In some sources, you can find information that the first to start baking pancakes were the Egyptians in the 5th century BC. Then, of course, they did not call the resulting sour cakes pancakes. So they were called by historians who explore the history of world culinary.

• It is reliably known that pancakes appeared in the diet of Slavic families only in the 9th century AD. There is a very interesting legend about their origin. Allegedly, once a man, trying to warm himself up with oatmeal jelly, was briefly distracted and did not notice how his drink turned into a fried and ruddy cake. The man was not upset and decided to try what he had learned. The taste of the dish amazed him. He told the whole village about him. And since then they have been baked everywhere.

At first they were cooked with yeast and were called mlins. This name, as the scientist V. Pokhlebkin testifies, did not arise by chance. It comes from the word "grind". After all, in order to get flour for cakes, it was necessary to grind wheat. Mlins were baked on the day of commemoration of the dead. They were considered sacrificial bread, which had to be distributed to poor people so that they could treat themselves and commemorate the deceased person.

• In the 10th century, mlins were already called pancakes and were prepared exclusively for the pagan holiday of farewell to winter - Maslenitsa. People believed that outwardly pancakes were very similar to the spring sun, so they baked them on that day, thereby inviting spring. Interestingly, even then, each housewife kneaded the dough for pancakes according to her personal recipe. Some one classic version no pancakes were made.

Today we have a huge number different recipes making pancakes that have come down to us since ancient times.

There was one important tradition that in no case could be violated - pancakes could only be eaten with your hands, because this dish marked the divine sun. The one who tried to cut the pancake with a knife was beaten to death with sticks, believing that he had defiled God Yarilo.

By the way, pancakes are popular not only in Slavic countries. In Europe, they are also widely used, but the recipes are slightly modified. For example:

• In England, special ale beer and malt flour are added to pancake batter;
• In the US, pancake batter is made with beaten egg whites, so they come out fluffy, thick, and look more like our pancakes;
• In Germany, pancakes are served exclusively with sugar and lemon wedges;
• In Spain, pancake batter is made exclusively from cornmeal, and donated shortbreads with meat filling are served.

All cooking methods fluffy pancakes for Maslenitsa in our country we will introduce you below in this article.

Lush pancakes on kefir

We present to you fluffy pancake recipe on kefir. Our task is to ensure that the pancakes are thick, but at the same time airy. To do this is real, following the following sequence of actions:

1. Knead the dough with a mixer:

• Cooking kefir egg mixture(beat these ingredients with a blender or mixer)
• Add salt and soda to the prepared mixture (half a teaspoon each)
• Pour sugar to taste, sifted flour and a few tablespoons of sunflower oil

1. Preparing the pan:

• First, put a frying pan on the fire to make it hot.
• Lubricate the hot frying pan with butter or a piece of bacon (whoever is used to it)

1. We bake pancakes:

• Using a ladle, we collect the dough and pour it into the pan (the cake should be 5 mm thick)
• The first side of the pancake is best baked under the lid.
• Turn the pancake over after a couple of minutes.

You can serve such pancakes with butter, honey, condensed milk and sour cream.

Fluffy pancakes with milk

Each of us from childhood probably remember the extraordinary taste grandma's fluffy pancakes with milk. So that you have the opportunity to briefly return yourself to carefree times, we suggest you use this recipe for making pancakes:

• Beat with a mixer two chicken eggs with milk (about 300 ml) and sugar (you will need no more than two tablespoons)
• Sift flour (requires 300 g)
• Add baking powder to flour (3 tablespoons)
• Combine the flour with the egg mixture and knead the dough (it should be thick in appearance)
• Pour melted butter (60 g) into the dough
• Let the dough rise for 5 minutes
• During this time, prepare the pan: split it and brush it with oil or lard
• Pour the dough into the pan with a ladle: fry the pancake first on one side for 2 minutes, and then in the same way on the other

According to the same recipe, if you adhere to vegetarian traditions, you can cook fluffy pancakes without eggs. You can serve these pancakes with any filling that you like the most. It turns out delicious if you fill them with Jewish salad or fried minced meat with onions.

