Lush yeast pancakes recipe. Yeast pancakes with milk. Yeast pancakes

According to this recipe, the pancakes turn out to be very fluffy, tender, and incredibly tasty. The dough is prepared in milk with the addition of yeast and does not require long standing. When frying, the pancakes double in size; from the specified amount of ingredients, 25-30 pieces are obtained. I read this recipe several years ago on a package of dry instant yeast. To my taste, yeast pancakes are much tastier than those prepared with kefir, and their preparation does not require much more time. The pancakes are not too sweet, I add minimal sugar, they go best with sour cream, jam and unsweetened tea.

Products for 6 servings

500 g Flour
0.5 l Milk
2 tbsp. Sugar
1 tsp Salt
6 g Dry instant yeast (half a sachet)
2 tbsp. Vegetable oil (+ oil for frying)

Preparation

Sift the flour into a large bowl. Add dry yeast, salt, sugar and mix everything.
Pour the milk into a ladle and add 2 tbsp. vegetable oil, stir and place on low heat. Preheat to 26-28 degrees. This is slightly higher than normal room temperature. Keep in mind that I take the milk from the refrigerator and therefore heat it over the fire. If your milk is initially warm, there is no need to heat it. Be careful not to overheat the milk. high temperature the yeast dies; if it is too low, it does not react.
Gradually pour the heated milk and butter into the flour while kneading the dough. I measured the proportions accurately and made sure that for half a kilo of flour you really need neither more nor less than half a liter of milk. This gives the perfect consistency for pancake batter. After pouring the last portion of milk, thoroughly mix everything together, achieving as uniform a texture as possible. I'm not too worried about lumps, these aren't pancakes. As practice has shown, no lumps affect the taste.
Wrap the bowl in cling film or a clean towel and place in a warm place for half an hour. No more is needed, during this time the fast-acting yeast has time to react, and when frying the dough will double in size. In general, read the yeast package carefully; there should be precise instructions for its use.
After half an hour, take out the bowl and mix the dough. Heat in a frying pan vegetable oil. There should be quite a lot of it, because... the dough will absorb a lot, and the sides of the pancakes will turn out beautiful and rosy. You need to heat the oil for about 5 minutes, the heat should be medium, not high, otherwise the pancakes will quickly brown, but not bake inside. Place a tablespoon of dough into the pan. With the second spoon I trim the edges and give shape.
Fry for 3-5 minutes on one side, then turn over and fry for the same amount on the other side. Exact time frying cannot be measured, because Everyone's frying pans and stoves are different. As an option, I suggest baking a test batch and tasting it.

How to prepare a recipe for pancakes with instant dry yeast - Full description preparation so that the dish turns out very tasty and original.

Yeast pancakes always turn out tasty, fluffy and very tender. They are especially loved in the Urals and Siberia. This is an ideal breakfast option that can be served with a variety of mouth-watering accompaniments. The article contains the most successful recipes for yeast pancakes.

By classic recipe the simplest products are used: 2 cups of sifted flour, 1.5 cups of milk, small. a spoonful of dry yeast and the same amount of salt, a large spoonful of granulated sugar.

Yeast and sand are stirred in warm milk, after which they are left warm for 12 minutes.
Flour and salt are poured into the resulting mass. After mixing, leave the dough for another half hour.
When it has risen well, you can fry the pancakes on both sides in any heated fat. Spread the dough so that the finished products have a diameter of 8-10 cm.

It is delicious to serve pancakes made with yeast and milk with natural bee honey.

Kefir recipe

If the housewife has kefir on hand, then you can make delicious pancakes from it. In addition to this dairy product (1 liter), take: 2 chicken eggs, 3 cups of flour, 30 g of raw yeast, 75 g of granulated sugar, a pinch of fine salt.

Yeast dissolves in the heated liquid.
Next, eggs are driven into the mixture and all dry ingredients are added. Flour is added last.
The thoroughly kneaded mass is left in a warm place for half an hour to rise.
Bake pancakes in the usual way.

Appetizing yeast pancakes with kefir are delicious to eat both hot and cold.

With sour milk

Don't pour it out spoiled milk. It is better to make it the basis of sweet pancakes. In addition to milk (230 ml), you need to prepare: 1.5 tbsp. flour, small spoon quick yeast, a choice egg, a pinch of salt and the same amount of cinnamon, 4 large spoons of granulated sugar, 2 sweet apples.

Salt, sand and yeast are poured into the warm liquid. You can immediately add sifted flour.
The egg is beaten separately and then poured into the other ingredients. The dough is left warm for 25 minutes.
When the mixture is ready, add finely grated apple and cinnamon.
When frying, both the dough itself and the added fruit should be baked. The treat is prepared in any oil on both sides.

If desired, you can add vanilla sugar to this delicacy. Serve sour cream with the finished pancakes.

