Pancakes without milk - delicious recipes for your favorite dish for Maslenitsa and more! Thin pancakes without milk

Pancakes on the water will help you out when there is no way to use milk. This recipe for pancakes on the water is very simple, and the pancakes are tender and thin. The name of the dish sounds strange. 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.

What are pancakes?

Of course we know that the most delicious and simple pancakes on milk - 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 "heralds of spring" are cooked on yogurt, cream, without eggs, yeast and are added. And ready-made pancakes are eaten with sour cream, red caviar, honey, jam. Of them .

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

Let's start making pancakes

As already mentioned, the recipe for pancakes on the water is simple and straightforward. They take the same amount of time to cook as regular pancakes. You should take care of the dishes in advance.

For kneading dough, use only enameled dishes, excluding aluminum ones, since aluminum is prone to oxidation.

It is best to take the eggs out of the refrigerator in advance so that they cool down until room temperature, but it is better to warm up the water so that it is warm, but not hot. The whole secret of cooking lies in the fact 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 do not have it, you can replace it with slaked soda (in vinegar), about 3 grams of soda.

Is it possible to cook pancakes on the water if there was no milk on hand? Of course it is possible and even necessary. Such pancakes will turn out no worse than ordinary ones. They will also be thin and tender. To achieve a good result, carefully read the recipe and get down to business.

Recipe for pancakes on water without milk

Required for cooking (based on 3 servings):

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

Cooking:

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

Pancakes are ready.

Total cooking time: 1 hour 30 minutes

A traditional dish Russia

And in conclusion, we want to warn

So, you have learned how to cook pancakes on the water. They will turn out no worse than 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 grease the dishes in which you cook with vegetable oil dip it in half raw potatoes, which must first be put on the fork. If you are cooking in a dish with non-stick coating, try not to add fire, otherwise you risk getting "little Indians". Following simple rules and advice, you will be satisfied with the result, and your family will remain full and without milk.

Thin fragrant pancakes are a dish that is prepared in every family. Their uses are endless. They are smeared with jam, sour cream, condensed milk, berry jam or honey. Eaten with tea, milk and cocoa. They can wrap a huge variety of fillings, thereby making it as the main hearty meal(with meat), and turn into a sweet dessert (with fruit) or light breakfast(with cottage cheese). How to cook pancakes on the water, without spending a lot of time preparing, we will tell below. There are many known test options - from the simplest to the most complex with a large list of ingredients, but we have chosen the most interesting and delicious.

The classic recipe for thin pancakes on the water

This option is quite popular, and many hostesses turn to it on Maslenitsa. He has known since childhood, and is passed down from generation to generation.

Pancakes on the water consist of:

• 3 eggs
• ½ tsp salt
• 1 tbsp sugar
• 3 stack. water
• 2 stack flour
• 2-3 tbsp. l. grows. oils.

Simple thin cakes are made very easily: first, we free the eggs from the shell and drive them into a container for mixing the dough. Then add salt, water and with the help of a mixer bring to a state of light airy foam. As soon as the mixture has turned into foam, turn on the butter and flour. Beat again with a mixer until a homogeneous liquid without lumps.

Heat up a skillet well. At first, it is recommended to grease the surface of the pan with oil, then you don’t need to do this - this ingredient is in the dough, and the pancakes will not stick.

Pour into a heated pan with ⅔ ladle liquid dough so that it covers the entire bottom of the container. Fry over low heat for 2-3 minutes on all sides. You need to focus on readiness according to the state of the pancake - if it is blushed and does not tear, then it is ready.

On a note. If the pancake is torn, try including 1 more egg and a handful of flour in the dough. If it sticks during frying - another ½-1 tbsp. l. vegetable oil.

How to cook thick pancakes on the water

Hearty, appetizingly smelling for the whole house, pancakes on the water with eggs turn out to be elastic enough so that you can easily and quickly spin spring rolls out of them.

And if you plan to make a sweet dish, slightly increase the portion of sugar:

• water 600 ml
• flour 300g
• eggs 3pcs
• salt ½ tsp
• soda ½ tsp
• sugar 2-3 tbsp. l.
• grows. oil 1 tbsp. l.
• lemon. acid ½ tsp

Sequence of actions: put the eggs in a wide bowl for dough and shake well with a mixer until smooth. After pouring water, add sugar and beat again. The steeper the foam of the egg mass, the more magnificent and tender the pancakes will be.

