Thick pancakes - 46 step-by-step recipes

Lush and thick pancakes can be obtained only if a simple condition is met - the dough has successfully passed all stages of fermentation, and its pores are completely filled with air. Therefore, for the pancake to be successful, you need to keep the dough prepared according to a special recipe at room temperature for at least 30 minutes. The housewife must understand that the dough for thick and thin pancakes is significantly different in texture. You can get thick pancakes from well-kneaded, thick dough, reminiscent of the consistency of fatty kefir. You also need to remember the need to handle yeast carefully; if you overdo it, the pancakes may have an unpleasant aroma.

Pancakes with dry yeast recipe (thick fluffy)

Beautiful, fluffy pancakes can be prepared without eggs and milk, but they will still be just as tasty! These Lenten pancakes will especially appeal to those who are fasting or on a special diet. To add fluffiness to the water pancakes, we will prepare the dough for them using yeast. Like regular yeast dough, pancake dough will take a little time to “reach”. But if you don’t have much time, you can start baking pancakes immediately after kneading - even this way they will turn out tender and soft.

What we need for 12-14 pieces:

water - 500 ml;
wheat flour - 200 - 230 g;
dry yeast - 1 tsp;
granulated sugar - 2 tbsp;
vegetable oil - 2 tbsp;
salt - a pinch.

Recipe for making yeast pancakes with water step by step

In a glass or bowl with warm water, dilute dry yeast and half the amount of sugar. Since the dough will begin to rise, the glass should not be full; 150 ml of water will be enough. As for the temperature, the water should be barely warm, since in too hot water (above 40 degrees) the yeast will lose all its desired properties. Sprinkle the top of the dough with a little flour and leave it aside for 10-12 minutes, where it is warm enough and there are no drafts.
After some time, the yeast will wake up and the dough will be covered with a thick “cap” of foam.
Sift 1.5 cups of flour into a separate bowl along with salt and remaining sugar.
Pour the rest of the water into the dough and add everything to the flour.
Using a whisk, whisk the dough until smooth so that there are no lumps left. Pour vegetable oil into the resulting mixture.
Mix everything thoroughly again. The yeast pancake dough is ready, it is thick and aromatic. If you have time, it is better to leave the dough for 30-40 minutes; it will increase in size several times and the pancakes will turn out even fluffier.
Coat a thick-walled frying pan or a special pancake pan with vegetable oil and heat over medium heat. The pan should be hot enough so that the pancakes can be easily turned over and removed. The amount of dough per serving depends on the diameter of the pan and the fluffiness you want. For the first time, one ladle will be enough; we will bake the next ones based on this result.

Custard yeast pancakes with hot milk - recipe with holes

Experienced housewives know how to guarantee a lot of incredible holes in their baked goods. Dough made with heated milk makes the yeast “work” better. The pancakes are baked thin and elastic. If you plan to wrap the filling in the tortillas, this recipe is perfect.

Required for 1 liter of milk:

Flour - 4 cups.
Water – 150 ml.
Semolina – 2 tablespoons.
Yeast, dry - standard 11 g sachet.
Eggs – 4 pcs.
Sugar – 4 large spoons.
Sunflower oil – 1/2 cup.
Salt - a teaspoon.
Milk - liter.

How to cook:

Measure a glass of milk from the total amount, warm it up a little, add semolina, sugar and flour into it. Send the yeast next. Knead the dough and move the bowl to a warmer place.
An hour later, when the fresh yeast starts working, the mass will foam and come to life. With older ones, the process may take a little longer.
Beat the eggs into the dough and add salt. Add oil. Stir well.
Boil the remaining milk. While stirring quickly, pour the mixture into the batter until it is set.
Cover with a towel and pause for 20-30 minutes.
Heat the water and pour it into a bowl. Do not pour it all at once, adjusting the required thickness of the mixture. For thin cakes, you need a mixture that is not too thick, so pour out the water completely.
Heat a frying pan and bake pancakes. The first time you need to grease the bottom of the pan with oil. You can continue baking without it.

Attention! There are several ways to make hot milk pancakes. You can find the recipes on another page of the site.

Pancakes with semolina with yeast recipe thick fluffy

Grocery list:

milk - 0.5 l;
water - 1 glass (250ml);
semolina - 2 tbsp;
sugar - 3 tbsp;
salt - 1 tsp;
eggs - 2 pcs;
flour - 200g;
butter - 65g.

Semolina pancakes with yeast (grandmother's recipe)

Pour milk into a saucepan, heat it, add salt and sugar. Stirring until they dissolve, bring the milk to a boil. Pour in semolina. Stirring constantly so that, as when cooking porridge, lumps do not form, bring the mixture to a boil again, reduce the heat and cook for 2 minutes.
Add butter to semolina porridge. Stir until it melts and cool.
When the porridge becomes warm, break the eggs into it. Beat until smooth.
Gradually add flour, mixing thoroughly.
Grease a well-heated frying pan with butter. Scoop the dough with a ladle and pour it into the frying pan.
We distribute it evenly.
Fry on one side first. It should turn golden and the top side should bubble. Turn the pancake over and fry on the second side.
We stack the finished thick pancakes, like grandma’s, one on top of the other.

