Recipe for pancakes in milk with thick yeast. Custard pancakes in milk and boiling water. Openwork pancakes with citrus flavor

Recipes for delicious pancakes

Traditional Slavic dish are considered yeast pancakes on milk. In the article, we will share an old recipe so that you can please your family members!

45 min

180 kcal

5/5 (1)

Traditional Russian pancakes have always been baked with yeast and milk, and housewives still prefer yeast dough- it is easy to knead, and the dish turns out very tasty. Few things can match the taste of lacy pancakes. Previously, their preparation was considered a real sacrament - they were necessarily baked in the absence of strangers.

Dough preparation algorithm

The first thing to do before tasting ruddy thick yeast pancakes is to make a dough. It will require:

Milk needs to be warmed up a little and add yeast, flour and half a tablespoon to it. Sahara. In the event that not dry, but fresh yeast is used, it is recommended to mix it with milk and sugar and leave it to brew a little so that it rises a little. Then mix everything thoroughly, add a pinch of salt, then put in a warm place for 30-40 minutes.

Such a dough recipe is considered traditional for yeast pancakes with milk, but in order to bring zest to the dough, you can add other ingredients.

For example:

melted butter (3-4 tablespoons - you can use both butter and vegetable oil);
eggs (2 pcs.);
to give more taste, you can add another 1/2 tbsp of sugar.

Pancakes can also be made jarless test. It will have a slightly different structure and texture, but pancakes will come out no less tasty. You can get acquainted with the recipe.

When adding each new ingredient, the dough for yeast pancakes must be thoroughly mixed - it must be of a homogeneous consistency, even the smallest lumps can ruin the dish. For better mixing, you can use a mixer.

The baking pan should be cast iron or Teflon (in no case enameled) and as hot as possible on fire. Can be used special pans for pancakes only. The first time it must be lubricated with fat, and in the future do it as needed.

Pancake baking process

the dough is poured into the pan with a ladle;
to form a pancake of the correct shape, the pan must be tilted in different directions so that the dough spreads evenly. It is better to pour the dough itself in a thin stream into the center;
for a minimum degree of frying, the pancake is turned over with a special spatula to the other side after 15 seconds. - when the dough acquires a golden color, to get fried pancakes, this time can be increased by 2 times;
you need to try the first pancake and, if necessary, add salt, sugar, eggs, flour or milk to the dough;
ready-made pancakes are stacked on a plate. To prevent them from sticking, you can coat each pancake on top butter.

What to do if the first pancake is “lumpy”?

Well, if that turned out only the first. What needs to be done so that the rest of the pancakes turn out as they should:

heat up the pan more.
thoroughly coat it with oil;
if the dough is too thick and does not spread well in the pan, add a little warm milk to it; if it is very liquid, add flour;
if the pancakes are torn, pour a little more dough into the pan.

What to serve pancakes with

Fluffy thick pancakes air test, hot and fragrant on your table will surely bring together the whole family, and at the same time guests. What could be better for breakfast than freshly baked pancakes? What could be more beautiful than butter melting on their hot sides, sweet jam with berries or amber honey, airy snow-white sour cream, or maybe even condensed milk or chocolate in the company of lush fried pancakes. Forgive me people who are fasting or dieting, but there can be nothing better for breakfast, despite the high calorie content.

We can cook or, but I don’t advise you to refuse thick lush pancakes either.

When, if not in the week of Shrovetide, it is worth trying them. In my family, for example, there is a tradition of having a pancake marathon for the whole Shrovetide week with a big feast at the end. It's not very useful for the figure, but it's real family holiday. We always get together and eat fresh pancakes, it can be breakfast or even dinner, but always all together. Tradition.

But on any other day, thick pancakes are real holiday belly!

Fluffy pancakes with dry yeast and milk

Thick pancakes have their undeniable advantages, you can get enough of 1-2 pieces. They are very satisfying and tasty, there are not so many of them as thin pancakes, which means less time to cook them. But at the same time, the family is fed and happy. If desired, you can wrap the filling in thick pancakes, but thin ones are still more convenient. With lush pancakes, it is better to use those fillings that are placed on top or added immediately to the dough. I will tell you how to cook thick pancakes, but at the same time fluffy and even with holes.

You will need:

milk - 1 liter,
flour - from 2 glasses,
egg - 1 piece,
dry yeast - 1 sachet,
sugar - 2 tablespoons,
salt - 0.3 teaspoon,
vegetable oil for frying.

Cooking:

1. In order to cook yeast pancakes, of course, first of all, you need to start dissolving the yeast. In our case, the yeast is dry packaged, which means it will take some time to dissolve and start playing. It is better to wait, but end up with airy pancakes. Pour about half a glass of milk into a bowl or mug and heat it slightly, pour dry yeast into it and stir. Now set aside in a warm place to dissolve the yeast. At least for five minutes.

2. Heat the rest of the milk in a saucepan. You can put it on the stove until it reaches a temperature of 36-38 degrees. Hot and even more so boil milk is not worth it. Pour the prepared milk with yeast into the milk heated in this way. Pour in the sugar and salt.

3. Now sift the flour into the same pan. It is best to add it gradually, because it is difficult to tell the exact amount of flour in advance. The quality of the flour and the type of wheat determine how thick the dough is obtained from it. Sifted about one glass, mix with a spoon or mixer on the lowest speed and look batter or thick. The result should be a dough in consistency resembling a slightly watery sour cream, not the one in which the spoon stands, but the one that drains.

4. Break one egg into the stirred dough and mix a little more so that it completely disappears in it. Now the dough needs to be put in a warm place so that it rises.

5. In order for the dough to rise, heat is needed. In the cold season, I put a pan with a dough, covered with a lid, next to the battery or even on it. And when the heat and heating does not work, I briefly turn on the oven at the lowest temperature, literally for a few minutes, so that it just starts to heat up. The inside of the oven should be comfortably warm if you put your hand in it, no heat, we are not going to bake our dough into a pie. Literally in 15-30 minutes, depending on the temperature and the quality of the yeast, our dough will rise, possibly doubling.

