On fasting days, sometimes you want to enjoy a delicious dessert. After all, fasting is not a reason to give up baking. There are quite a lot of recipes with Lenten baking. You can cook according to any of them without breaking the rules and traditions. I suggest you cook fluffy pancakes according to the most budget option.

For fluffy yeast pancakes with dry yeast, we will prepare the products according to the list.

Add yeast and cinnamon to the sifted flour and stir.

Pour salt and sugar into a container, add warm water, stir until dissolved.

Gradually add flour and knead the dough.

It will be quite sticky, viscous, and slides off the spoon very lazily. Cover it with a linen towel and place it in warm place for 20 minutes.

During this time the dough will rise a little.

Gently press the dough with a spoon, cover with a towel and put it back in a warm place for 40 minutes.

The dough increases in volume by 3 times. Don't mix the dough anymore!

Pour a sufficient amount of oil into the frying pan, put it on the fire, and heat it well. Place a bowl of butter next to the dough. Place a tablespoon into the bowl, then scoop a small portion of dough from the edge of the container and place it in the pan. Fry over low heat on both sides until browned. If necessary, add oil.

Place the pancakes from the frying pan onto a plate covered with a towel.

Lush yeast pancakes with dry yeast are ready. Serve pancakes with jam, jam or honey. Or you can just sprinkle them powdered sugar.

Simple pancake recipes

Lush pancakes made with yeast are easy and quick to prepare; they do not require a large number of ingredients. Treat yourself and your loved ones to this delicious homemade meal!

30 pcs.

45 min

235 kcal

5/5 (4)

In the cuisines of the Slavic peoples, olady are small fluffy pancakes fried using a batter.

What kind of pancakes can you make?

Pancake dough can be made with yeast or without yeast (based on kefir, milk, yogurt, sour cream). Pancakes are also prepared from cereals, meat and vegetables; they can be potato, carrot, chicken, mushroom, semolina, wheat and zucchini. Very popular .

The composition of the pancakes may vary depending on your taste preferences, their main feature is a certain shape - an oval cake. But, of course, the best ones are made using yeast. This is also the easiest recipe for making them.

Quite popular recipes yeast pancakes Pancakes made from potatoes, cabbage, carrots or zucchini are considered. You can emphasize the taste of vegetable pancakes with the help of seasonings: cumin, curry, mustard seeds, coriander, garlic.

Sweet pancakes goes well with vanilla, cinnamon or powdered sugar.

We offer you a recipe for very fluffy, tender and incredibly tasty sweet pancakes. It is better to prepare the dough for fluffy pancakes in milk with the addition of yeast (I like to make pancakes using instant pancakes, for example, saf moment), then it will not need long standing. During frying, the mass of each pancake will double, so take this into account when preparing the dough.

How to make yeast pancakes

Ingredients:

How to bake pancakes correctly

In Russian cuisine, pancakes are usually called small fluffy pancakes, which are prepared from liquid yeast or yeast-free dough and then baked in a frying pan. Pancakes are also prepared from cereal, meat or vegetable ingredients. For example, there are potato, carrot, chicken, mushroom, semolina, millet, and zucchini pancakes. Therefore, we can say that pancakes refer to products of a certain shape, prepared from a liquid dough, and do not mean a strictly specific set of ingredients by this dish.

Making yeast pancakes is very simple. To do this, fresh yeast is diluted in warm milk, sugar and flour are added. The dough is left to rise. Then add eggs, butter, and remaining flour to the dough. Leave the dough to rise again. This is how the dough is prepared using the sponge method.

To bake pancakes, heat the pan very high., pour vegetable oil onto it. Spread the dough with a spoon. Fry the pancakes on both sides until beautifully golden brown. Airy pancakes are served with fresh sour cream, jam, liquid honey, and condensed milk.

Instead of milk, add kefir or plain water to the dough. Very often, yeast pancakes are prepared with the addition of fruits, such as apples, pears, bananas. Or vegetables, potato, cabbage, carrot or zucchini pancakes are especially popular. For variety, you can add spices to vegetable pancakes: curry, cumin, mustard seeds, coriander, garlic. Sweet ones are usually seasoned with vanilla and cinnamon, and the finished pancakes are sprinkled with powdered sugar.

