Lush pancakes in milk with yeast recipe. Lush pancakes with yeast and milk. Step by step option with dry yeast
Yeast pancakes are always airy, fluffy and incredibly tasty. The dough for them can be kneaded in milk, sour cream, kefir and even just on water. How to cook pancakes with yeast, now you will find out. Below are a few interesting recipes, so that everyone will find an option for themselves.
Yeast pancakes
Many people associate pancakes with a happy, carefree childhood. Often grandmothers like to please their grandchildren with such a delicacy. And in order for the products to turn out exactly, you need to follow a few simple rules, which are presented below:
- Yeast can be prepared on the basis of fresh and dry yeast, which must be diluted in a warm liquid.
- It is preferable to fry the products over medium heat, then they will cook well inside and will not burn.
- It is advisable to blot the finished pancakes with paper towels to remove excess fat.
Yeast is prepared quickly and without hassle. They are always great for everyone. And so that the dough does not fall off after rising, it does not need to be stirred. Better to just pick it up carefully and send it to the brazier. It will take a little over an hour to prepare 5 servings of an appetizing delicacy.
Ingredients:
- sifted flour - 500 g;
- dry yeast - 20 g;
- warm milk - 400 ml;
- eggs - 2 pcs.;
- granulated sugar - 50 g;
- oil - 50 ml.
Preparation
- Dry yeast is stirred in warm milk, sugar is added, half the flour and left for half an hour.
- During this time, the mass will rise with a cap.
- Beat the eggs lightly, pour into the dough, add the rest of the ingredients there and knead well and leave for half an hour.
- Products are fried on both sides.
Kefir and yeast pancakes - recipe
The yeast pancakes, the recipe for which is presented here, turn out to be very tender and soft. Soda perfectly loosens the dough, which will then be raised by the yeast. And so that the process of increasing the volume goes faster, the container with the dough can be placed in a slightly warm oven. If the dough comes out thin, you can put a little more flour.
Ingredients:
- kefir 3.2% fat - 350 ml;
- baking soda - 1/3 tsp;
- fast-acting dry yeast - 15 g;
- warm water - 100 ml;
- sugar - 40 g;
- sifted wheat flour - 200 g.
Preparation
- Kefir is slightly warmed up, put soda in it, stir and set aside.
- The yeast with sugar is dissolved in warm water.
- When the mass rises, kefir is poured in and the remaining components are added.
- Leave the mass warm to rise.
- Then, without stirring, add a spoonful of mass and fry the pancakes with yeast on both sides.
Yeast ones are no worse than those prepared with milk or kefir. They are airy and just “melt in your mouth”. They can be served to the table with natural honey, sour cream, any jam, or simply with powdered sugar. An excellent option for treats when the refrigerator is empty and you want something tasty.
Ingredients:
- premium grade flour - 500 g;
- dry fast-acting yeast - 10 g;
- water - 300 ml;
- eggs - 3 pcs.;
- granulated sugar - 50 g.
Preparation
- Yeast is dissolved in warm water, sugar is added and left warm for 15 minutes.
- Then add flour and other products in portions and knead well.
- Cover the container with a towel and leave for 20 minutes.
- Pancakes are fried on both sides.
Yeast pancakes without eggs
Yeast is a food that can be enjoyed during fasting, because it contains no animal products at all. At the same time, the products are simply excellent in taste. Many do not even realize that they are prepared from such a simple list of ingredients.
Ingredients:
- drinking water - 250 ml;
- wheat flour - 300 g;
- dry yeast - 1 tsp;
- granulated sugar - 1.5 tbsp. spoons.
Preparation
- The sugar is dissolved in warm water.
- Pour in yeast and sifted flour.
- Stir well, cover and leave to rise.
- Then take up the mass with a spoon, place on a brazier and fry.
Yeast pancakes with sour cream are incredibly lush. Those who tried to cook them according to this recipe return to it more than once. To shorten the cooking time, you can fry the products in 2 pans at once. From the specified number of products, you will get about 12-15 pieces of delicious pancakes.
Ingredients:
- sifted flour - 200 g;
- milk - 100 ml;
- sour cream - ¾ glass;
- granulated sugar - 1 tbsp. spoon;
- dry yeast - 1 tsp.
Preparation
- Sugar is stirred in warm milk, yeast and 50 g of flour are added.
- Leave the mass warm for about 20 minutes.
- When it has increased in volume, add sour cream and the remaining flour.
