Pancakes with quick yeast recipe. Quick pancakes with yeast

Who doesn't dream of making delicious food on their own? yeast pancakes? Usually you have to tinker with such a test... But not this time! Today website offers bake quick yeast pancakes with milk.

A step-by-step recipe with photos will help you understand all the intricacies of cooking. We are sure that this recipe will become one of your favorites, because the pancakes turn out very tasty, aromatic and, most importantly, The dough is made quickly and easily.

Yeast pancakes with milk: recipe

Grocery list:

Eggs - 2 pcs.;
Sugar - half a glass;
Salt - a pinch;
Milk (warm) - 1 glass;
Water (warm) - 1 glass;
Dry yeast (Saf-moment) - 6 grams;
Flour - 1.5-2 cups;
Vegetable oil - 2 tablespoons.

1. Break 2 eggs into a cup, add sugar and salt.

2. Stir thoroughly with a whisk until foam appears.

3. Add warm milk and water, mix well. The milk and water should be slightly warm.

4. Add the amount of yeast.

5. Stir well with a whisk. The mixture will begin to foam.

6. Add 1.5 - 2 cups of sifted flour and stir with a whisk so that there are no lumps. The dough should be quite liquid.

7. Place in a warm place at +37 degrees for 1 hour. During this time, the dough will rise and thicken a little.

8. Before baking, add 2 tablespoons of vegetable oil to the dough.

9. Stir the dough.

10. Now you can bake pancakes. Lightly oil the bottom of the frying pan and heat it over high heat. Then, lowering the heat (below medium), pour half a ladle of dough into the frying pan. Tilt the pan so that the dough spreads over the entire bottom. If the dough is too thick and does not spread, you can add a little warm water (about 1/4 cup) and stir.

11. As soon as the edges are browned, and the dough on top dries out and almost all the bubbles burst, you need to turn the pancake over. These pancakes have an airy, fluffy texture, but at the same time strong and elastic. They are easy and simple to turn over.

The result is a fragrant shot glass. beautiful pancakes! They taste sweet and can be served with sour cream or any sweet filling. Bon appetit!

Have you already prepared quick yeast pancakes with milk according to our recipe? Share in the comments!

Yeast pancakes with milk: quick recipe with photo

4.1 - Ratings: 180

Nellie

I prepared it according to this recipe. The pancakes turned out wonderful. The only thing you have to take into account is that the dough rises very well)). For example, it ran away for me)). But I also prepared, I don’t know how to write correctly, a five-fold portion, i.e. 10 eggs, 1 liter of milk, etc. I would advise you to strain the dough to remove any missing lumps. In general, the recipe is a 5! To the author - Thank you))).

Pancakes can without a doubt be called the national Russian pastry! An entire holiday is dedicated to this delicacy - Maslenitsa, when pancakes, thick or thin, become the main treat in any home and at the fair. And, of course, there are many recipes for pancakes, as well as fillings and sauces for them. So, we have prepared for you some of the most popular recipes- yeast pancakes with milk. Let's try to cook them together and get acquainted with all the intricacies of this process!

Taste Info Pancakes

Ingredients

Wheat flour (any type) – 270 g;
Small eggs (chicken) – 2 pcs. or large – 1 pc.;
Milk (fat) – 500 ml;
Dry (fast) yeast – 10 g;
Salt – 0.2 tsp;
Sugar – 2 tbsp. l.;
Vegetable oil – 4.5 tbsp. l.

How to cook yeast pancakes with milk and dry yeast

For pancakes you need quality yeast dough. Heat the milk, but not to boiling water, but until warm. Pour sugar and dry yeast into it. If you use fresh yeast, be sure to pay attention to their expiration date and soak them in warm water for a couple of minutes before using.

Stir the mixture and sift directly into the cup wheat flour- half of its total quantity. Whisk until no lumps remain. Need a gentle one homogeneous mass under the dough. Leave it in a warm place, but cover it with a towel or napkin.

There are several ways to speed up the ripening of pancake dough:

put in a warm place without a draft;
place closer to the radiator, but not close (otherwise the dough will begin to bake to the side of the cup);
plug the sink and place a bowl in it, fill half of the sink with hot (but not boiling water) water so that it does not fall into the bowl.

After half an hour, open the dough; it should rise well and resemble a hat. The increase should be at least two or three times.

Rinse the eggs and wipe them with a napkin. Then break into a bowl and add vegetable oil. Whisk the mixture until foamy and pour into the dough.

Then sift the remaining flour into the dough and add salt. Stir the mass. It is already noticeable that the pancake dough made with dry yeast is airy and bubbles well.

So, now beat all the dough ingredients well with a hand whisk. Under no circumstances should there be lumps of unmixed flour or undissolved salt in it.

Take a pancake shop or regular frying pan and heat it on the stove. If desired, grease the surface with fat (vegetable oil, salted or smoked lard). But this is not necessary, because the test already contains vegetable oil. And, if your frying pan is only suitable for pancakes, and you do not cook anything else with it, pancake dough will come off perfectly from a hot surface. So, pour the yeast pancake dough onto hot frying pan a small ladle. It is better to do this by lifting the pan. And immediately distribute the dough over the surface using circular movements. If you pour the dough into a frying pan on the stove, it will immediately begin to bake and will not spread well into an even round piece. You will immediately see how it bubbles and forms a bizarre pattern of holes. After just a few seconds, flip the pancake over and wait a few more moments.

