Thick yeast pancakes - recipes. Fluffy yeast pancakes

17.10.2019

If you love soft, fluffy pancakes, then this recipe is for you.

Despite the fact that the kneading process is quite lengthy, frying these pancakes is a pleasure!

Because, most likely, you won’t have to scrape the first failed pancake from the frying pan, because these pancakes bake perfectly, do not burn at all and do not stick to the pan. Of course, if you do everything as described in the recipe with step-by-step photos.

Ingredients:

milk – 2.5 tbsp;
flour – 2.5 tbsp;
sugar – 1.5 tbsp. l.;
eggs – 2 pcs.;
dry yeast – 1 tsp;
salt – 0.5 tsp;
Sunflower oil – 100 g.

Cooking method

1. Pour a little more than a glass of milk heated to 30-35° into a large bowl or pan. Add dry yeast and wait until it dissolves.

2. Add salt, a little sugar and half the amount of flour.

3. Stir well with a whisk until the lumps disappear.

4. Cover the bowl with a lid or towel and place in a warm place to rise for half an hour.

5. Place the egg yolks and remaining sugar into a cup.

6. Mash them with a spoon until smooth.

7. The dough has already risen.

8. Place the yolks in it and add the remaining flour.

9. Knead the dough thoroughly with a whisk until smooth. As you can see, it turned out quite thick.

10. Heat the remaining milk and stir it into the dough.

11. The dough will be of medium thickness and will flow from the ladle in a thick stream.

12. Pour in the oil and stir.

13. Place the dough in a warm place again for 15 minutes.

14. Beat the whites with a mixer until they form a stable foam and place them in a bowl with the dough.

15. Mix gently from top to bottom, leave the dough alone for 15 minutes. During this time it will rise a little more.

16. Start baking pancakes. Heat a frying pan, grease it with oil and pour in a ladleful of dough. Bake over medium heat. As soon as the bottom side is browned and holes form on the dried top side, carefully pry the pancake with a knife with a rounded end or a spatula, turn it over to the other side and cook until done.

1. First we need to prepare the dough. To do this, pour well warm (but not hot!) water into a bowl, add 1/2 tablespoon of sugar and mix thoroughly until the sugar is completely dissolved in the water.
Add a packet of yeast there and mix thoroughly until it is completely dissolved. Add flour sifted through a sieve (1 cup) and mix well so that there are no lumps.
Cover the bowl with a napkin and place it in a warm place (I place it directly on the floor, next to the radiator).

2. While our dough is rising, you need to melt the butter (I do this in a water bath) and cool it for about 20-25 minutes. The oil should not be hot so as not to burn the yeast.
Separate the whites of the eggs from the yolks. Place the whites in the refrigerator for now, and grind the yolks thoroughly with sugar.
I first place the milk carton on the radiator to warm it up a little.

3. After about 1 hour, the dough will be ready (visually it looks like this: the foam cap should rise and then fall off).
I knead the pancake dough itself in a large pan (just in case, so as not to catch it all over the floor later)), which I first heat a little on the burner.
Place the suitable dough, yolks with sugar, salt and butter into a saucepan, mix well.

4. Then you need to add sifted flour and milk to this mixture little by little and alternately: half a glass of milk, and then half a glass of flour, and carefully, very carefully, every time you add flour, knead it with a fork so that there are no lumps. Thus, you need to add all the remaining flour (2 cups) and all the milk (3 cups). Cover the pan with a lid (towel), wrap the pan in a towel and place in a warm place to rise.

5. When the dough rises (it took me about an hour and a half), it needs to be mixed and left to rise again. When the dough rises for the second time, you need to add the whites whipped into a fluffy foam with salt and let it rise again. After this, there is no need to stir the dough, but bake the pancakes right away.

6. To bake pancakes we need: a bowl of vegetable oil, a bowl of melted (or well-softened) butter (about 50-75 grams), half a peeled small potato, a pastry brush, a fork, a spatula, a plate for folding the finished pancakes, ladle for dough).
I bake in two thick-bottomed frying pans well heated over medium heat (during the frying process, the temperature must be adjusted so that our pancakes are well-fried and do not burn!).

