Cooking yeast pancakes with milk. Yeast lace pancakes with milk

There is an opinion that learning to cook delicious and beautiful thin pancakes It’s only possible with age, when experience comes, your hand will become “filled.” And if this is a recipe for yeast pancakes, then definitely not every housewife will take it, because for many, working with yeast seems like something magical. In fact, the secret to classic yeast pancakes is simply following a few rules.

Yeast dough for pancakes is kneaded with water or milk, today we will make it with milk. Yeast pancakes with milk turn out to be fattier and higher in calories than their lean “brothers”, but also tastier! As for caloric content, no one bothers you to take low-fat milk, although I prefer whole milk at least 4%.

You must immediately expect that a quick fix bake yeast pancakes If you don’t succeed, you will need enough time: 15-20 minutes to knead the dough, at least 1 hour to proof the dough and 30 minutes to bake the pancakes.

In preparing the ingredients, there is also no need to do anything on your own at first - just take fresh food and only in the specified quantity.

Separately about yeast. You can also use dry, granulated and regular pressed yeast, the main thing is that they are of good quality.

Ingredients

milk with fat content more than 3% 500 ml
medium sized eggs 3 pcs.
granulated sugar 2-3 tbsp. spoons
salt 1 tsp.
dry yeast (7-8 gr.) 2 tsp.
or fresh pressed yeast 20 gr.
Wheat flour premium 300 g
butter 30 g
vegetable oil
for greasing the pan 0.5 tbsp. l.

From this amount of products you get 20-22 pancakes, baked in a frying pan 20-24 cm in diameter.

How to cook yeast pancakes with milk

In order for the yeast to start working quickly, you need to let it disperse in warm milk and sugar. Heat a glass of milk slightly to a temperature of no more than 40 degrees, add sugar and yeast to it, mix well and leave for about 10-15 minutes. During this time, yeast foam forms on the surface of the milk.
Important! When preparing the dough, you should not allow the yeast to come into contact with food or dishes heated by more than 38-40 degrees, then the yeast will simply stop working and no holes fluffy pancakes will not work.
While the yeast is spreading, you can have time to melt the butter (so that it also has time to cool)
and beat the eggs with a whisk or fork.
Now you can start kneading the dough. Pour milk with yeast into a fairly large cup, add the remaining milk, add butter, salt and eggs, beat everything a little with a whisk.
Sift the flour into the resulting mass on top and mix thoroughly with a whisk, the task is to ensure that there are no lumps left in the dough.
Now the dough should rise, twice. To do this, he definitely needs a warm place without drafts. In real life, not everyone has a warm corner near the stove, so you can consider this simple way: Pour warm water into a large diameter bowl (remember the temperature!), place a cup of dough in it and cover the top with cling film. Periodically ensure that the water remains warm.
After about half an hour, the dough will increase in volume and begin to bubble. Remove the film, mix all the dough well and again leave under the film to rise in a warm cup. The second stage will again take approximately 30-40 minutes. Ready dough for yeast pancakes it looks like this. And under no circumstances do you need to stir it any more!
Grease the frying pan with a thin layer of vegetable oil, for example, using a silicone brush and heat very well over medium heat.
Everything is ready to start baking pancakes. To pour the dough into a frying pan, almost everyone uses an ordinary ladle (ladle), and for good reason, it’s hard to think of a more convenient tool. Use a ladle to grab a little dough from above and pour it onto a hot frying pan, quickly spreading the dough over it, tilting the pan in different directions. If the dough is poured into the pan correct amount(usually this becomes clear on the second or third pancake), then the pancake will immediately appear great amount holes.
You shouldn’t leave the stove while cooking pancakes; they fry quickly. It is convenient to turn the pancake from one side to the other in a frying pan using a spatula.
Place the pancake fried on both sides on a plate and grease it on top if desired. butter. When baking subsequent pancakes, you need to grease the pan with oil as needed if they suddenly begin to stick to the pan.

Openwork yeast pancakes can't help but whet your appetite! You can serve them with sour cream, jam, honey, condensed milk. And on a holiday table, yeast pancakes will be appropriate if served, for example, with red fish or black or red caviar.

Who among us doesn’t like to eat delicious food? And if it comes to home cooking...Take at least the pancakes. Yeast, milk, with a lace pattern. Fragrant, thin, delicate. They can be eaten plain or with various fillings. There are a lot of options! An easy recipe we will write about yeast pancakes (and more than one!) in this article. First, let's find out when the first pancakes appeared in Rus'.

