Yeast pancakes on water - delicious recipes for thin and thick pancakes. Yeast pancakes recipe thick fluffy sour

17.10.2019

Yeast pancakes with milk are hot topic for conversations, especially on the eve of Maslenitsa. Although almost any family is ready to enjoy delicious pancakes all year round In any weather. As a rule, most housewives prefer to cook pancakes for the very first meal in the morning and this is correct, since the food is very high in calories and should not be eaten at night.

Yeast pancakes with milk

Every housewife will certainly have her own recipe for making yeast pancakes with milk; this is no coincidence, since the dish has been prepared in Rus' for a long time and can be called traditional. To prepare lush thick ones with a dairy product, the housewife will need the following products:

Sunflower oil
10 g dry yeast
250 g wheat flour
450-500 ml milk
Sugar
2 chicken eggs

In a deep container you need to mix 1/3 of a slightly warmed dairy product, sugar, two large spoons of flour, salt and yeast. All ingredients are thoroughly mixed, the dishes are covered with a lid, and the resulting mass should stand for thirty minutes.
While the pancake dough is rising, you need to beat the egg with sugar and salt, you can do this with a mixer or a whisk.
Next, add the beaten egg, milk and flour to the bowl with the dough. All ingredients must be mixed thoroughly.
Then the dough needs to remain covered for two hours. While the dough is rising, you will need to stir it at least three times in two hours.

Pancakes are fried on sourdough in the classic way in a frying pan with sunflower oil on both sides. They can be served as a treat with tea or compote; children love to eat them with jam.

Yeast pancakes with milk recipe

Today, culinary experts have developed a huge number of recipes for yeast pancakes made with milk. This is no coincidence, since not all housewives know how to bake correctly and how to make good dough for pancakes. To prepare fluffy pancakes you will need the following ingredients:

750 ml dairy product
12 g yeast
70 g butter
Three large spoons of sugar
15 tablespoons high grade flour

Yeast is mixed with sugar.
A glass of a dairy product from its total quantity is poured into a separate container. It is slightly heated and mixed with yeast and sugar, four tablespoons of flour are added to the same mixture, everything is mixed again and left to stand for 7-10 minutes.
When a bubble cap appears on the finished dough, you will need to pour the remaining milk into it, then you need to gradually add flour.
Next, you need to melt the butter and add it to the mixture obtained above.
If you want to bake more delicate pancakes, then the mixture should not be very thick, which means that you need to add milk to it. Cover the finished dough with a cloth or lid and let it rise in a warm place for about an hour. After half an hour, the mixture must be mixed.
Blinky from ready dough baked in the usual way.

Ready ones can be made with filling by wrapping fried minced meat in them, stewed cabbage or just condensed milk.

Yeast pancakes with milk with holes

Many people like to eat yeast pancakes with holes in milk for breakfast. To make thin yeast pancakes with holes in milk, you will need to prepare a set of the following products:

Two testicles
A pinch of salt
Half a glass of sugar
A glass of warm water
A glass of warm dairy product
Two cups of flour
6-7 g dry yeast
Vegetable oil in the amount of two tablespoons

The most delicious thin pancakes are prepared like this:

Two eggs are broken into a suitable bowl, salt and sugar are added to them.
Next, everything is mixed until foam forms.
Add to the mixture obtained above milk product and some water.
Next, yeast is poured into the mixture.
The future dough is whipped again with a mixer or whisk until foam forms.
Then flour is poured into the mixture, everything is thoroughly mixed.
The resulting mass is sent to a warm place for an hour.
Before frying the lacy pancakes, add two tablespoons of vegetable oil to the mixture.

You need to bake pancakes from this dough in the usual way; they are great to eat with a sweet filling.

Thin yeast pancakes with milk

Since today there are many recipes for thin yeast pancakes made with milk, any housewife can choose from them the one that is suitable for her. The recipe for thin pancakes and recipes with holes in milk are especially in demand. To make delicious pancakes you will need:

Three large spoons of sugar
A little bit of salty
A small spoon of dry yeast
Two cups of flour
Two large spoons of vegetable oil
100 ml boiling water
200 ml dairy product

A recipe with a photo of pancakes without eggs can be seen below:

Salt, sugar, dry yeast are added to the warm milk, and flour is added. All ingredients are whipped using a mixer or whisk.
The dough is left to rise for thirty minutes, then boiling water is slowly poured into it. The resulting mass is mixed again, and vegetable oil is added to it.
Delicious and quick pancakes are baked in a frying pan in the usual way for everyone.

