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Traditional Russian pancakes used to be cooked with yeast dough. They could be thin or fluffy, sweet or bland, with filling or various additives.

Currently, yeast pancakes have begun to give way to simple ones. thin pancakes on milk. Most likely, this is due to the lack of free time among modern housewives, because yeast dough It doesn't cook quickly. However, if you have never tried thin yeast pancakes with holes, you definitely need to do this! Who knows, maybe in the future this recipe will become your favorite.

dry instant yeast - 1 teaspoon;
milk - 550 ml;
sugar - 2-3 tbsp. spoons (more possible);
salt - a pinch;
medium-sized eggs - 2 pcs.;
butter - 30 g;
vanillin (optional) - a pinch;
flour - about 300 g.

Thin yeast pancakes with holes recipe

How to cook thin pancakes with yeast with holes

Dissolve a tablespoon of sugar in 150 ml of warm (but not hot!) milk. Add dry yeast, mix and leave for 10 minutes.
Meanwhile, beat the eggs with salt and remaining sugar. Working intensively with a whisk, combine the whites and yolks. The portion of granulated sugar can be either reduced or increased, adhering to your own preferences.
Melt the butter until smooth and liquid. Let cool and then add to the beaten eggs. Next, pour in the yeast solution and the remaining portion of warm milk.
Mix flour with vanilla, sift through a fine sieve and add in parts liquid mixture, kneading standard pancake dough to a moderate liquid consistency.

Cover the container with a towel and put it in a warm place for 2 hours. Don’t forget that the yeast mass will rise, so choose a large bowl for kneading.

To bake pancakes with yeast, it is advisable to give preference to a frying pan with a thick bottom and high-quality non-stick coating. Pour a portion of the dough onto a dry, hot surface with a ladle and distribute it around the entire perimeter in an even and fairly thin layer. The surface of the pancake will immediately be covered with an abundance of small holes.

Cooking thin pancakes with yeast in the most standard way: as soon as the bottom side is browned, turn the pancake over to the other side and keep it in the pan for another 20-30 seconds. Place freshly prepared pancakes on a plate, brushing each with butter if desired. Ready-made thin pancakes with yeast with holes can be served with various sweet additives: honey, condensed milk, jam, etc. or stuff with any filling.

What do you think about this recipe?

Traditional Russian pancakes used to be cooked with yeast dough. They could be thin or fluffy, sweet or bland, with filling or various additives.

Currently, yeast pancakes have begun to give way to simple thin pancakes made with milk. Most likely, this is due to the lack of free time among modern housewives, because yeast dough is not prepared quickly. However, if you have never tried thin yeast pancakes with holes, you definitely need to do this! Who knows, maybe in the future this recipe will become your favorite.

dry instant yeast - 1 teaspoon;
milk - 550 ml;
sugar - 2-3 tbsp. spoons (more possible);
salt - a pinch;
medium-sized eggs - 2 pcs.;
butter - 30 g;
vanillin (optional) - a pinch;
flour - about 300 g.

Thin yeast pancakes with holes recipe

How to cook thin pancakes with yeast with holes

Dissolve a tablespoon of sugar in 150 ml of warm (but not hot!) milk. Add dry yeast, mix and leave for 10 minutes.
Meanwhile, beat the eggs with salt and remaining sugar. Working intensively with a whisk, combine the whites and yolks. The portion of granulated sugar can be either reduced or increased, adhering to your own preferences.
Melt the butter until smooth and liquid. Let cool and then add to the beaten eggs. Next, pour in the yeast solution and the remaining portion of warm milk.
Mix the flour with vanilla, sift through a fine sieve and add in parts into the liquid mixture, kneading the standard pancake dough to a liquid consistency.
Cover the container with a towel and put it in a warm place for 2 hours. Don’t forget that the yeast mass will rise, so choose a large bowl for kneading.
To bake pancakes with yeast, it is advisable to give preference to a frying pan with a thick bottom and a high-quality non-stick coating. Pour a portion of the dough onto a dry, hot surface with a ladle and distribute it around the entire perimeter in an even and fairly thin layer. The surface of the pancake will immediately be covered with an abundance of small holes.
We prepare thin pancakes with yeast in the most standard way: as soon as the bottom side is browned, turn the pancake over to the other side and keep it in the pan for another 20-30 seconds. Place freshly prepared pancakes on a plate, brushing each with butter if desired. Ready-made thin pancakes with yeast with holes can be served with various sweet additives: honey, condensed milk, jam, etc. or stuff with any filling.

