The best recipes for yeast pancakes for Pancake week

Contents of
  • A few tips and tricks
  • A few tips and recommendations
  • Wine pancakes with yeast and milk
  • Yeast pancakes with buckwheat
  • Yeast pancakes with wheat
  • Yeast pancakes with semolina
  • Yeast pancakes with sour
  • How to prepare pancakes with baked goods - video
  • Yeast pancakes with potatoes
  • Yeast vanilla pancakes with cottage cheese
  • How nice it is that many centuries ago our ancestors came up with such a beautiful and delicious holiday - Shrovetide. And even better, that its integral part are the symbols of a warm and bright sun - pancakes. Nobody dares to name exactly how many pancakes recipes exist in the world. From ancient Russia, they flew all over the world, and each nation added something of its own to them.

    The best recipes for yeast pancakes for Maslenitsa we offer you in this collection. Let every experienced hostess find something new for herself here, but only a young hostess starts boldly trying one by one the recipe, perhaps one of them will necessarily become her crown.

    Some useful tips and recommendations

    • The dough for yeast pancakes is started on both pressed and dry yeast. An important point - they must be fresh, then the dough will quickly rise.
    • Always sift the flour before use. First of all, it is done to get rid of debris or some lumps. Also during storage, excessive moisture accumulates, and after sifting, the flour is freed from moisture and saturated with oxygen. It turns airy, which has a positive effect on the quality of the dough, it will be better and faster to rise, and baking as a result will turn out to be gentle, lush and soft.
    • The dough for pancakes should not be beaten very strongly, otherwise the products will not turn out to be magnificent and airy.
    • To cook pancakes on yeast, you need a large saucepan. When the pancake mass begins to rise, it can increase in volume two or three times. If you take a small dish, it can climb through the edges.
    • It is necessary to observe the test from time to time, in no case should it be allowed to stand, otherwise the baking will be non-porous and pale.

    The best yeast pancakes are obtained if you use a cast-iron thick frying pan for their baking. In the case where there is none, you can use dishes that have non-stick coating.

    1. The frying pan must be heated strongly, then grease with a tassel dipped in vegetable oil or a piece of fat. If the oil is added to the dough, then it is sufficient to lubricate the frying pan just before the first pancake.
    2. A ladle of scoop pancake mass, pour into a frying pan and quickly distribute the entire surface.
    3. On the first side of the pancake bakes from 30 seconds to 1 minute, then turns over and bakes on the second side for another 30-40 seconds.

    Chilled pancakes on yeast and milk

    Pancakes made on yeast and milk are amazing. Once they were nicely described by A. P. Chekhov: "The pancakes were roast, porous, plump, like the shoulder of a merchant's daughter. ..".It will take some experience and skill, a little more time and patience, because the dough will have to leave and go up.

    Ingredients:

    • milk - 750 ml;
    • pressed yeast - 20 g;
    • sugar - 2 tbsp.l.;
    • salt - ½ tsp;
    • wheat flour - 0,5 kg;
    • egg - 1 piece;
    • vegetable oil - 2 tbsp.l.

    Preparation:

    1. You should warm up 100 ml of milk, add to it half a tablespoon of sugar and flour, put the yeast and mix well until all the ingredients dissolve in the milk. Then we need to put this mixture in a warm place for 20-30 minutes( if the yeast is not too fresh, then it will take a little more time).It is an opara and, when it is ready, it must have a foamy condition.
    2. While the opara reaches the right condition, you should not waste time and do the test. The main condition: all the constituent products should not just be from the refrigerator, they should be obtained in advance and heated to room temperature. In a deep bowl, mix 500 ml of milk, sugar, egg, salt, all the flour and at the very end, pour in the vegetable oil. Well, mix everything together so that not a single lump remains.
    3. Now pour the prepared dough into the dough, once again, all is well to mix and remove the yeast dough for pancakes in a warm place for three hours. All the time you need to watch him: the dough will rise, it should be lowered, slightly stirring with a spoon.
    4. After three hours, you need to boil the rest of the milk and pour it into a pancake mass almost in a boiling state, mix and remove again in a warm place, so that it again rises.
    5. Everything, the dough is ready. Do not cheat, you need to immediately start baking pancakes, then they will turn out beautiful, with holes.

    Yeast pancakes with buckwheat flour

    Buckwheat flour itself is characterized by low stickiness, therefore it is not necessary to prepare pancakes from it, they will fall apart. It is necessary to combine wheat flour and buckwheat flour. Although this recipe is also not simple, it is worthwhile to tinker with such baking. One day at the Shrovetide week should definitely be allocated for pancakes with buckwheat flour. They are very delicate and with a beautiful coffee tint.

    Ingredients:

    • buckwheat flour - 1 glass;
    • sugar - 1 tbsp.l.;
    • sour cream - 1 cup;
    • milk - 0.5 liters;
    • wheat flour - 1 cup;
    • pressed yeast - 30 g;
    • salt - ¼ tsp;
    • vegetable oil( for frying) - 30-40 ml;
    • eggs - 3 pcs.

