Lush yeast pancakes recipe. Pancakes with instant yeast recipe

17.10.2019

Fluffy dough is the key to culinary success, so in this case You should be prepared for the fact that the cooking process will take some time. Recipes for pancakes with yeast are very diverse. Yeast can be used both fresh and dry. For better results, add kefir or yogurt. The base is milk or water. Sometimes pieces of apples or pears, raisins, pumpkin or zucchini are added. This treat is usually served with sour cream, cream, condensed milk, cream, honey, preserves, jam or marmalade.

The five most commonly used ingredients in recipes are:

Honey can also be added to the dough itself instead of sugar. This will give the dish a special taste and unique exquisite aroma. Pancakes are a great way, as they say, to feed hungry household members. Ready dish Convenient to take on the road or outdoors. Cooking requires a minimum of ingredients, and even a beginner can cope with such work. It is important to follow the specified proportions, sequence and roasting time, then the result will definitely meet your expectations.

It is difficult to find a person who would say that they do not like or are indifferent to fluffy and tasty yeast pancakes. Our mothers and grandmothers spoiled us all with them in childhood, and if there are any, then they should not waste time reading our article, since it was written specifically for those who love yeast pancakes and want to learn how to make them.

Pancake dough is prepared using dry or fresh yeast. Fresh yeast is sold in the form of uniform cubes brown, the moisture content in them is about 80%, they ensure strong fermentation of the dough, it is from them that the most delicious pancakes. Fresh yeast should be stored in the refrigerator. Before cooking, fresh yeast is crushed and poured with warm water, warm water, since water temperatures above 40 degrees simply kill the living organisms responsible for fermentation and rising of the dough.

Dry yeast is obtained by dehydrating fresh yeast; it has a long shelf life and does not require special conditions. When adding to the dough, you need to use 2 times less volume. Before adding dry yeast to the dough, you need to prepare it; to do this, pour the yeast powder onto the surface of warm water, leave for 10-15 minutes and then thoroughly knead the resulting mass.

The prepared yeast is mixed with pancake dough, the basis for which can be milk, kefir, or just water. Preparing yeast pancakes takes a little longer than regular ones, since the dough must rise, but the result does not leave anyone indifferent. So, how to cook delicious yeast pancakes?

Ingredients:

- 300 gr.
- 300 gr.
- 2 pcs.
Fresh - 20 gr.
- 50 gr.
- 50 gr.
- pinch
(for frying) - to taste
- 50 ml.

Dissolve the yeast in 50 ml of warm water and leave to mature for 15 minutes.

Separate the egg yolk from the white and leave them in different containers.

Warm the milk a little. Add salt, sugar to it, beat thoroughly, add yeast and flour.

Separately beat until foamy and add to the dough. Add vegetable oil and leave for half an hour in a warm place.

When the dough begins to rise, heat the frying pan very high, pour in vegetable oil and fry delicious, juicy and thick pancakes.

Ingredients:

- 400 ml.
- 7 tbsp. l.
- 2 tsp.
Warm - 1/2 cup
- 1/3 tsp.
- 1 tbsp. l.
- pinch

Heat the kefir, add soda to it, stir and leave.

Add dry yeast to warm water, stir thoroughly, when it starts to rise, add it to kefir.

Add sugar, salt, flour and beat the dough thoroughly until it reaches the consistency of sour cream.

Leave for half an hour in a warm place for the dough to rise.

Heat a frying pan with vegetable oil and fry the pancakes on both sides. Serve hot with jam, jam or sour cream.

Ingredients:

- 4 tbsp.
- 2.5 tbsp.
- 2 tsp.
- 4 tbsp. l.
- pinch
- for frying

Dissolve dry yeast in warm water. Once they start to rise, knead the dough.

Mix flour, water, sugar, salt and yeast, knead thoroughly so that there are no lumps and the dough reaches the consistency of sour cream.

Leave for half an hour in a warm place.

Heat a frying pan and vegetable oil, fry the pancakes until golden brown.

Who said that pancakes can only be made from flour and milk? huge amount vegetables can also be used to prepare this delicious dish.

