Lean pancakes with yeast

Easy to prepare, fluffy and soft pancakes! Many people have known the taste of these pancakes since childhood. Yeast pancakes are often given for breakfast in kindergarten. These sweet pancakes with jam and condensed milk are very popular with children.

Snezhana

Recipe author

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Composition / ingredients

servings:

Wheat flour

300

Water

1.5

Dry yeast

Sugar

1.5

Salt

0.5

Vegetable oil (+ for frying pancakes)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 13 % 6 g

Carbohydrates 74 % 35 g

210 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients according to the list. We will need a minimum of budget products: vegetable oil, water, sugar, salt and yeast. I used dry yeast, which I always have in stock, but you can make pancakes on live (raw) yeast.
Step 2:
Put sugar, salt and dry yeast in a deep bowl (some dry yeast that needs to be dissolved in warm water, but there are also those that need to be combined dry with flour, so you need to follow the instructions indicated on the yeast package), pour warm water (about 36 degrees), mix.
Step 3:
Leave the bowl with the mixture on the table at room temperature for 10 minutes so that the yeast is activated, foam should appear on the surface of the mixture, which means everything is done correctly, the yeast is of high quality. Pour lean (vegetable) odorless oil into a bowl with yeast mixture. Mix it up.
Step 4:
We sift wheat flour, we need to do this not only to clean it from foreign objects, but also to saturate it with oxygen, which will make the pancakes more lush and airy. Gradually sprinkle wheat flour into a bowl with liquid, knead the dough. Flour may leave more or less, focus on the consistency of the dough.
Step 5:
It should turn out thick, much thicker than the dough for ordinary pancakes on kefir, but also not as dense and dry as yeast dough for pies and other pastries. Cover the bowl with a towel and leave it on the table for half an hour so that the dough rises a little. After the specified time has elapsed, we knead the dough and proceed to frying pancakes.
Step 6:
Pour vegetable oil into the pan, heat it up. Spread the dough with a tablespoon on the heated butter, forming small pancakes. Fry them on both sides over medium heat, 3-4 minutes on each side, until golden brown. Periodically, we pour oil into the pan and do this with the whole dough.
Step 7:
Pancakes are removed from the pan and served to the table with condensed milk, and if it is baking for a lean table, then with other lean additives. Enjoy your meal!

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!

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. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

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 .