Pancakes yeast on milk openwork fast. Yeast thin pancakes with holes. Thin pancakes with milk and water

Ordinary pancakes can be turned into a work of art with a few tricks.

Thin transparent openwork pancakes can be eaten both for breakfast and served at the festive table.

This is the easiest recipe. It is with him that young housewives need to start in order to prepare an amazing lace dish.

You will need:

Three eggs;
Milk - 0.7 l;
Wheat flour - 0.24 kg;
Butter - 30 gr.;
Sugar - 60 gr.;
Salt - 5 gr.

How to cook thin openwork pancakes in milk:

In the first bowl, break the eggs, pour sugar and salt into them. Beat the ingredients with a whisk until a white foam appears.
Pour 0.4 l of milk into the egg mass.
Add all flour and mix thoroughly. The consistency should come out thick.
Pour the melted butter and remaining milk into the mixture. Mix everything.
The dough should not be too liquidy. Add more flour if necessary.
Heat the pan, scoop up the dough with a ladle and pour into the pan in a thin layer.
Lubricate each resulting pancake with a piece of butter or ghee.

Recipe for kefir with milk

With kefir, the dough will turn out very soft and tender. The most important thing is to dilute it with boiling water, then a thin layer of dough will not tear during cooking.

The required composition of the components:

Flour of the first grade - 0.25 kg;
Kefir - 0.5 l;
Two chicken eggs
Boiling water - 0.2 l;
Soda - 3 gr.;
Sugar - 0.1 kg;
Vegetable oil - 40 ml;
Salt and vanilla - to taste.

Cooking method:

Break two eggs into a bowl, add sugar. Its amount varies depending on whether the pancakes are sweet or with meat. The sugar in this recipe is designed for a sweet dish. Sprinkle salt and beat everything together well.
Pour kefir to the resulting lush mass.
Flour should first be passed through a sieve to remove lumps. Then we pour to the main mass along with vanilla.
Knead a thick dough.
Pour boiling water into another bowl and add soda, mix.
Pour this liquid into the dough and stir. Get a homogeneous mass with bubbles.
Add vegetable oil and wait 5 minutes.
During this time, we heat the pan and fry beautiful openwork pancakes on kefir on it.
You need to turn the product over to the other side when the bubbles on the dough burst, and holes appear in their place.

Cooking without adding eggs

When you urgently need to cook pancakes, but there are no eggs in the kitchen, a couple of secrets will help. The dish will turn out just as tender and yellow as with the addition of eggs.

Grocery list:

Premium flour - 0.3 kg;
Milk - 1 l;
Salt - 3 gr.;
Sugar - 75 gr.;
Soda - 3 gr.;
Vegetable oil - 30 ml;
Butter - 65 gr.

Step-by-step instruction:

In one container, combine sugar, salt, soda, flour and half of the total amount of milk. The whole mass comes out very thick. Make sure the mixture is homogeneous in composition.
Heat and melt the butter in the microwave and pour into the dough along with the vegetable, mix again.
Boil 0.5 liters of milk, and gradually add to the bulk.
Pour about half a ladleful of dough into the prepared pan and spread over the dishes. The pancake should be very thin.
After a minute, turn it over to the other side.
The finished dish can not be coated with oil.

Yeast openwork pancakes

Pancakes with yeast come out thin and fluffy, tender and tasty at the same time.

Required components:

Milk - 0.3 l;
Dry yeast - 10 gr.;
Flour - 0.5 kg;
Two eggs;
Sugar - 50 gr.;
Salt - 6 gr.;
Vegetable oil - 32 ml.

Cooking method:

First you need to boil the milk over low heat.
After that, pour yeast, a little sugar into one bowl and pour all 50 ml of milk. Put the dishes aside in a warm place.
At this time, let's start with the dough. Flour must be rid of lumps by sifting through a sieve. Add sugar, salt, vegetable oil to it, break the eggs, and pour out the bulk of the milk. Pour the yeast mixture, knead the dough. It should turn out homogeneous, without lumps and other impurities.
Leave the resulting dough under the lid. After 20 minutes, when the product rises, it must be mixed. Repeat this procedure four times.
When the dough is completely ready, it is recommended to heat a frying pan with a little vegetable oil and fry beautiful patterned pancakes.