Lenten yeast pancakes

There are no eggs in this recipe. Therefore, you can treat yourself to a treat even in fast days. Take: 4 tbsp. sifted flour, 2 tbsp. water, 2 large spoons of sugar and the same amount of unflavoured butter, 11 g of quick yeast, a pinch of salt.

All bulk components except flour dissolve in warm water. Next, oil is poured into them.
Only after this, flour is poured in small portions.
The kneaded dough will remain warm for about 45 minutes, during which it will significantly increase in size.
All that remains is to fry the pancakes on both sides in a convenient frying pan.

The finished dish is not only tasty, but also affordable.

No added eggs

There is another one good recipe pancakes without eggs. It includes: a large spoon of granulated sugar, a pinch of fine salt, 320 ml of drinking purified water, 280 g of wheat flour, small. spoon of quick yeast.

All dry ingredients are poured into heated water. Flour is added last after thorough sifting.
The mass will rest for 25 minutes under a napkin made of natural fabric.
Next, it is mixed and put in a warm place for about 45 minutes.
After the dough has risen 3 times, you can begin the baking process.

The treat itself is not too sweet, so you can generously sprinkle it with condensed milk.

By leaps and bounds

The dish under discussion with sour cream turns out to be very tasty. In addition to this product (3/4 cup), use: 1 tbsp. sifted white flour, a large spoon of granulated sugar, small. spoon of quick yeast, 90 ml of fat milk.

Sugar is poured into warm liquid. After adding yeast and a handful of flour, the mass is sent to heat for 25 minutes.
Next, sour cream and the rest of the sifted flour are added to the dough.
You can immediately fry in hot oil.

Before serving, the fluffy pancakes are thickly sprinkled with powdered sugar.

With dry yeast

Pancakes can be prepared with either pressed or dry yeast. The last option is used by housewives much more often. The recipe requires: 2 selected chicken eggs, a pinch of salt and the same amount of vanilla sugar, 2 large spoons of granulated sugar and unflavored butter, half a liter of full-fat milk, 9 g of dry quick yeast, half a kilo of flour.

Connects milk product, half the flour and other bulk ingredients (except vanilla sugar).
The dough will rise in a warm place for about half an hour.
A chicken egg is driven into the bubbling mass and vanilla sugar is added.
The remaining flour is added and the non-aromatic oil is poured out.
The dough is left warm for 60-70 minutes. It should not be stirred after rising.
The pancakes are fried on both sides.

A tablespoon of dough is used for one pancake.

How to cook with water?

Some housewives are sure that on the water the treat will turn out to be too “empty” and even tasteless. But this is a mistaken opinion. The taste of the finished pancakes will delight both children and adults. They include: 2 tbsp. flour and the same amount of peeled drinking water, 9 g of dry yeast, a pinch of vanilla sugar and the same amount of salt, a large spoon of granulated sugar.

The liquid must be preheated without bringing it to a boil. Sand and dry yeast dissolve in warm water. The mass is easily mixed and left for a while until the fermentation process begins.
The flour is thoroughly sifted from a high distance, after which it is added to the dough along with salt.
All that remains is to pour vanilla sugar into it and knead thoroughly.
The dough will sit near the heat source for about half an hour. It is very important that there are no drafts in the room.

Pancakes are baked with yeast and water very quickly. The main thing is to warm up the oil or fat well beforehand.

With live yeast

With pressed live yeast, pancakes can be prepared just as quickly and easily. The main thing is to take a fresh, high-quality product. In addition to yeast (25 g), the housewife will need to use: 260 ml of full-fat milk, a pinch of fine salt, 230 ml of purified drinking water, half a kilo of high-quality wheat flour, a large spoon of granulated sugar, 90 ml of unflavoured butter.

All flour is sifted into a deep bowl from a high distance so that it is thoroughly saturated with oxygen. You can repeat the procedure several times.
Half the warm water is poured into a separate bowl and a couple of pinches of sand are added. Pressed yeast is finely crumbled into the mixture.
Milk and vegetable oil are added to the third bowl, as well as salt, the remaining sand and water.
Both liquids are poured into the flour, after which the dough is thoroughly kneaded. It will infuse under a towel made of natural materials until it is kneaded twice by the hostess and rises again.
Pancakes are fried in hot oil on both sides under a closed lid. In the process they will approximately double in size.

The treat is served with any additives - honey, jam, preserves or rich sour cream.

Good afternoon, dear readers and guests of the blog. Today I want to talk to you about fluffy small pancakes fried in a frying pan. Can you guess what delicacy we're talking about? Well, of course about pancakes!! They are most often prepared with milk or kefir, using a yeast or yeast-free method.

This dish is also prepared from cereals, potatoes, vegetables and meat. But I want to dedicate this selection to yeast flatbreads. Indeed, thanks to this test, the product turns out to be especially fluffy and airy.

