How to make pancakes with water using yeast. Delicious and fluffy pancakes made with water and yeast. Water pancakes without eggs or yeast
![How to make pancakes with water using yeast. Delicious and fluffy pancakes made with water and yeast. Water pancakes without eggs or yeast](https://i2.wp.com/kapushka.ru/wp-content/uploads/2016/03/HD_102_stepImage_2.jpg)
Probably many people remember how their grandmother treated them to pancakes. And there is no such person who could resist pancakes with a golden crust. Most people are not even aware of how many recipes there are for preparing their favorite dish. One such option is water pancakes.
Frying pancakes in water is preferred by those who decide to lose extra pounds, fast, or suffer from lactose intolerance.
You don't need a lot of ingredients to make these pancakes. Everything you need is usually available in every kitchen.
Water pancakes without eggs
Using this recipe, you can cook pancakes in water if, for example, you want to treat yourself to homemade pancakes, but do not want to go to the grocery store. You don't need eggs or milk to prepare this.
Ingredients:
To bake pancakes using water, do the following:
![](https://i2.wp.com/kapushka.ru/wp-content/uploads/2016/03/HD_102_stepImage_2.jpg)
Advice. If your dough is too thick, grease your hands with oil and pinch off pieces of dough, shape them and place them in the pan.
Water pancakes with eggs
These pancakes will be more nutritious and filling than the previous ones. They are ideal for breakfast, as they contain a sufficient amount of both proteins and carbohydrates. To make pancakes you will need the following ingredients:
- flour - 6-7 glasses;
- egg - 3 pcs.;
- water (it needs to be slightly warmed up first) - 0.5 l;
- granulated sugar - 3 tbsp. l.;
- salt - 1 tbsp. l.;
- citric acid - 1 tsp. (it will need to be diluted in warm water);
- sunflower oil.
Preparation:
![](https://i0.wp.com/kapushka.ru/wp-content/uploads/2016/03/oladi-450x300.jpg)
Note! These pancakes go perfectly with honey, jam or sour cream.
Pancakes on water with soda
Using soda in making pancakes, you will make them unusually soft and voluminous.
Ingredients:
![](https://i1.wp.com/kapushka.ru/wp-content/uploads/2016/03/f616c2d769a57ff22d5ec3eb17ed54ea-415x330.jpg)
Preparation:
![](https://i0.wp.com/kapushka.ru/wp-content/uploads/2016/03/Apple-437x330.jpg)
In order to achieve maximum “airiness” of the pancakes, sift the flour about 3 times. In this way, it will be able to be more saturated with oxygen, as a result of which the pancakes will turn out fluffy. Wheat flour is most often used in making pancakes. However, some housewives like to experiment and add rye, buckwheat or corn instead.
Fluffy water pancakes without yeast
You can make water pancakes fluffy and soft even without using yeast using the following recipe. It is very simple, but at the same time not everyone knows it.
To make pancakes you will need:
![](https://i2.wp.com/kapushka.ru/wp-content/uploads/2016/03/2c22cfa06fa4b114ec02d2ac460a5264.png)
The fat content of kefir does not affect the fluffiness of the pancakes. But the housewives noted that when using more acidic kefir, the pancakes turn out more fluffy.
The preparation itself should be performed in the following order:
- Pour kefir into the container, add eggs, salt and granulated sugar. Beat everything thoroughly.
- Then sift and add flour, add baking soda/baking powder.
Important! Do not beat the dough with a mixer under any circumstances. It must be stirred gently with a whisk or fork.
If you still have lumps in the dough, don't worry. The main thing is that it is thick.
- Fry the pancakes on both sides until golden brown.
To make the pancakes really fluffy, the kefir must be heated. However, it should not be too hot. Warm kefir reacts with soda and sugar much faster, resulting in pancakes that are not only fluffy, but also very sweet.
Pancakes with water and yeast - video
Pancakes with apples on water
This pancake recipe is perfect for people who are fasting or on a strict diet. These pancakes turn out airy and tender. They are usually served with honey, jam or simply sprinkled with sugar.
So, for preparation you will need:
![](https://i1.wp.com/kapushka.ru/wp-content/uploads/2016/03/Apple.jpg)
Pancakes are prepared according to the following scheme:
- Pour the yeast into a bowl and mix it with sugar and salt.
