Pancakes yeast on milk openwork fast. Thin pancakes with yeast "Lace"

How to cook a recipe for yeast lace pancakes - a complete description of the preparation so that the dish turns out to be very tasty and original.

In this recipe, we will talk about a new way of making delicious thin pancakes, as beautiful as they are appetizing, and therefore called lacy. Get acquainted with the recipe - it will come in handy, because Maslenitsa is ahead!

Very soon a wonderful holiday - Maslenitsa, which this year falls on February 16-22, and at this time the hostesses create real "pancake miracles": they bake pancakes in a different way, serve them with a variety of products, make pancake cakes and pies from them, etc.

The recipe that we will talk about today will be a godsend for culinary specialists who seek to comprehend the science of making very thin pancakes, transparent and openwork. it yeast pancakes that are cooked in milk - they will take time, but the time and effort spent will pay off handsomely!

Recipe for thin yeast pancakes "Lacy"

100g butter
25g fresh yeast
2.5-3 cups of milk
2 eggs
1.5-2 cups flour

1 tbsp. vegetable oil and sugar
1 pinch of salt

Cooking method:

How to make thin lace yeast pancakes. Crumble the yeast into a bowl, add a spoonful of sugar, grind, pour a glass of warm milk, add a pinch of salt, add 2/3 cup of sifted flour, mix - there should be no lumps, put the dough in a warm water bath, covered with a towel. After 30-40 minutes, the dough should rise, add egg yolks, warm melted butter, 1 tbsp. vegetable oil, mix everything until smooth, add the rest of the flour, sifting it first, mix until smooth. Put the bowl in heat, when the dough rises for the second time, add egg whites, beaten into foam, mix the dough gently, leave for another 10-15 minutes in heat. There should be a lot of bubbles in the dough. Pour the dough with a ladle into a well-heated pan, greased with a piece of unsalted bacon or vegetable oil, bake on both sides until cooked - in the usual way. Enjoy your meal!

If the dough does not spread well in the pan - pour in a little warm milk, mix the dough, if it is too liquid (this will be indicated by the fact that the pancakes will tear and turn over poorly) - add a little flour.

For all bakers delicious pancakes this recipe will definitely appeal to you, we are sure, try to make thin openwork pancakes on it, and you will not be disappointed, good luck!

And how do you cook thin openwork pancakes? Share your thoughts on this in the comments.
We recommend that you look at the selection - pancakes with yeast.

Video recipe for making lace pancakes

Video: Lace Pancakes Recipe

Video: Thin Pancakes Yeast Recipe

Video: Watch Yeast Pancakes - Yeast Pancakes Recipe

How to make openwork yeast pancakes "Lace"

Hello, dear readers of the Culinary Diary!

Shrovetide is not far off. I will delight my family with pancakes for a whole week. Therefore, I am urgently going to try several new recipes for pancakes in order to make Shrovetide every day unique. Delicious custard pancakes from the bottle have already been tested and adopted. Pancakes are tender, with beautiful holes.

There are many recipes for pancakes, I want to offer you, in my opinion, the most openwork and lacy ones.

Such yeast pancakes are baked quickly, they turn over wonderfully. The preparation of the dough takes 2-3 hours, but there will be no special efforts on your part.

But the pancakes will turn out to be simply unrealistically tender, delicate and lacy. And there will be as many holes as there are stars in the sky!

How to make openwork yeast pancakes (products)

Milk - 3 cups and (1/4 cup for dough);
Instant dry yeast - 11 grams (1 package). Equivalent to 60 grams fresh (or "wet");
Egg - 2 pcs.;
Flour - 500 grams;
Sugar - 1 tbsp. and (1 tsp for dough);
Salt - 1 tsp;
Vegetable oil - 2 - 3 tbsp.

How to make openwork yeast pancakes "Lace"

The number of holes that appear will delight you.

See how many there are!

And if you look at the pancake in the light, what you see will make you incredibly happy!

Now you have one more new recipe pancakes for Shrovetide and you know how to make the most openwork yeast pancakes "Lace". Subscribe to Culinary Diary updates - best recipes ahead.

Yeast-leaky pancakes.

