It’s hard to think of anything simpler and more satisfying than pancakes. It is not surprising that every housewife has at least ten recipes for all kinds of pancakes: pancakes with milk, with dry yeast, with yogurt. They even bake with sour cream, stirring lightly with water or milk! But other housewives don’t like experiments! They keep one single recipe in their head and use only that. To be honest, I always did this too, until the Internet came along. In case of thin pancakes (if you need to quickly) I baked them for this one. If the family asks for thick and plump pancakes, I bake them with yeast. So a stereotype has developed: those made with yeast are necessarily thick (we call them “pancakes”), while those made with milk are thin (in our family they are called exclusively “pancakes”).

Imagine my surprise and delight when I discovered thin yeast pancakes with holes. Look at the photo, how transparent and elegant they are, you can’t even call them the heavy word “pancakes”, these are real pancakes. But at the same time, the pleasant taste of yeast pancakes is felt and they are more satisfying than the usual yeast-free ones.

Recipe for thin pancakes with dry yeast

• Milk - 500 g.
• Chicken eggs - 2 pcs.
• Melted butter - 30 g.
• Granulated sugar - 3 tbsp. spoons
• Dry yeast -1 teaspoon
• Salt - a pinch
• Wheat flour - 250-300 g.
• Vegetable oil - 3 tbsp. spoons

How to make delicious pancakes with holes

Heat half a glass of milk to 37-38 degrees. We will add yeast to this milk, so it should not be very hot so as not to kill living organisms. But cold milk will not be able to activate the yeast, so it needs to be heated to a pleasant hot (but not scalding!) temperature.

Add 1 teaspoon of dry yeast to the milk.

We also add 1 tbsp to the dough for yeast pancakes. a spoonful of granulated sugar. Stir and place in a warm place without drafts. In order for the dough to rise into a foamy cap and the yeast to start working, we need 10-15 minutes.

Meanwhile, break two chicken eggs into a large bowl in which we will knead the dough for yeast pancakes.

Add 2 tbsp to the eggs. spoons of sugar and one teaspoon of salt.

Stir the mixture with a whisk and pour in melted butter (30 g). To prevent the yolks from curdling, the butter must be cooled to room temperature.

During this time, the dough has already arrived. Add it to the main dough. If you see that the dough has not changed its condition, that is, it has increased very poorly in size or does not fit at all, there may be two reasons: the yeast is of poor quality or expired, or it is very cold in the place where the dough stood. You need to move it to a warm place or increase the rise time. Do not add poorly suited dough to the dough!

Add the remaining milk to the dough, which should be heated until warm. We begin to sift the flour in parts, constantly stirring and controlling the thickness of the dough. It takes me 250-300 grams of flour for this amount of food, but I always add no more than 1 cup at a time so as not to overdo it with flour. I added one glass, stirred, and checked the thickness. If it’s not enough, add more flour.

Stir the pancake batter with a wooden spatula or spoon. Yes, you will see a large number of lumps, but this is not scary. When the dough is infused and reaches the consistency we need, the lumps will disperse, the dough will become fluffy and tender.

Now you need to cover the dough with a clean towel and leave in a warm place for 1-1.5 hours. Let the yeast show its strength, make the dough fluffy, tender, so that the pancakes turn out lacy, with holes.

This is the thickness of the dough (you can see it in the photo). Now another secret ingredient: 3 tbsp. spoons of vegetable oil. Pour into the batter and stir with a ladle before baking.

I bake pancakes in a hot frying pan for 1-2 minutes on each side. Before the very first pancake, I grease the frying pan with a brush with vegetable oil; for subsequent pancakes, no greasing is required, but be guided by your frying pan, you may have to grease it at least every other time. Thanks to the oil content in the dough, pancakes according to this recipe come out of the pan perfectly, and even the first pancake is not lumpy!

Another important point for a successful first pancake: the pan must be heated very well! But after the first pancake, the heat can be reduced to medium and all the rest can be baked at lower heat. Modern cast frying pans heat up so well and retain heat just wonderfully; there is no point in heating them too much, since even thin pancakes may not have time to bake inside and may develop dark brown spots on top.

I remember my grandmother always greased pancake pans with a piece of lard (unsalted, of course), pinned on a fork. It worked out evenly and well. Some people, I know, grease with half a potato: dip it in oil - and then use a fork with these oily potatoes to quickly “walk” along the bottom of the frying pan. In general, you can grease it in different ways, the most important thing is that the pancakes come off well and don’t spoil your mood.

