Pour warm water into a bowl, add sugar (1 teaspoon) and stir.
Crumble the yeast into a bowl and stir well until the yeast is completely dissolved.
Gradually add flour sifted through a sieve (1 cup) and mix well.
Cover the bowl with the dough with a napkin or towel and place in a warm place.
When the dough increases in volume, wrinkles and begins to fall off, it is ready.
Ready dough
Melt the butter and cool slightly (the butter should not be hot so as not to burn the yeast).
Grind the egg yolks with sugar.
Add the yolks, ground with sugar, salt, butter to the suitable dough and stir well.
Then add sifted flour and milk into the dough in small portions, alternately: adding 0.5 cups of flour and pouring in 1/3-1/2 cups of milk. Each time you add flour, you need to stir the dough well, and then pour in the milk and mix well again - so that no lumps form in the dough.
Thus add the remaining flour (about 2 cups) and milk (about 3 cups).
Cover the dough with a towel and place it in a warm place again.
When the dough rises, you need to stir it and let it rise again.
When the dough rises again, add the whites beaten with salt.
Mix gently and let the dough rise again.
Do not stir the risen dough any more, but immediately bake the pancakes, lifting the dough with a ladle from the bottom to the very top.
Pour a little batter into the middle of the pan, rotating the pan so that the batter spreads over the entire surface.
When the pancake is browned on the bottom, turn it over with a spatula and brown the other side.
Grease the finished pancakes with a piece of butter and place them in a stack.
Serve pancakes hot.
Advice. To ensure that the pancakes do not cool down, but are just as hot and appetizing, you can heat the oven to a temperature of 80-100 degrees, put a plate there and put the newly baked pancakes on the plate. Pancakes can be served straight from the oven.
On Maslenitsa, the Slavic peoples traditionally baked pancakes with yeast.Or as they were also called for their porosity and splendor - . Today, such pancakes with many pores and a visible openwork mesh on the surface are also called “tulle”, “openwork”. Yeast pancakes are a traditional Russian type of pancake for ritual holidays, Christmas and New Year, Epiphany and Easter.
Similar ones with yeast in their composition had a different set of ingredients. We will tell readers of Povarenka how to cook a classic in several ways. Although, we repeat, there are dozens of recipes for pancakes with yeast.
Royal wheat yeast pancakes
To prepare such truly royal yeast pancakes, you will need:
Six glasses of flour
three glasses of milk
50 grams of live yeast
six eggs
stick of butter
three hundred grams of whipped heavy cream
salt and sugar to taste
All the milk needs to be heated (slightly), add yeast and half the sifted flour. Cover with a napkin and leave to rise in a warm place. When the dough is ready, you should add to it the yolks of the eggs, which were previously ground with soft butter. Now add the remaining flour, salt, sugar. Let the dough rise in a warm place.
After forty minutes, if the dough has risen, add whipped whites and cream to it. You just need to do this carefully, stirring the dough from bottom to top with a wooden bowl. Heat a frying pan, grease it with a piece of lard placed on a fork, pour a portion of the dough onto it and fry our yeast pancakes on both sides.
Yeast pancakes “tulle”
These lacy pancakes with yeast can be prepared for Maslenitsa week. We will prepare them from buckwheat flour mixed with wheat. We will need:
Two glasses of wheat flour
one glass of buckwheat flour
30 grams of live yeast
a little more than half a liter of milk
three eggs
two tablespoons butter or vegetable oil
salt and sugar to taste
Pancakes with yeast are made this way. Dilute the yeast with half of all the milk (warmed up), add wheat flour to it, and let the dough rise. When it rises and clears up, add buckwheat flour, yolks, spices, and butter. Let's approach again. Add the remaining warm milk in a stream, add the whipped whites with a spoon, gently folding into the dough. Thin yeast pancakes are baked from the resulting dough.
They need to be stacked on a flat dish and served with sour cream or melted butter. It is also possible with other fillings, recipes for which you will find in the Maslenitsa section “Povarenka”.
Yeast pancakes have been popular for a very long time, but they took a long time to tinker with. You had to knead the dough, wait for it to rise, and bake. In our fast-moving times, housewives simplify all processes as much as possible. You always want to save time and feed your family not only quickly and easily, but also tasty and satisfying.
Pancakes can be baked thick or thin, or... If you are sorely short of time, look at other recipes for pancakes with kefir or milk that do not require much effort. And there are still wonderful ones
Let's prepare thin openwork pancakes with holes according to my favorite recipe.
