Thin yeast pancakes with holes

Yeast pancakes with milk - thin recipe with holes

I am sharing a wonderful, quick recipe for yeast pancakes. Your favorite treat is so soft and tender that it simply melts in your mouth!

Anyone can prepare such a simple and easy dish!

Preparation:

Mix sifted (saturated with oxygen so that the baked goods are airy and fluffy) flour with dry yeast granules.

While stirring, pour in warm (38 - 40 degrees) milk in a thin stream.

Please note that the dough should start to “bubble”.

Add remaining ingredients.

Let the dough “distance” - cover it with a towel and place in a warm place for 60 minutes. The higher the ambient temperature, the faster the fermentation process will begin.

You can speed up this process by placing the container in the oven or slow cooker.

I usually use a slow cooker. To do this, pour the dough into a plastic bowl. I set the “heating” mode, time – 20 minutes, temperature – 40 degrees.

Bake by greasing the pan with vegetable oil before the first pancake.

I really like to watch how beautifully and actively the air bubbles rise up on the surface of the pancake and burst right before my eyes. A fascinating sight!

If the dough is thick and spreads “slowly” and “lazyly” over a hot frying pan, add a little warm (at least room temperature) liquid.

Serve with your favorite topping or jam! Have a delicious tea!

How to cook “Thin pancakes with yeast with holes”

1. Preparing the dough is quite simple: dissolve the yeast and sugar in a small amount of warm milk. Combine with sifted flour, a pinch of salt and beaten eggs. Add the remaining milk and whisk everything until smooth so that no lumps form. Pour in a little vegetable oil.

2. Cover the dough with a clean towel and leave it in a warm place for now. Let it rise properly so that the thin yeast pancakes with holes at home are tender and airy.

3. Heat the frying pan properly and, if desired, grease with a small piece of lard or a drop of vegetable oil. Pour some dough and spread it over the pan in an even layer.

4. Fry over medium heat until golden brown on both sides. If the pan is well heated, the pancakes will come off perfectly.

5. That’s the whole secret of how to cook thin pancakes with yeast with holes.

6. All that remains is to add your favorite filling or simply sprinkle with sugar and serve. Bon appetit!

Quick pancakes with dry yeast

I tried many yeast recipes: with and without eggs, with water, and without milk. But most of all I liked this recipe, which I am happy to share with you.

Once you learn how to bake such yeast-raised cakes, you won’t want any others. See for yourself by trying this simple recipe!

How to cook:

Mix all dry ingredients.

Add liquid products (except oil) warmed to room temperature - this will make the dough “fit” better. Stir, cover with a lid, leave for 40 - 50 minutes.

Pour in the oil and stir.

The yeast dough turns out quite thick, and the pancakes turn out fluffy.

If you want the pancakes to be thinner, dilute the dough with water.

These are the delicious openwork “suns” you get. It’s a pity that words cannot convey their delicate taste and stunning aroma!

Be sure to try making these pancakes in the midst of Maslenitsa! Enjoy your tea!

Yeast pancakes recipe thin with holes and apple filling

No matter how tasty the pancakes are, they can always be made even tastier with the right filling. The recipe for simple thin pancakes made with yeast can sparkle with completely new colors thanks to the sweet apple filling. Fragrant, sweet apples cooked in sugar caramel with cinnamon go perfectly with thin yeast dough. These pancakes are a kind of analogue of apple strudel and go well with both tea and coffee.

You will need:

Flour – 250 g;
Milk – 0.5 l;
Dry yeast – 1 tsp;
Sugar – 5 tbsp. l.;
Chicken egg – 2 pcs.;
Butter – 60 g;
Salt – 1 pinch.
Apple – 2 pcs.;
Cinnamon - to taste;
Vanillin – 1 pinch.

