home » Fruits and berries » Quick and fluffy yeast pancakes recipe with milk. Yeast pancakes are thick, like grandma's! Yeast pancakes Saf-moment - a quick recipe

Quick and fluffy yeast pancakes recipe with milk. Yeast pancakes are thick, like grandma's! Yeast pancakes Saf-moment - a quick recipe

Cooking thick, fluffy pancakes with yeast is a pleasure! And even though it takes almost an hour and a half to prepare the pancake dough, there will be no problems with baking. They don’t stick to the pan, don’t tear, don’t fall off and don’t burn – unless, of course, you turn them over in time. But the main thing is that they are very tasty and fry quickly! You too, friends, prepare thick, fluffy pancakes with yeast, I am giving a detailed recipe with beginners in mind. There will be a lot of dough, but you will get 10-12 pancakes, but what kind! These are more likely not even pancakes, but flat cakes, only porous inside and very tender. One is enough for a hearty snack, but not everyone can handle two.

This recipe for thick pancakes made with yeast does not require any preparation of dough. We dilute the yeast with milk, leave for ten minutes and knead into a thick dough. It will take a little over an hour to rise.

Ingredients

To prepare thick and fluffy sour pancakes with yeast you will need:

warm milk – 500 ml;
flour – 300-320 g;
egg – 1 large or 2 small;
sugar – 1 tbsp. l. without slide;
salt – 0.5 tsp;
fresh (live) yeast – 20 g;
Sunflower oil – 3 tbsp. l.

How to cook thick pancakes with yeast. Recipe

I heat half a glass of milk to a noticeably warm temperature, warmer than room temperature. I pour it into a deep bowl suitable for kneading a large volume of dough (keep in mind that pancake dough with yeast will rise greatly). I crumble fresh yeast into milk.

I rub it with a spoon and stir until I get a homogeneous mixture with a sour smell. I'm covering it. I put it in a warm place - near the radiator or in a bowl of hot water. After 10-15 minutes, the yeast will “wake up”, bubbles or foam will begin to appear on the surface of the milk - it’s time to add everything else.

In order not to make the dough heavier, I add a few eggs - one large or two small ones. You can immediately beat with a mixer or then whisk.

Salt and sugar are usually added to taste, but in a recipe for yeast pancakes it is better to add a little of both. A tablespoon of sugar is enough, and about half a teaspoon of salt or even less. The flavor of yeast baked goods should predominate; try not to overwhelm it with excessive sweetness. Fluffy pancakes with yeast can be served with something sweet or, on the contrary, salty (caviar, herring, pates), so the taste is kept neutral.

I beat the egg with sugar, salt and “dough”. I heat the rest of the milk and pour it into the resulting mixture.

I measure out 300 grams of flour and sift it into the dough. In the recipe I indicated the amount of flour for a thick dough that will hardly spread in the pan. It is guaranteed to make pancakes thick and fluffy.

I stir and whisk so that not even small lumps remain.

I add sunflower oil. You can use any herbal you use instead. But only refined, without flavorings are suitable.

I stir it thoroughly again. I check the thickness of the dough - it pours out of the ladle in a thick stream, the thickness will resemble condensed milk. If it’s a bit runny (mine wasn’t quite thick right away), add a little flour.

Cover the dish with a lid and leave it warm for an hour. After about 20-25 minutes, you will need to shake the risen dough with a whisk, settle it to its original volume and let it rise one or two more times.

This is what the dough for yeast pancakes looks like after an hour, and this despite the fact that I mixed it twice. Very fluffy, riddled with air bubbles, quite thick.

I heat the frying pan over high heat. I grease it with a piece of lard and turn the flame up to medium or a little hotter than medium. I scoop out a ladle full of pancake batter and pour it into the frying pan. I can’t tell you the exact quantity, it depends on the diameter of the frying pan. Adjust so that the dough fills the entire pan evenly. I bake for two or three minutes. The surface gradually becomes matte and becomes covered with bubbles, which burst and form through holes.

Watch the fire so that the bottom of the pancake does not burn, but cooks evenly. When the edges separate from the sides, I lift it with a spatula, check how browned it is on the bottom and turn it over. The second side is also fried for about two minutes, the pancakes are thick, they need more time to bake.

Whether or not to butter prepared pancakes is a matter of taste. If you do not lubricate, the top will gradually become soft, but only if they are stacked and covered immediately.

You might be interested in watching one of the video versions

I often feed my family thick pancakes for breakfast, and everyone chooses their own sweet addition to them. I make the dough for them the day before and store it in the refrigerator, and in the morning, while people are waking up, I bake 6 fluffy yeast pancakes in 10 minutes to go with aromatic tea or coffee. It’s not difficult for me to do this, but it’s nice for my loved ones.

Recipe for thick pancakes with kefir and yeast

Kitchen appliances and utensils:

Ingredients

Choosing the right ingredients

Take all the ingredients for our dish fresh and of high quality. This is especially true for dry yeast - they will not be able to allow the dough to rise if the expiration date has passed.
Kefir can be of any fat content. It happens that there is kefir at home that no one wants to drink anymore - it can serve as the basis for your dough.
Using the recipe, you can make sour, thick, fluffy pancakes using yeast. To do this, reduce the amount of sugar to a minimum, for example, 0.5 tbsp will be enough. l. without a slide, so that the yeast starts its reaction.

Step by step recipe

Mix a couple of glasses of flour with 1 tbsp. l. dry yeast.
Pour 600 g of kefir into a bowl.
Add half the flour to it in portions and mix everything with a whisk.
Beat in 3 eggs here, without ceasing to stir the mixture with a whisk.
Then add the remaining flour and stir until smooth. The consistency of the mass will resemble liquid sour cream.
Now it's time to add 0.5 tsp. salt and 3 tbsp. l. Sahara. Cover the dough and leave for half an hour in a warm place.
Mix the finished dough again.
Grease a frying pan with oil, heat it well and bake on both sides for a couple of minutes over medium heat.
To keep the pancakes soft, immediately warm from the pan, stack them in a stack and cover with a towel or bowl.
Did you know? Grease the finished, still hot cakes with butter, this will make them even more aromatic and tastier. If you plan to eat them with a sweet additive, you can immediately sprinkle them with sugar or powdered sugar.