An indispensable attribute of Maslenitsa

Pancakes are originally considered nothing more than sacrificial bread before the advent of Christianity. They became the main dish of Maslenitsa in the 19th century - it was believed that they round form symbolizes the Sun, and therefore life itself.

The recipe for yeast pancakes has been changed and supplemented over the course of several centuries. Over time it Russian dish loved by people different countries. For example, in England they prefer very sweet and low-fat pancakes, while the French adore thin yeast pancakes made with milk, but the Germans add cognac and other alcoholic drinks to the dough.

Now every housewife has her own, special, signature recipe. Bake delicious pancakes- a whole art! Our recipes will help you master it to the fullest, so that not a single pancake turns out lumpy.

Delicious, just like grandma's!

The most delicious pancakes are those made with yeast and milk. The beauty is that they are exactly the same as our grandmothers baked, which means they come from childhood. To prepare thin yeast pancakes, we will need:

Flour - 3 cups.
Dry yeast - 1 sachet.
Milk - 1 liter.
Eggs - 2 pieces.
Sour cream 20% - 3 tablespoons.
Sugar - 3 tablespoons.
Salt - 1 teaspoon.

Note: 1 packet of dry yeast can be replaced with 30 grams of fresh, and in the absence of sour cream, 4 tablespoons of vegetable oil will do.

Dough is the head of pancakes!

Let's start kneading the dough. The first step is to prepare the dough. To do this, combine dry yeast with flour in a clean container and mix well. Then pour in warm milk and mix again. If you use fresh yeast instead of dry yeast, then first you need to dissolve it in warm milk, and only then add flour. Then cover our dough with a towel and place it in a warm place for 1 hour. To prepare delicious pancakes (with yeast, with milk), you shouldn’t fuss, make noise or rush. Yeast dough doesn't like this!

While the dough is rising, we move on to the second stage of preparing the dough. The first thing you need to do is beat the foam - this can be done either with a mixer or with a fork or whisk. Then add sour cream (or butter), salt and sugar and beat thoroughly again until smooth. Combine this mixture with the dough, mix gently and put in a warm place for another 30 minutes.

Our dough is ready, in the meantime you can prepare various fillings. For example, such pancakes (yeast, with milk) go very well with salted fish, with red caviar, with cottage cheese and herbs, with fried champignons and meat, and are also good simply with jam or condensed milk.

Ready to bake!

When it has reached the desired condition, put a frying pan on the fire (it is advisable to choose cast iron or non-stick coating, otherwise the pancakes will stick). Grease a heated frying pan vegetable oil, bake our openwork yeast pancakes on both sides and place them in a heap on a plate. In this case, it is advisable to lubricate each one with butter so that they do not stick together. That's all the wisdom!

Union of yeast and milk

Despite the wonderful “grandmother’s recipe” published above, we suggest trying another one. In the end, delicious pancakes never too much! The second recipe for yeast pancakes with milk is a little more complicated than the previous one, but it is quite possible that it will become your signature. So, the necessary ingredients:

Boiled water - 1 glass.
Refined - 3 tablespoons.
Milk - 2 glasses.
Sugar - 2 tablespoons.
Chicken eggs - 2 pieces.
Fresh yeast - 20 grams.
Butter - 10 grams.
Premium wheat flour - 500 grams.
Salt is on the tip of the knife.

Like the previous one, this recipe for yeast pancakes with milk includes preparing the dough. After all, it is she who makes them so soft and tasty. To prepare it, you need to thoroughly dissolve the yeast in very warm water. Then sift 250 grams of flour into a clean bowl, mix it with 1 tablespoon of sugar and carefully pour in the yeast. Mix everything until smooth, cover with a towel and put in a warm place for 45 minutes. When ready, the dough will increase in volume by 2-3 times.

Handmade

When this happens, add 2 yolks, 1 tablespoon of sugar, a pinch of salt, 1 tablespoon of vegetable oil and the rest of the sifted flour. Knead the dough well with your hands until it becomes smooth, and leave it warm for another 45 minutes.

