Pancakes made with yeast: fluffy and delicate. Openwork yeast pancakes recipe

How to cook openwork yeast pancakes recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Hello, dear readers of the site! Yeast pancakes require special attention, since the dough for them takes several hours to prepare. But the result is worth it! The results are very tasty openwork pancakes. more magnificent than regular pancakes. They can be served with any jam, honey, sour cream or used as a basis for further culinary ideas, for example, rolls or bags with any sweet or not sweet filling. to his original recipe cooking openwork yeast pancakes with milk is shared with us by the cook of the blog Alena. We also recommend preparing very tasty stuffed meat filling yeast pancakes according to GOST.

Yeast pancakes with milk

Milk (3.2% fat) – 3.5 cups
Dry yeast – 1 sachet (11 g.)
Eggs of category 1 – 2 pcs.
Wheat flour premium– 500 gr.
Sugar – 2 tbsp.
Vanilla – 1 sachet
Salt – 1 tsp.
Vegetable oil – 30 ml

How to make yeast pancakes:

First, let’s “awaken” the dry yeast. To do this, heat ½ cup of milk (250 ml glasses) until room temperature, add 1 tbsp. sugar and yeast. Stir, cover the bowl with the dough and place in a warm place. In just 30 minutes the yeast will come to life and a lush foamy cap will appear.

At this time, heat the remaining milk to room temperature, add the remaining sugar, salt, eggs and beat with a mixer. It is also possible to knead the dough with a whisk.

Sift the flour first. I measured the amount of flour on a kitchen scale, and it took me exactly 500 grams. flour. Add flour to the milk-egg mixture and stir until homogeneous mass, no lumps.

Lastly, add the dough and vegetable oil to the dough and mix again.

Pour the dough into a large saucepan, cover with a lid and place in a warm place. The dough will rise for 2.5 hours, during which time you will need to stir it with a whisk 3-4 times (as soon as it rises to the lid).

Ready dough It turns out with bubbles, as in the photo. You can start baking pancakes.

Heat the pancake pan thoroughly and grease it vegetable oil. Pour a portion for one pancake into the pan, spreading the batter throughout the pan. The dough should be laid out with foam.

As soon as one side of the pancake is baked, lift it with a spatula and turn it over to the other side.

Bake all the pancakes in the same way, grease each of them with a piece of butter. From this amount of dough you will get a large stack of openwork yeast pancakes.

Serve openwork pancakes with any addition to the table: jam, preserves, sour cream, yogurt, etc.

We offer one more for viewing interesting recipe from our website for making puff pastry from pancakes

Yummy Pancakes Openwork pancakes made with yeast

Preparation openwork pancakes:

1. Prepare the yeast

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

Sift the flour through a sieve, add salt, sugar, eggs, carefully pour in the milk heated on the stove, stirring continuously and add the “appropriate” yeast. Now mix the dough until a homogeneous mass is formed. Make sure there are no lumps in the dough. Then add vegetable oil to it (melted butter will also do) and mix thoroughly again.

3. Now the dough needs to be covered with a lid and put in a warm place so that it “fits” - that is, it increases in size. The dough should rise 3-4 times. Each time after increasing, the dough must be mixed. Make sure that the dough does not “run away”; if the bowl is not enough, pour it into a large container. In general, the dough should “rise” for 2-2.5 hours.

4. Baking pancakes

After the dough is ready, we begin to bake the 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. When the pancake is baked, lift it with a spatula and carefully turn it over to the other side.

5. Serve openwork pancakes

The pancakes can be served with jam, sour cream and berries.

Flour - 1 cup, maybe with a slide

Chilled butter – 30 grams

Well, the “recipe itself”:

1) Sift the flour into a bowl, a small bowl is ideal.

2) In another bowl, beat the egg and milk, and gradually pour the resulting mass into the flour and beat until smooth.

3) Let the resulting mass stand for 25-30 minutes.

