Lush pancakes made with dry yeast and milk - a step-by-step recipe with photos on how to prepare them. Pancakes with yeast and milk

• milk or water - 2 cups;
• wheat flour - 2.5 - 3 cups;
• chicken eggs - 2 pcs.;
• sugar - 3 - 4 tbsp. l.;
• salt - 0.25 tsp;
• dry yeast - 1 tsp, wet - 25 g;
• refined vegetable oil - 100 g.

How to make yeast pancakes:

1. Pour warm water or milk into a deep bowl. Add sugar and salt, pour in a couple of tablespoons of vegetable oil. Mix everything, add dry yeast, do not stir and let it swell for 5 minutes.
2. Add half the amount of flour, mix thoroughly. Place in a warm place and let rise for 15 minutes.
3. As soon as the dough begins to ferment, beat in the eggs and add the remaining flour. If there are no eggs, it’s okay, you can cook without them. Mix the dough well. Cover the bowl with a clean, dry towel and place in a warm, draft-free place for an hour. Since the dough will double in volume, the bowl should accordingly be large. As soon as bubbles appear on the dough and it has doubled in volume, it can no longer be mixed.
4. Moisten a tablespoon in water, scoop up the dough with it and place it in a well-heated bowl. vegetable oil. Fry yeast pancakes over medium heat. Fluffy yeast pancakes They fry very quickly, so be careful not to burn them.

Yeast baked goods have long been one of the most beloved, thanks to their fluffiness, softness and excellent taste. This also applies to pancakes made with yeast, which owe their fluffiness to the ability of the yeast dough to rise. As a rule, fresh yeast is used to prepare yeast pancakes, however, they can also be prepared with dry yeast.

It takes a little longer to prepare pancakes made from yeast dough than with regular ones, since the dough must rise. The principle of their preparation is very simple: yeast is diluted in warm milk, flour is poured into it and, after kneading the dough, it is left to rise in a warm place. Then add eggs with butter and salt, knead the resulting dough thoroughly and let it rise again. After this, spread the dough into a well-heated frying pan using a spoon dipped in water and fry the pancakes on both sides. Ready-made pancakes are served with jam, honey, sour cream, etc. to your liking.

Yeast pancakes are prepared with milk, kefir and even water. Very often, yeast pancakes are prepared with apples or other fruit and vegetable ingredients, for example, pumpkin or zucchini. Those who like sweet pancakes can put more sugar in the dough or add honey to it. In a word, there are many recipes for yeast pancakes, and everyone can choose pancakes from them to suit their taste.

Yeast pancakes - food preparation

Good yeast pancakes can only be obtained if we have flour and yeast good quality. The yeast must be fresh, with a pleasant sour-milk smell and dense consistency, easily crumbling in your hands without sticking to your hands.

Flour should be sifted before use, preferably at least 3 times, so that it is saturated with oxygen. If you don't do this, what should you bake? fluffy pancakes Not sure it's going to happen.

Yeast pancakes - best recipes

Recipe 1: Yeast pancakes

We can say that these are classic yeast pancakes that turn out very fluffy and tasty. If you serve them with sour cream or jam, your family will simply be delighted!

Ingredients:

300 gr. milk;
2 chicken eggs;
300 gr. flour;
20 gr. yeast (fresh);
50 gr. oil growth;
50 gr. Sahara;
a pinch of salt;
oil for frying.

Cooking method:

1. Dissolve the yeast in 50 ml of lukewarm boiled water and leave for about 15 minutes.

2. Separating the egg yolks from the whites, place them in different containers.

3. Heat the milk slightly, add the yolks, salt, sugar and beat this mixture with a whisk. Then add yeast, water and flour to it.

4. After whipping the whites into foam, carefully knead them with the dough. Add vegetable oil to it and leave it warm for about half an hour.

5. When the dough has risen, heat the frying pan well with vegetable oil and fry our pancakes on both sides until they become fluffy and golden.

Recipe 2: Yeast pancakes with apples

Yeast pancakes are very tasty! And yeast pancakes with apples are a completely special and unique dish, in which luxurious fluffy pancakes have a delicious apple aroma. Once you try them, you will want to cook them again and again.

Ingredients:

2 cups of flour;
2 glasses of milk;
20 gr. yeast;
5 eggs;
100 gr. butter;
100 gr. Sahara;
3 apples;
a pinch of salt;
oil for frying.