Fluffy pancakes with mayonnaise

If you knead the dough with mayonnaise, then the result will be baked fluffy pancakes with holes. Here's how to do it:

• Pour 500 ml of clean drinking water into a saucepan
• Add 2 tablespoons of sugar, a teaspoon of salt, one egg and two tablespoons of mayonnaise to the water.
• All ingredients must be mixed with a mixer to get a homogeneous liquid in consistency.
• Add to the resulting liquid 3 cups of sifted wheat flour, half a teaspoon of soda and 3 tablespoons of vegetable oil
• As a result, the dough should turn out to be thick (similar to sour cream in consistency)
• It is necessary to fry such pancakes in a hot frying pan, greased with oil or lard.

Try serving these pancakes with fruit jam or confiture.

Fluffy sour pancakes

"Sour pancakes" is an old Slavic dish. It is called so not because the pancakes are sour, on the contrary, they are just as sweet, fragrant and lush. The whole secret lies in the fact that sour milk is added to the dough. To the table, such pancakes can be served with mushroom filling.

We will tell you in detail how to cook from it thick and fluffy pancakes:

• Take 2 chicken eggs and separate their yolks from proteins;
• Beat the whites with a mixer, adding a small pinch of salt to them;
• In a separate container, beat the yolks with two tablespoons of sugar and one glass of purified water;
• When a homogeneous consistency is obtained, add 2 cups of sifted wheat flour, a quarter teaspoon of baking powder, one glass of sour milk, a couple of tablespoons of vegetable oil and a protein mixture to the sugar mixture;
• The dough must be well kneaded, and then fry pancakes from it in the traditional way.

Get the same lush pancakes on yogurt.

Recipe for fluffy yeast pancakes with milk

We present to you one of the classic, most used recipes for thick and fluffy pancakes with yeast and milk:

• Sift the flour (approximately 2-3 cups will be needed) and add one bag of yeast to it (you can dry, you can liquid - as you like);
• Prepare the dough by pouring milk into flour and driving eggs into it;
• Season the pancake dough with salt, sugar to taste and do not forget to add vegetable oil;
• Fry the pancakes in a hot skillet for 2 minutes on each side.

Such pancakes with sour cream are perfectly combined to taste.

Fluffy pancakes on the water

Not less than delicious and fluffy pancakes are obtained if the dough for them is kneaded in a lean way - in plain water. We offer you such an option for baking homemade pancakes:

• Pour half a glass of clean drinking water into a saucepan
• Prepare the egg-sugar mixture and add to it the fluffy dough and a little salt.
• Pour flour into the dough and pour a little vegetable oil
• Knead the dough, and fry the pancakes according to each method known

Any filling is suitable for these pancakes. Most often, housewives serve them to the table with honey or chocolate paste.

Fluffy pancakes with whey

There is one more great recipe, how to cook fluffy pancakes. Serum must be used. This product, unique in its composition, will give pancakes a beautiful color and lightness. At the same time, they will not absorb the sauce or syrup that you choose to serve. What you need to do to make them tasty and fragrant:

• Warm up three cups of whey
• Mix whey with eggs (3 pieces) and sugar to taste
• After mixing the resulting mixture, you need to add salt, flour (sifted in advance) and a little vegetable oil to it.

Lush pancakes on semolina

Semolina pancake dough is a curiosity for most families. But, using this method of kneading dough, you can cook elastic and very appetizing pancakes. Among the people, semolina pancakes are also called "obedient". We will share with you how to prepare such quick fluffy pancakes:

• Pour a couple of glasses of milk into a deep container with the same amount of ordinary drinking water and a pinch of salt.
• Add some sugar to the resulting mixture (if you like pancakes sweeter, you can add more than three tablespoons)
• The next step is to drive 4 eggs into the dough, and mix everything thoroughly using kitchen utensils.
• It remains to add semolina and flour (5 tablespoons each), and so that the pancakes do not burn, add more sunflower oil to them
• We heat the pan and fry the pancakes until golden brown on both sides

Lush pancakes: photo

Cook delicious fluffy pancakes with pleasure and delight your family with this folk delicacy!

Video: “Recipe for lush pancakes”

When I see on a plate a stack of freshly baked cakes with curvaceous shapes, I always remember the saying: "Pick in your hands - you wave a thing." Let's treat ourselves and the family today with delicious thick pancakes baked from milk dough. It is clear that every hostess strives for the ideal - to learn how to fry thin pancakes with holes, like our mothers and grandmothers. But not so long ago, a fashion for thick pancakes came from America. They are also called pancakes. And soon the fashion for pancakes of impressive size swept the country.

