How to bake pancakes on water. Pancakes on the water. Lenten pancakes with mineral water

There are many pancake recipes. All products can be divided into several groups. To bake fluffy pancakes, yeast or soda is added to the dough, thin pancakes acquire the desired consistency due to the combination of liquid, flour and eggs. Pancakes are most often baked in milk, but recipes using water are also very popular. Water baked goods are lighter and lower in calories and are suitable for lactose intolerant people.

The ideal dough should be smooth and liquid enough. The general rule for mixing is 2 parts of water for 1 part of flour. Before whipping, the liquid is slightly warmed up so that no lumps form. For whipping, use a submersible mixer or whisk; in extreme cases, you can use a fork.

Pancakes on the water can be served with sauce or stuffed into neat nodules.

To prevent the dough from sticking to the pan, odorless vegetable oil is added to it. However, it is also better to grease the pan to make it easier to remove. It is enough to process it with half a potato with a few drops of vegetable oil; this must be done before baking. It is better to cook pancakes in a thick-walled cast-iron skillet; if it is not there, modern options with a Teflon coating will do.

Ready-made pancakes can be stuffed by wrapping minced meat, chopped vegetables, canned fish mixed with rice, grated apples and other ingredients in them.

Thin pancakes on water: a proven recipe

Thin pancakes on the water

Cooking such pancakes takes a minimum of time. Thin slices of dough are baked instantly and can be served with sour cream, butter or jam, or stuffed with hearty or sweet fillings.

Ingredients:

3 eggs;
1 tbsp. l. Sahara;
0.5 tsp salt;
3 tbsp. l. vegetable oil;
3 glasses of water;
2 cups of flour.

Break the eggs into a deep bowl, add salt, sugar and water. Beat the mixture with a mixer. When the mixture becomes homogeneous, and bubbles appear on the surface, pour in odorless vegetable oil, gradually add sifted flour. A properly prepared dough is quite liquid, homogeneous, without lumps.

Preheat a frying pan, grease it with vegetable oil using a cooking brush or half a potato. There should not be too much oil, otherwise the pancakes will turn out to be greasy and pale. Pour the dough into the pan with a ladle; it should spread quickly over the surface. Shaking the pan in your hand, spread the dough over the surface. Bake the pancake for 1-2 minutes, until the underside is browned and bubbles appear on the top.

Use 2 scoops to turn the pancake. When it's ready, remove the baked goods in the pan, brush with butter. Stack pancakes and keep warm until serving.

Thick breakfast pancakes

Thick pancakes

Lush, spongy pancakes stacked on a plate are a classic dish for a hearty breakfast. They can be poured with syrup, honey or condensed milk, sour cream and other tasty additives are served separately.

Ingredients:

600 ml of water;
3 eggs;
300 g flour;
0.5 tsp salt;
0.5 tsp soda;
0.5 tsp lemon juice;
3 tbsp. l. Sahara;
1 tbsp. l. vegetable oil.

Beat eggs with a mixer until white, pour in water, add sugar. Beat the mixture again, it should be foamy and smooth. Sift flour, mix it with sugar and baking soda. Pour dry ingredients into the egg mass, add lemon juice. Beat everything until completely homogeneous, there should be no lumps in the dough.

Bake pancakes in a well-heated pan, their size is slightly smaller than that of thin ones. When the pancake is well browned, turn it over quickly with a spatula. Grease the finished products with ghee and stack them.

Custard pancakes on boiling water: a simple step-by-step recipe

Custard pancakes have a very delicate and delicate taste. The dough takes a little longer to cook, but you can fry the finished products in 10-15 minutes.

Ingredients:

3 eggs;
2 glasses of water;
2 cups of flour;
1 tbsp. l. Sahara;
0.5 tsp salt;
0.5 tsp baking powder;
butter for lubrication.

Grind eggs with salt and sugar, pour in cold filtered water. Beat everything into a fluffy foamy mass. Sift flour, mix with baking powder. Pour the egg mixture into a container with flour, mix thoroughly. Pour a glass of boiling water in a thin stream, stirring the dough continuously. Hot water will make the dough smooth and homogeneous, the finished products will be fluffy and airy.

Preheat the pan, pour the dough with a ladle and quickly spread it over the surface. After frying the pancake, turn it over to the other side. Brush with butter directly in the pan, fold in four and place in the pan. This will keep the baked goods hot.

Openwork pancakes: original dessert

Openwork pancakes

Spectacular lace pancakes can be baked from the dough in water. They will decorate a Sunday breakfast or a festive Easter table.

Ingredients:

250 ml of water;
2 eggs;
150 g wheat flour;
2 tbsp. l. vegetable oil;
2 tbsp. l. Sahara;
1 tsp salt.

Break eggs into a deep bowl, add sugar, salt, vegetable oil. Beat everything with a submersible mixer. Sift the flour, add portions to the egg mass. Pour the dough into a plastic bottle with a hole in the lid.

Preheat a frying pan, lightly grease it with oil. Squeeze the dough out of the bottle, imitating the lace pattern. You can make traditional round pancakes or give them the shape of a flower, a heart, or a funny face. You need to draw with dough quickly, thin openwork pancakes are baked for just a couple of minutes.

Gently turn the product over with a spatula, fry the other side. Grease the finished pancake with butter, serve immediately. Any sweet sauce will be a good accompaniment: jam, honey, custard or sour cream whipped with sugar. Pancakes can be garnished with fresh berries, canned fruit, or a scoop of ice cream.

Buckwheat pancakes on the water

Buckwheat pancakes

Buckwheat pancakes have a special, very rich taste. They can be stuffed or served with sour cream and butter. The degree of sweetness is adjusted according to taste. However, you should not pour too much sand, thin pancakes can burn.