Yeast pancakes with milk photo

Any cookbook has a photo of yeast pancakes made with milk. The classic recipe with milk is known to many housewives, but sooner or later there is a desire to experiment and bake something new, for example, adding semolina to the dough. To bake pancakes with semolina you will need the following ingredients:

50 g semolina
Two cups of flour
450 ml dairy product
20 g yeast
Vanilla
Sunflower oil
Sugar

A quick recipe looks like this

The dairy product is heated to forty degrees.
1/3 of the total amount of milk is poured into the semolina. Set aside.
Next, mix half a glass of milk with half a large spoon of sugar and yeast. The prepared dough should stand for about twenty minutes.
Then you need to beat the egg with sugar in a deep bowl, add the dough, the rest of the milk, vanilla, semolina and flour. Everything is mixed well and left to stand for two hours.
Pancakes are baked from the finished dough.

The pancakes turn out to be very filling; in addition, some housewives cook them without milk.

Yeast dough for pancakes with milk

You can make yeast with milk for pancakes different ways, some housewives prefer to bake pancakes from dough mixed with sour milk, others with dry milk, there are even recipes that use baby milk powder. There are a lot of options for making pancakes. An interesting recipe for pancakes with pumpkin. To prepare them you will need:

Half a kilo of pumpkin
Two testicles
20 g yeast
Two cups of flour
500 ml milk
20 g butter
Sugar
Cinnamon
Vegetable butter

The pancakes are prepared like this:

The peeled pumpkin is boiled for about ten minutes, then its cooled pulp is turned into puree using a blender.
Next, yeast is diluted in water.
Pumpkin puree is placed in a deep bowl, milk, eggs, yeast, sugar, cinnamon and salt are poured into it. Everything gets mixed up. The resulting mass should stand in a warm place for a couple of hours.

For a liter of milk, you can prepare twice as many pancakes according to the specified recipe, and this is important, since children eat beautiful orange pancakes with pleasure, so it makes sense to bake as many of them as possible.

Thick yeast pancakes with milk

Thick yeast pancakes made with milk have been popular at all times and remain so to this day. Despite the fact that recipes for custard pancakes have appeared, without milk or prepared with sour milk, the recipe contains baking. The following products will be useful for making thick pancakes:

Two testicles
Two glasses of full-fat milk
½ packet of dry yeast
Three large spoons of vegetable oil
½ small spoon of salt
Three large spoons of sugar
One and a half cups of flour

The recipe for thick pancakes looks like this:

Yeast and sugar are poured into the warm dairy product.
Next, add a glass of flour to the resulting mass and mix everything thoroughly.
The finished dough needs to brew in a warm place, preferably near a radiator for about forty minutes.
In another cup, eggs and butter are mixed, which are later poured into the dough.
Next, the rest of the flour and salt are added to the dough, everything is thoroughly mixed.
From the finished dough you can bake dense thick pancakes, which all family members will be happy to enjoy.

Dear subscribers and readers of the blog, today our topic of conversation was yeast pancakes with milk. This is no coincidence, since the wonderful Russian holiday Maslenitsa is just around the corner, and the main treat for it is.

Many people believe that making delicious pancakes is only possible using milk. But if you try the dish according to the recipes below, you will be able to make sure that it is satisfying and delicious dish can be prepared using water from yeast dough.

Additionally, some people are lactose intolerant, which is found in dairy products. But they don’t have to give up baking, because you can use the recipe without using milk.

So, let's look at several ways to prepare a dish from yeast dough.

Thin pancakes can be served with meat filling, sour cream or sweet ingredients. For cooking you will need simple and affordable products.

We will prepare them using dry yeast.

Ingredients:

400 g of premium flour.
750 ml boiled or filtered water.
6 g dry yeast.
150 g white sugar.
1 egg.
2 tbsp sunflower oil.
0.25 tsp salt.

Preparation

To avoid distractions during the cooking process, prepare all the necessary products in advance in the specified quantities.

After that, weigh and measure the ingredients. Break the chicken egg into a regular glass and beat it thoroughly with a fork.