On custard milk dough

It is choux pastry that best provides thin pancakes with holes.

Grocery list:

Flour - 0.32 kg;
Milk - 0.25 l;
Boiling water - 0.2 l;
Two chicken eggs;
Vegetable oil - 30 gr.;
Sugar - 50 gr.;
Baking powder dough - 5 gr.

How to cook:

Pour clean water into a bowl and bring to a boil.
During this time, you can combine together in another bowl milk, granulated sugar and break the eggs.
Process the flour with a sieve and pour into the milk. Mix everything carefully.
Add baking powder and pour it all over with a glass of hot water. It turns out choux pastry.
Don't forget to preheat your skillet with vegetable oil before cooking.
Pancakes will flip easily.
The finished dish can be served with condensed milk or jam.

Openwork pancakes on kefir and milk

Kefir together with milk will provide you with a nutritious and healthy breakfast. But it will not be too greasy, as the pancakes are almost weightless.

Required Ingredients:

Flour of the first grade - 0.24 kg;
Milk - 0.2 l;
Kefir - 0.25 l;
Vegetable oil - 20 ml;
Sugar - 17 gr.;
Two fresh chicken eggs;
Soda - 6 gr;
Salt - 3 gr.

Cooking option:

Kefir should be warm during cooking, so heat it up, but do not let it reach high temperatures.
Pour granulated sugar, salt, soda into a bowl with warmed kefir and break the eggs. We mix all the ingredients.
Add the refined flour in portions to the main mixture.
It is desirable to bring the milk to a temperature of 90 degrees and pour into a common dish.
Add vegetable oil and knead the dough. It should contain small bubbles.
Add oil to a hot frying pan and start frying. Each side of the pancakes should be fried for no more than 1 minute.
Openwork pancakes on kefir and milk can be folded in a pile, or you can roll up an envelope.

Recipe Ingredients:

Sour milk - 0.6 l;
Water - 0.2 l;
Flour - 0.25 kg;
Two eggs;
Soda - 4 gr.;
Salt - 2 gr.;
Sunflower oil - 50 ml;
Sugar - 0.1 kg.

How to cook:

Mix liquid milk with water and sifted flour. From this mass we make dough.
Pour oil to it, pour soda, sugar, salt.
We do not touch the homogeneous dough for 15 minutes. During this time, the flour will bond with all the ingredients.
Pour oil of any kind into an already hot frying pan and pour the first portion of the dough. It should lay down in a thin layer. After a minute, the bubbles burst, and small holes form in their place. Then you can flip the pancake to the other side.

Step 1: Prepare yeast.

Pour dry yeast into a bowl and dilute it quarter a glass of well-warmed milk, add a pinch of salt and a teaspoon of sugar. We put the yeast in a warm place so that they "come" - they begin to bubble.

Step 2: Knead the dough.

Sift the flour through a sieve, add salt, sugar, eggs to it, carefully pour in the milk warmed on the stove, stirring constantly and add the "approached" yeast. Now mix the dough until a homogeneous mass is formed. Make sure the dough is free of lumps. Then add vegetable oil to it (melted butter is also suitable) and mix again properly.

Now you need to cover the dough with a lid and put it in a warm place so that it “fits” - that is, it increases in size. The dough must fit 3-4 times. Each time after increasing, the dough must mix. 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 "fit" 2-2.5 hours.

Step 3: Bake pancakes.

After the dough is ready, we start baking pancakes. Pour a little vegetable oil into the pan and pour out part of the dough. If the dough is done correctly, it should pour into the pan like froth. When the pancake is cooked, pry it with a spatula and carefully turn it over to the other side.

Step 4: Serve openwork pancakes.

Pancakes can be served with jam, sour cream and berries. Enjoy your meal!