7. Prick potatoes with a fork and dip in vegetable oil and grease the heated frying pan. Use a ladle to scoop the dough from the bottom up, lifting it from the bottom of the pan, pour it into the frying pan and swirl so that the dough is evenly distributed (I use about half a standard soup ladle for a frying pan with a diameter of 24 cm).
When the pancake is well browned, turn it over to the other side and brown it as well. Place the finished pancake on a plate and immediately generously grease it with butter using a pastry brush, especially carefully coating the edges, as they may dry out a little and crumble during the frying process.

8. Pancakes, of course, are especially good hot, and therefore I keep the plate in which I put the pancakes in the oven, preheated to the lowest temperature (so that the pancakes do not dry out). Place a piece of butter on top of the last pancake and serve. From the specified amount of dough, approximately 22-25 pancakes are obtained.
Bon appetit!

Yeast pancakes were popular for a very long time, but they took a long time to tinker with. You had to knead the dough, wait for it to rise, and bake. In our fast-moving times, housewives simplify all processes as much as possible. You always want to save time and feed your family not only quickly and easily, but also tasty and satisfying.

Pancakes can be baked thick or thin, or... If you are sorely short of time, look at other recipes for pancakes with kefir or milk that do not require much effort. And there are still wonderful ones

Let's prepare thin openwork pancakes with holes according to my favorite recipe.

You will need:

Milk – 3 tbsp. + ¼ tbsp.
Flour – 500 g
Eggs – 2 pcs.
Salt – 1 tsp.
Granulated sugar – 2 tbsp.
Dry yeast – 10 g
Vegetable oil – 2 tbsp.

How to cook:

Heat ¼ cup of milk, dissolve yeast in it and dissolve a pinch of salt and a teaspoon of sugar. Place in a warm place to proof. We wait for bubbles to appear on the surface
Sift the flour into a separate bowl (large), add the remaining salt and sugar according to the recipe, beat in the egg mixture and warm milk (carefully).
Then we send the suitable yeast mass here. Mix everything thoroughly until smooth. At this stage it’s time to add butter
Place the bowl covered with a towel in a warm place. The dough should rise 3 times. Each time the mass increases, it must be kneaded. The process takes approximately 2 -2.5 hours

Fry in a hot frying pan. The dough should pour like foam. Fry until holes appear, turn over and cook until done.

Thick fluffy pancakes made with milk and dry yeast

Let's prepare fluffy pancakes, just like in the village, simple recipe. The pancakes turn out thick and plump. After eating a couple of pieces, you'll be completely full. A very profitable recipe.

Dry yeast – 10 g
Milk – 1 l
Sugar – 2.5 tbsp.
Salt - a pinch
Flour – 2 tbsp.
Egg – 1 pc.

How to cook:

Take a small amount of milk, about half a glass, and heat it until lukewarm. Pour yeast into it, stir and let sit for five to ten minutes.

While the yeast wakes up, we heat the remaining milk in a large saucepan and pour sugar and salt into it

Then the yeast mixture

and sifted flour. You need to add enough of it so that the dough turns out like sour cream. Beat with a mixer at low speed. You can stir with a whisk or spoon, but it will take more time.
Now put it in a warm place for 15-20 minutes and wait until it comes up

Beat in the egg and mix with a mixer

Let's send it to a warm place and wait for it to foam. Characteristic bubbles will appear on the surface. The speed depends on the heat in which it is located

It's time for baking. Heat up the pans. It’s better if there are two of them, then the process will go faster. Coat with butter, pour and bake on one side

When the surface becomes matte, turn it over and bake the second one until golden brown.

Now look at it in cross-section - how thick and lush it is.

Custard pancakes with milk and boiling water

Yeast pancakes can also be prepared using the custard method.

Milk – 300 ml
Flour – 200 g
Salt - a pinch
Sugar - 1 tbsp.
Egg – 1 pc.
Yeast – 2 g
Sunflower oil – 1 tbsp.
Boiling water – 1 tbsp.

How to cook:

Pour salt and sugar into warm milk, beat in the egg and mix with a whisk.

Mix sifted flour with yeast

Add flour mixture into the milk mixture little by little and stir. The mass should turn out like thin sour cream
Cover with film or a lid and place in a warm place for an hour until the yeast revives

Now brew the resulting mass with boiling water. When mixed, it comes to life and becomes even more bubbling. Let it rise for 15 minutes, pour in some butter and bake beautiful products. They turn out moderately thin and tasty.

Lenten yeast pancakes on water

Pancakes can be prepared not only for Maslenitsa, but also during Lent without the use of fermented milk products.