In fact, this is not an American invention. Many have forgotten that our grandmothers, far from culinary delights, baked lush pancakes. Even then, each craftswoman had her own cooking secrets. delicious pastries. The flight of fancy was not limited to classic recipe. Lush pancakes are cooked in sour milk, using soda, yeast, kefir. Conduct experiments with various types flour, sometimes completely refusing it. I did not stay away from experiments, having found some wonderful recipes. Keep a selection of the most successful, in my opinion.

A couple of tips for inexperienced hostesses:

• ingredients for pancakes should be at room temperature, otherwise they will not knead well, and the dough will not rise well.
• the dough for thick pancakes has the consistency of thick sour cream - this is an axiom.
• Love holes on pancakes - knead the dough on soda.
• Pour the dough only on a hot pan, otherwise it will be difficult to turn over, and the first pancake will come out exactly according to the proverb.

Classic thick pancakes with milk - a step by step recipe

Where without the good old classics! Baking has a delicate taste and a lush dense texture. Love holes - you'll get them. Favorite additive in the form of jam, sour cream will make the dessert unique.

Take:

• Flour - 300 gr.
• Sugar - 2 tbsp. l.
• Salt - ¼ tsp
• Baking powder - 10 gr. (you can replace 1 tsp of slaked soda).
• Egg - 2 pcs.
• Milk - 300 gr.
• Butter - 65 gr.

Cooking:

1. Take a deep bowl. Break the eggs, add sweetness to them, beat well. While continuing to beat the egg mixture, pour in the milk.
2. Melt the butter (use the microwave or water bath). In a thin stream, gradually pour it into a bowl, while stirring the mixture with a spoon.
3. Sift flour, enriched with oxygen, add in portions to liquid ingredients. Mix each portion of flour well to break up lumps.
4. Add the baking powder and salt last, mix well again.
5. The finished dough should be kept warm. It will be ready to bake when bubbles appear on the surface.
6. Heat the frying pan, pour in a little oil, lay out the first portion of the dough with a ladle. After about a minute, lift the edge of the pancake. If it's already browned, turn over and cook in the pan for a few more seconds.
7. Fold the finished cakes in a pile, spreading each with oil.

How to bake fluffy pancakes on yeast dough in milk

The recipe will appeal to lovers of airy yeast baking. Rich perforated cakes will saturate the household until the very dinner.

Ingredients:

• Flour - 300 gr.
• Milk - 280 ml.
• Sugar - 2 tbsp. l.
• Egg - 2 pcs.
• Salt - ¼ tsp
• Butter - 90 gr.
• Dry yeast - 6 gr.

How to bake:

1. First of all, let's set the steam. To do this, take half a glass of milk, warm it up slightly, not letting it boil. Add a couple tablespoons of sugar, stir until dissolved.
2. Pour two large spoons of flour, yeast into sweet milk. Stir the mass well. Cover the dough with a towel, put in a warm place so that the yeast starts working.
3. Whisk eggs with sugar in a deep bowl. With the mixer still running, pour in the milk and melted butter. Next, pour the finished dough (it should increase by 2 times) and pour the flour in portions. Thoroughly mix the dough so that there are no dense lumps left.
4. Let the dough rest again for a while. The dough ready for baking pancakes will rise well, bubbles will appear on the surface. To speed up the process, the bowl with the workpiece can be placed on steam bath but the water should not boil.
5. It remains to bake lush cakes, and enjoy their delicious taste.

Sweet thick pancakes with semolina and milk

In our country, semolina is very popular. And often included in the recipe for baking. Fluffy pancakes were no exception. The addition of cereals gives the finished cakes an impressive volume and density.

You will need:

• Semolina - 250 gr.
• Sugar - 2 tbsp. l.
• Dry yeast - 4 gr.
• Milk - 270 ml.
• Vegetable oil - 1 tbsp. l.
• Egg - 1 pc.
• Salt - to taste.

Step by step preparation:

1. In a deep bowl, beat the egg, pouring sugar into homogeneous mass. Add slightly warmed milk, stir.
2. Combine dry semolina with yeast and salt. Add food mixture to liquid. Thoroughly knead the mass (a mixer will help you).
3. Make a short pause, for 20-30 minutes, allowing the dough to ripen.
4. IN ready dough pour in vegetable oil, mix quickly and start frying the cakes.

