Lacy pancakes made with yeast and milk. Thin pancakes made with yeast. Thin pancakes with holes - recipe made with yeast

It’s hard to think of anything simpler and more satisfying than pancakes. It is not surprising that every housewife has at least ten recipes for all kinds of pancakes: pancakes with milk, with dry yeast, with yogurt. They even bake with sour cream, stirring lightly with water or milk! But other housewives don’t like experiments! They keep one single recipe in their head and use only that. To be honest, I always did this too, until the Internet came along. In case of thin pancakes (if you need to quickly) I baked them for this one. If the family asks for thick and plump pancakes, I bake them with yeast. So a stereotype has developed: those made with yeast are necessarily thick (we call them “pancakes”), while those made with milk are thin (in our family they are called exclusively “pancakes”).

Imagine my surprise and delight when I discovered thin yeast pancakes with holes. Look at the photo, how transparent and elegant they are, you can’t even call them the heavy word “pancakes”, these are real pancakes. But at the same time, the pleasant taste of yeast pancakes is felt and they are more satisfying than the usual yeast-free ones.

Recipe for thin pancakes with dry yeast

Milk - 500 g.
Chicken eggs - 2 pcs.
Melted butter - 30 g.
Granulated sugar - 3 tbsp. spoons
Dry yeast -1 teaspoon
Salt - a pinch
Wheat flour - 250-300 g.
Vegetable oil - 3 tbsp. spoons

How to make delicious pancakes with holes

Heat half a glass of milk to 37-38 degrees. We will add yeast to this milk, so it should not be very hot so as not to kill living organisms. But cold milk will not be able to activate the yeast, so it needs to be heated to a pleasant hot (but not scalding!) temperature.

Add 1 teaspoon of dry yeast to the milk.

We also add 1 tbsp to the dough for yeast pancakes. a spoonful of granulated sugar. Stir and place in a warm place without drafts. In order for the dough to rise into a foamy cap and the yeast to start working, we need 10-15 minutes.

Meanwhile, break two chicken eggs into a large bowl in which we will knead the dough for yeast pancakes.

Add 2 tbsp to the eggs. spoons of sugar and one teaspoon of salt.

Stir the mixture with a whisk and pour in melted butter (30 g). To prevent the yolks from curdling, the butter must be cooled to room temperature.

During this time, the dough has already arrived. Add it to the main dough. If you see that the dough has not changed its condition, that is, it has increased very poorly in size or does not fit at all, there may be two reasons: the yeast is of poor quality or expired, or it is very cold in the place where the dough stood. You need to move it to a warm place or increase the rise time. Do not add poorly suited dough to the dough!

Add the remaining milk to the dough, which should be heated until warm. We begin to sift the flour in parts, constantly stirring and controlling the thickness of the dough. It takes me 250-300 grams of flour for this amount of food, but I always add no more than 1 cup at a time so as not to overdo it with flour. I added one glass, stirred, and checked the thickness. If it’s not enough, add more flour.

Stir the pancake batter with a wooden spatula or spoon. Yes, you will see a large number of lumps, but this is not scary. When the dough is infused and reaches the consistency we need, the lumps will disperse, the dough will become fluffy and tender.

Now you need to cover the dough with a clean towel and leave in a warm place for 1-1.5 hours. Let the yeast show its strength, make the dough fluffy, tender, so that the pancakes turn out lacy, with holes.

This is the thickness of the dough (you can see it in the photo). Now another secret ingredient: 3 tbsp. spoons of vegetable oil. Pour into the batter and stir with a ladle before baking.

I bake pancakes in a hot frying pan for 1-2 minutes on each side. Before the very first pancake, I grease the frying pan with a brush with vegetable oil; for subsequent pancakes, no greasing is required, but be guided by your frying pan, you may have to grease it at least every other time. Thanks to the oil content in the dough, pancakes according to this recipe come out of the pan perfectly, and even the first pancake is not lumpy!

Another important point for a successful first pancake: the pan must be heated very well! But after the first pancake, the heat can be reduced to medium and all the rest can be baked at lower heat. Modern cast frying pans heat up so well and retain heat just wonderfully; there is no point in heating them too much, since even thin pancakes may not have time to bake inside and may develop dark brown spots on top.

I remember my grandmother always greased pancake pans with a piece of lard (unsalted, of course), pinned on a fork. It worked out evenly and well. Some people, I know, grease with half a potato: dip it in oil - and then use a fork with these oily potatoes to quickly “walk” along the bottom of the frying pan. In general, you can grease it in different ways, the most important thing is that the pancakes come off well and don’t spoil your mood.

When you bake pancakes, don’t be away from the stove for too long, they don’t like it! You’re hesitating and get a "black man".

I turn the pancakes over with a thin, sharp spatula. The main thing here is not to yawn! Do it on time. If thin edges begin to curl, pry them up and turn them over. I often find it more convenient to grab these edges with my hands to properly flip the pancake.

Look at the structure of the pancakes: they are the thinnest, with a small hole.

As soon as the first removed pancake sits on the dish, grease it with butter. There is no need to melt it - once on a hot surface, the oil will begin to melt on its own. If you really like sweets, you can sprinkle granulated sugar right away so that it melts immediately. So we bake: one after another, one on top of another, until the whole stack grows. The main thing here is to be patient so as not to gobble up this yummy on the go, “in the heat of the moment”!

Bon appetit!

If you like video recipes, I invite you to watch a video on my channel on how to cook thin pancakes with milk:

In contact with

I baked yeast pancakes for the first time and the results were finger-licking good!

Thank you for the recipe $ALENKA$ from Nravitsya.net

Pancake dough:

Milk (2.5% fat) - 3 and 1/4 cups

Dry yeast - 10g.

Eggs - 2 pcs.

Premium flour - 500g.

Sugar - 2 tbsp.

Salt - 1 tsp.

Vegetable oil - 2 tbsp.

1. Prepare the yeast first.
Pour dry yeast into a bowl and dilute it with a quarter glass of well-heated milk, add a teaspoon of sugar. Place the yeast in a warm place so that it “rises” and begins to bubble.

2. Knead the dough.
Sift the flour through a sieve, add salt, sugar (optional, I didn’t add more), eggs, carefully pour in the heated milk, stirring continuously and add the “appropriate” yeast. Now mix the dough until a homogeneous mass is formed. The dough should be without lumps. Then add vegetable oil to it (melted butter will also work) and mix thoroughly again.

