Fluffy pancakes made with dry yeast. Yeast pancakes with milk. With yeast and kefir

Pancakes are the perfect dish for breakfast or snack. More often they are cooked with soda, although most housewives agree that fluffy pancakes with yeast are much tastier. Taking into account that it will take more time to prepare yeast dough, such flatbreads cannot be prepared on weekdays, but they can be an option for Sunday breakfast when the whole family is gathered and there is no need to rush to get to work or school.

Pancakes made with milk are not as fatty as those made with kefir, but no less tasty. The dough for them can be kneaded with fresh and dry yeast, and to enrich and diversify the taste of baked goods, you can add dried fruits (raisins, dried apricots) or grated apples and pumpkin.

Ingredient proportions for yeast pancakes with milk:

450 ml milk;
21 g fresh pressed or 10 g dry yeast;
50 g sugar;
5 g vanilla sugar;
2 eggs;
30 ml vegetable oil;
4 g salt;
500 g flour.

Recipe step by step:

Prepare a dough from warm milk, yeast, regular sugar and 150 g of flour. Leave it warm for 30 minutes. During this time, a lush cap should form over it.
Add slightly beaten eggs, vanilla flavored sugar, salt, butter and the rest of the flour into the risen dough. The result will be a viscous dough, which should ripen again for half an hour in a warm place.
Place the finished dough in a heated frying pan with vegetable oil, form and bake fluffy pancakes over medium heat.

Lenten recipe with water

This recipe will help pancake and pancake lovers endure fasting. Even though the recipe does not contain eggs or other animal ingredients, the water pancakes are tasty, nutritious and consistently delicious.

For a lean version of yeast pancakes you need to take:

300 ml drinking water;
7 g dry yeast;
30 g granulated sugar;
4 g table salt;
260 g flour.

Prepare as follows:

The process of kneading the dough is incredibly simple: you need to combine all the components in one container of suitable size and stir until they are completely combined. You can knead the dough with a mixer, but a regular tablespoon will do the job just fine.
Next, cover the bowl with the dough with cling film and put it in a warm place for about thirty minutes. During this time, the mass should become twice as large.
Now you can start frying. Take the dough with a spoon, without stirring it, and place it on a hot frying pan. If it has a non-stick coating, then you won’t need any oil. Cook over medium heat until golden brown on all sides.

When frying pancakes made from yeast dough, you cannot do without a glass of cold water. The dough turns out to be quite thick and sticks to the spoon, so before each pick it needs to be moistened in cold water.

With yeast and kefir

Kefir that has been left in the refrigerator for two or three days usually no longer wants to drink, but you should not throw it away. This fermented milk product can be turned into a delicious breakfast dish - fluffy pancakes made with yeast and kefir. You can cook them with any yeast. Below is the recipe for live pressed ones.

List of products used in baking:

100 ml water;
15 g live pressed yeast;
90 g sugar;
500 ml kefir of any fat content;
2 eggs;
3-4 g table salt;
480 g sifted flour.

Sequence of work:

Grind the pressed yeast together with sugar, pour in water and add 80-90 g of flour. Leave this mixture in a warm place for 10-15 minutes.
As soon as air bubbles appear on the surface of the yeast mash, you can begin directly kneading the dough. Pour warm kefir into the dough, slightly scrambled eggs, salt and flour into a homogeneous mixture.
The resulting thick and viscous dough should be placed in an oven preheated to 40 degrees and turned off for 40-45 minutes. During this time, it will have time to fit well and become twice as large.
Fry the pancakes in a frying pan with vegetable oil. When bubbles appear on the surface of the newly laid out products, this means they can be turned over to the other side.
It is better to place the finished crumpets on a paper towel, since heat treatment takes place in vegetable oil.

Step-by-step option with dry yeast

From the whey left over from making homemade cottage cheese, you can make delicious spicy pancakes with dry yeast. The highlight of the dough is that the fresh taste of whey is enriched with the aroma of cinnamon and ground ginger.

The ratio of required products will be as follows:

10 g dry yeast;
100 g granulated sugar;
500 ml of serum;
2 chicken eggs;
45 ml vegetable oil;
5 g cinnamon;
3 g ground ginger;
3 g salt;
400-450 g flour.