Yeast pancakes are thin, with holes

5 (100%) 1 vote

Traditionally, pancakes with yeast are baked in last days Maslenitsa. Apparently, this is due to the fact that preparing yeast dough for pancakes is a slow process, and you need to bake a lot so that you yourself eat to your heart’s content, and there is something to treat your guests. The weekend is ahead - it's time to bake thin pancakes with yeast, with holes - I have a proven recipe, I've been using it for more than one year. I make sponge dough with milk and water. First I put in a dough of yeast, flour and water, then I make a thick dough and let it rise two to three times. I dilute it with boiling water to the desired thickness and bake pancakes, thin, almost lacy.

In the recipe for thin pancakes with yeast, I add salt and sugar sparingly so as not to interrupt the characteristic sour taste. You can make them sweet, but then they will be no different from other recipes, the piquant sourness will disappear.

Ingredients

To prepare thin openwork pancakes with yeast and milk you will need:

wheat flour – 100 g;
warm water – 150 ml;
sugar – 1 tbsp. l;
fresh yeast (cube) – 15 g.

warm milk – 0.5 liters;
wheat flour – 300 g;
egg – 1 pc;
whole dough;
sugar – 1 tbsp. l;
coarse salt – 1 tsp;
Sunflower oil – 2 tbsp. l;
boiling water – 1-1.5 cups.

How to cook thin pancakes with yeast with holes. Recipe

I prefer to cook yeast pancakes with live yeast - they are stronger, the dough is more fluffy, bubbly and rises better. I mix a block of fresh raw yeast and a spoonful of sugar in a bowl.

I pour in a little more than half a glass of heated water, the temperature is warmer than room temperature, but not hot.

I stir and add flour to the liquid. I beat it with a whisk and make a mixture as thick as sour cream.

I sprinkle a couple of pinches of flour (I take it from the total amount for the dough) and cover. I put it in a warm place for 15-20 minutes.

The dough rises smoothly, quite quickly, and I advise you not to leave it unattended for a long time - it may overflow. Or take a larger bowl. Ripe dough develops a strong smell of fermentation, the surface becomes covered with bubbles or becomes holey.

For yeast pancake dough, you need a large bowl, as it will increase in volume during proofing. I transfer the dough there, pour in milk, heated to a noticeably warm state. Before pouring, check the temperature by dipping your finger into the milk. If you feel pleasantly warm, don’t heat it up anymore. If it is overheated and the skin burns, let it cool.

I beat the egg with a whisk until foamy. I add it to the dough with milk.

Add salt and sugar. Yeast pancakes are usually made almost fresh in taste so that they are suitable for any fillings and additives. But salt and sugar are still needed in small quantities for a more balanced taste. In addition, without sugar the pancakes will not brown and will remain pale.

When all the ingredients have been added, mix with a whisk and pour in sunflower oil. Once again I thoroughly knead until the oily areas disappear.

Initially, the dough for pancakes made with yeast is thick, but during the fermentation process it becomes more liquid and fluffy. I sift the flour in several stages.

After each serving, I thoroughly shake the dough with a whisk, breaking up all the flour lumps.

Gradually the dough will thicken to the consistency of liquid sour cream. It needs to be made not very thick, and at the same time not too liquid. Focus on the thickness as in the photo.

Cover the bowl with the dough and place it in a warm place for about 45-60 minutes or until doubled in size. Foam will appear on the surface, the dough will become fluffy and airy. I stir and let it rise again.

The second time it comes up faster, in 20-25 minutes it will rise at least three times. It will thicken noticeably, but the structure will be fluffy, with bubbles of foam.

You can also make pancakes from this dough, but they will be thick. We have a recipe for thin yeast pancakes, so we need to make it thinner. I pour in about a glass of boiling water and immediately stir it. The thickness should be the same as that of liquid kefir or even thinner. Focus on how the dough pours from a spoon - if it’s hard, add more liquid; if it flows easily, the thickness is appropriate. In any case, after the first two or three pancakes it will be clear whether more liquid is needed or whether there is enough.

I turn the heat higher than medium so that the pan is always hot. I scoop up a portion of the dough and pour it onto the edge of the pan (I grease the bottom with oil). I scroll, spreading the dough over the entire surface. I put it on the burner. In a minute and a half, the edges will begin to brown, the bottom color will become golden, the top will be holey, without wet areas.

I lift the almost finished pancake with a spatula or my hands and turn it over. The second side is fried for less than a minute, until golden brown.

To prevent the edges from drying out and the pancakes to remain soft, immediately after removing them from the pan, I grease them with a piece of butter.

In terms of texture, pancakes made with yeast are thin, with holes, but at the same time seem to be loose and soft. They perfectly absorb any spreads, honey, condensed milk. But the main thing is the taste, which cannot be confused with anything else: it has both the pleasant sourness of yeast dough and the taste of fresh bread. Make it too, friends, I’m sure you’ll love the pancakes! Enjoy your tea and generous Maslenitsa! Your Plyushkin.

