Yeast pancakes - proven recipes. How to properly and tasty cook pancakes with yeast.

Fluffy yeast pancakes with milk at home

Although preparing such a wonderful yeast delicacy requires more time, the result is simply amazing. It not only pleases the eye, but also our stomach. Prepare and try it soon!

Ingredients:

Wheat flour – 500 g
Milk – 4-5 tbsp
Vegetable oil – 2 tbsp. l
Chicken egg – 1 pc.
Salt – 0.5 tsp
Sugar – 2 tbsp. l
Dry yeast – 7 g

Preparation:

Pour slightly warmed milk into a bowl, dilute the yeast in it, add 1 tbsp. l sugar

Be sure to pay attention to the temperature of the liquid. It must be warm. Then the yeast will really play well and the dish will turn out excellent. If the milk is hot, the yeast bacteria will simply die.

Stir until smooth, cover with a towel or cling film. Place in a warm place for half an hour

During this time, the dough should come up.

The readiness of the dough can be determined by its noticeable increase in volume.

Sift flour through a sieve into a separate deep container. This can be done several times, since due to this process, the flour is saturated with a large amount of air, which will give our dessert more airiness

Add the remaining sugar and add salt to taste.

For more flavor, you can add vanillin

Break an egg at room temperature. Here it also affects the final baking result.

Pour in the suitable dough. Mix everything very well so that no lumps appear, as they will significantly spoil the taste of the pancakes.

Mix vegetable oil into the dough

Cover the pancake mixture with a towel or film. Leave in a warm place for 2 hours to increase volume.

During this time, the rising dough will need to be kneaded 2-3 times.

Before baking the first pancake, the pan must be lightly greased with vegetable oil. Next, pour the dough into the hot frying pan using a ladle, using circular movements to distribute it over the entire heated surface.

When the pancake turns golden on one side, turn it over. Then bake for a couple more minutes and remove from heat. Yeast pancakes turn out fluffy, tender and delicious! Enjoy your tea!

Grandma's recipe

According to this recipe, pancakes were baked in Siberia many years ago. So we have a great chance to cook the dish that our grandmothers cooked. By the way, even the most inexperienced housewife can master this recipe for making yeast pancakes. So…

Ingredients:

Water (boiled) – 1.5 l
Yeast (pressed) – 25 g
Eggs (homemade) – 2 pieces
Sunflower oil – 2 tablespoons. spoons.
Salt - to taste
Sugar – according to taste preference
Flour - how much pancake dough will take

Preparing the dough

Pour water (slightly warmed up, but you can also use cold water) into a deep bowl and add yeast to it, crumbling it in your hands. At this stage of preparation, it is not at all necessary to wait for the yeast to “come up” - we simply dissolve it in water until the lumps dissolve.
Separately, beat the eggs with granulated sugar in a deep plate using a whisk. If our filling is salty, we shouldn’t make the dough too sweet.
Gently add the beaten eggs into the dough, mix everything well and pour in the vegetable oil. Mix all ingredients thoroughly to obtain a homogeneous mass.
We have come, perhaps, to the most crucial moment in preparing the dough for our pancakes - adding flour.

To avoid the appearance of lumps, which are then very difficult to get rid of, you should not add flour to the liquid dough, but vice versa! To do this, pour the flour into another bowl (deep enough for the dough to have room to grow in volume), form a depression in it and introduce the dough. You can, of course, pour flour into the liquid, as many of us do, but in this case you cannot do without a whisk. In this case, it’s better to forget about the mixer, because we are preparing pancakes according to our grandmother’s recipe, and what kind of equipment were there in those years?..

Here are a few more tricks that will help you get perfect yeast pancakes.