3. Cover the dough with a lid and place in a warm place until it rises. The dough should rise 3-4 times. Each time, after increasing, the dough must be mixed. The dough should “rise” for 2-2.5 hours.

4. Bake pancakes.

Pour some vegetable oil into the frying pan and pour out some of the dough. If the dough is made correctly, it should pour into the pan like foam.
In the frying pan you can see how holey it is, all openwork!
When the pancake is baked, carefully turn it over to the other side.
This is already a fried pancake on both sides.

I got such a beautiful stack of pancakes.
The next day the pancakes were just as soft as the first.
I hid one pancake to find out what it would be like on the third day, but I didn’t have time....my husband found it at night and ate it, I asked him, “where is the pancake?” , and he answers me - “it was very tasty!”

These pancakes will be good with fillings; mine were filled with raspberry jam.

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

In this recipe we will tell you about a new way of preparing delicious thin pancakes, as beautiful as they are appetizing, and therefore called lace pancakes. Get acquainted with the recipe - you will need it, because Maslenitsa is coming!

Very soon is a wonderful holiday - Maslenitsa, which this year falls on February 16-22, and at this time housewives create real “pancake miracles”: they bake pancakes in different ways, serve them with a variety of products, prepare pancake cakes and pies from them, etc.

The recipe that we will tell you about today will be a godsend for cooks who strive to comprehend the science of preparing very thin pancakes, transparent and lacy. These are yeast pancakes that are prepared with milk - they will take time, but the time and effort spent will pay off handsomely!

Recipe for thin yeast pancakes “Lace”

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

1 tbsp each vegetable oil and sugar
1 pinch of salt

Cooking method:

How to cook thin lacy yeast pancakes. Crumble the yeast into a bowl, add a spoonful of sugar, grind, pour in a glass of warm milk, add a pinch of salt, add 2/3 cup of sifted flour, stir - 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. Place the bowl in a warm place, when the dough rises for the second time, add the egg whites, whipped into foam, mix the dough carefully, leave in a warm place for another 10-15 minutes. There should be a lot of bubbles in the dough. Pour the dough by the ladle into a well-heated frying pan, greased with a piece of unsalted lard or vegetable oil, bake on both sides until done - in the usual way. Bon appetit!

If the dough does not spread well in the pan, pour in a little warm milk, stir 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.

All those who like to bake delicious pancakes will definitely like this recipe, we are sure, try making thin lacy pancakes using it, and you won’t be disappointed, good luck!

How do you prepare thin lacy pancakes? Share your thoughts on this matter in the comments.
We recommend looking at the selection - pancakes with yeast.

Video recipe for making lace pancakes

Video: Lacy Pancakes Recipe

Video: Thin Pancakes Recipe with Yeast

Video: Watch Pancakes with Yeast - Pancakes with Yeast Recipe

How to make openwork yeast pancakes “Lace”

Hello, dear readers of the Culinary Diary!

Maslenitsa is just around the corner. I will delight my family with pancakes for a whole week. Therefore, I am urgently going to try several new pancake recipes to make every day of Maslenitsa unique. Delicious custard pancakes from a bottle have already been tested and adopted. The pancakes turn out tender, with beautiful holes.

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

These yeast pancakes bake quickly and turn over perfectly. Preparing the dough takes 2-3 hours, but there won't be much effort on your part.

But the pancakes will turn out to be simply unrealistically tender, lacy 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 packet). 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 appearing will delight you.

Look how many there are!

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

Now you have another new recipe for pancakes for Maslenitsa and you know how to make the most delicate yeast pancakes “Lace”. Subscribe to Culinary Diary updates - the best recipes are ahead.

Yeast holey pancakes.

Dear and beloved readers of my blog!
On the bright holiday of pancakes MASLENITSA, I wish you to taste the best, most delicious and satisfying pancakes, unwind your soul by participating in festive games and feasts and, naturally, spend these days in such a way that you have something to remember until the next Maslenitsa.
We all love pancakes, some bake them themselves, some go for pancakes.
I am one of those who bake. For me, baking a stack of pancakes is like making tea.
The fastest, most tender, one might say for every day, I have custard pancakes with kefir. If stuffing, I bake dry pancakes. For special occasions, just for the great Maslenitsa - the thinnest pancakes with translucent sheets.
And of course, how could we live without them – these are yeasty, lacy, holey pancakes. I call them royal. These pancakes have a different taste, they are more like a tender bread product. Just in time for red caviar. I bake these pancakes when my whole family goes to our friends’ bathhouse. You'll steam yourself half to death, plunge into ice-cold water and head to the table! And on the table, a whole mountain of royal ones with caviar, and a cool beer.

I've been using this recipe for a long time.
I’m not going to change for another, because after numerous fiascoes from pseudo recipes, I lost the desire to spoil food and nerves.
To be honest, they don’t write anything on the Internet, they don’t stuff them into pancakes, which are already delicious in themselves, why?
Why invent a wheel?
If you have never baked yeast pancakes, or you have had experience, but with a sad ending, then with great pleasure I suggest you bake according to my recipe.
SPECIALLY FOR THE GREAT MASLENITSA, FOR MY READERS.
Walk, people, Maslenitsa has arrived! Let pancakes smell delicious on the table in every home, let no one feel guilty this week before Lent. I wish your family peace, coherence, friendliness, mutual support and prosperity. Love and be loved.

Ingredients for a large stack of pancakes:

1 liter of warm milk (country milk) or store-bought milk with at least 3.2% fat content
10 grams of dry ACTIVE yeast read on the package. This is a yeast with longer fermentation, sold in any supermarket.
2 eggs
500 g flour
1.5 tbsp sugar and another 1.5 tsp sugar
1 tsp salt, do not overdo it, yeast pancake dough does not like a lot of salt
10 tbsp vegetable oil for dough
Vegetable oil for baking
100 – 150 grams of high-quality butter for coating pancakes

And this is where the little tips began. 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 making the dough in the morning, at 7-8 o'clock.
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 rise, thereby prolonging the fermentation process. And as a reward, for the warmth of your hands and gentle care, you will receive fluffy, but at the same time THIN, LACEY PANCAKES.
In one glass of warm milk, from the total volume, dilute 1 tablespoon of sugar with yeast.
Do not add 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, just above room temperature. Not higher!
That is, preheat the oven for 3 minutes, turn it off and leave it open until the heat is evenly distributed.
And only then, put the cup with milk and yeast, do not close the door all the way.
Don't forget to cover the cup with a towel. I don't recommend film. Well, or as a last resort, place it near the battery.
At this time, sift the flour, add salt, half a teaspoon of sugar (we will save the remaining 1.5 teaspoons for later) and mix. Using a fork, lightly beat the eggs.

