Pancakes: we cook with taste

Pancakes: we cook with taste

Pancakes: we cook with taste
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At the word fritters, many have associations with childhood, when caring mothers and grandmothers spoiled their beloved children and relatives with this simple dish. I remember the taste of strawberry or raspberry jam, fragrant honey and hot, piping hot, fluffy pancakes.

Any housewife seeks to replenish and diversify her home arsenal with dough recipes for pancakes, since it is yeast pancakes that are not only airy and fluffy, but also incredibly tasty. We study several recipes to choose from and try to assess the advantages of each separately.

The secret of success

yeast fritters recipeThe main secret of success is quite simple - yeast, which can be raw (fresh) or dry. The first sell in most stores. It looks like small cubes of beige color in the package with the name. The composition of moisture in them is about eighty percent.

Good fresh yeast should crumble well and not stick to hands. They guarantee intensive fermentation of dough, and it is thanks to them that the most magnificent, ruddy and tasty pancakes are obtained.

Before buying an ingredient of the first type, it is worth checking the expiration date, because the fresher they are, the more dough will be. Keep them in the refrigerator only.

In the dough kneading procedure, it is obligatory to point that this ingredient should be filled with heated water and warm milk or kefir: the cold ones will not start the fermentation effect, and the hot ones will simply kill the living microorganisms that are responsible for the fermentation and raising of the finished dough.

Dry yeast is obtained by dehydration first. They are also sold in almost any grocery store, and they can be stored for a long time, without requiring any special conditions. Before adding them to the dough, it is necessary to pour the dry powder into pre-heated water, where to leave for 15 or 20 minutes. Warm kefir and warmed milk will also do.

The process of cooking fluffy and ruddy pancakes will take more time than usual. This is due to the fact that the dough should come up, and the so-called sponge rise with a cap. But the final result will not leave anyone indifferent.

Most of the recipes are fairly standard and have only a few differences in the cooking process and ingredients. Let us consider separately the methods of cooking dough using two types of yeast.

Ruddy pancakes with milk

Yeast pancakes with milk are the most common cooking method.

milk yeast pancakesWith fresh yeast, the following ingredients are required:

  • 350 ml of milk;
  • 350 g of flour;
  • two eggs;
  • 20 g yeast;
  • 60 g of vegetable oil;
  • a pinch of salt;
  • 50 grams of sugar;
  • 50 ml of water.

Recipe:

  1. Water is heated and diluted with yeast. Put in a warm place for 20 minutes.
  2. Separate the whites and yolks, then lay them in different cups.
  3. Milk slightly warm, add the yolks, sugar and salt. Thoroughly and carefully beat everything. In the resulting mass add ready-made yeast mass and sifted flour.
  4. Beat whites to a foam condition, and then introduce them into the dough. Add vegetable oil.
  5. Remove cooked dough for 20 minutes in a warm place.

With dry yeast, the following components are required:

  • 2.5 cups of milk;
  • 600 grams of wheat flour;
  • two eggs;
  • 2.5 tsp yeast;
  • 70 ml of vegetable oil;
  • 1 tsp salts;
  • 2 tbsp. Sahara;
  • bag of vanilla sugar.

Recipe:

  1. Carefully dilute the yeast into a container with preheated milk. Add a glass of sifted flour with sugar. Remove for half an hour in a warm place.
  2. Beat both eggs, then add them to the dough. Mix everything thoroughly.
  3. Pour the rest of the flour and vanilla sugar. Then add three tablespoons of vegetable oil and a teaspoon of salt.
  4. Stir the dough thoroughly and remove for another half an hour in a warm place.

Kefir pancakes

Yeast pancakes on kefir are always lush, light and tender. For the preparation of ruddy, golden pancakes, you can choose two recipes.

With fresh yeast:

  • yeast fritters on kefirliter of fat kefir;
  • 3 cups flour;
  • 30 yeast;
  • a pinch of salt;
  • 4 tbsp. Sahara;
  • two eggs.

Recipe:

  1. Slightly heat the kefir, then dissolve the yeast in it. Add salt, sugar and both eggs.
  2. Introduce sifted flour gradually, carefully mixing.
  3. Leave the dough for 25 minutes in a warm place.

With dry:

  • 450 ml of kefir;
  • 9 tbsp. flour;
  • 2.5 tsp yeast;
  • half a glass of water;
  • a pinch of salt;
  • 2 tbsp. Sahara;
  • 1/3 tsp soda

Recipe:

  • Preheat kefir, then add soda.Mix everything thoroughly.
  • Pour dry yeast into the heated water, leave for 15 minutes. After they rise, gently stir the mass and add it to the kefir.
  • Introduce flour, sugar and salt gradually and whip the whole mass to a state of sour cream.
  • Remove the dough for 20 or 30 minutes in a warm place so that it rises.

Lenten fritters

In such pancakes, eggs, kefir or milk are excluded, but, nevertheless, they are quite lush and very tasty. You can cook yeast pancakes on the water, using any ingredients to raise the dough.

With fresh yeast:

  • puffed yeast pancakeshalf a liter of water;
  • 3 tbsp. Sahara;
  • 1 tsp salts;
  • 600 g of flour;
  • 20 g yeast.

Recipe:

  1. Dissolve the yeast with sugar in warm water, then add two tablespoons of flour. Wait ten minutes until the opara rises.
  2. Add salt and gradually add the rest of the flour, stirring constantly.
  3. Remove the dough for twenty minutes in a warm place.

With dry:

  • 3 tbsp. water;
  • 5 tbsp. flour;
  • 3 tsp. yeast;
  • a pinch of salt;
  • 5 tbsp. Sahara.

Recipe:

  1. Pour the yeast into warm water and leave for 10 minutes. You should wait until they rise.
  2. Mix the risen mass with flour, sugar and salt. Knead dough, similar to sour cream.
  3. Remove for half an hour in a warm place.

In any recipe, you can add additional ingredients in the form of raisins, chopped onions or grated on a fine grater of apples. Hot fluffy pancakes can be immediately served on the sample with jam, syrup, honey or sour cream.

Frying process

To make pancakes always beautiful, even and crispy, you need to fry them correctly. To do this, heat the vegetable oil in the pan well and place the ready-made dough on it with a spoon, carefully taking it at the edge of the bowl. If it sticks to a spoon, you can first dip it in warm water, after which the mass will not stick, and it will become easy to drain from the spoon to the pan.

The dough periodically increases in volume and therefore requires that it is occasionally laid and it does not “run away”. If you bake fritters in a small amount of oil, then for their baking should use a lid. She needs to close the pan while frying pancakes on one side. When turning them over to the other side, it is no longer necessary to cover the lid.

Each housewife will choose the most convenient and favorite recipe for her, after which she will not only be easy to indulge her homemade hot and crispy pancakes. It is enough just to carefully and correctly handle the ingredients that are responsible for the process of obtaining a good brew. Great mood and desire to please loved ones will be enough to make pancakes lush, tasty and rosy.

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  • Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste

    Pancakes: we cook with taste