One fine day I wanted to do quick pancakes. As a true resident of the Internet, I got hold of the simplest pancake recipe, I captured the cooking process in a photo and now I am happy to share it with the readers of the site. :)

Dough for tender pancakes

For 3-4 servings of pancakes we will need:

Preparation of pancakes:

1. Beat eggs with sugar and a pinch of salt.
2. Put soda, beaten eggs, and vegetable oil into kefir. Kneading well, gradually add flour. Continue adding flour until the dough has the consistency of thick sour cream.
3. Place the dough in a warm place for half an hour.

4. Pour oil into a frying pan and heat it on fire.
5. Don’t forget to knead the dough thoroughly before baking each batch of pancakes (flour tends to settle to the bottom of the pan).
6. Place a tablespoon of dough onto a hot frying pan.

7. Fry the pancakes in oil in a frying pan on both sides.
Note: pancakes bake VERY FAST and can burn in just a split second (they have a tender and sweet dough).
Therefore, adjust the heat, it should be medium, and monitor the degree of friedness of the pancakes.

You can serve pancakes with sour cream, jam, whipped cream, etc. To tell the truth, they turn out so tasty and melt in your mouth that they disappear from the plate in an instant, even without any additives or sauces. As quickly as they are prepared, they are eaten just as quickly.

Bon appetit!

To make kefir pancakes really fluffy, you need to fulfill two simple conditions - warm the kefir a little, and add soda to the dough last. Such pancakes will be fluffy not only in the pan, but also after cooling.

Ingredients:(for 2 servings)

  • 1 glass of warm kefir (250 ml)
  • 1 egg
  • 180 g flour
  • 1 tbsp. l. Sahara
  • 1 tsp. without a slide of soda
  • ​1 pinch of salt

Another interesting observation - the more acidic the kefir, the tastier and fluffier the pancakes turn out.​

Preparation:

Whisk the egg, sugar and salt.

Place the kefir in the glass in the microwave for 10-15 seconds to warm it up. You can simply place the glass in a bowl of hot water so that the kefir becomes warm. Add kefir to the egg and mix.

Add 180 g of flour. If you don’t have scales, this is about a glass of flour (250 ml capacity) equal to the edges, plus a full heaped tablespoon.

Stir and add 1 tsp. soda along with the edges, i.e. no slide. There is no need to extinguish the soda; it will be extinguished by kefir; the taste of soda is practically absent in the finished pancakes. But if kefir is not at all sour, you can add 0.5-1 tsp directly to the dough. apple cider vinegar or lemon juice.

Mix thoroughly again so that there are no lumps left. How thick the dough turns out can be seen in the picture below - it should not flow, but rather flow heavily from a spoon or whisk.

Set the plate with the dough aside and let it stand for 5-7 minutes so that the kefir and soda react. Small bubbles appear on the surface.

Heat a frying pan with vegetable oil and spoon out the dough. We take a little dough so that it does not drip from the spoon, wipe the excess on the edges of the bowl - the pancakes will turn out small, fluffy and exactly baked inside. The fire should be medium. Fry the pancakes on one side.

Using forks, turn the pancakes over and fry them on the other side. You can see how the pancakes immediately increase in volume and become fluffy.

You can serve fluffy kefir pancakes with sour cream, honey, condensed milk, or. The pancakes are very tasty both hot and cold, and after cooling they do not lose their fluffiness. If desired, you can add raisins or finely chopped apple to the pancakes, which is also delicious.

When baking pancakes, success can only be guaranteed if the dough is perfectly prepared according to a successful recipe. In fact, there are a lot of such options for the ideal base for pancakes, and it can be prepared from both water and dairy products, with or without the addition of eggs. And as an ingredient that adds fluffiness, both yeast and baking powder, and regular soda can be used. It is only important to keep the proportions correctly and choose high-quality products for the test, and the result will undoubtedly be magnificent.

Below we offer several options for preparing the perfect pancake batter.

Pancake dough with milk

Ingredients:

  • wheat flour – 550 g;
  • milk – 490 ml;
  • eggs – 2 pcs.;
  • granulated sugar – 110 g;
  • vanilla - to taste;
  • pressed yeast – 25 g;
  • odorless vegetable oil – 70 ml;
  • salt – 5 g.

Preparation

Dissolve the yeast in slightly warmed milk, add granulated sugar, one glass of flour, after sifting it, mix everything well and place in a warm place for about twenty to thirty minutes. During this time, the dough should rise and become covered with a bubble cap.

Now add eggs, vanilla, salt, vegetable oil, beaten with a whisk or mixer, into the ripened dough and add the rest of the wheat flour, not forgetting to sift it. Mix the dough well and place it again in a warm place, protected from drafts and unnecessary noise. After about forty to sixty minutes, the dough will rise and be ready for further use and baking of pancakes. It is very important not to stir it before the process, but to take a little from the total mass with a spoon and send it to the frying pan.