A detailed recipe for thin pancakes with yeast can be viewed in video format

How to make a classic milk pancake recipe with yeast holes - Full description preparation so that the dish turns out very tasty and original.

In 2016, the Russian yeast or sour pancake celebrates its 1010th birthday, because it was first mentioned in 1006. This delicacy was extremely popular and was prepared not only at home, but also for sale. You could treat yourself to pancakes in taverns or by buying them from a tray at a fair, bazaar, or just on the street. On Maslenitsa they baked a traditional red pancake, symbolizing the sun, and on other days skorodumki or pancakes were more often served. fresh dough, which, although they were very tasty, of course, could not compare with rich pancakes.

Usually pancakes were prepared from wheat flour with yeast; it was called creating pancakes, because when it came into the leaven, the dead flour came to life and turned into a breathing dough. Pancakes were baked in a thick frying pan in the oven, and this action required considerable skill from the housewife. However, even now there are recipes in use that involve not frying, but rather baking a rich pancake. Today, an oven is used for this.

This is the “weekend method”: you will need time as the dough needs to rest for more than an hour. But the recipe for fluffy yeast pancakes is simple and even novice cooks can follow it.

Water with milk is mentioned here, but you can use milk alone (in this case you will need about half a liter).

flour - 1.5 cups;
milk - 1.5 cups;
water - 1 glass;
egg - 3 pieces;
dry yeast (“quick”) - half a tablespoon;
vegetable oil, peeled - half a glass;
sugar - half a glass;
salt - a large pinch.

Break the eggs, add salt, sugar, beat everything together well.
Add other ingredients.
Mix thoroughly, add water and mix again until smooth (there should be no lumps).
The dough should rest for an hour in a warm place. After doubling the volume, stir (this will remove the air) and let rise again (no need to stir anymore!).
Grease a heated Teflon frying pan with oil using a pen or silicone pastry brush.
Scoop the foamy mixture from the top with a ladle, pour it in an even layer into the center of the pan and let it spread, quickly tilting the pan in a circle. After the top has dried, fry the other side of the pancake.
Serve on its own with sauces or toppings.

Tip: if you can’t find a warm, unventilated place, try keeping the dough in the oven at 40°C (preheat the oven until it’s “nicely warm” inside, then turn it off).

As you can see, cook these delicious pancakes very easy. You may think that there is not enough sugar, but its amount is selected specifically for a neutral taste. When planning to prepare a sweet filling, you might want to add more sugar, but then the dough is unlikely to rise well.

We will also look at a recipe for yeast pancakes with milk and others interesting ways preparations.

Openwork made from milk dough

These yeast pancakes, just like grandma’s, look cute - thin, with holes, like lace. This simplest recipe worth trying and surprising everyone you serve.

flour - 3 cups;
dry yeast (or 30 grams of fresh) - 1 sachet;
milk - 1 liter;
eggs - 2 pieces;
sour cream (20% fat) or vegetable oil - 3 tablespoons;
sugar - half a glass;
salt - half a tablespoon.

Combine the yeast and flour, add warm milk (if the yeast is raw, first dissolve it in the milk, and only then will it come to the flour). Stir. Throw a towel over it for an hour.
Beat the eggs until foamy, add granulated sugar, salt, add sour cream (or butter) and beat again. Mix with the prepared dough, leave the dough to rise for half an hour.
Grease a hot pan with oil (if it is not non-stick) and start baking. Place the pancakes on top of each other, seasoning with butter.

Yeast pancakes with milk are good to make from warm ingredients: this applies not only to the milk itself, but also to eggs and water. Therefore, remove them from the refrigerator in advance, and the liquids can be additionally heated on the stove a little warmer room temperature. Remember that the yeast pancake dough itself also loves warm and quiet places(no drafts). Here it is better to stick to the “golden mean”: if too high temperature the mass will not rise; at low temperatures it will rise very slowly.

Pancakes made with dry yeast, like those made with fresh yeast, initially bubble and become as if “varnished”. As the product bakes, the color of its edges changes and the color fades a little. Then it's time to turn it over.

Unusually delicate pancakes made with yeast, with some sourness, will be obtained thanks to the kefir dough. They can be served with sweet, salty additions (eg fish, caviar). The dish is good for festive table and, as a rule, children like it.

kefir - 1 glass;
water - an incomplete glass;
flour - 1.5 cups;
egg - 2 pieces;
yeast (dry) and sugar - half a tablespoon each;
salt - to taste;
vegetable oil (for product) - 2 tablespoons;
butter (to lubricate products) - ¼ pack;
sunflower oil (for a frying pan) - 1.5-2 cups.

Pour slightly warmed water into a bowl, add yeast and half a cup of flour. Stir and leave the starter for half an hour.
Beat the eggs and granulated sugar thoroughly. Add kefir and prepared starter to the mixture, add salt and vegetable oil. Bring to a homogeneous structure.
Add a little at a time and stir in the rest of the flour.
Leave the dough warm for a quarter of an hour.
Bake in the usual way until golden brown.
Place on a dish, you can coat with butter.