When the dough rises, we begin to gradually, 2-3 spoons at a time, add warm milk to it. In this case, the dough must be constantly kneaded to avoid the appearance of lumps. When the consistency of the dough resembles sour cream, you need to add 1 whipped egg white and mix thoroughly again. The dough is ready for baking openwork pancakes! Ready pancakes can be served with jam, sour cream or yoghurt, as well as with various fillings. As you can see, the recipe for thin yeast pancakes is quite complicated, but in the end everyone will probably ask for more!

Kefir rivers

It happens that time is short, but you want pancakes. If you don’t have time to make yeast, it’s tasty, simple, and most importantly, fast. Shall we get started? We will need the following ingredients:

Kefir with a fat content of at least 2.5% - 1 liter.
Sugar - 2 tablespoons.
Eggs - 2 pieces.
Salt - 0.5 teaspoon.
Vegetable oil - 2 tablespoons.
Flour - by eye.
Soda - 1 teaspoon.
Boiling water - 1 glass.

First of all, mix kefir, sugar, salt and eggs in a saucepan. For convenience and time saving, you can use a mixer. When the sugar dissolves, without stopping stirring, gradually add flour. When the dough reaches the consistency thick sour cream, pour in vegetable oil. Mix. Then pour boiling water into a cup, dissolve soda in it, immediately pour this solution into the dough and mix thoroughly again. After this, our dough is ready to turn into porous and delicious pancakes!

Variations on the theme of flour

Do you know what for pancake dough it is not at all necessary to use only wheat flour? You can experiment with corn, buckwheat and oatmeal- this will bring a wonderful taste variety to our usual dish.

For example, corn pancakes turn out to be unusually thin and are perfect for wrapping various savory fillings, For example, salted salmon or cheese with garlic.

In order to prepare corn pancakes, we will need:

Wheat flour - 100 grams.
Corn flour - 100 grams.
Milk - 200 milliliters.
Sugar - 30 grams.
Eggs - 3 pieces.
Boiling water - 400 milliliters.
Vegetable oil - 60 milliliters.
Salt - 1 teaspoon.
Turmeric - 1 teaspoon.

To begin, carefully sift the corn flour into the prepared container and begin to gradually introduce boiling water. This is how the dough is brewed. To avoid the appearance of lumps, mix everything thoroughly. Then add vegetable oil.

After this, sift the wheat flour into a separate bowl and mix it with turmeric. Combine with corn dough.

Separate the yolks from the whites and add to the dough. After this, add milk, stir thoroughly again and refrigerate for 1 hour. Immediately before frying, add the whites whipped with sugar to the dough. That's all! The finished pancakes turn out bright yellow, like the sun!

Sweet life

And finally, we want to tell you a recipe for very unusual, original pancakes, which will be appreciated by those with a sweet tooth, especially children. Who doesn't love chocolate? Everyone loves him! Therefore we are confident that chocolate pancakes with caramel sauce will take its rightful place in the list of your favorite dishes. So, we need the following products:

Water - 300 milliliters.
Milk - 700 milliliters.
Sugar - 4 tablespoons.
Salt - 1 teaspoon.
Eggs - 3 pieces.
Flour - 2 cups.
Cocoa - 1.5 tablespoons.
Chocolate - 50 grams.

First of all, pour 100 ml of milk into a cup, mix the rest with water in a saucepan and heat until room temperature. Then, in a clean container, beat the eggs with salt and sugar and combine them with milk and water. Mix well, add flour and beat everything with a mixer until smooth.

Next, break the chocolate into pieces and melt in 100 ml of warm milk. Pour cocoa into the resulting mass and mix well. Then chocolate mixture Combine with pancake batter and beat thoroughly with a mixer. Leave the dough for 20 minutes. After this time, we begin to fry the pancakes.

Let's start preparing For it we will need:

Water - 1/4 cup.
Butter - 10 grams.
Sugar - 1 glass.
Cream with a fat content of at least 20% - 100 grams.

Place a non-stick frying pan on the heat and melt the butter in it. Then add sugar in an even layer and, stirring constantly, begin to melt it slowly. When it turns a warm amber color, remove the pan from the heat. When the melted sugar stops boiling, add water and put it back on the fire. Wait until the sugar dissolves again, add the cream, stir, bring to a boil and remove the pan from the heat. Our caramel sauce ready!

