Yeast pancakes with kefir. Pancakes with yeast recipe thin with holes on kefir Pancakes with yeast and kefir

With the onset of cold weather, we increasingly want something solid and satisfying. For example, pancakes. You can make thin, lacy ones, but if you are patient, you can cook real thick and fluffy pancakes with yeast - aromatic, incredibly appetizing. They are also called sour. Delicious pancakes can be prepared with any ingredients, but the main ones, of course, are flour and yeast. So, let's begin.

Thick pancakes with yeast - a recipe with milk, or a recipe for cooking using the sponge method

Thick and fluffy pancakes are obtained when the dough has gone through all stages of fermentation, filled with air, and become porous and light. Just letting the pancakes sit well, let them go sour, is the main secret of successful pancakes. In addition, yeast pancakes with milk are made well from a fairly thick dough. So don’t worry that the recipe below will give you a thick mass.

The calculation is made for a large portion of pancakes, but if you need fewer pancakes, simply halve the amount of food.

Let's prepare:

• 0.6 kg of flour (ordinary flour is suitable, but excellent products are also made from buckwheat);
• a couple of eggs;
• 40 g granulated sugar;
• 1 liter of milk;
• 50 g ghee or melted butter;
• salt - 15 g;
• yeast (if dry, you will need 15 g, if fresh pressed, 40 g).

Progress:

1. To dissolve the yeast - to do this, take a glass of milk (from the general measure), heat it until slightly warm, add the yeast and leave it to swell for ten minutes.
2. Heat the rest of the milk a little too, literally a little warmer than body temperature. Add granulated sugar and salt, stir and add yeast dissolved in milk.
3. Beat in the eggs and gently stir in the flour.
4. The final touch is to pour oil into the dough. Stir.
5. Leave everything to rise. Like any yeast dough, it needs to rise three times to become saturated with carbon dioxide. Therefore, periodically the dough needs to be kneaded when it begins to rise. Usually in a warm place the entire ascent takes about three hours or a little more.
6. Pancakes are baked in a well-heated frying pan greased with vegetable oil on both sides.

Important: do not overdo it with yeast! By increasing their rate, the dough will rise faster, but the pancakes will acquire an excessively yeasty taste and smell. It is better to wait for a natural rise. If you want yeast pancakes with filling, then bake thinner ones from the dough recipe given above. If you want thick and fluffy pancakes, then slightly increase the amount of flour.

Yeast pancakes on water

Sometimes there is no milk in the house. This means making pancakes with yeast and water. By the way, some people do not like to bake yeast pancakes with milk; they deliberately do not add it to the dough. In water, the dish under discussion turns out a little “rubbery”, it doesn’t tear well, and this has its own taste and charm.

For this recipe you need to prepare:

• a couple of eggs;
• a glass of flour (two hundred grams);
• 10 g pressed yeast;
• half a liter of water and oil for frying;
• add sugar and salt to taste.

Progress:

1. Beat the eggs until smooth.
2. Dissolve the yeast in a small amount of warm water.
3. Add eggs and yeast to the rest of the liquid.
4. Add salt and sugar.
5. Sift the flour and mix thoroughly so that the dough has no lumps.
6. Cover the pan with the dough with a lid or towel and leave for an hour to rise.
7. As soon as the dough begins to rise, knead it, pour in a couple of tablespoons of vegetable oil, and mix.
8. Wait for the rise again. After this, you can bake thick and porous pancakes in water.

Lenten recipe without adding eggs

This recipe is good because it does not contain animal products, which means it can be used on fasting days. The pancakes turn out thick, porous, and quite tasty. True, you need to eat them, like most products, right away.

Cooking:

1. We take a minimum of products - a couple of glasses of flour, 40 ml of water, salt and sugar to taste, 20 grams of yeast;
2. We prepare the dough, for which we pour a glass from the total volume of water, heat it up a little and dilute yeast in it, a little sugar (about a tablespoon) and a little flour;
3. Leave the resulting dough for about fifteen minutes until air bubbles appear on the surface of the dough. Soon the surface will be covered with a cap of bubbles. This means that live yeast has started, you can continue preparing lean dough;
4. Heat the rest of the water a little, add the dough, then a couple of tablespoons of sugar and a pinch of salt, stir;
5. add a couple of tbsp to the dough. spoons of vegetable oil and leave in the pan under a towel to rise. If the room is warm, after an hour the dough should rise several times. Each time we knead it to saturate it with oxygen and continue fermentation;
6. finally, take the dough with a ladle and carefully pour it into a hot frying pan greased with vegetable oil. We bake the pancakes on both sides, avoiding overdrying.