    Preparation:

    1. Half the milk should be heated, put into it yeast, sugar with wheat flour, start the spit and send to a warm place, so that it is thrown out. Such pancakes can be made on dry yeast of instant cooking, they will need 2.5 tsp.
    2. As soon as the opara starts to settle, it is necessary to add buckwheat flour, salt with egg yolks, sour cream and pour the remaining warm milk. Mix all the ingredients together.
    3. Separately in a bowl, beat the egg whites with a pinch of salt and gently, gently stirring from the top down, add them to the pancake mass. Once again, send everything to heat.
    4. When the mass rises, immediately, nothing more mixing, start baking pancakes.
    5. Buckwheat yeast pancakes are thick, turn them neatly, and in this case lubricate the frying pan with oil before each new portion of the dough.

    Yeast pancakes with millet

    The recipe for these pancakes has come down to our days from the most ancient Russia. At one time he was unfairly forgotten, but now a rare carnival in Russian restaurants does without such baking. Milk pancakes will not turn thin on yeast, but they are extraordinarily soft and juicy.

    Ingredients:

    • drinking water - 1 l;
    • vegetable oil - 3 tbsp.l.;
    • salt - 1 tsp;
    • sugar - 2 tbsp.l.;
    • wheat flour - 260 g;
    • millet - 1 cup;
    • pressed yeast - 25 g;
    • eggs - 3 pieces;
    • milk - 1 liter.

    Preparation:

    1. The first thing you need to boil is boiled mashed potatoes. You can do this on milk or water. The proportions are taken as follows: for 1 part of the millet there are 4 parts of the liquid, that's how it will not get thick, but will boil and be very gentle.
    2. In a deep dish, pour half of milk, heat it a little( 40 degrees, no more) and dilute yeast in it. Now pour sugar, stir well, so that it dissolves, and set aside for a while until fermentation begins.
    3. As soon as the foam begins to form( that is, the opara will ferment), shift the porridge, cooled to this time, to it, mix it. Now slowly pour the flour, kneading the pancake mass without lumps. Remove for an hour in a warm place.
    4. After an hour, boil the remaining milk and pour boiling into a pancake mixture. Mix everything quickly and vigorously.
    5. In a separate bowl, beat eggs and salt with a kitchen sprig. Carefully pour them to the test, there to send vegetable oil and finally knead. Allow the pancake mass to stand for 10 minutes before baking.
    6. The frying pan should be well heated, it is not necessary to oil it with oil( well, if only for the very first time).
    7. Pour the dough into a frying pan, try to make its layer as thin as possible. Pancakes with millet in a hot form are easily torn. Therefore, they need to be turned extremely carefully, without sharp movements, using a wide wooden spatula for this purpose, and not just grabbing the edges with your hands.

    Yeast pancakes with semolina

    Another real Russian pancakes, the dough for them is prepared with a manga. In the recipe below, semolina porridge is not pre-cooked, and the pancakes are thin. If you want to bake yeast pancakes thick and lush, then the semolina should be taken a little more than indicated in the recipe, and to start to cook dairy porridge from it.

    Ingredients:

    • milk - 500 ml;
    • salt - 1 tsp;
    • semolina - 7 tbsp.l.(with a slide);
    • wheat flour - 6 tbsp.l.(with a slide);
    • dry yeast - ½ tsp;
    • sugar - 2 tbsp.l.;
    • vegetable oil - 4 tbsp.l.;
    • water - 250 ml;
    • egg - 1 pc.

    Preparation:

    1. In milk( you can take a cold) you need to pour semolina, drive a testicle, put salt with sugar and add vegetable oil. Mix everything thoroughly with the help of the kitchen whisk.
    2. Heat the water - not until boiling water, but until hot. Pour it into prepared manna mass, mix. Now sprinkle yeast, once again hinder everything properly and remove the mixture in a warm place for about 2 hours, semolina should swell.
    3. After the necessary time in the swollen semolina dough should be added flour, mix everything to a uniform state - and you can start baking pancakes.

    Yeast pancakes with a scoop

    It's a pity that now pancakes with pripy are not so popular dish as two hundred or three hundred years ago. So maybe the upcoming Carnival celebrations will be a good reason to correct this injustice? The process is a little troublesome, you need a certain skill to bake pancakes on yeast, and even with a scum. But it's incredibly delicious! It's time to step over the line of unpretentious recipes and take on culinary pancake masterpieces.

    Ingredients for the dough:

    • milk - 500 ml;
    • butter - 40 g;
    • pressed yeast - 15 g;
    • sugar - ½ tsp;
    • wheat flour - 400 g;
    • salt - ¼ tsp;
    • eggs - 3 pieces;
    • vegetable oil( for frying pancakes) - 40-50 ml.

    Ingredients for the lump:

    • butter - 30-40 g;
    • bulbs - 2 pieces;
    • fresh mushrooms - 450-550 g;
    • salt - to your taste.

