A recipe for very fluffy pancakes made with yeast. Yeast pancakes: recipes with photos

Yeast pancakes with water are an economical and quick baking option that you can prepare for your beloved household members. Such flour products will not require extra costs for dairy products, and the taste will remain practically indistinguishable. Yeast pancakes on water without eggs can be prepared as a breakfast for your family, or a snack throughout the day. To make baked goods more tasty and aromatic, add a pinch of vanilla, cinnamon or cocoa to the dough. Use fluffy and delicious pancakes immediately after frying with your favorite jam, honey, condensed milk or sour cream.

Taste Info Pancakes

Ingredients

Water - 500 ml;
Dry yeast - 1.5 tsp;
Salt - 1.5 tsp;
Sugar - 2 tbsp;
Wheat flour - 500 g.

How to cook fluffy yeast pancakes in water without eggs

First of all, you need to knead the dough for homemade pancakes. Take a comfortable, deep bowl and pour 500 ml of warm, boiled water into it. Add salt, sugar and stir well until all the white crystals dissolve.

Pour dry yeast into the liquid and stir. Leave the bowl with the mixture for 5-10 minutes. During this time, a cap in the form of foam should appear. This means that the yeast has begun to act. Instead of a dry product, you can use a pressed product; you will need 15-20 g of it.

Sift the wheat flour through a strainer and add little by little to the resulting liquid. At the same time, without ceasing, stir the dough with a whisk or mixer so that no lumps form in it. If you decide to do fluffy pancakes on water, on yeast, more tasty with the help of vanilla, cinnamon or cocoa - it's time to add these ingredients.

You should have a fairly thick dough that is difficult for a spoon or whisk to pass through. Cover the bowl with the dough with a clean towel and leave it in warm place for 15-20 minutes. During this time the dough should rise a little.

After 20 minutes, stir the dough using a tablespoon. It should become more viscous. Cover the dough again with a towel and leave in a warm place for 40 minutes.

The yeast dough should increase several times. After proofing, it should not be stirred.

Place the frying pan on the fire, pour in a little vegetable oil and heat thoroughly. The degree of heating can be determined by the appearance of bubbles. Dip a tablespoon in vegetable oil, scoop not large number dough and place in a hot frying pan. This procedure can also be done by hand. To do this, lubricate your palms with oil and, grasping a small number dough, form pancakes into the shape you need.

Fry over low heat until a beautiful, rosy color appears on both sides. Add vegetable oil if necessary.

Place the finished products in a bowl lined with a paper towel to remove excess fat.

Delicious, fluffy and incredibly appetizing yeast pancakes ready on the water. Bon appetit!

Note to the owner:

Try making pancakes with added fruit. For example, excellent taste qualities Banana and apple are suitable for such baking. Grind the peeled fruits using a coarse grater and add to the dough before sifting the flour.
You can also make pancakes with dried fruits: raisins, dried apricots and prunes will give the baked goods an unforgettable taste. They should also be added to the dough before flour. Raisins and prunes must first be soaked in boiling water for 5 minutes.
Lubricate hot items butter, and you will be surprised how much their taste has changed.

Previously we prepared .

Description

Fluffy pancakes made with dry yeast, prepared according to our recipe, are perfect for tea parties at a friendly table, and will also become good additions for main courses during the holidays. This dish is liked by both adults and children.

These pancakes can also be prepared during fasting by simply replacing the milk with water..

Since ancient times, pancakes have been considered a symbol of homeliness. They appeared in Rus', when housewives prepared them from the products that were at hand. Over time, the recipe for making such baked goods has undergone more than one change. Some ingredients were replaced by others, new products were introduced, which made the taste of the pancakes original and memorable.

In ancient times, pancakes had several names, which depended on the region where this delicacy was prepared. But all the names had a common root “lad”. According to rumors, this dish was named after pagan goddess Lada, who was the personification of homeliness and kindness. According to other sources, these baked goods were called pancakes due to the fact that in the process of their preparation a large amount of oil was used, which was called “oleum”.