If you grease each finished pancake with a small piece of butter, the pancakes will not stick together and will taste even more tender.

The first pancake is usually lumpy because the pan did not have time to warm up to the desired temperature. With further baking of pancakes, the pan heats up, and the dough does not allow it to overheat.

Taste the first pancake that is ready and add any missing ingredients (such as sugar) if needed.

For baking pancakes, it is better to take a thick-walled pan. A pan with a non-stick coating is also suitable, but be prepared for the fact that such a coating will quickly become unusable, because. it is not designed for high heat.

It is difficult to come up with something 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, dry yeast, yogurt. They even bake on sour cream, slightly stirring with water or milk! And other hostesses do not like experiments! They keep only one recipe in their head and use only it. To be honest, I always did this too, until the Internet came along. In case of thin pancakes (if you need it faster), I baked them with this one. If the family asks for thick and puffy pancakes, she baked with yeast. So there was a stereotype: yeast ones are necessarily thick (we call them “pancakes”), and with milk they 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 won’t turn your tongue to call them the weighty word “pancakes”, these are the real pancakes. But at the same time, the pleasant taste of yeast pancakes is felt and they are more satisfying than the usual yeast-free pancakes.

Recipe for thin pancakes with dry yeast

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

How to cook delicious pancakes with holes

We heat half a glass of milk to t 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 even cold milk will not be able to activate the yeast, so it must be heated to a pleasantly hot (but not scalding!) temperature.

Add 1 teaspoon of dry yeast to milk.

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

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

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

Stir the mixture with a whisk and pour in the 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 come up. Add it to the main dough. If you see that the dough has not changed its state, that is, it has grown very poorly in size or did 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 was. It is necessary to rearrange it in a warm place or increase the rise time. Don’t add a poorly approached dough to the dough!

Add the remaining milk to the dough, which should be heated to a warm state. We begin to sift the flour in parts, constantly stirring and controlling the density of the dough. It takes me 250-300 grams of flour for this amount of products, 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, looked at the density. If not enough, add more flour.

Stir the pancake dough with a wooden spatula or spoon. Yes, you will see a large number of lumps, but this is not scary. When the dough is infused and reaches the consistency we need, the lumps will disperse, the dough will become lush 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 to be openwork, with holes.

This is how thick the dough is (you see in the photo). Now for another secret ingredient: 3 tbsp. tablespoons of vegetable oil. Pour into the batter and stir with a ladle before baking.

I bake pancakes in a hot pan for 1-2 minutes on each side. Before the very first pancake, I grease the pan with vegetable oil with a brush, lubrication is not required for subsequent pancakes, but be guided by your pan, you may have to grease it at least once. Due to the oil content in the dough, pancakes according to this recipe are perfectly removed from the pan, 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 fire can be reduced to medium and all the rest baked on a lower heat. Modern cast pans warm up so well and keep the heat just fine, it makes no sense to heat them too much, since even thin pancakes may not have time to bake inside, and dark brown spots on top.

I remember that my grandmother always greased pancake pans with a piece of lard (of course, unsalted), stabbed on a fork. Worked out evenly and well. Some, I know, grease half a potato: dip it in oil - and then quickly “pass” along the bottom of the pan with a fork with this oily potato. In general, you can lubricate in different ways, the most important thing is that the pancakes are well removed and do not spoil your mood.

When baking pancakes, do not leave the stove for a long time, they do not like it! Hesitate - and get a "negro".

I flip the pancakes with a thin, sharp spatula. The main thing here is not to yawn! Do it on time. Thin edges began to wrap - pry them up and turn them over. It is often more convenient for me to grab these edges with my hands in order to turn the pancake over properly.

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

As soon as the first removed pancake settles on the dish, grease it with butter. You do not need to melt it - once on a hot surface, the oil will begin to melt on its own. If you love sweets very much, you can immediately sprinkle with granulated sugar so that it immediately melts. So we bake: one after the other, one on top of the other, until the whole stack grows. The main thing here is to be patient so as not to gobble up this yummy on the go, “piping hot”!

