Real Russian pancakes are baked only with yeast. Openwork, lace, porous, plump, whatever they call them! Such pancakes are the real pride of the housewife, and that’s what we’ll talk about today. The recipe is very successful, tested by me personally. If you follow the recommendations, then you will definitely get pancakes with a hole like in my photo.
So that they don’t scold me and say that I didn’t warn you, I’m writing right away about one big drawback of such pancakes. It turns out SO delicious that it’s simply impossible to stop eating these pancakes! The word “delicious” itself is not meaningful enough to convey how you feel at the moment you try them. Your hands naturally reach for the next portion and the plate is empty in a few moments.
No first pancake will be lumpy, you can forget about this saying, this is not the recipe. They come off the frying pan perfectly with a spatula, you don’t even have to burn your hands, believe me!
There will be no separate preparation of the dough, as in classic recipes for yeast pancakes. The dough of the desired consistency will be kneaded immediately. Yes, you also need to take into account the fact that it will take you a little less than two hours to rise and leave. Please consider this in advance. Don’t let this moment scare you, such royal (I’m not afraid of this word) pancakes are worth the wait. The result will please you.
Read the recipe, look at all the step-by-step photos and run to the kitchen to bake the most delicious yeast pancakes!
- 300 ml milk,
- 200 ml water,
- 300 g wheat flour,
- 3 chicken eggs,
- 70 ml odorless vegetable oil,
- 7 g fast acting dry yeast,
- 60 g granulated sugar,
- 0.5 tsp salt.
Please pay attention! It is better to choose fast-acting yeast (as it is written on the package), their granules are much smaller than those of ordinary dry yeast. And they are mixed with flour. “Saf-moment”, “Dr. Oetker" and "Voronezhskie".
So, take a deep cup, break chicken eggs into it, add sugar and salt. 60 g of sugar is about three tablespoons, without top.
Beat until foamy with a mixer or whisk.
Sift the flour and mix with dry quick yeast. Heat the milk until barely warm.
There are two ways to knead yeast dough for pancakes. Add flour to the beaten eggs and knead into a thick dough, which is then diluted with milk and water. Or, do as I did, combine the liquid ingredients (beaten eggs, milk and water) and mix with a mixer.
Then gradually add flour mixed with yeast, mixing the dough at low mixer speed. At the very end, add vegetable oil and stir until smooth.
Yeast pancake dough will turn out liquid, like regular pancakes made with milk. It is advisable to pour it into a deeper cup, so it will rise with the yeast.
You need to give the dough a warm place without drafts so that it will rise well. This could be a place next to a heating device in winter, or a warm oven or slow cooker. My electric oven allows me to set the temperature to 40-45 degrees, I send the dough into it.
In 45-50 minutes, the yeast pancake dough will increase in volume and begin to turn into a thick foam. I would even say it will look like biscuit dough.
It needs to be mixed thoroughly. There will be even more bubbles and they will begin to increase in size.
We send it again to a warm place for further proofing for about 40 minutes. You can't stir the dough anymore!
It will rise headlong, do not put it down under any circumstances!
If your cup is transparent, then you will see something like this.
It's time to put the frying pan on the stove and heat it up well. I bake pancakes on two at once, it’s faster. It is not advisable to cook other food in a pancake pan before baking pancakes, otherwise the dough will stick. My grandmother had a special cast-iron frying pan in which she only baked pancakes. I use Teflon coated today, but I still lightly grease it with vegetable oil a few times at the very beginning of baking.
Using a ladle, scoop out the soft and fluffy yeast dough that looks like foam. We try to do this from one edge of the cup, scooping from below.
Pour the dough onto a greased hot frying pan, tilting it in different directions, evenly distributing all the dough.
Place on the stove and wait for one side to brown. The foam will harden and the bubbles will burst, leaving the pancake with a beautiful openwork pattern. It's time to flip!
Try to do this with a spatula, the pancake will not tear.
You won’t have to fry the second side for a long time, because the dough has almost set. Just brown it and serve!
And so pancake after pancake. These yeast pancakes bake very quickly.
There will be people who will immediately grease a hot pancake with butter, sprinkle it with sugar and immediately put it in their mouth before it cools down. Yes, because it will be impossible to resist!
Those who are more patient will have better luck if they melt the butter with honey and pour this aromatic honey syrup over each pancake, then roll it into a triangle. It will also be very tasty if you melt honey with rich sour cream or cream and pour over it, or even better, simmer for a couple of minutes in this sauce in a frying pan. Mind blowing!
For those who believe that real Russian pancakes should be eaten with caviar or red fish, you will also be right! Well, very tasty!
