Yeast pancakes on water: recipe with photos, how to cook thin ones

Many people believe that making delicious pancakes is only possible using milk. But if you try the dish according to the recipes below, you will be convinced that a nourishing and delicious dish can be prepared using water from yeast dough.

Additionally, some people are lactose intolerant, which is found in dairy products. But they don’t have to give up baking, because you can use the recipe without using milk.

You can experiment a little and add other ingredients to the recipes. There are also many options for serving pancakes with savory or sweet filling.

So, let's look at several ways to prepare a dish from yeast dough.

Pancakes made with water and yeast are thin and very tasty (with holes)

Thin pancakes can be served with meat filling, sour cream or sweet ingredients. For cooking you will need simple and affordable products.

We will prepare them using dry yeast.

400 g of premium flour.
750 ml boiled or filtered water.
6 g dry yeast.
150 g white sugar.
1 chicken egg.
2 tbsp sunflower oil.
0.25 tsp salt.

To avoid distractions during the cooking process, prepare all the necessary products in advance in the specified quantities.

After that, weigh and measure the ingredients. Break the chicken egg into a regular glass and beat it thoroughly with a fork.

Now you can start preparing the test. First you need to heat the water to about 35 degrees, add dry yeast to it, then stir thoroughly until completely dissolved.

Then add table salt and granulated sugar to the liquid. You need to stir for several minutes until all the crystals dissolve in the liquid.

At the next stage, add a beaten chicken egg to the container with the ingredients. For baking, it is best to use country eggs.

Measure out 400g of all-purpose flour. On the eve of Maslenitsa, flour for baking pancakes appears on store shelves at a reduced cost. But be careful, as many manufacturers know that it is in special demand before the holiday, so they offer a low-quality product.

Using a sieve, sift the wheat flour and remaining ingredients directly into the pan.

Knead the dough with a kitchen broom. And if you have a mixer, it is better to use it to speed up the process. As a result of kneading, you should end up with a fairly liquid mass. And this is correct, it is the dough of this consistency that is necessary for preparing thin products.

Lastly, be sure to add a little vegetable oil. Without it, pancakes may burn, even if the pan is pre-greased.

The dough is kneaded, now you need to put it in a warm place for a couple of hours and approach it a couple of times to knead it thoroughly.

After an hour, the prepared mass should rise slightly, it should be stirred well and left.

Wait another hour, after which you can start preparing pancakes.

Before you start preparing the dish, it is recommended to add just a little boiling water to the dough, 4 tablespoons is enough.

It is best to bake pancakes in a separate frying pan, in which nothing else is cooked. The surface must first be lubricated with a piece of lard or vegetable oil.

Pour the prepared mixture into a frying pan and fry on both sides until golden brown.

Thin pancakes are ready. You can serve them immediately with tea with sour cream or jam. They can also be stuffed with meat, cottage cheese, caviar, fish, mushrooms and other products.

How to cook thick and fluffy pancakes using dry yeast and water?

The advantage of the recipe is that you can start baking at any time. The dish will require the simplest ingredients that are always in the refrigerator. Just keep in mind that it will take at least 1 hour to prepare the dough, so calculate your time correctly.

Prepare foods:

800 ml water;
5 g dry baker's yeast;
1 chicken egg;
¾ tsp salt;
50 g vegetable oil;
0.5 kg flour;
1.5 tbsp. Sahara.

How to make delicious pancakes:

1. Pour warm water into a deep container. Dissolve sugar and yeast in it. Leave the mixture for 10 minutes to react.

2. Add egg, butter and salt to the prepared dough and mix. Add all the flour and knead the dough.

Try to ensure that the mass is homogeneous, without lumps. The dough should be thicker than standard pancake dough, because you are preparing lush thick pancakes.

3. Cover the bowl with film and leave in a warm place for 1-2 hours. The longer the dough sits, the more sour the pancakes will be. If the settled dough seems too thick, dilute it with 100 ml of warm water. Don't forget to stir again.

4. Heat a frying pan and bake pancakes over medium heat. 1.5 minutes is enough for one side and 40 seconds for the other.

5. Be sure to try the first one. Add more sugar or salt if necessary.

Pancakes are good both on their own and with filling. Cook with cottage cheese, meat, mushrooms, liver, stewed cabbage, cheese or spinach.

Thick fluffy yeast pancakes with water and milk (step-by-step recipe)

Some people prefer thick and fluffy pancakes. And as experience shows, preparing them turns out to be much easier than thin lacy pancakes with holes. Therefore, many people give their preference to them. And an example of this is American pancakes, which are becoming more and more popular every year.

Both our products and their American counterparts can be eaten with jam, sour cream, syrup or natural honey. It is important to note that you cannot wrap the filling in these pancakes.