Heat the remaining milk and pour it into a large 5 liter pan (not aluminum) with a wide neck, no less!
Then you will understand why in a big way. For such things, I have a special bucket. Add eggs and revived yeast to the milk. Mix carefully.
Then add half the flour with salt and sugar, mix with a whisk until smooth. Then pour out the remaining milk. Mix again and again until smooth.

THE DOUGH SHOULD NOT BE VERY LIQUID.
THIS IS HOW IT SHOULD BE, DO NOT ADD MILK IN ANY EVENT.

During the fermentation process the dough will dissolve. 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 is not decreasing, but rather increasing. It's like someone is topping it up.
Mix well again, cover with a light towel, not film, and put it in the oven. There is no need to preheat the oven, there are no drafts and this is an ideal place for fermenting dough. Turn on the oven light and carefully close the door.
This is the first stage. Record the time so you know approximately how long it will take your dough to rise. At the first stage it took me 1 hour and 15 minutes to climb.
So, you can safely go about your daily affairs.
This is the dough after an hour.

Our dough lost oxygen, it absorbed a lot of carbon dioxide, and the fermentation process began 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. By moving, we saturate the dough with a new portion of oxygen, feed the yeast with sugar (add half a teaspoon, no more).
A new fermentation begins. But, already with greater speed. As the yeast multiplied, the dough became stronger and more vibrant.
Cover the cup and put it back in the oven, waiting for the second approach. Follow the test!
If you have never seen how the dough runs away, then this is your chance. We time it at a little over 1 hour.
This is what the dough looks like at 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 how strong it is?
When stirred, it resists and does not want to go down. The process is underway.
The third time, my dough ran away already at 50 minutes. I had to take it out and mix it. I didn’t add any more sugar, since the dough showed that it wasn’t hungry, as it “didn’t eat like a child.”
It's time for fat. Pour vegetable oil into the dough and knead thoroughly until smooth.

Leave on the table under a towel for a while. For 15 minutes.

During this time (about 3–4 hours for everything), the dough blossomed and fermented perfectly. I don’t recommend keeping it longer, it will peroxidize. But, if you are delayed, then you can fix everything with just 1 -1.5 teaspoons of sugar. This, of course, will affect the taste of the finished pancakes; it is best to plan your time in advance. After all, you don’t bake such pancakes so often, on special occasions, that’s why they are royal.
At this time, prepare the frying pans.
Choose a medium-sized frying pan and be sure to have a thick bottom or non-stick one. If you have a cast iron skillet, then you are in luck!
Melt the butter to coat the pancakes. Don't melt the butter. Pour vegetable oil into a small cup to coat the pan.
Also, we will need 2 soft brushes, one for pancakes and the other for a frying pan.
Heat the frying pan, reduce the heat, coat it with vegetable oil and wait for the heat to drop to medium.

Mix the dough lightly, scoop it with a deep ladle.
For yeast pancakes, the amount of dough at one time will need a little more than usual. The dough is airy and light. You need to get used to this test.
It spreads twice as slow as usual. So, take your time.
Everything will work out. Remember your first pancake made from 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 in one layer. Fry on both sides. Try to set the strength of the fire already on the first pancake. Don't fry too much.

Transfer the finished pancake to a flat plate and generously grease it with 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 does not decrease, but increases. You will need more than enough time and patience to stand at the stove. Surprising your loved ones and pleasing yourself is worth it.
Here is such a huge stack of thin, yeasty pancakes.

Now, you can confidently say that you know how to bake yeasty, holey pancakes. Yes, it takes a long time, and it’s a little difficult, but who said that baking pancakes is an easy job?
That’s why most people still go to pancakes and don’t treat them.
This 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 you want to bake these pancakes.
P.S – since yeast pancakes belong to bread baking, it is better to heat such pancakes in portions, as much as you eat at a time.
And the best option would be to eat everything in one sitting.

Slavyana, hello? Believe it or not, I re-read the recipe several times and did not notice the mistake in the word instant yeast)))))))
I have T9 turned on, he does what he wants))). Fast-acting ones are not suitable for this recipe, since the dough will simply sour in such a short period of time. But active ones are just that. 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 finished the whole stack of pancakes in half an hour. All that was left were lace and holes)))

Natasha, such a delicious thing can be swept away from me in a matter of minutes))))
The other day I made pancakes with cottage cheese, not in the filling, but in the dough, and it turned out delicious too.
I also wanted to ask, but raw yeast won’t work here.

Natalya Balduk

Raw ones will do. When we lived in Kazakhstan, I only used them. Since a woman I knew sold them, I was always confident in their freshness. By the way, Happy Maslenitsa to you. Today is the first day I bake))))))))

Yeast pancakes, Lacy pancakes

Lacy pancakes with yeast

They kept life peaceful

habits of dear old times,

at their Shrovetide

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

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

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

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

This recipe is interesting because it is made quite quickly, although using yeast. The pancakes turn out tender, tasty, with holes. Let's get started.

Lacy pancakes with yeast - 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 and heat it up. Mix warm milk with yeast. Let sit 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’ve already told you how I bake pancakes, I won’t repeat myself, but if this question is still interesting, then read it here. At the same time, look at the recipe for pancakes with kefir.

I hope you enjoy the lace pancakes with yeast.

P.S. I once heard the following phrase: “If your eighth pancake is already lumpy, spit it out... and bake the lumps.” I’m sure this won’t happen with lace pancakes made with yeast. Do you know that the expression “the first pancake is lumpy” initially had a completely different meaning. If you are interested, then take a look at the page “People's holiday Maslenitsa”.

Elena Kasatova. See you by the fireplace.

Yeast pancakes “Lace”

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Openwork pancakes: beautiful, tasty and economical

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

Thin Vologda pancakes 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 the calling card of Vologda craftswomen. These pancakes are custard, so they are cooked with boiling water, but due to the presence of kefir, they turn out 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 dry sand;
a quarter of a medium mug of vegetable oil;
1/3 teaspoon each of rock salt and soda;
half a medium mug of boiling water.