Dear and beloved readers of my blog!
On the bright holiday of pancakes, SHIRT, I wish you to taste the best, most delicious and satisfying pancakes, take your soul away by participating in festive games and feasts, and, of course, spend these days so that later there is something to remember until the next Maslenitsa.
We all love pancakes, someone bakes it himself, someone goes to pancakes.
I relate specifically to those who bake. For me, bake a stack of pancakes, like brewing tea.
The fastest, most tender, one might say for every day, I have kefir custard pancakes. If stuffed, then I bake dry pancakes. For special occasions, just for the great Maslenitsa - the thinnest pancakes translucent pancakes.
And of course, how could it be without them - these are yeast lacy, holey pancakes. I call them kings. These pancakes have a different taste, they are more like a delicate bread product. Just in time for the red caviar. Such pancakes, I bake when the whole family goes to friends in the bathhouse. You'll steam yourself half to death, plunge into the icy water and go to the table! And on the table, a whole mountain of royal with caviar, and a cool beer.

I have been using the recipe for a long time.
I’m not going to change to another, because after numerous fiascos from pseudo recipes, I no longer have the desire to spoil food and nerves.
To be honest, what they just don’t write on the internet, what they just don’t shove into pancakes, which are already tasty in themselves, why.
Why invent the wheel.
If you have never baked yeast pancakes, or you have had experience, but with a sad ending, then with great pleasure I suggest baking according to my recipe.
SPECIALLY, FOR THE GREAT SHIRT, FOR MY READERS.
Walk, people, Maslenitsa has stepped on the threshold! Let pancakes smell delicious on the table in every house, let no one feel guilty this week before Lent. I wish peace, coherence, friendliness, mutual support and well-being to your family. Love and be loved.

Ingredients for a large stack of pancakes:

1 liter of warm milk (village) or store-bought at least 3.2% fat
10 g of dry ACTIVE yeast read on the package. This yeast with a longer fermentation is sold in any supermarket.
2 eggs
500 g flour
1.5 tbsp sugar plus 1.5 tsp sugar
1 tsp salt, do not overdo it, yeasty pancake dough doesn't like too much salt
10 tbsp vegetable oil for dough
Vegetable oil for baking
100 - 150 g of high-quality butter for brushing pancakes

And here's where some advice comes in. I advise you to carefully read the entire recipe, if you have any questions for me about preparing the dough, then just write a question in the comments to this article, I will be happy to answer everyone. So, let's begin. It is best to start the dough in the morning, at 7-8 hours.
I want to warn you right away, be patient. The dough is yeast, which means it must stand 100%. We will feed the yeast during the rise, thereby lengthening the fermentation process. And as a reward, for the warmth of your hands, gentle care, you will receive lush, but at the same time THIN, LACE PANCAKES.
In one glass of warm milk, from the total volume, dilute 1 tbsp of sugar with yeast.
Do not sprinkle salt.
Stir and leave to bloom in a warm place.

This will take approximately 15 minutes. I put it in a slightly preheated oven. I write again, slightly warm. It's 30C, a little higher room temperature. Not higher!
That is, they warmed up the oven for 3 minutes, turned it off and left it open until the heat was evenly distributed.
And only then, put a cup of milk and yeast, do not close the door until the end.
Don't forget to cover the cup with a towel. I do not recommend film. Well, or in extreme cases, put it near the battery.
At this time, sift the flour, add salt to it, half a teaspoon of sugar (leave the remaining 1.5 tsp for later), mix. With a fork, lightly beat the eggs.

The remaining milk is heated and poured into a large 5 liter saucepan (not aluminum) with a wide neck, no less!
Then you will understand why in a big one. For such cases, I have a special bucket. Add eggs and revived yeast to milk. Mix gently.
Then add half the flour with salt and sugar, mix with a whisk until smooth. Then, pour out the rest of the milk. Mix again and again until smooth.

THE DOUGH SHOULD NOT BE VERY LIQUID.
IT SHOULD BE SO, NEVER ADD MILK.

During the fermentation process, the dough will unravel. By the end of fermentation, the dough will be exactly what yeast pancake dough should be.
The dough will be foamy, with numerous bubbles and so alive that while baking pancakes, it will seem to you that it does not decrease, but rather increases. It's like someone is pouring.
Once again, they mixed it well, covered it with a light towel, not a film, and put it in the oven. The oven can no longer be warmed up, there are no drafts and this is an ideal place for dough to ferment. Turn on the oven light and carefully close the door.
This is the first stage. Record the time so that you know approximately how long your dough will rise. At the first stage, it took me 1 hour and 15 minutes.
So you can safely go about your daily business.
Here is the dough after an hour.

