Thin and fluffy pancakes with yeast - 8 recipes for pancakes with milk

Hi all! Today I offer you recipes for yeast pancakes with milk to study. Try baking them the way your grandmothers did so that they turn out very tasty and filling.

Depending on the amount of flour added to the dough, they can be either thin or fluffy. Which ones do you like best? Personally, I'm not sure of the answer. I love both this and that. Sometimes I wrap the filling in them, but I still prefer to eat them dipped in condensed milk or sour cream.

By the way, kefir also makes excellent pancakes. I found a wonderful recipe from my colleague without yeast and without eggs: https://cooleat.ru/bliny-na-kefire-bez-jaic/. They are much faster to cook, they taste a little different, but no worse than using milk and yeast.

Please do not think that in this review I am presenting you with the same recipes. Their ingredients are basically the same. The only difference is in the quantity of products, as well as in the small nuances and technique of preparing both the dough and the baking itself.

Thin pancakes with yeast and milk with holes - a classic recipe

Real Russian pancakes should be made with yeast. Although more often, of course, we are used to making quick dough with milk or kefir. For variety, I suggest baking these cakes with yeast, they will taste very different.

Especially if you are looking for pancake recipes for Maslenitsa, then be sure to use this option. And your baked goods will be thin, with holes, very soft and tasty.

Ingredients:

milk - 500 ml
eggs - 2 pcs.
butter - 30 gr. (melt)
sugar - 3 tbsp.
instant dry yeast - 1 tsp.
salt - 1/4 tsp.
flour - 300 gr.
vegetable oil - 3 tbsp.

Cooking method:

1. Dry yeast is essentially the same as compressed yeast, only dried, which is why its shelf life increases. Take fast-acting ones - they have smaller granules than regular ones. And you will have to wait less for them to start working.

2.First you need to “awaken” the fungi. Heat half a glass of milk to 38-40º. Pour yeast into it, a tablespoon of sugar and flour (take from the total amount). Stir well with a spoon or whisk, cover with a towel and leave for 30 minutes.

It is better to place the dough in a warm place where there are no drafts, otherwise it may not rise well.

3.During this time, the workpiece will have a fluffy cap. This means that the yeast has successfully started and the dough can be prepared.

4. Heat the remaining milk (yeast likes a warm environment, but not a hot one!). Beat two eggs into it, add a pinch of salt and a couple of tablespoons of sugar. Also pour in vegetable oil, melted butter and yeast dough. Stir until smooth.

5. All that remains is to introduce the flour, which must be sifted. Add the flour in parts, stirring vigorously with a whisk so that no dry lumps remain.

6. You should get a dough that resembles liquid sour cream in consistency. It should flow easily from the whisk. If the batter is too thick, the pancakes will turn out thick. And now we are achieving the opposite result.

7.Cover the pancake dough with cling film and place it in a warm place for 1 hour to proof.

8.When the indicated time has passed, remove the film and whisk in the foam, simply stirring the mass. Cover again with film and place in a warm place to rise again.

9.This time everything will happen faster. After half an hour the dough will rise quite well. Beat it again with a whisk. And you can start baking.

10. Heat the frying pan so that heat comes from it. Grease a little vegetable oil before the first pancake and pour a ladle of batter into the center of the pan. By tilting the device to the sides, distribute the entire mass along the bottom in an even thin layer.

11.Bake over medium heat on both sides until golden brown. Before turning over, use a spatula to pry up the gilded edges.

If you want the pancakes to be thinner, you can dilute the dough with warm water, just a little.

12. There is no need to grease the frying pan any further; there is enough fat in the dough so that the pancakes do not stick and come off well. As you can see, you get very delicate, lacy pancakes made with yeast. They are tasty and tender. You can add salt and sugar to taste, focusing on the possible filling.

Well, did you like the recipe? Then save it to your bookmarks, it will come in handy more than once.

Thin yeast pancakes with holes on water

Openwork yeast pancakes are prepared quickly and tasty. Can be served with sour cream, jam or honey. There is always an egg and flour at home, which means they can be made at any time. And don't forget to grease with butter. It tastes better this way!

