Recipe for pancakes as in the dining room. "school" pancakes according to GOST School pancakes according to GOST recipe

We are preparing a dish from childhood - rosy delicious pancakes! Yeast fluffy pancakes like at school, these pancakes will forever remain in our memory and today we will learn how to cook them. The recipe is very simple and will not take you much time.

Ingredients:

• two glasses of flour;
• three glasses of water;
• fresh yeast (never replace with dry yeast);
• a tablespoon of sugar;
• half a teaspoon of salt;
• one egg.

Idea for the chef:

The main secret of how to make lush pancakes on the water with eggs is the right dough. Firstly, its consistency - the dough should resemble thick sour cream and not spread over the pan, secondly, the dough should be allowed to stand a little at room temperature, at least 20 minutes without spoons, whisks and other items, thirdly, after the dough has settled no need to mix it up. You can also add some vanilla to the dough .

Recipe for lush pancakes step by step with a photo:

Pour sugar into a bowl with yeast, add water and grind everything together until smooth.

Then we drive in the egg (salt to taste) and gradually add the flour.

We close the bowl and put the workpiece in a warm place so that the dough comes up and rises in a couple of hours.

We take a frying pan, heat it up, pour in sunflower oil.

For one pancake, take one tablespoon of dough. Fry the dough naturally on both sides until a blush.

Be sure to serve the pancakes hot. Also, do not forget to put sour cream, jam and butter on the table so that everyone chooses a seasoning for themselves to taste.

Do you remember the taste of pancakes from the school cafeteria? Lush, ruddy, with sour cream or jam, then you are here!

I'm in a hurry, I'm running, I'm flying to treat you to definitely the best pancakes in the world. These are the ones that used to be served in schools. How happy I was when I found a real (namely GOST) recipe for pancakes on the Internet!

Water (warm, for dough) - 481 ml
Wheat flour (for dough) - 481 g
Yeast (fresh, for dough) - 14 g
Chicken egg (for dough) - 23 g
Sugar (for dough) - 17 g
Salt (for dough) - 9 g
Vegetable oil (for frying) - 2 tbsp. l.

Since earlier the proportions were observed very strictly - in the recipe everything is measured out in grams.

I will give the original proportions and next I will give the weight, which I translated into a more familiar form for us.

Wheat flour for dough - 481 g; (3 glasses of 250 ml)


Warm water - 481 ml; (2 glasses with a volume of 250 ml, from which you need to "remove" 2 tablespoons of water)
Fresh yeast or they are called “wet” - 14 g (you can replace them with 1 tsp with a slide of dry yeast like Saf - moment);
Chicken egg - 23 g (put one egg);
Sugar - 17 g (or 1 tablespoon with a slide);
Salt - 6 g (0.5 tsp);
Vegetable oil for frying - 2 - 3 tbsp.

Dissolve yeast in warm water (if using "wet" yeast). Add the egg, salt, sugar and mix with a blender for 5-10 seconds. I recommend increasing the amount of sugar if you are going to taste pancakes without jam. If with jam - do not increase, otherwise it will turn out too sweet.
Add the sifted flour and knead the dough like a pancake.
If you are using dry yeast, mix it with flour and pour it all into a liquid mixture of water, eggs, sugar and salt. Mix with a fork and then with a blender for 5-10 seconds.

Cover with foil and let rise in a warm place for 45-60 minutes.

Set aside the dough a little and let it rise for another hour.

The dough will increase greatly in volume.

Bake pancakes in a preheated pan (covered) over low heat on both sides.

It turns out very lush and porous pancakes, with holes. Lay them out on a paper towel and let the excess oil soak in.

Place in a bowl and cover briefly with a lid. During this time, go for a jar of apple jam. Just what you need for school pancakes.
Delicious yeast pancakes according to GOST are ready. Call your family for tea and be sure to tell them something interesting about your school years. Dreams Come True! Thank you, pancakes, for returning to childhood, to unforgettable school years.

