Yeast pancakes on water
Yeast pancakes on water
Russian pancakes
Russian pancakes made from yeast dough are fluffy and have a pattern of holes. Their crust is golden and compacted. Such pancakes are perfectly complemented with reddish caviar, salted fish, and sour cream. They are also good with sweet additives. The dough for such pancakes requires time to rise, so they should be prepared in advance.
Pancakes on water with yeast
Pancakes according to this recipe are thick and fluffy. The dough is kneaded with water and without eggs, so you can vary the menu during Lent. These pancakes are delicious with jam or honey. This is not a quick option, it takes time to ferment the dough, but it is definitely worth it.
Lenten pancakes
Such pancakes are not bad during Lent or for those who have decided to give up animal goods. The composition includes flour, water, yeast, salt and sugar. Due to yeast fermentation, the dough comes out airy, and the finished pancakes gain delicacy. We add a small amount of butter to the dough, so you can simply fry such pancakes in a dry frying pan.
Pancakes with kefir and yeast
Pancakes according to this recipe turn out plump, rosy, with small holes. We prepare the yeast dough using the sponge method, this intensively starts the work of the yeast, and the pancake mass comes out “alive” and breathing. These fluffy pancakes are not bad on their own, just with sour cream, butter or jam.
Yeast pancakes on water
In this case, if you have run out of milk products at home, but are really hungry for pancakes, you can bake thin, holey pancakes using water and dry yeast. Naturally, making the real dough will take more time, but this is compensated by the presence of fragrant soft pancakes in which you can wrap sweet and savory fillings.
Zucchini pancakes without milk
Using yeast, even without milk and eggs, on water alone, you can bake beautiful pancakes with the addition of zucchini puree. Young zucchini will have the best taste; they are still very soft, their skin is narrow and warm, and does not need to be peeled. Prepare zucchini pancakes according to our recipe and surprise your loved ones with a light and very tasty dish.
Pancakes made with lean yeast
Lenten pancakes made with yeast and water are used as bread or a base for sandwiches, and also as a dessert if served with sweet fillings such as jam, marmalade or marmalade.
Yeast pancakes with semolina
I would like to recommend you a recipe for yeast pancakes with semolina. The process of making all pancakes with yeast is not fast, because in order for the yeast to work, it will take some time. The pancakes turn out fluffy and thick, similar to pancakes.
Pancakes from Grandma Emma
Special pancakes according to Emma’s grandmother’s recipe are prepared on sponge. Light and crispy pancakes can be served with caviar, cottage cheese or jam. A versatile dish perfect for a homemade breakfast.
Yeast pancakes - how to bake pancakes with yeast
Is the first one lumpy? Completely optional! We take the tried and tested recipe and, in a good mood, begin to bake warm, rosy suns. And no excuses about diet! The calorie content of the products depends on what kind of dough you prepare and what filling you will use. You can bake light, weightless pancakes that will not harm your figure and will add joy.
Thin yeast pancakes on water - photo recipe
Thin pancakes made from yeast dough, made from wheat flour, are considered a common dish in Russian cuisine. This method will take more time, but the products will come out tender and airy.
For yeast dough, you can use either milk or water. Pancakes taste better with milk, but they cook faster with water, and the pancakes turn out just as soft.
Ingredients
- Flour: 450 g
- Sugar: 100 g
- Milk: 550-600 g
- Dry yeast: 1 tsp.
- Sunflower oil: for frying
{Instructions} manufacturing
Dissolve sugar in a small amount of warm milk or water, and then pour dry yeast into it.
Add the resulting mixture to the flour, then pour in the remaining liquid.
Water (milk) must be warm. It’s better not to add the entire amount at once so that you can adjust the density. The dough should turn out to be a watery (flowing) mixture.
Leave the mixture in a warm place. The mass approaches quickly (about an hour). When the size increases slightly and bubbles appear, everything is ready.
Heat a frying pan and generously pour in oil. Yeast pancakes require more fat for frying than regular pancakes.
Pour the dough into a ladle. Since the approaching mass becomes very “sticky” and does not spread well over the surface, it must be spread over the frying pan in a thin layer using a tablespoon.
When the pancake is fried on one side, turn it over to the other.
They are great served with jam or sour cream.
Another variation of yeast pancakes on water
Thin, openwork pancakes are usually baked with milk, and the water comes up completely. This recipe is not bad for those who are fasting or are obliged to limit themselves in high-calorie foods.
It will also help out in this case if there are no milk products in the refrigerator. Along with ordinary water, they drink mineral water. Thanks to the bubbles, the dough comes out airy, and the finished products have an abundance of holes.
Products:
- 400 g high-quality snow-white flour;
- 750 ml of water (boil or filter in advance);
- 6 g fast acting yeast;
- 6 tbsp. l. Sahara;
- chicken egg;
- 30 ml vegetable (sunflower) oil;
- quarter tsp salt.