Thick pancakes with sour milk - very tasty

Sour milk is not a reason to be upset. Experienced hostesses know that this is an occasion to bake pancakes! The family will certainly appreciate plump, airy pancakes, especially if served with condensed milk.

Test Ingredients:

• Flour - 200 gr.
• Egg.
• Salt - ¼ tsp
• Sugar - 2 tbsp. l.
• Sour milk - 250 gr.
• Sunflower oil - 2 tbsp. l

Cooking:

1. In a mixing bowl, beat eggs with sugar until slightly white. Pour in milk at room temperature.
2. Add salted flour gradually. Do not fall asleep a lot at once, put in portions, conscientiously stirring each one. Mix until there are no lumps in the dough. If the indicated amount of flour is not enough, add more. The consistency of the dough should be like that of very thick sour cream, but flowing freely from a spoon.
3. The dough needs to stand in a warm place so that the flour disperses, sticks together with other components.
4. Before you start baking pancakes, add a couple of tablespoons of vegetable oil to the dough and mix well.
5. Bake the tortillas on both sides until nicely browned. Fold in a pile, brush with oil.

Thick yeast-free pancakes in milk with soda with holes

It is not necessary to use yeast to make thick pancakes. You can go for a little trick and add splendor with soda. This is a centuries-old method that will never let you down.

Take:

• Flour - 2.5 cups.
• Milk - 1 liter.
• Egg - 5 pcs.
• Sugar - 3 tbsp. l.
• Salt - ½ tsp.
• Baking soda - ½ tsp
• Lean oil - 3 tbsp. l.

How to bake:

1. In a large bowl, mix all ingredients except flour. Soda is desirable to pay off.
2. Gradually adding flour, knead the dough. At the end, pour in sunflower oil, and mix well again.
3. Pause for 30 minutes by placing the bowl in heat. Fry in the usual way, without departing far from the stove in order to have time to turn the cake over in time.

Step by step video recipe delicious pancakes from milk test. The author shares all the known secrets, watch and repeat the steps. Good luck with your pancakes, and so that even the first one does not turn out lumpy!

Recipes for delicious pancakes

A step-by-step recipe for thick and fluffy pancakes on kefir - see a detailed cooking guide with photos and videos, as well as tips on serving and cooking.

1 hour

177 kcal

5/5 (2)

What could be better than pancakes? Only lush, luxurious, thick pancakes on kefir. They are very easy and quick to prepare. And besides, you can compose a thousand and one dishes with them. My ten-year-old son loves these pancakes and on this basis he even learned how to cook them. I only help fry (I'm afraid I won't burn myself). So read the recipe to the end and feel free to take on the preparation of delicious pancakes. You will succeed.

Kitchenware:

• dishes for kneading batter (glass jug or deep bowl);
• spoon, whisk;

• wooden spatula;
• frying pan (preferably pancake);
• dish for ready-made pancakes.

Required products:

A step-by-step recipe for making thick and fluffy pancakes on kefir

1. You will need hot water to make these wonderful pancakes. You need the same amount of water as kefir 1:1. Put water (250 ml) to heat up.
2. In a bowl for kneading the dough, beat the eggs, add sugar, salt and mix with a spoon or whisk.
   
   
3. Pour kefir there, mix.
   
4. Add hot water and stir again.
   
   
5. Add the sifted flour one tablespoon at a time and stir until there are no lumps.
   
6. After you add and stir 12 tablespoons of flour, pour sunflower oil into the mixture.
   
   
7. Extinguish the soda with vinegar and add to the dough. Mix everything well. Your dough should not be liquid, but not too thick, without lumps. If you have achieved such a result, then you can start baking pancakes.
   
   
8. Place the pan on medium fire, grease it with vegetable oil and heat it up.
9. Take the pan by the handle, pour a little dough and spread it over the surface of the pan with circular movements of the hand.
   
   
10. When the pancake is lightly fried on one side, pry off the edge of the pancake with a spatula and turn it over to the other side. Fry the pancake on the other side until lightly browned and place with a spatula on a dish for ready-made pancakes.
    
    
11. Brush the top of the pancake with a slice butter. Spread ready-made pancakes on top of each other and brush the top of each with butter.
    
    

I hope you have a stack of excellent, fluffy, mouth-watering pancakes.

What do these pancakes eat with?

