Thick pancakes with milk recipe with photos

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Prepared by: AlenaPrika

12/01/2019 Cooking time: 15 min

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Kids just love these thick pancakes, and they are so easy and quick to prepare that you will definitely write this recipe down in your cooking notebook. Serve them hot with honey and berries.

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.

Real thick, fluffy pancakes made with yeast and kefir

Lush and airy pastries cannot be ignored. She is amazing in her own way! I recommend!

Required:

Kefir – 1 glass
Drinking water – 0.75 cups
Flour – 1.5 cups
Chicken eggs – 2 pcs.
Yeast (dry) – 1 tsp
Sugar – 2 tsp
Vegetable oil – 2 tbsp. l
Salt - a pinch
Butter – 50 g
Sunflower oil - for baking

Stages of work:

Pour warm water into a cup and dissolve the yeast in it. Add about 5 tbsp to this mixture. flour, stir everything, let stand for about 0.5 hours.

At this time, in a separate bowl, combine the eggs with sugar and beat them with a whisk.

After 0.5 hours, pour eggs with sugar into the yeast mixture, add kefir, salt, and vegetable oil. Mix everything into a homogeneous mass.

Then add the remaining flour to the dough, stir it thoroughly so that no lumps form.

Set aside the dough for fifteen minutes. in a warm place. During this time, it will fit well, and the pancakes will definitely be fluffy in the end.

Heat the frying pan very well and grease it with purified, odorless vegetable oil. Next, use a ladle to pour a thin layer of dough onto the entire surface of the pan. Fry on both sides until each is golden brown.

They add variety to any table.

Enjoy your tea!

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.

Pancakes with milk: recipe

Thick, fluffy pancakes made at home are good to serve to guests along with pieces of fruit or berries. This dessert can also be doused with chocolate glaze or maple syrup.

What components need to be prepared to make fluffy pancakes with milk? To do this you should purchase:

medium-sized eggs - 2 pcs.;
light wheat flour - 300 g;
high fat cow's milk - 310 ml;
white sugar - about 2 large spoons (to your taste);
baking powder - 1 large spoon;
table salt - 1-2 pinches;
sunflower oil - 60 ml.

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!

1How to prepare dough for fluffy pancakes?

The most important thing for future pancakes is to beat the dough well.

But first you will need the following ingredients:

flour – 2 cups;
sugar – 3 tbsp. spoons;
1 egg;
30 grams of butter;
0.5 l of milk;
vanillin;
1 teaspoon of baking powder or baking soda quenched with vinegar or lemon juice;
2 teaspoons vegetable oil;
a pinch of salt.

Initially, you need to take a comfortable, deep bowl, preferably a larger one, and beat the egg with sugar. Beat until foam forms. You can use both a mixer and a whisk.
Then add milk, preferably it is warm.
In a separate bowl, sift the flour. The better the flour is sifted, the fluffier the pancakes will be. The fluffiness of the pancakes depends on this.
Add salt and baking powder to the sifted flour. Mix everything thoroughly.
We combine all the ingredients together and mix thoroughly. If it happens that lumps have formed (the flour has formed in a lump), then set it aside, let the dough stand for 10-15 minutes, and in the meantime you can melt the butter.
After the butter has melted, you need to add it to the dough and mix everything thoroughly again.
The dough should have the consistency of less than thick sour cream.
Next, you need to grease a hot frying pan with vegetable oil and pour one ladle of dough.
Flip the pancake when the edges are golden brown.

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.

Thick fluffy pancakes made with kefir and soda

They look great on any table and always go out with a bang. The range of products is the simplest. Try it, you will be pleased!

Need to:

Kefir (any fat content) – 0.5 liters
Eggs – 2 pcs.
Vegetable oil – 70 g and a little for frying
Sugar – 2 tbsp. l
Baking soda – 1 tsp
Salt - 0.5 tsp
Wheat flour –0.4 – 0.5 kg
Vanillin – 0.5 tsp

Performance:

In a deep bowl, combine eggs with salt, sugar, and vanilla.

Beat the ingredients until light foam forms.

Pour the required amount of kefir there. Mix everything until smooth.

Pour in the vegetable oil and stir it thoroughly.

Sprinkle the mixture with soda, distribute it evenly over the dough, leave for 3-5 minutes until bubbles appear.

