Thin yeast-free pancakes - recipes. Recipe for lean pancakes on water without yeast

I won’t go into too long a description of what it is pancakes, I think you already know everything. Pancakes There are yeast and yeast-free ones, we will prepare simple ones yeast-free pancakes with milk. My only question is what to call them correctly, pancakes or pancakes, if we are talking specifically about thin pancakes. I have always believed that a pancake is thinly fried dough in a frying pan, and a pancake is a pancake in which the filling is wrapped. However, having delved into the history of this dish, I am inclined to think that we will still cook it with you today thin pancakes with milk. Because it's traditional Russian pancakes baked from thick yeast dough and they were quite thick. Thin pancakes came to us from France, and began to be called pancakes; they can be either with or without filling, because only in thin pancake you can wrap the filling. And although everything seems to be clear with the word, I sometimes still continue to call thin pancakes pancakes.

And now directly about the recipe. When it comes to thin pancakes, perhaps the biggest debate is whether to add baking soda or baking powder to the batter or not. So, in the fresh pancake dough no baking powder is used, pancakes They turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the frying pan well. In general, in this recipe I will try to tell you about various little details and subtleties of cooking thin pancakes with milk. I hope everything will work out for you after this, because there is nothing complicated about it.

I would like to note that if you are planning to make a pancake cake, then this recipe not very suitable here pancakes Although they turn out thin, they are quite dense, making them ideal for making filled pancakes. For pancake cake It’s better to do it, here the pancakes turn out thicker and more tender.

Ingredients

• milk 500 g (ml)
• eggs 3 pcs.
• flour 200 g
• butter (or vegetable) 30 g (2 tbsp. spoons)
• sugar 30 g (2 tbsp. spoons)
• salt 2-3 g (1/2 teaspoon)

From the specified amount of ingredients I get about 15 pancakes with a diameter of 22 cm.

Preparation

Let's prepare all the ingredients. Well, if they are all at room temperature, then they will combine better. Therefore, it is better to remove eggs and milk from the refrigerator in advance. Oil can be used either refined vegetable oil (odorless) or butter. Butter gives the pancakes a greater golden brownness and creamy taste. If you use butter, you need to melt it and let it cool.

Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs until foamy, we just need to stir until smooth and the salt and sugar are completely dissolved.

Add a small portion of milk to the egg mass, about 100-150 ml. We do not pour in all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely there will be unmixed lumps of flour in the dough, and you will have to strain the dough later to get rid of them. So for now, add only a small part of the milk and stir the mass until smooth.

Sift the flour into the container with the dough. This is necessary in order to saturate the flour with oxygen and clean it of possible impurities, so I recommend not skipping this point.

Mix the dough. It is now quite thick and should mix until smooth and without lumps.

Now add the remaining milk and mix again.

Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will be quite liquid, approximately like heavy cream.

In this photo I tried to convey the consistency of the dough that I got. In any case, when you fry 2-3 pancakes, you will understand whether you have the right consistency or not. If the dough is very thick, add a little water or milk, if it is liquid, add a little flour.

Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake frying pan, or even better, two at once, this way I can fry twice as fast. I grease the frying pan with oil only before frying the first pancake; further this is not required, the oil that we added to the dough is enough. However, it all depends on the frying pan; if the pancakes stick to the frying pan, then grease it every time before pouring the dough. It is better to grease the frying pan with vegetable oil, because... The butter starts to burn very quickly. Use a silicone brush or just a napkin soaked in oil to lubricate the pan.

So, we warm up the frying pan well, because it is in a hot frying pan that we get porous pancakes with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to create holes in the pancake.

Pour the dough into a hot frying pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, holes immediately appeared on the pancake, this is because the frying pan is very hot, and no soda is needed.

When you fry several pancakes, you will understand how much batter you need to put in the ladle so that there is enough of it to cover the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.

Scoop out a ladleful of batter and pour it into the hot pan, swirling it at the same time, doing it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan and back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you also fry in a regular frying pan with high sides, the pancakes will not turn out round, but with an outgrowth on one side. In a pancake pan with small walls, this process is completely invisible.

Depending on the heat of your burner, it may take different times to fry one pancake. You should turn the pancake over when the dough on top has set and is no longer sticky, and the edges begin to darken a little. Use a spatula to lift the pancake and carefully turn it over to the other side. Straighten the pancake in the pan if it turns over unevenly.

