Yeast pancakes with milk - recipes for fluffy, thin pancakes with holes

Well, what would Maslenitsa be without traditional Russian pancakes, which are prepared with yeast dough. They are mixed with milk or water and baked in a Russian oven, but you and I will cook them in a frying pan. Previously, they were cooked with buckwheat flour, but we cook with wheat flour.

Let's face it, instead of milk you can cook with whey, boiled water, and even sour cream. The products are so simple that anyone can make them, and the recipes are so simple that a novice housewife can handle them.

After all, pancakes have always occupied a special place of honor in Russian cuisine and were a ritual dish; our ancestors considered them a symbol of the sun. The housewives baked them alone in a good mood, and the kneading process itself was a real sacrament. In villages, the first pancake was placed on the windowsill, thereby commemorating their ancestors.

To prepare, take fresh ingredients, the flour must be dry, of good quality, the yeast must be fresh and not expired. If you need to beat the whites, do it in a dry and clean container.

Mix in a large bowl, keeping in mind that it will rise during fermentation. Do not leave, as everything can leak out, and this way you can stir it so that everything can breathe, you need to cover it with a towel.

Stir the dough before baking. An indicator that it needs to be turned over is when the edges dry out. If the dough is liquid, you can always add flour to it, and if it is thick, a little warm water or milk.

They are served hot and piping hot. It was truly considered a Russian royal delicacy. Try it too!

Yeast pancakes with milk like grandma's - step-by-step recipe

My grandmother lived in the village, how we loved to visit her on holidays. Whatever, a celebration of the belly was always guaranteed. And probably, many grandmothers are remembered for the fact that they prepared delicious, and what is it, special yeast baked goods.

This recipe has been slightly modernized to suit our realities; as modern housewives, it is easier for us to work with dry fast-acting yeast, so we replace fresh yeast with this. But we have a table below, you can use it to calculate the ratio.

Ingredients:

• Flour-2-2.5 tbsp.
• egg - 1 pc.
• water-1 tbsp.
• milk-1 tbsp.
• vegetable oil - 3 tbsp. l.
• dry yeast - 1-1.5 tsp.
• sugar-1-2 tbsp. l.
• salt-1/3 tsp.

If you use fresh yeast, I will add a table of their ratio in grams so that you can easily calculate everything.

1. Mix all the dry products in a bowl, stir, beat in the egg and pour in warm milk.

2. Pour in warm boiled water in a thin stream, mix, and leave on the table for an hour so that all the components begin to work. While stirring, you need to break up the lumps.

3. After an hour, mix everything, add vegetable oil, and start frying. Everything here is standard, a frying pan that needs to be heated and greased with oil, and a little time and patience for the cooking and frying process.

4. After frying on one side, turn over, fry on the other, and place them in a stack on top of each other. They turn out to be holey and porous. I cook using this method many times, excellent results are guaranteed.

Tsar's yeast pancakes made with live yeast - quick and tasty

Once you try this recipe, you will fall in love with it forever, since real pancakes are prepared with pressed yeast; dry ones appeared not so long ago.

And the dough tastes better, it smells special and has a real taste, the same one from childhood. My friend bakes according to this recipe, she even sells pancakes for Maslenitsa.

Ingredients:

• 1 liter of milk
• 500 grams of flour
• 130 ml. vegetable oil for dough (+ for frying)
• 100 grams semolina
• 4 eggs
• 3-4 tbsp. l. Sahara
• 20 grams of fresh yeast
• 1 tsp. salt

1. Dissolve the yeast in milk, take half a glass of the total amount, and heat it. Mash them with a fork until dissolved.

2. Pour out one glass of milk, we will add it later, heat the rest, pour the warm mixture into a bowl, add salt, sugar and semolina, stir, add yeast with milk, and also add sifted flour. Enter in small portions.

Take a deep bowl as it will expand greatly during the process.

3. Mix and cover, leave for 2 hours, but deflate the dough every half hour, as it can run away, after 2 hours this is what it looks like. Lush and airy.

4. Shake the eggs in a bowl and gradually pour them into the dough, continuing to knead (shake) it well with a whisk.

5. Pour in vegetable oil. Remember, we poured a glass of milk, warmed it up, and poured in a glass of milk, shaking the dough with a whisk. Let it brew for 30-40 minutes.

During the process, the dough must be stirred periodically, scooped into a ladle, and poured back. This way it is saturated with oxygen and it turns out very airy.

The consistency is similar to whipped soap suds, remember when we take a bubble bath.