Baking progress:

In a metal container, heat the whey to 40 degrees. Pour in and completely dissolve sugar and salt in it. Then repeat with dry yeast. Leave the whey for 10 minutes until the yeast activates.
After this, add spices, raw eggs, vegetable oil. Stir everything thoroughly, then stir in the sifted flour. Leave the dough mixed with a spoon in a warm place for half an hour.
From the suitable dough, bake rosy and fluffy pancakes in a frying pan with a small amount of butter. Serve hot.

No added eggs

If there are no eggs in the refrigerator, it doesn't matter. Lush pancakes with yeast can be prepared without this ingredient, without even replacing them with anything else. As a liquid base, you can take milk, whey, potato broth or plain water. Any of these options will be delicious.

Eggless pancakes are prepared from:

250 ml milk (whey, potato broth or water);
20 g pressed yeast;
40 g granulated sugar;
4 g salt;
240 g flour.

Cooking steps:

Dissolve sugar and yeast in milk, give them some time to “come to life” in the warmth. If you use dry yeast to knead the dough, then its quantity should be calculated per 240 g of flour based on the recommended norms on the package.
When the yeast begins to act and the surface of the dough is covered with bubbles, sift the flour into it, add salt and mix everything together into a thin dough. Cover the bowl with the dough with a damp towel and leave to rise, depending on the temperature, for 50-60 minutes.
Fry the pancakes in hot butter, placing the finished products on a paper napkin or towel.

With live yeast

This recipe contains many ingredients that make the dough heavier (butter, sour cream, eggs), so it is better to use live pressed yeast to knead it. For the same reason, the test components are laid in three steps.

For pancakes with sour cream and live yeast you need to take:

500 ml milk;
250 ml sour cream of any fat content;
25 g fresh yeast;
90 g sugar;
4 g salt;
30 g butter;
15 ml vegetable oil;
550 g flour.

How to bake fluffy pancakes with yeast:

First, in a bowl for kneading dough, combine milk, yeast and 1/3 of the recipe amount of sugar. Leave the mixture until bubbles appear on its surface.
At the second stage, add sour cream, salt and sifted flour. After thorough mixing, leave until the first rise.
Then comes the turn of the butter and the remaining sugar. The dough should rise again and you can start baking. Prepare pancakes in the same way as in previous recipes.

To bake pancakes with dry yeast using sour milk you will need:

500 ml milk;
14 g dry yeast;
2 eggs;
100 g sugar;
5 g vanilla sugar;
3 g salt;
500 g flour.

Cooking steps:

Dissolve the yeast in warm sour milk and dissolve a pinch of salt. Beat eggs with sugar (including vanilla component) into a fluffy foam, mix with yogurt. Then sift the flour in 3-4 additions.
Cover the bowl with the dough (it should be thick, like sour cream) with cling film and leave to ripen and rise. Depending on the ambient temperature, this process can last from 15 minutes to half an hour.
Prepare the products in an oiled frying pan. For them to bake well, the heat should be medium.

What to serve with yeast pancakes?

When fluffy yeast pancakes are folded into a neat, steaming pyramid on a plate, the question arises: what to serve this pastry with? There are enough serving options: honey, condensed milk, jams and preserves, sour cream and whipped cream.

In addition, you can pour maple syrup over the pancakes in the style of American pancakes. You can put sour cream (or cream) whipped with powdered sugar on hot donuts and sprinkle chocolate chips on top.

You can supplement the baked goods with custard that remains after assembling the cake or specially prepare chocolate or fruit sauce. In any case, even if none of the proposed products are found in the kitchen, it will be enough to just sprinkle the pancakes with powdered sugar or cinnamon and it will be delicious.

How to prepare a recipe for milk pancakes with raw yeast - a complete description of the preparation so that the dish turns out very tasty and original.

I would like to invite you to prepare pancakes, but not ordinary ones, but yeast ones. They take a little longer than other types of pancakes, but the taste is richer, and the pancakes themselves come out very fluffy and do not fall off after frying. Thus, for breakfast or afternoon snack you will have tender, fluffy, aromatic pancakes for the whole family.

