Large pancakes with milk and yeast recipe. Yeast pancakes - proven recipes. How to properly and tasty cook pancakes with yeast. Thin pancakes. Recipes for making thin pancakes

Who among us doesn’t like to eat delicious food? And when it comes to home cooking... Take pancakes. Yeast, milk, with a lace pattern. Fragrant, thin, tender. They can be eaten plain or with various fillings. There are a lot of options! We will write a simple recipe for yeast pancakes (and more than one!) in this article. First, let's find out when the first pancakes appeared in Rus'.

An indispensable attribute of Maslenitsa

Pancakes are originally considered nothing more than sacrificial bread before the advent of Christianity. They became the main dish of Maslenitsa in the 19th century - it was believed that their round shape symbolizes the Sun, and therefore life itself.

The recipe for yeast pancakes has been changed and supplemented over the course of several centuries. Over time, this Russian dish fell in love with the people of different countries. For example, in England they prefer very sweet and low-fat pancakes, while the French love thin yeast pancakes with milk, but the Germans add cognac and other alcoholic drinks to the dough.

Now every housewife has her own, special, signature recipe. Baking delicious pancakes is an art! Our recipes will help you master it to the fullest, so that not a single pancake turns out lumpy.

Delicious, just like grandma's!

The most delicious pancakes are those made with yeast and milk. The beauty is that they are exactly the same as our grandmothers baked, which means they come from childhood. To prepare thin yeast pancakes, we will need:

Flour - 3 cups.
Dry yeast - 1 sachet.
Milk - 1 liter.
Eggs - 2 pieces.
Sour cream 20% - 3 tablespoons.
Sugar - 3 tablespoons.
Salt - 1 teaspoon.

Note: 1 packet of dry yeast can be replaced with 30 grams of fresh, and in the absence of sour cream, 4 tablespoons of vegetable oil will do.

Dough is the head of pancakes!

Let's start kneading the dough. The first step is to prepare the dough. To do this, combine dry yeast with flour in a clean container and mix well. Then pour in warm milk and mix again. If you use fresh yeast instead of dry yeast, then first you need to dissolve it in warm milk, and only then add flour. Then cover our dough with a towel and place it in a warm place for 1 hour. To prepare delicious pancakes (with yeast, with milk), you shouldn’t fuss, make noise or rush. Yeast dough doesn't like this!

While the dough is rising, we move on to the second stage of preparing the dough. The first thing you need to do is beat the foam - this can be done either with a mixer or with a fork or whisk. Then add sour cream (or butter), salt and sugar and beat thoroughly again until smooth. Combine this mixture with the dough, mix gently and put in a warm place for another 30 minutes.

Our dough is ready, in the meantime you can prepare various fillings. For example, such pancakes (yeast, with milk) go very well with salted fish, with red caviar, with cottage cheese and herbs, with fried champignons and meat, and are also good simply with jam or condensed milk.

Ready to bake!

When it has reached the desired condition, put a frying pan on the fire (it is advisable to choose cast iron or with a non-stick coating, otherwise the pancakes will stick). Grease a heated frying pan with vegetable oil, bake our openwork yeast pancakes on both sides and place them in a heap on a plate. In this case, it is advisable to lubricate each one with butter so that they do not stick together. That's all the wisdom!

Union of yeast and milk

Despite the wonderful “grandmother’s recipe” published above, we suggest trying another one. After all, you can never have too many delicious pancakes! The second recipe for yeast pancakes with milk is a little more complicated than the previous one, but it is quite possible that it will become your signature. So, the necessary ingredients:

Boiled water - 1 glass.
Refined - 3 tablespoons.
Milk - 2 glasses.
Sugar - 2 tablespoons.
Chicken eggs - 2 pieces.
Fresh yeast - 20 grams.
Butter - 10 grams.
Premium wheat flour - 500 grams.
Salt is on the tip of the knife.

Like the previous one, this recipe for yeast pancakes with milk includes preparing the dough. After all, it is she who makes them so soft and tasty. To prepare it, you need to thoroughly dissolve the yeast in very warm water. Then sift 250 grams of flour into a clean bowl, mix it with 1 tablespoon of sugar and carefully pour in the yeast. Mix everything until smooth, cover with a towel and put in a warm place for 45 minutes. When ready, the dough will increase in volume by 2-3 times.

Handmade

When this happens, add 2 yolks, 1 tablespoon of sugar, a pinch of salt, 1 tablespoon of vegetable oil and the rest of the sifted flour. Knead the dough well with your hands until it becomes smooth, and leave it warm for another 45 minutes.

When the dough rises, we begin to gradually, 2-3 spoons at a time, add warm milk to it. In this case, the dough must be constantly kneaded to avoid the appearance of lumps. When the consistency of the dough resembles sour cream, you need to add 1 whipped egg white and mix thoroughly again. The dough is ready for baking lacy pancakes! Ready-made pancakes can be served with jam, sour cream or yogurt, as well as with various fillings. As you can see, the recipe for thin yeast pancakes is quite complicated, but in the end everyone will probably ask for more!

Kefir rivers

It happens that time is short, but you want pancakes. If you don’t have time to make yeast, it’s tasty, simple, and most importantly, fast. Let's get started? We will need the following ingredients:

Kefir with a fat content of at least 2.5% - 1 liter.
Sugar - 2 tablespoons.
Eggs - 2 pieces.
Salt - 0.5 teaspoon.
Vegetable oil - 2 tablespoons.
Flour - by eye.
Soda - 1 teaspoon.
Boiling water - 1 glass.

First of all, mix kefir, sugar, salt and eggs in a saucepan. For convenience and time saving, you can use a mixer. When the sugar dissolves, without stopping stirring, gradually add flour. When the dough reaches the consistency of thick sour cream, add vegetable oil. Mix. Then pour boiling water into a cup, dissolve soda in it, immediately pour this solution into the dough and mix thoroughly again. After this, our dough is ready to turn into porous and delicious pancakes!