You will need:
- Milk – 3 tbsp. + ¼ tbsp.
- Flour – 500 g
- Eggs – 2 pcs.
- Salt – 1 tsp.
- Granulated sugar – 2 tbsp.
- Dry yeast – 10 g
- Vegetable oil – 2 tbsp.
How to cook:
- Heat ¼ cup of milk, dissolve yeast in it and dissolve a pinch of salt and a teaspoon of sugar. Place in a warm place to proof. We wait for bubbles to appear on the surface
- Sift the flour into a separate bowl (large), add the remaining salt and sugar according to the recipe, beat in the egg mixture and warm milk (carefully).
- Then we send the suitable yeast mass here. Mix everything thoroughly until smooth. At this stage it’s time to add butter
- Place the bowl covered with a towel in a warm place. The dough should rise 3 times. Each time the mass increases, it must be kneaded. The process takes approximately 2 -2.5 hours
- Fry in a hot frying pan. The dough should pour like foam. Fry until holes appear, turn over and cook until done.
Thick fluffy pancakes made with milk and dry yeast
Let's prepare fluffy pancakes, just like in the village, using a simple recipe. The pancakes turn out thick and plump. After eating a couple of pieces, you'll be completely full. A very profitable recipe.
- Dry yeast – 10 g
- Milk – 1 l
- Sugar – 2.5 tbsp.
- Salt - a pinch
- Flour – 2 tbsp.
- Egg – 1 pc.
How to cook:
- Take a small amount of milk, about half a glass, and heat it until lukewarm. Pour yeast into it, stir and let stand for five to ten minutes.
- While the yeast wakes up, we heat the remaining milk in a large saucepan and pour sugar and salt into it
- Then the yeast mixture
- B sifted flour. You need to add enough of it so that the dough turns out like sour cream. Beat with a mixer at low speed. You can stir with a whisk or spoon, but it will take more time.
- Now put it in a warm place for 15-20 minutes and wait until it comes up
- Beat in the egg and mix with a mixer
- Let's send it to a warm place and wait for it to foam. Characteristic bubbles will appear on the surface. The speed depends on the heat in which it is located
- It's time for baking. Heat up the pans. It’s better if there are two of them, then the process will go faster. Coat with butter, pour and bake on one side
- When the surface becomes matte, turn it over and bake the second one until golden brown.
- Now look at it in cross-section - how thick and lush it is.
Custard pancakes with milk and boiling water
Yeast pancakes can also be prepared using the custard method.
- Milk – 300 ml
- Flour – 200 g
- Salt - a pinch
- Sugar - 1 tbsp.
- Egg – 1 pc.
- Yeast – 2 g
- Sunflower oil – 1 tbsp.
- Boiling water – 1 tbsp.
How to cook:
- Pour salt and sugar into warm milk, beat in the egg and mix with a whisk.
- Mix sifted flour with yeast
- Add flour mixture into the milk mixture little by little and stir. The mass should turn out like thin sour cream
- Cover with film or a lid and place in a warm place for an hour until the yeast revives
- Now brew the resulting mass with boiling water. When mixed, it comes to life and becomes even more bubbling. Let it rise for 15 minutes, pour in some butter and bake beautiful products. They turn out moderately thin and tasty.
Lenten yeast pancakes on water
Pancakes can be prepared not only for Maslenitsa, but also during Lent without the use of fermented milk products.
You will need:
- Water – 200 ml
- Sugar – 2 tbsp.
- Salt – 1 tsp.
- Dry yeast – 1.5 tsp.
- Sunflower oil – 2 tbsp.
- Flour – 2 tbsp.
- Sift the flour, add sugar, salt and yeast, pour in a glass of warm water and butter
- Mix the hooks with a mixer. The mass turns out a little thick. Put it in a warm place
- The dough has risen, it’s time to brew it with boiling water. Make sure that the water does not burn, but is simply very hot. Pour in a little at a time and mix at the same time. It works well with a mixer. Water must be added until it reaches a pancake consistency. Leave for 15 minutes to rise
- It turned out so fluffy. It's time to bake
How to cook pancakes with kefir
In this recipe we use kefir. The pancakes turn out thick, but very tender.
Let's prepare:
- Flour – 2 tbsp.
- Kefir – 0.5 l
- Egg – 3 pcs.
- Granulated sugar – 2 tbsp.
- Salt - a pinch
- Yeast – 2 tsp.