Video recipe for making fluffy pancakes with yeast and kefir

If after reading the recipe and viewing the photos you still have questions about preparing the dish, then take a couple of minutes and watch this video. In it, the chef shares with us his skill in baking thick pancakes with yeast using the above recipe. You will see how to knead the dough without lumps, how long to fry the flatbreads, and what will happen when they are fully cooked.

Pancakes are a traditional Russian dish that dates back to pagan times. They were considered a very economical dish, and the dough for them was always made with dough. Now I will tell you a recipe for real Russian fluffy yeast pancakes with milk. In Rus' they were called “red”, which means “beautiful”. And this name is justified, because the finished golden cake will not leave indifferent even those who closely monitor their diet and count calories. I would like to say that a couple of fragrant pancakes will not harm your figure if you eat them before lunch.

During Maslenitsa, pancake lovers simply enjoy life, because they eat this dish for future use both at home and when visiting. At this time, many housewives prepare a variety of flatbreads, making them with filling, the most desired of which is red fish or caviar. The recipe that I will tell you below is the main one for us this holiday, and we make the cakes fluffy or thinner by adding more liquid to the dough.

Recipe for thick pancakes with yeast and milk

Number of servings: for 10 people.
Kitchen appliances and utensils: deep bowl, frying pan, hob.
Calories: 231 kcal per 100 g of product.
Cooking time: 1 hour.

Ingredients

Step by step recipe

In a convenient container, dissolve 20 g of yeast in 300 g of warm milk.
Add a pinch of sugar and about 200 g of flour here.
Stir the mixture, sprinkle with flour, cover and leave for an hour.
Add 2 chicken yolks to the suitable dough and mix. We can leave the whites for now, we will return to them later.
Melt 1 tbsp. l. butter and add to the dough, mix everything.
If you don't have butter, you can replace it with odorless vegetable oil.
Dissolve 0.5 tsp in 350 g of milk. salt and 1 tbsp. l. Sahara. Alternately add 200 g of flour and milk to the dough.
Immediately knead a liquid, lump-free dough.
Cover the finished mixture, leave for 1 hour and stir.
Repeat this process twice. This way the dough will fit well, and the pancakes will turn out airy, with holes.
Beat two egg whites to stiff peaks and gently fold them into the dough. You can beat them with a blender, moving from minimum speed to maximum.
Then cover the resulting mass and leave for another 20 minutes.
Heat a frying pan over heat, grease the bottom with vegetable oil and pour in a portion of the dough. Fry it on both sides for a couple of minutes over moderate heat.
If you have a non-stick frying pan, then you need to grease it only before the first dose of dough, but if not, then you will grease it before each portion.
The pancakes turn out fluffy and with holes.

In order for thick yeast pancakes, also called rustic pancakes, to turn out soft, let the dough rest and rise so that the yeast begins to ferment.
The temperature of the liquid must be warm enough, about 40 degrees, so that the yeast reaction begins immediately. You will need to leave the dough in cold liquid for a longer time.
You can make thinner pancakes from this dough by diluting it even more with milk or water.

You can replace the butter in the dough with odorless vegetable oil.
When frying pancakes, the frying pan can be greased with vegetable oil, butter, or fresh lard.
To fry pancakes, you should not use large frying pans. In them, the pancake can fry around the edges and remain raw inside. It is also quite difficult to turn over a large layer in such a container. You can use a pancake frying pan or a small cast iron pan with a thick bottom.

Video recipe for making thick fluffy pancakes with yeast and milk

And now I invite you to watch a short but very informative video, which details the recipe for creating fluffy, thick pancakes with dry yeast. You'll see how the dough turns out and how well it rises, and you'll also be able to watch the frying process.

Serving options

There are many pancake recipes floating around the world, and each of them is delicious and unusual in its own way.. Our family loves them in any form. Children prefer to eat them with sour cream, honey, condensed milk or jam, and my husband and I love them with any additives. I also like them because of their versatility - you can use them to make several dishes at once, combining shortcakes with different fillings, and also stock up for future use and freeze. Agree that a pancake with curd filling, heated in the microwave for 5 minutes, would be an excellent snack.

While the pancakes are still hot, you can coat the top with butter and, if desired, sprinkle with sugar. This will make them more tender and soft, and they can be eaten even without additional filling or sauce.
Place a stack of 4-5 pancakes in a serving plate and pour sour cream on top of them, on top of which place fresh fruits or berries.
This flatbread can be greased with sour cream and sugar, topped with fresh, frozen or canned cherries and rolled up.
Pancakes can be heated in the microwave for just a couple of minutes, and they will become as soft and fluffy as immediately after baking.

Cooking options

So we learned a few simple recipes for pancakes with yeast dough. You can even take this food for snacks during school or the work day, as well as with you on a walk, especially when children are involved.

As I already said, there are many different options for preparing pancakes, but each housewife has her own and the most delicious one. For example, my sister often cooks, and it is very tasty, and most importantly, fast.
And our men love to cook, and it’s delicious, especially when done by men. It is with beer that they turn out very fluffy and soft, without any yeast or soda, and the taste of alcohol or malt in the finished product is not felt at all.
Surprise the children. As for me, such a dessert, combined with a sweet filling, will be an excellent treat for guests.
I just can’t help but leave you with a delicious idea. For every holiday, we make them according to this recipe and serve them with cakes and other sweets for dessert. Many guests deliberately wait for them, leave room for them in their stomachs and take them home as a dry ration. Treat your loved ones to delicious desserts, and they will appreciate your culinary skills.