Yeast pancakes recipe thin with holes and apple filling

Cooking process:

First you need to prepare the yeast dough. To do this, dissolve 3 tablespoons of sugar in warm, but not hot milk. After the sugar has completely dissolved, mix the milk with the yeast and leave it in a warm place for 10 minutes.
Melt 30 grams of butter in a steam bath and cool it to room temperature.
Whisk the eggs with salt and mix them with melted butter.
In a deep bowl, mix the dough with a mixture of beaten eggs and melted butter.
Sift the flour through a fine strainer and mix it with vanilla.
Add flour into the dough in small portions, stirring constantly. Thus, you should have pancake dough without lumps.
Cover the bowl with the dough with a thick towel and leave to rise in a warm place for an hour and a half.
When the dough rises, all you have to do is fry the pancakes, grease them with butter and stack them.
Once the pancakes are ready, you can start preparing the filling.
Rinse the apples under running water and wipe dry with a paper towel. Then core the apples and cut into small slices. If desired, you can not cut the apples, but grate them on a coarse grater.
Place a frying pan on the fire and melt 30 grams of butter in it. When the oil boils, add the apples to the pan, adding 2 tablespoons of sugar and cinnamon. Also, if desired, you can add 1-2 tablespoons of lemon juice to create contrasting sourness.
Stirring gently, simmer the apples until they soften and release juice and the sugar begins to caramelize (this will take about 10 minutes).
When the filling is ready, all you have to do is wrap it in pancakes. You can wrap the pancakes in rolls and further simmer them over low heat, or simply spread the filling in a thin layer over the entire surface of the pancake, and then fold the pancake into an envelope and serve without simmering.

Before serving, you can sprinkle the pancakes with powdered sugar - it will turn out prettier and sweeter. Bon appetit.

Thin yeast pancakes with milk and eggs with holes

Another delicious recipe! These pancakes are easy to prepare, and the result will please everyone. An ideal dish for a festive table on Maslenitsa or a delicious breakfast option.

To speed up the mixing process, use a mixer.

Preparation:

Stir salt, sugar and eggs until fluffy foam appears.

Pour in liquid ingredients, add yeast. Stir - the result should be an airy, foamy mass (see photo).

Yeast baking is a “capricious lady.” Therefore, be sure to sift the flour at least once. Give it 5 minutes to “breathe” and continue cooking.

Add flour gradually, as it has different gluten content, as well as different moisture content. Therefore, it is better to first add a glass, look at the consistency, and add more flour if necessary.

You should get a liquid mass without lumps.

Yeast dough becomes a little thicker after it has risen, so don’t worry if it seems too runny at first!

Place in a warm place. For example, in an oven (without convection), heated to 40 degrees. After an hour, the mass will foam and increase in size.

Pour in the oil. Check the consistency (depending on the result, dilute with liquid or add flour).

Heat a frying pan over high heat, grease with oil. Reduce the heat to medium and bake the rosy “suns”.

Appetizing, beautiful pancakes are ready! Serve with sweet or savory toppings to suit your taste. Be sure to try this recipe and pamper your family and friends.

How to cook pancakes with dry yeast

Each housewife has her own signature recipe for a traditional dish, which remains unchanged for a long time.
Classic thin pancakes can turn out too dry. Active dry yeast will come to the rescue - it will make the dough more airy and lighter. The main ingredients in any traditional dish recipe are flour and liquid. Milk or plain water is best for making pancakes with dry yeast. Some recipes use kefir, fermented baked milk or yogurt. Most often, white wheat flour is added to milk, but there are many methods of preparation with the addition of buckwheat, rye and even corn.

To ensure soft and tender pancakes, you should carefully check the expiration date of the yeast before starting cooking.

I add additional ingredients depending on the recipe used. Traditional additives are eggs, sunflower oil, salt and sugar. There are recipes for making pancakes with milk powder, whey and more exotic ingredients.

Back to contents

Delicious yeast pancakes with milk and buckwheat flour

Buckwheat mlyntsi are no less tasty than wheat ones. Prepared using the straight method with two rests. This is one of the simplest options for cooking with yeast.

This recipe can be prepared with wheat flour, or you can take two types in equal proportions - wheat and buckwheat. It's up to your taste!

Step-by-step preparation:

Dissolve yeast in warm milk. Leave on the table for 10 minutes to let them “play.”