Fry the pancake on the second side. Lift the edge with a spatula and make sure it doesn't burn on the bottom. When the pancake becomes golden brown on the bottom, remove it from the pan.

Place the finished pancakes on a large flat plate and cover them with a lid to keep them hot. If you like more buttery pancakes, then grease each pancake with melted butter; it is very convenient to do this with a silicone brush. I usually don’t grease pancakes; the oil that I already put in the dough is enough for me.

To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And don’t forget, each time, before pouring the dough, let the pan get hot enough.

After you have fried all the pancakes, turn the stack over so that the bottom pancake is on top; on this side the pancakes are more beautiful, and the bottom pancakes are softer.

This is the stack of pancakes I got from a double portion of ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam or any other toppings you like. Bon appetit!

The history of pancakes is very ancient, scientists have not found a common opinion - where did they first appear? One part of science insists on the primacy of China, the second claims that it is Egypt. The first mentions were found in very ancient monuments of writing and culture of these countries.

Yeast-free pancakes are the first flour products of a person who learned to grind wheat grains or various cereals. Varieties of pancakes different nations There are countless recipes that can be either simple or more complex:

• Russians;
• thin French (fr. crêpes);
• Mongolian gambiers;
• English pancakes;
• Indian dosas;
• Ethiopian ingers;
• Mordovian pancakes and many, many others.

It is natural that pancakes are an indisputable sign of Slavic culture. The round pancake historically ambiguously points to the symbol - the Sun. And pancakes have been around since ancient Rus' symbolize (mean) on Maslenitsa the victory of the Sun over winter and the arrival of Spring.

There are a lot of pancake recipes in the world. In any kitchen in the world it is wheat flour, chicken eggs, milk or kefir, sugar, salt. Everything else regarding additives varies only from the capabilities, desires and fantasies of culinary specialists.

The basis of the recipe is to prepare a liquid dough, which spreads over hot frying pan, forms a thin layer when frying. This thin dough is fried on both sides. Making pancakes is a skill and skill similar to art. By different recipes There are pancakes - thin and fluffy, lacy and with holes, stuffed and without filling. The classic shape of pancakes is round; the size of the pancake disk depends on the radius of the frying pan used.

Known recipes based on:

• milk;
• kefir;
• water;
• orange juice;
• highly carbonated mineral water (from which crepe suzette pancakes are made);
• beer.

Recipe No. 1 Pancakes with milk (classic pancakes)

Pancakes without yeast - classic

Suggested: Product yield: 20-25 pancakes Per 100g: 190-220 kcal without butter, jam

1. milk - 1 liter;
2. chicken eggs - 3-4 pieces;
3. wheat flour - 450-500 g;
4. vegetable oil - 3-4 tables. spoons;
5. sugar - 1.5 tables. spoons;
6. baking powder - 1 table. spoon;
7. salt - ½ teaspoon. spoons
8. soda - ½ teaspoon. spoons

How to cook pancakes with milk

• Mix eggs, sugar and salt in a large bowl with a mixer (whisk).
• Take 2/3 of the milk volume (the milk must be warm), mix everything well.
• Add flour in small portions, sifting at the same time (very important - the flour is saturated with oxygen). Mix the milk mixture thoroughly, do not allow lumps to form.
• The last thing added to the dough is butter and baking powder.
• The dough is stirred until completely homogeneous.
• Pour the dough into a well-heated frying pan using a ladle and spread it over the entire surface of the frying pan using inclined movements.
• Fry over medium heat for 1 minute on both sides.

Eat hot. Usually served with pancakes: honey, sour cream, jam, condensed milk, butter.

Recipe No. 2 Pancakes with kefir

It happens that pancakes made with milk don’t work out. Try this recipe, it may become your family's favorite. Pancakes made with cold kefir have small openwork holes, while pancakes made with hot kefir have larger holes.

Kitchen: multinational

Cooking time: 25-30 minutes

Offered: for breakfast, lunch, afternoon snack, dinner

Product output: 20-25 pancakes

Without butter and jam: 180-200 kcal per 100g

Ingredients for the test:

• 400g - kefir (any fat content) at room temperature;
• 100-150g - wheat flour;
• 2 pieces - chicken eggs;
• 3-4 tables. spoons - vegetable oil;
• ½ tsp. spoons - salt;
• 1 tables. spoon - sugar;
• 1 tables. spoon - baking powder.