Our dough has spent oxygen, it has gained a lot of carbon dioxide, the fermentation process has begun to subside. What are we doing? Pour half a teaspoon of sugar into the dough and gently mix the dough with a whisk until the dough falls off. With a movement, we saturate the dough with a new portion of oxygen, feed the yeast with sugar (pour half a teaspoon, no more).
A new fermentation begins. But, at a faster pace. Since the yeast multiplied, and the dough became stronger and livelier.
We cover the cup and put it back in the oven, we are waiting for the second approach. Follow the test!
If you have never seen the dough run away, then you have such a chance. We mark 1 hour with a little.
This is what the dough looks like in the second stage.

We continue the procedure for the third time. Add half a teaspoon of sugar, mix, lower the dough.
Have you noticed how the dough has become alive, trying to get out of the pan, and strong?
When mixing, it resists and does not want to fall. The process is underway.
The third time, my dough ran away already at 50 minutes. I had to take it out and stir. I didn’t add sugar anymore, because the test showed that it was not hungry, since it was “not rushing like a child”.
It's time for fat. Pour vegetable oil into the dough and knead well until smooth.

We leave it on the table under a towel for a while. For 15 minutes.

During this time (for everything about everything 3-4 hours), the dough has perfectly blossomed and fermented. I do not advise you to keep it longer, it will peroxide. But, if you are late, then you can fix everything and just 1-1.5 tsp of sugar. Of course, this will affect the taste of ready-made pancakes; it is best to plan your time in advance. After all, you won’t bake such pancakes so often, on special occasions, that’s why they are royal.
At this time, prepare the pans.
Choose a medium-sized frying pan and be sure to have a thick bottom or non-stick. If you have a cast iron skillet, you are in luck!
Melt the butter for pancakes. Don't melt the oil. Pour vegetable oil into a small bowl to coat the pan.
Also, we need 2 soft brushes, one for pancakes and the other for the pan.
We heat the frying pan, turn down the fire, coat it with vegetable oil and wait for the heat to drop to medium.

Mix the dough lightly, scoop with a deep ladle.
For yeast pancakes, the amount of dough at a time will need a little more than usual. The dough is airy and light. You need to get used to such a test.
It spreads twice as slowly as usual. So take your time.
Everything will work out. Remember your first pancake from a regular dough, it was unlikely to be round and even in shape!
It's the same story here, it's like you're learning to walk again.
But, as a result. on the fifth pancake, everything will go like clockwork.

Pour the dough into one layer. Fry on both sides. Try to set the power of fire already on the first pancake. Don't fry too much.

We transfer the finished pancake to a flat plate and generously grease butter. We bake all the pancakes at the same pace.

The dough will rise during baking, occasionally lower it gently, without sudden movements.
As I wrote above, the dough is not reduced, but added. Time and patience to stand at the stove will be needed with a vengeance. Surprise loved ones and please yourself - it's worth it.
Here is such a huge stack of thin, yeast pancakes.

Now, you can say with confidence that you know how to bake yeasty, holey pancakes. Yes, it takes a long time, but it’s hard, but who said that baking pancakes is an easy job?
That is why most people still go to pancakes, and do not treat them.
That is why the great Maslenitsa still exists!
With all its beautiful customs and genuine fun!
Now it's up to you to decide on which day of Maslenitsa to bake such pancakes.
P.S - since yeast pancakes belong to bread baking, it is better to warm up such pancakes in portions, how much is eaten at a time.
BUT the best option will eat everything in one sitting.

Slavyana, hello? Believe it or not, I re-read the recipe several times and did not notice an error in the word instant yeast)))))))
I have t9 turned on, what he wants, he does))). For this recipe, fast-acting ones are not suitable, since the dough will simply sour over such a period. And here, active, that's it. We googled photos of active and fast-acting ones on the Internet, so that we could know them for sure, as they say in person). And special thanks for the compliment, they wiped out the whole pile of pancakes in half an hour. Only lace and holes remained)))

Natasha, such yummy and they sweep me away in a matter of minutes))))
The other day I made pancakes with cottage cheese, not stuffed cottage cheese, and dough, it turned out delicious too.
I also wanted to ask, but raw yeast will not work here.

