Openwork pancakes made with milk and yeast. Openwork pancakes with yeast

It is believed that these sour dough flatbreads take their roots from ancient Rus', but this is not so, because the first mention of pancakes dates back to the ancient Egyptian chronicles. But be that as it may, it is here that classic pancakes and original lace openwork pancakes made with yeast are most valued, and today’s recipe with photos is just about them.
Nowadays, you don’t know how to surprise your guests, and even more so, everyone’s Maslenitsa menu is almost the same, but pancake designs will definitely cause a storm of positive emotions.

Often, many housewives are faced with such a problem as “fragile dough”, in which the pancake cannot be turned over properly, it breaks and does not behave in the best way.

For making openwork pancakes, such dough is not at all permissible, because delicate designs must be carefully turned over when frying, which is why yeast dough for elastic pancakes remains the best option.

Openwork yeast pancakes

This recipe for openwork pancakes with yeast can be classified as simple, but time-consuming, since we will knead the dough for them using water.

However, this will not at all affect the taste of the dessert. On the contrary, such pancakes turn out lighter, airier and more manageable.

Ingredients

Water - 700 ml;
Dry baker's yeast – 2 tsp. with a slide;
Chicken egg category O – 2 pcs.;
Premium wheat flour - ½ kg;
Granulated sugar - 50 g;
Salt - 10 g;
Sweet butter - 60 g;

Preparing thin openwork pancakes

To activate the yeast, we need to prepare the following composition. Pour 2 tsp into ½ glass of warm (40°C) water. flour and 1 tsp. sugar, then mix everything until smooth and combine this mass with yeast.
Now put the glass in a warm place for 15 minutes, and in the meantime we will prepare the base of the dough.
Mix the eggs with sugar, salt and warm water, then add the sifted flour with constant stirring, bringing the mass to a homogeneous fraction.
Now we can add the yeast dough and melted butter to the dough, mix everything well and put the dough in a warm place for 2 hours. During this time, the dough should be mixed 3-4 times.
After 120 minutes (2 hours) we can start the frying process.

Apply designs to a hot frying pan and fry on one side, then on the other until cooked.

Yeast openwork pancakes turn out to be quite plump, but incredibly tasty, literally melting in your mouth.

Yeast pancakes cannot be classified as express cuisine, because it takes a certain time to activate the yeast and rise the dough. That is why many cooks at home resort to simpler options.

Two video recipes for pancake dough from the chef of our website

Povarenok has many proven pancake recipes, which you can find in the video or on our website.

Those who want to enjoy beautiful and very tasty pancakes should try thin lacy pancakes, my recipe with photos will be a great help.

Ingredients

- 1 glass + -
- 2 pcs. + -
- 2 tsp. + -
- 30 ml + -
- 1 glass + -
- 1.5 cups + -
- 40 g + -
- 1/3 tsp. + -

Preparation

When working with yeast, you should make it a rule that the first step in such cooking will always be preparing the dough. And my recipe is no exception.

Therefore, we dilute sugar and yeast in slightly warmed milk, and then leave the liquid to brew until the yeast foams.

After 15 minutes, beat the eggs into the milk and yeast, add salt and flour, then use a whisk to mix everything into a fairly thick pancake-like dough.

Now the dough should be covered with a napkin and placed in a warm corner for half an hour to an hour until it doubles in volume.

I baked yeast pancakes for the first time and the results were finger-licking good!

Thank you for the recipe $ALENKA$ from Nravitsya.net

Pancake dough:

Milk (2.5% fat) - 3 and 1/4 cups

Dry yeast - 10g.

Eggs - 2 pcs.

Premium flour - 500g.

Sugar - 2 tbsp.

Salt - 1 tsp.

Vegetable oil - 2 tbsp.

1. Prepare the yeast first.
Pour dry yeast into a bowl and dilute it with a quarter glass of well-heated milk, add a teaspoon of sugar. Place the yeast in a warm place so that it “rises” and begins to bubble.

2. Knead the dough.
Sift the flour through a sieve, add salt, sugar (optional, I didn’t add more), eggs, carefully pour in the heated milk, stirring continuously and add the “appropriate” yeast. Now mix the dough until a homogeneous mass is formed. The dough should be without lumps. Then add vegetable oil to it (melted butter will also work) and mix thoroughly again.

3. Cover the dough with a lid and place in a warm place until it rises. The dough should rise 3-4 times. Each time, after increasing, the dough must be mixed. The dough should “rise” for 2-2.5 hours.