6. Now is the time to bake thick pancakes. DO NOT stir the dough, otherwise it will fall off and all the airy effect will be lost. It is in this form that it must be poured into a pan and fried. Take a large ladle for this, because the pancakes will be large.

Do not forget to add vegetable oil to the pan, because we did not add it to the dough and pancakes can burn. It is very convenient if you have two suitable frying pans, the main thing is that the temperature of the burners is the same. Pancakes are baked on medium heat.

7. As soon as the first side of the pancake becomes a little matte and distinctly thickens, that is, not raw and not liquid, but a blush appears around the edges, then it's time to turn over our lush thick pancake. Take a large, handy spatula and carefully turn it over. If a pancake is torn So it might not be baked yet. A baked pancake will not tear, because it is quite dense and elastic.

By the first pancakes, you can judge whether the temperature at the burner is correct, if it is too hot, then the pancakes will turn black on the outside, but they will not have time to bake inside. Turn off the fire if you see this. If the pancake is golden and dense, then everything is fine.

Stack ready pancakes. you can put a piece of butter on each pancake and it will melt and be absorbed on it. The taste of this pancakes will turn out simply amazing!

According to this recipe, pancakes are thick, fluffy, delicious, like a grandmother in the village. Real Russian pancakes.

Eat for health and pleasure!

Recipe for thick porous pancakes on kefir

Kefir is great for baking fluffy thick pancakes. Earlier, I already talked about how to bake very plump ones with kefir. air fritters. Now I will tell you how to make pancakes from kefir, large, thick and with holes. Yes, with holes can be not only thin pancakes but also solid and plump.

By the way, I recommend baking thick pancakes with a smaller diameter, it is more convenient, because one such pancake is very satisfying, and if it is also huge, you won’t eat many of them. Yes, and medium-sized thick pancakes look better than large ones.

For such pancakes, it is good to use a small frying pan or pour over a large one. less dough so that the pancake lies in the middle and does not reach the edges. A good thick dough will not let it spread, the main thing is to regulate its volume, for example, with a suitable ladle.

You will need:

kefir - 500 ml,
flour - 2 cups (approximately depends on the density of the dough),
egg - 1 piece,
sugar - 2 tablespoons,
salt - 1/4 teaspoon,
boiling water - 250-300 ml,
soda - 2/3 teaspoon,
vegetable oil - 1 tablespoon.

Cooking:

1. Traditionally, we start with an egg, which is mixed with sugar and salt to a light foam. It is not necessary to beat strongly, we do not bake biscuits.

2. Add kefir to the egg, stir everything well, and then set this mixture to heat up. To do this, do not forget to pour into a suitable dish, ladle or saucepan, if initially kneaded in a plate. You need to heat up quite a bit, up to 50 degrees no more, it should not boil. Should be slightly hot.

3. Now stir the heated kefir mixture with two glasses of flour. The dough should be very thick, thicker than for pancakes. I will explain why, this is not yet the final version, but only a blank. We will also add boiling water, which will significantly dilute the dough. Therefore, feel free to stir the thick dough and do not be afraid.

4. Boil a kettle of water. Pour into a mug baking soda, and then pour boiling water there, the soda will foam and hiss. Stir it with a spoon so that it dissolves completely.

5. Feel free to pour boiling water into our dough and immediately stir it well. Don't worry, the dough won't cook, it will cook and become even better than before. And soda in water and kefir in the dough will begin their chemical game and will release bubbles.

6. In order for our pancakes to turn out really thick, the dough should turn out thick, like condensed milk. If you are not sure about the result, then pour the water gradually, stir and add more if necessary. Add a little more liquid in the face vegetable oil just one tablespoon. This is necessary in order for the pancakes to lag better when frying. Stir the oil well.

7. Preheat a frying pan, cast iron is best because it has a thick bottom and the heat is evenly distributed. When it's hot, turn the heat down to medium. You can start baking pancakes. Scoop up the dough with a large ladle and pour it into the middle of the pan. Help spread a little to the desired size and bake. You will immediately see how the holes appear.

8. Flip to the other side as it browns and bake a little more. The other side should also brown. After that, you can remove the finished thick pancake.

9. Place each finished pancake on its hot counterpart and spread butter on top. It will just be a meal. As soon as the dough is over, you can call everyone to the table.

These thin golden suns will delight you and your loved ones, believe me. Happy tea drinking!

Royal pancakes - lush and thick according to an old recipe

On this, perhaps, I will finish with pancakes for now. Wait for new recipes and stay in touch. We will definitely prepare something delicious.

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

Pancakes with yeast thick: recipe with photo

Reheat the milk so that it is warm, but you can safely dip your finger into it (and preferably clean). Pour dry yeast into 1 glass of milk and let it stand for a while. You can take ordinary yeast and just stir it well.
Pour 1.5 cups of flour into milk, salt and sweeten with half the prepared sugar. Mix it all up and cover. cling film. It is advisable to put a closed bowl in a warm and windproof room. There she should stand for 50-60 minutes so that the dough grows 2 times.
When the dough has risen, you can add the rest of the ingredients, except milk, to it and stir. Everything should be warm: both the egg and the butter, which can be warmed up a little.
Pour the remaining milk in small portions and stir until smooth after each addition. When you have poured out all the milk, close the bowl again and leave for half an hour.
Stir the risen dough, it should settle a little, and then stand a third time.
Pancakes are baked on a hot, oiled pan. The intensity of the fire is small or medium.

These thick yeast pancakes are almost a magical dish, as you will see for yourself. If you are not a chocolate lover, try the fresh banana or cherry filling first. Maybe with cream. Enjoy your meal!

Yeast thick pancakes

If you like soft fluffy pancakes then this recipe is for you.

