Reviews (2)
5
Prepared by: Oksana Ch.
11.11.2019 Cooking time: 1 hour 0 minutes
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A tasty and satisfying option for both breakfast and snacks throughout the day. Serve pancakes with sour cream or sweet syrup. Both adults and children will definitely like them.
How to cook “Zucchini pancakes with yeast”
Prepare all ingredients.
Kefir should be at room temperature. Add salt, sugar and yeast to it. Stir and leave for 10-15 minutes.
Then add the finely grated zucchini. The zucchini must first be thoroughly squeezed out of the juice. If the skin is soft, then you don’t have to remove it.
Mix everything and add flour.
Stir the dough until smooth. Cover the bowl with a towel and leave for 40-50 minutes.
Then heat a frying pan with oil and spoon out the dough using a tablespoon.
Fry the pancakes until golden brown on both sides.
Yeast zucchini pancakes are ready. Bon appetit!
Yeast lean dough with zucchini (zucchini): pancakes and casseroles-bricks
A convenient recipe for using large overripe zucchini/zucchini, which give a lot of juice. Writing takes longer than doing.
Wash the zucchini or, as I do, zucchini and, if the core is hard and overripe, remove it; I have 1.2 kg of net weight left.
Grate (with peel) and add salt and sugar, mix, set aside to release juice.
Sift the flour and mix with the yeast.
When the juice in the zucchini/zucchini is no less than the volume of a glass, add oil and moonshine (you can do without!), mix, and while gently stirring, gradually add flour and yeast, mix well (the dough turned out to be runny, you can only mix, but not knead).
Place in a warm place until it expands at least 2 times.
That's basically all.
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She mixed the risen dough and added chopped dill and a little garlic seasoning (I just happened to have it on hand), mixed it and then cooked it, dividing it into casserole and pancakes.
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CASSERLES (photo in dopinf):
Grease the mold(s) with oil, and I also sprinkled the bottom with a little semolina.
As it turned out later, IT’S BETTER TO TAKE A WIDE FORM!, and not tall, narrow ones like me.
Fill no more than 2/3 full with dough and let rise.
Preheat the oven.
Place the molds in a larger baking sheet with sides, and add water (into the baking sheet).
Bake until done in the oven over medium heat, testing with a wooden torch.
This is where I realized that I had made a mistake with the shape - it would have baked faster and would have been better baked!
During the baking process, brush the top of the casseroles with vegetable oil several times.
When the casseroles are ready, turn off the oven and let stand in it for 10-20 minutes.
Then they are taken out very easily; you need to let them cool and cut them with a sharp knife.
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PANCAKES:
While the casseroles were rising and baking, the pancakes were ready.
Heat a frying pan with oil (heat).
Reduce the heat and spoon out the pancakes by the tablespoon, leaving a distance between them.
Fry until golden brown on both sides, cover with a lid (over low heat, turning over several times - then there will be no raw dough inside; for the next batch, heat the pan again, then reduce the heat, lay out a new batch of pancakes, etc., this way any !pancakes).
If desired, you can first place the finished pancakes on a paper towel to reduce their fat content.
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We prepare the sauce in the proportions and composition that we like.
Bon appetit!
Classic step-by-step recipe with cheese and sausage
Another classic option, also quite common. It is also my favorite because I really love dishes with added cheese. I treat my family to zucchini pancakes using this exact recipe. Although, not always, sometimes I improvise with other products. But this one is still the best for me. A simple, summer-appropriate way.
Ingredients:
- Young zucchini - 2 pieces
- Flour - 150 gr.
- Eggs - 3 pcs.
- Cheese - 100 gr.
- Boiled sausage or frankfurters - 100 grams
- Green onions and dill - a small bunch
- Salt, pepper - to taste
Preparation:
1. Cut the sausage into small cubes. Grate the cheese. Finely chop the greens. Grate the zucchini on a coarse grater as well. Place everything in a dish and add egg, salt and pepper. Mix well and add flour. Mix thoroughly again into a single mass.
2. Heat a frying pan, add oil and lay out portions of pancakes. Fry on one side until golden, then turn over and fry the other side.
3. Fry the pancakes until the dough runs out. Then place on a plate and serve for breakfast. For me they fly away in 10 minutes. No matter how much I cook, mine is never enough. They melt instantly on the plate.