Although we are all accustomed to the fact that pancakes are small, plump flatbreads, often made with yeast dough, several decades ago pancakes were any dish whose composition was similar to that of pancake dough. In addition, over time, this dish began to be prepared based on vegetables, fruits, or even meat and liver. These days, the variety of pancake recipes is impressive in its quantity. They even prepare pancakes filled with fruits, berries or marmalade.

Now this dish is popular in many countries around the world. Pancakes are served with sour cream, honey, jam, jam or a variety of sauces. You can find this dish on the menu of almost any large restaurants or cafes.

Dry yeast pancakes turn out surprisingly fluffy. At the same time, it is not always necessary to prepare the dough for them, but in this case we will still prepare it, albeit in a lighter version, which we think the housewives will appreciate.

If you want to prepare delicious fluffy pancakes using dry yeast and milk at home, we advise you to stock up on the necessary products and use the recommendations from our recipe with step-by-step photos.

Ingredients

(250 g)
(200 ml)
(1 tsp)
(1 pinch)
(2 tbsp.)
()

Cooking steps

Before starting cooking, select the most convenient deep-bottomed container. Then heat the milk to 35-40 degrees and pour it into the prepared container, add salt and sugar. Mix thoroughly, then add dry yeast. Leave the mixture to sit for 5-10 minutes so that the yeast has time to ferment.

Now sift the flour and add it to the milk. Add in portions, stirring continuously. Make sure there are no lumps left. You don’t have to sift the flour, but in this case the pancakes may not turn out very fluffy.

Knead the dough thoroughly. If it turns out a little runny, add a little more flour, but do not overdo it.

Now send the container with the dough to a warm place to infuse. Typically this process takes no more than 40 minutes. At this time, the dough should increase significantly in volume. It is advisable to cover it with a damp cloth so that the yeast starts playing faster.

Now take a frying pan, pour the required amount of vegetable oil onto it and heat it thoroughly. Start pouring the dough into the heated frying pan using a damp spoon. Reduce the heat slightly and fry the pancakes until a golden crust forms on each side.

Once the pancakes are ready, remove them from the pan and transfer them to paper napkin to get rid of excess oil. After that, you can serve them to the table, pouring melted chocolate or sour cream on them.

Bon appetit!

How to prepare a recipe for pancakes with quick dry yeast - full description preparation so that the dish turns out very tasty and original.

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.

Classic pancakes with yeast and milk

By 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 spoon 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 rises well, you can fry the pancakes on both sides in any heated fat. Place the dough so that finished goods had 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

Don't pour it 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 in fast 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 one good recipe 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 requires: 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.

Connects 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.
Driven into the bubbling mass chicken egg, add vanilla sugar.
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 peeled 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.

Good afternoon, dear readers and guests of the blog. Today I want to talk to you about small fluffy pancakes fried in a frying pan. Can you guess what delicacy we're talking about? Well, of course about pancakes!! They are most often prepared with milk or kefir, using a yeast or yeast-free method.

This dish is also prepared from cereals, potatoes, vegetables and meat. But I want to dedicate this selection to yeast flatbreads. Indeed, thanks to this test, the product turns out to be especially fluffy and airy.

The best recipe for pancakes with yeast
Lush yeast pancakes with milk
Step-by-step recipe with yeast and kefir
Cooking quickly and tasty on water
Recipe for sour milk with raw yeast
Lenten pancakes without milk
How to cook with instant yeast
Recipe for crumpets from Yulia Vysotskaya

There are no particular difficulties in preparing the dish, the main thing is to take fresh ingredients, sift the flour and give the dough time to rise. And frying such flatbreads is very simple - use medium heat and everything inside will be baked.

The best recipe for pancakes with yeast

Let's start from the very delicious way preparations. The delicacy will turn out sweet and will double in size during frying, so take this into account when distributing the dough in the pan.

By the way, this dish is an excellent option for hearty breakfast or afternoon tea. And the kids really like it too.

Ingredients:

Flour - 0.5 kg;
Milk - 0.5 l;
Sugar - 2 tbsp;
Salt - 1 tsp;
Dry yeast - 6 gr.;
Vegetable oil - 2 tbsp. + for frying.