If you add a little (a tablespoon) of mustard oil, yeast pancakes with kefir will acquire a beautiful golden brown color and will not become stale.

Some housewives are sure that the recipe for pancakes with yeast and milk is better and tastier, while others object: but yeast pancakes with water are much more tender. While they're arguing, try this one out easy way and decide for yourself.

flour - 350 grams;
water - 4 glasses;
“quick” yeast - 1 heaped tablespoon;
egg - 2 pieces;
sour cream (not too fatty) - 50 grams;
salt - 1 teaspoon;
sugar - 2 tablespoons;
butter - 1 small piece;
vegetable oil - to taste.

Heat the water and dissolve the yeast in it.
Beat the eggs well with salt, sugar, add sour cream, add the prepared melted butter.
Pour water with yeast into the sifted flour, mixing thoroughly (avoid the formation of lumps). Add the egg-sour cream-butter mixture and knead the dough.
Set it aside for 40 minutes: it should become quite thick and porous.
Bake as usual.

These quick yeast pancakes made with dry yeast really turn out to be very tender in consistency, and absolutely any filling is suitable for them.

Tip: to keep the dish warm, heat the oven (to about 100°C), place a plate there and place the prepared pancakes on it.

Having learned simple ways How to cook yeast pancakes, you can start experimenting with this “base”. By adding or subtracting ingredients, even substituting them partially, you can create another wonderful “signature” taste in your culinary practice.

Many people have stereotypes that cooking at home is expensive and time-consuming. But this is absolutely not true. When I personally faced the need to plan correctly family budget, I began to pay attention to what it was spent on. I realized that products, if you choose them incorrectly, take a decent part of it.

One of the most exciting topics for any woman is, without a doubt, her appearance. The feeling of one’s own attractiveness and femininity consists of many factors, but one of the main ones is the condition of our body.

The kitchen is a special room. Here you can not only cook, but also organize cozy family evenings, friendly tea parties, and exchange news after a working day. Therefore, it is very important to create a comfortable and functional environment that will delight you with beauty and convenience.

In the fall, the rom-com “Take the Blow, Baby!” will be released, and two main roles are played by the aspiring actress Ekaterina Vladimirova. How did she manage to get into films if she was terribly shy at castings and has no acting education?

Choosing a baby stroller is a difficult task. Good model must have high-quality upholstery, wheels with high cross-country ability, reliable shock absorption, good protective hood. If this is a walking model, then attention should also be paid to the seat belts and protective visor.

Making delicious pancakes is not as easy as it seems at first glance; you need to make a lot of effort to achieve professionalism in this matter. Which recipe should you choose? How much dough should.

We offer several recipes for thin pancakes with milk, as well as ideas for fillings. Recipes for thin pancakes with milk will be useful not only for Maslenitsa. They can be prepared both for breakfast and for.

Much is currently known variety of recipes dough used to make pizza. The basis for a traditional Italian dish can be made with water, kefir, or fermented baked milk.

Do you like thin, soft pancakes with lots of holes? Then prepare thin kefir pancakes with holes according to this recipe. Kefir pancakes according to this recipe are easy to make.

Lacy, fluffy, loose, fried, baked, stewed, with jam, with caviar, with sour cream or just like that - these are all epithets for the most common and popular Russian recipe. We are speaking.

Hi all! My name is Irina. I have been interested in cooking since childhood, I have been working as a chef in a famous Moscow restaurant for several years, I have my own blog on the Internet and a channel on YouTube. For any questions, please contact me via the contact form.

Office adress:
115324 Moscow
Ovchinnikovskaya embankment
20с1, office. 475

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Yeast pancakes (thin with holes)

Traditional Russian pancakes used to be cooked with yeast dough. They could be thin or fluffy, sweet or bland, with filling or various additives.

dry instant yeast - 1 teaspoon;
milk - 550 ml;
sugar - 2-3 tbsp. spoons (more possible);
salt - a pinch;
medium-sized eggs - 2 pcs.;
butter - 30 g;
vanillin (optional) - a pinch;
flour - about 300 g.

Thin yeast pancakes with holes recipe

How to cook thin pancakes with yeast with holes

Dissolve a tablespoon of sugar in 150 ml of warm (but not hot!) milk. Add dry yeast, mix and leave for 10 minutes.
Meanwhile, beat the eggs with salt and remaining sugar. Working intensively with a whisk, combine the whites and yolks. The portion of granulated sugar can be either reduced or increased, adhering to your own preferences.
Melt the butter until smooth and liquid. Let cool and then add to the beaten eggs. Next, pour in the yeast solution and the remaining portion of warm milk.
Mix the flour with vanilla, sift through a fine sieve and add in parts into the liquid mixture, kneading the standard pancake dough to a liquid consistency.

