Fluffy yeast pancakes. Yeast pancakes recipe thick fluffy sour

17.10.2019

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 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.

Thick pancakes with yeast: recipe for thick and fluffy pancakes with kefir

Ingredients

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

Yield: 8 servings

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 of 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 to the bowl with the dough. vegetable oil, combine all the ingredients into a homogeneous mass with a pastry 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 yeast pancakes in a heated pancake frying pan (either with a Teflon coating, or simply with a thick bottom) as usual, on both sides, distributing 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!

Various recipes for yeast pancakes

It is impossible to imagine Russian cuisine without pancakes. Fragrant, juicy, bursting with heat, the 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 by leaps and bounds. And here are some of them:

Yeast pancakes with milk

Ingredients

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.

Preparation

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 in half. 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.

Fillings

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.

Yeast pancakes on water

Ingredients

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.

Preparation

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.

Lenten yeast pancakes

Ingredients

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.

Preparation

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.

Fluffy pancakes with yogurt or sour milk

The recipe for fluffy pancakes with 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.

Ingredients

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.

Preparation

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.

Quick yeast pancakes with dry yeast

Ingredients

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.

Preparation

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.

Different ways to make pancakes

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.

Pancakes in a slow cooker

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.

Dough

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.

Preparation

Pour half a tablespoon of vegetable oil into the multicooker bowl. Set the multicooker to the “Bake” 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.

Pancakes in the microwave

Dough

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

Preparation

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.

Subtleties and advantages

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.

Calorie content of pancakes

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

Oil

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

Fat content of sourdough

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.

Filling

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 also don’t want to harm your figure, 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.

Set of utensils for cooking pancakes

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.

whisk

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.

Bowl

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.

Pan

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.

Table setting

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.

With the onset of cold weather, we increasingly want something solid and satisfying. For example, pancakes. You can make thin, lacy ones, but if you are patient, you can cook real thick and fluffy pancakes with yeast - aromatic, incredibly appetizing. They are also called sour. Delicious pancakes can be prepared with any ingredients, but the main ones, of course, are flour and yeast. So let's begin.

Thick pancakes with yeast - a recipe with milk, or a recipe for cooking using the sponge method

Thick and fluffy pancakes are obtained when the dough has gone through all stages of fermentation, filled with air, and become porous and light. Just let the pancakes sit well, turn them out, and eat main secret Happy pancakes. In addition, yeast pancakes with milk are made well from a fairly thick dough. So don’t worry that the recipe below will give you a thick mass.

The calculation is made for a large portion of pancakes, but if you need fewer pancakes, simply halve the amount of food.

Let's prepare:

0.6 kg of flour (ordinary flour is suitable, but excellent products are also made from buckwheat);
a couple of eggs;
40 g granulated sugar;
1 liter of milk;
50 g ghee or melted butter;
salt - 15 g;
yeast (if dry, you will need 15 g, if fresh pressed, 40 g).

Work progress:

To dissolve the yeast - to do this, take a glass of milk (from the general measure), heat it until slightly warm, add the yeast and leave it to swell for ten minutes.
Warm the rest of the milk a little too, literally a little warmer than body temperature. Add granulated sugar and salt, stir and add yeast dissolved in milk.
Beat in the eggs and gently stir in the flour.
The final touch is to pour oil into the dough. Stir.
Leave everything to rise. Like any yeast dough, it needs to rise three times to become saturated with carbon dioxide. Therefore, periodically the dough needs to be kneaded when it begins to rise. Usually in a warm place the entire ascent takes about three hours or a little more.
Pancakes are baked in a well-heated frying pan greased with vegetable oil on both sides.

Important: do not overdo it with yeast! By increasing their rate, the dough will rise faster, but the pancakes will acquire an excessively yeasty taste and smell. It is better to wait for a natural rise. If you want yeast pancakes with filling, then bake thinner ones from the dough recipe given above. If you want thick and fluffy pancakes, then slightly increase the amount of flour.

Yeast pancakes on water

Sometimes there is no milk in the house. This means making pancakes with yeast and water. By the way, some people do not like to bake yeast pancakes with milk; they deliberately do not add it to the dough. In water, the dish under discussion turns out a little “rubbery”, it doesn’t tear well, and this has its own taste and charm.

For this recipe you need to prepare:

a couple of eggs;
a glass of flour (two hundred grams);
10 g pressed yeast;
half a liter of water and oil for frying;
add sugar and salt to taste.