I hope that today you have used the recipes that I left above, and delicious fluffy pancakes are already waiting for your household for tea. If during cooking you still have any questions or suggestions, you can write them in the comments, I will definitely take a look. If you have an excellent recipe for delicious pancakes in your piggy bank, I will be very grateful if you share it with me, and I will definitely use it and prepare the food according to your recommendations. And now I wish you success and bon appetit!

Lush thick pancakes made from airy dough, hot and fragrant on your table will definitely bring the whole family together, and at the same time guests. What could be tastier 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, and maybe even condensed milk or chocolate in the company of fluffy fried pancakes. May people who are fasting or dieting forgive me, but nothing could be better for breakfast, despite the high calorie content.

We can cook or, but I don’t advise you to give up thick, fluffy pancakes.

When, if not during Maslenitsa week, is it worth trying them. In my family, for example, there is a tradition of organizing a pancake marathon for the entire Maslenitsa week with a big feast at the end. It's not very good for your figure, but it's a real family holiday. We always get together and eat fresh pancakes, it could be breakfast or even dinner, but always all together. Tradition.

But on any other day, thick pancakes are a real feast for the belly!

Fluffy pancakes made with dry yeast and milk

Thick pancakes have their undeniable advantages; you can get enough of 1-2 pieces. They are very filling and tasty, you don’t get as many of them as thin pancakes, which means you will spend less time cooking 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 fluffy pancakes, it is better to use those fillings that are placed on top or added directly to the dough. I'll 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.

Preparation:

1. In order to prepare yeast pancakes, of course, first of all you need to dissolve the yeast. In our case, the yeast is packaged dry, which means it will take some time to dissolve and start playing. It’s better to wait, but end up with fluffy pancakes. Pour about half a glass of milk into a bowl or mug and heat it slightly, add dry yeast and stir. Now set aside in a warm place for the yeast to dissolve. 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. Milk should not be hot, let alone boiled. Pour the prepared milk with yeast into the milk heated in this way. Add sugar and salt there.

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 thickness of the dough depends on the quality of flour and the type of wheat. Sift about one glass, mix with a spoon or mixer at the lowest speed and see if the dough is thin or thick. The result should be a dough with a consistency reminiscent of slightly runny sour cream, not the kind that the spoon sits in, but the kind that drips down.

4. Break one egg into the stirred dough and stir a little more until it completely disappears into 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 place a pan with dough, covered with a lid, next to the radiator or even on it. And when it’s warm and the heating isn’t working, I briefly turn the oven on to the lowest temperature, just for a few minutes, so that it just starts to heat up. The inside of the oven should be comfortably warm when you put your hand in it, no heat, we're not going to bake our dough into a pie. In just 15-30 minutes, depending on the temperature and quality of the yeast, our dough will rise, possibly doubling in size.

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

Don't forget to add vegetable oil to the frying pan, because we didn't add it to the dough and the pancakes may 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 over medium heat.

7. As soon as the first side of the pancake becomes a little matte and clearly thickens, that is, not raw and not liquid, but a blush appears around the edges, then it’s time to turn over our fluffy thick pancake. Take a large, handy spatula and carefully turn it over. If the pancake tears, it means it may 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 burner is at the correct temperature; if it is too hot, the pancakes will turn black on the outside, but will not have time to bake inside. Turn down the heat if you see this. If the pancake is golden and dense, then everything is fine.

Stack the finished pancakes. You can put a piece of butter on each pancake and it will melt and be absorbed on it. This will make your pancakes taste simply amazing!

According to this recipe, the pancakes turn out to be thick, fluffy, and delicious, just like grandma’s in the village. Real Russian pancakes.

Eat for health and pleasure!

Recipe for making thick porous pancakes with kefir

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

By the way, I recommend baking thick pancakes with smaller diameters, this is more convenient, because one such pancake is very filling, and if it is also huge, you won’t be able to eat many of them. And medium-sized thick pancakes look better than large ones.

For such pancakes, it is good to use a small frying pan or pour less batter into a large one so that the pancake lies in the middle and does not reach the edges. A good thick dough will not allow it to 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 thickness 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.

Preparation:

1. Traditionally, we start with an egg, which is mixed with sugar and salt until lightly foamy. There is no need to beat vigorously; we are not baking biscuits.

2. Add kefir to the egg, stir everything well, and then let this mixture heat up. To do this, do not forget to pour into a suitable container, ladle or saucepan, if you initially mixed it in a plate. You need to heat it up quite a bit, no more than 50 degrees, it shouldn’t boil. It should become slightly hot.

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

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

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

6. To make our pancakes really thick, the dough should be thick, approximately like condensed milk. If you are not sure of the result, then pour out the water gradually, stir and add more if necessary. Add a little more liquid in the form of vegetable oil, just one tablespoon. This is necessary so that the pancakes hold up better when frying. Stir the oil thoroughly.

7. Heat a frying pan, preferably cast iron, because it has a thick bottom and distributes heat evenly. When it's hot, reduce the heat to medium. You can start baking pancakes. Use a large ladle to scoop out the batter and pour it into the middle of the pan. Give it a little help to spread to the desired size and bake. You will immediately see how holes appear.

8. As it browns, turn it over to the other side and bake a little more. The second side should also brown. After which you can remove the finished thick pancake.

9. Place each finished pancake on its hot counterpart and spread butter on top. The result will be simply delicious. As soon as the dough runs out, you can call everyone to the table.

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

Tsar's pancakes - fluffy and thick according to an ancient recipe

I guess I'll finish with pancakes for now. Stay tuned for new recipes and stay in touch. We will definitely cook something delicious again.

