Yeast pancakes are particularly porous, which is why they simply melt in your mouth. If the oven is made of thick dough, then you get a magnificent pastry, from a liquid one - an openwork pancake "lace". The taste of such products is special, with a slight pleasant sourness. It was yeast pancakes that were baked in Russia from time immemorial. They are also found in the cuisines of other nations.
To make pancakes work out
Yeast pancakes are usually prepared in three stages:
- First - cooking dough, a mixture of warm water (milk) with yeast and flour. She is given time for the yeast to multiply and start giving off gas. When the surface is covered with bubbles, the housewives say that the dough has "approached".
- Adding the rest of the products and kneading the dough.
- Baking.
In some recipes, yeast is added directly to the dough - this is a non-steam method. But in both versions, the dough after cooking should stand warm and grow in volume two to three times. Typically, the dough is dipped several times by stirring and allowed to rise again.
This takes several hours. That is, pancakes with yeast take longer to cook than with soda and kefir. But do not be alarmed: most of the hostess's time is spent on waiting, and not on the chores at the stove.
Now, here are some general tips for baking pancakes successfully:
- Freshly sifted flour should be used, as there is a lot of oxygen left among its grains. Some housewives pour flour through a small sieve directly into the bowl in which they knead the dough.
- It is better to buy eggs of the best quality. This improves both the taste of the products and their splendor.
- Fresh compressed yeast is preferred. They do a good job of repeatedly raising the dough. If you do not have scales, then the following information will help to determine the required amount of yeast: a piece the size of a matchbox weighs about 25 g.
- Yeast should be diluted in water or milk at a temperature of 30-35 degrees.
- The finished dough should not be idle for a long time, otherwise the taste will become too sour, and the splendor of the pancakes will decrease.
- Yeast dough is "afraid" of drafts. Therefore, close the windows and vents in the kitchen while cooking. The dough itself is covered with a thick napkin, a lid or tightened with cling film during its rise.
It is better to bake pancakes in a cast-iron pan with a thick bottom, after heating it well. The dishes are greased with vegetable oil or a piece of lard (it is convenient to string it on a fork). The dough for wide pancakes is poured with a ladle and baked on both sides.
Wheat pancakes
"Classic" pancakes of Russian cuisine. Fuss with them a lot, but give the result at least for a feast! The recipe uses a large amount of food. If not too large a company is expected at your table, take only two times less.
Ingredients:
- wheat flour -1 kg
- eggs - 2 pcs.
- milk - 5 glasses
- ghee butter - 3 tbsp. spoons
- yeast - 40 g
- salt - 1, 5 tsp
You will also need half a liter of boiled water.
Description step by step:
- Cooking dough. Dissolve yeast in warm water, add 300 g (or slightly more) flour, mix. Cover and leave to rise in a warm place.
- Break the eggs and place the whites and yolks in separate bowls. Hide the proteins in the refrigerator. Heat the milk until warm (35-40 degrees). Melt the butter.
- Add sugar, salt, yolks and butter to the matched dough. Stir well.
- Gradually add the rest of the flour, stirring occasionally. Pour milk in a glass at the same time. Knead the dough until smooth.
- Cover the dough and leave to rise. When it "grows", lower it by stirring.
- By the second rise of the dough, take out the whites and beat them thoroughly until they are foamy. Add it to the total mass, stir. Let the dough rise a third time.
Finally, after the next rise, you can bake. Each product, while it is hot, grease with butter.
Serve such pancakes with sour cream and various fillings. Traditional Russians are red caviar, salted salmon or herring fillets, cottage cheese with sour cream.
Unpaired pancakes
Ingredients:
- flour - 3 glasses with a slide
- milk - 3 glasses
- eggs - 2 pcs.
- butter - 2 tbsp. spoons
- yeast - 30 g
- sugar - 2 tbsp. spoons
Also prepare some vegetable oil and salt.
We do this:
- Heat the milk. Pour half a glass into a bowl in which we will knead the dough. Dissolve yeast, sugar and salt in this milk.
- Now through the rest of the milk and eggs, stir everything well. Add flour gradually. Stir the dough with a whisk until smooth.
- Melt a piece of butter - and also into the dough. Mix everything.
- Leave the covered dough for 3-4 hours. During this period, the mixture should be lowered several times.
Serve hot, greased with butter (ghee is the most delicious).
Openwork pancakes
The main thing in making thin pancakes "in a hole" is batter and no deviations from the recipe! The rest is simple.
Looking for:
- milk - 1 faceted glass
- water - 1 faceted glass
- flour - 300 g
- sugar - 2 tbsp. spoons
- dry yeast - 1 tsp
- vegetable oil - 2 tbsp. spoons
Preparation:
- Heat the water with milk a little. Pour a small amount for the dough. Better to take a bowl or saucepan, in which we will then make the dough.
- Pour in yeast, a spoonful of sugar and three to four tablespoons of flour. Leave on for about 20 minutes under a lid or napkin.
- While stirring, add the remaining mixture of milk and water, flour, salt and the rest of the sugar to the dough. Let's not forget about vegetable oil. Now you can knead the dough.
- Let the dough rise, keeping it warm for about an hour.
Bake until light golden blush, being careful not to dry the delicate product. Grease each pancake with butter - and on the table!