Luxurious, lush pancakes that you have turned out can be served with a cup of milk or aromatic tea. If you want, you can sweeten them with condensed milk, honey, jam or preserves. In summer, these pancakes can be eaten with your favorite berries. In a savory version, it is delicious to spread pancakes with sour cream or heavy cream.

You can also wrap any filling in pancakes: sweet or savory, according to your taste. Fluffy pancakes are perfect for a chic breakfast. If you spread them with red caviar and roll them up, they are the best way to serve as an appetizer for holiday table. If you prepare a hearty filling (it can be vegetable, mushroom, cheese, cottage cheese, meat or fish), wrap it in pancakes, pour over them with melted butter and bake in the oven, you get an excellent self-sufficient dish that can be served, for example, with cream sauce to the dining table.

Well, dinner, as you know, should be given to the enemy. Although I know such people who, for a sweet soul, gobble up delicious pancakes at any time of the day. Read with us about how to properly cook incomparable and gourmet.

Video recipe for thick and fluffy pancakes on kefir

Watch this video for a wonderful, very simple recipe for making fluffy pancakes on kefir.

Pancake options

If you are making fluffy pancakes on kefir without adding hot water, then heat a little kefir, or it should be at least at room temperature. You can also extinguish soda with acid, which is contained in kefir. That is, add soda directly to kefir.

To prevent such pancakes from tearing during baking, the dough should stand for a while (15 minutes) before frying them. To make the pancakes even thicker and fluffier, you can cover the pan with a lid and bake over low heat.

In fact, at its core, the dough for such pancakes is practically no different from the dough for pancakes. By the way, they can also be cooked with yeast. To do this, first prepare a dough of warmed kefir (1/2 part), yeast and sugar. Leave in a warm place for 15-30 minutes. When the yeast "comes to life", the second part of kefir, sugar, salt, flour, butter are added to the dough and the batter is kneaded. Before baking, it should stand for another 15 minutes, and then you can fry the pancakes in the same way as in our recipe. They are super fluffy and soft. These pancakes are perfect for any filling.

Write to us if you liked the pancakes according to my recipe. Perhaps you would like to correct or add something to the recipe. We will be glad to receive your letters. I wish everyone happiness.

With the onset of cold weather, you increasingly want something solid, satisfying. For example, pancakes. You can make thin, lacy ones, but if you show patience, you can cook real thick and lush pancakes with yeast - fragrant, unimaginably appetizing. They are also called sour. delicious pancakes you can cook with any ingredients, but the main ones, of course, are flour and yeast. So, let's begin.

Thick pancakes with yeast - a recipe for milk, or a recipe for cooking in a sponge way

Thick and fluffy pancakes are obtained when the dough has passed all the stages of fermentation, filled with air, became porous and light. Just let the pancakes stand well, sour, and there is the main secret of successful pancakes. In addition, yeast pancakes in milk are well obtained from a fairly thick dough. Therefore, do not worry that according to the recipe below, you will get a thick mass.

The calculation is made for a large portion of pancakes, but if you need a smaller number of pancakes, just halve the amount of food.

Let's cook:

• 0.6 kg of flour (ordinary flour is suitable, but excellent products are also obtained from buckwheat);
• a couple of eggs;
• 40 g granulated sugar;
• 1 liter of milk;
• 50 g melted butter or melted butter;
• salt - 15 g;
• yeast (if dry, then you need 15 g, if fresh pressed, 40 g).

Progress:

1. To dissolve the yeast - to do this, take a glass of milk (from a common measure), heat it to a slightly warm state, add yeast and leave it to swell for ten minutes.
2. The rest of the milk is also a little warm, literally a little warmer than body temperature. Add sugar and salt, stir and add yeast dissolved in milk.
3. Whisk in the eggs and gently fold in the flour.
4. The final touch is to pour oil into the dough. Stir.
5. Leave everything to rise. Like any yeast dough, it needs to rise three times to be saturated with carbon dioxide. Therefore, periodically the dough needs to be kneaded when it begins to rise. Usually in a warm place, the entire climb takes about three hours or a little more.
6. Pancakes are baked in a frying pan well heated and greased with vegetable oil on both sides.

Important: do not overdo it with yeast! With an increase in their rate, the dough will rise faster, but the pancakes will acquire an excessively yeasty taste and smell. It is better to wait for a natural rise. If you want yeast filled pancakes, then bake thinner from the dough recipe above. If you want thick and fluffy pancakes, then slightly increase the amount of flour.