You will need:

Water – 200 ml
Sugar – 2 tbsp.
Salt – 1 tsp.
Dry yeast – 1.5 tsp.
Sunflower oil – 2 tbsp.
Flour – 2 tbsp.

Sift the flour, add sugar, salt and yeast, pour in a glass of warm water and butter

Mix the hooks with a mixer. The mass turns out a little thick. Put it in a warm place

The dough has risen, it’s time to brew it with boiling water. Make sure that the water does not burn, but is simply very hot. Pour in a little at a time and mix at the same time. It works well with a mixer. Water must be added until it reaches a pancake consistency. Leave for 15 minutes to rise

It turned out so fluffy. It's time to bake

How to cook pancakes with kefir

In this recipe we use kefir. The pancakes turn out thick, but very tender.

Let's prepare:

Flour – 2 tbsp.
Kefir – 0.5 l
Egg – 3 pcs.
Granulated sugar – 2 tbsp.
Salt - a pinch
Yeast – 2 tsp.

How to cook:

Mix flour (don't forget to sift) with yeast
Warm the kefir a little and pour it into a large container.

Divide the flour mixture approximately in half and add one part portionwise to the kefir and stir.

This is where we send our eggs.

Stir in the rest. The consistency should be like liquid sour cream. Now add sugar and salt. Place in a warm place for 30-40 minutes.
Bake and eat with sour cream or jam.
In this recipe, you don’t have to follow the exact quantities of the recipe ingredients, but focus on your own taste. If you like thick pancakes, use more flour or less liquid. If it is sweeter, add sugar, etc.

How to quickly and easily cook pancakes with sour milk

If your milk has turned sour and you don’t know where to use it, then bake delicious pancakes with a slight sourness.

You will need:

Sour milk - 1 tbsp.
Flour -1.25 tbsp.
Dry yeast – 1 tsp.
Hot water - 2/3 tbsp.
Granulated sugar – 2 tbsp.
Salt - a pinch
Eggs – 2 pcs.
Vegetable oil – 2 tbsp.

Preparation:

The first step is to combine all the dry ingredients (be sure to sift the flour to give it airiness). Moreover, this time we use half a glass of flour. Let's put the rest aside for now
Heat the slightly sour milk, pour it into the bowl with the dry mixture and stir until smooth.
Place in a warm place for half an hour
At this time, beat the eggs with a whisk
When the mixture has arrived, pour the mixture, hot water and flour residue into it. Stir until lumps disappear
Again leave in a warm place for 20 minutes
The mass turns out fluffy, like sour cream. The last stage pour in the oil and last time mix
Bake as usual

Recipe for yeast pancakes made from buckwheat flour

In Rus', during Maslenitsa week they baked not only wheat pancakes, but also buckwheat pancakes. Although baking them solo is more difficult. Therefore, we will prepare it with the addition of wheat.

Ingredients:

For the dough:

Wheat flour – 125 g
Sugar – 1 tsp.
Dry yeast – 0.5 tsp.
Milk – 250 ml

For the test:

Buckwheat flour – 75 g
Eggs – 2 pcs.
Pinch of salt
Milk – 125 ml
Butter – 75 g

For the dough, mix the dry products according to the list, then pour in the liquid. Cover with film and put in a warm place for 40 minutes
To turn the dough into dough, add buckwheat flour, beaten yolks, salt and milk. The dough turns out smooth with the thickness of sour cream. Place in a warm place for an hour and a half

After the first ascent, the mass doubled. Mix with a ladle from top to bottom, and again send to heat for 40 minutes. Don't forget to cover with film
Melt the butter and beat the egg whites until soft foam forms and add everything to the rising mass. The dough will become airy, and the pancakes will turn out lacy with large holes.
Since pancakes made with buckwheat flour are quite fragile, it is better to bake them in a small-diameter frying pan.

Pancakes made from rye flour on water

We eat lean pancakes made with rye flour with sour cream, jam or melted butter.

You will need:

Wheat and rye flour 200 g each
Butter – 100 g
Dry yeast – 1 tsp.
Water – 800 ml
Salt – 1 tsp.
Sugar – 2 tbsp.
Eggs – 3 pcs.

Heat the water, stir in flour, a pinch of salt and yeast. Place in a warm place to rise for 20-30 minutes
Then melt the butter into the dough, add the beaten eggs, salt and sugar and again leave to gain strength.
When it has increased by one and a half to two times, knead it and start baking pancakes in a dry frying pan.

