Ruddy and fluffy pancakes are the most popular homemade baked goods, loved almost without exception by all adults and children. Therefore, today I want to tell you how to prepare classic fluffy pancakes from airy yeast dough. This recipe is so simple and win-win that any novice cook or cook can easily cope with it. Small child. To make yeast pancakes, you don’t even need a mixer, and all the ingredients can probably be found on hand without having to run to the stores. Therefore, having this simple recipe for pancakes on hand, you can please your family with this rosy dish at any time. homemade cakes– you can have it for breakfast, or you can have it for an afternoon snack or dessert. True, you will have to take care of kneading the dough in advance, since it will take an hour and a half to proof it. But all this time you can go about your business while the yeast does its painstaking invisible work.
Bake yeast pancakes in a frying pan - it's simple and quite fast work, which the youngest family members can happily take on. After all, the dough for pancakes can be easily spread with a spoon, forming any shapes that your imagination suggests. During the cooking process, the pancakes do not stick to the pan at all and turn over without any problems. One serving of pancakes takes 6 - 8 minutes to prepare, and if you use two at once to prepare them large frying pans, then you can literally bake a mountain of pancakes for a large company in no time.
Pancakes made from homemade yeast dough turn out unusually fluffy, airy and very tender. They literally melt in your mouth thanks to their soft porous structure. Sweet butter pancakes are good on their own, but if you add butter, jam, honey or condensed milk to them, you can get delicious dessert with various shades of taste. Be sure to prepare fluffy yeast pancakes for your family using this proven recipe, and you will be pleasantly surprised at how simple and amazingly delicious it is!
Useful information Fluffy yeast pancakes made with milk and dry yeast - classic recipe with step-by-step photosINGREDIENTS:
- 250 g flour
- 1 tbsp. milk
- 1 large egg
- 3 tbsp. l. Sahara
- a pinch of salt
- 10 g dry yeast
- 2 tbsp. l. vegetable oil
COOKING METHOD:
Yeast dough for pancakes1. In order to prepare fluffy yeast pancakes, first you should slightly heat the milk in a deep bowl (not higher than 40 - 50 ° C). If the dishes allow, this can be done directly in microwave oven for 20 - 30 seconds at maximum power. Pour yeast into warm milk and mix lightly with a spoon.
Important! Be sure to touch the milk clean hand, before breeding yeast in it. If the milk is too hot, the yeast will die and the dough will not rise.
2. Add the sifted flour in two additions, kneading the dough with a spoon or whisk until smooth. 
3. Cover the yeast pancake dough with a damp towel and place in a warm, draft-free place for 1 hour.
Advice! An oven heated to a temperature of 40°C, a stool placed near a warm radiator, or a bathroom are well suited for such a secluded place. Since high humidity favors the process of yeast fermentation, hot steam can be released into the bath.
4. After an hour, add egg, sugar, salt and 1 tbsp to the well-risen yeast dough. l. vegetable oil. 
5. Mix everything thoroughly with a spoon and leave in a warm place for another 20 minutes. Once the dough has risen again, do not stir it again! 
6. Heat a little vegetable oil in a frying pan. Spoon the thick batter onto the frying pan, forming pancakes of the desired shape and size. 
7. Fry the pancakes over medium heat for 2 - 3 minutes on each side until golden brown crust, then cover with a lid and cook until done. low heat within 2 – 3 minutes. Since the pancakes are tall and fluffy, they do not bake very quickly on the inside.
From this amount of ingredients I got 10 fairly large pancakes. If you have big family and you are going to bake a double portion of pancakes, then all components need to be doubled, except for yeast, their quantity can be left the same.
Hot pancakes can be poured with melted butter, honey, jam or condensed milk of your choice and serve immediately. Ruddy and very fluffy yeast pancakes are ready! 
Unfortunately, not everyone knows how to make yeast pancakes with milk, a recipe with photos. To fill the gap in knowledge of some housewives, I decided to devote a separate article to this topic.
Lush and soft pastries, which is served with sour cream, is our favorite for a reason. Its appetizing appearance is achieved with the help of one ingredient - live yeast.
They are the ones who help increase the volume of the dough and make ready-made baked goods porous and airy.