Meanwhile, melt the butter. You can do this on the stove or use the microwave.

Add all ingredients (except flour). Stir until the bulk ingredients dissolve.

Now it's the turn of the flour.

If there are small lumps left, it’s okay! When “lifting” and “stretching” they will separate.

Leave the bowl warm for 45 minutes.

“Settle” the dough by stirring gently with a whisk. Cover and let it rise a second time.

Start baking.

Fry over low heat until the pancakes are well cooked. Place in a heap on a plate, brushing with butter and sprinkling with sugar. Bon appetit! Eat pancakes! If you like pancakes, try the recipe for pancakes with cottage cheese whey.

Recipe for thin yeast pancakes with holes in milk

Kitchen utensils and appliances: frying pan, whisk, bowl, spatula, spoon, ladle, cling film or towel, stove or hob.

Ingredients

Wheat flour	240 g
Sugar	1 tbsp. l.
Dry instant yeast	1 tsp.
Milk	840 ml
Salt	¼ tsp.
Egg	1 PC.
Vegetable oil	2 tbsp. l.

Step-by-step preparation

Sift 240 g of flour into a deep bowl.
Add 1 tbsp there. l. sugar and 1/4 tsp. salt.
We also add less than 1 tsp to the flour. instant yeast.
Mix all dry ingredients thoroughly so that salt, sugar and yeast are evenly distributed throughout the entire volume.
Pour 420 ml of milk into the resulting mixture and beat in 1 chicken egg.
Stir everything thoroughly until there is a homogeneous dough without lumps.
Pour in another 420 ml of milk and mix well until smooth.
Cover the bowl with film or a towel and leave on the work table for an hour.
If at first you notice dry, undissolved yeast particles on the surface of the dough, you need to mix it again. You may have to stir more than once.
Add 2 tbsp to the “rested” dough. l. vegetable oil and mix well.
Since the dough already contains vegetable oil, you can additionally grease the pan only before preparing the first pancake.
Pour 0.5-1 ladle of dough into a hot frying pan and distribute it evenly over the entire surface.
Fry the pancakes on each side until a golden brown crust forms.
If desired, the finished treat can be brushed with melted butter.

How to decorate and how to serve the dish

The finished dish has many options for decoration and serving. It will be an excellent base or addition to both savory and sweet dishes. You can serve the pancakes with minced meat, mushroom gravy or sauce, chicken and cheese. And to make a sweet dessert, decorate the finished treat with a portion of your favorite jam, preserves, melted chocolate or condensed milk. They can also be served with sour cream and sugar or your favorite fruits and berries.

This dish retains its delicate taste both warm and cold. Serve it with your favorite drink - coffee, milk or regular tea.

Fluffy yeast pancakes with milk - step-by-step recipe using live yeast

A wonderful, magnificent traditional dish of Russian cuisine has held its position for more than a thousand years. Recipes, as a rule, were passed on by word of mouth: from grandmothers to mothers, from mothers to their children. Today, every housewife has her own unique recipe.

Nowadays, simpler and faster yeast-free recipes are mostly used. Why not try cooking for Maslenitsa the way our grandmothers cooked? In fact, there is nothing complicated here, and the pancakes turn out fluffy and very tasty!

Preparation of "live" dough:

Heat 2/3 of the milk (about 500 ml) to a temperature of 30 - 35 degrees.

Pour the heated milk into a convenient bowl. Using your hand, gradually add compressed yeast.

Melt the butter in a water bath. Then pour into milk.

Add 1/2 volume of sugar, salt, yolk, half the volume of sifted flour.

Mix and leave to ferment in a warm place for 2 hours.

The mass should double!

Pour in the remaining milk heated to 50 degrees. Add flour and sugar.

Mix in the egg whites in parts, whipped into a thick, stable foam. Place in a warm place for 60 minutes to let it rise again.

The live dough is ready to bake - do not stir it while cooking!

Look at the beautiful, fluffy, rosy pancakes you get:

Fluffy yeast pancakes made with dry yeast

For these purposes, the ingredients are the most common, the question is their quantities.