- Add slightly warmed oda and mix everything.
- Sift and add flour, stirring lightly with a whisk, bring the dough to the consistency of thick sour cream.
- Then cut the apples into small cubes and mix them into the dough.
Note! If you use sour varieties of apples, the pancakes will turn out fluffier.
- Place the dough in a warm place for 30–40 minutes. During this time it should “fit”.
- Now spoon the dough onto a hot frying pan and fry the pancakes until golden brown. For beauty, you can sprinkle the pancakes with sugar.
These pancakes usually taste better if they are hot. Therefore, it is recommended to serve them to the table as soon as they are prepared. They pair perfectly with herbal teas.
Water pancakes with dry yeast
In order to prepare pancakes with dry yeast you will need:
![](https://i0.wp.com/kapushka.ru/wp-content/uploads/2016/03/kak-sdelat-oladi-na-vode-21206-large.jpg)
The technology for making pancakes is as follows:
![](https://i1.wp.com/kapushka.ru/wp-content/uploads/2016/03/76a95a.jpg)
Important! To remove excess fat from pancakes, remove them from the pan and place them on napkins.
Using this recipe, you can prepare quick pancakes using water in the shortest possible time. This is especially important when named guests drop by.
Ingredients:
![](https://i0.wp.com/kapushka.ru/wp-content/uploads/2016/03/f616c2d769a57ff22d5ec3eb17ed54ea.jpg)
Manufacturing technology:
- Beat the egg with mineral water, add salt, granulated sugar, soda or baking powder and beat everything again.
- Then sift and add flour. Make sure that no lumps form in the dough.
- Now dilute citric acid in 100 ml of water and pour everything into the dough. Advice. If you don't have citric acid on hand, use table vinegar.
- Fry the pancakes on both sides until golden brown.
Simple pancakes on water - video
Pancakes with citric acid
To prepare pancakes with citric acid you will need:
![](https://i0.wp.com/kapushka.ru/wp-content/uploads/2016/03/glass_of_water_1_by_photohouse-768x576.jpg)
Preparation:
- Beat eggs with salt and sugar. Add warm water there, after dissolving citric acid in it. Mix everything.
- Sift and add flour there. Knead a thick dough.
- Fry the pancakes over medium heat until golden brown.
Many people probably remember the pancakes that were served at school and in kindergarten along with jam for breakfast or afternoon snack. I suggest remembering your childhood and preparing fluffy yeast pancakes using water. Despite the fact that in this recipe the pancakes are prepared without eggs and milk, they turn out very tasty. I add a minimal amount of sugar to the dough, so you can eat pancakes not only with jam, but also with a salty sauce (for example, a sauce made from sour cream, garlic and herbs).
Ingredients
To prepare yeast pancakes in water without eggs you will need:
0.5 liters of warm water;
3 tsp. Sahara;
15-20 g fresh yeast;
0.5 tsp. salt;
3.5 cups of flour (200 ml glass without a slide);
vegetable oil for frying.
Cooking steps
Yeast pancakes are prepared from the simplest ingredients.
Add sugar and yeast to warm water, stir and leave for 5-7 minutes (a “cap” should appear on the surface).
Add salt to the suitable yeast and gradually add pre-sifted flour one glass at a time.
Mix well with a fork. The dough should resemble “thick sour cream”, but at the same time it should be very light and airy.
Cover the dough with cling film, make several punctures in the film and leave for 25-30 minutes in a warm place without drafts, during which time stir the dough 1-2 times with a spoon. As time passes, the dough will increase in volume. After this, do not stir the dough.
Place the frying pan on the fire, add 3-4 tablespoons of vegetable oil and heat well. Place the dough on a heated frying pan using a tablespoon dipped in cold water (wet the spoon with cold water each time before scooping the dough). For 1 pancake you will need 1 tablespoon of dough.
Fry the yeast pancakes over medium heat on both sides until golden brown.
They remain just as tasty the next day. I recommend!
Bon appetit!
How to please the whole family and prepare a dish that is both healthy and tasty, satisfying and not very high in calories? Yeast pancakes with water - this is a recipe that will be useful to every housewife, especially since it does not require special supplies in the refrigerator.