The best recipe for pancakes with yeast
Lush yeast pancakes with milk
Step by step recipe with yeast and kefir
Cooking quickly and tasty on water
Recipe for sour milk with raw yeast
Lenten pancakes without milk
How to cook with instant yeast
Recipe for crumpets from Yulia Vysotskaya

There are no particular difficulties in preparing the dish, the main thing is to take fresh food, sift the flour and give the dough time to rise. And frying such flatbreads is very simple - use medium heat and everything inside will be baked.

The best recipe for pancakes with yeast

We'll start with the most delicious cooking method. The delicacy will turn out sweet and will double in size during frying, so take this into account when distributing the dough in the pan.

By the way, this dish is an excellent option for a hearty breakfast or afternoon snack. And the kids really like it too.

Ingredients:

Flour - 0.5 kg;
Milk - 0.5 l;
Sugar - 2 tbsp;
Salt - 1 tsp;
Dry yeast - 6 gr.;
Vegetable oil - 2 tbsp. + for frying.

Cooking method:

1. Take a deep bowl and sift flour into it. Add yeast, sugar and salt. Mix everything thoroughly.

2. Pour warm milk into a small saucepan and add vegetable oil.

Cold milk cannot be used, otherwise the pancakes will not turn out fluffy.

3. Now gradually pour the milk into the flour, constantly stirring the mixture until smooth. Leave the dough in a warm place for 30 minutes to rise.

4. After time has passed, stir the dough again. Heat the frying pan by pouring a large number of oils Using a tablespoon, place the dough into the pan and fry on both sides for 5 minutes on each.

Don’t skimp on the oil; we want our product to sink in it and get a beautiful ruddy color when frying.

5. This dish can be served with fresh sour cream or sweet jam.

Lush yeast pancakes with milk

And since milk method considered the most popular and classic, I offer you another option for kneading the dough, but in a slightly different sequence.

Previously, pancakes were considered a symbol of homeliness.

Ingredients:

Flour - 250 gr.;
Milk - 200 ml;
Dry yeast - 1 tsp;
Salt - a pinch;
Sugar - 2 tbsp;

Cooking method:

1. Heat the milk to 35-40 degrees and pour into a deep container. Add sugar and salt, stir. After this, add the yeast, leave for 5-10 minutes so that it begins to ferment.

3. The dough should turn out like thick sour cream.

4. Leave our mass in a warm place for 30-40 minutes. It is advisable to cover the top of the dishes with a damp cloth.

5. Then heat a frying pan with vegetable oil and spoon out the dough with a damp tablespoon. Bake on both sides until golden brown. Place the finished donuts on paper napkins to remove excess oil.

It is best to fry the treat over medium heat so that it is cooked inside.

Step-by-step recipe with yeast and kefir

Kefir comes to the rescue instead of milk. Using it, by the way, you can do without yeast, and add only a little soda.

But I still offer you the option of adding raw yeast. I really like this method, as the delicacy is not very greasy.

Ingredients:

Flour - 500 gr.;
Kefir - 2 tbsp.;
Egg - 2 pcs.;
Sugar - 1.5 tbsp;
Salt - 0.5 tsp;
Yeast - 25 gr.;
Vegetable oil - 3-4 tbsp. spoons.

Cooking method:

1. Yeast must be crushed and diluted in warm kefir.

The yeast fermentation process requires 40-45 minutes.

3. After time, add sugar and salt, pour in vegetable oil and mix everything.

4. Again, leave the dough alone for 15 minutes.

5. In a prepared frying pan with plenty of vegetable oil, fry the flatbreads on both sides until golden brown.

To prevent the dough from sticking to the spoon, periodically dip it in cold water.

Cooking quickly and tasty on water

A next view for those who are on a diet. We will prepare the dish using water and milk powder. You will like the result, and if you are not losing weight, then serve the treat with sour cream, jam or jam, berries, honey or liquid chocolate. How delicious it turns out!! Hurry up, watch the video and get ready!!

Well, how do you like this option? Did you like it? Write comments, let's discuss it together.

Recipe for sour milk with raw yeast

And if you are about to prepare this dish and suddenly discover that your milk has soured, what should you do? It doesn’t matter, because even in such cases there is an excellent option for kneading dough. Haven't tried it yet? So it's time. Read the cooking method and remember all the nuances.

Ingredients:

Wheat flour - 0.5 tbsp;
Egg - 1 pc.;
Sugar - 1 tbsp;
Salt - 1 pinch;
Yeast - 25 gr.;
Sour milk - 200 ml.

Cooking method:

1. Break an egg into any deep bowl, add sugar and salt, beat everything well with a whisk.

2. In another bowl, mix sour milk and pre-crushed yeast. Gradually add flour, moving everything around. Combine the two mixtures, stir again and leave alone in a warm place for an hour.

3. Crack the frying pan and pour in vegetable oil. Using a spoon, lay out oval-shaped pieces. Fry on both sides until golden brown.