500 ml fresh milk.
200 ml warm water.
500 grams of wheat flour.
25 grams of live yeast (or 8 grams of dry yeast).
2 tbsp. spoons of melted butter.
1 large country egg.
1 teaspoon salt

Heat the water to 35-39 degrees. Pour it into a container, then add yeast, then stir the mixture thoroughly.

Place 250 g of sifted flour into a container with diluted yeast.

Mix the mixture thoroughly. Then cover the basin with a towel and put it in a warm place for 30-45 minutes.

After the specified time, the dough will be ready.

Now separate the white from the yolk. In a separate bowl, beat the yolk with granulated sugar and table salt.

Add butter to the yolk, which must be melted in advance in a water bath.

Add the prepared mixture to the dough and stir thoroughly.

Sift the rest of the flour and pour it into the container with the dough. Stir the mixture with a mixer.

The mixture should be quite thick. Then heat the milk to 80 degrees, no need to bring it to a boil, then pour it into a bowl.

Place the dough in a warm and dry place for another 40 minutes. After this, add the protein to it and stir again. Set aside the mixture for another 15 minutes until it is completely ready.

Now you can begin the process of preparing pancakes. Grease the frying pan with oil, especially for the first pancake, and pour out a portion of the dough using a ladle.

Allow it to brown slightly and then turn it over to the other side. Fry the pancakes over low heat, otherwise they may burn.

Grease the finished dish with melted butter.

You can grease fluffy pancakes with sour cream and sprinkle with powdered sugar. Serve while they are hot. Bon appetit!

Homemade yeast pancakes on water: traditional recipe

Pancakes according to this recipe turn out really homemade, rosy and fluffy. You can serve them with anything - from condensed milk to delicious vegetable sauces; it will be equally tasty. The filling prepared in advance will also certainly be used, especially if guests are expected.

Ingredients:

7 g salt;
8 g yeast (dry);
540 ml water;
25 ml refined oil;
25 g granulated sugar;
430 g pancake flour (depending on the quality, you may need a little less or more).

Preparation:

Heat the water a little, pour a small amount into a small container and mix with the yeast.
Pour granulated sugar and salt into the remaining water and stir until all the crystals have melted. Pour in the dissolved yeast.
Add flour little by little, stirring vigorously. Pour in the refined oil last, mixing the dough thoroughly.
Be sure to send the container with the dough to the radiator or to the slightly open door of the preheated oven. During the 3 hours required for the dough to rise well, stir several times.
Fry the pancake circles as usual - periodically greasing the pan with a piece of onion dipped in oil.

How to make delicious dough using water, yeast and eggs

If you don’t have milk, but have yeast, you can knead the dough in water. And the finished products with this method of kneading are in no way inferior to their “dairy” counterparts.

But since the recipe uses yeast, it will take a little more time to knead and rise the dough than for the usual version.

600 ml boiled water.
200 grams of flour.
3 eggs.
1 tbsp. spoon of vegetable oil.
1 teaspoon dry yeast.
salt to taste.
spices as desired.

Prepare a deep bowl. Break eggs into it and add filtered water at room temperature. Add sugar and salt.

Mix the contents of the bowl into a homogeneous mixture. You can use either a whisk or a mixer for this.

Sift premium flour through a sieve, it is better to do this 2 - 3 times for better saturation with oxygen. Gradually add it to the egg mixture, while constantly stirring the contents with a whisk. You should get a homogeneous mass without lumps.

Mix the yeast with warm water and let it stand for 30 - 40 minutes.

Lenten pancakes on water without eggs

If you are watching the caloric content of your diet, but cannot deny yourself pancakes, you can cook them in water without using chicken eggs.

This recipe can also be used for a Lenten menu during Lent.

450 ml water.
250 g of premium flour.
2 tablespoons of semolina.
5 tablespoons sunflower oil.
1 pinch of soda.
2 tbsp white sugar.
A small amount of 9% table vinegar.

Any housewife can prepare this lean pancake dough, even without any experience. To do this, you need to place soda in the mixing bowl, which is first quenched with table vinegar. And also add salt and sugar. Then pour in boiled or filtered water.

Heat the resulting mixture slightly until the sugar and salt crystals are completely dissolved. Then add refined vegetable oil.

If you wish, you can add semolina or oatmeal to the ingredients.

To make very thin pancakes, you need to prepare a fairly liquid dough. For thick pancakes, add more flour accordingly. Make sure that no lumps form when kneading. But if this suddenly happens, then give the dough the opportunity to stand for 20 - 30 minutes, they will all disperse.

But after standing, mix the mixture again with a mixer.

Heat a frying pan and grease it with vegetable oil. Pour a portion of the dough and distribute it evenly over the entire surface. Then fry on both sides until a beautiful blush appears.