Despite the fact that the kneading process is quite long, frying these pancakes is a pleasure!

Because, most likely, you will not have to scrape the first failed pancake from the pan, because these pancakes are perfectly baked, do not burn at all and do not stick to the pan. Of course, if you do everything as described in the recipe with step by step photos.

milk - 2.5 tbsp.;
flour - 2.5 tbsp.;
sugar - 1.5 tbsp. l.;
eggs - 2 pcs.;
dry yeast - 1 tsp;
salt - 0.5 tsp;
sunflower oil - 100 g.

Cooking method

1. Pour a little more than a glass of milk heated to 30-35 ° into a capacious bowl or pan. Pour in dry yeast and wait until it dissolves.

2. Put salt, a little sugar and half the amount of flour.

3. Stir well with a whisk until the lumps disappear.

4. Close the bowl with a lid or a towel and put it in a warm place for half an hour to rise.

5. Put in a cup egg yolks and the rest of the sugar.

An old recipe for thick pancakes with yeast and milk with a photo

Traditional Russian pancakes have always been baked with yeast and milk, and until now, housewives prefer yeast dough - it is easy to knead, and the dish turns out very tasty. Few things can match the taste of lacy pancakes. Previously, their preparation was considered a real sacrament - they were necessarily baked in the absence of strangers.

Dough preparation algorithm

The first thing to do before tasting ruddy thick yeast pancakes is to make a dough. It will require:

Such a dough recipe is considered traditional for yeast pancakes with milk, but in order to bring zest to the dough, you can add other ingredients.

melted butter (3-4 tablespoons - you can use both butter and vegetable oil);
eggs (2 pcs.);
to give more taste, you can add another 1/2 tbsp of sugar.

Pancakes can also be prepared on a dough-free dough. It will have a slightly different structure and texture, but pancakes will come out no less tasty. You can check out the recipe here.

When adding each new ingredient, the dough for yeast pancakes must be thoroughly mixed - it must be of a uniform consistency, even the smallest lumps can ruin the dish. For better mixing, you can use a mixer.

The baking pan should be cast iron or Teflon (in no case enameled) and as hot as possible on fire. You can use special pans designed only for pancakes. The first time it must be lubricated with fat, and in the future do it as needed.

Quick and easy to prepare delicious pancakes on kefir. To do this, you should familiarize yourself with the tips and guides presented by us. About other ways of preparing the most delicious and simple pancakes can be read here.

Pancake baking process

the dough is poured into the pan with a ladle;
to form a pancake of the correct shape, the pan must be tilted in different directions so that the dough spreads evenly. It is better to pour the dough itself in a thin stream into the center;
for a minimum degree of frying, the pancake is turned over with a special spatula to the other side after 15 seconds. - when the dough acquires a golden color, to obtain fried pancakes, this time can be increased by 2 times;
you need to try the first pancake and, if necessary, add salt, sugar, eggs, flour or milk to the dough;
ready-made pancakes are stacked on a plate. To prevent them from sticking, you can coat each pancake on top with butter.

What to do if the first pancake is “lumpy”?

Well, if that turned out only the first. What needs to be done so that the rest of the pancakes turn out as they should:

heat up the pan more.
thoroughly coat it with oil;
if the dough is too thick and does not spread well in the pan, add a little warm milk to it; if it is very liquid, add flour;
if the pancakes are torn, pour a little more dough into the pan.

What to serve pancakes with

There are many ways to beautifully and aesthetically serve such pancakes. Let's dwell on the simplest and most popular:

pancakes with yeast and milk can be served with tea, sprinkled with powdered sugar;
with various fillings: sour cream, caviar, mushrooms, salted fish;
syrup, honey, condensed milk or yogurt are also suitable for this type of pancake.

Yeast pancakes with milk are prepared very simply and quickly, and any guests will like it. Pancakes are very appetizing both on their own and with almost any toppings!

Yeast pancakes, Classic pancakes

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Pancakes with yeast recipe thick lush (8 recipes)

Sometimes it happens that the family ordered pancakes for breakfast, and you don’t have the time, energy or desire to stand at the stove for more than an hour, baking one thin pancake at a time. In this case, the recipe for pancakes with yeast is just a lifesaver, as they cook twice as fast as thin pancakes. Having prepared lush pancakes with yeast, the recipe with a step-by-step photo of which is presented on this page, you will kill two birds with one stone - feed your family with a delicious dish and save time for more important or urgent matters. There are many recipes for pancakes with yeast, but this recipe for fluffy yeast pancakes with kefir is guaranteed to give you excellent result with a minimum of effort.

Sugar - 3 tablespoons
Fresh yeast - 20 g
Flour - 1.5 cups
Salt - ¼ tsp. spoons
Egg - 2 pieces
Kefir 2.5% - 1 cup
Water - ½ cup
Butter - 50 g
Sunflower oil - 2 tbsp. spoons

Cooking time 10 minutes + 40 minutes for dough rise and 20 minutes for frying

How to cook pancakes with yeast and kefir

Prepare all ingredients.

Pour warm water into a bowl, dilute the yeast in it and add ½ cup flour and 1 tablespoon of sugar to the liquid. Leave to approach 20 minutes. After 20 minutes, the dough looks like this:

Add eggs, kefir, remaining sugar and salt, vegetable oil to a bowl with dough, combine all ingredients in homogeneous mass with a culinary whisk, in the bowl of a food processor, or with a regular fork.

Gradually add the sifted flour, mixing it into the dough. The consistency of the dough should be like thin sour cream.

Leave the dough to rise for another 30 minutes in a warm place. After this time, the dough looks like this:

Fry the yeast pancakes in a preheated pancake pan (either Teflon-coated or just thick-bottomed) as usual, on both sides, spreading the batter over it by turning the pan or with the back of a spoon.

Brush the pancakes removed from the pan with a cooking brush with melted butter in the microwave at low power.