We serve it hot and invite everyone to drink tea!

Thick Mordovian village pancakes

What do we need for 10-12 pancakes:

wheat flour - 6 tbsp;
buckwheat flour - 4 tbsp;
sugar - 4 tbsp;
salt - 0.5 tsp;
dry yeast - 10g;
milk - 400ml;
eggs - 4 pcs.

How to bake Mordovian pancakes

Pour 0.5 cups of slightly warmed milk into a bowl. Put 1 tsp. sugar and all yeast. We put it in a warm place to rise. 10 minutes is enough.
Pour both types of flour into the foamed mass. Stir and get a thick mixture.
Break the eggs into it and mix with a whisk.
Pour in the remaining warm milk and add the remaining sugar and salt.
Cover the bowl with pancake batter with film and place in a warm place to rise. Time - 1.2-2 hours.
This is what it will look like after this time. See photo.
Coat the frying pan well with vegetable oil, pour in the dough and bake the pancake first on one side, then on the other.

Serve fluffy, airy pancakes with sour cream or any jam.

Thick and fluffy sour pancakes with yeast: recipe

List of ingredients:

flour - 200-250 g;
sour milk - 2 cups;
purified water - 1 glass;
chicken eggs - 3 pcs;
sugar - 1 tbsp. l;
salt - 0.5 tsp;
dry yeast - 1 tsp;
sunflower oil - 4 tbsp. l.

Recipe for making pancakes with sour milk

Break the eggs into a deep bowl.
Lightly beat with a whisk, pour in odorless sunflower oil and add dry yeast.
Then add sour milk and water, stir until smooth.
Add salt, sugar and sifted flour. The amount of flour will depend on the thickness of the sour milk. The finished pancake dough should have the consistency of liquid sour cream, which will spread well in the pan, but not be too liquid, otherwise you won’t get thick pancakes. Mix, cover with cling film and place in a warm place for 40-60 minutes. If you don't have time to wait, leave it for at least 15 minutes.
Heat the frying pan well and pour in a drop of sunflower oil (only for the first pancake). Pour one ladle onto the hot frying pan and distribute it over the entire bottom using circular movements.
When the pancake begins to brown around the edges, bubbles appear on the surface and it becomes fluffier, lift it with a spatula and turn it over to the other side.

If desired, each pancake can be greased with butter and thus placed on top of each other.

With the onset of cold weather, we increasingly want something solid and satisfying. For example, pancakes. You can make thin, lacy ones, but if you show patience, you can cook real thick and fluffy pancakes with yeast - aromatic, incredibly appetizing. They are also called sour. Delicious pancakes can be prepared with any ingredients, but the main ones, of course, are flour and yeast. So, let's begin.

Pancakes made with water and yeast are thin and very tasty with holes

You can fill absolutely any pancake with your favorite filling, so be guided by your taste.

And today we will bake pancakes with yeast.

Let's prepare the necessary components:

400 g of premium flour.
750 ml boiled or filtered water.
6 g dry yeast.
150 g white sugar.
1 chicken egg.
2 tbsp sunflower oil.
0.25 tsp salt.

Let's move on to cooking:

In general, in order not to bother during the cooking process, I always read the entire recipe in advance, prepare all the necessary elements; if you need to sift the flour, I sift it, because thanks to this manipulation, the flour is “filled” with oxygen, and gives the baked goods airiness and tenderness

So don't avoid this important point.

To prepare - boil some water and cool. Remove the egg from the refrigerator to keep it warm.

This makes the process much easier and you are no longer distracted by extraneous things.

Beat the egg in a cup.
Pour the yeast directly into slightly warmed water (no more than 36 degrees) and mix with great diligence.
Salt the yeast mixture and add sugar. Stir until the dry additives dissolve.
Pour the stirred egg into the same mixture.
Gradually add the sifted flour into the liquid mixture. Mix. It is better, of course, to use an electric mixer for mixing, so it will not leave lumps in the dough and it will turn out more porous. Just a moment: don’t set the speed too high. You can also replace the electric mixer with a whisk.
Our goal is to get a batter like kefir.
Subsequently, add sunflower oil. It is necessary so that during baking the pancakes do not burn or stick to the bottom of the pan.
Leave the dough to rest and let the ingredients react with each other for 120 minutes. Between two hours, come stir the mixture.
And now you can start baking. When you start baking, add 72 ml of boiling water.
If you have a specially separate frying pan for pancakes, then of course it is better to bake on it; the pancakes will not stick and behave strangely.

If you are in a hurry or don’t want to stand at the stove for a long time frying pancakes, take two frying pans, this will make the process easier for you and you will cope with frying in a short time.

