Fluffy Yeast Pancakes for Breakfast

Simple, fluffy, soft, for the whole family! Lenten pancakes made with yeast have been familiar to many since childhood. They are often given for breakfast in kindergarten, but adults will not refuse them either. Complete the dish with jam, sour cream or condensed milk.
cook time: 1h
Ethan Rowley
Fluffy Yeast Pancakes for Breakfast

Nutrition Facts (per serving)

230
Calories
6g
Fat
34g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Salt 0.5 tsp
Sugar 1.5 tbsp
Wheat flour 300 g
Water 1.5 cup
Vegetable oil (+ for frying pancakes) 2 tbsp
Dry yeast 1 tsp

Recipe instructions

Step 1

Step 1
How to make lean pancakes with yeast? Prepare all the necessary ingredients according to the list. I used dry yeast, which I always have in stock, but you can make pancakes with live (raw) yeast.

Step 2

Step 2
Pour sugar, salt and dry yeast into a deep bowl (there is dry yeast that needs to be dissolved in warm water, but there are also ones that need to be combined dry with flour, so follow the instructions on the package with the yeast). Pour warm water over the dry ingredients (about 36 degrees), stir.

Step 3

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. If this does not happen, then you need to use other yeast, the pancakes will not rise with this. Pour odorless vegetable oil into the bowl with the yeast mixture. Stir.

Step 4

Step 4
Sift the wheat flour through a sieve. This must be done not only to clean it of foreign objects, but also to saturate it with oxygen, which will make lean pancakes on water, without eggs, more fluffy and airy. Gradually add wheat flour to the bowl with the liquid and knead the dough. You may need less or more flour, depending on the required consistency of the dough.

Step 5

Step 5
The dough for fluffy lean pancakes should be thick, moist and sticky. Much thicker than the dough for ordinary kefir pancakes, but not as dense and dry as yeast dough for pies and other baked goods. Cover the bowl with a towel and leave on the counter for about 30 minutes to allow the dough to rise slightly. After the specified time has elapsed, knead the dough and you can proceed to frying the pancakes.

Step 6

Step 6
Pour vegetable oil into a frying pan and heat it on the stove. Place a tablespoon of dough onto the heated oil, forming small pancakes. Fry them on both sides over medium heat, 3-4 minutes on each side, until golden brown. Periodically add oil to the pan and do the same with all the dough. Place the finished pancakes on a plate lined with a paper towel; it will absorb all the excess oil.

Step 7

Step 7
Serve the finished pancakes with condensed milk, and if these are baked goods for the Lenten table, then with other Lenten additives, for example, jam, jam or honey. Bon appetit!

Additional rubrics

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