Pancakes turn out thin and tender

Place eggs, granulated sugar, and salt into a blender. Beat.
Without stopping the whisking process, pour in kefir in a thin stream.
Pour boiling water into a cup and dissolve 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 settle.
Beat again, adding vegetable oil, and you can begin the process of baking the dough in a frying pan, which has been heated and greased in advance, but when frying, the temperature must be reduced to medium.

Chocolate lace pancakes

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

This article has helped many gardeners stop working hard on their plots and still get a bountiful harvest.

I would never have thought that in order to get the best harvest on my plot in my entire “dacha career”, I just need to stop working on the beds and trust nature.
For as long as I can remember, I spent every summer at the dacha. First at my parents' house, 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, preserving and trying to preserve the harvest until next year. And so on in a circle.

To prepare them, you need to take:

a couple of mugs of warm milk;
a couple of chicken eggs;
a third of a mug 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.

Children 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 over the bowl in which they were whipped, the foam should not fall out of it.
Using a whisk, grind the yolks with granulated sugar until the grains are completely dissolved.
Mix flour and cocoa powder.
Add flour to the yolk mixture. The dough will be quite stiff and difficult to mix.
Dilute the thick dough with warm milk, which should be poured in portions and in a thin stream.
Pour in the oil and stir.
Carefully introduce the protein foam.
Start baking immediately so that the foam does not have time to fall and prevent the formation of beautiful bubbles that form the lace on the pancakes.

If you plan to make a cake out of them, it is better to use any butter or buttercream. It is better to pour melted chocolate over the top of the cake and sprinkle with coarsely chopped nuts.

Pancake recipe “Bottle”

This is a fairly simple recipe that even a schoolchild can do. It is also convenient because the pancake is poured into the frying pan from a bottle, without getting any other utensils dirty. Baking them couldn't be easier. These delicious pancakes can be made with either water or milk. In the first case, they will be less high in calories, but rather dry, and the 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 schoolchild can do.

Take a clean liter bottle.
Insert a funnel into it and add the products in the following sequence: egg, granulated sugar, salt, vanillin, vegetable oil, flour, baking powder.
Close the lid and begin to vigorously shake the bottle until the mixture in it becomes homogeneous.
Leave for an hour or a couple of hours in the refrigerator.
Before baking, shake the mixture well in the bottle and begin the process.

Pancakes Kumushka with holes

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

The pancakes are tender and just melt in your mouth.

You need to start preparing pancakes by preparing the dough. To do this, mix a third of the flour with a small amount of granulated sugar and dry yeast. Mix. Carefully pour in a third of the warm milk, stirring continuously. Cover with cling film. Place the dough in a warm place before the yeast starts working.
Grind the eggs with the remaining sugar, melted butter, and vanilla.
Add the remaining flour here and knead into a homogeneous dough with a spoon.
Mix the dough and dough, stir until smooth.
Cover with cling film and place in a warm place for an hour.
After the required time has elapsed, stir the dough, lowering it slightly. Cover with film again and place in the refrigerator to ferment for a couple of hours.
Use a frying pan with a special coating without greasing it. After refrigeration, do not stir the dough, but carefully scoop it up and pour it into the pan.

These yeast pancakes come out with large holes.

Quick pancakes with yeast

There is a recipe for a quick yeast dough. The pancakes have fewer holes in this dough, but the lace is still present.

To prepare them, you need to take:

a couple of mugs of milk;
a little sugar and salt;
a mug with a heap of flour;
a bag of ripper;
a small packet of dry yeast;
a fifth of a cup of vegetable oil;
egg.

Pancakes will delight your household

Add baking powder and yeast to the flour sifted a couple of times. Mix.
Beat the egg with granulated 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.
Add this mixture in a thin stream to the flour. Form a homogeneous dough without lumps.
Cover with cling film and keep warm for an hour.
Then add vegetable oil, stir and start baking in a hot and well-greased frying pan.

Delicious openwork pancakes: recipe step by step (video)

Dietary openwork pancakes with curd custard (video)

As you can see, you don’t need to have the skills of a super chef to cook delicious lacy pancakes. All you need is desire, a good recipe and a little persistence. 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:

Fluffy milk pancakes without yeast recipe

This time I want to teach everyone how to cook thin pancakes with yeast.

I have experience, so one more recipe for thin yeast pancakes, or even several, will not hurt you.

Recipe for thin pancakes with milk and yeast

This recipe, which my friend shared with me, remained only on paper for a long time. I decided to cook it quite recently and did not regret it. The children praised the pancakes, trying to quickly finish the portion so they could ask for more.

I advise those who decide to bake pancakes for a large company to increase the proportions of ingredients, otherwise there may not be enough to completely saturate the pancakes.

I want to warn you right away that to make thin pancakes with yeast and milk, you will need several hours of time. So, plan your day correctly in order to complete the preparation of the dish on time.

So, take: two eggs; 30 g sl. oils; half a liter of whole milk; teaspoon of fast-acting yeast; just a little salt to highlight the sweet taste of yeast pancakes; 2-3 tablespoons of sugar; 270-310 g flour.

As you can see, all the ingredients are available and inexpensive. But, as it turns out, from such a small list of products you can bake soft and tasty thin yeast pancakes with milk that will compete with other homemade baked goods.

Recipe:

Pour 100-120 ml of milk from the total volume of milk and heat it up.
Add a tablespoon of sugar and dry yeast, stir and leave to ferment for a quarter of an hour.
Meanwhile, get busy combining the other ingredients. Namely, beat a couple of eggs into a bowl and mash them with the remaining sugar.
Lightly salt the mixture, one pinch is enough.
Melt the butter and pour into a bowl. Thanks to this component, pancakes with holes turn out very soft, tender, they just melt in your mouth. You don't want to add hot oil or the eggs will curdle into unsightly flakes.
Look at the dough, during this time a foam “cap” should appear on its surface - a sure sign that it is ready for further use.
Pour the milk mixture into a bowl and stir well with a whisk. There is no need to beat the mixture for a long time, because the pancakes will become “rubbery”.
Heat the milk remaining after preparing the dough and pour it into the dough.
It's the flour's turn. It must be sifted, or better yet twice. This way it will be saturated with oxygen, and the pancakes will acquire additional fluffiness.
Flour must be poured in parts, controlling the thickness of the dough. It should be the same as low-fat sour cream.
After all the flour has been used up, whisk the dough to break up all the lumps, cover the bowl with a napkin or towel, and send to “rest” in a warm place.
After one and a half to two hours, the volume of the milk dough will increase (as in the photo), which means that it’s time to bake thin pancakes with holes.
If you don’t want to grease the pan with vegetable oil every time, add 50 ml of this fat directly to the pancake dough.