4. Bake pancakes.

Pour some vegetable oil into the frying pan and pour out some of the dough. If the dough is made correctly, it should pour into the pan like foam.
In the frying pan you can see how holey it is, all openwork!
When the pancake is baked, carefully turn it over to the other side.
This is already a fried pancake on both sides.

I got such a beautiful stack of pancakes.
The next day the pancakes were just as soft as the first.
I hid one pancake to find out what it would be like on the third day, but I didn’t have time....my husband found it at night and ate it, I asked him, “where is the pancake?” , and he answers me - “it was very tasty!”

These pancakes will be good with fillings; mine were filled with raspberry jam.

Hello, my dear friends! You probably guessed from my absence for a month that something was going on. Even the absence of events is an event when it is outside the norm. Oh how I twisted it!

I twisted it - I unwind it.

For several years I thought about moving my brainchild to a “new home”. There were many reasons for this, and at the end of last year I decided: New year - new beginnings. And this is not only symbolic. January is the ideal time for this: while you, I’m sure, were enjoying the holidays, pleasant meetings and delicious food, I dived into the wilds of a world unfamiliar to me and worked on creating a new website. I believe that you will love it!

With pure culinary mania

and sincerely delicious wishes,

Galina Artemenko

Source https://vku.life/zhizn-vkusnaja/

Hi Hi! I continue my series of pre-New Year selections, and today it’s time for... snacks! Again! There just can’t be too many of them...

So, today we are preparing the cutest mini muffins with cheese, a snack cake with olives, onions and nuts, as well as a deliciously served liver cake.

How to prepare a lot of snacks for the holiday table and not get wasted? Snack butters! This is one of my favorite table themes, and today we are preparing as many as six types!

Hi Hi! The crazy time continues when you want to manage everything at the same time and be able to relax. In December, the topic of finding balance is more relevant than ever: what you still want to do, but not at any cost, and what is better to leave (either for later, or in the past year).

Eventually the New Year will come! So I offer you two recipes to complete your snack table. Fish snacks are always a thing, right?

My definite top thing that I always leave (for later or in the past year, depending on the mood) is spring cleaning. Honestly, I never do spring cleaning! The traditional top time for this “joy” is either before the New Year or before Easter. The risk, as they say, is maximum! But it’s not for nothing that I put the word “joy” in quotes, since I don’t like to devote any long time to putting things in order, even if I do everything that needs to be done little by little over a period of time. So I’m not much of a “hostess” (one of my least favorite words, by the way!), and I try to maintain cleanliness with regular routine cleaning. But I still decide to do something rare at this time of year. For example, this year I washed the curtains.

You can judge me for this approach to housekeeping or not – in this matter, as in food, everything can be expressed in just one word: TASTE. Someone loves sparkling cleanliness and is ready to restore it, devoting time to this throughout the week. Someone is completely ready to live in complete chaos. Some people want to do everything themselves, but for others it is better to entrust the care of cleanliness to a professional. The main thing, in my subjective opinion, is the sanitary measures necessary for a normal life, peace of mind and a satisfied state at the end. I believe that if the lampshades are not washed, but the brain does not let it go, you need to either accept the reality and calm down, or wash the lampshades. The example about lampshades is not accidental - I just plan to accept them as they are.

Cleaning is cleaning, and the New Year will come, as I already said at the very beginning. The two recipes that I am sharing today are from my book (where these recipes are presented in a step-by-step version).

Homemade sprats

I'll start with them. This recipe was amazing for me: when I prepared them, I couldn’t believe that the capelin from which they are prepared in this case could actually taste exactly the same as sprats from a jar! And you can call sprats a thing of the past century, “you need to move forward, not back,” but in my head a sandwich made of black bread with sprats and pickled cucumber is something amazing!

800 g fresh frozen capelin
2 tbsp. l. black tea (medium or small leaf is better)
2 tbsp. l. vegetable oil
2 tbsp. l. soy sauce
1 tsp. natural liquid smoke
1 tsp. mustard seeds
1 tsp. salt
0.5 tsp. Sahara
5 black peppercorns
3 allspice peas
2 clove buds
1 bay leaf

Thaw the fish, remove the heads and entrails.

Pour 1 cup of boiling water over the tea leaves and leave for 10-15 minutes, then strain. Next, I will describe the process for a multicooker, but the same thing can be done simply on the stove, or in the oven! So...

Pour the tea leaves into the multicooker bowl, add salt, sugar, soy sauce, liquid smoke, vegetable oil and all the remaining spices. Place the capelin in the resulting marinade with their backs up, trying to position the fish tightly to each other.

