Lean yeast dough for pancakes. Making fluffy lean pancakes with yeast and more

2015-08-18

This recipe for fluffy pancakes is the most budget-friendly I've ever seen. There are no eggs, milk, or fermented milk products in the recipe, but this does not affect their taste in any way. The pancakes turn out simply excellent!

Products:

1. Water - 2 glasses
2. Sugar - 2 tablespoons
3. Vegetable oil - 2 tablespoons
4. Dry yeast - 10 g
5. Salt - 1 teaspoon
6. Wheat flour - 4 cups
(Choose a glass with a volume of 200 ml)

How to cook fluffy lean pancakes:

1. Dissolve sugar, salt, yeast and vegetable oil in warm, boiled water.
In order to make the dough, you need to immediately choose a large bowl, so that the dough will rise.

2. Now add flour. You will need 4 cups of flour or a little less, it all depends on the quality of the flour. The main criterion for the fact that there is already enough flour is this: our dough should turn out very lazy. Very! It should slide off the spoon very slowly.

3. Cover the finished dough with a lid or towel and put it in a warm place for about 30-40 minutes. If you have time, you can go longer. The dough should rise and become fluffy and holey.

4. Now you can start frying the pancakes. One important rule is that the dough should never be stirred. Just use a spoon to scoop out as much dough as you need for one pancake. Take the dough carefully, from above, in small portions. Scoop it into a spoon and immediately into the frying pan, into the heated oil. The pancakes will continue to rise even in a frying pan. While frying, you need to cover the pan with a lid and fry the pancakes on one side and then on the other.

The recipe for lean yeast pancakes is my favorite, and it’s also the simplest. The main thing is to have high-quality yeast, and you can bake a mountain of lush and tasty pancakes from nothing. I remember they were prepared in kindergarten, and I still loved them then. In the canteens they also served exactly these pancakes; anyone who remembers those times will agree with me.

There is one nuance here: if fresh yeast is used, then it must be dissolved in warm water with a pinch of sugar. There are dry yeasts that require just this kind of dissolution, but I have yeast that is mixed with flour. Therefore, read the packaging carefully.

To prepare lean pancakes with yeast, we will take the following products.

Mix warm water (not hot) in a bowl, add vegetable oil, sugar and salt. Try to dissolve the sugar completely.

First sift one glass of flour into the liquid.

Add dry yeast to the flour and stir everything together. Then add the rest of the flour and stir until the dough is smooth.

The dough should fall heavily from the spoon. Cover the bowl with the dough and place it in a warm place to rise.

After half an hour the dough rose. You can’t stir it, this is important! You need to scoop up the dough with a spoon from the very edge, as if cutting it off with the edge of a spoon.

Place the pancakes in a frying pan heated with oil. Fry over low heat; you can cover the pan with a lid.

Carefully turn over to the other side and fry some more. The lid helps the products bake well.

Lenten yeast pancakes are ready. Serve with honey, jam, syrup, tea!

They are so fluffy inside)). Enjoy!

Pancakes have become a favorite dish for many people with a sweet tooth. Just in case you don't already know, there is a recipe for making baked goods using salty foods.

Not only adults like this snack, but also children are delighted with it.

From this article you can learn how to prepare lean pancakes. There are many interesting recipes for this dish without adding chicken. eggs or dairy products.

Pay attention to the basic principles of cooking, which are:

  • The dough should be kneaded using plain water, salt, sugar and flour should be added.
  • To make the lean pancakes fluffy, you should add yeast and soda to the batch, but first quench it with vinegar or lemon juice.
  • Lenten yeast pancakes are baked in the oven or in a frying pan. They can be prepared with the addition of fruit filling or vegetables. I even add dried fruits to the batch, making the taste more varied.

In general, the recipe for classic Lenten pancakes allows you to experiment.

Apple pancakes

Components: 2 pcs. apples; 75 gr. Sahara; 0.5 pcs. lemon; salt; rast. oil; dec. l. baking powder; 7 tbsp flour; 0.5 tbsp. water.

Cooking algorithm:

  1. I peel the apples, cut them and grate them. Squeeze the juice of half a lemon into the puree and add baking powder.
  2. I pour in hot water and make a batch.
  3. I sift the psh into a bowl. flour, salt, sugar. sand. I'm making a batch. I put the apples in flour, add the plant. butter and stir.
  4. I warm up the plant. oil, fry until golden brown.