Variations on the theme of flour

Did you know that you don't have to use only wheat flour for pancake dough? You can experiment with corn, buckwheat and oatmeal - this will add wonderful flavor diversity to our usual dish.

For example, corn pancakes turn out to be unusually thin and are perfect for wrapping various savory fillings in them, such as salted salmon or cheese with garlic.

In order to prepare corn pancakes, we will need:

Wheat flour - 100 grams.
Corn flour - 100 grams.
Milk - 200 milliliters.
Sugar - 30 grams.
Eggs - 3 pieces.
Boiling water - 400 milliliters.
Vegetable oil - 60 milliliters.
Salt - 1 teaspoon.
Turmeric - 1 teaspoon.

To begin, carefully sift the corn flour into the prepared container and begin to gradually introduce boiling water. This is how the dough is brewed. To avoid the appearance of lumps, mix everything thoroughly. Then add vegetable oil.

After this, sift the wheat flour into a separate bowl and mix it with turmeric. Combine with corn dough.

Separate the yolks from the whites and add to the dough. After this, add milk, stir thoroughly again and refrigerate for 1 hour. Immediately before frying, add the whites whipped with sugar to the dough. That's all! The finished pancakes turn out bright yellow, like the sun!

Sweet life

And finally, we want to tell you a recipe for very unusual, original pancakes that those with a sweet tooth, especially children, will appreciate. Who doesn't love chocolate? Everyone loves him! Therefore, we are sure that chocolate pancakes with caramel sauce will take their rightful place on the list of your favorite dishes. So, we need the following products:

Water - 300 milliliters.
Milk - 700 milliliters.
Sugar - 4 tablespoons.
Salt - 1 teaspoon.
Eggs - 3 pieces.
Flour - 2 cups.
Cocoa - 1.5 tablespoons.
Chocolate - 50 grams.

First of all, pour 100 ml of milk into a cup, mix the rest with water in a saucepan and heat to room temperature. Then, in a clean container, beat the eggs with salt and sugar and combine them with milk and water. Mix well, add flour and beat everything with a mixer until smooth.

Next, break the chocolate into pieces and melt in 100 ml of warm milk. Pour cocoa into the resulting mass and mix well. Then combine the chocolate mixture with the pancake dough and beat thoroughly with a mixer. Leave the dough for 20 minutes. After this time, we begin to fry the pancakes.

Let's start preparing For it we will need:

Water - 1/4 cup.
Butter - 10 grams.
Sugar - 1 glass.
Cream with a fat content of at least 20% - 100 grams.

Place a non-stick frying pan on the heat and melt the butter in it. Then add sugar in an even layer and, stirring constantly, begin to melt it slowly. When it turns a warm amber color, remove the pan from the heat. When the melted sugar stops boiling, add water and put it back on the fire. Wait until the sugar dissolves again, add the cream, stir, bring to a boil and remove the pan from the heat. Our caramel sauce is ready!

Pancakes are considered a high-calorie dish, so serve them in the morning. Otherwise, there are no restrictions; they prefer to eat pancakes both in winter and in summer.

Yeast pancakes with milk recipe with step-by-step photos are good with or without fillings. They are fluffy, which many people like, but they take a lot of time to prepare.

No, to make the dough you will need about 10 minutes, no more. But in order for it to “ripen”, you will have to wait two, or even three hours.

After kneading the dough, know that it should rise three times. The first two you need to knead it, after the third rise you can start baking pancakes without stirring the dough.

In order for the pancakes to become soft, they should be greased with melted peasant butter.

How to properly prepare food and utensils so that pancakes are a success

The dough must be prepared from sifted flour. This rule applies not only to pancakes, but also to other confectionery products.

It is necessary to fry quick yeast pancakes with dry yeast in a cast iron frying pan; it does not allow them to burn.

Before pouring the dough, grease the bottom of the pan with vegetable oil.

You can put both dry and pressed yeast in yeast pancake dough.

Recipe for delicious pancakes with yeast

This classic recipe will definitely come in handy when you want to bake fluffy yeast pancakes.

Filling with meat will help you get a more satisfying dish that can feed a large company.

Serve sweet yeast pancakes with honey or jam. Filling with fermented milk cheese and raisins is also suitable.

You can bake thin yeast pancakes using a thinner dough with a higher liquid content.

Take: two eggs; 0.450 ml milk; 0.250 kg flour; 10 g fast acting yeast; salt and sugar to taste; 20 ml vegetable oil.

Recipe for making yeast dough:

First make the dough. To do this, stir milk (150 ml), yeast and sugar in a bowl. Add two heaped spoons of flour. After you achieve homogeneity of the mass, cover it with a napkin and leave it in a warm place for 30 minutes.
After half an hour, add the eggs, mashed with salt, flour and the remaining warm milk. This time set the yeast dough aside for 2 hours, it should rise three times. Knead the dough with a spatula each time, and only on the last, third pass there is no need to do this.
Bake the yeast pancakes in a thick-walled frying pan, allowing two minutes for each side.

Lemon Yeast Pancakes Recipe

Yeast pancakes recipe with photo are very fragrant and delicate. It is believed that the smell of lemon improves your mood, so don’t miss the opportunity to please your loved ones with an exclusive dish.

For it you will need:

two eggs; 3.5 glasses of milk; a couple of glasses of premium flour; 10 g fast acting dry yeast; lemon zest; sugar and salt at your discretion. You can flavor pancakes with vanilla sugar.

Dough kneading recipe:

For the dough, chop dry yeast in heated milk (120-150 ml). Add a couple of large spoons of sifted flour and half the granulated sugar.
Place the mixture in a warm place for a quarter of an hour.
Meanwhile, grind sugar and salt with eggs, heat the rest of the milk.
In a bowl, mix all the ingredients, including flour, pour in the dough and chop the mixture so that there are no lumps left in it.
The dough should now rise three times. The process will take at least two hours, so be patient.
After the third rise, scoop out the batter with a ladle and fry the pancakes in a very hot frying pan. If you have an electric pancake maker, then you don’t need to grease it with vegetable oil; the pancakes won’t stick. Coat a regular frying pan with a thin layer of vegetable oil.