Flour - 350 gr.
Dry yeast - 1 teaspoon (6 gr.)
One chicken egg - 1 pc.
Water - 1 glass (250 ml.)
Milk - 1 glass (250 ml.)
Vegetable oil - 3 tbsp. l.
Sugar - 4 tbsp. l. (100 gr.)
A pinch of salt

I measured out the flour in advance because I already knew the recipe. The glasses are the same, the egg is from the same tray, and the yeast is the same. Even from that pack. There are 12 grams in a pack, and about 5 - 6 grams in a teaspoon.

Cooking thick and sour pancakes (lean)

You can safely treat yourself to these pancakes during Lent. This simple and budget-friendly recipe will also help out when you want something tasty, but the refrigerator is empty.

These pancakes do not cook very quickly and require patience. To smooth out unpleasant moments, prepare a proven frying pan. The skills acquired earlier will also help. Good luck!

Preparing lean dough:

Dissolve yeast and a spoonful of sugar in a glass (150 ml) of warm water.
Cover with a saucer until foam appears (this is approximately 7 - 10 minutes).
Pour in the remaining amount of water. Add dry ingredients.

If desired (for flavor), add vanilla.

Knead the dough.
Pour in the oil and start frying.

Serve not only with sour cream, but also with jam or honey. Have a delicious tea!

How to quickly and easily cook pancakes with sour milk

There is hardly anyone who would give up their favorite childhood dishes. Remember the joy in the eyes of your family when you promise to cook pancakes with sour milk! And when the delicacy is on the table, the pile of pancakes, no matter how big it is, melts right before your eyes.

Let's prepare our favorite delicacy using sour milk.

How to cook:

Mix ½ cup flour with dry ingredients. Pour in slightly warmed sour milk. Stir and leave for half an hour.

Add eggs, the rest of the flour, pour in hot water. Leave in a warm place for another 20 minutes. Then pour in the oil and start frying.

As a serving option, brush each pancake with custard or condensed milk and roll into tubes or triangles. Sprinkle with berries. Serve with coffee, aromatic tea or milk. Have a delicious Maslenitsa!

Classic recipe for yeast pancakes with milk

Several years ago I was lucky enough to visit a village on Maslenitsa. According to tradition, the joyful fun begins in the morning. You leave the house, and the street dizzy with the aroma of freshly baked butter pancakes. They are fried right on the street, on the main square near the House of Culture. Here they pour hot tea from a pot-bellied samovar. Every passerby can treat himself to a pancake.

The filling is usually meat or cheese, but it is also made with jam or marmalade. In general, for every taste. The villagers are having fun until the sun disappears below the horizon. And no one remains hungry - there are enough treats for everyone, they eat up until the next Maslenitsa!

And festive mlyntsi are prepared according to an old grandmother’s recipe, which I am sharing with you.

How to cook:

The first thing to do is to “wake up” the yeast. Dissolve a spoonful of yeast in 1/2 cup of warm milk, and a tablespoon (without a slide) of sugar and flour.

Let stand in a warm place. After 30 minutes, the yeast will “come to life”, as evidenced by a lush “cap”.

Beat the eggs into warm milk, add the remaining sugar and salt. Pour in both types of butter (don’t forget to melt the butter) - this way, noble housewives say, it tastes better.

Pour in the “appropriate” yeast.

Add flour in portions. Knead a sticky dough, cover with cling film, and place in a warm place to “rise.”

Keep in mind that it will take about 2 hours to rise and rise. Don't be scared by this! You will see for yourself that the result is worth the time spent.

Let the mixture rise twice.

“Besiege” for the first time in an hour. Then repeat the procedure.

If you want the pancakes to be thin, pour about a glass of water into the dough before frying.

The dough is ready to bake! Have a delicious tea party!

Delicious yeast pancakes on water

As an alternative to the dairy product, which is most often used to prepare pancakes from yeast dough, use regular boiled water. The principle of cooking such pancakes is practically no different from the previous recipe, but there are still some subtleties in the cooking process.

