Pancakes with yeast and milk are a sign of comfort and well-being, a symbol of the sun and rebirth. The article presents some of the most successful recipes that will surely take root in your kitchen.

Lush and thick pancakes with yeast

Cooking thick pancakes with yeast and milk will take much less time than cooking classic pancakes. Baking them is a pleasure.

Sour-milk pancakes are lush and satisfying.

Below are the three most popular yeast yeast thick pancake recipes.

Kefir pancakes

Foods for 8 servings:

  • fresh yeast - 20 g;
  • sugar - 75 g;
  • wheat flour - 240 g;
  • egg - 2 pcs.;
  • kefir - 200 ml;
  • water - 100 ml;
  • salt is a pinch.

How to cook:

  1. Heat the water to 40 ° C, mix it with 3 tbsp. l flour, 1/3 sugar and yeast. Wrap and clean away from drafts.
  2. Ready-made sourdough supplement with kefir and eggs. Shake.
  3. Pour flour into the mass in several stages, mix. The consistency of the test should turn out as for pancakes.
  4. Wrap the dough and let it rest for half an hour.
  5. Fry the pancakes until a pleasant blush.
  6. Grease the prepared pancakes, fold them in the foot and cover with a clean cloth.

It is convenient to keep the leaven for melting in a microwave oven or oven - there are no drafts there, and the temperature is stable.

Serve pancakes hot, with jam or jam.

“Boyar” pancakes in milk with dry yeast

Foods at 10 servings:

  • milk - 1000 ml;
  • eggs - 3 pcs.;
  • dry instant yeast - 10 g;
  • wheat flour - 600 g;
  • butter - 100 g;
  • sugar - 3 tbsp. l .;
  • speck;
  • salt - 1 tsp.

Step-by-step preparation:

  1. Mix eggs and milk in a deep bowl (it should be warm, about 40 ° C).
  2. Pour instant yeast into the sifted flour (they have a very quick reaction, and the products do not have a specific smell).
  3. Pour the flour into the egg and milk mixture. Turn on the mixer at low speed and break all the lumps.
  4. Melt the butter, pour into the dough and mix until smooth.
  5. Leave the finished dough for 45 minutes in a warm place so that it fits. In the process of fermentation, gently mix the dough a couple of times.
  6. Warm the pan and season with a piece of bacon.
  7. Bake pancakes until a delicious crust is obtained.

It is impossible to allow the dough to be acidified - pancakes will turn out rubber and tasteless.

The finished dish goes well with red caviar, slightly salted salmon and other fish delicacies.

Lush pancakes on sour milk in a slow cooker

Pancakes can also be fried in a slow cooker: they do not stick, they turn over perfectly and turn out small and neat.

Products for 20 servings:

  • sour milk - 1000 ml;
  • fresh yeast - 50 g (or 7 g dry);
  • wheat flour - 480 g;
  • chicken eggs - 2 pcs.;
  • olive oil - 50 g;
  • fat for frying;
  • powdered sugar - 2 tbsp. l .;
  • salt is a pinch.

How to cook:

  1. In the container, knead the yeast with powdered sugar, a couple of spoons of flour and a glass of warm yogurt. Remove the mixed dough in heat for 40 minutes, wrapping it from drafts.
  2. After this time, shake the sourdough slightly with the remnants of warm yogurt, introduce eggs and olive oil whipped into a strong foam, and mix gently, from the bottom up, adding the flour in stages.
  3. Leave the dough warm for a couple of hours to ripen.
  4. Rise the dough, without stirring, to pick a ladle from the bottom of the container.
  5. Warm the multicooker bowl and grease with bacon (or ghee).
  6. Fry pancakes on both sides in the multicooker bowl in the "Frying" mode, distributing the dough evenly along the bottom of the bowl.

Custard recipe, in milk and boiling water

Thin pancakes with yeast and milk are delicate and delicate.

 

Products for 30 pieces:

  • milk - 1000 ml;
  • water - 150 ml;
  • egg - 4 pcs.;
  • wheat flour - 1000 g;
  • semolina - 2 tbsp. l .;
  • vegetable oil - 1/2 tbsp .;
  • dry fast-acting yeast - 11 g (1 packet);
  • sugar - 3 tbsp. l .;
  • salt is a pinch.

Step by step description:

  1. Mix flour with sugar, yeast and semolina, pour 750 ml of warm milk, beat with a mixer, breaking the lumps.
  2. Leave the dough for an hour in a warm place so that it fits.
  3. Add eggs, vegetable oil and salt to the dough, mix.
  4. Boil the remaining milk, pour into the dough and stir quickly.
  5. Leave the dough to stand for 20 minutes.
  6. Pour water into a thin stream, mix.
  7. Bake pancakes in a hot skillet.