Hello, friends! Today is the second day of Maslenitsa week, and I am pleased to post for you a recipe for yeast pancakes with milk. I experimented with this recipe this way and that, in the end I abolished many traditional manipulations as unnecessary - why do we need extra dancing with a tambourine if the result is ultimately identical? A yeast pancakes with milk according to this recipe, the results are very tasty, not thick, lacy, with a lot of holes and completely problem-free - they turn over easily and are not dry at the edges. In general, I recommend it.

To create yeast pancakes with milk, we need: mail: :

1 liter of normal fat milk (3.2-3.6%) - fresh or sour
1 teaspoon dry yeast
2 eggs
2.5 cups flour (my cup is 250 ml)
2 tablespoons sugar
0.5 teaspoon salt
3 tablespoons odorless vegetable oil

Yeast pancakes with milk, recipe:

Heat the milk slightly (up to 30 degrees) on the stove or in the microwave. It should be slightly warm to the touch.
Pour half the milk into a high saucepan, add the yeast and stir.
Add eggs, sugar, salt, butter and mix everything well.
Next, add the flour in several additions and stir thoroughly until a homogeneous thick mass is achieved.
In small portions pour in the remaining milk, work with a whisk and easily and effortlessly get pancake dough.
Now you need to let the test rise. This can take from 2 to 5 hours depending on the temperature of the milk and the surrounding air. Of course, this process can be accelerated to a certain extent by moving the pan with the dough to a hot radiator or placing it in a bowl of very warm water.
The dough ends up looking like fluffy foam. We grease the pancake pans for the first and only time with oil, and bake our pancakes over moderate heat. I scoop up an almost full ladle of foam dough, it settles heavily in the frying pan and turns into a thin holey pancake. Of course, the volume of dough for one pancake greatly depends on the diameter of your frying pan; intuitively you will quickly select the optimal amount.

From the specified volume of products, 17-18 pancakes are obtained, they are baked very quickly - it takes me about 25-30 minutes on two pancake pans. If you don’t have time to wait a long time for yeast dough to mature, you can try yeast-free options and.

Now you know how to cook yeast pancakes with milk. And my culinary research continues, and new options for delicious pancakes await you - subscribe to the newsletter fresh recipes so as not to miss.

Good luck to you in the kitchen and in life.

You only need to try yeast pancakes once to understand all their undeniable advantages. They differ from their closest competitors in the soft consistency of the dough and the attractive pattern that appears over the entire surface during frying. They can be thin or thick, matte or ruddy, smooth or openwork. At the same time, yeast pancakes can be prepared with any filling and served as a main dish or dessert.

Yeast dough for pancakes involves a base of milk, kefir or water. Liquid ingredient heat a little, then dilute dry or fresh yeast. Special instant yeast helps save time. Pancakes also contain flour, eggs, soda, salt and sugar, semolina, etc. To save oil during frying, it is also often added to the dough itself.

Frying pancakes is very simple. To do this, just scoop up the dough with a ladle and pour it into the pan. The pancake takes about 1-2 minutes to cook on each side. After this, it is removed from the pan and placed on a flat dish. The next pancakes are placed on top to form a stack.

When the pancakes have cooled a little, you can fill them with any filling you want or serve them just like that, offering guests sour cream, jam or some tasty sauce.

Yeast pancakes do not have to be fluffy and thick. This recipe is perfect for lovers thin pancakes. The dough can be used for both sweet and savory fillings. Yeast must be fast-acting with an indication of activation time on the packaging.

Ingredients:

3 cups flour;
500 ml milk;
2 eggs;
2 tbsp. l. Sahara;
11 g dry yeast;
2 tbsp. l. vegetable oil;
2 glasses of water;
Salt.

Cooking method:

Heat the milk a little, add salt and sugar and stir.
Add the eggs and beat lightly with a whisk until the mixture becomes homogeneous.
In a separate container, combine the yeast and flour, mix well and add to the liquid ingredients.
Leave the dough to rise in a warm place under a towel.
Boil water and add to the risen dough, mix everything quickly with a spoon.
Fry the pancakes on both sides until cooked.

Interesting from the network

Semolina makes pancake dough thicker, respectively, and the pancakes themselves turn out to be quite thick. If you suddenly want to get even thicker pancakes, you need to pre-boil the cereal and add it to the dough already semolina porridge. You can also simply increase the amount in the recipe. You should give preference to sweet fillings and decorate the finished pancakes with whipped cream.