Cooking method:

1. Take a deep bowl and sift flour into it. Add yeast, sugar and salt. Mix everything thoroughly.

2. Pour warm milk into a small saucepan and add vegetable oil.

Cold milk cannot be used, otherwise the pancakes will not turn out fluffy.

3. Now gradually pour the milk into the flour, constantly stirring the mixture until smooth. Leave the dough in a warm place for 30 minutes to rise.

4. After time has passed, stir the dough again. Heat a frying pan by adding a large amount of oil. Using a tablespoon, place the dough into the pan and fry on both sides for 5 minutes on each.

Don’t skimp on the oil; we want our product to sink in it and get a beautiful ruddy color when frying.

5. This dish can be served with fresh sour cream or sweet jam.

Lush yeast pancakes with milk

And since milk method considered the most popular and classic, I offer you another option for kneading the dough, but in a slightly different sequence.

Previously, pancakes were considered a symbol of homeliness.

Ingredients:

Flour - 250 gr.;
Milk - 200 ml;
Dry yeast - 1 tsp;
Salt - a pinch;
Sugar - 2 tbsp;

Cooking method:

1. Heat the milk to 35-40 degrees and pour into a deep container. Add sugar and salt, stir. After this, add the yeast, leave for 5-10 minutes so that it begins to ferment.

3. The dough should turn out like thick sour cream.

4. Leave our mixture in a warm place for 30-40 minutes. It is advisable to cover the top of the dishes with a damp cloth.

5. Then heat a frying pan with vegetable oil and spoon out the dough with a damp tablespoon. Bake on both sides until golden brown. Place the finished donuts on paper napkins to remove excess oil.

It is best to fry the treat over medium heat so that it is cooked inside.

Step-by-step recipe with yeast and kefir

Kefir comes to the rescue instead of milk. Using it, by the way, you can do without yeast, and add only a little soda.

But I still offer you the option of adding raw yeast. I really like this method, as the delicacy is not very greasy.

Ingredients:

Flour - 500 gr.;
Kefir - 2 tbsp.;
Egg - 2 pcs.;
Sugar - 1.5 tbsp;
Salt - 0.5 tsp;
Yeast - 25 gr.;
Vegetable oil - 3-4 tbsp. spoons.

Cooking method:

1. Yeast must be crushed and diluted in warm kefir.

The yeast fermentation process requires 40-45 minutes.

3. After time, add sugar and salt, pour in vegetable oil and mix everything.

4. Again, leave the dough alone for 15 minutes.

5. In a prepared frying pan with a large number vegetable oil, fry the flatbreads on both sides until golden brown.

To prevent the dough from sticking to the spoon, periodically dip it in cold water.

Cooking quickly and tasty on water

A next view for those who are on a diet. We will prepare the dish using water and milk powder. You will like the result, and if you are not losing weight, then serve the treat with sour cream, jam or jam, berries, honey or liquid chocolate. How delicious it turns out!! Hurry up, watch the video and get ready!!

Well, how do you like this option? Did you like it? Write comments, let's discuss it together.

Recipe for sour milk with raw yeast

And if you are about to prepare this dish and suddenly discover that your milk has soured, what should you do? It doesn’t matter, because even in such cases there is an excellent option for kneading dough. Haven't tried it yet? So it's time. Read the cooking method and remember all the nuances.

Ingredients:

Wheat flour - 0.5 tbsp;
Egg - 1 pc.;
Sugar - 1 tbsp;
Salt - 1 pinch;
Yeast - 25 gr.;
Sour milk - 200 ml.

Cooking method:

1. Break an egg into any deep bowl, add sugar and salt, beat everything well with a whisk.

2. In another bowl, mix sour milk and pre-crushed yeast. Gradually add flour, moving everything around. Combine the two mixtures, stir again and leave alone in a warm place for an hour.

3. Crack the frying pan and pour in vegetable oil. Using a spoon, lay out oval-shaped pieces. Fry on both sides until golden brown.

4. This is what the finished treat looks like. Serve with any sweet sauce or sour cream. Bon appetit!!

Lenten pancakes without milk

This recipe, without eggs or dairy, is very suitable for those who are on a diet or Lent, as well as an option for those who are allergic to certain foods.