Ingredients:

500 ml of water;
1 cup buckwheat flour;
2 eggs;
salt and sugar to taste;
vegetable oil for frying.

Beat eggs with a mixer or whisk. When the mass acquires splendor, and numerous bubbles appear on the surface, leave it for a few minutes. In a separate container, mix warm water, sugar and salt. Pour buckwheat flour in portions and stir thoroughly so that there are no lumps left.

Pour the beaten eggs into the flour mixture and mix well. Particles of buckwheat flour are larger than wheat, so that the dough becomes homogeneous, it is better to use a submersible mixer.

Preheat a frying pan, grease it with odorless vegetable oil. Pour portions of the dough with a ladle, distribute it over the pan with gentle rocking. When the edges of the pancake are browned, turn the product with a spatula and fry the other side. Put the finished pancakes in a pile on a plate, smearing with melted butter.

Pancakes with herbs and cheese

Ingredients:

500 ml of water;
330 g wheat flour;
2 tbsp. l. starch;
2 tsp baking powder;
4 eggs;
2 tsp Sahara;
2 tsp salt;
300 g of hard cheese;
30 g green onions;
30 g fresh dill;
5 tbsp. l. vegetable oil.

Beat eggs with salt and sugar, pour in water, add in portions sifted flour mixed with baking powder. Mix everything thoroughly with a mixer.

Grate the cheese, finely chop the onion and dill. Mix ingredients and add to dough. Pour in vegetable oil and mix again.

Heat a frying pan, grease them with a little oil. Pour out a portion of the dough, distribute it over the entire surface with shaking the pan. Wait until the underside is browned, quickly turn the pancake over with a spatula. Brush the pancake with butter directly in a frying pan, fold in half and place on a preheated plate. The standard portion is with a hot pancake, but their number can be increased.

Pancakes with apple baked

Pancakes with apples

Delicate sweet pancakes are served sprinkled with powdered sugar. Ripe pears or thinly sliced peaches can be used in place of apples.

Ingredients:

3 eggs;
500 ml of water;
1.5 cups flour;
1 tsp baking powder;
1 tsp salt;
2 tbsp. l. Sahara;
2 ripe sweet and sour apples;
50 g butter;
vegetable oil for frying;
icing sugar for dusting.

Beat eggs with sugar and salt using a mixer. When the mass becomes homogeneous and turns white, pour in water, add sifted flour mixed with baking powder in portions. Mix everything thoroughly, rubbing lumps, pour in melted butter. Wash, peel, core, cut apples.

Preheat a frying pan, lightly grease it with odorless oil. Pour out the dough, distribute it with shaking hands. Spread apple slices on the surface of the pancake. When the bottom is browned, gently turn over, being careful not to tear the pancake. It is more convenient to use 2 wide nylon paddles. When the pancake is baked on the second side, remove it onto a plate, grease with melted butter. Serve the pancakes hot or warm.

Pancake knots

At home, you can prepare a restaurant-level dish - hearty pancake nodules with a complex filling. They are served with creamy sauce or fresh sour cream.

Ingredients:

3 eggs;
500 ml of water;
1 cup wheat flour
1 tsp Sahara;
1 tsp salt;
frying oil.

For filling:

100 g chicken fillet;
100 g champignons;
1 onion;
1 small carrot;
salt and pepper to taste.

Beat eggs white with salt and sugar. Heat the water and mix with the egg mass. Pour in sifted flour in portions, without stopping whipping. Lightly grease the pan with oil, bake thin pancakes. It should be perfectly round, without tears or damage.

Prepare the filling. Boil the mushrooms in salted water, peel the onions and carrots, cut the chicken fillet into small cubes. Chop the onion, grate the carrots. Heat vegetable oil in a deep frying pan and fry vegetables until soft, stirring with a wooden spatula.

Place the mushrooms in a colander, cool slightly and chop finely. Put mushrooms and chicken with carrots and onions, stirring occasionally, fry everything together until tender. Add salt and pepper to taste.

Place a portion of the filling in the center of each pancake. Raise the edges and fasten with a toothpick so that knots are obtained. Serve warm. If the pancakes are cold, they can be brought to the desired temperature by placing them in a hot oven for a couple of minutes.

How to cook pancake dough on water the recipe is simple - a complete description of the preparation so that the dish turns out to be very tasty and original.

In Old Russian cuisine, pancakes were baked exclusively for Shrovetide. Round, golden, nourishing - they symbolized the departure of the hungry winter and the beginning of the labor spring, which was supposed to bring a new harvest. Unlike modern ones, classic Russian pancakes were baked with the addition of buckwheat flour, in fat milk or sour cream. Therefore, they turned out to be thick and rather dense, and were offered by the hostesses not for dessert, but as a main course.

Today, it is not customary to brag about the large thickness of pancakes. In "fashion" - a light, perforated, lace structure. You can get it using various techniques on how to make dough on pancakes. We will tell you about each of them in detail.

Plus, most of us enjoy pancakes with sweet jam, condensed milk, honey, or sour cream. In combination with a fatty dough, the stomach will receive incredibly heavy food, moreover, very high in calories. In order not to harm the figure, it is advisable to use low-calorie ingredients. At the same time, pancakes, as well as, for example, lean samsa made from puff pastry, will be very tasty.

Pancake dough with milk

The most common recipe for making pancake dough. For it, you can use store-bought and fatty homemade milk.

milk - 500 ml;
egg - 2 pcs.;
flour - 200 grams;
sugar - 1 tablespoon;
salt - 1 pinch.

