Openwork thin pancakes with yeast. Pancakes thin with holes on yeast. Yeast openwork pancakes

"They kept in a peaceful life sweet old habits, they have oily Shrovetide there were Russian pancakes. - A.S. Pushkin."Eugene Onegin". And these words are still relevant today. Thin, thick, openwork, on milk, on kefir - there are a huge number of recipes. Today we will bake thin pancakes with holes, yeast recipe.

This recipe is interesting because it is done quite quickly, albeit with yeast. Pancakes are tender, tasty, openwork. Let's get started.

Thin pancakes with holes - yeast recipe

Ingredients:

3 eggs
3 cups flour
800 grams of milk
1 teaspoon salt
2 tbsp. spoons of sugar
2 teaspoons dry yeast
2 tbsp. l. vegetable oil

How to cook thin openwork pancakes with yeast:

Take half the milk, warm it up. Mix warm milk with yeast. Let it stand for a while until the yeast disperses, they should activate and begin their work.
Add eggs, salt, sugar - beat with a whisk.
Add flour and mix thoroughly so that the dough is homogeneous, without lumps. The dough should stand warm for 20 minutes.
Bring the remaining milk to a boil, immediately add it to the dough, mix well, add vegetable oil and you can start baking.

I hope you enjoy the recipe for thin pancakes with yeast holes.

P.S. Somehow I heard such a phrase - "If you already have the eighth pancake lumpy, spit ... and bake lumps." I am sure that this will not happen with pancakes according to my recipe and you will get thin, delicate, and most importantly, delicious yeast pancakes to the delight of your loved ones.

More difficult to bake, but it's worth it, believe me, but better check.

Yeast pancakes on kefir - video recipe

Pancakes are prepared with yeast using not only milk, you can cook on water, or on kefir. Watch the recipe in the video, it is also interesting because semolina is added to the pancake dough.

Bon appetit!
Elena Kasatova. See you by the fireplace.

Real Russian pancakes are baked only with yeast. Openwork, lace, porous, plump, whatever they are called! Such pancakes are the real pride of the hostess, and today we will talk about them. The recipe is very successful, tested by me personally. If you follow the recommendations, then exactly the same pancakes in the hole, as in my photo, you will definitely succeed.

So that they don’t scold me and don’t say that they didn’t warn me, I write right away about one big drawback of such pancakes. It turns out SO delicious that it is simply impossible to stop eating these pancakes! The very word "delicious" is not so capacious as to convey what you feel at the moment when you try them. Hands themselves reach for the next portion and the plate is empty in a few moments.

No first pancake will be lumpy, you can forget about this saying, this is not the recipe. They are removed from the pan perfectly with a spatula, you don’t even need to burn your hands, believe me!

There will be no separate preparation of sourdough, as in classic recipes yeast pancakes. The dough of the desired consistency will be kneaded immediately. Yes, you also need to take into account the fact that it will take you a little less than two hours to get up and part. Consider this in advance. Don't let this moment scare you, such royal (I'm not afraid of this word) pancakes are worth the wait. The result will please you.

We read the recipe, we look at everything step by step photos and run to the kitchen to bake the most delicious yeast pancakes!

300 ml milk
200 ml of water
300 g wheat flour,
3 chicken eggs,
70 ml vegetable oil, odorless,
7 g fast acting dry yeast
60 g of granulated sugar,
0.5 teaspoon of salt.

Please pay attention! It is better to choose fast-acting yeast (it says so on the package), their granules are much smaller than those of ordinary dry yeast. And they mix with flour. “Saf-moment”, “Dr. Oetker" and "Voronezh".

So, we take a deep cup, break chicken eggs into it, add sugar and salt. 60 g of sugar is about three tablespoons, without top.

Beat until foamy with a mixer or whisk.

Sift flour and mix with dry quick yeast. Heat milk until lukewarm.

There are two ways to knead yeast dough for pancakes. Add flour to beaten eggs and knead a thick dough, which is then diluted with milk and water. Or, do as I did, combine liquid ingredients (beaten eggs, milk and water) and mix with a mixer.

Then gradually add the flour mixed with yeast, mixing the dough at a slow mixer speed. At the very end, pour in vegetable oil and stir until smooth.

Yeast pancake dough will turn out liquid, like ordinary pancakes in milk. It is desirable to pour it into a deeper cup, because it will rise with yeast.