Pancakes made with water and yeast turn out fluffy, beautiful, rosy, and they can be prepared according to different recipes, for example, make them sweet or salty, add dried fruits or fresh berries, use various cereals as flour. Yeast pancakes are a wonderful dessert, a nutritious breakfast, and a hearty lunch.
How to easily prepare yeast pancakes in water? The recipe for a novice housewife is quite easy to follow.
You can quickly prepare delicious pancakes using everything that any housewife has in stock:
- water - 2 glasses;
- sugar - 2 tablespoons;
- salt - half a teaspoon;
- egg - 1 piece;
- dry yeast - 15 g;
- flour - about 3 cups;
- 3 tablespoons refined sunflower oil for frying.
Cooking technology:
- The yeast must be dissolved in warm water, stirring gently.
- After 15-20 minutes, add salt and sugar and beat in a fresh egg. All components are thoroughly mixed.
- Add sifted flour. In this case, you should mix the dough with a spoon to avoid the formation of lumps.
- The yeast dough should stand still and warm for 40-60 minutes, then it is stirred and allowed to rest for another 20 minutes.
- After this, the yeast pancakes can be fried!
Lenten recipe for those who care about health: yeast pancakes without eggs on water
Lenten yeast pancakes on water without eggs do not harm your figure.
Required Products:
- water 300 ml;
- dry yeast 1 tsp;
- salt on the tip of a knife;
- sugar 3 tbsp;
- about 2 cups of flour;
- sunflower oil for frying.
How to make delicious lean yeast pancakes:
- Pre-sifted flour is poured into lukewarm water, and yeast is added there. Everything gets mixed up. You can mix yeast and flour, and then put them in water.
- Be sure to add a portion of salt and sugar.
- The finished lean dough should rest for at least an hour. At this time, the flour finally dissolves in water, and the fermentation process begins.
- After this, you can fry dietary lean yeast pancakes in preheated but not burning oil. It is easy to determine that the oil has warmed up: it begins to release aromatic smoke.
Recipe from childhood: pancakes made from yeast dough on water with apples
If you add grated apples, raisins, and steamed dried apricots to the pancakes, this will not only give them an interesting taste, but also make them more healthy. Little children really love these vitamin yeast pancakes.
What is necessary:
- 1 tsp. dry yeast;
- 1 glass of water;
- 2 tbsp. Sahara;
- half a teaspoon of salt;
- a pinch of cinnamon, nutmeg, vanillin;
- 250 g of juicy apples;
- 200−250 g flour;
- 2 tbsp. l. sunflower oil.
How to cook:
- The yeast is carefully dissolved in warm water.
- Add granulated sugar and a pinch of salt to the water and add all the flour. Stir slowly with a spoon.
- Add heated vegetable oil to the resulting dough, mix again and place in a warm place for an hour.
- While the dough is simmering, peel the apples and chop them finely.
- When the dough starts to come out of the bowl, add apples and spices.
- You need to fry yeast pancakes in the same way as regular ones - under the lid, for 2-3 minutes on each side.
Instead of apples, you can put steamed raisins, pears, black currants, pieces of dried apricots or fresh apricots. These quick yeast pancakes with water, dietary, but with vitamin supplements, are very tasty and healthy!
Recipe for yeast pancakes with cereal water
If anyone is sure that pancakes can only be made from wheat flour, they are very mistaken. Guests and household members will be pleasantly surprised by the unusual taste of pancakes made from oatmeal, millet or buckwheat.
Oatmeal yeast pancakes
What is necessary:
- 2.5 glasses of water;
- 200 g medium oatmeal;
- 3 tbsp. l. Sahara;
- salt on the tip of a knife;
- 3 tbsp. l. flour;
- sunflower oil.
How to cook:
- The basis of the dough for these pancakes is oatmeal. Therefore, you need to wash the oatmeal flakes, put them in a saucepan, add water and cook for 5-7 minutes.
- When the porridge has cooled, salt, sugar, and flour are added to it. Everything gets mixed up.
- Pancakes are placed in hot oil and fried.
Oatmeal pancakes can be made from oat flour or a mixture of oat and wheat flour. The dough should rise and fall twice.