When you bake pancakes, don’t be away from the stove for too long, they don’t like it! You’re hesitating and get a "black man".

I turn the pancakes over with a thin, sharp spatula. The main thing here is not to yawn! Do it on time. If thin edges begin to curl, pry them up and turn them over. I often find it more convenient to grab these edges with my hands to properly flip the pancake.

Look at the structure of the pancakes: they are the thinnest, with a small hole.

As soon as the first removed pancake sits on the dish, grease it with butter. There is no need to melt it - once on a hot surface, the oil will begin to melt on its own. If you really like sweets, you can sprinkle granulated sugar right away so that it melts immediately. So we bake: one after another, one on top of another, until the whole stack grows. The main thing here is to be patient so as not to gobble up this yummy on the go, “in the heat of the moment”!

Bon appetit!

If you like video recipes, I invite you to watch a video on my channel on how to prepare thin pancakes with milk:

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It is believed that these sour dough flatbreads take their roots from ancient Rus', but this is not so, because the first mention of pancakes dates back to the ancient Egyptian chronicles. But be that as it may, it is here that classic pancakes and original lace openwork pancakes made with yeast are most valued, and today’s recipe with photos is just about them.
Nowadays, you don’t know how to surprise your guests, and even more so, everyone’s Maslenitsa menu is almost the same, but pancake designs will definitely cause a storm of positive emotions.

Often, many housewives are faced with such a problem as “fragile dough”, in which the pancake cannot be turned over properly, it breaks and does not behave in the best way.

For making openwork pancakes, such dough is not at all permissible, because delicate designs must be carefully turned over when frying, which is why yeast dough for elastic pancakes remains the best option.

Openwork yeast pancakes

This recipe for openwork pancakes with yeast can be classified as simple, but time-consuming, since we will knead the dough for them using water.

However, this will not at all affect the taste of the dessert. On the contrary, such pancakes turn out lighter, airier and more manageable.

Ingredients

• Water - 700 ml;
• Dry baker's yeast – 2 tsp. with a slide;
• Chicken egg category O – 2 pcs.;
• Premium wheat flour - ½ kg;
• Granulated sugar - 50 g;
• Salt - 10 g;
• Sweet butter - 60 g;

Preparing thin openwork pancakes

1. To activate the yeast, we need to prepare the following composition. Pour 2 tsp into ½ glass of warm (40°C) water. flour and 1 tsp. sugar, then mix everything until smooth and combine this mass with yeast.
2. Now put the glass in a warm place for 15 minutes, and in the meantime we will prepare the base of the dough.
3. Mix the eggs with sugar, salt and warm water, then add the sifted flour with constant stirring, bringing the mass to a homogeneous fraction.
4. Now we can add the yeast dough and melted butter to the dough, mix everything well and put the dough in a warm place for 2 hours. During this time, the dough should be mixed 3-4 times.
5. After 120 minutes (2 hours) we can start the frying process.

Apply designs to a hot frying pan and fry on one side, then on the other until cooked.

Yeast openwork pancakes turn out to be quite plump, but incredibly tasty, literally melting in your mouth.

Yeast pancakes cannot be classified as express cuisine, because it takes a certain time to activate the yeast and rise the dough. That is why many cooks at home resort to simpler options.

Two video recipes for pancake dough from the chef of our website

Povarenok has many proven pancake recipes, which you can find in the video or on our website.

Those who want to enjoy beautiful and very tasty pancakes should try thin lacy pancakes, my recipe with photos will be a great help.

Ingredients

• - 1 glass + -
• - 2 pcs. + -
• - 2 tsp. + -
• - 30 ml + -
• - 1 glass + -
• - 1.5 cups + -
• - 40 g + -
• - 1/3 tsp. + -

Preparation

When working with yeast, you should make it a rule that the first step in such cooking will always be preparing the dough. And my recipe is no exception.

Therefore, we dilute sugar and yeast in slightly warmed milk, and then leave the liquid to brew until the yeast foams.



After 15 minutes, beat the eggs into the milk and yeast, add salt and flour, then use a whisk to mix everything into a fairly thick pancake-like dough.





Now the dough should be covered with a napkin and placed in a warm corner for half an hour to an hour until it doubles in volume.