It is necessary to determine the test in a warm place without drafts, so that it fits well. This can be a place next to a heater in winter, or a warm oven or slow cooker. My electric oven allows you to set the temperature to 40-45 degrees, I send the dough into it.

In 45-50 minutes, the dough for pancakes with yeast will increase in volume and begin to turn into a thick foam. I would even say it will be like a biscuit dough.

It needs to be mixed well. There will be even more bubbles, and they will begin to increase in size.

We send it again to a warm place for further proofing for about 40 minutes. No more mixing the dough!

It will rise with a hat, in no case do not upset it!

If your cup is transparent, then you will see something like this.

It's time to put a frying pan on the stove and heat it up well. I bake pancakes at once on two, so faster. It is undesirable to cook other food in a pancake pan before baking pancakes, otherwise the dough will stick. My grandmother had a special cast-iron pan in which she only baked pancakes. I use Teflon coated today, but I still brush it lightly with vegetable oil a few times at the very beginning of baking.

We scoop with a ladle a tender and fluffy yeast dough that looks like foam. We try to do this from one edge of the cup, scooping from the bottom.

Pour the dough onto a greased hot pan, tilting it in different directions, evenly distributing all the dough.

We put on the stove and wait until one side is browned. The foam will solidify, the bubbles will burst, leaving the pancake with a beautiful openwork pattern. Time to flip!

Try to do this with a spatula, the pancake will not break.

You don’t have to fry the second side for a long time, because the dough has already almost seized. Just brown - and on the dish!

And so pancake after pancake. Such yeast pancakes are baked very quickly.

There are those who will immediately grease the hot pancake with butter, sprinkle with sugar and immediately send it to the mouth until it has cooled down. Yes, because it will be impossible to resist!

Those who are more patient will have more luck if they melt butter with honey and pour each pancake with this fragrant honey syrup, then folding it into a triangle. It will also be very tasty if honey is melted with fat sour cream or cream and poured over, or even better, steamed for a couple of minutes in this sauce in a pan. Mind eat!

For those who think real Russian pancakes should be eaten with caviar or red fish, they will also be right! Well, very tasty!

Well, what did I annoy you with pancakes? I look forward to your feedback, as always, in the comments below.

Sincerely, Anyuta!

Pancakes with yeast and milk

Yeast pancakes with milk, photo and recipe for cooking with dry yeast were sent to us by Svetlana Burova. Such thin pancakes made from yeast dough are suitable for stuffing with various unsweetened fillings or a sweet treat for tea with honey, condensed milk, cottage cheese or jam.

For a recipe for yeast pancakes, you will need

Ingredients:

Flour - 350 gr.
Eggs - 1 pc.
Milk - 0.5 l.
Sugar - 1 tsp
Vegetable oil - 50 ml
Salt - 10 gr.
Yeast dry high-speed -7 gr.

Cooking process:

Warm the milk a little so that it is warm, but not hot, add the yeast so that it swells a little. Pour the rest of the ingredients into the milk with yeast.
Mix everything so that there are no lumps of flour.
Let the yeast dough for sour pancakes brew a little.

Bake pancakes from yeast dough in a well-heated pan, brushing it with a little vegetable oil until golden brown.

You can serve delicious yeast pancakes with honey, sugar, sour cream, condensed milk, and also make them stuffed with various fillings.

Enjoy your meal!

Sincerely, Recipe Notebook

Step 1: prepare the milk.

Pour milk into a small saucepan and place over medium heat. Let's heat it up literally 1-2 minutes. Immediately after this, turn off the burner, and pour the milk into a large bowl.

Step 2: prepare the yeast.

In a bowl of warm milk (the temperature should be about 36–39 °С) add dry yeast. Using a tablespoon, mix everything thoroughly until the last component is completely dissolved. You will see a light foam appear on the surface.

Step 3: prepare the flour.

Pour the flour into a sieve and sift over a medium bowl. This must be done so that it is saturated with oxygen. This procedure will help the dough become more airy and tender.

Step 4: Prepare the Pancake Dough - Step 1.

In a bowl with dissolved yeast, add ingredients such as sugar, salt and eggs. Using a hand whisk, beat everything thoroughly until a homogeneous mass is formed.

Next, pour the sifted flour into the container in small portions and at the same time continue to mix everything with improvised equipment so that lumps do not appear. We should get dough like pancakes. Immediately wrap the bowl with cling film and put in a warm place. for 30–40 minutes.