Of course, you can prepare pancakes without adding yeast, but fluffy and They are especially tasty from yeast dough. Let's try to prepare this tender, airy delicacy.

Secrets of making perfect pancakes with yeast

If you have any questions about how to cook pancakes with yeast, then check out the recommendations of experienced chefs:

Secret No. 1. We choose the highest quality flour for the dough. It is advisable to sift it before adding it to the dough. This will make the pancakes even more fluffy.

Secret No. 2. While baking the pancakes, scoop out the dough with a spoon dipped in water, then place it in the pan. The spoon should be dipped in water every time you scoop the dough.

Secret No. 3. If desired, you can add a little vanilla to the dough to give the pancakes a pleasant aroma.

Secret No. 4. To prevent the pancakes from settling after baking, you need to add a mixture of eggs and milk (water, kefir) to the flour with dry yeast, salt and sugar, and not vice versa. Then the yeast dough will acquire the correct consistency.

Secret No. 5. You can add dried fruits and pieces of various vegetables to the dough - this way you can prepare a variety of dishes every time.

Secret No. 6. You can make pancakes with cheese (or any other ingredient). Pour a boatload of dough into a frying pan, place a small plate of cheese on top, and pour a small amount of dough on top. And fry the pancakes as usual. This way you can fill pancakes with chicken, pieces of fruit, and sausage.

Secret No. 7. If compressed yeast is used, then it should be fresh, with a dense texture and a characteristic sour-milk smell, crumble well in your hands and not stick.

Ruddy, fluffy and tender pancakes - you want to eat them endlessly. This dish is good served for breakfast with tea with sour cream or honey.

Ingredients:

• Flour - 2 cups;
• Yeast - 10 g (or 25 g pressed);
• Vegetable oil - 5 tablespoons;
• Salt - a pinch;
• Egg - 3 pcs.;
• Water - 500 ml;
• Sugar - 2 tablespoons.

Cooking method:

1. Pour warm water into a separate container and add yeast. Stir until they are completely dissolved. Leave until foam appears (15 minutes).
2. Sift the flour into another bowl through a fine sieve.
3. Pour the dissolved yeast into the bowl with flour, mix well until smooth.
4. Leave the dough in a warm place for 40 minutes.
5. Add eggs to sugar and salt and beat.
6. Add the beaten egg mass to the dough. We send the oil there too.
7. Mix the mass thoroughly. Let it rise for 30 minutes.
8. Do not stir the dough again when it has risen. We immediately start baking the pancakes.
9. Heat a frying pan, add oil.
10. Scoop the dough with a spoon and place it on the hot surface of the pan.
11. Fry the pancakes on both sides for 3 minutes until golden brown.
12. Serve hot with honey, sour cream, or maybe with jam or jam. If desired, sprinkle with powder.

Interesting from the network

A good addition to tea would be these delicious pancakes, which are as easy as pie to prepare. These pancakes rise faster and turn out softer and fluffier than those made with milk.

Ingredients:

• Kefir - 500 g;
• Flour - 2 cups;
• Sugar - 3 tablespoons;
• Yeast - 3 teaspoons (fast-acting);
• Eggs - 2 pcs.;
• Salt - a pinch.

Cooking method:

1. Warm up the kefir a little (you can use a steam bath).
2. In a separate container, beat the eggs. You can beat with a whisk or a regular fork.
3. Pour kefir and butter into the egg mixture.
4. Pour dry yeast, sugar, salt into the flour and mix.
5. Pour the egg-kefir mixture into the flour mixture.
6. Knead the dough so that no lumps form. You can use a mixer for this.
7. We send the dough to heat: it needs to rise. This may take 40 minutes.
8. Heat a frying pan, add oil. Scoop up the dough with a spoon and spread the dough.
9. We will fry the pancakes until golden brown on both sides.
10. Serve fluffy pancakes with sour cream and condensed milk.

