Composition / ingredients
Step-by-step cooking
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The recipe is very brief, and hopefully perfectly understandable. Lean pancakes on yeast begin, in fact, with yeast. We put them in a warm (not hot!) water. And then, salt and sugar go into the water, and flour. Mix, gradually moving on to kneading the dough mass. We cover the container in which the dough was prepared and leave it to rise in a sufficiently warm corner.
The risen runny dough is our pancakes, only still in the future. To turn them into a real treat, we heat a frying pan and begin to spread the dough on it in portions using a spoon. For each pancake, we will need two tablespoons. If you prefer large pancakes, then put more. Fry, turn over. As soon as it is covered with a light hard crust on both sides, we put the fritters aside and move on to the next portion.
Have you finished cooking? Well, put the tea on, our dish cools down quickly.
Caloric content of the products possible in the composition of the dish
- 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
- Dry yeast - 410 kcal/100g