How to make yeast pancakes
It is difficult to find a person who would say that they do not like or are indifferent to fluffy and tasty yeast pancakes. Our mothers and grandmothers spoiled us all with them in childhood, and if there are any, then they should not waste time reading our article, since it was written specifically for those who love yeast pancakes and want to learn how to make them.
Pancake dough is prepared using dry or fresh yeast. Fresh yeast is sold in the form of cubes of a uniform brown color, their moisture content is about 80%, they ensure strong fermentation of the dough, and it is from them that the most delicious pancakes are obtained. Fresh yeast should be stored in the refrigerator. Before cooking, fresh yeast is crushed and poured with warm water, warm water, since water temperatures above 40 degrees simply kill the living organisms responsible for fermentation and rising of the dough.
Dry yeast is obtained by dehydrating fresh yeast; it has a long shelf life and does not require special conditions. When adding to the dough, you need to use 2 times less volume. Before adding dry yeast to the dough, you need to prepare it; to do this, pour the yeast powder onto the surface of warm water, leave for 10-15 minutes and then thoroughly knead the resulting mass.
The prepared yeast is mixed with pancake dough, the basis of which can be milk, kefir, yogurt or just water. Preparing yeast pancakes takes a little longer than regular ones, since the dough must rise, but the result does not leave anyone indifferent. So, how to make delicious yeast pancakes?
Classic pancakes with yeast
Ingredients:
- Milk – 300 gr.
- Flour – 300 gr.
- Egg – 2 pcs.
- Fresh yeast – 20 gr.
- Vegetable oil – 50 gr.
- Sugar – 50 gr.
- Salt - a pinch
- Oil (for frying) – to taste
- Water – 50 ml.
Dissolve the yeast in 50 ml of warm water and leave to mature for 15 minutes.
Separate the egg yolk from the white and leave them in different containers.
Warm the milk a little. Add yolks, salt, sugar to it, beat thoroughly, add yeast and flour.
Separately, beat the whites until foamy and fold into the dough. Add vegetable oil and leave for half an hour in a warm place.
When the dough begins to rise, heat the frying pan very high, pour in vegetable oil and fry delicious, juicy and thick pancakes.
Yeast pancakes with kefir
Ingredients:
- Kefir – 400 ml.
- Flour – 7 tbsp. l.
- Dry yeast – 2 tsp.
- Warm water – 1/2 cup
- Soda – 1/3 tsp.
- Sugar – 1 tbsp. l.
- Salt - a pinch
Heat the kefir, add soda to it, stir and leave.
Add dry yeast to warm water, stir thoroughly, when it starts to rise, add it to kefir.
Add sugar, salt, flour and beat the dough thoroughly until it reaches the consistency of sour cream.
Leave for half an hour in a warm place for the dough to rise.
Heat a frying pan with vegetable oil and fry the pancakes on both sides. Serve hot with jam, jam or sour cream.
Lenten pancakes with yeast
Ingredients:
- Flour – 4 tbsp.
- Water – 2.5 tbsp.
- Dry yeast – 2 tsp.
- Sugar – 4 tbsp. l.
- Salt - a pinch
- Oil – for frying
Dissolve dry yeast in warm water. Once they start to rise, knead the dough.
Mix flour, water, sugar, salt and yeast, knead thoroughly so that there are no lumps and the dough reaches the consistency of sour cream.
Leave for half an hour in a warm place.
Heat a frying pan and vegetable oil, fry the pancakes until golden brown.
Yeast zucchini pancakes
Who said that pancakes can only be made from flour and milk; a huge amount of vegetables can also be used to prepare this delicious dish.
Ingredients:
- Zucchini – 1 pc.
- Flour – 400 gr.
- Fresh yeast – 15 gr.
- Milk – 2 tbsp.
- Egg – 2 pcs.
- Salt - to taste
- Oil – for frying
Dissolve yeast in heated milk, add flour, mix thoroughly and leave for half an hour.
Peel the zucchini and remove seeds and grate it on a coarse grater.
When the dough begins to rise, add zucchini, salt, eggs and mix thoroughly.
Heat vegetable oil in a frying pan and fry like regular pancakes. Serve with sour cream.
Cranberries by yeast
Ingredients:
- Potatoes – 500 gr.