Step-by-step recipe for pumpkin pancakes with yeast

Yeast pancakes based on pumpkin puree are distinguished by their bright orange color and original taste (see photo). By brushing milk pancakes with honey, you will add beneficial properties to them.

For serving, you can use powdered sugar mixed with a pinch of cinnamon.

When kneading the dough, you need to worry about the presence of such products as:

milk – 0.5 liters; a pair of eggs; half a kilogram of peeled and seeded pumpkin; 20 g sl. oils; 0.320 kg flour; 20 g yeast; a pinch of vanillin and cinnamon; 2 tbsp. spoons of vegetable oil. Add sugar and salt to taste.

Recipe:

Cut the properly prepared pumpkin into medium-sized cubes. Place the product in a saucepan and add enough water to cover the entire pumpkin. After the water boils, wait a quarter of an hour, then turn off the heat and strain the water.
After cooling, puree the pumpkin in a blender until smooth.
The dough is prepared using a straight method, so you need to dilute the yeast in warm milk and pour it into a bowl that already contains a homogeneous mixture of flour, eggs, salt, sugar and milk.
Leave the dough in a warm place for two hours, then pour in vegetable oil, cinnamon, vanilla sugar and let it rise one more time. After this you can bake pancakes.

Recipe for pancakes with milk and semolina

Semolina pancakes are perfect for baby food. If your kids don’t like semolina porridge, then this dish will be a lifesaver for you.

Semolina yeast pancakes do not contain lumps, they turn out tender and soft.

In order to bake pancakes, you will need:

50 g semolina; milk – 0.450 l; 2 eggs; 0.320 kg white flour; 20 g yeast; a couple of tablespoons of vegetable oil. Add seasonings such as salt, sugar to taste, and don’t forget vanilla.

Recipe for preparing delicious semolina pancakes:

First of all, heat the milk and sift the flour.
The next step is soaking the semolina with warm milk; for this, take a third of the entire product.
The dough should be prepared from yeast, 0.5 tbsp. spoons of granulated sugar and pour in milk. Cover the bowl with the dough with a napkin and set aside for 20 minutes, choosing a warm place.
Mash the eggs thoroughly with the rest of the sugar, add a pinch of salt.
Add milk, flour, vanilla sugar, dough and swollen semolina one by one.
Let the mixture rise for two hours. After the third knead, add vegetable oil and vanilla sugar to the dough and let it rise again.

Fry delicious pancakes on both sides until they are browned.

Recipe for egg-free yeast pancakes with buckwheat flour

Pancakes have a darker shade. And all because buckwheat flour in the amount of two glasses was added to the dough. In addition you will need:

30 g yeast; half-liter bottle of mineral water; 2 and a half cups finely ground wheat flour. Add salt to taste and 2 tbsp vegetable oil. spoons.

Cooking steps:

Heat the water to a temperature of 45-50 degrees.
In a deep, large bowl, whisk together wheat and buckwheat flour (one and a half cups each). Pour in a glass of water and rub so that there are no lumps left.
Dissolve the yeast in 130 ml of water and add to the mixture in the bowl.
Cover the mixture with a napkin and leave for a couple of hours to rise. After it increases in volume, stir in the rest of the flour, salt and warm water, pour in the vegetable oil.
Give the dough another hour to rise, after which you can prepare the pancakes.

Recipe for pancakes mixed with dry yeast

Lacy pancakes made with instant dry yeast will definitely please your loved ones. They fit into a hole and harmonize well with various fillings and spreads.

Before frying delicious pancakes, you will need a lot of time, however, you will not regret starting this treat.

Ingredients: 2 glasses of water; 0.480 kg of premium flour; 45 ml vegetable oil; a packet of instant dry yeast; 2 eggs; milk - 2 glasses. For taste, add a teaspoon of salt and two large spoons of sugar.

Start preparing the dish by heating the milk. Then:

Dissolve dry yeast in milk.
Add beaten eggs, salt and sugar.
Sift the flour and add it to the bowl with the liquid ingredients. Stir until smooth.
Cover the dish with a towel and put it in a warm place to rise.
When you notice that bubbles have appeared on the surface of the mass and it has increased in volume, add warm water and vegetable oil.

After the mixture has risen again, you can bake pancakes.

The recipe you've learned doesn't require a ton of ingredients, it's based on available ingredients. You can buy them at your nearest store, a la supermarket.

Secrets that will make your pancakes a gourmet dish

Serve delicious yeast pancakes exclusively hot.
Fill milk pancakes with chopped boiled eggs mixed with green onions, red caviar or other filling that you like best.
Knead pancakes with yeast using white wheat flour or a mixture of wheat and buckwheat.
As an addition to the dish in order to improve its taste, use melted butter or thick sour cream; place them on the table in separate saucers.
Delicious yeast pancakes can also be made with water, but it must be bottled or purified.
The most convenient way to lubricate a frying pan with vegetable oil is with a silicone brush. If you haven't had time to get one yet, make another device: cut a potato in half and stick it on a fork with the flat side facing out. Now dip the potato in the oil and run it along the bottom of the pan.
Experienced chefs recommend baking quick and tasty yeast pancakes in medium-sized frying pans. Pancakes that are too large in the center may not cook through. The best option is a cast iron frying pan with a diameter of 23-25 cm.

My video recipe

How to prepare a step-by-step recipe for yeast pancakes with milk - a complete description of the preparation so that the dish turns out very tasty and original.

Who doesn’t dream of making delicious yeast pancakes on their own? Usually you have to tinker with such a test... But not this time! Today Vkusss.ru offers bake quick yeast pancakes with milk .