Heat two frying pans with a small bottom, grease them with a brush and oil.
Don’t forget that we are frying thin pancakes, so don’t put a lot of dough in the ladle and don’t put too little, otherwise the pancakes will tear, but we don’t need that.
Fry all the pancakes until golden brown.
You can grease the edges of the pancakes to prevent them from drying out.

Pancake products are ready for testing!

Thick pancakes with yeast - a recipe with milk, or a recipe for cooking using the sponge method

Thick and fluffy pancakes are obtained when the dough has gone through all stages of fermentation, filled with air, and become porous and light. Just letting the pancakes sit well, let them go sour, is the main secret of successful pancakes. In addition, yeast pancakes with milk are made well from a fairly thick dough. So don’t worry that the recipe below will give you a thick mass.

The calculation is made for a large portion of pancakes, but if you need fewer pancakes, simply halve the amount of food.

Let's prepare:

0.6 kg of flour (ordinary flour is suitable, but excellent products are also made from buckwheat);
a couple of eggs;
40 g granulated sugar;
1 liter of milk;
50 g ghee or melted butter;
salt - 15 g;
yeast (if dry, you will need 15 g, if fresh pressed, 40 g).

Progress:

To dissolve the yeast - to do this, take a glass of milk (from the general measure), heat it until slightly warm, add the yeast and leave it to swell for ten minutes.
Warm the rest of the milk a little too, literally a little warmer than body temperature. Add granulated sugar and salt, stir and add yeast dissolved in milk.
Beat in the eggs and gently stir in the flour.
The final touch is to pour oil into the dough. Stir.
Leave everything to rise. Like any yeast dough, it needs to rise three times to become saturated with carbon dioxide. Therefore, periodically the dough needs to be kneaded when it begins to rise. Usually in a warm place the entire ascent takes about three hours or a little more.
Pancakes are baked in a well-heated frying pan greased with vegetable oil on both sides.

Important: do not overdo it with yeast! By increasing their rate, the dough will rise faster, but the pancakes will acquire an excessively yeasty taste and smell. It is better to wait for a natural rise. If you want yeast pancakes with filling, then bake thinner ones from the dough recipe given above. If you want thick and fluffy pancakes, then slightly increase the amount of flour.

Recipe for making thick porous pancakes with kefir

Kefir is great for baking fluffy thick pancakes. Previously, I already talked about how to bake very plump, airy pancakes using kefir. Now I will tell you how to make pancakes from kefir, large, thick and with holes. Yes, not only thin pancakes can have holes, but also solid and plump ones.

Yeast pancakes on water

Sometimes there is no milk in the house. This means making pancakes with yeast and water. By the way, some people do not like to bake yeast pancakes with milk; they deliberately do not add it to the dough. In water, the dish under discussion turns out a little “rubbery”, it doesn’t tear well, and this has its own taste and charm.

For this recipe you need to prepare:

a couple of eggs;
a glass of flour (two hundred grams);
10 g pressed yeast;
half a liter of water and oil for frying;
add sugar and salt to taste.

Progress:

Beat the eggs until smooth.
Dissolve the yeast in a small amount of warm water.
Add eggs and yeast to the rest of the liquid.
Add salt and sugar.
Sift the flour and mix thoroughly so that the dough has no lumps.
Cover the pan with the dough with a lid or towel and leave for an hour to rise.
As soon as the dough begins to rise, knead it, pour in a couple of tablespoons of vegetable oil, and mix.
Wait for the rise again. After this, you can bake thick and porous pancakes in water.

With milk

We will need:

300 grams of premium or first grade wheat flour
a full glass of milk (about three hundred grams)
half a glass of water (about two hundred grams)
2 heaped tablespoons of sugar
3 medium chicken eggs
one packet of dry yeast
1 half teaspoon of salt
half a glass of sunflower or olive oil

Preparation:

Mix eggs, salt, sugar with a mixer.
Add the rest of the ingredients, leave for one hour, preferably in a warm place, such as near a radiator.
The dough should rise twice, and when pressed it should regain its shape.

Fry in a frying pan, carefully spreading the dough in a circular motion. If you spread the dough with a spatula, these thick yeast pancakes may lose their fluffiness.

Lenten recipe without adding eggs

This recipe is good because it does not contain animal products, which means it can be used on fasting days. The pancakes turn out thick, porous, and quite tasty. True, you need to eat them, like most products, right away.

Cooking:

We take a minimum of products - a couple of glasses of flour, 40 ml of water, salt and sugar to taste, 20 grams of yeast;
We prepare the dough, for which we pour a glass from the total volume of water, heat it up a little and dilute yeast in it, a little sugar (about a tablespoon) and a little flour;
Leave the resulting dough for about fifteen minutes until air bubbles appear on the surface of the dough. Soon the surface will be covered with a cap of bubbles. This means that live yeast has started, you can continue preparing lean dough;
Heat the rest of the water a little, add the dough, then a couple of tablespoons of sugar and a pinch of salt, stir;
add a couple of tbsp to the dough. spoons of vegetable oil and leave in the pan under a towel to rise. If the room is warm, after an hour the dough should rise several times. Each time we knead it to saturate it with oxygen and continue fermentation;
finally, take the dough with a ladle and carefully pour it into a hot frying pan greased with vegetable oil. We bake the pancakes on both sides, avoiding overdrying.