With the onset of cold weather, we increasingly want something solid and satisfying. For example, pancakes. You can make thin, lacy ones, but if you are patient, you can cook real thick and fluffy pancakes with yeast - aromatic, incredibly appetizing. They are also called sour. Delicious pancakes can be prepared with any ingredients, but the main ones, of course, are flour and yeast. So, let's begin.

Thick pancakes with yeast - a recipe with milk, or a recipe for cooking using the sponge method

Thick and fluffy pancakes are obtained when the dough has gone through all stages of fermentation, filled with air, and become porous and light. Just letting the pancakes sit well, let them go sour, is the main secret of successful pancakes. In addition, yeast pancakes with milk are made well from a fairly thick dough. So don’t worry that the recipe below will give you a thick mass.

The calculation is made for a large portion of pancakes, but if you need fewer pancakes, simply halve the amount of food.

Let's prepare:

0.6 kg of flour (ordinary flour is suitable, but excellent products are also made from buckwheat);
a couple of eggs;
40 g granulated sugar;
1 liter of milk;
50 g ghee or melted butter;
salt - 15 g;
yeast (if dry, you will need 15 g, if fresh pressed, 40 g).

Progress:

To dissolve the yeast - to do this, take a glass of milk (from the general measure), heat it until slightly warm, add the yeast and leave it to swell for ten minutes.
Warm the rest of the milk a little too, literally a little warmer than body temperature. Add granulated sugar and salt, stir and add yeast dissolved in milk.
Beat in the eggs and gently stir in the flour.
The final touch is to pour oil into the dough. Stir.
Leave everything to rise. Like any yeast dough, it needs to rise three times to become saturated with carbon dioxide. Therefore, periodically the dough needs to be kneaded when it begins to rise. Usually in a warm place the entire ascent takes about three hours or a little more.
Pancakes are baked in a well-heated frying pan greased with vegetable oil on both sides.

Important: do not overdo it with yeast! By increasing their rate, the dough will rise faster, but the pancakes will acquire an excessively yeasty taste and smell. It is better to wait for a natural rise. If you want yeast pancakes with filling, then bake thinner ones from the dough recipe given above. If you want thick and fluffy pancakes, then slightly increase the amount of flour.

Yeast pancakes on water

Sometimes there is no milk in the house. This means making pancakes with yeast and water. By the way, some people do not like to bake yeast pancakes with milk; they deliberately do not add it to the dough. In water, the dish under discussion turns out a little “rubbery”, it doesn’t tear well, and this has its own taste and charm.

For this recipe you need to prepare:

a couple of eggs;
a glass of flour (two hundred grams);
10 g pressed yeast;
half a liter of water and oil for frying;
add sugar and salt to taste.

Progress:

Beat the eggs until smooth.
Dissolve the yeast in a small amount of warm water.
Add eggs and yeast to the rest of the liquid.
Add salt and sugar.
Sift the flour and mix thoroughly so that the dough has no lumps.
Cover the pan with the dough with a lid or towel and leave for an hour to rise.
As soon as the dough begins to rise, knead it, pour in a couple of tablespoons of vegetable oil, and mix.
Wait for the rise again. After this, you can bake thick and porous pancakes in water.

Lenten recipe without adding eggs

This recipe is good because it does not contain animal products, which means it can be used on fasting days. The pancakes turn out thick, porous, and quite tasty. True, you need to eat them, like most products, right away.

Cooking:

We take a minimum of products - a couple of glasses of flour, 40 ml of water, salt and sugar to taste, 20 grams of yeast;
We prepare the dough, for which we pour a glass from the total volume of water, heat it up a little and dilute yeast in it, a little sugar (about a tablespoon) and a little flour;
Leave the resulting dough for about fifteen minutes until air bubbles appear on the surface of the dough. Soon the surface will be covered with a cap of bubbles. This means that live yeast has started, you can continue preparing lean dough;
Heat the rest of the water a little, add the dough, then a couple of tablespoons of sugar and a pinch of salt, stir;
add a couple of tbsp to the dough. spoons of vegetable oil and leave in the pan under a towel to rise. If the room is warm, after an hour the dough should rise several times. Each time we knead it to saturate it with oxygen and continue fermentation;
finally, take the dough with a ladle and carefully pour it into a hot frying pan greased with vegetable oil. We bake the pancakes on both sides, avoiding overdrying.

Grease the finished lean pancakes with aromatic vegetable oil or jam. Delicious pancakes made with water and without eggs are ready!

Fluffy pancakes with sour milk or yogurt

Pancakes are baked from the same yeast dough as always, the difference is the presence of a fermented milk fermentation product. It could be sour cream, fermented milk, or regular yogurt. Thanks to them, the pancakes are more porous and airy.

To get just such a treat, prepare:

half a kilo of flour;
granulated sugar 70 g;
700 g sour milk or yogurt;
30 g pressed yeast;
three medium-sized eggs;
salt - to taste;
clarified sunflower oil for frying, and 50 g of butter for the dough.

We do this:

Add yeast diluted in a small amount of water to the heated milk. Wait until the milk starts to foam.
Beat the egg and sugar, but not too much.
Add the diluted yeast mixture to the eggs, add salt and mix well.
Add the flour specified in the recipe and mix until the dough is smooth.
Let rise thoroughly, kneading the dough a couple of times.
Bake pancakes in a frying pan greased with any fat.

Place the finished pancakes in a stack, after greasing each one with melted butter or ghee.

Quick recipe with kefir and dry yeast

Yeast pancakes with kefir are prepared quickly and quite simply. In principle, this is a variation of the previous recipe, but kefir is used instead of sour milk.