Millet yeast pancakes
What is necessary:
- 100 g rye flour;
- 250−300 g wheat flour;
- 1 liter of water or milk;
- 30−40 g yeast;
- a pinch of salt.
How to cook:
- First you need to prepare millet flour. To do this, the millet is washed in water and dried. Then it must be crushed or chopped with a blender and sifted.
- In this recipe, you first need to make the starter: 100 g of rye flour is poured with a small amount of hot water, the mixture must be stirred and wrapped.
- After an hour, the remaining water, yeast, and millet flour are added to the starter. Everything is thoroughly mixed. The dough should remain warm until it rises.
- As soon as the dough has risen and fallen, water or milk and the remaining millet flour are added to it again, and everything is mixed again.
- The dough has risen again, which means it’s ready and you can start baking.
The pancakes, which are made from a mixture of buckwheat and wheat flour, will be original and fluffy. Buckwheat yeast dough for pancakes on water is made in the same way as for millet pancakes.
Cereal pancakes can be prepared for people suffering from gluten intolerance.
How to prepare yeast pancakes with eggs in water
The classic recipe for a delicious dish familiar from childhood involves the use of not only yeast, but also eggs. The aromatic pancakes turn out delicious and incredibly fluffy!
What is necessary:
- 10 g yeast;
- 400 g water or milk;
- 2 large or 3 small eggs;
- 3 tbsp. Sahara;
- a little salt;
- about half a kilogram of flour;
- oil for frying.
Cooking technology:
- Yeast is diluted in warm milk or water. They should stand for 15-20 minutes until foam appears.
- You can add salt and sugar.
- Take the sifted flour and knead the dough. It should stand warm for an hour.
- Chicken eggs are beaten in a separate bowl and then poured into the dough.
- Add 2 tablespoons of refined sunflower oil to the dough, mix and let stand again for half an hour.
- The dough is ready, you can start frying.
This recipe makes fluffy yeast pancakes on water very tasty. Instead of water, you can use milk, kefir, sourdough.
A few rules for making delicious pancakes from yeast dough in water
Preparation:
- Check the expiration date of the yeast. Expired yeast will ruin the dish.
- The dough will rise well if you sift the flour through a sieve.
- Yeast should be diluted in warm, but not hot water. Optimal temperature is +40.
- The diluted yeast should sit for at least 15-20 minutes, after which you can start adding flour to it.
- Flour is added gradually, it must be stirred thoroughly to prevent the formation of lumps.
- Salt should be added even to sweet pancakes - it helps to better reveal the taste of the other components of the dough.
- Blenders or food processors must not be used! Yeast dough does not tolerate active mechanical mixing.
- The dough should stand for 20-30 minutes in a warm room under a towel.
Frying pancakes:
- The frying pan must first be heated. The oil level is at least 2 cm.
- Vegetable oil should completely cover the bottom.
- Yeast pancakes can be cooked over low heat, each side is fried for 2-3 minutes.
- During cooking, it is recommended to cover the pancakes with a lid - this way the dough is steamed, the pancakes become tender, juicy and soft.
- If pieces of fruit or berries are added to yeast pancakes, they should be placed in a frying pan in a not very thick layer so that the center is baked.
- To prevent the dough from sticking to the spoon, you need to periodically dip it in cold water.
Yeast pancakes on water
Recipe from Ekaterina Vitina: I’ve never made yeast pancakes; I’m somehow closer to regular pancakes with kefir or sour milk. I was captivated by the simplicity of the recipe: water, yeast and flour. No milk, no eggs, I wondered, would it really be delicious? Looking ahead, I will say that I have never eaten such delicious pancakes. I still can’t believe that the dough is kneaded with ordinary water, I won’t even try to replace it with milk, because it’s not necessary at all, it just doesn’t taste any better and not always, the more ingredients, the better the finished dish. Lush, tender, airy, soft, not rubbery, which is very important! With honey or jam, it's fantastic! In general, I’m impressed, if you don’t know this recipe yet, be sure to pay attention to it and try to cook it. There are not so many recipes like this from the “candy out of nothing” series, and I really appreciate them when I come across them. By the way, if you knead the dough a little thicker, you can bake donuts that have a hole inside and that were previously sold in stores - they turn out exactly the same.