It’s hard to say how much flour you need to add, because a lot depends on its quality. We focus on the consistency of the dough: if it is similar in thickness to condensed milk, it means there is enough flour in it. If you suddenly put in too much flour and the dough turns out to be too thick, you can add a little water to it.
The finished dough needs time to “rise” and become saturated with carbon dioxide - only this kind of dough makes soft and fluffy pancakes! To do this, we place the bowl in a warm (but not hot!) place, after covering it with a clean towel.
Leave the dough alone for about an hour.
When it has approximately doubled in volume, we begin baking the products. If the dough is prepared correctly and flows freely in the pan, it means it has the ideal consistency!

Baking pancakes

The biggest challenge is always baking the first pancake. To prevent it from sticking to the bottom of the frying pan and turning into an unsightly piece of baked dough, the well-heated surface of the frying pan must first be greased with a piece of unsalted lard or pour in a small amount of vegetable oil. In the future, there is no need to grease the pan with lard! As soon as one side of the pancake is browned, use a spatula to turn it over to the other.

Place the finished yeast pancakes in a large bowl or low pan of suitable diameter, which is kept warm (in the oven, on the stove) and tightly close the lid. When all the pancakes are already baked, they can be filled with filling.

It is better to wrap the filling in warm pancakes - this way the products absorb not only its taste, but also the aroma and this only makes them tastier.

Delicious milk pancakes with Tsarskie yeast

But this miracle was called “Royal” for a reason, since the name really speaks for itself. Such wonderful pancakes are not just fluffy, but also so tender that they simply melt in your mouth. They can be served with or without sweet filling.

Ingredients:

Flour – 3 tbsp
Milk – 3.5 tbsp
Dry yeast - 2-3 tsp
Or fresh yeast - 25 g
Chicken egg – 3 pcs
Butter – 100 g
Salt – 1 pinch
Sugar – 1-2 tbsp. l
Whipped cream – 150 g

Preparation:

The first step is to start preparing the dough. To do this, crumble the yeast into a bowl (just pour out the dry ones) and pour in warm milk. Then add 1.5 cups of flour sifted through a sieve. Stir and let the dough rise. In a separate container, beat three chicken yolks, grind them with butter until white. Next, pour the resulting egg mixture into the dough, mix everything thoroughly

Add the remaining flour in small portions, after sifting it through a sieve. Add salt, sugar, stir until smooth. Place in a warm place for 45 minutes or put in a steam bath, that is, place the container with the dough in a bowl with warm water.

Be sure to ensure that there are no hard lumpy formations. The mixture must be completely homogeneous!

Combine the remaining chicken whites with cream, beat everything well with a mixer or whisk

After 30 minutes, carefully pour this mixture into the dough, stirring from top to bottom. Leave the yeast dough for 15-20 minutes until it rises

Heat a frying pan, grease it with vegetable oil or fat. Pour in one ladle of dough and spread it evenly over the entire surface. Bake until golden brown, 1-2 minutes over low heat.

If your frying pan is old or has not been used for its intended purpose, then you can eliminate sticking of pancakes by heating a small amount of salt on it.

When the edges are slightly browned, turn the pancake over and bake for about half a minute until done. After this, remove it from the pan using a spatula

These pancakes are very tasty served with sour cream or jam. And to fully justify their name, you can serve them with red caviar

Our magnificent delicacy is ready. They can be served and eaten either hot or cold. Have a great appetite and good mood!

How to make yeast pancake dough without eggs

What you will need:

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

The duration of the culinary process is 2 hours.

What is the nutritional value in 100 grams – 220.

How to do:

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

Yeast small pancakes with cornmeal

And now I present to your attention yeast pancakes made with milk and corn flour. Their main difference is not only in composition, but also in the original size. This is why they are somewhat reminiscent of pancakes. However, the taste is not the same. Try it, it's simply delicious. Adults and especially children will definitely like them.