Actions:

A couple of eggs are mixed in a container with kefir.
Add salt to taste, a couple of teaspoons of sugar, a couple of tbsp. spoons of granulated sugar.
Add dry yeast (1 teaspoon), water (about two-thirds of a glass) and vegetable oil.
Next, all that remains is to add flour - you will need a little more than a glass to get a medium-thick dough.
Leave it to rise for about forty minutes or an hour.
After the dough has rested, you can start baking pancakes.

Yeast pancakes with semolina

The pancakes come out very beautiful, filling and interesting. How do we cook? Very simple - just like regular yeast, only with the addition of semolina.

We take:

a glass of flour;
one and a half glasses of semolina;
150 g of water and 500 g of milk;
a couple of fresh eggs;
three tbsp. spoons of sugar;
vegetable oil in the dough will require 3 tbsp. spoons, in addition, prepare some for baking pancakes;
salt a small spoon and the same amount of dry yeast.

From this calculation of products comes a fairly decent stack of pancakes, which can feed a large company. If you need less volume, reduce proportionally.

Sift the flour and mix with semolina.
We prepare the dough from a small amount of milk, sugar and yeast.
As soon as the dough foams, beat the eggs into it and mix with a fork or whisk.
Add vegetable oil to the liquid, then add salt and flour. At the last moment, add warmed milk or water and mix well again.
Let it rise, knead it and immediately bake it from the prepared yeast dough.

By leaps and bounds on the bottle

This is not a recipe, but rather an original form of working with dough. Any dough from the above methods is suitable for it. Choose any recipe - kefir or sour cream. The point is that the dough is prepared in a plastic bottle and poured from it. This is convenient when baking.

You will need a bottle with a capacity of one and a half or better two liters. First, the dry components of the pancakes (flour, dry yeast, salt and sugar) are gradually introduced into it, and then the liquid ones are added - eggs, milk, kefir or water. For convenience, it is better to use a funnel with a wide neck. After adding liquid, shake the bottle thoroughly and for quite a long time to obtain maximum homogeneity. Having prepared the dough, open the bottle and keep it in this form until serving. Next, they begin the baking process by pouring the required portion onto a hot, oiled frying pan. This method is convenient because you can store leftover dough in the bottle for some time.

Greetings, my dears! I hope you liked the delicate and delicate pancakes with kefir and milk that we baked with you in previous articles. Today let's try thick and fluffy pancakes made with yeast.

They are especially convenient for making rolls with either sweet, vegetable or meat fillings. To make the pancakes more fluffy, the dough should be as thick as possible.

I recommend not to overdo it with yeast: if you add too much of it, the finished dish will acquire an intrusive yeasty taste and aroma. If you want, you can add a little vanilla to the dough - then your pancakes will not only be fluffy, but also fabulously fragrant. Happy cooking!

Fluffy pancakes with dry yeast and water - step-by-step recipe

Reader Marina shared this recipe with me, and I am sharing it with you. With this cooking technology, you are sure to get fluffy pancakes just the way you want.

Ingredients:

flour – 2-2.5 cups
egg – 1 pc.
water – 1 glass
milk – 1 glass
vegetable oil – 3 tablespoons
dry yeast – 1-1.5 teaspoons
sugar – 1-2 tablespoons
salt – 1/3 teaspoon

Mix flour, salt and sugar with dry yeast.

Add egg, water, milk and vegetable oil. The ingredients must be at room temperature! Mix everything thoroughly and let stand for 30-40 minutes.

Bake pancakes in a hot frying pan. Bon appetit!

We bake fluffy yeast pancakes with milk

The good thing about this recipe is that you can use it to bake both thick pancakes and pancakes. At the same time, the quality of both dishes will certainly please you!

Take:

Milk – 500 ml
Flour – 2 cups
Egg – 1 pc.
Sugar – 1 tablespoon
Salt – 1/2 teaspoon
Dry yeast – 1 sachet

Cooking method in stages:

We dilute the yeast in a small amount of warm milk and let it sit for 10-15 minutes.

Pour the yeast into warm milk, add flour, egg, salt and sugar and mix well. Let stand until the dough rises.

Let's start frying pancakes in a hot frying pan. Bon appetit!

Cooking thick and sour pancakes with kefir (lean)

This recipe uses kefir instead of traditional yeast, which has similar properties. And such pancakes cook faster, since they do not require infusion.

Prepare:

kefir – 3 cups
flour – 2 cups
eggs – 3 pcs.
vegetable oil – 2-3 tablespoons
salt and sugar - to taste

Cooking method in stages:

Pour room temperature kefir into a saucepan, add eggs, sugar, salt, flour and vegetable oil. Mix everything well.

Let's start baking pancakes. Bon appetit!

How to make fluffy pancakes with yeast and semolina?

This recipe will delight you with not only fluffy, but also satisfying pancakes due to the fact that they use semolina. True, they look more like semolina cakes, but they are delicious, especially with a sweet filling.

We will need:

Semolina – 300 gr.
Flour – 100 gr.
Milk – 300 ml
Water – 300 ml
Sugar – 2 tablespoons
Dry yeast – 2 teaspoons
Salt – 1/3 teaspoon
Soda – ½ teaspoon

Cooking method in stages:

Take 50 ml of warm water, pour yeast, sugar into it and mix thoroughly. Let's stand.

In one bowl, mix flour with semolina, add soda, pour remaining warm water, milk, add dissolved yeast, mix well. Let stand for 40 minutes in a warm place under cling film.

Fry the pancakes over low heat in a well-heated frying pan. Bon appetit!

Recipe for thick and fluffy pancakes with yogurt

They turn out very tasty and low in calories, since they are baked without vegetable oil. These pancakes are especially good served with sour cream.

Ingredients:

2 eggs
2 tablespoons sugar (heaped)
a pinch of salt
vanillin on the tip of a knife
500 ml curdled milk
1 teaspoon of baking soda (small heaped)
300 gr. flour

Cooking method in stages:

Mix eggs with sugar, salt and vanilla.