Let our dough rise and rise 2–3 times.

Step 5: prepare the water for the dough.

Pour boiled water into a small saucepan, which we pre-wash under running water from the tap, and put on medium heat. Let her boil. Immediately after that, turn off the burner and continue cooking pancakes. Attention: We boil water when the dough increases in volume and becomes covered with bubbles.

Step 6: prepare the pancake dough - the second stage.

We free the bowl with the risen dough from the cling film and put it on a cutting board. Pour boiling water here in a thin stream, while simultaneously mixing everything with a hand whisk. We should get a liquid mass. If this is not the case, then let the dough cool down and only then add a little more warm water to it. At the end, add vegetable oil to the bowl, once again mix everything thoroughly with improvised equipment and proceed to the preparation of pancakes.

Step 7: Cook thin pancakes with yeast.

We put the pan on medium heat and heat it well. Then we pour a little vegetable oil here, but only for the first time, since there is already enough of this ingredient in the test, so our pancakes should not burn and stick to the bottom of the container. Next, using a ladle, we collect a little liquid mass and pour it into the pan. Important: at this moment, we hold the container in our hands and gently turn it from side to side so that the dough spreads over the entire surface.

Fry the pancake on both sides 1–1.5 minutes each paying attention to the edges of the dish. If they become pale golden, then it's time to turn it over. By the way, the pancake in appearance turns out to be perforated and openwork. It looks very appetizing! We shift it with a wooden spatula to a special flat plate, and instead pour the next portion of the dough into the pan. Attention: Constantly stir the liquid mass so that it does not stagnate. We lay out all the fried pancakes in a pile until we run out of dough.

Step 8: serve thin pancakes with yeast.

Yeast pancakes are very tasty and beautiful. Many housewives rarely make a dish according to this recipe, but in vain. Of course, you need to tinker with the dough, but at the end we get amazing pancakes that can be enjoyed with both sweet and savory fillings. We put a plate with a dish to the dining table along with jam, sour cream, condensed milk and other sauces.
Enjoy your meal!

As a filling for such pancakes, you can take boiled chicken, grated hard cheese, mashed potatoes with fried onions, ham, red caviar, as well as all kinds of jams, sweet cottage cheese with raisins and much more;

For the preparation of delicious pancakes, I advise you to use wheat flour only of the highest grade and fine grinding. By the way, I usually take the ingredient of the same brand, which has already been tested and corresponds to the quality;

For frying pancakes, you can take a cast-iron pan or a special one with low sides.

How to cook openwork yeast pancakes recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Hello, dear readers site! Yeast pancakes require special attention, as the dough for them takes several hours to prepare. But the result is worth it! Very tasty openwork pancakes are obtained. fluffier than regular pancakes. They can be served with any jam, honey, sour cream or used as a basis for further culinary ideas, for example, rolls or pouches with any sweet or savory filling. Alena, the culinary specialist of the blog, shares her original recipe for making openwork yeast pancakes in milk with us. We also recommend preparing delicious yeast pancakes stuffed with meat filling according to GOST.

Yeast pancakes with milk

Milk (3.2% fat) - 3.5 cups
Dry yeast - 1 sachet (11 gr.)
Eggs of the 1st category - 2 pcs.
Wheat flour of the highest grade - 500 gr.
Sugar - 2 tbsp.
Vanilla - 1 sachet
Salt - 1 tsp
Vegetable oil - 30 ml

How to cook yeast pancakes:

Initially, we will “wake up” dry yeast. To do this, warm ½ cup of milk (glasses of 250 ml) to room temperature, add 1 tbsp. sugar and yeast. Stir, cover the bowl with the dough and put in a warm place. In just 30 minutes, the yeast will come to life, and a lush foam cap will appear.

At this time, heat the remaining milk also to room temperature, add the remaining sugar, salt, eggs and beat with a mixer. It is also allowed to knead the dough with a whisk.

Sift flour beforehand. I measured the amount of flour on a kitchen scale, and it took me exactly 500 grams. flour. Add the flour to the milk-egg mixture and mix until smooth, without lumps.

Lastly, add the dough, vegetable oil to the dough and mix again.

Pour the dough into a large saucepan, close the lid and put in a warm place. The dough will rise for 2.5 hours, during which time it will need to be mixed with a whisk 3-4 times (as soon as it rises to the lid).

The finished dough is obtained with bubbles, as in the photo. You can start baking pancakes.

