7 of the best recipes of pancakes with yeast
Educational Program Food / / December 19, 2019
Milk, yogurt, water, with or semolina pshonkoy be pancakes with tasty and appetizing.
1. Thick pancakes with yeast and milk
Pancakes are obtained pyshnenkimi slightly delicate and very tasty.
Ingredients
- 20 g compressed yeast;
- 650 ml of milk;
- 1 tablespoon sugar;
- 400 g flour;
- ½ teaspoon salt;
- 2 eggs;
- 50 g butter;
- Vegetable oil - for greasing.
preparation
Crumble the yeast and add half of the warm milk. Leave for 5-7 minutes and mix gently, add a pinch of sugar. The yeast should be completely dissolved.
Stir in sifted flour so as to obtain a creamy consistency. Lightly sprinkle the sponge with flour, cover the container with cling film and leave in a warm place for about an hour. Stir the increased weight.
Connect the remaining milk, Salt and sugar. Separate the yolks of proteins to add yolks dough with melted butter and achieve uniformity of weight. Portions and top up with the remaining milk to fill up the flour, mixing thoroughly.
Cover the container with the test film and leave in a warm place to 1-1.5 hours. During this time, the dough will increase by about half. Stir it again cover with foil and store in a warm place for another 30-40 minutes.
Once again, stir the dough. Separately, beat egg whites in the mixer fluffy foam. Gently push them into the dough. Leave it at room temperature for 20 minutes.
Oil the pan and a good warm up. Put the piece of dough and fry over medium heat until golden on both sides.
Periodically, the pan should be lubricated with oil.
Try🥞
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2. Thin pancakes with yeast and milk with holes
Lace, soft and elastic pancakes.
Ingredients
- 260-280 g flour;
- 1 tablespoon sugar;
- ¼ teaspoon salt;
- 1 teaspoon of fast yeast;
- 840 ml of milk;
- 1 egg;
- 2 tablespoons of vegetable oil for lubrication +.
preparation
Connect the sifted flour, sugar, salt and yeast. Add half of the warm milk and egg and mix until uniform. Pour the remaining milk and mix again.
Cover container with the test film and leave at room temperature for 1 hr. Periodically, you need a lot of stir. Then add the oil.
Rascal greased pan. Spread on a thin layer of dough bottom and cook over medium heat until golden brown on both sides.
Grease the pan before each pancake is not necessary.
Free pancakes original🍓
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3. Pancakes with yeast and water
Pancakes come out successful and without dairy products.
Ingredients
- 800 ml of water;
- 1½ tablespoons sugar;
- 1 teaspoon dry yeast;
- ¾ teaspoon salt;
- 1 egg;
- 50 ml + oil for lubrication;
- 500 g flour.
preparation
In 500 ml of warm water vsypte sugar and yeast. Stir and leave for 10 minutes. Add the salt, eggOil and 150 ml of water and whisk whisk.
Add flour and mix thoroughly. Cover the container and remove the film in a warm place for 1.5 h. Pour batter coming up in the remaining water.
Heat the frying pan, greased. Spread it on the part of the dough and cook over medium heat until golden brown on both sides.
Grease the pan in the future is not necessary.
It is delicious😋
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4. Custard pancakes by leaps and bounds with holes
Pancakes are thin, delicate and tender.
Ingredients
- 10 g compressed yeast;
- 500 ml of milk;
- 2 tablespoons sugar;
- 4 tablespoons of vegetable oil for lubrication +;
- 2 eggs;
- a pinch of salt;
- 260 g flour;
- 150 ml of water.
preparation
Crumble the yeast and add the warm milk. Stir a spoonful of sugar, stir and leave for 5-7 minutes to dissolve yeast and sugar. Add the butter.
Separately, beat the eggs with salt and remaining sugar. Pour the egg mass in yeast and whisk thoroughly. Gradually add the sifted flour, stirring until smooth.
Cover the container film and leave in a warm place for 40-50 minutes. Then, stirring, pour in boiling water dough.
Red-hot frying pan, greased. Spread on the bottom layer of dough and bake at medium heat until golden on both sides.
Periodically, you need to grease the pan with oil.
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5. Custard pancakes with yeast and yogurt
Another version of custard pastries.
Ingredients
- 150-170 g flour;
- a pinch of salt;
- 2 teaspoons of sugar;
- 1 teaspoon of fast yeast;
- 200 g yogurt;
- 2 eggs;
- 60 ml of water;
- Vegetable oil - for greasing.
preparation
Connect half of sifted flour, salt, sugar and yeast. Pour gently warmed yogurt and mix. Cover the container and remove the film in a warm place for 20-30 minutes.
Separately, beat the eggs, pour them into the yeast mixture and beat again. Add the remaining flour and bring the weight up to homogeneity.
Stirring, pour in the boiling water. Cover the container film and leave in a warm place for another 15 minutes. Then mix the dough.
Oil the pan and a good warm up. Put the piece of dough and fry over medium heat until golden on both sides.
Grease the pan before cooking is necessary for each pancake.
Prepare🥛
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6. Thick pancakes with yeast and semolina without eggs
Pancakes are soft, fluffy and lightly laced.
Ingredients
- 300 ml of water;
- 2 teaspoons active dry yeast;
- 2 tablespoons sugar;
- 100 g flour;
- 300 grams of semolina;
- ½ teaspoon of baking soda;
- ⅓ teaspoon salt;
- 300 ml of milk;
- Vegetable oil - for greasing.
preparation
Add 50 ml of warm water yeast, a teaspoon of sugar and a teaspoon of flour. Stir and leave until the foam cap.
Connect semolina with the remaining flour, sugar, baking soda and salt. Make a well and pour in to the rest of the warm water and the yeast. Mix thoroughly, add the warm milk and beat with a mixer.
Cover container with the test film and leave at room temperature for 40 minutes.
Heat the frying pan, greased. Put the piece of dough and cook over moderate heat until golden on all sides.
Grease the pan before cooking is necessary for each pancake.
bake🥮
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7. Pshonnye pancakes with yeast
These subtle savory pancakes cooked on pshonnoy porridge.
Ingredients
For cereals:
- 200 g of millet;
- 250 ml of water;
- 500 ml of milk;
- a pinch of salt.
For the pancakes:
- 3 tablespoons sugar;
- 3 eggs;
- 10 g compressed yeast;
- 550 ml of milk;
- 160 g flour;
- 4 tablespoons of vegetable oil for lubrication +.
preparation
Pour millet washed with boiling water for 15 minutes and Decant water. Pour the milk, add salt and cook a thick porridge viscous. Cool it.
Add sugar to the porridge and eggs and whisk blender until smooth. Then Stir in crumbled yeast, pour the milk and stir. Add the flour and mix thoroughly again.
Cover container with the test film and leave at room temperature for about 1 hr. Pour the batter into the prepared oil.
Red-hot frying pan and grease it. Put the piece of dough and fry over medium heat until golden on both sides.
Grease the pan can be just before the first pancake.
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