Don't cook yeast pancakes because it seems too complicated and time-consuming? Then be sure to try making pancakes according to our recipe. They are prepared very quickly for yeast baking. The pancakes turn out thick, soft, tender and very delicate! They are also very versatile: the pancakes themselves are neutral in taste and will be equally good with honey or caviar!

Author of the publication

Author and founder of the “site” project - a culinary portal about simple and tasty food. With the help of the site, it unites all lovers of homemade food. Together with other food bloggers, he shares delicious recipes with detailed step-by-step descriptions. She loves to cook and puts her culinary knowledge into recipes. Every day we try to make this project even more convenient and interesting. Mom of Anya and Kirill.

• Recipe author: Olesya Fisenko
• After cooking you will receive 10 pcs.
• Cooking time: 2 hours

Ingredients

• 200 g milk
• 25 g fresh yeast
• 20 g sugar
• 1/6 tsp salt
• 2 pcs. egg
• 30 g sugar
• 1/6 tsp salt
• 160 g milk
• 160 g water
• 320 gr wheat flour
• 80 g vegetable oil
• butter

Cooking method

Remove the eggs from the refrigerator in advance so that they come to room temperature. To prepare the dough, you will need a large pan or bowl (the dough will increase in volume 3-4 times). It is better to use fresh pressed yeast for this recipe.

Prepare the dough: pour warm (not hot, 38-40 degrees) milk into a large bowl, add salt and sugar, stir. Crumble fresh yeast, stir again, cover the bowl with a towel and put in a warm place without drafts. There is no need to put the dough in a preheated oven or another bowl of hot water. If the batter is heated too much or the rising time recommendations are not followed, the finished pancakes may develop a yeasty odor. Leave the dough for 20 minutes.

After 20 minutes, foam should appear on the surface of the dough; this means that the yeast is of high quality, and you can continue preparing the dough. In a separate bowl, beat 2 eggs, 30 grams of sugar and salt. Beat with a fork until light foam. Add eggs to the dough and stir.

Add WARM milk and water (38-40 degrees), stir. Add all the flour at once and stir.

At the end, add vegetable oil and stir the dough until smooth.

Cover the bowl with a towel and place in a warm place for 45 minutes.

Make sure that it does not escape from the bowl, as the dough increases in volume very quickly.

After 45 minutes, gently stir the dough with a whisk to release the air and allow the dough to settle. Cover again with a towel and put in a warm place for another 30 minutes.

After the second rise, DO NOT STIR the dough. Heat a pancake pan (the recipe used a pan with a diameter of 20 cm) over medium heat. Before preparing the first pancake, grease it with a small amount of vegetable oil; there is no need to add oil during the cooking process.

Reduce heat to moderate. Pour a ladle of dough into the heated frying pan and turn the frying pan in a circle so that the dough is distributed over the entire surface of the bottom. The dough turns out airy, like foam, and flows slowly, so the pan must be tilted strongly. If there is not enough dough, add a little more until it covers the entire bottom.

Cook for about a minute until the entire surface of the dough turns from glossy to matte. Bubbles will pop on the surface of the dough as it cooks.

Using a silicone spatula, carefully turn the pancake over and cook until lightly browned.

Place the finished pancakes in a stack on a plate, brushing each one with melted butter. Yeast openwork pancakes ready! Bon appetit!

Ordinary pancakes can be turned into a work of art with a few tricks.

Thin transparent openwork pancakes can be eaten both for breakfast and served at the holiday table.

This is the simplest recipe. This is where young housewives need to start to prepare an amazing lace dish.

You will need:

• Three eggs;
• Milk - 0.7 l;
• Wheat flour - 0.24 kg;
• Butter - 30 gr.;
• Sugar - 60 gr.;
• Salt - 5 gr.

How to cook thin openwork pancakes with milk:

1. Break the eggs into the first bowl, add sugar and salt. Whisk the ingredients with a whisk until white foam appears.
2. Pour 0.4 liters of milk into the egg mixture.
3. Add all the flour and mix thoroughly. The consistency should be thick.
4. Pour the melted butter and the remaining amount of milk into the mixture. Mix everything.
5. The dough should not turn out too liquid. Add more flour if necessary.
6. Heat a frying pan, scoop a ladle of batter and pour into the frying pan in a thin layer.
7. Grease each resulting pancake with a piece of butter or ghee.