Pass the flour through a fine sieve so that it is enriched with oxygen, which will add additional fluffiness. Mix the mixture with sifted flour.

You should get a thick dough, approximately the consistency of sour cream.

Heat the frying pan. Lightly grease its surface with vegetable oil. Scoop pancake dough into a ladle, about 3-4 tbsp. l, distribute it in the center of the prepared frying pan. Cover the pan with a lid, reduce heat to medium, and fry for about 2-4 minutes until holes form on the surface of the pancake.

Next, carefully turn it over and fry it on the second side until fully cooked, without covering the pan with a lid. After this, remove the freshly baked pancake. Bake the next ones in the same way.

Place on the table along with condensed milk or any sauce of your choice.

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.

Thick and fluffy kefir pancakes with holes, like grandma’s

Our base today is kefir. It can be taken at any fat content. Or even replace or dilute it with other fermented milk products. Our task is to obtain such thick products with an openwork surface with a hole. Like? Then let's do it.

Let's take:

300 ml kefir,
150 ml boiling water,
egg,
2 tbsp. Sahara,
1 tsp soda,
250 g flour,
1 tbsp. oils

I got 8 regular thick pancakes and 8 small ones.

You can double the ingredients. I cooked it for one time. To get up in the morning and have a hearty breakfast.

But there are three rules for getting beautiful holes.

Firstly, the kefir should not be the freshest so that it becomes sour. Then the reaction with soda will be more successful.
Secondly, we are talking about dough with boiling water. Boiling water will warm the base to the desired temperature and will also extinguish the soda perfectly. As a result, we will saturate the dough with carbon dioxide, which will come out in the pan through those very holes.
Thirdly, the higher the fat content, the creamier and softer the products are. I think this point is also clear.

Let's go cook.

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.

Pancakes with milk and eggs

Milk is the most common ingredient used to make pancakes. Pancakes prepared with this product have a delicate taste and are thinner than, say, kefir.

Ingredients:

Milk – 500 ml
Eggs - 3 pcs.
Wheat flour - 1.5 tbsp.
Sugar - 0.5 tbsp. l.
Salt - 0.5 tsp.
Vegetable oil - 2 tbsp. l.

We act as usual. Break the eggs, add salt, sugar and mix everything well. Now gradually add flour and stir constantly to avoid lumps. Bring the dough until smooth

Let's start baking pancakes. Heat up the frying pan. Pour a little oil and, tilting the pan from side to side, spread the oil over it. Now pour the dough using the same method, tilting the pan, spread only the dough over it, bake on both sides until golden brown

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.

I often feed my family thick pancakes for breakfast, and everyone chooses their own sweet addition to them. I make the dough for them the day before and store it in the refrigerator, and in the morning, while people are waking up, I bake 6 fluffy yeast pancakes in 10 minutes to go with aromatic tea or coffee. It’s not difficult for me to do this, but it’s nice for my loved ones.

Pancakes made with rice flour milk

We continue to experiment, take rice flour.

We will need:

Rice flour - 250 g.
Potato or corn starch - 20 g.
Egg - 2 pcs.
Milk - 500 ml.
Butter - 25 g.
Sugar, salt

In a separate bowl, mix flour, starch, salt, sugar. Next, stirring, pour in the milk. After you have obtained a homogeneous mass without lumps, you can add eggs, butter

Now let's start baking these unusual rice pancakes

Place freshly baked pancakes on a plate and serve

Bon appetit!

Recipe for thick pancakes with kefir and yeast

Kitchen appliances and utensils:

Ingredients

Choosing the right ingredients

Take all the ingredients for our dish fresh and of high quality. This is especially true for dry yeast - they will not be able to allow the dough to rise if the expiration date has passed.
Kefir can be of any fat content
. It happens that there is kefir at home that no one wants to drink anymore - it can serve as the basis for your dough.
Using the recipe, you can make sour, thick, fluffy pancakes using yeast. To do this, reduce the amount of sugar to a minimum, for example, 0.5 tbsp will be enough. l. without a slide, so that the yeast starts its reaction.

