Sinusitis

Lenten yeast pancakes with dry yeast. Lean pancakes with yeast

Lush, holey or thin lace - 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.

Ingredients for 25-30 pancakes:

Warm water – 250 ml;
fresh yeast – 15 g;
sugar – 1 tbsp. l. with a slide;
salt – 1/3 tsp;
flour - 3 tbsp. l. with a small slide (70 g).

The whole dough;
warm water – 250 ml. + 150-200 ml. spread the dough;
flour – 230 gr;
sugar – 2-3 tbsp. l;
vegetable oil – 3-4 tbsp. l.

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 baking bread, in a cube, and crumble it 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, thick, something like very thick homemade sour cream. Scoop it with a spoon and tilt it - the dough will slowly drain, 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 delicate 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

Stewed 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!

Pancakes are one of the favorite dishes in Russian cuisine. Pancakes can be both a main course and a dessert - depending on what filling you make and what sauce you serve with. Fasting is not a reason to give up pancakes, because Lenten pancakes on water do not violate the rules of Christian fasting.

Lenten pancakes can be prepared with both regular and mineral water, both with and without yeast.

Lenten yeast pancakes on water

Mix flour with sugar and add warm water to make the dough stretch. Yeast is dissolved in water with sugar and wait for foam to form (no more than a quarter of an hour). The dough should be poured into the flour and mixed. Leave the dough until bubbles appear. Add salt and vegetable oil to the mixture. For thin pancakes, add water and then mix thoroughly with a mixer or whisk. Lenten pancakes are baked in water in the usual way.

Lenten yeast-free pancakes on water

To form bubbles you need soda, which is quenched with citric acid. First, dissolve sugar and salt in water. The flour must be sifted and poured into water, stir until smooth. Soda is quenched with citric acid (first diluted in two tablespoons of water). Slaked soda is poured into the dough and mixed. After bubbles appear, you need to add oil and mix again. All that remains is to bake pancakes.

Lenten pancakes with mineral water

Lenten pancakes on water do not mean bland. Even in the absence of milk and eggs, the results will be tasty, delicate and, if you prepare the dough in mineral water.
For pancakes, you usually use highly carbonated water - this water provides maximum effect. The first step is to sift the flour and mix it with salt and sugar. Then pour mineral water into the flour. All that remains is to add vegetable oil and mix until it reaches the consistency of liquid sour cream. Next, you need to take a pancake frying pan and grease it with vegetable oil once (this is quite enough, because the dough already contains vegetable oil).

Lenten pancakes are baked with mineral water like any other. A portion of the dough is distributed over the pan and baked for a couple of minutes on each side. The pancakes won't brown too much, so be careful not to overbake.

Hot pancakes can be served with a variety of sauces - for example, mushroom, vegetable, onion. You can wrap lean stuffing in them - greens, fried onions and carrots, fried champignons with onions, mashed potatoes. The filling can be sweet - from jam or jam, honey or freshly grated fruit.

Today we will talk about a ritual dish - Lenten pancakes for funerals. Traditionally, Lenten pancakes with yeast are prepared for funerals for those people who came to remember the deceased person. That is, to honor his memory - to remember him. They distribute pancakes to the poor, neighbors and bring them to church for the same purpose. To prepare such baked goods, no milk, butter or eggs are added to the dough. Pancakes are served on the day of the funeral, 9 or 40 days after it. This dish symbolizes farewell to the human body and the repose of his soul. The first still hot pancake must be broken with hands and left on the window so that the soul of the deceased can be saturated with it. Even on Maslenitsa, people bake pancakes to remember their ancestors. That is, they are “careful” about their reassurance.

Lenten funeral pancakes are prepared in the amount of two pieces for each guest. The pancakes should turn out relatively thick, not thin at all. If desired, a third of the flour can be replaced with oatmeal or buckwheat flour. It is allowed to prepare pancakes with lean filling. Fried mushrooms, berries, jam, jam are suitable.

Ingredients

Warm water – 550 ml;
Wheat flour (any type) – 300 g;
Dry yeast – 1 tsp;
Sugar – 3 tbsp. l.;
Sunflower oil – 4 tbsp. l.;
Salt – 0.5 tsp.

Preparation

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 head 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.

Sift the rest of the flour separately.

Add salt and sugar to flour.

Gradually stir the dry ingredients mixture into the yeast dough. There should be no lumps in the dough, so actively beat the mass with a whisk or even a mixer, using the first speed.

Mix the dough thoroughly and leave for a quarter of an hour so that the stickiness of the flour works.

Pour liquid oil into the dough and mix with a whisk. It is necessary to add oil, because there are no eggs in the dough, and the pancakes will not burn to the pan. Don't be alarmed if the dough turns out a bit thick - the foamy mass will be well distributed throughout the pan. Well, if you want to bake very thin pancakes, pour a little more warm water into the dough and stir well. And after a couple of minutes, proceed to the next step of preparation.

To start baking, be sure to warm up the pancake pan thoroughly. Pour some batter into a ladle and spread it throughout the pan. It is convenient to do this by slightly lifting it above the switched on stove. When the top surface of the first pancake is set, flip it over and bake on the other side. If you have heated the frying pan well, one pancake will take no more than a minute.

