Pancakes with dry yeast

Pancakes with dry yeast

Pancakes according to GOST

According to Russian standards, yeast pancakes with milk have a special taste. The recipe has been tested for generations. Pancakes can be filled with your favorite insides or served warm with tea.

Yeast pancakes with kefir

Thin and tender pancakes with a pleasant sourness will make a good breakfast. Making with yeast takes more time when preparing, but allows you to create your favorite dish narrow and tasty and with openwork holes.

Pancakes on water with yeast

Pancakes according to this recipe are thick and fluffy. The dough is kneaded with water and without eggs, so you can vary the menu during Lent. These pancakes are delicious with jam or honey. This is not a quick option, it takes time to ferment the dough, but it is definitely worth it.

Pancakes with kefir and yeast

Pancakes according to this recipe turn out plump, rosy, with small holes. We prepare the yeast dough using the sponge method, this intensively starts the work of the yeast, and the pancake mass comes out “alive” and breathing. These fluffy pancakes are not bad on their own, just with sour cream, butter or jam.

Thin patterned yeast pancakes

The dough for such pancakes must be risen and kneaded a couple of times. During this period of time, it is saturated with air and acquires the delicate taste of yeast baked goods. The dough mixture is quite watery, so when frying it simply forms “patterns”, spreading over the hot frying pan. The finished pancakes have a huge number of holes and look very presentable. You can serve them with any additions: the taste of pancakes is universal and suitable for both sweet and savory combinations.

Pancakes with yeast

Yeast pancakes are usually made thick, and you determine their height yourself. Despite the fact that it will take you more time to cook, you will literally be satisfied with the result. The pancakes will be fluffy and juicy.

Yeast pancakes on water

In this case, if you have run out of milk products at home, but are really hungry for pancakes, you can bake thin, holey pancakes using water and dry yeast. Naturally, making the real dough will take more time, but this is compensated by the presence of fragrant soft pancakes in which you can wrap sweet and savory fillings.

Pancakes with reddish caviar

The recipe for making pancakes with reddish caviar is a win-win option if you are looking for a regular dish that, at the same time, cannot but cause ecstasy among your guests. And all thanks to the innards, reddish caviar, which is a direct association with luxury and prosperity. In order for your loved ones to enjoy this delicious snack, it is not necessary to have outstanding culinary skills.

Pancakes with milk and yeast

Pancakes prepared with the addition of milk and yeast are distinguished by their tenderness and lightness. Although making such a dish will require you to spend slightly more time than making ordinary thin pancakes, you are unlikely to regret the time spent. It's worth it.

Zucchini pancakes without milk

Using yeast, even without milk and eggs, on water alone, you can bake beautiful pancakes with the addition of zucchini puree. Young zucchini will have the best taste; they are still very soft, their skin is narrow and warm, and does not need to be peeled. Prepare zucchini pancakes according to our recipe and surprise your loved ones with a light and very tasty dish.

Thick pancakes made with yeast

A recipe for pancakes made with yeast, just like in grandma’s village. Despite the fact that they turn out to be thick, the pancakes remain very elastic and are suitable for wrapping the filling.

Pancakes made with lean yeast

Lenten pancakes made with yeast and water are used as bread or a base for sandwiches, and also as a dessert if served with sweet fillings such as jam, marmalade or marmalade.

Yeast pancakes with semolina

I would like to recommend you a recipe for yeast pancakes with semolina. The process of making all pancakes with yeast is not fast, because in order for the yeast to work, it will take some time. The pancakes turn out fluffy and thick, similar to pancakes.

Yeast pancakes without eggs

I advise you to prepare yeast pancakes without eggs with wheat and rye flour. Yeast pancakes are usually eaten as a main dish or as an addition to it. Meat entrails and sour cream-based sauces are great for these pancakes.

Yeast pancakes with milk

Thin pancakes are the most delicious, but there are also fans of thick pancakes. I suggest making thin yeast pancakes with milk. Unlike thin pancakes without the use of yeast, these ones turn out to be elastic and you can stuff them with your favorite insides and not be afraid that they will tear.

Pancakes from Grandma Emma

Special pancakes according to Emma’s grandmother’s recipe are prepared on sponge. Light and crispy pancakes can be served with caviar, cottage cheese or jam. A versatile dish perfect for a homemade breakfast.

Yeast pancakes with boiling water

Fluffy, wonderful pancakes are simply made with yeast. The highlight of this recipe is that the product can be eaten with both salty dishes and sweet jam.

Openwork pancakes with milk

If you dream of making lacy pancakes, like you tried with your grandmother as a child, the recipe for lacy pancakes with milk will help you with this. Pancakes prepared according to this recipe turn out so beautiful, with a tender center and slightly crispy edges. Just like in childhood!

