Pancakes with fast yeast recipe. Yeast pancakes with milk

Traditionally baked on Maslenitsa Slavic peoples yeast pancakes.

Or as they were also called for porosity and splendor -. Today, such pancakes with many pores and a visible openwork grid on the surface are also called “tulle”, “openwork”. Yeast pancakes - a traditional Russian type of pancakes for ritual holidays, for Christmas and New Year, for Epiphany and Easter.

Similar ones with yeast in their composition had a different set of ingredients. We will tell the readers of "Povarenka" how to cook the classic in several ways. Although, we repeat, there are dozens of recipes for pancakes with yeast.

Royal wheat yeast pancakes

To prepare such yeast pancakes, truly royal, you will need:

six glasses of flour
three glasses of milk
50 grams of live yeast
six eggs
a pack of butter
three hundred grams of whipped heavy cream
salt and sugar to taste

All milk must be warmed up (slightly), add yeast and half of the sifted flour to it. Cover with a towel and leave to rise in a warm place. When the dough comes up, you should add to it the yolks of the eggs, which were ground in advance with a soft butter. Now add the remaining flour, salt, sugar. Let the dough rise in a warm place.

After forty minutes, if the dough has risen, add whipped whites with cream to it. Just do this carefully, stirring the dough from the bottom up with a wooden bowl. We heat the pan, grease it with a piece of bacon planted on a fork, pour a portion of the dough onto it and fry our yeast pancakes on both sides.

Pancakes yeast "tulle"

These openwork pancakes with yeast can be prepared for Shrovetide week. We will cook them from buckwheat flour mixed with wheat. We will need:

Two glasses of wheat flour
one glass of buckwheat flour
30 grams of live yeast
a little more than half a liter of milk
three eggs
two tablespoons of butter or vegetable oil
salt and sugar to taste

Pancakes with yeast in this way are made like this. Dilute the yeast with half of all milk (warmed up), add wheat flour to them, let the dough come up. When it rises and clears up, add buckwheat flour, yolks, spices, oil to it. Let's go again. Add the remaining warm milk in a stream, add the egg whites whipped into foam with a spoon, gently mixing into the dough. Thin yeast pancakes are baked from the resulting dough.

They need to be stacked on a flat dish, served with sour cream or melted butter. It is possible with other fillings, the recipes of which you will find in the Maslenitsa section "Cook".

On the hastily housewives cook pancakes on kefir, but yeast pancakes are considered classics. Their recipes are passed down from grandmothers to granddaughters; there are more than a hundred ways of cooking among the people. To make it tastier, you can mix different flours (for example, wheat and buckwheat), add cereals. The dish is served hot.

General principles for making pancakes with yeast

Modern housewives are too lazy to cook complex yeast pancakes, although it’s worth a try: they turn out lush and tender. They take more time than baking pancakes without yeast, but if the hostess has the skill, it will not be difficult. Live or dry yeast will perfectly raise the liquid mass. You need to bake in a special frying pan of small diameter, preferably cast iron and with a thick bottom: it will not burn.

yeast pancake recipe

Pancakes with yeast turn out lush, spongy, ruddy. Especially good generously flavored with butter. If the hostess knows how to cook yeast pancakes, you can go beyond simple ones and try new technologies with interesting additives. The main thing is to choose reliable yeast, because success depends on their quality. Strangers are better to check in advance.

  • Time: 90-120 min.
  • Quantity: 6 servings.
  • Calorie content: 175 kcal per 100 grams.
  • Purpose: for the holiday.
  • Cuisine: European.
  • Difficulty: easy way.

The recipe for pancakes with yeast and milk may include only the main components, but there are many original variations of the classic method. For example, Royal, for which whites and yolks are whipped separately. Adding a pinch of cinnamon, vanilla, serving honey, jam, condensed milk will bring something new every time.

Ingredients:

  • milk - 1 l;
  • fresh (pressed) yeast - 15 g;
  • granulated sugar - 3 tbsp;
  • egg - 1 pc.;
  • flour - 520 g;
  • vegetable oil - 60 ml.
  • salt.

Cooking method:

  1. Dissolve yeast in milk.
  2. Add flour, mix.
  3. Let rise warm (1 hour).
  4. Grind the yolks with sugar and salt, beat the whites, pour into the dough, set aside for half an hour or an hour.
  5. Pour a small ladle of dough into the pan. Turn over with a spatula
  • Time: 2-3 hours.
  • Quantity: 4 servings.
  • Calorie content: 250 kcal per 100 g.
  • Purpose: for breakfast, dinner.
  • Cuisine: national.
  • Difficulty: medium.

The recipe for yeast pancakes on dough is a culinary classic. Cooking looks complicated, but in fact everything is simpler, but it is better to bake on a day off to give time to rise. It is not worth monitoring the fermentation process every minute: the dough perfectly increases the volume of the dough. The taste of pancakes with yeast will be sour, but it’s supposed to be, they are delicious with sweet additives and with salty ones - fish, caviar, mushrooms.