Such Lenten funeral pancakes are prepared not only from wheat flour alone, but also with the addition of buckwheat. Despite the fact that the pancakes are thin, they are very soft and are excellent for diet food.

Although the classic version of such pancakes is prepared with yeast, you can deviate a little from tradition. The main thing here is that the baked goods are lean.

The dough can be kneaded for:

water with baking soda, slaked with vinegar or lemon juice;
potato broth:
on mineral water with gas (gas bubbles loosen the dough and make the pancakes thin and light).

But, in any version of the dough there must be vegetable oil - it makes the pancake mixture more homogeneous and prevents sticking to the pan.

It is allowed to add a little holy water to the dough for funeral pancakes or sprinkle them after cooking.

Step 1: prepare the flour.

Before use, the flour must be sifted through a sieve into a separate bowl so that there are no lumps in it and it is enriched with air oxygen. Thus, this will make kneading the dough easier and improve its quality. Be sure to use premium, finely ground wheat flour from brands you have tested.

Step 2: prepare the dough for lean yeast pancakes.

While this mixture sits, pour it into a free bowl. 100 milliliters heated to temperature 35°-37°С water and put fresh pressed yeast into it and 1 teaspoon sugar. Using a tablespoon, stir these ingredients well until they are completely dissolved in water and set this container with the liquid yeast mass aside until bubbles begin to form on its surface. If bubbles do not appear on the surface of the liquid, it means that the yeast is not fresh and is not suitable for making pancakes. Important to remember: Yeast cannot be dissolved in hot water, as it will steam and will also be unsuitable for further use.

Then pour the liquid yeast mixture into the container with the liquid flour mixture and, using a tablespoon or hand whisk, mix everything well. Place the bowl with the dough in a warm place for 20-30 minutes until bubbles form on its surface. Afterwards, add salt and vegetable oil to the dough mass and mix everything well again. Attention: if you want thick pancakes, then the consistency of the dough should be quite thick. And vice versa - if you want the pancakes to be thin enough, then you need to add more to the dough 100 milliliters warm water and stir everything well.

Step 3: prepare lean yeast pancakes.

Yeast lean pancakes, like all other pancakes, will be fried in a dry hot frying pan. Attention: It is best to use a cast iron frying pan for making pancakes. When it warms up well over the fire without oil, you need to remove it from the heat and wipe it with a clean, dry cloth with salt, then the pancakes will be easier to remove from the surface of the container. Place the frying pan on high heat. When the container is well heated, turn the heat to medium and, using a pastry brush, grease the pan with a small amount of vegetable oil, then the first pancake will easily lag behind the hot surface of the dish. Using a medium ladle, scoop up the dough and pour it onto the surface of the frying pan, while holding the container with oven mitts. Then, using quick circular movements, tilting the container with the dough from side to side, distribute the pancake in an even thin layer over the entire area of the bottom of the pan. Attention: In order to check whether we put the correct amount of dough into the ladle for preparing a pancake, it is enough to make a test pancake. Usually the first pancake may be thick and oily, but all subsequent pancakes will be thin. After baking the first pancake, there is no need to grease the pan with vegetable oil, since the dough contains this ingredient, so subsequent pancakes are fried without oil. Before we put a new pancake on the frying pan, using a tablespoon, stir the dough well in the bowl so that it maintains a homogeneous consistency.

Fry the pancake first on one side until golden brown, and then, holding it from below with a kitchen wooden spatula, quickly turn the dish over to the other side and also fry until golden brown. Pancakes fry very quickly, within 1-2 minutes on each side, so we’ll adjust the heat and make sure that our dish doesn’t burn. Important Immediately reduce the heat as soon as the pan is well heated. Then, using the same cutlery, remove the lean yeast pancakes from the frying pan and place them on a wide dish, stacked on top of each other. Cover the top of the finished pancakes with a lid to keep them soft.

Step 4: serve lean yeast pancakes.

Serve hot pancakes to the table immediately. Since our pancakes are lean and are usually prepared during fasting, they can be served with any jam or honey. Ready-made pancakes can also be served with fillings of mushrooms, potatoes with onions, stewed cabbage, folding them in half or into a tube and placing them in this form on a dish. Bon appetit!

- – If you add a little boiling water to the finished dough, then the lean yeast pancakes will have holes.

- – Add vanilla sugar or cinnamon to the dough and your pancakes will turn out very fragrant.

- – Lenten pancakes are usually prepared from wheat flour. But the taste of pancakes will improve if you prepare the dough from equal amounts of wheat and buckwheat flour.

- – If you have a blender or mixer, then it is better to beat the dough using these household appliances. The dough turns out more tender and airy, and you, in turn, will make your work easier.

- – You can also prepare the dough from dry yeast. For our recipe you will need 3-4 grams.

- – If the pancakes are difficult to remove from the frying pan or turn out to be dry, then you need to grease the container with oil several times.

How to cook pancakes with lean yeast, thick, fluffy recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Many people do not realize that during fasting they can eat delicious, healthy food. For example, prepare lean pancakes, which even on water will turn out very appetizing, airy and aromatic. But you need to know the features of preparing this dish, and not be afraid to experiment with recipes.

Sweet Lenten pancakes

water – 400 ml;
flour – 2 tbsp;
fresh yeast – 20 g;
vegetable oil – 0.5 tbsp.;
sugar – 2 tbsp;
salt.