Grease the finished lean pancakes with aromatic vegetable oil or jam. Delicious pancakes made with water and without eggs are ready!

Fluffy pancakes with sour milk or yogurt

Pancakes are baked from the same yeast dough as always, the difference is the presence of a fermented milk fermentation product. It could be sour cream, fermented milk, or regular yogurt. Thanks to them, the pancakes are more porous and airy.

To get just such a treat, prepare:

• half a kilo of flour;
• granulated sugar 70 g;
• 700 g sour milk or yogurt;
• 30 g pressed yeast;
• three medium-sized eggs;
• salt - to taste;
• clarified sunflower oil for frying, and 50 g of butter for the dough.

We do this:

1. Add yeast diluted in a small amount of water to the heated milk. Wait until the milk starts to foam.
2. Beat the egg and sugar, but not too much.
3. Add the diluted yeast mixture to the eggs, add salt and mix well.
4. Add the flour specified in the recipe and mix until the dough is smooth.
5. Let rise thoroughly, kneading the dough a couple of times.
6. Bake pancakes in a frying pan greased with any fat.

Place the finished pancakes in a stack, after greasing each one with melted butter or ghee.

Quick recipe with kefir and dry yeast

Yeast pancakes with kefir are prepared quickly and quite simply. In principle, this is a variation of the previous recipe, but kefir is used instead of sour milk.

Actions:

1. A couple of eggs are mixed in a container with kefir.
2. Add salt to taste, a couple of teaspoons of sugar, a couple of tbsp. spoons of granulated sugar.
3. Add dry yeast (1 teaspoon), water (about two-thirds of a glass) and vegetable oil.
4. Next, all that remains is to add flour - you will need a little more than a glass to make a medium-thick dough.
5. Leave it to rise for about forty minutes or an hour.
6. After the dough has rested, you can start baking pancakes.

Yeast pancakes with semolina

The pancakes come out very beautiful, filling and interesting. How do we cook? Very simple - just like regular yeast, only with the addition of semolina.

We take:

• a glass of flour;
• one and a half glasses of semolina;
• 150 g of water and 500 g of milk;
• a couple of fresh eggs;
• three tbsp. spoons of sugar;
• vegetable oil in the dough will require 3 tbsp. spoons, in addition, prepare some for baking pancakes;
• salt a small spoon and the same amount of dry yeast.

From this calculation of products comes a fairly decent stack of pancakes, which can feed a large company. If you need less volume, reduce proportionally.

1. Sift the flour and mix with semolina.
2. We prepare the dough from a small amount of milk, sugar and yeast.
3. As soon as the dough foams, beat the eggs into it and mix with a fork or whisk.
4. Add vegetable oil to the liquid, then add salt and flour. At the last moment, add warmed milk or water and mix well again.
5. Let it rise, knead it and immediately bake it from the prepared yeast dough.

By leaps and bounds on the bottle

This is not a recipe, but rather an original form of working with dough. Any dough from the above methods is suitable for it. Choose any recipe - kefir or sour cream. The point is that the dough is prepared in a plastic bottle and poured from it. This is convenient when baking.

You will need a bottle with a capacity of one and a half or better two liters. First, the dry components of the pancakes (flour, dry yeast, salt and sugar) are gradually introduced into it, and then the liquid ones are added - eggs, milk, kefir or water. For convenience, it is better to use a funnel with a wide neck. After adding liquid, shake the bottle thoroughly and for quite a long time to obtain maximum homogeneity. Having prepared the dough, open the bottle and keep it in this form until serving. Next, they begin the baking process by pouring the required portion onto a hot, oiled frying pan. This method is convenient because you can store leftover dough in the bottle for some time.