Ingredients:

Warm water – 800 ml
Dry yeast – 5 g from “Magic Tree”
Sugar – 1.5 tbsp. l.
Chicken egg – 1 pc.
Flour – 500 g
Vegetable oil – 50 g
Salt – 3/4 tsp.

Step-by-step preparation.

1. Pour half a liter of warm water into a container, add sugar and yeast, stir well. Set aside for 10-15 minutes to infuse until a foamy cap forms.

2. Add egg, vegetable oil, salt, pour 150 ml of warm water. Stir everything well. Add flour in parts, stirring thoroughly to obtain a homogeneous consistency.

3. Cover with a towel or cling film and leave in a warm place for a couple of hours.

4. The dough should become thicker and 2 times larger. It needs to be diluted a little with water.

5. Heat a frying pan and you can bake pancakes over medium heat on each side for 40-50 seconds until golden brown. You can taste the first product and add salt or sugar if necessary.

Author

Place the finished products in a stack on a plate and grease each with butter. Using this recipe, you can prepare both thin and thick products by adjusting the thickness of the dough.

Recipe for yeast pancakes with semolina and flour in milk

In addition to premium wheat flour, other products can be added to pancakes to thicken the mass. It can be semolina, buckwheat or oatmeal. In this recipe, you additionally need to add semolina, which will make the finished baked goods very soft and tender.

The pancakes will turn out fluffy, porous and very tasty. Even though they will be thick, they will come out tender and soft.

Ingredients:

semolina - 1 tbsp. (250 ml)
wheat flour - 1 tbsp.
instant yeast - 1 tsp.
milk - 500 ml
sugar - 3 tbsp.
butter - 50 gr. + for lubrication
egg - 1 pc.
salt - 0.5 tsp.
vegetable oil for frying

Preparation:

1. Beat an egg into a bowl, add salt and sugar. Whisk until all ingredients are well mixed.

We will make the dough using a steamless method. That is, we’ll knead it right away and then leave it to proof.

2.Pour milk into a saucepan and add butter. Place on the stove to warm until warm. Do not overheat, you need the temperature to be no more than 40º.

3. Add a beaten egg to warm milk (the butter will begin to melt in it) and stir.

4.Pour dry yeast into the resulting mixture and mix thoroughly until the granules dissolve.

5.In a separate container, mix the sifted flour and semolina. Add the dry ingredients in parts and stir until all the lumps are separated. Try the finished dough. Now you can add salt or sugar to your taste. You can also add vanilla if you want more flavorful baked goods.

It is not necessary to mix with a hand whisk. You can use a mixer or blender, it will be faster.

6.Cover the pan with a lid or film and wrap it with a towel. Place in a warm place for 1 hour for the yeast to start working.

7.When the dough has risen, it cannot be stirred or upset, as was done in the first classic recipe. Leave it in this elevated, breathing state.

8. Heat the frying pan, brush with vegetable oil and pour the mixture into a ladle. Scoop from the top, carefully so that bubbles remain.

These pancakes are made with a small diameter. Therefore, either use a small frying pan, or leave the dough in the center of the dish, like pancakes.

9.When the pancake is browned on one side, turn it over, fry it and remove it into a suitable container. When hot, brush with butter and cover with a lid.

10.Continue to bake the remaining pancakes using the same principle. They will quickly fly away because they will turn out very tasty and tender. You can serve them with anything: sour cream, jam, or any sweet sauce. Or you can serve them with red caviar (or fish) and cream cheese - it will be simply delicious.

Delicious whey pancakes

If you have any serum left. After making homemade cottage cheese or Adyghe cheese, be sure to prepare pancakes from it according to this recipe.