Ready-made lean pancakes can be served with both sweet and savory fillings. They will be equally tasty with tovrog, with sour cream, with honey, with jam or condensed milk, as well as with meat, mushrooms, and fish.

Take note of this recipe, it may come in handy someday.

Video on how to make holey lean pancakes from yeast dough with soda

There is nothing complicated in preparing these delicious little “suns”. And here is another recipe where we will use both yeast and soda. And the products will simply turn out with a huge number of small holes.

Here is such a simple and interesting recipe. And what beautiful products they turned out to be.

As you can see, the recipes for making pancakes are quite simple, so you shouldn’t have any difficulties. If you wish, you can always change the recipe slightly to suit your needs. Especially when you have many options for preparing them.

So milk can easily be replaced with kefir, or water, or sour milk. You can cook it with yogurt, and even with sour fruit juice.

After all, the main thing in preparing any pancakes is the mood! When it is good, then these solar products turn out ruddy, beautiful and very tasty. And therefore, I want to wish you that your mood will always be at its best. Bake small sun-like products, either thin or plump.

I used to think that the most delicious pancakes are made with milk, but as practice has shown, the most delicious are yeast pancakes with water. My love for yeast and water pancakes began with the recipe for these Moroccan pancakes (be sure to try these fluffy, cloud-like yeast and water pancakes with eggs and semolina).

The recipe for lean yeast pancakes is very, very diverse. Some people like thin and tender pancakes with holes, others prefer fluffy and thick pancakes, and for the Lenten table you can cook delicious pancakes in water, even without eggs, exclusively with water and yeast. Yeast is suitable both dry and compressed. So choose a recipe for yeast pancakes to your liking and feel free to get down to business, you will certainly succeed.

How to cook thick pancakes with water

Hearty, deliciously smelling pancakes on water with eggs for the whole house are elastic enough that you can easily and quickly roll them into spring rolls.

And if you plan to make a sweet dish, slightly increase the portion of sugar:

water 600 ml
flour 300g
eggs 3pcs
salt ½ tsp.
soda ½ tsp.
sugar 2-3 tbsp. l.
raises oil 1 tbsp. l.
lemon. acid ½ tsp.

Sequence of actions: place the eggs in a wide bowl for dough and shake thoroughly with a mixer until smooth. Then pour some water, add sugar and beat again. The steeper the foam of the egg mass, the fluffier and more tender the pancakes will be.

In a separate glass, dilute the acid in 100 ml of water. Mix salt, soda and flour separately, and then combine everything together and mix again with a mixer. Let it sit for 20 minutes. Add oil, beat and start frying.

Pour a little dough into a heated frying pan, greased with oil. We wait until it hardens on top and turn it over to the other side. Place on a plate, greasing the pancakes with melted butter or ghee - this way they will not chapped and will acquire a delicate creamy taste.

Yeast pancakes on water without eggs

Pancakes cooked with yeast have a more delicate taste and airiness. You can make pancake yeast dough without adding eggs. Pancakes are suitable for a Lenten table. These pancakes can also be prepared with a variety of fillings.

For 600 ml of warm boiled water, take -300 g of wheat flour; 20 g fresh yeast, 3 tablespoons sugar or to taste, two pinches of salt, 4-5 tablespoons vegetable oil.

I use organic coconut oil to fry the pancakes and add to the pancake batter. Coconut oil is ideal for frying as it is extremely heat stable. This oil cannot be found in stores, but you can buy it through the institute here.

The flour must be sifted. Let's prepare the dough. To prepare the dough, dissolve the yeast in water (take 1/3 of the total volume of water), add one tablespoon of sugar and 1/3 of the flour. Stir with a whisk.
Cover the dough with cling film and leave in a warm place for 15-20 minutes (there should be no drafts in the room). The dough should double in volume.
Pour the remaining warm water into the dough in a thin stream. Add sugar and salt to taste.
Add the remaining flour in small portions. Stir the dough, there should be no lumps in the dough. To obtain a more homogeneous dough, use a mixer.
At the end, add vegetable oil and mix the dough with a whisk.
Cover the finished dough again with cling film and leave in a warm place for another 35-40 minutes.
The dough should increase in volume.
Now you can start baking pancakes.

Bake pancakes in a well-heated frying pan, greased with vegetable oil on both sides over medium heat.

Place the finished pancakes in a stack on a plate and cover with a lid or larger plate. Under the influence of temperature and humidity, the pancakes will become softer, and the edges will not be as dry and brittle.