Ingredients:

350 g flour
300 ml water
3 tbsp. l. vegetable oil
5 tsp. Sahara
10 g fresh compressed yeast

Cooking method:

First, sift the wheat flour through a sieve.
Then mix flour and four tablespoons of granulated sugar together in a deep bowl.
Heat boiled water, measure out 200 ml and pour this amount of water into a bowl with flour and sugar.
Mix all the ingredients thoroughly and set them aside for a quarter of an hour.
Meanwhile, pour the remaining warm water into a deep bowl, pour sugar into it and dilute the yeast in it.
When the yeast mass “bubbles”, pour it into a bowl with flour.
Mix the resulting mass until completely homogeneous, after which the resulting yeast dough must be placed in a warm place for half an hour.
After 30 minutes, add vegetable oil and salt to the dough and mix the dough again.
We bake pancakes from the prepared yeast dough in a frying pan greased with vegetable oil.

Yeast pancakes like grandma's milk step by step recipe

This recipe has been passed down from generation to generation. As a child, my grandmother cooked them for me, now my mother bakes them for her grandchildren. The taste is fabulous, I won’t say that it’s very tricky to prepare, but it will take more time to prepare than usual recipes.

Products required for cooking:

Milk – 0.5 liters;
Wheat flour – 03 kilograms;
Testicles – 2 units;
Granulated sugar – 60 grams;
Dry yeast - ½ tablespoon;
Rock salt - half a spoon.

So, let's start cooking:

Lightly heat the milk in the microwave. We put granulated sugar and dry yeast in it. Set aside to allow for reaction. It will take about fifteen minutes.

Sift half of the allotted amount of wheat flour through a strainer into the milk. Set aside again for twenty minutes.

Heat the butter until liquid, but do not make it too hot. Place chicken eggs and remaining wheat flour in it. Mix the products in a food processor.

In a deep bowl, combine both prepared masses, mix and set aside in a warm place for sixty minutes.

Bake the finished dough in portions. The results are soft, but at the same time very fluffy pancakes. Serve them with sour cream and your favorite jam.

How to cook “Pancakes with yeast and milk”

1. Beat the eggs into a deep bowl with a pinch of salt and 1-2 tablespoons of sugar (you shouldn’t add more to the recipe for making pancakes with yeast and milk, it’s better to sweeten it when serving). Whisk until bubbles appear.

2. Heat the milk a little and add the yeast. After about 10-15 minutes, you can pour the milk into the eggs and mix thoroughly. Add flour little by little, whisking thoroughly. If necessary, add a little water to make the dough liquid.

3. It remains to add a little vegetable oil and send the dough to a warm place for about 35-40 minutes. Then beat again a little and leave to rise again. To make pancakes made with yeast and milk at home delicate, you need to try to maintain the airy texture of the dough.

4. The frying pan needs to be heated very well. If necessary, grease with a small piece of lard and pour in a little dough. The pancake lies on the frying pan, forming holes.

5. Fry on both sides until golden brown. Then you can grease with butter and serve with any additives or simply sprinkle with powdered sugar.

Yeast pancakes with milk: recipe with live yeast

And this recipe is sometimes called “Royal”, because such a delicious dish is only fit to be served on the royal table. Be sure to try it, I’m sure you will simply fall in love with this divine taste of pancakes.

Ingredients for cooking:

Stewed milk – 0.4 liters;
Testicles – 3 pieces;
Wheat flour – 0.2 kilograms;
Butter – 1/6 pack;
Pressed yeast – 25 grams;
Refined sugar – 30 grams;
Salt – ¼ teaspoon.

Let's get started:

Heat the baked milk (1/3 part) slightly and dissolve live yeast in it.

Separate chicken eggs into yolks and whites. Grind the yellow glasses with refined sugar and salt. Pour in the remaining milk and stir. Place dissolved yeast and milk in the eggs.

Portionwise, saturate with oxygen, add flour to liquid products. Add warmed butter.

Stir the whites until they form strong peaks on the surface, and gently fold them into the yeast dough.