5) Well, we actually start baking pancakes:

We take a ladle - also known as a “ladle” in common parlance, scoop up a little dough, pour it into a hot greased frying pan and quickly turn the frying pan so that the dough spreads evenly, bake for about 1 minute on both sides. Place the baked pancakes on a plate, brushing with melted butter if desired. using a special brush.

Serve pancakes with jam, jam, honey and whatever your heart desires.

How to make openwork yeast pancakes “Lace”

Hello dear readers Culinary diary!

Maslenitsa is just around the corner. I will delight my family with pancakes for a whole week. Therefore, I am urgently going to try several new pancake recipes to make every day of Maslenitsa unique. Delicious custard pancakes from the bottle have already been tested and adopted. The pancakes turn out tender, with beautiful holes.

There are many recipes for pancakes, I want to offer you, in my opinion, the most delicate and lacy ones.

Such yeast pancakes They bake quickly and turn over wonderfully. Preparing the dough takes 2-3 hours, however special effort it won't be on your part.

But the pancakes will turn out to be simply unrealistically tender, lacy and lacy. And there will be as many holes as there are stars in the sky!

How to make openwork yeast pancakes (products)

Milk – 3 cups and (1/4 cup for dough);
Instant dry yeast – 11 grams (1 packet). Equivalent to 60 grams fresh (or “wet”);
Egg – 2 pcs.;
Flour – 500 grams;
Sugar – 1 tbsp. and (1 tsp for dough);
Salt – 1 tsp;
Vegetable oil – 2 – 3 tbsp.

How to make openwork yeast pancakes “Lace”

The number of holes appearing will delight you.

Look how many there are!

And if you look at the pancake against the light, what you see will make you incredibly happy!

Now you have another one new recipe pancakes for Maslenitsa and you know how to make the most delicate yeast pancakes “Lace”. Subscribe to Culinary Diary updates - best recipes ahead.

How to cook openwork yeast pancakes

It is believed that these cakes are from sour dough take their roots from ancient Rus', but this is not so, because the first mentions of pancakes date back to the ancient Egyptian chronicles. But be that as it may, it is here that we are most valued classic pancakes and original lace openwork pancakes made with yeast. and mine today's recipe with a photo 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 well. in the best possible way.

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

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 affect taste qualities dessert. On the contrary, such pancakes turn out lighter, airier and more manageable.

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 eggs with sugar, salt and warm water, after which we introduce the sifted flour with constant stirring, bringing the mass to a homogeneous fraction.
Now we can add it to the dough yeast dough, melted butter, 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.

On hot frying pan Apply drawings 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.

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

Openwork pancakes with yeast: recipe with photos

Openwork yeast pancakes with milk

Anyuta
Author of “Notebook”

Real Russian pancakes are baked only with yeast. Openwork, lace, porous, plump, whatever they call them! Such pancakes are the real pride of the housewife, and that’s what we’ll talk about today. The recipe is very successful, tested by me personally. If you follow the recommendations, then you will definitely get pancakes with a hole like in my photo.

So that they don’t scold me and say that I didn’t warn you, I’m writing right away about one big drawback of such pancakes. It turns out SO delicious that it’s simply impossible to stop eating these pancakes! The word “delicious” itself is not meaningful enough to convey how you feel at the moment you try them. Your hands naturally reach for the next portion and the plate is empty in a few moments.

No first pancake will be lumpy, you can forget about this saying, this is not the recipe. They come off the frying pan perfectly with a spatula, you don’t even have to burn your hands, believe me!

There will be no separate preparation of the dough, as in classic recipes yeast pancakes. The dough of the desired consistency will be kneaded immediately. Yes, you also need to take into account the fact that it will take you a little less than two hours to rise and leave. Please consider this in advance. Don’t let this moment scare you, such royal (I’m not afraid of this word) pancakes are worth the wait. The result will please you.