4. This is what the finished treat looks like. Serve with any sweet sauce or sour cream. Bon appetit!!

Lenten pancakes without milk

This recipe, without eggs or dairy, is very suitable for those who are on a diet or Lent, as well as an option for those who are allergic to certain foods.

Ingredients:

Dry yeast - 11 gr.;
Flour - 4 tbsp;
Warm water - 2.5 tbsp.;
Sugar - 5 tbsp;
Salt - 1 tsp;
Vegetable oil - for frying.

Cooking method:

1. Dissolve yeast in warm water, add sugar and salt. Then add flour and mix everything well. Leave the dough alone in a warm place for an hour.

2. When the dough has doubled in size, start frying. To do this, split the frying pan, pour in vegetable oil and bake the crumpets on both sides for 5 minutes on each side over medium heat.

3. Serve with honey and hot tea.

How to cook with instant yeast

Recipe for crumpets from Yulia Vysotskaya

And as you already understand, delicious flatbreads are baked from a standard set of products that any housewife has at home. And making them is simple and quick.

So let’s consolidate all the knowledge and once again go through the cooking method. I also want to warn you that when frying the treat, there will be an amazing smell in the house, so be prepared for the fact that you will want to eat a fluffy pancake in the heat of the heat.

Ingredients:

Milk - 500 ml;
Flour - 500 gr.;
Dry yeast - 2 tbsp;
Sugar - 2 tbsp;
Salt - a pinch;
Eggs - 2 pcs.;
Vegetable oil - for frying.

Cooking method:

1. First you need to make a dough: heat the milk and add yeast and sugar to it, stir. Wait 5-10 minutes for the yeast to foam.

2. Then sift the flour and add one glass to the yeast mass. Mix well and leave in a warm place for an hour.

3. Beat the eggs and add salt. Add this mixture and the rest of the flour to the risen dough. Mix well again.

4. Heat a frying pan, pour in oil and add crumpets with a tablespoon. Fry on both sides until cooked, removing on a paper napkin. Sprinkle powdered sugar on top if desired.

This is such a very appetizing, tasty and airy selection of yeast pancakes I got. What recipes for making dough do you prefer? Write reviews quickly, it’s very interesting to read. And I say goodbye to you, see you in the next article!

Author of the publication

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A recipe from the “the simpler, the tastier” category. Strange as it may sound, the most fluffy yeast pancakes are made with dry yeast diluted in water. Yes, yes, the liquid base in this recipe will be water, not milk or kefir. Dairy products make the dough heavier, making it more difficult for it to rise, but there is no fat in the water, it grows at its own pleasure, just make sure it doesn’t run away! We will prepare delicious fluffy pancakes with dry yeast without any dough, immediately mix all the ingredients and let them rise for an hour and a half.

The first thing to do is check the expiration date of the yeast. If it’s already running out, replace it with others; if everything is fine, measure out 1.5 heaped teaspoons and pour into a spacious bowl. Add sugar, salt and a little flour there, 2-3 tbsp. spoons.

Pour warm water into this mixture, first one glass. Stir with a whisk and let stand for 5-7 minutes while you sift the flour and heat another glass of water.

During this time, the granules will dissolve and the yeast will begin to act. A sign that the yeast has begun to “work” will be small holes and bubbles that appear on the surface after a few minutes.

Pour in another glass of warm water, not hot, but warm. The total volume will be half a liter. Add flour little by little, stirring with a whisk. Not all at once, little by little, carefully mixing each portion, combining the products until a homogeneous structure. The quality and moisture content of flour is always different, so the quantity may vary slightly, decreasing or increasing.

The thickness should be brought to the consistency of very thick sour cream and add eggs one at a time. The first was mixed in, then the next was added.

How to make sure that the yeast dough for pancakes is the right thickness? Once all ingredients have been added and thoroughly mixed until smooth, scoop with a spoon and lift. The pancake dough is sticky, viscous, it will not separate from the spoon, tear, or divide into lumps. If it drains easily, then you need to add flour (although this is unlikely to be needed). If it’s very steep, add a couple of tablespoons of warm water. Cover or cover with film and keep warm: place in a preheated oven with the heat off, in a saucepan with warm water, near the battery. Yeast dough will only ferment in a warm place; it will not rise in a cool room.

From time to time, watch how the fermentation process is progressing, do not knead or disturb the dough. It will be like in the photo in 1.5 hours if you follow all the recommendations. Now you can bake pancakes.

Pour vegetable oil into a frying pan or two at once and heat it up. Turn the heat down to less than medium, otherwise the first pancakes may burn while you are laying out the dough. Scoop without stirring. Place in portions in heated oil, about 1 tbsp. l. for pancakes. To make it easier to separate the dough, use two spoons or use your finger to help push it into the pan. Brown the bottom side for about two minutes; bubbles and holes should appear on top.