Heat a frying pan, coat it with lard, bake the batch, pouring the flour mixture in portions.

There is no need to make more fire, medium will be enough.

How to cook “Classic pancake recipe with yeast”

1. Classic recipe for making yeast pancakes. First we need to make a dough.

2. To do this, add yeast, 4 tablespoons of flour and 1 tablespoon of sugar into warm milk or water. Stir until sugar, flour and yeast dissolve and become a homogeneous mass. Leave for 15 minutes in a warm place.

3. Meanwhile, grind the eggs with sugar until a homogeneous mass is formed (until the sugar dissolves).

4. Pour the egg mixture into the main dough and add all other ingredients. The dough should have a medium consistency. Don't forget to pour in the melted butter at the end. After kneading the dough, pancakes can be baked.

5. Fry on both sides in a well-heated frying pan until golden brown. The pancakes turn out lacy and heavy, so use a spatula to turn them over.

6. Serve hot with tea. These pancakes can be made with filling - according to your taste and desire. Enjoy your tea!

Fluffy yeast pancakes with milk: photo recipe

Do you want to make thick pancakes with holes that roll up perfectly into a tube with various fillings? They are ideally filled with meat, cheese, vegetables, fruits, jam or preserves.

Prepare the products in advance according to the list below so that they all come to the same room temperature. This will make mixing the ingredients faster and better.

Grocery list:

Wheat flour – 500 grams;
Milk - half a liter;
Butter – 60 grams;
Testicles – 2 pieces;
Granulated sugar – 150 grams;
Rock salt - on the tip of a knife;
Pressed yeast – 7 grams;
Sunflower oil – 20 grams.

Let's get started:

For preparation we use a comfortable deep bowl. Mix wheat flour, granulated sugar, rock salt and yeast passed through a strainer.

Mix the dry ingredients, pour cow's milk into them. Mix until smooth.

To mix better, heat the milk to forty degrees.

Leave the mixture for a short time until bubbles appear on the surface. Then add chicken eggs. Mix the dough again.

Heat the butter until liquid. Pour it into the milk mixture and stir. Set the bowl aside in a warm place to increase its volume.

Bake the pancakes on both sides until they are nice and golden brown.

I always grease a heated frying pan with a piece of lard. They lag behind the surface better.

Excellent pancakes are ready to serve hot with aromatic tea, if they are not eaten earlier, while cooking in a frying pan.

Classic recipe for pancakes with dry yeast

The most common method of preparing a traditional Russian dish involves using wheat flour. Quick yeast pancakes made with dry yeast turn out very tender. Even with short-term exposure in a warm place, you can guarantee a beautiful openwork pattern of the finished product. To prepare the dish you will need:

300 ml. full fat milk
200 ml. water
300 gr. wheat flour
2 chicken eggs
6 gr. dry yeast
2 tbsp. l. granulated sugar
a pinch of salt
2 tbsp. l. sunflower oil.

To prepare quick yeast pancakes with dry yeast, you will need a large container for preparing the dough. To activate the yeast, the water should be 25-30 degrees. If the temperature of the liquid is above 35 degrees, they will most likely die. The yeast is mixed with water and sugar, then left for a few minutes. Air bubbles should appear on the surface of the liquid before adding other ingredients.

Next, mix all the components of the recipe using a mixer until smooth, avoiding lumps of flour. The finished consistency of the dough should resemble low-fat kefir. Pancakes with instant dry yeast are fried in a hot frying pan in a small amount of sunflower oil for a few minutes on each side. To make the finished product taste more delicate, you can grease each pancake with butter after removing it from the pan.

Back to contents

Classic recipe for yeast pancakes with milk

Here is another way to prepare yeast pancakes, considered a classic of the genre. I advise you to try to cook it, it has been tested over the years and by millions of housewives. It turns out to be a very tasty dish.

Ingredients:

Milk – 750 milliliters;
Wheat flour – 500 grams;
Rock salt - half a teaspoon;
Dry yeast – 1.5 teaspoon;
Testicles – 2 units;
Refined oil – 30 grams.