Read the recipe and look at everything step by step photos and run to the kitchen to bake the most delicious yeast pancakes!

300 ml milk,
200 ml water,
300 g wheat flour,
3 chicken eggs,
70 ml odorless vegetable oil,
7 g fast acting dry yeast,
60 g granulated sugar,
0.5 tsp salt.

Please pay attention! It is better to choose fast-acting yeast (as it is written on the package), their granules are much smaller than those of ordinary dry yeast. And they are mixed with flour. “Saf-moment”, “Dr. Oetker" and "Voronezhskie".

So, take a deep cup and break it into chicken eggs, add sugar and salt. 60 g of sugar is about three tablespoons, without top.

Beat until foamy with a mixer or whisk.

Sift flour and mix with dry quick yeast. Heat the milk until barely warm.

There are two ways to knead yeast dough for pancakes. Add flour to the beaten eggs and knead into a thick dough, which is then diluted with milk and water. Or, do as I do, connect liquid ingredients(beaten eggs, milk and water) and mix with a mixer.

Then gradually add flour mixed with yeast, mixing the dough at low mixer speed. At the very end, add vegetable oil and stir until smooth.

Yeast pancake dough It will turn out liquid, like regular pancakes made with milk. It is advisable to pour it into a deeper cup, so it will rise with the yeast.

You need to give the dough a warm place without drafts so that it will rise well. This could be a place next to a heating device in winter, or warm oven or a slow cooker. My electric oven allows you to set the temperature to 40-45 degrees, I send the dough into it.

In 45-50 minutes, the dough for pancakes with yeast will increase in volume and begin to turn into thick foam. I would even say it will look like biscuit dough.

It needs to be mixed thoroughly. There will be even more bubbles and they will begin to increase in size.

We send it again to a warm place for further proofing for about 40 minutes. You can't stir the dough anymore!

It will rise headlong, do not put it down under any circumstances!

If your cup is transparent, then you will see something like this.

It's time to put the frying pan on the stove and heat it up well. I bake pancakes on two at once, it’s faster. It is not advisable to cook other food in a pancake pan before baking pancakes, otherwise the dough will stick. My grandmother had a special one Cast-iron pan, on which she only baked pancakes. I use Teflon coated today, but I still lightly grease it with vegetable oil a few times at the very beginning of baking.

Using a ladle, scoop out the soft and fluffy yeast dough that looks like foam. We try to do this from one edge of the cup, scooping from below.

Pour the dough onto a greased hot frying pan, tilting it in different directions, evenly distributing all the dough.

Place on the stove and wait for one side to brown. The foam will harden and the bubbles will burst, leaving the pancake with a beautiful openwork pattern. It's time to flip!

Try to do this with a spatula, the pancake will not tear.

You won’t have to fry the second side for a long time, because the dough has almost set. Just brown it and serve!

And so pancake after pancake. These yeast pancakes bake very quickly.

There will be people who will immediately lubricate hot pancake butter, sprinkle with sugar and immediately put into your mouth before it cools down. Yes, because it will be impossible to resist!

Those who are more patient will have better luck if they melt butter with honey and pour this fragrant honey syrup each pancake, then rolled into a triangle. It will also be very tasty if you melt honey with rich sour cream or cream and pour over it, or even better, simmer for a couple of minutes in this sauce in a frying pan. Mind blowing!

For those who believe that real Russian pancakes should be eaten with caviar or red fish, you will also be right! Well, very tasty!

Well, why did I tease you with pancakes? I look forward to your feedback, as always, in the comments below.

Pancakes with yeast and milk

Yeast pancakes with milk, photos and a recipe for cooking with dry yeast were sent to us by Svetlana Burova. Such thin pancakes from yeast dough are suitable for stuffing with different savory fillings or a sweet treat for tea with honey, condensed milk, cottage cheese or jam.