Grease the finished lean pancakes with aromatic vegetable oil or jam. Delicious pancakes made with water and without eggs are ready!

Fluffy pancakes with sour milk or yogurt

Pancakes are baked from the same yeast dough as always, the difference is the presence of a fermented milk fermentation product. It could be sour cream, fermented milk, or regular yogurt. Thanks to them, the pancakes are more porous and airy.

To get just such a treat, prepare:

half a kilo of flour;
granulated sugar 70 g;
700 g sour milk or yogurt;
30 g pressed yeast;
three medium-sized eggs;
salt - to taste;
clarified sunflower oil for frying, and 50 g of butter for the dough.

We do this:

Add yeast diluted in a small amount of water to the heated milk. Wait until the milk starts to foam.
Beat the egg and sugar, but not too much.
Add the diluted yeast mixture to the eggs, add salt and mix well.
Add the flour specified in the recipe and mix until the dough is smooth.
Let rise thoroughly, kneading the dough a couple of times.
Bake pancakes in a frying pan greased with any fat.

Place the finished pancakes in a stack, after greasing each one with melted butter or ghee.

Special

Ingredients:

three glasses of warm water
one and a half packets of dry yeast
seven glasses of flour
three eggs
one and a half teaspoons of salt
six tablespoons of sugar
five tablespoons of sunflower oil
seven glasses of milk.

Prepare the dough - take three glasses of water heated to a temperature of 30 degrees, dilute the yeast, add three glasses of flour and knead the dough. Leave in a warm place for two hours.

Add three eggs to the dough, also salt, add sugar, the rest of the flour and sunflower oil. Knead by hand or with a mixer with special spiral attachments, leave for another half an hour.

Add boiled and cooled milk to the dough, stirring. When adding milk, you need to make sure that the dough does not turn out too liquid. Bake pancakes in a frying pan lightly greased with oil.

Quick recipe with kefir and dry yeast

Yeast pancakes with kefir are prepared quickly and quite simply. In principle, this is a variation of the previous recipe, but kefir is used instead of sour milk.

Actions:

A couple of eggs are mixed in a container with kefir.
Add salt to taste, a couple of teaspoons of sugar, a couple of tbsp. spoons of granulated sugar.
Add dry yeast (1 teaspoon), water (about two-thirds of a glass) and vegetable oil.
Next, all that remains is to add flour - you will need a little more than a glass to get a medium-thick dough.
Leave it to rise for about forty minutes or an hour.
After the dough has rested, you can start baking pancakes.

Yeast pancakes with semolina

The pancakes come out very beautiful, filling and interesting. How do we cook? Very simple - just like regular yeast, only with the addition of semolina.

We take:

a glass of flour;
one and a half glasses of semolina;
150 g of water and 500 g of milk;
a couple of fresh eggs;
three tbsp. spoons of sugar;
vegetable oil in the dough will require 3 tbsp. spoons, in addition, prepare some for baking pancakes;
salt a small spoon and the same amount of dry yeast.

From this calculation of products comes a fairly decent stack of pancakes, which can feed a large company. If you need less volume, reduce proportionally.

Sift the flour and mix with semolina.
We prepare the dough from a small amount of milk, sugar and yeast.
As soon as the dough foams, beat the eggs into it and mix with a fork or whisk.
Add vegetable oil to the liquid, then add salt and flour. At the last moment, add warmed milk or water and mix well again.
Let it rise, knead it and immediately bake it from the prepared yeast dough.

On kefir

For kefir yeast pancakes you need to prepare the following products:

3 tablespoons refined sugar
20 grams regular yeast
one and a half cups of premium wheat flour
2 medium sized eggs
1 cup medium fat kefir
half a glass of boiled chilled water
50 grams (two tablespoons) butter
2 tablespoons sunflower or other vegetable oil
a pinch of salt

The dough takes ten minutes to prepare, you need to wait about forty minutes for the dough to rise and twenty minutes need to be spent on frying. Serves eight.

Cooking:

In warm water in a bowl, you need to dilute the yeast and add half a glass of flour and one tablespoon of sugar. You need to put it in a warm place for twenty minutes, this is the so-called dough.
To the dough you need to add kefir, two eggs, two tablespoons of sugar, all the vegetable oil, salt, and mix with a whisk.
While stirring, add flour in small portions; the dough should have a medium sour cream consistency.
The dough needs to be left for half an hour for it to rise.

Distribute the dough in the pan and fry on both sides. Use butter to grease prepared pancakes.

By leaps and bounds on the bottle

This is not a recipe, but rather an original form of working with dough. Any dough from the above methods is suitable for it. Choose any recipe - kefir or sour cream. The point is that the dough is prepared in a plastic bottle and poured from it. This is convenient when baking.

