Recipe for pancakes made with milk and dry yeast. Fluffy pancakes made with yeast and milk. Pancakes with apples

Step-by-step recipes pancakes with milk: fluffy with yeast, with apples, cabbage, cottage cheese

2017-12-30 Marina Vykhodtseva

Grade
recipe

4986

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

6 gr.

16 gr.

Carbohydrates

35 gr.

337 kcal.

Option 1: Classic yeast pancakes with milk

The classic recipe for fluffy pancakes made with yeast and milk. They turn out light, airy, and go well with honey, jam or jam, condensed milk, and other sweet additives. You can simply sprinkle with powdered sugar, but not immediately, otherwise it will melt. It's better to let the pancakes cool a little.

Ingredients

• 0.27 liters of milk;
• 0.3 kg flour;
• one egg;
• 5 g yeast;
• a pinch of salt;
• 0.1 l oil;
• 30 g sugar.

Step-by-step recipe for yeast pancakes with milk

For yeast pancakes, the milk needs to be heated. The liquid should be pleasantly warm, just above body temperature. Mix the egg with sugar and add milk. Pour in dry yeast and add a pinch of salt, which will improve the taste. Stir, you can use a whisk.

Add wheat flour to make pancake dough. At the end, add a full spoon of vegetable oil to it. Leave in a warm place for 40-45 minutes, the dough should rise well. If the room is not hot, it may take an hour.

After about an hour, pour the remaining oil into the frying pan and let it heat up. Spread the prepared yeast dough with a spoon and fry the pancakes on the first side.

As soon as a lot of funnel-shaped holes appear on the top of the dough, the pancakes need to be turned over. Then remove from the pan into a bowl. Prepare pancakes in the same way from the remaining dough in the bowl.

It is important to ensure that the pancakes do not burn, as their dough is sweet. But there is no need to turn the fire on low. If the oil is not heated well, then when placing the pancakes on the surface of the frying pan, they will begin to absorb fat and the taste will suffer.

Option 2: Quick recipe for yeast pancakes with milk

In a quick version, yeast pancakes with milk are prepared using the sponge method. Thanks to this technology, the dough rises very quickly, especially if all the rules are followed. You can fry the pancakes within half an hour after kneading. Dry instant yeast is used.

Ingredients:

• 450 ml milk;
• 0.5 kg flour;
• 2 eggs;
• 1 tsp. yeast;
• 2 spoons of sugar;
• 100 g butter;
• 2 spoons of sugar.

How to quickly cook yeast pancakes with milk

Heat the milk to about 45 degrees, add granulated sugar and yeast, add a glass of flour and beat with a whisk. Leave for 15 minutes. If the house is not very warm, you can place a bowl of dough on a saucepan with hot water. The mass will begin to rise very quickly and become fluffy and airy.

Beat the eggs separately, adding a pinch of fine table salt. Pour into milk and yeast, stir.

Pour in a couple of tablespoons of oil and add the remaining flour little by little. Mix quickly and leave for a few minutes.

Place the oil in a frying pan and heat it up. Spoon round pancakes into the fat and fry. As soon as the second side is browned, remove from heat. It’s better to take it out on paper napkins first. Once they have absorbed the fat, you can transfer them to a dry plate.

In order for the dough to rise quickly and the maturation process not to be delayed, it is important to use not only warm milk. But also other components. Flour, sugar, butter must be kept warm. Remove the eggs from the refrigerator in advance.

Option 3: Apple pancakes with milk (lush with yeast)

A variant of very tender and fluffy pancakes with apple. It’s good if it’s sour, such a fruit will fit perfectly into sweet yeast dough. If necessary, the pieces can be sprinkled with lemon juice.

Ingredients

• two spoons of sugar;
• a spoonful of yeast (without a slide);
• one egg (large);
• 0.25 liters of milk;
• seven tablespoons of butter;
• a couple of apples;
• a little vanilla;
• 0.3 kg flour.

How to cook

Sift the flour, measure out about half, add dry yeast to it and you can immediately add granulated sugar. Mix the dry ingredients together.

Heat the milk. If it is not enough, it can be partially diluted with water. Add the dry prepared mixture to it. Stir and leave in a warm place for 30 minutes. You can navigate not by time, but by mass. As soon as it doubles in size, the dough is ready.

Break the egg into an empty bowl or just into a glass, immediately add salt and beat it with a fork. Pour into the dough, add vanilla and vegetable oil. Mix everything with a spoon.

Peel and dice the apples. Pour into the dough. Continuing to stir, add the remaining flour. Bring the mixture until smooth and let it stand again, but now 15 minutes is enough.

Pour oil into the frying pan. You don’t have to add a lot of fat, just lubricate the surface. Spread the dough with apple slices with a spoon, forming regular round pancakes. Let's start frying. After a minute, turn it over. After frying the dough on the second side, remove from the pan.