Let's get started:

In a deep bowl, mix the prepared milk, granulated sugar, rock salt, dry yeast, and four tablespoons of wheat flour. Place the dough in a warm place for thirty minutes.

Milk should ONLY be used at a warm temperature. If it's cold, the yeast simply won't work; if it's hot, it will die.

After the allotted time, pour eggs, refined oil, sifted wheat flour into the dough, mix until smooth. Place in a warm place again for fifteen minutes.

Let's start baking pancakes. Grease the frying pan, heat it up and pour in enough dough. Mix it thoroughly beforehand.

Fry until there are nice, browned holes on each side. Serve warm without waiting for it to cool.

Thin pancakes made with milk and yeast

Since the dough in the recipe is prepared using dry yeast, it does not require much time to stand. This is a clear advantage over recipes for pancakes made with fresh pressed yeast.

Cooking time: 1 hour 15 minutes.

Servings: 3.

Ingredients:

Premium wheat flour – 200 g;
Chicken eggs – 2 pcs.;
Instant yeast – 4 g;
Full-fat milk – 400 ml;
Granulated sugar – 1 tbsp. l.;
Salt – 0.3 tsp;
Sunflower oil - for frying.

Cooking process:

Sift the flour into a wide bowl, add dry yeast there and mix.
Add sugar and salt to the flour and mix again.
Separately, beat the eggs well with a whisk or fork, add them to the flour mixture and stir.
At the end, add warm milk, stir thoroughly or beat with a mixer to prevent lumps from appearing.
The dough should rest in a warm place without drafts for about an hour. If you don’t have much time, you can start baking 40 minutes after kneading the dough.
Heat a cast iron frying pan or any other frying pan with a thick bottom over high heat, then reduce the heat. Grease the surface of the frying pan with odorless vegetable oil. Subsequently, this will need to be done before each pancake.
Pour a couple of spoons of pancake batter into the frying pan, spread it by tilting and turning the pan in a circle.
Fry the pancakes until golden brown and holes appear on both sides, fold in a stack.
Serve with jam, sour cream with sugar, and fresh berries.

Bon appetit!

Delicious stewed yeast pancakes

When I first tried these pancakes, I simply fell in love with them. I have never had such tender and juicy specimens in my life. It seems to me that words alone are not enough to describe this perfection.

Watch the recipe presented in the video, which describes everything in such detail that you will not have any difficulties in preparing it. And the resulting result, with its taste, will literally please the taste buds of the whole family.

Well, that’s the whole selection of yeast pancakes for today. As you can see, different types of yeast are used, but nevertheless the process itself is more than simple, and even the most novice housewife can handle it.

Use good utensils and quality products for cooking and you will definitely succeed. Be sure to subscribe to our social networks to stay updated on new articles. Write your cooking methods in the comments and come visit more often.

How to prepare dough for yeast pancakes

Almost every dry yeast manufacturer provides the most detailed instructions for making baked goods from their product. Most often, the ratio of flour to active substance is indicated taking into account the recipe for dough for pies. Usually in such cases a small package of dry yeast in 10-12 g. used for mixture with 1 kg. wheat flour and 500 ml. water.

In the case of pancakes, the ratio of ingredients changes significantly. The dish does not require long-term aging in a warm place with repeated rise of the dough. In most recipes, you just need to mix the flour, yeast and other ingredients, and then wait for the yeast to activate - this is indicated by bubbles appearing all over the surface.

To avoid getting dry pancakes, it is recommended to strictly adhere to the weight of ingredients indicated in all recipes. For every 500 ml. liquid add 1 tsp. dry yeast without a slide, considering that each contains about 6 grams. Add 300 grams to the specified amount of liquid. flour. The same amount of yeast material is added to yeast pancakes made with milk powder. Additional ingredients are added depending on the recipe used. After mixing all the ingredients, you need to wait for the bubbles to appear - immediately after that you can start cooking.

