Composition / ingredients
Step-by-step cooking
Step 1:
How to make yeast pancakes without eggs. To do this, mix water and milk, heat the mixture to 30-40 degrees. Separate three tablespoons of the mixture, dilute the yeast, half the sugar and two tablespoons of flour in them. It's sourdough.
Step 2:
Cover the bowl with sourdough with a towel and leave for 15 minutes in a warm place. Sourdough will do.
Step 3:
Pour the remaining milk mixture into the approaching sourdough, stir in flour, sugar, salt and butter. Cover again and leave in a warm place for 1 hour.
Step 4:
Bake pancakes in a well-heated greased frying pan. Do not overdo it, turn the pancakes over as soon as they are browned, otherwise they become "rubber".
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
The dough may seem runny, but do not be alarmed, the pancakes turn over well and do not tear, and turn out thin.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