The pancakes turn out airy, light with a pleasant vanilla aroma. Serve traditionally with sour cream or any jam.

Ingredients:

• Flour - 500 g;
• Milk - 500 ml;
• Dry yeast - 2 teaspoons (or 25 g pressed);
• Egg - 2 pcs.;
• Vegetable oil - 2 tablespoons;
• Sugar - 3 tablespoons;
• Powder - 2 tablespoons;
• Salt - a pinch;
• Vanillin.

Cooking method:

1. We will prepare the dough using the sponge method. Pour warm milk into the container, add yeast, sugar and flour (1 cup). Mix everything and leave for an hour for the dough to rise.
2. Beat eggs with salt.
3. Add eggs, butter, vanillin and the remaining flour to the dough that has risen.
4. Knead the dough, which should be quite viscous, leave to rise for another half hour.
5. Heat the frying pan and grease it with oil.
6. We spread the dough out in a boat, leaving a small distance between the pancakes, since the products should increase in size.
7. Serve sprinkled with powdered sugar. You can decorate with fresh berries.

This dish will be relevant during Lent. Since the pancakes are prepared without milk and eggs, they are suitable for people with allergies to these products. And of course, you can prepare these pancakes when the necessary ingredients are simply not in the refrigerator.

Ingredients:

• Flour - 2 cups;
• Water - 2 glasses;
• Dry yeast - 2 teaspoons;
• Apple - 3 pcs.;
• Sugar - 3 tablespoons;
• Vegetable oil - 3 tablespoons;
• Salt - a pinch;
• Vanillin;
• Powdered sugar.

Cooking method:

1. Sift the flour, add yeast, salt, vanillin and sugar. Mix the mass.
2. Peel the apples and grate them.
3. Pour warm water into the flour mixture, add grated apples, mix.
4. Leave in a warm place for 2 hours for the dough to rise.
5. Mix the finished dough again.
6. Heat the frying pan and grease it with oil.
7. Spread the dough with a spoon. We will fry the pancakes on both sides until golden brown.
8. Place the finished pancakes on a plate. Sprinkle with powder through a strainer and serve.

Now you know how to cook yeast pancakes according to a recipe with a photo. Bon appetit!

Pancakes can easily be classified as ancient, but always popular dishes. Appetizing fluffy pancakes with sour cream, honey or jam for many are inextricably linked with the image of their beloved grandmother.

120 min 8 servings 223 kcal Medium cooking difficulty

A little history

The word “pancake” or, as they used to say “fritter”, comes from the Greek “eladia” (elaion - butter). This explanation is given by the Dictionary foreign words"edited by Mikhelson, published in 1875.

For a long time, a pancake was not a specific recipe, but any pastry shaped like a flatbread and the size of a palm, fried in oil.

Back in the thirties of the last century, pancakes were prepared from thick sour dough in butter. And the dough itself was made not only from wheat flour, but also from potatoes, semolina, buckwheat flour and other suitable products.

Now housewives, as a rule, prepare this dish from high-quality wheat flour. But there are recipes where they use wheat flour in certain proportions with other types of flour. The recipe for pancakes includes milk (fresh and sour), kefir, yogurt or water. The dough turns out quite liquid.

There are a lot of recipes for making pancakes. But the most magnificent and beautiful ones can be prepared only with yeast. The process is quite long, but the result is worth the effort and time: it is very tasty. The appearance and even taste of the pancake depends very much on the choice of yeast.

Beneficial mushrooms or yeast

Yeast pancakes are called because yeast is necessarily present in the recipe. What are they and what are they like?

Yeasts are beneficial single-celled fungi. In a favorable environment, they begin to multiply intensively, while secreting a large number of carbon dioxide. Gas bubbles lift and loosen the dough.

Yeast also contains protein and B vitamins, iron and a large set of minerals, as well as others. necessary for a person elements.

