Cooking yeast-free cakes is a simple activity that can brighten up your free time in order to end up with delicious pastries for tea. If classic recipes have long seemed irrelevant to you, then it’s worth experimenting by making pancakes in milk without yeast with the original filling. To do this, we have prepared some interesting, but simple recipes, hurry up to write down the technology and put it into practice.

Yeast-free pancakes are made very quickly. The thing is that without yeast, the dough comes up faster, but in terms of splendor and taste it is in no way inferior to yeast.

Pancakes with milk and orange oil

Ingredients

• — 1 l + -
• - 0.5 - 1 kg + -
• - 1/2 tsp + -
• - 4 tablespoons + -
• - 2 pcs. + -
• Soda - 1/2 tbsp + -
• Vanillin - 1 pinch + -

Products for orange oil:

• - 1/2 cup + -
• - 2 tbsp. + -
• - 2 tsp + -

How to cook pancakes

The highlight of our recipe is an exquisite presentation. Instead of the usual sour cream and jam, we serve fragrant orange oil of our own preparation for ready-made pastries. Such a special addition will allow you to look at a long-familiar dish in a completely different way.

1. Put salt, sugar in warm milk, then beat in eggs.
2. We extinguish the soda in vinegar, after which we add it to the egg-milk mixture.
3. Beat the mass with a whisk, adding a little flour and vanilla to it.
4. When the dough becomes thick, dip it in well-warmed water. We put the dough (together with the container in which it was kneaded) for 15-20 minutes, so it will fit faster and better.
5. After that, we no longer interfere with the dough, but immediately start baking pancakes.
6. We put future pancakes in a preheated pan and bake them on both sides until they are browned.

How to make orange oil

Making orange citrus oil is easy. To prepare, it is necessary to soften the butter, then dilute it with orange syrup and mix everything thoroughly until smooth.

Finally, add grated zest to the resulting mixture, stir the dish and serve it hot along with baked pancakes.

Refined and delicate in taste, pancakes are obtained, to which chocolate or cocoa are added. In appearance, such cakes turn out to be a little unusual, but this does not prevent them from being tasty and appetizing at home.

Ingredients for chocolate pancakes

• Milk - 400 ml;
• Baking soda - 2 g (1/3 tsp);
• Cocoa powder - 1 tsp;
• Wheat flour - 300 g;
• Lemon juice - 5 ml;
• Granulated sugar - 60 g;
• Egg - 1 pc.;
• Vegetable oil - 60 ml.

Cooking pancakes with milk

1. Mix warm milk with eggs, sugar, lemon juice.
2. Add soda, flour, cocoa to the mixture.
3. Mix the dough with a whisk or mixer until smooth.
4. According to our recipe, the dough should not be infused, so after kneading, we immediately start baking.
5. We spread the dough on the hot bottom of the pan, bake the cakes well on both sides, then transfer the pastries to a paper napkin (to remove the remaining oil) and only after that we serve the “dark-skinned” pancakes in milk with sour cream or cream on the table.

How to replace ingredients in a recipe

If you decide, by all means, to bake chocolate pancakes, but the necessary ingredients were not at hand, do not despair. They can always be replaced with other products.

Replacement Options

no chocolate

Cocoa in the dough can be replaced with chocolate.

Sometimes, housewives combine both chocolate and cocoa in pancakes. This combination enhances the taste of your favorite dessert, making them more saturated.

no milk

How to bake pancakes if there is no fresh milk in the house? Replace it with sour or curdled milk.

Chocolate pancakes are especially special if they are prepared on the basis of ayran (non-carbonated tan). The specific taste of a half-dairy product will make the taste of the cakes themselves just as special.

No yeast and soda

The recipe for pancakes in milk allows you to cook them at the same time without yeast and soda. Such pancakes turn out to be no less lush and airy than yeast and soda pastries.

As you can see, milk pancakes without yeast can be cooked in a very unusual way. Such original pastries will be able to surprise not only you, but your whole family. Cook interesting desserts with pleasure and enjoy every piece of them eaten.

Bon Appetit!

Spring is in full swing, and so you want vitamins, fresh herbs! But what if you make not only tasty, but also healthy spring pancakes? They will go just with tea, and with any sauces, and as bread for the second and first courses. And how good it is to take them with you to a picnic or to work in a lunch box! Here, they simply cannot be compared with their sweet counterparts in terms of benefits and satiety.

