With the onset of cold weather, more and more often I want something solid, satisfying. For example, pancakes. You can make thin, lace, but if you show patience, you can cook real thick and lush pancakes with yeast - aromatic, unimaginably mouth-watering. They are also called acidic. Delicious pancakes can be prepared with any ingredients, but the main ones, of course, are flour, yeast. So, let's begin.

Thick pancakes with yeast - a recipe for milk, or a recipe for cooking in a spicy way

Thick and lush pancakes are obtained when the dough has passed all stages of fermentation, filled with air, became porous and light. Just let the pancakes stand well, acidify, and there is the main secret of successful pancakes. In addition, yeast pancakes in milk are well obtained from a fairly thick dough. Therefore, do not worry that according to the recipe below you will get a thick mass.

The calculation is made for a large portion of pancakes, however, if you need fewer pancakes, just cut the rate of foods by half.

We will prepare:

  • 0.6 kg of flour (ordinary, but excellent products are also obtained from buckwheat);
  • a couple of eggs;
  • 40 g of granulated sugar;
  • 1 liter of milk;
  • 50 g melted butter or melted butter;
  • salt - 15 g;
  • yeast (if dry, then you need 15 g, if fresh pressed, 40 g).

Working process:

  1. Dissolve the yeast - to do this, take a glass of milk (from a general measure), heat it to a slightly warm state, add the yeast and leave them to swell for ten minutes.
  2. The rest of the milk is also slightly warmed up, literally a little warmer than body temperature. Add granulated sugar and salt, stir and add yeast dissolved in milk.
  3. Beat in eggs and gently stir in flour.
  4. The final touch is to add oil to the dough.Stir.
  5. Leave everything to rise. Like any yeast dough, it needs to be raised three times in order to be saturated with carbon dioxide. Therefore, periodically the dough needs to be knocked out when it starts to rise. Usually in a warm place the whole climb takes about three hours or a little more.
  6. Pancakes are baked on a well-heated and greased with vegetable oil pan on both sides.

Important: do not overdo it with yeast! With an increase in their norm, the dough will rise faster, but the pancakes will acquire an excessively yeast taste and smell. Better to wait for a natural rise. If you want yeast filling pancakes, then bake thinner from the dough recipe above. If you want thick and lush pancakes, then slightly increase the amount of flour.

Yeast pancakes on the water

It happens that there is no milk in the house. This means that you need to make pancakes on yeast and on water. By the way, some people do not like to bake yeast pancakes in milk, they intentionally do not add it to the dough. On the water, the dish under discussion turns out to be a little "rubber", it breaks poorly, and this has its own taste and charm.

For this recipe you need to cook:

  • a couple of eggs;
  • a glass of flour (two hundred grams);
  • 10 g pressed yeast;
  • half a liter of water and cooking oil;
  • add sugar and salt to taste.

Working process:

  1. Beat eggs until smooth.
  2. Dilute the yeast in a small amount of warm water.
  3. Add eggs and yeast to the rest of the liquid.
  4. Pour in salt and sugar.
  5. Sift the flour and mix thoroughly so that the dough does not have lumps.
  6. Cover the pan with the dough with a lid or towel and leave for an hour to rise.
  7. As the dough begins to rise, knead, pour in a couple of tablespoons of vegetable oil, mix.
  8. Wait for the rise again. After that, you can bake thick and porous pancakes on the water.

Lenten recipe without eggs

This recipe is good because it does not contain animal products, which means that it can be used on fasting days. Pancakes are thick, porous, quite tasty. True, there is them, like most products, you need immediately.

Cooking:

  1. take a minimum of products - a couple of glasses of flour, 40 ml of water, salt and sugar to taste, yeast 20 grams;
  2. we prepare a dough, for which we pour a glass from the total volume of water, heat a little and dilute the yeast in it, a little sugar (about a tablespoon) and a little flour;
  3. leave the resulting dough for about fifteen minutes until air bubbles appear on the surface of the dough. Soon the surface will be covered with a cap of bubbles. This means that live yeast is launched, you can continue to cook lean dough;
  4. heat the rest of the water a little, add the dough there, then a couple of tablespoons of sugar and a pinch of salt, stir;
  5. add a couple of tbsp to the dough. tablespoons of vegetable oil and leave in a saucepan under a towel to rise. If the room is warm in an hour, the dough should rise repeatedly. Each time we crush it in order to saturate with oxygen and continue fermentation;
  6. finally, take the dough with a ladle and gently pour into a hot and greased with vegetable oil pan. We bake pancakes on both sides, preventing overdrying.