Step by step recipe

Mix a couple of glasses of flour with 1 tbsp. l. dry yeast.
Pour 600 g of kefir into a bowl.
Add half the flour to it in portions and mix everything with a whisk.
Beat in 3 eggs here, without ceasing to stir the mixture with a whisk.
Then add the remaining flour and stir until smooth. The consistency of the mass will resemble liquid sour cream.
Now it's time to add 0.5 tsp. salt and 3 tbsp. l. Sahara. Cover the dough and leave for half an hour in a warm place.
Mix the finished dough again.
Grease a frying pan with oil, heat it well and bake on both sides for a couple of minutes over medium heat.
To keep the pancakes soft, immediately warm from the pan, stack them in a stack and cover with a towel or bowl.
Did you know?
Grease the finished, still hot cakes with butter, this will make them even more aromatic and tastier. If you plan to eat them with a sweet additive, you can immediately sprinkle them with sugar or powdered sugar.

Video recipe for making fluffy pancakes with yeast and kefir

If after reading the recipe and viewing the photos you still have questions about preparing the dish, then take a couple of minutes and watch this video. In it, the chef shares with us his skill in baking thick pancakes with yeast using the above recipe. You will see how to knead the dough without lumps, how long to fry the flatbreads, and what will happen when they are fully cooked.

Pancakes are a traditional Russian dish that dates back to pagan times. They were considered a very economical dish, and the dough for them was always made with dough. Now I will tell you a recipe for real Russian fluffy yeast pancakes with milk.

In Rus' they were called “red”, which means “beautiful”. And this name is justified, because the finished golden cake will not leave indifferent even those who closely monitor their diet and count calories. I would like to say that a couple of fragrant pancakes will not harm your figure if you eat them before lunch.

During Maslenitsa, pancake lovers simply enjoy life, because they eat this dish for future use both at home and when visiting. At this time, many housewives prepare a variety of flatbreads, making them with filling, the most desired of which is red fish or caviar. The recipe that I will tell you below is the main one for us this holiday, and we make the cakes fluffy or thinner by adding more liquid to the dough.

Thick whey pancakes

Ingredients

480 g flour;
½ tablespoon salt;
a pinch of sugar;
630 ml whey;
2 eggs;
1 teaspoon of soda;
vegetable oil - for lubrication.

Preparation

Combine flour, salt and sugar. Heat the whey, it should be almost hot. Pour the whey into the flour, reserving about two tablespoons, and mix thoroughly.

Add eggs to the dough one at a time. Bring the remaining whey to a boil, add soda and mix well. Quickly pour the mixture into the dough while stirring. Let it sit for 10 minutes.

Grease a heated frying pan with oil. Place a thick layer of dough and fry over medium heat until golden brown on both sides.

You need to grease the pan before cooking each pancake.

Recipe for thick pancakes with yeast and milk

Number of servings:

for 10 people.
Kitchen appliances and utensils:
deep bowl, frying pan, hob.
Calorie content:
231 kcal per 100 g of product.
Cooking time:
1 hour.

Ingredients

Step by step recipe

In a convenient container, dissolve 20 g of yeast in 300 g of warm milk.
Add a pinch of sugar and about 200 g of flour here.
Stir the mixture, sprinkle with flour, cover and leave for an hour.
Add 2 chicken yolks to the suitable dough and mix. We can leave the whites for now, we will return to them later.
Melt 1 tbsp.
l. butter and add to the dough, mix everything. If you don't have butter, you can replace it with odorless vegetable oil.
Dissolve 0.5 tsp in 350 g of milk. salt and 1 tbsp. l. Sahara. Alternately add 200 g of flour and milk to the dough.
Immediately knead a liquid, lump-free dough.
Cover the finished mixture, leave for 1 hour and stir.
Repeat this process twice. This way the dough will fit well, and the pancakes will turn out airy, with holes.
Beat two egg whites to stiff peaks and gently fold them into the dough. You can beat them with a blender, moving from minimum speed to maximum.
Then cover the resulting mass and leave for another 20 minutes.
Heat a frying pan over heat, grease the bottom with vegetable oil and pour in a portion of the dough.
Fry it on both sides for a couple of minutes over moderate heat. If you have a non-stick frying pan, then you need to grease it only before the first dose of dough, but if not, then you will grease it before each portion.
The pancakes turn out fluffy and with holes.

In order for thick yeast pancakes, also called rustic pancakes, to turn out soft, let the dough rest and rise so that the yeast begins to ferment.
The temperature of the liquid must be warm enough, about 40 degrees, so that the yeast reaction begins immediately. You will need to leave the dough in cold liquid for a longer time.
You can make thinner pancakes from this dough by diluting it even more with milk or water.

