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In cooking, there are many recipes for delicious baked goods made with sour milk. As a rule, it is a pity to throw away such an ingredient, and we will tell you the secrets of preparing such a dessert as pancakes with sour milk. Someone may ask, “Won’t such a dessert be sour?” No, the difference from classic baked goods is only in thickness. Pancakes made with sour milk are distinguished by their fluffiness.

For the test we will need:

medium-sized chicken egg - 2 pieces;
sour milk – 3 tbsp;
salt - to taste and soda (quench with vinegar) - 0.5 teaspoon;
granulated sugar - 3 tbsp. spoons;
vegetable oil – 4 tbsp. spoons.

The process of preparing pancakes with sour milk. Remove it from the refrigerator in advance or heat it in a water bath.

First of all, grind the eggs with salt and sugar in a dough container. After making sure that the sugar has dissolved, add one glass each of milk and flour, beat well with a mixer or whisk. Add one more glass of yogurt and flour in measured doses. Stir until the flour is completely dissolved.

Pour the remaining milk, stir; if the mixture becomes too liquid, then gradually add flour until the desired consistency. Knead the dough thoroughly again. Pour in the oil and soda in a thin stream, extinguishing it in advance. So, the dough for fluffy pancakes with sour milk is ready!

Place it in a warm place for 20 minutes. In the meantime, prepare the pan for baking by greasing it with oil or, as our grandmothers did, with lard, and begin the baking process. Pour the dough into the center of the frying pan in a thin stream, quickly rotating it along the axis so that the mixture spreads over the entire surface.

If holes form due to the dough spreading unevenly, you can drop a couple of drops into empty seats. If pancakes made with sour milk are thick and absorb all the oil, then the frying pan must be greased almost before each pancake.

To make sour milk pancakes thinner, more liquid is added to the dough so that it is liquid and spreads quickly and evenly across the pan.

By leaps and bounds

You can get pancakes with sour milk with holes if you exclude soda from the previous recipe and add yeast. In this case, mix dry yeast with flour and pour warm sour milk. Mix thoroughly until there are no lumps and add the remaining ingredients.

Classic recipe

For the dough you need to prepare the following ingredients:

milk – 2.5 tbsp;
sugar – 1 tbsp. spoon;
salt - half a teaspoon;
vegetable oil – 2 tbsp. spoons;
baking powder - on the tip of a spoon.

Cooking process. Sift the flour into a bowl to remove debris and loosen it. Add sugar, salt and baking powder. Mix the dry ingredients. Add 1/2 cup milk and both eggs. Beat with a fork or whisk.

Next, gradually add yogurt and stir with a whisk, getting rid of lumps. The consistency of the mixture should resemble thick fermented baked milk. If it seems thick, add liquid; if too thin, add flour. Mix with a mixer at medium speed until there are no lumps. Pour it out sunflower oil and mix thoroughly again.

Meanwhile, heat the frying pan on the stove and grease it with vegetable oil or a piece of lard. A ladle is suitable for scooping the dough when baking. Fill a little more than half and pour into the middle of the pan, actively rotating it. You will get the thinnest pancakes if you take less batter and quickly distribute it throughout the pan.

In the hole

We have prepared the following recipe especially for lovers of thin, holey pancakes. It is a little similar to the classic one.

We take the same ingredients as in the previous recipe, but instead of baking powder we will need soda.

Ingredients:

wheat flour – 1.5 tbsp. (1 glass = 250 g);
milk – 2.5 tbsp;
egg – 2 pcs.;
sugar – 1 tbsp. spoon;
salt and soda 0.5 teaspoon each;
vegetable oil – 2 tbsp. spoons.

Let's start preparing the dough. Sift flour into a bowl, add sugar, salt and add eggs, add 1.5 cups of milk and knead the dough with a fork. Pour the remaining glass in portions and stir until the required consistency is obtained.

Knead until the lumps of flour disappear, add two tablespoons of oil and, last but not least, pour in soda slaked with a small amount of boiling water in a thin stream. Knead the pancake dough with sour milk, soda and boiling water and leave to swell for 40 minutes.