Prepare the pancake batter in advance. To do this, take 1 glass of warm water, which should have a temperature of about 40 degrees. Pour it into a small container and crumble the yeast, then completely dilute it in water. Add a tablespoon of sugar there. Stir everything. Cover and leave for 15 minutes.
Sift the flour into a bowl. Then add a pinch of salt and the remaining sugar to it. Pour in the dough and mix everything. The result should be a consistency reminiscent of liquid sour cream. There should be no lumps left in the dough, the mass should be homogeneous. It is better to stir the dough using a whisk.
Then the dough needs to be covered. We set it aside in a warm place and wait about an hour until the yeast gives a good reaction.
After an hour, pour in sunflower oil and mix everything with a whisk again.
Place the frying pan on the fire and wait until it warms up. Pour in just a little vegetable oil, you can take olive oil. Using a brush, distribute it over the entire surface.
When the pan is hot, use a ladle to pour out a portion of the dough. You don’t need to take too much dough; one pancake uses a little more than half a ladle. Distribute all the dough from the ladle over the surface of the pan. Each pancake should turn out thin.
The fire should be medium. On one side the pancake will fry for two minutes. When the bottom side becomes golden brown, carefully turn the pancake over and fry the same amount.
Before pouring the next portion into the pan, you will no longer need to grease it with oil. During the frying process, you will need to reduce the heat a little, because the pan will heat up to a higher temperature.
When all the pancakes are ready, you can serve them with jam, or simply sprinkle each one with sugar.

Pancakes for Lent fried with champignons

flour – 2 tbsp;
water – 400 ml;
salt;
dry yeast – 10 g;
olive oil – 4 tbsp;
champignons – 300 gr.;
black pepper.

If you make lean pancakes using dry yeast, you don’t have to prepare the dough. Just sift the flour into a bowl, add salt, yeast and pour warm water over everything. This recipe using water is easier to prepare than a similar one with fresh yeast.
After all the ingredients are mixed, you can set the dough aside for half an hour, covering it with a lid.
Meanwhile, rinse the mushrooms under running water and cut into thin slices.
When the dough has settled, pour three tablespoons of oil into it and stir.
Place the frying pan on the fire and heat it up. Pour a small amount of oil and spread the mushrooms evenly over the entire surface of the pan. Salt them a little and pepper them. It is enough to do this on one side.
Take a ladleful of dough and carefully distribute it over the pan so as not to disturb the arrangement of the mushrooms. In this case, the lean mushrooms will be slightly thicker than usual.
The pancake should fry for 3-4 minutes on each side.
This recipe involves greasing the pan each time before adding mushrooms.
You can serve these pancakes with fresh parsley and dill.

Yeast pancakes on water are served in the same way as regular ones. The only thing to keep in mind is that they are not as filling as the option with eggs and milk. Therefore, you can eat more of them.

It is better if the yeast pancakes are still warm when served. You can eat them with tea, juice or kvass. Any drink except milk is suitable for fasting.

The recipe is suitable not only for fasting, it can be prepared by those who do not eat eggs and milk.

If you are preparing a sweet recipe, then you can simply sprinkle the pancakes with sugar while they are still hot. In this case, simple sugar can be mixed with a small amount of vanillin. The pancakes will be soft and flavorful, so no one will guess that this is a recipe made with water and yeast.

When preparing the dough, sunflower oil should be added at the end, after it has already infused. This cooking method will make the pancakes fluffier, and they will definitely not stick to the pan.

Lenten pancakes are best cooked in unrefined sunflower oil. But it should not have a strong aroma. Then they will be more fatty, which won’t hurt at all, considering that the pancakes are lean, and their recipe excludes the addition of butter and milk.

Before preparing yeast pancakes, the frying pan must be greased with sunflower or olive oil. Otherwise, the first pancake will stick to the pan and the steel pancakes will also have difficulty cooking.

The recipe for pancakes with mushrooms can be prepared in another way. A Norwegian recipe with herring is suitable for Lent. To do this, you need to clean the herring and carefully separate the fillets. It is better to use whole herring rather than ready-made pieces of fillet. We clean the herring meat from the seeds, cut it into small slices 1 cm thick. And then we prepare the dish in the same way as the version with mushrooms. You should take fish that is not too heavily salted, but quite fatty.

Sweet lean pancakes with bananas are prepared in the same way. A little oil is poured into the frying pan, the bananas are cut into thin circles and carefully laid out on it. Fill with liquid pancake batter. On one side the pancake is fried for 3-4 minutes, then flipped over and cooked for the same amount of time.

You can also cook lean pancakes with potatoes and mushrooms. This recipe is best made with oyster mushrooms, or wild mushrooms. If these are champignons, then the brown variety is more suitable. It's more flavorful. Lean yeast pancakes are prepared in the same way as for the recipe with fried mushrooms. Sauteed onions and mushrooms are prepared, everything is fried in vegetable oil. Then you need to prepare mashed potatoes in water. Mix it with sauteing, the filling is wrapped in ready-made yeast pancakes, they can be fried a little in sunflower or olive oil.