You can replace the butter in the dough with odorless vegetable oil.
When frying pancakes, the frying pan can be greased with vegetable oil, butter, or fresh lard.
To fry pancakes, you should not use large frying pans. In them, the pancake can fry around the edges and remain raw inside. It is also quite difficult to turn over a large layer in such a container. You can use a pancake frying pan or a small cast iron pan with a thick bottom.

Video recipe for making thick fluffy pancakes with yeast and milk

And now I invite you to watch a short but very informative video, which details the recipe for creating fluffy, thick pancakes with dry yeast. You'll see how the dough turns out and how well it rises, and you'll also be able to watch the frying process.

Fluffy pancakes with yeast - step by step recipe

Yeast is an ideal product for making fluffy pancakes.
The yeast dough turns out soft, and the pancakes themselves are tall and tender. In addition, this version of the dough is quite versatile and if you increase the amount of flour in it, it will also be suitable for making delicious yeast pancakes. Pancakes with yeast - thick fluffy recipe

Required ingredients:

flour - 300-400 gr.
milk - 500 ml.
dry yeast - 1 tsp.
eggs - 3 pcs. salt - 1 tsp.
sugar - 3 tbsp. l.
vegetable oil - 2 tbsp. l.

Step-by-step instruction

We dilute the yeast in warm milk - about 5 tablespoons. Add sugar (1 tbsp) and set the yeast aside for 10 minutes.
Add flour, knead the dough and place it in a warm place for about forty minutes.
Add lightly beaten eggs, salt, 2 tablespoons of sugar and refined oil to the risen dough. Mix again and set the bowl aside for the dough to rise a second time.
Do not mix the finished dough, but immediately pour portions into a hot frying pan.
Fry the pancakes with yeast until golden on each side. Grease the finished pancakes with butter.

Serving options

There are many pancake recipes floating around the world, and each of them is delicious and unusual in its own way.

. Our family loves them in any form. Children prefer to eat them with sour cream, honey, condensed milk or jam, and my husband and I love them with any additives. I also like them because of their versatility - you can use them to make several dishes at once, combining shortcakes with different fillings, and also stock up for future use and freeze. Agree that a pancake with curd filling, heated in the microwave for 5 minutes, would be an excellent snack.

While the pancakes are still hot, you can coat the top with butter and, if desired, sprinkle with sugar. This will make them more tender and soft, and they can be eaten even without additional filling or sauce.
Place a stack of 4-5 pancakes in a serving plate and pour sour cream on top of them, on top of which place fresh fruits or berries.
This flatbread can be greased with sour cream and sugar, topped with fresh, frozen or canned cherries and rolled up.
Pancakes can be heated in the microwave for just a couple of minutes, and they will become as soft and fluffy as immediately after baking.

Fluffy pancakes with kefir

We present to you the recipe for fluffy pancakes

on kefir. Our task is to ensure that the pancakes are thick, but at the same time airy. This can be done realistically by following the following sequence of actions:

How about hearty ravioli in a delicious sparkling sauce? Make yourself a delicious summer soup if salad doesn't always have to be on your meal plan. The peculiarity of summer soups: in summer they are served cold. The British don't celebrate Carnival, Carnival, Carnival, whatever. Officially, the day before Ash Wednesday is called “Maslenitsa”, confessional Tuesday.

A day later, on Ash Wednesday, Lent begins, even for the Church of England. Pancakes have a tradition because you wanted to use butter, milk, sugar before fasting. Today there are pancake recipes in all variations, some as moist as waffles and others gluten-free. However, classic British pancakes should be thin, fried in butter and served with just sugar and an interesting drizzle of lemon juice. A few vitamins a person can also use in the middle of winter!

Mix the dough with a mixer:

Prepare the kefir-egg mixture (beat these ingredients with a blender or mixer)
Add salt and soda to the prepared mixture (half a teaspoon each)
Add sugar to taste, sifted flour and a few tablespoons of sunflower oil

Preparing the frying pan:

First, put the frying pan on the fire until it gets hot.
Grease a hot frying pan with butter or a piece of lard (as you are used to)

Baking pancakes:

Using a ladle, scoop up the dough and pour it into the frying pan (you should get a cake 5 mm thick)
It is better to bake the first side of the pancake covered
After a couple of minutes the pancake can be turned over

Many pubs serve pancakes on Tuesday, and supermarkets sell ready-baked ones. Especially in families with children, it is common to touch them and then test their talents in a clever twist. Of course, around Pancake Day there is the so-called "weird event" that is so popular in the UK, a slightly slanted custom: the "Pancake Race". Meanwhile, races in which participants dress like housewives and must flip pancakes into the air before and after the start are very common.