You will need a bottle with a capacity of one and a half or better two liters. First, the dry components of the pancakes (flour, dry yeast, salt and sugar) are gradually introduced into it, and then the liquid ones are added - eggs, milk, kefir or water. For convenience, it is better to use a funnel with a wide neck. After adding liquid, shake the bottle thoroughly and for quite a long time to obtain maximum homogeneity. Having prepared the dough, open the bottle and keep it in this form until serving. Next, they begin the baking process by pouring the required portion onto a hot, oiled frying pan. This method is convenient because you can store leftover dough in the bottle for some time.

Bon appetit.

Pancakes with milk and fresh yeast

The calculation of products in this cooking option is given for a large portion. The indicated volume yields up to 30 pancakes, since this dish is prepared for one serving and is most often served fresh, hot, the amount of ingredients used can be halved.

Ingredients:

Wheat flour – 600 gr.
Chicken egg – 2 pcs.
Sugar – 40 gr.
Milk – 1 l.
Butter – 50 gr.
Salt – 10 gr.
Fresh yeast – 40 gr.

Cooking process:

First you need to prepare the yeast for work. To do this, you need 1 glass of milk, heat it until warm, put a piece of yeast in it and leave for 10 minutes. During this time, the yeast should swell.
The remaining volume of milk should also be warmed to room temperature, add sugar, add salt, mix the mass thoroughly, and pour in the dissolved yeast.
Add eggs. Sift the flour into a separate bowl (it is better to repeat the process several times).
Add vegetable oil to the dough and mix the mixture thoroughly.
Cover the dough with a towel and leave it for 20 minutes. After this time, evaluate the quality of its readiness - if it is suitable (has doubled in volume), you can start frying. If the process is not completed, you need to wait some more.
The frying pan needs to be heated and lightly coated with vegetable oil.
Pour the dough into the center of the pan, trying to form a full circle.
Fry over low heat until golden brown.

The fluffiest pancakes made with yeast dough can be achieved by ensuring the product works fully. The yeast should be allowed to rise 3 times, lowering the dough after it has risen. This is not necessary; such a condition improves the quality of the dish. But it increases the cooking time.

Fluffy thick pancakes made with yeast kefir dough

Thick yeast pancakes made with kefir dough are very easy to prepare. They will be an ideal option for a hearty and, most importantly, delicious breakfast or afternoon snack. Served with sour cream. A very tasty, and most importantly, unusual dish are thick savory pancakes on kefir with fried meat in gravy.

Recipe for small fluffy pancakes with kefir

Pancake dough:

Eggs – 3 pieces
Baking powder – 18 gr.
Flour – 250 gr. (sifted)
Kefir – 2 cups
Salt - a small pinch
Granulated sugar - to your taste
Sunflower oil for adding to the dough, and a little more for frying
1 packet of dry packaged yeast.

When purchasing packaged yeast, pay attention to its expiration date. Poor quality yeast can ruin your baked goods and your mood.

Cooking steps:

Pour preheated kefir into a deep container and dilute the yeast in it. Let it stand for 15 minutes.
Next, beat the eggs into the kefir-yeast mixture. Using a whisk or mixer, mix everything thoroughly.
Then add baking powder, salt and sugar. Stir.
Take the pre-sifted flour and slowly, not in large portions, add it into the semi-finished dough. Mix each portion of added flour thoroughly. Flour lumps are evil!
The consistency of the dough should be similar to drinking yogurt or fermented baked milk!
If you have too much flour, add a little warm kefir.
Take a pancake frying pan, grease it with sunflower oil and heat it well. Pour the batter into the center of the hot frying pan and distribute it evenly throughout the pan, making the pancake small.
Fry the first side, covered with a lid, otherwise the pancake will not “rise”. As soon as the side is baked and browned, turn it over and cook uncovered.

Grease each freshly baked pancake with butter. Serve with sour cream or jam.

Surprise your family and friends with American pancakes (cupcakes) by making them of different shapes and sizes: small, in the shape of flowers, hearts (if you have special molds).

A simple recipe with kefir

Pancakes can be prepared with either pure kefir or diluted with boiled water in a 1:1 ratio. In addition, many people like to bake thick pancakes with yeast dough. Yeast pancakes turn out much fluffier. They are served topped with melted butter, honey, jam or maple syrup. Believe me, this is a real treat!

Ingredients for the dough:

Premium flour – 250 gr.
Vanillin
1 small package baking powder
Kefir – 0.5 liters
2 large chicken eggs (can be replaced with quail eggs - 6 pcs.)
Pinch of salt
Sugar – 125 grams
Vegetable oil for frying pancakes – 100 ml.