No eggs

Sometimes it happens that when we are about to cook something, there are no eggs in the refrigerator. In this case, a recipe for pancake dough without eggs with sour milk will be useful.

We will need:

wheat flour – 2.5 tbsp. (1 glass = 250 g);
sugar – 2 tbsp. spoons;
sour milk – 1 l;
butter – 80 g;
salt and soda 0.5 teaspoon each;
Sunflower oil – 2 tbsp. spoons.

If you liked fluffy pancakes with sour milk, then the recipe without eggs will not leave you indifferent. Let's start cooking.

Sift the flour into a bowl through a sieve, adding sugar, soda and salt. Mix. Pour in 2 cups of milk and mix with a whisk until the lumps of flour disappear. Add the oil and mix using a mixer. Heat 500 ml of milk and pour it into the bowl with the dough in a thin stream, stirring continuously so that it does not have time to cook.

After thoroughly mixing all the ingredients, add the melted butter, after cooling it. Stir the mixture intensively. You need to bake according to the standard procedure, in a hot frying pan, generously coated with oil. Delicious sour milk pancakes are ready!

With whipped egg whites

Thanks to thoroughly whipped egg whites, the baked goods come out fluffy and delicate.

We will need:

milk – 200 ml;
water – 200 ml;
granulated sugar – 3 teaspoons;
medium-sized chicken egg - 2 pcs.;
wheat flour – 200 g;
salt – 0.5 teaspoon.

Cooking process. We take the eggs and separate the yolks and whites into different containers: you need to make a small hole the width of a finger on top of the egg with a knife, and slowly pour the white through it into the prepared container. After the white has poured out, the yolk will remain in the shell. We pour it into a small bowl and stir with salt and sugar.

Pour milk and water into a separate bowl, mix and add to the yolks. Add flour and stir until smooth. With egg whites we do the following: beat with a fork or whisk until foamy and carefully add to the main mixture, stirring slowly.

Bake in a heated frying pan with butter. If the dough is thick and does not spread well, you should dilute it with water.

With boiling water

To get thin and airy pancakes from sour milk, we suggest using the following recipe.

Required Products:

sugar - tbsp. spoon;
medium-sized chicken egg - 2 pcs.;
sour milk – 2 tbsp;
wheat flour – 1.5 tbsp;
soda – 0.5 teaspoon;
boiled water – 1 tbsp.;
vegetable oil – 2 s. spoons.

Let's start cooking. Break the eggs into a separate bowl and add sugar. Grind everything with a fork until smooth. Sour milk should be heated slightly so that it is warm, and a mixture of eggs and sugar should be added to it. Add flour and stir everything until smooth. The mass will be thick.

Pour baking soda into a separate mug and pour boiled hot water over it; the mixture should bubble. Next, you need to pour it into the dough in a thin stream, stirring it constantly. It will work out choux pastry. Leave it for 20 minutes in a warm place. After waiting time, add sunflower oil and start baking. Heat the frying pan thoroughly and grease it with oil. Next, turn to the oil as needed.

Replies

Hello, regular readers and guests of the blog. Today we will talk about recipes for pancakes made with yeast and milk. Housewives usually choose variations of this dish. They take less time and hassle. Yeast pancakes are prepared when you want something special, something new. This dish was prepared by our grandmothers and great-grandmothers. They have an unusual taste and aroma. So let's look at 5 step-by-step recipes with photos of yeast pancakes with milk!

The recipe for pancakes with milk and yeast is not complicated. Even a novice housewife can use it. Not a lot of products are required.

For the test let's take:

Milk – 0.8 liters;
Eggs – 2 pieces;
Flour - half a kilogram;
Dry yeast – 10 gram bag;
Sugar – 2 tbsp. l.;
Salt – 1 tsp;
Any oil - 2 tbsp. l..

Here's everything you need for a delicious treat. Let's start kneading the dough.

If you want thinner pancakes, take a liter of milk for the same amount of other ingredients.