I cover the frying pan with a lid so that the pancakes become golden brown, despite the fact that they are lean. Try cooking them too.

Lenten pancakes with yeast

Components: 600 gr. flour and hot water; rast. oil; 11 gr. dry yeast; 90 gr. sugar; salt.

Cooking algorithm with attached photos:

  1. I pour the flour into a bowl. I advise you to sift it before doing this. Salt and sugar, yeast. I mix and add water.
  2. I leave the mixture in a warm place for 1 hour, during which time it will rise 3 times. The dough should not be touched.
  3. I heat up the frying pan, pour in the vegetable oil. oil, add a tablespoon of dough, fry the pastries.

As you can see, such a treat is not at all difficult to prepare at home, even if you are new to the kitchen.

Lenten oatmeal-apple pancakes

Ingredients: 1 tbsp. oatmeal; cinnamon; 250 m of water; 70 ml plant. oils; 75 gr. Sahara; 80 gr. flour; salt.

Cooking algorithm with photo:

  1. I wash the oatmeal, add water to the pan, add salt and stir. I cook it on fire. I boil the boiling porridge for a couple more minutes and let it cool.
  2. Wash the apples and grate them. I put them, flour, sugar and cinnamon in the porridge. I stir.
  3. I put a frying pan on the fire, pour in the vegetable matter. oil and let the dough mass fry. I pour honey over the finished pancakes.

Semolina yeast pancakes

Ingredients: 1 tbsp. semolina; salt; 6 gr. yeast; rast. oil; 1.5 tbsp. water.

Cooking algorithm:

  1. I heat the water, pour it into a container, add yeast and sugar. I mix.
  2. After 10 minutes I add salt and another 0.5 tbsp. water. I add semolina and mix. You need to leave the dough aside for 40 minutes.
  3. I smear the frying pan with the plant. butter and bake the dough on each side so that the pancakes turn out fluffy and beautiful.

Nut-lemon lean fluffy pancakes

Ingredients: 0.5 tbsp. warm water; 0.5 pack yeast; 85 gr. Sahara; lemon zest; 70 ml plant. oils; nuts; vanillin.

Cooking algorithm:

  1. I mix flour with yeast. I add water and plant. butter, sugar and vanillin.
  2. I grind the nuts using a coffee grinder to get a powder. I crush the zest and put it in the nuts. I'm grinding.
  3. I add flour, beat and add nuts and zest there. I stir. I leave it warm for 60 minutes.
  4. I spoon the dough and fry it. Serving pancakes to the table with aromatic tea can be with honey or jam.

Lenten berry pancakes

Ingredients: 1 tbsp. favorite berries; 3 gr. baking powder; 100 ml water; rast. oil; 0.5 tbsp. flour; 85 gr. Sahara; 1 tbsp. oatmeal.

Cooking algorithm:

  1. I mash the berries, add sugar and oatmeal to the puree. I leave the mixture aside to allow it to swell.
  2. I combine flour and baking powder with the bulk of the berries. I'm making a batch.
  3. I cover the hot frying pan with the mixture. oil, add pancakes and fry them until an appetizing golden hue appears.

Lean banana pancakes

Ingredients: 0.5 liters of water; 2 pcs. bananas; 70 gr. oatmeal; 230 gr. flour; rast. oil; 6 gr. cinnamon; 90 gr. Sahara; 12 gr. baking powder.

Cooking algorithm:

  1. Peel the bananas and mash them with a fork in a container. You need to make puree. I add water and knead.
  2. I grind the oatmeal to make flour.
  3. In another bowl I mix the components of the dry composition. I add puree to them and make a batch. I pour in the plant. oil in the amount of 1 tbsp.
  4. I put 1 tbsp of dough on the frying pan. and fry pancakes. Pancakes can be served with jam or honey.

Lenten fluffy raspberry pancakes

Ingredients: 300 ml soy milk; 100 gr. raspberries; soda; 200 gr. flour; 120 gr. Sahara.

Cooking algorithm:

  1. Mix soda with milk. I leave it for 10 minutes to let it sit. I add flour and sugar and make a knead. I let it stand aside for 25 minutes.
  2. I add raspberries into the blender and grind the mixture into a puree. I put sugar there and make a batch.
  3. I pour the vegetable into the frying pan. oil. I put 1 tsp of dough. then the filling and then the dough again. I fry on both sides.