Ingredients:

- 1 pc.
- 400 gr.
Fresh - 15 gr.
- 2 tbsp.
- 2 pcs.
- to taste
- for frying

Dissolve yeast in heated milk, add flour, mix thoroughly and leave for half an hour.

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 it tastes much better. 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.

Fluffy pancakes made with milk and yeast

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

Ingredient proportions for yeast pancakes with milk:

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

Recipe step by step:

Prepare a dough from warm milk, yeast, regular sugar and 150 g of flour. Leave it warm for 30 minutes. During this time, a lush cap should form above it.
Add slightly beaten eggs, vanilla flavored sugar, salt, butter and the rest of the flour into the risen dough. The result will be a viscous dough, which should ripen again for half an hour in a warm place.
Laying out ready dough In a preheated 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 delicious, 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:

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

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

With yeast and kefir

Kefir that has been left in the refrigerator for two or three days usually no longer wants to drink, but you should not throw it away. This fermented milk product can be converted into delicious 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:

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

Step-by-step option with dry yeast

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

The ratio of required products will be as follows:

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

Baking progress:

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

No added eggs

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

Eggless pancakes are prepared from:

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

Cooking steps:

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

With live yeast

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

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

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

How to bake fluffy pancakes using yeast:

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

Sour milk recipe

Absolutely all fermented milk products (kefir, yogurt, whey, sour cream, fermented baked milk) are suitable for this type of baking, 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:

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

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.

One of the simplest dishes that many housewives love is pancakes. To make them fluffy and soft, they are often made with yeast. This dish can be served with fresh fruit, jam, condensed milk, honey, etc. Let's look at traditional and interesting recipes pancakes with yeast.

Traditional pancakes

They are baked from a standard set of products that can be found in the kitchen of almost any housewife. As a rule, making regular pancakes is quite simple and quick.

Ingredients:

2 cups flour;
10 g dry yeast;
3 eggs;
5 tbsp. l. vegetable oil;
500 ml water;
2 tbsp. l. Sahara;
a pinch of salt.

Preparation:

Pancakes with milk

If you make pancakes with milk, they will turn out soft and tender. This is an ideal option for a hearty and tasty breakfast. Please note that you can make this version of the dish from milk with absolutely any percentage of fat content.

Ingredients:

Preparation:

Kefir pancakes

This is a recipe for incredibly tasty, airy and tender pancakes for tea. They are prepared with kefir of any fat content. You can take both homemade and store-bought.

Ingredients:

Preparation:

Pancakes made with live yeast

Pancakes can be made not only with dry yeast, but also with fresh yeast. In this case, they come out more lush and airy.

Ingredients:

Preparation:

Pancakes with apples

For Sunday breakfast for the whole family, you can serve delicious and fluffy pancakes made with apples. Their recipe is quite simple. It doesn't take much time or effort to prepare this dish.

Ingredients:

Preparation:

Pancakes with onions

Pancakes with onions are incredibly tasty. They are served hot with sour cream. This recipe will be an excellent option for a hearty and tasty breakfast.

Ingredients:

Preparation:

Warm the water slightly to room temperature and dissolve the yeast and sugar in it. Wait 10 minutes until the resulting mixture foams.
Add the pre-beaten egg and chicken seasoning to the yeast mixture.
Sift the flour in a deep container, make a hole in the middle and pour the egg-yeast mixture into it. Then add chopped in a blender or meat grinder onions. Mix everything with a spoon or using a mixer.
Place the yeast dough for pancakes in a warm place, cover the top with a towel and leave to rise for about 40 minutes.
Fry the pancakes in a well-heated frying pan in vegetable oil.

Pancakes with yeast “Saf-moment”

To get thick yeast pancakes, you can use Saf-moment instant yeast. The recipe for this dish is quite simple.

Ingredients:

1 tbsp. l. dry instant yeast;
2 cup flour;
boiled water;
3 tbsp. l. Sahara;
0.5 tsp. salt.