Pry with forks, a spatula, and turn over. The pancakes will immediately fluff up, grow, and become very fluffy. On the second side they bake very quickly, no longer than a minute. Remove the finished pancakes to a plate, cover, and place the next portion in the oil.

In 20-25 minutes, a whole pile of delicious ruddy pancakes will show off on the plate. You can serve them with sour cream, honey, jam, berry puree, sweet black tea or hot milk.

As you can see, preparing yeast pancakes with dry yeast is much faster and easier than making pancakes with milk or kefir, and they are in no way inferior in taste. Enjoy your meal!

Yeast baked goods are considered the best; they always turn out incredibly fluffy, airy and with a pleasant, delicate taste.

An example of this is pancakes with yeast, a dessert beloved by many and a frequent guest at family gatherings, which is why it is important for every housewife to prepare the dish “perfectly.”

To really succeed, it takes a little time, good recipe and knowledge simple secrets preparations, but more on all this later in the article.

Cooking with fast-acting yeast is a great way to get delicious, airy pancakes for tea.

Despite the fact that many housewives are distrustful of dry yeast (believing that the dough does not always work well with it), they are often used in baked goods, with the hope of getting a beautiful thick crust for pancakes.

To ensure that this happens, follow a simple recommendation - use only high-quality, unexpired yeast and the correct dough kneading technology.

Quick pancakes: recipe with dry yeast and milk

Ingredients

Milk – 2 glasses;
Flour (highest grade) – 500 g;
Yeast (dry) – 10 g;
Vegetable oil (for dough) – 2-3 tbsp. l.;
Salt – 0.5 tsp;
Sugar – 1.5 tbsp. l.;
Egg – 2-3 pcs.;
Use vegetable oil for baking to taste.

Preparing the dough for pancakes

Dissolve the yeast in milk heated to 30°C.
We leave them in a warm place for 15-20 minutes, waiting for them to activate and a light foam to appear on the surface of the milk.
Sift the flour several times through a fine sieve so that it can be well saturated with oxygen. This will increase our chances of getting a fluffy dough.
Pour the dissolved yeast in small portions into a bowl with sifted flour. Mix the ingredients thoroughly until you get a homogeneous mass.
Gently crush the resulting lumps with a spoon.
Leave the resulting mass to ferment in a warm place for 30-40 minutes.
When the dough rises, we begin kneading the dough for pancakes.

How to make the dough

Mix salt, 2 eggs, sugar in a plate. Beat the products with a whisk, then add them to the dough.
Dilute the dough with 2-3 tbsp. l. vegetable oil, begin to knead the dough with a spoon.
Leave the mixture for 30-40 minutes at room temperature so that the dough rises well.

When the dough mixture is suitable, do not knead it again, we immediately begin baking. Heat a frying pan (preferably with a thick bottom) in vegetable oil.

Spoon the dough onto the hot bottom. Bake the yeast pancakes over medium heat, a few minutes on each side.

P.S. To prevent the dough from sticking to the spoon, dip the spoon in water before each time you add it to the pan.

Lenten pancakes with raw yeast

For those who are fasting, an excellent option would be to prepare fluffy yeast pancakes without eggs or milk. Baking lean pancakes with water, raw yeast and flour can be just as tasty as with a traditional set of baking products.

Although fresh compressed yeast is less active than dry yeast, it rises the dough many times better, making it much airier and more tender than “dry” yeast.

Ingredients

Raw yeast – 1-1.5 tsp. (stick to the quantity indicated in the instructions on the package)
Water – 1.5 cups
Flour – 2 glasses of 250 ml;
Salt – 0.5 tsp.
Sugar – 2 tbsp. l.
Vegetable oil – 6 tbsp. l. (use for baking).

Making yeast pancakes

IN warm water pour out the yeast.
Add sugar, salt, flour to them.
Knead the dough until smooth so that it is thick and without lumps.
Cover the bowl with cling film and leave the dough in a warm place for a while (1-1.5 hours) until it rises.
Without stirring, place the risen dough on the bottom of the hot frying pan.
Bake the pancakes over medium heat for 2-3 minutes with the lid closed. When the pancakes are browned on one side, turn them over to the other side and bake for no more than 2 minutes without covering the lid.
Our Lenten pancakes from yeast dough ready. Serve them warm with honey or jam.

You can also make lean pancakes with filling. Even if you are fasting, you can put into the yeast dough sweet foods that are allowed for consumption during fasting, including fruits: apples, all kinds of citrus fruits, bananas, etc.

The secrets of successful yeast pancakes

Variety of bases for yeast pancakes

You can make fluffy yeast pancakes not only with fresh milk and water. If you are going to bake non-lenten pancakes, then use sour milk, yogurt or kefir as a base.

You will get fluffy, delicious flatbreads for the whole family, which you can enjoy for breakfast, lunch or dinner.

Additives to the dough

It is always better to prepare classic pancakes with original filling. There are plenty of options for imagination here.