Cooking method:

1. Taking a glass of flour and milk, as well as yeast, knead the dough for the dough and put it in a warm place.

2. Add eggs with salt, sugar, butter and the rest of the milk and flour to the risen dough. After kneading the dough, leave it to rise for an hour in a warm place.

3. Peel the apples, remove the seeds and stem, and chop finely. Carefully add the chopped apples to the risen dough. Then heat the frying pan well with vegetable oil and fry the pancakes in it. Serve hot with sour cream.

Recipe 3: Yeast pancakes with zucchini

Yeast pancakes with zucchini are in a good way diversify the menu, as they have a very interesting taste. They are best served with sour cream.

Ingredients:

400 gr. flour;
2 glasses of milk;
15 gr. fresh yeast;
2 eggs;
50 gr. butter;
1 zucchini;
100 ml plant. oils;
salt to taste.

Cooking method:

1. Having heated the milk, dilute the yeast in it, add flour, mix and leave for about half an hour in a warm place.

2. While the dough is rising, remove the skin and seeds from the zucchini and grate it on a coarse grater.

3. When the dough has risen a little, knead it lightly and add the zucchini with butter, eggs, salt, mix everything thoroughly.

4. After heating the vegetable oil in a frying pan, spoon the dough into it and fry the pancakes until golden brown.

Recipe 4: Potato yeast pancakes

Whatever one may say, potatoes remain one of the main dishes on our tables. And it’s wonderful that among the numerous recipes for dishes from it there are lush and appetizing potato pancakes.

Ingredients:

500 gr. potatoes;
50 gr. milk;
100 gr. flour;
20 gr. yeast;
1 egg;
salt to taste.

Cooking method:

1. Grate the peeled and washed potatoes, place them on a sieve to drain excess liquid.

2. We dilute yeast in warm milk. Mix them with flour and prepared potatoes and leave in a warm place so that the resulting dough rises.

3. After increasing it in volume, add salt with eggs and place in heat again.

4. After about half an hour, having warmed up the frying pan with sunflower oil, fry our pancakes on both sides. Serve sour cream with the finished potato pancakes.

To make the pancakes truly fluffy and rosy, it is important to fry them in a really well-heated frying pan.

You can make yeast pancakes with filling, not only by adding pieces of fruit or vegetables to them, but also in another way. Having placed the dough in the frying pan, immediately place any filling on top of each of the pancakes - minced meat boiled meat or the same grated apple, then quickly spoon a small amount of dough on top of the filling, and then fry the pancakes as usual.

Yeast pancakes on water - economical and quick option baked goods that you can prepare for your beloved household members. Such flour products will not require extra costs on dairy products, and the taste will remain practically indistinguishable. Yeast pancakes on water without eggs can be prepared as a breakfast for your family, or a snack throughout the day. To make baked goods more tasty and aromatic, add a pinch of vanilla, cinnamon or cocoa to the dough. Use fluffy and delicious pancakes immediately after frying with your favorite jam, honey, condensed milk or sour cream.

Taste Info Pancakes

Ingredients

• Water - 500 ml;
• Dry yeast - 1.5 tsp;
• Salt - 1.5 tsp;
• Sugar - 2 tbsp;
• Wheat flour - 500 g.

How to cook fluffy yeast pancakes in water without eggs

First of all, you need to knead the dough for homemade pancakes. Take a comfortable, deep bowl and pour 500 ml of warm, boiled water. Add salt, sugar and stir well until all the white crystals dissolve.

Pour dry yeast into the liquid and stir. Leave the bowl with the mixture for 5-10 minutes. During this time, a cap in the form of foam should appear. This means that the yeast has begun to act. Instead of a dry product, you can use a pressed product; you will need 15-20 g of it.

Sift the wheat flour through a strainer and add little by little to the resulting liquid. At the same time, without ceasing, stir the dough with a whisk or mixer so that no lumps form in it. If you decide to make fluffy pancakes with water or yeast more tasty with the help of vanilla, cinnamon or cocoa, it’s time to add these ingredients.

You should have a fairly thick dough that is difficult for a spoon or whisk to pass through. Cover the bowl with the dough with a clean towel and leave in a warm place for 15-20 minutes. During this time the dough should rise a little.

After 20 minutes, stir the dough using a tablespoon. It should become more viscous. Cover the dough again with a towel and leave in a warm place for 40 minutes.