Now you can start preparing the test. First you need to heat the water to about 35 degrees, add dry yeast to it, then stir thoroughly until completely dissolved.

Then add to the liquid table salt and granulated sugar. You need to stir for several minutes until all the crystals dissolve in the liquid.

At the next stage, add a beaten chicken egg to the container with the ingredients. For baking, it is best to use country eggs.

Measure out 400g of all-purpose flour. Flour for baking pancakes appears on store shelves at a reduced cost. But be careful, as many manufacturers know that it is in special demand before the holiday, so they offer a low-quality product.

Using a sieve, sift the wheat flour and remaining ingredients directly into the pan.

Knead the dough with a kitchen broom. And if you have a mixer, it is better to use it to speed up the process. As a result of kneading, you should end up with a fairly liquid mass. And this is correct, it is the dough of this consistency that is necessary for preparing thin products.

Lastly, be sure to add a little vegetable oil. Without it, pancakes may burn, even if the pan is pre-greased.

The dough is kneaded, now you need to put it in a warm place for a couple of hours and approach it a couple of times to knead it thoroughly.

After an hour, the prepared mass should rise slightly; it should be stirred well and left.

Wait another hour, after which you can start preparing pancakes.

Before you start preparing the dish, it is recommended to add just a little boiling water to the dough, 4 tablespoons is enough.

It is best to bake pancakes in a separate frying pan, in which nothing else is cooked. The surface must first be lubricated with a piece of lard or vegetable oil.

Pour the prepared mixture into a frying pan and fry on both sides until golden brown.

Thin pancakes are ready. You can serve them immediately with tea with sour cream or jam. They can also be stuffed with meat, cottage cheese, caviar, fish, mushrooms and other products.

Thick fluffy yeast pancakes with water and milk (step-by-step recipe)

Some people prefer thick and fluffy pancakes. And as experience shows, preparing them turns out to be much easier than thin lacy pancakes with holes. Therefore, many people give their preference to them. And an example of this are, which are becoming more and more popular every year.

Both our products and their American counterparts can be eaten with jam, sour cream, syrup or natural honey. It is important to note that you cannot wrap the filling in these pancakes.

Ingredients:

500 ml fresh milk.
200 ml warm water.
500 grams of wheat flour.
25 grams of live yeast (or 8 grams of dry yeast).
2 tbsp. spoons of melted butter.
1 large country egg.
1 teaspoon salt

Cooking process:

Heat the water to 35-39 degrees. Pour it into a container, then add yeast, then stir the mixture thoroughly.

Place 250 g of sifted flour into a container with diluted yeast.

Mix the mixture thoroughly. Then cover the basin with a towel and put it in a warm place for 30-45 minutes.

After the specified time, the dough will be ready.

Now separate the white from the yolk. In a separate bowl, beat the yolk with granulated sugar and table salt.

Add butter to the yolk, which must be melted in advance in a water bath.

Add the prepared mixture to the dough and stir thoroughly.

Sift the rest of the flour and pour it into the container with the dough. Stir the mixture with a mixer.

The mixture should be quite thick. Then heat the milk to 80 degrees, no need to bring it to a boil, then pour it into a bowl.

Place the dough in a warm and dry place for another 40 minutes. After this, add the protein to it and stir again. Set aside the mixture for another 15 minutes until it is completely ready.

Now you can begin the process of preparing pancakes. Grease the frying pan with oil, especially for the first pancake, and pour out a portion of the dough using a ladle.

Allow it to brown slightly and then turn it over to the other side. Fry the pancakes over low heat, otherwise they may burn.

Grease the finished dish with melted butter.

You can grease fluffy pancakes with sour cream and sprinkle with powdered sugar. Serve while they are hot. Bon appetit!

How to make delicious dough using water, yeast and eggs

If you don’t have milk, but have yeast, you can knead the dough in water. And the finished products with this method of kneading are in no way inferior to their “dairy” counterparts.

But since the recipe uses yeast, it will take a little more time to knead and rise the dough than for the usual version.

Ingredients:

600 ml boiled water.
200 grams of flour.
3 eggs.
1 tbsp. spoon of vegetable oil.
1 teaspoon dry yeast.
salt to taste.
spices as desired.

Step-by-step preparation:

Prepare a deep bowl. Break eggs into it and add filtered water at room temperature. Add sugar and salt.

Mix the contents of the bowl into a homogeneous mixture. You can use either a whisk or a mixer for this.