Pancakes are ready! Serve them with any jam, honey, jam or condensed milk. Enjoy your meal!

Russian cuisine cannot be imagined without pancakes. Fragrant, juicy, glowing with heat rounds are so similar to the sun! And the ancient Russians loved and revered the sun very much. After all, it was it that helped to get a rich harvest and survive in harsh conditions.

Pancakes are also a symbol of the original Russian Maslenitsa holiday. A symbol of the fact that everything cold and harsh is not eternal. With the arrival of the spring sun, small similarities of it appear on the tables in Russian houses - golden pancakes.

Now you can find thousands of variations on how to cook lush pancakes with yeast. And here are some of them:

To prepare openwork and fluffy pancakes in milk, you will need:

300 g of premium flour;
300 ml of milk;
200 ml of water;
60 g sugar;
3 chicken eggs;
a bag of dry yeast;
1 teaspoon of salt;
100 ml sunflower oil.

Mix and beat eggs, sugar and salt. It is necessary to bring the mass to a state of light foam with bubbles. But don't overdo it.

Introduce all other components into the workpiece. Mix thoroughly and put in a warm place for about an hour. For this purpose, it is convenient to use an oven heated to 40 degrees.

Wait until the dough has doubled in size. Lower, slightly crushing with a hand or a spoon, and set to rise again.

When the dough comes up again, you can start frying the pancakes. You can’t lower the dough a second time, otherwise the pancakes will not turn out so airy and spongy.

Grease a heated pan with a little oil. Ladle or big spoon carefully scoop the dough from above and pour into the pan, allowing it to spread itself. Try not to smear the dough with a spoon, otherwise air bubbles will burst.

Fry pancakes on both sides, like fluffy pancakes on kefir.

Yeast lush pancakes in milk are not very sweet. Therefore, fillers such as meat, fish, caviar are perfect for them. But, if you like sweet fillings, then jam, condensed milk, and melted chocolate will be good.

To make lush pancakes on the water with eggs, you will need:

2 chicken eggs;
1.5 cups of warm water;
30 gr fresh yeast;
1.5 - 2 cups of flour;
1 st. l. Sahara;
a pinch of salt.

Whisk eggs with sugar and salt. Mix yeast, water, add beaten eggs. Add the sifted flour - so the pancakes will turn out more airy.

Knead the dough and leave it to rise in a warm place. The dough on water must be infused for at least three hours, unlike the dough on milk or kefir. Periodically lower the dough, crushing it with a spoon.

You can fry pancakes from such a dough without adding oil to the pan.

An unusual and very tasty solution will be the preparation of pancakes based on carbonated mineral water. Pancakes are even more airy, tender and tastier.

Beat the eggs at the lowest speed of the mixer. If you overdo it with the power and time of whipping, the dough will become too viscous. Pancakes will turn out too dense and will become "rubber" after cooling.

The eggs should be beaten while still cold. This way they will reach the desired consistency faster.

Pancakes on water with yeast recipe will come in handy during Lent. It is also useful for people on a diet.

To prepare low-calorie lean pancakes you will need:

2.5 cups flour;
2 glasses of water;
2 tbsp. l. Sahara;
1 tsp salt;
1 st. l. dry yeast;
3 art. l. vegetable oil.

Heat the water to 30 - 40 degrees. Add yeast and sugar to it, mix. Leave for 5 - 10 minutes.

Sift flour into a bowl with water and yeast. Thoroughly mix the dough, gently getting rid of lumps. Cover the container with a clean towel and place in a warm place for 2 hours. Periodically lower the dough with your hand or a spoon.

Grease the pan with vegetable oil. Fry pancakes in water with yeast over medium heat until browned.

fluffy pancake recipe sour milk or curdled milk is considered one of the most successful. It can only be more popular yeast pancakes on kefir. It's all about the special fermented milk environment. It is because of her that such thick and lush pancakes with yeast are obtained.

1 liter of sour milk or curdled milk;
packaging of fresh yeast;
2 tbsp. l. Sahara;
2 chicken eggs;
3 cups flour;
a pinch of salt;
3 art. l. vegetable oil.

First you need to prepare a dough - a slightly fermented dough based on yeast.

In a bowl, knead the yeast, add sugar, mix. Pour a glass of necessarily warm yogurt, stir thoroughly until the sugar is completely dissolved. Sift in the same 2 - 3 tablespoons of flour. Mix until lumps are removed.

Put the dough for 40 - 50 minutes in a warm place. Suitable battery or stove, heated to 40 degrees.

When the dough is ready, large bubbles will appear on the surface.

Mix the steam slightly. Pour the rest of the curd into it. Keep it warm, approx. room temperature. This is necessary in order for the yeast to continue to work.

Beat the resulting mass with a whisk.

In a separate bowl beat the eggs until stiff. Add eggs and vegetable oil to the dough, mix gently.

Sift the flour into the dough while mixing. The consistency of the dough should be like very thick cream and be slightly viscous.

Put the dough back to the battery or in the oven for 1.5 - 2 hours. Before cooking, it should turn out airy, lush and in bubbles.

Pancakes need to be fried in a greased frying pan until golden brown.

Secrets and subtleties of cooking

The recipe for pancakes with sour milk has several nuances of preparation. If the dough turned out to be quite thick, then the pancakes will be lush, thick and spongy.

If you want thin openwork pancakes, then the dough can be slightly diluted. Boil a glass of milk and gradually pour it into the dough. Stir and check consistency. As soon as you reach the desired density, immediately start baking pancakes.

0.5 liters of kefir;
1 glass of warm boiled water;
3 chicken eggs;
2 - 2.5 cups of flour;
1 - 2 tbsp. l. Sahara;
0.5 tsp salt;
a bag of dry yeast;
3 art. l. vegetable oil.

Lightly beat the eggs with a hand whisk. Pour in water, add salt, sugar and yeast. Whisk well.