In a separate glass, we dilute the acid in 100 ml of water. Separately, mix salt, soda and flour, and then combine everything together and mix again with a mixer. We leave to brew for 20 minutes. Add oil, beat and start frying.

On a heated, oiled frying pan, pour a little dough. We wait until it hardens on top, and turn it over to the second side. We put it on a dish, greasing the pancakes with melted butter or melted butter - this way they will not weather and acquire a delicate creamy taste.

Openwork pancakes with eggs

For openwork pancakes is used classic pastry, known to almost every housewife who prepares this treat at least once a year for Shrovetide week.

The consistency should be a liquid homogeneous dough, so that it is convenient to make a patterned pancake from it:

• water 250 ml
• eggs 2
• flour 100-200 gr (depending on the variety, the volume may increase)
• sugar 2 tbsp. l.
• salt 1 tsp
• rast. oil 2 tbsp. l.

The dough for pancakes on the water begins with the preparation of the egg mass: beat the eggs into a bowl, add salt and sugar. While whisking, add water in portions. When the egg mixture turns into a foam, gradually add the flour and butter, and continue beating.

To prepare openwork pancakes we recommend using in a simple way- a regular plastic water bottle with a hole in the lid. Pour the dough into a container and draw any drawings on a hot pancake pan. The simplest option is a lattice. As soon as the pancake seizes from above, carefully turn it over with a spatula so that the pancakes are baked evenly.

Hello, dear subscribers and guests of my blog! On the occasion of the approaching Maslenitsa, we will once again talk about delicious, fragrant pancakes. After all, the holiday in 2018 will last from February 12 to 18. And this week we will have time to prepare different options for treats. In addition to all dairy products, we will cook pancakes on the water.

And if someone is new to these recipes, then try cooking. You will see that they are no worse than their dairy counterparts. And in terms of budget savings, even better. For those who are on a diet and counting calories, such a lean dish is also quite suitable. It also happens that there is simply no milk in the refrigerator. This is where these easy recipes come in.

Whoever likes to serve pancakes with what - with sour cream, with jam and condensed milk. meat, fish, caviar or sweet fillings. We can even do it. Hot pancakes from the heat, from the heat are good with tea or coffee. And cold ones are suitable as an appetizer for more strong drinks.

I have been preparing for Maslenitsa for a long time and tried several pancake options. And more recently, we looked at recipes in detail. And today, according to the plan, I have an analysis of how to make this delicacy on ordinary water. All the details are in front of you. Choose what you like and cook with pleasure!

It should immediately be remembered that we take not any kind of water, but boiled water. It must be cooled to room temperature, or you can use slightly warm. Follow the recipe in the description and everything will turn out in the best possible way.

The classic recipe for pancakes on the water with eggs

We start from the very simple test no milk, just water and eggs. I usually cook such pancakes without sugar and stuff them savory fillings. But sugar is still present in the recipe, so we will write it down.

Whether your pancakes will be sweet or not, be guided by your taste.

Eggs play a major role in this recipe. We will separate the proteins from the yolks and then combine them in the dough. Very tasty and delicate pancakes are obtained precisely due to such a test.

What you need:

How to cook:

Crack three eggs and carefully separate the yolks from the whites. There are special devices for separating the separation of eggs. But I always separate manually, distilling the yolk from one half of the shell to the other. The number of eggs depends on their size.

If the eggs are large, you can take two. If smaller, then three.

I send the yolks to the container for the test. I will use them right now, and let the proteins wait in the refrigerator.

I add salt, sugar and one glass of water to the eggs. I interrupt everything with a whisk or a mixer.

Be sure to sift the flour to saturate with oxygen. So the finished products will be more airy.

I start adding the sifted flour in small portions to the dough. Continue stirring constantly until the dough becomes thick and homogeneous. Now you should pour in vegetable oil.

Now I pour in, again in portions, all the remaining water and intensively stir the dough. We get batter and no lumps.

I cover it with a lid or a towel and leave it in a warm place for at least an hour.

