Yeast pancakes: 12 recipes of varying difficulty

Pancakes made with yeast turn out spongy, porous, plump, “like the shoulder of a merchant’s daughter.” Oh, it was not in vain that Anton Pavlovich bestowed such an epithet on ordinary dough fried in a frying pan. Try to prepare fluffy pancakes according to one of the proposed recipes to celebrate Maslenitsa with dignity. By the way, yeast pancakes can be prepared not only from wheat flour. Buckwheat and oat pancakes are no less tasty.

Yeast pancakes

flour - about 450-500g; yeast (fresh) – 25g; milk – 1 l; sugar – 1 tbsp; butter – 100g; testicle – 2 pcs.; salt – 1 tsp;

1 Prepare the dough. To do this, crumble the freshest yeast, pour in warm milk (half the size specified in the ingredients). Add sugar. Cover the container with the dough and wait until a foam cap appears.

2 Add the dough in parts to the sifted flour, pour in the remaining warm milk. Knead the dough, cover the bowl with a napkin and place in a warm space to proof. This will take approximately 1-2 hours. Do not forget to stir the dough from time to time so that it does not run over the edge.

3 Mash the soft butter with a fork, add the yolks and mix well. Beat the whites into foam. Add butter to the dough, leave for another 30 minutes. Now you can mix in the whites. The dough is ready.

4 Heat a frying pan and grease with oil. Pour half a ladle of dough into the pan. Fry for 1-2 minutes on each side. The result is fluffy pancakes with holes.

Ordinary yeast pancakes

milk – 1 l.; fresh yeast – 25g (or 3 tsp dry yeast); flour – 400g; testicle – 3-4 pcs.; butter – 100g; sugar – 1-2 tbsp; salt – 1 tsp.

1 For the dough, crumble the freshest yeast in 500 ml of warm milk, add 1 tsp. sugar (no more needed, otherwise the yeast will become lazy), add 200-250g of flour and stir so that there are no lumps left. If the yeast is dry, mix it with flour first, and then dilute the flour with milk and add sugar. Cover the bowl with the dough with a towel and place it in a warm space (in a slightly warm oven or in a larger container with hot water). I left the dough for about 20-30 minutes, stirred it 1-2 times and waited for its size to increase again by 2-3 times.

2 Separate the yolks from the whites and mix with melted butter. I also added salt and sugar there.

3 Pour the egg-butter mixture into the dough, add the remaining flour, stir until smooth and put it back in a warm space for 1 hour to proof. I stirred the dough a couple of times, and when it rose again, I added the whipped whites. Carefully, moving the fork upward from the bottom, I mixed in the egg whites.

4 Give it up again. That's it, the dough is ready.

5 Heat up the frying pan, grease it with vegetable oil and bake on both sides until golden brown. Again, I get the pan quite hot at first, but bake at heat level 6-7. In this mode, the pancakes have time to rise perfectly and become golden. That’s why in their finished form they are “in the hole” and porous. If desired, any pancake can be coated with butter: more calories, but tastier.

Yeast pancakes with soda

milk – 1 l; fresh yeast -25g; flour – 400g; testicle – 2 pcs.; butter – 40g; sugar – 4 tbsp; soda – 2/3 tsp; vinegar (or lemon juice) – 1 des.l.; salt 1/2 tsp.

1 Prepare the dough: dilute fresh yeast with half the warm milk, add all the flour, half the sugar and lightly beaten eggs. Cover the bowl with the dough with a lid (or cover it with film), place it in a larger container filled with warm water, and throw until the dough increases 2-3 times. This will take at least 1 hour.

2 Add soda, slaked with acid (vinegar or lemon juice) to hot milk and stir.

Pour hot milk into the dough in a narrow stream, stir, add melted (but not hot!) butter, the rest of the sugar and salt. You will get a fairly liquid dough. Bake thin pancakes on both sides in a preheated, greased frying pan. The pancakes are easy to twist, they don’t tear, although they turn out thin and very delicate. Adjust the heating of the pan at your own discretion. It is better that the heating is moderate (7 on my stove).