Step-by-step description of the preparation stages:

Take a deep bowl or pan.
Beat the eggs and add sugar and salt to them. Grind until white using a whisk or mixer.
Heat the kefir and pour it into another container. Add baking soda or baking powder to it. Leave for 10 minutes.
Next, combine kefir with the egg-sugar mixture. Mix everything.
Start adding flour in small portions. Don’t forget to sift it, this will avoid the appearance of large lumps in the dough, and the pancakes themselves will turn out very tender.
The thickness of the pancake dough should resemble sour cream with 15% -18% fat content.
The dough is ready, now heat a frying pan with vegetable oil. Pour the dough into the center of the pan and distribute evenly over the entire diameter of the pan.
Bake pancakes until golden brown. For ease of removal and inversion, use a wide spatula. This will help prevent the baked goods from bursting.

Yeast thick pancakes on kefir dough

This recipe has roots in Russian cuisine, except that yogurt is replaced here with regular kefir. But the dough kneading process remains completely unchanged!

Ingredients:

1 tbsp. kefir or sour milk
250 gr. flour
Packet (18 g) dry yeast
3 eggs
40 gr. softened butter
2-3 tbsp. spoons of sugar
Salt and vanilla on the tip of a knife

Cooking process:

Heat the kefir slightly and dissolve the yeast in it. Leave for 20 minutes. During this time, kefir and yeast will enter into the necessary reaction. Remember - kefir should be warm, not hot, otherwise the yeast will steam!
While the yeast is “blooming” in the kefir, prepare the rest of the dough.
In a suitable container, grind eggs, butter, sugar, salt and vanillin into white “snow”. To make pancakes more tender and soft, add melted warm butter to the dough.
The yeast has dispersed. Add kefir and yeast to the egg-sugar mixture. Mix everything.
Now is the time to add the flour in small portions, so you can avoid the appearance of flour lumps.
The consistency of the dough should be close to the thickness of medium-fat sour cream.
Leave the resulting dough to “proof” for 30 minutes.
You can cook thick pancakes, either small ones or the entire diameter of the frying pan.
Bake pancakes in a preheated frying pan. Bake the first side covered, finish the second without it.

Serve warm pancakes with sour cream, jam or a scoop of ice cream.

Fluffy pancakes with yeast and semolina

Pancakes prepared according to this recipe always turn out not just fluffy, rosy and airy, but also immensely satisfying. This condition is ensured due to the content of semolina in their composition. This product increases the nutritional value of the dish and makes it more tender. It’s definitely worth trying to prepare breakfast for your family using this recipe.

Ingredients:

Semolina – 300 gr.
Wheat flour – 100 gr.
Milk – 250-300 ml.
Water – 200 ml.
Sugar – 3 tbsp.
Dry yeast – 2 tsp.
Salt – 3 gr.
Soda – 0.5 tsp.

Cooking process:

Heat about 100 ml of water to a temperature of 37 degrees. Dissolve sugar in it, add yeast and leave the resulting composition at room temperature for 10-15 minutes. Then you should evaluate the resulting solution; the yeast should be completely dissolved.
Sift the wheat flour thoroughly and mix with the semolina. Add soda and salt to the resulting mixture.
Heat the remaining water and milk and gradually pour into the flour. The mixture must be constantly stirred to prevent the formation of hard lumps in the dough, which will spoil its structure.
Leave the resulting dough for 40 minutes at room temperature.
Pour the mixture into a frying pan in small quantities. Trying to form smooth edges of the pancake.
Turn the pancake over with a spatula when one side is browned.
Place on a plate, sprinkle with sugar or grease with butter.

Bon appetit!

Various recipes for yeast pancakes

It is impossible to imagine Russian cuisine without pancakes. Fragrant, juicy, blazing hot rounds are so similar to the sun! And the ancient Russians loved and revered the sun very much. After all, it was precisely this that helped to obtain a rich harvest and survive in harsh conditions.

Pancakes are also a symbol of the original Russian holiday Maslenitsa. A symbol of the fact that everything cold and harsh does not last forever. With the arrival of the spring sun, small versions of it appear on the tables in Russian houses - golden pancakes.

Now you can find thousands of variations on how to cook fluffy pancakes with yeast. And here are some of them:

Yeast pancakes with milk

Ingredients

To prepare delicate and fluffy pancakes with milk you will need:

300 g of premium flour;
300 ml milk;
200 ml water;
60 g sugar;
3 chicken eggs;
a packet of dry yeast;
1 teaspoon salt;
100 ml sunflower oil.

Preparation

Mix and beat eggs, sugar and salt. You need to bring the mixture to a light foam with bubbles. But don't overdo it.

Add all other ingredients to the workpiece. Mix thoroughly and place in a warm place for about an hour. For this purpose, it is convenient to use an oven preheated to 40 degrees.

Wait until the dough has risen approximately in half. Lower, lightly pressing with your hand or a spoon, and set to rise again.

When the dough has risen again, you can start frying the pancakes. You cannot lower the dough a second time, otherwise the pancakes will not turn out so airy and spongy.

Grease a preheated frying pan with a little oil. Using a ladle or large spoon, carefully scoop the dough from above and pour it into the pan, allowing it to spread on its own. Try not to spread the dough with a spoon, otherwise air bubbles will burst.