It is necessary to give the dough a proofing with any baking. And the longer it stays, the better.

During this time, the gluten of flour and pancakes swell, and during baking they will not tear or roll into a “lump”.

I take the proteins out of the refrigerator and beat with a mixer in a strong foam until “peaks”. To beat egg whites so tightly, they must be well chilled.

Add two tablespoons of protein foam to the dough and mix. Thus, I combine the dough with proteins into a homogeneous, dense mass.

The frying pan must be heated over high heat and greased with vegetable oil or a piece of lard. I pour half a ladle for one pancake. My frying pan is 22 cm in diameter. I bake for about half a minute on each side. But this is not a standard. Look at your pancakes.

As soon as the edges of the pancake have dried, you can turn it over.

I turn over with a wide spatula, maybe that's why my pancakes never tear or crumple.

Finished products are thin and very openwork. At the same time, they are quite dense and will not tear if you wrap any filling in them. Look at this photo what pancakes with holes turned out.

Look at this photo what beautiful perforated pancakes on water and eggs turned out.

If you are too lazy to separate the yolks and beat the whites, then mix all the eggs into the dough at once. Or try the following recipe.

Thin pancakes with holes in water and milk

We will make these tender pancakes on the water with the addition of milk. We prepare them easily, quickly and tasty. We will not whip and knead anything separately, but simply combine all the components in turn in 5 minutes. Then we give the dough to stand warm for half an hour and bake all the pancakes for 10 minutes

For speed, I use two pans. The baking speed is doubled.

But it's no longer worth thinking about the stove. You will also need to move twice as fast.

What you need:

How to cook:

1. I break the eggs into a large bowl. I beat them with a whisk adding salt, sugar, milk and a glass of water.
2. Pour the sifted flour in portions, without stopping stirring. I kneaded a rather thick dough like pancakes.
3. I add another glass of water and the dough liquefies. It remains to add vegetable oil and leave the dough to infuse for half an hour.
4. If the pancakes are stuffed, then during this time you can just prepare the filling.
5. After half an hour, I heat two pans well on the stove. I grease them with vegetable oil and pour half a ladle of dough into each.
6. I observe in which pan the edges of the pancake begin to fry first, and I turn the first one over.
7. When I turn over the second, the first can already be removed.

I still have time to dip the brush in melted butter and grease each pancake already on the plate. Here's a quick recipe. And what a yummy - hot pancakes from the heat, from the heat. Mmm ... just lick your fingers!

If you have never cooked like this before and are afraid that you will not have time, watch this video.

How to bake pancakes in three pans at the same time

This video instruction on baking pancakes from Vilena Vileyko's channel. Look how this guy successfully manages three frying pans.

Very quickly in 10 minutes I cooked up a good slide of pancakes. And none of them got burned.

And we are moving on to pancakes for those who are fasting or simply cannot eat eggs for health reasons.

How to cook lean and delicious pancakes without eggs

It turns out that it is possible to make pancakes without milk, kefir and eggs at all. As the saying goes: live a century, learn a century. This year I tried this pancake recipe for the first time. And, imagine, my whole family was satisfied with the result.

The secret of these pancakes is in sparkling water. Gas bubbles continue to play in the dough all the time while we bake.

These vegetarian pancakes can be eaten with jam, jam or lean mayonnaise. I give small proportions for you to prepare for testing. You will see, they are sure to please everyone who tastes them.

What you need:

Cooking:

We take all products at room temperature. The soda water bottle must be closed. We will open immediately before kneading the dough. And the warmer the water is, the better it will “play” in the dough.

I sift the flour into a bowl. I add soda, salt and sugar to it. I open a bottle and pour a glass of water. Adding water to the flour, continue to mix vigorously with a whisk.

Mixing soda with carbonated water will begin to sizzle and bubble vigorously.

The mass is formed immediately thick, like on pancakes. But I then pour a second glass of water and thin the dough. It becomes liquid and bubbly.

I add vegetable oil and mix well. In two minutes we have the dough ready.

This dough is also good because it does not require proofing. It already plays at the expense of sparkling water.

The pan is already heating up on the stove. I lubricate it with vegetable oil. You can start baking pancakes.