Sift flour into a bowl, knead the dough. Add kefir, mix thoroughly until smooth. Put in a warm place (to the battery or in a slightly preheated oven) for 40 - 50 minutes.

Pour vegetable oil into the risen dough, mix again.

Bake pancakes in a hot pan, greased with butter or bacon, until golden color.

In addition to the classic way of frying pancakes in a pan, you can try a few more. Maybe it will be more convenient for someone to make pancakes in the microwave. And someone will be delighted with the possibilities of making pancakes using a slow cooker.

Cooking pancakes using a slow cooker is practically no different from ordinary frying in a pan. Depending on the model, the device settings may change slightly, but the principle of operation remains the same.

To make pancakes in a slow cooker, you can use any dough:

with sourdough on kefir;
with sourdough in milk;
dough for lean or vegetarian pancakes.

Pour half a tablespoon of vegetable oil into the multicooker bowl. Set the multicooker to the “Baking” mode. Cooking time - 1 hour. Wait a bit for it to install desired temperature.

Pour 2-3 tablespoons of dough into the bowl. Carefully remove the bowl from the multicooker. Rotate the bowl to spread the batter evenly over the bottom. Place the bowl into the device.

You need to fry pancakes on both sides, as in a pan. The frying time of each side is no more than 5 minutes.

Secrets and subtleties of cooking

Remember to add a little oil to the multicooker bowl before frying each new pancake. If desired, instead of vegetable, you can use creamy. In this case, pancakes will turn out more satisfying and fatter.

In this case, it is not necessary to melt all the butter in advance. Throw it in small pieces into the multicooker bowl. First, you will need to wait a bit until the butter melts. But as soon as the desired temperature is set in the slow cooker, the butter will melt almost instantly.

You can also lubricate the finished pancakes with oil: they will remain soft and juicy. If this is not done, then you will get pancakes with a delicious crispy crust.

Dough for pancakes cooked in microwave oven, is no different from classic version pancakes in a pan. It's all about ease of cooking. You can take any recipe you like: pancakes with kefir, milk or water.

To fry pancakes in this way, you will need a plate that can be put in the microwave. The main thing is that there is no golden border on the dishes.

Pour two to three tablespoons of batter onto a plate. Send the dishes for a couple of minutes in the microwave, turned on at maximum power. With this method of cooking, you do not need to turn the pancake over: it will be fried immediately on both sides.

Ready-made pancakes can be greased with butter. This way they stay soft and juicy.

The convenience of frying pancakes in the microwave will make life much easier. You can even cook pancakes at work. Just knead the dough in advance and pour it into a jar or bottle. In the office, all you have to do is pour the dough onto a plate and put it in the microwave. So in the workplace you can enjoy hot and tasty food.

Pancakes are strongly associated with high-calorie foods. flour product fried in vegetable or butter - what could be worse for a losing weight person?

But in this matter, not everything is so clear. More often, the benefits of the ingredients that make up pancakes far outweigh the harm from them. It is only necessary to control the amount of oil, the fat content of the sourdough and the calorie content of the filling - three pillars, on which the myth is built about the significant harm of pancakes for the figure.

Ways to reduce calories

Controlling the amount of oil in which pancakes are fried can significantly reduce their calorie content. good helper in this case, a special pancake pan with a non-stick coating can become. In this case, oil is not needed at all.

Frying pancakes in the microwave also does not require the addition of oil. Dough is poured onto a microwave-safe plate

In order to reduce the calorie content of pancakes, you can use kefir with a lower percentage of fat content. Not bad for this purpose and milk, and even water. The taste of pancakes will not suffer from this. For the figure, there will be a clear benefit.

Probably, the greatest contribution to the calorie content of pancakes is made by various fillings, fillers and toppings. These include jam, condensed milk, chocolate and many others. Instead, you can perfectly use lean meat, fish or low calorie sweets: marmalade, marshmallow and marshmallow.

How to avoid "rubber" pancakes

Eggs for dough should not be beaten for a long time and hard. Most often it is best to use a hand whisk. Otherwise, the dough will turn out to be too thick and viscous, and the pancakes will be rubbery.

To prevent pancakes from burning

If you fry pancakes regular frying pan, then be sure to lubricate it with butter or vegetable oil. The non-stick coating solves this problem even without the use of oil. The best solution would be a special pancake pan with a thin bottom and low sides.

Do not forget to control the frying time of pancakes. Most often it does not exceed 2 - 3 minutes for each side.

Dry and hard pancakes. Way to solve the problem

Most often, pancakes are dry if the dough is kneaded with milk or water. Dairy products give the pancakes the necessary softness.

If you don’t like dry pancakes, but you also don’t want to harm your figure, then add low-fat kefir or low-fat sour milk to the dough. They won't add many calories, and the pancakes will be much softer.

Dry and brittle edges of pancakes. What to do?

Sometimes this problem is not so bad. Many, especially children, love these crispy crusts on pancakes.

If you still don’t like them, then just cover the ready-made hot pancakes with a large lid. Evaporating condensate will give the edges of pancakes the desired softness.

Why do pancakes burst?

If the pancake cannot be turned over and it breaks all the time, then the problem must be sought in the test. Most likely, it turned out too thick.

In this case, the dough must be diluted with a glass of warm milk or water to the desired consistency.

How to avoid sticking pancakes

Before frying pancakes, heat the pan well. The dough will definitely stick to a slightly warm dish.

After kneading, the dough should be allowed to brew for about half an hour. This is the time needed for the gluten in the flour to swell and set.

Many professional chefs unanimous in one opinion. Even a correctly chosen recipe and a clear implementation of the cooking sequence do not guarantee the expected result. For a complete picture, one more stroke is needed - wisely selected dishes.

For fluffy, tender and juicy pancakes will need:

Hand whisk;
metal bowl for dough;
special pancake pan;
dishes, gravy boats, bowls for table setting.

