Yeast Pancakes – General Cooking Principles

The content of the article

• General principles for making pancakes with yeast
• Yeast Pancake Recipe
• Yeast pancakes in milk
• Pancakes with dried yeast
• No eggs
• With pumpkin
• Yeast pancakes with semolina
• On sour milk
• Buckwheat custard pancakes
• Openwork pancakes with yeast

In haste, the housewives cook pancakes on kefir, but yeast pancakes are considered classics. Their recipes are passed from grandmothers to granddaughters, among the people there are more than a hundred ways to cook dishes. To make it tastier, you can mix different flour (for example, wheat and buckwheat), add cereal. Serve the dish hot.

General principles for making pancakes with yeast

Modern housewives are too lazy to cook complex yeast pancakes, although it’s worth a try: they turn out to be lush, tender. It takes more time for them than for baking pancakes without yeast, but if the hostess has the skill, it will not be difficult. Live or dry yeast will perfectly raise the liquid mass. You need to bake in a special frying pan of a small diameter, best of all cast iron and with a thick bottom: it will not allow to burn.

Yeast Pancake Recipe

Pancakes made with yeast are lush, nostril, rosy. Generously flavored with butter are especially good. If the hostess knows how to cook yeast pancakes, you can not be limited to simple ones, but try new technologies with interesting additives. The main thing: choose reliable yeast, because success depends on their quality. Strangers better check in advance.

Yeast pancakes in milk

• Time: 90-120 min.
• Quantity: 6 servings.
• Calories: 175 kcal per 100 grams.
• Destination: for the holiday.
• Cuisine: European.
• Difficulty: easy way.

The recipe for pancakes with yeast and milk can include only the main components, but there are many original variations of the classical method. For example, Royal, for which squirrels and yolks are whipped separately. Adding a pinch of cinnamon, vanilla, serving honey, jam, condensed milk to the table each time will bring something new.

Ingredients:

• milk – 1 l;
• fresh (pressed) yeast – 15 g;
• granulated sugar – 3 tbsp;
• egg – 1 pc.;
• flour – 520 g;
• vegetable oil – 60 ml.
• salt.

Cooking method:

1. Yeast diluted in milk.
2. Add flour, mix.
3. Let rise in warmth (1 hour).
4. Grind the yolks with sugar and salt, beat the whites, pour in the dough, set aside for half an hour or an hour.
5. Pour a small ladle of dough into the pan. Turn over with a spatula

Pancakes with dried yeast

• Time: 2-3 hours.
• Quantity: 4 servings.
• Calories: 250 kcal per 100 g.
• Purpose: for breakfast, dinner.
• Cuisine: national.
• Difficulty: medium.

A recipe for yeast pancakes on a dough – a culinary classic. Cooking looks complicated, in fact, everything is simpler, but it is better to bake on a weekend to give time for a lift. You should not control the fermentation process every minute: dough perfectly increases the volume of dough. The taste of pancakes on yeast will be sour, but it should be so, they are tasty with sweet additives and salty ones – fish, caviar, mushrooms.

Ingredients:

• egg – 1 pc.;
• milk – 250 ml;
• flour – 250 g;
• water (mineral can) – 300 ml;
• dry yeast – 8 g;
• deodorized oil – 2 tbsp. l .;
• salt;
• sugar – 1.5 tbsp. l .;
• butter (grease finished products).

Cooking method:

1. Pour yeast into the water, half the flour, mix.
2. Cover the sponge with a cloth, keep warm for an hour.
3. Stir, add the yolk, salt, the rest of the sugar, vegetable oil.
4. Add flour, pour in warmed milk, whisk with a whisk.
5. After an hour, “precipitate” and put back into heat.
6. Add whipped protein, pour half a cup (as much as possible) of boiling water at the very end, mix and start baking.

No eggs

• Time: 40 min..
• Servings Per Container: 5.
• Calories: 160 kcal.
• Purpose: for breakfast, dessert.
• Cuisine: Vegetarian.
• Difficulty: Easy.

Yeast pancakes can be dietary, low-calorie, if you do not add milk and eggs to them. Such a dish is very good at fasting. You can eat pancakes just like that, or you can think of options for delicious toppings. Yeast dough for pancakes of this kind will require a few products, and the result will please lovers of flour. The absence of an egg-milk component does not affect the tenderness of baking.

Ingredients:

• boiled water – 0.5 l;
• flour – 300 g;
• yeast (powder) – 5 g;
• sugar – 30 g;
• salt – 2 g;
• sunflower or olive oil (odorless) – 30 g.

Cooking method:

1. In a deep bowl, combine water, yeast, sugar, a spoonful of flour. Wait 20-25 minutes until the sponge foams.
2. Add salt, flour, butter.
3. Leave a bowl covered with a towel for half an hour, protecting from a draft, then mix, let it rise again (30-40 minutes).
4. Fry until golden brown.
5. Spread in a pile, greased with butter.

With pumpkin

• Time: 40 minutes.
• Servings Per Container: 5 Persons.
• Calories: 260 kcal per 100 grams.
• Purpose: for breakfast, dessert.
• Cuisine: Vegetarian.
• Difficulty: Easy.

Milk and good yeast are the secret to the success of any pancakes, they turn out delicate, ruddy. Pumpkin will give them a special flavor. Its bright flesh will color the pastries, make each pancake look like the sun. Sometimes the color intensity is enhanced by the addition of turmeric. The pumpkin must be prepared in advance, boiled and whipped until mashed.

Ingredients:

• peeled pumpkin without seeds – 400 g;
• eggs – 4 pcs.;
• sugar – 40 g;
• milk – 500 ml;
• wheat flour – 300 g;
• yeast (fast, dry) – 5 g;
• melted butter – 30 g.