Cover the container with a towel and put it in a warm place for 2 hours. Don’t forget that the yeast mass will rise, so choose a large bowl for kneading.

To bake pancakes with yeast, it is advisable to give preference to a frying pan with a thick bottom and a high-quality non-stick coating. Pour a portion of the dough onto a dry, hot surface with a ladle and distribute it around the entire perimeter in an even and fairly thin layer. The surface of the pancake will immediately be covered with an abundance of small holes.

We prepare thin pancakes with yeast in the most standard way: as soon as the bottom side is browned, turn the pancake over to the other side and keep it in the pan for another 20-30 seconds. Place freshly prepared pancakes on a plate, brushing each with butter if desired. Ready-made thin pancakes with yeast with holes can be served with various sweet additives: honey, condensed milk, jam, etc. or stuff with any filling.

Yeast pancakes with milk - recipe with photos step by step (+3 recipes)

Thick yeast pancakes with milk, the recipe with step-by-step photos of which are presented on this page, are a little more hassle than with regular thin pancakes with milk or kefir. But they are worth it, because these are the kind of pancakes that our grandmothers often baked for us in childhood.

So, our article presents several recipes for fluffy pancakes with milk - with holes, with yeast, with soda and baking powder, pancakes with and without semolina. Lacy yeast pancakes with milk, a recipe with a photo of which is also in front of you, will teach you how to cook grandma’s fluffy pancakes. Treat your children to them, and just like you, they will remember their childhood with tenderness and gratitude.

Ingredients

Sugar - 2 tablespoons
Flour - 300 g (2 cups)
Salt - ½ teaspoon. Spoons
Fresh yeast - 20 g (or 7 g dry)
Egg - 3 pieces
Milk - 500 ml
Refined sunflower oil - 3 tbsp. spoons

Cooking time 10 minutes + 30-40 minutes for proofing + 30 minutes for frying

Prepare all the ingredients for pancakes using yeast and milk. The recipe calls for using raw, fresh yeast, but this is not necessary. If you take dry yeast, it is important to know the ratio - 3:1, that is, for 20 g of fresh yeast you need 1 tsp. or 7 g dry.

Warm the milk a little in a deep bowl. The fat content of milk can be any; experimentally, I found out that pancakes are more full fat milk they turn out tastier. You can heat the milk in a bowl either by adding a little boiling water to it, or by placing the bowl in the microwave for 30-60 seconds.

Dissolve raw or dry yeast in warm milk. Mash fresh ones in your hands before adding. Add sugar and salt at the same time as the yeast.

Beat the eggs in a separate bowl. They should be homogeneous and acquire their own liquid, non-stretchy consistency. I selected the number of eggs for pancakes with yeast in milk experimentally; if there are more eggs, the pancakes will be tough. If it is less, it will be difficult to remove from the pan.

Add our mixed chicken eggs to the bowl with yeast and sugar (bubbles should already appear in it). If no bubbles appear, wait another 10 minutes. There are no bubbles - this means your yeast is of poor quality; you should not continue kneading the dough for yeast pancakes with milk. Take other, fresher ones, and knead the dough again.

Add sifted flour little by little. The flour must be sifted, because this will allow the dough to be enriched with oxygen, which means additional fluffiness and holes in the finished pancakes, and we will also remove unnecessary inclusions that are often found in flour of lower grades.

Stir the wheat flour into the dough. You can use a blender or food processor, or a regular kitchen whisk for this. Be sure to look at the consistency, it should be a little thicker than for regular yeast-free pancakes. Leave the dough in a warm place for 30-40 minutes, covered with a towel.

After half an hour our dough looks like this. It almost doubled. The dough is ready, you can add butter and start baking yeast pancakes with milk. Recipe with photos step by step with holes without butter, but we will still add fat in the form of vegetable oil, so our pancakes will be easier to remove from the pan.

Fry the yeast pancakes in a preheated pancake, cast iron or just Teflon frying pan as usual, on both sides, spreading the dough over it in a thick layer, rotating the frying pan. When you pour the first pancake, so that it is not lumpy, I recommend brushing the surface with vegetable oil using a pastry brush.

The resulting milk pancakes are thick with yeast and grow right before your eyes. Turn the pancake over to the other side using a fork. Fry on the second side for another 1 minute.

Pancakes removed from the pan, if you are not afraid of getting extra calories, can be greased with butter. But the pancakes already turn out tasty and filling, as well as soft - just stack them one on one.

The recipe for yeast pancakes is quite simple, but you will probably like the result. When serving, add honey, sour cream or fruit jam, and you won’t be able to pull your family away by the ears.