Ingredients:

  • egg - 1 pc.;
  • milk - 250 ml;
  • flour - 250 g;
  • water (possibly mineral) - 300 ml;
  • dry yeast - 8 g;
  • deodorized oil - 2 tbsp. l.;
  • salt;
  • sugar - 1.5 tbsp. l.;
  • butter (to lubricate finished products).

Cooking method:

  1. Pour the yeast into the water, half the flour, mix.
  2. Cover the dough with a cloth, leave warm for an hour.
  3. Knead, add the yolk, salt, the rest of the sugar, vegetable oil.
  4. Add flour, pour in warmed milk, beat with a whisk.
  5. After an hour, "besiege" and again put in heat.
  6. Add whipped protein, at the very end, pour half a glass (or more) of boiling water, mix and start baking.

without eggs

  • Time: 40 min.
  • Servings Per Container: 5.
  • Calorie content: 160 kcal.
  • Cuisine: vegetarian.
  • Difficulty: easy.

Yeast pancakes can be dietary, low-calorie, if milk and eggs are not added to them. This dish is very good in the post. You can eat pancakes just like that, or you can think of options for delicious toppings. Yeast dough for pancakes of this kind will require a little food, and the result will delight lovers of flour. The absence of the egg-milk component does not affect the tenderness of baking.

Ingredients:

  • boiled water - 0.5 l;
  • flour - 300 g;
  • yeast (powder) - 5 g;
  • sugar - 30 g;
  • salt - 2 g;
  • sunflower or olive oil (odorless) - 30 g.

Cooking method:

  1. In a deep bowl, combine water, yeast, sugar, a spoonful of flour. Wait 20-25 minutes for the dough to foam up.
  2. Add salt, flour, oil.
  3. Leave the bowl covered with a towel for half an hour, protecting it from a draft, then stir, let it rise again (30-40 minutes).
  4. Fry products until golden brown.
  5. Spread in a pile, greasing with butter.

with pumpkin

  • Time: 40 minutes.
  • Servings: 5 persons.
  • Calorie content: 260 kcal per 100 grams.
  • Purpose: for breakfast, dessert.
  • Cuisine: vegetarian.
  • Difficulty: easy.

Milk and good yeast are the secret to the success of any pancakes, they turn out to be openwork, ruddy. Pumpkin will give them a special flavor. Its bright pulp will color pastries, make each pancake look like the sun. Sometimes the color intensity is enhanced by the addition of turmeric. Pumpkin must be prepared in advance by boiling and whipping to a puree.

Ingredients:

  • pumpkin peeled without seeds - 400 g;
  • eggs - 4 pcs.;
  • sugar - 40 g;
  • milk - 500 ml;
  • wheat flour - 300 g;
  • yeast (fast, dry) - 5 g;
  • melted butter - 30 g.

Cooking method:

  1. Chop the pumpkin, boil it, make a puree with a blender.
  2. Combine eggs with sugar, salt, add half of the milk, sifted flour, yeast.
  3. Pour in the rest of the milk, stir.
  4. Tighten the dishes with a film, you can put on a pan with warm water. In an hour, the dough should bubble up.
  5. Add pumpkin puree, mix everything, send to part.
  6. Pour the dough into the bottom of the preheated greased form in small portions, spreading over the surface.
  7. Fry on both sides.

  • Time: 1.5-2 hours
  • Servings: 6 persons
  • Calorie content of the dish: 290 kcal per 100 g.
  • Purpose: dinner, breakfast.
  • Kitchen: home.
  • Difficulty: easy.

Delicious and invariably beautiful products are obtained by adding semolina to the dough, and sifting the flour. It will take a little time to prepare, especially since it is not a pity to allocate an hour and a half to prepare such a wonderful dish. It is satisfying, but so tasty that it is difficult to calculate the number of servings: it is unlikely that eaters will be limited to a couple of pieces.

Ingredients:

  • milk - 1 l;
  • dry yeast - 11 g.
  • semolina - half a glass;
  • sugar - 2 tbsp. l.;
  • any vegetable oil - half a glass;
  • eggs - 5 pcs.;
  • flour - 4 250-gram glasses;
  • salt.

Cooking method:

  1. In a five-liter saucepan, heat 750 ml of milk, add sugar, semolina, yeast, sugar, flour. Mix the mixture, add salt and, without closing the lid, leave to ripen for 30-40 minutes in a draft-free room.
  2. Pour in eggs and oil, stir.
  3. With a glass of milk brought to a boil, brew the dough. Leave to swell for 20 minutes.
  4. If the semolina has swollen strongly, add hot water to the consistency of thin sour cream.
  5. Grease the bottom of the pan once before cooking.
  6. Fold the baked pancakes in a pile, flavoring with oil.

