Pancakes with yeast
- Nutrition Facts
- Calories: 183
- Protein: 5.1
- Fats: 3.1
- Carbohydrates: 32.6
Everyone knows perfectly well what pancakes are, what they are eaten with and how they are baked in a pan. There are many options for preparing and serving this fragrant dish. This is a traditional treat for guests on Shrove Tuesday: Shrovetide without pancakes is like smoke without fire. Pancakes commemorate the dead on the day of remembrance. Many often cook pancakes with sour cream, butter or caviar for breakfast. Moms spoil the kids with this yummy, adding sweet jam, jam, condensed milk or fresh berries. Hearty stuffed pancakes with meat or other fillings are great for dinner.
In the cookbook of every housewife there is her best recipe for making pancakes with yeast or pancakes from unleavened dough. All recipes are different in composition of ingredients and cooking process. The basis of pancake dough is flour and some kind of dairy product: kefir, milk, whey, cream.
Today we will talk about how to cook pancakes with yeast. When using yeast, the products are openwork and fragrant. Depending on the amount of flour, you can cook thin pancakes with yeast or thick ones. Pancakes are sweeter if you add more sugar. If sugar is used in a small amount, then you can serve food with unsweetened filling. Before looking at a step-by-step yeast pancake recipe with a photo, let's learn a little about the origin of this pastry.
Brief historical background
In Russia, pancakes have been baked for a long time, which is probably why they are considered primordially Russian. But in other countries there are similar culinary products: French and Chinese pancakes, English pancakes. And it is not known who adopted the recipe from whom, but, nevertheless, pancake is one of the oldest flour products of Russian cuisine, the appearance of which dates back to the 9th-10th centuries.
There is a legend that the pancake appeared as a result of a chef's oversight, who forgot about the oatmeal jelly heated in the oven. According to another version, the name of this delicacy comes from the word "mlyn" (a form of the word "grind"), which in ancient times meant a flour product. Historically, pancakes are not just a dish. They are an important part of some rite, ritual, tradition. It is with this that their special use by hands without the use of cutlery is connected.
Initially, pancakes were intended to commemorate the dead, along with kutya. They were baked in large quantities and treated to poor people so that they would remember the deceased with a kind word. Today, this pastry is also present on the memorial table. Later, pancakes became the main delicacy at Maslenitsa, a holiday dedicated to seeing off winter. The round shape and golden color of yeast pancakes with holes were associated with the spring sun. Until now, people believe the omen: the more pancakes you taste on Shrovetide week, the more prosperous the year will be.
At all times, the best products were used for cooking. Our ancestors baked fluffy pancakes with yeast in a Russian oven on cast-iron pans. Now special frying pans are used for frying, as well as electric submersible pancake makers, which are lowered directly into the dough.
Ingredients
- Milk - 600 ml,
- Egg - 1 pc,
- Vegetable oil - 5 tablespoons,
- Sugar - 2-3 tbsp. spoons,
- Salt - ¾ tsp,
- Yeast - 1 tsp without bump
- Flour - about 1 cup.
Consider cooking pancakes with yeast step by step with a photo
- Pour warm milk into a bowl, add sugar and salt.
Pour warm milk into a bowl, add sugar and salt.
- Pour in the yeast, mix well and wait until they begin to act. When the surface foams, proceed to the next step.
Pour in the yeast, mix well and wait until they begin to act. When the surface foams, proceed to the next step.
- Break the egg and shake with a whisk.
Break the egg and shake with a whisk.
- Gradually add the required amount of flour. Mix well so that there are no lumps.
Gradually add the required amount of flour. Mix well so that there are no lumps.
- Lastly, pour in vegetable oil.
Lastly, pour in vegetable oil.
- Beat the dough with a whisk so that it acquires a uniform consistency of the desired density. For thick pancakes with yeast, the dough should turn out thick enough, like sour cream, and for thin products you need batter.
Beat the dough with a whisk so that it acquires a uniform consistency of the desired density. For thick pancakes with yeast, the dough should turn out thick enough, like sour cream, and for thin products you need batter.
- Cover the finished dough with a towel and leave for 30 minutes. It is advisable to put it in heat.
Cover the finished dough with a towel and leave for 30 minutes. It is advisable to put it in heat.
- Lubricate the surface of the pan with a small amount of vegetable or butter.
Lubricate the surface of the pan with a small amount of vegetable or butter.
- Using a ladle, pour the dough into a heated pan, level it.
Using a ladle, pour the dough into a heated pan, level it.
- After about 40-60 seconds, when the surface is covered with bursting bubbles, turn over.
After about 40-60 seconds, when the surface is covered with bursting bubbles, turn over.
- Fry the other side for 40-60 seconds.
Fry the other side for 40-60 seconds.
- Remove the pancake from the pan and start baking the next one.
Remove the pancake from the pan and start baking the next one.
- Yeast pancakes are ready. Any jam, jam, sour cream or condensed milk are well suited to hot products.
Yeast pancakes are ready. Any jam, jam, sour cream or condensed milk are well suited to hot products.
Benefit
The benefits of any pancakes directly depend on the products used for cooking, as well as on their moderate consumption. Baking contains a lot of carbohydrates, which are needed for energy and vitality. Therefore, pancakes are a full-fledged hearty meal, and not an additional snack. Flour products provide fiber that improves digestion and saturate the body for a long time.
Eggs, which are part of the pancake dough, enrich them with vitamins, minerals, saturated fats and nutrients, which has a positive effect on the human body. This is a vitamin complex: B, E and PP. Pancakes with yeast and milk, due to the dairy product, are a source of calcium (useful for maintaining the skeletal system), potassium and sodium (normalize the functioning of the nervous system, heart). Pancakes strengthen the overall immune system.