Classic yeast pancake recipe

So pancakes are a good work of art. They can please us with breakfast, lunch and dinner. We will teach you your recipe for yeast pancakes for us, of course, well known. Ingredients for making yeast pancakes. To make pancakes, the yeast recipe is as follows: 400 g wheat flour, half a liter of milk, two or three fresh eggs, 40 g melted butter, 15 g sugar, 20 g fresh or dried yeast, 5 g salt.

You can serve these pancakes with butter, honey, condensed milk and sour cream.

Cooking options

So we learned a few simple recipes for pancakes with yeast dough

. You can even take this food for snacks during school or the work day, as well as with you on a walk, especially when children are involved.

As I already said, there are many different options for preparing pancakes, but each housewife has her own and the most delicious one. For example, my sister often cooks, and it is very tasty, and most importantly, fast.
And our men love to cook, and it’s delicious, especially when done by men. It is with beer that they turn out very fluffy and soft, without any yeast or soda, and the taste of alcohol or malt in the finished product is not felt at all.
Surprise the children. As for me, such a dessert, combined with a sweet filling, will be an excellent treat for guests.
I just can’t help but leave you with a delicious idea. For every holiday, we make them according to this recipe and serve them with cakes and other sweets for dessert. Many guests deliberately wait for them, leave room for them in their stomachs and take them home as a dry ration. Treat your loved ones to delicious desserts, and they will appreciate your culinary skills.

I hope that today you have used the recipes that I left above, and delicious fluffy pancakes are already waiting for your household for tea. If during cooking you still have any questions or suggestions, you can write them in the comments, I will definitely take a look. If you have an excellent recipe for delicious pancakes in your piggy bank, I will be very grateful if you share it with me, and I will definitely use it and prepare the food according to your recommendations. And now I wish you success and bon appetit!

Bon appetit.

Fluffy pancakes with mayonnaise

If you mix the dough with mayonnaise, you will end up baking fluffy pancakes with holes.

We tell you how to do this:

How to make yeast pancakes - recipe for Russian pancakes

But the second time, there is no need to tremble, you have to maintain your condition. A few minutes and the yeast pancakes are ready. Serve them as much as possible with syrup and meat filling. To prepare pancakes from yeast, this recipe, we need: 300 g of flour, 750 ml of milk, two eggs, 4 tablespoons. Spoons of butter, 2 tablespoons. Spoons of sugar, 250 ml of water, 25 g of yeast and taste salt.

Fluffy pancakes on semolina

To make pancakes, add yeast to a bowl of warm water and add sugar to wake it up. Then you must destroy the yeast and mix it in our bowl. It all shook again again. After that, we started pouring flour through a sieve. Cover the finished dough for making yeast pancakes with a cloth or thin towel and place in a warm place to rise. The butter needs to be melted. Rub the yolks with sugar and mix with butter. The dough is again covered with a thin towel and placed in a warm place.

Pour 500 ml of clean drinking water into the pan
Add 2 tablespoons of sugar, a teaspoon of salt, one egg and two tablespoons of mayonnaise to the water.
All ingredients must be mixed using a mixer to obtain a liquid of uniform consistency.
Add 3 cups of sifted wheat flour, half a teaspoon of soda and 3 tablespoons of vegetable oil to the resulting liquid.
The resulting dough should be thick (similar in consistency to sour cream)
These pancakes must be fried in a hot frying pan greased with oil or lard.

Benefits of yeast pancakes

The desired procedure is repeated several times. Using this method of cooking pancakes turns out to be very tasty. Yeast pancakes are known to take a little longer to prepare than usual. But judge for yourself, yeast pancakes will certainly be very tasty and plentiful. Don't be lazy to spend a little time preparing yeast pancakes. Your family will appreciate yeast pancakes. And he asked you to cook again next time.