Enjoy your meal!

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

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Blini is a traditional Russian dish. According to tradition, pancakes are always baked on Maslenitsa, and they also delight themselves and their loved ones with this delicacy on other days. There are many recipes for pancakes, I offer two very successful recipes for pancakes in milk, which will definitely turn out and will not be lumpy. The first recipe is classic, thin, openwork pancakes with milk. The taste of these pancakes is neutral, which allows you to fill them with any filling: both sweet and salty. And you can just serve such pancakes without filling, with sour cream, jam or condensed milk.

The second recipe is yeast pancakes in milk. These pancakes are more fluffy, dense. Yeast pancakes will not spread from creamy fillings or other moist fillers. And with yeast dough, you can draw real pictures or patterns in a pan.

Choose a recipe to your liking and bake delicious pancakes. Most importantly, follow the advice from this article and everything will work out.

If you want to cook real samsa from puff pastry, go to

Thin openwork pancakes with milk

Ingredients:

milk 3.2% - 250 ml
warm boiled water - 250 ml
eggs - 3 pcs.
sugar - 1 tbsp.
salt - 0.5 tsp
flour - 2 tbsp. (250 ml each)
vegetable oil - 3 tbsp. into dough

Cooking.

1. Milk for thin pancakes should be taken at room temperature (20-25 degrees). Therefore, take it out of the refrigerator in advance or warm it up quite a bit so that it is not cold. In cold (or very hot) milk, the flour will become lumpy and it will not be possible to knead a homogeneous dough. Flour gives off gluten better in a warm environment. The same applies to eggs, they should be at room temperature.

2. Beat 3 eggs into a bowl. Stir the eggs with a whisk until smooth. You don’t need to beat until fluffy, just mix the yolk with the protein.

3. Pour a glass of milk into the eggs.

4. Put a tablespoon of sugar. If you like sweeter pancakes, add a little more sugar (up to 3 tbsp). And add half a teaspoon of salt.

If you put a lot of sugar in the dough, the pancakes will burn because the sugar will caramelize. The absence of sugar will make the pancakes white and bland.

5. Sift 2 cups (250 ml each) of flour into this mixture. One glass contains 6 heaping tablespoons of flour. Sift in small portions and stir.

6. At this stage, the dough will be thick. Pour 3 tablespoons into it. vegetable oil so that the pancakes turn over easily.

Optionally, 1/4 tsp can be put into the dough. soda. Then there will be holes in the pancakes.

7. Lastly, warm boiled water is added. It is poured in a thin stream, the dough is stirred with a whisk until smooth.

Water and milk are taken in a 1:1 ratio. Adding water to the batter will make the pancakes thin, airy and light. They won't tear. Milk and water don't mix right away. Water should be added at the end.

8. Stir the dough so that it becomes homogeneous, without lumps. You can quickly beat with a mixer, not a whisk. This will make it much faster. The finished dough should be like thick kefir. If it's too runny, add some flour. And if it turns out thick, dilute with a little milk. The main thing is to add ingredients little by little, so as not to get skewed in the other direction.

9. The pan for frying pancakes needs to be well heated so that heat comes from it. For the first time, it needs to be lubricated with a little vegetable oil. To do this, pour oil into a bowl (it is better to take refined oil) and grease the surface of the pan with a pastry brush or a folded paper napkin.

10. Heat the pan (this is very important, otherwise the first pancake will burn) over high heat. Then turn the heat to medium. Pour the dough into the middle of the pan with a ladle and spread it evenly over the entire surface in a circular motion. Take enough dough to make the pancake thin. Fry the first side of the pancake until the top is dry. Then flip with a spatula and cook the second side until lightly browned (a few seconds).

11. In this way, fry all the pancakes in milk. If desired, each pancake after baking can be greased with a small amount of butter. So they will be tastier and not sticky.

A pancake from a good dough will return to its shape, not tear if it is crumpled in the palm of your hand and then unfolded.