To bake such delicious pancakes I needed:
water - half a liter
sugar - 2 tbsp.
salt - 1 tsp.
flour - 500 gr
yeast - 1.5 tsp.
Preparation:
Heated the water slightly,I immediately poured salt, sugar, yeast into it and stirred.
Immediately poured out the flour.
Mixed the mixture and left for 20 minutes. Depending on the flour, the thickness of the dough may vary, but this will not affect the taste of the pancakes.
After 20 minutes I mixed it again, you can see that the dough has already risen a little and has become viscous. I left it to rise for 40 minutes.
After 40 minutes the dough has tripled in size. Next, depending on how thick the dough is, you can grease your hands with vegetable oil and pinch off pieces of dough directly with your hands, flatten them a little, forming pancakes.
With my flour I ended up with a slightly runny dough, so I dipped a spoon in the oil and used a spoon to pinch off the dough. Although then I got tired of it and began to tear off the dough with my hands and quickly transfer it to the frying pan.
I fry the yeast pancakes in hot vegetable oil on both sides, you can add more oil.
How delicious it turned out, I have already described everything above. Let me remind you that it’s delicious to eat them with honey or jam (strawberry, for example)!My delight is precisely this combination: pancakes with honey.
Lush yeast pancakes on water
5 (100%) 1 voteI often make yeast pancakes with dry yeast and water - they turn out the best for me. For the first time, I chose the recipe from the old cookbook “On Tasty and Healthy Food.” I made the dough, made the dough, baked pancakes - delicious! But for a long time. I got the hang of baking without dough – I mix everything at once and leave the dough for an hour and a half. Then just put it on the frying pan and have time to remove the rosy rounds. They are so fluffy, airy, with crispy edges - just how we like them!
Ingredients:
- water (warm) – 0.5 liters;
- wheat flour – 450 g;
- active dry yeast – 1.5 tsp (sour in a low heap);
- sugar – 3 tbsp. l;
- salt – 0.5 tsp;
- Refined sunflower oil – 5-6 tbsp. l.;
Preparation
In order for dry yeast to “cheer up” and begin to rise the dough faster, it needs to be activated. Mix with salt, sugar, add a couple of heaped tablespoons of flour.
Mix the bulk ingredients and pour in a glass of warm water. Make a liquid mash - whisk everything together so that there are no lumps. Leave for 10-20 minutes.
A sign that the yeast has begun to work will be air bubbles appearing on the surface of the mash. Now you can pour in another glass of water and add the rest of the flour. In portions, not all at once.
The dough will be viscous, one might say steep, if this definition is suitable for pancakes. The thickness is such that it is difficult to mix with a spoon. The consistency is uniform, without dense lumps or areas of dry flour.
Add eggs. The number of eggs will not affect the taste of yeast pancakes; in this recipe, two are enough. When there are a lot of them, the dough becomes heavier, it will be more difficult for it to rise, and the result of your generosity will give a completely different effect - the pancakes will turn out dense. The thickness of the dough will resemble very thick homemade sour cream, about which they say “it costs a spoon.”
Then, during proofing, it will liquefy, it will be like regular pancake dough, only everything is in bubbles, airy. It needs to rise for about an hour, until it increases two to three times. Like any yeast, it loves warmth and silence.
We scoop up the dough without stirring it, placing it on a spoon near the sides of the dish. I do this: pour oil into a frying pan, heat it up quite high, but so that it doesn’t smoke. Fire is medium. Before laying out the dough, I twist it below medium. You need to remember this, because while you are fiddling with the dough, placing it in the frying pan, the first pancakes from below will begin to burn. We tilt the spoon over the hot frying pan, using the finger of the other hand we push the dough so that it lies in the oil in an even round. Fry for two minutes, without turning, until air bubbles begin to burst on the pancakes. We pry it with two forks or a spatula - whatever suits you. Turn the pancakes over and fry the other side for about a minute, a little longer.
Well, here they are, my beauties in the photo - ruddy, fluffy yeast pancakes, as if chosen, one to one. And you can’t say that the dough is made of water. The taste is tender, soft, and when broken you can see how holey and airy they are. These had already cooled down, settled a little, and right out of the frying pan they were even more fluffy. You can serve with anything - from pates to jam and sour cream. Bon appetit and delicious pancakes! Your Plyushkin.