I remember the rule that I learned while traveling with my parents through the territory of the former USSR: if you got into such a hole that the only dining room in it screams horror, but you want to eat - take pancakes! They will not be spoiled even there (well, it is also very problematic to poison them).
Soviet pancakes - exactly table pancakes, I loved in school days. I don’t remember, however, how much they cost in our school cafeteria... But they were given there sometimes with jam, sometimes with sour cream, sometimes with condensed milk. And also - they were selling. Even in those days when there were other dishes on the compulsory schoolchild's menu.
I loved Soviet pancakes in other places, and everywhere they were practically the same, and everywhere they were soft, fluffy, not greasy (I don't like butter soaked in pancakes and pancakes), and also not sour.
If anyone remembers, in the Soviet public catering, pancakes and pancakes were yeast, for the most part.
I tried to bake pancakes with yeast at home, but the result was far from "public catering". I think many would say that homemade pancakes are tastier, but... As for me, they came out or too dense for me (took the dough into baking), or too spongy (and this leads to the fact that the pancakes fall off very quickly and turn into flat pancakes).
The recipe, by the way, was taken by public catering, 1982.
I had to send self-confidence to hell and go to beat Aunt Zina with his forehead, with a request: tell the secret, how did you cook? Why, why did the simplest yeast dough turn out in those days (when good products were in short supply) better than now? Now I have flour - the highest grade, the most expensive, tremors - French, milk - rustic... And the result - in the trash can.
It turned out that:
Yeast is not to blame. You can take even pressed, even dry, but dry - first diluted in water. As well as pressed. Moreover, how to dilute - stir in a small amount of warm water (temperature - so that the hand is pleasant), and when the foam goes, add salt and sugar there. Stir again, wait ten minutes (almost complete activation of yeast), and add water or milk to normal.
Fat milk is best diluted with water. If milk is "liquid" - then it will go, but fat milk (6 percent and more) will not let the yeast work well, or you will have to take more yeast.
Eggs may be slightly less than in the recipe, but not more. The more eggs, the denser the dough. I've messed up with eggs - I always put more (well, how do I measure these three-fifths?). It is better to put an ode egg on a double portion of flour (one fifth will not be enough) than one egg on one portion of flour. In canteens, they often used ice cream or egg powder, so they did not have such trouble.
The dough must necessarily stand at least three hours (otherwise two rises). Otherwise, the pancakes will give off strongly with yeast, and in the pan they will go with powerful "pores".
You need to knead the dough right away. That is - in a solution of milk or water with yeast, sugar and salt, pour flour. Everything that goes in the recipe. No mixing after! Then we add the egg - otherwise the yeast will work poorly.
Stir the dough in two passes. The first one is rough, it is possible to lumps. The second - in about twenty or thirty minutes - is finished. Flour takes time for the gluten to swell. And these twenty to thirty minutes will be just for "swelling". After the second kneading, place the dough in a warm, but not hot (this is important!)
Optimally - 25-30 degrees. Above 30 (as in a multicooker, for example, 34-35 degrees), the dough may oxyderate ahead of time (I have just this is what happened with yeast dough for cakes when I tried to use for the approach multicooker). If the yeast is weak, then you can keep the temperature and keep it higher, but if the yeast is “strong” it is dangerous.
If the temperature is higher than 35, then this is generally undesirable, the dough is more likely to peroxide than it will come right.
And if you have enough patience to observe this, you will get the perfect pancakes - lush, elastic, not sour. And if you have no patience, then it is better with their soda, with soda!