Pancakes with dry yeast

Ingredients

Dry instant yeast – 6 g

Large chicken egg – 2 pcs.

Vegetable oil – 70 ml

Butter – for greasing pancakes

• 232 kcal
• 2 hours
• 10 min.
• 2 hours 10 minutes

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

It’s very difficult to imagine home cooking without pancakes, pancakes, pancakes, because this is eternal Russian food, and what unforgettable and breathtakingly delicious pancakes our grandmothers baked! I offer you a recipe for pancakes that can be prepared without much effort and expense, this recipe is time-tested and everyone can make pancakes, they are soft, plump, unusually tasty! Let's celebrate Maslenitsa with pancakes!

Prepare ingredients for making pancakes using dry yeast. We take two large or three small eggs.

Be sure to sift the flour through a sieve and mix with dry yeast.

In a bowl, beat the eggs with a whisk, add sugar and salt, beat well again.

Pour warm milk into the egg mixture, specifically a little warm, but NOT hot, and add slightly warm water, stir well.

Add flour and yeast evenly, in small portions, constantly stirring the pancake dough. When the dough is homogeneous, without lumps, add vegetable oil and stir everything again. The dough should be slightly thicker than pancake dough and resemble watery sour cream.

Cover the cup with the dough and place it in a warm place to rise. This is how the dough looks after the first rise, the dough is very fluffy, with bubbles. Stir all this splendor well and put it to proof again - maybe this will take 30-40 minutes.

The dough will rise again perfectly, sparkle with bubbles, we won’t knead it anymore, we’ll bake pancakes from this fluffy dough.

Place the frying pan on the fire, heat it well, grease the frying pan with oil or a piece of lard for the first time. Use a ladle to scoop the dough from one edge and pour it into a hot frying pan, moderately distributing the dough with a radial movement in the frying pan. For pancakes, it is better to have a separate frying pan.

Bake the pancakes on both sides, after turning the pancake over, on the other side it cooks faster, just brown it and the pancake is ready.

Grease any pancake with butter, placing it in a stack. But what to serve pancakes cooked with dry yeast with is up to your taste and choice; they are good with sour cream, honey, jam and, of course, caviar.

Frisky yeast pancakes with dry yeast

In this article you will learn how to cook the most delicious yeast pancakes! A selection of favorite step-by-step recipes with photos and videos. These pancakes are suitable for a holiday, such as Maslenitsa, marriage, birthday, and so on, or simply for everyday consumption with a cup of tea. From fatty and nutritious to lean and dietary.

What is the highlight of pancakes made with yeast? They are very delicate and porous. There is a lot of dough, which means a lot of pancakes too. Specifically, yeast pancakes are considered “traditional” and “Russian”.

Yeast for pancakes is used both “live” (raw, compressed) and dry (fast). I don’t see any particular difference in taste, except that in the first version, much more time is spent on pancakes!

I would also like to note that the proportions of sugar are not strict. It all depends on your taste. Would you like some sweet pancakes? Add a few more spoons. Craving fresh or salty pancakes? Then reduce the sugar and add salt.

By the way, this is not the first article about pancakes. I also recommend looking at these noteworthy selections:

Yeast pancakes with milk

Relatively quick pancakes made with milk and dry yeast. They are simple to prepare, but turn out to be very tasty and delicious (with lots of holes).

Let's put it this way, this is a traditional manufacturing option. Nothing superfluous!

• Milk - 500 ml.
• Chicken eggs - 2 pcs.
• Wheat flour - 5 tbsp. spoon;
• Vegetable oil (unflavored) - 35 ml.
• Dry yeast - 5 g (1 teaspoon);
• Sugar - 2 tbsp. spoons;
• Salt - 1 pinch;

Heat the milk slightly (so that it is just warm), stir the yeast in it.

Add 2 tablespoons of sugar, stir well and leave for 14-17 minutes. Let the yeast turn on.

Add the remaining flour, pour in the butter, sugar and 2 eggs.

Beat with a fork or whisk until completely homogeneous. You can even use a mixer.

A soft batter comes out.

And now everything is according to the standard: pour a portion of the dough into a heated frying pan, fry the pancakes for 1-2 minutes on both sides. They should be browned as in the photo.

Thick and fluffy pancakes made with yeast

Also with yeast, also with milk, but there are also some aspects that make the pancakes fluffy, plump and porous from the inside.

• Milk - 360 ml.
• Wheat flour - 270 g.
• Raw yolks - 4 pcs.
• Raw proteins - 2 pcs.
• Sugar - 30-40 g.
• Vanilla sugar - 2 pinches;
• Butter (margarine) - 40 g.
• Dry yeast - 10 g.

Stir yeast in warm milk. Immediately pour in the flour and mix everything thoroughly.

Beat the egg yolks separately with softened butter, sugar and vanilla (or vanilla sugar), add them to the dough and mix again.