Ingredients:

Dry yeast - 11 gr.;
Flour - 4 tbsp;
Warm water - 2.5 tbsp.;
Sugar - 5 tbsp;
Salt - 1 tsp;
Vegetable oil - for frying.

Cooking method:

1. Dissolve yeast in warm water, add sugar and salt. Then add flour and mix everything well. Leave the dough alone in a warm place for an hour.

2. When the dough has doubled in size, start frying. To do this, split the frying pan, pour in vegetable oil and bake the crumpets on both sides for 5 minutes on each side over medium heat.

3. Serve with honey and hot tea.

How to cook with instant yeast

Recipe for crumpets from Yulia Vysotskaya

And as you already understand, delicious flatbreads are baked from a standard set of products that any housewife has at home. And making them is simple and quick.

So let’s consolidate all the knowledge and once again go through the cooking method. I also want to warn you that when frying the treat, there will be an amazing smell in the house, so be prepared for the fact that you will want to eat a fluffy pancake in the heat.

Ingredients:

Milk - 500 ml;
Flour - 500 gr.;
Dry yeast - 2 tbsp;
Sugar - 2 tbsp;
Salt - a pinch;
Eggs - 2 pcs.;
Vegetable oil - for frying.

Cooking method:

1. First you need to make a dough: heat the milk and add yeast and sugar to it, stir. Wait 5-10 minutes for the yeast to foam.

2. Then sift the flour and add one glass to the yeast mass. Mix well and leave in a warm place for an hour.

3. Beat the eggs and add salt. Add this mixture and the rest of the flour to the risen dough. Mix well again.

4. Heat a frying pan, pour in oil and add crumpets with a tablespoon. Fry on both sides until cooked, removing on a paper napkin. Sprinkle powdered sugar on top if desired.

This is such a very appetizing, tasty and airy selection of yeast pancakes I got. What recipes for making dough do you prefer? Write reviews quickly, it’s very interesting to read. And I say goodbye to you, see you in the next article!

Author of the publication

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A recipe from the “the simpler, the tastier” category. Strange as it may sound, the most fluffy yeast pancakes are made with dry yeast diluted in water. Yes, yes, the liquid base in this recipe will be water, not milk or kefir. Dairy products make the dough heavier, making it more difficult for it to rise, but there is no fat in the water, it grows at its own pleasure, just make sure it doesn’t run away! We will prepare delicious fluffy pancakes with dry yeast without any dough, immediately mix all the ingredients and let them rise for an hour and a half.

The first thing to do is check the expiration date of the yeast. If it’s already running out, replace it with others; if everything is fine, measure out 1.5 heaped teaspoons and pour into a spacious bowl. Add sugar, salt and a little flour there, 2-3 tbsp. spoons.

Pour into this mixture warm water, first one glass. Stir with a whisk and let stand for 5-7 minutes while you sift the flour and heat another glass of water.

During this time, the granules will dissolve and the yeast will begin to act. A sign that the yeast has begun to “work” will be small holes and bubbles that appear on the surface after a few minutes.

Pour in another glass of warm water, not hot, but warm. The total volume will be half a liter. Add flour little by little, stirring with a whisk. Not all at once, little by little, carefully mixing each portion, combining the products until a homogeneous structure. The quality and moisture content of flour is always different, so the quantity may vary slightly, decreasing or increasing.

The thickness should be brought to the consistency of very thick sour cream and add eggs one at a time. The first was mixed in, then the next was added.

How to make sure that the yeast dough for pancakes is the right thickness? Once all ingredients have been added and thoroughly mixed until smooth, scoop with a spoon and lift. The pancake dough is sticky, viscous, it will not separate from the spoon, tear, or divide into lumps. If it drains easily, then you need to add flour (although this is unlikely to be needed). If it’s very steep, add a couple of tablespoons of warm water. Cover or cover with film and keep warm: place in a preheated oven with the heat off, in a saucepan with warm water, near the battery. Yeast dough will only ferment in a warm place; it will not rise in a cool room.

