Lenten yeast pancakes
I have been baking pancakes for Lent using this recipe for five years now, and maybe longer. No more complicated than regular yeast pancakes made with milk and eggs. Lenten pancakes turn out soft, fluffy, with holes. We eat them with honey and jam, and if the pancakes are unsweetened, then with squash caviar, hummus or vegetable salad.
This time I replaced a third of the water with cucumber brine. We really liked the result.
One pancake, 28 cm in diameter: 105 kcal.
Sift the flour into a bowl, mix with yeast, salt and sugar. Add 300 ml of warm water. Make a liquid dough and add vegetable oil. Cover the dough with film and leave in a warm place.
After half an hour the batter should be bubbling actively. Leave for another 20 minutes. For thick pancakes, use it as it is; for thinner ones, stir in a little more warm water.
Cook the pancakes in a hot frying pan. I oil the pan only before the first one; after that, they release easily.
One portion of dough makes 10 pancakes with a diameter of 24 cm.