For this lean test, I grease the pan every time with vegetable oil. And the pancakes are amazing. Fluffy, crispy and just melt in your mouth!

From this amount of dough, I baked only 10 pancakes. If you believe me that they are very tasty, then it is better to start more immediately.

Lush pancakes without eggs cooked with yeast

And one more option, let's see how pancakes are prepared on the water without eggs and without milk. But at the same time, they turn out tasty and ruddy. A video with a very detailed description from the Vvarona channel.

Yeast dough always gives excellent results. For those who observe the fasts, this option is a real find. If anyone is interested, you can see other recipes meatless dishes on my blog.

Thin and openwork pancakes custard with boiling water

Another win-win version of the pancake test. We will start it in warm water and then boil it with boiling water. It is these manipulations that will make the dough perfect.

Do not forget that all products must be at room temperature.

Too cold dough will not be brewed, because all the boiling water will instantly cool down.

What you need:

How to cook:

1. Break eggs into a large bowl and add sugar and salt. Using a mixer or a whisk, beat all this stuff into foam.
2. Sift a glass of flour and soda into a bowl. Again, mix very intensively, gradually adding water. We get a thick, like on pancakes, smooth dough. And no lumps.
3. Pour boiling water from the kettle into a glass and quickly brew the dough, without stopping stirring.
4. Now add vegetable oil and you can bake pancakes.
5. Grease a hot frying pan with oil and pour half a ladle of dough.
6. The pancake is fried for half a minute on each side.
7. Place them on a plate and brush with melted butter.

This simple and tasty way suitable for even the most novice housewives. Custard pancakes on the water you will definitely succeed!

Video recipe for making pancake dough with mineral water

This option is not lean, because there are eggs in the dough. An egg and sparkling water will help you make wonderful, ruddy pancakes.

On this, let me say goodbye to you until the next recipes. All questions and wishes write in the comments. Thanks to everyone who cooked with me today! I wish everyone to have fun on Maslenitsa and eat pancakes from the heart!

Did you know that unleavened pancakes in Russia were especially in demand on fasting days, of which there are about two hundred a year? At first they cooked with yeast, so pancakes came out lush, voluminous and satisfying, which was especially appreciated in poor peasant families. Later, the dough began to be kneaded with soda, and in our time there are options with baking powder, and even on mineral water.

If you properly prepare the dough on the water, without violating the recipe, then the pancakes will turn out no worse than the traditional "dairy" pancakes. Of course, without a creamy aroma, but they will be just as elastic, delicate and thin. It can be served separately, as well as with all kinds of toppings, sauces and additives. Pancakes on the water perfectly tolerate freezing, so you can cook a large portion for the future and reheat if necessary in a pan or in the microwave.

What you need for cooking

Responsibly treat the basic ingredient - the water on which the dough is kneaded. It is best to take spring or filtered water, in some recipes it is acceptable to use soda. But untreated water, drawn directly from the tap, is absolutely not like it, it is too hard.

Flour can be used the highest or first grade, with a high gluten content. If eggs are present in the recipe, then, of course, they must be fresh. Well, if the eggs are homemade, then the pancakes will turn out to be a beautiful yellowish color. Vegetable oil is traditionally used sunflower refined, that is, odorless and third-party impurities.

Of the dishes you will need: a frying pan (optimally - cast iron), deep dishes for kneading the dough, as well as a blender or hand whisk, a brush for greasing, a spatula for turning over.

With eggs (classic recipe) step by step

The classic recipe for pancakes mixed with water is almost no different from the usual version for us using cow's milk. The products are elastic, which allows you to put in them absolutely any filling of your choice, both sweet and salty. The list of ingredients includes eggs, so the recipe is not considered vegetarian or lean, but it is suitable for people with individual intolerance to dairy products (with the so-called lactose deficiency).

Total cooking time: 40 minutes
Cooking time: 20 minutes
Yield: 12-15 pcs.

Ingredients

• flour - 400 g
• large eggs - 2 pcs.
• water - 500 ml
• soda - 0.5 tsp
• 9% vinegar - to extinguish soda
• sugar - 2 tbsp. l.
• salt - 0.5 tsp.
• refined oil - 2 tbsp. l.