Ingredients:

500 ml milk;
250 ml water;
8 tbsp. l. semolina;
1 egg;
6 tbsp. l. flour;
2 tbsp. l. Sahara;
1 tsp. salt;
4 tbsp. l. vegetable oil;
½ tsp. dry yeast.

Cooking method:

Pour the milk into a deep plate, add an egg to it, semolina, salt and sugar.
Pour vegetable oil into the resulting mass and mix everything thoroughly.
Boil water in a separate saucepan and pour into the dough immediately after boiling.
Quickly stir the contents of the bowl and add the yeast.
Stir the dough thoroughly again and leave in a warm place for 2 hours.
Gradually add flour, after sifting it through a sieve.
Stir the dough until smooth, breaking up any lumps.
Fry pancakes in vegetable oil on both sides.

Pamper yourself sweet pastries possible even with a minimum calorie intake. Such a dessert will be especially relevant for those who fast and are forced to deny themselves dairy products. Specified quantity water is enough for thick pancakes. You can make them thin by adding another 100 ml of liquid.

Ingredients:

350 g flour;
300 ml water;
3 tbsp. l. vegetable oil;
5 tsp. Sahara;
10 g fresh compressed yeast.

Cooking method:

In a deep bowl, mix flour and four tablespoons of sugar.
Heat the water and add half of it to the plate with the dry ingredients.
Mix the contents of the bowl thoroughly with a spoon and set aside for 15 minutes.
Pour 100 ml of water into a separate container, add the remaining sugar and dissolve the yeast.
When bubbles appear in the yeast mixture, pour it into a bowl with flour.
Mix everything until smooth and put the resulting dough in a warm place for 30 minutes.
Add vegetable oil and salt to a common plate, mix again and start frying the pancakes.

Pancakes with salty curd filling can be submitted in the form original snack by cutting them small in portioned pieces. At the same time, the dough itself is baked in a frying pan just as well as in the oven. The filling can be changed or added with any other ingredients if desired.

Ingredients:

2 glasses of kefir;
2 eggs;
2 cups of flour;
2 tsp. Sahara;
2 tsp. dry yeast;
2 tbsp. l. butter;
3 cloves of garlic;
200 g cottage cheese;
2 tbsp. l. mayonnaise;
1 pinch of salt;
1 bunch of dill.

Cooking method:

Heat one glass of kefir to 35-40 degrees and dissolve the yeast in it.
Add salt, sugar and half a glass of flour there and stir.
Leave the dough warm for half an hour, then beat in the eggs and gradually add flour.
Add the remaining kefir, mix everything into a homogeneous mass and leave for another half hour.
Fry pancakes until golden brown hot frying pan on both sides.
Grind cottage cheese, dill and garlic in a blender, mix everything with mayonnaise.
Give ready-made pancakes Cool slightly and fill each with curd filling.

Recipes choux pastry There is quite a lot for pancakes, but this cooking method will certainly appeal to experienced housewives. The cream added to the pancakes gives them special tenderness. final stage. This amount of food makes quite a lot of pancakes. If it’s not Maslenitsa yet, you can reduce costs a little while maintaining proportions.

Ingredients:

450 g flour;
750 ml milk;
150 ml cream;
2 tbsp. l. Sahara;
5 g dry yeast;
50 g butter;
2 tbsp. l. vegetable oil;
3 eggs;
1 tsp. salt.

Cooking method:

Boil 300 ml of milk in a small saucepan.
Pour 150 g of flour into boiling milk and stir vigorously.
Remove the saucepan from the heat and wrap in a warm towel and leave for 2 hours.
Heat the remaining milk, without bringing it to a boil, dissolve salt and sugar in it.
Add the eggs and lightly whisk everything until smooth.
Mix flour not used for brewing with dry yeast and gradually add to the milk-egg mixture.
Combine the resulting dough with the pre-prepared tea leaves (flour + milk) and mix well.
Cover the dough with a towel, put it in a warm place and knead it after an hour, then leave it for another 30 minutes.
When the dough has risen sufficiently, pour in the cream, melted butter and vegetable oil and mix.
Place the plate under the towel again and do not touch it for 20 minutes.
Mix the dough again and grease the pan with vegetable or butter.
Fry pancakes on both sides until matte in color and openwork holes appear.

Now you know how to cook yeast pancakes according to a recipe with a photo. Bon appetit!