- Spread portions of the dough into a frying pan and fry the pancakes over medium heat with sour cream and yeast on one side, and then on the other side.
Yeast pancakes with apples are a great treat for the whole family. This is a great option for a joint Sunday breakfast. You can add grated or diced apples to the dough. It will be tasty anyway. Sour cream or whipped cream is a great addition to the treat.
Ingredients:
- warm milk - 500 ml;
- sifted premium flour - 500 g;
- eggs - 2 pcs.;
- dry yeast - 3 tsp;
- granulated sugar - 50 g;
- sweet and sour apples - 2-3 pcs.
Preparation
- Pour yeast, flour into warm milk and stir.
- Cover the container and put it in a warm place for half an hour.
- Eggs, butter, sugar are added.
- Knead well and again put in a warm place.
- Add the diced apples, put them back in the heat.
- When the dough rises again, you can fry the apple pancakes with yeast.
The yeast pancakes, the recipe for which is presented here, are prepared on the basis of yogurt. When this product is added to the dough, the pancakes will never be flat without the addition of yeast. And according to this recipe, they are simply delicious - soft, lush and very tasty. From the specified number of products, 5-6 servings of delicacies will come out.
Ingredients:
- curdled milk - 500 ml;
- eggs - 2 pcs.;
- dry yeast - 3 tsp;
- wheat flour of the highest grade - 550 g;
- granulated sugar - 80 g;
- salt, vanillin.
Preparation
- The eggs are rubbed with a whisk.
- Sour milk is mixed with salt, sugar, dry yeast and vanilla.
- Add the beaten eggs and sifted flour.
- Remove the dough for 20 minutes in a warm place.
- After that, take the dough with a spoon, place it in a pan and fry the yeast pancakes lush on both sides.
If someone refuses mouth-watering pancakes because of their high calorie content, they should definitely familiarize themselves with this recipe. After all, it will talk about how to bake pancakes with yeast in the oven. The delicacy prepared in this way turns out to be very appetizing and at the same time not fatty at all.
Description
Fluffy pancakes on dry yeast, prepared according to our recipe, are perfect for tea drinking at a friendly table, and will also be a good addition to main dishes during the holidays. This dish is liked by both adults and children.
Such pancakes can also be prepared during fasting by simply replacing milk with water..
For a long time, pancakes have been considered a symbol of homeliness. They appeared in Russia, when the hostesses prepared them from those products that were at hand. Over time, the recipe for such baking has undergone more than one change. Some ingredients were replaced by others, new products were introduced, which made it possible to make the taste of the pancakes original and memorable.
In ancient times, pancakes had several names, which depended on the region where this delicacy was prepared. But all the names had a common root "fret". According to rumors, this dish was named after the pagan goddess Lada, who was the personification of thrift and goodness. According to other sources, this pastry was called pancakes due to the fact that in the process of their preparation a large amount of oil was used, which was called "oleum".
Although we are all accustomed to the fact that pancakes are small plump tortillas, often cooked in yeast dough, a few decades ago, pancakes were called any dish, the composition of which was similar to the composition of pancake dough. In addition, over time, this dish began to be prepared based on vegetables, fruits, or even meat and liver. These days, the variety of pancake recipes is impressive in its quantity. They even prepare pancakes stuffed with fruits, berries or marmalade.
Now this dish is popular in many countries of the world. Fritters are served with sour cream, honey, jam, jam or a variety of sauces. You can find this dish on the menu of almost any large restaurant or cafe.
Dry yeast pancakes are surprisingly fluffy. At the same time, it is not always necessary to prepare dough for them, but in this case we will still prepare it, however, in a light version, which, we think, the hostesses will appreciate.
If you want to cook delicious fluffy pancakes with dry yeast and milk at home, we advise you to stock up essential products and use the recommendations from our recipe with step by step photos.
Ingredients
-
(250 g) -
(200 ml) -
(1 tsp.) -
(1 pinch) -
(2 tbsp. L.) -
()
Cooking steps
Select the most comfortable deep-bottomed pans before you start cooking. Then heat the milk to 35-40 degrees and pour it into a prepared container, salt and add sugar. Mix thoroughly and then add dry yeast. Leave the mixture to infuse for 5-10 minutes so that the yeast has time to ferment.
Now sift the flour and add it to the milk. It should be added in portions, stirring continuously. Watch so that no lumps remain. You don't need to sift the flour, but in this case, the pancakes may not turn out very fluffy.
Knead the dough thoroughly. If it turns out to be a little thin, add a little more flour, but do not overdo it.