To prevent milk pancakes from sticking to the bottom of the frying pan, get cookware with a non-stick coating.

In principle, any other pan will do, but it must have thick walls, otherwise the pancakes will burn and acquire an unpleasant aftertaste.

The finished pancakes come out in a hole, just so delicate. If you want to surprise your family with fluffy and soft pancakes, take the same amount of kefir instead of milk.

Such a replacement will affect the appearance of the pancakes; they will become thicker and airier, without losing their elasticity.

After you remove the pancakes with holes from the frying pan, be sure to grease them with butter. The aroma and taste after this is fantastic.

You can serve lace pancakes with fillings, or simply with your favorite jam. Sour cream with sugar and honey will do. Choose to your taste, not forgetting the preferences of children and other family members.

Did you like the recipe? Don’t forget to check my site often, I try to please my readers with something new.

Yeast pancake recipe

Pancakes are a traditional dish of Russian cuisine. In ancient times, not a single celebration could take place without them; they were also eaten on ordinary days.

At their own discretion, housewives can modify the usual recipe for pancakes with milk and put not only premium wheat flour into the dough, but also experiment by replacing some of it with buckwheat, oatmeal, or pea flour.

The taste, of course, changes; pancakes with holes acquire an original taste. Depending on this, the filling is selected. For example, fried mushrooms and onions go great with buckwheat pancakes (see photo).

Pancakes made with yeast turn out delicate, despite the fact that the dough is fluffy and has increased in volume. The recipe that I will now tell you is designed for 500 ml of milk and the same amount of water.

Lacy pancakes are thin and elastic; you can easily wrap the filling in them. If you need to bake more than 25 pancakes, increase the proportions.

Ingredients: 3 cups plain flour; 2 glasses of boiled water and the same amount of whole milk; a teaspoon of salt; 11 gram packet of dry yeast; 50 ml refined sunflower seed oil; 3 tablespoons of granulated sugar and a couple of eggs.

The recipe for a dish made with yeast requires special kitchen equipment, namely: a container for kneading the dough; beaker; small saucepan; sieve; teaspoon and tablespoon; ladle; large flat plate; Cast-iron pan; potholders; whisk or mixer; wooden spatula; cotton towel.

Cooking recipe step by step:

Heat the milk over medium heat (so as not to “run away”) to 38-40 degrees.
Pour it into the bowl you have prepared for kneading the dough.
Add dry yeast and stir thoroughly with a spoon. After a couple of minutes, you will notice how bubbles begin to appear on the surface of the milk, this is a sign that the yeast is already “working”, making the dough fluffy and airy.
The flour needs to be saturated with oxygen by sifting it through a sieve. Do not neglect this step if you want your yeast lace pancakes with milk to be tender and soft.
Beat the eggs into the prepared dough, then add sugar and salt.
Using a whisk, beat the mixture until homogeneous. There should be no grains of salt and sugar, do not rush to add the remaining ingredients.
Now it’s the flour’s turn; add it in parts and immediately stir the mixture with a whisk to prevent the formation of lumps. Watch the consistency of the dough, it should be slightly thick and resemble pancake dough (as in the photo).
After this, wrap the bowl with cling film or a large cotton towel.
Choose a warm place and leave the bowl there for about 35-40 minutes. During this time, the dough in milk will “fit”, that is, it will increase in volume by about 2.5 times.
Boil water and, without allowing it to cool, pour it into the pancake dough in a thin stream. Do not let go of the whisk while constantly stirring the contents of the bowl. As a result, you should have a moderately thick dough, ready for baking pancakes with holes.
The recipe calls for adding refined vegetable oil to the dough to keep the yeast pancakes fresh and soft.

When the dough is ready, heat the frying pan. If you have non-stick cookware, great, the pancakes will turn over easily, even if you don't grease the bottom with sunflower oil.

A cast iron frying pan needs to be constantly lubricated, it is better to do this with a pastry brush, then you are guaranteed a thin layer of fat that will not affect the appearance of the pancake. It will remain ruddy, without shiny sides.

On each side, yeast pancakes with holes are fried for 1-1.5 minutes, this time is enough for them to bake both inside and outside.

Place lacy yeast pancakes in a stack on a wide dish and serve hot.

As a sauce, use sour cream with sugar, jam, fruit syrups or honey. Some people with a sweet tooth like thin pancakes with condensed milk, so don’t deny them this pleasure.

The dish will be decorated with fresh berries or slices of fruit. This will make the yeast pancakes look even more appetizing. The recipe we have just looked at will require you to spend more time than usual.

But once you taste the result, you will use it again and again. In your home kitchen you can create cute and delicious culinary masterpieces without resorting to exotic products.

Everything you need is probably in the refrigerator and kitchen cabinet.

Did you like the recipe? Welcome to my site for new culinary ideas.

I recommend frying yeast lace pancakes in a special frying pan with low sides. Such dishes will protect your pancakes from burning; its diameter corresponds to the average size of pancakes. With a little practice, you can quickly flip pancakes in the air without using a spatula.
For delicious pancakes, it is recommended to use premium flour. Surely, you have a favorite brand whose products you purchase most often. Once you are sure of the quality of the ingredients, you can add them to the dough.
Pancakes are filled with a wide variety of products. For snack bars, take boiled chicken, grated cheese, and red caviar. Very tasty pancakes are made with mashed potatoes mixed with fried onions.
For those who have a sweet tooth, I suggest making yeast lace pancakes with curd mixture flavored with raisins or dried apricots.

There is a recipe that involves using stewed apples or berry jam. All options are good in their own way, and it is advisable to try them all.

My video recipe

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

Hello, dear readers of the site! Yeast pancakes require special attention, since the dough for them takes several hours to prepare. But the result is worth it! The results are very tasty openwork pancakes. fluffier than regular pancakes. They can be served with any jam, honey, sour cream, or used as a basis for further culinary ideas, for example, rolls or bags with any sweet or non-sweet filling. Blog cook Alena shares her original recipe for making openwork yeast pancakes with milk. We also recommend preparing delicious yeast pancakes stuffed with meat filling in accordance with GOST.