Natalya Balduk

Raw will do. When we lived in Kazakhstan, I only used them. Since a woman I knew sold them, and I was always sure of their freshness. By the way, happy Maslenitsa. Today is the first day I bake

Yeast pancakes, Lace pancakes

Yeast lacy pancakes

They kept in a peaceful life

sweet old habits,

they have oily Shrovetide

there were Russian pancakes. (A.S. Pushkin."Eugene Onegin")

And these words are still relevant today. Many, I think, bake pancakes quite often and with pleasure, and it’s just a must for Shrovetide.

Thin, thick, openwork, on milk, on kefir - there are a huge number of pancake recipes and every hostess has her own favorite recipe and, most likely, more than one.

I'm not an exception. I also have a different recipes pancakes, and today we will bake lace pancakes with yeast.

This recipe is interesting because it is done quite quickly, albeit with yeast. Pancakes are tender, tasty, with holes. Let's get started.

Lacy Yeast Pancakes - Recipe

3 eggs
3 cups flour
800 grams of milk
1 teaspoon salt
2 tbsp. spoons of sugar
2 teaspoons dry yeast
2 tbsp. l. vegetable oil

How to cook lace pancakes with yeast

Take half the milk, warm it up. Mix warm milk with yeast. Let stand for a while until the yeast disperses.
Add eggs, salt, sugar - beat with a whisk.
Add flour and mix thoroughly so that the dough is homogeneous, without lumps. The dough should stand warm for 20 minutes.
Bring the remaining milk to a boil, immediately add it to the dough, mix well, add vegetable oil and you can start baking.

I already told how I bake pancakes, I won’t repeat myself, if this question is still interesting, then read it here. at the same time and look at the recipe for pancakes on kefir.

I hope you enjoy the lace pancakes with yeast.

P.S. Somehow I heard such a phrase - "If you already have the eighth pancake lumpy, spit ... and bake lumps." I am sure that this will not happen with lace pancakes with yeast. Did you know that the expression “the first pancake is lumpy” initially had a completely different meaning. If you are interested, then look at the page "People's holiday Shrovetide".

Elena Kasatova. See you by the fireplace.

Yeast pancakes “Lacy”

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Openwork pancakes: beautiful, tasty and economical

We take an example from our mothers, who cooked openwork pancakes every weekend. Moms know that if children insistently ask for something tasty, then it is better to cook it right away. Otherwise, it will end up going to the store and buying, albeit tasty, but harmful store-bought sweets. We take an example from our mothers, who cooked openwork pancakes every weekend. It was both tasty and economical. And they were served with raspberry jam, golden fragrant honey. Yummy!

Thin pancakes Vologda with boiling water

Why do these pancakes have such a name? And the answer is simple: these pancakes are very similar to lace, which has become calling card Vologda masters. These pancakes are custard, so they are cooked with boiling water, but due to the presence of kefir, they turn out to be thin, tender and all in a hole.

medium mug of wheat flour;
a large mug of kefir, the size of a faceted glass;
egg;
a fifth of rusk sand;
a quarter of a medium cup of vegetable oil;
1/3 teaspoon of rock salt and soda;
half a medium cup of boiling water.

Pancakes are thin and tender

Put eggs, granulated sugar, salt in a blender. Whisk.
Without stopping the process of whipping, pour in kefir in a thin stream.
Pour boiling water into a cup and dissolve baking soda in it.
Quickly pour boiling soda water into the whipping mixture. Beat at high speed.
Leave for a quarter of an hour for the dough to infuse.
Beat again, adding vegetable oil, and you can start the process of baking the dough in a pan, which was heated and greased in advance, but when frying, the temperature must be reduced to medium.

Chocolate lace pancakes

These pancakes are loved by children like no other. After all, such lace is not only pleasant to eat in its pure form, but also to make a real one out of them. pancake cake. They are easy to make and it is best to involve your child in this process.

This article has helped many gardeners stop overworking on their plot and at the same time get a generous harvest.