For the recipe for yeast pancakes you will need

Flour – 350 gr.
Eggs – 1 pc.
Milk – 0.5 l.
Sugar – 1 tsp.
Vegetable oil – 50 ml
Salt – 10 gr.
Dry fast-acting yeast -7 gr.

Cooking process:

Heat the milk a little so that it is warm, but not hot, add the yeast so that it swells a little. Add the remaining ingredients to the milk and yeast.
Mix everything so that there are no lumps of flour.
Give the yeast dough sour pancakes brew a little. Bake pancakes from yeast dough in a well-heated frying pan, greasing it with a little vegetable oil until a golden crust forms. You can serve delicious yeast pancakes with honey, sugar, sour cream, condensed milk, and also make them stuffed with a variety of fillings.

Enjoy your meal!

Sincerely, Notebook recipes

Tatiana | 10/16/2016 12:48

I made pancakes strictly according to the recipe. but alas. Did not work out. It turned out something similar to pancakes, the pancakes didn’t even spread on the frying pan, let alone openwork holes and there is no need to talk. I will say this according to taste, without taste, color and joy. The only people who were happy about them were the dogs at work.

Anyuta | 16.10.2016 13:29

Tatyana, what happened to the test? Did it bubble?
What recipe did you use?

You described your failure in such detail, but not a word about the process itself.

Julia | 26.10.2016 12:36

how many times have I tried to bake thin pancakes, it didn’t work (((But the first recipe turned out to be excellent, tasty, thin pancakes. Thank you very much for the recipe. Now I’ll copy it into my recipe book and I’ll bake, bake and bake)))))))

Anyuta | 26.10.2016 21:12

Zinaida | 12/28/2016 21:04

I made it according to the first recipe. I don't know what I did wrong. but the pancakes turned out NOT TASTY. There were no holes, so beautifully described in the recipe, during the approach of the dough, and it did not shrink either, although it stood next to hot oven. I also had to add salt and a lot of sugar. Before the first pancake, be sure to grease the pan and pancakes according to this recipe burn quickly. I was glad that at least they were soft, but otherwise they were not my kind. delicious pancakes((

Hope | 02/09/2017 17:51

Hello Anyuta! Thank you so much for the recipe! The pancakes turned out great! Health to you and good luck in everything!

Anyuta | 02/09/2017 19:32

Please, Nadezhda! Come to us for other recipes, we will be glad to help you!

Olga | 02/19/2017 10:49

I haven’t baked your pancakes yet, but you can immediately see from the recipe that the pancakes will be very tasty. I looked through a bunch of recipes and settled on the first one. Tomorrow I’ll bake them. Thanks for the recipe,

Anyuta | 02/19/2017 14:01

Natalia | 02/20/2017 12:37

Thank you very much for the delicious pancake recipe. Fresh from the stove. They are still piping hot, such a beautiful openwork turned out.

Natalia | 02/20/2017 13:41

What if you take live, fresh yeast? Somehow I love them more. It probably won't be worse? You focus on dry ones, but what if you replace them with live ones? Or is this the trick?

Anyuta | 02/20/2017 16:12

Natalya, it won't get any worse. Use fresh yeast. Thank you for your feedback!

Marina | 02/21/2017 15:17

Good afternoon Anyuta! thanks for great recipe pancakes! Porous, fluffy, well, very tasty. They turn over in a frying pan very easily. I want to bake them again and again. All the best to you!

Anyuta | 02/21/2017 21:40

Yesterday I had a “fun” evening, I had just started making pancake batter, the lights went out, I took all the photos by candlelight (totally romantic), please don’t judge me strictly based on the photos.
So, first of all, we make the dough. Crumble the yeast into a plate + 100 ml of warm milk and 1 tbsp. l. sugar, mix and set aside.

Now add the dough, salt, sugar, sifted flour, lightly beaten eggs to the remaining warm milk, beat it well with a whisk, it turns out quite bubbly and not very thick mass, cover the dish and leave to rise for an hour.