Ingredients:

3 pcs. chicken eggs
1 liter whey
1 tsp dry yeast
500 g flour
3 tbsp. Sahara
0.5 tsp salt
50 ml sunflower oil
vanillin optional

Preparation:

Heat the whey to a temperature of 25-30 degrees. Add dry yeast, salt and sugar. Stir with a whisk until the sugar is completely dissolved. If you want to make sweet pancakes, add more sugar.
Beat in the eggs, pour in the vegetable oil and mix.
Sift the flour and add it in parts to the whey, stirring everything until smooth with a whisk or mixer to get rid of lumps.
Leave to proof in a warm place for 1 hour.
Bake in a heated frying pan, pre-greased with lard or oil, frying on both sides until golden brown.
Grease the finished pancakes with butter.
Serve with jam, sour cream or condensed milk. You can serve them royally with red or black caviar

How to bake thick and fluffy pancakes with yeast: step-by-step recipe

In Rus', thick, fluffy pancakes were often baked. But at the same time they were porous because they were made with yeast. All baking lovers should definitely make these flatbreads, at least for Maslenitsa. They are soft and well baked inside. Take the time to create them.

Ingredients:

dry yeast - 1 tsp. with a slide
premium wheat flour - 320 gr.
egg - 1 pc.
milk 2.5-3.2% fat - 0.5 l
sugar - 25 gr.
vanilla sugar - 0.5 tsp.
salt - a pinch
butter - 50 gr.
sunflower oil - 2 tbsp.

Cooking steps:

1.First you need to make a dough, as in the classic version. To do this, sift the entire amount of flour at once to saturate it with additional oxygen.

2.Pour dry yeast into a separate bowl, not too small to allow room for the dough to rise. Pour a glass of warm milk over them (heat the liquid to body temperature) and mix thoroughly with a whisk. This will take 2-3 minutes, it is necessary for most of the particles to dissolve.

3.Now add half the sifted flour and half the sugar to the mixture. Stir until smooth and without lumps.

4.Cover the dough (with film, towel, lid) and place it close to the heat source. There is no need to put it on the battery, it is too hot there. Yeast loves a temperature of 35-40º. In such comfortable conditions for themselves, they wake up faster and reproduce. You can even put it in a switched off oven, preheated to 40º.

In a cold room it will take longer to rise the dough. Therefore, focus on the volume - it should increase by 2 times.

5.When the dough is suitable (it will take about 30 minutes), you can start kneading the dough. Melt the butter and set aside for now.

6. Add the remaining flour, regular and vanilla sugar, salt, egg to the yeast mixture and pour another glass of warm milk. Knead a homogeneous dough with any available device (whisk, mixer, etc.).

7. Pour the melted butter into the resulting mixture and mix again.

8. The dough turns out to be quite thick, not the same as for thin pancakes. And you can start frying right away.

9.First, heat the frying pan well. Use non-stick pans so the cakes will turn over easily. Cast iron with a thick bottom will also work. The surface of the pan must be clean, otherwise the dough will stick.

10. Lubricate the bottom with vegetable oil so that there are no uncoated areas left. This initial preparation is very important, otherwise the first pancake may turn out to be lumpy, and the pan will have to be washed again to remove burnt particles.

11. Pour the dough into the center onto a well-heated surface and spread it in a circle with a ladle. The mass is thick and will not spread easily.

12.Bake over medium heat so that the pancakes have time to cook well in the middle. When the edges are browned, turn over to the other side.

13. Remove the pancake to a plate. If desired, brush with butter for a richer flavor. Try the first scone and you can adjust the amount of salt and sugar to your preferences. For now, it has a neutral taste so that you can eat it as a dessert with a sweet filling.

14.Put a stack of these fluffy pancakes on the table and delight your household with wonderful pastries. Bon Appetit everyone!

Pancakes on millet porridge with live yeast (tasty, like grandma’s)

Do you know that pancakes with yeast can be made with the addition of millet porridge? And the resulting flatbreads are delicious, some of the best. Try making these once and then you will come back to this recipe more than once.

Ingredients:

milk - 500 ml
eggs - 2 pcs.
sugar - 2-3 tbsp.
salt - 1 tsp.
pressed yeast - 25 gr.
butter (melted) - 100 gr.
millet porridge with milk - 4 tbsp. with a slide (150 ml)
flour - 350 gr.

How to cook:

1. Crumble live yeast into a bowl and pour half a glass of warm milk (slightly warmed) over it. In order for the fungi to have something to eat, add one spoon of sugar and the same amount of flour.