Work progress:

Beat the eggs until smooth.
Dissolve the yeast in a small amount of warm water.
Add eggs and yeast to the rest of the liquid.
Add salt and sugar.
Sift the flour and mix thoroughly so that the dough has no lumps.
Cover the pan with the dough with a lid or towel and leave for an hour to rise.
As soon as the dough begins to rise, knead it, pour in a couple of tablespoons of vegetable oil, and mix.
Wait for the rise again. After this, you can bake thick and porous pancakes in water.

Lenten recipe without adding eggs

This recipe is good because it does not contain animal products, which means it can be used in fast days. The pancakes turn out thick, porous, and quite tasty. True, you need to eat them, like most products, right away.

Cooking:

We take a minimum of products - a couple of glasses of flour, 40 ml of water, salt and sugar to taste, 20 grams of yeast;
We prepare the dough, for which we pour a glass from the total volume of water, heat it up a little and dilute yeast in it, a little sugar (about a tablespoon) and a little flour;
Leave the resulting dough for about fifteen minutes until air bubbles appear on the surface of the dough. Soon the surface will be covered with a cap of bubbles. This means that live yeast has started, you can continue preparing lean dough;
Heat the rest of the water a little, add the dough, then a couple of tablespoons of sugar and a pinch of salt, stir;
add a couple of tbsp to the dough. spoons of vegetable oil and leave in the pan under a towel to rise. If the room is warm, after an hour the dough should rise several times. Each time we knead it to saturate it with oxygen and continue fermentation;
finally, take the dough with a ladle and carefully pour it into a hot frying pan greased with vegetable oil. We bake the pancakes on both sides, avoiding overdrying.

Grease the finished lean pancakes with aromatic vegetable oil or jam. Delicious pancakes made with water and without eggs are ready!

Fluffy pancakes with sour milk or yogurt

Pancakes are baked from the same yeast dough as always, the difference is the presence of a fermented milk fermentation product. It could be sour cream, fermented milk, or regular yogurt. Thanks to them, the pancakes are more porous and airy.

To get just such a treat, prepare:

half a kilo of flour;
granulated sugar 70 g;
700 g sour milk or curdled milk;
30 g pressed yeast;
three medium-sized eggs;
salt - to taste;
clarified sunflower oil for frying, and 50 g of butter for the dough.

We do this:

Add yeast diluted in a small amount of water to the heated milk. Wait until the milk starts to foam.
Beat the egg and sugar, but not too much.
Add the diluted yeast mixture to the eggs, add salt and mix well.
Add the flour specified in the recipe and mix until the dough is smooth.
Let rise thoroughly, kneading the dough a couple of times.
Bake pancakes in a frying pan greased with any fat.

Place the finished pancakes in a stack, after greasing each one with melted butter or ghee.

Quick recipe with kefir and dry yeast

Yeast pancakes with kefir are prepared quickly and quite simply. In principle, this is a variation of the previous recipe, but kefir is used instead of sour milk.

Actions:

A couple of eggs are mixed in a container with kefir.
Add salt to taste, a couple of teaspoons of sugar, a couple of tbsp. spoons of granulated sugar.
Dry yeast (1 teaspoon), water (about two-thirds of a glass) and vegetable oil are also poured into it.
Next, all that remains is to add flour - you will need a little more than a glass to get a medium-thick dough.
Leave it to rise for about forty minutes or an hour.
After the dough has rested, you can start baking pancakes.

Yeast pancakes with semolina

The pancakes come out very beautiful, filling and interesting. How do we cook? Very simple - just like regular yeast, only with the addition of semolina.

We take:

a glass of flour;
one and a half glasses of semolina;
150 g of water and 500 g of milk;
a couple of fresh eggs;
three tbsp. spoons of sugar;
vegetable oil in the dough will require 3 tbsp. spoons, in addition, prepare some for baking pancakes;
salt a small spoon and the same amount of dry yeast.

This food calculation yields a pretty decent stack of pancakes that can feed big company. If you need less volume, reduce proportionally.

Sift the flour and mix with semolina.
We prepare the dough from not large quantity milk, sugar and yeast.
As soon as the dough foams, beat the eggs into it and mix with a fork or whisk.
Add vegetable oil to the liquid, then add salt and flour. IN last moment add warmed milk or water and mix well again.
Let it rise, knead it and immediately bake it from the prepared yeast dough.

By leaps and bounds on the bottle

This is not a recipe, but rather an original form of working with dough. Any dough from the above methods is suitable for it. Choose any recipe - kefir or sour cream. The point is that the dough is prepared in plastic bottle and spills out of it. This is convenient when baking.