Each item from this set is responsible for the quality of a certain step in the preparation of pancakes.

For whipping and mixing pancake dough you need a hand tool. Forget mixers and blenders. Only a whisk can fill the dough with air bubbles, which will give pancakes splendor and sponginess. Mechanical whipping makes the dough heavier. Then the pancakes can turn out to be too dense, even “rubber”.

If you still use an electric mixer, beat the dough at the lowest speed.

Of course, for the preparation of dough, you can use both ceramic and enamelware. But the metal bowl does not hold extraneous odors. In this case, you will be sure that pancakes will not be transmitted bad smell, left in the dishes from the last use.

Special pancake pans have low sides and a non-stick coating. The dough does not burn and does not stick. And the convenient handle protects from burns.

You can also use regular frying pans that you can find at home. But, having tried such a pancake maker in practice and comparing the results, you will understand all the advantages of a special frying pan.

More than once or twice you have heard that eating can satisfy not only the need for food. Exquisite service, special meals and gravy boats, items from a single set - all this pleases the eye and awakens the appetite. Family or friendly gatherings for pancakes, good conversation and tasty food able to bring people together and give a unique atmosphere of comfort.

Stock up on a beautiful set of dishes: a pancake dish, bowls, bowls and gravy boats for fillings and toppings. In stores you can find such sets for every taste.

see others step by step recipes with photo

Carrot cake - classic recipe on kefir

Classic Ginger Cake - recipe with photo step by step (+3 cream recipes)

Chicken rolls stuffed. Recipes with photos

Chicken goulash with gravy

Basturma from chicken breast at home

Beef goulash with gravy - step by step photo recipe (+5 recipes)

Pancakes with yeast. Taste from childhood

Maslenitsa is over, and we are all baking) I have been reading the community for a long time, I decided to write at last. For lovers of thick pancakes under the cat. I have been baking such 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 know that there are a great many recipes for pancakes, but I will share the one I made today, perhaps for many it is not a discovery. pancakes are very tasty, thin, openwork and not rubbery and do not tear. one.

I already wrote earlier prescription Transbaikal kolobs on serum. They differ from today's ones in that they contain yeast in kolobs and they go for several hours. The current ones are somewhat simpler, but the taste is no worse. Serum 1 liter.

Very economical and hearty meal. Also lean. (Only I was confused about yeast, is it possible to fast or not? Or is it Old Believer stuff? Or Jewish?) When I studied at school No. 5, it was opposite across the street.

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

Do you remember that Maslenitsa is coming soon? Today we tell you the recipe for delicious, soft and very openwork 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.

In the morning I baked pancakes with my daughter. We decided to mark the beginning of Shrove Tuesday with buckwheat pancakes. They are very good with savory fillings. 600 ml. milk 1 cup (250 ml) buckwheat flour 1 cup wheat flour 2 eggs 2 tbsp.

4 eggs 1 tbsp. spoonful of sugar¼ tsp salt 6 tbsp. heaping tablespoons of flour 2 cups of milk (400 ml) 2 tbsp. tablespoons of vegetable oil vegetable oil for the first lubrication of the pan We combine the eggs with sugar, salt and flour, mix thoroughly, beat a little.

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, they are always these - they are very festive.

Real thick pancakes with yeast

Do you want to cook real thick pancakes with yeast? It's not enough just to quit fast acting yeast in pancake batter. Bake thick porous pancakes - whole science. I won't claim that it is lazy dish. But once a year, on Maslenitsa, a miracle happens - and Lazy is able to bake real pancakes.

Here is a recipe for yeast pancakes from my grandmother's cookbook. And this is how I cook, except that I use modern fast yeast.

3 cups warm water
3/4 pack yeast (or 1.5 small pack dry yeast)
7 cups flour
3 eggs
1.5 teaspoons of salt (no slide)
6 tablespoons granulated sugar(without slide)
4.5 tablespoons vegetable oil
7 glasses of milk

Note: glasses of 250 ml.

Real yeast pancakes start with sourdough.

In 3 cups of warm water (30 degrees), dilute the yeast, add 3 cups of flour and knead thoroughly. The dough turns out quite liquid, this is normal. Cover the bowl with dough and put in a warm place for 1.5 - 2 hours. During this time, its volume should approximately double.

Break 3 eggs into the prepared frothy dough, add salt, sugar, the remaining flour and vegetable oil. Knead thoroughly, you can use a mixer with screw whisks, because at this stage the dough is still very thick.

Leave the dough in a warm place for half an hour to rise.

Brewing the dough with milk

Boil milk and cool slightly. Add hot milk gradually to a thick dough, constantly kneading. When the dough is diluted to the density of sour cream (not market, but ordinary, store-bought), the dough is ready. Perhaps not all the milk will go away, it's not scary.

How to bake yeast pancakes

I bake on three or four small pans at the same time. I grease pans sunflower oil with a half of a small potato planted on a fork. I put the finished pancakes in a pan, each time closing the lid so that the pancakes do not cool down.

How to eat yeast pancakes

As a rule, there are no problems with eating. I heat the butter in a small saucepan, with which we smear a stack of pancakes already on a plate. I prefer pancakes with herring, my son - with red fish, my husband - with sour cream. And you can also with condensed milk, jam or, at worst, with red caviar.

Lush milk pancakes without yeast recipe

If you want to cook delicious and appetizing dish without spending too much time, there is a great solution - to cook pancakes. Today modern housewives they invent more and more new recipes, but in this situation, the taste of the dish depends on the dough. Someone prepares them based on fresh milk, some on sour or diluted with water, some use yeast or discard it to save time. Depending on the ingredients used and the method of preparation, you can get thin or thick, smooth or openwork products, just like in the photo below.

Over time, each housewife develops her own recipes with secrets and features, thanks to which the products are lush and tender. AT this case all comes with experience. We offer recipes for pancakes in milk that will make life tastier and more fun.