Lenten pancakes can be prepared with other fillings. Mushrooms are fried with onions, sautéed and mixed with lean mayonnaise, which can be seen on store shelves during fasting days. The filling is wrapped in pancakes and they are fried. Few people can distinguish this recipe from the usual pancakes with mushrooms and cheese.

You can also put the filling in lean pancakes with spinach. They are prepared in the same way as the previous recipe, only a small amount of canned spinach is added to the dough. Pancakes will not only be very tasty and healthy, but also original in appearance. Instead of spinach, you can use fresh sorrel, previously poured with boiling water.

You can add fresh tomatoes, tomato paste, rice, and beans to the filling during frying.

Sweet pancakes are also prepared with different fillings. You can take thawed berries, pour hot sugar syrup over them and use them as a filling. Cherries are best suited for this. Poppyseed filling is also suitable for sweet pancakes.

Fluffy Lenten pancakes with yeast

Greetings, dear guests of the Ode to Cooking blog! I suggest trying a recipe for Lenten pancakes made with yeast, which can be eaten even during Lent. For those who don’t know, let me explain: during Lent you cannot eat food of animal origin, namely meat, milk, eggs and all products based on meat, milk and eggs. On Monday, Wednesday and Friday you should not even consume vegetable oil. This type of food intake is called dry eating. But let's move on to pancakes.

The preparation of lean pancakes with yeast uses the simplest ingredients that are found in every kitchen. Yes, you shouldn’t pamper yourself too much; after all, a post is a post. But from time to time you can bake such pancakes, slightly diversifying your Lenten menu. Let's get started.

Cooking fluffy lean pancakes with yeast

400 ml warm boiled water
400 g wheat flour
20 g raw yeast
a couple drops of vanilla essence
granulated sugar to taste
pinch of salt
a few tablespoons of odorless vegetable oil

Step 1. Pour some warm water into a small container, add a couple of pinches of granulated sugar, a spoonful of flour, and crumble the yeast. Cover the resulting dough and let it stand warm for 15-20 minutes.

Step 2. Pour flour into a deep bowl, add granulated sugar and salt. Stir the loose mixture.

Step 3. Pour a few tablespoons of vegetable oil, a couple of drops of vanilla essence into the loose mixture, and grind the mixture well.

Step 4. Add the dough and remaining water into the resulting flour mixture in a thin stream. Stir the dough until smooth. Leave the finished dough for an hour, covering the container with a lid or a clean towel.

Step 5. Heat the pancake pan by greasing its area with a small amount of oil using a gauze disk or a pastry brush (the latter is more convenient). Pour the dough in a small amount, distributing it in an even and thin layer over the entire area of the heated frying pan. The procedure must be performed very quickly, since the dough dries out quickly.

Step 6. Fry the pancake over medium heat for 1.5 minutes, turn over, fry on the second side for 1 minute.

Step 7. Sprinkle the finished lean pancakes with yeast hot with sugar or powdered sugar.

If you add more flour to the dough, you can bake delicious lean pancakes.

Lenten pancakes with yeast

It is quite possible to make beautiful, thin pancakes lean, and they will not lose their unsurpassed taste at all.

Cooking method:

Step 1. Let's prepare the dough. Pour one glass of warm water into a bowl, add 1 tbsp. spoon of sugar, add yeast and sprinkle with a little flour, leave in a warm place. The dough can be used when a “cap” appears on top of it.

Step 2. Pour flour into a bowl. Mix it with a pinch of salt and two tablespoons of sugar. Pour a glass of warm water over the flour. Add 5 tablespoons of vegetable oil and mix well. There should be no lumps in the mixture. Pour what we have into the dough and mix thoroughly again.

Step 3. Cover the dough with a lid and let it rest for an hour. It will rise several times, and you can start frying pancakes. In order to fry delicious pancakes, you can grease the frying pan with vegetable oil using a brush or use potatoes for this. Simply peel it, cut it into two halves and stick it on a fork. Next, dip the potatoes in vegetable oil and grease the pan.

Step 4. Warm it thoroughly before pouring the batter into the pan.

Lenten yeast pancakes

The fun and satisfying Maslenitsa is over. How would you like to enjoy pancakes during Lent? Then it's worth preparing lean yeast pancakes. which will not be inferior in taste to classic pancakes. And although our Lenten dish will not contain such ingredients as milk, eggs and sour cream, the pancakes will turn out not only aromatic and fluffy, but very tasty and satisfying.

Ingredients for making lean yeast pancakes:

Wheat flour 360 grams
Fresh pressed yeast 10 grams
Salt 0.5 teaspoon
Sugar 5 teaspoons
Vegetable oil 2–3 tablespoons
Warm purified water 300–400 milliliters

Products not suitable? Choose a similar recipe from others!

Bowl – 3 pieces
Teaspoon
Tablespoon
Hand whisk
Measuring cup
Pan
Kitchen stove
Cloth napkin
pastry brush
Ladle
Kitchen wooden spatula
Wide flat dish
Lid

Preparation of lean yeast pancakes:

Step 1: prepare the flour.

Step 2: prepare the dough for lean yeast pancakes.