How to cook yeast pancakes with kefir

We will prepare all the products according to the list. They should be at room temperature. Sift the flour into a suitable sized bowl. Add dry instant yeast, salt, sugar.
Mix dry ingredients.
Pre-warm the kefir, then pour it into a bowl.
Mix everything until smooth. Knead the lumps.
Break the eggs into a bowl and beat with a fork.
While we were preparing the egg mixture, the yeast was activated and small bubbles appeared on the surface of the dough.
Pour the eggs in there.
Add vanilla sugar. If you only have vanillin, then take it at the tip of a knife.
Pour the second part of the flour into the yeast dough. Mix it until smooth.
Gradually pour boiling water in a thin stream and look at the consistency: if necessary, add a little more hot water. If the kefir is fatty and thick, you can add a little more water. Leave the bowl for another 15-20 minutes.
The last stage of preparing the dough. Add odorless sunflower oil. Mix everything until smooth and homogeneous.
The kefir yeast dough is ready, you can fry pancakes.
We take a proven frying pan to which the pancakes will not stick. Lubricate the bottom with sunflower oil. Pour pancake batter onto a well-heated surface. To distribute it evenly along the bottom, rotate the pan in a circle at an angle. Fry the pancake on one side and the other until golden brown.
Place in a stack on a plate.

Thick and fluffy pancakes are much less likely to tear when turned over, plus they have an unusually delicate taste with sourness. The main thing is to start baking when everyone is still sleeping or busy with other things. Otherwise, you risk getting only a couple of pancakes at the end. The rest will be scattered at home during the baking process.

Serve on the table in a beautiful mound. Any sauce, sour cream, condensed milk, jam or preserves will be suitable as an additional treat.

The unsweetened version can be seasoned with ketchup, adjika, and spicy sauce based on mayonnaise. Happy pancakes!

Author: Tatyana

Thin yeast on water with holes

For this recipe, the flour must be sifted twice, then the flour will be fully enriched with oxygen, and the pancakes will turn out thin, ruddy with holes, like lace.

For the recipe you will need:

For 4 glasses of warm and boiled water, 20g. pressed yeast, 3 eggs, 6 tablespoons of vegetable oil, 220g. wheat flour, 1.5 tbsp. sugar, half a teaspoon of salt, butter.

How to prepare thin yeast pancakes using water according to the recipe

Let's prepare the dough

Place the yeast in a separate container, pour a spoonful of sugar into it and add half a glass of warm water. Stir everything well with a spatula and add one tablespoon of flour, mix again. Cover the container with a lid and place in a warm place for 20-30 minutes. The dough will be ready when a nice fluffy “cap” appears.
Break the eggs into a separate deep container, add the remaining sugar and beat with a whisk for two minutes. Next, pour out the remaining water, add salt, stir with a whisk, pour out the dough and stir with a whisk again.
Now add flour into the dough portionwise, stirring with a whisk. At the end, add vegetable oil and mix. The dough should turn out liquid, the more liquid the dough you get, the thinner the pancake will be.
In order for our ready-made pancake dough to rise, you need to put it in a warm place for 20-30 minutes.
We bake pancakes in a well-heated frying pan on both sides.

Classic recipe for thin pancakes on water

This option is quite popular, and many housewives turn to it during Maslenitsa. It has been known since childhood and is passed down from generation to generation.

Pancakes on the water consist of:

3 eggs
½ tsp salt
1 tbsp sugar
3 stacks water
2 stacks flour
2-3 tbsp. l. raises oils

Simple thin flatbreads are made very easily: first, remove the eggs from the shell and beat them into a container for mixing the dough. Then add salt, water and use a mixer to bring it to a light, airy foam. Once the mixture has turned into foam, add the butter and flour. Beat again with a mixer until the mixture is smooth and free of lumps.

Heat the pancake pan thoroughly. First, it is recommended to grease the surface of the frying pan with oil, then there is no need to do this - the dough contains this ingredient, and the pancakes will not stick.

Pour ⅔ of a ladle of batter into a heated frying pan so that it covers the entire bottom of the container. Fry over low heat for 2-3 minutes on all sides. You need to rely on the state of the pancake for readiness - if it’s browned and doesn’t tear, it means it’s ready.

On a note. If the pancake breaks, try adding 1 more egg and a handful of flour to the dough. If it sticks during frying, add another ½-1 tbsp. l. vegetable oil.

How to cook pancakes with dry yeast using a simple recipe

Real Russian pancakes can be prepared using dry yeast, and even according to a simple recipe. So here is another recipe from the diverse pancake collection.

For 750 ml of warm boiled water, 6g. dry instant yeast, one egg, 2.5 tablespoons of odorless vegetable oil, two pinches of salt, one tablespoon of sugar.