Add yogurt and soda, mix well.

Add flour in parts, stirring continuously.

Add vegetable oil to the dough, mix until smooth. Bake pancakes in a well-heated frying pan. Bon appetit!

Fluffy whey pancakes without yeast (come out with holes!)

Not only kefir and yogurt make good thick pancakes. It turns out that without yeast they can be prepared using whey, which every housewife keeps after making cottage cheese.

Take:

3 cups flour
0.5 tablespoon salt
pinch of sugar
2.5 cups whey
2 eggs
1 teaspoon baking soda
2-3 tablespoons vegetable oil

Cooking method in stages:

Add sugar, salt and soda to the warm whey, mix well until dissolved.

Add eggs and mix everything thoroughly.

Add flour in parts and mix well.

Video on how to cook fluffy pancakes with yeast

Culinary blogger Olga Matvey shares her secrets for making thick and fluffy pancakes. Let's try!

Ingredients:

Eggs – 3 pcs.
Salt – 0.5 teaspoon
Sugar – 1-2 tablespoons
Flour – 125 gr.
Milk – 250 gr.
Sunflower oil – 2 tablespoons
Butter – 50 gr.

Well, did you like the thick and fluffy pancakes? Or do you only like thin ones? Write your comments, I will be happy to read each one. And don’t forget to share this article with your friends on social networks! See you again on the blog!

We can cook pancakes or thin lacy pancakes, but I don’t advise you to give up thick fluffy pancakes.

But on any other day, thick pancakes are a real feast for the belly!

Fluffy pancakes made with dry yeast and milk

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.

Preparation:

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

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

Stack the finished pancakes. You can put a piece of butter on each pancake and it will melt and be absorbed on it. This will make your pancakes taste simply amazing!

According to this recipe, the pancakes turn out to be thick, fluffy, and delicious, just like grandma’s in the village. Real Russian pancakes.

Eat for health and pleasure!

Recipe for making thick porous pancakes with kefir

You will need:

kefir - 500 ml,
flour - 2 cups (approximately, depends on the thickness 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.

Preparation:

1. Traditionally, we start with an egg, which is mixed with sugar and salt until lightly foamy. There is no need to beat vigorously; we are not baking biscuits.

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

8. As it browns, turn it over to the other side and bake a little more. The second side should also brown. After which you can remove the finished thick pancake.

9. Place each finished pancake on its hot counterpart and spread butter on top. The result will be simply delicious. As soon as the dough runs out, you can call everyone to the table.

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

Tsar's pancakes - fluffy and thick according to an ancient recipe

I guess I'll finish with pancakes for now. Stay tuned for new recipes and stay in touch. We will definitely cook something delicious again.

It takes 3-4 hours to prepare thick rustic yeast pancakes. After all, you need to start a steam that takes almost an hour and a half to activate. Afterwards, put the dough to proof (another hour and a half), knead it twice. And only after baking the products.

But it's worth it. The flatbreads are so tasty and have a special consistency: soft, loose, porous. The secrets of their preparation were passed down in Rus' by word of mouth; no one wrote down the recipes. This is probably why many of them were lost.

But still, many interesting nuances of cooking have survived to our times. Flatbreads have been loved at all times. Alexander Nevsky's feasts were not complete without yeast products; he especially enjoyed eating them with linden honey. Ivan the Terrible loved to eat with sour cream and cottage cheese, and treated especially dear guests to products with red and black caviar.

Under Tsar Alexei Pavlovich, baked goods appeared. Peter I loved to treat himself to different things, including unleavened ones. But Catherine II, by her decree, forbade her nobility from eating pancakes, considering them rustic food, suitable only for peasants.

But the Russian nobility could not come to terms with this, and after the reign of the empress, the tradition of baking delicious flatbreads returned to the nobility again.

Lush and thick baked goods are made with yeast dough when the mass is filled with bubbles of carbon dioxide. That is why it becomes porous and light. And the main secret of successful products here lies in the fact that the dough must be given time to proof.

Rustic flatbreads are prepared on sourdough. It is better to use live ones; to speed up the cooking process, you can also bake on dry ones. The dough is made with warm milk.

What you will need:

400 g flour:
650 ml milk:
2 eggs;
50 g butter:
1 tbsp. l. sugar;
20 g live yeast.

Cooking process:

Take half the warm milk (from the norm) and crumble the starter into it. Leave for 12 minutes for the fungi to activate. Add a little sugar and sprinkle with flour.

The consistency of the mass should be similar to liquid semolina porridge. Sprinkle flour on top, cover with film and leave for one to one and a half hours. It is believed that the dough should double in size to form a cap.

The dough turns out airy, fluffy, porous. Stir it. Divide the eggs into whites and yolks. Send the yolks to the dough. Add melted butter here. Mix everything well.

Add sugar to the remaining milk. While mixing the dough, gradually add milk and flour into it in parts. Cover the dough mixture with film and leave for another hour and a half to rise.

Stir the risen dough until it settles. Cover again with film and leave for a second rise. The second ascent requires less time, 30-40 minutes. Re-settle the dough, mixing it well. Beat the whites into a stable foam and add them to the mixture.

Bake pancakes in a hot frying pan. If necessary, grease its bottom with oil before pouring the dough for the first time. After browning the tortilla on one side, turn it over to the other. Grease each item in a stack with a piece of butter.

Sour yeast pancakes with kefir (turn out fluffy in the hole)

Products that contain kefir or sour milk are often called sour. Dairy products not only add a special taste to finished products, but also make them more fluffy, loose, and porous.

Products:

1 glass of kefir;
100 ml boiling water;
250 g flour;
2 eggs;
2 tsp sugar;
1 tsp dry yeast;
3 tbsp vegetable oil;

Preparation:

Pour 50-70 g of flour into a bowl, mix it with salt, sugar, yeast. Pour over warm kefir. Mix well, cover with film and leave for 30 minutes to activate the fungi.