Pour sifted flour into a bowl with high sides and add to the flour ingredient 4 teaspoons sugar. Using a tablespoon or hand whisk, mix the two components well together. Then pour using a measuring cup into the same container 200 milliliters of water. The water must be warm. Using the same utensils, mix the sugar-flour mixture with the liquid well so that no lumps form in the dough and it becomes homogeneous. Set aside this container for 15 minutes to the side. During this time, gluten will form in the liquid flour mixture and therefore it will become stretchy. While this mixture sits, pour it into a free bowl. 100 milliliters heated to temperature 35°-37°С water and put fresh pressed yeast into it and 1 teaspoon sugar. Using a tablespoon, stir these ingredients well until they are completely dissolved in water and set this container with the liquid yeast mass aside until bubbles begin to form on its surface. If bubbles do not appear on the surface of the liquid, it means that the yeast is not fresh and is not suitable for making pancakes. Important to remember: Yeast cannot be dissolved in hot water, as it will steam and will also be unsuitable for further use. Then pour the liquid yeast mixture into the container with the liquid flour mixture and, using a tablespoon or hand whisk, mix everything well. Place the bowl with the dough in a warm place for 20-30 minutes until bubbles form on its surface. Afterwards, add salt and vegetable oil to the dough mass and mix everything well again. Attention: if you want thick pancakes, then the consistency of the dough should be quite thick. And vice versa - if you want the pancakes to be thin enough, then you need to add more to the dough 100 milliliters warm water and stir everything well.

Step 3: prepare lean yeast pancakes.

Step 4: serve lean yeast pancakes.

- – If you add a little boiling water to the finished dough, then the lean yeast pancakes will have holes.

- – Add vanilla sugar or cinnamon to the dough and your pancakes will turn out very fragrant.

- – Lenten pancakes are usually prepared from wheat flour. But the taste of pancakes will improve if you prepare the dough from equal amounts of wheat and buckwheat flour.

- – If you have a blender or mixer, then it is better to beat the dough using these household appliances. The dough turns out more tender and airy, and you, in turn, will make your work easier.

- – You can also prepare the dough from dry yeast. For our recipe you will need 3-4 grams.

- – If the pancakes are difficult to remove from the frying pan or turn out to be dry, then you need to grease the container with oil several times.

Lenten yeast pancakes

Ingredients for 25-30 pancakes:

Making lean yeast pancakes

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.

Fillings for lean yeast pancakes

Stewed 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.

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!

R'R»РёРЅС‹ РЅР° РґСЂРѕР¶Р¶Р°С… С‚РѕР»СЃС‚С‹Рµ

R'RєSѓSЃРЅС‹Рµ S‚РѕР»СЃС‚С‹Рµ РґСЂРѕ¶Р¶РµРІС‹Рµ R±Р»РёРС‹

R'RґРѕS…РЅРѕРІРёРІС€РјСЃСЊ SЂРµС†РµРїС‚РѕРј RџР°С€РёРІРѕР№ РјР°РјС‹ Ryo SЃРёР»СЊРЅРѕ RѕРіРѕР»РѕР ґР°РІ, СЂРµС€РёР»Р° СЃСЂРѕС‡РЅРѕ RїSЂРёРіРѕС‚РѕРІРёС‚СЊ РЅР° СѓР¶ РёРЅ С‡С‚Рѕ-С‚Рѕ РІРєСѓСЃРЅРѕРµ, СЃС‹С‚РЅРѕРµ Рё СЂР°РґСѓСЋС‰РµРµ. РЎСЂРѕС‡РЅРѕ РЅРµ РІС‹С€Р»Рѕ, РЅРѕ Р·Р°С‚Рѕ SѓРґРѕРІРѕР»СЊСЃС‚РІРёСЏ РїРѕР»СѓС‡РёР»Р° RјРѕСЂР µ. РСЃРїРµРєР»Р° РїРѕСЃС‚РЅС‹Рµ РґСЂРѕР¶Р¶РµРІС‹Рµ Р±Р»РёРЅС‹.

РџСЂРµР»РµСЃС‚СЊ SЂРµС†РµРїС‚Р° – РІ РјРёРЅРёРјСѓРјРµ РїСЂРѕРґСѓРєС‚РѕРІ. Р§С‚Рѕ РЅР°Рј РЅСѓР¶РЅРѕ – С‚РѕР»СЊРєРѕ РІРѕРґР°, РґСЂРѕР¶Р¶Рё, РјСѓРєР°, СЃРѕР»СЊ-СЃР°С…Р°СЂ РґР° РЅРµРјРЅРѕРіРѕ SЂР°СЃС‚РёС‚РµР »СЊРЅРѕРіРѕ РјР°СЃР»Р°. Р С‚РµСЂРїРµРЅРёРµ, РїРѕРєР° С‚РµСЃС‚Рѕ RїРѕРґРѕР№РґРµС‚. РЇ РЅРµ С‚РµСЂРїРµР»Р°, Р·Р°РЅСЏР»Р°СЃСЊ РґРµР»РѕРј – РїРѕСЃС‚Р°РІРёР»Р° РІР°СЂРёС‚СЊСЃСІ РёС‚Р°Р»С ЊСЏРЅСЃРєСѓСЋ РїР°СЃС‚Сѓ Рё РїРµСЂРµРјС‹ Р»Р° РІСЃСЋ РїРѕСЃСѓРґСГ. Рђ РёР·СЋРј, РєРѕС‚РѕСЂС‹Р№ СЏ S…РѕС‚РµР»Р° РёСЃРїРѕР»СЊР·РѕРІР°С‚СЊ І Р±Р»РёРЅС‹, СЂР°СЃРїР°СЂРё Р»СЃСЏ Р·РСР°С‡ РёС‚РµР»СЊРЅРѕ СЂР°РЅСЊС€Рµ, С‡РµРј RїРѕРґРѕС€Р»Рѕ С‚РµСЃС‚Рѕ. Р Р±С‹Р» РЅРµРјРµРґР»РµРСРЅРѕ СЃСЉРµРґРµРЅ. R'RµРґСЊ RЅРµРІРѕР·РјРѕР¶РЅРѕ RїРµС‡СЊ R±Р»РёРЅС‹ RІ RіРѕР»РѕРґРЅРѕРј RѕР±РјРѕСЂРѕРєРµ!