Yeast baked goods are my favorite, thanks to their unique softness and special cozy aroma. In addition, yeast dough is quite easy to prepare if you follow a few points.

The most important point is the freshness and quality of the yeast. It is also important to consider the features of using different types of yeast.

Using fresh or instant yeast, you can immediately prepare the dough without leaving it to activate. When choosing pressed fresh yeast, pay attention to the consistency - it should be dense, the yeast should not crumble, the smell should be pleasant, sour milk. I recommend using fresh yeast in this recipe.

Also, for yeast dough, it is desirable that all products are warm. If the eggs are from the refrigerator, you can put them in warm water for a few minutes to warm them up.

The test should be taken in a warm, secluded place without drafts; in winter, you can place it near a radiator or in a large container with warm water.

Total cooking time – 1 hour 25 minutes
Active cooking time – 0 hours 25 minutes
Cost - very economical
Calorie content per 100 g - 225 kcal
Number of servings – 6 servings

Ingredients:

Milk - 500 ml

Yeast - 25 g fresh Wheat flour - 500 g Egg - 2 pcs. Sugar - 2 tbsp. Vegetable oil - 2 tbsp. into the dough and a little more for frying Salt - 0.5 tsp.

Preparation:

Heat the milk to 35-40 degrees, you can focus on the sensations - the milk should be warm. Pour the milk into a deep bowl. Add yeast, stir to dissolve.

Add flour to milk and yeast.

Mix the dough until smooth with a wooden spoon. Place the bowl with the dough in a warm place for 30 minutes.

Add eggs, sugar, vegetable oil, salt to the dough.

Mix thoroughly with a wooden spoon. Place the bowl back in a warm place for 30 minutes.

It is better to take a frying pan made of cast iron or with a non-stick coating; before frying, you need to warm it up well with a small amount of vegetable oil. Place a container of water next to the frying pan for convenience. After moistening a spoon with water, place the pancake batter into the pan.

Fry the pancakes for 2-3 minutes on each side. In order to remove excess fat from the finished pancakes, place them on paper napkins after frying.

Might you like these recipes?

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

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

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

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

The best recipe for pancakes with yeast

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

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

Lush yeast pancakes with milk

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

Previously, pancakes were considered a symbol of homeliness.

Ingredients:

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

Cooking method:

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

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

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

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

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

Step-by-step recipe with yeast and kefir

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

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

Ingredients:

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

Cooking method:

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

The yeast fermentation process takes 40-45 minutes.

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

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

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

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

Cooking quickly and tasty on water

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

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

Recipe for sour milk with raw yeast

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

Ingredients:

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

Cooking method:

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

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

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

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

Lenten pancakes without milk

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

Ingredients:

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

Cooking method:

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

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

3. Serve with honey and hot tea.

How to cook with instant yeast

Recipe for crumpets from Yulia Vysotskaya

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

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

Ingredients:

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

Cooking method:

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

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

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

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

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

Author of the publication

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Pancakes made with yeast are completely different from those made with kefir. Yeast pancakes turn out more fluffy and taller. In the Lenten recipe, they are completely without eggs, but we suggest you prepare rich pancakes with milk and yeast:

Yeast pancakes

recipe and photo by Olga Pirogova

I bake pancakes all the time. My men respect them for breakfast. I prefer to bake yeast-free pancakes from pancake flour, it’s convenient and quick. But when I have a little more time, I bake pancakes with yeast. So today I baked fluffy pancakes with yeast, and I’m treating you to them.

To bake pancakes with yeast we need

Ingredients:

Wheat flour – 500 g, 2 glasses of warm milk, fresh yeast – 25 g (or 2 tsp dry), 2 eggs, a bag of vanilla sugar, 1 tsp. salt, sugar - 1 tbsp. spoon, vegetable oil -70 ml Sour cream or jam - for serving pancakes

Cooking process:

We will prepare fluffy pancakes using the sponge method. We put the dough (liquid dough with yeast): in a bowl, dilute any yeast in warm milk, add a spoonful of sugar, 1 cup of sifted wheat flour and leave for half an hour in a warm place. The dough should rise to the top.

