Eggless Yeast Pancakes (No Milk)

Cooking method

1. Step 1:

   

   Gather the ingredients for the pancakes. You need just 5: flour, water, sugar, yeast, and salt — plus vegetable oil for frying.

2. Step 2:

   

   Add the sugar and dry yeast to warm water (about 100–105°F / 37–40°C). Before using yeast, read the package: some types are meant to be mixed straight into the flour, while others need to be activated in a warm liquid (water or milk) first. For this recipe you want the kind that activates in warm liquid. Ideally, keep both types on hand, since different recipes call for one or the other and it's good to have them ready.

3. Step 3:

   

   Stir the mixture and let it sit somewhere warm for 10 minutes, until a foamy cap forms on the surface. That cap means the yeast is active and you're good to keep going. If there's no foam, the yeast is either expired, low quality, or was stored improperly — dough made with it won't rise, because the living organisms in it have died.

4. Step 4:

   

   Pour the mixture into a deep bowl. Add the salt to the yeast mixture and stir.

5. Step 5:

   

   Sift the flour and add it to the batter in batches. Mix until smooth.

6. Step 6:

   

   Cover the bowl with a towel and let it rest somewhere warm for 30 minutes. Stir the batter a couple of times during this period. This releases the carbon dioxide that builds up and works some oxygen back in, so the yeast can keep "breathing" and raising the dough. As a result, the batter comes out light and airy.

7. Step 7:

   

   Heat a little vegetable oil in a skillet. Scoop the batter with a tablespoon dipped in cold water (so it won't stick) and drop small round pancakes into the pan. Fry the yeast pancakes over medium heat on both sides until golden brown.

8. Step 8:

   

   Transfer the finished pancakes to a plate and serve right away. Enjoy!