The recipe for pancakes from the school cafeteria is definitely a hit. For some reason, these pancakes have always been especially tasty, and if you add jam to them, then you can’t tear yourself away from the dish. You should not be surprised at the clarity of proportions, because it is these pancakes that comply with GOST. The most important thing is that the yeast is fresh and the amount of liquid should match the amount of water. Just a little perseverance and patience and delicious pancakes are ready.

Every hostess sooner or later has a question: how tasty to please your family at breakfast. It is at such moments that the first thing that comes to mind is the preparation of lush pancakes. And when else will there be time to cook delicious pancakes like in a school canteen according to GOST? This recipe is quite simple, and there is no such person who would not want to feast on fresh pancakes paired with jam.

In the preparation of pancakes as in the dining room, 3 important points must be observed:

1. These pancakes must be cooked in two stages;
2. The clarity of proportions is very important. It is best to measure proportions on a kitchen scale;
3. The dough is not rushed. All time requirements must be met.

Ingredients

1. Flour - 1 kg;
2. Wet yeast - 30 g;
3. Salt - 18 g;
4. Sugar - 35 g;
5. Eggs - 48 gr.;
6. Water - 1 l.

How to cook school pancakes step by step: recipe

So, as mentioned above, these pancakes are prepared in several stages, strictly observing proportionality.

The preparation steps are as follows:

1. The first thing to do is to prepare the dough, since the pancakes are yeast. It is done in a familiar way. To begin with, water is heated and yeast is already introduced into it. After they are completely dissolved in water, you can add sugar and salt;
2. All ingredients are thoroughly mixed until completely dissolved. After that, an egg is added to the consistency, stirred and left for 10 minutes in a warm place;
3. After this time, you can add flour (necessarily sifted). The whole mixture must be thoroughly mixed so that there are no clots in it. After that, the dough is again placed in a warm place, but already for an hour;
4. After an hour, the dough is mixed and left again for an hour;
5. Of course, in school canteens there are special panels for cooking, but an ordinary home-made frying pan can cope with this task, you just need to grease it with oil. After that, portions of the dough are laid out on the surface and fried on several sides;
6. In order for the pancakes to turn out more magnificent, it is best to cover them with a lid during the frying process.

Pancakes are ready, you can serve them with condensed milk or honey, or you can not deviate from the best traditions of the school cafeteria and serve them with apple jam.

Delicious School Pancakes: Additional Notes

Paying attention to the ingredients, you can see that the eggs are measured in grams, so the exact weight.

Experienced housewives notice that the dough for such pancakes turns out to be quite dense, so pouring it into the pan is not easy, as is the case when preparing ordinary pancakes or pancakes. In addition to pouring into a pan, such a dough is not even easy to scoop up, therefore, in order not to create additional problems, it is best to grease a spoon for spreading with sunflower oil.

The taste of ready-made fritters largely depends on the additive. In order for the taste of the cooked dish not to resemble fried bread or pies, it is best to use the jam that the whole family will like. The best option would be antonovka or strawberry jam.

Lush pancakes, like in a school cafeteria (video)

Now you know how to cook everyone's favorite pancakes as in a school canteen according to GOST with yeast, and if you still have doubts, refer to the preparations from the photo. Breakfast with hot tea and this dish will definitely evoke the best life memories in adults, sparkle in the eyes of children. Pleasant memories and appetite.

Pancakes like at school: recipe (photo)

A recipe from childhood - a hit in the school cafeteria - yeast pancakes, “came” from the reunion of graduates.

I recently had a chance to attend a traditional meeting of graduates in my native school. Only now you understand - what a golden time it was!

• Did you also jump into the "rubber band" at all the breaks?
• Did you also jump rope and draw "hopscotch" on any free patch of asphalt in the school yard?
• Did you also play "sea battle" and "tic-tac-toe" during recess?
• Did you also run to the dining room in order to have time to buy the legendary dish - bread with a cutlet?