R' РѕР±С‰РµРј, СЃРєР°Р¶Сѓ СЏ РІР°Рј, С‡С‚Рѕ РЅРёРєР°РєРѕР№ РёР·СЋРј S‚Р°Рј Рё РЅРµ РЅСѓР¶РµРЅ. R”РѕСЃС‚Р°С‚РѕС‡РЅРѕ РЅРµРјРЅРѕРіРѕ RјРµРґР° Рё С‡Р°Р№. RћS‡РµРЅСЊ РІРєСѓСЃРЅРѕ. РўРѕР»СЃС‚РµРЅСЊРєРёРµ, СЃС‹С‚РЅС‹Рµ… 2 Р±Р»РёРЅР° Рё С‚С‹ РѕР±СЉРµР»СЃСЏ. RЎРѕРІРµС‚СѓСЋ.

РЎРѕСЃС‚Р°РІ Р±Р»РёРЅРЅРѕРіРѕ S‚РµСЃС‚Р° РЅР° РґСЂРѕР¶Р¶Р°С…

РЅР° 12 С‚РѕР»СЃС‚С‹С… РЅРµР±РѕР»СЊС€РёС… Р±Р»РеРЅРѕРІ

Р’РѕРґР° С‚РµРїР»Р°СЏ – 4 СЃС‚Р°РєР°РЅР°;
РЎР°С…Р°СЂ – 5-6 СЃС‚РѕР»РѕРІС‹С… Р»РѕР¶РµРє;
Р”СЂРѕР¶Р¶Рё (СЃСѓС…РеРµ, СЏ Р±СЂР°Р»Р° Р±С‹СЃС‚СЂРѕРґРµР№СЃС‚РІСѓСЋС‰РёРµ) – 2 РїР°РєРµС‚РёРєР° Р»РёР±Рѕ 40- 50 Рі Р¶РёРІС‹С… РґСЂРѕР¶Р¶РµР№ (РїСЂРµСЃСЃРѕРІР°РЅРЅС‹С…);
РњСѓРєР° – 3 СЃС‚Р°РєР°РЅР° (СЃРјРѕС‚СЂРёС‚Рµ RїРѕ RєРѕРЅСЃРёСЃС‚РµРЅС†РёРё, РјРѕР¶РЅРѕ S‚СЊ Р±РѕР»СЊС€Рµ РеР»Рё S‡СѓС‚СЊ РјРµРЅСЊС€ Рµ);
РњР°СЃР»Рѕ СЂР°СЃС‚РёС‚РµР»СЊРЅРѕРµ – 4 СЃС‚РѕР»РѕРІС‹С… Р»РѕР¶РєРё;
РЎРѕР»СЊ – С‰РµРїРѕС‚РєР°.