Pancakes can be served with any filling – sweet or savory.

Yeast pancakes with baked milk

flour – 500g; yeast (fresh) – 25g; baked milk – 1.5 l; sugar – 2 tbsp; butter – 100g; testicle – 2 pcs.; salt – 1 tsp;

1 For the dough, crumble the freshest yeast, pour in warm milk (half the size specified in the ingredients), add sugar and a quarter of the flour. Cover the container with the dough and wait until a foam cap appears.

2 In a large saucepan, combine the dough, the remaining milk, having previously heated it, and flour. Knead the dough, cover the bowl with a napkin and place in a warm space to proof. This will take approximately 1 hour. Do not forget to stir the dough from time to time so that it does not run away.

3 Melt the butter in a water bath, let it cool slightly. Add warm melted butter to the dough.

Beat 4 eggs and also add to the dough. Mix everything well again, cover with a lid or napkin and put in a warm place for 20-30 minutes. During this period of time, the size of the dough will double.

5 Heat a frying pan and grease it with butter. Pour half a ladle of dough into the pan. Fry for 1-2 minutes on each side. The pancakes are ready.

Openwork pancakes

flour – 400g; milk – 1l; testicle – 1 pc.; fresh yeast – 30g (or 1/2 bag of dry); sugar – 2 tsp; salt – 1 pinch; water (boiling water) – 100-300 ml.

In the container in which you will knead the pancake dough, crumble the yeast, pour in warm milk, add sugar and salt. Add flour and stir to form a homogeneous dough. Cover with a towel and put in a warm place. When the dough has doubled in size, add the lightly beaten egg. Stir, cover with a towel and place in a warm space for about 1 hour.

When the dough rises again, pour in, without forgetting to stir the dough, approximately 300 ml of boiling water (the dough should be like low-fat sour cream, so perhaps you will need less boiling water).

2 Heat a dry frying pan. Grease with vegetable oil. Pour half a ladle of dough into the pan and fry for about 1 minute.

3 Turn the pancake over and fry for a few more seconds. Ready. You can eat. With sour cream, honey or prepare the filling. About the filling tomorrow.

Buckwheat pancakes (with wheat flour)

buckwheat flour – 650g (3.5 cups); wheat flour – 250g (1.5 cups); water – 625 ml; milk – 1 l; dry yeast – 10g (1 tbsp); testicle – 4 pcs.; butter – 50g; sugar – 2 tbsp; salt – 2.5 tsp; vegetable oil - for frying

1 Sift the flour and mix it with dry yeast. Heat the milk slightly (it should be lukewarm). Sift the buckwheat and wheat flour and combine together. Mix a third of the flour with yeast, pour in warm water, add sugar and stir. Place the bowl with the dough in a warm space (for example, in a bowl of hot water) and leave for 30 minutes.

2 After 30 minutes, add the rest of the flour. Leave for another 30 minutes to proof. The dough should increase in volume a couple of times, after which it needs to be mixed, kneaded and put to rise again. Repeat the function 2-3 times.

3 Pour hot milk into the dough and stir quickly. Add eggs, salt.

4 Melt the butter and add to the dough. Cover the bowl with the dough with a napkin and place in a warm space to rise.

5 Heat a frying pan, grease with a thin layer of vegetable oil (using half a potato, an onion, or a special brush). Reduce the heat slightly and use a ladle to pour out an even layer of dough. Bake on one side for a minute, then carefully flip over with a flat spatula and bake on the other side. Place the finished pancakes in a stack on a plate, greasing them with any butter if desired.

Buckwheat pancakes

buckwheat flour – 2 cups; milk - about 4 glasses; dry yeast – 10g; testicle – 2 pcs.; butter – 20g; sugar - to taste; salt - to taste; vegetable oil - for frying

1 Sift the flour and mix it with dry yeast. Heat the milk slightly (it should be lukewarm). Prepare the dough: to do this, combine a third of the amount of warm milk, sugar, a pinch of salt and flour with yeast in a large bowl. Mix everything thoroughly so that not a single lump remains. Cover the bowl with a napkin and place it in a warm space to rise (for example, in a deep bowl of hot water). The dough should increase in volume a couple of times, after which it needs to be mixed - kneaded - and put to rise again. Repeat the lifting-mixing function 2-3 times. Then add melted butter and yolks to the dough and mix again.

