Quick unleavened pancakes with dry yeast and milk

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make quick unleavened pancakes with dry yeast and milk? Prepare all products. For this bake, it is very important that all ingredients are at the same room temperature, so remove the milk from the refrigerator or warm it up in advance. Take richer milk - it makes the pancakes more filling. I have wheat flour, but not the highest grade, but the first grade. High-grade flour is snow-white, which means it is bleached using chlorine in a factory.

2. STEP 2

   

   Mix dry ingredients. Be sure to sift the flour - the finished dish will be more airy. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe. Add sugar to flour. You can add a teaspoon of vanilla sugar or a few vanilla crystals.

3. STEP 3

   

   Add dry yeast. If desired, you can also use fresh yeast. In this case, add 18 g of fresh yeast, but first dilute it in warm milk. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe).

4. STEP 4

   

   Add a little salt.

5. STEP 5

   

   Add milk to the dry mixture.

6. STEP 6

   

   Stir until smooth. The consistency of the dough resembles thick sour cream. Let it sit for 15 minutes.

7. STEP 7

   

   Add 1 tbsp. a spoonful of vegetable oil. Reserve the remaining oil to grease the pan.

8. STEP 8

   

   Prepare a frying pan in which you will fry the pancakes. It is best if it is a cast iron frying pan, but a ceramic or simply a non-stick frying pan will do. Heat the vegetable oil well in a frying pan. Since we will fry with oil, it must be refined so as not to burn in the pan. Spoon a little dough and fry the pancakes over low heat for about 5 minutes on each side.

9. STEP 9

   

   If you want crispier pancakes, add more oil to the pan. If you prefer a healthier option, then simply grease the pan a little with a silicone brush. The pancakes are delicious both hot and cold. Bon appetit!

Comments on the recipe

Feruzolda

14.11.2023

4.7

I also cook yeast pancakes with milk but with the addition of eggs. They always turn out rosy and appetizing.

Moderator Ksenia

14.11.2023

4.9

I made quick pancakes with yeast for breakfast. I kneaded the dough into nine portions. The products used for such pancakes are the simplest and most commonly available. The dough turned out to be thick, probably even too thick, but I didn’t dilute it with anything. I fried the pancakes in a cast iron frying pan over the lowest heat for 2 minutes on each side. The pancakes turned out very fluffy and soft. Their taste is neutral, so any additives are suitable for them. These pancakes are perfect for breakfast - they are filling, tasty and quick to prepare. Thank you very much for the recipe!

Quasipupa

14.11.2023

4.7

It took all day to make these pancakes but it was worth it