Dissolve the yeast in 600 ml of water.
Mix all the dry ingredients and add to the dissolved yeast, break the egg there.
Knead the dough with a whisk until smooth, add the remaining 150 ml of water.
We bake yeast pancakes in a well-heated frying pan, first grease the pan with vegetable oil. Cook on one side, then flip and cook the other side until browned.

Thick, fluffy pancakes with dry yeast recipe

Beautiful, fluffy pancakes can be prepared without eggs and milk, but they will still be just as tasty! These Lenten pancakes will especially appeal to those who are fasting or on a special diet. To add fluffiness to the water pancakes, we will prepare the dough for them using yeast. Like regular yeast dough, pancake dough will take a little time to “reach”. But if you don’t have much time, you can start baking pancakes immediately after kneading - even this way they will turn out tender and soft.

What we need for 12-14 pieces:

water – 500 ml;
wheat flour – 200 – 230 g;
dry yeast – 1 tsp;
granulated sugar – 2 tbsp;
vegetable oil – 2 tbsp;
salt - a pinch.

Recipe for making yeast pancakes with water step by step

In a glass or bowl with warm water, dilute dry yeast and half the amount of sugar. Since the dough will begin to rise, the glass should not be full; 150 ml of water will be enough. As for the temperature, the water should be barely warm, since in too hot water (above 40 degrees) the yeast will lose all its desired properties. Sprinkle the top of the dough with a little flour and leave it aside for 10-12 minutes, where it is warm enough and there are no drafts.
After some time, the yeast will wake up and the dough will be covered with a thick “cap” of foam.
Sift 1.5 cups of flour into a separate bowl along with salt and remaining sugar.
Pour the rest of the water into the dough and add everything to the flour.
Using a whisk, whisk the dough until smooth so that there are no lumps left. Pour vegetable oil into the resulting mixture.
Mix everything thoroughly again. The yeast pancake dough is ready, it is thick and aromatic. If you have time, it is better to leave the dough for 30-40 minutes; it will increase in size several times and the pancakes will turn out even fluffier.
Coat a thick-walled frying pan or a special pancake pan with vegetable oil and heat over medium heat. The pan should be hot enough so that the pancakes can be easily turned over and removed. The amount of dough per serving depends on the diameter of the pan and the fluffiness you want. For the first time, one ladle will be enough; we will bake the next ones based on this result.

To keep warm, stack the finished pancakes on top of each other and cover with a clean towel. Fluffy pancakes with a bright baking aroma are ready! They can be served with honey, jam or just for tea.

Recipe for yeast pancakes on water with eggs and poppy seeds

These delicious pancakes are a hit with a sweet filling. The filling is made from apples, poppy seeds, honey and vanillin. Read the recipe for how to prepare this filling for pancakes.

For 800 ml of water, 4 tbsp. sugar, 20g. pressed yeast, 5 eggs, 50g. poppy seeds, 1 teaspoon salt, 5 tbsp. vegetable oil, 600 gr. wheat flour, vanillin

Pour warm boiled water into a separate container, add sugar and crushed compressed yeast, mix, leave the mixture for 20 minutes.
After 20 minutes add 600g. sifted flour, knead the dough and leave in a warm place for 40 minutes.
Our dough has risen. Now add a little vanilla, poppy seeds and eggs. Knead the dough well.
We bake pancakes in a well-heated frying pan, greased with vegetable oil or a piece of lard.

How to prepare the filling

Grate the apples on a coarse grater, add raisins, stir the mixture, then simmer for 5 minutes. At the end, add vanillin and honey to taste, mix. The filling is ready. Wrap the filling into pancakes. Decorate the pancakes beautifully and serve.

“Village” yeast pancakes on water: recipe with vegetables

Despite the modest, simple name, you can safely serve such pancakes in a chic restaurant, because it is unusual and tasty. This delicacy should especially appeal to lovers of spicy vegetables. They will certainly be appreciated at the festive table, especially if the hostess has imagination and skillful hands, because the decoration of the dish also often determines how much the guests will appreciate it.

Ingredients:

120 ml oil (a mixture of refined sunflower and olive);
460 ml of water (you can take mineral water);
540 g flour;
2 eggs;
17 g sugar;
18 g salt;
20 g pressed yeast;
130 g red sweet pepper;
180 g zucchini;
105 ml sour cream;
25 g garlic;
5 g chili pepper;
75 g chopped cilantro.

Preparation:

Dissolve the yeast in water to which sugar and some salt have previously been added.
After the mixture has fermented, add crushed eggs and flour. Pour in half the oil mixture. Be sure to leave the dough to rise while making the filling.
Wash the vegetables and remove the seeds from the pepper. Cut everything into thin, beautiful strips. You can rub it, but it won't be as nice and rougher.
Pour a little oil mixture into a well-heated frying pan, add a spoonful of zucchini and pepper. Fry, stirring, for 10 seconds, then pour in a ladle of dough.
Wait for the dough to set on top and immediately turn it over using a wide flat spoon or a special spatula.
After removing the pancake circles from the pan, roll them in four.
Prepare the sauce by mixing crushed garlic, sour cream, spices, cilantro and chili.
Serve a beautiful dish with pancakes and the sauce separately in a gravy boat.