Many people are lazy to cook yeast pancakes, since it takes a little more time than more simple options the same dish. Nevertheless, it is yeast that allows you to get soft, airy and very tasty pancake dough. To ensure that the process does not cause difficulties, you just need to use the following tips on how to prepare yeast pancakes:
The liquid in which you plan to breed the yeast should be heated slightly above room temperature, but under no circumstances should it boil.

In order for the yeast to act exactly as it should, you should add a little sugar and flour to the dough.

Yeast pancakes do not require a lot of oil for frying. It is enough to grease the pan just before the first pancake.

You should start frying pancakes in a frying pan only when it has warmed up well, otherwise you will end up with the notorious “lumpy” pancake.

It is recommended to place the yeast dough with the addition of semolina in the microwave for 2-3 minutes and heat it up. This way the yeast activates faster.

Suit yeast dough should be in a warm and dark place. It is best to additionally cover it with a regular kitchen towel.

Dear housewives! I bring to your attention proven yeast recipes. Each recipe is special in its own way. This article explains step by step not only how to cook regular pancakes with yeast, but also how delicious it is to make them with the addition of some cereal or pumpkin. Choose the option that suits you best, bake and try!

Pancakes baked according to any of the recipes turn out deliciously tasty, airy and delicate! And there is no particular difficulty in preparing them, the main thing is to take your time and do everything according to the instructions.

At the same time, be sure to remain positive and great mood. After all, if you want, everything will work out, even if you do it for the first time. Your family members and guests will be delighted with this delicacy! Cook with pleasure

Although preparing such a wonderful yeast delicacy requires more time, the result is simply amazing. It not only pleases the eye, but also our stomach. Prepare and try it soon!

Ingredients:

Wheat flour – 500 g
Milk – 4-5 tbsp
Vegetable oil – 2 tbsp. l
Chicken egg – 1 pc.
Salt – 0.5 tsp
Sugar – 2 tbsp. l
Dry yeast – 7 g

Preparation:

Pour slightly warmed milk into a bowl, dilute the yeast in it, add 1 tbsp. l sugar

Be sure to pay attention to the temperature of the liquid. It must be warm. Then the yeast will really play well and the dish will turn out excellent. If the milk is hot, the yeast bacteria will simply die.

Stir until smooth, cover with a towel or cling film. Place in a warm place for half an hour

During this time, the dough should come up.

You can determine the readiness of the dough by noticeably increasing its volume.

Sift flour through a sieve into a separate deep container. This can be done several times, since due to this process, the flour is saturated big amount air, which will give our dessert more airiness

Add the remaining sugar and add salt to taste.

For more flavor, you can add vanillin

Break an egg at room temperature. Here it also affects the final baking result.

Pour in the suitable dough. Mix everything very well so that no lumps appear, as they will significantly spoil the taste of the pancakes.

Mix vegetable oil into the dough

Cover the pancake mixture with a towel or film. Leave in a warm place for 2 hours to increase volume.

During this time, the rising dough will need to be kneaded 2-3 times.

Before baking the first pancake, the pan must be lightly greased with vegetable oil. Next, pour the dough into the hot frying pan using a ladle, using circular movements to distribute it over the entire heated surface.

When on one side the pancake becomes golden color, it should be turned over. Then bake for a couple more minutes and remove from heat. Yeast pancakes turn out fluffy, tender and delicious! Enjoy your tea!

But this miracle was called “Royal” for a reason, since the name really speaks for itself. Such wonderful pancakes are not just fluffy, but also so tender that they simply melt in your mouth. They can be served with sweet filling, and without.

Ingredients:

Flour – 3 tbsp
Milk – 3.5 tbsp
Dry yeast - 2-3 tsp
Or fresh yeast - 25 g
Chicken egg – 3 pcs
Butter – 100 g
Salt – 1 pinch
Sugar – 1-2 tbsp. l
Whipped cream – 150 g

Preparation:

The first step is to start preparing the dough. To do this, crumble the yeast into a bowl (just pour out the dry ones) and pour in warm milk. Then add 1.5 cups of flour sifted through a sieve. Stir and let the dough rise. In a separate container, beat three chicken yolks, grind them with butter until white. Next, pour in the resulting egg mixture into the dough, mix everything thoroughly

Add the remaining flour in small portions, after sifting it through a sieve. Add salt, sugar, stir until smooth. Place in a warm place for 45 minutes or put on steam bath, that is, place the container with the dough in a bowl with warm water.