Add whatever you like to the dough:

pieces of fresh fruit;
candied fruit;
jam;
dried fruits;
coconut flakes;
chocolate;
caramel;
spices and many other sweet additives.

Vegetable pancakes

But if you really want something unusual, then this vegetable pancakes recipe is exactly what you need.

Yeast pancakes are loved by absolutely everyone. They were served at the kindergarten for breakfast and at school for an afternoon snack. They are very fluffy and tasty, and you need very few ingredients. Making such pancakes is quite simple, but not every housewife knows the technology. To make successful pancakes, you need to choose a proven and simple recipe.

Dry yeast – 10 g;
Cow's or goat's milk - 2 cups;
Chicken eggs – 2 pcs.;
Flour – 0.5 kg;
Sugar – 2-5 tbsp. l.;
Salt – 1 pinch;
Rast. oil – 10 ml.

Lush pancakes with dry yeast

Yeast pancakes can be prepared different ways, the most common method is using dry yeast dough. Such yeast begins to release carbon dioxide faster than pressed ones, so the dough is prepared using it using a straight method.

Sugar must be added to the yeast dough, even if you want to make unsweetened pancakes. After all, it is thanks to it that the yeast begins to release carbon dioxide.

The instant yeast pancake resembles a small donut. It has a specific taste and smell. And although these pancakes look quite large, they usually weigh no more than 20 grams individually.

How to bake pancakes with instant yeast:

Heat the milk to 45 degrees. This is the optimal temperature for yeast to work.
Add yeast and sugar to milk. Wait until the yeast swells a little.
Add flour to the yeast in small portions. Stir the dough until the lumps are completely dissolved.
Beat the eggs with the mixture. butter and pour the egg mixture into the dough.
Leave the dough to rise in a warm place for 20 minutes.
Fry pancakes in a small amount of vegetable or butter until it acquires a golden hue.

Yeast pancakes are best served with honey, sour cream or jam. However, if you wish, you can make their recipe more original by adding diced banana or chocolate to the dough.

Lush pancakes with yeast: secrets and cooking technology

Yeast pancakes are the most fluffy. This is all thanks to the fact that yeast secretes great amount carbon dioxide, which forms many air bubbles in the dough.

However, if you do not follow the technology, the yeast may not “wake up” or die altogether, and then your pancakes will look like hard little pancakes. To prevent this from happening, you need to heat the water or milk until correct temperature and place the dough in a warm and dry place.

Drafts or loud sounds may prevent the dough from rising, so it is best to leave it to rise in a closed, cooled oven or on the floor near the stove.

The technology for making pancakes from live and dry yeast is slightly different. In the first case, the dough is allowed to rise twice, so total time Cooking can take up to 2 hours. Dry yeast begins to act within 20 minutes, but experienced housewives believe that with fresh yeast the pancakes turn out more fluffy.

Whatever type of yeast you choose, you can be sure that if you follow all the cooking rules, you will get delicious fluffy pancakes.

Sponge recipe for fluffy yeast pancakes

Dough from pressed live yeast is often made using the sponge method. This is an old and time-tested recipe. Despite the fact that sponge recipes take the longest, they are loved by most housewives. This is due to the incredible airiness of the dough prepared on the dough.

How to cook the most delicious pancakes on the sponge test:

Heat half a liter of milk to 45 degrees and add 25 grams of fresh yeast, a few tablespoons of sugar (to taste) and a glass of flour. Mix the ingredients thoroughly.
Leave the batter to rise for 40 minutes. Then knead it again and add 2 eggs, another 300 grams of flour, 20 grams of vegetable oil and a pinch of salt.
Knead the dough thoroughly and leave it in a warm place for another hour. At this stage, you can add additional ingredients to the dough, such as dried apricots or raisins.
Now you can proceed directly to frying the pancakes. It is not advisable to stir the dough before doing this; it is better to just scoop it out with a dry tablespoon.

You can add any filling to these pancakes, even salty ones. It could be minced meat, cabbage with mushrooms or chocolate with banana.

Lush yeast pancakes (video)

Yeast pancakes are a great way to evoke pleasant memories of childhood. After all, this is exactly the dish that was served in kindergarten and school, and many grandmothers also cooked.

Lush yeast pancakes: recipe (photo)

How to make delicious yeast pancakes with milk? Everything is very simple: necessary products who are always at home, always give a little patience and a greater desire to please the family excellent result. Just a couple of hours and lush, airy, aromatic and very tasty pancakes will appear on the table, which go perfectly with honey, jam, marmalade or sour cream.

Write down a new recipe for yeast pancakes and, while Maslenitsa is in full swing, be sure to pamper your loved ones with delicious homemade cakes. The specified amount of ingredients used produces an impressive stack fluffy pancakes, which is enough for the whole family.