Leave the dough alone for 15-20 minutes. Later, beat the egg whites into a thick foam, and also add to the dough.

All. Place a portion of dough into a hot frying pan and fry until deliciously golden on both sides.

Lenten pancakes with yeast

And these are lean yeast pancakes. Suitable for both fasting and dietary nutrition. Prepared without milk or eggs. And the unusual ingredients here will be potatoes. Yes, the dough is mixed with raw potatoes to make it juicy and soft.

• Wheat flour - 260 g.
• Water (or potato broth) - 400 ml.
• Sugar - 1-3 tbsp. spoons;
• Dry yeast - 5 g.
• Salt - 1-2 pinches;
• Sunflower oil (unflavored) - 4 tbsp. spoons;
• One small potato;

In a deep bowl, mix all the dry ingredients: flour, salt, yeast, sugar.

Peel the potatoes, rinse them, then grate them on a small grater. As a standard, it is better to grind it with a blender so that there are no potato pieces in the dough.

Pour warm water, 4 tablespoons of oil and potato pulp into another bowl. Mix well.

Add the dry mixture and mix thoroughly again until completely homogeneous.

Place the dough for 40-60 minutes somewhere in a warm space without drafts. As time passes, beat the dough well.

All. Pour and spread the batter into a hot non-stick pan. Fry until golden brown on both sides.

Yeast pancakes with semolina

Very good pancakes mixed with yeast, wheat flour and semolina. They don't cook quickly, but the taste is great!

• Semolina - 1.5 cups;
• Milk - 1 glass;
• Wheat flour - 1 cup;
• Water - 160 ml.
• Sugar - 2-3 tbsp. spoons;
• Testicles - 2 pcs.
• Dry yeast - 1 teaspoon;
• Salt - 0.5 teaspoon
• Vegetable oil (refined) - 2-3 tbsp. spoons;

Pour sugar and yeast into warm milk. Leave for 10-15 minutes.

Now add the eggs to the milk and beat with a whisk or fork.

In another cup, mix semolina with flour and salt. Pour water, oil and milk with eggs. Mix well and set aside for 1 hour.

Pour the batter into the frying pan with a ladle and fry the pancakes on both sides, as usual, until golden brown.

Pancakes with yeast and sour milk

If your milk has gone sour at home, it’s not bad luck! Make tender yeast pancakes out of it. They are not only tender, but also very beautiful: golden with many holes.

• Wheat flour - 300 g.
• Milk (sour) - 400 ml.
• Water - 200 ml.
• Sugar - 3 tbsp. spoons;
• Salt - 0.5 teaspoon;
• Dry yeast - 1 teaspoon;
• Chicken eggs - 3 pcs.
• Vegetable oil - 60 ml.

1. In a large bowl, beat the eggs with sugar, salt and butter.
2. Pour in milk and warm water, along with dry yeast.
3. Now it's time for the flour - add it, stirring constantly. The lumps of flour should disappear.
4. Now cover this cup with cling film and leave the dough alone for 40-50 minutes.
5. Then stir well and start baking pancakes.

Yeast pancakes with kefir

Good pancakes made with kefir dough and yeast. Delicious and very versatile, because these pancakes can be made both as a dessert and as an appetizer (depending on what you serve them with).

• Drink - 2 glasses;
• Testicles - 2 pcs.
• Flour - 2 cups (take extra);
• Sugar - 2 teaspoons;
• Butter - 20 g.
• Dry yeast - 2 teaspoons;
• Salt - 1-2 pinches;

Pour a glass of warm kefir into a cup, add dry yeast and half a glass of flour. Mix well and wait about 20 minutes. This will be some kind of dough.

Beat the eggs with sugar and salt and pour them into the dough. Now add all the other ingredients to the dough: leftover flour, a glass of kefir, melted butter. Again leave for 30 minutes.

That's it, fry in a greased frying pan on both sides until golden brown.

Yeast pancakes with whey

And this is for those who want much fewer calories, but while maintaining the milky taste. These pancakes are made with watery whey and there are no eggs in the batter.

If you want absolutely no fat, then make pancakes with water.

• Serum - 500 ml.
• Flour - 2 cups;
• Salt - 0.5 teaspoon;
• Sugar - 2 tbsp. spoons;
• Dry yeast - 1 teaspoon;
• Oil for greasing the pan;

Dissolve salt, sugar and yeast in warm whey. After 5-10 minutes, add flour, mix thoroughly and leave for 1 hour in a warm place.

Grease a frying pan with oil, heat it, pour in the dough and fry the pancake on both sides until golden brown.

Thin pancakes with yeast

Well, yes, yeast. Well, yes, with milk. So why do they turn out so delicate? It's all about the sequence of mixing the ingredients and frying the pancakes.

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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