Recipe for making pancakes with yeast and milk. Pancakes with sour or fresh milk with yeast Light yeast pancakes with milk

Ruddy and fluffy pancakes are the most popular homemade baked goods, loved almost without exception by all adults and children. Therefore, today I want to tell you how to make classic fluffy pancakes from airy yeast dough. This recipe is so simple and win-win that any novice cook or small child can easily cope with it. To make yeast pancakes, you don’t even need a mixer, and all the ingredients can probably be found on hand without having to run to the stores. Therefore, having this simple recipe for pancakes on hand, you can please your family with this ruddy homemade cake at any time - for breakfast, or for an afternoon snack or dessert. True, you will have to take care of kneading the dough in advance, since it will take an hour and a half to proof it. But all this time you can go about your business while the yeast does its painstaking invisible work.

Baking yeast pancakes in a frying pan is a simple and fairly quick job that the youngest members of the family can happily take on. After all, the dough for pancakes can be easily spread with a spoon, forming any shapes that your imagination suggests. During the cooking process, the pancakes do not stick to the pan at all and turn over without any problems. One serving of pancakes takes 6-8 minutes to prepare, and if you use two large frying pans to prepare them at once, you can literally bake a mountain of pancakes for a large company in no time.

Pancakes made from homemade yeast dough turn out unusually fluffy, airy and very tender. They literally melt in your mouth thanks to their soft porous structure. Sweet butter pancakes are good on their own, but if you add butter, jam, honey or condensed milk to them, you can get a delicious dessert with a variety of flavors. Be sure to prepare fluffy yeast pancakes for your family using this proven recipe, and you will be pleasantly surprised at how simple and amazingly delicious it is!

Useful information How to cook fluffy yeast pancakes - a classic recipe for milk pancakes with dry yeast with step-by-step photos

INGREDIENTS:

• 250 g flour
• 1 tbsp. milk
• 1 large egg
• 3 tbsp. l. Sahara
• a pinch of salt
• 10 g dry yeast
• 2 tbsp. l. vegetable oil

COOKING METHOD:

Yeast dough for pancakes

1. In order to prepare fluffy yeast pancakes, first you should slightly heat the milk in a deep bowl (not higher than 40 - 50 ° C). If the dishes allow, this can be done directly in the microwave for 20 - 30 seconds at maximum power. Pour yeast into warm milk and mix lightly with a spoon.

Important! Be sure to touch the milk with a clean hand before adding yeast to it. If the milk is too hot, the yeast will die and the dough will not rise.

2. Add the sifted flour in two additions, kneading the dough with a spoon or whisk until smooth.


3. Cover the yeast pancake dough with a damp towel and place in a warm, draft-free place for 1 hour.

Advice! An oven heated to a temperature of 40°C, a stool placed near a warm radiator, or a bathroom are well suited for such a secluded place. Since high humidity favors the process of yeast fermentation, hot steam can be released into the bath.

4. After an hour, add egg, sugar, salt and 1 tbsp to the well-risen yeast dough. l. vegetable oil.

5. Mix everything thoroughly with a spoon and leave in a warm place for another 20 minutes. Once the dough has risen again, do not stir it again!

Fluffy yeast pancakes

6. Heat a little vegetable oil in a frying pan. Spoon the thick batter onto the frying pan, forming pancakes of the desired shape and size.

7. Fry the pancakes over medium heat for 2 - 3 minutes on each side until golden brown, then cover with a lid and cook over low heat for 2 - 3 minutes. Since the pancakes are tall and fluffy, they do not bake very quickly on the inside.

From this amount of ingredients I got 10 fairly large pancakes. If you have a large family and you are going to bake a double portion of pancakes, then all components need to be doubled, except for yeast, their quantity can be left the same.

Hot pancakes can be topped with melted butter, honey, jam or condensed milk of your choice and served immediately. Ruddy and very fluffy yeast pancakes are ready!

Pancakes can easily be classified as ancient, but always popular dishes. For many, delicious fluffy pancakes with sour cream, honey or jam are inextricably linked with the image of their beloved grandmother.