Such pancakes can be stuffed with any filler: both sweet and salty. Only the filling should not be liquid and wet. Thin pancakes quickly soak and tear. But yeast pancakes are thicker and more magnificent, they can be stuffed with cream and any other filling.

Fluffy Russian yeast pancakes with milk

Ingredients:

warm water - 250 ml
live yeast - 20 gr. (or 7 gr. dry)
sugar - 5 tsp
eggs - 3 pcs.
salt - a couple of pinches
vegetable oil - 2 tbsp.
warm milk - 3 tbsp. 250 ml
flour - 3 tbsp.

Cooking.

1. The ideal water temperature for yeast breeding is 30-35 degrees, just warm it up a little to a warm state (250 ml). Put 2 teaspoons of sugar into this water and stir.

2. Crumble fresh yeast into water with your fingers, so it dissolves more easily and does not stick together. Dissolve the yeast completely.

3. In the dough, also put 1 cup 250 ml of flour so that the yeast works better. Stir. Baking flour should always be sifted to make the dough more porous and soft.

4. Cover the dough with a clean towel (waffle or paper) and leave in a warm place for 15 minutes. Do not cover with foil, otherwise the yeast will suffocate.

5. A hat will appear at the dough, which means you can add other ingredients. First, beat 3 eggs into a separate bowl, put 3 teaspoons of sugar and a little salt, 2 tablespoons of vegetable oil. Stir these products with a whisk until smooth and pour into the dough.

6. All you need is 3 cups of warm milk (30-40 degrees) and 3 cups of flour. The first glass of flour was put into the dough, which means that now you need to put 2 more glasses. First, pour a glass of milk into the dough, stir with a whisk. Then sift a glass of flour and also stir with a whisk so that there are no lumps. Then again - milk, flour, milk. The finished dough should be in consistency, like liquid sour cream. That is, a little thicker than the dough in milk for thin pancakes.

7. Cover the dough with a towel and put in a warm place (you can in the oven, preheated to 35-40 degrees) for 15-20 minutes.

8. The dough will increase in volume and there will be bubbles on its surface. Yeast pancakes should be baked in a pan with a thick bottom so that they do not burn. Or in a non-stick pan. Yeast dough cannot be shaken too much, like dough for thin pancakes. When pouring the dough into the pan, scoop up the dough from the day without stirring it.

9. As usual, the pan should be well heated and slightly greased with vegetable oil. Pour the dough into the middle with a ladle and spread it over the entire surface. Fry the first side until the top of the pancake is dry. Flip the pancake with a spatula and fry the other side until golden brown.

10. Bake all pancakes with milk and fill them with any filling you like. From such a yeast dough, you can bake pancakes in the form of any pattern. To do this, pour the dough into the bottle through the funnel and close the cap with a thin tube. Ketchup and other sauces are sold in such bottles. Draw any pattern with dough in a heated pan. Get very original pancakes.

From the dough for thin pancakes, such patterns will not work. Because small parts will twist and come off.

Yeast pancakes are good with both sweet and salty fillings. They are fluffy, soft and tender. In general, good pancakes are always joy and pleasure.

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

Hello, dear readers of the site! Yeast pancakes require special attention, as the dough for them takes several hours to prepare. But the result is worth it! Very tasty openwork pancakes are obtained. 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 pouches with any sweet or savory filling. Alena, the culinary specialist of the blog, shares her original recipe for making openwork yeast pancakes in milk with us. We also recommend preparing delicious yeast pancakes stuffed with meat filling according to GOST.

Yeast pancakes with milk

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

How to cook yeast pancakes:

Initially, we will “wake up” dry yeast. To do this, warm ½ cup of milk (glasses of 250 ml) to room temperature, add 1 tbsp. sugar and yeast. Stir, cover the bowl with the dough and put in a warm place. In just 30 minutes, the yeast will come to life, and a lush foam cap will appear.

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

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

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

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

The finished dough is obtained with bubbles, as in the photo. You can start baking pancakes.