Heat the pancake pan well and grease with vegetable oil. Pour one pancake portion into the pan, spreading the batter over the pan. The dough should be foamy.

As soon as one side of the pancake is cooked, pry it with a spatula and turn it over to the other side.

In the same way, bake all the pancakes, each of which is greased with a piece of butter. You will get a large stack of openwork yeast pancakes from this amount of dough.

Serve openwork pancakes with any addition to the table: jam, preserves, sour cream, yogurt, etc.

For viewing, we offer another interesting recipe from our site for making puff pancake chicken.

Sweets Pancakes Openwork pancakes with yeast

Preparation of openwork pancakes:

1. Prepare the yeast

Pour dry yeast into a bowl and dilute it with a quarter cup of well-heated milk, add a pinch of salt and a teaspoon of sugar. We put the yeast in a warm place so that they "come" - they begin to bubble.

Sift the flour through a sieve, add salt, sugar, eggs to it, carefully pour in the milk warmed on the stove, stirring constantly and add the "approached" yeast. Now mix the dough until a homogeneous mass is formed. Make sure the dough is free of lumps. Then add vegetable oil to it (melted butter is also suitable) and mix again properly.

3. Now you need to cover the dough with a lid and put it in a warm place so that it “fits” - that is, it increases in size. The dough should rise 3-4 times. Each time after increasing, the dough must be mixed. Make sure that the dough does not “run away”, if the bowl is not enough, pour it into a large container. In general, the dough should “fit” 2-2.5 hours.

4. We bake pancakes

After the dough is ready, we start baking pancakes. Pour a little vegetable oil into the pan and pour out part of the dough. If the dough is done correctly, it should pour into the pan like froth. When the pancake is cooked, pry it with a spatula and carefully turn it over to the other side.

5. Serve openwork pancakes

Pancakes can be served with jam, sour cream and berries.

Flour - 1 cup, can be with a slide

Butter chilled - 30 grams

And here's the actual recipe:

1) Sift the flour into a bowl, a small bowl is ideal.

2) In another bowl, beat the egg and milk, and gradually pour the resulting mass into the flour and beat until smooth.

3) Let the resulting mass stand for 25-30 minutes.

5) Well, actually we start baking pancakes:

We take a ladle - it is also a "ladle" in the common people, collect a little dough, pour it onto a hot greased pan and quickly turn the pan so that the dough spreads evenly, bake for about 1 minute on both sides. Place the baked pancakes on a plate, brushing with melted butter if desired using a special brush.

Serve pancakes with jam, jam, honey, whatever your heart desires.

How to make openwork yeast pancakes "Lace"

Hello, dear readers of the Culinary Diary!

Shrovetide is not far off. I will delight my family with pancakes for a whole week. Therefore, I am urgently going to try several new recipes for pancakes in order to make Shrovetide every day unique. Delicious custard pancakes from a bottle have already been tested and adopted. Pancakes are tender, with beautiful holes.

There are many recipes for pancakes, I want to offer you, in my opinion, the most openwork and lacy ones.

Such yeast pancakes are baked quickly, they turn over wonderfully. The preparation of the dough takes 2-3 hours, but there will be no special efforts on your part.

But the pancakes will turn out to be simply unrealistically tender, delicate and lacy. And there will be as many holes as there are stars in the sky!

How to make openwork yeast pancakes (products)

Milk - 3 cups and (1/4 cup for dough);
Instant dry yeast - 11 grams (1 package). Equivalent to 60 grams fresh (or "wet");
Egg - 2 pcs.;
Flour - 500 grams;
Sugar - 1 tbsp. and (1 tsp for dough);
Salt - 1 tsp;
Vegetable oil - 2 - 3 tbsp.

How to make openwork yeast pancakes "Lace"

The number of holes that appear will delight you.

See how many there are!

And if you look at the pancake in the light, what you see will make you incredibly happy!

Now you have another new pancake recipe for Shrovetide and you know how to make the most openwork Lacy yeast pancakes. Subscribe to Culinary Diary updates - best recipes ahead.

How to cook openwork yeast pancakes

It is believed that these sourdough cakes take their roots from ancient Rus', but this is not so, because the first mention of pancakes refers to the ancient Egyptian chronicles. But be that as it may, it is here that classic pancakes and original lacy openwork yeast pancakes are most valued. and my today's recipe with a photo is just about them.
Nowadays, you don’t know how to surprise your guests, and even more so, the Shrovetide menu is almost the same for everyone, but pancake drawings will definitely cause a storm of positive emotions.