Yeast pancakes with milk

Milk (3.2% fat) – 3.5 cups
Dry yeast – 1 sachet (11 g.)
Eggs of category 1 – 2 pcs.
Premium wheat flour – 500 gr.
Sugar – 2 tbsp.
Vanilla – 1 sachet
Salt – 1 tsp.
Vegetable oil – 30 ml

How to make yeast pancakes:

First, let’s “awaken” the dry yeast. To do this, warm ½ cup of milk (250 ml glasses) to room temperature, add 1 tbsp. sugar and yeast. Stir, cover the bowl with the dough and place in a warm place. In just 30 minutes the yeast will come to life and a lush foamy cap will appear.

At this time, heat the remaining milk to room temperature, add the remaining sugar, salt, eggs and beat with a mixer. It is also possible to knead the dough with a whisk.

Sift the flour first. I measured the amount of flour on a kitchen scale, and it took me exactly 500 grams. flour. Add flour to the milk-egg mixture and stir until smooth, without lumps.

Lastly, add the dough and vegetable oil to the dough and mix again.

Pour the dough into a large saucepan, cover with a lid and place in a warm place. The dough will rise for 2.5 hours, during which time you will need to stir it with a whisk 3-4 times (as soon as it rises to the lid).

The finished dough will have bubbles, as in the photo. You can start baking pancakes.

Heat the pancake pan thoroughly and grease it with vegetable oil. Pour a portion for one pancake into the pan, spreading the batter throughout the pan. The dough should be laid out with foam.

As soon as one side of the pancake is baked, lift it with a spatula and turn it over to the other side.

Bake all the pancakes in the same way, grease each of them with a piece of butter. From this amount of dough you will get a large stack of openwork yeast pancakes.

Serve openwork pancakes with any addition to the table: jam, preserves, sour cream, yogurt, etc.

For viewing, we offer another interesting recipe from our website for preparing puff pastry from pancakes

Yummy Pancakes Openwork pancakes made with yeast

Preparing lacy pancakes:

1. Prepare the yeast

Pour dry yeast into a bowl and dilute it with a quarter glass of well-heated milk, add a pinch of salt and a teaspoon of sugar. Place the yeast in a warm place so that it “rises” and begins to bubble.

Sift the flour through a sieve, add salt, sugar, eggs, carefully pour in the milk heated on the stove, stirring continuously and add the “appropriate” yeast. Now mix the dough until a homogeneous mass is formed. Make sure there are no lumps in the dough. Then add vegetable oil to it (melted butter will also do) and mix thoroughly again.

3. Now the dough needs to be covered with a lid and placed in a warm place so that it “fits” - that is, increases in size. The dough should rise 3-4 times. Each time after increasing, the dough must be mixed. Make sure that the dough does not “run away”; if the bowl is not enough, pour it into a large container. In general, the dough should “rise” for 2-2.5 hours.

4. Baking pancakes

After the dough is ready, we begin to bake the pancakes. Pour some vegetable oil into the frying pan and pour out some of the dough. If the dough is made correctly, it should pour into the pan like foam. When the pancake is baked, lift it with a spatula and carefully turn it over to the other side.

5. Serve openwork pancakes

The pancakes can be served with jam, sour cream and berries.

Flour - 1 cup, maybe with a slide

Chilled butter – 30 grams

Well, the “recipe itself”:

1) Sift the flour into a bowl, a small bowl is ideal.

2) In another bowl, beat the egg and milk, and gradually pour the resulting mass into the flour and beat until smooth.

3) Let the resulting mass stand for 25-30 minutes.

5) Well, we actually start baking pancakes:

We take a ladle - also known as a “ladle” in common parlance, scoop up a little dough, pour it into a hot greased frying pan and quickly turn the frying pan so that the dough spreads evenly, bake for about 1 minute on both sides. Place the baked pancakes on a plate, brushing with melted butter if desired. using a special brush.

Serve pancakes with jam, jam, honey and whatever your heart desires.

How to make openwork yeast pancakes “Lace”

Hello, dear readers of the Culinary Diary!

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

These yeast pancakes bake quickly and turn over perfectly. Preparing the dough takes 2-3 hours, but there won't be much effort on your part.

But the pancakes will turn out to be simply unrealistically tender, lacy 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 packet). 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 appearing will delight you.

Look how many there are!

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

Now you have another new recipe for pancakes for Maslenitsa and you know how to make the most delicate yeast pancakes “Lace”. Subscribe to Culinary Diary updates - the best recipes are ahead.

How to cook openwork yeast pancakes

It is believed that these sour dough flatbreads take their roots from ancient Rus', but this is not so, because the first mention of pancakes dates back to the ancient Egyptian chronicles. But be that as it may, it is here that classic pancakes and original lace openwork pancakes made with yeast are most valued. and today’s recipe with photos is just about them.
Nowadays, you don’t know how to surprise your guests, and even more so, everyone’s Maslenitsa menu is almost the same, but pancake designs will definitely cause a storm of positive emotions.

Often, many housewives are faced with such a problem as “fragile dough”, in which the pancake cannot be turned over properly, it breaks and does not behave in the best way.

For making openwork pancakes, such dough is not at all permissible, because delicate designs must be carefully turned over when frying, which is why yeast dough for elastic pancakes remains the best option.

Openwork yeast pancakes

This recipe for openwork pancakes with yeast can be classified as simple, but time-consuming, since we will knead the dough for them using water.

However, this will not at all affect the taste of the dessert. On the contrary, such pancakes turn out lighter, airier and more manageable.

Water - 700 ml;
Dry baker's yeast – 2 tsp. with a slide;
Chicken egg category O – 2 pcs.;
Premium wheat flour - ½ kg;
Granulated sugar - 50 g;
Salt - 10 g;
Sweet butter - 60 g;

Preparing thin openwork pancakes

To activate the yeast, we need to prepare the following composition. Pour 2 tsp into ½ glass of warm (40°C) water. flour and 1 tsp. sugar, then mix everything until smooth and combine this mass with yeast.
Now put the glass in a warm place for 15 minutes, and in the meantime we will prepare the base of the dough.
Mix the eggs with sugar, salt and warm water, then add the sifted flour with constant stirring, bringing the mass to a homogeneous fraction.
Now we can add the yeast dough and melted butter to the dough, mix everything well and put the dough in a warm place for 2 hours. During this time, the dough should be mixed 3-4 times.
After 120 minutes (2 hours) we can start the frying process.

Apply designs to a hot frying pan and fry on one side, then on the other until cooked.

Yeast openwork pancakes turn out to be quite plump, but incredibly tasty, literally melting in your mouth.