Fry the pancakes on both sides, just like fluffy pancakes with kefir.

Fillings

Yeast fluffy pancakes made with milk are not very sweet. Therefore, fillers such as meat, fish, and caviar are perfect for them. But, if you like sweet fillings, then jam, condensed milk, and melted chocolate will be good.

Yeast pancakes on water

Ingredients

To prepare fluffy pancakes in water with eggs you will need:

2 chicken eggs;
1.5 glasses of warm water;
30 grams of fresh yeast;
1.5 - 2 cups flour;
1 tbsp. l. Sahara;
a pinch of salt.

Preparation

Beat eggs with sugar and salt. Mix yeast, water, add beaten eggs. Add sifted flour - this will make the pancakes more airy.

Knead the dough and leave it to rise in a warm place. The dough in water should be infused for at least three hours, unlike the dough in milk or kefir. Periodically lower the dough, pressing it with a spoon.

You can fry pancakes from this dough without adding oil to the pan.

An unusual and very tasty solution would be to prepare pancakes using carbonated mineral water. The pancakes turn out even fluffier, softer and tastier.

You need to beat the eggs at the lowest speed of the mixer. If you overdo it with the power and time of beating, the dough will become too viscous. The pancakes will turn out too dense and will become “rubbery” after cooling.

The eggs should be beaten while still cold. This way they will quickly reach the desired consistency.

Lenten yeast pancakes

Ingredients

Pancakes with water and yeast recipe will come in handy during Lent. It is also useful for people on a diet.

To prepare low-calorie lean pancakes you will need:

2.5 cups flour;
2 glasses of water;
2 tbsp. l. Sahara;
1 tsp. salt;
1 tbsp. l. dry yeast;
3 tbsp. l. vegetable oil.

Preparation

Heat the water to 30 - 40 degrees. Add yeast and sugar to it, stir. Leave for 5 - 10 minutes.

Sift flour into a bowl with water and yeast. Mix the dough thoroughly, carefully removing any lumps. Cover the container with a clean towel and place in a warm place for 2 hours. Periodically lower the dough with your hand or a spoon.

Grease the pan with vegetable oil. Fry pancakes in water with yeast over medium heat until browned.

Fluffy pancakes with yogurt or sour milk

The recipe for fluffy pancakes with sour milk or yogurt is considered one of the most successful. Only yeast pancakes made with kefir can be more popular. It's all about the special fermented milk environment. It is because of this that we get such thick and fluffy pancakes made with yeast.

Ingredients

1 liter of sour milk or curdled milk;
packaging of fresh yeast;
2 tbsp. l. Sahara;
2 chicken eggs;
3 cups flour;
a pinch of salt;
3 tbsp. l. vegetable oil.

Preparation

First you need to prepare the dough - a slightly fermented yeast-based dough.

Mash the yeast in a bowl, add sugar, stir. Be sure to pour in a glass of warm yogurt and stir thoroughly until the sugar is completely dissolved. Sift in 2 - 3 tablespoons of flour. Stir until lumps are removed.

Place the dough for 40 - 50 minutes in a warm place. A battery or stove heated to 40 degrees is suitable.

When the dough is ready, large bubbles will appear on the surface.

Lightly stir the dough. Pour the remaining yogurt into it. Make sure it is warm, about room temperature. This is necessary so that the yeast continues to work.

Beat the resulting mass with a whisk.

In a separate bowl, beat the eggs until stiff. Add eggs and vegetable oil to the dough and mix gently.

Sift the flour into the dough while stirring. The consistency of the dough should be similar to very thick cream and be slightly viscous.

Place the dough back on the radiator or in the oven for 1.5 - 2 hours. Before cooking, it should be airy, fluffy and bubbly.

Fry the pancakes in a greased frying pan until the sides are golden brown.

Secrets and subtleties of cooking

The recipe for pancakes with sour milk has several preparation nuances. If the dough turns out to be quite thick, then the pancakes will be fluffy, thick and spongy.

If you want thin openwork pancakes, then the dough can be slightly diluted. Boil a glass of milk and gradually pour it into the dough. Stir and check the consistency. As soon as you reach the desired thickness, immediately start baking pancakes.

Quick yeast pancakes with dry yeast

Ingredients

0.5 liters of kefir;
1 glass of warm boiled water;
3 chicken eggs;
2 - 2.5 cups flour;
1 - 2 tbsp. l. Sahara;
0.5 tsp. salt;
a packet of dry yeast;
3 tbsp. l. vegetable oil.

Preparation

Lightly beat the eggs with a hand whisk. Pour in water, add salt, sugar and yeast. Beat well with a whisk.

Sift flour into a bowl, knead the dough. Add kefir, mix thoroughly until smooth. Place in a warm place (to the radiator or in a slightly preheated oven) for 40 - 50 minutes.

Pour vegetable oil into the risen dough and mix again.

Bake pancakes in a hot frying pan, greased with oil or lard, until golden brown.