I would never have thought that in order to get the best harvest on my garden plot in my entire “dacha career”, I just need to stop overworking myself in the beds and trust nature.
For as long as I can remember, every summer I spent in the country. First on the parent, and then my husband and I bought our own. From early spring to late autumn, all free time was spent on planting, weeding, tying, pruning, watering, harvesting and, finally, conservation and trying to save the crop until next year. And so in a circle.

To prepare them, you need to take:

a couple of cups of warm milk;
a couple of chicken eggs;
a third of a cup of cocoa powder;
a mug of wheat flour;
a little granulated sugar;
a pinch of salt;
a few drops of vanilla essence;
a tablespoon of any oil from melted butter to vegetable.

Kids love these pancakes like no other.

Separate the protein component of the eggs and beat them with salt until a stable and strong foam. If you turn the bowl in which they were whipped, then the foam should not fall out of it.
Grind the yolks with a whisk with sugar until the grains are completely dissolved.
Mix flour and cocoa powder.
Add flour to yolk mixture. The dough will be quite stiff and difficult to mix.
Dilute the thick dough with warm milk, which must be poured in portions and in a thin stream.
Pour in the oil and mix.
Gently fold in protein foam.
Start baking immediately so that the foam does not have time to fall off and prevent beautiful bubbles from forming, which form lace on pancakes.

If you plan to make a cake out of them, then it is better to use any creamy or oil cream. It is better to fill the top of the cake with melted chocolate and sprinkle with coarsely chopped nuts.

Recipe for pancakes "Bottle"

This is a fairly simple recipe that even a schoolboy will be able to do. It is also convenient because the pancake is poured into the pan from a bottle, while no other dishes get dirty. Baking them is easy. These delicious pancakes can be made with both water and milk. In the first case, they will be less high-calorie, but dryish, and milk will make the pancakes soft, with a beautiful color and milky taste.

egg;
a mug of milk or water;
a little granulated sugar;
a little more than half a mug of flour;
a pinch of salt;
half a pack of ripper;
a little vanillin;
a quarter cup of vegetable oil.

This is a fairly simple recipe that even a schoolboy can do.

Take a clean liter bottle.
Insert a funnel into it and pour in the products from the following sequence: egg, granulated sugar, salt, vanillin, vegetable oil, flour, ripper.
Close the lid and start shaking the bottle vigorously so that the mixture in it becomes homogeneous.
Leave for an hour or a couple of hours in the refrigerator.
Shake the mixture well in the bottle before baking and start the process.

Pancakes gossip with holes

Our mothers and grandmothers knew that a delicious lace of pancakes can be formed if they are made with yeast. Cooking them can not be called simple, but the result is worth it. It is not surprising that because of the painstaking preparation, they try to cook them only for the holidays.

To prepare them you need to take:

liter pack of fat milk;
half-liter jar of sifted flour;
a pinch of salt;
granulated sugar in the desired amount, but not more than half a mug;
a couple of chicken eggs;
a quarter cup of melted butter;
vanillin optional

Pancakes are tender and just melt in your mouth.

You need to start cooking pancakes with the preparation of dough. To do this, mix a third of the flour with a small amount granulated sugar and dry yeast. Mix. Gently pour in a third of warm temperature milk here, stirring constantly. Cover with cling film. Set the dough in a warm place before starting the yeast.
Grind the eggs with the remaining sugar, melted butter, vanilla.
Add the remaining flour here and knead with a spoon a homogeneous dough.
Mix the dough and dough, mix until smooth.
Cover with cling film and refrigerate for an hour.
After the required time has elapsed, mix the dough, slightly lowering it. Tighten with cling film again and place to ferment in the refrigerator for a couple of hours.
Use a pan with a special coating without greasing it. Do not mix the dough after the refrigerator, but carefully scoop it up and pour it into the pan.

Such yeast pancakes are obtained with large holes.

Pancakes with yeast

Have a recipe quick test on yeast. Pancakes have fewer holes on this test, but lace is still present.

To prepare them, you need to take:

a couple of cups of milk;
some sugar and salt;
a mug with a slide of flour;
ripper bag;
a small bag of dry yeast;
a fifth of a mug of vegetable oil;
egg.

Pancakes will delight the household

In the sifted flour a couple of times, add the ripper and yeast. Mix.
Whisk the egg with sugar and salt. Without fanaticism, you just need to make the mixture homogeneous.
Heat the milk until warm, but never hot.
Mix egg and milk. Mix.
Pour this mixture into the flour in a thin stream. Form a homogeneous dough without lumps.
Cover with cling film and put in heat for an hour.
After adding vegetable oil, mix and start baking in a hot and well-oiled pan.

