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Yeast pancakes without eggs

Eggless Yeast Pancakes

Thin, lacy crêpe-style pancakes made from just a few pantry staples. I've never managed to get them this delicate before. They pair with just about anything—sour cream, jam, or simply a brush of melted butter, since there isn't much fat in the batter itself.

Tatiana EAO

Recipe author

Composition / ingredients

Servings:

Milk

125

Water

125

All-purpose flour

150

Sugar

Salt (a pinch)

Yeast

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 5 g

Fats 13 % 5 g

Carbohydrates 74 % 29 g

182 kcal

GI: 4 / 0 / 96

Cooking method

Step 1:

Here's how to make eggless yeast pancakes. Combine the water and milk and warm the mixture to about 90–105°F (30–40°C). Scoop out 3 tablespoons of the liquid and stir in the yeast, half the sugar, and 2 tablespoons of the flour. This is your starter (sponge).
Step 2:

Cover the bowl with a towel and let the starter sit in a warm spot for 15 minutes, until it's bubbly and active.
Step 3:

Pour the remaining milk mixture into the risen starter, then stir in the rest of the flour along with the sugar, salt, and oil. Cover again and leave in a warm place for 1 hour.
Step 4:

Cook the pancakes in a well-heated, lightly greased skillet. Don't let them go too long—flip each one as soon as it's browned, or they'll turn rubbery.

Be ready to use a little more or less flour than the recipe calls for. Go by the consistency of the batter rather than an exact amount of flour.
A word on your pan: the wrong skillet can ruin even the best recipe, so use a good nonstick or well-seasoned pan for even browning.
The batter may look thin, but don't worry—the pancakes flip cleanly, hold together, and come out beautifully thin.