Yeast pancakes with apricots

- only a few ingredients - simple and quick to make - yeast pancakes without eggs - you can use apricots or peaches

Preparation time: 10 minutes Dough rising time: 40 minutes Frying time: 30 minutes Number of servings: 20 large pancakes Energy value 242 kcal Carbohydrates 37 g - Including sugars 10 g Protein 5 g Fat 8 g Diet: low-fat, vegetarian.

• 2.5 cups of wheat flour, e.g. cake flour - 400 g
• a little over 1.5 cups of milk - 390 ml
• 7 g of dry yeast or 20 g of fresh yeast
• 3 tablespoons of fine sugar - up to 60 g
• a pinch of salt
• 5 apricots - about 350 g
• vegetable oil for frying

Yeast pancakes without eggs

My glass has a capacity of 250 ml.

The calories were calculated based on the ingredients I used. This is an approximate amount, as your ingredients may have a different calorie count than the ones I used. I didn't include the powdered sugar dusting in the calories. The listed amount of ingredients yielded 20 thick pancakes, each about 10 cm in diameter.

The apricots were weighed before any peeling or preparation. I always provide the weight of the vegetables or fruit I use. However, you don't have to adhere to the gram guidelines. The weights are provided to help you understand the approximate amount needed to prepare a given dish.

Pancakes with apricots

Pour into a bowl about 2.5 cups, i.e. 400 grams, of wheat cake flour; seven grams of dried yeast; three tablespoons of sugar (I used fine sugar), i.e. about 60 grams of sugar, and a pinch of salt.

Pour in a little over 1.5 cups of milk, approximately 390 ml of warm milk (temperature up to 40 degrees Celsius). I used full-fat cow's milk. You can also use lactose-free milk or a plant-based milk. I recommend almond or coconut milk. You can also add a few drops of cream or vanilla flavoring, or a dash of vanilla paste.

Tip: If using fresh yeast, add 20 grams. There's no need to prepare a starter, but I recommend first mixing the yeast with milk and then adding the yeast milk to the dry ingredients.

Mix the batter thoroughly, then begin mixing at low speed. It may seem a bit thin at first, but it will thicken after a while. Continue mixing for up to five minutes. The batter should have the consistency of pudding.

Cover the bowl with the dough with a cotton cloth and set aside in a warm place to rise for about 40 minutes. The dough for the apricot yeast pancakes should rise very well (double in volume). If it's not fully risen after 40 minutes, wait a few more minutes.

Wash and halve five apricots, weighing a total of about 350 grams. Remove the pits and cut the apricot halves into pieces no larger than 1 cm. I recommend ripe apricots, but still firm and not runny. Very ripe fruit release juice, which can splatter and burn when frying the pancakes.

Instead of apricots, you can use two peaches. Add the pieces to the risen dough. Mix thoroughly with a spoon. If the dough seems a bit too thick, you can add 2-3 tablespoons of warm milk or one egg yolk (if you can eat eggs).

Start heating the pan. Set the heat to medium and wait until the heat is evenly distributed across the entire pan. Add a few tablespoons of vegetable oil to the pan for frying. Spread the fat evenly throughout the pan. Allow the oil to heat up thoroughly. This will prevent the pancakes from absorbing fat.

Using a large spoon, scoop generous portions onto the pan and place them on the griddle. Form pancakes about 10 cm in diameter and 1 cm thick. I placed four pancakes at a time in a 26 cm pan. After about three minutes, carefully flip each pancake over. The other side usually takes a little less time to fry. Yeast pancakes with apricots are ready to be removed from the pan when both sides are nicely browned and risen. If the pancakes are browning too quickly, reduce the heat. How long they will fry depends on the pan, its thickness, and the heat setting. The pancakes will continue to rise while frying, so give them some time to finish cooking.

Fry eggless yeast pancakes this way. Remember to add a little fat to the pan as needed. After frying, you can dust the finished pancakes with powdered sugar or a mixture of cinnamon and caster sugar. They can be eaten warm, but they also taste delicious after cooling.