Now send the container with the dough to a warm place to infuse. This process usually takes no more than 40 minutes. At this time, the dough should increase significantly in volume. It is advisable to cover it with a damp cloth so that the yeast starts playing faster.
Now take a frying pan, pour the required amount of vegetable oil on it and heat it well. Use a damp spoon to spread the dough into the preheated skillet. Reduce heat slightly and cook pancakes until golden brown on each side.
After the pancakes are ready, remove them from the pan and transfer them to a paper towel to get rid of excess oil. After that, you can serve them to the table, pouring melted chocolate or sour cream.
Bon Appetit!
Today I bring to your attention one of the favorite recipes for yeast pancakes with milk. The pancakes are delicious, with a thin crispy crust on the edges and the most delicate porous crumb inside. Perfect for afternoon tea, they can be served with condensed milk, jam, honey and sour cream. I also added raisins to the pancakes, but without it, the pancakes are very tasty. Recommend!
Ingredients
To prepare yeast pancakes with milk you will need:
warm milk - 500 ml;
sugar - 4 tbsp. l .;
dry yeast - 1 tsp;
salt - a pinch;
vanilla sugar - 1 tsp;
eggs - 2 pcs.;
vegetable oil - 2-3 tbsp. l. (in dough) + for frying pancakes;
flour - 4 cups;
raisins - 80 g (optional).
A glass with a volume of 200 ml.
Cooking steps
Add a pinch of sugar and dry yeast to warm milk, mix the resulting dough with a tablespoon and cover with a towel. Leave the dough for 5-7 minutes to activate the yeast. A "yeast cap" will appear on the surface of the milk.
While the yeast is activated, combine the remaining sugar, salt and vanilla sugar in a bowl separately, add the eggs.
Beat the sugar and egg mass with a fork, add vegetable oil, mix.
Sift the flour into a deep bowl, add the milk and yeast mixture to it.
Then pour in the sugar and egg mass, mix with a spoon until completely homogeneous.
The finished dough will be of medium thickness (as in the photo).
If you are preparing yeast pancakes with raisins, then boil the water in advance, pour the raisins for 3-5 minutes, then drain the water.
Transfer the raisins to a paper towel to remove excess moisture.
Add the raisins to the dough.
Stir again with a spoon.
Cover the yeast dough with cling film, make several punctures in the film. Leave to rise in a warm place for 40-60 minutes. During this time, the dough will grow and increase in volume.
Stir it gently with a spoon.
Cover again, leave for another 20-30 minutes, now you should not stir with a spoon.
Preheat a skillet with vegetable oil, for this it is better to use a small skillet with a thick bottom. Use a spoon dipped in water to scoop up the dough and place in the pan (about 1 tablespoon of dough for one pancake). Soak the spoon in water each time (keep the spoon in water, not in dough).
Fry the pancakes on both sides over low heat until golden brown (a couple of minutes on each side). It is convenient to turn them over with a fork, hooking them over the edge.
The pancakes are fried very quickly. Ready-made yeast pancakes can be blotted with a paper towel to remove excess oil.
It turns out here is such a pile of pancakes, as in the photo.
Although the pancakes are cooked with yeast, they do not have a pronounced yeast smell. Delicious yeast pancakes mixed with milk will certainly please your family and you will come back to this recipe more than once.
Serve the pancakes with honey, jam, condensed milk, or sour cream. When I have a lot of time, I try to make the dish not only tasty, but also beautiful. Prepare yeast pancakes with milk for your family and delight your loved ones.
Delicious and pleasant moments!
step by step recipe with photo
Lush pancakes with yeast can be made for breakfast, you just have to wake up a couple of hours before serving them. Such pancakes take much longer than usual, but they turn out to be simply incredibly tasty - they are fluffy and airy. They can be served with any sweet sauce, jam, sour cream. If you are too lazy to get up early, then you can cook pancakes for an afternoon snack, serve along with tea, coffee, baked or regular milk, and it is also very tasty with honey.
Ingredients
- 320 g wheat flour
- 250-300 ml of milk
- 5 g dry yeast
- 0.5 tsp salt
- 1 tbsp. l. Sahara
- 1 chicken egg
- 1 tbsp. l. vegetable oil
Preparation
1. Pour into a bowl wheat flour, it is best to sift it through a sieve.
2. Pour warm milk into a bowl. Be sure to check that it is not sour.
3. Pour dry fast yeast into a bowl. If you want to use fresh yeast (in a bar), then take 7 g.
4. To knead the dough, you can use a mixer (with a special attachment), you can also knead the dough with a spoon until smooth. Cover the dough with a damp towel and place it in a warm place for an hour to rise.