Select the “Extinguishing” operating mode, time – 1 hour. At the end of the program, switch the multicooker to the “Simmering” mode, if your model has one, and cook for another hour. If there is no such mode, select the heating mode for 1 hour. When the multicooker is finished operating, turn it off and leave the capelin under the closed lid until it cools completely, and only then can the fish be transferred to a convenient container.

For cooking on the stove just simmer the capelin on the lowest possible heat for 2 hours and leave to cool under the lid.

For cooking in the oven send the container with the fish there and cook at 150° for 1 hour under a lid or foil, then turn off the oven and leave the capelin in it until it cools.

Mackerel rillette

This is a wonderful and very easy to prepare snack! Try replacing standard lightly salted or smoked mackerel with it on your holiday table - it’s much more interesting.

1 fresh frozen mackerel
1 onion
150 g dry white wine
80 g smoked fish (I used salmon)
2 tbsp. l. fish sauce (if you don’t have it, replace it with soy sauce)
1 tbsp. l. vegetable oil
2 bay leaves
6 green onions
salt, pepper - to taste

Thaw the mackerel and cut off the head, thoroughly clean the entrails and rinse the carcass. Cut the onion into rings and place into the multicooker bowl along with the bay leaf. Place mackerel on top. Season with salt and pepper. Pour in the wine, close the multicooker lid and cook in the “Baking” mode for 15 minutes.

Using forks, cut the fish carcass into small fiber pieces, removing the backbone and bones. Add smoked fish, cut into small cubes, to the mackerel. Chop the green onions and mix with the fish base. Season the rillette with salt and pepper, pour in vegetable oil and add fish sauce. Mix thoroughly.

This pate is best served on pieces of toasted bread.

***
Let me remind you about my book with recipes for a multicooker - this is a whole hundred of a wide variety of recipes, among which you will find simple and quick recipes for every day, as well as recipes for special occasions. Everything from soups to baked goods and drinks. You can buy it

Homemade pancakes are one of the most beloved and sought after dishes in any family. Pancakes can be served with tea with jam or jam, they can be stuffed with eggs or meat, caviar or pate, made with vegetable or fruit filling, they can even be eaten instead of bread. But, first of all, you need to be able to cook the pancakes themselves. There are a lot of cooking methods, since the dough can be made on the basis of various dairy products: kefir, yogurt, whey, and simply with water, pancakes turn out very tasty. And today we want to tell you how to prepare rustic yeast pancakes with milk - rosy, fluffy, tasty and beautiful. “Pancake” week is in full swing, so you need to prepare them according to different recipes, and one of them is in front of you.

Pancakes with yeast recipes with photos

Recipe from Ekaterina:

Village yeast pancakes with milk

flour - 2 cups;
milk - 0.5 liters;
oil – 3 tbsp. false;
egg – 1 pc.;
sugar – 2 tbsp. lodge;
salt - 0.5 tbsp. lodge;
dry tremors - 1 tbsp. lie

Heat the milk to room temperature and pour into a deep bowl.

Add yeast, half the amount of salt and sugar to half the warm milk. You will need 1 tablespoon of dry yeast, and if you are using pressed yeast, then you need to take 20 grams. Mix.

Add 1.5 cups of flour to the liquid in small portions. It is advisable to sift the flour.

Stir until smooth.

Place in a warm place for 40-60 minutes, during which time the dough will rise and double in size.

It should be mixed and added to it the egg and all the ingredients that are left, except milk, and these are: sugar, salt, vegetable oil, flour. Don't forget that all ingredients for yeast pancakes should be at room temperature.

Mix everything well.

Add milk in small portions.

Stir, cover with a clean towel and leave in a warm place for 30 minutes.

After 30 minutes the dough will double in size, it needs to be mixed. Let stand for 10 minutes and you can bake yeast village pancakes.

Heat the frying pan thoroughly and pour a little vegetable oil into it.
Spoon the dough onto the hot frying pan.

Fry the yeast pancakes in milk on both sides.

Serve with sour cream, fried onions and lard, fried mushrooms, jam, honey. In our family, we love these pancakes with borscht and soup.

Bon appetit!

Recipe No. 2

Historians claim that pancakes were fried back in pagan times, identifying them with the warm and gentle sun. That’s why these pastries later became the main attribute of Maslenitsa. But you can and should enjoy delicious pancakes not only on holidays.