Often, many housewives are faced with such a problem as “brittle dough”, in which the pancake cannot be turned over normally, it breaks and does not behave in the best way.

For the preparation of openwork pancakes, such a dough is not at all permissible, because refined patterns must be carefully turned over when frying, which is why yeast dough for elastic pancakes remains the best option.

Yeast openwork pancakes

This recipe for openwork pancakes with yeast can be classified as simple, but long, since we will knead the dough for them on the water.

However, this will not affect the taste of the dessert in any way. On the contrary, such pancakes are lighter, more airy and obedient.

Water - 700 ml;
Dry baker's yeast - 2 tsp with a slide;
Category O chicken egg - 2 pcs.;
Wheat flour of the highest grade - ½ kg;
Granulated sugar - 50 g;
Salt - 10 g;
Sweet cream butter - 60 g;

Preparation of thin openwork pancakes

To activate the yeast, we need to prepare the following composition. In ½ cup of warm (40 ° C) water, pour 2 tsp. flour and 1 tsp. sugar, after which we mix everything until a homogeneous consistency and combine this mass with yeast.
Now we put the glass in heat for 15 minutes, and in the meantime we will prepare the base of the dough.
We mix the eggs with sugar, salt and warm water, after which we introduce the sifted flour with constant stirring, bringing the mass to a homogeneous fraction.
Now we can introduce yeast dough, melted butter into the dough, mix everything well and put the dough in a warm place for 2 hours. During this time, the dough should be mixed 3-4 times.
After 120 minutes (2 hours) we can start the frying process.

We put drawings on a hot pan and fry on one side, then on the other until cooked.

Yeast openwork pancakes are quite plump, but incredibly tasty, literally melting in your mouth.

Yeast pancakes cannot be attributed to express cuisine, because it takes a certain time to activate the yeast and raise the dough. That is why many cooks at home resort to simpler options.

However, those who want to enjoy beautiful and very tasty pancakes should try lacy thin pancakes, my recipe with a photo will be a great help.

Openwork pancakes with yeast: recipe with photo

Pancakes yeast on milk openwork

No first pancake will be lumpy, you can forget about this saying, this is not the recipe. They are removed from the pan perfectly with a spatula, you don’t even need to burn your hands, believe me!

There will be no separate preparation of sourdough, as in classic recipes for yeast pancakes. The dough of the desired consistency will be kneaded immediately. Yes, you also need to take into account the fact that it will take you a little less than two hours to get up and part. Consider this in advance. Don't let this moment scare you, such royal (I'm not afraid of this word) pancakes are worth the wait. The result will please you.

We read the recipe, look at all the step-by-step photos and run to the kitchen to bake the most delicious yeast pancakes!

300 ml milk
200 ml of water
300 g wheat flour,
3 chicken eggs,
70 ml vegetable oil, odorless,
7 g fast acting dry yeast
60 g of granulated sugar,
0.5 teaspoon of salt.

So, we take a deep cup, break chicken eggs into it, add sugar and salt. 60 g of sugar is about three tablespoons, without top.

Beat until foamy with a mixer or whisk.

Sift flour and mix with dry quick yeast. Heat milk until lukewarm.

Then gradually add the flour mixed with yeast, mixing the dough at a slow mixer speed. At the very end, pour in vegetable oil and stir until smooth.

Yeast pancake dough will turn out liquid, like ordinary pancakes in milk. It is desirable to pour it into a deeper cup, because it will rise with yeast.

In 45-50 minutes, the dough for pancakes with yeast will increase in volume and begin to turn into a thick foam. I would even say it will be like a biscuit dough.

It needs to be mixed well. There will be even more bubbles, and they will begin to increase in size.

We send it again to a warm place for further proofing for about 40 minutes. No more mixing the dough!

It will rise with a hat, in no case do not upset it!

If your cup is transparent, then you will see something like this.

We scoop with a ladle a tender and fluffy yeast dough that looks like foam. We try to do this from one edge of the cup, scooping from the bottom.

Pour the dough onto a greased hot pan, tilting it in different directions, evenly distributing all the dough.

We put on the stove and wait until one side is browned. The foam will solidify, the bubbles will burst, leaving the pancake with a beautiful openwork pattern. Time to flip!