If yes, then my today's recipe - school yeast pancakes according to GOST - is just for you.

So we recalled at the meeting of graduates funny stories from school life, teachers, classmates who could not come. And somehow imperceptibly the conversation turned, what do you think, about what? About pancakes, which were baked in all school canteens before. Yes, yes, those same lush pancakes, generously poured with apple jam. What a delicious treat it was! I want to go to school again...

Our school canteen clearly appeared before my eyes. Our chefs were amazing. We were given these delicious yeast pancakes almost every other day. How appetizing they were on a plate! And there was nothing tastier in the whole wide world! The mouth immediately fills with saliva - it smells of childhood. Would like to go back to school...

Today I will work as a good fairy 🙂 and I will tell you a way to return school years at least for a while. Repeat the taste of school canteen pancakes in your kitchen - and your dream will come true.

I have been looking for a recipe for a long time, according to which pancakes will turn out, like in a school cafeteria. The old technological map from the times of the USSR helped, which, as it turned out, was preserved in our dining room, as a kind of talisman.

Leaving the meeting, I carried away in my paws a carefully rewritten cherished recipe, which I will share with you today.

Let's call it - school pancakes according to GOST. Since earlier the proportions were observed very strictly - in the recipe everything is measured out in grams.

I will give the original proportions and next I will give the weight, which I translated into a more familiar form for us.

1. Dissolve yeast in warm water (if using "wet" yeast). Add the egg, salt, sugar and mix with a blender for 5-10 seconds. I recommend increasing the amount of sugar if you are going to taste pancakes without jam. If with jam - do not increase, otherwise it will turn out too sweet.
2. Add the sifted flour and knead the dough like a pancake.
3. If you are using dry yeast, mix it with flour and pour it all into a liquid mixture of water, eggs, sugar and salt. Mix with a fork and then with a blender for 5-10 seconds.

This is what the dough looks like after kneading

Before the first mixing

An hour later, a little more, and it would “escape” from the bowl

Delicious yeast pancakes according to GOST are ready. Call your family for tea and be sure to tell them something interesting about your school years. Dreams Come True! Thank you, pancakes, for returning to childhood, to unforgettable school years.

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Thanks! I will definitely try

OOOOOOOOOOO HOW IT WAS DELICIOUS I STILL REMEMBER THE SCHOOL AND DINING PANCAKES THEY WERE SERVED WITH JAM AND WITH SOUR CREAM, THANK YOU.

Oooooh, how I understand you!

Thanks to the author. The result exceeded all expectations. The pancakes turned out to be not greasy, the oil consumption is minimal, the recipe is simple to the point of primitiveness, but as a housewife with great experience, who has tried a huge number of recipes in my lifetime, I was very pleased. These are the most “dietary” pancakes in my practice! In addition, they turned out even tastier than the standard)))

I have a question for you, oils are melted. Precisely 2-3 tablespoons? Not enough? the first pancakes will absorb everything and will have to be fried in a dry frying pan.

I fry in a ceramic coated pan. There is a minimum amount of oil required. To reduce oil consumption in a conventional frying pan, pancakes should be fried in well-heated oil and laid out in small portions. They then quickly rise, almost do not absorb oil and have time to cook inside.

Really. pancakes from childhood are the most beloved. I took it into service. Thanks for taking me back to my childhood.

Really. pancakes from childhood - the most favorite

Thanks a lot for the recipe! Today I tried it, really like from childhood)) The family really liked it!

I sent you a report with a photo for feedback, but somehow I didn’t understand whether it worked for me or not.

Irina, everything turned out great, I'll post your pancakes in the article

Thank you for the recipe. My husband has been dreaming about them for a long time (since school)))) The whole brain has taken out ...

Cheers, make your husband happy

cooked exactly according to the recipe, the dough rose as in the picture, but for some reason not at all lush. I don't understand where I made a mistake.

