Yeast pancakes with milk

Yeast pancakes with milk are a traditional and one of the most favorite dishes of Russian cuisine. They currently occupy a worthy place on the table in every family. They are based on wheat flour and yeast, and kneading the dough with milk makes the treat more tasty, aromatic and satisfying. Pancakes are baked thin or thick and served with various snacks. Yeast dough with milk for pancakes is somewhat “capricious” and the specifics of its kneading are indicated in each recipe.

Yeast pancakes with milk with holes

To prepare yeast pancakes with milk so that they turn out lacy, that is, with holes, the dough is kneaded in a certain proportion of flour and milk. Its texture should be liquid and the dough should be poured into the frying pan in a thin layer. In this recipe we knead the dough using the sponge method, using dry yeast and adding eggs and butter.

1. 
   Yeast pancakes with milk are very easy to prepare.To prepare the dough, pour 100 ml of heated milk into a bowl, add a spoonful of flour and dissolve dry yeast with a tablespoon of sugar in it. Mix these ingredients with a whisk and place the dough in a warm place for half an hour.
2. 
   After this time, pour the rest of the heated milk into the bowl for kneading the dough, break the eggs into it, pour in the vegetable and melted butter and add salt and the rest of the sugar. Mix these ingredients well. Then pour the mixture into this mixture and mix again.
3. 
   Pour sifted flour into the liquid base and at the same time knead the dough with a whisk until it has a homogeneous and liquid texture. Cover the dishes with film and place in a warm place for 1 hour.
4. 
   After the dough has risen and doubled in volume, mix it again. It will rise very quickly the second time.
5. 
   After an hour, stir the dough again, and it will settle. You can bake pancakes from ready-made yeast dough with milk.
6. 
   It’s good to warm up the frying pan and grease it a little with oil before the first pancake, and then you don’t have to grease it. Pour the batter into a hot frying pan in a thin layer and bake the pancakes over medium heat until golden brown on both sides. Yeast pancakes with milk are ready! Serve pancakes hot with any topping. Bon appetit!

Fluffy pancakes made with milk and dry yeast

Fluffy milk pancakes with dry yeast will be a tasty and satisfying dish for the whole family, although they will take a little more time to cook. The dough ingredients are the same as for thin pancakes, only a different proportion of flour and liquid base is used. In this recipe we use dry fast-acting yeast “Saf-Moment” and knead the dough using a straight method.

Cooking time: 2 hours.

Cooking time: 20 minutes.

Servings: 8.

Ingredients:

• Milk – 650 ml.
• Flour – 400 gr.
• Egg – 3 pcs.
• Butter – 100 gr.
• Sugar – 2 tbsp.
• Yeast “Saf-Moment” – 1 tbsp. no slide.
• Salt – 1/2 tsp.

Cooking process:

Step 1. Pour heated milk into a bowl and dissolve sugar in it.

Step 2: Add instant yeast to the sweetened milk and stir well.

Step 3. Then break chicken eggs into this mixture, only they should be at room temperature. Whisk the ingredients until smooth.

Step 4. Pour wheat flour through a sieve into a bowl for kneading dough. Pour the milk-yeast mixture into the flour in portions while kneading the dough with a whisk.

Step 5. Melt the butter in any way, cool slightly and pour into the dough.

Step 6. Mix the dough and butter well again. Cover the dishes with film and place in a warm place (water bath, oven, etc.) for 40 minutes to rise.

Step 7. Saf-Moment yeast is active and will quickly make the dough fluffy, so you need to watch it so that it doesn’t run away.

Step 8. Stir the risen dough again so that it settles a little and you can start making pancakes.

Step 9. Heat the frying pan well and grease it with oil before the first pancake. Pour the dough onto it and use a spoon to make the layer even, as it is thick and does not spread over the pan.

Step 10. Fry the pancakes over less than medium heat so that they rise during frying and cook evenly.

Step 11. Fry the pancakes until golden brown on both sides and you don’t have to re-grease the pan with oil.

Step 12. Place the finished pancakes in a stack on a plate, if desired, greasing each with a piece of butter.

Step 13Serve the cooked fluffy pancakes in milk with dry yeast hot, adding any topping. Bon appetit!

Yeast pancakes with semolina and milk

For lovers of thick and fluffy pancakes, the option of yeast pancakes with semolina in milk is a good option. Adding semolina to the pancake dough along with yeast ensures this dessert is fluffy and at the same time soft and delicate in taste. These pancakes are perfectly soaked in any sauce and will be a hearty and tasty dish for your family table. In this recipe we take the ratio of flour and semolina 1:3 and use dry yeast.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Servings: 8.