If you want to make lace pancakes with yeast, then here is the best proven recipe for this baking! These pancakes are good on their own and with a wide variety of fillings. Moreover, even with sweet ones as a dessert, or with meat ones as a main course. The most delicious are pancakes with caviar; this is, so to speak, a classic of the genre.
If you want to please the kids, then prepare the yeast pancakes with a filling in the form of homemade Nutella with nuts; they will be indescribably delighted with this dessert. For a heartier dish, make the filling with meat and mushrooms or liver and stewed carrots. In general, there are many options, but first of all, you need to fry a pile of delicious yeast pancakes with milk.

Prepare all the necessary ingredients, turn on your favorite music and start the creative process.

Ingredients:

sugar - 60 g;
salt - 1 tsp;
chicken egg - 3 pcs.;
dry yeast - 7 g;
vegetable oil - 100 ml;
flour - 300 g;
milk - 300 ml;
water – 200 ml.

Cooking process:

Combine eggs and sugar, add salt and beat thoroughly. The specified amount of sugar is optimal, and the taste of the pancakes is neutral.

Add yeast (instant), oil, milk and water, stir well.

Then add the flour and stir until there are no lumps left and the mixture is smooth.

Pour the pancake batter into a deeper container. Leave the yeast dough in a warm, draft-free place for about an hour. For example, near the battery, but do not open the window. Or in a warm oven (40-50 degrees). Take a large pan, because when the dough rises, it will increase significantly in volume.

When the dough has doubled in volume, stir it to release excess air and let it rise again. The dough will have a completely different structure and will become more airy.

When the dough rises for the second time, do not stir it, then the pancakes will turn out light and lacy.

Heat the frying pan and grease it with oil. Scoop the dough on top with a ladle so as not to damage the formed bubbles and pour it into the pan; it should spread evenly.

When the top of the blink dries,

turn over and cook on the other side.

Fry all the pancakes in the same way.

Serve the finished mound of pancakes with tea, milk or compote. You can also serve sour cream, jam, honey or condensed milk with pancakes.

A pile of delicious pancakes on the table always lifts the mood; neither children nor adults refuse this delicacy. Don’t forget to spoil your beloved family with delicious pastries from time to time!

To make the dish more satisfying and tasty, make the filling for pancakes in two versions: meat and sweet. You can wrap it in different ways: in a bag (tying it with a strip of cheese “pigtail”), an envelope or a tube.

Take advantage of several delicious toppings for pancakes.

Mushroom filling: fry chopped chicken fillet with chopped champignons and onions, add salt, add grated cheese to the finished filling. Place some filling in the center of the pancake and tie it like a bag with a strip of pigtail cheese. Before serving, you can warm up the filled pancakes in the oven.

Liver filling: chop the onion, grate the carrot, fry in oil, add salt and season. Boil or fry the liver, mince with vegetables and a small amount of butter. The filling turns out very tender and tasty.

You will need:

Three eggs;
Milk - 0.7 l;
Wheat flour - 0.24 kg;
Butter - 30 gr.;
Sugar - 60 gr.;
Salt - 5 gr.

How to cook thin openwork pancakes with milk:

Break the eggs into the first bowl, add sugar and salt. Whisk the ingredients with a whisk until white foam appears.
Pour 0.4 liters of milk into the egg mixture.
Add all the flour and mix thoroughly. The consistency should be thick.
Pour the melted butter and the remaining amount of milk into the mixture. Mix everything.
The dough should not turn out too liquid. Add more flour if necessary.
Heat a frying pan, scoop a ladle of batter and pour into the frying pan in a thin layer.
Grease each resulting pancake with a piece of butter or ghee.

Recipe for making kefir with milk

With kefir the dough will be very soft and tender. The most important thing is to dilute it with boiling water, then the thin layer of dough will not tear during the cooking process.

Required components:

First grade flour - 0.25 kg;
Kefir - 0.5 l;
Two chicken eggs
Boiling water - 0.2 l;
Soda - 3 g;
Sugar – 0.1 kg;
Vegetable oil - 40 ml;
Salt and vanillin - to taste.

Cooking method:

Break two eggs into a bowl and add sugar. Its quantity varies depending on what the pancakes are - sweet or with meat. The sugar in this recipe is intended for a sweet dish. Add salt and beat everything together well.
Pour kefir into the resulting fluffy mass.
You should first pass the flour through a sieve to remove any lumps. Then add it to the main mass along with vanilla.
Knead the thick dough.
Pour boiling water into another bowl and add baking soda, stir.
Pour this liquid into the dough and stir. You will get a homogeneous mass with bubbles.
Add vegetable oil and wait 5 minutes.
During this time, heat the frying pan and fry beautiful lacy pancakes with kefir.
You need to turn the product over to the other side when the bubbles on the dough burst and holes appear in their place.