Preparation:

This easy recipe. Such pancakes made from yeast dough should be served hot as a snack.

Ingredients:

Preparation:

Chicken pancakes

This appetizer is perfect for a holiday dinner or Sunday breakfast with the family. To prepare yeast pancakes with chicken, it will take approximately 1.5 hours.

Ingredients:

Preparation:

Instead of chicken, you can put pork, beef or mushrooms. Serve with sour cream.

Yeast pancakes are a recipe from childhood that makes you feel like a child again, devouring your mother’s pancakes by both cheeks. They seemed the most delicious back then and probably still remain so in your memory.

But now you can please your family with delicious yeast pancakes, fluffy and sweet.

Classic version of yeast pancakes according to GOST

Warm water and flour - 481 g each;
Yeast - 14 g;
Chicken egg;
Sugar - 17 g;
Salt - 9 g.

Of course, at home, hardly anyone uses the recipe prescribed in GOST - it is simply impossible to thoroughly verify all the ingredients in grams. Often we put them “by eye”.

Moreover, every housewife is looking for her perfect recipe, which will be obtained personally from her. Therefore, there are probably many variations of these flatbreads among women.

Learning to work with yeast

There are several types of yeast, which need to be worked in different ways:

Fresh yeast. Dissolve them in warm water (30-33 degrees) and mix thoroughly. No salt is added. The proportions are usually indicated on the packaging. Often there is about 5 g of yeast per half kilo of flour. If you have dry yeast, you can replace fresh yeast with it, but in different proportions - you need to calculate it in a ratio of 1:3. That is, if the recipe specifies 10 g of fresh yeast, put 30 g of dry yeast instead;
Dry yeast is diluted in water at 40-45 degrees and a little sugar is added to make it come to life, after which it is left to infuse for about 10 minutes. Then mix with flour and leave again for 1.5-2 hours;
Intent or rapid-acting yeast should be poured dry into flour. Within 15-20 minutes they should “rise”, since the living fungus multiplies very quickly. Saf-moment yeast is actively used - it can even be diluted in kefir, water or milk.

Pancakes with milk - 2 simple recipes

Flour and milk in a ratio of 3:2;
Egg;
Vegetable oil and sugar - 1 tbsp. l;
Yeast and salt - a teaspoon each.

Dissolve the yeast in the milk (just warm it slightly before using). The mixture should become creamy.
As soon as the yeast has brewed a little, add the egg, sugar, vegetable oil and salt to the mixture. Gradually add flour to this mass, continuously stirring thoroughly to avoid the appearance of such unpresentable lumps. Stir the flour thoroughly.
Cover the bowl with flour with a napkin or thin towel and leave for a while. When you notice that it is bubbling, feel free to start frying - the yeast has arrived.

There is also a recipe for a more complex dough for yeast pancakes.

Flour - half a kg;
Half a liter of milk;
Sugar - 2 tbsp. l;
Packaging of vanilla sugar;
Vegetable oil - 2 tbsp. l into the dough;
Yeast (preferably dry) - 2 tsp. (Or fresh - 21 g);
Salt - ½ tsp;
2 eggs.

Dissolve the yeast in a glass of warmed milk, add half of the flour and sugar selected for the dough and leave to brew for half an hour.
Lightly beat the eggs with a whisk and mix with the flour. Add the rest of the flour to the dough, and then add vanilla sugar and add vegetable oil and salt. The dough will be sticky.
Fry in vegetable oil over low heat. Makes about 20 fluffy pancakes.

Lenten pancakes on water

Pancakes in which milk is replaced with water can also be fluffy and airy. And the recipes for such “water” pancakes are very simple and quick to make.

Recipe No. 1. You will need:

Flour and water equally - 500 g each;
Granulated sugar - 2 tbsp. l;
Yeast - 1.5 tsp;
Salt.

Mix salt and sugar with yeast and preheated water. Without waiting for the yeast to rise, add flour to the mixture.
Leave the dough for 20 minutes. It may turn out to be of different thickness (this depends on the type of flour), but this nuance will not affect the quality of the pancakes.
After 20 minutes, stir the flour and leave for another 40 minutes. Now your dough has increased in volume several times. You can pinch it off with your hands, greased with vegetable oil, and place it in a frying pan.