Thick yeast pancakes with kefir are tasty and fluffy; they are good to cook for breakfast or dinner for your family. Your family will definitely not refuse these pancakes. Children especially like them. Here, I want to tell you how to cook yeast pancakes with kefir using my grandmother’s recipe. She taught me how to bake such delicious pancakes a long time ago, and now I’m sharing it with you, formatting it as a step-by-step recipe.

To make yeast dough for pancakes with kefir, we will need the following ingredients:

- kefir - 1 glass;
- water - 0.75 cups;
- flour - 1.5 cups;
— chicken eggs – 2 pcs.;
- dry yeast - 1 teaspoon;
— sugar – 2 teaspoons;
- salt;
- vegetable oil - 2 tablespoons;
— butter – 0.25 packs;
- purified sunflower oil for baking - 1.5 - 2 cups.

How to properly knead yeast pancakes with kefir

1. Pour slightly warmed water into a bowl and dissolve the yeast in it. Add half a glass of flour, stir well and let our steam rise for 20-30 minutes.

2. Mix two eggs with sugar and beat well with a whisk.

3. Combine the steaming mixture with mashed eggs and kefir, add a pinch of salt and a couple of tablespoons of vegetable oil. Stir the mixture until smooth.

4. Gradually add the remaining flour to the dough and stir it well so that there are no lumps.

5. To make thick kefir pancakes tasty and fluffy, the dough must rise well. Therefore, we put it in a warm place for 15 minutes.

6. After the dough has risen, bake pancakes. These pancakes need to be baked in purified sunflower oil. Heat a frying pan with a handle well. Pour a thin layer of oil on it. Then, use a ladle to pour a layer of dough so that it spreads all over the pan.

7. Fry the pancakes on both sides until golden brown, turning them over with a wooden spatula.

8. Place the finished pancakes on a plate and lightly grease them with butter.

Yeast pancakes made with kefir are thick, tasty and fluffy. They are usually served with sour cream. But you can also eat them with jam: cranberry, plum, cherry... Hot tea, cocoa or coffee are also served with pancakes.

Yeast pancakes differ from ordinary ones both in taste and cooking technology. It takes a lot more time to prepare these pancakes, but it's worth it! Yeast pancakes turn out thin and delicate.

I'll tell you how to make yeast pancakes with kefir.

We will need the following Ingredients:

- flour - 2.5 cups;

- dry yeast - 2 teaspoons;

- sugar - 2 tbsp. lodge;

- salt - 1/3 tsp;

— eggs – 4 pcs.;

- kefir – 500 ml;

- hot water - 1 tbsp.;

- sunflower oil - 4 tbsp. lie

Preparation:

Sift one and a half cups of flour into a deep bowl, add sugar, salt and yeast, mix well.

Pour in warm kefir in small portions and mix thoroughly with a whisk so that there are no lumps. Cover with film and put in a warm place for 30 minutes.

After half an hour, lightly beat the eggs and mix with the dough (during this time it will slightly increase and bubble).

Now you need to gradually add the remaining flour, stirring constantly. And lastly, carefully pour in hot water, constantly stirring the dough. Cover the bowl with the dough again with film and leave in a warm place for 1.5 hours.

After an hour and a half, the dough will bubble strongly and increase in volume! Add butter to the bowl, stir lightly so as not to damage the bubbles and begin baking the pancakes.

The pan for pancakes must be well heated. And to prevent the first pancake from coming out lumpy, you don’t need to pour a lot of oil into the pan! It is enough to just lightly lubricate it with oil using a silicone brush.

The dough for yeast pancakes is like foam - very light and fluffy! Fry the pancakes on both sides until cooked. Place on a plate in a stack, brushing each pancake with butter. These pancakes can be served with any topping or stuffed with your favorite filling.

Thin pancakes, delicate products created by French chefs, have long gained popularity all over the world. Today, this pastry is used as a tasty addition to tea, a meal on its own, and even a holiday treat.

There are many recipes for this delicate delicacy: aromatic products are prepared with water, milk, curdled milk, whey and even beer. But yeast pancakes made with kefir turn out especially rosy, airy and incredibly tasty! The most important thing is that even a young and inexperienced housewife can handle preparing such baked goods - they simply cannot be ruined!

Delicious pancakes can be stuffed with your favorite filling, greased with butter and sprinkled with sugar, or simply dipped in jam, condensed milk, sour cream or honey. Baking will give true pleasure to all family members, and the step-by-step recipe will help you prepare it as quickly as possible.