Back to contents

Openwork yeast pancakes with milk (video)

Even if you are on a strict diet and constantly limit yourself to high-calorie baked goods, be sure to bake pancakes during the oil week. For the traditional recipe and secrets of cooking with milk and dry yeast, watch the step-by-step video recipe.

Have a delicious and fun Maslenitsa!

You may gain extra pounds during the Maslenitsa week, but never give up the wonderful tradition of our ancestors - baking pancakes. Pamper yourself and your loved ones with delicious food! And to help you, let there be a selection of our recipes for thin kefir pancakes with holes, milk, and cottage cheese whey.

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 various savory fillings or as a sweet treat for tea with honey, condensed milk, cottage cheese or jam.

For the recipe for yeast pancakes you will need

Tips for making pancakes

Take milk with no more than 2.5% fat content
All products must be at room temperature
Bake the pancakes immediately after the dough has risen (doubled in volume). Don't let it "acidify". If this happens, you can save the situation by adding a little sugar.
Thick dough is best diluted with warm water, not milk. Otherwise, the pancakes may burn during frying.
It is better to introduce eggs by dividing them into yolks and whites. Moreover, add the whites last, having first whipped them into a stiff foam, just as we do when preparing an airy sponge cake.
Follow the sequence of mixing ingredients. First mix all the bulk products, then add the well-mixed liquid component
Oil is added at the very end, then the dough will remain airy and light.

Pancake dough with dry yeast

Let's start cooking by mixing the liquids. First, crack the egg into the bowl.

Pour in a second glass of milk.

Now add warm water. All ingredients should be at room temperature and the water should be warmer. Even if you didn’t have time to heat everything, you can do it this way. Pour in the milk, add hot water, and only then beat in the egg. The main thing is that the water and milk are not too hot, otherwise the egg will boil. Beat the liquid with the egg.

Now you can add salt. We add a pinch of salt, or about 1/4 of a teaspoon. You should always add at least a pinch of salt to your pancake batter.

And we like our pancakes sweet, so we'll add four tablespoons of sugar, a spoonful. This is about 100 grams. You can do more, but then the pancakes may burn. If you want neutral pancakes, then two tablespoons is enough. There will be a slightly sweet taste. Dissolve sugar

Now it’s the turn of the yeast. One teaspoon of dry yeast is enough for this amount of liquid. This is 6 grams. Just the liquid should not be warmer than 40°C, otherwise the yeast will steam and the dough will not work.

Stir the yeast into the liquid and let stand for 2 minutes to allow the yeast to disperse. If you leave it for longer, you will see the yeast begin to gurgle, or, more simply put, to ferment.

After a few minutes, mix everything well and start adding flour. We always add sifted flour; for this we have a special sieve mug. We add in parts, stirring constantly.

Once all the flour has been poured out, we try to break up the lumps. Even if there are lumps left somewhere, it’s not scary, they will still disperse later. Cover with a clean towel or lid and leave to rise in a warm place. If there is no warm place, you can pour hot water into a smaller container and place a bowl of dough on top.

Depending on the yeast and ambient temperature, the dough will approximately double in size in 40 to 60 minutes. Our dough even started to breathe.

Add about 30 ml to it. vegetable oil, maybe a little more. If you like your pancakes richer, add more, or if you have a regular frying pan and not a non-stick one. Mix everything well.

Heat the frying pan well and add a little vegetable oil. This is only for the first pancake. Pour the dough over the surface of the pan and level it with a ladle. The dough is thick and will not spread on its own.

We bake pancakes over medium heat.

Turn over when baked islands begin to appear. I turned it over with a wooden spatula.

From this amount of ingredients we got only 7 pancakes. For me this is a big plus, less time in front of the stove. Children greeted such fluffy pancakes in different ways. While the son really liked it, the daughter was not so happy about it. She says that the taste is good, but she is used to eating thin pancakes with milk, she prefers very thin ones.

It seems to me that this is because she is a girl, and girls watch their figure. She didn’t eat many thin ones, but here they are so lush. In general, she ate no more than one pancake at a time.

We have already made fluffy pancakes with kefir, but they were not so thick. They also made thin pancakes that were even translucent.