A step-by-step recipe with photos will help you understand all the intricacies of cooking. We are sure that this recipe will become one of your favorites, because the pancakes turn out very tasty, aromatic and, most importantly, The dough is made quickly and easily.

Yeast pancakes with milk: recipe

1. Break 2 eggs into a cup, add sugar and salt.

2. Stir thoroughly with a whisk until foam appears.

3. Add warm milk and water, mix well. The milk and water should be slightly warm.

4. Add the amount of yeast.

5. Stir well with a whisk. The mixture will begin to foam.

6. Add 1.5 - 2 cups of sifted flour and stir with a whisk so that there are no lumps. The dough should be quite liquid.

7. Place in a warm place at +37 degrees for 1 hour. During this time, the dough will rise and thicken a little.

8. Before baking, add 2 tablespoons of vegetable oil to the dough.

9. Stir the dough.

10. Now you can bake pancakes. Lightly grease the bottom of the frying pan with oil and heat it over high heat. Then, lowering the heat (below medium), pour half a ladle of dough into the frying pan. Tilt the pan so that the dough spreads over the entire bottom. If the dough is too thick and does not spread. you can add a little warm water (about 1/4 cup) and stir.

11. As soon as the edges are browned, and the dough on top dries out and almost all the bubbles burst, you need to turn the pancake over. These pancakes have an airy, fluffy texture, but at the same time strong and elastic. They are easy and simple to turn over.

The end result is a flavorful stack of beautiful pancakes! They taste sweet and can be served with sour cream or any sweet filling. Bon appetit!

Have you already prepared quick yeast pancakes with milk according to our recipe? Share in the comments!

Classic pancakes with yeast

Few people know, but the real, proper Russian pancakes are yeast pancakes. And all other options, although more popular, are only simplified variations of them. It is also customary to brew traditional pancakes before baking, but I have not yet mastered this technique. Therefore, I offer the simplest, classic recipe for pancakes made with yeast and milk. I won’t argue that there will be more fuss with baking these pancakes, but it’s definitely worth it, because you won’t get such soft, fluffy and at the same time very holey pancakes with any dough!

egg – 2 pcs.,
milk (I had 3.2% fat content) - 2 tbsp.,
flour – 1.5 tbsp.,
sugar – 3 tbsp. l.,
salt – 0.5 tsp,
dry yeast – 0.5 sachet,
sunflower oil – 3 tbsp. l. + a little for greasing the pan when frying.

For this pancake dough, like most variants of yeast dough, we start by preparing the dough. To do this, pour the milk into a bowl; if it is cold, heat it a little in the microwave or on the stove, and immediately add the yeast and sugar.

Whisk the mixture so that all the lumps are thoroughly separated, and pour a glass of flour into the bowl. Be sure to sift the flour.

Knead the dough again with a whisk and leave it to rise, placing the bowl somewhere where it is very warm. I usually place it next to the radiator, but not quite close, otherwise the intense heat may cause the dough to weld to the walls of the bowl.

After 30-40 minutes. The dough should already increase in size by 2.5-3 times.

In a separate bowl, mix the eggs with the butter and beat them with a fork or whisk, then add them to the risen dough.

Knead the dough thoroughly so that it becomes as homogeneous and viscous as possible. That is, when you scoop the dough with a ladle, it should flow like regular thick pancake dough. There should not be any lumps in it. If you want to get very thin, delicate pancakes, the remaining 0.5 tbsp. no need to add flour!

Set the bowl with the dough aside, turn on the stove and heat the frying pan thoroughly. As soon as it is hot enough, grease it with butter or a piece of lard and bake pancakes in the usual way. Yeast pancake dough has a couple of features. Firstly, the frying pan must be greased, otherwise the pancakes will stick, no matter how much oil there is in the dough. Secondly, baking one pancake requires 1.5-2 times more dough, because it is thick and difficult to spread over the pan.

Place the finished pancakes in a stack and serve immediately after finishing baking. These yeast pancakes are especially good with honey and hot tea.

How to cook yeast pancakes with milk

The word alone makes the pancakes’ mouth water, but for good reason. It is difficult to find someone who would refuse to eat this delicacy.

Pancakes can be eaten straight from the frying pan or with filling, in any case they will be simply excellent.

And how incredibly delicious, well, simply amazing pancakes with sour cream and simple sugar, and even baked in the oven, it’s really impossible to put into words!

Today we will pay attention to preparing openwork pancakes with milk and yeast.

It is worth noting that real Russian pancakes are always prepared with yeast. They even taste much different from those made without yeast.

So how to prepare this yummy? Let's look at a few recipes.

Recipe for thick yeast pancakes with milk

Flour – 600 grams;
Milk – 2.5 cups;
Sugar – 80 grams;
20 grams of raw yeast or a small package of dry yeast;
Chicken egg – 1 piece;
A pinch of salt;
3 large spoons of any vegetable oil.

How long to cook - 2 hours 30 minutes.

Calories per 100 grams – 230.

The cooking process is as follows:

First you need to make a dough. Heat 300 grams of milk, but not too much;
Next, put raw yeast there or add dry yeast. Carefully dilute the yeast in milk;
Add 1 tablespoon of granulated sugar there and stir until the sugar grains are completely dissolved;
Sift the flour to remove excess debris. Also, sifting will saturate it with oxygen and make it lush;
Pour half the flour into the milk mixture and stir. You should get a uniform mixture without lumps;
Next, cover the container with the batter with a warm cloth and place it in a warm place for about 30-40 minutes. During this time period it will rise and the yeast will begin to play;
After this, break the chicken egg, beat it well and put it in the dough, stir;
Add the remaining granulated sugar and half the flour. Stir everything, break up any lumps. The result should be a not very liquid mixture with a consistency reminiscent of sour cream;
Then add some salt and pour in oil (regular vegetable oil). Also stir;
Heat the remaining milk and pour it into the mixture;
Place the finished dough in a warm place for an hour until it doubles in size;
As soon as the dough increases and becomes fluffy, you can start baking pancakes;
Coat the frying pan with vegetable oil and place on the fire;
As soon as the frying pan is hot, take a ladle of batter and pour it onto the surface;
Fry the pancakes on both sides until nicely browned;
Ready baked goods can be served with honey, maple syrup or sour cream and sugar.