Remove milk and eggs from the refrigerator in advance so that they reach room temperature.
Whisk eggs into a bowl, mix with sugar and salt. Add sugar even if you are using unsweetened filling (liver or stewed cabbage). Thanks to him, the dough will be tastier.
Add milk, stir well.
Place a strainer on a bowl and add flour to it. This will remove any lumps and create an airy, delicate texture. You should add flour to the dough for thin pancakes in several steps, stirring constantly with a whisk. The consistency of the finished composition should resemble liquid sour cream. This will make it easier to bake pancakes in milk: the dough will easily spread over the pan and will not crumple when turning over.
Add vegetable oil and stir.

Pancake dough with kefir

This recipe for how to make pancake dough is suitable for the most economical housewives. Firstly, with him you can not think about where to put the sour milk. And secondly, you can bake pancakes on kefir and use them as a basis for different fillings: sweet (cottage cheese, berries) and unsweetened (meat, fish, vegetables).

kefir 3% fat - 500 ml;
egg - 2 pcs.;
flour - 200 grams;
sugar, salt, baking soda - ½ teaspoon each;
vegetable oil - 4 tablespoons.

Beat eggs in a deep bowl, add kefir, stir.
Heat the mixture for a short time over low heat to a temperature of about 60 degrees. This will help the salt and sugar dissolve well.
Remove the dishes from the stove, add salt and sugar, stir.
Sift flour and add to dough.
Dissolve soda in boiling water (1 tablespoon of boiling water to ½ teaspoon of baking soda) and quickly add to a bowl.
Pour in vegetable oil and heat the dough for about 1 hour.

How to make pancake dough and bake delicious pancakes.

Pancake dough on water

Less popular than the others, this pancake dough is more favored by nutritionists. It is the least high-calorie, goes well with berries and fruits, and can be used for breakfast or lunch pancakes. The dish is prepared very quickly.

water - 500 ml;
flour - 320 grams;
egg - 2 pcs.;
vegetable oil - 2 tablespoons;
sugar - 1 tablespoon;
salt - 1 pinch.

Beat eggs into a bowl, add sugar and salt, stir.
Pour in water, stir.
Gradually add the sifted flour, stir with a whisk or mixer until smooth. Diet pancake dough with holes is ready!

In conclusion, we suggest you watch a video recipe for boiling pancakes.

We bake delicious pancakes!

We already know how to make pancake dough. It's time to move on to baking.

Put a frying pan on the fire, ignite it well.
Grease a skillet with vegetable oil. You literally need 1 drop - it can be evenly distributed over the surface with a brush.
Reduce heat to medium - pancakes are not fried, but baked.
Cast on 2/3 of the ladle of dough. Pour it quickly into the skillet, which should be kept slightly tilted. This will allow the dough to flow in a circle.
The dough grabs instantly, but the first side should be baked for 2-3 minutes.
Pry the pancake with a spatula and flip it over to the other side. Bake for a couple of minutes.
Place the finished pancake on a platter. You can grease it with butter, or you can leave the surface dry (for a diet meal). Covering the plate with a lid will soften the edges of the pancakes. Leave the dish open if you want to crunch some delicious lace.

On average, it takes an hour and a half to prepare a dish. And it dies down instantly! Try experimenting with toppings. Or offer the kids delicious pancakes with sour cream and your favorite jam!

How to make pancakes in water

There are many recipes for pancakes that differ in a liquid base. For preparation, milk, kefir, whey or water are used. The base ingredient has a significant impact on the taste of the finished treat. The most accessible are the recipes for pancakes on the water. Let's find out how to make pancakes in water at home.

Pancakes are a traditional flour dish for Russian cuisine, which has long delighted fans with a variety of cooking. The popular product is based on batter. The flour base is versatile, as it acquires a variety of textures and flavors thanks to frying in a pan at different temperatures and using different recipes.

Calorie content of pancakes on water

Pancakes have long become symbols of Russian cuisine. This easy-to-prepare dish is surprisingly satisfying and incredibly tasty. It is combined with a variety of fillings, which provides an opportunity for the realization of a culinary fantasy.

There is good news for people who follow the figure and do not consume flour due to their high fat content. The calorie content of pancakes on water is approximately 150 kcal per 100 grams. So a couple of pancakes won't hurt your figure.

There are hundreds of pancake recipes on the internet. Such a variety deserves respect, but not all recipes are perfect, and certain skills and knowledge are required for cooking. Let's talk about the intricacies of baking delicious pancakes.

Be sure to sift the flour before cooking. The result is a tasty and fluffy dough.
Use water, eggs, and other liquid ingredients at room temperature. If you store them in the refrigerator, remove them a few hours before cooking.
To avoid lumps in the pancake dough, add flour gradually. First combine and mix liquid foods, then add flour.
To prevent the dough from sticking to the pan, add a little vegetable oil to the composition. A cast iron skillet is best for frying pancakes.
Lubricate the pan with lard or lard. As a result, the pancakes will not stick, and do not overdo it with the amount of "lubricant".

And remember, the first pancake is an indicator of the correct use of ingredients and a ready signal. Be sure to try it. He will tell you what to add to the dough to correct or improve the taste.

Classic thin pancakes on the water

It is difficult to find a person whose list of favorite dishes does not include pancakes. Since dairy products are not always available in the refrigerator, housewives often knead the dough in water. I offer the most "popular" recipe - the classic one.

Flour - 400 g.
Eggs - 2 pcs.
Water - 500 ml.
Sunflower oil - 2 tablespoons.
Salt.

Sift flour into a deep bowl to saturate with air, add salt. In a small saucepan, lightly heat the water. The warm liquid makes it easier to fight the lumps.
Beat eggs in a separate container, add flour and vegetable oil. Whisk the mixture and gradually add water. The result is a uniform pancake mass.
Don't rush to bake pancakes right away. Set the dough aside for 15 minutes. After the time, fry in a greased skillet.

The classic pancake recipe is versatile. It allows you to make savory or sweet pancakes at home. I advise you to use meat, vegetables, liver, fruits, berries as a filling.

Classic thick pancakes on the water

Many novice chefs are surprised by the fact that you can prepare a tasty and satisfying treat for households from available products. Classic thick pancakes on the water are a good example of this. It doesn't take a lot of time to create a culinary miracle, and the financial costs are imperceptible.

Flour - 4 cups.
Egg - 2 pcs.
Water - 350 ml.
Slaked soda - 0.5 teaspoon.
Sugar - 2 tablespoons.
Salt, vegetable and butter.

Grind eggs with sugar and salt, add a tablespoon of sunflower oil, baking soda, salt, sugar, water and flour. Beat the resulting mass well with a mixer.
Bake the pancakes in a buttered skillet. Place some dough in a roasting pan and form a pancake. When it's browned on the underside, turn over.
Put the prepared pancakes in a saucepan, add a little butter, cover and leave for a few minutes. Then shake the container lightly to distribute the oil evenly.

I fry thick pancakes with the classic recipe in odorless refined butter, but regular will work. Some housewives grease the pan with lard or use non-stick cookware. As you like. In any case, it makes a great addition to cocoa.

Delicious pancakes on the water with holes

If there is no milk or kefir in the refrigerator, and the household asks for delicious pancakes, prepare a delicacy in water. They are not inferior in taste to pancakes with milk. but differ only in a finer and more porous texture.

Water - 1 glass.
Egg - 1 pc.
Wheat flour - 0.66 cups.
Sugar - 1 tablespoon.
Salt - 1 teaspoon.
Vegetable oil - 20 ml.
Butter - 50 g.

Beat the egg, add salt and sugar. After dissolving the quicksilver ingredients, pour in chilled boiled water and beat until foamy.
Gradually add flour to the dough and at the same time beat the mass with a whisk, breaking the lumps. The result is a mass that resembles sour cream. Finally add vegetable oil and beat again.
Grease a preheated pan with vegetable oil. Using a ladle, pour some dough into the pan and distribute evenly. When the pancake is browned, pry it over the edge with a spatula, gently turn over and fry on the other side. Put the finished pancakes on a plate, brush with butter.

Pancakes with holes prepared according to this recipe go well with meat or vegetable filling. They are also suitable in their pure form with black tea, especially if diluted with homemade jam or jam.

How to make fishnet pancakes with eggs

To make delicate delicate delicate pancakes at home, you don't need sophisticated and expensive ingredients. Water, eggs and flour are enough. Despite the simplicity of the recipe, the dessert turns out to be incomparable.

Eggs - 5 pcs.
Water - 700 ml.
Flour - 350 g.
Citric acid - 1 pinch
Vegetable oil - 25 ml.
Salt, sugar, vanilla.

STEP COOKING:

Beat eggs in a deep bowl. Pour water into a separate bowl, add salt and sugar. After dissolving the dry ingredients, combine the liquid with the beaten eggs.
Add flour gradually, stirring constantly. Add butter and vanilla last, and stir again. The main thing is that there are no lumps in the flour base.
It remains to fry the pancakes in a preheated and lightly oiled frying pan on both sides.

Openwork pancakes on water are good with cottage cheese or meat filling. Some gourmets eat them in their pure form, dipped in natural honey and washed down with tea. A matter of taste.

How to make lean pancakes in water

Even if there is a post in the yard. no one forbids cooking delicious treats. And although there are no eggs and milk in the lean pancakes on the water, they are still delicious. There is one more advantage - low calorie content. Therefore, they are equally suitable for fasting and weight watchers.

Flour - 1.5 cups.
Water - 2 glasses.
Vegetable oil - 50 ml.
Sugar - 1 tablespoon.
Water - 0.5 teaspoon.
Citric acid and salt.

Pour water into a deep bowl, add sugar and salt. After dissolving the ingredients, add the sifted flour along with citric acid, mix well to get a homogeneous mass without lumps.
Add butter and baking soda to the dough. Stir the pancake mass again.
Preheat a skillet. I advise you to grease the frypot with vegetable oil once before baking. Fry the pancakes in a skillet on medium heat.

If you want to diversify your meal, add some chopped herbs or pre-fried onions to the lean dough before baking. This additive will give the pancakes a certain flavor and aroma. If making sweet lean pancakes, add some vanillin to the dough.

Thin custard pancakes on boiling water

Custard pancakes are one of the few treats that cannot be spoiled by definition. Flour boiled with boiling water retains moisture, which evaporates during frying and provides the pancakes with frantic airiness.

Boiling water - 300 ml.
Water - 250 ml.
Flour - 250 g.
Egg - 1 pc.
Butter - 20 g.
Sugar - 2 teaspoons.
Soda and salt - 0.66 teaspoons each.

Sift flour into a deep bowl. While stirring the flour with a whisk, pour in plain water in a trickle. Stir until smooth.
Add baking soda to boiling water and stir quickly. Quickly stirring the thick flour base with a whisk, pour boiling water into the mass. In a separate bowl, beat the egg, sugar and salt. Stir the dough, add the beaten egg, cover and let sit for 15 minutes.
After the time has elapsed, melt the butter in a pan and add to the dough, stir. Pour some dough into a preheated and oiled frying pan, spread over the surface and fry on each side. Place pancakes on a plate in a stack, brushing with butter.

