When baking pancakes on yeast, they use a pair of dough or gingerless dough. In the first case, yeast is bred in a small amount of milk. To improve fermentation, add sugar and half the prepared flour, knead well and put in a warm place. When the dough rises as much as possible, the remaining products are added to it, mixed and set aside for ripening again.
To prepare a dough-free dough, everything is mixed immediately and left in a warm place for three to four hours. A few important points: products should be warmed to room temperature, and yeast is best taken fresh and always of high quality, since the dough largely depends on them.
To get pancakes thin on yeast, the dough should be of such a consistency as liquid sour cream. Knead the dough on a dough in a non-oxidizable bowl, using a wooden spatula, and pour into a frying pan with a wooden ladle, which holds the entire portion for a pancake.
Thin pancakes with yeast on dough
Products for cooking:
- two cups (with top) of sifted wheat flour,
- one spoonful of dry yeast or half a briquette fresh,
- two glasses of milk,
- four tablespoons of ghee,
- two eggs,
- a spoonful of sugar
- a quarter of a spoon of salt,
- vegetable oil.
First, prepare the dough, for which we add yeast to warm milk, stir, pour one glass of flour, add half a tablespoon of sugar and mix well. Covering with a towel, leave for an hour in a warm place. Separate the yolks from the proteins, salt, add the melted butter and combine with the matched dough. Then pour the remaining flour and knead thoroughly, pouring a little warm water. We put it again in a warm place, stirring occasionally. After two to three hours, add whipped proteins to the dough, stir and let rise a third time.
We bake thin pancakes with yeast in a heated cast-iron skillet. This is ideal, if there is no cast-iron, any other frying pan is suitable, preferably a shallow one. Before baking, lightly grease the pan with oil. When one side of the pancake is browned, sprinkle it with oil and turn it over onto the other with a spatula.
Thin pancakes with yeast without dough
Products for cooking:
- wheat flour - six glasses,
- milk - six glasses,
- sugar - two tablespoons,
- yeast - 60 g,
- melted butter - four tablespoons,
- half a spoonful of salt.
We grow yeast in a glass of milk, add salt, sugar and pour the remaining milk. Then combine with flour, drive eggs and knead the dough. We add butter (margarine) to it and mix everything. Leave in a warm place for three to four hours, then bake pancakes.
Often for baking pancakes use not only wheat, but also buckwheat or corn flour.
Thin Corn Pancakes: Yeast Recipe
For cooking you will need
- cornmeal - one glass,
- wheat flour - two glasses,
- milk - two glasses,
- four eggs
- cream - one glass,
- yeast - 25 g,
- salt and granulated sugar to taste.
Pour the warmed milk into a bowl and stir the yeast with sugar in it. Pour corn and wheat flour, knead until smooth. We cover the container with a towel and set the dough to approach in a warm place.
After one and a half to two hours, we separate the yolks from the proteins and rub them with salt. Add them to the dough, mix well and leave for another few hours. Beat the whites, whip the cream separately, then combine everything and add the resulting mixture to the suitable dough, mix. After half an hour we bake pancakes.
Thin buckwheat pancakes with yeast
Products for cooking:
- buckwheat flour - two glasses,
- wheat flour - two glasses,
- milk - four glasses,
- three eggs,
- half a glass of cream,
- one spoonful of sugar
- yeast - 30 g,
- butter,
- salt to taste.
We pour two glasses of milk into enameled dishes and dilute the yeast in it. Pour buckwheat flour and mix. Leave for one hour under a towel in a warm place. Then add the wheat flour, mashed yolks, melted butter, sugar and salt, all well knead. When the dough is suitable, combine with whipped proteins, mix and leave for 20 minutes. We bake pancakes, as usual.
Good appetite!