• Mix half the volume of kefir with eggs with a whisk or mixer until smooth.
• Add salt, sugar, the rest of the kefir and then flour in small portions, be sure to sift the flour.
• Dissolve the baking powder in water - pour it into ½ cup of boiling water (100 ml of water), wait for the end of the hissing, pour the mixture into the dough being prepared.
• After stirring, pour in the oil and bring to the same consistency. Let stand for about 10 minutes.
• Bake pancakes in a preheated frying pan over medium heat. Fry for 1-2 minutes on both sides of the pancake.
• It is better to eat hot - with honey, sour cream, jam, condensed milk, and grease with butter.

Recipe No. 3 Yeast-free pancakes (with cream)

Yeast-free pancakes (with cream) are both very tasty and very tender. For the dough, use cream of any fat content.

Kitchen: multinational

Cooking time: 20-25 minutes

Offered: for breakfast, lunch, afternoon snack, dinner

Product yield: 20 pancakes

Per 100 grams: 200-240 kcal without butter and jam

Ingredients for the test:

• 3-4 tables. spoons of vegetable oil;
• 250 ml cream;
• 250 ml boiling water (water);
• 1-2 chicken eggs;
• 300g wheat flour;
• 1 tablespoon baking powder;
• 1-2 tablespoons of sugar;
• ½ teaspoon salt.

• In a deep bowl, first combine cream, eggs, sugar, salt and baking powder.
• The second is poured into the dough and the sifted flour is stirred.
• Next, pour in boiling water and continue to gently knead the dough.
• At the end, oil is added.
• Fry in a preheated frying pan over medium heat for one minute on both sides of the pancake.
• The good thing about these pancakes is that the thickness will depend on the amount of water in the dough.
• It is better to eat hot - with jam, honey, sour cream, preserves.

Recipe No. 4 Yeast-free pancakes - Pancakes

Many people love universal, most often thin pancakes. They can be prepared with any filling or eaten simply with butter and washed down with hot tea. If you already know in advance what you will eat them with, then: in the case of a sweet filling, add a spoonful of sugar and vanilla to the dough being prepared; if the filling is salty, then two to four cloves of crushed or grated garlic. You can freeze some of it and reheat it if you wish. In general, today we will prepare delicious yeast-free pancakes.

Standard pancake recipe

To complete this recipe we will need: a couple of eggs, half a teaspoon of salt, half a tablespoon of granulated sugar, two tablespoons of vegetable oil, half a teaspoon of baking soda, half a kilogram of flour, one liter of milk, 30 grams butter. Cooking yeast-free pancakes. Using a fork, mix the egg with salt, add vegetable oil; it is not necessary to grease the frying pan after this. Pour flour into a saucepan, make a hole in the center and pour our mixture there.

Knead the batter, adding milk little by little. Place the frying pan on the stove, grease it with oil or a piece of lard for the first time, and let it heat up. By the way, using two frying pans can significantly reduce the cooking time. Take the frying pan with one hand, tilt it slightly and pour the dough into the top edge with a ladle. To form a round pancake, make it rotational movements. Fry until cooked on both sides, turning over with a spatula, and place in a heap on a plate. Grease each pancake with butter. That's it, the yeast-free pancakes are ready.

Cooking pancakes in the oven

And now we offer you a very interesting option. The pancakes prepared in the previous version can be baked in the oven - in cream, at least part of them. We will need: butter - 150 grams, cream - one glass and two dozen ready-made pancakes. Prepare yeast-free pancakes with cream. We heat this important liquid ingredient, and melt the butter in warm milk. Now we take each pancake with both hands, immerse it halfway in the prepared mixture, hold it there for a while and place it in two piles in the frying pan.

At the same time, fold the pancakes down in half with the moistened side. This way we will have alternating dry and wet layers. We wet the very last pancake completely and cover all the others with it. Preheat the oven to 220 degrees and place the frying pan there for 20-30 minutes. When ready, remove the top dried pancake. You will be very surprised at how delicious the yeast-free pancakes with cream turned out.

Cooking and kefir

Any housewife can always find the ingredients for such pancakes at home, and they are very easy to prepare. But, nevertheless, in order to properly fry yeast-free pancakes, it is advisable to choose the right recipe and you also need to know some secrets of this matter. Then there will be no one indifferent to them. 30 minutes of work - and the kitchen will be full of aromas, and a pile of delicious pancakes will appear on the table. For this we need: kefir - half a liter, salt and soda - a teaspoon each, an egg - one, flour - one and a half glasses, milk - one glass, vegetable oil - two spoons.