Cooking method:

1. Grind pumpkin, cook, mashed in a blender.
2. Combine the eggs with sugar, salt, add half the milk, sifted flour, yeast.
3. Pour the rest of the milk, knead.
4. Tighten the dishes with a film, you can put on a pan with warm water. The dough should bubble in an hour.
5. Add pumpkin puree, mix everything, send to leave.
6. Pour dough into small portions on the bottom of a heated, greased form, spreading over the surface.
7. Fry on both sides.

Yeast pancakes with semolina

• Time: 1.5-2 hours
• Servings Per Container: 6 Persons
• Calorie content: 290 kcal per 100 g.
• Purpose: dinner, breakfast.
• Kitchen: home.
• Difficulty: Easy.

Tasty and invariably beautiful products are obtained by adding semolina to the dough and sifting flour. It will take a little time to prepare, especially since it is not a pity to allocate an hour and a half time to prepare such a wonderful dish. It is satisfying, but so tasty that the number of servings is difficult to calculate: it is unlikely that eaters will limit themselves to a couple or three pieces..

Ingredients:

• milk – 1 l;
• dry yeast – 11 g.
• manka – half a glass;
• sugar – 2 tbsp. l .;
• any vegetable oil – half a glass;
• eggs – 5 pcs.;
• flour – 4 250 gram glasses;
• salt.

Cooking method:

1. In a five-liter pan, heat 750 ml of milk, pour in sugar, semolina, yeast, sugar, flour. Mix the mixture, add salt, and without closing the lid, leave for maturation 30-40 minutes in a room without a draft.
2. Pour in eggs and butter, knead.
3. Boil the dough with a glass of milk brought to a boil. Leave to swell for 20 minutes.
4. If the semolina has swollen severely, add hot water – until the consistency of thin sour cream.
5. Grease the bottom of the pan once before cooking..
6. Stack baked pancakes in a pile, flavored with oil.

On sour milk

• Time: 60 minutes.
• Servings Per Container: 4.
• Calorie content: 225 kcal per 100 grams.
• Purpose: dinner, for a children’s table.
• Cuisine: home, Russian,
• Difficulty: a simple recipe.

Making yeast pancakes with sour milk is a pleasure. They are thick, satisfying, baked quickly. This dish can be cooked often, because kefir or sour milk in our refrigerators are constantly available. They are mixed with an excellent pancake base. Sour cream, condensed milk, Nutella, jam should be served with ready-made pastries.

Ingredients:

• flour – 1.25 cups;
• sour milk – 1 cup;
• hot water – a third of a glass;
• eggs – 2 pcs.;
• sugar – 2 tbsp;
• dry yeast – 1 tsp;
• oil – 2 tbsp. l.

Cooking method:

1. Pour half a glass of sifted flour into a container, add sugar, yeast, salt, mix.
2. Pour in sour milk at room temperature, cover with a towel, leave for half an hour.
3. Beat the eggs, pour them into the risen dough, add flour.
4. Dilute with hot water to the desired consistency, let it come back again.
5. Finally add the oil.
6. Heat the pan, rub with salt, grease.
7. Pour a serving of dough, distribute it from the middle to the edges, tilting the pan.
8. Fry on both sides.

Buckwheat custard pancakes

• Time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 230 kcal per 100 g.
• Purpose: afternoon tea, dinner.
• Cuisine: Russian.
• Difficulty: a simple recipe.

Truly Russian food, buckwheat is good in all dishes. Why not bake yeast pancakes from buckwheat flour, with custard, thin, delicate, porous, aromatic? There are many recipes for such a treat. You can make dough in milk, you can do it in water, in this case the baking will turn out low-calorie, but also tasty. You can add wheat flour to buckwheat, but the dough must be brewed to prevent delamination.

Ingredients:

• dry yeast – 12 g;
• wheat flour – 100 g;
• buckwheat flour – 150 g;
• milk (or water) – as needed;
• egg – 1 pc.;
• sunflower oil – 30 g;
• salt -? tsp.

Cooking method:

1. Brew buckwheat flour with a glass of hot water, set aside for an hour.
2. Add boiling water so that the dough looks like liquid sour cream, cool a little, introduce yeast.
3. Let the dough rise.
4. Add flour – buckwheat and wheat, salt.
5. Pour warm water or milk.
6. Drive the egg into the dough, add oil and let the mixture rise.
7. Bake without greasing the pan.

Openwork pancakes with yeast

• Time: 4-5 hours.
• Servings Per Container: 5 Persons.
• Calories: 280 kcal per 100 g.
• Purpose: holiday table.
• Cuisine: Russian, Home.
• Difficulty: medium.

Similar to lace, holey, ruddy thin pancakes (as in the photo) can only be baked with yeast. They raise the dough, make it airy, light, and for pancakes – splendor and delicacy. When starting to prepare the dough, you need to know that it will take a lot of time for the whole process, it will be necessary to check, control, beat, mix, but the result will delight everyone who gathers at the table.

Ingredients:

• milk (fatter) – 3.5 cups;
• dry yeast – 11 g (sachet);
• eggs – 2 pcs.;
• sifted flour – 500 g;
• sugar – 2 tbsp;
• vanilla sugar – to taste;
• salt – 1 tsp;
• flavourless lean oil – 30 ml.

Cooking method:

1. In a bowl, mix half a glass of warmed milk, a tablespoon of sugar, yeast.
2. Place covered dough for half an hour in a warm place, so that the mixture foams well.
3. Add sugar, eggs to the remaining milk, salt, beat with a mixer or whisk.
4. Add flour, vegetable oil, pour in dough.
5. Remove to heat for 2-3 hours, during which time precipitate the mixture 2 times.
6. Warm up the pan, grease.
7. Pour dough, reminiscent of airy foam, in portions on a hot surface, turn over in time.