Try to do this with a spatula, the pancake will not break.

You don’t have to fry the second side for a long time, because the dough has already almost seized. Just brown - and on the dish!

And so pancake after pancake. Such yeast pancakes are baked very quickly.

For those who think real Russian pancakes should be eaten with caviar or red fish, they will also be right! Well, very tasty!

Well, what did I annoy you with pancakes? I look forward to your feedback, as always, in the comments below.

Pancakes with yeast and milk

For a recipe for yeast pancakes, you will need

Flour - 350 gr.
Eggs - 1 pc.
Milk - 0.5 l.
Sugar - 1 tsp
Vegetable oil - 50 ml
Salt - 10 gr.
Yeast dry high-speed -7 gr.

Cooking process:

Bake pancakes from yeast dough in a well-heated pan, brushing it with a little vegetable oil until golden brown.

You can serve delicious yeast pancakes with honey, sugar, sour cream, condensed milk, and also make them stuffed with various fillings.

Enjoy your meal!

Sincerely, Recipe Notebook

Tatyana | 16.10.2016 12:48

I made pancakes exactly according to the recipe. but alas. Did not work out. It turned out something similar to pancakes, the pancakes were not even smeared in the pan, and there is no need to talk about openwork holes. To taste I will say this, without taste, color and joy. The only one who was happy with them was the dogs at work.

Anyuta | 10/16/2016 13:29

Tatyana, what happened to the test? Bubbled?
What recipe did you use?

You described your failure in such detail, but not a word about the process itself.

Julia | 26.10.2016 12:36

how many times I tried to bake thin pancakes, it didn’t work out (((And the first recipe turned out to be excellent, tasty, thin pancakes. Thank you very much for the recipe. Now I’ll rewrite it in my recipe book and I’ll bake, bake and bake)))))))

Anyuta | 26.10.2016 21:12

Zinaida | 28.12.2016 21:04

Did the first recipe. I don't know what I did wrong. But the pancakes turned out NOT DELICIOUS. There were no holes so beautifully described in the recipe during the approach of the test, and it did not increase either, although it stood next to the hot oven. I also had to add salt and too much sugar. Before the first pancake, it is necessary to lubricate the pan and pancakes according to this recipe burn quickly. I was pleased that at least soft, but otherwise my most delicious pancakes ((

Hope | 09.02.2017 17:51

Hello Anyuta! Thank you so much for the recipe! The pancakes turned out great! Health to you and good luck in everything!

Anyuta | 09.02.2017 19:32

Please Hope! Come visit us for more recipes!

Olga | 02/19/2017 10:49

So I haven’t baked your pancakes yet, but the recipe immediately shows that the pancakes will be very tasty, I reviewed a bunch of recipes and settled on the first one. Tomorrow I’ll bake Thanks for the recipe,

Anyuta | 19.02.2017 14:01

Natalia | 20.02.2017 12:37

Thanks for the great pancake recipe. Just off the stove. They are still piping hot, such a beautiful openwork turned out.

Natalia | 20.02.2017 13:41

And if you take live, fresh yeast? Somehow I love them more. It probably won't get any worse? Do you focus on dry ones, but if you replace them with live ones? Or is that the point?

Anyuta | 20.02.2017 16:12

Natalia, it won't get worse. Use fresh yeast. Thank you for your feedback!

Marina | 21.02.2017 15:17

Good afternoon Anyuta! Thanks for the great pancake recipe! Porous, lush, well, very tasty. They are very easy to overcook in the pan. I want to bake them again and again. All the best to you!

Anyuta | 21.02.2017 21:40

Yesterday I had a "fun" evening, I just started making dough for pancakes, the light went out, I took all the pictures by candlelight (solid romance.), Please do not judge strictly by the pictures.
So, first of all, we make a dough. We crumble the yeast into a plate + 100 ml of warm milk and 1 tbsp. l. sugar, stir and set aside.

Now add the dough, salt, sugar, sifted flour, lightly beaten eggs to the remaining warm milk, beat it well with a whisk, it turns out a rather bubbling and not very thick mass, cover the dishes and leave to rise for an hour.

The dough has risen to the top of the pan (I have a 4-liter), add melted butter, vanilla sugar and vegetable oil, mix well so that the dough settles again to its original volume, leave (cover) for fermentation (about another hour, depends on the temperature in the kitchen).