Ingredients:

Corn flour – 1 tbsp
Milk – 0.5 l + 125 ml
Wheat flour – 1 and 1/4 cups
Fresh yeast – 25 g
Sugar – 1 tbsp. l
Eggs - 3 pcs
Cream or sour cream – 75 ml
Salt - to taste
Sunflower oil for greasing the pan

Preparation:

Heat 0.5 liters of milk and pour corn flour into it. Stir thoroughly and set aside to allow the mixture to cool.

Break the yeast into small pieces, add sugar and the remaining warm milk. Wait for the yeast to dissolve. At the same time, you can stir them, thereby speeding up the process.

Sift the wheat flour through a sieve into a separate bowl.

Pour sifted wheat flour into a deep container, add a mixture of milk and corn flour, then the yeast mass. Mix everything, cover with cling film or a napkin. Leave in a warm place for 1.5 - 2 hours. You can place the bowl in a container with warm water

The dough should fit well. This will be noticeable by the large number of air bubbles that appear. The more there are, the tastier and more delicate our delicacy will be.

Pour 3 lightly beaten egg yolks, cream (or sour cream) into the risen dough. Beat the egg whites until they form a good foam and add them to the dough, lightly salt them.

Knead the dough thoroughly and slowly, it should have a completely homogeneous consistency.

Grease a frying pan with oil, pour the dough into it and smooth it over the surface. Bake pancakes on each side until beautifully golden brown.

They can be baked in any size, it all depends on your preferences. The finished dessert goes very well with sour cream or melted butter. Bon appetit!

Thin pancakes

What you need for cooking:

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

Cooking period: 2 hours.

What is the calorie content in 100 grams – 240.

How to make thin yeast pancakes with milk:

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

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

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

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

Pumpkin pancakes with holes made with milk and dry yeast

With this recipe you can make very tasty and cute pancakes. One of the main ingredients is pumpkin, which is what makes them bright and yellow. If yellow pumpkin is not available, you can add turmeric to add color.

Ingredients:

Pumpkin – 400 g
Sugar – 40 g
Milk – 500 ml
Dry instant yeast – 5 g
Chicken egg – 4 pcs
Salt – 0.5 tsp
Wheat flour – 300 g
Melted butter – 30 g

Preparation:

Wash fresh pumpkin, remove peel and seeds. Cut the prepared pulp into large pieces and cook until soft.

To make the pumpkin soft, you can boil it in water or steam it

Blend the soft pumpkin into a puree in a blender.

Break the eggs into a separate bowl, add salt and sugar. Shake everything a little

First pour in half the warm milk, add the sifted flour and yeast. Then add the second part of the milk, beat until all ingredients are evenly distributed

Cover the finished dough with cling film and set aside in a warm place for 1 hour until it rises, that is, begins to bubble.

After an hour has passed, put the prepared, not hot pumpkin puree into it. Mix everything and put it in a warm place for 1 hour.

The mass should increase well, become airy and light

Grease the pan with oil (do this before baking each pancake). Pour the dough into a hot frying pan, distribute it evenly, tilting the pan. When the pancake is full of holes and browned, you can turn it over and cook it on the other side

Ready pancakes can be served immediately. The treat is ready and you can please both guests and your household with it. Bon appetit!

Custard pancakes with yeast and milk

Pancakes cooked with yeast and milk are amazing. Once they were beautifully described by A.P. Chekhov: “The pancakes were crispy, porous, plump, like the shoulder of a merchant’s daughter...”. It will take some experience and skill, a little more time and patience, because the dough will have to sour and rise.

Ingredients:

milk - 750 ml;
pressed yeast - 20 g;
sugar - 2 tbsp. l.;

Milk

Pressed yeast
salt - ½ tsp;
wheat flour - 0.5 kg;
egg - 1 pc.;
vegetable oil - 2 tbsp. l.