    Preparation:

    1. To begin with, it is necessary to heat half the milk( not too much, the temperature of 36-37 degrees will be enough).Mix yeast thoroughly with warm milk. Pour flour, start a pancake mass and remove it in a warm place.
    2. The remaining milk should also be heated a little, to combine it with sugar, egg yolks, salt and creamy melted butter. When the mass begins to rise, pour into it a prepared milk-egg mixture, mix everything well and again send it to a warm place for a secondary uplift.
    3. In the meantime, you can deal with the scum. Peel and rinse the mushrooms with onions, cut them finely. In a frying pan, melt butter, fry in it first onions, then add mushrooms, at the end of frying, all should be added a little.
    4. Now it is necessary to whip the egg whites and transfer them to the dough that has risen by this time. Mix and begin to fry the pancakes.
    5. Frying pan is well heated, greased with vegetable oil, pour out one ladle of pancake dough and quickly evenly spread a couple of tablespoons of pod over the whole surface. Pancake oven on one side for about a minute, turn over and bake another 40-50 seconds.
    6. Pancakes with onion-mushroom tuft are best served on the table in combination with sour cream or hot broth.

    There are two other options, how to fry pancakes with pripy:

    • pripek immediately evenly distributed on a lubricated griddle, and poured about one ladle of pancake dough and bake for about a minute, then turn over to the other side and bake another 40-50 seconds;
    • on a greased frying pan pour a little pancake mass, distribute it along the scoop and fry half a minute, then pour as much, half a minute fry and turn over to the other side, on the reverse side of the pancake fry 40-50 seconds.

    Pancakes with puff make and sweet. For this use apples and apricots, pears and quinces, plums. Baking with such a bite is served to a table with jams, jams or liquid honey.

    How to prepare pancakes with baked goods - video

    Yeast pancakes with potatoes

    It was not often that some of us had time to try potato pancakes. Nevertheless, such recipes exist, and the baking turns out very tasty. For the dough, the flour is combined with potatoes( raw or boiled), but otherwise everything, as for ordinary yeast pancakes.

    Ingredients:

    • compressed yeast - 35 g;
    • eggs - 2 pieces;
    • wheat flour - ½ cup;
    • water - 300 g;
    • salt - ½ tsp;
    • sugar - 1 tbsp.l.;
    • potatoes - 3 pieces;
    • vegetable oil( for frying pancakes) - 30-40 ml.

    Preparation:

    1. Yeast should be kneaded thoroughly with a fork, add eggs, sugar and salt to it, beat with a whisk or a mixer.
    2. Now it is necessary to pour warm water into the mixture and pour in the flour, mix everything thoroughly.
    3. Clean and rinse the potatoes, rub on a shallow grater, put in a pancake mass, mix everything and put it away for half an hour in a warm place.
    4. Frying pan is abundantly missed with vegetable oil, and it is possible to bake pancakes.
    5. To potato baking, when serving the table, it is best to serve a mushroom sauce.

    Yeast vanilla pancakes with cottage cheese

    Pancakes with cottage cheese, probably, everyone loves. Among all stuffed pancakes, cheese cakes are the most popular. They are served both as wonderful healthy breakfasts and as delicious desserts.

    Ingredients for the test:

    • eggs - 2 pieces;
    • dry yeast - 1/3 tsp;
    • milk - 800 ml;
    • vegetable oil - 2 tbsp.l.;
    • salt - a pinch;
    • wheat flour - 300 g;
    • sugar - 2 tbsp.l.;
    • vanilla - 2 tsp.

    Ingredients for the filling:

    • curd - 350-400 g;
    • sugar - 3 tbsp.l.;
    • egg - 1 piece;
    • sour cream - 2 tbsp.l.

    Preparation:

    1. In a deep bowl with the help of a kitchen whisk you need to beat eggs with milk, sugar and salt.
    2. Continuing to beat, gradually, in small portions, it is necessary to pour flour, put the yeast and mix everything thoroughly. For 15-20 minutes, remove the pancake mass in a warm place.
    3. In the meantime, you can start with stuffing. Curd it is desirable to scroll on a meat grinder. Put sour cream with sugar and egg to it, mix everything to homogeneity.
    4. After this time, pour in a pancake paste vegetable oil, stir.
    5. Ideally use vanilla pods in this recipe. They need to be cut, scraped off the seeds, grinded and added to the dough. But if vanilla pods are not at hand, you can replace them with vanillin. Once again stir the dough and start baking pancakes.
    6. In ready-made pancakes, you need to put 1.5 tablespoons of curd filling and wrap it in any convenient way( in an envelope or a tube).

    Just with cottage cheese - this, of course, is the simplest recipe for stuffed pancakes. At will, you can add to the curd raisins, crushed dried apricots or prunes, candied fruits, fresh berries and fruits. It is necessary to try and more complex fillings:

    • meat;
    • mushroom;
    • with red fish;
    • banana;
    • with chicken;
    • with ham and grated cheese;
    • with liver;
    • with boiled eggs and fresh herbs.

    We hope that the recipes for pancakes from yeast dough we have brought enough for you, enough for every day of a wide carnival. Do not put them off in a long box, prepare in advance, distribute, on what day with which pancakes will please your family, friends, relatives, neighbors and even colleagues at work. Let the Shrovetide week be bright, tasty and cheerful. Yeast pancakes.

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