120 min 8 servings 223 kcal Medium cooking difficulty

A little history

The word “pancake” or, as they used to say “fritter”, comes from the Greek “eladia” (elaion - butter). This explanation is given by the Dictionary of Foreign Words, edited by Mikhelson, published in 1875.

For a long time, a pancake was not a specific recipe, but any pastry shaped like a flatbread and the size of a palm, fried in oil.

Back in the thirties of the last century, pancakes were prepared from thick sour dough in butter. And the dough itself was made not only from wheat flour, but also from potatoes, semolina, buckwheat flour and other suitable products.

Now housewives, as a rule, prepare this dish from high-quality wheat flour. But there are recipes that use wheat flour in certain proportions with other types of flour. The recipe for pancakes includes milk (fresh and sour), kefir, yogurt or water. The dough turns out quite liquid.

There are a lot of recipes for making pancakes. But the most magnificent and beautiful ones can be prepared only with yeast. The process is quite long, but the result is worth the effort and time: it is very tasty. The appearance and even taste of the pancake depends very much on the choice of yeast.

Beneficial mushrooms or yeast

Yeast pancakes are called because yeast is necessarily present in the recipe. What are they and what are they like?

Yeasts are beneficial single-celled fungi. In a favorable environment, they begin to multiply intensively, releasing large amounts of carbon dioxide. Gas bubbles lift and loosen the dough.

Yeast also contains protein and B vitamins, iron and a large set of minerals, as well as other elements necessary for humans.

Fresh compressed yeast contains approximately 70% liquid. The main disadvantage of such yeast is its short shelf life. If you buy live yeast, pay attention to the release date. Before use, such yeast is dissolved in warm liquid (30-35 degrees).

Dry active yeast is dried, crushed compressed yeast. They retain their properties for up to two years. They also need to be dissolved before use.

Many housewives prefer this kind of yeast. Before using them, you should make sure that they have not lost their activity. Dissolve a pinch of yeast in a small amount of water, add a little flour or sugar, and leave for a while. If the yeast is active, a foamy cap will appear.

Dry instant yeast can be added directly to flour or dough. They dissolve instantly.

Grandma's recipe for fluffy pancakes

Once upon a time, good housewives managed to serve lush yeast pancakes for breakfast by preparing a wonderful dough using water and without eggs. In the old recipe, replace water with milk and prepare pancakes with yeast and milk. But let’s take fresh pressed yeast. These are the ones our grandmothers used.

Ingredients:

• Wheat flour - 500 g
• Milk 2.5% fat – 250 ml
• Fresh pressed yeast – 25 g
• Water – 250 ml
• Sugar - 1 tbsp. l.
• Salt – 3/4 tsp.
• Refined vegetable oil – 125 ml

Pancakes with vanilla flavor

New times introduce changes to familiar recipes. Today they are more often baked with dry active yeast. These pancakes are not only fluffy, they have a pleasant warm color, which is given by egg yolks (it’s good if the eggs are homemade), and a light aroma of vanilla.

Ingredients:

• Flour - 500 g
• Dry active yeast - 2 tsp.
• Milk - 2 cups
• Chicken eggs - 2 pcs.
• Vanilla - on the tip of a knife or vanilla sugar - 10 g
• Sugar - 2-3 tbsp. l.
• Salt - 0.5 tsp.
• Refined vegetable oil - 2 tbsp. l. + oil for frying

Select a container for the dough of such a volume that you can easily mix all the ingredients.

Pour warm milk into a large container. Add sugar and dry yeast there. Stir until they are completely dissolved. Now add a glass of sifted flour. Stir. The mixture should have a homogeneous consistency.

The dough is ready. Wrap her up. Leave in a warm place for half an hour. The dough will rise into a lush foam.

Beat the eggs well. Add them, as well as vanillin or vanilla sugar and 2 tablespoons of vegetable oil to the dough. Stir.

Add the remaining flour, which must first be sifted, in parts. Stir the dough constantly. Make sure that no lumps form.

When the mixture becomes homogeneous and viscous, cover the bowl with the dough again. Leave to rise for another 30 minutes.

Heat refined vegetable oil well in a frying pan. Carefully spoon the pancakes out using a tablespoon. Fry them over medium heat until golden brown, about 2 minutes on each side. Add vegetable oil as needed.