How to cook pancakes on the water with eggs

I drive a couple of large eggs into a deep saucepan or bowl, immediately add salt and sugar, whisk vigorously with a whisk until foamy. If you plan to make a dessert, you can add a little vanilla sugar or vanillin for flavor.

I pour in water (it can be slightly warmed up, then it will be easier to deal with lumps) and I put soda slaked with vinegar.

At the very end, pour in the oil, mix again. If you stir well with a whisk, then there will be no lumps, the consistency will be smooth and uniform. If they still come across, then you can use an immersion blender, if necessary, increase / decrease the amount of flour and liquid. Ready dough I leave it aside for 15-20 minutes. During this time, the gluten will swell and the mass will become more elastic, which means that the pancakes will keep their shape better when frying. The consistency after infusion, as a rule, becomes a little thicker, like jelly.

After the specified time, you can finally heat the pan. The first time I grease it with a brush dipped in a small amount of vegetable oil, and pour out a portion of the dough, spread it over the entire bottom, turning it in the air. You can take a pan with a non-stick coating, but it is still better to use a cast-iron pan - it bakes unleavened pancakes more evenly.

Bake for about 30-40 seconds on each side, until golden brown. You can turn over with a spatula or toss the pancake up with a sharp movement, whichever is more convenient for you. To make pancakes even tastier and softer, you can grease with a small cube butter stacking on top of each other while hot.

It is best to serve as soon as it is removed from the heat. You can wrap both salty and sweet fillings to choose from. We make tea and enjoy!

Pancakes on the water without eggs

Pancakes on the water do not have to be cooked with chicken eggs. In this case, the recipe is suitable not only for people with lactose intolerance, but also for fasting and vegetarians. It will turn out especially tasty if you wrap inside the filling of mushrooms overcooked with onions. Well, if you plan to serve them for dessert, then just pour jam or honey.

Ingredients

• water - 400 ml
• soda - 0.5 tsp
• vinegar - to extinguish soda
• flour - 2-2.5 tbsp.
• sugar - 1-2 tbsp. l.
• salt - 0.5 tsp.
• vegetable oil - 50 ml

1. Heat a little water on the stove or in the microwave, but not too much, up to about 40-50 degrees.
2. Pour some water into a deep bowl, send slaked soda, granulated sugar and salt there.
3. Pour the pre-sifted flour in portions, and so that it does not crumple, use a blender or whisk.
4. When the dough is ready, stir in the oil. As a result, the consistency should turn out to be velvety, without a single lump. If, however, such a nuisance happened, then leave the dough alone for 10-15 minutes, and mix it again. If you wish, you can add fried onions to the pancake mass for flavor or a couple of tablespoons of fresh chopped herbs - dill, green onions and parsley (you can do a little of everything). You can add a little vanillin to the dough for sweet pancakes.
5. Heat up the pan properly and grease it for the first time with a thin layer of oil, or quickly walk along the bottom with a piece of bacon stabbed on a fork. Fry on both sides for about one minute, the fire should be moderate so that the dough is baked evenly.

Pancakes with milk (sour cream) and water

If you find some milk in the refrigerator, but it is not enough for a full batch, you can dilute it with water in any ratio. We do the same with sour cream, that is, add liquid to it to get the necessary pancake consistency. It does not matter if the sour cream is slightly sour - in this case, the pastries will be more magnificent. Please note that all products must be warm, at room temperature, so try to get them out of the refrigerator in advance.

Ingredients:

• sour cream - 3 tbsp. l.
• water - 500 ml
• eggs - 2 pcs.
• flour - 2 tbsp.
• sugar - 1 tbsp. l. (or 2 tablespoons for sweet pancakes)
• salt - 1 tsp
• sunflower oil - 3 tbsp. l.

1. Beat eggs until light foam with salt and sugar. If you want the pancakes to become airy, then you can beat the whites separately from the yolks, then the products will be with numerous holes, lush.
2. Add the available amount of sour cream and pour in the water. Stir vigorously.
3. Gradually add half a glass of flour, kneading a thin dough - in consistency, it should be, as usual, similar to sour cream or liquid cream. If necessary, increase the amount of flour.
4. Pour in a little vegetable oil, stir again and fry in a pan (very hot) until golden brown.