Serve hot pancakes with sour cream or yogurt.

The thickness of the pancakes can be adjusted: if you want thicker pancakes - you should type more dough into the ladle, if you need thin products - the dough can be diluted with heated water.

Tip. Having poured a pinch of turmeric into the dough, the result is a golden, reddish pancake.

Cooking with the addition of semolina

Pancakes with semolina prepared according to this recipe are not lumpy: they are perfectly removable, elastic and obedient.

Products for 20 pieces:

  • semolina - 1.5 tbsp .;
  • water - 150 ml;
  • milk - 500 ml;
  • wheat flour - 1 tbsp .;
  • eggs - 2 pcs.;
  • milk - 1 tbsp .;
  • dry yeast - 1 tsp;
  • powdered sugar - 1 tbsp. l .;
  • salt - 1 tsp;
  • butter - 3 tbsp. l

Step by step description:

  1. In milk heated to 40 ° C, dilute yeast, powdered sugar. To salt.
  2. Cover the dishes with dough, leave it in a warm place so that it fits.
  3. During this time, sift the flour and mix it with semolina.
  4. Break eggs into a suitable dough and beat well.
  5. Pour a mixture of flour and semolina into the dough, pour in vegetable oil and warm water, stir. Put covered dough for 1.5-2 hours.
  6. Oven pancakes in a hot pan, turning over.

Hot pancakes can be served with compote or jelly.

Read also:yogurt pancakes

Thin pancakes in milk and eggs with holes

Thin pancakes with holes - aerobatics home cook.The recipe below is a classic of perfect lace pancakes.

Will be needed for 20 servings:

  • milk - 1 l;
  • wheat flour - 480 g;
  • eggs - 2 pcs.;
  • dry fast-acting yeast - 11 g;
  • fat sour cream - 65 g;
  • icing sugar - to taste;
  • salt is a pinch.

Stages of preparation:

  1. Make a sourdough of milk at 40 ° C, yeast and flour, mix, wrap and leave warm to raise for 60 minutes.
  2. Beat eggs with powdered sugar, salt, put sour cream, mix and add to the dough. Put the covered dough in heat for 30 minutes.
  3. Fry pancakes at medium temperature until golden brown.

If the pancakes break during baking, let the dough stand still for a while.

Ready-made pancakes can be stuffed and served to the table, as an independent dish.

From buckwheat flour

Buckwheat pancakes are not only tasty, but also useful, because the buckwheat base is a storehouse of iron, carbohydrates and trace elements.

You will need:

  • water - 0.1 l;
  • milk - 0.4 l;
  • buckwheat and wheat flour - 125 g each;
  • olive oil - 1 tbsp. l .;
  • dry yeast - 5 g;
  • egg - 3 pcs.;
  • maple syrup - 1 tbsp. l
  • salt, baking powder - pinch.

Procedure:

  1. Dilute yeast with water at a temperature of 40 ° C.
  2. Beat eggs, milk and maple syrup, sift flour with baking powder into a mass and break all the lumps.
  3. Pour yeast diluted in water, olive oil into the mixture and add salt. Stir with a fork or whisk.
  4. Fry the pancakes until cooked.

The best companion for buckwheat pancakes is honey. But minced fried mushrooms will fit perfectly into this unusual dish.

If there is no buckwheat flour in the house, you can easily make it yourself with the help of buckwheat groats and a coffee grinder.

Pancakes on yeast come out sour, so they go well with a variety of fillers and seasonings.

Helpful hints:

  • the thinner the dough, the finer the finished product, and vice versa;
  • pancakes where flour is brewed with boiling water, or in which fermented milk products are present, always turn out to be lace;
  • for pancakes, it is recommended to use a separate pancake pan, it should not be washed, but only gently wipe;
  • Before frying, fry the pan with oil or a piece of bacon;
  • butter will give baked pancakes a golden hue;
  • if for pancakes dough is placed on yeast, you need to use a large capacity for kneading, the mass will rise;
  • if the pancakes are dessert, the dough can be flavored with vanilla, cinnamon or other favorite spices;
  • after the pan is well calcined, remove from the heat for a quarter of a minute so that the first pancake does not burn;
  • to get thick, “rubber” pancakes, you need to add water to the dough in addition to milk. Such pancakes will be conveniently stuffed.

If something doesn’t work out for the first time, don’t give up. Try, dare, experiment, create your ideal and unique recipes so that thick yeast pancakes delight household members all year round!

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