Preparation:

At the first stage, we combine: milk, sugar, salt and yeast. We take half the portion of sugar and salt, flour. It is important to put yeast in warm milk.
While the batch is rising, let's proceed to the second stage. Combine the second half of the ingredients with the eggs and beat.
Then combine it with beaten eggs, add the second part of the flour and knead until the lumps dissolve. If the dough is too thick, you can add warm milk. As a result, we end up with a not very liquid dough.
As you noticed, the kneading is done in several stages. This is done to avoid the formation of lumps.
The products were combined, flour was added, the lid was tightly closed and left to rise for half an hour. If you place a saucepan with dough in hot water waiting time will be halved. The temperature should be no more than 25 degrees. They will brew in hot milk, but in cold milk the fermentation process will not begin very soon.
As soon as the dough has risen, stir, it will rise again, again you need to do this three times, then your pancakes will turn out thick and fluffy. After stirring for the third time, you can start baking.

How to properly bake yeast pancakes with milk? Just like the classic ones. You must first heat the frying pan and coat it with oil. Bake on both sides until brownish. Coat the top of the finished treat with a piece of butter. You can serve it with honey, cream or jam.

Bon appetit!

Delicious homemade pancakes

Delicious, aromatic pancakes will not leave anyone indifferent. Prepare delicious yeast pancakes for your household, they will thank you. They certainly don't instant cooking, but it's worth it. So, a recipe for pancakes with yeast.

Ingredients:

Half a liter of milk;
Flour - 300 grams;
Butter – 60 grams;
Eggs – 2 pieces;
Sugar – 2 tbsp. l.;
Dry yeast – 1 tsp;
Salt – 1⁄2 tsp.

Warm up the milk a little. Combine sugar and yeast and let stand for 10-15 minutes.
Then add flour to part of the portion and reserve. The mixture should ferment, you will understand this by the bubbles that form on the surface.
While we left the dough to ferment, melt the butter, mix it with the eggs and gently beat the flour with a blender.
We combine both parts of our mixture, beat and let stand for an hour. Once the time is up, the dough will increase in volume and you can bake it. Baked in a frying pan over low heat.

The recipe calls for thick pancakes made with yeast. To make them thin, make the mixture thinner. The treat is ready, bon appetit!

Yeast pancakes step by step recipe

Who among us does not like pancakes? I think there are few such people. Yeast pancakes with milk from childhood. The aroma of grandma's Sunday baking wafts throughout the house and brings back memories. Is not it? So let's prepare those delicious pancakes with our own hands.

Products:

0.5 kg. flour;
10 grams of pressed yeast;
salt – 1⁄2 tsp;
sugar - to taste;
Sunflower oil – 3 tbsp. l;
butter – 30 grams;
3 chicken eggs;
milk - liter.

How to make yeast pancakes:

Dissolve yeast, sugar and salt in warm milk.
Grind the flour with the eggs until lumps are eliminated, then combine both parts. The mixture should look like sour cream.
Pour in sunflower oil, mix and cover with a lid. Ideally, you need to cover the container with a towel and place it in a warm place, close to the radiator. Do not touch the dough for an hour; at the end of the time, the dough will double in size.
Pour the melted butter into the finished dough and mix everything. Leave the dough for another ten minutes.
Now you can bake. We take a thick-walled frying pan, preferably cast iron. Heat it well so that the first pancake does not burn.
There is no need to add oil to it; our dough is quite fatty. Pour a ladle of dough into the middle, it should fill the entire surface.
Turn over when the entire surface is covered with holes and there are no wet spots left.
When the first side is fried, turn it over using a specially made wooden or plastic spatula. Fry for another minute.

Place the finished baked goods on a plate and grease the surface butter. You can't call it a pancake. Using this recipe you can bake thick, fluffy pancakes.

Pancakes made with yeast

This method of preparation does not require waiting for the mixture to rise. They are made exclusively with live yeast; dry yeast is not suitable.

Ingredients.

Flour – 250 gr.;
Milk – 250 ml;
Butter – 60 gr.;
Egg – 1 pc.;
Pressed yeast – 10 g;
Sugar – 3 tbsp. l.;
Salt 1 tsp..

