Pancakes Without Eggs Recipe
Ingredients
See Ingredients in Direction
Directions
In a warm bowl, mix 1 oz.
of fresh baker's yeast with a glass of warm water or warm milk.
Sift in gradually 9 oz.
of warm flour, and then add another glass of water.
Beat thoroughly till soft and smooth.
Cover the bowl with a cloth, and leave the batter to rise for 3 hours somewhere pleasantly warm.
Then add a pinch of salt, 3 or 4 tablespoonfuls of whatever liqueur or essence you like, or some grated lemon or orange peel.
Leave it to rest again for 2 hours.
Then make your pancakes with it in the usual way.
If the batter at this stage seems too thick, thin it with a little water.
Neither the batter nor the ingredients must be too hot or too cold—just pleasantly warm—or the yeast will not rise.
of fresh baker's yeast with a glass of warm water or warm milk.
Sift in gradually 9 oz.
of warm flour, and then add another glass of water.
Beat thoroughly till soft and smooth.
Cover the bowl with a cloth, and leave the batter to rise for 3 hours somewhere pleasantly warm.
Then add a pinch of salt, 3 or 4 tablespoonfuls of whatever liqueur or essence you like, or some grated lemon or orange peel.
Leave it to rest again for 2 hours.
Then make your pancakes with it in the usual way.
If the batter at this stage seems too thick, thin it with a little water.
Neither the batter nor the ingredients must be too hot or too cold—just pleasantly warm—or the yeast will not rise.
Chef