How to cook:
- Pour instant yeast into warm water (not more than 35°C) and stir thoroughly.
- Add salt and discard sugar.
- Pour in the beaten egg with a fork.
- Add flour.
- Stir the mixture with a whisk or mixer.
- Pour in a couple of tablespoons of sunflower oil.
- After a couple of hours the dough will rise. While doing other things, do not forget to besiege him twice.
- Add boiling water before baking. 4 tablespoons is enough.
- Pour a portion of the dough onto a greased hot frying pan and fry on each side until golden brown. A minute - and the first pancake is ready.
Some housewives add a little turmeric to the dough. It gives baked goods a rich golden color. Vanillin doesn’t hurt either: products with it turn out fragrant and appetizing.
Thick pancakes with yeast
Thick pancakes made with yeast are no less tasty: soft, tender with countless holes. Simply roll them into a tube and add sweet or salty filling.
Thick pancakes are kneaded with milk, yogurt, tan, kefir, whey, fermented baked milk and even water.
Ingredients:
- 1 tbsp. flour;
- 10 g instant yeast;
- 0.5 l of milk;
- a pair of eggs;
- salt (quite a small pinch);
- 50 g sweet sand.
How to cook:
- Heat the milk (150 ml), dilute the yeast.
- Add salt, sugar (half the norm), a handful of flour.
- Stir and keep in a warm place until foam appears.
- Beat the eggs with the remaining sugar.
- Pour the egg mixture, milk into the dough and sift the flour into it.
- Break up the lumps.
- The dough will rise within 2 hours, but during the process you will need to deflate it 2-3 times. Then you can start baking.
Recipe for pancakes with holes
Openwork yeast pancakes with attractive holes are baked in milk.
Products:
- 1 tbsp. l. yeast;
- 3 tbsp. snow-white flour;
- 0.5 tsp. salt;
- 75 g sweet sand;
- 3 small eggs;
- 5 tbsp. l. low-fat sour cream (candidate: vegetable oils);
- 1 liter of milk.
Process description:
- Place the dough by mixing milk, yeast, flour and sugar. It will rise within an hour.
- Add baked goods (eggs and sour cream). Add salt.
- The resulting dough should be thicker than for ordinary thin pancakes.
On kefir
There can never be too many fluffy pancakes made with kefir. They bake quickly, and they are eaten instantly.
Components:
- 20 g new yeast;
- 2 small eggs;
- 1 tbsp. kefir (it is better to take 2.5%);
- 0.5 tbsp. water;
- 75 g sweet sand;
- ¼ tsp. salt;
- 300 g of painstakingly sifted flour;
- 50 g cow butter;
- 30 ml sunflower.
What to create:
- Pour half a glass of flour combined with sugar (25 g) into yeast diluted with warm water. It takes 20 minutes for the dough to rise.
- Mix the drink, eggs, vegetable oil with it.
- Season with salt and add the sugar left over from making the dough.
- Stir with a whisk or fork.
- Add sifted flour evenly.
- Stir carefully and watch the mixture. Correctly kneaded dough resembles not very thick sour cream.
- After half an hour you can bake.
After removing the browned pancake from the frying pan, brush it with melted butter.
On semolina
The hand itself reaches for airy, soft pancakes on semolina! The end result is plump products with an appetizing appearance.
Products:
- 0.5 liters of heated milk;
- 1 tbsp. sifted flour;
- 1.5 tbsp. semolina;
- 150 ml water;
- 75 g white sugar;
- 1 tsp. dry yeast;
- a pinch of salt;
- 45 ml sunflower oil;
- a pair of chicken eggs.
How to knead:
- Heat the milk, stir in the yeast and sugar.
- After a foam cap appears, after a quarter of an hour, break the eggs into a dough.
- Beat the mixture with a whisk.
- Add flour mixed with semolina.
- Stir until smooth.
- Pour in heated water and vegetable oil.
- After a couple of hours you can bake pancakes.
Tips and advice
- To knead the dough, take a deep bowl: it will rise approximately 3 times.
- It is not allowed to cover the bowl with a lid, only with a cloth (A collection of different and interacting tissues form organs) . Without air access, the dough will not work.
- Close the window! Any draft can kill the dough.
- If the pancakes cannot be removed from the metal frying pan, you should heat the table salt in it. After this, do not wash the pan, but only wipe it with a cloth and grease it.
- Baked goods mixed with sifted flour will be many times more fluffy.
- Do not add more sugar than indicated in the recipe, otherwise the dough will not rise. For gourmands, it is better to choose a sweet filling or eat pancakes with jam, honey, or condensed milk.
- If you use only proteins when making the dough, the mixture will be more tender.