How to cook yeast pancakes with milk:

The flour needs to be sifted a couple of times. This will make the mixture more airy.
Place the yeast in heated milk to 35 degrees. Add salt and sugar to them.
Separate the whites and yolks. Add the yolks to our mixture, then mix the flour together. You need to stir for about 10 minutes, so it’s better to use a blender. It not only interferes, it also crushes possible lumps.
The batch is ready, cover it with a towel and leave it warm for an hour.
The dough has risen, add the heated oil and the whites whipped until foamy. They will add airiness to our pancakes. Leave for another 20 minutes.
The yeast pancake dough is ready, let's start baking. We bake in a highly heated frying pan.

Place the finished pancakes in a stack, spreading each one with butter. Bon appetit!

Sour pancakes recipe

Very delicious recipe sour yeast pancakes. Try it, you will like it.

Ingredients:

Sour milk – 600 ml;
Dry yeast – 10g;
Sugar – 3 tbsp. l.;
Oil – 2 tbsp. l;
Flour – 250 -300g;
Eggs – 2 pieces;
Salt – 1 tsp..

How to cook sour pancakes.

Warm 2/3 cup sour milk to room temperature.
Mix with yeast powder and 1/2 teaspoon granulated sugar.
Add two tablespoons of flour. Mix and leave in a warm place for 20 minutes. The dough should double in size.
Beat eggs with salt and part of the granulated sugar until foamy. Pour in the rest of the sour milk, beat the butter.
Combine the mixture with the suitable dough and knead. Add flour in small portions. The dough will be viscous, but not thick. Close the container with a lid and leave for 1 hour. If the mixture turns out thick, add more sour milk, warm. Then let it sit for 20 minutes.
Fry the food on both sides until brownish. Grease the finished baked goods with oil.
Fry the treat in a frying pan coated with oil over low heat. First from one side until golden brown, then from the other.

Sour yeast pancakes are ready. Bon appetit!

By the way: there is one interesting trick. Yeast pancakes will be more fluffy if you add some water to the mix. If you use carbonated mineral water, the fluffiness of the baked goods will increase.

Serve hot.

Finally, a little pancake history

Sources confirm the appearance of the prototype of modern pancakes back in the fifth century BC. These were Egyptian sour flatbreads, recipes for which were found during excavations.

The dish appeared on the menu of Russian-speaking people in 1005 AD. Prepared using yeast dough. Pancakes steel traditional dish for the holiday of Maslenitsa. It falls at the beginning of Lent, when you cannot eat meat. But eat as many delicious flatbreads as you like.

With this I say goodbye to you. Subscribe to the blog and follow the news. Until next time. Oh, by the way, what recipes do you use? Write in the comments.

Pancakes with sour milk can be called an everyday baked product. Airy and fluffy or thin, lacy and thick, with holes, with yeast, with boiling water, they are always delicious. There are a lot of recipes, they always help out when you suddenly find a bag of sour milk in the refrigerator.

1 Pancakes with sour milk - recipes and wisdom
- 1.1 Thin pancakes with sour milk
- 1.2 Pancakes with sour milk with holes
- 1.3 Pancakes with sour milk recipe with photos step by step
- 1.4 Knead pancakes with sour milk without eggs
- 1.5 Recipe for pancakes with sour milk and yeast
- 1.6 Thick pancakes with sour milk
- 1.7 Fluffy pancakes with sour milk
- 1.8 Custard pancakes with sour milk (with boiling water)
  - 1.8.1 Pancakes with sour milk video

Pancakes with sour milk - recipes and wisdom

The dough for making pancakes with sour milk can be prepared in different ways, it all depends on the expected baking result. But the rules for any execution are the same, or rather not even rules, but secrets that I will now share with you.