Pancake cooking options

Don't worry if you have a "worst first". If made in full accordance with our recipes, the yeast pancakes will undoubtedly be very rich and finely porous. In the case when the mass of pre-baked yeast pancakes is heavy and fresh. If fermented, they are dry and bitter. When done correctly, it should be cooked in the pan as soon as possible, carefully and carefully turning the spatula. The finished pancakes can be placed in a pile on a plate. Serve the yeast pancakes, as well as others, hot.

Try serving these pancakes with fruit jam or marmalade.

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.

Thick pear pancakes with kefir

Ingredients

1 egg;
4 tablespoons sugar;
450 g kefir;
50 ml vegetable oil + for lubrication;
½ teaspoon of soda;
260 g flour;
2 soft pears.

Preparation

Beat the egg with sugar. Add kefir, oil and soda and beat again. Add flour and mix thoroughly.

Puree the peeled pears in a blender. Add pear puree to the dough and stir.

Heat the pan thoroughly and grease with oil. Place the dough and fry over medium heat until golden brown on all sides.

Periodically, the pan needs to be greased with oil.

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!

Fluffy pancakes with milk - step-by-step recipe with photos

You will be surprised, but the set of ingredients for making fluffy pancakes is practically no different from the ingredients for our traditional thin pancakes.
The main secret of splendor lies in the recipe itself and the correct observance of all preparation steps. As, for example, in our first recipe for fluffy pancakes with milk and buttermilk. Fluffy pancakes with milk, recipe with photos

Required ingredients:

flour - 2 cups
baking powder - 2 tsp.
soda - 1 tsp.
salt - 1/2 tsp. l.
sugar - 3 tbsp. l.
eggs - 2 pcs.
buttermilk - 3 cups
melted butter - 4 tbsp. l.

On a note! Buttermilk is a byproduct of butter production, which is fat-free cream. If finding buttermilk on the shelves of your store is problematic, then you can replace it in baked goods with milk and lemon juice or vinegar (for 1 liter of milk, 1 tablespoon of juice/vinegar).

Step-by-step instruction

First, mix flour, sugar, soda, baking powder and salt together.
In a separate container, whisk the eggs with buttermilk and butter, which you have already melted. Add the mixture to the dry ingredients and stir.
Add milk and mix again.
The finished dough should have a consistency similar to medium-thick sour cream. The presence of small lumps of flour is allowed - they will not prevent the pancakes from rising and becoming fluffy.
Bake pancakes in a hot frying pan with melted butter. Serve with liquid honey, maple syrup, molasses or condensed milk.

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.

Thick pancakes with milk recipe with photos

that according to legend Maslenitsa was the daughter of Santa Claus Next

that according to legend Maslenitsa was the daughter of Santa Claus and lived in the North. One day she was asked to warm and cheer up people tired of a long winter. Maslenitsa agreed and, thanks to hot pancakes and dancing, made people forget about the stormy winter. Collapse

that the very first pancake race took place Next

that the very first pancake race took place back in 1445 and continues to exist in different countries to this day. Collapse

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that Maslenitsa is the traditional time to use up all remaining supplies of non-lenten foods before the start of Lent. Collapse

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that the world's largest pancake breakfast is held in Springfield, USA. Since 1999, 71,233 pancakes have been served to approximately 40,000 pancake lovers. If they were stacked, its height would be approximately 3.5 km. Collapse

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that on every Wednesday of Shrovetide week mothers-in-law invited their sons-in-law and their wives for pancakes. This custom was especially observed among newlyweds. This is where the catchphrase to mother-in-law for pancakes came from. Collapse

Thick pancakes made with milk are airy and porous. They go well with sweet gravy in the form of jam, syrup, jam or honey. Thick pancakes made with milk are much easier and faster to prepare compared to traditional thin pancakes. Milk, eggs and butter make this dish rich and very tasty, so both adults and children enjoy eating them for breakfast. If necessary, when preparing thick pancakes with milk, a product such as milk can be replaced with kefir, yogurt or fermented baked milk, but then the taste of the pancakes will change slightly.

Ingredients needed to make thick pancakes:

350 ml milk;
two eggs;
two tbsp. l. Sahara;
two tsp. baking powder;
55 g butter;
350 g flour;
salt.

The process of making thick pancakes with milk:

Beat eggs with sugar and milk with a whisk or blender. Then sift the flour and mix together with baking powder and a pinch of salt in a separate bowl. Then mix the flour with the liquid ingredients. At the same time, mix everything well so that there is no breast. The dough will be thick. After this, melt the butter in a water bath or in a saucepan over low heat. Pour into the dough. Mix the ingredients. Leave the prepared dough for 15 minutes.