Video - step-by-step recipe for pancakes, like grandma's

This master class presents step by step process making delicious pancakes.

All recipes are delicious and allow you to diversify your pancake menu during Pancake Week.

How to cook thick yeast pancakes recipe with photos - full description preparation so that the dish turns out very tasty and original.

Thick yeast pancakes: recipe with photos

Heat the milk until it is warm enough to dip your finger into it (preferably a clean one). Pour dry yeast into 1 glass of milk and let it sit for a while. You can take ordinary yeast and just stir it well.
Add 1.5 cups of flour to the milk, salt and sweeten with half the prepared sugar. Mix it all and cover cling film. It is advisable to place the closed bowl in a warm and windproof room. There it should stand for 50-60 minutes so that the dough doubles in size.
When the dough has risen, you can add the rest of the ingredients except milk and stir. Everything should be warm: both the egg and the oil, which can be warmed up a little.
Pour in the remaining milk in small portions and stir until smooth after each addition. When you have poured out all the milk, close the bowl again and leave for half an hour.
Stir the risen dough, it should settle a little, and then stand for the third time.
Pancakes are baked in a hot, oiled frying pan. The intensity of the fire is low or medium.

These thick yeast pancakes are an almost magical dish, as you will see for yourself. If you're not a chocolate fan, try topping them with fresh bananas or cherries first. Possibly with cream. Bon appetit!

Thick pancakes with yeast

If you love soft, fluffy pancakes, then this recipe is for you.

Despite the fact that the kneading process is quite lengthy, frying these pancakes is a pleasure!

milk – 2.5 tbsp;
flour – 2.5 tbsp;
sugar – 1.5 tbsp. l.;
eggs – 2 pcs.;
dry yeast – 1 tsp;
salt – 0.5 tsp;
Sunflower oil – 100 g.

Cooking method

1. Pour a little more than a glass of milk heated to 30-35° into a large bowl or pan. Add dry yeast and wait until it dissolves.

2. Add salt, a little sugar and half the amount of flour.

3. Stir well with a whisk until the lumps disappear.

4. Cover the bowl with a lid or towel and place in a warm place to rise for half an hour.

5. Place the egg yolks and remaining sugar into a cup.

An old recipe for thick pancakes made with yeast and milk with photos

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.

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 here.

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.

You can quickly and easily prepare delicious pancakes with kefir. To do this, you should familiarize yourself with the tips and guides we provide. You can read about other ways to prepare the most delicious and simple pancakes here.

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 frying pan more;
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

There are many ways to beautifully and aesthetically serve such pancakes. Let's focus on the simplest and most popular:

pancakes made with yeast and milk can be served with tea, sprinkled with powdered sugar;
with various fillings: sour cream, caviar, mushrooms, lightly salted fish;
To this type Syrup, honey, condensed milk or yogurt are also suitable for pancakes.

Yeast pancakes with milk are prepared very simply and quickly, and will please any guests. The pancakes turn out very appetizing both on their own and with almost any filling!

Yeast pancakes, Classic pancakes

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Thick fluffy pancakes with yeast recipe (8 recipes)

Sometimes it happens that the family ordered pancakes for breakfast, but you don’t have the time, energy or desire to stand at the stove for more than an hour, baking one thin pancake at a time. In this case, the recipe for pancakes with yeast is just a lifesaver, since they cook twice as fast as thin ones. By preparing fluffy pancakes with yeast, the recipe with step-by-step photos is presented on this page, you will kill two birds with one stone - feed your family a delicious dish and save time for more important or urgent matters. There are many recipes for pancakes made with yeast, but this recipe for fluffy yeast pancakes with kefir is guaranteed to give you excellent results with a minimum of effort.

Sugar – 3 tablespoons
Fresh yeast – 20 g
Flour – 1.5 cups
Salt – ¼ teaspoon. spoons
Egg – 2 pieces
Kefir 2.5% – 1 glass
Water – ½ cup
Butter – 50 g
Sunflower oil – 2 tbsp. spoons

Cooking time 10 minutes + 40 minutes for dough and 20 minutes for frying

How to cook pancakes with yeast and kefir

Prepare all ingredients.

Pour warm water into a bowl, dissolve the yeast in it and add ½ cup flour and 1 tablespoon of sugar to the liquid. Leave to rise for 20 minutes. After 20 minutes the dough looks like this:

Add eggs, kefir, remaining sugar and salt, vegetable oil to a bowl with the dough, combine all ingredients into a homogeneous mass with a food whisk, in the bowl of a food processor or with a regular fork.