The dough has risen to the top of the pan (I have a 4-liter pan), add melted butter, vanilla sugar and vegetable oil, mix thoroughly so that the dough settles again to its original volume, leave (cover) for fermentation (about another hour, depending on the temperature in the kitchen).

This is how the dough rose again after fermentation (it was possible to set it down one more time, but in pitch darkness, with a small candle stub, this prospect was not suitable for me (considering that I made the dough for bread at the same time.)), so I heated the frying pan well, I brushed it with vegetable oil and started frying the pancakes.

This is what a pancake looks like in a frying pan, there are large holes in the middle and small openwork on the sides. By the way, the dough spreads perfectly over a greased frying pan, which is very problematic when baking yeast pancakes.

There were about thirty pancakes, we couldn’t take a photo of the slide, the candle was burning out.

In this photo you can clearly see the openwork on the pancakes, which turn out thin and roll up perfectly.

My friends, tomorrow is the last day of WIDE Maslenitsa, help yourself to the pancakes, they are very tasty.

Yeast openwork pancakes

Do you remember that Maslenitsa is coming soon? Today we are sharing a recipe for delicious, soft and very delicate yeast pancakes. They can be served with sour cream, condensed milk, or you can wrap fish or mushrooms in them. They are good with any additives.

The pancakes according to this recipe turn out excellent, amazingly tender, so appetizing, plump, delicate. Such pancakes are not suitable for stuffing, due to the large number of holes, but they go well with various sauces, condensed milk, sour cream or jam. That.

Ingredients: 1 egg (you can use 2 pieces) 1/2 tsp. salt, 1 tbsp. sugar, 3 tbsp. vegetable oil, 250 ml warm milk, water - to the desired dough consistency, 300 g flour, 1 tsp. dry yeast Mix the egg, salt, sugar, milk, pour in the flour, immediately add the yeast to the pile of flour, lightly mix it with the dry flour and that’s it.

They have nothing to do with my grandmother, the recipe is from the newspaper. These are my favorite pancakes: they are fluffy, light and very tasty! Thin pancakes I bake differently, but on Forgiveness Sunday I always bake these – they are very festive.

Maslenitsa is over, and we are still baking) I’ve been reading the community for a long time, I finally decided to write. For lovers of thick pancakes, cat. I have been baking these pancakes for many years, they are plump, with holes and a sour smell. fresh bread. 500 ml. milk (can be replaced with kefir or water).

I took a cookware from the site. First I mixed 50 g fresh yeast in 100 ml warm milk + 1 tbsp. Sahara. Do not take milk that is too warm, otherwise this mixture will run away. Then I added 500 g of sifted flour.

I have never eaten such delicious pancakes, and the children have been asking for them for the third day in a row :-). Viewed different recipes and from what I had in the refrigerator I kneaded the dough :-). Ingredients (approximate): Milk 0.6-0.7.

Fluffy milk pancakes without yeast recipe

It's hard to think of anything simpler and more satisfying than pancakes. It is not surprising that every housewife has at least ten recipes for all kinds of pancakes: pancakes with milk, with dry yeast, with yogurt. They even bake with sour cream, stirring lightly with water or milk! But other housewives don’t like experiments! They keep one single recipe in their head and use only that. To be honest, I always did this too, until the Internet came along. In case of thin pancakes (if you need to quickly) I baked them for this one. If the family asks for thick and plump pancakes, I bake them with yeast. So a stereotype has developed: those made with yeast are necessarily thick (we call them “pancakes”), and those made with milk are thin (in our family they are called exclusively “pancakes”).

Imagine my surprise and delight when I discovered thin yeast pancakes with holes. Look at the photo, how transparent and elegant they are, you can’t even call them the heavy word “pancakes”, these are real pancakes. But at the same time pleasant taste You can feel the flavor of yeast pancakes and they are more satisfying than the usual yeast-free ones.