Pancake dough with sour milk or kefir without eggs

Ingredients:

  • wheat flour;
  • sour milk or – 450 ml;
  • granulated sugar – 110 g;
  • soda quenched with vinegar – 15 g;
  • vanilla - to taste;
  • salt - a pinch.

Preparation

Pour kefir or sour milk into a deep bowl, add a pinch of salt, granulated sugar, soda, quenched with vinegar, and add sifted wheat flour in small portions. There should be such an amount to make a fairly thick dough, with the consistency of thick sour cream. The mass should slowly slide off the spoon and not spread. The dough is ready, you can start baking pancakes.

As you can see, this recipe is very simple and contains no eggs. But this fact only benefits the dish. With the correct consistency of the dough (it should be quite thick), the products turn out to be very fluffy, soft and practically do not settle after transferring to a plate, as often happens with dough products with the addition of eggs, because they make its structure a little heavier.

We also recommend not to neglect the fact of extinguishing soda, despite the presence of kefir or sour milk in the recipe. Practice has shown that with slaked soda, pancakes still turn out more fluffy and do not have a soda taste.

How to make pancake dough using water?

Ingredients:

  • wheat flour – 550 g;
  • water – 510 ml;
  • granulated sugar – 60 g;
  • vanilla - to taste;
  • dry yeast – 15-20 g;
  • salt – 5 g.

Preparation

Heat some water in a bowl to fifty degrees, add granulated sugar, salt, vanilla and yeast and Stir until all components are completely dissolved. Pour in the pre-sifted wheat flour, mix again until the flour lumps dissolve and place the bowl with the dough in a warm place for twenty to thirty minutes, covering the bowl with a clean cloth.

After the allotted period of time, mix the mass thoroughly and forget about it again for forty to fifty minutes. After time, it should rise well, approximately doubling its volume. If this happens, then the dough is ready for further processing and baking of pancakes. This time we don’t mix it, but immediately scoop it up a little with a tablespoon and put it in the frying pan.

Step 1: prepare the eggs.

Before we beat the eggs, rinse them under running water. I recommend doing this, since often the eggshells are not completely clean, and this in turn can lead to serious intestinal infections. Using a kitchen knife, break the shell and pour the egg yolk and white into a bowl. Add a pinch of salt. Then, using a tablespoon, pour the sugar into our ingredient into a bowl and, using a hand whisk, whisk everything until smooth and fluffy. Attention: you need to beat until the sugar is completely dissolved. You can use a mixer to beat all the ingredients better and faster.

Step 2: prepare the flour.


The basis of our dish is flour. Therefore, if you want to make tasty and tender pancakes, use a high-quality flour product. Flour should be wheat flour, the highest grade, finely ground, and a brand you trust. Before we combine the flour with other ingredients to prepare the dough, we need to sift it so that it is free of lumps and enriched with air oxygen. To do this, take a bowl with wide edges and, using a sieve, sift it through it.

Step 3: prepare the dough.


And so our first component is kefir. Well, to make our pancakes fluffy, you need to put soda in kefir or sour milk.
There is no need to quench soda in vinegar; the acidic environment of our ingredient is perfect for this process. Add the component using a teaspoon to a bowl of kefir, and then use a tablespoon to mix everything well.
Then, using the same cutlery, add vegetable oil and salt to taste.
Mix everything again. Add flour to the bowl last. It is important to add this ingredient gradually and in small portions, also using a tablespoon, while mixing the whole mass well so that the flour does not form lumps and the dough becomes uniform in consistency. It should turn out like thick sour cream. When our dough is ready, put the bowl in a warm place for 30 minutes.

Step 4: Quickly fry the pancakes.


When the dough has settled, you can start making pancakes. To do this, pour vegetable oil into a frying pan and place on medium heat. After the frying pan is hot and the oil is warm, turn down the heat. Using a tablespoon, pour the dough in small portions onto the hot surface.
When the pancakes are fried on one side, turn them over to the other, holding them from below with a wooden spatula and from above with a fork. Attention: since our dough is prepared quite quickly, it is very important that the pancakes do not burn.
To do this, adjust the heat and make sure that they are lightly fried until golden brown. To do this, just lift them with a fork and monitor the frying process.
When the pancakes are fried on both sides, transfer them to a plate. It is important to remember that flour tends to settle to the bottom of the pan, so when you prepare a new batch of dough for frying, be sure to stir it well with a spoon before adding it to the pan.

Step 5: Serve the pancakes quickly.


The pancakes should be served immediately after they are prepared. We serve them on the table in which we transferred them after frying, removing them from the frying pan. And although our pancakes themselves have a fragrant and unforgettable taste, it can be enhanced by adding whipped cream, sour cream or jam to the dish - as you like. Enjoy your meal!

- – To make your pancakes look appetizing the next day, wrap the plate with the dish in cling film, and before serving, heat the dish in the microwave.

- – If you like the smell of vanilla in baking, then you need to add it at the tip of the knife, as this ingredient can make your dough not only aromatic, but also bitter. And nothing can fix this.

