Yeast pancakes are particularly porous, which is why they simply melt in your mouth. If the oven is made of thick dough, then you will get magnificent pastries, from liquid - openwork pancake "lace". The taste of such products is special, with a slight pleasant acidity. Yeast pancakes from time immemorial baked in Russia. They are in the kitchens of other nations.
Pick your recipe
To make pancakes a success
Yeast pancakes are usually prepared in three stages:
- First - cooking dough, a mixture of warm water (milk) with yeast and flour. They give her time to multiply the yeast and begin to secrete gas. When the surface is covered with bubbles, the housewives say that the dough “approached”.
- The introduction of the remaining products and kneading dough.
- Baking.
In some recipes, yeast is added immediately to the dough - this is an uncooked method. But in both cases, the dough after cooking should stand warm and grow in volume by two to three times. As a rule, the dough is lowered several times by stirring and again allowed to rise.
It takes several hours. That is, pancakes with yeast take longer to cook than with soda and kefir. But do not be afraid: most of the time the hostess spends on waiting, and not on chores at the stove.
And now a few general tips for baking pancakes successfully:
- Freshly sifted flour should be used as there is a lot of oxygen left among its grains. Some housewives pour flour through a small sieve directly into the dishes, in which they knead the dough.
- It is better to buy eggs of the best quality. This improves both the taste of the products and their splendor.
- Fresh pressed yeast is preferred. They do well with multiple dough lifts. If you don’t have weights, the following information will help determine the required yeast volume: a piece the size of a matchbox weighs about 25 g.
- Yeast should be diluted in water or milk at a temperature of 30-35 degrees.
- The finished dough should not be idle for a long time, otherwise the taste will become too sour, and the splendor of pancakes will decrease.
- Yeast dough is “afraid” of drafts. Therefore, while cooking, close the windows and windows in the kitchen. The dough itself is covered with a dense napkin, a lid or tightened with cling film during its rise.
The pancake oven is better in a cast iron skillet with a thick bottom, warming it up well. The dishes are greased with vegetable oil or a piece of lard (it is convenient to string it on a fork). Dough for wide pancakes is poured with a ladle and baked on both sides.
Wheat pancakes
"Classic" pancakes of Russian cuisine. Fuss with them a lot, but at least give the result to the feast! The recipe uses a large amount of products. If your table is not expected to be too big, take only half as much.
Ingredients:
- wheat flour -1 kg
- eggs - 2 pcs.
- milk - 5 glasses
- melted butter - 3 tbsp. spoons
- yeast - 40 g
- salt - 1.5 tsp
You will also need half a liter of boiled water.
Description step by step:
- Cooking dough. Dilute the yeast in warm water, add 300 g (or a little more) flour, mix. Cover and leave to rise in a warm place.
- Break the eggs and arrange the proteins and yolks in different bowls. Squirrels hide in the refrigerator. Heat the milk to warm (35-40 degrees). Melt the butter.
- Add sugar, salt, egg yolks and butter to the matching dough. Stir well.
- Slowly add the rest of the flour, stirring. At the same time pour milk into a glass. Knead the dough to make it homogeneous.
- Cover the dough and leave to rise. When it “grows”, lower it with stirring.
- By the second rise of the test, get the proteins and beat them thoroughly until foamy. Add it to the total mass, stir. Let the dough rise a third time.
Finally, after the next ascent, you can bake. Each product, while it is hot, is lubricated with butter.
Serve such pancakes with sour cream, as well as various fillings. Traditional Russians are red caviar, salted salmon or herring fillet, cottage cheese with sour cream.
Uncooked pancakes
Ingredients:
- flour - 3 cups slide
- milk - 3 cups
- eggs - 2 pcs.
- butter - 2 tbsp. spoons
- yeast - 30 g
- sugar - 2 tbsp. spoons
Also prepare some vegetable oil and salt.
We do this:
- Heat the milk. Pour half a glass into the dishes, in which we will knead the dough. Dilute yeast, sugar and salt in this milk.
- Now through the rest of the milk and eggs, stir everything properly. Pour in flour gradually. Stir the dough with a whisk until smooth.
- Melt a piece of butter - and also into the dough. To mix everything.
- Leave the dough covered for 3-4 hours. During this period, the mixture should be omitted several times.
Serve hot, greased with creamy (most delicious - melted) butter.
Fishnet pancakes
The main thing in the preparation of thin pancakes "in the hole" is batter and no deviations from the recipe! The rest is simple.