Beat the eggs until fluffy and add them to the dough. Sprinkle with flour, stir until smooth. Without stopping stirring, pour in boiling water. Cover with film and let the dough rise for the second time, about 20 minutes.

Bake in a hot pan. Before the first fill, lubricate it with oil or lard.

Quick recipe for pancakes with dry yeast with potatoes

Cakes with potatoes are more satisfying. In terms of taste, they differ slightly from regular products. There is a subtle potato taste. When using a raw root vegetable, it tastes a little bigger.

The products are softer, strewn with holes, and simply melt in your mouth. They are baked with mashed potatoes, grated raw root vegetables, and even potato broth.

Recipe 1. With raw potatoes

The tubers in this recipe are used raw. The vegetable is peeled and grated with a fine grater. It is added to the dough along with the released juice.

Products:

3 glasses of milk;
1 packet of dry instant yeast Saf-moment;
2 eggs;
3 cups flour;
3 potatoes;
1 tablespoon sugar;
1 tsp. salt;
2 tablespoons vegetable oil;
butter for lubricating products;

Preparation:

Dissolve yeast, sugar and salt in half of the heated milk. Stir in flour and place in a warm place to activate. After 30 minutes, a lush cap of bubbles will appear.

Grate the peeled potatoes and add to the dough. Send the eggs, remaining milk, and flour there. Mix the dough mixture and leave to rise for another hour. After rising, pour in vegetable oil. Bake them in a hot frying pan, browning them on both sides. Before pouring the dough for the first time, grease the pan so that the cake does not stick.

Recipe 2. With mashed potatoes

A budget option is to make pancakes with mashed potatoes. Sometimes there is leftover mashed potatoes from lunch or dinner, and you don’t know where to put it. This option will come to the rescue.

What you will need for the dough:

half a glass of milk;
half a glass of water;
15 g pressed yeast;
1 glass of flour;
1 spoon teaspoon sugar;
0.5 teaspoon salt;
3 eggs;
500 g potato puree;
70-80 g butter.

Preparation:

Mashed potatoes should be medium thick. If it is leftovers, then as a rule, it is seasoned with milk, butter, possibly an egg. Place the dough. To do this, dissolve the yeast in warm milk, add water, sugar, and flour. The container with the dough can be placed in a pan of hot water for 30-40 minutes to make it play faster.

Beat softened butter and eggs with a blender. Add the egg mixture to the activated yeast, add the puree and mix thoroughly. Cover the bowl with cling film and let the dough rise in a warm place for an hour.

Bake products in a hot frying pan. They turn out lush and porous. You can barely taste the potatoes.

Recipe 3. Using potato broth

Lenten pancakes are often prepared using potato decoction. Eggs and milk are excluded from the composition, the main components remain flour, vegetable oil, with the addition of sugar and salt.

What you will need:

400 ml potato broth;
2 cups wheat flour;
6 g dry yeast;
5 tablespoons vegetable oil;
1 spoon tbsp. sugar;
a pinch of salt.

How to cook:

Dissolve the yeast in warm potato broth. After adding sugar and a little flour, start the mash and leave it for 20 minutes until a foamy cap forms. Add salt, sugar, flour and make the dough. Place it on a rise in a warm place. This should take about an hour. The mass will double. Pour vegetable oil into the dough.

Bake in a preheated frying pan, pre-greased with oil. Brown the flatbreads until golden on both sides.

How to cook fluffy yeast pancakes with semolina

Semolina is a secondary product in the production of flour. But its calorie content is slightly lower - 328 kcal per 100 g of product. The amount of proteins is greater than in flour, and there are fewer carbohydrates. It also contains fast carbohydrates, but has a lower glycemic index.

This means that when consuming products with semolina, the sugar level will rise more slowly. The products are lush and porous.

Products:

500 ml milk;
150 ml. water;
1.5 tbsp. semolina;
1 glass of flour;
2 eggs;
3 tbsp. l. vegetable oil;
3 tbsp. l. sugar;
1 tsp dry yeast;

How to cook:

Dissolve yeast in warm milk, adding sugar and a spoonful of table flour. Wait until the foam cap appears. This may take about 20 minutes if the dough is kept in a warm place.

Add eggs, salt and a mixture of flour and semolina. Mix with a whisk, add oil and warm water.

Cover the bowl with film and leave to rise for 1.5-2 hours. After increasing the dough mass, mix it and bake the cakes. Fry the products on both sides.

The plump products are filling and tasty. You can serve them with a sweet dessert, be it jam or honey. They are also suitable for non-sweet fillings. You just have to spread them on the flatbread, otherwise it will tear.

Delicious yeast pancakes with zucchini

Zucchini does not have a pronounced odor, so it does not particularly change the taste of baked goods. But they supplement it with a lot of useful substances: vitamins, minerals, fiber. Fresh vegetables are, of course, the healthiest. But in winter you can also use frozen.

If it is a young zucchini, it is better to puree it together with the skin. Then the finished products change their color slightly and become greenish. There are no eggs in the recipe.

What you will need:

250 g wheat flour;
10 g dry yeast;
350 g zucchini puree;
60 g sugar;
500 ml water;
10 g salt;
50 g vegetable oil.

Cooking:

Thaw frozen zucchini. Drain the resulting water, transfer to a blender and grind to a puree.

Dissolve dry yeast in warm water, adding sugar and salt. Mix. Continuing stirring with a whisk, add flour in small portions.

Cover the bowl with a lid and place in a warm place. Without eggs, the mass will double in about 30 minutes.

Now you can pour in the vegetable oil and add the zucchini puree to the dough.

Before pouring the dough for the first time, grease the pan with oil. Bake the products, frying them until golden brown on both sides.