5. If the yeast is good quality, then in 30-40 minutes the result will be noticeable.
6. After an hour, beat a large egg into a bowl - if it's small, use a couple of eggs. Also add salt and sugar. A little sugar is added to the dough, given the fact that the pancakes will be served with something sweet. In this case, the dessert will not turn out sugary.
7. Stir everything again and let the dough rise again, only for 20 minutes.
8. Grease a frying pan with vegetable oil and heat. You need to spread the dough with a spoon, also greased with vegetable oil, so that the dough does not stick to it. Portions of the dough should be small, as they will grow a little more in the pan.
Another option for ruddy pancakes is yeast pancakes with milk, the recipe with the photo, as always, will be detailed and understandable. They are very lush and tasty, perfectly combined with sour cream, jam, honey, a cup of hot cocoa or milk. If you get up early, you will have time to bake an impressive stack of mouth-watering pancakes for breakfast, but I usually cook them for lunch or afternoon tea. Still, any recipe for yeast pancakes takes more time than a quick one on kefir, but in a couple of hours it is quite possible to cope and fry a solid portion of delicious pancakes.
Ingredients:
To make pancakes from yeast dough in milk you will need:
- warm milk - 0.5 liters;
- wheat flour - 3 glasses;
- fresh pressed yeast (in a bar) - 15 g;
- egg - 2 pcs;
- granulated sugar - 3 tbsp. l;
- salt - a third of a teaspoon;
- sunflower oil - 5-6 tbsp. l.
How to make delicious yeast pancakes in milk. Recipe
Crumble yeast smaller, mix with sugar. You can decrease / increase the amount of sugar, depending on which pancakes you like. You can make them insipid, like bread, then 1.5 tbsp is enough. l. According to the recipe, they will be slightly sweet, just fine with sour cream.
The milk needs to be warmed up. Taste it with your hand - it will feel pleasantly warm, but never hot, so as not to brew the yeast. Add warm milk to a bowl with yeast, pour in eggs beaten until smooth. Shake it with a whisk, dissolve the yeast.
Sift the flour into a separate bowl. I always advise you not to add the whole thing at once, but add in parts - this way it will be easier for you to understand when you bring the dough to the desired consistency. Your dough may take more or less flour, it is different in quality and moisture. Pour in part, stir. Add more, mix again. We rub, prying from below and, as it were, turning up. Thus, we moisten the flour and get rid of lumps.
Look at how the dough should turn out: thick, but not steep, thicker than for ordinary kefir pancakes. I determine whether there is enough flour by passing it along the bottom of the bowl with a spoon. A wide trail remains and slowly swims away - enough flour. It disappears quickly - the dough is thin, let's add more.
For clarity, I made a photo of a dough for yeast pancakes in milk - it's better to see once than read a hundred times. From a spoon, it seems to slide slowly, viscous, viscous, thick.
Cover the dishes with a lid. We put it in the warmth. By personal experience: There is nothing better than a warm oven for proving yeast dough. You need to turn on the fire for a few minutes, warm it up and turn it off. The temperature is about + 40 degrees. We put the dishes with the dough on the wire rack. After 15-20 minutes, heat it up a little without removing the dough from the oven. In an hour, the yeast dough for pancakes with milk rises perfectly, gets to the edges of the dishes and you can start frying.
Heat a little sunflower oil in a frying pan, a layer of about a centimeter. To make the yeast pancakes lush, the dough must not be stirred. We collect with a spoon near the wall, as if cutting off a portion of the dough, and put it in hot oil, leaving a distance between the cakes. Fry until browned from below, and holes begin to appear on the pancakes on top.
Prying with a spatula or two forks, turn over. The second side fries faster. Watch the fire so that the bottom of the yeast pancakes does not burn. Usually I make the fire a little weaker than average, just in time to bake the middle and brown the top and bottom.
Put ready-made yeast pancakes on a plate, cover. The excess fat will be absorbed by a paper towel, it can be used to cover a plate and lay out the pancakes in one layer.
These are such lush, ruddy yeast pancakes with milk turned out, however, they sagged a little due to the fact that they were stacking in a high pile. The taste is delicate, slightly sweetish, soft, airy. With a cup of hot tea, warmed milk, honey or sour cream - mmm, how delicious! Cook with pleasure, eat with gusto! Your Plyushkin.