Are needed:
- milk - 1 faceted glass
- water - 1 faceted glass
- flour - 300 g
- sugar - 2 tbsp. spoons
- dry yeast - 1 tsp
- vegetable oil - 2 tbsp. spoons
Cooking:
- Heat the water with milk a little. Pour a small volume for dough. It is better to take a bowl or pan, in which we will then make the dough.
- Pour yeast, a spoonful of sugar and three to four tablespoons of flour. Leave on for about 20 minutes under a lid or napkin.
- Stirring, add to the dough the remaining mixture of milk and water, flour, salt and the rest of the sugar. Do not forget about vegetable oil. Now you can knead the dough.
- Allow the dough to rise, keeping it warm for about an hour.
Bake until a light golden blush, trying not to overdry a thin product. Lubricate each pancake with oil - and on the table!
Butter
Pancakes with a delicate creamy aftertaste.
Required Products:
- flour - 2.5 cups
- eggs - 2 pcs.
- milk - 2 cups
- cream - 1 cup
- butter - 2 tbsp. spoons
- yeast - 20 g
In addition, you need a tablespoon of sugar, a little salt and boiled water.
How to cook:
- Dissolve yeast in a small volume of water. Add a glass of slightly warmed milk, a teaspoon of sugar and 1/2 of the whole flour. Keep warm.
- Separate the yolks from the proteins. Mix the yolks with the remaining milk, immediately dissolve the salt with sugar.
- When the dough grows in half, pour the milk-egg mixture into it. Add flour and knead the dough. At the end of this step, also introduce melted butter. Leave the dough to rise.
- When the dough comes up, take out the whites and beat them with cream (preferably with a mixer or blender). Pour the foam into the dough, stir. Let the dough come up again - and it's ready for baking.
Such pancakes can be made sweeter by increasing the serving of sugar.
Lean
These pancakes do not contain animal products. That is, they can be eaten by believers during fasting, as well as vegans. In addition, such a dish contains fewer calories than ordinary pancakes.
Are needed:
- flour - 2 cups
- boiled water - 2 thin glasses (200 ml each)
- yeast - 20 g
- sugar - 2-3 tbsp. spoons
- salt
- sunflower oil - 2 tbsp. spoons
Cooking is very simple:
- For dough, in one glass of water, dilute the yeast, a spoonful of sugar and a couple of tablespoons of flour. Leave for about a quarter of an hour.
- A second glass of water is slightly warmed, combined with a dough. Stir, add sugar and flour, salt. Stir until smooth, pour in vegetable oil. Leave to rise.
- After 40-60 minutes, lower the dough and leave again. Repeat the process a couple more times - and you can in the pan.
Lean pancake is fried only in vegetable oil, and lubricated with it. But to submit jam, jam or jam to them is very appropriate.
Carrot pancakes
Many culinary discoveries reveal to us the national recipes of the peoples of Russia. For example, Chuvashs. They really like dishes with vegetables, which are added even to pancakes and pancakes. Below is a recipe for yeast pancakes with carrots.
Ingredients:
- white flour - 100 g (about 2⁄3 faceted glasses)
- carrots - 300 g (about three medium carrots)
- milk - 2⁄3 faceted glasses
- egg - 1 pc.
- yeast - 15 g
- butter - 3 tbsp. spoons
It will also require salt and sugar to taste, as well as a little more than half a glass of boiled water. For frying, use vegetable oil or animal fat.
We prepare the dough in stages:
- Boil carrots in boiling water for an hour. Cool, peel off. Grind in mashed potatoes. Previously, housewives used a sieve for this, but nowadays it is easier to solve the problem with a blender.
- Take a saucepan, combine in it a carrot mixture with half the milk. Put on fire and let it boil. Leave the pan on the stove.
- Gently pour half the flour directly into the boiling mixture, beat until smooth. Add the rest of the milk with a thin stream, stirring the future dough. Remove the dishes from the stove.
- Meanwhile, dilute the yeast in warm water and leave in a warm place. In a separate dish, beat the egg.
- When the dough has cooled slightly, pour in the egg and add the rest of the flour. Then add yeast. Beat and wait again when the dough “grows”.
- Melt the butter, pour into the dough. Add salt, sugar and a tablespoon of warm water from the kettle. Stir until the dough begins to bubble.
After the test give rise again. When it doubles, you can fry.
Such pancakes are eaten hot with sour cream, jam or jam.