We heat kefir in any container; its fat content can be any. Pour granulated sugar into it - two spoons, salt - a teaspoon, and break a chicken egg. Mix everything very well until the mass becomes homogeneous, and add soda - one teaspoon. The dough will immediately bubble and increase in volume. At this stage, add the sifted flour, and the mass will become similar to sour cream. Dilute it with boiling milk, mix quickly and add two tablespoons of odorless vegetable oil.

Frying pancakes according to this recipe

Heat it well on a Teflon stove or grease it with vegetable oil. Now let’s start frying yeast-free pancakes with milk and kefir. Pour a thin layer of dough; when one side is cooked, turn it over and cook the second. The pancake should be easy to remove from the pan and be golden in color with delicious little holes.

Grease with a piece of butter and place in a stack on a plate. Ready-made pancakes can be filled with: thick apple jam, cottage cheese with raisins and sugar, fried minced meat. The leftovers after breakfast can be frozen and reheated another time in a frying pan or in the microwave. Serve directly from the stove, hot, with jam, sour cream, honey or condensed milk.

Yeast-free and milk

This recipe will add a little variety to more or less standard cooking methods. Ingredients for three to four servings: half a liter of milk, 50 ml of sparkling water, 15 grams of melted butter, two eggs, 250 grams of flour, half a tablespoon of granulated sugar, half a teaspoon of salt. Also prepare butter to grease your pancakes. Eggs and milk should be at room temperature.

Sift the flour, beat the eggs with a whisk or fork, add salt. Pour in milk, mix well, add flour and knead until smooth. Pour in the melted butter in a thin stream. Leave at room temperature for a couple of hours. About 15 minutes before baking, add granulated sugar and dilute with soda. We heat up a Teflon frying pan, grease it before the first pancake and fry our beauties, treating each one with oil and stacking it in a stack. Bon appetit!

Ingredients: wheat flour - 220 gr; active yeast- 3 g; milk - 200 ml; granulated sugar - 2 tbsp; chicken eggs - 1 piece; salt - to taste; vegetable oil- A little; water - 200 ml; baking soda - a pinch

Cooking method:

The pancakes turn out thin with small holes. Dissolve the yeast in 200 ml of warm water with added sugar. Then add 200 ml of warm milk and stir. Break the egg and stir well, then combine with the cooled yeast cocktail. Flour...

With milk

Ingredients: milk - 0.5 l; chicken eggs - 1 pc.; flour - 10 tablespoons; salt - to taste; granulated sugar - to taste; vegetable oil- 1 tablespoon flour - 2 tbsp. ; vegetable oil- 2 tbsp. l.; liver pate- 300 g; green dill - 1 bunch

Cooking method:

Delicious thin openwork pancakes, prepared using a special technology, with a hearty filling will not leave you indifferent. Pancakes according to this recipe are tender, tasty, beautiful, do not tear and are easy to prepare. You just need to follow a few nuances in preparation. ...

If you suddenly want something simple and tasty, then the best choice is homemade pancakes without yeast.

You can wrap a wide variety of fillings in them, and make the dough with whatever you want: milk, kefir, water, or simply without yeast.

Each recipe presented in the article is unique in some way.

I will tell you in detail below how to prepare each of them.

Recipe with photo: DIY thin yeast-free pancakes

I’ll start with, perhaps, the easiest, one might even say, budget recipe. It will take little effort to prepare and little money.

Pancakes without yeast consist of: 2 tbsp. wheat flour premium; 3 tbsp. selected milk; 4 pieces of chicken eggs; up to 3 tablespoons of granulated sugar; ½ teaspoon salt; 3 tablespoons of vegetable oil.

How to cook pancakes without yeast:

1. To create pancakes without yeast, I start by sifting wheat flour into a bowl through a sieve.
2. Then I add milk a little at a time, remembering to stir constantly. The more milk, the thinner the pancakes will be.
3. I sprinkle salt and sugar into the milk dough.
4. In a separate bowl, thoroughly beat the chilled chicken eggs.
5. I combine the two resulting mixtures into one and you get a fairly liquid dough with milk for pancakes, like sour cream.
6. I pre-heat a small amount of vegetable oil in a frying pan.
7. When I move on to directly baking pancakes without yeast, then I’ll turn up the heat more.
8. You should check the readiness of one side of the pancakes only when its edge begins to darken. Turn over if necessary.