I love pancakes in absolutely all forms - piping hot, a little warm, already cooled down, warmed up. In general, warmed pancakes and pancakes are tastier than freshly baked ones. At work, this will have to be done in the microwave, and here I am not responsible for the result. I don't use it. But if you put them in a well-heated frying pan - dry, without oil, and hold it under the lid for 5 minutes (or according to the situation, as well as depending on the fire), then pancakes and pancakes will take on a second life! Well, in nature, these pancakes in milk and eggs without yeast can be warmed up in foil on a fire like baking potatoes, or also in foil on the grill.

Step by step video recipe

In my opinion, savory pancakes and pancakes are universal pastries. And very tasty, too. In 95% of cases, I bake them without sugar. But it can be added to many options if desired. And in this case, it will be completely useless, because these pancakes in milk without yeast and soda - with herbs! That is, they are a priori eateries.

What greens to choose? Here, perhaps, there are two criteria. First - you should like the greens for their taste. Secondly, the more, the better! I took a whole vitamin ensemble. Now you can see it for yourself in the photo!

Ingredients:

• milk - 350 ml
• eggs - 2 pieces
• salt - 0.75 tsp
• premium wheat flour - 2.5 cups (

*1 cup = 200 ml liquid = 125 g flour

Pancakes with milk without yeast - recipe:

I broke the eggs, put salt in and beat them together with an ordinary whisk.

She poured milk and stirred.

I sifted the flour here. It took me 2.5 cups, that is, approximately 315 grams.
You may need a little more or less flour. It can be difficult to recommend the exact proportions, because the gluten in flour is different and depends on a lot of factors - the season, the climatic conditions of the wheat growing area, etc.

The consistency should be as in the photo - quite thick. If necessary, it can always be adjusted either with milk or flour in one direction or another.
So the basis of the test for pancakes in milk and eggs without yeast and soda is already ready. However, if you want, you can add a little baking soda or packaged baking powder. But in this case, I felt it was overkill.

All greens - green onions, dill, cilantro and celery - washed with cool running water. Then she thoroughly shook off excess moisture, blotted it with a towel. Finely chopped and sent to the dough.

Stir with a spoon until smooth.

Fritters are loved by many for their excellent taste and speed of preparation. In addition, the dough for them takes a little time and ingredients. Such products are supposed to be lush, and this quality is ensured in various ways. Is it possible to bake "chubby" cute pancakes on the water, and even without yeast? It turns out mission accomplished!

Initially, this type of pancake was food for the peasants. But after a while, he "made a career" and turned into a delicacy for aristocrats. The housewives in the kitchen even had special frying pans - fritters.

Modern culinary specialists appreciate pancakes for a variety of ingredient products. Cakes can be made from fruits, berries, vegetables, cereals. In other words, they can be potato, squash, mushroom, semolina, apple, pear, apricot and many others. And, of course, many have great respect for flour pancakes, for which there are a great many recipes. Some of them are especially useful if, for example, there were no eggs in the house or the hostess does not want to mess with yeast.

How to make fluffy pancakes?

Yeast is used to make pancakes fluffy. For yeast pancakes, you need to make the dough in advance.

Ingredients:

• 200 g flour (with this amount, pancakes will turn out airy);
• 15 g dry yeast;
• sunflower oil;
• 3 eggs;
• 2 tbsp. filtered water;
• 3 dec. spoons of sugar.

Cooking:

1. Dissolve yeast in slightly warm water.
2. Pour the flour into a special bowl and add the dissolved yeast. We mix.
3. Leave the mixture for 45 minutes next to a heat source.
4. While the dough is cooking, beat 3 eggs with a pinch of salt and sugar.
5. We mix the eggs with the dough. We mix. We leave for half an hour.
6. When the dough billet has risen again, without stirring it, we begin to bake pancakes.
7. Pour oil into a heated frying pan.
8. We take the dough with a tablespoon and carefully lower it into the oil in the pan.
9. Fry until the desired “condition” of a browned crust appears, about 5 minutes on each side.
10. It is recommended to serve such pancakes with flower honey, thick jam, sour cream or sprinkled with powdered sugar.