What you need for cooking:

Milk – 800 ml;
400 grams of flour;
Chicken eggs – 3 pieces;
Butter (not to be confused with spread) – 100 grams;
15 grams of dry yeast;
Granulated sugar – 150 grams;
Vanilla sugar – 30 grams;
A pinch of salt;
Vegetable (any kind, olive, flax or even sesame) oil.

Cooking period: 2 hours.

What is the calorie content in 100 grams – 240.

How to make thin yeast pancakes with milk:

Pour granulated sugar, vanilla sugar, salt and dry yeast into a bowl. Mix all components;
Next, pour half the milk into the pan and place it on the stove. Heat until warm;
Pour the heated milk into a bowl with dry ingredients. Mix everything until the yeast dissolves;
Then add flour to the sponge mixture and stir. During the stirring process, you need to break up all the lumps, so it is advisable to use a whisk or mixer for stirring;
Cover the container with the dough with film or a towel. Place in a warm place for 60 minutes. During this time, the dough should begin to play;
After this, break the eggs and put them in the sponge mixture, pour melted butter there, and mix vigorously;
Pour in the remaining half of the milk and stir. As a result, a very liquid dough should come out, from which it will be possible to make thin pancakes;
Next, put the frying pan on gas and heat it up;
It is advisable to lubricate its surface with vegetable oil. It is greased only before baking the first pancake; subsequent pancakes do not require greasing;
As soon as the oil is hot, take a ladle of batter and pour it over the entire surface of the frying pan;
After the bottom is browned, transfer to the other side and fry until golden brown;
Place the prepared pancakes on a plate and place on the table.

Make a great dish - pumpkin casserole. The recipes are simple and easy to follow.

And here are variations of recipes for kefir pies in a slow cooker.

By coming here, you can learn how to prepare lean dough for pies.

Custards made with sour milk

We will need the following:

300 grams of flour;
Sour milk – 250 ml;
Hot water – not a full glass;
Sugar – 80 grams;
1 teaspoon dry yeast;
2 chicken eggs;
A little salt;
2 large spoons of any vegetable oil.

Prepare yourself for the fact that you will have to spend 1 hour and 40 minutes at the stove.

Nutritional value per 100 grams – 210.

How to cook custard yeast pancakes with sour milk:

Pour half a glass of flour into a bowl, add granulated sugar, salt, and dry yeast. Mix all components;
Kefir should be warm, it can be heated for 2-3 minutes in the microwave;
Pour warm kefir into the dry ingredients and mix with a mixer until smooth;
Cover the container with the dough with a towel or film. Place in a warm place for half an hour;
After this, break the eggs, put them in a bowl and beat with a whisk. Pour them into the liquid mixture;
Add the remaining flour and mix with a mixer until the structure is uniform;
Next, pour in hot water, while stirring the mixture with a whisk;
Cover again with film and place in a warm place for 30 minutes;
After this, pour in vegetable oil, stir;
Place a frying pan on the stove, grease its surface with vegetable oil and heat it up;
As soon as the oil is hot, take a ladle of batter and pour it over the entire surface of the pan;
After browning, transfer the pancake to the other side and bake until golden;
Place the finished pancakes on a flat plate and serve without delay.

How to make yeast pancake dough without eggs

A liter of milk;
Flour – 500 grams;
Sugar – 80 grams;
30 grams of dry yeast;
Vegetable (any) oil – 3 large spoons + 1 tablespoon for frying;
A little ordinary salt.

The duration of the culinary process is 2 hours.

What is the nutritional value in 100 grams – 220.

Heat the milk until warm;
Add yeast to warm milk and dilute it;
Then add salt and granulated sugar. Mix everything until the grains of sugar and salt dissolve;
Next, gradually add flour, while stirring the mixture with a mixer. The result should be a homogeneous mixture;
Cover the container with the dough with film and place in a warm place for 1 hour. During this period, the dough should be stirred from time to time;
After this, pour vegetable oil into the dough and mix;
Place a frying pan on the fire, grease it with vegetable oil and heat it up;
We take a ladle of batter and pour it onto the heated surface of the frying pan;
Fry until golden brown and transfer to the other side, also bake until golden brown;
Place the finished pancakes on a plate and serve.

Before baking, the pan can be greased with sunflower or butter, as well as a piece of lard.

Ready-made pancakes can be served with jam, honey, condensed milk, sour cream and sugar.

You can also wrap unsweetened fillings in them - cabbage with meat, boiled chopped eggs, as well as salmon, red or black caviar.

Yeast pancakes turn out beautiful. After frying, they acquire an openwork mesh, so these pastries will always look beautiful on your table. You can also wrap various fillings in them, which will make the pancakes even tastier.

Thin yeast pancakes with milk. Recipe with photos

I’ll say right away that cooking pancakes is not quick, it takes time to prepare the dough so that the dough “fits”, these are all yeast pancakes. If you want to quickly and tasty cook thin pancakes with milk, then the recipe can be found in the article “Thin and tasty pancakes with milk.”

Thin yeast pancakes with milk. Recipe with photo.

To prepare yeast pancakes we will need:

500 grams of milk
2 eggs
30 grams melted butter
1-3 tbsp. spoons of sugar (I added 3)
1 teaspoon dry yeast
a pinch of salt
250-300 grams of flour

All ingredients for making pancakes are available. The pancakes turn out very tasty, especially warm.

I pour half a glass of milk from the can (I got a little more) and heat the milk. I add a teaspoon of yeast and a tablespoon of sugar to the milk.

In the bowl in which I will knead the dough, beat 2 eggs, add the remaining sugar and salt. You also need to melt the butter. I have country butter and milk too.