Well, why did I tease you with pancakes? I look forward to your feedback, as always, in the comments below.
Best regards, Anyuta!
Pancakes with yeast and milk
Yeast pancakes with milk, photos and a recipe for cooking with dry yeast were sent to us by Svetlana Burova. Such thin pancakes made from yeast dough are suitable for stuffing with various savory fillings or as a sweet treat for tea with honey, condensed milk, cottage cheese or jam.
For the recipe for yeast pancakes you will need
Ingredients:
- Flour – 350 gr.
- Eggs – 1 pc.
- Milk – 0.5 l.
- Sugar – 1 tsp.
- Vegetable oil – 50 ml
- Salt – 10 gr.
- Dry fast-acting yeast -7 gr.
Cooking process:
Heat the milk a little so that it is warm, but not hot, add the yeast so that it swells a little. Add the remaining ingredients to the milk and yeast.
Mix everything so that there are no lumps of flour.
Let the yeast dough for sour pancakes brew a little.
Bake pancakes from yeast dough in a well-heated frying pan, greasing it with a little vegetable oil until a golden crust forms.
You can serve delicious yeast pancakes with honey, sugar, sour cream, condensed milk, and also make them stuffed with a variety of fillings.
Enjoy your meal!
Best regards, Recipe Notebook
Few people know, but the real, proper Russian pancakes are yeast pancakes. And all other options, although more popular, are only simplified variations of them. It is also customary to brew traditional pancakes before baking, but I have not yet mastered this technique. Therefore, I offer the simplest, classic recipe for pancakes made with yeast and milk. I won’t argue that there will be more fuss with baking these pancakes, but it’s definitely worth it, because you won’t get such soft, fluffy and at the same time very holey pancakes with any dough!
Ingredients:
- egg – 2 pcs.,
- milk (I had 3.2% fat content) – 2 tbsp.,
- flour – 1.5 tbsp.,
- sugar – 3 tbsp. l.,
- salt – 0.5 tsp,
- dry yeast – 0.5 sachet,
- Sunflower oil – 3 tbsp. l. + a little for greasing the pan when frying.
How to cook yeast pancakes with milk
For this pancake dough, like most variants of yeast dough, we start by preparing the dough. To do this, pour the milk into a bowl; if it is cold, heat it a little in the microwave or on the stove, and immediately add the yeast and sugar.
Whisk the mixture so that all the lumps are thoroughly separated, and pour a glass of flour into the bowl. Be sure to sift the flour.
Knead the dough again with a whisk and leave it to rise, placing the bowl somewhere where it is very warm. I usually place it next to the radiator, but not quite close, otherwise the intense heat may cause the dough to weld to the walls of the bowl.
After 30-40 minutes. The dough should already increase in size by 2.5-3 times.
In a separate bowl, mix the eggs with the butter and beat them with a fork or whisk, then add them to the risen dough.
Knead the dough thoroughly so that it becomes as homogeneous and viscous as possible. That is, when you scoop the dough with a ladle, it should flow like regular thick pancake dough. There should not be any lumps in it. If at the end you want to get very thin, delicate pancakes, the remaining 0.5 tbsp. no need to add flour!
Set the bowl with the dough aside, turn on the stove and heat the frying pan thoroughly. As soon as it is hot enough, grease it with butter or a piece of lard and bake pancakes in the usual way. Yeast pancake dough has a couple of features. Firstly, the frying pan must be greased, otherwise the pancakes will stick, no matter how much oil there is in the dough. Secondly, baking one pancake requires 1.5-2 times more dough, because it is thick and difficult to spread over the pan.
Place the finished pancakes in a stack and serve immediately after finishing baking. These yeast pancakes are especially good with honey and hot tea.
On Maslenitsa, the Slavic peoples traditionally baked pancakes with yeast. Or as they were also called for their porosity and splendor - . Today, such pancakes with many pores and a visible openwork mesh on the surface are also called “tulle”, “openwork”. Yeast pancakes are a traditional Russian type of pancake for ritual holidays, Christmas and New Year, Epiphany and Easter.
Similar ones with yeast in their composition had a different set of ingredients. We will tell the readers of Povarenka how to cook the classic in several ways. Although, we repeat, there are dozens of recipes for pancakes with yeast.
Royal wheat yeast pancakes
To prepare such truly royal yeast pancakes, you will need:
Six glasses of flour
three glasses of milk
50 grams of live yeast
six eggs
stick of butter
three hundred grams of whipped heavy cream
salt and sugar to taste
All the milk needs to be heated (slightly), add yeast and half the sifted flour. 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 previously ground with soft butter. Now add the remaining flour, salt, sugar. Let the dough rise in a warm place.