Heat the pancake pan well and grease with vegetable oil. Pour one pancake portion into the pan, spreading the batter over the pan. The dough should be foamy.

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

In the same way, bake all the pancakes, each of which is greased with a piece of butter. You will get a large stack of openwork yeast pancakes from this amount of dough.

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

For viewing, we offer another interesting recipe from our site for making puff pancake chicken.

Sweets Pancakes Openwork pancakes with yeast

Preparation of openwork pancakes:

1. Prepare the yeast

Pour dry yeast into a bowl and dilute it with a quarter cup of well-heated milk, add a pinch of salt and a teaspoon of sugar. We put the yeast in a warm place so that they "come" - they begin to bubble.

3. Now you need to cover the dough with a lid and put it 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 “fit” 2-2.5 hours.

4. We bake pancakes

5. Serve openwork pancakes

Pancakes can be served with jam, sour cream and berries.

Flour - 1 cup, can be with a slide

Butter chilled - 30 grams

And here's the actual recipe:

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, actually we start baking pancakes:

We take a ladle - it is also a "ladle" in the common people, collect a little dough, pour it onto a hot greased pan and quickly turn the 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, whatever your heart desires.

How to make openwork yeast pancakes "Lace"

Hello, dear readers of the Culinary Diary!

Shrovetide is not far off. I will delight my family with pancakes for a whole week. Therefore, I am urgently going to try several new recipes for pancakes in order to make Shrovetide every day unique. Delicious custard pancakes from a bottle have already been tested and adopted. Pancakes are tender, with beautiful holes.

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

Such yeast pancakes are baked quickly, they turn over wonderfully. The preparation of the dough takes 2-3 hours, but there will be no special efforts on your part.

But the pancakes will turn out to be simply unrealistically tender, delicate 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 package). 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 that appear will delight you.

See how many there are!

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

Now you have another new pancake recipe for Shrovetide and you know how to make the most openwork Lacy yeast pancakes. Subscribe to Culinary Diary updates - the best recipes are ahead.

How to cook openwork yeast pancakes

It is believed that these sourdough cakes take their roots from ancient Russia, but this is not so, because the first mention of pancakes refers to the ancient Egyptian chronicles. But be that as it may, it is here that classic pancakes and original lacy openwork yeast pancakes are most valued. and my today's recipe with a photo is just about them.
Nowadays, you don’t know how to surprise your guests, and even more so, the Shrovetide menu is almost the same for everyone, but pancake drawings will definitely cause a storm of positive emotions.

Often, many housewives are faced with such a problem as “brittle dough”, in which the pancake cannot be turned over normally, it breaks and does not behave in the best way.

For the preparation of openwork pancakes, such a dough is not at all permissible, because refined patterns must be carefully turned over when frying, which is why yeast dough for elastic pancakes remains the best option.

Yeast openwork pancakes

This recipe for openwork pancakes with yeast can be classified as simple, but long, since we will knead the dough for them on the water.

However, this will not affect the taste of the dessert in any way. On the contrary, such pancakes are lighter, more airy and obedient.

Water - 700 ml;
Dry baker's yeast - 2 tsp with a slide;
Category O chicken egg - 2 pcs.;
Wheat flour of the highest grade - ½ kg;
Granulated sugar - 50 g;
Salt - 10 g;
Sweet cream butter - 60 g;

Preparation of thin openwork pancakes

To activate the yeast, we need to prepare the following composition. In ½ cup of warm (40 ° C) water, pour 2 tsp. flour and 1 tsp. sugar, after which we mix everything until a homogeneous consistency and combine this mass with yeast.
Now we put the glass in heat for 15 minutes, and in the meantime we will prepare the base of the dough.
We mix the 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 introduce yeast dough, melted butter into the dough, 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.

We put drawings on a hot pan and fry on one side, then on the other until cooked.

Yeast openwork pancakes are quite plump, but incredibly tasty, literally melting in your mouth.

Yeast pancakes cannot be attributed to express cuisine, because it takes a certain time to activate the yeast and raise 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 lacy thin pancakes, my recipe with a photo will be a great help.