How to cook yeast “Tsar” pancakes

Yeast pancakes “Tsarskie” are fluffy and very tasty. You'll have to tinker a little during the cooking process, but it's worth it. Be sure to prepare these pancakes for Maslenitsa, please yourself and your guests, a wonderful result awaits you.

For 200 ml of warm water, 25g. live yeast (if dry yeast - 8g.) 500 ml of milk, one large egg, half a kilogram of flour, one tablespoon of sugar, two tablespoons of butter, half a teaspoon of salt, plus additional butter for greasing pancakes.

We dilute the yeast in warm water (the water should be 35-38 degrees). Add 250 g to the diluted yeast. sifted wheat flour. Mix with a whisk. Cover the finished dough with a towel and send it to a warm place for 45 minutes.
Divide the egg into yolk and white.
Add 1 tbsp to the yolk. sugar and salt, mix with a whisk, now add melted butter. Pour the resulting mixture into the dough and mix.
Now add the remaining sifted flour into the dough in parts and mix. Here, for better homogeneity of the mass, mix the pancake dough with a mixer.
Heat the milk until hot (about 80 degrees) and pour it into the dough, knead the dough using a mixer, there should be no lumps left.
Place the dough in a warm place for 10 minutes and let it rise.
When the dough has risen, add the whipped egg white. Mix in the whites carefully. Leave the dough for a little while longer until it rises.
Let's start baking pancakes. When cooking the first pancake, grease the pan with oil. Fry small pancakes over low heat.

Option 1

The recipe makes six servings. For thick pancakes we need:

4 cups wheat flour (you can use any type depending on your preference)
2 eggs (chicken, if you take quail, you need more)
one and a half glasses of water (boiled and cooled to room temperature)
half a teaspoon of soda, quenched with vinegar
2 tablespoons sugar (you can use powder)
a pinch of salt (iodized or rock salt)
3 tablespoons vegetable oil (preferably refined sunflower)
2 tablespoons butter.

Prepare thick pancakes in water according to the recipe:

Add salt and sugar to the eggs, mix, you can grind them in a deep bowl with a spoon or spatula.
Pour in one tablespoon of vegetable oil, quench the soda with vinegar and also add to the egg mixture.
Pour in water and start whisking with a mixer or whisk, add wheat flour little by little, try to break up all the lumps, but small lumps remain - that’s not a big deal.

Grease a heated frying pan with a thin layer of vegetable oil, pour in a little dough to form a small thick round. We determine the degree of readiness by color - it should be golden brown. Turn over to the other side, then fry in half the time as on the previous one. The finished pancakes can be greased with butter and kept covered for five minutes.

Recipe for delicious pancakes prepared with yeast and water

This is a recipe for lean pancakes made with yeast and water. The pancakes turn out fluffy, airy and super tasty!

For 200 ml of water, take 1.5 tsp. dry yeast, 2 tbsp. sugar without a slide, 1 tsp. salt without a slide, 2 tbsp. vegetable oil, 2 cups wheat flour (cup volume 230 ml).

Sift 2 cups of wheat flour into a deep bowl, add sugar, salt, dry yeast (if you only have pressed yeast, then take about 3 times more), pour in 200 ml of warm water (water temperature 38-40 degrees) and vegetable oil. The dough can be kneaded by hand, in a food processor, or using a mixer. Cover the resulting dough with a towel and send it to a warm place to rise (the dough should increase in volume by 2-3 times).
When the dough has risen, dilute it with boiling water to the desired thickness (the thickness of the dough should be like pancakes). To brew the dough, we take not exactly boiling water, the water should be somewhere around 90 degrees.
Mix the dough until smooth, cover it again with a towel and put it in a warm place so that the dough rises a little again. You should have a fluffy, airy dough.
Let's start baking pancakes. Place the frying pan on the fire and grease it with oil. There is no need to mix the dough when baking; pour a portion of the dough using a ladle and distribute evenly throughout the pan. Bake pancakes on both sides until golden brown.
Bon appetit!

“Surprise with poppy seeds”: an original recipe for yeast pancakes on water

Pancakes with poppy seeds won’t surprise anyone now, because together with cottage cheese, this filling has been considered the most popular among every housewife for many years. And it’s just possible to surprise, because in these pancakes the poppy seed will not be a filling, but an ingredient!