From time to time look like the process is underway fermentation, do not knead or disturb the dough. It will be like in the photo in 1.5 hours if you follow all the recommendations. Now you can bake pancakes.

Pour vegetable oil into a frying pan or two at once and heat it up. Turn the heat down to less than medium, otherwise the first pancakes may burn while you are laying out the dough. Scoop without stirring. Place in portions in heated oil, about 1 tbsp. l. for pancakes. To make it easier to separate the dough, use two spoons or use your finger to help push it into the pan. Brown the bottom side for about two minutes; bubbles and holes should appear on top.

Pry with forks, a spatula, and turn over. The pancakes will immediately fluff up, grow, and become very fluffy. On the second side they bake very quickly, no longer than a minute. Remove the finished pancakes to a plate, cover, and place the next portion in the oil.

In 20-25 minutes, a whole pile of delicious ruddy pancakes will show off on the plate. You can serve them with sour cream, honey, jam, berry puree, sweet black tea or hot milk.

As you can see, preparing yeast pancakes with dry yeast is much faster and easier than making pancakes with milk or kefir, and they are in no way inferior in taste. Bon appetit!

Yeast baked goods are considered the best; they always turn out incredibly fluffy, airy and with a pleasant, delicate taste.

An example of this is pancakes with yeast, a dessert beloved by many and a frequent guest at family gatherings, which is why it is important for every housewife to prepare the dish “perfectly.”

To really succeed, it takes a little time, good recipe and knowledge simple secrets preparations, but more on all this later in the article.

Cooking for instant yeast – great way get delicious fluffy pancakes for your tea.

Despite the fact that many housewives are distrustful of dry yeast (believing that the dough is not always suitable for it), they are often used in baked goods, with the hope of getting a beautiful fluffy dough for pancakes.

To ensure that this happens, follow a simple recommendation - use only high-quality, unexpired yeast and the correct dough kneading technology.

Quick pancakes: recipe with dry yeast and milk

Ingredients

Milk – 2 glasses;
Flour (highest grade) – 500 g;
Yeast (dry) – 10 g;
Vegetable oil (for dough) – 2-3 tbsp. l.;
Salt – 0.5 tsp;
Sugar – 1.5 tbsp. l.;
Egg – 2-3 pcs.;
Use vegetable oil for baking to taste.

Preparing the dough for pancakes

Dissolve the yeast in milk heated to 30°C.
We leave them in a warm place for 15-20 minutes, waiting for them to activate and a light foam to appear on the surface of the milk.
Sift the flour several times through a fine sieve so that it can be well saturated with oxygen. This will increase our chances of getting a fluffy dough.
Pour the dissolved yeast in small portions into a bowl with sifted flour. Mix the ingredients thoroughly until you get a homogeneous mass.
Gently crush the resulting lumps with a spoon.
Leave the resulting mass to ferment in a warm place for 30-40 minutes.
When the dough rises, we begin kneading the dough for pancakes.

How to make the dough

Mix salt, 2 eggs, sugar in a plate. Beat the products with a whisk, then add them to the dough.
Dilute the dough with 2-3 tbsp. l. vegetable oil, begin to knead the dough with a spoon.
Leave the mixture for 30-40 minutes at room temperature so that the dough rises well.

When the dough mixture is suitable, do not knead it again, we immediately begin baking. Heat a frying pan (preferably with a thick bottom) in vegetable oil.

Spoon the dough onto the hot bottom. Bake the yeast pancakes over medium heat, a few minutes on each side.

P.S. To prevent the dough from sticking to the spoon, dip the spoon in water before each time you add it to the pan.

Lenten pancakes with raw yeast

For those who fast, excellent option will be the preparation of lush yeast pancakes without eggs and milk. Baking lean pancakes with water, raw yeast and flour can be just as tasty as with a traditional set of baking products.

Although fresh compressed yeast is less active than dry yeast, it rises the dough many times better, making it much airier and more tender than “dry” yeast.