You will need a bottle with a capacity of one and a half or better two liters. First, the dry components of the pancakes (flour, dry yeast, salt and sugar) are gradually introduced into it, and then the liquid ones are added - eggs, milk, kefir or water. For convenience, it is better to use a funnel with a wide neck. After adding liquid, shake the bottle thoroughly and for quite a long time to obtain maximum homogeneity. Having prepared the dough, open the bottle and keep it in this form until serving. Next, they begin the baking process by pouring the required portion onto a hot, oiled frying pan. This method is convenient because you can store leftover dough in the bottle for some time.

Thin, aromatic pancakes are very beautiful, tasty and filling. But not every housewife can afford to tinker with such delicate products; not every housewife can afford to spend a lot of time standing at the stove. That is why we suggest mastering recipes for thick yeast pancakes that will allow you to quickly and tasty feed the whole family.

Yeast pancakes have been baked for a long time. And they began to make them thin later; at first, housewives in Rus' baked thick pancakes with milk, whey and water. Pancakes were especially popular during Maslenitsa. Here, every house tried to stand out in some way, new recipes for dough and fillings were invented, they baked not just a lot, but a lot of pancakes, ate them themselves and distributed them to guests and neighbors. Even though the traditions of seeing off winter are not as revered today as in those ancient times, no one is stopping you from treating your family and preparing fluffy pancakes with milk.

Ingredients

To prepare thick pancakes with milk you will need the following products:

3 medium eggs;
300 grams of white flour;
100 milliliters of vegetable oil;
300 milliliters of milk;
5 grams of salt (less than a teaspoon);
60 grams of sugar;
1 glass of water;
package of dry yeast (7 grams);
vanilla.

In addition to these products for pancake dough, you will need: 50–100 grams of butter for greasing each pancake after baking, a little powdered sugar for sprinkling and about 50 grams of vegetable oil or lard without spices for greasing the pan.

Only yeast pancakes can be made fluffy, with holes, very porous and airy. But there are small tricks here too:

do not try to add more yeast - it will not only give a not very pleasant smell of fermentation to the dough, but will also make it foamy and uncomfortable to fry;
the dough should be left to stand for no more than 60 minutes in a warm place so that it does not ferment too much;
Instead of dry yeast, you can use fresh yeast (pressed), in which case you will need about 25 grams.

Before preparing fluffy pancakes, remove all products from the refrigerator and let them come to room temperature, and the milk and water will need to be heated to 35 degrees.

Preparation

Using this recipe for thick pancakes, let's start preparing:

Break the eggs into a dry and clean bowl, beat with salt until foam appears. At the end, gradually add a portion of sugar and vanilla, mix everything well with a mixer for 5-7 minutes.
Mix milk with water, heat in a bowl on the stove or in the microwave to 35 degrees (but not more than 42-45, otherwise the yeast may spoil).
Pour the egg mixture with sugar into the liquid and mix with a whisk or mixer as desired.
Add vegetable oil. The portion in the dough can be reduced if you plan to grease the prepared pancake with butter in the future.
Add flour. It is optimal to sift it into a separate container, and then add it little by little to the dough to control its thickness during the process. It will not be possible to make yeast pancakes very thin, so the pancake batter should be quite dense and thick, but homogeneous.
Stir the mixture for about 5 minutes until all the lumps have dissolved. Cover with a towel and put in the warmest place in the kitchen.
When the dough has risen (increased in volume) by 2 times, stir it with a whisk so that it settles and returns to its previous size. Then wait for the dough to rise again. Everything will take you about 1 hour. You can also use a multicooker bowl by turning on the heating mode in the device at 37–40 degrees and setting the time.

Let's start frying pancakes with yeast:

Grease a cold frying pan with oil and place on the stove over medium heat. Heat for 3-5 minutes until the oil is heated through. As soon as the fat spreads on its own over the entire surface of the frying pan, and barely noticeable bubbles and a characteristic boiling sound appear on its surface, you can pour out the pancake dough. But there should not be a lot of fat, otherwise the dough will curl in the center.
The dough is poured into a heated frying pan in a fairly thick layer, because our goal is to bake thick, spongy pancakes. Accordingly, the time for frying the pancake on both sides increases - 2 minutes on each side.
Place the pancakes on a plate and immediately coat with butter. The structure of the products is very porous, so the oil will be instantly absorbed and sandwich the stack of your pancakes.
When they are all collected, you can sprinkle them with powdered sugar on top, cover them with a large bowl - this way they will become even more juicy, as if steamed and soaked in juices.
It is very difficult to wrap fluffy yeast pancakes - since they are thick, they do not hold their shape well. Therefore, it is optimal to serve them with sauces, simply spreading them with jam, jam or sour cream, honey.