Openwork pancakes with yeast: recipe with photo

Pancakes yeast on milk openwork

Real Russian pancakes are baked only with yeast. Openwork, lace, porous, plump, whatever they are called! Such pancakes are the real pride of the hostess, and today we will talk about them. The recipe is very successful, tested by me personally. If you follow the recommendations, then exactly the same pancakes in the hole, as in my photo, you will definitely succeed.

So that they don’t scold me and don’t say that they didn’t warn me, I write right away about one big drawback of such pancakes. It turns out SO delicious that it is simply impossible to stop eating these pancakes! The very word "delicious" is not so capacious as to convey what you feel at the moment when you try them. Hands themselves 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 are removed from the pan perfectly with a spatula, you don’t even need to burn your hands, believe me!

There will be no separate preparation of sourdough, as in classic recipes for 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 get up and part. 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.

We read the recipe, look at all the step-by-step photos and run to the kitchen to bake the most delicious yeast pancakes!

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

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

So, we take a deep cup, break chicken eggs into it, 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 milk until lukewarm.

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

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

Yeast pancake dough will turn out liquid, like ordinary pancakes in milk. It is desirable to pour it into a deeper cup, because it will rise with yeast.

It is necessary to determine the test in a warm place without drafts, so that it fits well. This can be a place next to a heater in winter, or a warm oven or 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 a thick foam. I would even say it will be like a biscuit dough.

It needs to be mixed well. 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. No more mixing the dough!

It will rise with a hat, in no case do not upset it!

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

It's time to put a frying pan on the stove and heat it up well. I bake pancakes at once on two, so faster. It is undesirable to cook other food in a pancake pan before baking pancakes, otherwise the dough will stick. My grandmother had a special cast-iron pan in which she only baked pancakes. I use Teflon coated today, but I still brush it lightly with vegetable oil a few times at the very beginning of baking.

We scoop with a ladle a tender and fluffy yeast dough that looks like foam. We try to do this from one edge of the cup, scooping from the bottom.

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

We put on the stove and wait until one side is browned. The foam will solidify, the bubbles will burst, leaving the pancake with a beautiful openwork pattern. Time to flip!

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

You don’t have to fry the second side for a long time, because the dough has already almost seized. Just brown - and on the dish!

And so pancake after pancake. Such yeast pancakes are baked very quickly.

There are those who will immediately grease the hot pancake with butter, sprinkle with sugar and immediately send it to the mouth until it has cooled down. Yes, because it will be impossible to resist!

Those who are more patient will have more luck if they melt butter with honey and pour each pancake with this fragrant honey syrup, then folding it into a triangle. It will also be very tasty if honey is melted with fat sour cream or cream and poured over, or even better, steamed for a couple of minutes in this sauce in a pan. Mind eat!

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

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

Pancakes with yeast and milk

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

For a 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.
Yeast dry high-speed -7 gr.

Cooking process:

Warm the milk a little so that it is warm, but not hot, add the yeast so that it swells a little. Pour the rest of the ingredients into the milk with yeast.
Mix everything so that there are no lumps of flour.
Let the yeast dough for sour pancakes brew a little.

Bake pancakes from yeast dough in a well-heated pan, brushing it with a little vegetable oil until golden brown.

You can serve delicious yeast pancakes with honey, sugar, sour cream, condensed milk, and also make them stuffed with various fillings.

Enjoy your meal!

Sincerely, Recipe Notebook

Tatyana | 16.10.2016 12:48

I made pancakes exactly according to the recipe. but alas. Did not work out. It turned out something similar to pancakes, the pancakes were not even smeared in the pan, and there is no need to talk about openwork holes. To taste I will say this, without taste, color and joy. The only one who was happy with them was the dogs at work.