Recipe for simple pancakes with yeast

It is yeast pancakes that are called real or right pancakes. The recipe for their preparation includes the following products:

500 milliliters of milk
15 - 20 g of pressed yeast or 0.5 pack. dry
2 tbsp. flour
2 fresh eggs
2 table. l. granulated sugar
1 tsp salt
3 - 4 table. l. oils (vegetable or butter)

Like any yeast dough, they are prepared on a dough, for the preparation of which dry yeast is combined with warm milk, half a serving of sugar and flour. In the case of fresh yeast, they must be mixed in advance with milk and sugar and allowed to rise slightly. Mix all the ingredients of the dough thoroughly and leave it warm for 30-40 minutes.

To obtain tasty dish, the dough needs to be flavored after it rises well. That is, you need to add eggs, salt, the remaining sugar and pour in the oil, then mix everything until a homogeneous consistency. It is better to do this with a mixer, which will allow you to break up all the small lumps. So the batter for yeast pancakes is ready.

Grease a hot frying pan for the first pancake with fat, for all subsequent ones - use grease as needed. Pour the dough into the pan with a ladle, tilting it in different directions to form a pancake.

A good hostess will always try the first pancake and add milk, flour or salt as needed to get the desired taste.

Yeast thick pancakes

cook thick porous pancakes It will take a lot of time, but their taste is worth the time and effort spent.

Products:

3 stack. warm water
7 stack milk
7 stack flour
3 eggs
¾ pack. pressed yeast or 1.5 pack. dry
1 ½ tsp salt
6 table. l. Sahara
4 - 5 table. l. vegetable oil

The preparation of such pancakes begins with dough. To do this, dissolve the yeast in warm water, where add about 3 cups of flour and knead well. Place the dough covered with a towel in heat for 1.5 - 2 hours. During this period, the volume of the dough should double. Add beaten eggs, salt with sugar, butter, remaining flour to the prepared dough and carefully knead the thick dough. Put it back in a warm place for half an hour, and in the meantime boil the milk and cool it a little. Add hot milk to the dough in small portions, stirring it continuously. The dough will be ready when it acquires the consistency of sour cream and it is not scary if some of the milk remains unused.

You can now bake thick pancakes. This should be done in a well-heated pan, which is greased with half a potato with oil. Finished goods it is better to put them in a saucepan and cover with a lid so that they do not have time to cool too much.

You can eat them with whatever your heart desires: with sour cream, condensed milk, jam, herring or red caviar, as in the photo.

2.5 - 3 stack. milk
1.5 - 2 stack. flour
25 g pressed yeast
1 table. l. Sahara
½ tsp salt
2 fresh eggs
1 table. l. vegetable oil
100 g butter, melted and slightly chilled

Stir the yeast mashed with sugar with milk with a pinch of salt. Pour less than a glass of flour there and mix until the lumps disappear. Cover the bowl with the resulting sparse dough with a towel and place on a warm water bath. After about half an hour, the dough will rise, after which we add the yolks, butter and sifted flour. Just for thin openwork pancakes you need oxygen-enriched flour, for which it needs to be sifted through a sieve. Again we put the dough in heat and wait for the second time to come up. After that, add the whites whipped into a strong foam and leave the dough to rest for the last time for 10-15 minutes. If a lot of bubbles appeared in the dough, the yeast has performed its functions perfectly and thin pancakes will turn out the same openwork as in the photo.

It is better to bake pancakes in a pan with a thick bottom, which is greased with a piece of pork fat or vegetable oil. They bake very quickly, you just need to have time to turn over and remove. Ready pancake Carefully remove from the pan with a thin spatula and brush with butter.

Pancakes with sour milk

An excellent solution to use sour milk is to simply bake tender and air pancakes in sour milk. For this you will need:

sour milk - 1 stack.
dry yeast - 1 tsp
hot water - 2/3 tbsp.
wheat flour - 1.25 tbsp.
chicken eggs - 2 pcs.
sugar - 2 table. l.
a pinch of salt
vegetable oil - 2 table. l.

In a bowl, mix 0.5 tbsp. sifted flour, sugar, yeast and salt. Then pour in the warmed sour milk and, stirring well, leave under a towel for 30 minutes. After this time, add the eggs beaten with a whisk, the remaining flour and pour in a thin stream hot water without stopping stirring the dough. Cover again with a towel and leave for 20 minutes. Immediately before frying pancakes in sour milk, add vegetable oil.

Pancakes need to be fried in a hot frying pan, greased with oil until golden brown on both sides. You can serve them on the table already in this form, or you can smear them custard or condensed milk and then you get such beauty.

Pancakes without yeast

If you need to quickly bake pancakes and there is no time for yeast dough, yeast-free pancakes are what you need in this situation.

Products:

3 stack. milk
2 stack flour
4 chicken eggs
3 table. l. vegetable oil
½ tsp salt
1 table. l. Sahara

Mix the sifted flour with milk, sugar and salt. The consistency of the dough depends on the desire of the hostess: for thinner products and milk, you need a little more than 2.5 cups for a test of the consistency of liquid sour cream. In a separate clean bowl, beat the chilled eggs into a strong foam and combine with the dough. You can also fry yeast-free pancakes in a Teflon pan, it is not necessary to use a cast iron pan. Once the edges of the pancake are golden, flip to the other side with a spatula. If desired, you can put cinnamon, vanilla or pureed fruit in the dough.

Cooking pancakes does not always take a lot of time, sometimes it takes only half an hour. This dish can be served with various sauces or just with sour cream, as you like. Everyone can find recipes to their liking, the main thing is not to be afraid to experiment! We also recommend reading:.

Despite the fact that for many pancakes are associated with Maslenitsa, this is not at all a reason to refuse delicious and fragrant dish during the rest of the year. It doesn't matter if it's summer outside the window or winter, morning or evening, you can always please yourself and your loved ones with delicious and fragrant food. However, for hearty treat it is best to choose the first half of the day, because pancakes are a rather high-calorie dish.