6. Heat the frying pan, be sure to grease it with oil, and so on for each product. With a quick and energetic movement, pour in the dough, turning it. And fry it.

7. The dough is light and weightless, so they cook faster than usual, turn over perfectly and do not stick. There is no need to grease them with butter, since we are greasing the pan with vegetable oil, and they will be very greasy.

They are awesome, can be eaten warm or cold, truly royal and delicious. No one will definitely refuse this, I highly recommend trying it. Take any milk, local or store-bought.

Delicious thin pancakes made with dry yeast and milk with holes

Very often, my grandmother often baked, treated neighbors and acquaintances, I remember that the neighbors really loved to come for tea, and also, my grandmother gave some with her.

She loved to cook, she was raised to share the latest. But these days this doesn’t happen, we cook for our family and friends, not often, but I definitely bake for the holidays! Yeast pancakes made with dry yeast turn out amazing!

Ingredients:

• 1 liter of milk
• 2 eggs
• 1 teaspoon salt
• 2 tbsp sugar
• 1 teaspoon dry yeast
• 400 grams of flour
• 4 tbsp vegetable oil

1. Sift the flour through a sieve, so it will be saturated with oxygen and they will turn out more airy. Pour into non-dry yeast.

2. Add salt, sugar and mix everything. Set the dry mixture aside. Now take a clean bowl, beat in the eggs, beat them with a whisk and add half a portion of milk.

3. In several stages, add dry products to the liquid ingredients, that is, the flour that was mixed with sugar, salt and yeast. Add some, mix, add another part, mix.

4. The result is a fairly thick mass. Now add the remaining warm milk into the mixture and mix it up. You can use a mixer or a hand whisk.

5. As a result, we get a liquid homogeneous dough, without lumps, smooth, and beautiful, pour odorless oil into it.

6. Cover it with a lid and place it in a warm place for an hour; you don’t need to keep it longer, otherwise it will ferment. On the surface you can see a “cap of bubbles” formed.

7. Heat the frying pan well and grease it with vegetable oil using a brush. And use a ladle to pour in the dough, distributing and turning it.

8. During the frying process, it becomes lacy and bubbles are released. When the top is set and the edges are starting to brown, run a spatula around the edges and flip it over.

10. Fry on the second side and stack them on top of each other. They come out in a hole, thin and incredibly fragrant; making such pancakes on Maslenitsa is a pleasure.

Since they stay soft for a long time, I like this recipe and recommend it. One of the simple and very affordable.

Classic recipe for openwork pancakes with milk without yeast

Openwork pancakes with milk (the recipe without yeast is considered a classic among the cooking options) turn out thin and with holes if the proportions of the ingredients are respected.

What ingredients will you need?

To get “lace” pancakes you will need:

Additionally, you can prepare 50-70 g of butter for greasing the finished pancakes.

Step-by-step cooking process

To make the pancakes thin and delicate, you must follow the following cooking sequence:

1. In a bowl for further preparation of the dough, you need to break the eggs, add granulated sugar and beat with a whisk or mixer at low speed.

2. After this, you need to add salt and vegetable oil. Beat again.
3. Next, you need to pour 300 ml of milk into the bowl, mix the ingredients and gradually (without stopping stirring) add flour. Stir until lumps are completely eliminated.
4. Then you need to pour in the remaining milk and beat again using a mixer/whisk.
5. After this, the dough should rest for about 30 minutes.
6. Before baking, mix the dough well again with a spoon.
7. Next, you need to pour the required amount of oil into the frying pan and heat it well.
8. Then you need to turn the heat to moderate and pour the dough into the pan using a ladle with a spout so that it evenly covers the entire surface. Pancakes must be baked on both sides.
9. Consistently bake pancake after pancake until the dough runs out (the dough needs to be stirred periodically). If necessary, coat the pan with oil.

Ready-made pancakes can be stacked in a flat dish. Every third pancake should be coated with butter.

Serving rules, decorations

When serving, the pancakes can be rolled into a tube and folded into a slide or into triangles and laid out in the form of a fan. You can decorate the top with fresh berries, pour melted chocolate or sprinkle with powdered sugar. Also, each pancake can be coated with jam or boiled condensed milk and rolled into rolls, laid out both in the form of a slide and in a fan.

Lush and thick yeast pancakes with milk

This is an old, traditional pastry; this recipe produces soft and airy boyar pancakes.