Sift premium flour through a sieve, it is better to do this 2 - 3 times for better saturation with oxygen. Gradually add it to the egg mixture, while constantly stirring the contents with a whisk. You should get a homogeneous mass without lumps.

Mix the yeast with warm water and let it stand for 30 - 40 minutes.

After about half an hour, you will need to add dissolved yeast to the dough. At the same time, do not forget to constantly stir the mixture. Cover the bowl with the dough with a towel and put it in a warm place for another 30 minutes. After the specified time has passed, add a little vegetable oil.

To bake pancakes, it is best to use a small cast-iron frying pan with a thick bottom and walls. The surface of the frying pan should be greased with oil, especially before the first pour. In this case, the product will not burn and it will be easy to turn it over to the other side.

Stir the dough periodically, as the flour may settle down. And in this case, the first pancakes will turn out thin, and the last thick.

Delicious pancakes are ready. Serve them warm with your favorite foods and with hot tea or milk.

Lenten pancakes on water without eggs

If you are watching the caloric content of your diet, but cannot deny yourself pancakes, you can cook them in water without using chicken eggs.

This recipe can also be used during Lent.

Ingredients:

450 ml water.
250 g of premium flour.
2 tablespoons of semolina.
5 tablespoons sunflower oil.
1 pinch of soda.
2 tbsp white sugar.
Not a large number of 9% table vinegar.

Preparation:

Any housewife can prepare this lean pancake dough, even without any experience. To do this, you need to place soda in the mixing bowl, which is first quenched with table vinegar. And also add salt and sugar. Then pour in boiled or filtered water.

Heat the resulting mixture slightly until the sugar and salt crystals are completely dissolved. Then add refined vegetable oil.

Gradually add flour sifted through a sieve to the resulting mixture, remembering to stir the mixture. It is better to use a whisk or mixer for kneading.

If you wish, you can add semolina or oatmeal to the ingredients.

To make very thin pancakes, you need to prepare a fairly liquid dough. For thick pancakes, add more flour accordingly. Make sure that no lumps form when kneading. But if this suddenly happens, then give the dough the opportunity to stand for 20 - 30 minutes, they will all disperse.

But after standing, mix the mixture again with a mixer.

Heat a frying pan and grease it with vegetable oil. Pour a portion of the dough and distribute it evenly over the entire surface. Then fry on both sides until a beautiful blush appears.

Ready-made lean pancakes can be served with both sweet and savory fillings. They will be equally tasty with sour cream, honey, jam or condensed milk, as well as mushrooms and fish.

Take note of this recipe, it may come in handy someday.

Video on how to make holey lean pancakes from yeast dough with soda

There is nothing complicated in preparing these delicious little “suns”. And here is another recipe where we will use both yeast and soda. And the products will turn out simply with a huge amount small holes.

So simple and interesting recipe. And what beautiful products they turned out to be!!!

As you can see, the recipes for making pancakes are quite simple, so you shouldn’t have any difficulties. If you wish, you can always change the recipe slightly to suit your needs. Especially when you have many options for preparing them.

So milk can easily be replaced with kefir, or water, or spoiled milk. You can cook with yogurt, and even with sour fruit juice.

After all, the main thing in preparing any pancakes is the mood! When it is good, then these solar products turn out ruddy, beautiful and very tasty. And therefore, I want to wish you that your mood will always be at its best. Bake small sun-like products, either thin or plump.

Bon appetit!

The ability to bake pancakes has always been a requirement for every young housewife. Thin to the point of transparency, lacy, dense, with curdled milk, with milk, with eggs, with spices: young girls were taught everything so that they would have something to surprise matchmakers.

And even today this delicacy is one of the most favorite among children and old people. With some skill, there are very few worries, but you can feed the whole family to their fullest.

Pancakes with yeast are considered one of the most simple dishes, the result exceeds the wildest expectations. The recipe for this baking, like all pancakes, is based on milk, sugar, egg, flour, and fats.

But adding yeast not only changes the structure of the “sun circle”, but also its taste and smell. It is more convenient to add seasonings to such a delicacy - apples and berries, a boiled egg or pieces of meat will make such pancakes tasty and healthy afternoon snack, second breakfast for schoolchildren and students.

What do you need to make fluffy pancakes?