- You need to constantly pour liquid into the flour: this will help avoid the formation of lumps.
- It is better not to pour oil into the pan, but to lubricate it with a soaked napkin or silicone brush. Another option is a piece of lard.
- The most delicious pancakes are piping hot. Don't put off tasting until later.
Yeast pancakes - how to bake pancakes with yeast
Is the first one lumpy? Completely optional! We take the tried and tested recipe and, in a good mood, begin to bake warm, rosy suns. And no excuses about diet! The calorie content of the products depends on what kind of dough you prepare and what filling you will use. You can bake light, weightless pancakes that will not harm your figure and will add joy.
Thin yeast pancakes on water - photo recipe
Thin pancakes made from yeast dough, made from wheat flour, are considered a common dish in Russian cuisine. This method will take more time, but the products will come out tender and airy.
For yeast dough, you can use either milk or water. Pancakes taste better with milk, but they cook faster with water, and the pancakes turn out just as soft.
Ingredients
- Flour: 450 g
- Sugar: 100 g
- Milk: 550-600 g
- Dry yeast: 1 tsp.
- Sunflower oil: for frying
{Instructions} manufacturing
Dissolve sugar in a small amount of warm milk or water, and then pour dry yeast into it.
Add the resulting mixture to the flour, then pour in the remaining liquid.
Water (milk) must be warm. It’s better not to add the entire amount at once so that you can adjust the density. The dough should turn out to be a watery (flowing) mixture.
Leave the mixture in a warm place. The mass approaches quickly (about an hour). When the size increases slightly and bubbles appear, everything is ready.
Heat a frying pan and generously pour in oil. Yeast pancakes require more fat for frying than regular pancakes.
Pour the dough into a ladle. Since the approaching mass becomes very “sticky” and does not spread well over the surface, it must be spread over the frying pan in a thin layer using a tablespoon.
When the pancake is fried on one side, turn it over to the other.
They are great served with jam or sour cream.
Another variation of yeast pancakes on water
Thin, openwork pancakes are usually baked with milk, and the water comes up completely. This recipe is not bad for those who are fasting or are obliged to limit themselves in high-calorie foods.
It will also help out in this case if there are no milk products in the refrigerator. Along with ordinary water, they drink mineral water. Thanks to the bubbles, the dough comes out airy, and the finished products have an abundance of holes.
Products:
- 400 g high-quality snow-white flour;
- 750 ml of water (boil or filter in advance);
- 6 g fast acting yeast;
- 6 tbsp. l. Sahara;
- chicken egg;
- 30 ml vegetable (sunflower) oil;
- quarter tsp salt.
How to cook:
- Pour instant yeast into warm water (not more than 35°C) and stir thoroughly.
- Add salt and discard sugar.
- Pour in the beaten egg with a fork.
- Add flour.
- Stir the mixture with a whisk or mixer.
- Pour in a couple of tablespoons of sunflower oil.
- After a couple of hours the dough will rise. While doing other things, do not forget to besiege him twice.
- Add boiling water before baking. 4 tablespoons is enough.
- Pour a portion of the dough onto a greased hot frying pan and fry on each side until golden brown. A minute - and the first pancake is ready.
Some housewives add a little turmeric to the dough. It gives baked goods a rich golden color. Vanillin doesn’t hurt either: products with it turn out fragrant and appetizing.
Thick pancakes with yeast
Thick pancakes made with yeast are no less tasty: soft, tender with countless holes. Simply roll them into a tube and add sweet or salty filling.
Thick pancakes are kneaded with milk, yogurt, tan, kefir, whey, fermented baked milk and even water.
Ingredients:
- 1 tbsp. flour;
- 10 g instant yeast;
- 0.5 l of milk;
- a pair of eggs;
- salt (quite a small pinch);
- 50 g sweet sand.
How to cook:
- Heat the milk (150 ml), dilute the yeast.
- Add salt, sugar (half the norm), a handful of flour.
- Stir and keep in a warm place until foam appears.
- Beat the eggs with the remaining sugar.
- Pour the egg mixture, milk into the dough and sift the flour into it.
- Break up the lumps.
- The dough will rise within 2 hours, but during the process you will need to deflate it 2-3 times. Then you can start baking.
Recipe for pancakes with holes
Openwork yeast pancakes with attractive holes are baked in milk.
Products:
- 1 tbsp. l. yeast;
- 3 tbsp. snow-white flour;
- 0.5 tsp. salt;
- 75 g sweet sand;
- 3 small eggs;
- 5 tbsp. l. low-fat sour cream (candidate: vegetable oils);
- 1 liter of milk.
Process description:
- Place the dough by mixing milk, yeast, flour and sugar. It will rise within an hour.
- Add baked goods (eggs and sour cream). Add salt.