РџСЂРеРіРѕС‚РѕРІР»РµРЅРёРµ Р±Р»РёРЅРѕРІ РЅР° РґСЂРѕР¶Р¶Р°С…

Р РР°Р·РІРµСЃС‚Рё РІ С‚РµРїР»РѕР№ РІРѕРґРµ (РѕРєРѕР»Рѕ 40 РіСЂР°РґСѓСЃРѕРІ) СЃР°С…Р°СЂ, РґСЂРѕ¶Р¶Р e. R”РѕР±Р°РІРёС‚СЊ РјСѓРєСѓ Рё СЂР°СЃС‚РёС‚РµР»СЊРЅРѕРµ RјР°СЃР»Рѕ. RџРµСЂРµРјРµС€Р°С‚СЊ. RќР°РєСЂС‹С‚СЊ. RџРѕСЃС‚Р°РІРёС‚СЊ RІ S‚РµРїР»РѕРµ RјРµСЃС‚Рѕ РЅР° 1 С‡Р°СЃ. IN RљРѕРЅСЃРЅСЃС‚РµРЅС†РёСЏ S‚РµСЃС‚Р° РґРѕР»Р¶РЅР° Р±С‹С‚СЊ S‚РµРєСѓС‡РµР№, SѓРјРµСЂРµРЅ РЅРѕ Р¶РёРґРєРѕР№.
Р§РµСЂРµР· С‡Р°СЃ РїРѕСЃРјРѕС‚СЂРµС‚СЊ, РєР°Рє С‚Р°Рј РґРµР»Р°. РўРµСЃС‚Рѕ РґРѕР»Р¶РЅРѕ SѓРІРµР»РёС‡РёС‚СЊСЃСЏ РІРґРІРѕРµ. R SЃР»Рё РІСЃРµ РІ РїРѕСЂСЏРґРєРµ, RїРѕРґСЃРѕР»РІС‚СЊ RЅРµРјРЅРѕРіРѕ. Р РЅР°С‡РеРЅР°С‚СЊ РїРµС‡СЊ Р±Р»РёРЅС‹.
Р Р°Р·РѕРіСЂРµС‚СЊ СЃРёР»СЊРЅРѕ СЃРєРѕРІРѕСЂРѕРґСѓ (Р±СЂР°С‚СЊ РЅРµ РѕС‡РµРЅСЊ Р±РѕР»СЊС€СѓСЋ. Р”СЂРѕР¶Р¶РµРІРѕРµ S‚РµСЃС‚Рѕ СЂР°СЃС‚РµРєР° РµС‚СЃСЏ РЅРµ С‚Р°Рє РєР°Рє РѕР±С‹С‡РЅРѕРµ, СЃ РЅРµРїСЂРёРІС‹С‡РєРё RјРѕР¶РµС‚Рµ Рё РЅРµ °Р·Р»РёС‚СЊ РіСѓСЃС‚СѓСЋ РјР°СЃСЃСѓ РїРѕ РІСЃРµР No. РїРѕРІРµСЂС…РЅРѕСЃС‚Рё СЃРєРѕРІРѕСЂРѕРґРєРё). R»РѕР±Р°РІРёС‚СЊ RјР°СЃР»Рѕ. РљР°Рє РїРѕРґРµС‚ Р±РµР»С‹Р№ РґС‹РјРѕРє – РЅР°Р»РёС‚СЊ S‚РµСЃС‚Рѕ RїРѕР»РѕРІРЅРёРєРѕРј РІ, SЂР°С‰Р°СЏ SЃРєРѕРІРѕСЂРѕРґСГ, РґР°С‚СЊ РµРјСѓ СЂР°СЃС‚РµС‡СЊСЃСЏ РїРѕ РґРЅСѓ (1 Р±Р»РёРЅ=1 РїРѕР»РѕРІРЅРёРє). Р–Р°СЂРёС‚СЊ РЅР° СѓРјРµСЂРµРЅРЅРѕРј РѕРіРЅРµ.
RљР°Рє SѓРІРёРґРёС‚Рµ, С‡С‚Рѕ RєСЂР°СЏ RїРѕРґСЂСѓРјСЏРЅРёР»РёСЃСЊ Рё Р±Р»РёРЅ R»РµРіРєРѕ РѕС‚С…Р ѕРґРёС‚ РѕС‚Рѕ РґРЅР° SЃРєРѕРІРѕСЂРѕРґРєРё, RїРµСЂРµРІРµСЂРЅСѓС‚СЊ.

РўР°РєРёРј РїСѓС‚РµРј РёСЃРїРµС‡СЊ РІСЃРµ Р±Р»РёРЅС‹. Р“РѕС‚РѕРІС‹Рµ РїРѕР»РёС‚СЊ RјРµРґРѕРј РёР»Рё РІР°СЂРµРЅСЊРµРј. RS‚Рё Р±Р»РёРЅС‹ – РїРѕСЃС‚РЅС‹Рµ, РЅРѕ РµСЃР»Рё S…РѕС‚РёС‚Рµ, RјРѕР¶РµС‚Рµ RїРѕРґР°РІР°С‚СЊ R еС… СЃРѕ СЃРіСѓС‰РµРЅРєРѕР№, СЃРјРµС‚ Р°РЅРѕР№ СЃ СЃР°С…Р°СЂРѕРј РґСЂСѓРіРјРјРё RІРєСѓСЃРЅРѕСЃС‚СЏРјРё.

R'RєSѓSЃРЅС‹Рµ S‚РѕР»СЃС‚С‹Рµ Р±Р»РеРСС‹

Р'РѕС‚ С‚Р°РєРѕР№, РїСЂРёРјРµСЂРЅРѕ, С‚РµРєСѓС‡РµСЃС‚Рё РґРѕР»Р¶РЅРѕ Р±С‹С‚СЊ S‚РµСЃС‚Р S … РєРѕРјРїРѕРЅРµРЅС‚РѕРІ) Р§РµСЂРµР· С‡Р°СЃ С‚РµСЃС‚Рѕ SѓРІРµР»РёС‡РёР»РѕСЃСЊ СЂР°Р·Р° РІ 2 РІ ‚Рѕ РЅРµ СЃС‚РѕРїРєР° Р±Р»РёРЅРѕРІ, Р° SЃРІРµСЂРЅСѓС‚С‹Р№ РїР»Р°С‚РѕС‡РєРѕРј Рё РЅР°РґРєСѓСЃР°РЅРЅС‹Р№ 1 Р±Р»РёРЅ!

РљСЃС‚Р°С‚Рё, РїРѕСЃР»РµРґРЅРёРµ Р±Р»РёРЅС‹ СЏ РїРµРєР»Р°, СЂР°Р·РіРѕРІР°СЂРёРІР°СЏ РїРѕ‚РµР»Рµ S„РѕРЅСГ. Р, РЅРµСЃРјРѕС‚СЂСЏ РЅР° С‚Рѕ, С‡С‚Рѕ СЃРІРѕР±РѕРґРЅР° Р±С‹Р»Р° С‚РѕР»СЊРєРѕ 1 СЂСѓРєР°, Рµ Р±Р»РеРЅС‹ S…РѕСЂРѕС€Рѕ Р¶Р°СЂРёР»РёСЃСЊ Рё Р»РµРіРєРѕ SЃРЅРёРјР°Р»РёСЃСЊ.