Separately in a bowl, beat 2 eggs with a whisk, add them to the dough, as well as the remaining pre-sifted flour, vanilla sugar, salt, 2 tbsp. spoons of vegetable oil.

You need to mix everything well (it turns out to be a rather viscous dough) and leave in a warm place for another half hour.

Heat the oil in a frying pan and fry the pancakes over medium heat, spooning them out. Yeast dough expands very well in volume, so the dough must be placed with sufficient space. If the pancakes are baked in a small amount of oil, so that they are baked, fry one side under the lid, then turn the pancakes over and fry without a lid. If you use a lot of oil for fried sour pancakes, almost like deep frying, you do not need to cover them with a lid.

The pancakes turned out fluffy, airy and delicious. Serve pancakes for breakfast or afternoon snack with sour cream or jam.

The Notebook of Anyuta and her friends wishes you bon appetit!

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

Classic pancakes with yeast and milk

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

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

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

Kefir recipe

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

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

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

With sour milk

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

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

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

Lenten yeast pancakes

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

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

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

No added eggs

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

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

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

By leaps and bounds

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

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

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

With dry yeast

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

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

A tablespoon of dough is used for one pancake.

How to cook with water?

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

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

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

With live yeast

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

All flour is sifted into a deep bowl from a high distance so that it is thoroughly saturated with oxygen. You can repeat the procedure several times.
Half the warm water is poured into a separate bowl and a couple of pinches of sand are added. Pressed yeast is finely crumbled into the mixture.

All our housewives know that pancakes are prepared with milk, kefir and yeast. The classic method invites us to make them with kefir, but today we will look at a recipe for pancakes with yeast. It is in this way that flatbreads are prepared fragrant, airy, tender and incredibly tasty. In addition, all types of recipes are quite simple. Even an untrained cook can handle them. And the result will be enjoyed by all family members and possible guests.

General information about making pancakes

What are pancakes? Where did they come from? Oladushki are one of the signature dishes of Russian cuisine and are flat cakes made from liquid dough. The dough, in turn, is prepared from flour, eggs, milk, soda and butter, after which it is fried in a frying pan. Milk can be replaced with water, soda with yeast. This is the recipe that our great-grandmothers and grandmothers used to cook. It does not contain any other ingredients.

Heat the milk a little, pour granulated sugar, yeast and salt into it, stir thoroughly. Add flour little by little until the dough becomes sticky. We send it to a warm place for 50-60 minutes. Then place the dough in one tablespoon portions in a heated frying pan with vegetable oil and brown over low heat on both sides until thoroughly baked. That's all, we got delicious pancakes made with yeast. The recipe, as you can see, is very simple.

Recipe for pancakes made from early ripening yeast dough

These pancakes are the fluffiest of all. Except that the donuts are more magnificent than them.

Ingredients: one glass of milk, half a small pack of dry yeast, one egg, one spoon of vegetable oil - in the dough, as well as oil for frying, two to three tablespoons of granulated sugar, a pinch of salt, one and a half cups of flour.

Now we’ll tell you how to make pancakes with yeast. The recipe and photos of the process will help you understand everything.

Pour yeast and sugar into warm milk. After the formation of a foamy cap, add the remaining ingredients and stir until a homogeneous mass is obtained. The dough should have a sour cream consistency. This usually takes 50-60 minutes.

Place a tablespoon of it on a heated frying pan with oil and fry on both sides. There is no need to close the lid. Our pancakes bake very quickly, a maximum of one and a half minutes on each side. Serve with honey, sour cream, jam (to your taste). If you add at least granulated sugar (one spoon), you can add it to soups instead of bread. As you can see, the recipe for yeast pancakes is very simple, and the set of ingredients is very minimal.

Cooking yeast pancakes with milk

Yeast pancakes are significantly different from those prepared with kefir. They are taller and curvier. There are two ways to prepare them: the first is lean, without eggs, and the second is with milk. We will perform the second one - a recipe for fluffy pancakes made with yeast, and not with water. You need to spend more time on them, but the result is worth it.

It is necessary to prepare the following products: half a kilogram of wheat flour, two full glasses of warm milk, 25 grams of fresh yeast (or two teaspoons of dry), chicken eggs - two pieces, vanilla sugar - one bag, granulated sugar - one spoon, salt - a teaspoon , 70 ml vegetable oil, for serving - jam or sour cream.