Pancake recipes without yeast

Of course, pancakes made from yeast dough are considered classics. But, to save cooking time, you can take up the recipe for fluffy water pancakes without yeast. They also turn out quite fluffy.

Ingredients:

• 250-300 g flour;
• 2 eggs;
• 2-3 tbsp. water at room temperature;
• 100 g (about 3 tablespoons) granulated sugar;
• salt to taste;
• baking soda;
• ¼ tsp citric acid;
• sunflower oil.

Cooking:

1. Whisk water with salt, sugar, eggs and citric acid with a whisk.
2. Add citric acid and flour, without ceasing to beat until the consistency of homemade cream.
3. Pour oil onto the heated surface of the pan.
4. We spread a batch of pancakes in oil and fry until a pleasant golden color appears.
5. Serve with sour cream, homemade thick jam or honey.

Fritters on the water - a simple recipe that even inexperienced chefs can implement. You can add cinnamon, vanilla sugar, dried apricots or sesame seeds to them.

Fritters on the water without eggs

There is an even more budget option - pancakes on the water without eggs. The dish is very light and tasty.

Ingredients:

• 1 st. water;
• ½ st. l. soda;
• 1 st. l. lemon juice or diluted citric acid in a ratio of 1:4;
• 300-350 g of sifted flour;
• granulated sugar, salt;
• vegetable oil;
• 100 g raisins
• jam, powdered sugar, honey - to choose from, for serving.

Cooking:

1. Pour sugar and salt into slightly warmed water, mix until completely dissolved.
2. We add soda.
3. We add flour. We mix.
4. Add lemon juice, mix.
5. Add raisins.
6. We collect the dough with a tablespoon and dip it into the oil heated in a frying pan.
7. We fry until browned.
8. Serve with powdered sugar, sour cream, jam.
9. If you strive to keep yourself within the framework of a dietary, healthy diet, then you just need to know how to cook pancakes on the water. This dish is not only tasty, but also versatile in terms of vegetable and fruit additions. Instead of the “classic” raisins, you can finely chop apples or grate zucchini.

Pancakes with bananas

If you love bananas, we offer you the following simple recipe.

Ingredients:

• 1-2 bananas;
• ½ st. oatmeal;
• 1.5 st. wheat flour;
• 4-5 art. l. Sahara;
• 2 tsp special baking powder;
• 1 tsp cinnamon;
• 2 tbsp. purified water;
• oil on which banana pancakes are to be fried (you can use olive oil);
• honey, jam, sour cream for serving.

Cooking:

1. Mash a banana with a fork.
2. Grind oatmeal (you can buy ready-made small ones);
3. Mix oatmeal, salt, sugar, cinnamon, baking powder and flour.
4. Pour the mixture into the banana puree.
5. We add a spoonful of oil.
6. Spread the dough on a tablespoon in oil in a hot frying pan.

Banana pancakes are good both hot and cold.

These pancakes can serve as an excellent breakfast, they can be taken with you to school, to work, for a hearty and healthy snack.

Whichever recipe you choose - with or without yeast - the taste and appearance of the fritters depends on some tricks.

• Flour for cakes must be sifted - then the pancakes will be lush. And you need to do this at least 3 times.
• So that the dough is well laid out in the pan, the spoon should be soaked in water each time.
• Yeast must be added to flour, and not vice versa - then the dough will not settle.
• The taste of pancakes does not depend on the type of yeast - dry or pressed.
• Instead of water, you can use low-fat kefir, milk or whey.
• The more acidic the dairy product that is used, the fluffier the pancakes will be.
• Spread the cakes should be on a well-heated pan.

• There should be a lot of oil for frying, otherwise the pancakes will not only not rise, but they will not be baked either. Some lovers of lush cakes are advised to cook them in the oven. Fans of non-stick cookware will be disappointed: non-stick coating does not need oil, so it is great for frying pancakes, but not pancakes.
• Citric acid must be added after the flour, otherwise the pancakes will not rise, but, on the contrary, will settle.
• Before serving, it is good to pour over hot pancakes with jam or sour cream - they will soak and become even tastier.

To please loved ones with a delicious breakfast, cook pancakes on the water. The recipe for fluffy pancakes, even without yeast, guarantees their transformation into a favorite dish of the whole family. Small children love pancakes with fruit, and adults can complement their meal with something more “essential”, such as sour cream or caviar. The main thing is to make the dough correctly, and there are no restrictions on the choice of additives.