Lubricate finished lean pancakes with aromatic vegetable oil or jam. Delicious pancakes on the water and without eggs are ready!

Tasty recipe: american pancakes

Lush pancakes with sour milk or yogurt

Pancakes are baked from the same yeast dough as always, the difference in the availability of fermented milk product. It can be sour cream, and fermented milk, and ordinary yogurt. Thanks to them, pancakes are more porous and airy.

So that you get just such a treat, prepare:

  • a pound of flour;
  • granulated sugar 70 g;
  • 700 g of sour milk or yogurt;
  • 30 g of pressed yeast;
  • three medium sized eggs;
  • salt to taste;
  • clarified sunflower oil to fry, and 50 g butter - into the dough.

We do this:

  1. Add yeast diluted in a small amount of water to warmed milk. Wait until foaming occurs in milk.
  2. Beat the egg with sugar, but not much.
  3. Add the diluted yeast mixture to the eggs, salt, mix well.
  4. Pour the flour according to the recipe, mix until smooth.
  5. Let it rise well, kneading the dough a couple of times.
  6. Bake pancakes in a pan greased with any fat.

Fold the finished pancakes in a stack, previously lubricating each with melted butter or ghee.

Quick recipe for kefir and dry yeast

Kefir yeast pancakes are prepared quickly and quite simply. In principle, this is a variation of the previous recipe, but instead of yogurt, kefir is taken.

Actions:

  1. A pair of eggs is placed in a container with kefir.
  2. Salt to taste, a couple of teaspoons of sugar, a couple of Art. tablespoons of granulated sugar.
  3. Dry yeast (1 teaspoon), water (about two-thirds of a glass) and vegetable oil are added there.
  4. Then it remains to pour flour - it will take a little more than a glass to make a medium-thick dough.
  5. Leave it to raise the minutes for forty or an hour.
  6. After the dough has stood, you can start baking pancakes.

Yeast pancakes with the addition of semolina

Pancakes come out very beautiful, satisfying, interesting. How to cook? Very simple - just like ordinary yeast, only with the addition of semolina.

We take:

  • a glass of flour;
  • one and a half glasses of semolina;
  • 150 g of water and 500 g of milk;
  • a couple of fresh eggs;
  • three tbsp. tablespoons of sugar;
  • vegetable oil in the dough will need 3 tbsp. spoons, in addition, prepare a little for baking pancakes;
  • salt a small spoon and as much dry yeast.

From this calculation of products comes a pretty decent stack of pancakes that you can feed a large company. If you need less volume, cut proportionally.

  1. Sift flour and mix with semolina.
  2. We make dough from a small amount of milk, sugar and yeast.
  3. As soon as the dough is foamed, we drive eggs into it, mix with a fork or whisk.
  4. Add vegetable oil to the liquid, after which pour salt and flour. At the last moment, add warmed milk or water and mix well again.
  5. Let’s come, crush and immediately bake from the finished yeast dough.

Yeast on a bottle

This is not a recipe, but rather, the original form of working with the test. Any dough from the above methods is suitable for him. Choose any recipe - kefir or sour cream. The bottom line is that the dough is prepared in a plastic bottle and poured from it. It is convenient when baking.

A bottle of one and a half or better two liters is required. Dry components of pancakes (flour, dry yeast, salt and sugar) are gradually introduced first into it, and then liquid ones are added - eggs, milk, kefir or water. For convenience, it is better to use a wide-neck funnel. After adding the liquid, the bottle is thoroughly and fairly long shaken to obtain maximum uniformity. Having prepared the dough, the bottle is opened and kept in this form until approach. Then proceed to the baking process, pouring the right portion into a red-hot oiled frying pan. This method is convenient because in the bottle you can store the rest of the dough for some time.

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