The frying pan must be heated and the bottom greased with vegetable oil. Reduce heat to medium. Pour one and a half tablespoons of batter into the pan, forming a small circle 4mm thick. Fry on one side for 2 minutes to form a golden brown crust, and turn over to the other side (fry the pancake on the other side for a couple of minutes as well).

Place the finished pancakes on a separate dish, greased with butter. Serve them hot with various additives, such as sour cream, jam, honey, jam, condensed milk - it all depends on everyone’s taste preferences.

Bon appetit! Recipe category: Pancakes without filling

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.

Recipe for thick yeast pancakes with milk

This recipe is in many ways similar to the previous one. Just don’t wait for the dough to rise. But the finished products also turn out fluffy and soft, airy. It’s great to enjoy them with butter and sour cream. And we happily devoured them with apple jam.

We take:

Milk - 1.5 tbsp.
Eggs - 2 pcs.
Flour - 2 tbsp.
Yeast - 5 g
Salt - 1/2 tsp
Sugar - 2.5 tbsp. l
Vegetable oil - 2 tbsp. l

Break two eggs into a medium bowl. I add salt and sugar. I grind everything well until smooth.

Heat the milk in a small saucepan until it is warm. I pour it into the resulting mass. I also pour dry instant yeast here. I mix everything thoroughly so that the yeast dissolves in the liquid.

Now slowly add the sifted flour. You need to add it in parts to prepare the dough to the desired thickness.

Stir the whole mixture well until smooth and without lumps. It should be thick and viscous. I put the bowl in a warm place for a while so that the yeast begins its fermentation.

When the dough begins to increase in size and bubbles appear on its surface, you can start baking. I heat the pan until hot. So much so that when you start lubricating it with vegetable oil, it starts to hiss. I pour a portion of the batter into the frying pan and fry the first pancake on one side until golden brown.

When one side of the donut is browned, I turn it over to the other side. I fry it until done.

I remove the finished powder onto a plate. I grease it with butter. I bake all other pancakes this way.

Well, that's it, I baked another batch of round cakes. Yes, they turned out plump and porous. That's where there are a lot of holes. And very soft, fluffy and tasty. I’ll bring it to the table quickly while it’s still hot. So I took out the apple jam to make it even tastier. It’s a joy to enjoy such pastries with a seagull.

Tender custard pancakes with milk without yeast

Ingredients

Wheat flour – 2.5 cups;
Chicken eggs – 4 pcs.;
Milk – 4 glasses;
Granulated sugar – 1 tsp;
Baking powder – 0.5 tsp;
Soda - a pinch;
Vegetable oil - for frying;
Salt - to taste.

Cooking sweet pancakes with milk and soda

Pour three glasses of milk into a small saucepan, about four to five tablespoons of vegetable oil, and also add 1 tsp. Sahara. Place the mixture on the stove, boil and immediately remove.
Combine the last glass of milk with the eggs and beat. Sift the flour with baking soda and baking powder and add to the egg-milk mixture. Mix everything well.
Pour hot milk into the dough, but only in small portions. During the process, the dough is brewed, but you need to have time to stir it so that lumps do not form.

If lumps appear, then immediately rub them against the walls of the container and only then continue to add milk.

We prepare pancakes using a special non-stick frying pan, frying them on both sides. Pour in a little flour mixture so that the finished products turn out thin.

The advantage of pancakes baked this way is that they are quite elastic, so they do not tear if you wrap a thick filling in them.

Fluffy pancakes on semolina

Semolina pancake dough is a curiosity for most families. But by using this method of kneading the dough, you can prepare elastic and very tasty pancakes. People also call semolina pancakes “obedient”. We will share with you how to prepare such quick fluffy pancakes

Pour a couple of glasses of milk into a deep container with the same amount of regular drinking water and a pinch of salt
Add a little sugar to the resulting mixture (if you like your pancakes sweeter, you can add more than three tablespoons)
The next step is to beat 4 eggs into the dough and mix everything thoroughly using kitchen utensils
It remains to add semolina and flour (5 tablespoons each), and to prevent the pancakes from burning, add more sunflower oil to them
Heat a frying pan and fry the pancakes until golden brown on both sides