Yeast pancakes with milk and buckwheat flour

To prepare pancakes according to this recipe, you will need not only wheat flour, but also buckwheat. Thanks to its use, the dish turns out to be more satisfying, but at the same time less caloric, which is why women on a diet should take this recipe into service.

Ingredients:

Wheat flour – 6 tbsp.
Buckwheat flour – 4 tbsp.
Sugar – 4 tbsp.
Salt – 0.5 tsp.
Dry yeast – 10 gr.
Milk – 400 ml.
Chicken egg – 3-4 pcs.

Cooking process:

Pour half a glass of heated milk into the container, add half of the amount of sugar used and add all the yeast. Mix the mixture and leave at room temperature for 20-40 minutes.
After the yeast begins to foam, add both types of flour and try to stir the mixture until a homogeneous thick mass is obtained. At this stage it is better to mix the dough with your hands.
Add eggs and continue kneading with a whisk.
Add milk, add all dry ingredients. At this stage, it is better to mix the dough using a blender.
Cover the dough mixture with a towel and leave at room temperature for 2-3 hours.
The dough should be reduced in volume and turn out airy, there is no need to mix it, you can immediately start frying.
Heat the oil in a frying pan, pour in the batter and fry the pancake on both sides.

Pancakes prepared according to this recipe can be served with any jam or sour cream.

Useful tips

Helpful tips for making pancakes:

Choosing a frying pan. The best frying pan is a cast iron one with a thick bottom; it heats up evenly and retains heat well. This frying pan is greased with a thin layer of fat, for example, sunflower oil. When using fat, pancakes do not burn, do not clump or stick to the bottom. It is advisable that the sides be low, this makes it easier to turn the dish over. But, of course, you can use aluminum or Teflon. Special pancake pans are now popular, and there are also electric pancake makers.
Preparing the dough. The flour must be sifted, this will saturate it with air and the pancakes will become bubbly, which will have a positive effect on the taste. Flour must be introduced gradually so that there are no lumps. Milk and eggs should not be cold; they should be left in the room for a while. It is better to mix the yolks and whites separately, and beat the whites with a mixer, as for bizet, and add them to the dough before frying. Even sweet pancakes need a little salt, otherwise the taste will not be traditional. The dough should have the consistency of medium-thick sour cream - pour, but not spread too much in the pan, allowing it to form a circle of the desired diameter.
It is better to apply oil to the frying pan by cutting halves of an onion or potato, which are pricked with a fork; you can also use a silicone brush.
The dough should be poured with a ladle or a large wooden spoon, preferably so that the volume matches the portion. You can distribute the dough evenly from both the center and the edge of the pan, distributing the pancake mixture in a circular motion.

Yeast pancakes with milk in the oven

Pancakes prepared according to this recipe always turn out fluffy, soft and airy. First, prepare regular yeast dough and add a little soda to it. The main secret of cooking is that the pancakes are not just fried in a frying pan, but baked in the oven.

Ingredients:

Wheat flour – 350 gr.
Milk – 250 ml.
Water – 100 ml.
Chicken egg – 1 pc.
Sugar – 1 tbsp.
Salt – 1 tsp.
Vegetable oil – 1 tbsp.
Dry yeast – 5 gr.
Soda – 3 gr.

Cooking process:

Sift the flour and add 1 teaspoon, sugar and vegetable oil, pour in the yeast, beat in the chicken egg and pour in warm milk. Mix the mixture thoroughly until smooth. If it seems too thick, you can add water.
Cover the homogeneous dough with a dry towel and leave in a warm place for 2 hours, then add baking soda and mix the mass well. The mass should resemble liquid sour cream in consistency.
Grease a frying pan with vegetable oil and pour a portion of thick dough onto it, trying to distribute it over the entire surface.
Fry the pancakes on both sides until fully cooked.
To prevent the pancakes from burning, you need to coat the pan with vegetable fat after each one.
Place the finished pancakes in a fireproof form, fold them into triangles, coat them with butter or pour sour cream on them and place them in the oven for 20 minutes. The optimal temperature is 150 degrees. It is better to cover the container with foil.

If pancakes prepared according to this recipe are used as a dessert, they can be additionally sprinkled with sugar before baking, then the dish is 100% likely to be liked by children. Bon appetit.

With curdled milk

Products:

1000 milliliters of curdled milk, not completely sour milk will do
one package of regular yeast
2 tablespoons sugar
2 eggs
3 cups wheat flour
3 tablespoons vegetable oil
a third of a teaspoon of salt.

Cooking:

Knead the yeast and sugar in a deep bowl. Add half the warm yogurt and three tablespoons of flour and mix.
Leave for an hour in a warm place until large bubbles form on the surface.
Add the rest of the yogurt, which should not be cold, if it is from the refrigerator, keep it in the room for a while.
Mix with a whisk.
Beat the eggs, add vegetable oil, add this egg mixture to the yeast mixture (dough), mix.
Add the rest of the flour, stirring, leave for two hours in a warm place.

Fry in a frying pan - the pancakes should turn out fluffy and rosy.