To make your yeast pancakes delicious and incredibly juicy, follow a few simple rules their preparation:

For fluffy pancakes, it is necessary to maintain certain proportions of products in the dough - flour and liquid (milk, water) in a ratio of 1:2, as well as 1 egg per full glass of flour.
The more eggs, the softer and more elastic the dough. If you plan to wrap the filling in them, add 1-2 eggs to the recipe.
Even if you make pancakes with salty fillings, be sure to add sugar to the dough. Firstly, thanks to it, the yeast will be activated and begin fermentation, and secondly, sugar will highlight the taste even in pancakes made with soda or without baking powder.
The same rule applies to salt. You need to add at least 3-5 grams of salt to the sweet pancake dough to make the taste richer and more original.
It is in pancake dough that it is better to use dry yeast. They are less active than fresh pressed ones and do not have such an intense yeast aroma and flavor.

Thick pancakes can be served with any sweet or savory toppings and toppings. Traditionally, at Maslenitsa at all times, such pancakes were served with melted butter, honey and sour cream. You can make more interesting sauces and toppings, guided solely by your own preferences.

There are countless recipes for making pancakes, resulting in products of different tastes, thicknesses and textures, each of which has its own constant admirers.

Our recipes today are for those who want to taste thick, fluffy and delicious pancakes made with yeast.

Quick fluffy thick pancakes with dry yeast - recipe with kefir

Ingredients:

wheat flour – 950 g;
kefir – 525 ml;
warm water – 325 ml;
granulated sugar – 40 g;
large chicken eggs– 2 pcs.;
dry yeast – 15 g;
table salt – 5 g;
vegetable oil without aroma – 70 ml.

Preparation

We begin preparing pancake dough by activating the yeast. To do this, dissolve the yeast granules in water heated to forty degrees, dissolve the sugar and stir in a little more than half a glass of flour. Leave the resulting mixture under the fabric piece in a warm and comfortable place for fifteen to twenty minutes.

After this, add eggs, treated with a mixer with a pinch of salt until fluffy, into the yeast mixture, pour in preheated kefir and vegetable oil, add flour and use a mixer or whisk to achieve a uniform dough texture without flour lumps. We put it in a warm place for another thirty minutes, and then we start baking pancakes. Oil a slightly thoroughly heated frying pan with vegetable oil, a piece of butter or a slice of fresh lard, pour a ladle of ripe yeast dough into it and let it spread. Brown the product on both sides, covering the pan with a lid, and then place it on a dish and serve with your favorite addition, which can be sour cream, honey, or any of your choice.

How to cook thick and fluffy pancakes with live yeast - whey recipe

Ingredients:

wheat flour – 800 g;
whey – 950 ml;
granulated sugar – 40 g;
large chicken eggs - 2 pcs.;
live yeast – 20 g;
table salt – 5 g;

Preparation

To prepare yeast dough in in this case dissolve fresh yeast in whey preheated to forty degrees, and then add eggs processed with granulated sugar using a mixer, a pinch of salt and sift flour into the resulting mixture. Stir the dough thoroughly until the lumps disappear, and then cover the container with it with a piece of cloth and place it in a warm place for one hour.

After this, we oil a thoroughly heated frying pan before the first pancake, pour a ladle of dough into it, let it spread over the bottom, and cook the pancakes under the lid, browning on both sides.

Recipe for fluffy, thick and delicious pancakes made with yeast and milk

Ingredients:

wheat flour – 520 g;
milk – 590 ml;
granulated sugar – 45 g;
large chicken eggs - 1 pc.;
live yeast – 20 g;
table salt – 5 g;
vegetable oil without aroma – 60 ml.

Preparation

This recipe for making yeast dough for pancakes involves the initial preparation of the dough. To do this, add fresh yeast to milk heated to forty degrees and stir until it blooms. Dissolve also in milk there is half the norm of granulated sugar and one and a half glasses of flour, after sifting it. Now we cover the bowl with the dough with a piece of fabric and place it in a warm and cozy place for thirty to forty minutes.

After time, add slightly beaten eggs, granulated sugar, salt, vegetable oil to the dough, add the rest of the flour and mix thoroughly. Next, pour in the heated milk in small portions, stirring the mixture well each time until smooth. We give ready-made dough rise twice in the warmth and we can start baking pancakes. Pour the dough by the ladle onto an oiled hot frying pan and let it brown under the lid on both sides.