After forty 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. Heat a 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 butter or vegetable oil
salt and sugar to taste
Pancakes with yeast are made this way. Dilute the yeast with half of all the milk (warmed up), 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 approach again. Add the remaining warm milk in a stream, add the whipped whites with a spoon, gently folding into the dough. Thin yeast pancakes are baked from the resulting dough.
They need to be stacked on a flat dish and served with sour cream or melted butter. It is also possible with other fillings, recipes for which you will find in the Maslenitsa section “Povarenka”.
It is very difficult to imagine home cooking without pancakes, pancakes, pancakes, because this is originally Russian food, and what unforgettable and amazingly tasty 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, and incredibly tasty! Let's celebrate Maslenitsa with pancakes!
Prepare ingredients for making pancakes with dry yeast. 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, just slightly warm, but NOT hot, and add slightly warm water, stir well.
Gradually add flour and yeast in small portions, constantly stirring the pancake dough. When the dough is homogeneous, without lumps, add vegetable oil and stir everything again. The consistency of the dough should be a little thicker than pancake dough and resemble liquid sour cream.
Cover the cup with the dough and place it in a warm place to rise. This is what the dough looks like after the first rise, the dough is very fluffy, with bubbles. Stir all this splendor well and put it back to proof - this may take 30-40 minutes.
The dough will rise well again, 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, and grease the frying pan with oil or a piece of lard for the first time. Using a ladle, scoop the dough from one edge and pour it into the hot frying pan, evenly distributing the dough in a circular motion in the pan. For pancakes, it is advisable to have a separate frying pan.
Bake the pancakes on both sides, after the pancake is turned over, on the other side it cooks faster, just brown enough and the pancake is ready.
Grease each pancake with butter, stacking 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.
The recipe for which is quite simple, they turn out surprisingly thin, tender and bubbly. They have a great sour taste and are an excellent dessert.
Classic pancakes with dry yeast
To prepare pancakes with dry yeast, the recipe for which is known to most experienced housewives, you need to take dry yeast (10 g), 0.3 liters of milk, three eggs, a glass of flour, a tablespoon each of butter and granulated sugar, and salt.
Flour is mixed with dry yeast and placed in a bowl with warm milk. Gradually add the remaining ingredients: eggs, melted butter, salt and sugar. Mix everything with a mixer until smooth and put in a warm place. The thickness of the mass should resemble low-fat sour cream. When there is twice as much dough, you can start baking pancakes in a preheated frying pan. Pancakes made with dry yeast, the recipe for which includes butter, are easily baked in a frying pan without greasing and turn out very rosy and tender. You need to eat them with butter, sour cream, jam, berries, honey. If the pancakes turn out to be thin, you can wrap them with cheese, meat, cottage cheese, berries, and jam.
Openwork yeast pancakes
How to make lacy pancakes with yeast? They take time to prepare, but the results are worth it. You need to take 0.75 liters of dry yeast, about 10 g, half a kilogram of flour, two eggs, three tbsp. spoons of plant butter, a tablespoon of sugar, salt.
Place the dough by mixing a quarter glass of warm milk, a teaspoon of sand, and yeast. Let sit for about 10 minutes until the yeast rises. Then heat the rest of the milk, combine it with the eggs, salt, remaining sugar, rising yeast and mix gently. Sift the flour into a saucepan and gradually pour the prepared mixture into it, stirring constantly. Put vegetable oil into the dough. If the dough is too thick, you need to dilute it with warm water. Cover the pan and place in a windproof, warm place. As soon as the dough rises, it must be mixed and allowed to rise again. When it rises for the third time, you can start baking pancakes. To make pancakes thin, the dough must be quite liquid.
Bake pancakes with dry yeast, the recipe for which includes butter, in a hot frying pan without greasing. Then remove to a plate and coat with butter. It should be airy with lots of holes.
Fast by leaps and bounds
There is not always time to make yeast dough, so housewives prefer to bake unleavened pancakes. However, there is a simple yeast recipe that will help you save time and get a delicious dish. leaps and bounds quickly?
You need to take the following products: 0.7 liters of milk, a teaspoon of dry yeast, 4 eggs, two glasses of flour, butter, salt and sugar according to the eye. This recipe should yield thin pancakes with holes.
Place milk, flour, yeast, yolks, softened butter, granulated sugar, salt in a blender and beat for about 5 minutes. Beat the remaining whites until foamy. Pour the dough into a bowl or pan, combine with the whites and let sit for about 5 minutes. Heat a frying pan and bake pancakes without oil in a dry frying pan. Place in a heap on a plate and brush with oil.