This is how the dough rose again after fermentation (it was possible to upset it again, but in pitch darkness, with a small candle stub, such a prospect did not suit me (considering that I started the dough for bread at the same time.)), so I heated the pan well, I smeared it with vegetable oil with a brush and started frying pancakes.

This is what a pancake looks like in a pan, there are large holes in the middle, and a small openwork on the sides, by the way, the dough spreads beautifully over a greased pan, which is very problematic when baking yeast pancakes.

Blinks turned out about thirty, it was not possible to take a picture of the hill, the candle was burning out.

Here in this picture you can clearly see the lace on the pancakes, which are thin and fold perfectly.

My friends, tomorrow is the last day of the WIDE SHIRT, treat yourself to pancakes, very tasty.

Yeast openwork pancakes

Do you remember that Maslenitsa is coming soon? Today we tell you the recipe for delicious, soft and very openwork yeast pancakes. They can be served with sour cream, condensed milk, or you can wrap fish or mushrooms in them. They are good with any additives.

Pancakes according to this recipe are excellent, amazingly tender, so appetizing, plump, delicate. Such pancakes are not suitable for stuffing, due to the large number of holes, but they go well with a variety of sauces, condensed milk, sour cream or jam. That.

Ingredients: 1 egg (you can also use 2 pcs) 1/2 tsp. salt, 1 tbsp. sugar, 3 tbsp. vegetable oil, 250 ml. warm milk, water - to the desired dough consistency, 300 g flour, 1 tsp. dry yeast Egg, salt, sugar, milk mix, pour flour, yeast on a hill of flour immediately, mix them lightly with dry flour and now that's it.

They have nothing to do with my grandmother, the recipe is from the newspaper. These are my favorite pancakes: they are fluffy, light and very tasty! I bake thin pancakes in a different way, but on Forgiveness Sunday they are always these - they are very festive.

Maslenitsa is over, and we are all baking) I have been reading the community for a long time, I decided to write at last. For lovers of thick pancakes under the cat. I have been baking such pancakes for many years, they are plump, with holes and a sour smell of fresh bread. 500 ml. milk (can be replaced with kefir or water).

I took it from the cook site. First I mixed 50 g of fresh yeast in 100 ml of warm milk + 1 tbsp. Sahara. Do not take too warm milk, otherwise this mixture will run away. Then I added 500 g of sifted flour.

I have never eaten such delicious pancakes, and the children have been asking for them for the third day in a row :-). I looked through different recipes and kneaded the dough from what I had in the refrigerator :-). Ingredients (approximate): Milk 0.6-0.7.

Today I am sharing with you my favorite pancake recipe. They turn out fluffy, soft, porous. The recipe requires precise proportions, so get the scales and go! Recipe: Ingredients warm water - 480 ml. salt - 6 gr. granulated sugar - 24 gr. yeast.

Well, since Shrovetide has begun, then of course you won’t get anywhere without bins) I found out about Shrovetide on Monday, at eight o’clock in the evening. I quickly made pancakes from choux pastry on kefir (sorry for the photo, that's all.

I took the recipe from the Just cook group! (VKontakte) I did everything clearly according to the recipe below. As for me, I need more sugar :) But I have a sweet tooth :) In general, I got delicious pancakes, like my grandmother's. Ingredients: Milk (2.5% fat) - 3 and.

Lush milk pancakes without yeast recipe

Traditionally Russian dish- Yeast pancakes, thin, in milk. Especially art in cooking is manifested in the fact that pancakes are made almost transparent and at the same time satisfying. There are some points that we will talk about. They can be served alone or with toppings to suit any taste.

Yeast pancakes with milk

Ingredients

milk - 1 liter;
egg - 4 pcs.;
sugar - 40 gr.;
flour - 600 gr.;
oil - 200 ml;
yeast substrates - 7 gr.;
salt - 5 gr.

Cooking

Prepare a dough for pancakes in milk. The flour must be sifted twice.
Heat milk to a temperature not exceeding 36⁰.
In milk, dilute the yeast substrate until completely dissolved, add 1/3 of sugar, flour to a state of thick sour cream.
Put the dough in a safe warm place, for example, near the stove.
After the yeast starts to "work", you need to create the basis for the pancake mixture.
Separate the yolk from the protein. Beat the protein with sugar and pour in a thin stream.
Combine with a mixture of flour, salt, mix thoroughly.
Give the dough time to “play”, it should begin to bubble. Add 2 tablespoons of oil to it so that the yeast pancakes do not stick
Heat up a frying pan with a little oil.
Using a ladle, pour the pancake mixture into the middle of the pan and smooth the surface with movements in different directions.
Bake yeast pancakes on both sides until cooked, serve in any form.