Zucchini pancakes

Ingredients: 0.5 kg zucchini; salt; 60 ml olives oils; 15 gr. Sahara; 150 gr. flour.

Cooking algorithm:

  1. I peel the zucchini and rub it on the middle side of the grater. Add sugar, salt and pepper to the mixture. I knead. The zucchini porridge should be left alone for 10 minutes.
  2. I pour flour into the vegetable and stir the dough. Tbsp. I form pancakes and fry them in a frying pan.
  3. I serve it to the table, sprinkled with mayonnaise.

Potato fritters

The recipe is not complicated, but it turns out to be a quite tasty filling snack. Such pancakes are often called Lenten pancakes.

Ingredients: 1 kg of potatoes; pepper; salt; 60 gr. flour; 1 PC. Luke; rast. oil.

Cooking algorithm:

  1. I wash and peel the potatoes. I do the same with onions. I grate the vegetables on the large side of the grater.
  2. I put the mixture in a container, salt, pepper and stir. add flour, mix.
  3. Hot plant I cover the oil in the frying pan with the formed pancakes. I fry it so that the pancakes have an appetizing crust. Serve with mayonnaise.

Pancakes on gas water

The recipe is simple. See for yourself by actually using the recipe.

Component: 6 gr. soda; 60 gr. flour; 750 ml of gas water; salt; sugar; 60 ml vegetable oil.

Cooking algorithm:

  1. I sow the flour, pour it into a deep container, add salt and sugar. I fill it with gas water and mix the dough so that there are no lumps in it.
  2. I pour in the plant. butter and stir. I leave it warm for half an hour.
  3. I extinguish the soda with vinegar and add it to the dough. I stir.
  4. I put the dough in a frying pan with a spoon so that the pancakes become golden brown. Sweet pancakes should be served with honey or sauce.

Pumpkin pancakes

Components: 300 gr. pumpkins; olive oil; salt; soda; ground pepper; psh. flour.

Cooking algorithm:

  1. I clean the pumpkin, remove the peel and remove the seeds. I rub it on a grater. Place the pumpkin in a deep bowl and add salt, leave for 5 minutes. The pumpkin needs to release its juice.
  2. I add flour, stir further, add pepper and soda. I'm making a batch. The dough should be thick.
  3. I warm up the plant. oil and place the dough in the frying pan. I fry it so that an appetizing crust appears on the pancakes. I serve it with herbal tea, it will be delicious.

Lentil pancakes

Components: 200 gr. lentils; salt; black pepper; onion; garlic; oregano.

Cooking algorithm:

  1. I add water to the lentils and wash them. It is better to leave it flooded with water for the whole night. I puree it using a blender.
  2. I chop the onion smaller. I add it to the puree and season it with salt and spices. Add garlic if desired.
  3. I fry pancakes on a hot frying pan. Serve with mayonnaise sauce, tomato paste, and herbs.

Pancakes in marinade

Components: 250 gr. flour; 250 ml marinade; rast. oil; 6 gr. soda

Cooking algorithm:

  1. I pour the marinade from home-canned vegetables into a container. I add flour and soda. I stir until the mixture is thick.
  2. I put pancakes on a spoon and fry them on a hot stove. oil
  3. Serve pancakes with a sauce based on mayonnaise, ketchup and any kind of greens.

Cabbage pancakes

Ingredients: 1 liter of water; 1 kg flour; 35 gr. Sahara; 320 ml plant. oils; 10 gr. salt; 20 gr. dry yeast; 1 kg cabbage.

Cooking algorithm:

  1. I bring the water to a boil, add yeast and sugar. I stir until the ingredients dissolve, and only then add salt. Add flour, stir, leave for 30 minutes. aside.
  2. I chop the cabbage and fry it until it is soft. I add flour to the dough and knead the dough. I stir. I spoon the dough into the frying pan and fry delicious lean cabbage pancakes.

Lenten onion pancakes

Components: 50 g each. St. yeast and sugar; 1 PC. chickens eggs; 2 pcs. onion; 3.5 tbsp. flour; rast. oil; 1.5 tbsp. chickens seasonings; 0.5 liters of water.