I leave the milk and yeast to rise for 10-15 minutes. Beat the eggs with a whisk with sugar and salt, but without fanaticism. I melted the butter and cooled slightly, combined it with the eggs and stirred. If you add hot oil, the eggs may curdle.

So, 10 minutes have passed. Foam formed on the surface of the milk. Our dough for yeast pancakes is ready when fluffy foam forms on the surface of the milk.

I combine the dough with eggs, salt, sugar, butter. Heat the remaining milk and pour into a bowl. Now I start adding flour, in small portions and stirring with a whisk.

The flour must first be sifted. It is better to add flour in portions, rather than all at once.

You can mix with a mixer so that there are no lumps, or with a whisk. I mix with a whisk. I used 250 grams of flour. Next, I cover the dough with a clean towel and leave it for 1-2 hours for the dough to rise.

The dough increases in volume. I mix the dough with a whisk. If there are lumps, they will dissolve. And pour 3-4 tablespoons of vegetable oil into the dough. In fact, you don’t have to pour oil into the dough, but then the frying pan needs to be greased with vegetable oil or a piece of lard before frying the pancake.

In order for the dough to rise well, it was necessary to let it rise for 2 hours; after an hour I started frying the pancakes. Because we had to leave. My son is working with a speech therapist, so I couldn’t wait that long.

I fry the pancakes in a hot frying pan on both sides. My frying pan has a non-stick coating.

The pancakes come out in a hole. Openwork, as they are also called. The resulting pancakes are thin, elastic and very tasty.

Each pancake can be greased with butter. But, I didn't grease the pancakes with butter. My frying pan has a diameter of 26 cm. It turned out to be 12 pancakes.

I took this photo on purpose to show that each pancake fits into a hole. The pancakes are thin and tender.

Pancakes can be eaten with jam, condensed milk, sour cream, sprinkled with sugar, and red caviar. You can fill these pancakes with meat and cottage cheese. To be honest, I wanted to stuff them with cottage cheese. But the children immediately began to eat them. And I tried it, so there was nothing left to stuff.

I will definitely make these pancakes for Maslenitsa. We love getting together with friends for this wonderful holiday, chatting, eating pancakes. Every housewife tries to surprise everyone with pancakes.

I too, try everything, cook everything. There is no limit to curiosity. I really want to try different recipes. And if I like the recipe, then I cook more pancakes.

And also, I really liked the pancakes made from cottage cheese dough, which contains cottage cheese in the pancakes. Cottage cheese is added specifically to the dough. I have never eaten such pancakes, but after trying them I was not disappointed for a minute. The recipe is simple, the pancakes turn out delicious. We ate them right away, with sour cream and honey. The recipe with step-by-step photos of preparation can be found in the article “Custard pancakes on kefir from curd dough.” So, if you love cottage cheese, I recommend this recipe to you.

Bon appetit, cook with pleasure and look forward to new pancake recipes. We are always looking for delicious recipes.

Children love pancakes. Here is a delicious pancake recipe for kids. They are called "Pleasure".
For the dough: 1 egg, 1 glass of milk, soda and salt on the tip of a knife, 1 teaspoon of dry yeast. half a glass of flour.
Pour milk into the pan, beat the egg, add salt, soda, yeast, flour. Mix everything thoroughly. Heat a frying pan, grease with oil and bake pancakes.
Although the dough for pancakes can be made, I think, according to any recipe.
Here's a delicious filling for these pancakes that kids will love.
For filling:
200 g dates, 1 banana, several nuts, peeled, 1 glass of yogurt. Chop everything finely and pour yogurt over it. Fill the pancakes and fry a little.

Interesting recipe, I was even interested in the filling. We didn't do this. I just don’t know if the children will eat it. Our daughter does not eat bananas or dates. But my son only eats bananas.

This means you can experiment with fillings.
You can’t understand children, there are so many tasty and healthy things, but for some reason they don’t like them.
My granddaughter doesn’t like raisins or prunes. If he sees raisins in baked goods, he won’t eat them at all. The same goes for prunes. Eats bananas.
So replace unhealthy sweets with candy. for example, for healthy ones: dried fruits, dates, if children don’t like them. Over the years, they then understand what is harmful and what is useful.
My daughters have grown up and don’t really like sweets anymore.

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Step-by-step recipes with photos

Recipes for pancakes with yeast: tasty and very simple

In 2016, the Russian yeast or sour pancake celebrates its 1010th birthday, because it was first mentioned in 1006. This delicacy was extremely popular and was prepared not only at home, but also for sale. You could treat yourself to pancakes in taverns or by buying them from a tray at a fair, bazaar, or just on the street. On Maslenitsa, a traditional red pancake was baked, symbolizing the sun, and on other days, skorodumki or pancakes with unleavened dough were more often served, which, although very tasty, of course, could not compare with rich pancakes.

Usually pancakes were prepared from wheat flour with yeast, it was called creating pancakes, because, coming into the leaven, the dead flour came to life and turned into a breathing dough. Pancakes were baked in a thick frying pan in the oven, and this action required considerable skill from the housewife. However, even now there are recipes in use that involve not frying, but rather baking a rich pancake. Today, an oven is used for this.

This is the “weekend method”: you will need time as the dough needs to rest for more than an hour. But the recipe for fluffy yeast pancakes is simple and even novice cooks can follow it.

Water with milk is mentioned here, but you can use milk alone (in this case you will need about half a liter).

flour - 1.5 cups;
milk - 1.5 cups;
water - 1 glass;
egg - 3 pieces;
dry yeast (“quick”) - half a tablespoon;
vegetable oil, refined - half a glass;
sugar - half a glass;
salt - a large pinch.

Break the eggs, add salt, sugar, beat everything together well.
Add other ingredients.
Mix thoroughly, add water and mix again until smooth (there should be no lumps).
The dough should rest for an hour in a warm place. After doubling the volume, stir (this will remove the air) and let rise again (no need to stir anymore!).
Grease a heated Teflon frying pan with oil using a pen or silicone pastry brush.
Scoop the foamy mixture from the top with a ladle, pour it in an even layer into the center of the pan and let it spread, quickly tilting the pan in a circle. After the top has dried, fry the other side of the pancake.
Serve on its own with sauces or toppings.