Delicious fishnet pancakes: step by step recipe (video)

Diet openwork pancakes with cottage cheese custard (video)

As you can see, to cook delicious openwork pancakes, you do not need to have the skills of a super chef. It's enough to have a desire good recipe and a little perseverance. And it is the latter that becomes the key to the success of good housewives.

In order not to lose the material, be sure to save it to your social network Vkontakte, Odnoklassniki, Facebook by simply clicking on the button below:

Lush milk pancakes without yeast recipe

Pancakes are lacy, thin, openwork, very tasty (without the smell of yeast).

Lace pancakes will require you a little more time than the preparation of ordinary thin pancakes. But I'm sure the result will not disappoint and this recipe will be adopted by every hostess.
Lacy pancakes will delight not only with their delicate taste, but also with their elegance. Basically the recipe is very simple. The cooking process becomes lengthy due to the preparation of yeast dough.

Milk - 750 ml.
Dry yeast - 8g.
Eggs - 2 pcs.
wheat flour - 500 gr.
Sugar - 1.5 tbsp.
Salt - 0.5 tsp
Vegetable oil - 3 tbsp.

Dissolve sugar in warm milk (1/3 cup). Add dry yeast. Stir and put in a warm enough place.

Let's start preparing the dough when our yeast starts working and rises well.

Warm up the rest of the milk a little. Drive eggs into it, add salt, as well as yeast mass and a little sifted flour. Mix well to get rid of lumps. Let it rise again in a warm place.

When the dough has risen, gently mix it so that it falls and again set aside in a warm place to rise.

After the second rise, add vegetable oil to the dough and mix. The dough in its consistency should resemble a lush foam. We put the pan on the fire after greasing it with oil. Pour a portion of dough for a pancake with a ladle and bake it over medium heat.

After one side of the pancake is browned, gently pry off the edges with a spatula and turn over to the other side ...

"They kept in a peaceful life sweet old habits, they have oily Shrovetide there were Russian pancakes. - A.S. Pushkin."Eugene Onegin". And these words are still relevant today. Thin, thick, openwork, on milk, on kefir - there are a huge number of recipes. Today we will bake thin pancakes with holes, yeast recipe.

This recipe is interesting because it is done quite quickly, albeit with yeast. Pancakes are tender, tasty, openwork. Let's get started.

Thin pancakes with holes - yeast recipe

Ingredients:

3 eggs
3 cups flour
800 grams of milk
1 teaspoon salt
2 tbsp. spoons of sugar
2 teaspoons dry yeast
2 tbsp. l. vegetable oil

How to cook thin openwork pancakes with yeast:

Take half the milk, warm it up. Mix warm milk with yeast. Let it stand for a while until the yeast disperses, they should activate and begin their work.
Add eggs, salt, sugar - beat with a whisk.
Add flour and mix thoroughly so that the dough is homogeneous, without lumps. The dough should stand warm for 20 minutes.
Bring the remaining milk to a boil, immediately add it to the dough, mix well, add vegetable oil and you can start baking.

I hope you enjoy the recipe for thin pancakes with yeast holes.

P.S. Somehow I heard such a phrase - "If you already have the eighth pancake lumpy, spit ... and bake lumps." I am sure that this will not happen with pancakes according to my recipe and you will get thin, delicate, and most importantly, delicious yeast pancakes to the delight of your loved ones.

More difficult to bake, but it's worth it, believe me, but better check.

Yeast pancakes on kefir - video recipe

Pancakes are prepared with yeast using not only milk, you can cook on water, or on kefir. Watch the recipe in the video, it is also interesting because semolina is added to the pancake dough.

Enjoy your meal!
Elena Kasatova. See you by the fireplace.

Step 1: prepare the milk.

Pour milk into a small saucepan and place on medium fire. Let's heat it up literally 1-2 minutes. Immediately after this, turn off the burner, and pour the milk into a large bowl.

Step 2: prepare the yeast.

In a bowl of warm milk (the temperature should be about 36–39 °С) add dry yeast. Using a tablespoon, mix everything thoroughly until the last component is completely dissolved. You will see a light foam appear on the surface.