Cooking algorithm:

  1. Mash the yeast with a fork and mix with sugar. After the yeast has been activated, I add chicken to the mixture. egg, water and seasoning. I stir.
  2. I add flour and knead.
  3. I peel the onion and chop it using a blender. I put the onion in the dough and leave it warm for 30 minutes.
  4. I'm frying pancakes. I serve them with mayonnaise.

This concludes the recipe for making pancakes. Below I will give useful tips that will help you bake the most delicious pancakes.

  1. The dough needs to be made thicker. When working with a lean batch, you need to make it 2 times thicker than for simple pancakes. Let the dough rest for 30 minutes until puffy.
  2. Fry only in a cast iron frying pan; you need to grease it. oil A frying pan with a non-stick coating will allow you to fry without adding vegetables. oils It is important to heat the frying pan so that the pancakes do not burn, but are fried.
  3. You should not add more sugar to the batch than the recipe indicates. This decision risks causing the pancakes to burn. The dough must be mixed thoroughly.
  4. Kneading can be done with wheat, corn or any other flour for pancakes.
  5. Don’t be afraid to experiment; diversify the recipe with vegetables and fruits at your discretion. The result will definitely please you.
  6. Bake pancakes with yeast, using both fresh and dry. Baking with yeast will delight you with airiness and tenderness, but at the same time it will be lean.

Try making a delicious portion of pancakes at home that you can eat for breakfast with tea; your loved ones will be immensely grateful to you for your care.

My video recipe

Before Easter, dishes that do not contain meat and dairy products are especially relevant. While observing Great Lent, you want to diversify your “table” and eat not only the permitted lenten dishes, but also delicious ones. These include lean zucchini pancakes and pancakes made from yeast dough, prepared without eggs and milk.

Recipe No. 1

Lenten zucchini pancakes

The recipe for making lean pancakes is quite simple to follow. It does not require special skills or ingredients. Read on to learn how to prepare them correctly.

  • zucchini;
  • 2 tbsp. flour;
  • ground black pepper;
  • salt;
  • vegetable oil for frying;
  • garlic.

To prepare, wash the zucchini or zucchini thoroughly.


Cut off the peel and grate.


Choose the size of the grater yourself (large or small).


Excess juice must be removed. To do this, sprinkle the grated zucchini mass with salt and leave for 3-8 minutes. Remove excess liquid.


Add flour, ground black pepper and mix thoroughly until smooth.


You can add other spices to taste.


Heat a frying pan with sunflower oil.
Place pancakes on a hot frying pan. Fry the pieces over low heat on one side for 2-3 minutes.


Turn over and fry for another 5 minutes. The zucchini should become soft.


Place our pancakes on a plate and sprinkle grated garlic on top. Not during Lent, you can serve it with sour cream.

Recipe No. 2

Lenten pancakes made with yeast and water without eggs

Lenten pancakes made with yeast without eggs and milk turn out fluffy and very tasty, despite the budget recipe. You can serve them with honey, jam or thick jelly. Not during Lent, you can cook them with milk.


step by step photo recipe

Dry, fast-acting yeast is used. It should be borne in mind that the yeast dough must “grow”, so you need to use a deep bowl for preparing the dough.

On days when it is allowed to eat vegetable oil, the pancakes can be fried. On very strict days, you can cook lean pancakes in the oven by lining a baking sheet with special baking paper or a silicone mat. In addition, you can use portioned silicone cupcake molds.

This classic recipe can be varied with different additives. For example, add raisins, pieces of fresh apples, banana, frozen berries to the dough. Or make the pancakes savory with the addition of mushrooms or vegetables. Additives can be used as a coating by simply sprinkling them on one side before turning the thick pancake over.

Ingredients:

  • water -250 ml;
  • flour – 1.5 tbsp;
  • dry yeast - 1 tsp;
  • sugar – 1.5 tbsp. lodge;
  • salt - 0.5 tsp.
  • vegetable oil.

Cooking process:

Pour water at room temperature into a deep bowl, add salt and sugar.

Add the required amount of yeast directly to the liquid. Mix the contents of the bowl well.


Add flour to the dough in small portions. The flour must be sifted; this will enrich it with oxygen, which will make your yeast pancakes more fluffy.


Knead the batter. The consistency of the dough will resemble thick sour cream.