Yeast pancakes cannot be classified as express cuisine, because it takes a certain time to activate the yeast and rise the dough. That is why many cooks at home resort to simpler options.

However, those who want to enjoy beautiful and very tasty pancakes should try thin lacy pancakes; my recipe with photos will be a great help.

Openwork pancakes with yeast: recipe with photos

Openwork yeast pancakes with milk

Real Russian pancakes are baked only with yeast. Openwork, lace, porous, plump, whatever they call them! Such pancakes are the real pride of the housewife, and that’s what we’ll talk about today. The recipe is very successful, tested by me personally. If you follow the recommendations, then you will definitely get pancakes with a hole like in my photo.

So that they don’t scold me and say that I didn’t warn you, I’m writing right away about one big drawback of such pancakes. It turns out SO delicious that it’s simply impossible to stop eating these pancakes! The word “delicious” itself is not meaningful enough to convey how you feel at the moment you try them. Your hands naturally reach for the next portion and the plate is empty in a few moments.

No first pancake will be lumpy, you can forget about this saying, this is not the recipe. They come off the frying pan perfectly with a spatula, you don’t even have to burn your hands, believe me!

There will be no separate preparation of the dough, as in classic recipes for yeast pancakes. The dough of the desired consistency will be kneaded immediately. Yes, you also need to take into account the fact that it will take you a little less than two hours to rise and leave. Please consider this in advance. Don’t let this moment scare you, such royal (I’m not afraid of this word) pancakes are worth the wait. The result will please you.

Read the recipe, look at all the step-by-step photos and run to the kitchen to bake the most delicious yeast pancakes!

300 ml milk,
200 ml water,
300 g wheat flour,
3 chicken eggs,
70 ml odorless vegetable oil,
7 g fast acting dry yeast,
60 g granulated sugar,
0.5 tsp salt.

Please pay attention! It is better to choose fast-acting yeast (as it is written on the package), their granules are much smaller than those of ordinary dry yeast. And they are mixed with flour. “Saf-moment”, “Dr. Oetker" and "Voronezhskie".

So, take a deep cup, break chicken eggs into it, add sugar and salt. 60 g of sugar is about three tablespoons, without top.

Beat until foamy with a mixer or whisk.

Sift the flour and mix with dry quick yeast. Heat the milk until barely warm.

There are two ways to knead yeast dough for pancakes. Add flour to the beaten eggs and knead into a thick dough, which is then diluted with milk and water. Or, do as I did, combine the liquid ingredients (beaten eggs, milk and water) and mix with a mixer.

Then gradually add flour mixed with yeast, mixing the dough at low mixer speed. At the very end, add vegetable oil and stir until smooth.

Yeast pancake dough will turn out liquid, like regular pancakes with milk. It is advisable to pour it into a deeper cup, so it will rise with the yeast.

You need to give the dough a warm place without drafts so that it will rise well. This could be a place next to a heating device in winter, or a warm oven or slow cooker. My electric oven allows me to set the temperature to 40-45 degrees, I send the dough into it.

In 45-50 minutes, the yeast pancake dough will increase in volume and begin to turn into a thick foam. I would even say it will look like biscuit dough.

It needs to be mixed thoroughly. There will be even more bubbles and they will begin to increase in size.

We send it again to a warm place for further proofing for about 40 minutes. You can't stir the dough anymore!

It will rise headlong, do not put it down under any circumstances!

If your cup is transparent, then you will see something like this.

It's time to put the frying pan on the stove and heat it up well. I bake pancakes on two at once, it’s faster. It is not advisable to cook other food in a pancake pan before baking pancakes, otherwise the dough will stick. My grandmother had a special cast-iron frying pan in which she only baked pancakes. I use Teflon coated today, but I still lightly grease it with vegetable oil a few times at the very beginning of baking.

Using a ladle, scoop out the soft and fluffy yeast dough that looks like foam. We try to do this from one edge of the cup, scooping from below.

Pour the dough onto a greased hot frying pan, tilting it in different directions, evenly distributing all the dough.

Place on the stove and wait for one side to brown. The foam will harden and the bubbles will burst, leaving the pancake with a beautiful openwork pattern. It's time to flip!

Try to do this with a spatula, the pancake will not tear.

You won’t have to fry the second side for a long time, because the dough has almost set. Just brown it and serve!

And so pancake after pancake. These yeast pancakes bake very quickly.

There will be people who will immediately grease a hot pancake with butter, sprinkle it with sugar and immediately put it in their mouth before it cools down. Yes, because it will be impossible to resist!

Those who are more patient will have better luck if they melt the butter with honey and pour this aromatic honey syrup over each pancake, then roll it into a triangle. It will also be very tasty if you melt honey with rich sour cream or cream and pour over it, or even better, simmer for a couple of minutes in this sauce in a frying pan. Mind blowing!

For those who believe that real Russian pancakes should be eaten with caviar or red fish, you will also be right! Well, very tasty!

Well, why did I tease you with pancakes? I look forward to your feedback, as always, in the comments below.

Pancakes with yeast and milk

Yeast pancakes with milk, photos and a recipe for cooking with dry yeast were sent to us by Svetlana Burova. Such thin pancakes made from yeast dough are suitable for stuffing with various savory fillings or as a sweet treat for tea with honey, condensed milk, cottage cheese or jam.

For the recipe for yeast pancakes you will need

Flour – 350 gr.
Eggs – 1 pc.
Milk – 0.5 l.
Sugar – 1 tsp.
Vegetable oil – 50 ml
Salt – 10 gr.
Dry fast-acting yeast -7 gr.

Cooking process:

Heat the milk a little so that it is warm, but not hot, add the yeast so that it swells a little. Add the remaining ingredients to the milk and yeast.
Mix everything so that there are no lumps of flour.
Let the yeast dough for sour pancakes brew a little.

Bake pancakes from yeast dough in a well-heated frying pan, greasing it with a little vegetable oil until a golden crust forms.

You can serve delicious yeast pancakes with honey, sugar, sour cream, condensed milk, and also make them stuffed with a variety of fillings.

Enjoy your meal!

Best regards, Recipe Notebook

Tatiana | 10/16/2016 12:48

I made pancakes strictly according to the recipe. but alas. Did not work out. It turned out something similar to pancakes, the pancakes didn’t even spread on the frying pan, and there’s no need to talk about openwork holes. I will say this according to taste, without taste, color and joy. The only people who were happy about them were the dogs at work.