Ingredients

Raw yeast – 1-1.5 tsp. (stick to the quantity indicated in the instructions on the package)
Water – 1.5 cups
Flour – 2 glasses of 250 ml;
Salt – 0.5 tsp.
Sugar – 2 tbsp. l.
Vegetable oil – 6 tbsp. l. (use for baking).

Making yeast pancakes

Pour the yeast into warm water.
Add sugar, salt, flour to them.
Knead the dough until smooth so that it is thick and without lumps.
Cover the bowl cling film, leave the dough in a warm place for a while (1-1.5 hours) so that it rises.
Without stirring, place the risen dough on the bottom of the hot frying pan.
Bake the pancakes over medium heat for 2-3 minutes with the lid closed. When the pancakes are browned on one side, turn them over to the other side and bake for no more than 2 minutes without covering the lid.
Our Lenten pancakes from yeast dough ready. Serve them warm with honey or jam.

You can also make lean pancakes with filling. Even if you are fasting, you can put into the yeast dough sweet foods that are allowed for consumption during fasting, including fruits: apples, all kinds of citrus fruits, bananas, etc.

The secrets of successful yeast pancakes

Variety of bases for yeast pancakes

You can make fluffy yeast pancakes not only with fresh milk and water. If you are going to bake non-lenten pancakes, then use sour milk, yogurt or kefir as a base.

You will get fluffy, delicious flatbreads for the whole family, which you can enjoy for breakfast, lunch or dinner.

Additives to the dough

It is always better to prepare classic pancakes with original filling. There are plenty of options for imagination here.

Add whatever you like to the dough:

pieces of fresh fruit;
candied fruit;
jam;
dried fruits;
coconut flakes;
chocolate;
caramel;
spices and many other sweet additives.

Vegetable pancakes

Fluffy milk pancakes without yeast recipe

It is difficult to find a person who would say that they do not like or are indifferent to fluffy and tasty yeast pancakes. Our mothers and grandmothers spoiled us all with them in childhood, and if there are any, then they should not waste time reading our article, since it was written specifically for those who love yeast pancakes and want to learn how to make them.

Pancake dough is prepared using dry or fresh yeast. Fresh yeast is sold in the form of uniform cubes brown, the moisture content in them is about 80%, they ensure strong fermentation of the dough, and it is from them that the most delicious pancakes are obtained. Keep fresh yeast needs it in the refrigerator. Before cooking, fresh yeast is crushed and poured with warm water, warm water, since water temperatures above 40 degrees simply kill the living organisms responsible for fermentation and rising of the dough.

Dry yeast is obtained by dehydrating fresh yeast; it has a long shelf life and does not require special conditions. When adding to the dough, you need to use 2 times less volume. Before adding dry yeast to the dough, you need to prepare it; to do this, pour the yeast powder onto the surface of warm water, leave for 10-15 minutes and then thoroughly knead the resulting mass.

The prepared yeast is mixed with pancake dough, the basis for which can be milk, kefir, or just water. Preparing yeast pancakes takes a little longer than regular ones, since the dough must rise, but the result does not leave anyone indifferent. So, how to make delicious yeast pancakes?

Ingredients:

- 300 gr.
- 300 gr.
- 2 pcs.
Fresh - 20 gr.
- 50 gr.
- 50 gr.
- pinch
(for frying) - to taste
- 50 ml.

Dissolve the yeast in 50 ml of warm water and leave to mature for 15 minutes.

Separate the egg yolk from the white and leave them in different containers.

Warm the milk a little. Add salt, sugar to it, beat thoroughly, add yeast and flour.

Separately beat until foamy and add to the dough. Add vegetable oil and leave for half an hour in a warm place.

When the dough begins to rise, heat the frying pan very high, pour in vegetable oil and fry delicious, juicy and thick pancakes.

Ingredients:

- 400 ml.
- 7 tbsp. l.
- 2 tsp.
Warm - 1/2 cup
- 1/3 tsp.
- 1 tbsp. l.
- pinch

Heat the kefir, add soda to it, stir and leave.

Add dry yeast to warm water, stir thoroughly, when it starts to rise, add it to kefir.

Add sugar, salt, flour and beat the dough thoroughly until it reaches the consistency of sour cream.