Preparation:

Heat 100 ml of milk, add half a tablespoon of sugar and flour to it, add yeast and mix thoroughly until all components are dissolved in milk. Then you need to put this mixture in a warm place for 20–30 minutes (if the yeast is not very fresh, it will take a little more time). This is a dough and when it is ready it should have a foamy state.
While the dough reaches the desired condition, you should not waste time and start testing. The main condition: all components of the product should not be fresh from the refrigerator, they should be taken out in advance and heated to room temperature. In a deep bowl, mix 500 ml of milk, sugar, egg, salt, all the flour and at the very end pour in the vegetable oil. Mix everything well so that not a single lump remains.
Now pour the prepared dough into the dough, mix everything well again and put the yeast dough on pancakes in a warm place for three hours. You need to keep an eye on it all the time: the dough will rise, it should be lowered, stirring lightly with a spoon.
After three hours, you need to boil the rest of the milk and pour it into the pancake mixture in an almost boiling state, stir and put it back in a warm place so that it rises again.
That's it, the dough is ready. There is no need to crush it, you need to immediately start baking pancakes, then they will turn out beautiful, with holes.

Recipe for making pancakes with milk and kefir

Thanks to this recipe, you can prepare thin pancakes that simply melt in your mouth. This yummy simply flies away unnoticed from the beautiful saucer on the table. And if you serve them with berry jam or sauce, then it’s simply impossible to resist.

Ingredients:

Kefir – 1 tbsp
Milk – 0.5 tbsp
Flour – 1 tbsp
Instant dry yeast – 1 tsp
Sarah – 2 tbsp
Vanilla sugar – 1 tsp
Eggs – 2 pcs.
Butter – 30 g
Salt - a pinch

For the berry sauce:

Raspberries (fresh or frozen) – 250 g
Sugar – 4 tbsp. l
Rum (optional) – 1 tbsp. l
Cloves – 3 pcs.
Cardamom -0.3 tsp
Cinnamon – 0.3 tsp. l
Measuring cup – 250 ml

Preparation:

First, melt the butter and cool it until warm.

Mix sifted flour (2 tbsp), salt, sugar, yeast in a bowl

Pour in warm kefir.

The fat content of kefir can be used at your discretion and taste. You can also replace it with regular yogurt

Mix thoroughly so that no lumps form. Cover the container with cling film or a napkin. Leave the dough for 30 minutes in a warm place. When it is completely suitable, its volume will approximately double.

If suddenly you couldn’t get past the hard lumpy formations, then an immersion blender will help eliminate them.

In a separate bowl, whisk the eggs. Pour in the suitable dough, and also add warm milk and the remaining sifted flour with vanilla sugar

Add previously melted butter, mix the whole mass until smooth. Cover the bowl again with cling film or a napkin and place in a warm place for about 30 minutes.

After the specified time, the pancake dough will be ready. Fry them as usual, in a hot frying pan, on both sides until bright golden brown. No need to add oil to the pan

Remove each baked yeast pancake and coat with a little softened butter.

Prepare raspberries for the sauce. If it is frozen, then defrost it

Place the berries in a saucepan, sprinkle with sugar, put on the stove and bring to a boil. Then add rum (optional) and spices. Cook for approximately 15-20 minutes until the sauce thickens slightly. That's all! Ready-made, freshly baked yeast pancakes with kefir and milk can be served along with berry sauce. The taste is simply amazing! Be sure to try it!

Custards made with sour milk

We will need the following:

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

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

Nutritional value per 100 grams – 210.

How to cook custard yeast pancakes with sour milk:

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

Fluffy and thick pancakes with semolina and soda without eggs

By adding semolina, the pancakes are thick and fluffy. They can be considered quite unusual and are definitely worth trying, as they turn out very tasty and satisfying.

Ingredients:

Milk – 300 ml
Water – 300 ml
Semolina – 300 g
Wheat flour – 100 g
Dry yeast – 2 tsp
Sugar – 2 tbsp. l
Salt – 1/3 tsp.
Soda – ½ tsp
Vegetable oil for greasing the pan

Preparation:

First you need to dilute the yeast. To do this, pour 50 ml of warm water into a container, add yeast, 1 tsp sugar, 1 tsp flour. Stir everything and leave in a warm place until a light foam forms. That is, until the yeast bacteria begin to work

Pour semolina into a deep cup, make a small depression, pour the suitable yeast mixture and the remaining warm water into it in a thin stream. Stir until smooth.