I cook pancakes quite often. After trying many options, I found the perfect recipe for lush milk pancakes. They always turn out especially tender and lush, so they instantly disappear from the plates. For flavor, you can additionally add vanillin or a pinch of ground cinnamon. Children will surely like this delicacy, by the way, they will be happy to help you cope with this dish in the kitchen.

A simple recipe with clear proportions

List of ingredients

• milk 250 ml;
• sunflower oil 3 tbsp. l. + 100 ml for frying;
• eggs 2 pcs.;
• wheat flour 250 g;
• sugar 3 tbsp. l.;
• a pinch of salt;
• lemon juice 1 tsp;
• soda 0.25 tsp;
• table vinegar 9% 1 tsp.

How to cook pancakes?

Carefully separate two chicken yolks from proteins. Pour 3 tablespoons of sugar into the yolks.

Whisk the mixture with a whisk so that the ingredients mix and the mass brightens.

Let's heat the milk so that it becomes warm. It is important not to overheat it so that the yolks do not curl. Pour the milk in a thin stream, while constantly stirring the yolk-sugar mixture.

Now pour 3 tablespoons of purified odorless oil.

Quench the baking soda with 9% vinegar. Add slaked soda to the rest of the dough components. She will make pancakes lush and airy.

In parts we will introduce high-quality wheat flour. To avoid lumps and make the dough tender, first sift it through a sieve. We mix everything, achieving a thick homogeneous mass.

The secret of fluffy pancakes

Pour a pinch of fine salt into the egg whites, add lemon juice. Beat egg whites with a mixer until stiff peaks.

Add the beaten egg whites to the batter, gently fold in.

As a result, the dough will turn out homogeneous, with bubbles inside.

Pour refined sunflower oil into the pan. Let's let him warm up. Spoon the dough onto the surface of the pan, forming round or oval pancakes.

Cooking in a frying pan

When they are fried and golden on one side, carefully flip them over with a spatula.

Put the finished pancakes on paper napkins to get them wet from excess sunflower oil.

A small conclusion

Now you know how to make milk pancakes airy and tasty. They can be served with homemade sour cream, fresh berries, jam, chocolate topping or condensed milk.

Step by step recipe with photo and video

Soft, ruddy, fluffy pancakes in milk without yeast are the lifesaver of any culinary specialist. This simple and tasty delicacy will be a great addition to a cup of coffee or tea, will not cause trouble in the kitchen and will please the whole family. Cooked with the addition of vanilla and cinnamon, milk pancakes are fragrant, have a delicate creamy taste and a very appetizing porous texture. A great option for a hearty breakfast or snack from affordable ingredients. Try it!

For cooking, you will need the ingredients listed in the list.

Heat the milk to a temperature of 36-38 degrees. To determine the desired temperature without a food thermometer, warm the milk over medium heat and occasionally drip a little milk onto the back of your hand. When the milk is practically not felt on the skin (not hot and not colder) - the temperature is correct.

After turning off the fire, add 1.5 tbsp to warm milk. lemon juice or 1 tbsp. wine or apple cider vinegar. Mix everything thoroughly and leave the mixture at room temperature for 10-15 minutes.

In a separate bowl, combine the egg, salt and sugar. Mix the ingredients until a homogeneous mass is obtained and the sugar dissolves.

While stirring the mixture, pour in the milk in a thin stream.

Add sifted wheat flour, baking soda, vanilla sugar and cinnamon. Mix the ingredients, moving in one direction (clockwise or counterclockwise) and trying not to mix the dough too long and thoroughly - just enough so that there are simply no dry particles of flour left.

Add vegetable oil. Knead the dough a few more times in a wide circular motion until smooth. The dough should turn out to be thick and slowly drain from a spoon in a single ribbon. Leave the dough at room temperature for 10-15 minutes.

Do not mix the present dough anymore, but carefully scoop it up in small portions with a spoon or ladle and pour it into a preheated, oiled frying pan. Fry the resulting pancakes over medium heat for about 3 minutes on one side.

When bubbles appear on the surface of the fritters and the dough dries slightly around the edges, turn the fritters over, throwing them into the pan from a low height, and fry for about 2 more minutes on the other side, until golden brown.

Lush pancakes in milk without yeast are ready.