Place the baked pancakes on a plate and serve hot.

Each pancake can be folded into a triangle to create an excellent presentation for serving. Get to them thick sour cream or flower honey and boil some tea.

Teaser network

Sour pancakes with yeast (thick)

Pancakes made with yeast and milk can also have a slightly sour tint. This does not make them worse - the taste acquires originality. Sour milk, kefir or skim milk left over from straining the cottage cheese are suitable as a base.

Ingredients:

Milk (sour) – 1.5 tbsp.;
Chicken egg – 1 pc.;
Flour (wheat) – 7 tbsp. l.;
Buckwheat flour (or other cereal) – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Salt – 0.3 tsp;
Live yeast – 1 tsp;
Warm water – 3-4 tbsp. l.;
Vegetable oil – 3 tbsp. l.;
Pork lard (salted) – 20 g.

Preparation:

Start preparing the dough by preparing the yeast. Take a large container - a saucepan or bowl. Keep in mind that the dough will rise well and just crawl out of the small cup. Live yeast should be soaked in warm water for 10-12 minutes in the selected container.
Then add warm water to the yeast spoiled milk, egg, sugar and salt. Pour in wheat flour (pre-sift it through a sieve). Mix the mixture with a whisk or even a mixer. Leave in a warm kitchen on the table. Just cover the cup with a clean towel; it is better not to use a bag for this - the yeast will not breathe.
Look under the towel after 30-35 minutes. The dough should rise and bubble - this is a good sign. Pour it in buckwheat flour and stir again until smooth.
Pour vegetable oil into the dough, beat it a little more.
Heat a frying pan on the stove and grease lard. For convenience, prick it on a fork. Then pour some batter onto the hot oil surface and spread it around the pan. Bake the pancakes on both sides until crispy, and then place them in a stack on a plate.

Thin pancakes with yeast

Another option for pancakes - thin pancakes with dry yeast. They turn out more tender if, instead of a whole egg, you add a beaten egg into the dough. thick foam protein.

Ingredients:

Dry yeast (fast) – 1 tsp;
Fresh milk (or sour) – 1-1.5 tbsp.;
Hot water – 0.5 tbsp.;
Flour (wheat) – 6-7 tbsp. l.;
Egg white – 2 pcs.;
Flower honey – 1-2 tbsp. l.;
Butter (or ghee) – 3 tsp;
Salt – 3-4 g;
Liquid oil – 10-20 g.

Preparation:

For this recipe you can use: fresh milk, and slightly sour or sour. Combine warm milk with hot boiled water– it should be hot, but not burning your finger.
Add dry yeast, butter (it will melt almost immediately in the warm mixture) and liquid honey. Add sifted flour. Whisk the mixture so that there are no lumps left. Leave the dough for the yeast to “rise” - this is about half an hour.
Then add a pinch of salt to the whites and beat until fluffy. Gently stir it into the dough. Try to move the spatula from bottom to top, as if lifting the dough and lowering the whites.
When the mass becomes homogeneous, take out the frying pan and heat it on the stove. Grease and pour in a portion of the dough – you don’t need much. Try to pour evenly so that the surface of the pan is covered.
Bake the pancakes and place them on a plate. Serving them to the table is very tasty with sweet sauces - jam, jam or soft cottage cheese mixed with sour cream, berries and honey.

Openwork pancakes with dry yeast

Making pancakes openwork, like a crocheted napkin, is not as difficult as many housewives think. The whole secret is to pour the dough into a hot frying pan in a very, very thin layer, and with yeast dough this is sometimes difficult. Therefore, if the dough comes out thick, just add a little warm water and stir.

Ingredients:

Wheat flour – 2 tbsp;
Fresh milk – 2 tbsp;
Dry yeast (fast) – 10 g;
Sugar (honey or fructose) – 1 tbsp. l.;
Salt – 2-3 g;
Chicken egg (C0 or C1) – 1 pc.;
Vegetable oil – 5 tbsp. l.

Preparation:

Openwork yeast pancakes require fully fermented dough. Divide all products from the list of ingredients exactly in half, except for yeast and eggs. So, all the yeast, a glass of warm milk, a whole egg, 1 tsp. Place sugar and a little salt in a bowl.
Add half liquid oil and 150 g of flour. Stir and cover with a napkin. Place the mass for “ripening” in a warm place - preferably without drafts. When obvious movements of cool and warm air, yeast dough rises poorly.
Combine all remaining ingredients in a separate bowl and beat until smooth.
After half an hour, add the separately whipped mixture to the foamy mass (it will have a slightly alcoholic smell - this is good). Stir with a whisk or lightly beat the dough with a mixer. If the yeast does not disperse well, pour the dough through a fine iron sieve.
Well, then heat the frying pan and pour the dough in a small portion. Try to immediately distribute it over the heated surface. Use a special stick for pancake dough, it is very convenient to make a layer of dough thin. You can immediately notice how bubbles appear and burst on the future pancake - this is the key to openwork. Bake them as usual.
The pancakes turn out very tasty. If you additionally lubricate them with cream or ghee and sprinkle with a pinch of sugar, your family simply won’t be able to tear themselves away from the plate!