2. Stir the dough thoroughly until smooth, so that the yeast dissolves as much as possible. Cover the container and leave in a warm place for 15 minutes until a foamy cap appears.

3.In a large bowl or saucepan where you will knead the dough, beat the eggs with sugar and salt. It doesn’t take long, just a minute, for everything to connect with each other.

4. Pour melted butter and yeast into the egg mixture, which has had time to work and increase the volume of the mass. Also pour in the remaining milk - it should be warm.

5.Now you need to add millet porridge. Cook it in advance until smooth. To do this, take a ratio of cereal and milk of 1:4. Stir the whole mass thoroughly, trying to knead the millet.

Porridge can also be cooked in water - this is not a fundamental point. You can take leftover porridge if you have any in the refrigerator.

6.Now you need to add flour. Do this in parts so as not to make a mistake with the quantity. Using a mixer or blender, beat the dough until it is smooth and homogeneous, without lumps of flour or porridge.

The finished dough should be of medium thickness so that it can flow freely throughout the pan.

7.Cover the mixture with a kitchen towel and leave it warm for about 20 minutes so that it rises under the action of the yeast. Stir with a spoon to settle the mixture.

8. Leave for another 10-20 minutes to rise again. Good live yeast works quickly and you won’t have to wait long.

9. Let's start baking. As always, the frying pan needs to be heated very well and greased with vegetable oil. If the pan is well coated, it may be enough to grease only at the very beginning. If the pancakes stick, you will have to coat them before each pouring of the dough.

10.The dough must be constantly stirred so that the millet does not sink to the bottom. Scoop up a little mixture with a ladle, pour it into the pan and tilt it so that the liquid spreads in an even layer.

11. Immediately the air bubbles will begin to burst and an openwork pattern will appear on the surface of the pancake. These flatbreads with millet will not be thin, they will turn out fluffy.

12.Cook over medium heat. When the top of the pancake dries, there is no batter left on it, you can turn it over, first prying up the edges. Fry the second side and remove to a plate.

13.Bake all these lace pancakes this way. You can serve them with either salty (lightly salted fish, caviar, meat, mushrooms) or sweet filling (honey, condensed milk, jam). Try this recipe and write in the comments what happened.

Quick buckwheat pancakes with dry yeast

Do you want to eat delicious pancakes, but at the same time get fewer calories? Then replace half the wheat flour with buckwheat. Of course, the color of such baked goods will be darker, grayish. But the benefits will be much greater.

These flatbreads are prepared using a straight method, the dough is kneaded immediately and will need to be allowed to rise twice. This is the fastest cooking method. The result will be excellent. A stack of fluffy yeast pancakes will appear on your table.

Ingredients:

warm milk - 600 ml
dry yeast - 2 tsp.
sugar - 2 tsp. with a slide
salt - 0.5 tsp.
egg - 1 pc.
melted butter - 3 tbsp.
buckwheat flour - 150 gr.
wheat flour - 150 gr.

Cooking method:

1.The milk must be warm to awaken the yeast. So warm it up a little. Pour dry granules into the prepared liquid and dissolve them while stirring. Let the resulting mixture stand for 5 minutes in the warmth.

2.Now add sugar, salt, egg, melted butter to this milk. Stir thoroughly until all crystals dissolve.

3. All that remains is to knead the dough. Add buckwheat and wheat flour (2 full glasses in total) and stir everything vigorously.

Even if there are lumps of flour left at this stage, it’s okay. After proofing the dough they will separate.

4.Cover the container with film and wrap it with a towel to keep the dough warmer. And leave for 40-50 minutes to rise. The warmer it is, the faster the mass will double.

5.After the first proofing, stir the workpiece to settle it. Cover again and leave for a second rise for 30-40 minutes (the yeast will work faster the second time).

6.You can start the baking stage. Heat a frying pan and grease it with oil. Mix the dough and scoop out a small amount. These pancakes are made small in size, otherwise it will be difficult to turn them over.