Cooking process - sponge method

This recipe for making pancakes with yeast is based on dough. We make a liquid dough with yeast, the so-called dough: dilute yeast (any kind) in warm milk, add granulated sugar, sifted wheat flour (one glass) and send it to a warm place for 30 minutes. We wait until the dough rises in a head. In a separate bowl, beat the eggs with a whisk, add them to the dough, followed by the remaining sifted flour, vanilla sugar, vegetable oil and salt.

Mix everything thoroughly and place in a warm place for 30 minutes. We fry the pancakes in the standard way - by spooning them into a heated frying pan with oil. The dough must be placed at intervals, as it increases significantly in volume. Pour a little oil so that the pancakes are well baked. Fry in the following way: one side under the lid, the other without. The finished dish turns out tasty, airy and fluffy.

We already know well how to make pancakes with yeast. Now let’s present a few recommendations to ensure that they turn out as tasty, aromatic and fluffy as possible.

Pancakes are a well-known and popular dish not only here, but also in many countries around the world. There are a lot of recipes for making pancakes. I suggest making pancakes with yeast. The process of preparing such pancakes is, of course, not quick, but the result is worth the effort and time. Beautiful, fluffy and very tasty pancakes made with milk and dry yeast will be a wonderful breakfast for your family on a weekend.

Let's prepare the necessary products.

Let's prepare the dough. In a container, mix 250 g of flour, yeast, vanillin and sugar.

Add warm milk and stir. Cover with a towel and put in a warm place for 30 minutes. The dough should increase slightly in volume.

Pour vegetable oil and eggs, slightly beaten with salt, into the dough. Stir with a hand whisk.

Gradually add the remaining flour (you may need less or more of the specified amount). Knead a homogeneous dough. It will turn out thick and sticky. Cover the container with film and put it in a warm place for about 40-60 minutes.

Over time, the dough should increase 1.5-2 times.

Pour oil into a thick frying pan and heat it well. From the edge of the bowl, scoop the dough with a tablespoon (without a slide) and place it in the pan. Fry over moderate heat until browned, first on one side, then on the other. Test the pancake for baking, and if you are satisfied, continue baking the rest of the pancakes.

Place the finished pancakes on a paper towel to absorb excess oil.

Plump, delicious pancakes made with milk and dry yeast are ready. Serve pancakes with honey, jam or sour cream.

I really love pancakes. Eat. But don't cook. This is how I come to visit my godmother - I eat to my heart’s content. And no matter how much I cook, it doesn’t work, even if you shoot. In the frying pan they seem to be lush and beautiful, but on the plate they settle and become like some sort of paste, no matter what you season them with.

I asked my godmother what the secret was. And it turns out she doesn’t just cook them. She makes pancakes from yeast sponge dough. The word “sponge” alarmed me a little, and I don’t mess around with yeast. In fact, it turned out that there is nothing complicated in this matter.

The recipe is quite quick, yeast pancakes are prepared with dry yeast, and in the end they turn out fluffy and do not settle even when they cool.

Fluffy pancakes made with yeast

Kitchen appliances and utensils: electric or gas stove; a deep bowl for the dough (it will fit and will increase 2-3 times in volume), a whisk, two spoons (tablespoons), a good frying pan, two forks, a plate for the finished pancakes.

Ingredients

Everything seems to be clear about the composition of the items; any housewife can find such a set of dishes. All that remains is to figure out the dough for quick pancakes with yeast, or rather, the products that make it up.

Before preparing yeast pancakes according to my godmother’s proven recipe, let’s figure out the choice of all the ingredients. Then we will definitely succeed:

It is best to take wheat flour of the highest grade. Anything will turn out well from this, not like pancakes. Be sure to check the dryness and integrity of the packaging. Raw flour is not suitable for us at all, and in a torn bag this product very quickly picks up foreign odors. In addition, check the expiration dates - flour has expiration dates and must be observed.