The consistency of pancakes baked with sour milk is very elastic and soft, so it is very convenient to wrap any minced meat in them, both dessert and non-sweet.
If you intend to continue stuffing pancakes with mushrooms or meat, then reduce the amount of sugar, but do not eliminate it completely.
Before cooking, all components need to be kept at room temperature for a while or heated, then the pancakes will be softer and fluffier.
For baking, you can use not only your favorite regular wheat flour, but also healthy buckwheat or corn flour, you will get a wonderful dessert.
It is better to bake such pancakes not in oil, but in an evenly heated frying pan greased with animal fat. You can take any fat, at least a piece of unsalted lard.
Do not pour mountains of sugar into the dough; if you have a sweet tooth, then the pancakes will burn.
It is not permissible to use sour milk as old, that is, it must be of uniform consistency, without separated whey.
When kneading the dough, it is better to first mix all the liquids included in the recipe, and then mix in the flour. I always pour out only half the milk at first, and then add according to the consistency, so you won’t go wrong with the thickness of the dough you need.
If you deliberately decided to make pancakes with sour milk, but you only have fresh milk on hand, warm it up slightly, throw in a crust of black bread, add some fermented milk product, kefir, sour cream, just a teaspoon is enough.
While the pancakes have not cooled down, they need to be greased with butter or stuffed warm, then they will not tear.

Thin pancakes with sour milk

For some reason, they like thin pancakes most of all, so that they shine through. It’s quite easy to bake these from sour milk, you just need to know the proportions.

We will take:

Two glasses of sour milk
Two fresh chicken eggs
A third of a glass of sugar
One and a half cups (+-) white flour
Two tablespoons of vegetable oil
Salt at your discretion

How to knead thin pancakes with sour milk:

Pour a glass of preheated milk into a convenient bowl, break the eggs, add sugar, and don’t forget to add salt. Whip the mixture with a whisk until smooth, so that the sugar dissolves.

We begin to mix in the flour in portions; you can sift it directly into the liquid. If you wish, you can add a little vanilla for flavor, but this is only if you serve the pancakes with something sweet.

Beat the mixture with a whisk or mixer until the lumps dissolve, then add the remaining milk and butter and mix everything well in the dough. Bake in a well-heated frying pan on both sides.

Pancakes with sour milk with holes

What a miracle these delicate, delicate pancakes with a hole are, because it is with sour milk that they turn out especially lacy, no worse than those made with yeast or kefir.

We use:

Two glasses of sour milk
Two hundred grams of sifted flour
50 grams of melted butter
Quarter glass of sugar
Three fresh eggs
Half a teaspoon of regular soda, do not extinguish
Vanilla and salt at your discretion

How to bake pancakes in sour sauce:

So that you and I can create a special openwork, we will separate the whites into different bowls separately from the yolks. Beat the yolks, sugar, salt and slightly warmed milk vigorously. We begin to gradually add flour and soda in portions.

Stir everything until the lumps are completely broken, then pour in the melted butter and stir. Let it sit for a while, at the end, before cooking, stir in the whites whipped until foamy, knead carefully and immediately begin baking pancakes.

Pancakes with sour milk recipe with photos step by step

I offer something tasty step by step recipe with photos, especially for novice housewives. I hope you enjoy this simple recipe.

We will prepare the following components:

Half a liter of sour heated milk
12 heaped tablespoons of white sifted flour
Two fresh eggs
Quarter teaspoon of table soda, quench with vinegar
Tablespoon refined sunflower oil
A small piece of butter
Salt and sugar as desired

Cooking pancakes step by step:

Of course, in modern conditions it is impossible to repeat the same taste of baked sour pancakes, but we have the opportunity to get as close to it as possible.

It is better to take recently sour milk, that is, so that it has not yet “clumped”.
If store-bought milk does not want to sour, heat it to a temperature of about 35 degrees, add a spoonful of sour cream or a piece of bread, and leave for several hours.
There should be enough sugar in the batter to brown the pancakes. But don't overdo it or they will burn.
If the batter sticks and the pancake cannot be turned over, it may be low on sugar. vegetable oil or flour.
It is advisable to eat this dish only hot.

Traditional recipe

“Is it possible to make pancakes from sour milk?” - you ask. After all, curdled milk can hardly be called an attractive-looking product, and sometimes the first thought when you see it is to pour it out. We answer: you can and even need to cook! After all, with yogurt they turn out incredibly tender, delicate and with a pleasant sour taste, ideal for sweet filling and sour cream. We suggest starting with classic recipe, and only then you can use it to experiment with ingredients and mixing methods.