Yeast pancakes on the water

Sometimes there is no milk in the house. This means that you need to make pancakes with yeast and water. By the way, some people do not like to bake yeast pancakes in milk; they deliberately do not add it to the dough. On the water, the dish under discussion turns out to be a little “rubber”, it does not tear well, and this has its own taste and charm.

For this recipe you need to cook:

• a couple of eggs;
• a glass of flour (two hundred grams);
• 10 g of pressed yeast;
• half a liter of water and oil for frying;
• add sugar and salt to taste.

Progress:

1. Beat eggs until even.
2. Dissolve yeast in a small amount of warm water.
3. Add eggs and yeast to the rest of the liquid.
4. Pour in salt and sugar.
5. Sift the flour and mix thoroughly so that the dough does not have lumps.
6. Cover the pan with the dough with a lid or towel and leave for an hour to rise.
7. As the dough begins to rise, knead, pour in a couple of tablespoons of vegetable oil, mix.
8. Wait to get up again. After that, you can bake thick and porous pancakes on the water.

Lean recipe without adding eggs

This recipe is good because it does not contain animal products, which means that it can be used on fasting days. Pancakes are thick, porous, quite tasty. True, there are them, like most products, you need to immediately.

Cooking:

1. we take a minimum of products - a couple of glasses of flour, 40 ml of water, salt and sugar to taste, yeast 20 grams;
2. we prepare a dough, for which we pour a glass from the total volume of water, heat it up a little and dilute yeast in it, a little sugar (about a tablespoon) and a little flour;
3. We leave the resulting dough for fifteen minutes until air bubbles appear on the surface of the dough. Soon the surface will be covered with a cap of bubbles. This means that live yeast is running, you can continue to cook lean dough;
4. slightly warm the rest of the water, add the brew there, then a couple of tablespoons of sugar and a pinch of salt, stir;
5. add a couple of tbsp to the dough. tablespoons of vegetable oil and leave in a saucepan under a towel to rise. If the room is warm after an hour, the dough should rise repeatedly. Each time we crush it to saturate it with oxygen and continue fermentation;
6. finally, we take the dough with a ladle and carefully pour it into a hot and oiled frying pan. We bake pancakes on both sides, avoiding overdrying.

Lubricate ready-made lean pancakes with fragrant vegetable oil or jam. Delicious pancakes on the water and without eggs are ready!

Lush pancakes with sour milk or curdled milk

Pancakes are baked from the same yeast dough, as always, the difference is in the presence of the product of lactic acid fermentation. It can be sour cream, and fermented milk, and ordinary yogurt. Thanks to them, pancakes are more porous and airy.

To make just such a treat, prepare:

• half a kilo of flour;
• granulated sugar 70 g;
• 700 g sour milk or curdled milk;
• 30 g of pressed yeast;
• three medium-sized eggs;
• salt - to taste;
• clarified sunflower oil for frying, and 50 g of butter - in the dough.

We do this:

1. Add yeast diluted in a small amount of water to warmed milk. Wait for the milk to froth.
2. Beat the egg and sugar, but not too hard.
3. Add a mixture of diluted yeast to the eggs, salt, mix well.
4. Pour the flour according to the recipe, mix until the dough is smooth.
5. Let rise well, kneading the dough a couple of times.
6. Bake pancakes in a pan greased with any fat.

Fold the finished pancakes in a pile, after brushing each with melted butter or ghee.

A quick recipe for kefir and dry yeast

Yeast pancakes on kefir they are prepared quickly and quite simply. In principle, this is a variation of the previous recipe, but kefir is taken instead of sour milk.

Actions:

1. A couple of eggs are stirred in a container with kefir.
2. Salt is added to the mixture to taste, a couple of teaspoons of sugar, a couple of tbsp. spoons of granulated sugar.
3. Dry yeast (1 teaspoon), water (about two-thirds of a glass) and vegetable oil are also poured there.
4. Next, it remains to add flour - it will take a little more than a glass to make a medium-thick dough.
5. Leave it to rise for forty minutes or an hour.
6. After the dough has risen, you can start baking pancakes.

Yeast pancakes with semolina

Pancakes come out very beautiful, satisfying, interesting. How do we cook? Very simple - like regular yeast, only with the addition of semolina.