- Milk – 500 gr.
- Flour – 100 gr.
- Yeast – 20 gr.
- Egg – 1 pc.
- Salt - to taste
- Oil – for frying
Peel the potatoes and grate them on a coarse grater. It is better to put it on a sieve so that the liquid drains and the dough does not turn out to be very liquid.
Heat the milk and dissolve the yeast in it. Add flour, salt and potatoes, knead thoroughly and place in a warm place for half an hour until the dough begins to rise.
When the dough is ready, heat the frying pan and oil and fry the potato pancakes on both sides until a potato crust forms.
Serve the pancakes hot, topped with sour cream.
Bon appetit!
You can make pancakes from yeast dough with fruit fillings; you will find these and other recipes on our website.
Author: Vira (especially for) Copying this article in whole or in part is prohibited.
Video recipe for zucchini pancakes with pumpkin
I often make pumpkin and squash pancakes when they are in season. But I have never done both at the same time. And now, I’ve finally decided.
Their taste is a little unusual, delicate. But the most important ingredient is not vegetables, but oatmeal.
The dish is prepared without flour and without semolina, but with oatmeal. It was a revelation for me. I've never come across recipes like this. But it turned out to be absolutely nothing.
The main thing is to withstand the right time of proofing so that the flakes swell and do not crunch on your teeth.
I watched the whole cooking process in the video below, so you can watch it too. Be sure to take this option into your culinary collection and cook with confidence!
My family liked it. The dish is easy to prepare and, most importantly, cooks quickly. You can eat it both as a side dish and as an independent dish.
It is very suitable for small children, but then you need to use less oil so that it is not greasy. I am pleased with the recipe and will definitely try to make these pancakes again.
This delicacy has a wide range of uses. They can be either an independent dish or a side dish. You can add minced meat to the dough and they will become meaty. This dish will suit even the most picky gourmets.
In general, it turns out that squash beauties are a field for imagination. In addition, this dish is unlikely to be spoiled. They always turn out delicious. No matter how they are prepared. Check it out... In the meantime, see you again!
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Zucchini pancakes with semolina - the most delicious recipe
The peculiarity of the recipe is that thanks to semolina, which absorbs liquid well, the pancakes have a dense consistency.
We will need:
- Zucchini – 300 grams,
- Semolina - 3 tablespoons,
- Egg - 1 piece,
- Salt - 1 teaspoon,
- Vegetable oil – 2 tablespoons
Grate the zucchini, add salt and leave for 20 minutes until the juice releases. We use our hands to squeeze out the zucchini mass and pour out the excess liquid.
Add the egg and semolina to the zucchini, mix well and leave for 10 minutes so that the semolina swells and absorbs excess juice.
Heat up, grease the frying pan and spoon out the zucchini dough, carefully forming the cakes. Fry over low heat until golden brown on both sides.
Serve with sour cream or yogurt sauce: add chopped garlic, ½ teaspoon lemon juice and salt to taste to 3 tablespoons of natural yogurt.
The most delicious zucchini pancakes with cheese, garlic and herbs
For those who love variety, I suggest you try this recipe for delicious zucchini pancakes with a cheese and garlic flavor.
We will need:
- Chopped zucchini - 400 grams,
- Egg – 1 piece,
- Kefir – 1 glass (200 ml),
- Flour – 1 cup (200 ml),
- Cheese – 100 grams,
- Garlic – 2-3 cloves,
- Salt, herbs to taste,
- Vegetable oil - for frying
We wash the zucchini. If we have an old zucchini, then remove the hard peel, seeds and grate only its pulp. Chop the young zucchini completely.
If you want to taste the vegetable itself in the pancakes, then chop it on a coarse grater. Place it in a deep bowl and add the rest of the ingredients there.
First, add crushed garlic to the zucchini.
Then cheese and herbs. We use any greens you have. It could be dill, parsley and even cilantro if you like it. But everything needs to be done in moderation. You determine this according to your taste.
Then pour in kefir, add flour and soda. Mix everything well into a homogeneous mass until the thickness of sour cream, in which there is a spoon.
Bake in a preheated and greased frying pan for three minutes on each side until the cheese crust is golden brown. My husband loves these moderately spicy zucchini pancakes. I serve them with sour cream.
Look how beautiful it turned out.
