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Yeast pancakes on water

0
1271
Kitchen Russian
Calorie content 244.6 kcal
Portions 8 port.
Cooking time 120 minutes
Proteins * 11.5 g
Fats * 7.5 g
Carbohydrates* 56.5 g
* per 100 gr. product
Yeast pancakes on water
Content

If you run out of dairy products at home, but you really want pancakes, you can bake thin perforated pancakes in water and dry yeast. Of course, making a full-fledged dough will take more time, but this is compensated by the presence of fragrant soft pancakes in which you can wrap sweet and salty fillings.

Ingredients

Cooking process

step 1 out of 14
Weigh the products in the required quantity. Put the egg into a glass and loosen it with a fork.
step 2 out of 14
Heat the water to 35 degrees, add dry yeast and stir well.
step 3 out of 14
Pour sugar and salt there. Stir until crystals dissolve.
step 4 out of 14
Pour in a loose egg, stir.
step 5 out of 14
Weigh out the flour.
step 6 out of 14
Sift flour into a saucepan, add the previous mixture.
step 7 out of 14
Beat the dough with a mixer to get rid of any lumps.
step 8 out of 14
At the end, pour in vegetable oil.
step 9 out of 14
Remove the dough for yeast pancakes for 1.5 hours in a warm place, during this time crush a couple of times with a spoon.
step 10 out of 14
The dough will rise well.
step 11 out of 14
At the end of the proofing process, the dough will grow even more.
step 12 out of 14
Before baking, add 4 tbsp to the dough. l. boiling water.
step 13 out of 14
Before each pancake, grease the pan thoroughly with vegetable oil or lard.
step 14 out of 14
Serve the pancakes immediately or cover with a thin towel and eat later.

Bon Appetit!

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