Lenten pancakes with yeast for a wake recipe

Lenten yeast pancakes

Lush, holey or thin lacy - lean yeast pancakes will still be very tender, soft, airy. The absence of baking and milk in this recipe is only beneficial. You will have the opportunity to bake a pile of golden-brown pancakes at any time, and even if the meal is hearty, you won’t have to reproach yourself and count the extra calories. The pancake dough is light and is not weighed down by milk, butter or eggs. It fits quickly and does not peroxide. Despite the minimum ingredients, lean pancakes made with yeast taste no worse than butter pancakes made with milk or cream.

Making lean yeast pancakes

At the first stage we make the dough. It is needed for the yeast to gain strength, “wake up” and create an acidic environment, which, in turn, will accelerate the development of flour gluten and improve the taste and structure of pancakes. You've probably noticed that yeast pancakes, like bread, have a special, rich taste, not bland, but complex, multifaceted. This is how it turns out only when baking from sponge dough. Be sure to check the suitability of the yeast. We take regular fresh baked goods, in cubes, and crumble them into a bowl. Add a spoonful of sugar and salt.

Pour in a glass of warm water, warmer than room temperature, but not hot. Dissolve all solid ingredients. Pour three spoons with a small hill of flour. Using a whisk or spoon, grind the lumps and make a homogeneous liquid mixture.

Cover and keep warm for 15-20 minutes. You can turn on the oven, heat it to 50 degrees, turn it off and put the dish with the dough for lean pancakes on the grill. Just be sure to cover to prevent it from steaming and crusting. In 20 minutes it will rise, but there will be few bubbles on the surface. As soon as you stir, they will immediately appear, the dough will bubble strongly.

Pour 250 ml into a larger bowl. good warm water. Pour the dough into it, stir, and get a homogeneous liquid substance with a sour smell of fermentation.

Add flour, after sifting it once or twice, enrich it with oxygen. Add sugar along with flour. You need it in any case, even if you are baking unsweetened pancakes. At least add a little. The sugar that you put in the dough was “eaten” by the yeast during fermentation, and unsweetened dough will not produce golden brown pancakes.

Stir the dough with a whisk. It should turn out homogeneous and thick, something like very thick homemade sour cream. Scoop it with a spoon and tilt it - the dough will slowly flow down, leaving relief marks on the surface.

Cover the bowl and place in a warm place for 1-1.5 hours. Fermentation time depends on the quality of flour and temperature. Start checking the pancake dough before an hour has passed; after half an hour, see how it fits. Focus on the appearance - it will rise three times, the surface will be full of bubbles and holes.

Before baking pancakes, pour vegetable oil into the dough, stir, and leave for 10 minutes. Just before baking, add hot water to the pancake dough, not boiling water, but warmer than room temperature. First half a glass, if the mixture is thick, add a little more. Stir well.

Place the pan under the first pancake and every two or three pancakes with oil. It is more convenient to do this with a pastry brush or dip cut potatoes into oil. We take the dough into a ladle and pour it into a hot frying pan. Lean yeast pancakes bake very quickly; the heat needs to be a little higher than medium. After 1-1.5 minutes, the edges will be browned, the bottom will be fried, the top will become matte, into a small and large hole.

Separate the pancake from the walls of the pan using a skewer or toothpick. We pry it with a spatula or pick it up with our hands and quickly turn it over, brown the other side for half a minute. Place the pancake on a plate, cover, and pour in the next portion.

In half an hour you can completely manage it and put a tall stack of golden brown pancakes on the table. Look how lacy and lacy they are; you will never tell that lean yeast pancakes are cooked with water and flour. Well, you can serve them with whatever your heart desires: jam, honey, berry puree, caramel apples. There is also plenty to choose from savory fillings: fried mushrooms with onions, potatoes with herbs, potatoes with mushrooms, stewed cabbage, buckwheat with onions and mushrooms.

Fillings for lean yeast pancakes

Braised cabbage. Chop the cabbage, grate the carrots, finely chop the onion. Fry onions and carrots, add cabbage, salt, spices, tomato sauce or juice. Simmer until soft, 30 to 45 minutes.

Potatoes with onions. Boil potatoes, drain water. Crush with a masher into a puree without adding the broth. Chop the onion into small cubes and pour into hot vegetable oil. Fry until golden brown. Place in crushed potatoes, add any herbs and salt with ground black pepper.

Potatoes with mushrooms and onions. Prepare potatoes as in the previous recipe. Fry the onion, add diced champignons. Fry the onions and mushrooms for about five minutes until the mushrooms begin to brown. Season with salt and pepper and mix with crushed potatoes.

Buckwheat with onions. Cook buckwheat porridge, viscous, steep (for a glass of buckwheat, two glasses of water). Fry the onion, mix with porridge, add salt, dill and black pepper.

Stewed apples. Cut sweet or sweet and sour apples into cubes and lightly fry. Season with sugar, cinnamon or other spices and simmer until soft.

Fast deliciously, cook with pleasure!

Spicy pancakes in brine

Preparation time: 5-7 min.

Cooking time: 15 min.

Products per 10 pcs.

2 cups brine
1 cup flour
½ teaspoon soda
2 tbsp vegetable oil
Baked as desired

Mix all ingredients using a whisk or mixer at low speed. You shouldn’t beat it too much, the “gases” from the reaction of soda and acid in the brine will evaporate, and the pancakes will no longer be so fluffy. We bake as always, on both sides.

Tip: We used tomato brine; it is moderately sweet and salty, with a slight sourness. Your brine may be too acidic and will need to be diluted with water or adjusted to taste. So try it.

If you are bored with regular pancakes, this is the time when you can experiment and turn lean pancakes into vegetarian pancakes. Brine goes well with vegetables. Just chop them with a knife or grater and add to the dough. We took a small handful of chopped carrots.

Note: The more vegetables you add, the thicker the pancakes will be. They take longer to bake and are more difficult to turn over. It would be more appropriate to prepare them in a smaller size.

Potatoes just beg to go with spicy brine pancakes. So it turned out to be a complete, satisfying and not at all boring lean dish. Although these are no longer diet pancakes, there was no such task.

When understanding the question of how to prepare dough for pancakes, one cannot help but mention lean pancakes with the addition of yeast. Despite the fact that they are cooked in water, they turn out fluffy, tender and very tasty. Unless you say that there is not a drop of milk in them, no one will guess.

We recommend for preparation:

The secret to making pancakes with rice and eggs

Lenten pancakes - basic principles of preparation

Necessary products for lean pancakes: water, granulated sugar, vegetable oil, flour and salt. The dough is made on a yeast or lean basis. It is mixed with mineral or plain water, vegetable decoction, fruit or vegetable juices.

You can experiment with flour. Rye, wheat, oat or buckwheat flour will allow you to get pancakes with different flavors.

The fillings for sweet pancakes are berries ground with sugar, jams, honey, a mixture of dried fruits and nuts, or pumpkin. It all depends on your imagination and desire.

The unsweetened filling is made from mushrooms, cabbage, buckwheat, legumes, herbs or any other vegetables.

Recipe 1. Lenten pancakes with mineral water

Ingredients

highly carbonated mineral water - 600 ml;

100 ml - sunflower oil.

Cooking method

1. Sift the flour into a wide, deep container. Dissolve granulated sugar and salt in warm mineral water.

2. We gradually introduce the sweetened mineral water into a container with flour and knead a fairly liquid dough. Let it rest for half an hour at room temperature. Pour a couple of tablespoons of hot oil into the dough and stir with a whisk so that it spreads evenly throughout the dough.

3. Fry the pancakes in a frying pan in which the oil is heated, without greasing it, on both sides until golden brown.

Classic recipe for thin lean pancakes on water

I dare to assure you that lean pancakes without milk and other high-calorie excesses are very tasty! And with jam it’s absolutely delicious. In addition, pancakes made on water turn out thin and delicate.

A simple grocery list:

Flour – 200 gr.;
Water – 2.5 tbsp;
Sugar – 2 tsp;
Salts – 0.5 tsp;
Soda - a pinch;
Vegetable oil for dough – 1 tbsp. l. and a small amount to grease the pan.

See also:

Pancakes on the water - top 7 recipes for making simple and delicious custard pancakes

Classic recipe for pancakes with milk, preparing traditional Russian pancakes

Pancakes with cottage cheese - top 4 best recipes for thin pancakes with cottage cheese filling

Pancakes with kefir - prepare early ripening pancakes using 6 recipes quickly and tasty

How to cook thin pancakes with holes in milk. Recipe for pancakes with meat and rice, with cottage cheese and lemon zest

Sugar may seem like not enough at first glance. But I know that I will serve pancakes with sweets, so I put quite a bit of it in the dough. And you can adjust the quantity to your taste, or sprinkle the finished product with sugar on top. And for those who should not consume sugar at all, I would like to advise the following: grate the carrots on a fine grater and add it for sweetness.