Very often for fluffy pancakes They use fresh pressed yeast, but they turn out just as good with dry yeast.
How to prepare yeast step by step delicious pancakes? First, you need to knead the dough correctly: dilute the yeast in warm milk or water, add flour and other ingredients and let the mass rise in a warm place.
Yeast begins to work only in certain conditions, and it is necessary to create them. It is better to place the dough into the pan with a spoon dipped in water.
Pancakes are served with various jams, honey, and sour cream. In general, choose what you like best.
In addition to sweet pancakes that contain apple or pumpkin puree, you can prepare another dish that is based on ingredients with a neutral taste. For example, grated zucchini.
By adding more salt and chopped garlic to the dough, you will get a complete snack. It can be consumed both hot and cold, the taste will still remain excellent.
Do you want to bake a whole dish of lush fresh pancakes on milk? Then remember two basic rules: to knead the dough, use only fresh yeast that does not stick to your hands, and twice sifted flour.
If you neglect the advice of experienced chefs, then you are unlikely to be able to achieve your plans.
Recipe No. 1: Classic pancakesIngredients: two eggs; 0.3 l milk; pressed yeast – 20 g; 50 g each of vegetable oil and sugar; 0.3 kg of fine flour and a pinch of salt. You will also need vegetable oil for frying.
Your family will be satisfied with the sour cream treat if you spend a little more time and prepare amazing pancakes according to classic recipe by leaps and bounds.
How to make delicious pancakes with yeast, a recipe with dry yeast, can be found in the step-by-step description:
Pancakes have unique aroma, thanks to the content of apple pieces. The dish can be served with sour cream or any sweet filling, it will emphasize the taste and make it unique and memorable.
You need products to knead the dough:
5 eggs; yeast – 20 g; 2 cups each of flour and milk; 0.5 sticks of butter; 100 g granulated sugar; a little salt and 3 medium apples of aromatic varieties.
The dough is prepared on a dough that includes yeast, a glass of warm milk and 160 g of flour. It must be kept in a warm place and waited until it rises. Then:
I recommend serving the pancakes with honey or sour cream. Your loved ones will appreciate the taste of the dish, which promises to be incomparable.
No. 3: Zucchini PancakesAdult members of the family will enjoy the pancakes, since they cannot be called sweet at all. To diversify the menu in the spring-summer period, you will definitely need this dish.
Ingredients you will need to make the dough from:
2 glasses of milk; 0.4 kg white flour; two eggs; yeast – 15 g; ¼ stick of butter; salt to taste; one medium sized zucchini; 0.1 liters of odorless vegetable oil.
Now you will learn how to prepare fluffy pancakes with yeast and milk to please your family. First, make a dough that contains yeast, flour and warm milk.
While she sits 30 minutes near a heat source, you need to:
Serve the dish with sour cream and sprinkled with chopped herbs.
No. 4: Potato pancakesPotatoes are included in many dishes; this product is also included in the dough for pancakes, which we will now prepare.
First things first, prepare necessary products, which include:
50 ml milk; 0.1 kg flour; half a kilogram of peeled potatoes; one egg; yeast – 20 g. Salt the dough to taste.
Cooking steps:
The method of preparing this dish will require you to spend at least two hours. But the main part of it will be used to raise the dough and weight, and in the meantime you can do other, no less important things.
To make pancakes with dry yeast recipe with photos, you will need:
half a kilogram of flour; 0.450 l milk; 2 eggs; 40 g sugar (or 2 tablespoons); 0.1 l vegetable oil; 0.5 teaspoons of salt and one teaspoon vanilla sugar; dry yeast - one teaspoon.
Lush pancakes with dry yeast are prepared according to the following scheme:
Yeast fluffy pancakes are served with sour cream or with various additives that you can find at home: jam, honey.
Recipe No. 6: Lenten yeast pancakesFor the dish you will need:
yeast - a packet; 0.6 kg wheat flour; 50 g sugar; one teaspoon of salt; 0.6 liters of purified water. You cannot do without vegetable oil; it is used for frying.
Let's start cooking, and first you need to sift the flour and heat the water to 35 degrees. After:
Bring the finished dish to perfection and remove excess fat. To do this, cover the dish or plate on which you are going to place the finished pancakes with paper napkins.