Ingredients:

(500 grams) (450 milliliters) (2 pieces ) (100 milliliters) (2 tablespoons ) (0.5 teaspoon) (1 teaspoon) (1 pinch)

Cooking step by step:

The recipe for yeast pancakes with milk includes the following ingredients: wheat flour (I used the highest grade, but the first grade will do), milk of any fat content, medium-sized chicken eggs, refined vegetable oil (in the dough and for cooking), salt, granulated sugar, yeast and a pinch of vanillin (a teaspoon of vanilla sugar). Absolutely any yeast is suitable - pressed/fresh (9 grams), dry (as in my case - 3 grams) or fast-acting (also 3 grams - that's 1 level teaspoon). The latter are mixed immediately with flour.

So, sift 200 grams of wheat flour into a suitable sized bowl. Add 450 milliliters of warm (not hot, but lukewarm) milk, sugar, yeast and vanillin.

Mix everything thoroughly to form a liquid dough. This is a dough that we will let sit in a warm place for half an hour so that the yeast starts working. During this time, the mass will increase slightly in volume - the fermentation process has begun.

After this, we introduce into the dough a couple of loose chicken eggs, salt and 2 tablespoons of refined vegetable oil. Mix everything with a spoon or spatula.

Pour in the rest of the sifted wheat flour, but not all at once, since the required amount depends on its humidity. In other words, you may need a little more or less of the specified amount.

Using your hands or using a mixer (dough kneader), knead the wet yeast dough until it becomes smooth and homogeneous, without lumps. The consistency is very sticky, much thinner than bread dough. Cover the bowl with cling film or cover with a towel and leave to ferment in a warm place for 40-50 minutes. Time depends on ambient temperature and the freshness of the yeast used. Where better test wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in microwave oven, in which we first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no pancakes.

During this time, the yeast dough for pancakes will swell and increase in volume by at least 1.5-2 times. You can cook pancakes.

Step-by-step recipes for pancakes with milk: fluffy with yeast, with apples, cabbage, cottage cheese

2017-12-30 Marina Vykhodtseva

Grade
recipe

5248

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

6 gr.

16 gr.

Carbohydrates

35 gr.

337 kcal.

Option 1: Classic yeast pancakes with milk

Classic recipe fluffy pancakes with yeast and milk. They turn out light, airy, and go well with honey, jam or jam, condensed milk, and other sweet additives. You can simply sprinkle with powdered sugar, but not immediately, otherwise it will melt. It's better to let the pancakes cool a little.

Ingredients

0.27 liters of milk;
0.3 kg flour;
one egg;
5 g yeast;
a pinch of salt;
0.1 l oil;
30 g sugar.

Step-by-step recipe for yeast pancakes with milk

For yeast pancakes, the milk needs to be heated. The liquid should be pleasantly warm, just above body temperature. Mix the egg with sugar and add milk. Pour in dry yeast and add a pinch of salt, which will improve the taste. Stir, you can use a whisk.

Add wheat flour to make pancake dough. At the end, add a full spoon of vegetable oil to it. Leave in a warm place for 40-45 minutes, the dough should rise well. If the room is not hot, it may take an hour.

After about an hour, pour the remaining oil into the frying pan and let it heat up. Spread the prepared yeast dough with a spoon and fry the pancakes on the first side.

As soon as a lot of funnel-shaped holes appear on the top of the dough, the pancakes need to be turned over. Then remove from the pan into a bowl. Prepare pancakes in the same way from the remaining dough in the bowl.

It is important to ensure that the pancakes do not burn, as their dough is sweet. But there is no need to turn the fire on low. If the oil is not heated well, then when placing the pancakes on the surface of the frying pan, they will begin to absorb fat and the taste will suffer.

Option 2: Quick recipe for yeast pancakes with milk

IN quick option Yeast pancakes with milk are prepared using the sponge method. Thanks to this technology, the dough rises very quickly, especially if all the rules are followed. You can fry the pancakes within half an hour after kneading. Dry instant yeast is used.

Ingredients:

450 ml milk;
0.5 kg flour;
2 eggs;
1 tsp. yeast;
2 spoons of sugar;
100 g butter;
2 spoons of sugar.

How to quickly cook yeast pancakes with milk

Heat the milk to about 45 degrees, add granulated sugar and yeast, add a glass of flour and beat with a whisk. Leave for 15 minutes. If the house is not very warm, you can place a bowl of dough on a saucepan with hot water. The mass will begin to rise very quickly and become fluffy and airy.

Beat the eggs separately, adding a pinch of fine table salt. Pour into milk and yeast, stir.

Pour in a couple of tablespoons of oil and add the remaining flour little by little. Mix quickly and leave for a few minutes.

Place the oil in a frying pan and heat it up. Spoon round pancakes into the fat and fry. As soon as the second side is browned, remove from heat. It’s better to take it out on paper napkins first. Once they have absorbed the fat, you can transfer them to a dry plate.