Step 3: prepare the flour.

Pour the flour into a sieve and sift over a medium bowl. This must be done so that it is saturated with oxygen. This procedure will help the dough become more airy and tender.

Step 4: Prepare the Pancake Dough - Step 1.

In a bowl with dissolved yeast, add ingredients such as sugar, salt and eggs. Using a hand whisk, beat everything thoroughly until a homogeneous mass is formed.

Next pour into a container. in small portions sifted flour and at the same time continue to mix everything with improvised equipment so that lumps do not appear. We should get dough like pancakes. Immediately wrap the bowl with cling film and put in a warm place. for 30–40 minutes.

Let our dough rise and rise 2–3 times.

Step 5: prepare the water for the dough.

Pour boiled water into a small saucepan, which we pre-wash under running water from the tap, and put on medium heat. Let her boil. Immediately after that, turn off the burner and continue cooking pancakes. Attention: We boil water when the dough increases in volume and becomes covered with bubbles.

Step 6: prepare the pancake dough - the second stage.

We free the bowl with the risen dough from the cling film and put it on a cutting board. Pour boiling water here in a thin stream, while simultaneously mixing everything with a hand whisk. We should get a liquid mass. If this is not the case, then let the dough cool down and only then add a little more to it. warm water. At the end, add vegetable oil to the bowl, once again mix everything thoroughly with improvised equipment and proceed to the preparation of pancakes.

Step 7: Cook thin pancakes with yeast.

We put the pan on medium heat and heat it well. Then we pour a little vegetable oil here, but only for the first time, since there is already enough of this ingredient in the dough, so our pancakes should not burn and stick to the bottom of the container. Next, using a ladle, we collect a little liquid mass and pour it into the pan. Important: at this moment, we hold the container in our hands and gently turn it from side to side so that the dough spreads over the entire surface.

Fry the pancake on both sides 1–1.5 minutes each paying attention to the edges of the dish. If they become pale golden, then it's time to turn it over. By the way, pancake appearance it turns out perforated and openwork. It looks very appetizing! We shift it with a wooden spatula to a special flat plate, and instead pour the next portion of the dough into the pan. Attention: Constantly stir the liquid mass so that it does not stagnate. We lay out all the fried pancakes in a pile until we run out of dough.

Step 8: serve thin pancakes with yeast.

Yeast pancakes are very tasty and beautiful. Many housewives rarely make a dish according to this recipe, but in vain. Of course, you need to tinker with the dough, but at the end we get amazing pancakes that can be enjoyed with both sweet and savory fillings. We put a plate with a dish to the dining table along with jam, sour cream, condensed milk and other sauces.
Enjoy your meal!

As a filling for such pancakes, you can take boiled chicken, grated hard cheese, mashed potatoes With fried onions, ham, red caviar, as well as all kinds of jams, sweet cottage cheese with raisins and much more;

For cooking delicious pancakes I advise you to use wheat flour only the highest grade and fine grinding. By the way, I usually take the ingredient of the same trademark, which has already been tested and corresponds to the quality;

For frying pancakes, you can take a cast-iron pan or a special one with low sides.

Traditionally Russian dish- Yeast pancakes, thin, in milk. Especially art in cooking is manifested in the fact that pancakes are made almost transparent and at the same time satisfying. There are some points that we will talk about. They can be served alone or with toppings to suit any taste.

Yeast pancakes with milk

Ingredients

milk - 1 liter;
egg - 4 pcs.;
sugar - 40 gr.;
flour - 600 gr.;
oil - 200 ml;
yeast substrates - 7 gr.;
salt - 5 gr.

Cooking

Prepare a dough for pancakes in milk. The flour must be sifted twice.
Heat milk to a temperature not exceeding 36⁰.
In milk, dilute the yeast substrate until completely dissolved, add 1/3 of sugar, flour to a state of thick sour cream.
Put the dough in a safe warm place, for example, near the stove.
After the yeast starts to "work", you need to create the basis for the pancake mixture.
Separate the yolk from the protein. Beat the protein with sugar and pour in a thin stream.
Combine with a mixture of flour, salt, mix thoroughly.
Give the dough time to “play”, it should begin to bubble. Add 2 tablespoons of oil to it so that the yeast pancakes do not stick
Heat up a frying pan with a little oil.
Using a ladle, pour the pancake mixture into the middle of the pan and smooth the surface with movements in different directions.
Bake yeast pancakes on both sides until cooked, serve in any form.