Ingredients:

• Semolina – 300 gr.
• Flour – 100 gr.
• Milk – 300 ml.
• Water – 300 ml.
• Sugar – 2 tbsp.
• Dry yeast – 7 gr.
• Salt - to taste.
• Soda – ½ tsp.
• Vegetable oil - for frying.

Cooking process:

Step 1. Before kneading the dough, you need to activate the dry yeast. Pour them into a cup and add 50 ml of warm water.

Step 2. Then add a teaspoon of sugar and flour, mix and leave in a warm place for 10-15 minutes, until foam appears on the surface.

Step 3. Pour the amount of semolina, sifted flour, sugar, soda indicated in the recipe into the bowl for kneading the dough and pour in warm water. Mix these ingredients with a spoon.

Step 4. Then pour the activated yeast mixture into the dough and mix again.

Step 5. Lastly, pour warm milk into the dough.

Step 6. Using a mixer at medium speed, knead the pancake dough until smooth.

Step 7. Cover the dish with film and leave the dough for at least 40 minutes at room temperature to proof and rise.

Step 8. After this time, you can bake pancakes.Heat the frying pan well and grease it with vegetable oil.

Step 9. Place the dough in an even layer on a hot frying pan and fry over low heat for 2-3 minutes on one side.

Step 10. Then turn the pancakes over and fry until golden brown on the other side. If you cover the pan with a lid, the pancakes will turn out fluffier. Place baked yeast pancakes with semolina in milk on a plate and serve with any sauce or topping. Bon appetit!

Thick yeast pancakes with sour milk

Sour milk, just like fresh milk and even better, can be your liquid base for thick yeast pancakes. They are distinguished by subtle sourness, splendor and a soft, delicate texture. We knead the dough with fast-acting yeast, which will allow the dish to be prepared quite quickly, but it takes some time for the yeast dough to rise.

Cooking time: 2 hours.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Flour – 300 gr.
• Sour milk – 550 ml.
• Dry yeast – 6 gr.
• Egg – 1 pc.
• Sugar – 20 gr.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Heat the sour milk a little in the microwave and pour 100 ml into a separate cup. Add dry yeast with 1 teaspoon of sugar to the milk and add 3 tablespoons of flour. Mix these ingredients well.

Step 2. Cover the cup with film and leave in a warm place for 10 minutes to activate the yeast.

Step 3. During this time, the mixture will be covered with a lush “cap”.

Step 4. Pour the rest of the sour milk into the bowl for kneading the dough, add salt and the rest of the sugar, break the egg, pour in the yeast and pour the flour through a sieve.

Step 5. Using a whisk or spatula, knead the dough until smooth.

Step 6.Cover the dish with a napkin and place in a warm place for 1.5 hours to allow the dough to rise. Stir the dough a couple of times during this time.

Step 7. After an hour and a half, you can bake pancakes from the dough, greasing the frying pan with oil or a piece of lard before each pancake. Serve baked thick yeast pancakes with sour milk hot, topped with sauce or other topping. Bon appetit!

Yeast custard pancakes with milk and boiling water

Yeast pancakes made with milk with the dough steeped in boiling water have a different taste and texture from milk pancakes made with soda. Boiling water in the dough activates the yeast quite strongly, and the pancakes turn out with many holes, that is, openwork, and milk with sugar makes the pancakes rosy. The thickness of the pancakes can be adjusted by the thickness of the dough. We prepare pancakes using the sponge method and with fresh yeast, but you can replace them with dry yeast. Add boiling water to the risen dough.

Cooking time: 2 hours.

Cooking time: 10 minutes.

Servings: 6.

Ingredients:

• Flour – 300 gr.
• Milk – 300 ml.
• Boiling water – 200-250 ml.
• Fresh/dry yeast – 15 gr./8 gr.
• Egg – 3 pcs.
• Sugar – 2 tbsp.
• Vanilla sugar – 1 tsp.
• Salt – ½ tsp.
• Vegetable oil – 60 ml.

Cooking process:

Step 1. Pour heated milk into a bowl for kneading dough, crumble fresh yeast into it or replace it with dry yeast, add a teaspoon of sugar. Mix these ingredients. Then pour flour through a sieve and use a spoon to knead the dough until smooth. The dough should be thick.

Step 2. Cover the dish with a napkin and put the dough in a warm place for 1.5 hours to proof and rise. Every 30 minutes, knead the dough with a spoon in a circular motion, which will make it more fluffy and thick.

Step 3. In a bowl, beat the eggs with salt and the rest of the sugar.Before kneading the dough for the third time, pour the egg mixture into it.