Ingredients:

365 ml water;
2 eggs;
16 ml vegetable oil;
15 g lemon zest (chopped);
85 g granulated sugar;
50 g poppy seeds;
11 g “Saf-moment”;
salt (pinch).

Preparation:

Pre-steam the poppy seeds by pouring a little boiling water into the container with the dry product.
While the poppy seeds are steaming, dissolve the yeast in warm water. Combine the fermented liquid with salt, lemon zest and granulated sugar.
Add beaten eggs, flour and butter into the dough. After stirring vigorously, add the squeezed poppy seeds.
To start baking pancakes, first apply a thin layer of oil to the surface of the pan. This can be done with a piece of onion, a special brush or a slice of lard.

You need to be prepared that the pancake circles will turn out a little thicker than usual, so you will have to keep the products on the fire a little longer.

A simple recipe for yeast pancakes

The products used are the simplest ones that any housewife has in her kitchen. It will take a little time to knead and bake. But it is worth considering that the dough for pancakes with yeast should stand for about an hour, or even two, before baking.

In order to prepare such thin pancakes with holes, you need the following set of products:

The cooking recipe is as follows:

I dissolve yeast and granulated sugar in heated water.
After the reaction has occurred, I introduce pre-sifted flour in small portions. I mix until smooth.
I leave the dough to proof for 1-2 hours. During this time I knead him several times.
I fry each pancake on both sides until a beautiful golden crust is obtained. I grease it with oil and place it in a mound.

Without using eggs, these pancakes turn out delicious with beautiful holes. However, they are not very thin, and you can successfully wrap any filling in them.

Classic recipe for pancakes with yeast

This option for preparing a delicious lean delicacy without eggs will delight lovers of thick pancakes using yeast. The list of products is very short.

The most important thing is to have yeast on hand, either pressed or dry. Calculate their quantity depending on the volume of flour.

In order to prepare such fluffy pancakes you need the following set of products:

water – 0.8 l; flour – 750 g; granulated sugar – 150 g; sunflower oil – 3 tablespoons; yeast.

The recipe with photos is as follows:

In slightly warmed water I stir the yeast with granulated sugar.
I add sifted flour in small portions and add salt.
I add oil and knead the dough. It should be like liquid sour cream.
I leave the dough for an hour to proof. I knead it as the dough rises.
Using a ladle, pour a small amount of dough onto a hot and oiled frying pan. I distribute the mass evenly using rocking movements. I fry the pancakes on both sides.

Thick, fluffy, with beautiful holes, yeast pancakes on water will bring you and your loved ones great pleasure.

Calorie content of pancakes on water

In Rus', sweet pancakes were baked, generously flavored with butter, and cottage cheese, meat or fish were added as filling. But in the modern world, girls often refuse delicate pancakes in order to maintain their figure. What is the calorie content of pancakes on water?

If you calculate the nutritional value of all the ingredients for the dough, it turns out that one pancake with a diameter of 23-25 cm has a calorie content of 60 Kcal (the weight of an average pancake with eggs and water is 60 g, 100 Kcal per 100 g).

By experimenting, you can try to reduce these values using simple methods:

learn to bake openwork pancakes, the weight of which is less than traditional ones;
add not wheat flour to the pancake dough, but buckwheat, rye or a combination thereof;
bake lean pancakes in water without eggs;
add apple or pear puree instead of sugar, then you will get diet pancakes;
Bake pancakes in water without yeast.

Yeast pancakes with semolina and water

The unusual composition of the ingredients for the dough allows you to knead the dough in two stages and get fluffy pancakes with beautiful holes. And the whole secret is in the use of eggs and semolina.

In order to bake such pancakes you need the following set of products:

semolina – 1/2 cup; flour – 1.5 cups; egg – 2 pcs.; 650 ml water; granulated sugar – 4 tablespoons; yeast; sunflower oil – 2 tablespoons.

The cooking recipe is as follows:

In heated water (50 ml) I dissolve yeast with granulated sugar (2 tbsp).
After dissolving, pour the yeast into a container with 0.5 liters of water.
I pour sifted flour in small portions, then semolina.
Mix thoroughly and leave to proof for an hour, covering the top with a towel or plastic bag.
I crack the eggs and mix them with the remaining granulated sugar. I add some salt. I add it to the risen dough.
I add oil and knead the dough again. It shouldn't be too thick.
I fry the pancakes in a hot and oiled frying pan. The batter must be poured in a thin layer, otherwise the pancakes will not bake.
I grease each pancake directly from the stove with butter and place it in a stack. They turn out delicious with small holes all over the area.

Yeast pancakes with mayonnaise and water

Incredibly tender and thin pancakes with holes are obtained by adding just one ingredient - mayonnaise. There is no need to add any additional eggs.