Tip: if you can’t find a warm, unventilated place, try keeping the dough in the oven at 40°C (preheat the oven until it’s “nicely warm” inside, then turn it off).

As you can see, making these delicious pancakes is very easy. It may seem to you that there is not enough sugar, but its amount is selected specifically for a neutral taste. When planning to prepare a sweet filling, you might want to add more sugar, but then the dough is unlikely to rise well.

We will also look at a recipe for yeast pancakes with milk and other interesting cooking methods.

Openwork made from milk dough

These yeast pancakes, just like grandma’s, look cute - thin, with holes, like lace. This simple recipe is worth trying and will surprise everyone you serve.

flour - 3 cups;
dry yeast (or 30 grams of fresh) - 1 sachet;
milk - 1 liter;
eggs - 2 pieces;
sour cream (20% fat) or vegetable oil - 3 tablespoons;
sugar - half a glass;
salt - half a tablespoon.

Combine the yeast and flour, add warm milk (if the yeast is raw, first dissolve it in the milk, and only then will it come to the flour). Stir. Throw a towel over it for an hour.
Beat the eggs until foamy, add granulated sugar, salt, add sour cream (or butter) and beat again. Mix with the prepared dough, leave the dough to rise for half an hour.
Grease a hot pan with oil (if it is not non-stick) and start baking. Place the pancakes on top of each other, seasoning with butter.

Yeast pancakes with milk are good to make from warm ingredients: this applies not only to the milk itself, but also to eggs and water. Therefore, remove them from the refrigerator in advance, and the liquids can be additionally heated on the stove a little warmer than room temperature. Remember that the yeast pancake dough itself also loves warm and quiet places (without drafts). Here it is better to stick to the “golden mean”: if the temperature is too high, the mass will not rise; if the temperature is low, it will rise very slowly.

Pancakes made with dry yeast, like those made with fresh yeast, initially bubble and become as if “varnished”. As the product bakes, the color of its edges changes and the color fades a little. Then it's time to turn it over.

Unusually delicate pancakes made with yeast, with some sourness, will be obtained thanks to the kefir dough. They can be served with sweet, salty additions (eg fish, caviar). The dish is well suited for a holiday table and, as a rule, children like it.

kefir - 1 glass;
water - an incomplete glass;
flour - 1.5 cups;
egg - 2 pieces;
yeast (dry) and sugar - half a tablespoon each;
salt - to taste;
vegetable oil (for product) - 2 tablespoons;
butter (to lubricate products) - ¼ pack;
sunflower oil (for a frying pan) - 1.5-2 cups.

Pour slightly warmed water into a bowl, add yeast and half a cup of flour. Stir and leave the starter for half an hour.
Beat the eggs and granulated sugar thoroughly. Add kefir and prepared starter to the mixture, add salt and vegetable oil. Bring to a homogeneous structure.
Add a little at a time and stir in the rest of the flour.
Leave the dough warm for a quarter of an hour.
Bake as usual until golden brown.
Place on a dish, you can coat with butter.

If you add a little (a tablespoon) of mustard oil, yeast pancakes with kefir will acquire a beautiful golden brown color and will not become stale.

Some housewives are sure that the recipe for pancakes with yeast and milk is better and tastier, while others object: but yeast pancakes with water are much more tender. While they argue, try this easy method and decide for yourself.

flour - 350 grams;
water - 4 glasses;
“quick” yeast - 1 heaped tablespoon;
egg - 2 pieces;
sour cream (not too fatty) - 50 grams;
salt - 1 teaspoon;
sugar - 2 tablespoons;
butter - 1 small piece;
vegetable oil - to taste.

Heat the water and dissolve the yeast in it.
Beat the eggs well with salt, sugar, add sour cream, add the prepared melted butter.
Pour water with yeast into the sifted flour, mixing thoroughly (avoid the formation of lumps). Add the egg-sour cream-butter mixture and knead the dough.
Set it aside for 40 minutes: it should become quite thick and porous.
Bake as usual.

These quick yeast pancakes made with dry yeast really turn out to be very tender in consistency, and absolutely any filling is suitable for them.

Tip: to keep the dish warm, heat the oven (to about 100°C), place a plate there and place the prepared pancakes on it.

Having learned simple ways to prepare yeast pancakes, you can begin to experiment with this “base”. By adding or subtracting ingredients, even substituting them partially, you can create another wonderful “signature” taste in your culinary practice.

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Knowing the rules of etiquette helps you feel free and calm in different situations: on a first date, when communicating on the Internet and at a business dinner. Basic cases are analyzed by etiquette specialist Ekaterina Sartakova.

Fluffy milk pancakes without yeast recipe

The most delicious and most beloved of pancakes have always been and remain pancakes with milk, and especially thin, openwork and with a lot of holes. Preparing such pancakes is absolutely not difficult, you just need to know some cooking secrets. For example, to get delicacy in pancakes made with milk, you can add 2-3 tablespoons of boiling water or milk brought to a boil.

But there are recipes that make pancakes with holes without any secret tricks! One of these amazing recipes is. Using this technology, wonderful dough is prepared in no time! And the pancakes really turn out the way you need them to be - very thin, with a crispy crust around the edge and covered with small holes throughout the entire area!

To prepare a homogeneous pancake batter without lumps, it is recommended to use a blender, mixer or, as a last resort, a whisk. Flour, which must be sifted, must be added to the dough in small portions and stirred thoroughly each time.

Be sure to add a couple of tablespoons of sunflower, olive or melted butter to the dough to prevent the pancakes from sticking to the pan when frying.

