Lenten pancakes made with water
Description
To make water-based fasting pancakes, I prefer a recipe with yeast dough—this makes the pancakes fluffier and richer, despite the absence of eggs and milk. By the way, yeast pancakes are fried just like regular ones and taste very similar. Serve them warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
For the pancake batter, mix all the ingredients and whisk until smooth; the batter should resemble liquid sour cream. I added the dry yeast directly into the flour instead of dissolving it separately—it's very convenient. Let the batter rise for 40–50 minutes, then stir again with a whisk.
- 2
Step 2
Add vegetable oil (3 tablespoons).
- 3
Step 3
Fry over medium heat on a preheated skillet. Add only a small amount of oil, as there is already oil in the batter.
- 4
Step 4
I like thicker pancakes, but you can make them thinner by pouring less batter onto the pan.
- 5
Step 5
Fry the pancakes until they are a nice golden brown color.
- 6
Step 6
You can serve the ready-made water-based fasting pancakes with honey or jam.