Yeast pancakes with margarine and milk

Everyone can cook such lush and light pancakes. Traditionally, pancakes were eaten in Russia. The Slavic peoples even have a whole pancake week – Pancake Week. But this culinary dish is relevant not only during this holiday. Such food as pancakes has become almost everyday in many families. I myself quite often cook a variety of pancakes for my household. I suggest you cook one of our favorite types of pancakes – pancakes with yeast.

Daria ☼

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Flour

2.5

Milk (cow)

2.5

Water (drinking)

Chicken eggs

Margarine

Sugar (sand)

1.5

Fresh yeast

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 17 % 6 g

Fats 20 % 7 g

Carbohydrates 63 % 22 g

170 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
Ingredients.
Step 2:
Dilute the yeast and add some flour.
Step 3:
Step 4:
Let it fit.
Step 5:
Pour margarine and egg yolks with sugar.
Step 6:
Gradually add milk and flour.
Step 7:
The dough is ready.
Step 8:
R-raaaz...
Step 9:
Dwaaa...
Step 10:
Voila!
Step 11:

First you need to dilute the yeast for pancakes in warm water with the addition of half of the cooked sugar. Gradually add 1/3 of the sifted flour to this liquid. We cover the prepared sourdough with a food film and leave it to rise in a warm place. Melt margarine, cool a little. We introduce it into the risen dough. In the same place, add salt and yolks, previously ground with sand. In the resulting mass, add milk and the remaining flour in turn, in parts: