Yeast pancakes with milk

Thursday, March 10, 2016

How to cook delicious yeast pancakes with milk? Everything is quite simple: the necessary products, which are constantly available at home, a little patience and a little more desire to amuse the family always give a good result. Just a couple of hours and lush, airy, fragrant and very tasty pancakes will appear on the table, which are perfectly mixed with honey, jam, jam or sour cream.

Write down the latest recipe for yeast pancakes and, while Maslenitsa is in full swing, be sure to pamper your loved ones with the most delicious homemade cakes. From the indicated amount of ingredients used, an impressive stack of fluffy pancakes comes out, enough for the whole family.

Ingredients:

Making a dish step by step:

The recipe for yeast pancakes with milk includes the following ingredients: wheat flour (I have the highest grade, but first grade will do), milk of any fat content, medium-sized chicken eggs, refined vegetable oil (for dough and for making), salt, sweet sand, yeast and a pinch of vanillin (a teaspoon of vanilla sugar). Any yeast is suitable - compressed/fresh (9 grams), dry (as in my case - 3 grams) or fast-acting (also 3 grams - that's 1 level teaspoon). The outer ones are mixed immediately with flour.

So, sift 200 grams of wheat flour into a suitable sized bowl. There we add 450 ml of warm (not hot, but specifically a little warm) milk, sugar, yeast and vanillin.

Mix everything thoroughly to form a liquid dough. This is a dough that we will let sit in a warm place for half an hour so that the yeast starts working. During this period of time, the mass will increase slightly in volume - the fermentation process has begun to move.

After this, add a couple of scrambled chicken eggs, salt and 2 tablespoons of refined vegetable oil into the dough. Mix everything with a spoon or spatula.

Pour in the rest of the sifted wheat flour, but not all at once, because the required amount depends on its moisture content. In other words, you may need a little more or less of the indicated amount.

Using your hands or using a mixer (dough kneader), knead the wet yeast dough until it becomes smooth and homogeneous, without lumps. Based on the mixture, it comes out quite sticky, even thinner than bread dough. Cover the bowl with cling film or cover with a towel and leave to ferment in a warm place for 40-50 minutes. The time depends on the ambient temperature and the freshness of the yeast used. Where is the best place for the dough to ferment and what does a warm space mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - an ideal temperature for fermenting yeast dough). Then we cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (the structure of the tissues of living organisms is studied by the science of histology) (linen is ideal) so that the surface does not become weathered and covered with a crust. You can also let the dough ferment in the microwave, in which you previously bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will remain there. Then there is no need to cover the bowl with anything, because the water will evaporate, thereby maintaining the required humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no pancakes.

Pancakes made with {live} yeast and milk

Ingredients

Milk – 1 glass

Vanilla sugar – 1 tbsp.

Chicken egg – 1 pc.

Vegetable oil – 2 tbsp. (+for frying)

Live yeast – 15 g

Wheat flour – 2 cups

233 kcal
30 min.
1 hour 10 minutes
1 hour 40 minutes

Photo of the finished dish

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Step-by-step recipe with photos

To make pancakes using {live} yeast and milk, we will need dough. Prepare food for him.

Crumble the compressed yeast into a deep bowl and add sweet sand.

Stir the mixture slightly and leave for 10 minutes. During this period of time, the yeast will disperse, forming a watery base.

After that, pour in warm milk (not higher than 40 degrees), add vegetable oil and chicken egg. If you want the pancakes to have a vanilla flavor, add a tablespoon of vanilla sugar.

Using a whisk, stir thoroughly until smooth.

Add sifted wheat flour.

Stir again. The dough for pancakes made with yeast should turn out quite thick and smooth (as in the photo).

Cover the bowl with a kitchen towel and leave in a warm place for 1 hour. During this period of time, the dough will noticeably rise and increase in volume.

Scoop out a small amount of dough with a tablespoon (DO NOT STIR IT!).

Then place the dough in a frying pan heated with vegetable oil, forming round or oval pieces.

Fry the pancakes until golden brown on both sides. They turn out to be quite fluffy, so keep the heat below medium so that the dough is baked not only on the outside, but also on the inside. Place the finished flatbreads on a paper towel to absorb excess oil.

Milk pancakes with yeast

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After looking at this simple recipe for how to cook pancakes with milk and yeast, you will be convinced that they are a good option for breakfast or afternoon snack. Such pancakes always turn out fluffy and shaggy.

