Yeast Pancakes without Eggs
Description
Before cooking pancakes, it is very important to add warm water to the batter. After proofing it is thick and needs to be thinned. The batter should flow smoothly from the ladle. Only by achieving this consistency will you get thin, holey pancakes. And do not pour too much batter into the pan.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In 500 ml of warm water, dissolve the sugar and yeast.
- 3
Step 3
In a separate bowl, combine sifted flour, salt, and vanillin.
- 4
Step 4
Mix the liquid part with the dry ingredients. Stir until smooth.
- 5
Step 5
Add vegetable oil.
- 6
Step 6
Mix thoroughly so that the butter does not separate from the dough. Cover with a towel and let stand for 1 hour at room temperature.
- 7
Step 7
After the time has elapsed, gently stir the dough. It will be slightly tacky. Add 120 ml of warm water (34‑36 °C) and stir well again. Heat the pan.
- 8
Step 8
Before cooking, grease the pan with vegetable oil once. Pour a portion of batter, spread it, and cook over a heat slightly below medium. As soon as the top is no longer liquid, flip the pancake to the other side.
- 9
Step 9
Fry until cooked through, then flip and fry the other side.
- 10
Step 10
Stack the cooked pancakes, buttering each one.
- 11
Step 11
Serve the pancakes while they're still hot, with your favorite toppings.