Be sure to ensure that there are no hard lumpy formations. The mixture must be completely homogeneous!

Remaining chicken proteins combine with cream, beat everything well with a mixer or whisk

After 30 minutes, carefully pour this mixture into the dough, stirring from top to bottom. Leave the yeast dough for 15-20 minutes until it rises

Heat a frying pan, grease it with vegetable oil or fat. Pour in one ladle of dough and spread it evenly over the entire surface. Bake until golden brown, 1-2 minutes over low heat.

If your frying pan is old or has not been used for its intended purpose, then you can eliminate sticking of pancakes by heating a small amount of salt on it.

When the edges are slightly browned, turn the pancake over and bake for about half a minute until done. After this, remove it from the pan using a spatula

These pancakes are very tasty served with sour cream or jam. And to fully justify their name, you can serve them with red caviar

Is our great delicacy ready. They can be served and eaten either hot or cold. Have a great appetite and good mood!

And now I present to your attention yeast pancakes with milk and cornmeal. Their main difference is not only in composition, but also in the original size. This is why they are somewhat reminiscent of pancakes. However, the taste is not the same. Try it, it's simply delicious. Adults and especially children will definitely like them.

Ingredients:

Corn flour – 1 tbsp
Milk – 0.5 l + 125 ml
Wheat flour – 1 and 1/4 cups
Fresh yeast – 25 g
Sugar – 1 tbsp. l
Eggs - 3 pcs
Cream or sour cream – 75 ml
Salt - to taste
Sunflower oil for greasing the pan

Preparation:

Heat 0.5 liters of milk and pour corn flour into it. Stir thoroughly and set aside to allow the mixture to cool.

Break the yeast into small pieces, add sugar and the remaining warm milk. Wait for the yeast to dissolve. At the same time, you can stir them, thereby speeding up the process.

Sift the wheat flour through a sieve into a separate bowl.

Pour sifted wheat flour into a deep container, add a mixture of milk and corn flour, then the yeast mass. Mix everything, cover with cling film or a napkin. Leave in a warm place for 1.5 - 2 hours. You can place the bowl in a container with warm water

The dough should fit well. This will be noticeable by a large number appeared air bubbles. The more there are, the tastier and more delicate our delicacy will be.

Pour into the risen dough 3, lightly beaten, egg yolks, cream (or sour cream). Egg whites beat to a good foam and add to the dough, lightly salt

Knead the dough thoroughly and slowly, it should have a completely homogeneous consistency.

Grease a frying pan with oil, pour the dough into it and smooth it over the surface. Bake pancakes on each side until beautifully golden brown.

They can be baked in any size, it all depends on your preferences. Ready dessert goes very well with sour cream or melted butter. Bon appetit!

With this recipe you can make very tasty and cute pancakes. One of the main ingredients is pumpkin, which makes them bright and yellow. If yellow pumpkin is not available, you can add turmeric to add color.

Ingredients:

Pumpkin – 400 g
Sugar – 40 g
Milk – 500 ml
Dry instant yeast – 5 g
Chicken egg – 4 pcs
Salt – 0.5 tsp
Wheat flour – 300 g
Melted butter – 30 g

Preparation:

Wash fresh pumpkin, remove peel and seeds. Chop the prepared pulp in large pieces, cook until soft.

To make the pumpkin soft, you can boil it in water or steam it

Blend the soft pumpkin into a puree in a blender.

Break the eggs into a separate bowl, add salt and sugar. Shake everything a little

First pour in half the warm milk, add the sifted flour and yeast. Then add the second part of the milk, beat until all ingredients are evenly distributed

Cover the finished dough with cling film and set aside in a warm place for 1 hour until it rises, that is, begins to bubble.

After an hour has passed, put the prepared, not hot, food in it. pumpkin puree. Mix everything and put it in a warm place for 1 hour.

The mass should increase well, become airy and light

Grease the pan with oil (do this before baking each pancake). Pour the dough into a hot frying pan, distribute it evenly, tilting the pan. When the pancake is full of holes and browned, you can turn it over and cook it on the other side

Ready pancakes can be served immediately. The treat is ready and you can please both guests and your household with it. Bon appetit!