Recipe for thin pancakes with dry yeast

Milk - 500 g.
Chicken eggs - 2 pcs.
Melted butter - 30 g.
Granulated sugar - 3 tbsp. spoons
Dry yeast -1 teaspoon
Salt - a pinch
Wheat flour - 250-300 g.
Vegetable oil - 3 tbsp. spoons

How to make delicious pancakes with holes

Heat half a glass of milk to 37-38 degrees. We will add yeast to this milk, so it should not be very hot so as not to kill living organisms. But cold milk will not be able to activate the yeast, so it needs to be heated to a pleasant hot (but not scalding!) temperature.

Add 1 teaspoon of dry yeast to the milk.

We also add 1 tbsp to the dough for yeast pancakes. a spoonful of granulated sugar. Stir and place in a warm place without drafts. In order for the dough to rise into a foamy cap and the yeast to start working, we need 10-15 minutes.

Meanwhile, break two chicken eggs into a large bowl in which we will knead the dough for yeast pancakes.

Add 2 tbsp to the eggs. spoons of sugar and one teaspoon of salt.

Stir the mixture with a whisk and pour in melted butter (30 g). To prevent the yolks from curdling, the butter must be cooled to room temperature.

During this time, the dough has already arrived. Add it to the main dough. If you see that the dough has not changed its condition, that is, it has increased very poorly in size or does not fit at all, there may be two reasons: the yeast is of poor quality or expired, or it is very cold in the place where the dough stood. You need to move it to a warm place or increase the rise time. Do not add poorly suited dough to the dough!

Add the remaining milk to the dough, which should be heated until warm. We begin to sift the flour in parts, constantly stirring and controlling the thickness of the dough. It takes me 250-300 grams of flour for this amount of food, but I always add no more than 1 cup at a time so as not to overdo it with flour. I added one glass, stirred, and checked the thickness. If it’s not enough, add more flour.

Stir the pancake batter with a wooden spatula or spoon. Yes you will see a large number of lumps, but it's not scary. When the dough is infused and reaches the consistency we need, the lumps will disperse, the dough will become fluffy and tender.

Now you need to cover the dough with a clean towel and leave in a warm place for 1-1.5 hours. Let the yeast show its strength, make the dough fluffy, tender, so that the pancakes turn out lacy, with holes.

This is the thickness of the dough (you can see it in the photo). Now there's another one secret ingredient: 3 tbsp. spoons of vegetable oil. Pour into the batter and stir with a ladle before baking.

I bake pancakes in a hot frying pan for 1-2 minutes on each side. Before the very first pancake, I grease the frying pan with a brush with vegetable oil; for subsequent pancakes, no greasing is required, but be guided by your frying pan, you may have to grease it at least every other time. Thanks to the oil content in the dough, pancakes according to this recipe come out of the pan perfectly, and even the first pancake is not lumpy!

Another important point for a successful first pancake: the pan must be heated very well! But after the first pancake, the heat can be reduced to medium and all the rest can be baked at lower heat. Modern cast pans They warm up so well and keep the heat just wonderful, there is no point in heating them too much, since even thin pancakes may not have time to bake inside, and may develop dark brown spots on top.

I remember my grandmother always greased pancake pans with a piece of lard (unsalted, of course), pinned on a fork. It worked out evenly and well. Some people, I know, grease with half a potato: dip it in oil - and then use a fork with these oily potatoes to quickly “walk” along the bottom of the frying pan. In general, you can grease it in different ways, the most important thing is that the pancakes come off well and don’t spoil your mood.

When you bake pancakes, don’t be away from the stove for too long, they don’t like it! You’re hesitating - and get a "Negriten".

I turn the pancakes over with a thin, sharp spatula. The main thing here is not to yawn! Do it on time. If thin edges begin to curl, pry them up and turn them over. I often find it more convenient to grab these edges with my hands to properly flip the pancake.

Look at the structure of the pancakes: they are the thinnest, with a small hole.