Fresh compressed yeast contains approximately 70% liquid. The main disadvantage of such yeast is its short shelf life. If you buy live yeast, pay attention to the release date. Before use, such yeast is dissolved in warm liquid (30-35 degrees).

Dry active yeast is dried, crushed compressed yeast. They retain their properties for up to two years. They also need to be dissolved before use.

Many housewives prefer this kind of yeast. Before using them, you should make sure that they have not lost their activity. Dissolve a pinch of yeast in a small amount of water, add a little flour or sugar, and leave for a while. If the yeast is active, a foamy cap will appear.

Dry instant yeast can be added directly to flour or dough. They dissolve instantly.

Grandma's recipe for fluffy pancakes

Once upon a time, good housewives managed to serve lush yeast pancakes for breakfast by preparing a wonderful dough using water and without eggs. In the old recipe, replace water with milk and prepare pancakes with yeast and milk. But let’s take fresh pressed yeast. These are the ones our grandmothers used.

Ingredients:

• Wheat flour - 500 g
• Milk 2.5% fat – 250 ml
• Fresh pressed yeast – 25 g
• Water – 250 ml
• Sugar - 1 tbsp. l.
• Salt – 3/4 tsp.
• Refined vegetable oil – 125 ml

Pancakes with vanilla flavor

New times introduce changes to familiar recipes. Today they are more often baked with dry active yeast. These pancakes are not only fluffy, they have a pleasant warm color, which is given by egg yolks (it’s good if the eggs are homemade), and a light aroma of vanilla.

Ingredients:

• Flour - 500 g
• Dry active yeast - 2 tsp.
• Milk - 2 cups
• Chicken eggs - 2 pcs.
• Vanilla - on the tip of a knife or vanilla sugar - 10 g
• Sugar - 2-3 tbsp. l.
• Salt - 0.5 tsp.
• Refined vegetable oil - 2 tbsp. l. + oil for frying

1. Select a container for the dough of such a volume that you can easily mix all the ingredients.
2. Pour warm milk into a large container. Add sugar and dry yeast there. Stir until they are completely dissolved. Now add a glass of sifted flour. Stir. The mixture should have a homogeneous consistency.
3. The dough is ready. Wrap her up. Leave in a warm place for half an hour. The dough will rise into a lush foam.
4. Beat the eggs well. Add them, as well as vanillin or vanilla sugar and 2 tablespoons of vegetable oil to the dough. Stir.
5. Add the remaining flour, which must first be sifted, in parts. Stir the dough constantly. Make sure that no lumps form.
6. When the mixture becomes homogeneous and viscous, cover the bowl with the dough again. Leave to rise for another 30 minutes.
7. Heat refined vegetable oil well in a frying pan. Carefully spoon the pancakes out using a tablespoon. Fry them over medium heat until golden brown, about 2 minutes on each side. Add vegetable oil as needed.

You can experiment and use it as a filling for such pancakes; it differs in its taste from other types of jam.

Sour milk option

The milk has turned sour, and were you planning to bake pancakes or pancakes? No problem. You can make delicious pancakes with sour milk.
Ingredients:

• Flour - 2.5 cups
• Sour milk - 2 cups
• Egg - 2 pcs.
• Sugar - 3 tbsp. l.
• Salt - a pinch
• Active dry yeast - 1/3 tbsp. l.
• Vegetable oil

The recipe calls for active dry yeast, so pour it into a small cup, add a teaspoon of sugar, and pour in a little warm water. Stir. Leave for about 10 minutes to let the mixture rise.

Sift the flour into a large bowl. Beat in the eggs. Add the remaining sugar and sour milk (you can use kefir). Pour yeast into this mixture. Knead the dough (it should resemble thick sour cream). Cover the bowl with a towel and let the dough rise for about forty minutes.

Fry in well-heated oil. Lay out the dough in portions: one tablespoon of dough - one pancake. Fry on both sides until golden brown.

Yeast pancakes can be prepared with filling. It's very simple. Pour a spoonful of dough into the pan, put jam on top, slices of banana or other fruit, and well-washed raisins. Pour another spoonful of dough over everything. Next, the pancakes are fried as usual.