Using exactly the same technology, you can prepare pancakes with pears or other types of fruit, but it is important to choose products that are not very soft. If the pear is too soft and juicy, the dough will become thinner and there will be splashes when placed in the pan.

Option 4: Yeast pancakes with milk and cabbage

Recipe for milk pancakes, fluffy with yeast, but with cabbage. That is, this is not a sweet, but a snack option. The pancakes are tender, light, very filling, and quite simple and easy to prepare. White cabbage is used. Dry yeast is needed fast action. When replacing with a pressed analogue, the amount increases exactly 2.5 times, you will need approximately 17-18 grams.

Ingredients:

• 2.5 tbsp. flour;
• 15 g sugar;
• 7 g yeast;
• 450 ml warm milk;
• 2 spoons sl. oils;
• 120 ml oil for frying and filling;
• 1 onion;
• 600 g cabbage;
• salt.

Step by step recipe

We heat the milk, you can dilute it in half with warm water. Add sugar, salt, and melted butter. The dough for such pancakes is prepared without eggs. You can make a lean version if you completely replace the milk with water. Add the yeast, stir and add one and a half glasses of flour, leaving one glass for now. Let the dough rise in a warm place.

Chop the onion, fry in oil, add finely shredded or diced cabbage. Fry everything together for ten minutes. Cool the filling. You can add any spices to cabbage or limit yourself to just salt.

The dough has risen, but the cabbage has cooled? You can combine them. While stirring, add a little more flour, bringing the mixture to the desired consistency. Let the dough stand for a quarter of an hour.

Heat the oil. Use a large spoon to scoop out large cabbage pancakes. They will instantly begin to rise and increase in size, like pies. Therefore, we do not apply it closely, leaving some space.

Fry for two minutes on each side. Serve warm.

Such pancakes can completely replace classic pies. You can change the filling a little by using fresh vegetables instead sauerkraut. It also turns out delicious with the addition of boiled eggs, fried mushrooms, or you can add a little boiled and chopped potatoes to the dough.

Option 5: Yeast pancakes with milk and cottage cheese

Curd option yeast dough for milk pancakes, fluffy and very tasty. Since everyone’s cottage cheese is different, and differs not only in fat content and manufacturer, but also in consistency, it may take a couple of spoons more or less flour. Check the consistency and add if necessary.

Ingredients:

• 250 ml milk;
• 2 eggs;
• 150 g cottage cheese;
• 1.5 tsp. yeast;
• 2 spoons of sugar;
• 0.5 tsp. salt;
• 100 ml oil (20 per dough);
• vanilla optional.

How to cook

Pour sugar, yeast and half the flour into the heated milk. Make a liquid mash and leave it warm until well risen.

Beat the eggs and salt with a fork; you can immediately add vegetable oil to them. As soon as the yeast mash rises, pour everything into it.

The cottage cheese should either be thoroughly ground with a spoon or beaten with a blender, it all depends on its consistency, but there should be no large pieces in the dough. Grind in any way, add.

At the end, add the remaining flour and vanilla. Stir, make a thick dough. Let it sit a little longer after adding the last ingredients.

Place the curd-yeast dough in a frying pan with heated oil and fry the pancakes until golden brown crusts appear on both sides.

This cottage cheese dough can be made as a base for pancakes with raisins or other dried fruits; it will turn out delicious with the same apple or pear, or berries.

How to prepare a recipe for pancakes with quick dry yeast - Full description preparation so that the dish turns out very tasty and original.

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.

By classic recipe the simplest products are used: 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.

1. Yeast and sand are stirred in warm milk, after which they are left warm for 12 minutes.
2. Flour and salt are poured into the resulting mass. After mixing, leave the dough for another half hour.
3. 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.

1. Yeast dissolves in the heated liquid.
2. Next, eggs are driven into the mixture and all dry ingredients are added. Flour is added last.
3. The thoroughly kneaded mass is left in a warm place for half an hour to rise.
4. 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 spoon quick yeast, a choice egg, a pinch of salt and the same amount of cinnamon, 4 large spoons of granulated sugar, 2 sweet apples.

1. Salt, sand and yeast are poured into the warm liquid. You can immediately add sifted flour.
2. The egg is beaten separately and then poured into the other ingredients. The dough is left warm for 25 minutes.
3. When the mixture is ready, add finely grated apple and cinnamon.
4. 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.

1. All bulk components except flour dissolve in warm water. Next, oil is poured into them.
2. Only after this, flour is poured in small portions.
3. The kneaded dough will remain warm for about 45 minutes, during which it will significantly increase in size.
4. 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.