You can take store-bought milk (3.2% fat), or you can take homemade milk. Homemade, they say, tastes better, but for me, it doesn’t matter. If you buy it in a store, make sure it is sold out of the refrigerator. Also check the integrity of the container and the date of final consumption - freshness is important to us. If you buy at the market, first of all pay attention to the cleanliness of the seller’s hands - this is an indicator of the health of the animal that produces this milk. If you notice any spots or rashes, go to another one. In addition, do not hesitate to taste the milk from the bottle you are about to buy - in the market this is the only way to accurately determine its freshness and quality.
You can get eggs either in a store or at the same market. Always pay attention to the cleanliness (there should be no traces of droppings) and integrity (there should be no cracks) of the eggs. It would also be a good idea to clarify the “production date” of these. If in doubt, shake the egg over your ear; you will clearly hear a splash inside the rotten egg.
Dry yeast can be purchased at any grocery store. I use “pakmaya” - a very good yeast, but in principle any yeast will do. The main thing here is the integrity of the bag of yeast and its freshness. The yeast itself should be poured inside the bag; it is of no use to us if it is damp.

If everything is clear, and all the food and utensils are already on the kitchen table, we won’t waste a minute and start cooking right away.

Step-by-step preparation

Preparing the dough

Now let's prepare the pancakes

Bon appetit!

Recipe video

If you still have doubts about how to bake fluffy pancakes with dry yeast according to the recipe given, be sure to watch this video. It clearly and clearly demonstrates the entire process of creating such delicious and beautiful pancakes. And then you will definitely succeed, even if you are new to the kitchen.

How to decorate a dish

Pancakes according to this recipe come out so ruddy and fluffy that they don’t need to be decorated at all - they will definitely please both the eye and the stomach. But to complete the picture, you can always top the pancakes:

Fruit topping;
Melted chocolate;
Condensed milk.

Sour cream;
Jam;
Honey;

You can top it with whatever you like – it will still turn out delicious. Focus on your tastes. And, of course, to the tastes of your loved ones.

Using exactly the same recipe, you can make pancakes with live yeast, but there is a lot of hassle with them, and not everyone will be able to calculate the quantity. So dry yeast is our everything.
My godmother cooks in the old fashioned way, but I conducted an experiment and found out that in the case of dry yeast it is not at all necessary to make a dough - the beauty is that even unpaired dough will work perfectly with such yeast.
It is important that all ingredients are at least at room temperature, and the milk is at least at body temperature, preferably around 40°C, then the dough will rise faster.
Be sure to fry the pancakes in plenty of vegetable oil- this is one of the factors of their splendor, and they will not stick.
To remove excess oil from finished pancakes, first place them on a plate with a paper towel for just a couple of minutes, and only then on a serving plate.
Feel free to add vanilla sugar to the pancakes if you wish, this will make them more flavorful.

Ideally, these pancakes should be served while still warm, but once they have cooled down they are also fine. This is the perfect breakfast, afternoon snack, or dessert after dinner or lunch. This dish goes well with compote, milk, cocoa, and regular tea.

Options for making pancakes

In my spare time, I took up a more detailed study of the “pancake” topic. And guess what? There are countless ways to prepare these delicacies! I even tried a few, so to speak, on myself and my frying pan:

Not as good as yeast ones, of course, but they turn out quite fluffy—fermented baked milk pancakes—. The recipe is incredibly simple, but in the end you will get very tender, hearty pancakes.
From the same opera - . Simple, fast, tasty. What else is needed for women's happiness?
If your milk has gone sour, this is not a reason to be upset. Place it on the table and wait until it reaches its proper condition, and then give up on everything and cook. If you follow the recipe, you get quite fluffy pancakes, and there are no difficulties either with the dough or with frying.
I consider the unique recipe to be the one I prepared according to, although before that I had no idea that this was possible. But no, everything is quite possible, even simple, and even delicious.

In general, as far as I understand, everyone cooks such a simple dish as pancakes, whatever they want. They cook it with water and without eggs. The main thing is attention to the recipe and some dexterity, then everything works out even for a newbie in the “pancake” topic like me. If you know how to improve my godmother’s yeast pancake recipe, or you have your own recipe for perfect pancakes - write in the comments, I’m interested in everything, I’ll try everything “for myself”!