You can experiment and use it as a filling for such pancakes; it differs in its taste from other types of jam.

Sour milk option

The milk has turned sour, and were you planning to bake pancakes or pancakes? No problem. You can make delicious pancakes with sour milk.
Ingredients:

• Flour - 2.5 cups
• Sour milk - 2 cups
• Egg - 2 pcs.
• Sugar - 3 tbsp. l.
• Salt - a pinch
• Active dry yeast - 1/3 tbsp. l.
• Vegetable oil

The recipe calls for active dry yeast, so pour it into a small cup, add a teaspoon of sugar, and pour in a little warm water. Stir. Leave for about 10 minutes to let the mixture rise.

Sift the flour into a large bowl. Beat in the eggs. Add the remaining sugar and sour milk (you can use kefir). Pour yeast into this mixture. Knead the dough (it should resemble thick sour cream). Cover the bowl with a towel and let the dough rise for about forty minutes.

Fry in well-heated oil. Lay out the dough in portions: one tablespoon of dough - one pancake. Fry on both sides until golden brown.

Yeast pancakes can be prepared with filling. It's very simple. Pour a spoonful of dough into the pan, put jam on top, slices of banana or other fruit, and well-washed raisins. Pour another spoonful of dough over everything. Next, the pancakes are fried as usual.

• All products you will use for the test should be at room temperature.
• Dry and fresh yeast are interchangeable in recipes: 3 g of fresh pressed yeast corresponds to 1 g of dry. Such information may be indicated on the package of dry yeast.
• Flour must always be sifted. This will not only get rid of lumps, but also saturate it with oxygen, which will also play a significant role in obtaining fluffy pancakes.
• You can add raisins, dried apricots or nut crumbs, candied fruits, and cottage cheese to the pancake dough.
• Before frying, it is recommended to heat the frying pan very high: this way the pancakes will turn out rosy and fluffy.
• If the dough does not release well from the spoon, wet it with very cold water.
• If you want to remove excess fat from the pancakes, place them on paper towels.
• Ruddy, delicious pancakes are served to the table piping hot. You can serve them with jam, sour cream, honey, jam, condensed milk or ganache.
• Ready-made pancakes can be decorated with powdered sugar, coconut, fruits and berries.

Pancakes made with yeast are completely different from those made with kefir. Yeast pancakes turn out more fluffy and taller. In the Lenten recipe, they are completely without eggs, but we suggest you prepare rich pancakes with milk and yeast:

Yeast pancakes

recipe and photo by Olga Pirogova

I bake pancakes all the time. My men respect them for breakfast. I prefer to bake yeast-free pancakes from pancake flour, it’s convenient and quick. But when I have a little more time, I bake pancakes with yeast. So today I baked fluffy pancakes with yeast, and I’m treating you to them.

To bake pancakes with yeast we need

Ingredients:

Wheat flour – 500 g,

2 glasses of warm milk,

fresh yeast - 25 g (or 2 tsp dry),

2 eggs,

a packet of vanilla sugar,

1 tsp. salt,

sugar – 1 tbsp. spoon,

vegetable oil -70 ml

Sour cream or jam - for serving pancakes

Cooking process:

We will prepare fluffy pancakes using the sponge method. Place the dough (): in a bowl, dilute any yeast in warm milk, add a spoonful of sugar, 1 cup of sifted wheat flour and leave for half an hour in a warm place. The dough should rise to the top.

Separately in a bowl, beat 2 eggs with a whisk, add them to the dough, as well as the remaining pre-sifted flour, vanilla sugar, salt, 2 tbsp. spoons of vegetable oil.

You need to mix everything well (it turns out to be a rather viscous dough) and leave in a warm place for another half an hour.

Heat the oil in a frying pan and fry the pancakes over medium heat, spooning them out. Yeast dough expands very well in volume, so the dough must be placed with sufficient space. If the pancakes are baked in a small amount of oil, so that they are baked, fry one side under the lid, then turn the pancakes over and fry without a lid. If you use a lot of oil for fried sour pancakes, almost like deep frying, you do not need to cover them with a lid.

The pancakes turned out fluffy, airy and delicious. Serve pancakes for breakfast or afternoon snack with sour cream or jam.