Olga, apparently, the dough was successful, i.e. You did everything right. Perhaps the frying pan was not hot enough at the very beginning. There is an important point here - we heat the pan strongly with oil, then lay out the pancakes and immediately reduce the heat greatly, and under the lid.

And a lot depends on the quality of the flour…

This is for sure, the quality of flour sometimes determines the success of the whole business!

Thank you. I'll keep it on mind.

Thanks a lot for the recipe.

Thank you so much for the recipe!) It's just fantastic) I again felt the taste of childhood ..

It's true, the feeling of childhood, it's even hard to compare with something for us adults

Thank you so much for the recipe, I couldn't find it anywhere. My grandmother cooked these for me as a child, I immediately remembered her and my childhood ...

These are such nostalgic pancakes. My mom makes these for breakfast more and more.

Thanks a lot for the recipe! Fritters EXACTLY like in school. I have been looking for this recipe for a long time and found it! Hooray! Thanks Elena!

Cheers, Alina, I was also looking for a recipe for a long time, and at first I was not sure that I would get exactly that “school” taste of pancakes. But I was lucky, so I'm happy to share with you

This one was so delicious, I made it in seventh heaven for my mom and dad and I think I’m panravetsing for them.

And I made syrup for these pancakes: I mixed 1.5 cups of sugar with a glass of water, boiled until the sugar was completely dissolved, added a tablespoon of lemon juice. This syrup is used to soak Turkish sweets. The flavor was incredible! Thanks for the recipe

Thanks a lot for the recipe! From this yeast dough, delicious pies turned out. It's kind of universal.

Thanks! The pancakes turned out great, the sons remembered the school, and my husband and I the student canteen, where everything was incomparably delicious.

not that it’s all the same, in the dining room it’s more magnificent and it seems to me that more flour is needed, there should be a thick consistency, but it remotely resembles something somewhere ...

Thanks a lot for the recipe! The pancakes turned out exactly the same as at school. And the dough is excellent, by the way, it suited me in the bathroom, in warm water.

In general, the pancakes were a success!

I studied cooking and our pancakes turned out thick on the whole plate. The taste is very similar to yours, but they were more rubbery and I can’t achieve this in any way (

I have been looking for such a recipe for a long time, but no matter how much I baked, it turned out not so, very tasty, but ... not the same. I suspected that the dough was cooked on water, now I will try, maybe this recipe is exactly what I wanted ... Thank you.

And thank you, the recipe has been tested for a very long time, but sometimes they write comments that it doesn’t work. I can’t understand if this is trolling or I’m explaining something incomprehensibly, or something else ...

Yesterday I tried to cook pancakes according to this recipe, I did everything strictly, the dough rose. But! The taste is terribly not tasty, some solid yeast, definitely not like at school. Someone correctly wrote, the school is more rubber. In general, not tasty! I'm deleting the recipe!

And even at school, they were even a little bit sour.

Elena! To the topic of school lunches: maybe you remember or know the OMELETTE recipe.

Zoya, hello, I asked for a recipe for such an omelette from my daughter in kindergarten. For 10 eggs 1 liter of milk, salt to taste. Pour into a greased baking sheet (choose the size so that the omelet is poured about 3-4 cm) Bake in the oven. Check for readiness by slightly shaking the baking sheet, the omelette should evenly “move” if there is a liquid place in the middle, then it is not ready yet. Hope you enjoy it, bon appetit!

Very tasty pancakes. Just like in the school cafeteria, like many years ago.

Glad you liked it Roman!

My mother-in-law baked yeast pancakes so deliciously, they don’t always work out for me, although I did everything like her

And here, mom is a pancake master, and my sister and I are apprentices

Thanks for the recipe, these are real school pancakes! In addition, the dough stood in the refrigerator overnight, in the morning the pancakes turned out to be very, very lush.

I also have these pancakes evoke school memories. Not by study alone ...

