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Pancakes with instant yeast. Yeast pancakes - how to bake pancakes with yeast

Real Russian pancakes are baked only with yeast. Openwork, lace, porous, plump, whatever they call them! 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 a hole, as in my photo, you will definitely succeed.


In order not to scold me and say that she did not 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 while eating these pancakes! The word “tasty” itself is not so capacious as to convey what you feel at the moment when you taste them. Hands themselves reach for the next portion and the plate becomes 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 the dough, as in classic recipes for yeast pancakes. The dough of the desired consistency will be kneaded immediately. Yes, you also need to take into account the fact that you will need a little less than two hours of time to get up and stand. Consider this in advance. Don't let this moment scare you, such royal (I'm not afraid of this word) pancakes are worth waiting for. The result will delight 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 of milk
  • 200 ml of water,
  • 300 g wheat flour,
  • 3 chicken eggs
  • 70 ml odorless vegetable oil,
  • 7 g fast acting dry yeast
  • 60 g granulated sugar
  • 0.5 teaspoon of salt.

Please pay attention! It is better to choose fast-acting yeast (it is written on the package), their granules are much smaller than that of ordinary dry yeast. And they are mixed with flour. Behave well "Saf-moment", "Dr. Oetker "and" Voronezh ".

So, take a deep cup, break it into it chicken eggs, add sugar and salt. 60 grams of sugar is about three tablespoons, no top.


Beat until foamy with a mixer or whisk.


Sift flour and mix with dry fast yeast. Heat the milk until it is lukewarm.


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


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


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


You need to find a warm place without drafts for the dough so that it fits well. This can be a place next to a heater in winter, or a warm oven or multicooker. My electric oven allows you to set the temperature to 40-45 degrees, I send the dough into it.


In 45-50 minutes, the pancake dough with yeast will increase in volume and begin to turn into a thick foam. I would even say it will be like 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 back to a warm place for further proofing for about 40 minutes. You cannot mix the dough anymore!

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 on two at once, so it's 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 frying pan in which she only baked pancakes. I use Teflon coated today, but still lightly grease it with vegetable oil several times at the very beginning of baking.

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


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


We put it on the stove and wait until one side is browned. The foam will freeze, 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 won't have to fry the other side for a long time, because the dough has almost set. Just brown it - and on the dish!


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

There will be those willing who will immediately grease a hot pancake with butter, sprinkle with sugar and immediately send it to your mouth until it cools down. Because it will be impossible to resist!


The more patient will be more fortunate if they melt butter with honey and pour this fragrant honey syrup on each pancake, then curling it into a triangle. And it will also be very tasty if you melt honey with fat sour cream or cream and pour, or even better, simmer for a couple of minutes in this sauce in a pan. Eat your mind!

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


Well, what did I tease you with pancakes? I welcome your feedback, as always, in the comments below.

Best regards, Anyuta!

Pancakes with yeast and milk

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

For the recipe for yeast pancakes, you will need

Ingredients:

  • Flour - 350 gr.
  • Eggs - 1 pc.
  • Milk - 0.5 l.
  • Sugar - 1 tsp
  • Vegetable oil - 50 ml
  • Salt - 10 gr.
  • Dry fast-acting yeast -7 gr.

Cooking process:

Heat the milk a little so that it is warm, but not hot, add 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 from flour.
Give yeast dough for sour pancakes brew a little.

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

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

Enjoy your meal!

Best Regards, Recipe Notebook

Pancake recipe with yeast and milk

Ingredients

  • flour - 300 g;
  • milk - 500 g;
  • eggs - 2 pcs.;
  • sugar - 50 g;
  • dry yeast - 1 sachet (11 g);
  • salt on the tip of a knife;
  • sunflower oil - 2 tbsp. l. into the dough and a little to grease the pan.

Servings Per Container: 4 (12 pancakes);

cooking time: 2 hours 30 minutes;

cuisine: Russian.

Cooking sour dough

1. The dough is prepared very quickly and easily. We heat the milk to 36 degrees. This is the only temperature suitable for yeast.

The temperature of the heated milk can be checked by placing your finger in it. If even a small temperature difference is not felt, then everything is perfect.
If you feel even a slight chill or a little lukewarm, bring the temperature to the desired one, do not throw it at random, because in a cold temperature the yeast cannot come up, but in a hot temperature it brews and perishes.

2. Add sugar to warm milk, add yeast. You can use fresh ones, we take a little more, 23 g.

3. Add some salt.

4. Sift the flour to enrich it with oxygen. So the dough will come up a little faster. But that is not all.

For flour, it's best to use a large bowl or deep saucepan. As you prefer.

5. Pour milk with yeast, sugar and salt into a bowl of flour.

6. Drive in the eggs. They help the dough to be elastic and not tear.

7. Stir with a whisk. The dough should be of the same consistency as kefir. The thicker, the thicker the pancakes.

8. At the very last moment, pour in vegetable oil.

Why is oil not added before flour? Fat envelops yeast cell and does not let her breathe, wander. Therefore, flour is always poured before butter.

9. Mix again with a whisk. We do it carefully, without fanaticism, we take care of the yeast cells.

And now the most main secret: for the dough to come up 1 hour faster, you need to put it to ferment in a saucepan with warm water (not hot, so as not to brew). Can be covered with cellophane or a lid.
After 30-40 minutes, stir the dough, after another 40 minutes, repeat the stirring. Let it come up again and bake the pancakes.

We bake pancakes

1. Heat the pan well. Lubricate the entire surface with oil, slightly going over the sides. If the first pancake came off easily, you don't need to grease for the next ones. The surface of a pancake made in an unlubricated pan is smoother and more beautiful.

