When there is a post in the yard, I really want to please my family with something tasty. In such cases, I usually cook lean yeast pancakes: they can be eaten hot for breakfast or used as the basis for a hearty snack for lunch or dinner. This recipe is also suitable for people following a vegetarian or vegan diet, children and adults with intolerance to animal protein.
An important nuance: due to the lack of eggs in the pancakes, they can stick. Use a non-stick or proven cast-iron skillet.
Material Content:
Thick yeast pancakes
- Cooking time: 10 minutes preparation / 1 hour proofing dough / 40-50 minutes baking.
- Servings Per Container: 12.
- Purpose: breakfast dish / snack.
- Difficulty: medium.
I'll start with thick lean pancakes with yeast. They turn out soft, airy and at the same time satisfying: tasty enough to eat them without filling or lightly sprinkled with powdered sugar.
Ingredients:
- warm water - 4 glasses;
- sugar - 0.5 cups;
- live yeast - 50 g;
- flour - 3 cups;
- vanilla sugar - 1 sachet;
- refined vegetable oil - 4 tbsp. l .;
- salt is a pinch.
On a note! Live yeast can be replaced with high-speed dry yeast. In this case, you will need 2 bags of 7 g.
Step by step recipe:
- Dissolve yeast and sugar in warm water. Add 2-3 tbsp. l flour and let it sit for 10 minutes.
- When the dough has bubbled and doubles in size, add the remaining ingredients to the dough and mix thoroughly. You can use a mixer to completely break up all the lumps.
- Cover the resulting dough with a towel and put it in a warm place for 40-50 minutes.
- Heat the pan to the maximum and grease with a thin layer of vegetable oil. Turn down the heat to medium.
- Pour the dough into the pan with a large ladle and let it spread. Bake for 2-3 minutes on each side.
Advice! For proofing, you can use an electric oven preheated to 30-40 degrees.
Ready-made pancakes are porous, thick and have the aroma of sweet muffin.
Thin lean pancakes with semolina on dry yeast
- Cooking time: 10 minutes preparation / 30 minutes proofing / 40 minutes baking.
- Servings Per Container: 10-12.
- Purpose: dessert / snack.
- Difficulty: medium.
Thin pancakes on semolina turn out delicate and fragrant. Croup in them is not felt at all. The recipe was born spontaneously: when the dough was already parting, it suddenly turned out that at home there was not enough flour. I cook them without filling, to replace ordinary pancakes.
Ingredients:
- semolina - 600 g;
- flour - 200 g;
- dry yeast - 2 bags;
- salt - 1.5 tsp;
- sugar - 100 g;
- warm water - 1 l;
- vegetable oil - 3 tbsp. l
On a note! Regular sugar can be replaced with brown or honey, then the pancakes will turn out even more aromatic.
Cooking:
- Pour a little water into a glass, add a couple of tablespoons of sugar and yeast. Mix thoroughly and leave in a warm place for 10 minutes.
- Pour the remaining dry ingredients into the cup. Your task is not just to connect them. Use a whisk to make the mixture homogeneous.
- In a deep bowl, beat the dough, loose components, and leftover water.
- Heat the oil in a pan and pour it into the resulting dough. Stir quickly.
- Pour a ladle of dough onto a hot pan, let it spread or spread with a wooden stick.
- Bake semolina pancakes for 2-3 minutes on each side over moderate heat. Remove with a silicone or iron spatula.
Advice! Since dough and butter have different densities, they may not mix well. To obtain a homogeneous mixture, it is advisable to use a mixer at high speeds.
Fasting or a vegetarian diet is not a reason to abandon desserts beloved from childhood. Thick or thin yeast pancakes can be a tasty alternative to conventional ones in milk or kefir.
Thick yeast pancakes
Ingredients
- 4 cups Warm water
- 0,5 cups Sugar
- 50 g Live yeast
- 3 cups Flour
- 1 bag Vanilla sugar
- 4 Art. l refined vegetable oil
- pinch Salt
Step-by-step instruction
- Dissolve yeast and sugar in warm water. Add 2-3 tbsp. l flour and let it sit for 10 minutes.
- When the dough has bubbled and doubles in size, add the remaining ingredients to the dough and mix thoroughly. You can use a mixer to completely break up all the lumps.
- Cover the resulting dough with a towel and put it in a warm place for 40-50 minutes.
- Heat the pan to the maximum and grease with a thin layer of vegetable oil. Turn down the heat to medium.
- Pour the dough into the pan with a large ladle and let it spread. Bake for 2-3 minutes on each side.