Below are a few more recipes that will help you prepare fluffy pancakes with milk and yeast.

These pancakes can be made both thin and thick - this recipe for pancakes with yeast and milk is universal and will certainly come in handy in the kitchen.

Ingredients

200 ml milk
100 ml boiling water
1.5 – 2 stacks. flour
2-3 tbsp. spoons of sugar
Salt - 1 pinch
1 tsp. dry yeast
2 tbsp. spoons of vegetable oil

how to cook yeast pancakes with milk - recipe without eggs with boiling water

Add sugar, salt and dry yeast to warm milk, then gradually add sifted flour to the milk. Combine ingredients with a whisk. The dough should have a consistency similar to thick sour cream.

Let the dough rise in a warm place for half an hour (can be on a radiator or in a switched off warm oven). After the dough has risen, carefully pour boiling water into it in a thin stream, stir quickly and get the consistency of now liquid sour cream. Lastly, add vegetable oil to the dough and mix. It is at this moment that if you need thin pancakes, pour in not 100, but 200 ml of boiling water. Fry the pancakes in a hot frying pan on both sides until golden brown.

Fluffy pancakes made with milk are obtained by adding semolina as an ingredient. These unusual yeast pancakes with semolina are best served with a sweet sauce or fruit filling.

Ingredients

Semolina - 1.5 cups
Wheat flour - 1 cup
Milk – 500 ml
Warm water – 150 ml
Sugar - 3 tbsp.
Eggs - 2 pcs
Dry yeast - 1 tsp.
Salt - 1 tsp.
Vegetable oil - 5 tbsp;

how to cook pancakes with semolina using yeast and milk

Heat the milk. Dissolve yeast in milk and add sugar, stir. Set the dough aside for 15 minutes until a foamy cap of air bubbles appears, which tells us about the freshness of the yeast. Beat the eggs into the yeast mixture and mix everything thoroughly.

In a separate bowl, mix all dry ingredients together. Before doing this, be sure to sift the flour and semolina through a sieve. Then combine both parts of the dough and mix well. Also pour in 3 tbsp. vegetable oil and water, mix again.

Cover the bowl with the dough with a towel or cling film and place in a warm place for 1.5-2 hours. Then stir again and fry the pancakes. In a heated frying pan, as in the recipe for yeast pancakes with photos step by step in milk, which is presented above.

Fluffy pancakes can be prepared not only with the help of yeast; baking powder will also cope with this task perfectly.

Ingredients

Egg – 2 pcs
Milk – 300 ml
Sugar – 2 tbsp.
Salt - on the tip of a knife
Wheat flour – 300 g
Baking powder – 2.5 tsp.
Butter - 50 g

how to cook fluffy pancakes with baking powder and milk

Mix chicken eggs with milk and sugar. In a separate bowl, sift all the dry ingredients - flour, salt and baking powder. By using food processor Combine both parts of the dough and stir them together until smooth. Add melted butter and mix well again. Be sure to let the dough rest for at least 10 minutes.

Heat a pancake pan and lightly grease it with vegetable oil. Using a ladle, pour the batter into the pan, swirling it slightly. The layer of dough for yeast-free fluffy pancakes should be about 4 mm. Bake as regular pancakes over medium heat for 2 minutes on one side, then flip and bake for another 1 minute on the other side.

See other step-by-step recipes with photos

Chrysanthemum cookies through a meat grinder - recipe with photos with kefir

Cottage cheese cookies “Rosochki” – recipe with photo on kefir (+4 recipes)

“White Night” salad with chicken and mushrooms with kefir sauce

Pancakes in a bottle with milk - recipe with photos step by step

How to make sausages in dough at home - step by step recipe with photos

Christmas Stollen – step by step recipe with photo

Yeast pancakes with milk: a selection of photo recipes

Yeast pancakes with milk according to the recipes with the photo published below are always obtained. These pancakes are one of my favorites. Why? Because it’s incredibly delicious!

“So what’s so surprising about round pieces of thin dough? Pancakes – they are pancakes in Africa too. Either yeast or custard.” This is exactly what the most skeptical readers can quite rightly say. Of course, there is nothing unusual about simple pancakes. But we will prepare excellent yeast pancakes with milk!

Delicious thin pancakes made with milk and yeast

Pancakes prepared according to this recipe turn out surprisingly similar to lace napkin. But this only applies appearance. They literally melt in your mouth. And they make your stomach growl languidly. And the hand is to reach for the next pancake.

What do you need for baking?

In addition to 2 glasses of milk of any fat content (a glass - 200 ml) and a teaspoon of dry instant yeast, you will need:

2 large chicken eggs CO categories;
half tbsp. l. granulated sugar (for savory pancakes) or 1.5 tbsp. l. sugar (for sweet baked goods);
half tsp table salt;
also take 2-3 tbsp. l. butter (for greasing ready-made pancakes);
1 tbsp. l. melted butter for dough;
a little vegetable oil to grease the pan before frying the first pancake;
optional vanilla sugar.