Add sifted flour little by little, mixing it into the dough. The consistency of the dough should be like thin sour cream.

Leave the dough to rise for another 30 minutes in a warm place. After this time the dough looks like this:

Fry the yeast pancakes in a heated pancake pan (either with a Teflon coating or just with a thick bottom) as usual, on both sides, spreading the dough over it by turning the pan or back side spoons.

Brush the pancakes removed from the frying pan with butter melted in the microwave at low power using a pastry brush.

Pancakes are ready! Serve them with any jam, honey, jam or condensed milk. Bon appetit!

It is impossible to imagine Russian cuisine without pancakes. Fragrant, juicy, blazing hot rounds are so similar to the sun! And the ancient Russians loved and revered the sun very much. After all, it was precisely this that helped to obtain a rich harvest and survive in harsh conditions.

Pancakes are also a symbol of the original Russian holiday Maslenitsa. A symbol of the fact that everything cold and harsh does not last forever. With the arrival of the spring sun, small versions of it appear on the tables in Russian houses - golden pancakes.

Now you can find thousands of variations on how to cook fluffy pancakes with yeast. And here are some of them:

To prepare delicate and fluffy pancakes with milk you will need:

300 g of premium flour;
300 ml milk;
200 ml water;
60 g sugar;
3 chicken eggs;
a packet of dry yeast;
1 teaspoon salt;
100 ml sunflower oil.

Mix and beat eggs, sugar and salt. You need to bring the mixture to a light foam with bubbles. But don't overdo it.

Add all other ingredients to the workpiece. Mix thoroughly and place in a warm place for about an hour. For this purpose, it is convenient to use an oven preheated to 40 degrees.

Wait until the dough has risen approximately double in size. Lower, lightly pressing with your hand or a spoon, and set to rise again.

When the dough has risen again, you can start frying the pancakes. You cannot lower the dough a second time, otherwise the pancakes will not turn out so airy and spongy.

Grease a preheated frying pan with a little oil. Using a ladle or large spoon, carefully scoop the dough from above and pour it into the pan, allowing it to spread on its own. Try not to spread the dough with a spoon, otherwise air bubbles will burst.

Fry the pancakes on both sides, just like fluffy pancakes with kefir.

Yeast fluffy pancakes made with milk are not very sweet. Therefore, fillers such as meat, fish, and caviar are perfect for them. But, if you like sweet fillings, then jam, condensed milk, and melted chocolate will be good.

To prepare fluffy pancakes in water with eggs you will need:

2 chicken eggs;
1.5 glasses of warm water;
30 grams of fresh yeast;
1.5 - 2 cups flour;
1 tbsp. l. Sahara;
a pinch of salt.

Beat eggs with sugar and salt. Mix yeast, water, add beaten eggs. Add sifted flour - this will make the pancakes more airy.

Knead the dough and leave it to rise in a warm place. The dough in water should be infused for at least three hours, unlike the dough in milk or kefir. Periodically lower the dough, pressing it with a spoon.

You can fry pancakes from this dough without adding oil to the pan.

An unusual and very tasty solution would be to prepare pancakes using carbonated water. mineral water. The pancakes turn out even fluffier, softer and tastier.

You need to beat the eggs at the lowest speed of the mixer. If you overdo it with the power and time of beating, the dough will become too viscous. The pancakes will turn out too dense and will become “rubbery” after cooling.

The eggs should be beaten while still cold. This way they will quickly reach the desired consistency.

Pancakes with water and yeast recipe will come in handy during Lent. It is also useful for people on a diet.

To prepare low-calorie lean pancakes you will need:

2.5 cups flour;
2 glasses of water;
2 tbsp. l. Sahara;
1 tsp. salt;
1 tbsp. l. dry yeast;
3 tbsp. l. vegetable oil.

Heat the water to 30 - 40 degrees. Add yeast and sugar to it, stir. Leave for 5 – 10 minutes.

Sift flour into a bowl with water and yeast. Mix the dough thoroughly, carefully removing any lumps. Cover the container with a clean towel and place in a warm place for 2 hours. Periodically lower the dough with your hand or a spoon.

Grease the pan with vegetable oil. Fry pancakes in water with yeast over medium heat until browned.