The recipe is ready! Thin pancakes without yeast they turned out just excellent. Bon appetit!

Recipe with photo: how to cook yeast-free pancakes with milk

The recipe for pancakes without yeast with milk is known for its budget-friendly and elementary cooking method that anyone can master.

Thin, tasty pancakes reach their readiness extremely quickly - this is their significant advantage. There is no need to leave the dough to rise and wait for it to rise. Milk, by the way, can be replaced here with kefir and yogurt.

Ingredients for a recipe for pancakes without yeast: 200 grams of wheat flour; 2 pieces of chicken eggs; 3 tablespoons vegetable oil; 400 milliliters of selected milk; 0.5 teaspoon of salt and the same amount of soda; up to 2 tablespoons of sugar.

How to cook pancakes with milk without yeast:

1. First of all, I shake the eggs with sugar until foam forms.
2. Without stopping stirring, add milk in portions.
3. I also sprinkle salt and soda there.
4. Just like milk, I add wheat flour.
5. The resulting milk dough is close in appearance to sour cream without lumps.
6. The final touch will be pouring vegetable oil into the dough and then mixing it.
7. I put a frying pan greased with vegetable oil to heat up in advance.
8. I pour a very thin layer of dough into it and leave it to fry.
9. It will take up to 30 seconds of waiting on one side, and up to 20 seconds on the other.

Thin pancakes with milk are ready! Bon appetit!

Recipe: homemade pancakes on water without yeast

This depends on what kind of water you add. If you use regular pancakes, the pancakes will not be so tender and quite dense. If the water contains gas, then they will become more beautiful in appearance, acquiring a certain pattern.

Pancakes on water consist of: 400 milliliters of water; 250 grams of wheat flour; up to 3 tablespoons of sugar; 2 pieces of chicken eggs; 3 tablespoons salt; 80 grams of butter.

How to cook pancakes with water:

1. I start again by beating the eggs with salt and sugar.
2. From 250 grams of wheat flour I make a mound on the kitchen table, at the top of which I form a small hole. This is where the egg mixture will pour out.
3. It’s time to knead the dough when I add water to the eggs. Everything must be done extremely carefully.
4. If you make the dough with plain water, then add a little soda to make the pancakes more fluffy.
5. Following the algorithm of the previous recipe, I bake pancakes in the same way.

The recipe for pancakes on the water is ready! Bon appetit!

Secrets and useful tricks from chef Ivan

1. Depending on the presence of the filling and its type (whether it will be meat, fish or fruit or vegetable), it is necessary to be more precise in the amount of sugar. Sometimes it needs to be excluded altogether (for example, if there is meat).
2. To somehow decorate the pancakes or give them a pleasant taste, you can resort to adding cinnamon, sprinkle vanilla on top, replace sugar with honey, or add fruit grated with sugar.
3. Envelopes, diamonds and any other shapes in which you can wrap pancakes are ideal due to the elasticity of the resulting baked goods.
4. After pancakes on milk, kefir. The water will be ready, you just have to keep them under the lid for a while. This way they will be softer.

Recipe: how to cook pancakes with kefir

In general, any pancakes, no matter what they are based on, are considered a fairly dietary dish, as well as a budget one.

Kefir pancakes consist of: 0.5 liters fresh kefir; 2 pieces of chicken eggs; 2 tablespoons sugar; 4 tablespoons of wheat flour with a heap; ½ teaspoon of soda; 1 tablespoon vegetable oil; a whisper of salt and butter.

And yet, how to cook pancakes with kefir:

1. I take a saucepan or enamel bowl into which I pour kefir and mix it with granulated sugar and salt.
2. I put it all on a small fire on the stove. I heat until the kefir becomes a little warm.
3. Separately, I beat 2 chicken eggs and pour them into kefir - mix it all well.
4. I mix flour with soda and then sift it through a sieve directly into the kefir mixture.
5. I pour oil in there too, once again I mix everything.
6. I preheat the pan and start baking.

Kefir pancakes are ready! Bon appetit!

Yeast-free sourdough pancakes in your kitchen

These pancakes are notable for the fact that their dough is based on rye sourdough bread. There are about 4 servings here, and it will take about 2 hours to cook in total. Good for a good hearty breakfast and as a dessert for the main course.