Honey, thanks for the recipe! The pancakes turned out magical, fluffy, crispy! The family could not be separated. At first I baked with the lid closed, as you wrote in the recipe, but every time I opened the lid to turn the pancakes, a fountain of oil flew out of the pan. Why is that? As a result, I turned on the fire and began to fry them with the lid open. And everything turned out great too: the pancakes were baked, fluffy and crispy. Question: why cover them with a lid?

And another question: for what purpose should flour be sifted? (I don't have a sieve yet.)

Everything is just super.)))

I remember pancakes with jam from childhood, just a delicious meal. Now I often cook pancakes at home, but without yeast, I just add quite a bit of quick soda so that there is no unpleasant aftertaste.

Thank you so much for the recipe, I have never had such beautiful and tasty pancakes. The most difficult point was to scoop up a thick dough from a bowl and tear it off a spoon :) but I also quickly got used to it. And in all other respects, a truly ingenious dish, because it is very simple) it’s a pity that the dough fits for a long time, you won’t be able to cook pancakes for breakfast

Thanks a lot for the recipe! Pancakes came out incomparable.) I have long wanted to feel this taste again, the whole family is happy))) how great it is that I came across your recipe.

The aladies really turned out fluffy and delicious. I've been looking for a recipe for simple and delicious pancakes all my life! I only put 2 tablespoons of sugar, we ate them with honey! Deliciousness. Thanks again to the author.

Thank you so much for the recipe, the pancakes turned out amazing, I just cooked it, as if I tried it again in the school cafeteria.

Is it possible to have half water and half milk?

Might as well be delicious

*Water and half milk

I ALSO BAKE, JUST WITHOUT THE EGG. THANK YOU SO MUCH FOR YOUR WORK, FOR SHARING DELICIOUS DREAMS

Pancakes according to GOST, or rather according to recipe No. 1084 for catering establishments, are prepared with yeast.

Pancakes on an industrial scale, so to speak, are baked on heated (cast-iron) pans, thick-walled baking sheets or electric pans, and almost any pan will do at home. Also pancakes can be deep-fried. The thickness of the finished pancakes should be at least 5 - 6 mm, but it usually gets thicker easily!

Pancakes are served with butter, sour cream, condensed milk, jam, marmalade, honey, jam, sugar, three pieces per serving, but you usually want more than three pieces cooked at home ...

Note: I made pancakes with half the ingredients.

Prepare the ingredients according to the list.

Measure out the right amount of ingredients.
I repeat that I prepared the dough from half the ingredients, so I measured out 7 grams of yeast.

Dissolve yeast in warm water.
My scales show the mass of water without tare and without yeast, since the mass of tare with yeast was previously zeroed. Electronic scales are very convenient.

In general, I often cook by eye, and since the recipe is according to GOST, it was even interesting to play with scales ...))
This is how the container is reset: the dishes are placed and the "tare" icon is pressed, as a result - zero grams and you can continue to accurately weigh the desired ingredient.

For example, an egg without a shell.

For the recipe for half the dough, I need only 12 grams ... I wouldn’t add them in such a meager amount, but it’s necessary, it’s necessary ...

Stir the egg with sugar and salt, and then mix this mixture with water in which the yeast is dissolved.

Flour is desirable of the highest grade, but I think other grades and types can be mixed in.

Sift flour into yeast mixture.

Stir and you will get a thick pancake dough, which now needs to be allowed to ferment and increase in volume.

To ferment and rise the dough, you need to place it in a warm place, protected from cold air currents. For these purposes, I use a slow cooker on the "yogurt" or "multi-cook 40 degrees" mode for 1.5-2 hours.

Bake the pancakes on both sides in preheated oiled or greased pans.
Scoop the dough with a tablespoon or scoop of the desired size and do not forget to dip them in water every time so that the pancake dough does not stick to them.

Pancakes according to GOST are ready.

Happy tea!