Step 4. Beaten eggs are difficult to combine with a dense dough, so everything must be actively mixed with a whisk or mixer at low speed. Then pour vegetable oil into the dough and mix again. This will be the third kneading of the dough before frying the pancakes.

Step 5. To brew, pour boiling water into the kneaded dough in portions and immediately stir the dough with a whisk.

Step 6. Use the amount of boiling water to adjust the thickness of the dough depending on what kind of pancakes you need: thin or thick.

Step 7. Give the brewed dough another 20-30 minutes to proof, and it will rise with many small air bubbles.

Step 8. Bake pancakes in a preheated frying pan until golden brown on both sides.

Step 9. Proofing and brewing takes time, but yeast custard pancakes made with milk and boiling water will turn out wonderful and tasty, both for serving separately and for wrapping the filling. Bon appetit!

Thin yeast pancakes with milk with holes

Thin yeast pancakes with milk with holes, although they require more time to prepare, differ from traditional pancakes without yeast in their special taste and elasticity, which allows you to conveniently wrap any filling. In this simple and accessible recipe, we mix liquid pancake dough using dry yeast and adding butter. The ingredients for the dough should be at the same room temperature.

Cooking time: 1 hour 30 minutes.

Cooking time: 10 minutes.

Servings: 10.

Ingredients:

• Milk – 1 l.
• Egg – 2 pcs.
• Flour – 400 gr.
• Dry yeast – 1 tsp.
• Sugar – 2 tbsp.
• Salt – 1 tsp.
• Vegetable oil – 4 tbsp.

Cooking process:

Step 1.Pour flour through a sieve into a separate bowl, add dry yeast, salt and sugar and mix.

Step 2. Break the eggs into the bowl for kneading the dough, beat them a little with a whisk and pour in half the milk. Then mix everything again.

Step 3. Pour the flour mixture into this liquid dough base, portionwise, while kneading with a whisk or spatula.

Step 4. The kneaded dough will be quite thick. Pour the rest of the milk into it and stir again until smooth.

Step 5. Then pour vegetable oil into the resulting batter and mix one last time.

Step 6. Cover the dish with a napkin and place the dough in a warm place for 1 hour to proof and rise.

Step 7. After this time, you can start baking pancakes. Yeast thin pancakes are baked in the same way as regular ones. The frying pan can be periodically greased with vegetable oil.

Step 8. Fry thin pancakes over medium heat and already in the frying pan they will become delicate.

Step 9. Fry all the thin yeast pancakes in milk with holes until golden brown on both sides, place them in a stack on a dish and you can wrap the filling in them, or serve with any topping. Bon appetit!

Fluffy pancakes made with live yeast and milk

Pancakes made with live yeast and milk always turn out fluffy, thick, satisfying and with a bready aroma, which appeals to both adults and children. In this recipe, we mix the pancake dough in a sponge manner with the addition of butter, and the ingredient calculation is given for treating a large family.

Cooking time: 1 hour 30 minutes.

Cooking time: 10 minutes.

Servings: 10.

Ingredients:

• Milk – 1 l.
• Egg – 3 pcs.
• Flour – 600 gr.
• Fresh yeast – 30 gr.
• Sugar – 3 tbsp.
• Salt – 1 tsp.
• Butter – 200 gr.
• Vegetable oil - for frying.

Cooking process:

Step 1. For the dough, heat the milk to 35-40°C. Crumble fresh yeast into a bowl, add 2 tablespoons of sugar and flour, pour in 150 ml of warm milk, mix thoroughly and leave in a warm place for 15 minutes for the yeast to start working.

Step 2. Sift the rest of the wheat flour into a deep bowl (there will be a lot of dough). In a bowl, beat the eggs with the rest of the warm milk. Melt the butter in the microwave and cool slightly. During this time, the dough will be covered with a foamy “cap”.

Step 3. Alternately pour the egg mixture with the dough into the flour and, using a whisk, simultaneously knead the dough until it has a homogeneous texture. The dough is thick, so you can knead it with a mixer at low speed.

Step 4. Then pour the melted butter into the dough and mix again with a mixer.

Step 5. Cover the bowl with the dough with film and place it in a warm place for 40 minutes, preferably in a water bath, to rise and proof.

Step 6. The dough will increase in volume during proofing and must be stirred 1-2 times to remove excess gas.

Step 7. Heat the frying pan well and grease with vegetable oil. Pour the dough into the pan in an even layer.

Step 8. Fry thick pancakes over low heat until golden brown on both sides. During frying, they will rise and there will be many small bubbles. You can cover the pan a little with a lid, which will make the pancakes more fluffy.

Step 9. Place the baked fluffy pancakes with live yeast and milk in a stack on a dish and serve with any topping. Bon appetit!