Anyuta | 16.10.2016 13:29

Tatyana, what happened to the test? Did it bubble?
What recipe did you use?

You described your failure in such detail, but not a word about the process itself.

Julia | 26.10.2016 12:36

how many times have I tried to bake thin pancakes, it didn’t work (((But the first recipe turned out to be excellent, tasty, thin pancakes. Thank you very much for the recipe. Now I’ll copy it into my recipe book and I’ll bake, bake and bake)))))))

Anyuta | 26.10.2016 21:12

Zinaida | 12/28/2016 21:04

I made it according to the first recipe. I don't know what I did wrong. but the pancakes turned out NOT TASTY. There were no holes, so beautifully described in the recipe, during the process of rising the dough and it did not shrink either, although it was standing next to a hot oven. I also had to add salt and a lot of sugar. Before the first pancake, be sure to grease the pan and pancakes according to this recipe burn quickly. I was glad that at least they were soft, but otherwise the least delicious pancakes I had ((

Hope | 02/09/2017 17:51

Hello Anyuta! Thank you so much for the recipe! The pancakes turned out great! Health to you and good luck in everything!

Anyuta | 02/09/2017 19:32

Please, Nadezhda! Come to us for other recipes, we will be glad to help you!

Olga | 02/19/2017 10:49

I haven’t baked your pancakes yet, but you can immediately see from the recipe that the pancakes will be very tasty. I looked through a bunch of recipes and settled on the first one. Tomorrow I’ll bake them. Thanks for the recipe,

Anyuta | 02/19/2017 14:01

Natalia | 02/20/2017 12:37

Thank you very much for the delicious pancake recipe. Fresh from the stove. They are still piping hot, such a beautiful openwork turned out.

Natalia | 02/20/2017 13:41

What if you take live, fresh yeast? Somehow I love them more. It probably won't be worse? You focus on dry ones, but what if you replace them with live ones? Or is this the trick?

Anyuta | 02/20/2017 16:12

Natalya, it won't get any worse. Use fresh yeast. Thank you for your feedback!

Marina | 02/21/2017 15:17

Good afternoon Anyuta! Thanks for the great pancake recipe! Porous, fluffy, well, very tasty. They turn over in a frying pan very easily. I want to bake them again and again. All the best to you!

Anyuta | 02/21/2017 21:40

Yesterday I had a “fun” evening, I just started making pancake batter, the lights went out, I took all the photos by candlelight (totally romantic), please don’t judge me strictly on the photos.
So, first of all, we make the dough. Crumble the yeast into a plate + 100 ml of warm milk and 1 tbsp. l. sugar, mix and set aside.

Now add the dough, salt, sugar, sifted flour, lightly beaten eggs to the remaining warm milk, beat it well with a whisk, you get a rather bubbly and not very thick mass, cover the dish and leave to rise for an hour.

The dough has risen to the top of the pan (I have a 4-liter pan), add melted butter, vanilla sugar and vegetable oil, mix well so that the dough settles again to its original volume, leave (cover) for fermentation (about another hour, depends on the temperature in the kitchen).

This is how the dough rose again after fermentation (it was possible to set it down one more time, but in pitch darkness, with a small candle stub, this prospect was not suitable for me (considering that I made the dough for bread at the same time.)), so I heated the frying pan well, I brushed it with vegetable oil and started frying the pancakes.

This is what a pancake looks like in a frying pan, there are large holes in the middle and small openwork on the sides. By the way, the dough spreads perfectly over a greased frying pan, which is very problematic when baking yeast pancakes.

There were about thirty pancakes, we couldn’t take a photo of the slide, the candle was burning out.

In this photo you can clearly see the openwork on the pancakes, which turn out thin and roll up perfectly.

My friends, tomorrow is the last day of WIDE Maslenitsa, help yourself to the pancakes, they are very tasty.

Yeast openwork pancakes

Do you remember that Maslenitsa is coming soon? Today we are sharing a recipe for delicious, soft and very delicate yeast pancakes. They can be served with sour cream, condensed milk, or you can wrap fish or mushrooms in them. They are good with any additives.

The pancakes according to this recipe turn out excellent, amazingly tender, so appetizing, plump, delicate. Such pancakes are not suitable for stuffing, due to the large number of holes, but they go well with a variety of sauces, condensed milk, sour cream or jam. That.

Ingredients: 1 egg (you can use 2 pieces) 1/2 tsp. salt, 1 tbsp. sugar, 3 tbsp. vegetable oil, 250 ml warm milk, water - to the desired dough consistency, 300 g flour, 1 tsp. dry yeast Mix the egg, salt, sugar, milk, pour in the flour, immediately add the yeast to the pile of flour, lightly mix it with the dry flour and that’s it.

They have nothing to do with my grandmother, the recipe is from the newspaper. These are my favorite pancakes: they are fluffy, light and very tasty! I bake thin pancakes differently, but on Forgiveness Sunday I always make these – they are very festive.

Maslenitsa is over, and we are still baking) I’ve been reading the community for a long time, I finally decided to write. For lovers of thick pancakes, cat. I have been baking these pancakes for many years, they are plump, with holes and the sour smell of fresh bread. 500 ml. milk (can be replaced with kefir or water).

I took a cookware from the site. First, I stirred 50 g of fresh yeast in 100 ml of warm milk + 1 tbsp. Sahara. Do not take milk that is too warm, otherwise this mixture will run away. Then I added 500 g of sifted flour.

I have never eaten such delicious pancakes, and the children have been asking for them for the third day in a row :-). I looked through different recipes and kneaded the dough from what I had in the refrigerator :-). Ingredients (approximate): Milk 0.6-0.7.

Today I am sharing with you my favorite pancake recipe. They turn out lush, soft, porous. This recipe requires precise proportions, so grab your scale and get going! Recipe: Ingredients: warm water – 480 ml. salt – 6 g. granulated sugar – 24 g. yeast.

Well, since Maslenitsa has begun, then of course you can’t go anywhere without beans) I found out about Maslenitsa on Monday, at about eight in the evening. I quickly made pancakes from choux pastry with kefir (sorry for the photo, that’s all.

I got the recipe from the group Just cook! (VKontakte) I did everything exactly according to the recipe given below. As for me, I need more sugar :) But I have a sweet tooth :) In general, the pancakes turned out delicious, just like grandma’s. Ingredients: Milk (2.5% fat) - 3 and.

Fluffy milk pancakes without yeast recipe