2 Now the dough needs to be scalded. To do this, bring the remaining milk to a boil, then leave to cool to approximately 40C and pour into the bowl with the dough, stirring without forgetting.

3 Beat the whites until foamy and add to the dough. Cover the bowl with the dough with a napkin and place in a warm space to rise.

4 Heat a frying pan, grease with a thin layer of vegetable oil (using half a potato, an onion, or a special brush). Reduce the heat slightly and use a ladle to pour out an even layer of dough. Bake on one side for a minute, then carefully flip over with a flat spatula and bake on the other side. The pancake comes out very fragile and brittle, so it’s better not to use a spatula, but to twist the pancakes, tossing them in the pan. Place the finished pancakes in a stack on a plate, greasing them with any butter. Pancakes must be eaten hot. To prevent the finished pancakes from being so fragile, use a mixture of buckwheat and wheat flour (1:2).

Yeast pancakes - how to bake pancakes with yeast

Is the first one lumpy? Completely optional! We take the tried and tested recipe and, in a good mood, begin to bake warm, rosy suns. And no excuses about diet! The calorie content of the products depends on what kind of dough you prepare and what filling you will use. You can bake light, weightless pancakes that will not harm your figure and will add joy.

Thin yeast pancakes on water - photo recipe

Thin pancakes made from yeast dough, made from wheat flour, are considered a common dish in Russian cuisine. This method will take more time, but the products will come out tender and airy.

For yeast dough, you can use either milk or water. Pancakes taste better with milk, but they cook faster with water, and the pancakes turn out just as soft.

Ingredients

Flour: 450 g
Sugar: 100 g
Milk: 550-600 g
Dry yeast: 1 tsp.
Sunflower oil: for frying

{Instructions} manufacturing

Dissolve sugar in a small amount of warm milk or water, and then pour dry yeast into it.

Add the resulting mixture to the flour, then pour in the remaining liquid.

Water (milk) must be warm. It’s better not to add the entire amount at once so that you can adjust the density. The dough should turn out to be a watery (flowing) mixture.

Leave the mixture in a warm place. The mass approaches quickly (about an hour). When the size increases slightly and bubbles appear, you're done.

Heat a frying pan and generously pour in oil. Yeast pancakes require more fat for frying than regular pancakes.

Pour the dough into a ladle. Since the approaching mass becomes very “sticky” and does not spread well over the surface, it must be spread over the frying pan in a thin layer using a tablespoon.

When the pancake is fried on one side, turn it over to the other.

They are great served with jam or sour cream.

Another variation of yeast pancakes on water

Thin, openwork pancakes are usually baked with milk, and the water comes up completely. This recipe is not bad for those who are fasting or are obliged to limit themselves in high-calorie foods.

It will also help out in this case if there are no milk products in the refrigerator. Along with ordinary water, they drink mineral water. Thanks to the bubbles, the dough comes out airy, and the finished products have an abundance of holes.

Products:

400 g high-quality snow-white flour;
750 ml of water (boil or filter in advance);
6 g fast acting yeast;
6 tbsp. l. Sahara;
chicken egg;
30 ml vegetable (sunflower) oil;
quarter tsp salt.

How to cook:

Pour instant yeast into warm water (not more than 35°C) and stir thoroughly.
Add salt and discard sugar.
Pour in the beaten egg with a fork.
Add flour.
Stir the mixture with a whisk or mixer.
Pour in a couple of tablespoons of sunflower oil.
After a couple of hours the dough will rise. While doing other things, do not forget to besiege him twice.
Add boiling water before baking. 4 tablespoons is enough.
Pour a portion of the dough onto a greased hot frying pan and fry on each side until golden brown. A minute - and the first pancake is ready.