Simple Recipe No. 7: Grated Zucchini PancakesGrocery list:
2 zucchini of milky ripeness; 2 eggs; 160 g flour; live yeast – 20 g; 1/3 teaspoon salt; half a glass of vegetable oil for frying. Serve pancakes with sour cream.
How to bake fluffy pancakes with yeast, recipe with photos, including dry ones, detailed description:
You need to monitor the process constantly, otherwise you risk ruining the dish. The pancakes do not need to be brought to an overly fried state; it is enough that they are browned on both sides.
Thick pancakes are served on the table with sour cream, garnished with chopped dill (as in the video).
Before putting the next portion of yeast dough into the frying pan, add a little vegetable oil to it. Don't worry, you can easily get rid of excess, the main thing is to know one secret.
Just line a plate with a paper towel; it will absorb the fat from the surface of the pancakes.
Some tricks- Ruddy, and most importantly, fluffy pancakes are fried in well-heated vegetable oil.
- You can make pancakes with filling using one in a simple way. After placing the circles of dough on the frying pan, do not waste time and place the filling in the center.
- Choose any: grated apple, boiled chopped meat. Then cover the top with dough and bake the pancakes on both sides until fully cooked.
Yeast pancakes are a recipe from childhood that makes you feel like a child again, devouring your mother’s pancakes by both cheeks. They seemed the most delicious back then and probably still remain so in your memory.
But now you can please your family with delicious yeast pancakes, fluffy and sweet.
Classic version of yeast pancakes according to GOST- Warm water and flour - 481 g each;
- Yeast - 14 g;
- Chicken egg;
- Sugar - 17 g;
- Salt - 9 g.
Of course, at home, hardly anyone uses the recipe prescribed in GOST - it is simply impossible to thoroughly verify all the ingredients in grams. Often we put them “by eye”.
Moreover, every housewife is looking for her perfect recipe, which will be obtained personally from her. Therefore, there are probably many variations of these flatbreads among women.
Learning to work with yeastThere are several types of yeast, which need to be worked in different ways:
- Flour and milk in a ratio of 3:2;
- Egg;
- Vegetable oil and sugar - 1 tbsp. l;
- Yeast and salt - a teaspoon each.
There is also a recipe for a more complex dough for yeast pancakes.
- Flour - half a kg;
- Half a liter of milk;
- Sugar - 2 tbsp. l;
- Packaging of vanilla sugar;
- Vegetable oil - 2 tbsp. l into the dough;
- Yeast (preferably dry) - 2 tsp. (Or fresh - 21 g);
- Salt - ½ tsp;
- 2 eggs.
Pancakes in which milk is replaced with water can also be fluffy and airy. And the recipes for such “water” pancakes are very simple and quick to make.
Recipe No. 1. You will need:
- Flour and water equally - 500 g each;
- Granulated sugar - 2 tbsp. l;
- Yeast - 1.5 tsp;
- Salt.
These lean pancakes go well with sweet fillings - honey, jam, condensed milk.
- Flour - half a kilo;
- Eggs - 5 pcs;
- Water - 1 glass;
- Active dry yeast (5 g) or fresh (25 g);
- Sugar to taste;
- Oil – absolutely any (50 g);
- Salt - a pinch.
- Flour - 7 tbsp. l.;
- Kefir - half a liter;
- Sugar - 1 tsp in yeast and 1 tbsp. l - into the dough;
- Salt - a third of a teaspoon;
- Soda - a third of a teaspoon;
- Dry yeast - 2 tsp;
- Warm water - 100-150 ml.
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- Flour - 1.5 cups;
- Milk - 1 glass;
- Chicken eggs - 2;
- Yeast - 2 teaspoons with a slide;
- Sugar - 2 tbsp. l.;
- Salt - ½ tsp;
- Vegetable oil - 2 tbsp. l into the dough;
- Apples - 1-2.
- The ingredients you use should be at room temperature. It is better to heat milk or water to human body temperature – 37 degrees.
- Buy premium flour, which makes the pancakes softer and more tender. Moreover, the worse the grade of flour, the more you will need for the dough.
- Does not exist exact recipe pancakes with yeast, because the ingredients cannot be taken exactly as indicated in the recipe according to GOST. Eggs have different weights, yeast also behaves differently, and flour is of different quality.