The yeast dough should increase several times. After proofing, it should not be stirred.

Place the frying pan on the fire, pour in a little vegetable oil and heat thoroughly. The degree of heating can be determined by the appearance of bubbles. Dip a tablespoon into vegetable oil, scoop out a small amount of dough and place on hot frying pan. This procedure can also be done by hand. To do this, grease your palms with oil and, grabbing a small amount of dough at a time, form pancakes of the shape you need.

Fry over low heat until a beautiful, rosy color appears on both sides. Add vegetable oil if necessary.

Place the finished products in a bowl lined with a paper towel to remove excess fat.

Delicious, fluffy and incredibly appetizing yeast pancakes on water are ready. Bon appetit!

Note to the owner:

• Try making pancakes with added fruit. For example, banana and apple have excellent taste for such baking. Grind the peeled fruits using a coarse grater and add to the dough before sifting the flour.
• You can also make pancakes with dried fruits: raisins, dried apricots and prunes will give the baked goods an unforgettable taste. They should also be added to the dough before flour. Raisins and prunes must first be soaked in boiling water for 5 minutes.
• Grease hot items with butter and you will be surprised how much their taste changes.

Previously we prepared .

Yeast pancakes are loved by absolutely everyone. They were served at the kindergarten for breakfast and at school for an afternoon snack. They are very fluffy and tasty, and you need very few ingredients. Making such pancakes is quite simple, but not every housewife knows the technology. To make successful pancakes, you need to choose a proven and simple recipe.

1. Dry yeast – 10 g;
2. Cow's or goat's milk - 2 cups;
3. Chicken eggs – 2 pcs.;
4. Flour – 0.5 kg;
5. Sugar – 2-5 tbsp. l.;
6. Salt – 1 pinch;
7. Rast. oil – 10 ml.

Lush pancakes with dry yeast

Yeast pancakes can be prepared different ways, the most common method is using dry yeast dough. Such yeast begins to release carbon dioxide faster than pressed ones, so the dough is prepared using it using a straight method.

Sugar must be added to the yeast dough, even if you want to make unsweetened pancakes. After all, it is thanks to it that the yeast begins to release carbon dioxide.

The instant yeast pancake resembles a small donut. It has a specific taste and smell. And although these pancakes look quite large, they usually weigh no more than 20 grams individually.

How to bake pancakes with instant yeast:

1. Heat the milk to 45 degrees. This optimal temperature for yeast to work.
2. Add yeast and sugar to milk. Wait until the yeast swells a little.
3. Add flour to the yeast in small portions. Stir the dough until the lumps are completely dissolved.
4. Beat the eggs with the mixture. butter and pour the egg mixture into the dough.
5. Leave the dough to rise in a warm place for 20 minutes.
6. Fry the pancakes in a small amount of vegetable or butter until golden brown.

Yeast pancakes are best served with honey, sour cream or jam. However, if you wish, you can make their recipe more original by adding diced banana or chocolate to the dough.

Lush pancakes with yeast: secrets and cooking technology

Yeast pancakes are the fluffiest. This is due to the fact that yeast produces a huge amount carbon dioxide, which forms many air bubbles in the dough.

However, if you do not follow the technology, the yeast may not “wake up” or die altogether, and then your pancakes will look like hard little pancakes. To prevent this from happening, you need to heat the water or milk until correct temperature and place the dough in a warm and dry place.

Drafts or loud noises may prevent the dough from rising, so it is best to leave it to rise in a closed, cooled oven or on the floor near the stove.

The technology for making pancakes from live and dry yeast is slightly different. In the first case, the dough is allowed to rise twice, so total time Cooking can take up to 2 hours. Dry yeast begins to act within 20 minutes, however experienced housewives They believe that fresh yeast makes pancakes more fluffy.

Whatever type of yeast you choose, you can be sure that if you follow all the cooking rules, you will get delicious fluffy pancakes.

Sponge recipe for fluffy yeast pancakes

Dough from pressed live yeast is often made using the sponge method. This is an old and time-tested recipe. Despite the fact that sponge recipes take the longest, they are loved by most housewives. This is due to the incredible airiness of the dough prepared on the dough.

