Lean pancakes without yeast

Lush, airy, delicious, soft, tender, cheap, light! These lean pancakes are not only yeast-free, but also egg-free and dairy-free. Minimum calories and maximum pleasure - they are so delicious. Serve them for breakfast or dinner, with sweet and unsweetened sauces, sour cream.

Siberian cooks

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Wheat flour

300

Sugar

Salt

Water

350

Apple cider vinegar

Baking soda

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 4 g

Fats 30 % 14 g

Carbohydrates 62 % 29 g

258 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make lean pancakes without yeast? First of all, prepare the necessary products that you will need to prepare lean pancakes. Take bottled or boiled water, always warm. Flour - of the highest grade, wheat. Vinegar - apple (you can replace it with table vinegar).
Step 2:
Take a deep bowl. And sift the flour into it through a fine sieve to saturate it with oxygen, and thereby making the dough more airy.
Step 3:
Pour sugar and salt into a bowl with sifted flour.
Step 4:
Mix all the dry ingredients well together in a bowl. You don't have to add all the flour at once to be able to add it in the process of kneading the dough - because you may take more or less flour than I do.
Step 5:
Pour warm water into a suitable container, then add a spoonful of apple cider vinegar to the container with water.
Step 6:
Pour the water mixed with apple cider vinegar into a bowl with dry ingredients.
Step 7:
Mix all the ingredients well in a bowl together and knead the dough of the required homogeneous consistency, then cover the bowl with the dough with a kitchen towel and let it stand for thirty minutes to produce gluten.
Step 8:
Put a frying pan on the stove and pour the necessary amount of vegetable oil into it, which should completely cover the bottom, then turn the stove on to medium temperature and heat the pan.
Step 9:
After a while, pour baking soda into a bowl with the infused dough.
Step 10:
Mix all the ingredients together in a bowl one more time. The dough should not be too thick, but not liquid. In a hot frying pan, it should not spread, but immediately grasp and hold its shape.
Step 11:
In portions, transfer the prepared dough with a tablespoon into a frying pan with heated vegetable oil and fry it on the medium temperature of the stove until golden on one side.
Step 12:
Turn the pancakes in a frying pan and fry them until golden brown on the second side.
Step 13:
Cover the pan with a lid and, turning off the stove, bring the pancakes to full readiness. It took me about a minute and a half, you focus on your stove.
Step 14:
Transfer the cooked pancakes from the frying pan to a plate and serve to the table.
Step 15:
Cooking together, cooking simply, cooking at home the most delicious dishes from available products according to our recipes! Bon appetit and a hearty tea party for everyone!

With great pleasure we show and tell you how to cook delicious and lush yeast-free pancakes without eggs and dairy products at home. Anyone who wants to cook fluffy pancakes without the addition of yeast and eggs, which are good not only in the post, we recommend these pancakes according to the recipe presented! Of course, this is doubly pleasing, since pancakes are always obtained and will be very lush, delicious and the cheapest in the required amount of ingredients. Enjoy your appetite and successful cooking of lean pancakes!

Be prepared for the fact that flour may need more or less 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!

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.