Product Set for pancakes with yeast it is common, it’s just that a substance that causes fermentation and gives additional volume is added to it

Flour – 1 kg, preferably tested, always premium quality
Milk – 1 l, preferably homemade, whole milk
Butter – 250 gr. You can use margarine or vegetable oil to make baked goods less caloric
Egg – 3 – 4 pcs.
Yeast – 1 tbsp. l. dry or 40 gr. raw pressed
Sugar – 4 tbsp
Salt – 1 tsp

By the way: To reduce calories, you can use low-fat milk, margarine or vegetable oil. Pancakes on water are also tasty, but their color is slightly different.

When using raw yeast, be sure to check good quality. It is better to throw out stale ones that have changed smell and color, thawed and re-frozen immediately, they will only spoil the dish.

Video recipe for homemade fluffy pancakes

Steps for preparing our pancakes with description

So, where should we start preparing our dish, we will find out further:

Need a frying pan reheat properly, then grease with oil or lard. Use a ladle to carefully scoop required amount dough (it’s better to start with half the container if you are using it for the first time), pour onto hot frying pan and spread evenly over the surface.

This is usually done by quickly tilting the container 15-20 degrees clockwise so that it spreads from the center to the very edges of the pan.

A pancake is being baked about 2 minutes, becoming fluffy and porous. Then you need to carefully pry it off with a spatula, making sure that the dough is baked, that is, it easily comes away from the metal, turn it over and fry for another 2 minutes. on the other side. The ideal pancake is golden in color, durable, does not tear in your hands and is easily removed.

Having laid the first circle let it cool on the dish, you can grease it with oil on top or just put a piece in the middle. Now you can bake a new pancake.

You can grease the bottom of a non-stick frying pan after five to six baked products, sometimes just 1 grease before the first baking is enough. Cast iron frying pans sometimes require fat before each new portion of dough, but here each housewife chooses for herself.

By the way: It is very convenient to grease the frying pan with a piece of lard placed on a fork: it melts perfectly and evenly on the hot bottom; if you use butter or margarine, it is easy to put a frozen piece on a hot fork, this will also allow you to evenly lubricate the bottom; We use raw potatoes instead of butter.

Cooking time, as well as calorie content of the dish

To prepare pancakes From the specified quantity of products it takes about 3 hours, 2 of them are suitable for dough.

Baking yeast products does not differ in time from baking regular pancakes and depends mainly on the dexterity of the cook and the characteristics of the stove.

It turns out 10 full servings of 3 pancakes each.

The calorie content of the product is quite high: each mixed with milk contains 100 kcal, that is, a serving is 300 kcal. If the dough was made in water, then calorie content decreases by a third, but although they turn out more tender, they are not as tasty.

A simple recipe for delicious thick pancakes made with yeast

Pancake secrets for all occasions

Despite the large amount of fat in the dough, damn may come out lumpy, that is, it simply cannot be removed if the frying pan has a thin bottom, is poorly washed or greased.

Special pancake pans with low edges can be bought anywhere today, but their coating, which makes it easy to remove pancakes, is short-lived.

You need to treat them with care, wash them only with special products, turn the pancakes over with a wooden or plastic spatula, because any scratch can irrevocably ruin the pan.

Old heavy cast iron frying pans are carefully stored and used only for pancakes by housewives who are lovers of cooking. Sodium chloride is used to care for them, that is, plain table salt, the larger the better.

Having poured sodium onto the bottom, use a sponge or dishwashing cloth to literally rub it into the metal with force to remove even the smallest dirt and polish the pan. And for such housewives, even the first pancake is never a problem.

Recipes for delicious pancakes

A traditional Slavic dish is considered yeast pancakes on milk. In this article we will share old recipe so that you can please your family members!

45 min

180 kcal

5/5 (1)

Traditional Russian pancakes have always been baked with yeast and milk, and housewives still prefer yeast dough - it’s easy to knead, and the dish turns out very tasty. Few things can compare to the taste of lace pancakes. Previously, their preparation was considered a real sacrament - they were necessarily baked in the absence of strangers.

Dough preparation algorithm

The first thing you need to do before tasting the ruddy thick yeast pancakes is to prepare the dough. It will require:

You need to warm the milk a little and add yeast, flour and half a tbsp. Sahara. If fresh rather than dry yeast is used, it is recommended to stir it with milk and sugar and leave to brew a little so that it rises a little. Then mix everything thoroughly, add a pinch of salt, and then put in a warm place for 30-40 minutes.