On sour milk

  • Time: 60 minutes.
  • Servings Per Container: 4.
  • Calorie content of the dish: 225 kcal per 100 grams.
  • Purpose: dinner, for the children's table.
  • Cuisine: homemade, Russian,
  • Difficulty: simple recipe.

Cooking yeast pancakes with sour milk is a pleasure. They turn out thick, satisfying, baked quickly. This dish can be cooked often, because kefir or sour milk is always in our refrigerators. An excellent pancake base is kneaded on them. For ready-made pastries, it is worth serving sour cream, condensed milk, Nutella, jam.

Ingredients:

  • flour - 1.25 cups;
  • sour milk - 1 glass;
  • hot water - a third of a glass;
  • eggs - 2 pcs.;
  • sugar - 2 tablespoons;
  • dry yeast - 1 tsp;
  • oil - 2 tbsp. l.

Cooking method:

  1. Pour half a glass of sifted flour into a container, add sugar, yeast, salt, mix.
  2. Pour sour milk at room temperature, cover with a towel, leave for half an hour.
  3. Beat the eggs, pour them into the risen dough, add flour.
  4. hot water dilute to the desired consistency, let go again.
  5. Finally add oil.
  6. Heat a frying pan, rub with salt, grease.
  7. Pour a portion of the dough, spread it from the middle to the edges, tilting the pan.
  8. Fry on both sides.

  • Time: 2 hours.
  • Servings: 4 persons.
  • Calorie content of the dish: 230 kcal per 100 g.
  • Purpose: afternoon tea, dinner.
  • Cuisine: Russian.
  • Difficulty: simple recipe.

Truly Russian food, buckwheat is good in all dishes. Why not bake yeast pancakes from buckwheat flour, and custard, thin, tender, porous, fragrant? There are many recipes for such a delicacy. You can make dough in milk, you can - in water, in this case, the pastry will turn out to be low-calorie, but also tasty. You can add wheat flour to buckwheat, but the dough must be brewed to prevent delamination.

Ingredients:

  • dry yeast - 12 g;
  • wheat flour - 100 g;
  • buckwheat flour - 150 g;
  • milk (or water) - as needed;
  • egg - 1 pc.;
  • sunflower oil - 30 g;
  • salt - ½ tsp

Cooking method:

  1. Buckwheat flour brew a glass of hot water, set aside for an hour.
  2. Add enough boiling water to make the dough look like liquid sour cream, cool a little, add yeast.
  3. Let the steam rise.
  4. Add flour - buckwheat and wheat, salt.
  5. Pour in warm water or milk.
  6. Beat the egg into the risen dough, pour in the oil and let the mixture rise.
  7. Bake without greasing the pan.

  • Time: 4-5 hours.
  • Servings: 5 persons.
  • Calorie content: 280 kcal per 100 g.
  • Purpose: holiday table.
  • Cuisine: Russian, home.
  • Difficulty: medium.

Similar to lace, perforated, ruddy thin pancakes (as in the photo) can only be baked with yeast. They raise the dough, make it airy, light, and pancakes - splendor and delicacy. When starting to prepare the dough, you need to know that the whole process will take a lot of time, you will need to check, control, beat, mix, but the result will please everyone who gathers at the table.

Ingredients:

  • milk (fatter) - 3.5 cups;
  • dry yeast - 11 g (bag);
  • eggs - 2 pcs.;
  • sifted flour - 500 g;
  • sugar - 2 tablespoons;
  • vanilla sugar - to taste;
  • salt - 1 tsp;
  • vegetable oil, odorless - 30 ml.

Cooking method:

  1. In a bowl, mix half a glass of warmed milk, a tablespoon of sugar, yeast.
  2. Put the covered dough for half an hour in a warm place so that the mixture foams well.
  3. In the remaining milk, add sugar, eggs, salt, beat with a mixer or whisk.
  4. Add flour, vegetable oil, pour in the dough.
  5. Remove in heat for 2-3 hours, during this time precipitate the mixture 2 times.
  6. Heat up the pan, grease.
  7. Pour the dough, resembling airy foam, in portions onto a hot surface, turn over in time.

Video

Recipe for pancakes with yeast and milk

Ingredients

  • flour - 300 g;
  • milk - 500 g;
  • eggs - 2 pcs.;
  • sugar - 50 g;
  • dry yeast - 1 sachet (11 g);
  • salt on the tip of a knife;
  • sunflower oil - 2 tbsp. l. into the dough and a little for greasing the pan.

Servings: 4 (12 pancakes);

cooking time: 2 hours 30 minutes;

cuisine: Russian.

Cooking sour dough

1. The dough is prepared very quickly and easily. Milk is heated to 36 degrees. Only this temperature is suitable for yeast.