• All products you will use for the test should be at room temperature.
• Dry and fresh yeast are interchangeable in recipes: 3 g of fresh pressed yeast corresponds to 1 g of dry. Such information may be indicated on the package of dry yeast.
• Flour must always be sifted. This will not only get rid of lumps, but also saturate it with oxygen, which will also play a significant role in obtaining fluffy pancakes.
• You can add raisins, dried apricots or nut crumbs, candied fruits, and cottage cheese to the pancake dough.
• Before frying, it is recommended to heat the frying pan very high: this way the pancakes will turn out rosy and fluffy.
• If the dough does not release well from the spoon, wet it with very cold water.
• If you want to remove excess fat from the pancakes, place them on paper towels.
• Ruddy, delicious pancakes are served to the table piping hot. You can serve them with jam, sour cream, honey, jam, condensed milk or ganache.
• Ready-made pancakes can be decorated with powdered sugar, coconut, fruits and berries.

Crispy, fluffy pancakes are a dish that leaves no one indifferent. He has admirers in every age category. Moreover, some people like them with sour cream, others with jam or preserves, and still others with condensed milk. In general, there are many options for enjoying pancakes, as well as the recipes themselves. We have selected for you several particularly successful recipes for pancakes with dry yeast.

Yeast pancakes with dry yeast

This recipe guarantees that your pancakes will be fluffy and extraordinarily flavorful. Since such fluffy pancakes with dry yeast are quick to prepare, you can make them in an apple interpretation by adding grated apples to the dough.

Required ingredients:

• milk (warm) – 2 tbsp.
• salt – 5 g
• vanilla sugar – 1 sachet
• dry yeast – 2 tsp.
• flour – 500 g
• vegetable oil
• granulated sugar – 50 g
• eggs – 2 pcs

Cooking method:

1. let's start with the dough: dilute our yeast and sugar in milk, add a glass of flour, leave everything to “grow” (for 30 minutes);
2. into the grown dough, carefully add slightly beaten eggs, a couple of tablespoons of butter, vanilla sugar, salt, granulated sugar, mix everything well and let it sit for another half an hour;
3. fry our aromatic fluffy pancakes in well-heated oil and medium heat.

Pancakes with raisins

Another variation of extremely tasty pancakes made with dry yeast is airy pancakes with raisins.

Required ingredients:

• raisins (seedless) – 1 tbsp.
• salt – 5 g
• eggs - 1 piece
• milk – 0.5 l
• vegetable oil – ½ tbsp.
• dry yeast – 5 g
• flour – 2.5 tbsp.
• sugar – 75 g

Cooking method:
1. We dilute our yeast in slightly warmed milk;
2. Pour 1.5 cups of flour into a saucepan or bowl, pour in a little milk and stir everything thoroughly. Then add the rest of the milk, mix everything again and let it rise in a warm place;
3. Pour the remaining flour, a couple of tablespoons of vegetable oil, sugar, egg white and salt into the risen dough. We leave it to “grow up” one more time;
4. Add pre-washed raisins to the already prepared dough and after 10 minutes fry our delicious pancakes.

Lenten pancakes

Lenten pancakes can be no less tasty and golden brown if they are made according to our recipe. Such pancakes can be given a special “charm” by adding orange or lemon zest, raisins or candied fruits by simply adding them to the dough.
Required ingredients:

• sugar – 50-75 g
• dry yeast – 2 tsp.
• vegetable oil
• salt – 10 g
• flour – 2.5-3 tbsp.
• water (warm) – 2.5 tbsp.

Cooking method:
1. knead the dough from warm water, yeast, salt, sifted flour and sugar. For thickness, follow the consistency of sour cream. Let the dough “grow” in the warm place twice as long (about an hour). It is important not to touch or interfere with our dough;
2. fry our lean pancakes using dry yeast in well-heated oil. For greater fluffiness, fry them over low heat and cover.
Serve these pancakes with jam, preserves, or simply sprinkle them with powdered sugar.