R SЃС‚СЊ SЌС‚Рё S‚РѕР»СЃС‚С‹Рµ Р±Р»РеРЅС‹ SѓРґРѕР±РЅРµРµ, СЂР°Р·СЂРµР·Р°РІ РЅР° S‡РµС‚РІРµСЂС ‚РёРЅРєРё. RЎРІРѕСЂР°С‡РеРІР°С‚СЊ РёС… С‚РѕР¶Рµ RјРѕР¶РЅРѕ (СѓРґРѕР±РЅРµРµ SЃРєР°С‚Р°С‚СЊ С‚СЂСѓР±РѕС ‡РєРѕР№ РєР»Рё SЃРІРµСЂРЅСѓС‚СЊ RїР»Р° S‚РѕС‡РєРѕРј), Рё РЅР°С‡РеРЅРєСѓ РІ РЅРёС… РєР»Р°СЃС‚СЊ РјРѕР¶РЅРѕ, РЅРѕ РЅРµ РѕР±СЏР·Р°С‚РµР»СЊР SPs. RћРЅРё Рё S‚Р°Рє RїРѕСЂР°Р¶Р°СЋС‚ SЃРІРѕРµР№ S‚РѕР»С‰РёРЅРѕР№ РїРѕС‡С‚Рё РЅРµСЃР»Р°РґРєРёРј, R ЅРѕ РјР°РЅСЏС‰РёРј РІРєСѓСЃРѕРј СЃ РЅРµР±РѕР»СЊС €РѕР№ РєРёСЃР»РёРЅРєРѕР№.

Р§С‚Рѕ РµС‰Рµ РґРѕР±Р°РІРёС‚СЊ

Р–РµР»Р°СЋС‰РёРµ РґРѕРіСѓС‚ РґРѕР±Р°РІРІС‚СЊ РІ S‚РµСЃС‚Рѕ Р°РїРµР»СЊСЃРёРЅРѕРІС‹Р№ РёР»Рё Р»РеР јРѕРЅРЅС‹Р№ СЃРѕРє Рё С†РµРґСЂСѓ РѕС‚ РЅРёС… . РЈ РјРµРЅСЏ РїСЂРѕСЃС‚Рѕ РЅРµ Р±С‹Р»Рѕ. V Рђ С‚Рѕ СЏ Р±С‹…)))

R'РјРµСЃС‚Рѕ РІРѕРґС‹ RјРѕР¶РЅРѕ РІР·СЏС‚СЊ: RјРѕР»РѕРєРѕ. РєРµС„РёСЂ. Р№РѕРіСѓСЂС‚, СЃС‹РІРѕСЂРѕС‚РєСѓ, СЃРѕРє (Р»РёРјРѕРЅРЅРЅР№, Р°РЅР°РЅР°СЃРѕРІС‹Р№, Р°РїРµР»СЊ SЃРЅРѕРІС‹Р№). В РќРµС…РІР°С‚РєСѓ Р»СЋР±РѕР№ РёР· Р¶РёРґРєРѕСЃС‚РµР№ РјРѕР¶РЅРѕ РІРѕСЃРїРѕР»РЅРѕСЊ РІРѕРґРѕР №.В РќРѕ СЃРѕРє СЏ Р±С‹ СЃРѕРІРµС‚РѕРІР°Р»Р° СЃСЂР °Р·Сѓ Р±СЂР°С‚СЊ СЂР°Р·Р±Р°РІР»РµРЅРЅС‹Рј РІРѕРґРѕР№, С‡С‚РѕР±С‹ РЅРµ РїРµСЂРµР±РеРІР°С‚СЊ РЅР° S‚СѓСЂР°Р »СЊРЅС‹Р№ РІРєСѓСЃ РґСЂРѕР¶Р¶РµРІС‹С... Р±Р»РёРЅРѕРІ.

РЇРІС†Р° С‚РѕР¶Рµ РјРѕР¶РЅРѕ РґРѕР±Р°РІРёС‚СЊ, РЅРѕ СЃР»РµРґРёС‚Рµ Р·Р° РєРѕРЅСЃРёСЃС‚РµРЅС† РеРµР№. РћРЅР° РґРѕР»Р¶РЅР° Р±С‹С‚СЊ РіСѓСЃС‚РѕР№ Рё S‚РµРєСѓС‡РµР№ РѕРґРЅРѕРІСЂРµРјРµРЅРЅРѕ. Р СЃР»Рё СЃР»РёС€РєРѕРј РіСѓСЃС‚Р°СЏ – РґРѕР»РёС‚СЊ РІРѕРґС‹.

Р'РѕС‚ С‚Р°РєРёРјРё S‚РѕР»СЃС‚С‹РјРё RїРѕР»СѓС‡Р°СЋС‚СЃСЏ РґСЂРѕ¶Р¶РµРІС‹Рµ Р±Р»РёРЅС‹