Anyuta | 10/16/2016 13:29

Tatyana, what happened to the test? Bubbled?
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 I tried to bake thin pancakes, it didn’t work out (((And the first recipe turned out to be excellent, tasty, thin pancakes. Thank you very much for the recipe. Now I’ll rewrite it in my recipe book and I’ll bake, bake and bake)))))))

Anyuta | 26.10.2016 21:12

Zinaida | 28.12.2016 21:04

Did the first recipe. I don't know what I did wrong. But the pancakes turned out NOT DELICIOUS. There were no holes so beautifully described in the recipe during the approach of the test, and it did not increase either, although it stood next to the hot oven. I also had to add salt and too much sugar. Before the first pancake, it is necessary to lubricate the pan and pancakes according to this recipe burn quickly. I was pleased that at least soft, but otherwise my most delicious pancakes ((

Hope | 09.02.2017 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 | 09.02.2017 19:32

Please Hope! Come visit us for more recipes!

Olga | 02/19/2017 10:49

So I haven’t baked your pancakes yet, but the recipe immediately shows that the pancakes will be very tasty, I reviewed a bunch of recipes and settled on the first one. Tomorrow I’ll bake Thanks for the recipe,

Anyuta | 19.02.2017 14:01

Natalia | 20.02.2017 12:37

Thanks for the great pancake recipe. Just off the stove. They are still piping hot, such a beautiful openwork turned out.

Natalia | 20.02.2017 13:41

And if you take live, fresh yeast? Somehow I love them more. It probably won't get any worse? Do you focus on dry ones, but if you replace them with live ones? Or is that the point?

Anyuta | 20.02.2017 16:12

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

Marina | 21.02.2017 15:17

Good afternoon Anyuta! Thanks for the great pancake recipe! Porous, lush, well, very tasty. They are very easy to overcook in the pan. I want to bake them again and again. All the best to you!

Anyuta | 21.02.2017 21:40

Yesterday I had a "fun" evening, I just started making dough for pancakes, the light went out, I took all the pictures by candlelight (solid romance.), Please do not judge strictly by the pictures.
So, first of all, we make a dough. We crumble the yeast into a plate + 100 ml of warm milk and 1 tbsp. l. sugar, stir 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 a rather bubbling and not very thick mass, cover the dishes and leave to rise for an hour.

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

This is how the dough rose again after fermentation (it was possible to upset it again, but in pitch darkness, with a small candle stub, such a prospect did not suit me (considering that I started the dough for bread at the same time.)), so I heated the pan well, I smeared it with vegetable oil with a brush and started frying pancakes.

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

Blinks turned out about thirty, it was not possible to take a picture of the hill, the candle was burning out.

Here in this picture you can clearly see the lace on the pancakes, which are thin and fold perfectly.

My friends, tomorrow is the last day of the WIDE SHIRT, treat yourself to pancakes, very tasty.

Yeast openwork pancakes

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.

Pancakes according to this recipe are 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 a variety of sauces, condensed milk, sour cream or jam. That.

Ingredients: 1 egg (you can also use 2 pcs) 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 Egg, salt, sugar, milk mix, pour flour, yeast on a hill of flour immediately, mix them lightly with dry flour and now 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! I bake thin pancakes in a different way, but on Forgiveness Sunday they are always these - they are very festive.

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 of fresh bread. 500 ml. milk (can be replaced with kefir or water).

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.

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

Today I am sharing with you my favorite pancake recipe. They turn out fluffy, soft, porous. The recipe requires precise proportions, so get the scales and go! Recipe: Ingredients warm water - 480 ml. salt - 6 gr. granulated sugar - 24 gr. yeast.

Well, since Shrovetide has begun, then of course you won’t get anywhere without bins) I found out about Shrovetide on Monday, at eight o’clock in the evening. I quickly made pancakes from choux pastry on kefir (sorry for the photo, that's all.

I took the recipe from the Just cook group! (VKontakte) I did everything clearly according to the recipe below. As for me, I need more sugar :) But I have a sweet tooth :) In general, I got delicious pancakes, like my grandmother's. Ingredients: Milk (2.5% fat) - 3 and.

Lush milk pancakes without yeast recipe