Butter
Pancakes with a delicate creamy flavor.
Required products:
- flour - 2.5 cups
- eggs - 2 pcs.
- milk - 2 glasses
- cream - 1 glass
- butter - 2 tbsp. spoons
- yeast - 20 g
In addition, you need a tablespoon of sugar, some salt and boiled water.
How to cook:
- Dissolve the yeast in a small volume of water. Add a glass of slightly warmed milk, a teaspoon of sugar and 1/2 of the whole flour. Leave warm.
- Separate the yolks from the proteins. Mix the yolks with the remaining milk, immediately dissolve the salt and sugar.
- When the dough has doubled, pour the milk-egg mixture into it. Add flour and knead the dough. At the end of this stage, add melted butter as well. Leave the dough to rise.
- When the dough comes up, take out the whites and beat them with cream (preferably with a mixer or blender). Pour the foam into the dough, stir. Let the dough rise again and it is ready to bake.
These pancakes can be made sweeter by increasing the amount of sugar.
Lenten
These pancakes do not contain animal products. That is, they can be eaten by believers during fasting, as well as vegans. In addition, such a dish contains fewer calories than ordinary pancakes.
Looking for:
- flour - 2 cups
- boiled water - 2 thin glasses (200 ml each)
- yeast - 20 g
- sugar - 2-3 tbsp. spoons
- salt
- sunflower oil - 2 tbsp. spoons
Cooking is very simple:
- For dough, dilute yeast, a spoonful of sugar and a couple of tablespoons of flour in one glass of water. Leave on for about a quarter of an hour.
- Heat the second glass of water slightly, combine with the dough. While stirring, add sugar and flour, salt. Stir until smooth, pour in vegetable oil. Leave to rise.
- After 40-60 minutes, lower the dough and leave again. Repeat the procedure a couple more times - and you can put it in the pan.
Lean pancake is fried only in vegetable oil, and greased with it. But serving them with jam, preserves or preserves is very appropriate.
Carrot pancakes
Many culinary discoveries reveal to us the national recipes of the peoples of Russia. For example, the Chuvash. They are very fond of dishes with vegetables, which are even added to pancakes and pancakes. Below is a recipe for yeast pancakes with carrots.
Ingredients:
- white flour - 100 g (about 2⁄3 of a faceted glass)
- carrots - 300 g (about three medium carrots)
- milk - 2⁄3 faceted glass
- egg - 1 pc.
- yeast - 15 g
- butter - 3 tbsp. spoons
You will also need salt and sugar to taste, as well as a little more than half a glass of boiled water. Use vegetable oil or animal fat for frying.
We prepare the dough in stages:
- Boil the carrots in boiling water for an hour. Cool, remove the skin. Grind in mashed potatoes. Previously, housewives used a sieve for this, but nowadays it is easier to solve the problem with a blender.
- Take a saucepan, combine the carrot mixture with half the milk in it. Put on fire and let it boil. We leave the pot on the stove.
- Gently pour half of the flour directly into the boiling mixture, beat until smooth. Add the rest of the milk in a thin stream, stirring the future dough. Remove the cookware from the stove.
- Meanwhile, dilute the yeast in warm water and leave in a warm place. Beat the egg in a separate bowl.
- When the dough has cooled down a little, pour in the egg, add the rest of the flour. Then add yeast. Beat and wait again for the dough to "grow".
- Melt the butter, pour into the dough. Add salt, sugar and a tablespoon of warm water from the kettle. Stir until the dough starts to bubble.
After the test is allowed to rise again. When it approximately doubles, you can fry.
Such pancakes are eaten hot along with sour cream, jam or jam.
Mordovian pancakes on semolina
Don't your pets like semolina? Then try to "slip" it in pancakes! A recipe for national Mordovian cuisine will come to the rescue.
In Erzya and Mokshan villages, semolina and millet pancakes are very fond of. Another feature is a large number of eggs in the dough. The products are lush and very satisfying.
So, for semolina pancakes, the products you need are:
- semolina -1 glass
- flour - 1 glass
- milk - 1 glass
- eggs - 5 pcs.
- sugar - 1 tbsp. l.
- dry yeast - 0.5 tsp
You also need a little salt (to taste) and a little vegetable oil.
Now a step by step recipe:
- Heat the milk (over low heat or in the microwave) until warm.
- Add semolina and leave warm for an hour (or more) so that the cereal swells.
- Add yeast, sugar, a spoonful of flour and salt to the mixture. Stir and place in a warm place. Wait for the dough to rise.
- Separate the egg yolks from the whites. Put the latter in the refrigerator. Beat the yolks (a blender will be the best assistant here) and pour into the dough.
- Gradually add flour, stirring occasionally. Leave the dough to rise.
- When the dough is right, pour in three tablespoons of sunflower oil. Take out the whites, beat until foamy and add to the dough. Let's start frying!
Here's a little trick: This recipe can be used to make both fluffy and thin pancakes, as well as thick pancakes. If you like thin ones, then the dough can be diluted with a small amount of warm boiled water. If you want pancakes, double the flour in the recipe.
The taste of semolina pancakes goes well with sour cream, sweet sauces and red caviar. And if none of the above was found at home, you can simply grease them with butter. Best of all - ghee.