Leave for half an hour in a warm place for the dough to rise.

Heat a frying pan with vegetable oil and fry the pancakes on both sides. Serve hot with jam, jam or sour cream.

Ingredients:

- 4 tbsp.
- 2.5 tbsp.
- 2 tsp.
- 4 tbsp. l.
- pinch
- for frying

Dissolve dry yeast in warm water. Once they start to rise, knead the dough.

Mix flour, water, sugar, salt and yeast, knead thoroughly so that there are no lumps and the dough reaches the consistency of sour cream.

Leave for half an hour in a warm place.

Heat a frying pan and vegetable oil, fry the pancakes until golden brown.

Who said that pancakes can only be made from flour and milk; a huge amount of vegetables can also be used to prepare this delicious dish.

Ingredients:

- 1 pc.
- 400 gr.
Fresh - 15 gr.
- 2 tbsp.
- 2 pcs.
- to taste
- for frying

Dissolve yeast in heated milk, add flour, mix thoroughly and leave for half an hour.

In Russian cuisine, pancakes are usually called small fluffy pancakes, which are prepared from liquid yeast or yeast-free dough and then baked in a frying pan. Pancakes are also prepared from cereal, meat or vegetable ingredients. For example, there are potato, carrot, chicken, mushroom, semolina, millet, and zucchini pancakes. Therefore, we can say that pancakes refer to products of a certain shape, prepared from a liquid dough, and do not mean a strictly specific set of ingredients by this dish.

Making yeast pancakes is very simple. To do this, fresh yeast is diluted in warm milk, sugar and flour are added. The dough is left to rise. Then add eggs, butter, and remaining flour to the dough. Leave the dough to rise again. This is how the dough is prepared using the sponge method.

To bake pancakes, heat the pan very high., pour vegetable oil onto it. Spread the dough with a spoon. Fry the pancakes on both sides until beautifully golden brown. Airy pancakes are served with fresh sour cream, jam, liquid honey, and condensed milk.

Instead of milk, add kefir or plain water. Very often, yeast pancakes are prepared with the addition of fruits, such as apples, pears, bananas. Or vegetables, especially popular are potatoes, cabbage, carrots or zucchini pancakes. For variety, you can add spices to vegetable pancakes: curry, cumin, mustard seeds, coriander, garlic. Sweet ones are usually seasoned with vanilla and cinnamon, and the finished pancakes are sprinkled with powdered sugar.

Of course, you can prepare pancakes without adding yeast, but fluffy and They are especially tasty from yeast dough. Let's try to prepare this tender, airy delicacy.

Secrets of making perfect pancakes with yeast

If you still have questions about how to cook pancakes with yeast, then check out the recommendations of experienced chefs:

Secret No. 1. We choose the highest quality flour for the dough. It is advisable to sift it before adding it to the dough. This will make the pancakes even more fluffy.

Secret No. 2. While baking the pancakes, scoop out the dough with a spoon dipped in water, then place it in the pan. The spoon should be dipped in water every time you scoop the dough.

Secret No. 3. If desired, you can add a little vanilla to the dough to give the pancakes a pleasant aroma.

Secret No. 4. To prevent the pancakes from settling after baking, you need to add a mixture of eggs and milk (water, kefir) to the flour with dry yeast, salt and sugar, and not vice versa. Then the yeast dough will acquire the correct consistency.

Secret No. 5. You can add dried fruits and pieces of various vegetables to the dough - this way you can prepare a variety of dishes every time.

Secret No. 6. You can make pancakes with cheese (or any other ingredient). Pour a boatload of dough into a frying pan, place a small plate of cheese on top, and pour a small amount of dough on top. And fry the pancakes as usual. This way you can fill pancakes with chicken, pieces of fruit, and sausage.

Secret No. 7. If compressed yeast is used, then it should be fresh, with a dense texture and a characteristic sour milk smell, crumble well in your hands and not stick.

Ruddy, fluffy and tender pancakes - you want to eat them endlessly. This dish is good served for breakfast with tea with sour cream or honey.