The temperature of heated milk can be checked by dipping your finger into it. If there is not even a small difference in temperature, then everything is perfect.
If you feel at least a slight chill or a little lukewarm, bring the temperature to the desired one, do not leave it at random, because at a cold temperature the yeast cannot approach, but at a hot temperature they brew and die.

2. Add sugar to warm milk, add yeast. You can use fresh ones, we take them a little more, 23 g.

3. Add some salt.

4. Sift the flour to enrich it with oxygen. This will make the dough rise a little faster. But that's not all.

For flour, it is better to take a large bowl or a deep pan. As you prefer.

5. Pour milk with yeast, sugar and salt into a cup with flour.

6. Drive in the eggs. They help the dough to be elastic, not tear.

7. Mix with a whisk. The dough should be of the same consistency as kefir. The thicker, the thicker the pancakes.

8. At the very last moment, pour vegetable oil.

Why is butter not added before flour? Fat envelops the yeast cell and does not allow it to breathe, to roam. Therefore, flour is always added before butter.

9. Mix again with a whisk. We do it carefully, without fanaticism, we protect yeast cells.

And now the most main secret: in order for the dough to come up 1 hour faster, you need to put it to ferment in a pan with warm water (not hot, so as not to brew). Can be covered with cellophane or a lid.
After 30-40 minutes, mix the dough, after another 40 minutes, repeat mixing. Let rise again and bake pancakes.

We bake pancakes

1. We heat the pan well. Lubricate the entire surface with oil, slightly going to the sides. If the first pancake is easily removed, you can not lubricate for subsequent ones. The surface of a pancake made on an ungreased pan is smoother and more beautiful.

For pancakes, a frying pan is very important. I use only my grandmother's, because the dough is baked best on this cast-iron one, which heats up well and keeps heat for a long time, then the pancakes turn out to be the most delicious and do not stick to the pan.

And so that the dough does not stick to the surface, it is not washed with water. If you already had to wash, then you need to wipe it dry very carefully, let it stand so that even particles of water invisible to the eye evaporate, then ignite it with salt on the fire, let it cool, pour out the salt, wipe the surface with a paper towel or towel. But the quality of the metal is also important. Lightweight aluminum is not suitable for this purpose. The metal should heat up well and keep heat for a long time.

2. Carefully, trying once again not to chatter the risen dough, pour a ladle into the pan, holding it at an angle. So the dough flows faster, evenly distributed over the surface.

3. As it browns on one side, turn it with a wide spatula to the other. You should not do it with a knife, you can cut the pancake or scratch the surface of the pan.

4. Lubricate each pancake to taste with melted butter, sprinkle with sugar. The amount of both is up to you. Someone does not lubricate at all, likes dry ones, but someone wants it juicier.

I hope my tips will help you make pancakes with yeast tasty and fluffy.

Sour pancakes are best served hot with jam, melted chocolate or berry topping. You can wrap hearty or sweet stuffing or sweat with sour cream in the oven. Choose according to your taste and celebrate Maslenitsa, gathering friends and relatives around the table. Enjoy your meal!

  • sixty grams of granulated sugar;
  • three chicken eggs;
  • one hundred milliliters of refined sunflower oil;
  • three hundred milliliters of milk;
  • one teaspoon of milk;
  • seven grams of dry yeast (high-speed);
  • three hundred grams of wheat flour.

    • Cooking process:

    1. Take a suitable container for kneading the dough and beat in the eggs in the indicated amount. Then put salt and sugar in them. Beat everything until smooth and light foam on the surface of the mixture.

    2. After that, add seventy grams of oil to the liquid (leave the rest for frying) and the amount of milk, flour, yeast indicated in the recipe. You will also need to pour two hundred milliliters of water. Mix everything so that the mixture is homogeneous and without lumps.

    3. Now put the dough in a warm place that is not blown. As one option, you can use the oven, heating it to forty degrees. Put the container with the dough in it for about an hour. After it has risen twice, stir it and put it back in the oven so that it rises again. It is no longer possible to interfere, since it is necessary to save all the bubbles that have formed during this time in the test.

    4. Let's start frying pancakes. Place a frying pan on the stove to heat up. Pour a small amount of oil and spread it over the hot surface (use a potato or a pastry brush). Very carefully scoop up the dough with a ladle and pour it into the pan. Rotate it to spread the dough.

    5. Fry each side until browned. Do this for all tests.

    6. Pancakes are ready. Serve them to the table with any fillings, or simply spread with butter. You can even wrap caviar in such pancakes. Be sure to prepare hot drinks for them - tea, cocoa, milk. Enjoy your meal!

    Notes:
    The amount of sugar in this recipe is chosen in such a way that the added yeast neutralizes it to the optimal taste of the pancakes. As a result, you will get neutral pancakes, in which you can wrap sweet and salty fillings at will.

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