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Lean yeast pancakes

1351

Kitchen Russian

Calorie content 273.8 kcal

Portions 4 port.

Cooking time 130 minutes

Proteins * 10.3 g

Fats * 5.6 g

Carbohydrates* 84.5 g

Content

Lean pancakes with yeast and water are used as bread or a base for sandwiches, as well as as a dessert, if they are served with sweet fillings like jam, marmalade or jam.

Ingredients

Water 400 ml. Wheat flour 2 tbsp. Granulated sugar 3 tbsp Dry yeast 20 gr. Vegetable oil 5 tbsp Salt 1 pinch

Cooking process

Pour a tablespoon of granulated sugar, a couple of tablespoons of wheat flour into a small bowl, add yeast, pour in a glass of warm drinking water, preheating it, and mix well with a whisk until the yeast is completely dissolved. Tighten with cling film and store in a warm place for about half an hour.

Take a deep bowl, sift the remaining wheat flour into it, add salt and granulated sugar, pour in warm water and the required amount of vegetable oil. Mix thoroughly, add the risen dough. Use a whisk to knead the dough until smooth. Cover and leave for about an hour at room temperature.

When the dough fits well and has increased in volume, heat the pan in which you will bake the pancakes over medium heat. Brush with a little vegetable oil, pour the dough with a ladle and spread it over the entire surface. Bake until golden brown on both sides.