwise the pancakes will start to burn) and cook until a large number of bubbles appear on the surface of the dough.

Flip the pancake over and cook for about a minute.

Put the finished pancakes in a stack.

Serve thick, fluffy milk pancakes with honey, syrup, jam, or your favorite tasty toppings.