7.Pour the dough into the center of the pan and lightly spread it with a ladle in a circular motion. Cook over medium heat until first side is golden brown. Then carefully lift and turn over. Each side needs to be baked for 1.5-2 minutes.

8.Brush each pancake with melted butter and stack them on top of each other.

9.Well, then serve them with any filling you like. If you want, pour it with honey, or if you want, pour it with sour cream. Bon appetit!

Country pancakes made with milk and instant yeast

Here is another option for baking yeast pancakes, not very thin and not very fluffy. They turn out soft, airy and incredibly tasty. They are ideal for wrapping various fillings.

Ingredients:

Milk - 1 liter
Eggs - 3 pcs.
Salt - 1 teaspoon
Sugar - 3 tablespoons
Pressed yeast - 30 g
Flour - 600 gr
Butter (melted) - 200 g

Preparation:

1. Crumble the yeast into a cup, add 1 tablespoon of sugar and pour in 100 ml of warm milk. Stir until completely dissolved and set aside to swell for a short time.

2. Break the eggs into a deep dish or pan, add salt and sugar and whisk a little with a whisk. Then pour in warm milk (about 35-40 degrees). Stir and pour into the yeast mixture. Stir thoroughly again.

3. Next, start adding sifted flour in parts. After each serving, stir until smooth. Then pour 100 grams of melted butter into the dough (leave the other half for greasing the pan) and stir.

4. Cover the container with a lid, film or towel and place in a warm place for 30-50 minutes (depending on the freshness of the yeast). During this time, stir the dough a couple of times to release any accumulated carbon dioxide.

5. Let's start baking. Grease the pan with the remaining butter and place over high heat to heat. Then pour in a ladle of dough and spread around the circumference. When one side is browned, flip and bake the other side until golden brown. Grease the pan every time you use a new pancake.

Recipe for lace pancakes with kefir and milk (yeast dough)

I suggest making thin, lacy, lacy pancakes. This is a very successful recipe, proven. Here, in addition to milk, you will need kefir. This tandem will make your baking incomparable.

Ingredients:

milk - 500 ml
kefir - 400 ml
flour - 300 gr.
eggs - 4 pcs.
sugar - 4 tbsp.
dry yeast - 2 tsp.
salt - a pinch
vegetable oil - 5-6 tbsp.

Preparation:

1. Heat the kefir a little over low heat, stirring so that it does not curdle. Add sugar and dry yeast to the warm product and stir well with a whisk.

2.Add half the amount of flour (be sure to sift!) and bring the mixture until smooth.

3.Cover the dough with film and place it close to the heat source for 40 minutes.

4.When the dough rises and doubles in volume, you can make pancake dough. Lightly beat the eggs in a separate bowl along with a pinch of salt and pour this mixture into the dough, stir.

5.Add the remaining flour to the dough, making sure there are no lumps.

6.Now the mixture will be thick. To make it the desired consistency, pour in warm milk in parts and stir. At the end, add vegetable oil. The finished dough will have a consistency similar to liquid sour cream.

7.Now you can start baking. Grease a frying pan with oil and heat it up. Pour the yeast dough, spread it over the entire surface and fry on both sides until golden brown. Set the heat to above medium, since the pancakes will be thin, you don’t need to try to cook them in the middle.

8.As you can see in the photo, the finished baked goods are very thin and mega-open. At the same time, the pancakes are soft and tasty, you just want to eat them.

How to cook fluffy pancakes with semolina

Flatbreads, which are prepared using semolina, are considered a traditional dish of the Finno-Ugric peoples. They, depending on the wishes of the hostess, can be fluffy and obediently hold their shape in the frying pan. They can also be thin, like a hole, spreading over the entire surface.

Recipe 1. Thick Mordovian pancakes with semolina

Semolina swells in milk and turns into a tender dough. Flatbreads are prepared on the basis of yeast dough, without eggs.

youtube. com/watch?v=dxJ1MMTV5XA

Ingredients:

300 g semolina;
100 g flour;
300 ml milk;
300 ml water;
2 teaspoons (without top) dry yeast;
2 spoons tbsp sugar;
1/3 tsp. salt;
1/2 tsp. soda;

For the sauce:

70 g butter;
70 g honey;

Dilute the tremors in warm water, adding one teaspoon each of sugar and flour. Make a well in the semolina mixed with flour. Pour out the remaining water and foam mixture. Stir until smooth, pour in warm milk.