Some housewives add a little turmeric to the dough. It gives baked goods a rich golden color. Vanillin doesn’t hurt either: products with it turn out fragrant and appetizing.

Thick pancakes with yeast

Thick pancakes made with yeast are no less tasty: soft, tender with countless holes. Simply roll them into a tube and add sweet or salty filling.

Thick pancakes are kneaded with milk, yogurt, tan, kefir, whey, fermented baked milk and even water.

Ingredients:

1 tbsp. flour;
10 g instant yeast;
0.5 l of milk;
a pair of eggs;
salt (quite a small pinch);
50 g sweet sand.

How to cook:

Heat the milk (150 ml), dilute the yeast.
Add salt, sugar (half the norm), a handful of flour.
Stir and keep in a warm place until foam appears.
Beat the eggs with the remaining sugar.
Pour the egg mixture, milk into the dough and sift the flour into it.
Break up the lumps.
The dough will rise within 2 hours, but during the process you will need to deflate it 2-3 times. Then you can start baking.

Recipe for pancakes with holes

Openwork yeast pancakes with attractive holes are baked in milk.

Products:

1 tbsp. l. yeast;
3 tbsp. snow-white flour;
0.5 tsp. salt;
75 g sweet sand;
3 small eggs;
5 tbsp. l. low-fat sour cream (candidate: vegetable oils);
1 liter of milk.

Process description:

Place the dough by mixing milk, yeast, flour and sugar. It will rise within an hour.
Add baked goods (eggs and sour cream). Add salt.
The resulting dough should be thicker than for ordinary thin pancakes.

On kefir

There can never be too many fluffy pancakes made with kefir. They bake quickly, and they are eaten instantly.

Components:

20 g new yeast;
2 small eggs;
1 tbsp. kefir (it is better to take 2.5%);
0.5 tbsp. water;
75 g sweet sand;
¼ tsp. salt;
300 g of painstakingly sifted flour;
50 g cow butter;
30 ml sunflower.

What to create:

Pour half a glass of flour combined with sugar (25 g) into yeast diluted with warm water. It takes 20 minutes for the dough to rise.
Mix the drink, eggs, vegetable oil with it.
Season with salt and add the sugar left over from making the dough.
Stir with a whisk or fork.
Add sifted flour evenly.
Stir carefully and watch the mixture. Correctly kneaded dough resembles not very thick sour cream.
After half an hour you can bake.

After removing the browned pancake from the frying pan, brush it with melted butter.

On semolina

The hand itself reaches for airy, soft pancakes on semolina! The end result is plump products with an appetizing appearance.

Products:

0.5 liters of heated milk;
1 tbsp. sifted flour;
1.5 tbsp. semolina;
150 ml water;
75 g white sugar;
1 tsp. dry yeast;
a pinch of salt;
45 ml sunflower oil;
a pair of chicken eggs.

How to knead:

Heat the milk, stir in the yeast and sugar.
After a foam cap appears, after a quarter of an hour, break the eggs into a dough.
Beat the mixture with a whisk.
Add flour mixed with semolina.
Stir until smooth.
Pour in heated water and vegetable oil.
After a couple of hours you can bake pancakes.

Tips and advice

To knead the dough, take a deep bowl: it will rise approximately 3 times.
It is not allowed to cover the bowl with a lid, only with a cloth (A collection of different and interacting tissues form organs) . Without air access, the dough will not work.
Close the window! Any draft can kill the dough.
If the pancakes cannot be removed from the metal frying pan, you should heat the table salt in it. After this, do not wash the pan, but only wipe it with a cloth and grease it.
Baked goods mixed with sifted flour will be many times more fluffy.
Do not add more sugar than indicated in the recipe, otherwise the dough will not rise. For gourmands, it is better to choose a sweet filling or eat pancakes with jam, honey, or condensed milk.
If you use only proteins when making the dough, the mixture will be more tender.
You need to constantly pour liquid into the flour: this will help avoid the formation of lumps.
It is better not to pour oil into the pan, but to lubricate it with a soaked napkin or silicone brush. Another option is a piece of lard.
The most delicious pancakes are piping hot. Don't put off tasting until later.