You will need:

sour milk - 2.5 cups;
egg - 1 piece;
flour - 2.5 cups;
sugar - 2-3 tablespoons (or less);
soda and salt - half a teaspoon each;
sunflower seed oil - 5 tablespoons.

In the recipe, the kneading sequence seems long and tedious. In fact, if you use a mixer (or, if possible, involve young helpers), kneading the dough for pancakes with sour milk will not take more than 10 minutes.

Preparation

Grind eggs, salt, sugar and refined vegetable oil.
Mix half a glass of sifted flour and soda (or baking powder). There is no need to extinguish the soda - yogurt will do that. Add flour to egg mixture and stir.
Pour half a glass of sour milk into the resulting mass and stir it.
Repeat this procedure three times.
Knead everything thoroughly and you can bake.
Grease a hot frying pan and cook the products over low heat on both sides.

As you can see, to make pancakes from sour milk, you don’t need rare and expensive products. All you need is your desire and a little time. You can serve this dessert with tea, jelly, compote and lemonade. Any filling is suitable - it all depends on the amount of sugar in the dough.

With whipped egg whites

If you want to make not just the pancakes you are used to, but something airy and melting in your mouth, try the recipe for thin pancakes with sour milk with holes. The secret lies in the whites whipped into a fluffy foam.

You will need:

Sour milk - 3 cups;
flour - 2 cups
eggs - 2 pieces;
sugar - 1 tablespoon (more if you like it sweeter);
salt - 1 teaspoon.

Preparation

Separate the egg whites from the yolks.
In a bowl, grind the yolks, sugar, and salt.
Pour in two glasses of sour milk.
Add flour little by little, stirring constantly.
Beat the whites until lush foam(for it to work, the whites must be cold).
Carefully place them into the dough and mix with a spatula (not a mixer!).
Bake fluffy pancakes in a hot, oiled frying pan.

This simple recipe for pancakes with sour milk contains only one little secret, will help you create a real masterpiece of home cooking. To make the dessert even more tender and melt in your mouth, each product can be greased with melted butter.

On yeast dough

Pancakes with sour milk can be prepared not only in the traditional way, but also using yeast. It will take a little longer, but at the end you will get a fragrant shot, which, rest assured, will be finished in a few minutes.

You will need:

sour milk - 2 glasses;
dry yeast - 2 teaspoons (for convenience and accuracy, you can use a measuring spoon from a bread machine, if you have one);
eggs - 3 pieces;
hot water (not boiling water!) - 1.3 cups;
flour - 2.5 cups;
sugar - 4 tablespoons (less possible);
salt - 1 pinch;
vegetable oil - 4 tablespoons.

Preparation

To cook pancakes with yeast, you need to prepare a dough. To do this, pour a glass of curdled milk into a fairly large bowl, add dry yeast, salt, sugar, and then heat to about 35 degrees. This recipe for pancakes with sour milk requires heating the yogurt, otherwise the dough will not rise.
Cover and place in a warm place to rise for 30 minutes.
Beat the eggs in a separate bowl and pour into the dough.
Add the rest of the flour and stir, breaking up any lumps.
Boil water and cool it to about 70 degrees. Slowly pour it in without ceasing to stir.
All that remains is to add the oil and leave the dough for another 10-15 minutes.
It's easy to bake yeast pancakes with yogurt - they are not fussy at all. Heat the frying pan properly and fry the products on both sides.

Serve this airy and tender dessert with any toppings you wish: jam, fresh berries, syrup, condensed milk, honey. And if you add less sugar, you can season it with meat.

Budget option for pancakes

It happens like this - you were planning to cook pancakes with sour milk, and then it turned out that there was nothing in the refrigerator except this milk. No problem! We offer a quick recipe for delicious eggless pancakes that are in no way inferior to traditional ones.

You will need:

sour milk - 1 glass;
flour - how much dough will take;
salt and soda - 1/3 teaspoon each;
sugar - 1 tablespoon.