As soon as the first removed pancake sits on the dish, grease it with butter. There is no need to melt it - once on a hot surface, the oil will begin to melt on its own. If you really like sweets, you can granulated sugar sprinkle immediately so that it melts immediately. So we bake: one after another, one on top of another, until the whole stack grows. The main thing here is to be patient so as not to gobble up this yummy on the go, “in the heat of the moment”!

Bon appetit!

Please share your feedback on the recipe in the comments. Tell us what additives and fillings your family likes to have on pancakes. My husband and I love it with herring, and for sweet additives - with cherry jam. Children love it with condensed milk. Which ones do you like? I will be pleased to see in the photo what kind of pancakes you turned out. Share your photos and good mood. If you have any questions about the recipe, don’t hesitate to ask - I’m always happy to answer!

If you like video recipes, I invite you to watch a video on my channel on how to cook thin pancakes with milk:

In contact with

To bake real openwork pancakes, you will need a little skill and patience from the hostess, as well as following some cooking tips, but the result will be a real surprise for you. These pancakes not only taste excellent, but also look good. The appearance of pancakes in the light is very reminiscent of the finest lace of craftswomen.

Ingredients: 0.5 liters of milk, 2 eggs, 1 incomplete teaspoon of salt, 1-2 tbsp. spoons of sugar, 3 cups flour, 1 pack instant yeast(11 g), 2 cups boiling water, 2 tbsp. spoons of sunflower oil into the dough, oil for frying.

We heat the milk until it is slightly warmer than fresh milk, the main thing is that it is not hot.

Dissolve salt and sugar in milk and beat together with eggs.

Pour instant yeast (for example, “SAF-moment”) into the flour and mix. You need to keep in mind that yeast can be different, so carefully read on the package where to add yeast: to liquid or flour.

Pour the flour and yeast into the milk, knead the dough thick enough, like for pancakes. Let's pour hot water into a bowl wider than the one in which the dough was kneaded. Place the bowl with the dough in hot water until it rises. You can use any other method to create heat to raise the dough.

Without shaking, very carefully transfer the risen dough to the table and place it on a towel. Boil water.

Pour boiling water into the dough while stirring it vigorously. The dough will become liquid and pancake-like. If it seems that the dough is a little thick, then you need to let it stand a little longer, cool and then dilute it with a little warm water. We no longer use boiling water. Add at the end sunflower oil.

It is better to grease the pan, it helps to bake more beautiful pancakes. You can’t pour oil into the frying pan, otherwise the pancakes will be loose and clump together. Grease the frying pan with a piece of lard (take unsalted) or a potato, pricked on a fork and moistened with sunflower oil.

Pour enough dough into the pan so that it spreads across the bottom and is distributed in a thin layer. Here you need to get used to it, just like with the burning of a burner fire. The heat should be moderate so that the pancake does not quickly set from below, otherwise there is a risk of the pancakes becoming lumpy.

Fry the pancakes on both sides and place them in a stack on a plate. Butter will make our pancakes especially tasty. While the rest of the pancakes are frying, it is better to cover the plate with a lid.

They require special attention, since the dough for them takes several hours to prepare. But the result is worth it! The results are very tasty, fluffier than regular pancakes. They can be served with any jam, honey, sour cream, or used as a basis for further culinary ideas, for example, rolls or bags with any sweet or non-sweet filling. Blog cook Alena shares her original recipe for making openwork yeast pancakes with milk. We also recommend preparing very tasty stuffed with meat filling

Ingredients:

Milk (3.2% fat) – 3.5 cups
Dry yeast – 1 sachet (11 g.)
Eggs of category 1 – 2 pcs.
Premium wheat flour – 500 gr.
Sugar – 2 tbsp.
Vanilla – 1 sachet
Salt – 1 tsp.
Vegetable oil – 30 ml

How to make yeast pancakes:

First, let’s “awaken” the dry yeast. To do this, warm ½ cup of milk (250 ml glasses) to room temperature, add 1 tbsp. sugar and yeast. Stir, cover the bowl with the dough and place in a warm place. In just 30 minutes the yeast will come to life and a lush foamy cap will appear.