Note to the owner:

Sour pancakes made with yeast can be baked with baking, that is, added to the dough or additional products placed directly on a hot frying pan:

crushed green onions or any other greens;
chopped boiled eggs with or without herbs - and not only chicken, but also quail;
small pieces of apples or pears.

Wheat flour is suitable for any pancake recipes not only premium, but also the first and even the lowest. In addition, to increase the usefulness of baked goods and to diversify them, you can sprinkle some cereal flour - oatmeal, buckwheat, rice or other - into the dough.

sixty grams of granulated sugar;

three chicken eggs;

one hundred milliliters of refined sunflower oil;

three hundred milliliters of milk;

one teaspoon of milk;

seven grams of dry yeast (fast-acting);

three hundred grams of wheat flour.

Cooking process:

1.Take suitable container to knead the dough and beat in the eggs in the specified quantity. Then put salt and sugar in them. Beat everything until smooth and light foam appears on the surface of the mixture.

2.After this, add seventy grams of butter to the liquid (leave the rest for frying) and the amount of milk, flour, and yeast indicated in the recipe. You will also need to pour in two hundred milliliters of water. Mix everything so that the mixture is homogeneous and without lumps.

3.Now place the dough in a warm place that is not blown. As one option, you can use the oven, heating it to forty degrees. Place the container with the dough in it for about an hour. After it has doubled its rise, stir it and put it back in the oven to rise again. It is no longer possible to interfere, since it is necessary to preserve all the bubbles that have formed during this time in the dough.

4. Let's start frying the pancakes. Place a frying pan on the stove to warm up. Pour a small amount of oil and spread it on a hot surface (use a potato or a pastry brush). Very carefully scoop out the dough with a ladle and pour it into the pan. Rotate it until the dough spreads.

5.Fry each side until browned. Do this with the entire dough.

6. The pancakes are ready. Serve them with any toppings, or simply spread butter. You can even wrap caviar in these pancakes. Be sure to prepare hot drinks for them - tea, cocoa, milk. Bon appetit!

Notes:
The amount of sugar in this recipe is chosen in such a way that the added yeast neutralizes it until the pancakes taste optimal. As a result, you will have neutral pancakes in which you can optionally wrap sweet and savory fillings.

Most women refuse to cook pancakes with yeast only because they need to be cooked with sourdough. But this particular recipe eliminates such a moment, which means you don’t need to mess around for a long time. The result will not only please you, but such pancakes will decorate any holiday table.

List of ingredients for the dish:

a little more than a couple of cups of boiling water;
100 gram shot of refined vegetable oil;
three heaped cups of wheat flour;
a pinch of salt;
11 gram packet of dry yeast;
about half a liter of homemade fat milk;
a couple of tablespoons of granulated sugar;
a pair of chicken eggs.

Cooking procedure:

You need to make this dough only with milk, without it it will not be as tender. It needs to be heated until slightly warm.
Pour the yeast into it, spreading it over the surface of the milk. Do not stir.
After a quarter of an hour, the yeast should start working, which will be expressed in a fluffy hat.
Mix the eggs with salt and granulated sugar until white and add to the milk. Stir until smooth.
Sift the flour and mix thoroughly. The dough will be quite thick, which will prevent the formation of lumps.
Cover with a clean towel and place in a warm, draft-free place for at least a couple of hours. It is important that the dough rises well, but does not over-acidify.
Pour boiling water into the risen dough, stirring vigorously.
Add oil. Stir and you can begin the baking process in a dry frying pan.

We start cooking by breaking a large chicken egg into a deep bowl.

Heat the milk slightly, without bringing it to a boil, and add to the egg. Mix milk with egg.

Add granulated sugar, salt and crushed dry yeast. Gently mix all ingredients with a fork.

After this, pour vegetable oil into the liquid mass and mix again.

Sift the flour through a fine strainer and add to the prepared mass. And we begin to knead the dough. When kneading the dough, it is important to take into account that there should be no lumps, so do not rush and try to knead thoroughly flour lumps until smooth.

Pour a little sunflower oil into a well-heated frying pan and pour in the dough. Its quantity depends on how thick you plan to make the pancakes. Fry the pancake on both sides over low heat.

It won't take too much time to prepare. Before you know it, there will be a stack of ruddy and delicious quick yeast pancakes on the plate. How and with what to serve them is up to you.

Bon appetit!

If your household does not have Teflon or cast iron frying pan, then you can cook pancakes on a regular one, having previously prepared it. To do this, heat the pan with salt for several minutes, then wipe it dry with a paper napkin. After this, the napkin is generously moistened with oil and the surface of the frying pan is treated with it again. If everything is done correctly, the pancakes will not burn.