How to bake pancakes without eggs

Looking for an easy and quick pancake recipe? Here it is. The recipe below does not require eggs, milk, or other dairy products to make a light dinner. It's hard to believe that everything will work out without these classic products, but it's true.

Chilled boiled water - 500 ml.
Flour - 250 g.
Vegetable oil - 6 tablespoons.
Sugar - 2 tablespoons.
Salt and soda - one pinch at a time.

Sift the flour into a deep bowl, add the rest of the quicksand ingredients and stir.
Gradually pour water into the mixture, stirring vigorously. Be sure to crush any lumps.
Add 2 tablespoons of oil and mix well. The pancake mixture is ready.
Use a cast iron skillet for baking pancakes. Place the cookware on the stove, heat it up, brush with oil and bake in the traditional way on both sides.

The egg-free method of making pancakes is incredibly quick and easy. If you want to solve the problem a little more difficult, check out the material on the site, which describes a variety of ways to make pancake dough.

Fluffy yeast pancakes on water

The classic recipe for pancakes involves adding eggs, butter and milk to the dough. Such a treat is incredibly tasty, but many consider it "heavy" food. I offer a "lightweight" version of everyone's favorite delicacy.

Flour - 500 g.
Dry yeast - 5 g.
Warm water - 400 ml.
Vegetable oil - 2 tablespoons.
Sugar - 1 tablespoon.
Salt.

In a deep bowl, combine dry ingredients, add water and vegetable oil. Use a whisk to break up any lumps. Leave the mass under the lid for 40 minutes. During this time, it will double.
Preheat the skillet. To prevent the pancake mass from sticking to the bottom of the pan, brush with vegetable oil. Pour some dough into the pan, distribute. Flip over as soon as the surface of the pancake turns yellowish. After a minute, remove from the stove and place on a plate.

Yeast pancakes are paired with a variety of toppings and toppings, but I recommend serving them with a delicious sauce. To prepare it, crush two hard-boiled eggs in a deep bowl, add a little butter, chopped herbs and salt. Everyone will be delighted.

The article on cooking pancakes in water has come to its logical conclusion. We looked at several popular recipes and paid attention to the secrets of cooking. And remember, pancakes are always served immediately after cooking. At this moment, their taste is at its peak. Bon Appetit!

Pancakes on the water are green due to the addition of leafy greens to the dough. An extraordinary filling for pancakes - from potatoes, dried tomatoes, peppers and prunes.

vegetable oil, vegetable oil, water, eggs, sugar, flour, herbs, potatoes, tomatoes, prunes, salt, green onions

Pancakes on the water - a recipe for low-fat pancakes. Below we will tell you how to cook pancakes in water, having cooked pancakes in water once, you will not be tormented by such common questions: how to make pancakes in water, how to make pancakes in water, how to cook pancakes on the water... The recipe for pancakes in water is very simple, the main thing is to observe the proportion of ingredients. Pancake dough in water is made from flour, eggs, water, salt and sugar. This is a recipe for thin pancakes in water. Beat eggs, water, sugar and salt, and then add flour little by little. You can immediately add vegetable oil to the resulting dough. Lenten recipe for pancakes, these are pancakes in water without eggs.

To make the dough more fluffy, you can cook pancakes with mineral water, pancakes with water and yeast. Or add a little baking powder to the dough. Cooking pancakes in water has its own tricks. To determine the readiness of the pancakes, carefully monitor their edges: as soon as they begin to rise, immediately remove the pancake from the pan.

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How to cook pancakes in water and milk is too much

Pancakes on the water will help you out when it is not possible to use milk. This recipe for pancakes in water is very simple, and the pancakes are tender and thin. The name of the dish sounds unusual. But what to do if there is no milk, and the rest of the ingredients are in abundance? Do not hesitate and do not hesitate to cook them in a different way, be sure that you will succeed.

Of course, we know that the most delicious and simple pancakes with milk are http://vkusno-i-prosto.ru/receipt/bliny-na-moloke/. but there are many more ways to prepare them. Depending on the recipe, pancakes will always have a different taste and appearance.

These "messengers of spring" are prepared with yogurt, cream, no eggs, yeast and buckwheat flour are added. And ready-made pancakes are eaten with sour cream, red caviar, honey, jam. They are used to prepare a pancake casserole.

But the famous pancakes with black caviar have never been a delicacy and were eaten only by peasants.

Getting started making pancakes

As already mentioned, the recipe for pancakes in water is simple and straightforward. They take the same time to cook as regular pancakes. It is worth worrying about the dishes in advance.

To knead the dough, use only enamel dishes, excluding aluminum ones, as aluminum is susceptible to oxidation.

It is better to take the eggs out of the refrigerator in advance so that they cool down to room temperature, but it is better to warm up the water so that it is warm, but not hot. The whole secret of cooking is that water is gradually added to the already sifted flour, always in two steps. And in order to avoid lumps, beat the dough before cooking with a mixer or whisk.

The recipe uses baking powder, but if you don't have one, you can replace it with slaked baking soda (in vinegar), about 3 grams of baking soda.

Can you make pancakes in water if you don't have milk on hand? Of course it is possible and even necessary. These pancakes will turn out as good as regular ones, and will also be thin and tender. To achieve a good result, read the recipe carefully and get down to business.

Pancake recipe on water without milk

For cooking you will need (based on 3 servings) :

2 eggs;
500 ml water;
3 tbsp. l. Sahara;
1.5 cups flour;
½ tsp baking powder;
3 tbsp. l. vegetable oil;
a pinch of salt.

