It is difficult to find a person who would say that he does not like or is indifferent to lush and tasty and yeast pancakes. Mothers and grandmothers spoiled all of us in childhood, and if there are any, then they should not waste time reading our article, since it was written especially for those who love yeast pancakes and want to learn how to make them.
Pancake dough is prepared using dry or fresh yeast. Fresh yeast is sold in the form of cubes of uniform brown color, the moisture content in them is about 80%, they provide strong fermentation of the dough, it is from them that the most delicious pancakes are obtained. Store fresh yeast in the refrigerator. Before cooking, fresh yeast is crushed and poured with warm water, namely warm, since the water temperature above 40 degrees simply kills the living organisms responsible for fermentation and raising the dough.
Dry yeast is obtained in the process of dehydration of fresh yeast; it has a long shelf life and does not require special conditions for this. When added to the dough, you need to use 2 times less volume. Before adding dry yeast to the dough, you need to prepare it, for this you need to pour yeast powder on the surface of warm water, leave for 10-15 minutes and then thoroughly knead the resulting mass.
Ready yeast is mixed with pancake dough, which can be based on milk, kefir, yogurt or just water. Cooking yeast pancakes takes a little longer than ordinary ones, since the dough should fit, but the result does not leave anyone indifferent. So how do you make delicious yeast pancakes?
Classic pancakes with yeast
Ingredients:
- Milk – 300 gr.
- Flour – 300 gr.
- Egg – 2 pcs.
- Fresh yeast – 20 gr.
- Vegetable oil – 50 gr.
- Sugar – 50 gr.
- Salt – pinch
- Oil (for frying) – to taste
- Water – 50 ml.
Dissolve the yeast in 50 ml of warm water and leave to ripen for 15 minutes.
Separate the egg yolk from the protein and leave them in different containers.
Heat the milk a little. Add yolks, salt, sugar to it, beat thoroughly, add yeast and flour.
Beat the whites separately until they are foamy and add to the dough. Add vegetable oil and leave for half an hour in a warm place.
When the dough begins to rise, heat the pan strongly, pour in the vegetable oil and fry delicious, juicy and thick pancakes.
Yeast pancakes with kefir
Ingredients:
- Kefir – 400 ml.
- Flour – 7 Art. l
- Dry yeast – 2 tsp
- Warm water – 1/2 cup
- Soda – 1/3 tsp.
- Sugar – 1 st. l.
- Salt – pinch
Heat the kefir, add soda to it, stir and leave.
Add dry yeast to warm water, stir thoroughly, when it starts to rise, add it to kefir.
Add sugar, salt, flour and beat the dough thoroughly until you get the consistency of sour cream.
Leave for half an hour in a warm place for the dough to come up.
Heat a frying pan with vegetable oil, fry the pancakes on both sides. Serve hot with jam, jam or sour cream.
Lean pancakes with yeast
Ingredients:
- Flour – 4 Art.
- Water – 2,5 tbsp.
- Dry yeast – 2 tsp
- Sugar – 4 st. l.
- Salt – pinch
- Butter – for frying
Dissolve dry yeast in warm water. After they begin to rise, knead the dough.
Mix flour, water, sugar, salt and yeast, knead thoroughly so that there are no lumps and the dough reaches the consistency of sour cream.
Leave for half an hour in a warm place.
Heat a frying pan and vegetable oil, fry the pancakes until golden brown.
Yeast zucchini pancakes
Who said that pancakes can only be made from flour and milk, a huge amount of vegetables can also be used to prepare this delicious dish.
Ingredients:
- Zucchini – 1 pc.
- Flour – 400 gr.
- Fresh yeast – 15 gr.
- Milk – 2 tbsp.
- Egg – 2 pcs.
- Salt – to taste
- Butter – for frying
Dissolve yeast in warmed milk, add flour, mix thoroughly and leave for half an hour.
Peel and seed zucchini and grate on a coarse grater.
When the dough starts to rise, add zucchini, salt, eggs to it and mix thoroughly.
Heat vegetable oil in a frying pan and fry like regular pancakes. Serve with sour cream.
Yeast crumbs
Ingredients:
- Potatoes – 500 gr.
- Milk – 500 gr.
- Flour – 100 gr.
- Yeast – 20 gr.
- Egg – 1 pcs.
- Salt – to taste
- Butter – for frying
Peel and grate potatoes. It is better to put it on a sieve so that the glass liquid and the dough does not turn out to be very liquid.
Heat the milk and dilute the yeast in it. Add flour, salt and potatoes, knead thoroughly and put in a warm place for half an hour so that the dough begins to rise.
When the dough is done, heat the skillet and oil and fry the potato pancakes on both sides until a potato crust forms.
Serve hot pancakes with sour cream.
Bon appetit!
You can cook pancakes from yeast dough with fruit fillings; you can find these and other recipes on our website.