Soft zucchini products can be eaten with any sauce or stuffed with filling.

Lean, thick pancakes for a wake - a recipe made with water

In Rus', pancakes are a mandatory memorial dish at meals in memory of a deceased person. More often they are prepared lean, with water or milk. You can use mineral water, cucumber and cabbage brine.

For the dough:

15 g yeast;
3 spoons tbsp. flour;
1 glass of water;

For the main batch:

1.5 glasses of water;
200 g wheat flour;
1 tsp. salt;
2 tbsp. l vegetable oil.

How to cook:

Dilute the yeast with warm water and add flour. Place the mash in a warm place until a foamy cap forms. Then add salt, flour, water. Mix well and put in heat again. As soon as the volume increases, add vegetable oil and stir. Bake funeral products in a hot frying pan.

Any flour can be used. They prepare not only wheat cakes, but also buckwheat and oat cakes. Or they mix different types.

Cooking delicious pancakes with onions using dry yeast

Since my student days I have really loved fried onions. We fried it in oil and ate it with bread. And recently I came across a recipe for pancakes with fried onions. I tried to bake it. This not-so-traditional rendition of our favorite pastries turned out to be original and delicious. The products turned out to be tender, soft, and satisfying.

You will need:

2 eggs;
200 ml water;
2 onions;
1/2 teaspoon dry yeast;
1 spoon tbsp. mayonnaise;
1/2 spoon teaspoon soda;
1 tbsp. sugar;
a pinch of salt;
flour (about 2 cups).

Preparation:

Dissolve yeast in warm water, add mayonnaise, sugar, salt, soda. Sift the flour and mix it into the total mass. Cover the bowl and leave to rise in a warm place for about an hour and a half.

Peel the onions, finely cut into cubes, fry in vegetable oil. Cool down. As soon as the dough rises, dump the onions along with the oil. All dough is ready for baking.

These products can be prepared lean, without eggs and mayonnaise. Then their calorie content per 100 g of finished product will be 160 kcal. You can serve them with sauce or sour cream. You can add any onion (both onion and green).

Yeast pancakes Saf-moment - a quick recipe

Saf-Moment fast-acting yeast activates very quickly. The dough rises right before your eyes. People call them “running” because it seems that the dough breathes. The kneading on them is made steam-free.

You will need:

350 ml milk;
200 - 250 g flour;
150 ml hot water;
2 eggs;
1/2 packet of Saf-Moment yeast;
1.5 spoons tbsp. sugar;
1/4 teaspoon salt;
3 tablespoons vegetable oil;

How to cook:

Mix the ingredients indicated in the layout all at once. Make a homogeneous dough mass and place it in a warm place. The volume in 40-60 minutes can increase more than 2 times, so choose a larger mixing container.

As soon as the dough has risen, without stirring it, start baking. Don't forget to grease the pan with oil before pouring it for the first time. Fry the products on both sides.

Recipe for millet village pancakes, with calorie content

Some sources claim that products with millet belong to Mordovian cuisine. I can neither argue nor agree. I think that this is not so important now. The important thing is that the recipe has been preserved... Although it has many different interpretations, you can choose your own one that you like and enjoy delicious baked goods.

100 g of the finished product contains up to 30-40 g of carbohydrates, 15 g of fat, 10 g of proteins. Calorie content is 199 kcal.

What you will need:

1 cup millet cereal;
2.5 cups flour;
1 glass of milk;
3 eggs;
20 g yeast;
3 tablespoons tbsp. sugar;
1 spoon teaspoon salt;
butter (for greasing).

Preparation:

First, boil the millet porridge. You can boil it in milk or in water (as you like). Pour in more liquid, since the porridge needed for the dough is not crumbly, but well-cooked. Therefore, take in this ratio 1:3, perhaps even 1:3.5.

Place the dough on 1/2 cup of warm milk, adding a pinch of sugar and a tablespoon of flour. It should stand for about 30 minutes until a foamy cap forms.

If there are lumps in the porridge, they should be crushed with a masher or mixed with a blender. Mix the porridge with the dough, add eggs, sugar, salt, flour. Knead the dough. Leave it to rise for 40 minutes.

Bake in a hot frying pan, pre-greased with oil. The products are spongy, with holes. They turn over easily and do not break in the pan.

This is how A.P. Chekhov describes thick village pancakes in his work “On the Mortal”:

“But finally, the cook appeared... Semyon Petrovich, risking burning his fingers, grabbed the top two, hottest pancakes and deliciously plopped them on his plate. They were crispy, porous, plump, like the shoulder of a merchant’s daughter...
Podtikin smiled pleasantly, hiccupped with delight and doused them with hot oil. Then, as if whetting his appetite and enjoying the anticipation, he slowly, sparingly coated them with caviar. He poured sour cream on the places where the caviar did not fall... Now all that was left was to eat, wasn’t it? But no! Podtikin looked at his handiwork and was not satisfied...
After thinking a little, he put the fattest piece of salmon, sprat and sardine on them, then, fading and out of breath, he rolled them both into a tube, drank a glass of vodka with feeling, grunted, opened his mouth ... "

Video on how to cook thick pancakes with sour milk

When adding sour milk to yeast dough, its structure improves. It becomes more loose and fluffy, its elasticity increases. I have noticed many times that when kneading they never come together “lumpy”. Well soaked in sour cream or honey. They are a wonderful dessert at any time of the day.

For rustic flatbreads, according to the adept of Russian cuisine William Pokhlebkin, a number of features can be distinguished. They should be made from yeast dough, and therefore thick and soft. Be sure to be loose, with holes. After all, after baking they are soaked in butter, sour cream or honey. This is why they become incredibly tasty and tender.

Maybe you, dear readers, have a favorite recipe for fluffy rustic pancakes made with yeast. Write in the comments. See you again!

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