Recipe for making kefir with milk

With kefir the dough will be very soft and tender. The most important thing is to dilute it with boiling water, then the thin layer of dough will not tear during the cooking process.

Required components:

• First grade flour - 0.25 kg;
• Kefir - 0.5 l;
• Two chicken eggs
• Boiling water - 0.2 l;
• Soda - 3 g;
• Sugar – 0.1 kg;
• Vegetable oil - 40 ml;
• Salt and vanillin - to taste.

Cooking method:

1. Break two eggs into a bowl and add sugar. Its quantity varies depending on what the pancakes are - sweet or with meat. The sugar in this recipe is intended for a sweet dish. Add salt and beat everything together well.
2. Pour kefir into the resulting fluffy mass.
3. You should first pass the flour through a sieve to remove any lumps. Then add it to the main mass along with vanilla.
4. Knead the thick dough.
5. Pour boiling water into another bowl and add baking soda, stir.
6. Pour this liquid into the dough and stir. You will get a homogeneous mass with bubbles.
7. Add vegetable oil and wait 5 minutes.
8. During this time, heat the frying pan and fry beautiful lacy pancakes with kefir.
9. You need to turn the product over to the other side when the bubbles on the dough burst and holes appear in their place.

Cooking without adding eggs

When you urgently need to cook pancakes, but there are no eggs in the kitchen, a couple of secrets will help. The dish will turn out just as tender and yellow as with the addition of eggs.

Grocery list:

• Premium flour - 0.3 kg;
• Milk - 1 l;
• Salt - 3 g;
• Sugar - 75 gr.;
• Soda - 3 g;
• Vegetable oil - 30 ml;
• Butter - 65 gr.

Step-by-step instruction:

1. In one container, combine sugar, salt, soda, flour and half the total amount of milk. The whole mass comes out very thick. Make sure that the mixture is homogeneous in composition.
2. Heat and melt the butter in the microwave and pour it into the dough along with the vegetable oil, mix again.
3. Boil 0.5 liters of milk and gradually add to the main mass.
4. Pour about half a ladle of dough into the prepared frying pan and distribute among the dishes. The pancake should be very thin.
5. After a minute, turn it over to the other side.
6. The finished dish does not need to be coated with oil.

Yeast openwork pancakes

Pancakes made with yeast come out thin and fluffy, tender and tasty at the same time.

Required components:

• Milk - 0.3 l;
• Dry yeast - 10 g;
• Flour - 0.5 kg;
• Two eggs;
• Sugar - 50 gr.;
• Salt - 6 g;
• Vegetable oil - 32 ml.

Cooking method:

1. First you need to boil the milk over low heat.
2. After this, pour yeast, a little sugar into one bowl and pour in all 50 ml of milk. Place the dishes aside in a warm place.
3. At this time, let's start making the dough. Flour must be removed from lumps by sifting through a sieve. Add sugar, salt, vegetable oil to it, break the eggs, and pour out the bulk of the milk. Pour the yeast mixture and knead the dough. It should turn out homogeneous, without lumps or other impurities.
4. Leave the resulting dough covered. After 20 minutes, when the product rises, it needs to be mixed. Repeat this procedure four times.
5. When the dough is completely ready, it is recommended to heat a frying pan with a small amount of vegetable oil and fry beautiful patterned pancakes.

On choux pastry made from milk

It is the choux pastry that best produces thin pancakes with holes.

Grocery list:

• Flour - 0.32 kg;
• Milk - 0.25 l;
• Boiling water - 0.2 l;
• Two chicken eggs;
• Vegetable oil - 30 gr.;
• Sugar - 50 gr.;
• Baking powder - 5 g.

How to cook:

1. Pour clean water into the bowl and bring to a boil.
2. During this time, you can combine milk, granulated sugar and break the eggs in another bowl.
3. Process the flour using a sieve and pour into the milk. Mix everything carefully.
4. Add baking powder and pour a glass of hot water over the whole thing. The result is choux pastry.
5. Don't forget to heat the frying pan with vegetable oil before cooking.
6. The pancakes will turn over easily.
7. The finished dish can be served with condensed milk or jam.

Openwork pancakes with kefir and milk

Kefir together with milk will provide you with a nutritious and healthy breakfast. But it won’t be too greasy, since the pancakes turn out almost weightless.