Thin pancakes made from milk powder with yeast

Ingredients

dry milk - 50 gr.;
flour - 600 gr.;
water - 450 ml;
egg - 4 pcs.;
yeast - 7 gr.
vegetable oil, unrefined - 100 ml;
salt - 5 gr.;
sugar - 20 gr.

Cooking

Prepare a mixture of powdered milk for pancakes in advance. Dissolve in water without lumps.
Set aside most. From a smaller one - prepare a dough.
Dry yeast is completely dissolved in the resulting "milk". Add a few tablespoons of flour there, mix. Add 5 grams of sugar to the mixture, cover with a warm towel and leave for about an hour.
Beat egg whites with sugar until stiff with a mixer or whisk. Pour the yolks in a thin stream, mix thoroughly and add to the pancake dough.
Over time, watch how the dough rises. If the process is active, then you can start the flour, stirring constantly.
Then add sugar, the remaining flour and a little oil to prevent the pancake from sticking to the surface of the pan.
Bake pancakes with milk powder in a hot frying pan with a minimum amount of oil.
Turn the product over carefully, trying not to damage and monitor its baking.

When preparing thin yeast pancakes in milk, the main thing is their baking. It is made without adding oil. Excess oil causes the pancake to feel too greasy to the touch and change its taste.

Cook such pancakes in a pan that is specially designed for baking them. Non-stick, Teflon coating will not allow them to overcook. It is necessary to carefully monitor the process and turn over in time.

In the beginning, when the first pancake hits the pan, the desired effect may not come out. This is due to the fact that the pan is not heated enough. The secret is simple. It is necessary to put on a strong fire, and then reduce it. The oil should “boil”, forming a kind of oil film. Excess oil is removed with a napkin.

If there is no such pan, then you need a cast-iron, thick-walled one, which guarantees real baking.

To grease pans for pancakes with milk and yeast, our grandmothers used goose wing, partridge or long feathers. Today this is not necessary. Among kitchen utensils there should always be a pastry brush. It will come in handy in the future, in the manufacture of other dishes. In the absence of it, or in order to save money, buy a brush made of real hair for painting work at the building materials market. At home, carefully trim its edge, process it from excess hairs, and it can be used when baking thin pancakes on yeast based on milk. For convenience, oil is poured into a separate bowl. This makes it easier to dip the brush. After use, wash and dry thoroughly. She will last a long time.

Pancakes will be prettier if they have even baking. To do this, pour the dough into the middle of the pan and slowly level to the brim.

The readiness of yeast pancakes can be checked by changing the properties of their surface. At first, the pancake bubbles, becomes lacquered. As it bakes, the color of the edges changes and it fades. This is a signal that it's time to flip the pancake.

Substitutes can be used to make thin pancakes with yeast and milk. Dry milk mixture is diluted with water. The same can be done with concentrated milk or cream, which are diluted in different proportions.

The freshness of the eggs, their sufficient number is a guarantee that the pancakes will be thin. If it breaks during baking or turning, you can always add another egg.

Have you noticed that the dough is too thick? Then you can safely dilute with water. Better - mineral water, which will give additional effects, pancakes will become lacy.

One of the cooking options, using instead of a dry yeast substrate is natural, live, pressed. They are sold in every market. They should be diluted with water, add sugar and leave for a while to start working. As soon as they begin to work, the mixture will bubble up, an active process will be visible. In this case, the pressed yeast substrate mixture is ready for further work.

If you want to reduce the calorie content of a dish, then use fructose instead of sugar or put it as little as possible. In fact, it is only needed so that the yeast fungus reacts with the rest of the mixture, and thin pancakes could look like the picture.

Do you cook pancakes often? You can use a variety kitchen appliances. So, in a bread machine, the dough will fit faster, a mixer will help to cope with the task of mixing the components.

In any case, learning how to bake thin pancakes is an art that can be mastered. Repeated training is especially important. They are served with different fillings and fillers. Milk pancakes are a wonderful breakfast that households always like. Yeast pancake has a delicate aroma of freshly baked pastries, its transparency is a guarantee of the real culinary art of the hostess.