How to cook thin openwork pancakes with milk and yeast?

Heat the milk to 33-38 degrees. This is the temperature that yeast “likes” most. Dissolve sugar in it. Pour some milk into a separate bowl. Pour yeast granules into it. Stir them gently but persistently until dissolved. Then pour the liquid into the main container. Lightly beat the eggs with salt. Add to milk-yeast mixture. Sift the wheat flour. Add in batches to other yeast pancake ingredients. Stir thoroughly each time so that stubborn lumps do not form. At the very end, add a spoonful of melted butter and cooled to room temperature. Not hot, under no circumstances! As a result, you should get a homogeneous, flowing yeast dough for pancakes with milk. It needs to be covered with a clean napkin. Or cling film. And put it in a warm place for half an hour. When you remove the fabric, you will see a bubbly mass. It is from this yeast dough that some of the most delicious openwork pancakes are made. Before baking, heat a suitable frying pan thoroughly. Lubricate it with the thinnest layer of oil. Pour a portion of dough into the center. Spread it in an even layer. Place on the stove. The fire should not be strong, but moderate. Is the entire surface of the pancake covered with small holes? Has a golden border appeared along the edge? It's time to flip the pancake to the other side. Ready pancakes remove from the pan and transfer to a plate. Grease with butter. Then, if you wish, you can stuff them with your favorite filling. Or you can just leave the brown circles empty. And eat them just like that, dipping them in sour cream, honey, condensed milk or sweet jam.

Pancakes with sour milk and yeast (brewed)

Do you like the pleasant, slightly sour taste of homemade baked goods? Or did you just “miss” the expiration date of the milk and it turned sour? This is a great reason to bake golden brown pancakes with yeast. A tall tower of soft spongy pancakes will be the best decoration in the kitchen.

For 2 cups (glass – 200 ml) of sour milk you will need:

2 tsp. granulated instant yeast (no slide);
1 1/3 cups hot clean water;
3 chicken eggs category CO or 4 pcs. category C-1;
2.5 cups high-grade wheat flour;
4 tbsp. l. granulated sugar (for an unsweetened version, 1-1.5 tbsp will be enough);
a large pinch of salt and 4 tbsp. l. refined vegetable (sunflower, olive, flaxseed, corn, etc.) oil.

How are these pancakes prepared?

To knead the dough, take a large bowl or pan. Sift the flour separately. Then measure out 1 cup of flour. Add yeast. Add salt and sugar. Warm the sour milk slightly (up to 33-38 degrees). And pour into the dry ingredients, stirring continuously. Cover the container with the future yeast dough with sour milk with a towel. And leave for 30 minutes in any warm place without drafts. Boil the water. Leave it to cool to about 70 degrees. When half an hour has passed, beat the eggs with a whisk. Add the mixture to the pancake batter. Add the rest of the flour there. Pour in slowly hot water. Don't forget to stir the dough. Then pour in vegetable oil. Stir again. Set it to rest again. Fry pancakes from yeast dough in sour milk as described in the first recipe. You can serve it any way you like. The result will always be excellent.

Do you like thick fluffy pancakes? What am I asking? Some chefs believe that real pancakes should be thin, almost transparent, with openwork pattern small holes. I don’t argue that not every housewife can make such pancakes. And if they do, it’s impossible to tear yourself away from them. But for me, for example, the standard of hearty, tasty pancakes is thick and porous. They turn out soft and elastic. Even despite its extreme thickness, bordering on pancakes or pancakes. You just take such a pancake and dip it in thick delicious sauce. You roll it up into a tube. And enjoy life. And nothing else is needed. With this recipe you can prepare just such a delicious dish. Write it down or memorize it.

Ingredients for yeast pancakes with milk:

for half a kilo of premium wheat flour you will need approximately 700-900 ml of milk;
6-7 g dry granulated yeast;
a teaspoon of salt;
a tablespoon (small heaped) of granulated sugar;
3 tablespoons of any deodorized vegetable oil;
optional vanillin or other flavoring;
3 large chicken eggs;
30 gram piece of butter.

How are these pancakes prepared?

Sift half a kilo of flour into a large bowl or pan. Add the rest of the bulk ingredients - salt, sugar and yeast. Stir. Heat the milk to the yeast's preferred temperature. This is 33-38 degrees. Pour a portion (about a glass) into the flour, stirring continuously. While still whisking, pour in the remaining milk in a thin stream. The consistency will resemble kefir or liquid sour cream. There should be no lumps, of course. Cover the almost finished yeast pancake dough with a clean waffle towel. Or a film punctured in several places. Place in a warm place for 60 minutes. During the time allotted for “rest,” the dough will rise well, approximately doubling in volume. It will bubble and become airy. While the pancake mixture is rising, melt the butter. Cool it down. Beat the eggs until smooth. Pour into the dough. Add melted butter there. Mix everything thoroughly. Let's start baking!