Required ingredients:

• First grade flour - 0.24 kg;
• Milk - 0.2 l;
• Kefir – 0.25 l;
• Vegetable oil - 20 ml;
• Sugar - 17 g;
• Two fresh chicken eggs;
• Soda - 6 g;
• Salt - 3 gr.

Cooking option:

1. Kefir should be warm during cooking, so heat it, but do not let it reach high temperatures.
2. Pour granulated sugar, salt, soda into a bowl with heated kefir and break the eggs. Mix all ingredients.
3. Add the refined flour portionwise to the main mixture.
4. It is advisable to bring the milk to a temperature of 90 degrees and pour it into a common container.
5. Add vegetable oil and knead the dough. There should be small bubbles in it.
6. Add oil to a hot frying pan and start frying. Each side of the pancakes should be fried for no more than 1 minute.
7. Openwork pancakes made with kefir and milk can be folded into a stack, or rolled into an envelope.



Recipe Ingredients:

• Sour milk - 0.6 l;
• Water – 0.2 l;
• Flour - 0.25 kg;
• Two eggs;
• Soda - 4 g;
• Salt - 2 gr.;
• Sunflower oil - 50 ml;
• Sugar - 0.1 kg.

How to cook:

1. Mix more liquid milk with water and sifted flour. We make dough from this mass.
2. Pour oil into it, add soda, sugar, salt.
3. Do not touch the homogeneous dough for 15 minutes. During this time, the flour will bond with all the ingredients.
4. Pour any kind of oil into an already hot frying pan and pour in the first portion of the dough. It should lie in a thin layer. After a minute, the bubbles will burst and small holes will form in their place. Then you can turn the pancake over to the other side.

Blini are a traditional Russian dish. According to tradition, pancakes are always baked on Maslenitsa, and they also delight themselves and their loved ones with this delicacy on other days. There are many recipes for pancakes, I offer two very successful recipes for pancakes with milk, which are sure to turn out and will not be lumpy. The first recipe is classic milk pancakes, thin and delicate. These pancakes have a neutral taste, which allows them to be filled with any filling: sweet or salty. Or you can simply serve these pancakes without filling, with sour cream, jam or condensed milk.

The second recipe is yeast pancakes with milk. These pancakes are more fluffy and dense. Yeast pancakes will not spread due to cream filling or other moist filling. You can also use yeast dough to paint real pictures or patterns in a frying pan.

Choose a recipe you like and bake delicious pancakes. The main thing is to follow the advice from this article and everything will work out.

If you want to cook real samsa from puff pastry, go to

Thin openwork pancakes with milk

Ingredients:

• milk 3.2% - 250 ml
• warm boiled water - 250 ml
• eggs - 3 pcs.
• sugar - 1 tbsp.
• salt - 0.5 tsp.
• flour - 2 tbsp. (250 ml each)
• vegetable oil - 3 tbsp. into the dough

Preparation.

1. Milk for thin pancakes should be taken at room temperature (20-25 degrees). Therefore, take it out of the refrigerator in advance or warm it up a little so that it is not cold. In cold (or very hot) milk, the flour will become lumpy and you will not be able to knead a homogeneous dough. Flour releases gluten better in a warm environment. The same applies to eggs; they should be at room temperature.

2. Beat 3 eggs into a bowl. Whisk the eggs until smooth. There is no need to beat until fluffy, just mix the yolk with the white.

3.Pour a glass of milk into the eggs.

4.Put a tablespoon of sugar. If you like sweeter pancakes, add a little more sugar (up to 3 tbsp). And add half a teaspoon of salt.

If you put a lot of sugar in the batter, the pancakes will burn because the sugar will caramelize. The absence of sugar will make the pancakes white and bland.

5. Sift 2 cups (250 ml each) of flour into this mixture. In one glass there are 6 heaped tablespoons of flour. Sift in small portions and stir.

6.At this stage the dough will be thick. Pour 3 tbsp into it. vegetable oil so that the pancakes turn over easily.

If desired, you can add 1/4 tsp to the dough. soda Then there will be holes in the pancakes.

7.Lastly, warm boiled water is added. It is poured in a thin stream, the dough is stirred with a whisk until smooth.

Water and milk are taken in a 1:1 ratio. Adding water to the dough will make the pancakes thin, airy, and light. They won't tear. Milk and water do not mix immediately. Water should be added at the end.

