7 best yeast pancake recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

On milk, kefir, water, with semolina or millet, pastries will be appetizing and tasty.

1. Thick pancakes with yeast and milk

The pancakes will turn out fluffy, slightly delicate and very tasty.

Ingredients

• 20 g of compressed yeast;
• 650 ml of milk;
• 1 tablespoon sugar
• 400 g flour;
• ½ teaspoon salt;
• 2 eggs;
• 50 g butter;
• vegetable oil - for lubrication.

Preparation

Crumble the yeast and add half the warm milk. Leave for 5-7 minutes and stir gently with a pinch of sugar. The yeast should be completely dissolved.

Pour in so much sifted flour to get a creamy consistency. Lightly sprinkle the dough with flour, cover the container with cling film and leave in a warm place for about an hour. Stir the increased mass.

Combine the remaining milk, salt and sugar. Separate the yolks from the whites, add the yolks to the dough along with the melted butter and achieve a homogeneous mass. Add the remaining milk in portions and add flour, stirring thoroughly.

Cover the container with the dough with foil and leave in a warm place for 1–1.5 hours. During this time, the dough will approximately double. Stir it, cover again with foil and put in a warm place for another 30-40 minutes.

Stir the dough again. Beat the egg whites separately with a mixer until fluffy. Insert them gently into the dough. Leave it at room temperature for 20 minutes.

Grease a skillet with oil and heat well. Spread out a portion of the dough and fry over medium heat until golden brown on both sides.

From time to time, the pan should be greased with oil.

2. Thin pancakes with yeast and milk with holes

Lacy, soft and elastic crepes.

Ingredients

• 260-280 g flour;
• 1 tablespoon sugar
• ¼ teaspoon of salt;
• 1 teaspoon fast-acting yeast
• 840 ml of milk;
• 1 egg;
• 2 tablespoons of vegetable oil + for lubrication.

Preparation

Combine sifted flour, sugar, salt and yeast. Add half of the lukewarm milk and an egg and mix thoroughly until smooth. Pour in the remaining milk and stir again.

Cover the container with the dough with foil and leave at room temperature for 1 hour. The mass must be stirred periodically. Then add the oil.

Heat a greased skillet. Spread a thin layer of dough over the bottom and cook over medium heat until golden brown on both sides.

It is not necessary to grease the pan before each pancake.

3. Pancakes with yeast and water

Pancakes will be successful without dairy products.

Ingredients

• 800 ml of water;
• 1½ tablespoon sugar
• 1 teaspoon dry yeast;
• ¾ teaspoon of salt;
• 1 egg;
• 50 ml of vegetable oil + for lubrication;
• 500 g flour.

Preparation

Add sugar and yeast to 500 ml of warm water. Stir and let sit for 10 minutes. Add salt, egg, butter and 150 ml water and beat with a whisk.

Add flour and mix thoroughly. Cover the container with a film and put it in a warm place for 1, 5 hours. Pour the remaining water into the matched dough.

Preheat a greased skillet. Spread some of the dough over it and cook over medium heat until golden brown on both sides.

It is not necessary to grease the pan in the future.

4. Custard pancakes on yeast with holes

Pancakes will be thin, delicate and tender.

Ingredients

• 10 g of compressed yeast;
• 500 ml of milk;
• 2 tablespoons of sugar;
• 4 tablespoons of vegetable oil + for lubrication;
• 2 eggs;
• a pinch of salt;
• 260 g flour;
• 150 ml of water.

Preparation

Crumble yeast and add to warm milk. Add a spoonful of sugar, stir and leave for 5-7 minutes to dissolve the yeast and sugar. Add oil.

Beat eggs separately with salt and remaining sugar. Pour the egg mass into the yeast mixture and beat well. Gradually add the sifted flour, stirring until smooth.

Cover the container with plastic wrap and leave in a warm place for 40-50 minutes. Then, while stirring, pour boiling water into the dough.

Heat a greased skillet. Spread a layer of dough over the bottom and bake over medium heat until golden brown on both sides.

From time to time you need to grease the pan with oil.

5. Custard pancakes with yeast and kefir

Another option for custard baking.

Ingredients

• 150-170 g flour;
• a pinch of salt;
• 2 teaspoons of sugar;
• 1 teaspoon fast-acting yeast
• 200 g of kefir;
• 2 eggs;
• 60 ml of water;
• vegetable oil - for lubrication.

Preparation

Combine half the sifted flour, salt, sugar and yeast. Pour in slightly warmed kefir and stir. Cover the container with foil and put in a warm place for 20-30 minutes.

Beat the eggs separately, add them to the yeast mixture and beat again. Add the remaining flour and blend until smooth.

While stirring, pour in boiling water. Cover the container with plastic wrap and leave in a warm place for another 15 minutes. Then stir the dough.

Grease a skillet with oil and heat well. Spread out a portion of the dough and fry over medium heat until golden brown on both sides.

You need to grease the pan before cooking each pancake.

6. Thick pancakes with yeast and semolina without eggs

Pancakes will be tender, fluffy and slightly delicate.

Ingredients

• 300 ml of water;
• 2 teaspoons dry yeast;
• 2 tablespoons of sugar;
• 100 g flour;
• 300 g semolina;
• ½ teaspoon of baking soda;
• ⅓ teaspoon of salt;
• 300 ml of milk;
• vegetable oil - for lubrication.

Preparation

Add yeast, a teaspoon of sugar and a teaspoon of flour to 50 ml of warm water. Stir and leave until frothy.

Combine the semolina with the remaining flour, sugar, baking soda and salt. Make a well and pour in the remaining warm water and yeast. Mix thoroughly, add warm milk and beat with a mixer.

Cover the dough container with foil and leave at room temperature for 40 minutes.

Preheat a greased skillet. Spread out a portion of the dough and fry over medium heat until golden brown on all sides.

You need to grease the pan before cooking each pancake.

Bake?

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7. Millet pancakes with yeast

These delicate delicious pancakes are cooked with millet porridge.

Ingredients

For porridge:

• 200 g millet;
• 250 ml of water;
• 500 ml of milk;
• a pinch of salt.

For pancakes:

• 3 tablespoons of sugar;
• 3 eggs;
• 10 g of compressed yeast;
• 550 ml of milk;
• 160 g flour;
• 4 tablespoons of vegetable oil + for lubrication.

Preparation

Pour boiling water over the washed millet for 15 minutes and drain the water. Pour in milk, add salt and cook a thick, viscous porridge. Cool it down.

Add sugar and eggs to the porridge and beat with a blender until smooth. Then add the crumbled yeast, pour in the milk and stir. Add flour and mix thoroughly again.

Cover the dough container with foil and leave at room temperature for about 1 hour. Pour butter into the finished dough.

Heat the pan and grease it. Spread out a portion of the dough and fry over medium heat until golden brown on both sides.

You can grease the pan only before the first pancake.

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