7 best recipes for pancakes with yeast

With milk, kefir, water, semolina or millet, baked goods will be appetizing and tasty.

1. Thick pancakes made with yeast and milk

The pancakes will turn out fluffy, slightly delicate and very tasty.

Ingredients

20 g compressed yeast;
650 ml milk;
1 tablespoon sugar;
400 g flour;
½ teaspoon salt;
2 testicles;
50 g butter;
vegetable oil - for lubrication.

Manufacturing

Crumble the yeast and add half the warm milk. Leave for 5-7 minutes and stir gently, adding a pinch of sugar. The yeast should be one hundred percent dissolved.

Add enough sifted flour to form a creamy mixture. Lightly sprinkle the dough with flour, cover the container with cling film and leave in a warm place for about an hour. Stir the increased mass.

Combine the remaining milk, salt and sugar. Separate the yolks from the whites, add the yolks to the dough along with melted butter and achieve homogeneity of the mass. Add the remaining milk portionwise and add flour, stirring thoroughly.

Cover the container with the dough with film and leave in a warm place for 1–1.5 hours. During this period of time the dough will approximately double in size. Stir it, cover it again with film and put it in a warm space for another 30–40 minutes.

Stir the dough again. Separately beat the egg whites with a mixer until fluffy. Gently fold them into the dough. Leave it at room temperature for 20 minutes.

Grease a frying pan with oil and heat well. Place some of the dough and fry over medium heat until golden brown on both sides.

From time to time the pan needs to be greased with oil.

Try

7 best recipes for pancakes with milk

2. Thin pancakes made with yeast and milk with holes

Patterned, soft and elastic pancakes.

Ingredients

260–280 g flour;
1 tablespoon sugar;
¼ teaspoon salt;
1 teaspoon instant yeast;
840 ml milk;
1 testicle;
2 tablespoons vegetable oil + for greasing.

Manufacturing

Combine sifted flour, sugar, salt and yeast. Add half the warm milk and the egg and stir thoroughly until smooth. Pour in the remaining milk and stir again.

Cover the container with the dough with film and leave at room temperature for 1 hour. From time to time the mass must be stirred. Then add oil.

Heat a greased frying pan. Spread a thin layer of dough over the bottom and cook over medium heat until golden brown on both sides.

It is not necessary to grease the pan before each pancake.

Serve pancakes in an original way

40 pancake guts

3. Pancakes with yeast and water

Pancakes will be successful even without milk products.

Ingredients

800 ml water;
1½ tablespoons sugar;
1 teaspoon dry yeast;
¾ teaspoon salt;
1 testicle;
50 ml vegetable oil + for lubrication;
500 g flour.

Manufacturing

Add sugar and yeast to 500 ml of warm water. Stir and leave for 10 minutes. Add salt, egg, oil and 150 ml water and whisk.

Add flour and stir thoroughly. Cover the container with film and put it in a warm space for 1.5 hours. Pour the remaining water into the risen dough.

Heat a greased frying pan. Spread some of the dough over it and cook over medium heat until golden brown on both sides.

It is not necessary to grease the pan later.

Treat your family 😋

7 good water pancake recipes

4. Custard pancakes with yeast with holes

The pancakes will be thin, delicate and delicate.

Ingredients

10 g compressed yeast;
500 ml milk;
2 tablespoons sugar;
4 tablespoons vegetable oil + for greasing;
2 testicles;
a pinch of salt;
260 g flour;
150 ml water.

Manufacturing

Crumble the yeast and add to warm milk. Add a spoonful of sugar, stir and leave for 5-7 minutes so that the yeast and sugar dissolve. Add oil.

Separately beat the eggs with salt and remaining sugar. Pour the egg mixture into the yeast mixture and beat well. Add sifted flour evenly, stirring until smooth.

Cover the container with film and leave in a warm place for 40–50 minutes. Then, stirring, pour boiling water into the dough.