For pancakes, the pan is very important. I only use my grandmother's, because the dough is baked best on such a cast-iron, well-heated and keeping warm for a long time, then the pancakes are the most delicious and do not stick to the pan.

And so that the dough does not stick to the surface, it is not washed with water. If you already had to wash, then you need to wipe it very thoroughly, let it stand so that even particles of water invisible to the eye evaporate, then ignite it with salt on the fire, let it cool, pour the salt, wipe the surface with a paper towel or towel. But the quality of the metal is also important. Lightweight aluminum is not suitable for this purpose. The metal should heat up well and keep warm for a long time.

2. Carefully, trying not to chatter the dough that has come up, pour a ladle into the pan, holding it at an angle. This way the dough flows down faster, evenly spreading over the surface.

3. As it is browned on one side, turn to the other with a wide spatula. Do not use a knife, you can cut a pancake or scratch the surface of the pan.

4. Grease each pancake to taste with melted butter and sprinkle with sugar. The amount of both is to your liking. Someone does not lubricate at all, loves dry, but someone wants juicier.

I hope my tips will help you make your yeast pancakes tasty and fluffy.

Sour pancakes are best served hot with jam, melted chocolate or berry topping. You can wrap a hearty one in them or sweet filling or darken with sour cream in the oven. Choose according to your taste and celebrate Shrovetide, gathering friends and family around the table. Bon Appetit!

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 pancakes with yeast - a recipe for milk, or a recipe for sponge cooking

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. To dissolve the yeast - to do this, take a glass of milk (from the 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 fat and lush 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 saucepan 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. slightly heat the rest of the water, 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, the pancakes are more porous and airy.

To get exactly this kind of treat, prepare:

  • a pound of flour;
  • granulated sugar 70 g;
  • 700 g 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 they 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 the 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.

A bottle with a capacity of one and a half or better two liters is required. First, 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, they begin the baking process, pouring the desired portion into a hot oiled frying pan. This method is convenient because you can store the rest of the dough in the bottle for some time.

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

Thin yeast pancakes on water - recipe photo

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

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

Cooking time: 1 hour 40 minutes


Quantity: 1 serving

Ingredients

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

Cooking instructions


Another variation of yeast pancakes on water

Thin openwork pancakes are usually baked in milk, but water is also ideal. This recipe is good for those who are fasting or have to limit themselves to high-calorie meals.

He will help out even if there are no dairy products in the refrigerator. Along with ordinary water, mineral water is used. Thanks to the bubbles, the dough is airy, and the finished products have many holes.

Products:

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

How to cook:

  1. IN warm water(no more than 35 ° С) add instant yeast, stir thoroughly.
  2. Season with salt, add sugar.
  3. Pour in the egg, beaten with a fork.
  4. Add flour.
  5. Stir the mixture with a whisk or mixer.
  6. Pour in a couple of tablespoons of sunflower oil.
  7. After a couple of hours, the dough will be fine. When 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 bit of turmeric to the dough. It gives baked goods a rich golden color. Vanillin does not hurt either: products with it turn out to be fragrant and mouth-watering.

Thick pancakes with yeast

Thick yeast pancakes are no less tasty: soft, tender with countless holes. They can be easily rolled up with a sweet or savory filling.

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

Ingredients:

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

How to cook:

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

Hole Pancakes Recipe

Openwork yeast pancakes with pretty holes are baked in milk.

Products:

  • 1 tbsp. l. yeast;
  • 3 tbsp. white flour;
  • 0.5 tsp salt;
  • 75 g granulated sugar;
  • 3 small eggs;
  • 5 tbsp. 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. It will rise within an hour.
  2. Add baked goods (eggs and sour cream). Salt.
  3. The resulting dough should be thicker than for regular thin pancakes.

On kefir

There are never too many fluffy pancakes on kefir. They are baked quickly, but they are eaten instantly.

Components:

  • 20 g fresh yeast;
  • 2 small eggs;
  • 1 tbsp. kefir (it is better to take 2.5%);
  • 0.5 tbsp. water;
  • 75 g granulated sugar;
  • ¼ h. L. salt;
  • 300 g of thoroughly sifted flour;
  • 50 g of cow oil;
  • 30 ml of sunflower.

What to do:

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

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

On semolina

The hand itself reaches for airy, soft pancakes on semolina! At the exit, plump products with an appetizing look are obtained.

Products:

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

How to knead:

  1. Heat milk, stir yeast and sugar in it.
  2. After the appearance of the foam cap, after a quarter of an hour, break the eggs into a dough.
  3. Beat the mixture with a whisk.
  4. Pour flour mixed with semolina.
  5. Stir until smooth.
  6. Pour in heated water and vegetable oil.
  7. Pancakes can be baked after a couple of hours.
  1. To knead the dough, take a deep bowl: it will increase by about 3 times.
  2. You cannot close the bowl with a lid, only with a cloth. Dough will not work without air access.
  3. Close the window! Any draft can destroy the dough.
  4. If the pancakes are not removed from the cast-iron pan, 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 much more magnificent.
  6. Do not add more sugar than indicated in the recipe, otherwise the dough will not rise. For those with a sweet tooth, it is better to choose a sweet filling or eat pancakes with jam, honey, condensed milk.
  7. If you use only proteins when preparing the dough, its consistency will be softer.
  8. It is always necessary to pour liquid into the flour: this will help to avoid the appearance of lumps.
  9. It is better not to pour oil into the pan, but to grease it with a soaked napkin or silicone brush. An alternative option is a piece of lard.
  10. Most delicious pancakes- with heat, with heat. Don't put off the tasting until later.