Recipe for fluffy pancakes sour milk or yogurt is considered one of the most successful. Only yeast pancakes made with kefir can be more popular. It's all about the special fermented milk environment. It is because of this that we get such thick and fluffy pancakes made with yeast.

1 liter of sour milk or curdled milk;
packaging of fresh yeast;
2 tbsp. l. Sahara;
2 chicken eggs;
3 cups flour;
a pinch of salt;
3 tbsp. l. vegetable oil.

First you need to prepare the dough - a slightly fermented yeast-based dough.

Mash the yeast in a bowl, add sugar, stir. Be sure to pour in a glass of warm yogurt and stir thoroughly until the sugar is completely dissolved. Sift in 2 - 3 tablespoons of flour. Stir until lumps are removed.

Place the dough for 40 - 50 minutes in a warm place. A battery or stove heated to 40 degrees is suitable.

When the dough is ready, large bubbles will appear on the surface.

Lightly stir the dough. Pour the remaining yogurt into it. Make sure it is warm, about room temperature. This is necessary so that the yeast continues to work.

Beat the resulting mass with a whisk.

In a separate bowl, beat the eggs until stiff. Add eggs and vegetable oil to the dough and mix gently.

Sift the flour into the dough while stirring. The consistency of the dough should be similar to very thick cream and be slightly viscous.

Place the dough back on the radiator or in the oven for 1.5 - 2 hours. Before cooking, it should be airy, fluffy and bubbly.

Fry the pancakes in a greased frying pan until the sides are golden brown.

Secrets and subtleties of cooking

The recipe for pancakes with sour milk has several preparation nuances. If the dough turns out to be quite thick, then the pancakes will be fluffy, thick and spongy.

If you want thin openwork pancakes, then the dough can be slightly diluted. Boil a glass of milk and gradually pour it into the dough. Stir and check the consistency. As soon as you reach the desired thickness, immediately start baking pancakes.

0.5 liters of kefir;
1 glass of warm boiled water;
3 chicken eggs;
2 – 2.5 cups flour;
1 – 2 tbsp. l. Sahara;
0.5 tsp. salt;
a packet of dry yeast;
3 tbsp. l. vegetable oil.

Lightly beat the eggs with a hand whisk. Pour in water, add salt, sugar and yeast. Beat well with a whisk.

Sift flour into a bowl, knead the dough. Add kefir, mix thoroughly until smooth. Place in a warm place (to the radiator or in a slightly preheated oven) for 40 - 50 minutes.

Pour vegetable oil into the risen dough and mix again.

Bake pancakes in a hot frying pan, greased with butter or lard, until golden brown.

Except classic way You can try a few more frying pancakes in a frying pan. Maybe someone will find it more convenient to make pancakes in the microwave. And someone will be delighted with the possibilities of preparing pancakes using a multicooker.

Cooking pancakes using a multicooker is practically no different from regular frying in a frying pan. Depending on the model, the device settings may change slightly, but the principle of operation remains the same.

To prepare pancakes in a slow cooker, you can use any dough:

with kefir starter;
with sourdough in milk;
dough for lean or vegetarian pancakes.

Pour half a tablespoon of vegetable oil into the multicooker bowl. Set the multicooker to the “Baking” mode. Cooking time – 1 hour. Wait a bit until the desired temperature is reached.

Pour 2-3 tablespoons of dough into the bowl. Carefully remove the bowl from the multicooker. Rotate the bowl to distribute the dough evenly across the bottom. Place the bowl into the device.

You need to fry pancakes on both sides, just like in a frying pan. Frying time for each side is no more than 5 minutes.

Secrets and subtleties of cooking

Don't forget to add a little oil to the multicooker bowl before frying each new pancake. If desired, you can use butter instead of vegetable. In this case, the pancakes will turn out richer and fattier.

It is not necessary to melt all the butter in advance. Throw it in small pieces into the multicooker bowl. First you will need to wait a bit for the butter to melt. But as soon as the desired temperature is established in the multicooker, the butter will melt almost instantly.

You can also grease the prepared pancakes with butter: they will remain soft and juicy. If you don’t do this, you will get pancakes with a delicious crispy crust.

The dough for pancakes cooked in the microwave is no different from classic version pancakes in a frying pan. It's all about ease of cooking. You can take any recipe you like: pancakes with kefir, milk or water.