At this time, heat the remaining milk to room temperature, add the remaining sugar, salt, eggs and beat with a mixer. It is also possible to knead the dough with a whisk.

Sift the flour first. I measured the amount of flour on a kitchen scale, and it took me exactly 500 grams. flour. Add flour to the milk-egg mixture and stir until smooth, without lumps.

Lastly, add the dough and vegetable oil to the dough and mix again.

The finished dough will have bubbles, as in the photo. You can start baking pancakes.

Heat the pancake pan thoroughly and grease it with vegetable oil. Pour a portion for one pancake into the pan, spreading the batter throughout the pan. The dough should be laid out with foam.

As soon as one side of the pancake is baked, lift it with a spatula and turn it over to the other side.

Bake all the pancakes in the same way, grease each of them with a piece of butter. From this amount of dough you will get a large stack of openwork yeast pancakes.

Serve openwork pancakes with any addition to the table: jam, preserves, sour cream, yogurt, etc.

Bon appetit!

For viewing, we offer another interesting recipe from our cooking website

Pancakes in Lately More and more often they are prepared without yeast, but they turn out no less tasty with the addition of it. The presence of dry yeast in the dough always makes almost any baked goods very soft, fluffy and, of course, tasty! Also, the recipe may contain any fermented milk product: kefir, fermented baked milk or even sour milk. The most important thing is to prepare the dough correctly and wait a while for it to brew well. In this case, the dough will turn out very good for frying.

But you should remember that you shouldn’t get too carried away with yeast, since a large amount of it can not affect your health in the best way. Typically, dry yeast must first be dissolved and ensure that no lumps form.

Recipe No. 1 - preparing openwork pancakes with yeast

These pancakes are good because they are not only thin, but also do not have a yeasty smell or taste. They are also very good to eat with red or black caviar, fish, as well as honey and other sweets.
Products for the test:

Flour – 500 grams (it is better to choose the highest grade)
2 eggs
3.5 glasses of milk (fat content - at least 2.5 percent)
Salt - teaspoon
Granulated sugar – 2 tablespoons
Sunflower or butter - a couple of tablespoons
Yeast (dry) – 8-10 grams

Preparing lacy pancakes:

As mentioned above, you first need to prepare the yeast for the dough. This is done like this: put dry yeast in a small cup and pour in half a glass (or even a little less than half) of heated milk, and sugar is added to the mixture (only 1 teaspoon). All that remains is to put the cup with the mixture in a secluded warm place and wait for them to “ripe” - that is, they begin to bubble.
Then comes the process of kneading the dough. Be sure to sift the flour and combine it with sugar, salt, raw eggs, and also pour in the heated milk.
After adding the milk, you need to stir the mass and mix it with the yeast. Mix thoroughly until a homogeneous consistency is formed. The resulting dough should not have any lumps.
Add oil and stir again.
The finished dough needs to be placed in a warm place for a while and waited for about 2.5 hours, after which you can start baking.

Recipe No. 2 - fluffy pancakes with yeast

Ingredients:

Half a kilo of flour
Milk
30 g butter
3 chicken eggs
Dry yeast – 1 sachet
Salt, sugar
Vegetable oil

Preparation:

Sift the flour and mix it with yeast, a spoonful of salt and a couple of spoonfuls of sugar.
Pour in warm milk and stir until you get a homogeneous batter.
Next, add sunflower oil (2-3 tablespoons), cover the cup with the dough with transparent film, make 2-3 holes in it and put it in a secluded place.
After 60 minutes, melt the butter and pour it into the dough, then add the eggs.
Let the dough sit for about 15 minutes and start baking.

Try the suggested pancake recipes and be surprised how tasty and appetizing the pancakes are.