Heat a greased frying pan. Spread a layer of dough over the bottom and bake over medium heat until golden brown on both sides.

From time to time it is necessary to grease the pan with oil.

Find out 🥐

How to make all-purpose yeast dough

5. Custard pancakes with yeast and kefir

Another option for custard pastries.

Ingredients

150–170 g flour;
a pinch of salt;
2 teaspoons sugar;
1 teaspoon instant yeast;
200 g kefir;
2 testicles;
60 ml water;
vegetable oil - for lubrication.

Manufacturing

Combine half of the sifted flour, salt, sugar and yeast. Pour in the slightly heated drink and stir. Cover the container with film and place in a warm space for 20–30 minutes.

Beat the eggs separately, pour them into the yeast mixture and beat again. Add the remaining flour and bring the mixture until smooth.

While stirring, pour in boiling water. Cover the container with film and leave in a warm place for another 15 minutes. Then stir the dough.

Grease a frying pan with oil and heat well. Place some of the dough and fry over medium heat until golden brown on both sides.

It is necessary to grease the pan before making any pancake.

Prepare 🥛

10 best recipes for pancakes with kefir

6. Thick pancakes with yeast and semolina without eggs

The pancakes will be tender, fluffy and slightly lacy.

Ingredients

300 ml water;
2 teaspoons dry yeast;
2 tablespoons sugar;
100 g flour;
300 g semolina;
½ teaspoon of soda;
⅓ teaspoon salt;
300 ml milk;
vegetable oil - for lubrication.

Manufacturing

Add yeast, a teaspoon of sugar and a teaspoon of flour to 50 ml of warm water. Stir and leave until foam forms.

Combine semolina with the remaining flour, sugar, soda and salt. Make a well and pour in the remaining warm water and yeast. Stir thoroughly, add warm milk and beat with a mixer.

Cover the container with the dough with film and leave at room temperature for 40 minutes.

Heat a greased frying pan. Place some of the dough and fry over moderate heat until golden brown on all sides.

It is necessary to grease the pan before making any pancake.

Bake it 🥮

10 recipes for delicious manna with kefir, milk, sour cream and more

7. Millet pancakes with yeast

These thin, delicious pancakes are prepared with millet porridge.

Ingredients

200 g millet;
250 ml water;
500 ml milk;
a pinch of salt.

3 tablespoons sugar;
3 testicles;
10 g compressed yeast;
550 ml milk;
160 g flour;
4 tablespoons vegetable oil + for greasing.

Manufacturing

Pour boiling water over the washed millet for 15 minutes and drain the water. Pour in milk, add salt and cook a thick, viscous porridge. Cool it down.

Add sugar and eggs to the porridge and beat with a blender until smooth. Then add the crumbled yeast, pour in the milk and stir. Add flour and stir thoroughly again.

Cover the container with the dough with film and leave at room temperature for approximately 1 hour. Pour oil into the prepared dough.

Heat the frying pan and grease it. Place some of the dough and fry over medium heat until golden brown on both sides.

You can grease the pan only before the first pancake.

Pancakes with yeast

Yeast pancakes

The most beloved, grandmothers.

Pancakes with yeast

Delicious fluffy pancakes made with yeast. They are simple and easy to prepare; anyone can prepare this dish. The prepared dough rises perfectly, the bubbles rise up and explode right before your eyes. To make the pancakes thinner, I recommend adding slightly more milk, not 850 ml, but 1 liter. The pancakes turn out very tasty!

Pancakes with yeast

The most delicious and healthy pancakes are made with yeast. Early ripening pancakes are not bad, naturally, due to the cooking time, but they actually do not provide any benefits to the body, and they quickly become stale. That’s why I prefer to bake sponge pancakes – especially since I always bake pancakes with yeast with entrails, green onions and crumbled boiled eggs.

Yeast pancakes with kefir

Thanks to kefir, pancakes turn out very tender, with a pleasant sourness.