When adding cereal, be sure to ensure that it has a pleasant and appropriate smell and that there are no foreign grains

Then pour in warm milk. Add remaining dry ingredients. Mix everything thoroughly with a mixer, breaking up any lumps. Then cover with film and set aside for 40 minutes.

If, after the specified time, the dough thickens a little, there are small bubbles on its surface, then the pancake dough is ready for baking

Heat a greased frying pan and only then pour a small amount of dough into the very center, making sure it is in an even layer

When the entire surface of the pancake becomes openwork, turn it over to the other side.

Remove the finished pancake from the pan onto a plate. Fry in this way until the end of the dough.

Cooked pancakes go well with honey-butter sauce or simply with melted butter. Bon appetit!

Pancakes with sour cream and dry yeast

If the cream has stagnated in the refrigerator and has already become acidified, then do not throw it away, but knead wonderful pancakes with yeast.

Components:

Half a liter of sour cream.
150 grams of wheat flour.
A pair of chicken eggs.
10 grams of dry yeast.
Granulated sugar - 3 tbsp. l.
A pinch of salt.
3 tbsp. l. sunflower oil.

How to cook pancakes with dry yeast and sour cream:

The cream is heated to 30 degrees, yeast and granulated sugar are diluted in it. Cover the cup with a towel and let the mixture sit for a quarter of an hour until the yeast is completely dissolved.
Then add salt and chicken eggs and mix everything thoroughly. Soda is not used in this cooking method.
Then add flour in small parts, stirring the mixture without stopping.
Finally, add sunflower oil and knead the mass so that there are no lumps in it.
Let the dough sit in a warm place for 60 minutes, and then mix again and start frying the pancakes.
The cream in this recipe can be replaced with sour kefir.

Video - recipe for yeast pancakes with milk "Boyarskie"

Such a wonderful dish as pancakes goes well with any sauce, jam and filling. They can be stuffed with any fillings: liquid, thick, sweet, spicy, and so on. They are perfect for both a festive table and an everyday one.

It just so happened that they are necessarily baked not only on Maslenitsa, but also on any ordinary day. At the same time, they can be served in the usual classic style, or by showing your imagination.

The ability to bake pancakes means that you definitely won’t go wrong with such a housewife. Because everyone likes this dish. And it’s up to you to decide which recipe to use. Bon appetit and good mood!

Author of the publication

offline 1 year

A quick way to cook with water

Some housewives claim that pancakes made with milk and yeast are of better quality and more appetizing, while others claim that yeast pancakes made with water are many times more tender. Let's look at the simplest method of making pancakes using yeast and water.

Components:

350 grams of wheat flour.
4 glasses of water.
1 tbsp. spoon with dry yeast on top.
A pair of chicken eggs.
50 grams of low-fat sour cream.
1 tsp. salt.
Granulated sugar - 2 tbsp. l.
One tiny slice of butter.

How to cook pancakes with yeast and water?

Heat the water and dissolve the yeast in it.
Chicken eggs are thoroughly beaten with granulated sugar, salt, sour cream, and pre-melted butter.
Water with yeast is added to the sifted flour, stirring well to avoid the formation of lumps.
Pour in the mixture of eggs, sour cream and butter and knead the dough.
Leave it aside to brew for 40 minutes until it becomes thick and porous.
Pancakes are baked as usual.
These quick pancakes made with dry yeast have a very tender consistency and are suitable for any filling.

Having looked at easy ways to cook pancakes with yeast, you can experiment a little. Add or reduce the number of components or completely change them to others. As a result, you get your own, signature taste.

Delicious, just like grandma's!

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

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

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