Sift flour into a bowl, mix with baking powder (or, if there is no baking powder, with 3 grams of slaked soda).
Add 250 ml little by little to the flour. water, stir.
Beat eggs with sugar and add a little to flour, mix.
Add salt, vegetable oil to the dough, mix everything.
Add another 250 ml to the dough. water, beat with a mixer or a whisk to remove unnecessary lumps.
Before baking the first pancake, grease the pan with oil. When preparing the next portion, do not grease the pan.
Serve ready-made pancakes with sour cream, honey or jam.

Total cooking time: 1 hour 30 minutes

Traditional dish of Russia

And in conclusion, we want to warn

So, you have learned how to cook pancakes in water. They will turn out no worse than American pancakes or any other types of this product. Remember that the pancakes are baked and do not stick to the pan, and the first pancake is not lumpy, be sure to grease the dishes in which you are cooking with vegetable oil dipping half a raw potato into it, which should first be planted on a fork. Если вы готовите в посуде с антипригарным покрытием, старайтесь не прибавлять огонь, иначе рискуете получить «негритят». Following simple rules and tips, you will be happy with the result, and your family will remain full and without milk.

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The simplest and most delicious pancakes on the water

Who said that the dough for delicious pancakes should be kneaded exclusively with milk? Pancakes on the water are no worse. Plus, milk may sometimes not end up in your refrigerator. These frugal pancakes are good with or without filling. They are very quick and easy to prepare, which means they can be served both for breakfast and as a lunch dessert.

Such pancakes on water with eggs are just perfect for adding filling to them, they are delicate, thin, with a crispy edge. They will need a minimum of products, and it does not take much time to cook.

1. For a quick breakfast (step by step recipe).

If there is no milk at home, and you want something tasty for breakfast, there is no other way out but to cook pancakes in water, the recipe for which is very simple.

600 ml warm water;
300 g sifted flour;
3 medium sized eggs;
salt on the tip of a knife;
0.5 tsp soda;
0.5 tsp citric acid;
2 tbsp. l. Sahara;
1 tbsp. l. vegetable oil.

Step 1: Beat 3 eggs, gradually adding 2 cups of water.

Step 2: Dissolve citric acid in the remaining 1 glass of water.

Step 3: in a separate bowl, mix all bulk products - flour, soda, salt and sugar.

Step 4: Pour the liquid mixture into the dry mixture little by little and mix everything well until all the lumps dissolve.

Wait 15-20 minutes. and feel free to proceed to the final step. Add vegetable oil and water with citric acid to the dough, mix well again and bake thin pancakes in a hot pan until golden brown.

2. On mineral water.

Try to use carbonated water for the dough, then soda is not required. Take products like this:

2 glasses of sparkling water
1 cup sifted flour
2-3 st. l. fine sugar;
1/2 tsp salt;
2-3 st. l. sunflower oil;
1/2 tsp vanillin.

This is the simplest recipe for water pancakes. Mix flour, sugar, salt, vanillin, add vegetable oil and water, beat the dough well with a mixer and start baking tender, airy pancakes. Fry thin pancakes in a hot skillet for 1 minute. from each side.

Nalistniki are Belarusian thin pancakes. Homemade nalistniks are much tastier than purchased ones. In addition, you can vary the filling recipes in your own way.

1. Hearty cakes with meat filling.

For breakfast, they are heavy, but as an addition to lunch - what you need. You will need the following set of products:

1 liter of water;
6 medium sized eggs;
2 cups sifted flour;
1 tsp Sahara;
salt to taste;
2-3 st. l. vegetable oil.

Beat eggs, add water, salt, sugar (for a beautiful golden color) and sunflower oil. Pour the liquid mixture into the flour little by little and beat the dough with a mixer until the lumps disappear. They need to be baked in a hot frying pan. The result is a thin, crispy, golden-brown pancake.

Prepare the filling separately. Fry 0.5 kg of minced pork, mash 1 boiled egg with a fork, chop a little fresh dill. Combine all ingredients and season with salt and pepper to taste. Put 2-3 tbsp for each pancake. l. fillings and roll up in envelopes. Place them in a skillet in heated butter and fry on each side for 1 minute.

Are the recipes good? Then, here's another:

2. Unusual shoulder straps.

And they are "unusual" because for the dough you need to take not the usual wheat flour, but make it from buckwheat, peas or millet. If you have a coffee grinder, it won't take long. The taste of such thin pancakes is simply amazing.

You will need the following products:

3 cups ground buckwheat, peas or millet;
2 glasses of warm water;
20 g yeast;
2 eggs;
30-40 g butter;
2-3 st. l. Sahara.

Make a not very thick dough out of all prepared foods. Cover the bowl with a clean towel and wait 10-15 minutes. until it starts to rise. Now you can bake thin pancakes in a hot frying pan. These pancakes are especially good with cottage cheese or fruit fillings.

They are looser and softer. They can be eaten with jam, honey or condensed milk, or they can be cooked with hot baking. True, the calorie content of such pancakes is greater than that of unleavened ones. And here is the first simple recipe for yeast pancakes:

1.With apple slices.

For dessert you need to take:

400 g flour;
600 ml of milk;
4 medium sized eggs;
3-4 tbsp. l. vegetable oil;
salt on the tip of a knife;
1-2 tbsp. l. Sahara;
4-5 apples;
a pinch of cinnamon (optional)

Separate the yolks from the whites and beat them with sugar, add salt, vegetable oil and warm water. Sift the flour into a separate bowl and gradually pour the liquid mixture into it, beat with a mixer until smooth. Beat the whites separately until thick foam and gently spoon into the dough with a spoon.

Peel the apples, cut into wedges and fry in butter with 1 tbsp. l. sugar and cinnamon. Place a few apple slices in a pancake pan and top with a portion of the dough. Fry on both sides.