Thanks to this recipe, you can prepare thin pancakes that simply melt in your mouth. This yummy simply flies away unnoticed from the beautiful saucer on the table. And if you apply to them berry jam or sauce, then it’s simply impossible to resist.

Ingredients:

Kefir – 1 tbsp
Milk – 0.5 tbsp
Flour – 1 tbsp
Instant dry yeast – 1 tsp
Sarah – 2 tbsp
Vanilla sugar – 1 tsp
Eggs – 2 pcs.
Butter – 30 g
Salt - a pinch

For the berry sauce:

Raspberries (fresh or frozen) – 250 g
Sugar – 4 tbsp. l
Rum (optional) – 1 tbsp. l
Cloves – 3 pcs.
Cardamom -0.3 tsp
Cinnamon – 0.3 tsp. l
Measuring cup – 250 ml

Preparation:

First, melt the butter and cool it until warm.

Mix sifted flour (2 tbsp), salt, sugar, yeast in a bowl

Pour in warm kefir.

The fat content of kefir can be used at your discretion and taste. You can also replace it with regular yogurt

Mix thoroughly so that no lumps form. Cover the container with cling film or a napkin. Leave the dough for 30 minutes in a warm place. When it is completely suitable, its volume will approximately double.

If suddenly you couldn’t get past the hard lumpy formations, then an immersion blender will help eliminate them.

In a separate bowl, stir with a whisk chicken eggs. Pour in the suitable dough, and also add warm milk and the remaining sifted flour with vanilla sugar

Add previously melted butter, mix the whole mass until smooth. Cover the bowl again with cling film or a napkin and place in a warm place for about 30 minutes.

After the specified time, the pancake dough will be ready. Fry them as usual, in a hot frying pan, on both sides until bright golden brown. No need to add oil to the pan

Remove each baked yeast pancake and coat with a little softened butter.

Prepare raspberries for the sauce. If it is frozen, then defrost it

Place the berries in a saucepan, sprinkle with sugar, put on the stove and bring to a boil. Then add rum (optional) and spices. Cook for approximately 15-20 minutes until the sauce thickens slightly. That's all! Ready-made freshly baked yeast pancakes with kefir and milk can be served along with berry sauce. The taste is simply amazing! Be sure to try it!

By adding semolina, the pancakes are thick and fluffy. They can be considered quite unusual and are definitely worth trying, as they turn out very tasty and satisfying.

Ingredients:

Milk – 300 ml
Water – 300 ml
Semolina – 300 g
Wheat flour – 100 g
Dry yeast – 2 tsp
Sugar – 2 tbsp. l
Salt – 1/3 tsp.
Soda – ½ tsp
Vegetable oil for greasing the pan

Preparation:

First you need to dilute the yeast. To do this, pour 50 ml of warm water into a container, add yeast, 1 tsp sugar, 1 tsp flour. Stir everything and leave in a warm place until a light foam forms. That is, until the yeast bacteria begin to work

Pour semolina into a deep cup, make a small depression, pour the suitable yeast mixture and the remaining warm water into it in a thin stream. Stir until smooth.

When adding cereal, be sure to ensure that it has a pleasant and appropriate smell and that there are no foreign grains

Then pour in warm milk. Add remaining bulk products. Mix everything thoroughly with a mixer, breaking up any lumps. Then cover with film and set aside for 40 minutes.

If, after the specified time, the dough thickens a little, there are small bubbles on its surface, then the pancake dough is ready for baking

Heat a greased frying pan and only then pour a small amount of dough to the very center, and it should be an even layer

When the entire surface of the pancake becomes openwork, turn it over to the other side.

Remove the finished pancake from the pan onto a plate. Fry in this way until the end of the dough.

Cooked pancakes go well with honey - butter sauce or just with melted butter. Bon appetit!

Video - recipe for yeast pancakes with milk "Boyarskie"

Such a wonderful dish as pancakes goes well with any sauce, jam and filling. They can be stuffed with any fillings: liquid, thick, sweet, spicy, and so on. They are great for both festive table, and for everyday life.

It just so happened that they are necessarily baked not only on Maslenitsa, but also on any ordinary day. At the same time, they can be served in the usual classic style, or by showing your imagination.

The ability to bake pancakes means that you definitely won’t go wrong with such a housewife. Because everyone likes this dish. And it’s up to you to decide which recipe to use. Bon appetit and good mood!