Thin pancakes made from milk powder with yeast

Ingredients

dry milk - 50 gr.;
flour - 600 gr.;
water - 450 ml;
egg - 4 pcs.;
yeast - 7 gr.
vegetable oil, unrefined - 100 ml;
salt - 5 gr.;
sugar - 20 gr.

Cooking

Prepare a mixture of powdered milk for pancakes in advance. Dissolve in water without lumps.
Set aside most. From a smaller one - prepare a dough.
Dry yeast is completely dissolved in the resulting "milk". Add a few tablespoons of flour there, mix. Add 5 grams of sugar to the mixture, cover with a warm towel and leave for about an hour.
Beat egg whites with sugar until stiff with a mixer or whisk. Pour the yolks in a thin stream, mix thoroughly and add to the pancake dough.
Over time, watch how the dough rises. If the process is active, then you can start the flour, stirring constantly.
Then add sugar, the remaining flour and a little oil to prevent the pancake from sticking to the surface of the pan.
Bake pancakes with milk powder in a hot frying pan with a minimum amount of oil.
Turn the product over carefully, trying not to damage and monitor its baking.

When preparing thin yeast pancakes in milk, the main thing is their baking. It is made without adding oil. Excess oil causes the pancake to feel too greasy to the touch and change its taste.

Cook such pancakes in a pan that is specially designed for baking them. Non-stick, Teflon coating will not allow them to overcook. It is necessary to carefully monitor the process and turn over in time.

In the beginning, when the first pancake hits the pan, the desired effect may not come out. This is due to the fact that the pan is not heated enough. The secret is simple. It is necessary to put on a strong fire, and then reduce it. The oil should “boil”, forming a kind of oil film. Excess oil is removed with a napkin.

If there is no such pan, then you need a cast-iron, thick-walled one, which guarantees real baking.

To grease pans for pancakes with milk and yeast, our grandmothers used goose wing, partridge or long feathers. Today this is not necessary. Among the kitchen utensils should always be a pastry brush. It will come in handy in the future, in the manufacture of other dishes. In the absence of it, or in order to save money, buy a brush made of real hair for painting work at the building materials market. At home, carefully trim its edge, process it from excess hairs, and it can be used when baking thin pancakes based on yeast, in milk. For convenience, oil is poured into a separate bowl. This makes it easier to dip the brush. After use, wash and dry thoroughly. She will last a long time.

Pancakes will be prettier if they have even baking. To do this, pour the dough into the middle of the pan and slowly level to the brim.

The readiness of yeast pancakes can be checked by changing the properties of their surface. At first, the pancake bubbles, becomes lacquered. As it bakes, the color of the edges changes and it fades. This is a signal that it's time to flip the pancake.

Substitutes can be used to make thin pancakes with yeast and milk. Dry milk mixture is diluted with water. The same can be done with concentrated milk or cream, which are diluted in different proportions.

The freshness of the eggs, their sufficient number is a guarantee that the pancakes will be thin. If it breaks during baking or turning, you can always add another egg.

Have you noticed that the dough is too thick? Then you can safely dilute with water. Better - mineral water, which will give additional effects, pancakes will become lacy.

One of the cooking options, using instead of a dry yeast substrate is natural, live, pressed. They are sold in every market. They should be diluted with water, add sugar and leave for a while to start working. As soon as they begin to work, the mixture will bubble up, an active process will be visible. In this case, the pressed yeast substrate mixture is ready for further work.

If you want to reduce the calorie content of a dish, then use fructose instead of sugar or put it as little as possible. In fact, it is only needed so that the yeast fungus reacts with the rest of the mixture, and thin pancakes can look like in the picture.

Do you cook pancakes often? You can use a variety of kitchen appliances. So, in a bread machine, the dough will fit faster, a mixer will help to cope with the task of mixing the components.

In any case, learning how to bake thin pancakes is an art that can be mastered. Repeated training is especially important. They are served with various toppings and toppings. Milk pancakes are a wonderful breakfast that households always like. Yeast pancake has a delicate aroma of freshly baked pastries, its transparency is a guarantee of the real culinary art of the hostess.