Ingredients:

• 1 l. milk
• 3 eggs
• 1 tsp. salt
• 3 tbsp. Sahara
• 10 gr. dry or 30 gr. compressed yeast
• 200 gr. butter
• 600 gr. flour

1. Crumble fresh yeast in a bowl, add a spoonful of sugar and pour half a glass of warm milk. Stir until the sugar and yeast dissolve in the milk.

2. Beat eggs into a saucepan, add salt and sugar, and pour in warm milk. Heat the milk to 35-40 degrees. Mix everything and pour in the yeast.

3. Add flour in portions, whisk with a whisk so that there are no lumps. The butter needs to be melted and some of it poured out, about half, we will grease the pan with it before baking. Pour the rest of the oil into the dough.

4. Cover with a clean towel and leave for 40 - 50 minutes in a warm place, stir every 15 minutes, thereby releasing carbon dioxide.

And if your yeast is very fresh, then everything will be ready much earlier, in 30 minutes. After 15 minutes, this is what it looks like.

5. Grease a hot frying pan with a piece of unsalted lard, dipping it into the butter, and so on every time before pouring it with a ladle. If there is no lard, use a potato cut in half.

6. As soon as the pancake is baked on one side, turn it over. You no longer need to do anything with the dough, just mix well, but do not let it settle.

Pancakes made from pancake flour and milk powder

You can make American pancakes using powdered milk. For this you need the following components:

• pancake flour – 1 cup;
• diluted milk powder - 1 glass;
• sugar - half a glass;
• baking powder -1 tsp;
• a pair of eggs;
• vegetable oil – 2 tbsp;
• warm water – 2 glasses;
• salt, vanillin - a pinch.

Cooking time: 45 minutes; calorie content – ​​232.4 kcal/100 g.

Preparation of the dough begins by mixing all available dry ingredients. In a separate container, beat the eggs and then carefully, slowly, using a whisk, add them to the dough. After adding vegetable oil and stirring, you can start baking.

The pan heats up without using oil. A baked pancake signals the need to turn it over by the appearance of bubbles. Pancakes turn out airy and fluffy.

How to cook yeast pancakes with sour milk without eggs

It is very simple and quick to prepare, resulting in soft baked goods. Both children and adults love her very much.

Ingredients:

• 2 cups warm kefir
• 1 cup flour
• 1 spoon of sugar
• 1 teaspoon dry yeast
• 30 grams melted butter
• salt to taste

Heat the kefir, add sugar and yeast, try to dissolve it, set aside for 15 minutes.

Then add melted butter and sifted flour, a little salt, and mix everything.

Leave the dough for another 20-30 minutes on the table, and begin baking in a preheated frying pan greased with vegetable oil.

We serve them with any sweets, with various goodies, we like them with honey. I will be glad if you like these recipes, and you cook them and please your family.

Bon Appetit everyone!

Unusual recipe: pancakes with water and dry cream

Pancakes are an excellent solution for a complete morning meal. They cook without much effort. The aroma of pancakes is familiar to many from childhood, when mother and grandmother reverently worked magic in the kitchen.

Today in cooking there is a wide variety of recipes for making pancakes: with milk, kefir, with or even without eggs, with yeast.

I also want to share a simple and easy recipe for making pancakes with dry cream. It’s very strange, but rarely does anyone bake pancakes with this ingredient. But in vain! Dry cream makes them very tender, airy, with a rich taste. The creamy aroma will do its job, and this recipe will take one of the leading shelves in your cookbook.

Products:

• flour – 200 g;
• baking powder for dough – 17 g;
• water – 500 ml;
• dry cream – 60 g;
• chicken eggs – 2 pcs.;
• vegetable oil – 40 ml;
• sugar – 20 g;
• salt – 2 g.

Dough preparation process

1. Beat 2 eggs into a mixer bowl, add sugar and salt. Whisk until smooth. Then pour in another 40 milliliters of vegetable oil and stir gently.
2. Pour water into a ladle, place it on the stove, heat until warm, then pour dry cream into the warm liquid. Pour the cream mixture into the eggs and butter. Beat with a broom until smooth.
3. Sift the flour and baking powder a couple of times so that it is saturated with oxygen. Add flour to the dough. Stir carefully. The dough should be without lumps.

How to fry

1. Let's take a pancake frying pan (cast iron). We send it to the stove.
2. Lightly grease with vegetable oil. We recommend taking 2 frying pans, it will be much faster.
3. Add some pancake batter to the already heated frying pan. Fry on each side. The resulting pancakes will be golden in color, porous and surprisingly tender. Place them in a stack, not forgetting to coat them with butter.

Serve with your favorite jam, sour cream or honey. Bon appetit!