Everyone has probably seen how to fry pancakes in a frying pan! The dough is scooped up with a ladle and poured into a hot frying pan in a thin stream, while holding the frying pan by the handle and, slowly tilting it in the desired direction, filling the entire bottom with a thin layer of dough. Then put the pan on the fire and fry the pancake until golden brown.

Turn the pancake over using a wide knife or spatula, picking up the edge on one side. The most professional chefs know how to do this by tossing a pancake into the air! However, this will require serious training!

The main thing is not to be upset if the first pancake turns out lumpy. This law has not yet been repealed!

From this article you will learn:

What you will need for yeast pancakes with milk:

products for making pancakes

full-fat milk (preferably, homemade, of course) - 1 liter;
dry yeast - 1 teaspoon. spoon;
raw chicken eggs - 2 pieces;
good quality wheat flour - 2.5 cups. (250 ml capacity);
sugar - 2 table. spoons;
salt - 0.5 teaspoon. spoons;
sunflower oil - 2 tablespoons. spoons;
fat for greasing the pan;
butter for greasing pancakes.

How to cook yeast pancakes with milk?

Place the milk on the fire and bring to a temperature of 30 degrees. Pour half of the total milk into a tall bowl or pan and add dry yeast. Stir well.

Next, beat in the eggs, and also add all the sugar, salt, and a couple of tablespoons of sunflower oil. Beat thoroughly until smooth using a stand mixer or a regular whisk.

method for making yeast pancakes

Then add flour in several small portions to prevent lumps from forming.

Now pour in the remaining milk.

milk dough for yeast pancakes

Stir and place the dough in a warm, draft-free place, covering the bowl (pan) with a clean towel. This way you will speed up the fermentation process of the yeast and after a while you will get a fluffy, foamy yeast dough!

risen pancake dough

As soon as the dough has increased in volume and acquired the required consistency, you can start frying.

frying pancakes

Be sure to heat the frying pan well and grease it with sunflower oil or a piece of lard, as our grandmothers did. Fry pancakes over medium heat on both sides. Turn over when the edges of the pancake are cooked.

browning the second side

Grease the finished yeast pancakes with butter to give them even more flavor and softness.

delicious pancakes made from yeast dough

Serve yeast pancakes with milk with jam, honey, condensed milk or just melted hot butter. Or fill your pancakes with a delicious filling of cottage cheese, minced meat, mushrooms, fruits and berries.

Bon appetit to your home!

Real Russian pancakes are baked only with yeast. Openwork, lace, porous, plump, whatever they call them! Such pancakes are the real pride of the housewife, and that’s what we’ll talk about today. The recipe is very successful, tested by me personally. If you follow the recommendations, then you will definitely get pancakes with a hole like in my photo.

So that they don’t scold me and say that I didn’t warn you, I’m writing right away about one big drawback of such pancakes. It turns out SO delicious that it’s simply impossible to stop eating these pancakes! The word “delicious” itself is not meaningful enough to convey how you feel at the moment you try them. Your hands naturally reach for the next portion and the plate is empty in a few moments.

No first pancake will be lumpy, you can forget about this saying, this is not the recipe. They come off the frying pan perfectly with a spatula, you don’t even have 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 to rise and leave. Please consider this in advance. Don’t let this moment scare you, such royal (I’m not afraid of this word) pancakes are worth the wait. The result will please you.

Read the recipe, look at all the step-by-step photos and run to the kitchen to bake the most delicious yeast pancakes!

300 ml milk,
200 ml 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 tsp salt.

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

So, take a deep cup, break chicken eggs into it, add sugar and salt. 60 g of sugar is about three tablespoons, without top.

Beat until foamy with a mixer or whisk.

Sift the flour and mix with dry quick yeast. Heat the milk until barely warm.

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

Then gradually add flour mixed with yeast, mixing the dough at low mixer speed. At the very end, add vegetable oil and stir until smooth.

Yeast pancake dough will turn out liquid, like regular pancakes made with milk. It is advisable to pour it into a deeper cup, so it will rise with the yeast.

You need to give the dough a warm place without drafts so that it will rise well. This could be a place next to a heating device in winter, or a warm oven or slow cooker. My electric oven allows me to set the temperature to 40-45 degrees, I send the dough into it.

In 45-50 minutes, the yeast pancake dough will increase in volume and begin to turn into a thick foam. I would even say it will look like biscuit dough.

It needs to be mixed thoroughly. There will be even more bubbles and they will begin to increase in size.

We send it again to a warm place for further proofing for about 40 minutes. You can't stir the dough anymore!

It will rise headlong, do not put it down under any circumstances!

If your cup is transparent, then you will see something like this.

It's time to put the frying pan on the stove and heat it up well. I bake pancakes on two at once, it’s faster. It is not advisable 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 I still lightly grease it with vegetable oil a few times at the very beginning of baking.

Using a ladle, scoop out the soft and fluffy yeast dough that looks like foam. We try to do this from one edge of the cup, scooping from below.

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

Place on the stove and wait for one side to brown. The foam will harden and the bubbles will burst, leaving the pancake with a beautiful openwork pattern. It's time to flip!

Try to do this with a spatula, the pancake will not tear.

You won’t have to fry the second side for a long time, because the dough has almost set. Just brown it and serve!

And so pancake after pancake. These yeast pancakes bake very quickly.

There will be people who will immediately grease a hot pancake with butter, sprinkle it with sugar and immediately put it in their mouth before it cools down. Yes, because it will be impossible to resist!

Those who are more patient will have better luck if they melt the butter with honey and pour this aromatic honey syrup over each pancake, then roll it into a triangle. It will also be very tasty if you melt honey with rich sour cream or cream and pour over it, or even better, simmer for a couple of minutes in this sauce in a frying pan. Mind blowing!

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

Well, why did I tease you with pancakes? I look forward to 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 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

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 the yeast so that it swells a little. Add the remaining ingredients to the milk and yeast.
Mix everything so that there are no lumps of flour.
Let the 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 a golden crust forms.

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

Enjoy your meal!

Best regards, Recipe Notebook