Taste Info Pancakes

Ingredients

• Dry quick-acting yeast – 1.5 tbsp;
• Kefir – 1.5 tbsp;
• Chicken eggs – 3 pcs.;
• Granulated sugar – 3 tsp;
• Wheat flour – 1.5 tbsp;
• Hot water – 0.75 tbsp;
• Refined oil – 1 tbsp. into dough + for frying.

How to cook yeast pancakes with kefir

Kefir with any percentage of fat content is suitable for making fluffy pancakes. Heat the dairy product to 30-40 C. If this is not done, the dough will take much longer to rise.

Pour warm kefir into a deep container and add dry yeast.

Now you should add sugar and sifted flour. During this procedure, the wheat product will be saturated with oxygen, making the pancakes more tender and airy.

Mix all ingredients thoroughly using a tablespoon. Cover the bowl with the dough with cling film or a clean towel and leave in a warm place for 20-30 minutes.

During this time, the future dough will increase in size, and bubbles will form on its surface.

Break the chicken eggs into a separate container and beat them with a whisk. Add product to remaining ingredients.

Mix the dough thoroughly, ensuring that the flour lumps are completely dissolved. Pour the required amount of boiling water into the resulting mass. By using hot water, the pancakes will have neat holes and look beautiful.

Pour in a tablespoon of vegetable oil and mix all the ingredients thoroughly again. Adding fat to the pancake batter will allow you to grease the pan less often.

Another condition for openwork pancakes is a well-heated frying pan. Place the frying pan over medium heat and wait for the characteristic crackling sound. Using a silicone brush, coat the pan with a thin layer of vegetable oil.

Scoop some batter into a ladle and pour it into the center of the pan while rotating it in a circle. It is necessary that the pancake mass is distributed over the entire surface of the dish in a thin layer. Fry the pancakes on both sides until beautifully golden brown.

Pancakes made with kefir and yeast are completely ready. Serve the dish warm or hot. Bon appetit!

Cooking tips:

• for frying it is better to use a special pancake pan;
• If the products are torn, you should add a little more flour. Dough that is too thick can be thinned with water;
• pancakes fry very quickly - you should not be distracted from the process, otherwise the delicacy will burn;
• The pan should be oiled only as needed.

The benefits of yeast pancakes are undeniable. Many housewives know about this. Light dough filled with small air bubbles miraculously turns into a ruddy openwork pancake with small holes. The peculiarity of yeast dough is that it can be used to make both very thin pancakes and tall ones. The taste of this dough is quite bland, so ready-made pancakes can be eaten with almost any filling, served as a sweet dessert or as an addition to various salads.

The yeast base for pancakes can be made with kefir, milk or plain water. We offer a recipe for custard yeast pancakes.

Ingredients:

• Kefir 910 ml 2.5%
• 2 eggs sugar
• 2 tablespoons
• vanillin on the tip of a knife
• a pinch of salt
• 25 g live yeast
• 400 g flour

How to cook delicious pancakes with kefir in a hole

In order for the yeast to quickly wake up, the liquid is slightly heated. Combined with a little flour and sugar, the dough comes together quickly. For one glass of warm kefir, it is enough to add one tablespoon of quick yeast, two teaspoons of sugar and 200 g of flour.

After combining all the ingredients, you will get a thick mixture, which will increase significantly in size within 20 minutes. While rising, the dough can be covered with cling film.

At the second stage of cooking, add two beaten eggs to the pancake batter.

Mix well until smooth.

And pour half a glass of boiling water into the dough. This method makes the dough airy and the baked pancakes lacy.

During baking, it is most convenient to grease the frying pan with half an onion pinned on a fork.

Some housewives add vegetable oil directly to the dough. This method allows you to grease the pan less often and makes the pancake tastier.

The pan for pancakes is well heated. This is another condition for baking openwork pancakes in a hole.

Pancakes are baked with kefir on both sides, turning over with a spatula.

To make a sweet treat, when stacking, grease each pancake with butter and sprinkle with a little sugar.

Warm pancakes will be well soaked in the sweet mixture and will taste very pleasant. Bon appetit!