How to cook:
- Mix flour (don't forget to sift) with yeast
- Warm the kefir a little and pour it into a large container.
- Divide the flour mixture approximately in half and add one part portionwise to the kefir and stir.
- This is where we send our eggs.
- Stir in the rest. The consistency should be like liquid sour cream. Now add sugar and salt. Place in a warm place for 30-40 minutes.
- Bake and eat with sour cream or jam.
- In this recipe, you don’t have to follow the exact quantities of the recipe ingredients, but focus on your own taste. If you like thick pancakes, use more flour or less liquid. If it’s sweeter, add sugar, etc.
How to quickly and easily cook pancakes with sour milk
If your milk has turned sour and you don’t know where to use it, then bake delicious pancakes with a slight sourness.
Required:
- Sour milk - 1 tbsp.
- Flour -1.25 tbsp.
- Dry yeast – 1 tsp.
- Hot water - 2/3 tbsp.
- Granulated sugar – 2 tbsp.
- Salt - a pinch
- Eggs – 2 pcs.
- Vegetable oil – 2 tbsp.
Preparation:
- The first step is to combine all the dry ingredients (be sure to sift the flour to give it airiness). Moreover, this time we use half a glass of flour. Let's put the rest aside for now
- Heat the slightly sour milk, pour it into the bowl with the dry mixture and stir until smooth.
- Place in a warm place for half an hour
- At this time, beat the eggs with a whisk.
- When the mixture has arrived, pour the mixture, hot water and flour residue into it. Stir until lumps disappear
- Again leave in a warm place for 20 minutes
- The mass turns out fluffy, like sour cream. The last step is to add the oil and mix for the last time.
- Bake as usual
Recipe for yeast pancakes made from buckwheat flour
In Rus', during Maslenitsa week they baked not only wheat pancakes, but also buckwheat pancakes. Although baking them solo is more difficult. Therefore, we will prepare it with the addition of wheat.
Ingredients:
For the dough:
- Wheat flour – 125 g
- Sugar – 1 tsp.
- Dry yeast – 0.5 tsp.
- Milk – 250 ml
For the test:
- Buckwheat flour – 75 g
- Eggs – 2 pcs.
- A pinch of salt
- Milk – 125 ml
- Butter – 75 g
- For the dough, mix the dry products according to the list, then pour in the liquid. Cover with film and put in a warm place for 40 minutes
- To turn the dough into dough, add buckwheat flour, beaten yolks, salt and milk. The dough turns out smooth with the thickness of sour cream. Place in a warm place for an hour and a half
- After the first ascent, the mass doubled. Mix with a ladle from top to bottom, and again send to heat for 40 minutes. Don't forget to cover with film
- Melt the butter and beat the whites until soft foam and add everything to the risen mass. The dough will become airy, and the pancakes will turn out lacy with large holes.
- Since pancakes made with buckwheat flour are quite fragile, it is better to bake them in a small-diameter frying pan.
Pancakes made from rye flour on water
We eat lean pancakes made with rye flour with sour cream, jam or melted butter.
You will need:
- Wheat and rye flour 200 g each
- Butter – 100 g
- Dry yeast – 1 tsp.
- Water – 800 ml
- Salt – 1 tsp.
- Sugar – 2 tbsp.
- Eggs – 3 pcs.
- Heat the water, add flour, a pinch of salt and yeast. Place in a warm place to rise for 20-30 minutes
- Then melt the butter into the dough, add the beaten eggs, salt and sugar and again leave to gain strength.
- When it has increased by one and a half to two times, knead it and start baking pancakes in a dry frying pan.
Video - step-by-step recipe for pancakes, like grandma's
This master class presents a step-by-step process for preparing delicious pancakes.
All recipes are delicious and allow you to diversify your pancake menu during Pancake week.
There is an opinion that you can learn how to cook delicious and beautiful thin pancakes only with age, when experience comes and your hand gets full. 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 should immediately expect that you won’t be able to quickly bake yeast pancakes; 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 - only fresh products are taken 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.
- premium wheat flour 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 utensils heated by more than 38-40 degrees, then the yeast will simply stop working and you won’t get any holey, fluffy pancakes.
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 oven, so you can consider this simple method: 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. The finished dough for yeast pancakes 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 correct amount of batter is poured into the frying pan (usually this becomes clear on the second or third pancake), then the pancake will immediately have a huge number of holes in the pan.
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, if desired, grease the top with 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.