8. Stir the dough until it becomes homogeneous, without lumps. You can quickly beat with a mixer rather than a whisk. It will be much faster this way. The finished dough should be like thick kefir. If it is too runny, add a little flour. And if it turns out thick, dilute with a small amount of milk. The main thing is to add ingredients little by little so as not to skew in the other direction.

9.The frying pan for frying pancakes must be well heated so that heat comes from it. For the first time, you need to lubricate it with a little vegetable oil. To do this, pour oil into a bowl (it’s better to use refined oil) and grease the surface of the pan with a pastry brush or folded paper napkin.

10. Heat the frying pan (this is very important, otherwise the first pancake will burn) over high heat. Then turn the heat to medium. Using a ladle, pour the dough into the middle of the pan and spread it evenly over the entire surface using a circular motion. Use enough dough to make the pancake thin. Cook the first side of the pancake until the top is dry. Then flip over with a spatula and fry the second side until lightly browned (a few seconds).

11.Fry all the pancakes in milk this way. If desired, you can grease each pancake with a small amount of butter after baking. This way they will taste better and won’t stick together.

A pancake made from good dough will regain its shape and not tear if you crumple it in your palm and then unfold it.

These pancakes can be filled with any filling: sweet or savory. Just the filling should not be liquid and wet. Thin pancakes will quickly become soaked and tear. But yeast pancakes turn out thicker and fluffier; they can be filled with cream and any other filling.

Fluffy Russian yeast pancakes with milk

Ingredients:

• warm water - 250 ml
• live yeast - 20 gr. (or 7 grams dry)
• sugar - 5 tsp.
• eggs - 3 pcs.
• salt - a couple of pinches
• vegetable oil - 2 tbsp.
• warm milk - 3 tbsp. 250 ml each
• flour - 3 tbsp.

Preparation.

1.The ideal water temperature for breeding yeast is 30-35 degrees, just warm it up a little until warm (250 ml). Add 2 teaspoons of sugar to this water and stir.

2. Crumble fresh yeast into the water with your fingers, so it will dissolve more easily and will not stick together. Dissolve the yeast completely.

3. Also put 1 cup 250 ml of flour into the dough so that the yeast works better. Stir. Baking flour should always be sifted to make the dough more porous and soft.

4.Cover the dough with a clean towel (waffle or paper) and leave in a warm place for 15 minutes. Do not cover with film, otherwise the yeast will suffocate.

5.The dough will have a cap, which means you can add other ingredients. First, beat 3 eggs into a separate bowl, add 3 teaspoons of sugar and a little salt, 2 tablespoons of vegetable oil. Whisk these products until smooth and pour into the dough.

6. In total you will need 3 glasses of warm milk (30-40 degrees) and 3 glasses of flour. The first glass of flour was placed in the dough, which means that now you need to put 2 more glasses. First, pour a glass of milk into the dough and stir with a whisk. Then sift a glass of flour and also stir with a whisk so that there are no lumps. Then again - milk, flour, milk. The finished dough should have the consistency of liquid sour cream. That is, a little thicker than milk dough for thin pancakes.

7.Cover the dough with a towel and place in a warm place (you can put it in the oven, preheated to 35-40 degrees) for 15-20 minutes.

8.The dough will increase in volume and there will be bubbles on its surface. Yeast pancakes should be baked in a frying pan with a thick bottom so that they do not burn. Or in a non-stick frying pan. Yeast dough should not be too loose, like dough for thin pancakes. When pouring the batter into the pan, scoop the batter from the day without stirring it.

9.As usual, the frying pan needs to be hot and lightly greased with vegetable oil. Pour the dough into the middle with a ladle and spread it over the entire surface. Cook the first side until the top of the pancake is dry. Turn the pancake over with a spatula and fry the other side until golden brown.

10.Bake all the pancakes in milk and fill them with any filling you wish. From this yeast dough you can bake pancakes in the form of any pattern. To do this, pour the dough into the bottle through a funnel and close it with a lid with a thin tube. Ketchup and other sauces are sold in such bottles. Draw any design with dough on a heated frying pan. You will get very original pancakes.

Dough for thin pancakes will not produce such designs. Because small parts will curl and tear off.

Yeast pancakes are good with both sweet and savory fillings. They are lush, soft, tender. In general, good pancakes are always joy and pleasure.