In order for the dough to rise quickly and the maturation process not to be delayed, it is important to use not only warm milk. But also other components. Flour, sugar, butter must be kept warm. Remove the eggs from the refrigerator in advance.

Option 3: Apple pancakes with milk (lush with yeast)

A variant of very tender and fluffy pancakes with apple. It’s good if it’s sour, such a fruit will fit perfectly into sweet yeast dough. If necessary, the pieces can be sprinkled with lemon juice.

Ingredients

two spoons of sugar;
a spoonful of yeast (without a slide);
one egg (large);
0.25 liters of milk;
seven tablespoons of butter;
a couple of apples;
a little vanilla;
0.3 kg flour.

How to cook

Sift the flour, measure out about half, add dry yeast to it and you can immediately add granulated sugar. Mix the dry ingredients together.

Heat the milk. If it is not enough, it can be partially diluted with water. Add the dry prepared mixture to it. Stir and leave in a warm place for 30 minutes. You can navigate not by time, but by mass. As soon as it doubles in size, the dough is ready.

Break the egg into an empty bowl or just into a glass, immediately add salt and beat it with a fork. Pour into the dough, add vanilla and vegetable oil. Mix everything with a spoon.

Peel and dice the apples. Pour into the dough. Continuing to stir, add the remaining flour. Bring the mixture until smooth and let it stand again, but now 15 minutes is enough.

Pour oil into the frying pan. You don’t have to add a lot of fat, just lubricate the surface. Spread the dough with apple slices with a spoon, forming regular round pancakes. Let's start frying. After a minute, turn it over. After frying the dough on the second side, remove from the pan.

Using exactly the same technology, you can prepare pancakes with pears or other types of fruit, but it is important to choose products that are not very soft. If the pear is too soft and juicy, the dough will become thinner and there will be splashes when placed in the pan.

Option 4: Yeast pancakes with milk and cabbage

Recipe for milk pancakes, fluffy with yeast, but with cabbage. That is, this is not a sweet, but a snack option. The pancakes are tender, light, very filling, and quite simple and easy to prepare. White cabbage is used. Dry yeast is needed fast action. When replacing with a pressed analogue, the amount increases exactly 2.5 times, you will need approximately 17-18 grams.

Ingredients:

2.5 tbsp. flour;
15 g sugar;
7 g yeast;
450 ml warm milk;
2 spoons sl. oils;
120 ml oil for frying and filling;
1 onion;
600 g cabbage;
salt.

Step by step recipe

We heat the milk, you can dilute it in half with warm water. Add sugar, salt, and melted butter. The dough for such pancakes is prepared without eggs. You can make a lean version if you completely replace the milk with water. Add the yeast, stir and add one and a half glasses of flour, leaving one glass for now. Let the dough rise in a warm place.

Chop the onion, fry in oil, add finely shredded or diced cabbage. Fry everything together for ten minutes. Cool the filling. You can add any spices to cabbage or limit yourself to just salt.

The dough has risen, but the cabbage has cooled? You can combine them. While stirring, add a little more flour, bringing the mixture to the desired consistency. Let the dough stand for a quarter of an hour.

Heat the oil. Use a large spoon to scoop out large cabbage pancakes. They will instantly begin to rise and increase in size, like pies. Therefore, we do not apply it closely, leaving some space.

Fry for two minutes on each side. Serve warm.

Such pancakes can completely replace classic pies. You can change the filling a little by using fresh vegetables instead sauerkraut. It also tastes delicious with the addition of boiled eggs, fried mushrooms, you can pour a little boiled and chopped potatoes into the dough.

Option 5: Yeast pancakes with milk and cottage cheese

A curd version of yeast dough for pancakes with milk, fluffy and very tasty. Since everyone’s cottage cheese is different, and differs not only in fat content and manufacturer, but also in consistency, it may take a couple of spoons more or less flour. Check the consistency and add if necessary.

Ingredients:

250 ml milk;
2 eggs;
150 g cottage cheese;
1.5 tsp. yeast;
2 spoons of sugar;
0.5 tsp. salt;
100 ml oil (20 per dough);
vanilla optional.

How to cook

Pour sugar, yeast and half the flour into the heated milk. Make a liquid mash and leave it warm until well risen.

Beat the eggs and salt with a fork; you can immediately add vegetable oil to them. As soon as the yeast mash rises, pour everything into it.

The cottage cheese should either be thoroughly ground with a spoon or beaten with a blender, it all depends on its consistency, but there should be no large pieces in the dough. Grind in any way, add.

At the end, add the remaining flour and vanilla. Stir, make a thick dough. Let it sit a little longer after adding the last ingredients.

Place the curd-yeast dough in a frying pan with heated oil and fry the pancakes until golden brown crusts appear on both sides.

You can make this kind of cottage cheese dough basic basis for pancakes with raisins or other dried fruits, it will be delicious with the same apple or pear, berries.