1. All dry ingredients are poured into heated water. Flour is added last after thorough sifting.
2. The mass will rest for 25 minutes under a napkin made of natural fabric.
3. Next, it is mixed and put in a warm place for about 45 minutes.
4. 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 with sour cream turns out to be very tasty. 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.

1. Sugar is poured into warm liquid. After adding yeast and a handful of flour, the mass is sent to heat for 25 minutes.
2. Next, sour cream and the rest of the sifted flour are added to the dough.
3. 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 requires: 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.

1. Combine the dairy product, half the flour and other bulk ingredients (except vanilla sugar).
2. The dough will rise in a warm place for about half an hour.
3. A chicken egg is driven into the bubbling mass and vanilla sugar is added.
4. The remaining flour is added and the non-aromatic oil is poured out.
5. The dough is left warm for 60-70 minutes. It should not be stirred after rising.
6. 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 peeled drinking water, 9 g of dry yeast, a pinch of vanilla sugar and the same amount of salt, a large spoon of granulated sugar.

1. 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.
2. The flour is thoroughly sifted from a high distance, after which it is added to the dough along with salt.
3. All that remains is to pour vanilla sugar into it and knead thoroughly.
4. 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.

1. 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.
2. 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.
3. Milk and vegetable oil are added to the third bowl, as well as salt, the remaining sand and water.
4. Both liquids are poured into the flour, after which the dough is thoroughly kneaded. Under a towel from natural materials it will insist until it is kneaded twice by the hostess and rises again.
5. Pancakes are fried in hot oil on both sides under a closed lid. In the process they will approximately double in size.

The treat is served with any additives - honey, jam, preserves or rich sour cream.

Good afternoon, dear readers and guests of the blog. Today I want to talk to you about fluffy small 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 this 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

Let's start from the very delicious way preparations. 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 requires 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 prepare 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 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 of 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

0 Comments: 697 Publications: 183 Registration: 04/07/2017

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 any dough, immediately mix all the ingredients and let them rise for an hour and a half.

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 sit 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 in another glass of 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 needed). If it’s very steep, add a couple of tablespoons of warm water. Cover or cover with film and put in a warm place: place in a preheated oven with the heat off, in a pan with warm water, near the radiator. Yeast dough will only ferment in a warm place; it will not rise in a cool room.

From time to time look like the process is underway fermentation, 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!

Yeast baked goods are considered the best; they always turn out incredibly fluffy, airy and with a pleasant, delicate taste.

An example of this is pancakes with yeast, a dessert beloved by many and a frequent guest at family gatherings, which is why it is important for every housewife to prepare the dish “perfectly.”

To really succeed, it takes a little time, good recipe and knowledge of simple cooking secrets, but more on all this later in the article.

Cooking with fast-acting yeast is a great way to get delicious, airy pancakes for tea.

Despite the fact that many housewives are distrustful of dry yeast (believing that the dough is not always suitable for it), they are often used in baked goods, with the hope of getting a beautiful fluffy dough for pancakes.

To ensure that this happens, follow a simple recommendation - use only high-quality, unexpired yeast and the correct dough kneading technology.

Quick pancakes: recipe with dry yeast and milk

Ingredients

• Milk – 2 glasses;
• Flour (highest grade) – 500 g;
• Yeast (dry) – 10 g;
• Vegetable oil (for dough) – 2-3 tbsp. l.;
• Salt – 0.5 tsp;
• Sugar – 1.5 tbsp. l.;
• Egg – 2-3 pcs.;
• Use vegetable oil for baking to taste.

Preparing the dough for pancakes

1. Dissolve the yeast in milk heated to 30°C.
2. We leave them in a warm place for 15-20 minutes, waiting for them to activate and a light foam to appear on the surface of the milk.
3. Sift the flour several times through a fine sieve so that it can be well saturated with oxygen. This will increase our chances of getting a fluffy dough.
4. Pour the dissolved yeast in small portions into a bowl with sifted flour. Mix the ingredients thoroughly until you get a homogeneous mass.
5. Gently crush the resulting lumps with a spoon.
6. Leave the resulting mass to ferment in a warm place for 30-40 minutes.
7. When the dough rises, we begin kneading the dough for pancakes.

How to make the dough

• Mix salt, 2 eggs, sugar in a plate. Beat the products with a whisk, then add them to the dough.
• Dilute the dough with 2-3 tbsp. l. vegetable oil, begin to knead the dough with a spoon.
• Leave the kneading at room temperature for 30-40 minutes so that the dough rises well.

When the dough mixture is suitable, do not knead it again, we immediately begin baking. Heat a frying pan (preferably with a thick bottom) in vegetable oil.

Spoon the dough onto the hot bottom. Bake the yeast pancakes over medium heat, a few minutes on each side.