Preparation

Warm the curdled milk slightly (do not overheat it, otherwise it will turn into cottage cheese).
Add soda and wait a little until it reacts (bubbles will appear and the mass will increase slightly in volume).
Add salt and sugar, stir until dissolved.
Add flour little by little and stir until the dough reaches the consistency of jelly.
Pour the dough into a hot greased frying pan and bake on both sides.

Pancakes made with sour milk are not just a way to save an expired product. This is an opportunity to cook for your loved ones (or even for yourself, why not) the most delicious, tender and fragrant dessert, which can be served with a variety of toppings.

Pancake recipe with yeast and milk

Ingredients

flour – 300 g;
milk – 500 g;
eggs – 2 pcs.;
sugar – 50 g;
dry yeast - 1 sachet (11 g);
salt on the tip of a knife;
sunflower oil - 2 tbsp. l. into the dough and a little for greasing the pan.

Number of servings: 4 (12 pancakes);

cooking time: 2 hours 30 minutes;

cuisine: Russian.

Preparing sour dough

1. The dough is prepared very quickly and easily. Heat the milk to 36 degrees. This is the only temperature suitable for yeast.

You can check the temperature of heated milk by dipping your finger into it. If you don’t feel even a small temperature difference, then everything is perfect. If you feel at least a little cold or a little warm, bring the temperature to the desired level, do not leave it at chance, because in a cold temperature the yeast cannot grow, but in a hot temperature it brews and dies.

2. Add sugar to warm milk and add yeast. You can use fresh ones, we take them a little more, 23 g.

3. Add a little salt.

4. Sift the flour to enrich it with oxygen. This will make the dough rise a little faster. But that is not all.

For flour, it is better to take a large bowl or deep pan. As you prefer.

5. Pour milk with yeast, sugar and salt into a cup with flour.

6. Beat in the eggs. They help the dough to be elastic and not tear.

7. Mix with a whisk. The dough should have the consistency of kefir. The thicker, the thicker the pancakes.

8. At the very last moment add vegetable oil.

Why is the butter not added before the flour? Fat envelops the yeast cell and prevents it from breathing and fermenting. That's why flour is always added before butter.

9. Mix again with a whisk. We do this carefully, without fanaticism, taking care of the yeast cells.

And now the most main secret: to make the dough rise 1 hour faster, you need to leave it to ferment in a pan with warm water(not hot so as not to overcook). You can cover with cellophane or a lid. After 30-40 minutes, stir the dough, and after another 40 minutes, repeat mixing. Let it rise again and bake the pancakes.

Baking pancakes

1. Heat the frying pan well. Lubricate the entire surface with oil, going slightly over the sides. If the first pancake came off easily, you don’t need to grease the next ones. The surface of a pancake made on an ungreased frying pan is smoother and more beautiful.

A frying pan is very important for pancakes. I only use my grandmother’s, because the dough is baked best on this kind of cast iron, which heats up well and holds heat for a long time, then the pancakes turn out to be the most delicious and do not stick to the pan.

And so that the dough does not stick to the surface, it is not washed with water. If you have to wash it, you need to wipe it dry very thoroughly, let it sit so that even particles of water invisible to the eye evaporate, then ignite it with salt over a fire, let it cool, pour out the salt, and wipe the surface with a paper napkin or towel. But the quality of the metal is also important. Lightweight aluminum is not suitable for this purpose. The metal should heat up well and retain heat for a long time.

2. Carefully, trying not to stir the risen dough too much, pour a ladle into the pan, holding it at an angle. This way the dough flows faster, spreading evenly over the surface.

3. Once browned on one side, use a wide spatula to turn it to the other. You shouldn't use a knife; you can cut the pancake or scratch the surface of the pan.

4. Grease each pancake to taste with melted butter and sprinkle with sugar. The amount of both is up to your taste. Some people don’t lubricate them at all, they like them dry, while others want them juicier.

I hope my tips will help you make pancakes with yeast that are tasty and fluffy.

Sour pancakes are best served hot with jam, melted chocolate or berry topping. You can wrap a hearty or sweet filling in them or simmer them with sour cream in the oven. Choose according to your taste and celebrate Maslenitsa, gathering friends and family around the table. Bon appetit!