This recipe for dough is considered traditional for yeast pancakes with milk, but in order to add zest to the dough, you can add other ingredients.

For example:

melted butter (3-4 tbsp - you can use either butter or vegetable oil);
eggs (2 pcs.);
To add more flavor, you can add another 1/2 tbsp of sugar.

Pancakes can also be prepared using straight dough. It will have a slightly different structure and consistency, but the pancakes will turn out no less tasty. You can find the recipe.

When adding each new ingredient, the dough for yeast pancakes must be thoroughly stirred - it must be of a uniform consistency, even the smallest lumps can ruin the dish. For better mixing, you can use a mixer.

The baking pan should be cast iron or Teflon (in no case enameled) and as hot as possible over the fire. You can use special pans designed only for pancakes. The first time you need to lubricate it with fat, and then do this as needed.

Pancake baking process

pour the dough into the frying pan with a ladle;
To form a pancake of the correct shape, you need to tilt the pan in different directions so that the dough spreads evenly. It is better to pour the dough itself in a thin stream into the center;
for a minimum degree of frying, turn the pancake over with a special spatula to the other side after 15 seconds. - when the dough acquires a golden color, to obtain crispy pancakes, this time can be doubled;
You need to try the first pancake and, if necessary, add salt, sugar, eggs, flour or milk to the dough;
The finished pancakes are stacked on a plate. To prevent them from sticking, you can coat the top of each pancake with butter.

What to do if the first pancake is lumpy?

It’s good if only the first one turned out that way. What needs to be done to ensure that the rest of the pancakes turn out as they should:

heat the pan more strongly;
coat it thoroughly with oil;
if the dough is too thick and does not spread well in the pan, add a little warm milk to it, if it is very liquid, add flour;
If the pancakes tear, pour a little more batter into the pan.

What to serve pancakes with

Ingredients:

Milk 7 glasses
Egg 3 pcs
Warm water 3 cups
Flour 7 cups
Fresh yeast 0.8 packs
Sugar 6 tbsp. spoons
Salt 1 teaspoon
Vegetable oil 4 tbsp. spoons

Preparation:

The preparation of any traditional yeast pancakes should begin with dough. To do this, dissolve the yeast in 3 glasses of warm water and add, stirring, 3 glasses of flour.

Our dough should be thoroughly kneaded. It should be noted that the consistency of the dough should be liquid.

Cover the bowl with our preparation with a towel and be sure to place it in a warm place. Proofing time is approximately 2 hours. During this period, the dough will double in size, so you should take a larger container.

As soon as the dough has arrived, we begin preparing the dough.

Add 3 eggs, salt and sugar - mix thoroughly.

After this, add the remaining sifted flour and vegetable oil. Knead the dough using a whisk or mixer. A mixer with dough attachments - screw whisks - is ideal for this, since our dough will be very thick.

Again, leave the dough to proof in a warm place for half an hour.

The final stage of preparing our dough is brewing it with boiling water. The milk needs to be boiled and cooled slightly. Gradually pour the still hot milk into our dough, stirring. Our final version– dough consistency thick sour cream, add milk up to this point.

Each time you need to lubricate the surface of the pan with vegetable oil. Just lubricate, but do not pour. This will distribute the oil evenly and then the pancakes will not burn. It is convenient to lubricate the surface with a brush or peeled potato, pricked on a fork. Of course, the second method is more traditional.

A ladle of dough is a standard portion for thick yeast pancakes. You can select the proportion to suit the size of your frying pan.

Fry each side of the pancake until cooked. To turn it over to the other side, you need to pry up one edge and turn it over sharply.

Ingredients:

500 ml milk
1-2 tbsp. sugar
0.5 tsp salt
2-3 eggs
350 g flour
1.5 tbsp. vegetable oil or butter

Preparation:

Heat the milk

Add yeast, sugar, salt and pre-beaten eggs to the milk.

Add flour and stir well until smooth.

Place the dough in a warm place for 30 minutes until it rises (I put it in a bowl of hot water).

Add vegetable or butter to the dough and mix.

Fry in a well-heated frying pan.