How to make the most delicious pancakes using sponge dough:

1. Heat half a liter of milk to 45 degrees and add 25 grams of fresh yeast, a few tablespoons of sugar (to taste) and a glass of flour. Mix the ingredients thoroughly.
2. Leave the batter to rise for 40 minutes. Then knead it again and add 2 eggs, another 300 grams of flour, 20 grams of vegetable oil and a pinch of salt.
3. Knead the dough thoroughly and leave it in a warm place for another hour. At this stage, you can add additional ingredients to the dough, such as dried apricots or raisins.
4. Now you can proceed directly to frying the pancakes. It is not advisable to stir the dough before doing this; it is better to simply scoop it out with a dry tablespoon.

You can add any filling to these pancakes, even salty ones. It could be minced meat, cabbage with mushrooms or chocolate with banana.

Lush yeast pancakes (video)

Yeast pancakes are a great way to evoke pleasant memories of childhood. After all, this is exactly the dish that was served in kindergarten and school, and many grandmothers also cooked.

Lush yeast pancakes: recipe (photo)

A recipe from the “the simpler, the tastier” category. Strange as it may sound, the most fluffy yeast pancakes are made with dry yeast diluted in water. Yes, yes, the liquid base in this recipe will be water, not milk or kefir. Dairy products make the dough heavier, making it more difficult for it to rise, but there is no fat in the water, it grows at its own pleasure, just make sure it doesn’t run away! We will prepare delicious fluffy pancakes with dry yeast without dough, immediately mix all the ingredients and let them rise for an hour and a half.

Ingredients:

• Warm water – 500 ml;
• flour – 500 gr;
• eggs – 2 pcs;
• fine salt – 0.5 tsp;
• sugar – 3 tbsp. l;
• dry yeast – 1.5 tsp;
• vegetable oil - for frying.

Recipe for fluffy pancakes with dry yeast

The first thing to do is check the expiration date of the yeast. If it’s already running out, replace it with others; if everything is fine, measure out 1.5 heaped teaspoons and pour into a spacious bowl. Add sugar, salt and a little flour there, 2-3 tbsp. spoons.

Pour warm water into this mixture, first one glass. Stir with a whisk and let stand for 5-7 minutes while you sift the flour and heat another glass of water.

During this time, the granules will dissolve and the yeast will begin to act. A sign that the yeast has begun to “work” will be small holes and bubbles that appear on the surface after a few minutes.

Pour another glass warm water, not hot, but warm. The total volume will be half a liter. Add flour little by little, stirring with a whisk. Not all at once, little by little, carefully mixing each portion, combining the products until a homogeneous structure. The quality and moisture content of flour is always different, so the quantity may vary slightly, decreasing or increasing.

The thickness should be brought to the consistency of very thick sour cream and add eggs one at a time. The first was mixed in, then the next was added.

How to make sure that the yeast dough for pancakes is the right thickness? Once all ingredients have been added and thoroughly mixed until smooth, scoop with a spoon and lift. The pancake dough is sticky, viscous, it will not separate from the spoon, tear, or divide into lumps. If it drains easily, then you need to add flour (although this is unlikely to be necessary). If it’s very steep, add a couple of tablespoons of warm water. Cover or cover with film and keep warm: place in a preheated oven with the heat off, in a saucepan with warm water, near the battery. Yeast dough will only ferment in a warm place; it will not rise in a cool room.

From time to time, watch how the fermentation process is progressing, do not knead or disturb the dough. It will be like in the photo in 1.5 hours if you follow all the recommendations. Now you can bake pancakes.

Pour vegetable oil into a frying pan or two at once and heat it up. Turn the heat down to less than medium, otherwise the first pancakes may burn while you are laying out the dough. Scoop without stirring. Place in portions in heated oil, about 1 tbsp. l. for pancakes. To make it easier to separate the dough, use two spoons or use your finger to help push it into the pan. Brown the bottom side for about two minutes; bubbles and holes should appear on top.

Pry with forks, a spatula, and turn over. The pancakes will immediately fluff up, grow, and become very fluffy. On the second side they bake very quickly, no longer than a minute. Remove the finished pancakes to a plate, cover, and place the next portion in the oil.

In 20-25 minutes, a whole pile of delicious ruddy pancakes will show off on the plate. You can serve them with sour cream, honey, jam, berry puree, sweet black tea or hot milk.

As you can see, preparing yeast pancakes with dry yeast is much faster and easier than making pancakes with milk or kefir, and they are in no way inferior in taste. Enjoy your meal!