Pancakes with yeast differ from the rest in that they take longer to cook, but they also turn out to be much more magnificent and tastier.

However, you will spend quite a bit of time preparing the dough, no more than 8-10 minutes, just before baking pancakes, the dough should “reach” for 2-3 hours.

When you knead the dough and put it in a warm place, know that it should rise three times. Stir the first two times and set aside again, and after the third, immediately start baking pancakes.

Lubricate the finished pancakes with a piece of butter.

Pancakes with yeast - preparing food and dishes

For pancakes with yeast, you will need except traditional ingredients in the form of flour, eggs and milk also yeast. You can use both dry yeast and dense in briquettes.

Fry the pancakes in a medium-sized cast-iron skillet that is well heated.

Yeast pancake recipes:

Recipe 1: Yeast Pancakes

You can use this recipe to make fluffy "thick" pancakes that are delicious to eat in pure form, and serve with jam or hearty fillings from meat. If you want to get thinner pancakes, then add more milk.

Milk 450 ml
Egg 2 pieces
Wheat flour 250 grams (1 cup)
Dry yeast 10 grams
Sugar
Sunflower oil

Mix in a deep bowl a third of the warmed milk, yeast, sugar, salt and a couple of tablespoons of flour. After mixing all these components properly and, having covered the bowl, set aside the dough for half an hour.
Beat the egg with salt and sugar with a blender at high speed.
Add beaten eggs, milk and flour to a bowl. Thoroughly mix all the ingredients to make the dough without lumps.
Let the dough rise for 2 hours, covered with a cloth or lid. During this period of time, you will need to mix the dough three times.

Bake pancakes with yeast the classic way from both sides to hot pan, which must first be lubricated with vegetable oil.

Recipe 2: Yeast Pancakes Without Eggs

Pancakes with yeast from buckwheat flour can be prepared without the use of eggs. The resulting dish will have an appetizing brown-golden color.

Buckwheat flour 2 cups
Wheat flour 2.5 cups
Mineral water for pancakes 500 ml
Yeast 30 grams
Vegetable oil

First of all, you need to heat up a little water for pancakes, literally up to 40-50 degrees.
Pour 1.5 cups of wheat and buckwheat flour into a deep bowl, pour half the water, mix.
Dissolve yeast in warm water and add to dough. Leave the mixture to rise for 2 hours.
Then, when the dough has risen, mix in the remaining flour, pour in the water and add the salt. Leave this mixture to rise again, the dough should double in volume. After that, you can start frying pancakes.

Recipe 3: Pancakes with yeast "Pumpkin"

Unusual pancakes with yeast of bright orange color and pumpkin flavor are sure to please your taste. Serve them with honey or sprinkle with powdered sugar.

Pumpkin 0.5 kg
Milk 500 ml
Egg 2 pieces
Wheat flour 2 cups
Butter 20 grams
Yeast 20 grams
Sugar
Cinnamon
Vegetable oil

Peel the pumpkin and boil (cook in boiling water for about 10 minutes). Then, when the pumpkin pulp has cooled, grind it with a blender.
Dissolve yeast in water.
Dip in a deep bowl pumpkin puree, pour milk, yeast, eggs, flour into it, mix well. Let the dough rest for a couple of hours in a warm place.
Then add sugar, salt, cinnamon to the pancakes, put a piece of butter, mix thoroughly and set to rise for another hour.

When the dough has increased in volume, bake pancakes in a pan, which should first be greased with oil.

Recipe 4: Yeast semolina pancakes

If your kids don't like to eat semolina, then you can quietly feed them with it in pancakes. semolina pancakes yeast will turn out delicious, satisfying and healthy!

Heat milk to 40-50 degrees.
Pour the semolina with a third of the milk and set aside.
Prepare the dough: mix half a glass of milk, half a tablespoon of sugar and yeast. The dough should rise for about 20 minutes.
Whisk the egg with sugar in a deep bowl. Add the dough, vanilla, remaining milk, flour and semolina to the egg. Mix well and let the dough rise for 2 hours.
Bake pancakes, frying them on each side, in a preheated pan.

Recipe 5: Lemon Lace Yeast Pancakes

How to cook openwork pancakes with yeast? The secret to use in the recipe a large number milk and dry yeast. Try to make pancakes according to this recipe, they will turn out with a delicate lemon flavor.

Milk 800 ml
Eggs 2 pieces
Wheat flour 2 cups
Dry yeast 10 grams
Sugar
Vanilla
lemon zest

Heat the milk to 40 degrees, but no more.
Pour some milk into a glass, put half a tablespoon of sugar, salt and all the yeast in it, stir well. Leave the dough for fifteen minutes in a warm place.
In a deep bowl, beat eggs with sugar and salt with a blender, add yeast to them. Add a little milk, stir, pour the flour. It is best to beat the dough not with a fork or whisk, but with a mixer. In a properly prepared dough, there should be no lumps.
Put the dough in a warm place to rise for two hours, mix it three times.

After kneading the dough for the last time, add lemon peel and immediately start baking pancakes.

Pancakes with yeast without sugar are served exclusively hot. Chopped as an additive green onion with an egg, salmon or "classics of the genre" - black and red caviar.

It is appropriate to serve a saucer with melted butter or non-acid fatty sour cream. Sweet yeast pancakes are especially delicious with jam, honey and jam.

To fry pancakes with yeast, use wheat flour, buckwheat or their mixture.

Fry yeast pancakes not only in milk, but also in drinking purified water.

Lubricate the pan in which you fry pancakes before each new pancake. It is appropriate to grease the frying pan with vegetable oil or a piece of lard, stabbed on a fork.

Do not bake pancakes with yeast large frying pans, otherwise the product will burn from the edges and not bake from the middle. Use a medium sized cast iron skillet.