2. Hearty with wild mushrooms.

It is very easy to pamper yourself and loved ones with a mushroom baked snack if there are simple recipes and such products:

2 cups of flour;
250 ml warm water;
0.5 tsp soda;
salt to taste;
2 onions;
200 g of fresh mushrooms;
3-4 tbsp. l. vegetable oil.

First, fry the mushrooms and onions for 10-15 minutes. Season with salt and pepper to taste. Set the filling aside and start the dough. Make a not very thick dough out of all prepared foods. Put 1 tbsp in a pan. l. fillings and pour with a portion of dough. Fry for 1 minute. from each side.

3. Delicate with semolina.

Such pancakes simply melt in your mouth, and if they are still hot, grease them with butter, it will be simply impossible to refuse the treat.

And the set of products is pretty simple:

2.5 cups sifted wheat flour;
2 tbsp. semolina;

Pancakes with milk fluffy without yeast recipe

In Russia, hostesses often cooked pancakes on water, because there was not always milk in the house. Initially, they were always made on the basis of yeast - so they turned out to be lush, and most importantly - voluminous, which is quite important for an average peasant family.

Such a dish was especially relevant when observing fasting, and there are many fast days in the year. And to feed their household, the hostesses used proven recipes.

The most interesting thing, and you can see for yourself, that properly cooked pancakes in water have almost the same taste as pancakes or. They are delicate and delicate, they just melt in your mouth. There are several secrets and rules from experienced housewives.

Without yeast, pancakes are made easier and faster, and they turn out to be very beautiful and tasty, not to mention the savings. Having an absolutely neutral taste, such pancakes are good with any fillings. Try to cook, enjoy the taste!

Secrets of soft and delicious pancakes on the water

An excellent recipe for soft and delicious pancakes in water with some secrets. Many housewives claim that pancakes on the water directly from the pan are not so tasty. How can you help them find the taste that everyone is delighted with? Read the article offered to you.

You will need:

0.5 l boiling water
3 pcs. large egg
2 tbsp. l. sugar
1 n. table salt
1 tsp baking powder
1.5 tbsp. wheat flour
3 tbsp. l. refined oil

Cooking method:

Beat eggs, sugar and salt with a whisk or mixer

Pour out about a third of the hot water in a thin stream, mixing intensively with the egg mixture

It is very important to use hot water when kneading the dough according to this recipe!

Add the remaining hot water little by little and knead the dough to the consistency of a pancake dough

Add vegetable oil to the mixture, mix well and leave the dough to rest for 15-20 minutes

The dough must stand before baking the pancakes - the flour releases gluten, revealing all its qualities, and the baking powder does its job, filling the mixture with bubbles

After a while, the dough is ready!

Pour some dough into a hot skillet, bake over medium heat

When the pancake is browned, turn it over with a spatula

To make the pancakes tasty and tender, cover the stack of hot pancakes with a cup or a lid from a large saucepan and let them warm up well

Bon Appetit!

Mineral water pancake recipe

There are many recipes for pancakes on water, but the peculiarity of this recipe is that here the yolks are immediately separated from the proteins. On the basis of the yolks, the dough is kneaded according to the recipe, and the proteins in the form of foam are added to the dough at the last stage before baking the pancakes.

Interesting recipe, amazing taste of pancakes - it's worth trying to bake pancakes using this recipe.

You will need:

2 tbsp. wheat flour
3 pcs. large egg
2 tbsp. l. vegetable oil
2 tbsp. l. granulated sugar
1 n. table salt
500 ml mineral water

Cooking method:

Separate the yolks from the whites, put the whites in the cold

Place the yolks in a deep, comfortable dish, add water, sugar and vegetable oil

Mix all the ingredients well with a blender or a whisk.

Sift flour, add to the dough and mix with a whisk, leaving no lumps

Separately, beat the whites and salt into a foam and add to the dough, mix

The dough should turn out like liquid sour cream - plastic and viscous

Pour a little dough with a ladle into a greased frying pan

Put the pancakes in a pile, let them cool under a towel

Bon Appetit!

Lean lace pancakes on water without eggs

How to bake lean pancakes in water without eggs? Here is an unusual recipe for such pancakes with such a beautiful shade. The fact is that the dough for these pancakes is kneaded in tea and without a single egg. Agree, this is something incredible, the taste of such pancakes is just a miracle!

You will need:

500 ml water
1 tea sachet
10 tbsp. l. wheat flour
2 tbsp. l. granulated sugar
1 n. table salt
3 tbsp. l. vegetable oil
0.5 tsp baking soda
1 tbsp. l. lemon juice

Cooking method:

In a glass of boiling water, brew a tea bag for about 5 minutes

Pour tea into a deep bowl, add a glass of water

And a pinch of salt

The next step is to add flour, mix, breaking lumps

Add vegetable oil

In a spoon, extinguish the soda with lemon juice and mix the sizzling mixture with the dough

The mixture should stand a little for about 15 minutes, then the dough is ready - you can bake pancakes

Pour some dough into a well-heated, oiled frying pan

When the pancake is browned, turn it over to the other side

We stack pancakes in a pile on top of each other, cover with a towel

We serve them with honey, jam or stuffing

Bon Appetit!

Pancakes on water without eggs

Another recipe for pancakes in water without eggs. Slaked soda helps them to become so beautiful, delicate and light. Be sure to try these pancakes.

A very budget option in terms of ingredients, in addition, they have a good taste, and will be good when served with any additives and fillings.