- – When preparing pancakes, do not pour a lot of vegetable oil into the frying pan, as this may cause them to become saturated with oil and become very greasy. If, however, you “overdid it” with oil, do not be discouraged: transfer the finished pancakes to a kitchen paper towel, it will absorb excess fat from your baked goods.

- – It’s better to cook pancakes with kefir. And the more sour it is, the better. Then you can add a little more sugar.

- – It is better not to cook the dough with milk, as it will not rise well and your dish will not turn out fluffy.

Every housewife strives to make every breakfast not only nutritious, but also varied. The value of a good breakfast is its nutritional value and healthiness. Breakfast should give you energy for the whole day, and not create a feeling of heaviness in your stomach. Yeast dough for pancakes can be made in half an hour. And the pancakes from it will turn out fluffy, tasty and easy to digest. Pancakes can be prepared using fresh yeast, or you can use dry yeast.

In our country, many people have a weakness for homemade pancakes: they are aromatic, airy, and rosy. This dish is usually served for breakfast - it is easily digestible and contains healthy components. The dough prepared with yeast makes the pancakes fluffy, soft and tender.

Professionals advise preparing the dough using fresh yeast, as they influence the strong fermentation of the dough, which makes it especially tender and tasty.

When purchasing fresh yeast, it is important to ensure that it has an even brown color and that the moisture content is not more or less than 80%. Immediately before cooking, the yeast is removed from the refrigerator, finely chopped and placed in warm water. It is important that the water does not exceed 40 degrees, as water that is too hot will kill the organisms that are responsible for fermentation. When using dry yeast, its volume is halved.

Ingredients

There are a lot of pancake recipes. Each housewife experiments and chooses the recipe that she and her household like best.

Ingredients for making classic pancakes:

  1. Milk – 250 gr.;
  2. Yeast (fresh) – 20 gr.;
  3. Water – 50 ml;
  4. Chicken egg – 1 pc.;
  5. Flour – 250 gr.;
  6. Granulated sugar – 45 gr.;
  7. Salt - a pinch;
  8. Sunflower oil – 50 gr.

To prepare yeast dough, water, kefir, milk, yogurt or whey can be used. This dough takes longer to prepare than usual, but the result will surprise you with its taste.

A simple recipe for pancakes made from yeast dough

It’s interesting that each housewife’s pancakes are different, although they can be prepared according to the same recipe. It all depends on how carefully the housewife follows the tips for preparing pancakes. Changing the amount of ingredients can significantly affect the final result.

To prepare yeast dough, you need to use a tall dish, since the housewife should be honored that the dough will rise twice as long.

The dough should be kept warm. It is also very important to ensure that it is not too loud, as the dough may fall off ahead of time. You need to work with yeast dough carefully even after it has risen.

Recipe for pancakes with yeast:

  1. Make the dough. Stir a small spoonful of dry yeast in warm milk. It will become creamy. Let the mixture stand for a quarter of an hour.
  2. Add to milk, pre-beaten egg, salt and sugar (to taste).
  3. Sift three glasses of wheat flour, slowly, stirring, add it to the milk. The composition must be stirred until it becomes uniform, without lumps.
  4. The finished dough should be covered with a napkin and left warm for an hour and a half. Bubbles should appear on the dough - this will mean that it is ready for frying.

The dough must be collected carefully. Before frying, grease the frying pan with oil and heat it well. Pancakes should be fried over low heat until golden brown. You can cover them with a lid.

Dietary dough for pancakes with yeast and water

Dietary pancakes taste almost no different from those prepared with milk or kefir. They're just not as fatty, which reduces their calorie content. Such pancakes do not affect your figure.

To make pancakes dietary, you can use a sweetener - the pancakes will be digested even better.

Pancakes can be made not only sweet. Salty pancakes are delicious with sour cream. But honey, jam or condensed milk go well with sweets.

Recipe for diet pancakes:

  1. Prepare a glass of warm boiled water.
  2. Add an egg, one and a half large spoons of granulated sugar, half a teaspoon of salt, and yeast to the water. Leave the mixture for ten minutes.
  3. Slowly add two cups of flour and mix everything thoroughly. The dough should be free of lumps.
  4. Heat a spoonful of sunflower oil in a frying pan.
  5. Fry the pancakes on both sides for a few minutes until golden brown.

These pancakes do not lose their fluffiness even the next day. They can be eaten as breakfast, snack or dessert. Delicious pancakes are made with the addition of grated or chopped apples.

Recipe for yeast dough for pancakes (video)

Pancakes for breakfast are a great idea. You’ll just have to start preparing the pancakes earlier if the dough is prepared with yeast. You can make a quick dough with yeast - it will rise in just 15 minutes rather than an hour. This dough is considered the most delicious for pancakes: it is fluffy, tender and airy. Yeast for making dough can be used dry or fresh. Pancakes are served with sour cream, jam or fruit jam.

Yeast dough pancakes: recipe (photo)