Pancakes thin by yeast. Recipes

When baking pancakes on yeast use a fizzy or unpaired dough. In the first case, yeast is diluted in a small amount of milk. To improve the fermentation add sugar and half of the prepared flour, mix well and put in a warm place. When the opara rises as much as possible, the remaining products are added to it, mixed and set aside for ripening again.

For the preparation of an odorless dough, everything is mixed at once and left in a warm place for three to four hours. Several important points: the products should be heated to room temperature, and yeast is best to take fresh and necessarily quality, because the dough largely depends on them.

To get pancakes thin on yeast, the dough should be of a consistency such as liquid sour cream. Mix the dough with an opaque in an unoxidable bowl, using a wooden spatula, and pour into a skillet with a wooden ladle, which holds the whole serving for the pancake.

Pancakes thin on yeast on an odor

Products for cooking:

- two glasses (with top) of wheat sifted flour,

- one spoonful of dry yeast or half a fresh briquettes,

- two glasses of milk,

- four tablespoons of melted butter,

- two eggs,

- a spoonful of sugar,

- a quarter of a spoonful of salt,

- vegetable oil.

First we prepare the spoon, for which we add yeast to warm milk, stir, pour one glass of flour, add half a spoonful of sugar and mix everything well. Covering with a towel, leave for an hour in a warm place. Separate yolks from proteins, salt, add melted butter and combine with the approached opara. Then pour the remaining flour and mix thoroughly, pouring a little warm water. We put once again in a warm place, stirring occasionally. After two to three hours in the dough, add whipped proteins, get in the way and let us go up a third time.

We bake pancakes thin on yeast on a heated cast-iron frying pan. This is an ideal option, if there is no cast iron, any other frying pan, better shallow, will do. Before baking, lightly oil the frying pan. When one side of the pancake is browned, sprinkle it with oil and turn the spatula over the other.

Pancakes thin on yeast without opaire

Products for cooking:

- wheat flour - six glasses,

- milk - six glasses,

- sugar - two spoons,

- yeast - 60 g,

- melted butter - four spoons,

- half a spoonful of salt.

Yeast is bred in a glass of milk, add salt, sugar and pour the remaining milk. Then combine with flour, drive the eggs and knead the dough. In it we add butter (you can margarine) and mix everything. We leave in a warm place for three or four hours, after baking pancakes.

Often, not only wheat, but also buckwheat or corn flour is used for baking pancakes.

Corn pancakes thin: a recipe for yeast

For cooking you will need

- corn flour - one glass,

- wheat flour - two glasses,

- milk - two glasses,

- four eggs,

- cream - one glass,

- yeast - 25 g,

- salt and sugar to taste.

Pour the warmed milk into a bowl and stir in it yeast with sugar. We pour corn and wheat flour, mix it to a homogeneous mass. We cover the capacity with a towel and put the dough in a warm place.

After one and a half to two hours, separate the yolks from the proteins and rub them with salt. Add them to the dough, mix everything well and leave for a few more hours. Whisk the squirrels, whisk the cream separately, then combine them and add the mixture to the dough that comes up, mix it. In half an hour we bake pancakes.

Buckwheat pancakes thin on yeast

Products for cooking:

- buckwheat flour - two glasses,

- wheat flour - two glasses,

- milk - four glasses,

- three eggs,

- half a cup of cream,

- one spoonful of sugar,

- yeast - 30 g,

- butter,

- salt to taste.

Pour into the enameled dishes two glasses of milk and bred yeast in it. Pour buckwheat flour and mix. Leave for one hour under a towel in a warm place. Then add wheat flour, mashed yolks, melted butter, sugar and salt, all well mixed. When the dough is suitable, combine with whipped whites, mix and leave for 20 minutes. We bake pancakes, as usual.

Enjoy your meal!