- The resulting dough should be thicker than for ordinary thin pancakes.
On kefir
There can never be too many fluffy pancakes made with kefir. They bake quickly, and they are eaten instantly.
Components:
- 20 g new yeast;
- 2 small eggs;
- 1 tbsp. kefir (it is better to take 2.5%);
- 0.5 tbsp. water;
- 75 g sweet sand;
- ¼ tsp. salt;
- 300 g of painstakingly sifted flour;
- 50 g cow butter;
- 30 ml sunflower.
What to create:
- Pour half a glass of flour combined with sugar (25 g) into yeast diluted with warm water. It takes 20 minutes for the dough to rise.
- Mix the drink, eggs, vegetable oil with it.
- Season with salt and add the sugar left over from making the dough.
- Stir with a whisk or fork.
- Add sifted flour evenly.
- Stir carefully and watch the mixture. Correctly kneaded dough resembles not very thick sour cream.
- After half an hour you can bake.
After removing the browned pancake from the frying pan, brush it with melted butter.
On semolina
The hand itself reaches for airy, soft pancakes on semolina! The end result is plump products with an appetizing appearance.
Products:
- 0.5 liters of heated milk;
- 1 tbsp. sifted flour;
- 1.5 tbsp. semolina;
- 150 ml water;
- 75 g white sugar;
- 1 tsp. dry yeast;
- a pinch of salt;
- 45 ml sunflower oil;
- a pair of chicken eggs.
How to knead:
- Heat the milk, stir in the yeast and sugar.
- After a foam cap appears, after a quarter of an hour, break the eggs into a dough.
- Beat the mixture with a whisk.
- Add flour mixed with semolina.
- Stir until smooth.
- Pour in heated water and vegetable oil.
- After a couple of hours you can bake pancakes.
Tips and advice
- To knead the dough, take a deep bowl: it will rise approximately 3 times.
- It is not allowed to cover the bowl with a lid, only with a cloth (A collection of different and interacting tissues form organs) . Without air access, the dough will not work.
- Close the window! Any draft can kill the dough.
- If the pancakes cannot be removed from the metal frying pan, you should heat the table salt in it. After this, do not wash the pan, but only wipe it with a cloth and grease it.
- Baked goods mixed with sifted flour will be many times more fluffy.
- Do not add more sugar than indicated in the recipe, otherwise the dough will not rise. For gourmands, it is better to choose a sweet filling or eat pancakes with jam, honey, or condensed milk.
- If you use only proteins when making the dough, the mixture will be more tender.
- You need to constantly pour liquid into the flour: this will help avoid the formation of lumps.
- It is better not to pour oil into the pan, but to lubricate it with a soaked napkin or silicone brush. Another option is a piece of lard.
- The most delicious pancakes are piping hot. Don't put off tasting until later.
Yeast pancakes on water without eggs
I bring to your attention a simple recipe for making yeast pancakes mixed with water without adding eggs. With the smallest set of ingredients, the pancakes turn out to be very tasty, thin, with a slightly noticeable bready aftertaste. Such yeast pancakes can be stuffed or layered with kurnik. And just with tea or milk, they are great for a snack. Take note of the recipe and be sure to make these pancakes!
Ingredients
Manufacturing process
Take a deep bowl and pour 500 ml of warm water into it (approximate temperature 36-38 degrees, not higher). Add sugar to the water, crumble the live yeast (or add dry yeast), stir until the sugar and yeast are completely dissolved.
In a separate bowl, mix flour and salt. Sift.
Mix flour with yeast consistency. Stir thoroughly with a whisk so that no lumps of flour remain.
Pour in vegetable oil. Stir so that the oil does not separate from the main mass. The pancake base should be homogeneous.
Cover the dough with a towel and leave at room temperature for 1 hour.
Over time, the dough will noticeably increase in size. It will become foamy and have a light, viscous consistency.
Pour in 120 ml of warm water (water temperature approximately 36-38 degrees). Mix well with a whisk. Now the pancake base will become noticeably thinner and will simply pour out of the ladle.
Heat the frying pan well and reduce the heat to just below medium. Grease the bottom of the pan once with a thin layer of vegetable oil (before baking the first pancake). Scoop a small amount of dough into a ladle and pour into the pan. Spread the dough moderately by tilting the pan from side to side, or run a ladle over the dough in a “spiral” pattern, from the center to the edges.
Fry the pancake on both sides until golden brown. On average 3 minutes on each side.
Fry all the yeast pancakes in the same way. Place the finished pancakes in a pile on a plate. If you wish, you can coat them with butter, but I did not do this and without it they are very soft.
Savory, appetizing, thin yeast pancakes, mixed with water without adding eggs, serve with honey, jam and whatever you like. These are some of the most flavorful pancakes I know!