The Notebook of Anyuta and her friends wishes you bon appetit!

Yeast pancakes always turn out tasty, fluffy and very tender. They are especially loved in the Urals and Siberia. This is an ideal breakfast option that can be served with a variety of mouth-watering accompaniments. The article contains the most successful recipes for yeast pancakes.

According to the classic recipe, the simplest products are used: 2 cups of sifted flour, 1.5 cups of milk, small. a spoonful of dry yeast and the same amount of salt, a large spoonful of granulated sugar.

Yeast and sand are stirred in warm milk, after which they are left warm for 12 minutes.

Flour and salt are poured into the resulting mass. After mixing, leave the dough for another half hour.

When it has risen well, you can fry the pancakes on both sides in any heated fat. Spread the dough so that the finished products have a diameter of 8-10 cm.

It is delicious to serve pancakes made with yeast and milk with natural bee honey.

Kefir recipe

If the housewife has kefir on hand, then you can make delicious pancakes from it. In addition to this dairy product (1 liter), take: 2 chicken eggs, 3 cups of flour, 30 g of raw yeast, 75 g of granulated sugar, a pinch of fine salt.

Yeast dissolves in the heated liquid.

Next, eggs are driven into the mixture and all dry ingredients are added. Flour is added last.

The thoroughly kneaded mass is left in a warm place for half an hour to rise.

Bake pancakes in the usual way.

Appetizing yeast pancakes with kefir are delicious to eat both hot and cold.

With sour milk

Do not pour out sour milk. It is better to make it the basis of sweet pancakes. In addition to milk (230 ml), you need to prepare: 1.5 tbsp. flour, small a spoonful of quick yeast, a selected egg, a pinch of salt and the same amount of cinnamon, 4 large spoons of granulated sugar, 2 sweet apples.

Salt, sand and yeast are poured into the warm liquid. You can immediately add sifted flour.

The egg is beaten separately and then poured into the other ingredients. The dough is left warm for 25 minutes.

When the mixture is ready, add finely grated apple and cinnamon.

When frying, both the dough itself and the added fruit should be baked. The treat is prepared in any oil on both sides.

If desired, you can add vanilla sugar to this delicacy. Serve sour cream with the finished pancakes.

Lenten yeast pancakes

There are no eggs in this recipe. Therefore, you can treat yourself to a treat even on fasting days. Take: 4 tbsp. sifted flour, 2 tbsp. water, 2 large spoons of sugar and the same amount of unflavoured butter, 11 g of quick yeast, a pinch of salt.

All bulk components except flour dissolve in warm water. Next, oil is poured into them.

Only after this, flour is poured in small portions.

The kneaded dough will remain warm for about 45 minutes, during which it will significantly increase in size.

All that remains is to fry the pancakes on both sides in a convenient frying pan.

The finished dish is not only tasty, but also affordable.

No added eggs

There is another successful recipe for pancakes without eggs. It includes: a large spoon of granulated sugar, a pinch of fine salt, 320 ml of drinking purified water, 280 g of wheat flour, small. spoon of quick yeast.

All dry ingredients are poured into heated water. Flour is added last after thorough sifting.

The mass will rest for 25 minutes under a napkin made of natural fabric.

Next, it is mixed and put in a warm place for about 45 minutes.

After the dough has risen 3 times, you can begin the baking process.

The treat itself is not too sweet, so you can generously sprinkle it with condensed milk.

By leaps and bounds

The dish under discussion with sour cream turns out to be very tasty. In addition to this product (3/4 cup), use: 1 tbsp. sifted white flour, a large spoon of granulated sugar, small. spoon of quick yeast, 90 ml of fat milk.

Sugar is poured into warm liquid. After adding yeast and a handful of flour, the mass is sent to heat for 25 minutes.

Next, sour cream and the rest of the sifted flour are added to the dough.

You can immediately fry in hot oil.

Before serving, the fluffy pancakes are thickly sprinkled with powdered sugar.

With dry yeast

Pancakes can be prepared with either pressed or dry yeast. The last option is used by housewives much more often. The recipe takes: 2 selected chicken eggs, a pinch of salt and the same amount of vanilla sugar, 2 large spoons of granulated sugar and unflavored butter, half a liter of full-fat milk, 9 g of dry quick yeast, half a kilo of flour.