Yeast pancakes with lemon curd

Cooks, at first this was supposed to be a recipe for yeast waffles with lemon curd, but... When the dough was ready (it came up within an hour), I took out the waffle iron, turned it on, and the waffle iron actually heated up, then, as in the joke. and here the husband came. Only, for sure, worse. Our electricity was cut off. I waited about 30 minutes and what to do: the dough is ready, there is no light, we have to leave in a couple of hours. So I was about to make pancakes and it’s great that I decided, there was no light for about 4-5 hours (some kind of tragedy happened in the switchboard). So, have my pancakes and waffles.

Yeast oat pancakes

I looked through the search, but didn’t find any. Very tender, sunny pancakes. Naturally, they are not very easy to bake, but you can try from time to time, they are very tasty!

Yeast pancakes

The whole family loves pancakes. My daughter is the most.

Pancakes “yeast”

My family really loves pancakes for breakfast or dessert, I tried many recipes, but this particular one was to our taste. I would like to share it with you.

Fluffy yeast pancakes

Pancakes prepared according to this recipe turn out simply wonderfully tasty: at once fluffy and thin, unusually fragrant! A beautiful way to amuse yourself and your loved ones on Maslenitsa, and just like that, for no reason) The recipe is quite labor-intensive, and the process itself is long, but believe me, it’s worth it)

Yeast pancakes with mushroom sauce

What if not to cook pancakes for Maslenitsa?! I offer you a recipe that our family has been using for many years. Believe me - it's very tasty!

Yeast pancakes

On Maslenitsa, the Slavic peoples usually baked pancakes with yeast.

Or, as they were also called for their porosity and fluffiness, pancakes with a hole. Nowadays, such pancakes with a huge number of pores and a visible openwork network on the surface are also called “tulle”, “openwork”. Yeast pancakes are a common Russian type of pancake for ritual holidays, Christmas and New Year, Epiphany and Easter.

Similar sour pancakes with yeast in their own composition had a different set of ingredients. We will tell Povarenka readers how to prepare traditional pancake dough using several methods. Although, we repeat, there are dozens of recipes for pancakes made with yeast.

Royal wheat yeast pancakes

To make these truly royal yeast pancakes, you will need:

• 6 cups of flour
• three cups of milk
• 50 grams of {live} yeast
• 6 eggs
• a stick of butter
• three hundred grams of whipped heavy cream
• salt and sugar to taste

All the milk must be heated (slightly), yeast and half the sifted flour must be added to it. Cover with a napkin and leave to rise in a warm place. When the dough is ready, you should add to it the yolks of the eggs, which were ground in advance with soft butter. Now add the remaining flour, salt, sugar. Let the dough rise in a warm place.

After 40 minutes, if the dough has risen, add whipped whites and cream to it. You just need to do this carefully, stirring the dough from bottom to top with a wooden bowl. We heat the frying pan, grease it with a piece of lard placed on a fork, pour a portion of the dough onto it and fry our yeast pancakes on both sides.

Yeast pancakes “tulle”

These lacy pancakes with yeast can be prepared for Maslenitsa week. We will prepare them from buckwheat flour mixed with wheat. We will need:

• two glasses of wheat flour
• one glass of buckwheat flour
• 30 grams of {live} yeast
• a little more than half a liter of milk
• three eggs
• two tablespoons of butter or vegetable oil
• salt and sugar to taste

Pancakes with yeast are made using this method. Dilute the yeast with half of all the milk (heated), add wheat flour to it, and let the dough rise. When it rises and clears up, add buckwheat flour, yolks, spices, and butter. Let's come up again. Add the remaining warm milk in a stream, add the whipped whites with a spoon, carefully mixing into the dough. Thin yeast pancakes are baked from the resulting dough.

They must be stacked on a flat dish and served with sour cream or melted butter. It is also possible with other entrails, recipes for which you will find in the Maslenitsa section of “Povarenka”.

Creator: Rufina Ugryumova
Photo: Nataliia Peredniankina/Rusmediabank.ru

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Yeast pancakes: 12 recipes of varying difficulty