To fry pancakes this way, you will need a plate that can be placed in the microwave. The main thing is that there is no golden rim on the dishes.

Pour two to three tablespoons of dough onto a plate. Place the dishes in the microwave at maximum power for a couple of minutes. With this method of cooking, there is no need to turn the pancake over: it will immediately cook on both sides.

Ready-made pancakes can be greased with butter. This way they will remain soft and juicy.

The convenience of frying pancakes in the microwave will make life much easier. You can even make pancakes at work. Simply knead the dough in advance and pour it into a jar or bottle. In the office, all you have to do is pour the dough onto a plate and put it in the microwave. This way you can enjoy hot and tasty food at your workplace.

Pancakes are strongly associated with high-calorie foods. Flour product, fried in vegetable or butter - what could be worse for a person losing weight?

But this issue is not so simple. More often than not, the benefits of the ingredients that make up pancakes significantly outweigh the harm from them. You just need to control the amount of oil, the fat content of the starter and the calorie content of the filling - the three pillars on which the myth about the significant harm of pancakes for the figure is based.

Ways to reduce calories

Controlling the amount of oil in which pancakes are fried can significantly reduce their calorie content. A good helper A special pancake frying pan with a non-stick coating can help in this case. In this case, no oil is needed at all.

Frying pancakes in the microwave also does not require adding oil. The dough is poured onto a microwave-safe plate

In order to reduce the calorie content of pancakes, you can use kefir with a lower percentage of fat content. Milk and even water are good for this purpose. The taste of the pancakes will not be affected by this. There will be obvious benefits for the figure.

Probably the biggest contributor to the calorie content of pancakes is various fillings, fillers and toppings. These include jam, condensed milk, chocolate and many others. Instead, you can perfectly use lean meat, fish or low-calorie sweets: marmalade, marshmallows and marshmallows.

How to avoid rubbery pancakes

Eggs for dough should not be beaten long or hard. Most often it is better to use a hand whisk. Otherwise, the dough will turn out too thick and viscous, and the pancakes will be rubbery.

To prevent pancakes from burning

If you fry pancakes in a regular frying pan, be sure to grease it with butter or vegetable oil. The non-stick coating solves this problem even without the use of oil. The best solution would be a special pancake frying pan with a thin bottom and low sides.

Don't forget to control the frying time of the pancakes. Most often it does not exceed 2 - 3 minutes for each side.

Dry and hard pancakes. Way to solve the problem

Most often, pancakes turn out dry if the dough was mixed with milk or water. Fermented milk products give pancakes the necessary softness.

If you don’t like dry pancakes, but don’t want to harm your figure either, then add low-fat kefir or low-fat sour milk to the dough. They won't add many calories, and the pancakes will be much softer.

Dry and brittle edges of pancakes. What to do?

Sometimes this problem is not so bad. Many people, especially children, love these crispy crusts on pancakes.

If you still don’t like them, then simply cover the finished hot pancakes with a large lid. The evaporating condensation will give the edges of the pancakes the desired softness.

Why do pancakes tear?

If the pancake cannot be turned over and it constantly breaks, then the problem must be looked for in the dough. Most likely it turned out too thick.

In this case, the dough must be diluted with a glass of warm milk or water to the required consistency.

How to prevent pancakes from sticking

Before frying pancakes, heat the pan well. The dough will definitely stick to a slightly warm bowl.

After kneading the dough, let it sit for about half an hour. This time is needed for the gluten in the flour to swell and set.

Many professional chefs are unanimous in one opinion. Even a correctly chosen recipe and strict execution of the cooking sequence do not guarantee the expected result. For a complete picture, one more touch is needed - wisely selected dishes.

To prepare fluffy, tender and juicy pancakes you will need:

Hand whisk;
metal bowl for dough;
special pancake frying pan;
dishes, gravy boats, bowls for table setting.

Each item from this set is responsible for the quality of a certain step in preparing pancakes.

To beat and mix pancake batter, you need a hand tool. Forget about mixers and blenders. Only a whisk can fill the dough with air bubbles, which will give the pancakes fluffiness and fluffiness. Mechanical beating makes the dough heavier. Then the pancakes may turn out too dense, even “rubbery”.

If you do use an electric mixer, beat the dough at the lowest speed.

Of course, you can use both ceramic and enamel dishes to prepare the dough. But a metal bowl does not retain foreign odors. In this case, you will be sure that the pancakes will not spread bad smell, remaining in the dish from its last use.