P.S. To prevent the dough from sticking to the spoon, dip the spoon in water before each time you add it to the pan.

Lenten pancakes with raw yeast

For those who are fasting, an excellent option would be to prepare fluffy yeast pancakes without eggs or milk. Baking lean pancakes with water, raw yeast and flour can be just as tasty as with a traditional set of baking products.

Although fresh compressed yeast is less active than dry yeast, it rises the dough many times better, making it much airier and more tender than “dry” yeast.

Ingredients

• Raw yeast – 1-1.5 tsp. (stick to the quantity indicated in the instructions on the package)
• Water – 1.5 cups
• Flour – 2 glasses of 250 ml;
• Salt – 0.5 tsp.
• Sugar – 2 tbsp. l.
• Vegetable oil – 6 tbsp. l. (use for baking).

Making yeast pancakes

1. Pour the yeast into warm water.
2. Add sugar, salt, flour to them.
3. Knead the dough until smooth so that it is thick and without lumps.
4. Cover the bowl with cling film and leave the dough in a warm place for a while (1-1.5 hours) until it rises.
5. Without stirring, place the risen dough on the bottom of the hot frying pan.
6. Bake the pancakes over medium heat for 2-3 minutes with the lid closed. When the pancakes are browned on one side, turn them over to the other side and bake for no more than 2 minutes without covering the lid.
7. Our lean pancakes made from yeast dough are ready. Serve them warm with honey or jam.

You can also make lean pancakes with filling. Even if you are fasting, you can put into the yeast dough sweet foods that are allowed for consumption during fasting, including fruits: apples, all kinds of citrus fruits, bananas, etc.

The secrets of successful yeast pancakes

Variety of bases for yeast pancakes

You can make fluffy yeast pancakes not only with fresh milk and water. If you are going to bake non-lenten pancakes, then use sour milk, yogurt or kefir as a base.

You will get fluffy, delicious flatbreads for the whole family, which you can enjoy for breakfast, lunch or dinner.

Additives to the dough

It is always better to prepare classic pancakes with original filling. There are plenty of options for imagination here.

Add whatever you like to the dough:

• pieces of fresh fruit;
• candied fruit;
• jam;
• dried fruits;
• coconut flakes;
• chocolate;
• caramel;
• spices and many other sweet additives.

Vegetable pancakes

But if you really want something unusual, then this vegetable pancakes recipe is exactly what you need.

Yeast pancakes with water are an economical and quick baking option that you can prepare for your beloved household members. Such flour products will not require extra costs for 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 into it. 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 in a 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 .

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:

1. 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 above it.
2. 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.
3. 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 of drinking water;
• 7 g dry yeast;
• 30 g granulated sugar;
• 4 g table salt;
• 260 g flour.

Prepare as follows:

1. 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.
2. 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.
3. 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 converted into tasty dish For breakfast - 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:

1. 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.
2. 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.
3. 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.
4. Fry 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.
5. It is better to place the finished donuts on a paper towel, since heat treatment occurs 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:

1. 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.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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 using yeast:

1. 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.
2. At the second stage, add sour cream, salt and sifted flour. After thorough mixing, leave until the first rise.
3. 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.

Sour milk recipe

Absolutely everyone is suitable for this type of baking. dairy products(kefir, yogurt, whey, sour cream, fermented baked milk), so even sour milk can be used as a basis. Many housewives agree that the more sour the milk, the fluffier the pancakes turn out, but still, you shouldn’t take a week-old product.

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:

1. 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.
2. 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.
3. 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.

Prepare the dough for pancakes. Heat the milk to 35-40 degrees. Add dry yeast and 1 tablespoon of sugar to the milk and stir.

Add 100 grams of sifted flour to a bowl with warm milk and yeast, mix. The dough is ready. Place it in a warm place for 30-40 minutes until it doubles in volume.

Then add the egg, remaining sugar, salt.

Add another 100 grams of flour to the dough, mix and put in a warm place again.

The dough will rise in 30-40 minutes.

Place a tablespoon of dough into a hot frying pan with sunflower oil and fry the pancakes on both sides.

Appetizing, fluffy yeast pancakes mixed with milk are ready. And as a complement to them, I suggest preparing very tasty caramelized plums.

Wash the plums, cut them, remove the pit and cut each plum into 4 parts. Place a piece of butter in a frying pan and add sugar. Place the frying pan on the fire. Stirring constantly, melt the butter and sugar and bring the mixture to a brown caramel color.

Add chopped plums and cinnamon to the pan.

The plum will release juice during the cooking process. Simmer the plums in caramel for 10-15 minutes, stirring occasionally, until the syrup thickens. Caramelized plums are ready.

Serve lush yeast pancakes with plums in caramel for dessert with tea, milk, compote.

Bon appetit!