What we need:

1 tablespoon of sand sugar, 3 tablespoons of sour cream with any percentage of fat content, 1 glass of warm water, 2 pieces of chicken eggs, 100 milliliters of rye sourdough, 6 tablespoons of premium wheat flour and 4 tablespoons of vegetable oil.

Starts to create:

1. I take a bowl or any other dish with a deep bottom. I pour rye sourdough into it, preferably it should be mature.
2. I break chicken eggs into it and shake them thoroughly.
3. The next step is to add wheat flour (three spoons) and water - mix it all.
4. Next comes sandy white sugar and the rest of the flour. I mix again. The dough will be quite liquid, without lumps or the like.
5. If it’s too thick, add water, but if it’s the opposite, add flour.
6. I leave it in a warm, not ventilated place for half an hour.
7. As soon as the specified time has passed, I pour vegetable oil into the mass.
8. I preheat a frying pan with oil and start baking. Fry on both sides until nicely browned.

That's it, the pancakes are ready! Cottage cheese or any jam would be an excellent filling. Bon appetit!

Custard pancakes with kefir

Here is a list of products: 300 grams of premium wheat flour, 500 milliliters of fresh kefir, 3 tablespoons of vegetable oil and the same amount corn starch, 2 tablespoons granulated sugar, 0.3 teaspoons baking soda, 1 teaspoon salt, vegetable/ghee butter.

Step-by-step cooking algorithm:

1. In a bowl, beat chicken eggs along with white sugar and salt. Process thoroughly until the mixture is smooth.
2. Next, add kefir and flour, stirring continuously. The base for pancakes should be without lumps, a single mass.
3. Boil 200 milliliters mineral water on the burner. I'm sending it there baking soda. When it’s ready, I combine the two resulting mixtures.
4. As a final touch, I add vegetable oil or melted butter. I mix again.
5. It is advisable to fry the deliciousness on cast iron frying pan. I warm it up until high temperature and lightly coat the bottom with butter.
6. I pour a little dough to make the pastry thin. They need to be kept on high enough heat until the edges darken.

Now the baked goods are ready! They should be served hot, because this way they will not lose their true taste. Bon appetit!

Yeast-free pancakes made with corn starch

Ingredients we need: 2 pieces of chicken eggs, 2 chicken yolks, 400 milliliters of fresh milk, 200 grams of corn starch, 1 bunch of medium-sized dill or chives, 1 teaspoon of starch brown, 2 tablespoons olive oil and salt to taste.

Starts baking:

1. I chop the greens very, very finely. If dill was chosen, then before doing this you need to get rid of the stems.
2. I pass broken chicken eggs and yolks through a mixer.
3. Then, without stopping stirring, add milk and vegetable oil. Shake until the mass becomes completely homogeneous.
4. Then I add starch, sprinkle salt to taste, and granulated sugar there. Mix again until the mixture becomes completely homogeneous.
5. The last ingredient added will be chopped herbs.
6. I recommend cooking in a non-stick frying pan. Its diameter should be about 20 to 22 centimeters.
7. I pour a little batter for thin pancakes and fry.
8. I put each prepared pancake in a pan and cover them with a lid - this will make them softer.
9. For filling, I recommend either pate or some kind of fish filling.

Yeast-free pancakes are ready! Bon appetit!

Yeast-free banana pancakes

Ingredients for pancakes: 2 large bananas, salt to taste, 300 milliliters of fresh milk, up to 2 tablespoons of vegetable oil, 175 grams of wheat flour, 4 pieces of chicken eggs, 2 tablespoons of sand sugar.
For the pancake sauce: 200 milliliters of cream (heavy cream) and another banana, smaller than the previous ones.

Let's start baking dessert:

1. I sift the wheat flour, mix it with salt and chicken eggs - I pass it all through a blender to mix thoroughly.
2. I peel the bananas and cut them into small pieces, adding them to the mixture.
3. Stir until a homogeneous mass is formed.
4. Using circular movements, I pour the pancake base onto the preheated frying pan, over its entire surface.
5. Each side is fried for one and a half to two minutes, and for the second side, 40 seconds is enough.
6. All that remains is to bake the fruit.
7. I start preparing the sauce. I peel the bananas again and chop them, cutting them into pieces.
8. Separately, whip the cream with granulated sugar and mix everything with banana pieces. I coat hot pancakes with sauce, after which you can safely serve them to the table.

Homemade pancakes are ready! Bon appetit!

My video recipe