Cover the bowl with the dough with a clean towel or napkin and place in a warm place for 1 hour. Then mix the dough again. And after rising, you can start cooking (without stirring the dough with bubbles this time).


Heat a frying pan with vegetable oil over heat and spoon out the dough. To prevent it from sticking to the spoon, wet the spoon in warm water. To do this, place a bowl of warm water nearby.


Fry on both sides until golden brown

.

Serve with honey or jam.



If the house is cold or you need the dough to rise faster, then follow this advice. Heat a small amount of water, for example 1 liter, pour the water into a bowl or pan larger in volume than the container in which you kneaded the dough. Place the bowl with the dough on the pan with water, just make sure that the container with the dough does not touch the water, and leave it like that for a while. In a water bath, yeast dough for pancakes will come together very quickly.

First, let's put a kettle with water - we will need boiling water, which we will subsequently cool to about forty degrees, that is, we should get warm water at the output. In warm water you need to dissolve sugar, salt, yeast and add vegetable oil to them.

I’ll go into a little more detail about which yeast is best to use. Of course, housewives who bake a lot often use only live, fresh yeast, sold in bars of different weights. But if you rarely make yeast dough (like me, for example), then it is very convenient to use dry quick-acting yeast. Surely, each housewife has a favorite brand, and this is the one you should use. In the list of ingredients, I conventionally wrote that you need 10 grams of yeast. This is because these instant yeast packets often contain 9, 10 or 11 grams. Take any sachet; this discrepancy of one or two grams, in my opinion, is not at all significant.

Another important nuance: immediately start the dough in a large bowl, because it will actively grow.


Now we start adding flour. It's always difficult to say exactly how much flour the dough will take. It depends on the quality of the flour, its level of stickiness, and even on the manufacturer. Therefore, in this recipe, for me, the main criterion for the fact that there is already enough flour is this: the dough should be very lazy. Very! It should slide off the spoon incredibly slowly.

When I prepared the pancakes this time, I specifically tried to measure how much flour I used. It turned out to be 3 full glasses and another ¾ glass. It turns out that I used almost 4 glasses.


Our next task is not to interfere with the test. To do this, you need to put it in a warm place for 30-40 minutes (longer is possible). I usually continue cooking dinner during this time, so I place the bowl on the edge of the stove so that the heat can reach it. The bowl must be covered. If you are used to using a lid for these purposes, then go ahead. But I always cover it with a linen towel. This is what my grandmother taught me as a child. The dough continues to breathe through the natural fabric, but at the same time it is protected and wrapped. Don't be surprised that the dough will rise so much, that's how it should be. The result is a fluffy, holey, viscous dough.


You can start frying the pancakes. And here there is a very important point: the dough should not be mixed under any circumstances. You scoop out with a spoon as much dough as you need for one pancake, as if cutting off the dough. Only on top, carefully, in small portions. And immediately place the dough in a frying pan with heated vegetable oil. By the way, your pancakes will continue to rise in the pan. It looks amazingly beautiful, children usually love to participate in the process of preparing such magical pancakes.

I bake these pancakes in the standard way: I put the dough on a frying pan, cover it with a lid, during the frying process I twist the pan around its axis several times (these manipulations allow the pancakes to fry evenly), then I turn the pancakes over and cover the pan with a lid again. On the second side, as usual, the pancakes bake faster. I place the finished pancakes in a heap on a large dish. Why big? Because you will get a lot of pancakes for a large family!


Many people who fast want to eat something tasty and varied. In the regular menu, flour products occupy one of the important places, because they saturate the body with carbohydrates. During Lent, the choice of flour is limited. But if you allow yourself at least a little vegetable oil, then this recipe is definitely for you.

I have often met families in which not everyone fasts. So, both those who are fasting and those who are not fasting will definitely enjoy these pancakes.

In addition, this recipe is the most budget-friendly one you can come up with. The recipe contains no eggs, no milk, no dairy products. That’s why you want to please your household even more often with delicious, fluffy, rosy pancakes.

It is convenient to eat with honey, and with berries, with jam and sour cream. But most of all, my child loves pancakes sprinkled with powdered sugar (I understand that this is harmful, but so tasty).

Try making these pancakes at least once – and I’m sure they will become your signature dish. After all, the recipe is incredibly simple, captivatingly cheap, but at the same time so winning!

Bon appetit!