Ingredients:

Flour - 2 cups;
Yeast - 10 g (or 25 g pressed);
Vegetable oil - 5 tablespoons;
Salt - a pinch;
Egg - 3 pcs.;
Water - 500 ml;
Sugar - 2 tablespoons.

Cooking method:

Pour warm water into a separate container and add yeast. Stir until they are completely dissolved. Leave until foam appears (15 minutes).
Sift the flour into another bowl through a fine sieve.
Pour the dissolved yeast into the bowl with flour, mix well until smooth.
Leave the dough in a warm place for 40 minutes.
Add eggs to sugar and salt and beat.
Add the beaten egg mass to the dough. We send the oil there too.
Mix the mass thoroughly. Let it rise for 30 minutes.
Do not stir the dough again when it has risen. We immediately start baking the pancakes.
Heat a frying pan, add oil.
Scoop the dough with a spoon and place it on the hot surface of the pan.
Fry the pancakes on both sides for 3 minutes until golden brown.
Serve hot with honey, sour cream, or maybe with jam or jam. If desired, sprinkle with powder.

Interesting from the network

A good addition to tea would be these delicious pancakes, which are as easy as pie to prepare. These pancakes rise faster and turn out softer and fluffier than those made with milk.

Ingredients:

Kefir - 500 g;
Flour - 2 cups;
Sugar - 3 tablespoons;
Yeast - 3 teaspoons (fast-acting);
Eggs - 2 pcs.;
Salt - a pinch.

Cooking method:

Warm up the kefir a little (you can use a steam bath).
In a separate container, beat the eggs. You can beat with a whisk or a regular fork.
Pour kefir and butter into the egg mixture.
Pour dry yeast, sugar, salt into the flour and mix.
Pour the egg-kefir mixture into the flour mixture.
Knead the dough so that no lumps form. You can use a mixer for this.
We send the dough to heat: it needs to rise. This may take 40 minutes.
Heat a frying pan, add oil. Scoop up the dough with a spoon and spread the dough.
We will fry the pancakes until golden brown on both sides.
Serve fluffy pancakes with sour cream and condensed milk.

The pancakes turn out airy, light with a pleasant vanilla aroma. Serve traditionally with sour cream or any jam.

Ingredients:

Flour - 500 g;
Milk - 500 ml;
Dry yeast - 2 teaspoons (or 25 g pressed);
Egg - 2 pcs.;
Vegetable oil - 2 tablespoons;
Sugar - 3 tablespoons;
Powder - 2 tablespoons;
Salt - a pinch;
Vanillin.

Cooking method:

We will prepare the dough using the sponge method. Pour warm milk into the container, add yeast, sugar and flour (1 cup). Mix everything and leave for an hour for the dough to rise.
Beat eggs with salt.
Add eggs, butter, vanillin and the remaining flour to the dough that has risen.
Knead the dough, which should be quite viscous, leave to rise for another half hour.
Heat the frying pan and grease it with oil.
We spread the dough out in a boat, leaving a small distance between the pancakes, since the products should increase in size.
Serve sprinkled with powdered sugar. You can decorate with fresh berries.

This dish will be relevant during Lent. Since the pancakes are prepared without milk and eggs, they are suitable for people with allergies to these products. And of course, you can prepare these pancakes when the necessary ingredients are simply not in the refrigerator.

Ingredients:

Flour - 2 cups;
Water - 2 glasses;
Dry yeast - 2 teaspoons;
Apple - 3 pcs.;
Sugar - 3 tablespoons;
Vegetable oil - 3 tablespoons;
Salt - a pinch;
Vanillin;
Powdered sugar.

Cooking method:

Sift the flour, add yeast, salt, vanillin and sugar. Mix the mass.
Peel the apples and grate them.
Pour warm water into the flour mixture, add grated apples, mix.
Leave in a warm place for 2 hours for the dough to rise.
Mix the finished dough again.
Heat the frying pan and grease it with oil.
Spread the dough with a spoon. We will fry the pancakes on both sides until golden brown.
Place the finished pancakes on a plate. Sprinkle with powder through a strainer and serve.

Now you know how to cook yeast pancakes according to a recipe with a photo. Bon appetit!