We take:

• a glass of flour;
• one and a half glasses of semolina;
• 150 g of water and 500 g of milk;
• a couple of fresh eggs;
• three st. spoons of sugar;
• vegetable oil in the dough will need 3 tbsp. spoons, in addition, prepare a little for baking pancakes;
• salt a small spoon and the same amount of dry yeast.

From this calculation of products, a pretty decent stack of pancakes comes out, which you can feed a large company. If you need less volume, cut proportionately.

1. Sift flour and mix with semolina.
2. We prepare a dough from a small amount of milk, sugar and yeast.
3. As soon as the dough foams, we drive eggs into it, mix with a fork or whisk.
4. Add vegetable oil to the liquid, then add salt and flour. At the last moment, add warmed milk or water and mix well again.
5. Let's go up, crush and immediately bake from the finished yeast dough.

Yeast on a bottle

This is not a recipe, but rather, the original form of working with dough. Any dough from the above methods is suitable for it. Choose any recipe - kefir or sour cream. The bottom line is that the dough is prepared in a plastic bottle and bottled from it. It's handy when baking.

You will need a bottle with a capacity of one and a half or better two liters. First, the dry components of pancakes (flour, dry yeast, salt and sugar) are gradually introduced into it, and then liquid ones are added - eggs, milk, kefir or water. For convenience, it is better to use a funnel with a wide neck. After adding the liquid, shake the bottle thoroughly and for quite a long time to obtain maximum uniformity. Having prepared the dough, the bottle is opened and kept in this form until the approach. Next, they begin the baking process, pouring the desired portion onto a hot oiled frying pan. This method is convenient because you can store leftover dough in the bottle for some more time.

The article will tell you how to make dough for lush and thick pancakes according to "old" recipes.

Pancakes are a tasty, satisfying and favorite treat for many from an early age. Pancakes are prepared by grandmothers and mothers, one of the most fun holidays is associated with pancakes - "Maslenitsa", where pancakes are a symbol of the sun and prosperity. In a pancake, you can wrap sweet, salty, vegetable and meat stuffing, drizzle with butter, jam or sauce.

INTERESTING: Each hostess has her own personal, special and unique recipe for draft pancakes. Some make lace, others are as thin and almost transparent as possible. However, everyone loves thick pancakes, fluffy and soft, fragrant and oily.

Pancakes are delicious on kefir thick and lush: recipe

The best "thick" pancakes are made from dough mixed with kefir. It is important to know that the fatter the kefir is, the denser the dough will turn out, and the pancakes themselves will be thicker. You can use store or homemade kefir(prepared by adding starter cultures to milk).

What you need to have:

• Kefir- 0.5-0.6 liters (fat content 2.5%)
• Egg- 3-4 pcs. (ideally, use homemade, large eggs, which will give the dough not only color, but also a rich taste).
• Sugar- a few tablespoons (according to your taste preferences)
• Salt- a couple of pinches (will enhance the taste)
• Soda- 0.5 tsp (it will be extinguished by kefir sour)
• Flour- 350-400 g (you need to knead, adding flour a little bit and look at the consistency).
• Starch- 1 tsp (you can add any, cornstarch is tastier, but potato starch is also suitable).
• Vegetable oil- a few tablespoons

How to fry:

• First, kefir is poured into a tall bowl and thoroughly mixed with a whisk or a mixer with eggs.
• Then add everything in turn: salt and sugar, starch, soda and flour in small quantities.
• When your dough is ready, it can not be fried immediately.
• Let it stand for about 20 or even 30 minutes, during which time the fibers that are in the flour and the gluten of the starch will swell.
• This is what will help your pancakes to be soft, but dense, not torn and fluffy.

Pancakes "quick" with milk and yeast, thick and fluffy with holes: recipe

In the event that you have no time to wait and want to quickly cook hearty pancakes for breakfast or dinner, a recipe for a “quick” pancake test will come in handy. The recipe is based on milk and yeast, which will make pancakes "tall", fluffy and thick.

What you need to prepare:

• Milk - 0.5-0.6 l. (it is better to use homemade cow's or goat's milk, but store-bought is fine too).
• Dry yeast - 1 sachet in 10-11 gr. (You can also use "live" yeast if there are no others).
• Sugar - a few tbsp. according to your preferences
• Flour - 300-400 gr. (look at the density of the mass, mix in parts).
• Starch - 1-1.5 tsp (any: corn, potato)
• Egg - 2-3 pcs. (home use is better)
• Vegetable oil - a few tbsp.