Cooking without adding eggs

When you urgently need to cook pancakes, but there are no eggs in the kitchen, a couple of secrets will help. The dish will turn out just as tender and yellow as with the addition of eggs.

Grocery list:

Premium flour - 0.3 kg;
Milk - 1 l;
Salt - 3 g;
Sugar - 75 gr.;
Soda - 3 g;
Vegetable oil - 30 ml;
Butter - 65 gr.

Step-by-step instruction:

In one container, combine sugar, salt, soda, flour and half the total amount of milk. The whole mass comes out very thick. Make sure that the mixture is homogeneous in composition.
Heat and melt the butter in the microwave and pour it into the dough along with the vegetable oil, mix again.
Boil 0.5 liters of milk and gradually add to the main mass.
Pour about half a ladle of dough into the prepared frying pan and distribute among the dishes. The pancake should be very thin.
After a minute, turn it over to the other side.
The finished dish does not need to be coated with oil.

Yeast openwork pancakes

Pancakes made with yeast come out thin and fluffy, tender and tasty at the same time.

Required components:

Milk - 0.3 l;
Dry yeast - 10 g;
Flour - 0.5 kg;
Two eggs;
Sugar - 50 gr.;
Salt - 6 g;
Vegetable oil - 32 ml.

Cooking method:

First you need to boil the milk over low heat.
After this, pour yeast, a little sugar into one bowl and pour in all 50 ml of milk. Place the dishes aside in a warm place.
At this time, let's start making the dough. Flour must be removed from lumps by sifting through a sieve. Add sugar, salt, vegetable oil to it, break the eggs, and pour out the bulk of the milk. Pour the yeast mixture and knead the dough. It should turn out homogeneous, without lumps or other impurities.
Leave the resulting dough covered. After 20 minutes, when the product rises, it needs to be mixed. Repeat this procedure four times.
When the dough is completely ready, it is recommended to heat a frying pan with a small amount of vegetable oil and fry beautiful patterned pancakes.

On choux pastry made from milk

It is the choux pastry that best produces thin pancakes with holes.

Grocery list:

Flour - 0.32 kg;
Milk - 0.25 l;
Boiling water - 0.2 l;
Two chicken eggs;
Vegetable oil - 30 gr.;
Sugar - 50 gr.;
Baking powder - 5 g.

How to cook:

Pour clean water into the bowl and bring to a boil.
During this time, you can combine milk, granulated sugar and break the eggs in another bowl.
Process the flour using a sieve and pour into the milk. Mix everything carefully.
Add baking powder and pour a glass of hot water over the whole thing. The result is choux pastry.
Don't forget to heat the frying pan with vegetable oil before cooking.
The pancakes will turn over easily.
The finished dish can be served with condensed milk or jam.

Openwork pancakes with kefir and milk

Kefir together with milk will provide you with a nutritious and healthy breakfast. But it won’t be too greasy, since the pancakes turn out almost weightless.

Required ingredients:

First grade flour - 0.24 kg;
Milk - 0.2 l;
Kefir – 0.25 l;
Vegetable oil - 20 ml;
Sugar - 17 g;
Two fresh chicken eggs;
Soda - 6 g;
Salt - 3 gr.

Cooking option:

Kefir should be warm during cooking, so heat it, but do not let it reach high temperatures.
Pour granulated sugar, salt, soda into a bowl with heated kefir and break the eggs. Mix all ingredients.
Add the refined flour portionwise to the main mixture.
It is advisable to bring the milk to a temperature of 90 degrees and pour it into a common container.
Add vegetable oil and knead the dough. There should be small bubbles in it.
Add oil to a hot frying pan and start frying. Each side of the pancakes should be fried for no more than 1 minute.
Openwork pancakes made with kefir and milk can be folded into a stack, or rolled into an envelope.

Recipe Ingredients:

Sour milk - 0.6 l;
Water – 0.2 l;
Flour - 0.25 kg;
Two eggs;
Soda - 4 g;
Salt - 2 gr.;
Sunflower oil - 50 ml;
Sugar - 0.1 kg.

How to cook:

Mix more liquid milk with water and sifted flour. We make dough from this mass.
Pour oil into it, add soda, sugar, salt.
Do not touch the homogeneous dough for 15 minutes. During this time, the flour will bond with all the ingredients.
Pour any kind of oil into an already hot frying pan and pour in the first portion of the dough. It should lie in a thin layer. After a minute, the bubbles will burst and small holes will form in their place. Then you can turn the pancake over to the other side.