These lean pancakes go perfectly with sweet fillings - honey, jam, condensed milk.

Flour - half a kilo;
Eggs - 5 pcs;
Water - 1 glass;
Active dry yeast (5 g) or fresh (25 g);
Sugar to taste;
Oil – absolutely any (50 g);
Salt - a pinch.

Dissolve the yeast in a bowl of water (warm) and let it rise. In a bowl, whisk the eggs.
Add salt and sugar to the eggs. Whisk again and stir so that there are no lumps.
Pour the preheated water into the flour, mixing it with a mixture of eggs, sugar and salt. Place the dough in a warm place for half an hour. After half an hour, fry the yeast dough cakes over medium heat with a sufficient amount of vegetable oil.

Kefir pancakes - the most delicious recipe with photos

Flour - 7 tbsp. l.;
Kefir - half a liter;
Sugar - 1 tsp in yeast and 1 tbsp. l - into the dough;
Salt - a third of a teaspoon;
Soda - a third of a teaspoon;
Dry yeast - 2 tsp;
Warm water - 100-150 ml.

Remove kefir from the refrigerator to warm to room temperature. Then dissolve baking soda in it and set aside.
Dilute the yeast in 100 ml of warm water and mix with a teaspoon of sugar. As soon as they rise, pour them into kefir.
Mix sugar, salt and flour too. The dough should acquire a creamy consistency.
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Leave it to rise in a warm place. After 30-60 minutes it will rise several times.
It is better not to mix the dough, but immediately measure it with a spoon and fry the pancakes.

Cooking yeast pancakes with apples

Flour - 1.5 cups;
Milk - 1 glass;
Chicken eggs - 2;
Yeast - 2 teaspoons with a slide;
Sugar - 2 tbsp. l.;
Salt - ½ tsp;
Vegetable oil - 2 tbsp. l into the dough;
Apples - 1-2.

Mix flour (1/2 cup), yeast and sugar in milk. Let the dough sit for a quarter of an hour so that the yeast begins to react.
Then add the remaining ingredients, including the rest of the flour. Mix the dough until smooth and cover with a towel or cling film. It will “fit” for 2 hours.
Peel the apples, remove the seeds and grate them or simply cut them into small slices. Add to the dough. Fry pancakes in vegetable oil.

Cooking notes

The ingredients you use should be at room temperature. It is better to heat milk or water to human body temperature – 37 degrees.
Buy premium flour, which makes the pancakes softer and more tender. Moreover, the worse the grade of flour, the more you will need for the dough.
There is no exact recipe for pancakes with yeast, because the ingredients cannot be taken exactly as indicated in the recipe according to GOST. Eggs have different weight, yeast also behaves differently, flour is of different quality.
The latter should be added to achieve the consistency of sour cream. Over time you will understand how much flour you need. Therefore, experiment until you find “your” recipe.
You can safely add all kinds of additives to yeast pancakes - sweet and savory: nuts, fruits, berries, rolled oats, meat, pumpkin.
Once the dough has risen, do not stir it, shake it, or place a spoon in the center. This will ensure the dough has good fluffiness. Carefully scoop the mixture from the edge of the bowl with a spoon and place it in the pan.
By the way, it is best to prepare the dough in advance, in the evening, and put it in the refrigerator until the morning. In the morning, your pancakes will turn out fluffy and airy.
Be sure to heat the frying pan well, otherwise the pancakes will take a long time to cook and will not fry well.
They should only be turned in the pan when upper part The cake will dry out, holes will appear on its surface, and a crust will appear along the edges. This means that one part of the pancakes is already completely ready.
After frying, it is recommended to first place the pancakes on a napkin. This is done in order to remove excess fat after cooking in vegetable oil.
If you are going to serve the pancakes a little later after they have been cooked, take care to add a component to them that will provide the dough with the necessary moisture. This could be finely chopped onions and ham. Bon appetit!