- The latter should be added to achieve the consistency of sour cream. Over time you will understand how much flour you need. Therefore, experiment until you find “your” recipe.
- You can safely add to yeast pancakes all kinds of additives– sweet and unsweetened: nuts, fruits, berries, rolled oats flakes, meat, pumpkin.
- As soon as the dough will work, do not stir it, do not shake it, do not put a spoon in the center. This will ensure the dough has good fluffiness. Carefully scoop the mixture from the edge of the bowl with a spoon and place it in the pan.
- By the way, it is best to prepare the dough in advance, in the evening, and put it in the refrigerator until the morning. In the morning, your pancakes will turn out fluffy and airy.
- Be sure to heat the frying pan well, otherwise the pancakes will take a long time to cook and will not fry well.
- They should be turned over in the pan only when the top part of the cake dries out, holes appear on its surface, and a crust appears on the edges. This means that one part of the pancakes is already completely ready.
- After frying, it is recommended to first place the pancakes on a napkin. This is done in order to remove excess fat after cooking in vegetable oil.
- If you are going to serve the pancakes a little later after they have been cooked, take care to add a component to them that will provide the dough with the necessary moisture. This could be finely chopped onions and ham. Bon appetit!
Considered the best yeast baking, it always turns out incredibly fluffy, airy and with a pleasant delicate taste.
An example of this is pancakes with yeast, a dessert beloved by many and a frequent guest at family gatherings, which is why it is important for every housewife to prepare the dish “perfectly.”
To really succeed, it takes a little time, good recipe and knowledge simple secrets preparations, but more on all this later in the article.
Cooking for instant yeast – great way get delicious fluffy pancakes for your tea.
Despite the fact that many housewives are distrustful of dry yeast (believing that the dough does not always work well with it), they are often used in baked goods, with the hope of getting a beautiful thick crust for pancakes.
To ensure that this happens, follow a simple recommendation - use only high-quality, unexpired yeast and the right technology kneading the dough.
Ingredients- Milk – 2 glasses;
- Flour ( premium) – 500 g;
- Yeast (dry) – 10 g;
- Vegetable oil (for dough) – 2-3 tbsp. l.;
- Salt – 0.5 tsp;
- Sugar – 1.5 tbsp. l.;
- Egg – 2-3 pcs.;
- Use vegetable oil for baking to taste.
- Mix salt, 2 eggs, sugar in a plate. Beat the products with a whisk, then add them to the dough.
- Dilute the dough with 2-3 tbsp. l. vegetable oil, begin to knead the dough with a spoon.
- Leave the mixture for 30-40 minutes at room temperature so that the dough rises well.
When the dough mixture is suitable, do not knead it again, we immediately begin baking. Heat a frying pan (preferably with a thick bottom) in vegetable oil.
Spoon the dough onto the hot bottom. Let's bake yeast pancakes over medium heat, a few minutes on each side.
P.S. To prevent the dough from sticking to the spoon, dip the spoon in water before each time you add it to the pan.
For those who fast, excellent option will be the preparation of lush yeast pancakes without eggs and milk. Bake lean pancakes on water, raw yeast and flour can be just as tasty as with a traditional set of baking products.
Although fresh compressed yeast is less active than dry yeast, it rises the dough many times better, making it much airier and more tender than “dry” yeast.
Ingredients- Raw yeast – 1-1.5 tsp. (stick to the quantity indicated in the instructions on the package)
- Water – 1.5 cups
- Flour – 2 glasses of 250 ml;
- Salt – 0.5 tsp.
- Sugar – 2 tbsp. l.
- Vegetable oil – 6 tbsp. l. (use for baking).
You can also make lean pancakes with filling. Even if you are fasting, you can put into the yeast dough sweet foods that are allowed for consumption during fasting, including fruits: apples, all kinds of citrus fruits, bananas, etc.
Secrets of successful yeast pancakes A variety of bases for yeast pancakesYou can make fluffy yeast pancakes not only with fresh milk and water. If you are going to bake non-lenten pancakes, then use spoiled milk, yogurt or kefir.
You will get air delicious flatbreads for the whole family, which can be enjoyed at breakfast, lunch or dinner.