Cover the food bowl with film and leave for 40 minutes. As time passed, the dough became thicker and gas bubbles appeared on its surface. You can fry tortillas.

Heat a frying pan and grease its surface with oil. Place 2-3 tablespoons of dough in the center. It will spread a little around the perimeter of the pan.

When the surface has set and numerous bubbles appear, turn the cake over to the other side.

For the sauce, melt the butter in a saucepan. Turn off the heat and add honey to the oil.

Video recipe: Tatar semolina pancakes with dry yeast

The kneading is unusual in that it does not involve the use of flour. Tebikmek products are baked only from semolina. But in essence, this cereal is also made from wheat grains, only it differs in the degree of grinding. The fluffy flatbreads have the most delicate taste.

Arabic instant pancakes without eggs - a simple recipe for openwork pancakes

These pancakes are called kataef. They are made quickly and turn out magnificent. They are originally intended for a sweet filling and are an Arabic dessert. And they have a peculiarity - they are fried on only one side, and then glued together in the form of an envelope. You can put any sweet filling inside - berries, fruits, cottage cheese with raisins, butter or custard.

Ingredients:

milk - 1 tbsp. (250 ml)
water - 1 tbsp. (250 ml)
flour - 1.5-2 tbsp.
sugar - 1 tbsp.
dry yeast - 1 tsp.
baking powder - 1 tsp.

Cooking method:

1.As you can see, this is not an ordinary recipe. Both yeast and baking powder are present here. This is the peculiarity. Water and milk should be warm. First, add dry yeast and sugar to the water. Stir and leave for 10 minutes to allow the fungi to develop.

2.Then pour milk into the mixture and add baking powder, stir.

3. It’s difficult to say the exact amount of flour right away, because its quality is different for everyone. Focus on the consistency of the dough; it should be runny, like low-fat sour cream. On average you will need about 2 glasses. Use a whisk or blender to smooth the mixture.

4.Cover the finished dough with a towel and leave for 15-30 minutes until foam appears and the mixture increases in volume. And you can immediately bake these pancakes without eggs.

5. I will not describe in detail that the frying pan must be well heated and greased with oil. I have written about this more than once in previous recipes. Pour in the dough and bake the pancake over low (!) heat until the entire surface becomes matte and dry. No need to turn over! It takes about 2.5-3 minutes to bake one piece.

6.Remove the pancake, it will be all porous and beautiful. While hot, seal the edges to make a bag. But you can leave it like that. If desired, you can make small flatbreads such as pancakes or pancakes.

7.Fill the dessert with any sweet filling you wish, even jam. It's delicious and simple! Try it!

Custard yeast pancakes with milk: video recipe

Friends, I found for you an interesting video recipe for custard pancakes with yeast. We often cook this dish with boiling water and soda and get elastic cakes, holey and soft.

Try making a yeast version. It is no less tasty, although different. Do it and decide what’s better?

Ingredients:

warm milk - 300 ml
flour - 300 g
dry yeast - 5 g (or 15 g pressed)
sugar - 3 tbsp. (less possible)
salt - 0.5 tsp.
eggs - 3 pcs.
boiling water - 200-300 ml
vegetable oil - 60 ml

These are the different types of pancakes. Although they are all made with yeast and milk, they are all porous and delicate, soft and tasty, but still different. Choose what kind of flatbread you will have today: thick or thin, buckwheat, millet or just wheat?

Also try making kefir pancakes with different fillings. How to make it delicious - read the article at the link. Bookmark this page so you never lose great recipes.

Lenten pancakes with yeast without eggs - video recipe

Without eggs, pancakes are no less tasty. An excellent recipe for those who do not eat eggs for some reason: allergies or beliefs. This is not a reason to refuse delicious pancakes. Even during Lent you can treat yourself to such a delicacy.

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