How to cook pancakes:

Pour water into a deep bowl.
Add sugar, salt, soda. Stir until the bulk ingredients are completely dissolved.
Pour previously sifted flour into another container.
Add the prepared liquid to it and stir until all lumps disappear. It is better to do this first with a spoon and then with a mixer.
Add oil.
Bake in a well-heated frying pan, grease it with butter before each pancake. Notice how delicate the lean pancakes on the water turn out! How delicious they look!

Have you baked a slide? Invite your loved ones for tea, they are already tired of waiting. Bon appetit everyone!

Recipe 3. Lenten pancakes on water

Ingredients

a pinch of salt and baking soda;

two tbsp. l. vegetable oil;

30 g granulated sugar.

Cooking method

1. Dissolve salt and sugar in water. Add the sifted flour in several portions and beat the dough with a mixer until smooth so that no lumps form.

2. Quench the soda with vinegar and put it into the dough, pour in sunflower oil and mix again with a mixer.

3. Heat the frying pan, grease it once with oil, and bake the pancakes.

Lenten pancakes - recipe

Lenten pancakes, the recipe for which you will see now, turn out fluffy and tasty, a little oily, but for pancake lovers they will be to their taste. They can be eaten with honey, jam and other various sweets.

1 and 1/3 cups flour
2 glasses of water
30 grams of vegetable oil
1 tbsp. Sahara
a little salt
1/3 tsp. soda

How to cook:

Let's prepare a bowl in which to knead the dough. Pour 2 glasses of water into it, add sugar and salt.
Sift flour into water according to recipe.
Mix the dough with a mixer, then add soda and beat again.
Add vegetable oil to it and mix.
This makes dough for lean pancakes.
Set the pancake maker to preheat at medium temperature. It is very important to choose the right pan for these pancakes. Ideally, this should be a pancake maker or a coated frying pan. With another pan you may have trouble removing it. And pour out the first pancake.
Then fry it on the second side.

We do this with all pancakes.

Recipe 4. Buckwheat lean pancakes

Ingredients

dry yeast - teaspoon;

75 g wheat flour;

buckwheat flour - 75 g;

a pinch of sea salt.

Cooking method

1. We dilute yeast in warm water, add salt and sugar. Then add wheat flour in small portions and beat with a mixer until smooth. Wrap the container with the dough in film and leave it warm to rise.

2. When the dough has risen, add buckwheat flour, mix, add water (100 ml) and mix again. Cover the container with cling film and leave warm for another hour.

3. Pour in the remaining water, mix well so that there are no lumps.

4. Bake pancakes in a well-heated frying pan. Serve with jam, honey and berries.

How to cook Lenten pancakes with yeast for a funeral

Sift some wheat flour into a cup and add dry yeast. Take any quality and type of flour; it doesn’t matter in pancake dough. Leave the dry mass for a couple of minutes.

Pour warm boiled water into the dry mixture and stir with a whisk until the consistency is uniform. This is how dough is made for yeast dough. If desired, it can be prepared in a straight way. That is, mix all the liquid ingredients at once, and then add all the dry ones. Stir and leave to ferment in a warm place until a foamy cap appears on the dough. But this recipe uses a sponge method, which is convenient when you don’t know exactly what quality your yeast is. It should be mentioned that yeast in the recipe can be used not only dry, but also fresh pressed. It is also better to make dough for them.

When the dough begins to ferment, bubbles will appear on the surface. This is the beginning of the formation of a foam cap. This means that the yeast has begun to work actively. Cover the bowl with a towel and leave for now.

Recipe 5. Lenten pancakes with tea

Ingredients

black or green tea - 250 ml;

30 ml sunflower oil;

flour - six tbsp. spoon (with top);

sugar - 75 grams.

Cooking method

1. Cool the brewed tea. Pour it into a deep container, dilute it with oil and add sugar and salt. Stir with a whisk until the bulk products dissolve.

2. Add the sifted flour in small portions, whisking continuously so that no lumps form in the dough. At the end, add baking powder and mix.

3. Bake pancakes on both sides until golden brown in a hot frying pan.

Recipe 6. Lenten pancakes with berries

Ingredients

raw yeast - 25 g;

flour - one and a half glasses;

warm water - 250 ml.

Cooking method

1. Grind the yeast with sugar, pour in warm water and knead well. Salt, add flour in small portions and knead the dough. Cover the container with the dough with a clean towel and leave it warm for fermentation.