Manufacturing Description:

Ingredients:

Flour - 2 cups
Dry yeast - 1 teaspoon
Milk - 1.5 cups
Sugar - 1 tbsp. spoon (heaped)
Salt - 1 teaspoon
Vegetable oil - 2 tbsp. spoons (for frying)

Number of servings: 4

How to cook “Milk pancakes with yeast”

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Good recipe. Thank you very much! You are the only one who wrote that after rising the dough is not disturbed. Very tasty and simple.

Very tasty and just thank you very much))

Thanks a lot. The recipe is simple and the pancakes are delicious))

Very tasty! The kids are in ecstasy. I can’t call myself a great cook, everything worked out the first time. So airy)

Thank you, the pancakes came out good

This is now the 3rd recipe that I have tried, and only with this recipe did I get wonderful, fluffy pancakes!! Thank you very much!

These are the best pancakes, thanks for the recipe, I’ve been looking for them for a long time

Thanks for the photo report! Cook with pleasure!

What if you add 1 egg? I think it will be even tastier!

Try it! But this will be a different recipe

Yeast pancakes with milk

Another option for golden brown pancakes is yeast pancakes with milk, the recipe with photos will always be detailed and understandable. They are very fluffy and tasty, and mix well with sour cream, jam, honey, a cup of hot cocoa or milk. If you get up early, you will have time to bake an impressive stack of delicious pancakes for breakfast, but I usually prepare them for lunch or an afternoon snack. Still, any recipe for yeast pancakes requires more time than one made with kefir, but in a couple of hours you can completely finish it and fry an impressive portion of the most delicious pancakes.

Ingredients:

To prepare pancakes from yeast dough with milk you will need:

warm milk – 0.5 liters;
wheat flour – 3 cups;
fresh compressed yeast (in a bar) – 15 g;
testicle – 2 pcs;
sweet sand - 3 tbsp. l;
salt - a third of a teaspoon;
sunflower oil – 5-6 tbsp. l.

How to cook delicious yeast pancakes with milk. Recipe

Crush the yeast into smaller pieces and mix with sugar. You can reduce/increase the amount of sugar depending on what kind of pancakes you like. You can make them unleavened, like bread, then 1.5 tbsp will be enough. l. According to the recipe, they will be a little sweet, just perfect with sour cream.

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The milk needs to be heated. Try it with your hand - it will feel pleasantly warm, but under no circumstances hot, so as not to overcook the yeast. Add warm milk to the bowl with the yeast, and pour in the eggs, beaten until smooth. Whisk with a whisk to dissolve the yeast.

Sift the flour into a separate bowl. I always advise you not to pour it all in at once, but to add it in parts - this will make it easier for you to realize when you have brought the dough to a suitable mixture. Your dough may require more or less flour; it varies in quality and moisture content. Add some and stir. Add more and mix again. We rub it, prying it from the bottom and seemingly wrapping it up. This way we moisten the flour and get rid of lumps.

Look how the dough should turn out: thick, but not stiff, thicker than for ordinary kefir pancakes. I determine whether there is enough flour this way: I run a spoon along the bottom of the bowl. A wide trail remains and slowly floats away - there is enough flour. It quickly disappears - the dough is runny, let's add more.

For clarity, I took a photo of the dough for yeast pancakes with milk - it’s better to see it once than to read it 100 times. It seems to slide off the spoon slowly, viscous, viscous, thick.

Cover the dish with a lid. We put it in a warm place. From personal experience: there is nothing better than a warm oven for proofing yeast dough. You need to turn on the fire for a couple of minutes, warm it up and turn it off. The temperature is about + 40 degrees. We place the dishes with dough on the grid. After 15-20 minutes, warm up slightly without removing the dough from the oven. In an hour, the yeast dough for pancakes with milk rises unsurpassedly, reaches the edges of the dish and you can start frying.

Heat a little sunflower oil in a frying pan, about a centimeter layer. To ensure that the yeast pancakes come out fluffy, the dough must not be stirred. We take a spoon near the wall, as if cutting off a portion of the dough, and put it in hot oil, leaving a distance between the cakes. Fry until the bottom is browned and holes begin to appear on the top of the pancakes.

Lift it with a spatula or 2 forks and turn it over. The 2nd side is fried faster. We watch the fire so that the bottom of the yeast pancakes does not burn. Usually I turn the heat down slightly lower than medium, just enough time for the middle to cook and the top and bottom to brown.

Place the prepared yeast pancakes on a plate and cover. A paper towel will absorb excess fat; you can cover a plate with it and place the pancakes in one layer.

My yeast pancakes with milk turned out so fluffy and ruddy, although they settled slightly due to the fact that I stacked them in a very high pile. The taste is tender, slightly sweet, soft, airy. With a cup of hot tea, heated milk, honey or sour cream - mmm, how delicious! Cook with pleasure, eat with appetite! Your Plyushkin .

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