Ingredients:

500gr. wheat flour
500-600g. milk
3 tbsp. l. butter (butter or vegetable)
1 egg
2 tbsp. l. Sahara
0.5 tsp. salt
20 g pressed yeast or 1 tbsp. dry yeast.

Preparation:

To make the dough, you need to pour 1 cup of warm milk (no more than 40 degrees) into a large bowl and add yeast. Stir thoroughly, dissolving the yeast in the milk. If you are using dry yeast, leave it for 10 minutes to swell.

Then add 1.5 cups of flour, salt and half the sugar, knead the dough so that there are no lumps. Cover the bowl with the dough with a napkin and place it in a warm place for about 30-40 minutes. During this time, the dough will come up, i.e. will increase two to three times.

Mix the risen dough, add sugar, egg and butter. Gradually add the remaining flour. It is important that both the egg and the vegetable oil are at room temperature. The dough must be kneaded so that it becomes smooth and shiny, without lumps. Now, in small portions (100-150 g), we begin to add warm milk. After each serving of milk, the dough must be kneaded thoroughly. Leave the resulting dough to rise again for half an hour in a warm place.

When the dough rises, it must be stirred until it settles and again put in a warm place and allowed to rise.

We bake pancakes in a hot frying pan greased with vegetable oil.

Ingredients:

Warm water – 4 glasses;
Sugar – 5-6 tablespoons;
Yeast (dry, I took quick-acting) - 2 sachets or 40-50 g of live yeast (pressed);
Flour – 3 cups (look at the consistency, you can use a little more or a little less);
Vegetable oil – 4 tablespoons;
Salt – a pinch.

Preparation:

Dissolve sugar and yeast in warm water (about 40 degrees). Add flour and vegetable oil. Mix. Cover. Place in a warm place for 1 hour. The consistency of the dough should be fluid, moderately liquid.

We'll see how things are going in an hour. The dough should double in size. If everything is ok, add a little salt. And start baking pancakes.

Heat up a frying pan (don’t use a very large one. Yeast dough does not spread like usual; if you’re not used to it, you may not be able to spread the thick mass over the entire surface of the frying pan). Add oil. How the white smoke comes out - pour the dough into a ladle and, rotating the pan, let it spread along the bottom (1 pancake = 1 ladle). Fry over moderate heat.

When you see that the edges have browned and the pancake easily comes away from the bottom of the pan, turn it over.

Bake all the pancakes this way. Ready to pour honey or jam.

Ingredients:

250 g wheat flour;
250 ml milk;
50 g butter;
one chicken egg;
10 g pressed yeast;
sugar, salt.

Preparation:

We sift premium wheat flour several times, this will enrich the flour with oxygen, eliminate lumps, and the flour will become fluffy and airy. With the sifted flour, the pancakes will rise well, become thick and fluffy.

Heat the milk to a temperature of 30-35 degrees Celsius, add compressed yeast and a pinch of sugar, stir the yeast well, it should completely dissolve. Make sure that live compressed yeast is fresh; it can be stored in the refrigerator for no more than 12 days.

Separate the yolk from the white, mix the sifted flour, a pinch of fine salt, add the yeast and yolk diluted in warm milk, knead the dough.

The dough for yeast pancakes should be quite liquid, like very thick cream or liquid sour cream. You need to knead the dough for about 8-10 minutes; although the dough is liquid, it requires the same attention as bun dough, so it is convenient to place the hook attachment in the mixer. Cover the bowl with the dough with a linen towel or tighten cling film, leave for 1 hour at room temperature.

After an hour, the dough will approximately double in size, melt the butter, add to the dough, and knead thoroughly again.

Beat the egg white to soft peaks, carefully combine the white with the dough, it will add additional air bubbles to the pancakes. Place the dough in a warm place for another 20-25 minutes.

Heat the frying pan. I will not expand on the topic of the correct choice of certain frying pans; I think every housewife has her own experience in this area, but my experience has shown that in any case, the frying pan should have a flat and thick bottom. Dip half an onion in vegetable oil for frying, grease the frying pan with an even thin layer of oil, pour 3 full tablespoons of batter onto one pancake. Bake pancakes until golden brown and golden brown. By the way, to lubricate the frying pan, my grandmother had goose feather, which she dipped in fat, but I did not dare to repeat this ancient technology.

We put the finished pancakes in a stack, be sure to generously coat them with butter, my grandmother simply oozed it from each pancake.