How to mix and fry:

• Pour yeast and 1-2 tablespoons of sugar into a bowl
• Pour a little warm milk into a bowl and dissolve the yeast (fermentation is required).
• During this time, thoroughly beat the egg with milk and the rest of the ingredients (except flour).
• Then stir in the "dough" and sprinkle the flour in small parts, achieving the desired consistency.
• Fry as usual, brushing the skillet with oil each time using a pastry brush.

Whey pancakes are thick: how to cook?

Even liquid and watery whey can serve as the basis for making thick and delicious pancakes, all you need to do is add a few important ingredients.

What do you need:

• Serum - 0.5-0.6 l. (homemade or purchased)
• Soda - 1 tsp (without a slide, you can not extinguish, because whey also has acid).
• Sugar - a few tbsp.
• Eggs - 4-5 pcs. (Homemade eggs are best for this recipe.)
• Flour - 400-500 g (it must be sifted and poured in small parts).
• Vegetable oil - 2/3 cup

How to fry:

• Beat the eggs into the whey and beat thoroughly with a mixer (you can only with the yolks, and beat the whites separately into foam and then add).
• Pour in the rest of the ingredients, pour in the oil and gradually add the flour.
• Leave the mass for 10-15 minutes and only then start frying.
• It is not necessary to oil the pan each time.

Thick pancakes without eggs: what is needed for the recipe?

For those who do not eat eggs or simply do not have them, you can also knead tasty and elastic dough for fluffy and thick pancakes.

What you need:

• Flour -
• Starch -
• Slaked soda
• Vegetable oil -
• Milk -
• Sugar - a few tablespoons

How to fry:

• Make the dough and let it brew (so that it becomes dense and does not like pancakes).
• Soda will make the dough fluffy (extinguish with vinegar or lemon juice).
• Fry should be, greasing the pan with oil so that the dough does not stick to it.

without eggs

Thick pancakes on the water: features of dough preparation

If you do not have milk, plain water is also suitable for kneading the dough.

What you need:

• Flour - 300-350 gr. (necessarily sifted and only the highest grade).
• Starch - 1-1.5 tbsp (It is he who will serve as a fastening component, instead of eggs).
• Slaked soda
• Egg - 1-3 pcs. (homemade is better)
• Vegetable oil - a few tbsp. (the dough should be thick).
• Milk - 1.5 cups (look at the density)
• Sugar - a few tablespoons

SECRET: In order for the dough to be thick and dense (this is exactly what is needed for thick pancakes), knead it in hot water (boiling water). So that the flour does not take lumps, the dough must be quickly “beaten” with a whisk. Pancakes should be fried as usual, if the pan is not Teflon, it is recommended to lubricate it with oil every time.

Thick pancakes on semolina: an old recipe for fatty thick pancakes

This unusual dough ingredient will allow your pancakes to become "obedient". As a result, they will easily spill and turn over in the pan.

What will be required:

• Milk - 200 ml. (plus or minus 50 ml - see not the density).
• Manka - 100 gr. (approximately)
• Eggs - 1-2 pcs. (home)
• Sugar - a few tbsp.
• Flour - 4-5 tbsp (make sure the mass is not very thick).
• Oil - a few tbsp.

IMPORTANT: Having kneaded such a mass, you should let it brew for a while (up to half an hour). During this time, the semolina will swell and the dough will become dense. If it gets too thick, just add milk to it. Fry "thick" semolina pancakes as usual.

Thick pancakes on kefir custard: how to cook?

Choux pancake dough is ideal for fluffy and thick pancakes.

What you need:

• Kefir - 500-600 ml. (home or shop)
• Eggs - 2-3 pcs. (home)
• Sugar - a few tbsp.
• Slaked soda
• Milk - 1-1.5 tbsp. (You can also replace with water)
• Starch - 1-1.5 tsp (for dough density)
• Vegetable oil - a few tbsp.

How to make and fry:

• On the fire, heat the milk (water), but do not bring to a boil (37-40 degrees).
• Beat in the eggs and, whisking quickly with a whisk, brew the dough
• Gradually add the flour, but do not stop beating
• Add starch, butter and kefir
• Remove from heat and add baking soda (can be replaced with baking powder).
• You can start frying right away, grease the pan with oil before each pancake.

Video: "Thick pancakes on kefir"