Prepare classic pancakes it's always better with original filling. There are plenty of options for imagination here.
Add whatever you like to the dough:
- pieces of fresh fruit;
- candied fruit;
- jam;
- dried fruits;
- coconut flakes;
- chocolate;
- caramel;
- spices and many other sweet additives.
But if you want something really unusual, then the recipe vegetable pancakes– exactly what you need.
Exist great recipes yeast pancakes prepared with various vegetables: zucchini, pumpkin, eggplant, onions, tomatoes, etc.
Don’t be afraid to experiment - you will definitely get something real cooking masterpiece with unforgettable taste.
Now you know everything about how to make homemade pancakes with yeast. Use it simple recipes and simple cooking tips - and may the yeast pancakes you bake always turn out to be a great success.
I always wish you bon appetit!
With love Elena Skopich
A recipe from the “the simpler, the tastier” category. Strange as it may sound, the most fluffy yeast pancakes are made with dry yeast diluted in water. Yes Yes, liquid base This recipe will contain water, not milk or kefir. Dairy products make the dough heavier, making it more difficult for it to rise, but there is no fat in the water, it grows at its own pleasure, just make sure it doesn’t run away! We will prepare delicious fluffy pancakes with dry yeast without any dough, immediately mix all the ingredients and let them rise for an hour and a half.
Ingredients:- Warm water – 500 ml;
- flour – 500 gr;
- eggs – 2 pcs;
- fine salt – 0.5 tsp;
- sugar – 3 tbsp. l;
- dry yeast – 1.5 tsp;
- vegetable oil - for frying.
The first thing to do is check the expiration date of the yeast. If it’s already running out, replace it with others; if everything is fine, measure out 1.5 heaped teaspoons and pour into a spacious bowl. Add sugar, salt and a little flour there, 2-3 tbsp. spoons.
Pour warm water into this mixture, first one glass. Stir with a whisk and let sit for 5-7 minutes while you sift the flour and heat another glass of water.
During this time, the granules will dissolve and the yeast will begin to act. A sign that the yeast has begun to “work” will be small holes and bubbles that appear on the surface after a few minutes.
Pour in another glass of warm water, not hot, but warm. The total volume will be half a liter. Add flour little by little, stirring with a whisk. Not all at once, little by little, carefully mixing each portion, combining the products until a homogeneous structure. The quality and moisture content of flour is always different, so the quantity may vary slightly, decreasing or increasing.
The thickness must be brought to the consistency of very thick sour cream and add eggs one at a time. The first was mixed in, then the next was added.
How to make sure that the yeast dough for pancakes is the right thickness? Once all ingredients have been added and thoroughly mixed until smooth, scoop with a spoon and lift. The pancake dough is sticky, viscous, it will not separate from the spoon, tear, or divide into lumps. If it drains easily, then you need to add flour (although this is unlikely to be needed). If it’s very steep, add a couple of tablespoons of warm water. Cover or cover with film and keep warm: place in a preheated oven with the heat off, in a saucepan with warm water, near the battery. Yeast dough will only ferment in a warm place; it will not rise in a cool room.
From time to time, watch how the fermentation process is progressing, do not knead or disturb the dough. It will be like in the photo in 1.5 hours if you follow all the recommendations. Now you can bake pancakes.
Pour into a frying pan or two at once vegetable oil, heat up. Turn the heat down to less than medium, otherwise the first pancakes may burn while you are laying out the dough. Scoop without stirring. Place in portions in heated oil, about 1 tbsp. l. for pancakes. To make it easier to separate the dough, use two spoons or use your finger to help push it into the pan. Brown the bottom side for about two minutes; bubbles and holes should appear on top.
Pry with forks, a spatula, and turn over. The pancakes will immediately fluff up, grow, and become very fluffy. On the second side they bake very quickly, no longer than a minute. Remove the finished pancakes to a plate, cover, and place the next portion in the oil.
In 20-25 minutes, a whole pile of delicious ruddy pancakes will show off on the plate. You can serve them with sour cream, honey, jam, berry puree, sweet black tea or hot milk.
As you can see, preparing yeast pancakes with dry yeast is much faster and easier than making pancakes with milk or kefir, and they are in no way inferior in taste. Enjoy your meal!
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