Lean pancakes with yeast - 2 step-by-step recipes

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.

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:

1. Dissolve yeast and sugar in warm water. Add 2-3 tbsp. l flour and let it sit for 10 minutes.
2. 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.
3. Cover the resulting dough with a towel and put it in a warm place for 40-50 minutes.
4. Heat the pan to the maximum and grease with a thin layer of vegetable oil. Turn down the heat to medium.
5. 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:

1. 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.
2. Pour the remaining dry ingredients into the cup. Your task is not just to connect them. Use a whisk to make the mixture homogeneous.
3. In a deep bowl, beat the dough, loose components, and leftover water.
4. Heat the oil in a pan and pour it into the resulting dough. Stir quickly.
5. Pour a ladle of dough onto a hot pan, let it spread or spread with a wooden stick.
6. 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

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.

Training10 mins

Cooking1 hr

Total time1 hr 50 mins

Dish on: Breakfast

Kitchen: Russian

Persons: 12

Calories 1428kcal

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.

Final word

Fasting or a vegetarian diet is not a reason to abandon desserts beloved from childhood. Thick yeast pancakes can be a tasty alternative to milk pancakes or kefir.