2. Pour the washed berries into a blender and puree them.

3. Place pureed berries into the risen dough, mix and fry over high heat.

Lenten pancakes made from wheat, oatmeal, rye flour

120 g oatmeal.
30 g rye flour.
100 g wheat flour.
250 ml (25°C) water.
0.5 teaspoon of dry yeast.
15 g sugar.
15 ml sunflower oil.
A pinch of salt.

How to do

Sift wheat and rye flour into a bowl, add yeast, oil, water, stir a little.

Grind oatmeal in a coffee grinder, add to the total mass, stir well.

Cover with film and leave to rise in a warm place for an hour to an hour and a half.

Bake the pancakes on both sides in a well-heated greased frying pan until cooked.

My comments

Pleasant, unusual taste, a completely worthy lean dish that can be eaten cold or warm, with any filling.
Without anything, they are also very self-sufficient and expressive.
The recipe gets a clear pass.

I also invite you to watch the video recipe for pancakes. Lean, thin, very tasty pancakes that melt in your mouth.

Recipe 7. Lenten pancakes with lemon and apple juice

Ingredients

apple juice - 100 ml;

lemon juice - 20 ml;

bag of baking powder.

Cooking method

1. Pour all the bulk products into a deep bowl and mix.

2. Dilute apple juice with warm water, add lemon juice and vegetable oil, mix with a whisk.

3. Pour a little of this liquid into the flour, knead with a whisk, and only after that gradually add the rest of the liquid, without stopping kneading, to avoid the appearance of lumps.

4. Grease the frying pan with oil and heat it thoroughly. Bake pancakes over high heat.

Recipe 9. Lenten pancakes with soy milk

Ingredients

5 g each of salt and sugar;

water and soy milk - half a cup each;

vegetable oil - 60 ml.

Cooking method

1. In a deep container, mix flour with salt and sugar. Pour in sunflower oil, soy milk and water, add honey and knead the dough. Cover the container with the dough with film and put it in the refrigerator for two hours.

2. Heat the pre-greased frying pan, pour in a little dough and distribute it over the entire bottom of the frying pan. Bake on both sides until golden brown.

Lenten pancakes with yeast: recipe

As mentioned above, such lean pancakes can be prepared using not only soda, but also dry yeast. Using the recipe below, you will get a very tasty and aromatic dessert that will serve as an excellent replacement for traditional pancakes.

So, we need:

dark wheat flour - about 150 g;
buckwheat flour - approximately 100 g;
warm boiled water - 2 cups;
dry instant yeast - about 5 g;
fine table salt or iodized salt - 0.5 small spoon;
sugar - 1-1.8 large spoons;
vegetable oil - about 3 large spoons.

Recipe 12. Lenten oat pancakes

Ingredients

flour - two and a half glasses;

vegetable oil - 80 ml;

oatmeal - two tablespoons;

baking soda - a pinch;

Cooking method

1. In the evening, fill the oatmeal with water. The next day, strain the resulting mass. You should get about a liter of oat milk. Pour lean oil into it, add sugar, soda, salt and starch. Mix. Now add flour in small portions and whisk until the dough is lump-free.

2. Heat a greased frying pan and bake pancakes. Serve pancakes with honey, berry sauce or jam.

Lenten pancakes with sparkling water

Please note - lean pancakes made with sparkling water. A wonderful recipe for thin and tender pancakes! They just melt in your mouth.

For these purposes, I buy ordinary drinking water, highly carbonated. In other words, not mineral. Before I forget, I’ll note right away - open a bottle of water during the cooking process. We need gas bubbles.

What ingredients to prepare:

Flour – 1 tbsp. (st. 250 gr.);
Sparkling water – 2 tbsp.;
Salt a pinch;
Sugar – 1 – 2 tbsp. l.;
Soda - a quarter tsp;
Sunflower oil – 3 tbsp. l..

How to bake Lenten pancakes:

Pour the flour, sifted in advance, into a bowl.

Add a pinch of salt and soda to it.
Then send sugar here.
Open a bottle of soda, measure out a glass, pour into the bulk. You need to pour in the water slowly, while stirring the ingredients.
Mix the mixture with a whisk until the flour lumps disappear. At this stage, you can call on a mixer to help, if you have one.
Then pour in a second glass of water and stir.
At the final moment, add vegetable oil to a bowl, then mix the mixture again. It should be quite liquid.
Bake in a hot frying pan. Lubricate it before each pancake. Before you have time to pour the batter into the frying pan, the pancake will become attractively holey. Beauty, and that's all!
Serve lean thin pancakes with honey or jam, and your household will appreciate the recipe without eggs and milk.