Combine the dairy product, half the flour and other bulk ingredients (except vanilla sugar).

The dough will rise in a warm place for about half an hour.

A chicken egg is driven into the bubbling mass and vanilla sugar is added.

The remaining flour is added and the non-aromatic oil is poured out.

The dough is left warm for 60-70 minutes. It should not be stirred after rising.

The pancakes are fried on both sides.

A tablespoon of dough is used for one pancake.

How to cook with water?

Some housewives are sure that on the water the treat will turn out to be too “empty” and even tasteless. But this is a mistaken opinion. The taste of the finished pancakes will delight both children and adults. They include: 2 tbsp. flour and the same amount of purified drinking water, 9 g of dry yeast, a pinch of vanilla sugar and the same amount of salt, a large spoon of granulated sugar.

The liquid must be preheated without bringing it to a boil. Sand and dry yeast dissolve in warm water. The mass is easily mixed and left for a while until the fermentation process begins.

The flour is thoroughly sifted from a high distance, after which it is added to the dough along with salt.

All that remains is to pour vanilla sugar into it and knead thoroughly.

The dough will sit near the heat source for about half an hour. It is very important that there are no drafts in the room.

Pancakes are baked with yeast and water very quickly. The main thing is to warm up the oil or fat well beforehand.

With live yeast

With pressed live yeast, pancakes can be prepared just as quickly and easily. The main thing is to take a fresh, high-quality product. In addition to yeast (25 g), the housewife will need to use: 260 ml of full-fat milk, a pinch of fine salt, 230 ml of purified drinking water, half a kilo of high-quality wheat flour, a large spoon of granulated sugar, 90 ml of unflavoured butter.

All flour is sifted into a deep bowl from a high distance so that it is thoroughly saturated with oxygen. You can repeat the procedure several times.

Half the warm water is poured into a separate bowl and a couple of pinches of sand are added. Pressed yeast is finely crumbled into the mixture.

Milk and vegetable oil are added to the third bowl, as well as salt, the remaining sand and water.

Both liquids are poured into the flour, after which the dough is thoroughly kneaded. It will infuse under a towel made of natural materials until it is kneaded twice by the hostess and rises again.

Pancakes are fried in hot oil on both sides under a closed lid. In the process they will approximately double in size.

The treat is served with any additives - honey, jam, preserves or rich sour cream.

Fresh compressed yeast is an ingredient that is often used by many housewives when preparing homemade baked goods. Today I decided to bake delicious fluffy ones with milk. In our recipe, we used fresh yeast to knead the dough for pancakes, but, in principle, you can also use dry yeast. Pancakes prepared with milk and fresh yeast have a delicate and porous structure. A step-by-step recipe with photos demonstrates how easily and simply anyone can make pancakes with yeast and milk at home.

Ingredients:

• fresh yeast – 10 g;
• sugar – 1 tbsp. spoon;
• fresh cow's milk - a glass;
• flour (high-grade, wheat) – glass;
• egg – 1 pc.;
• salt - a pinch;
• oil (vegetable) – 3 tbsp. spoons.

How to cook pancakes with yeast and milk

In order to make yeast for homemade delicious pancakes, we begin the preparation by crumbling the yeast into the selected container. Add sugar to them. You can take more sugar if you have a sweet tooth. 🙂

Pour the yeast with warm milk (approximately 38 degrees) and stir until the ingredients are completely dissolved.

Pour 2 or 3 soup spoons of sifted flour into the milk-yeast mixture. Mix and leave the dough in a warm place for 15 minutes.

The dough has “grown up”, break an egg into it. Mix.

Add the remaining flour and add a pinch of salt. Mix the ingredients well, so that there are no lumps.

Place the yeast dough for pancakes in a warm place for half an hour.

Fry pancakes with yeast and milk in the same way as regular ones: in a hot frying pan with the addition of vegetable oil.

Remove any remaining oil after frying by transferring the baked goods from the pan onto paper napkins.

Made with yeast and milk, they are delicious with sour cream and with any sweet preparation, honey or condensed milk.

Whatever you serve them with, this is a great option for a morning snack! Enjoy your meal everyone!