In order to bake pancakes you need to take the following set of products:

water – 250 ml; flour – 2.5 cups; mayonnaise – 1 tbsp; sunflower oil – 1.5 tbsp; granulated sugar – 25 g; yeast.

An option for preparing delicious pancakes is as follows:

Pour yeast and granulated sugar into slightly warmed water. I'm waiting for the reaction to begin.
I pour in the oil and a spoonful of mayonnaise.
I add sifted flour in small portions. I add some salt.
I start kneading the dough until it reaches a homogeneous consistency.
After 40 minutes you can start baking.
I fry each pancake on both sides until golden brown. The results are very tender pancakes with beautiful holes that melt in your mouth. Serve with jam, honey or condensed milk.

Delicious yeast pancakes on water with beautiful holes

Ingredients:

milk - 500 ml	instant yeast - 1 tbsp. l. (incomplete)
sugar - 2 tbsp. l.	table salt - 1/3 tsp.
refined vegetable oil - 2 tbsp. l.	wheat flour, premium - 300-350 g
chicken egg, category СО - 1 pc.	vanillin or vanilla sugar - optional

Step-by-step recipe with photos:

-1-

For the base of this yeast pancake dough, pure water or a milk-water mixture (1 to 1) is suitable. Heat the liquid to a temperature of 30-40 degrees. Pour approximately 150 ml. Add half the sugar, the entire amount of yeast and 4 tbsp. l. flour.

-2-

Stir until the sugar crystals and yeast granules are completely dissolved. Cover with a light napkin. Leave in a warm, draft-free place for 10-15 minutes so that the mass begins to “play.”

Advice:

You can also cook with fresh yeast. You will need approximately a 30 gram piece. Crumble it before adding. In this case, the dough will cook a little longer - about 30 minutes.

-3-

After a quarter of an hour, a grayish foam will appear on the surface of the dough. This indicates her “maturation”. Add salt and remaining sugar to the bowl. If you plan to serve pancakes with savory filling, then you don’t have to add the rest of the granulated sugar. Beat the egg with a fork or whisk until smooth. Pour into the rest of the ingredients.

-4-

Add the remaining flour in small portions. To prepare thin pancakes with many holes, add a little less product. The dough should end up quite liquid. Thick, fluffy pancakes will require more flour. But do not overdo it so that the baked goods do not turn out hard and clogged. Also add vanilla flavoring if desired (for a sweet version).

-5-

Pour in the rest of the water. If necessary, reheat it. Stir the mass.

-6-

Pour in the oil. After mixing, you will get a flowing pancake mass. Cover the bowl again. Allow about 60 minutes to rise.

-7-

The mass will noticeably increase in volume, become porous, light, airy.

-8-

Stir the dough. It will settle a little. In principle, you can start baking immediately or wait for the secondary rise. This will make the pancakes even more holey.

-9-

Before cooking the first portion, grease the frying pan with vegetable fat or lard. Bake for 1-3 minutes on low heat on each side.

-10-

Grease the finished baked goods with a piece of butter. The pancakes turn out thin, with holes, aromatic, rosy and very tasty. You can’t immediately tell that they were cooked in water.

Pancakes with butter

Unusual use of a seemingly ordinary product leads to excellent results. The main recommendation is to properly knead the dough with eggs. Then the result will please you.

In order to bake such pancakes, you need to prepare the following list of products:

water – 500 ml; egg; flour – 0.33 kg; butter – 1 tbsp; yeast.

The method for preparing such pancakes is as follows:

Dissolve yeast and granulated sugar in slightly warmed water. I'm waiting for a reaction.
I break the egg and add sifted flour in small portions.
I knead a homogeneous dough and leave it in a warm place for 2-3 hours.
Fry in melted butter on each side until golden brown. The results are quite thin and tender pancakes.

Pancakes with potato dough

A fresh potato tuber added to the dough will make milk pancakes an original dish that is not like other delicacies fried in a frying pan.

You will definitely surprise your loved ones with this dish. Just don't tell them what you added to the regular test first. Let them figure it out for themselves.

In order to make such thin pancakes you need the following set of products:

flour – 1 glass; water – 500 ml; granulated sugar - 3.5 tablespoons; yeast; sunflower oil – 2.5 tablespoons; potatoes - 1 piece.

The method for preparing such pancakes is as follows:

I peel the potatoes and grate them on a medium grater.
I add oil and water. I stir.
I pour in small portions of pre-sifted flour, yeast and granulated sugar.
I send the dough for proofing. I knead it once.
The dough should double in size.
I fry the pancakes on both sides in a frying pan, which I grease with oil each time.

Tender and soft, with a pleasant and unusual taste, pancakes baked without using eggs can be served. Bon appetit.