Yeast Pancake Recipes: Delicious and Very Simple

In 2016, a Russian yeast or sour pancake celebrates its 1010th birthday, because the first mention of it occurs in 1006. This delicacy was extremely popular and it was prepared not only at home, but also for sale. It was possible to treat pancakes in taverns and having bought them from a tray at a fair, a bazaar or just on the street. A traditional red pancake, symbolizing the sun, was baked on Shrovetide, and on other days more often thought-provoking or pancakes were served on unleavened dough, which, although they were delicious, certainly could not be compared to rich pancakes.

Typically, pancakes were prepared from wheat flour using live yeast, it was called - to create pancakes, because, coming up in sourdough, the dead flour came to life and turned into a breathable dough. Pancakes were baked in a thick frying pan in the oven, and this action required considerable skill from the hostess. However, now recipes are also in use, suggesting not frying, namely baking butter pancake. Today, an oven is used for this.

"Air" pancakes

How to make pancakes airy? This is a “weekend way”: you will need time, since the dough must be kept for more than an hour. But the recipe for lush yeast pancakes is simple and "obeys" even novice cooks.

Water with milk is mentioned here, but you can use milk alone (in this case, it will need about half a liter).

You will need:

• flour - 1.5 cups;
• milk - 1.5 cups;
• water - 1 cup;
• egg - 3 pieces;
• dry yeast (“fast”) - half a tablespoon;
• vegetable oil, refined - half a glass;
• sugar - half a glass;
• salt is a big pinch.

Cooking

1. Beat the eggs, sprinkle with salt, sugar, beat together thoroughly.
2. Enter other ingredients.
3. Mix thoroughly, add water and mix again until smooth (no lumps).
4. The dough should stand an hour in the heat. After increasing the volume, stir twice (so you remove the air) and let rise again (no more disturbance!).
5. Oil a teflon frying pan with a pen or silicone cooking brush.
6. Scoop the foamy mass from above with a ladle, evenly pour into the center of the pan and let it spread, quickly tilting the dishes in a circle. After drying the top, fry the other side of the pancake.
7. Serve on your own with sauces or toppings.

As you can see, cooking these delicious pancakes is very easy. You may think that sugar is not enough, but its amount is selected specifically for a neutral taste. When planning to make a sweet filling, it might be worth adding more sugar, but then the dough is unlikely to rise well.

We will also consider a recipe for yeast pancakes in milk and other interesting cooking methods.

Openwork made of milk dough

Such pancakes on yeast, just like grandmothers, look pretty - thin, with holes, like lace. This simple recipe is worth trying and surprising everyone you treat.

You will need:

• flour - 3 cups;
• dry yeast (or 30 grams of fresh) - 1 sachet;
• milk - 1 liter;
• eggs - 2 pieces;
• sour cream (20% fat) or vegetable oil - 3 tablespoons;
• sugar - half a glass;
• salt - half a tablespoon.

Cooking

1. Combine the yeast and flour, pour warm milk (if the yeast is raw, first dissolve it in the milk, and only then will the turn reach the flour). Shuffle. Throw a towel over it - for an hour.
2. Beat the eggs until foamy, add granulated sugar, salt, put sour cream (or butter) and beat again. Mix with the ready-made dough, leave the dough to rise for half an hour.
3. Oil the hot pan (if it’s not non-stick) and start baking. Lay pancakes on top of each other, flavored with oil.

Yeast pancakes in milk are good to make from warm products: this applies not only to milk itself, but also to eggs and water. Therefore, remove them from the refrigerator in advance, and the liquids can be additionally heated on the stove a little warmer than room temperature. Remember that the pancake yeast dough itself also loves warm and quiet places (without drafts). It is better to stick to the “golden mean”: at too high a temperature the mass will not rise, at a low temperature it will rise very slowly.

Gentle on kefir

Extraordinarily delicate pancakes with yeast, with a certain acidity, will be thanks to the test on kefir. They can be served with sweet salted additives (e.g. fish, caviar). The dish is well suited for a festive table and, as a rule, children like it.

You will need:

• kefir - 1 cup;
• water is an incomplete glass;
• flour - 1.5 cups;
• egg - 2 pieces;
• yeast (dry) and sugar - half a tablespoon;
• salt to taste;
• vegetable oil (for the product) - 2 tablespoons;
• butter (lubricate products) - ¼ packs;
• sunflower oil (for a pan) - 1.5-2 cups.

Cooking

1. Pour a little warm water into the bowl, add the yeast and half a glass of flour. Stir, leave the leaven for half an hour.
2. Beat eggs and granulated sugar well. Add kefir and prepared sourdough to the mixture, add salt and vegetable oil. Bring to a homogeneous structure.
3. Pour a little and mix the rest of the flour.
4. Leave the dough warm for a quarter of an hour.
5. Bake in the usual way until golden brown.
6. Spread on a dish, you can grease with butter.

"Fast" on the water

Some housewives are sure that the recipe for pancakes with yeast and milk is better and tastier, while others object: but yeast pancakes in water are much more tender. While they argue, try this easy way and decide for yourself.

You will need:

• flour - 350 grams;
• water - 4 glasses;
• “fast” yeast - 1 tablespoon with a slide;
• egg - 2 pieces;
• sour cream (not too fat) - 50 grams;
• salt - 1 teaspoon;
• sugar - 2 tablespoons;
• butter - 1 small piece;
• vegetable oil - to taste.

Cooking

1. Heat the water and dilute the yeast in it.
2. Beat eggs well with salt, sugar, put sour cream, add prepared melted butter.
3. Pour water with yeast into the sifted flour, mixing thoroughly (avoid clumping). Enter the egg-cream-oil mixture, knead the dough.
4. Set it aside for 40 minutes: it should become quite thick, porous.
5. Bake as usual.

These quick yeast pancakes on dry yeast really turn out to be very tender in consistency, absolutely any fillings are also suitable for them.

Having learned simple ways to cook yeast pancakes, you can begin to experiment with this "base". By adding or decreasing the amount of ingredients, even partially replacing them, you can get another wonderful “signature” taste in your culinary practice.

Other dough recipes