You will need:

400-450 ml water
5-6 st. l. vegetable oil
2-3 st. l. granulated sugar
1/2 tsp baking soda
1 tbsp. l. table vinegar 9% (or lemon juice)
250 g wheat flour
2 tbsp. l. semolina

Cooking method:

Combine salt, sugar and soda, slaked with vinegar or lemon juice
Add boiled or purified water warmed up to a warm temperature so that the sugar dissolves faster
Pour in refined vegetable oil
Next, add the sifted flour and semolina in parts, mixing everything with a mixer
To make the pancakes thin, the dough must be liquid. If lumps are formed, let the dough stand for 10 minutes and stir again.
Heat the pan and pour in a small amount of dough, fry the pancake on both sides until golden brown
Allow the entire stack of pancakes to cool under a towel
Ready-made pancakes can be stuffed with any fillings and served

Bon Appetit!

Delicious pancakes on the water

With this simple recipe, you will have delicious pancakes in water that we bake without milk. Subtle, delicate and with a vanilla aroma. Try to make such pancakes - treat your family and friends!

You will need:

500 ml water
2 tbsp. wheat flour
1 / h l. table salt
3 tbsp. l. sugar
1/2 tsp vanilla sugar
1 tbsp. l. butter

Cooking method:

Mix eggs, salt, sugar and vanilla sugar, whisk until smooth

Pour in water and stir

Sift the flour in parts and gradually knead the dough, breaking the lumps

Add melted butter

The finished dough should have a consistency like liquid sour cream

We put the pan on medium heat, heat well, apply a thin layer of butter to the surface

Pour some dough into the pan, distribute over the surface, bake on one side

When one side is browned, turn the pancake with a spatula to the other side

We continue to bake pancakes

We put them in a pile, cover with a towel until they cool

We serve pancakes with any berry jam, for example. Bon Appetit!

Lenten recipe for pancakes with mineral water

You will need:

500 ml mineral water
1.5 tbsp. wheat flour
2-3 st. l. granulated sugar
1/2 tsp table salt

Cooking method:

First of all, we sift the flour well, saturating it with oxygen.

Pour a glass of warm mineral water into a deep bowl

Add salt and sugar, mix with a whisk

Add flour and knead a rather thick dough

Pour a second glass of mineral water into it and mix

Add vegetable oil, knead the liquid homogeneous dough

You can bake pancakes

Pour a small amount of dough into a hot skillet

When the pancake is browned on one side, turn it over with a spatula

Put the finished pancakes in a stack

When serving, the pancakes can be rolled up, sprinkled with jam or thick syrup

Bon Appetit!

To cook pancakes in water, we need a completely simple set of products.

First, we need one liter of water. It must be taken boiled and chilled. This can be done in advance.

Drive four chicken eggs into a small bowl, stir with a whisk, but do not be zealous. Add salt and sugar to the eggs, mix again.

Now pour one liter of water into a larger bowl, stir in the egg mixture and mix very well.

Flour for pancakes on water must be sieved and constantly stirring in small portions to add it to a bowl. Try to avoid clumping, so it is very important to constantly stir.

Now about the flour. It took me 2.5 cups, but this does not mean that this amount of flour will go away. Much depends on the quality of your flour, the category of eggs, etc. The dough should be thinner than what we usually do for pancakes. This makes the pancakes thin.

Now the matter remains small - you need to pour vegetable oil into the dough, also constantly stirring with a whisk.

Now we turn directly to the preparation of pancakes. To do this, you need to preheat the pan. I have a special pancake pan, it has a non-stick coating, so I don't grease it with vegetable oil. And you look at the situation.

I love thin pancakes, so I try to pour dough into the pan as little as possible, a little less than half a ladle. Put the pan back on the fire and wait for the pancake to brown.

Turn the pancake over. I do it with my hands, a habit, but you can turn it over with a spatula or knife, fork, etc.

As soon as the pancake is browned on the other side, remove it from the pan, put it on a plate and proceed to another. And so we repeat until the dough runs out.

That's it, now you can try what we got, unless, of course, the household does not do it earlier, because they love to grab hot pancakes from the plate so much.

We pour tea or coffee into mugs, cut fruits (in my case, red oranges), any berries, chocolate, condensed milk or jam, as you like, are also suitable.

The most economical recipe for thin pancakes is with water. The dough is kneaded in the usual way: with a sequential laying of ingredients, first to a viscous, thick consistency without lumps, then add the main liquid (water or in other cases kefir, milk, fermented baked milk, yogurt) and dilute to a liquefied state.

In classic pancakes on water, the egg flavor is quite pronounced, which is not to everyone's liking. You can "kill", and at the same time saturate the pale color with spicy herbs, ground turmeric, paprika, cinnamon, zest, poppy seeds and sesame seeds.

As a rule, the edging of classic pancakes on the water dries up, crumbles. If you require soft and flexible (for example, for wrapping the stuffed sheet rolls), grease while still hot with butter and / or, folding in a stack, cool under the lid.

To prepare pancakes in water according to the classic recipe, take the products from the list.

Beat eggs, granulated sugar and a pinch of salt until smooth.

Add flour mixed with baking powder. Baking powder is often replaced with baking soda quenched with vinegar or lemon juice.

Knead the thick dough. If there is too little liquid, pour in about 50 ml of water.

We remove all the lumps, bring the dough to a uniform consistency.

Now we dilute with the remaining water, pour in the vegetable oil.

Preheat the pan, grease with a piece of bacon or vegetable oil. We collect a ladle of pancake dough, pour it into the center, turn the pan and fill the entire area. Bake until the top layer sets.

Turn over and dry the pancake from the back. We put the pancakes in a stack on a flat plate and keep them under the lid so that the brittle edges are saturated with steam and softened.

Classic pancakes on the water are ready, bend, for example, with triangles and serve. Bon Appetit!