Such delicious, spongy pancakes made from yeast dough just ask to be put into your mouth! And it is incredibly difficult to refuse them this. You can serve them as usual. Or make a cute pancake cake using delicious airy cream. Or even ordinary jam.

Ruddy pancakes with milk and yeast without eggs

The ability to cook delicious and beautiful pancakes without eggs is a real art. But, in fact, in this matter (sorry for the tautology), there is absolutely nothing complicated. Milk will make the pancakes soft and tender. And the yeast is airy and delicate. That's why we don't need any eggs.

liter of milk (fat content is not important);
2 cups (200 ml) flour (levelled);
1 tbsp. l. dry granulated yeast;
a pinch of salt;
1 tbsp. l. granulated sugar;
odorless vegetable oil - 3 tbsp. l. (in dough) + 1/3 tsp. for greasing the pan before baking the first portion of dough.

Method for making yeast pancakes:

Bring the milk to a warm state (33-38 degrees). Dissolve the specified amount of yeast there. Then add granulated sugar and salt. Stir until the crystals are completely dissolved in the milk. Sift required amount flour into another bowl or plate. Add flour in small portions, constantly stirring the future dough with a whisk. Or with a mixer at the lowest speed. The lumps will simply “kill” our delicious pancakes. Therefore, try to avoid their appearance. The dough will be thick, similar to kefir. Cover him. Place in a warm place so that the yeast “stirs up” even more and helps prepare the fluffiest pancakes in a shallow hole. Sometimes remember the pancake base and stir it.

Pancakes are national dish Russian cuisine. They can be prepared with milk, kefir, mineral water and yeast. No less interesting and popular is the recipe for thin pancakes with holes. Yes, don’t be surprised, it’s with holes.

Also, such pancakes can be found under the name “openwork”; they sound not only incredibly beautiful, but also appetizing, don’t they? Well, let's see what this recipe is and why it deserves such popularity.

Thin yeast pancakes with holes: recipe

So, to make pancakes with yeast with holes we need:

1 liter fresh milk
10 g instant dry yeast
Half a kilo of flour
Sugar
2 fresh eggs
Vegetable oil. Needed for frying pancakes and making dough

Required utensils:

Pan for heating milk
deep bowl
Pan
Plate for prepared pancakes

Well, let’s move on to the most interesting part – preparing the goodies:

Pour milk into a saucepan and heat it to about 40 degrees. Please note that there is no need to bring the milk to a boil.
Next, add yeast to the heated milk. After adding the yeast, let the mixture sit for at least 5 minutes.
Add a pinch of salt and 1 tsp to the milk with yeast. spoon of sugar. Mix thoroughly again. Make sure the sugar is completely dissolved.
Leave the pan warm for 15 minutes. You should wait until the foam rises above the milk.
While the milk is rising, break 2 eggs into a deep bowl, add 2 tbsp. l. sugar and a pinch of salt. Mix everything until smooth.
Pour the egg mixture into the pan with the milk, stirring gradually.
Sift the flour through a sieve to get rid of small specks in it.
Gradually add flour into the liquid consistency, while remembering to stir. Monitor the test status. If the amount of flour indicated in the recipe for your dough is too much, do not use all of it and vice versa.
After mixing everything until smooth, leave the pan in a warm place for about 30 minutes. After time has passed, stir again.
Heat a frying pan on gas, after greasing it with sunflower oil.
Using a regular spoon, pour the pancake mixture into the center of the hot frying pan. While doing this, try to tilt the pan so that the mixture fills the bottom with a thin layer. We also do not recommend that you hesitate to fill, as the dough may stick to the bottom. For greater convenience, the consistency can be poured into plastic bottle and then pour it out.
Yeast pancakes with holes should be fried over medium heat. Also, do not fry them for more than 2 minutes. 1 minute is enough. for one side and approximately the same for the second. It all depends on how thick the layer of dough you poured into the pan.
Place the finished pancakes on the plate you have prepared in a stack or in envelopes.

The delicacy can be served either hot or cold. In addition, do not forget that if desired, pancakes can be decorated deliciously and beautifully. For example, you can serve the delicacy with condensed milk or jam. You can also sprinkle chocolate, coconut and even almond chips onto hot pancakes. It will look great and taste just as good.

As you can see, pancakes with holes, or as they are also called, openwork pancakes, do not have any difficulties in preparation. They can be prepared both for breakfast for children and for any holidays, for example, Maslenitsa. Good luck in cooking and bon appetit!