Special pancake pans have low sides and a non-stick coating. The dough does not burn or stick. A comfortable handle protects against burns.

You can also use regular frying pans that you can find at home. But, after trying such a pancake maker and comparing the results, you will understand all the advantages of a special frying pan.

More than once or twice you have heard that eating can satisfy not only the need for food. Exquisite serving, special dishes and gravy boats, items from a single set - all this pleases the eye and awakens the appetite. Family or friendly gatherings over pancakes, good conversation and delicious food can bring people closer together and give a unique atmosphere of comfort.

Stock up on a beautiful set of utensils: a pancake dish, bowls, bowls and gravy boats for fillings and toppings. In stores you can find such sets for every taste.

See others step by step recipes with photo

Carrot cake – classic recipe on kefir

Classic Ryzhik cake – recipe with photos step by step (+3 cream recipes)

Chicken rolls with filling. Recipes with photos

Chicken goulash with gravy

Basturma from chicken breast at home

Beef goulash with gravy – recipe with photos step by step (+5 recipes)

Pancakes with yeast. Taste from childhood

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

I know that there are a great many recipes for pancakes, but I will share the one I made today, perhaps for many it is not a discovery. The pancakes turn out very tasty, thin, delicate and not rubbery and do not tear. 1.

I already wrote earlier recipe Transbaikal kolobos on whey. They differ from today's ones in that the yeast is in the flasks and they leave for several hours. The current ones are somewhat simpler, but the taste is no worse. Whey 1 liter.

A very economical and satisfying dish. It's also lean. (Only I’m confused about yeast, can you use it during Lent or not? Or is it an Old Believer thing? Or Jewish?) When I studied at school No. 5, it was across the street.

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

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

This morning I baked pancakes with my daughter. We decided to mark the beginning of Maslenitsa with buckwheat pancakes. They are very good with savory fillings. 600 ml. milk 1 cup (250 ml) buckwheat flour 1 cup wheat flour 2 eggs 2 tbsp.

4 eggs 1 tbsp. spoon of sugar ¼ tsp. salt6 tbsp. heaping spoons of flour 2 cups of milk (400 ml) 2 tbsp. spoons of vegetable oil vegetable oil for the first greasing of the pan Combine the eggs with sugar, salt and flour, stir thoroughly, beat a little.

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

Real thick pancakes with yeast

Do you want to cook real thick pancakes with yeast? It's not enough to just quit instant yeast into pancake batter. Bake thick porous pancakes - a whole science. I won't say that this is a lazy dish. But once a year, on Maslenitsa, a miracle happens - and Lazy is able to bake real pancakes.

Here is a recipe for yeast pancakes from my grandmother's cooking notebook. And that’s how I cook, except that I use modern rapid yeast.

3 cups warm water
3/4 packet of yeast (or 1.5 small packets of dry yeast)
7 cups flour
3 eggs
1.5 teaspoons salt (without a slide)
6 tablespoons granulated sugar (without a slide)
4.5 tablespoons vegetable oil
7 glasses of milk

Note: 250 ml glasses.

Real yeast pancakes start with dough.

Dissolve yeast in 3 glasses of warm water (30 degrees), add 3 glasses of flour and knead thoroughly. The dough turns out quite liquid, this is normal. Cover the bowl with the dough and place in a warm place for 1.5 - 2 hours. During this time, its volume should approximately double.

Break 3 eggs into the finished foamy dough, add salt, sugar, remaining flour and vegetable oil. Knead thoroughly, you can use a mixer with screw whisks, since at this stage the dough is still very thick.

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

We brew the dough with milk

Boil the milk and cool slightly. Gradually add hot milk to the thick dough, stirring constantly. When the dough is diluted to the thickness of sour cream (not market, but regular, store-bought), the dough is ready. Perhaps not all the milk will go away, don’t worry.

How to bake yeast pancakes

I bake in three or four small pans at a time. I grease the pans sunflower oil using half a small potato placed on a fork. I put the finished pancakes in a pan, closing the lid each time so that the pancakes do not cool down.

How to eat yeast pancakes

As a rule, there are no problems with eating. I heat butter in a small saucepan, which we use to spread on a stack of pancakes already on the plate. I prefer pancakes with herring, my son - with red fish, my husband - with sour cream. You can also add condensed milk, jam, or, at worst, red caviar.

Fluffy milk pancakes without yeast recipe