Pancakes on mineral (carbonated) water

Instead of ordinary water, you can use carbonated water, then the pancakes will turn out to be perforated, openwork. You will need unsweetened soda, without syrup. For elasticity and softness, milk is added to the pancake dough. Of course, you can bake pancakes using only soda, that is, without milk - in this case, add a little more than half a teaspoon of soda, previously slaked with vinegar, to the list of ingredients, otherwise the cooking technique will be unchanged.

Ingredients:

• highly carbonated water - 250 ml
• milk - 250 ml
• eggs - 3 pcs.
• flour - 1.5 tbsp.
• sugar - 1.5 tbsp. l.
• salt - 0.5 tsp.
• sunflower oil - 2-3 tbsp. l.

1. Combine eggs and loose (sugar, salt). Beat with a fork/whisker/blender for 1-2 minutes.
2. Pour in the milk and add the flour, working with a whisk to get rid of the smallest lumps.
3. Next, pour in the soda and at the very end - refined oil.
4. From time to time brush the red-hot pan with a brush, dipping it in the oil, and bake for about half a minute on each side.

Pancakes thin with holes on the water

The secret of making delicate and thin pancakes with holes lies in the fact that at the initial stage of preparing the dough, you need to beat the eggs properly - until a high foam appears. The more magnificent the egg mixture is, the more porous the products will be in the end. And don't forget to heat up the pan. If the bottom is not heated enough, the dough will not bubble and form patterns.

Ingredients:

• warm water - 500 ml
• eggs - 3 pcs.
• flour - 1.5-2 tbsp.
• baking powder - 0.5 tsp.
• sugar - 2 tbsp. l.
• salt - 1 tsp
• vegetable oil - 2 tbsp. l.

1. Beat three large eggs at once with salt and sugar - intensively, 2-3 minutes, until foam appears.
2. Pour in warm (preferably boiled) water and whisk again.
3. Without turning off the mixer, gradually add the flour, add the baking powder.
4. V ready mix resembling sour cream, pour in the oil.
5. Bake in a hot pan, pouring the dough - about 1/2 ladle each. Fold the finished products in a high pile, lubricating the entire plane with a cube of butter for a pleasant creamy aroma.

Yeast pancakes on the water

Yeast pancakes differ from all the others in that they take longer to cook, but they are much more magnificent. It will take you about 10 minutes to cook, and the rest of the time (about 2-3 hours) the dough will reach on its own, without your direct participation. It should come up twice, and after the third time you can already heat the pan. The consistency can be made dense, then lush and thick pancakes will turn out, or, on the contrary, pour in more liquid, then the products will be thinner, it will be possible to wrap fillings in them.

Ingredients:

• flour - 500 g
• warm water - 750 ml
• dry yeast in a bag - 5 g
• vegetable oil - 3 tbsp. l.
• sugar - 1.5 tbsp. l.
• salt - 0.5 tsp.

1. Prepare pancake batter. To do this, pour a spoonful of sugar and the same amount of flour sifted through a fine sieve into a small bowl. Add dry yeast and pour in 50 ml of warm water so that the consistency becomes similar to sour cream. Leave the bowl, covered with a towel, in a warm place for half an hour.
2. In another deep bowl, combine 500 ml of warm water, vegetable oil and salt, add the dough here. Add flour in batches and stir until smooth, stirring with a whisk to remove lumps. Again, leave alone for 1 hour, placing the bowl in a warm place.
3. When the dough swells, pour 200 ml of boiling water into it and immediately, quickly mix - due to brewing, the pancakes will turn out to be openwork. Leave to rest for another 10 minutes.
4. Bake until golden brown in a hot pan (before pouring the first portion of the dough, grease with a couple of drops of oil).

Pancakes custard on boiling water

The dough is called custard because the flour is brewed with boiling water - this retains moisture, which in turn evaporates during frying and provides airiness to the pancakes. To make the products more elastic and thin, like paper, add a little corn starch.

Ingredients:

• water at room temperature - 300 ml
• eggs - 2 pcs.
• boiling water - 300 ml
• flour - 1 tbsp.
• corn starch - 0.5 tbsp.
• salt - 2 chips.
• sugar - 2 tbsp. l.
• vegetable oil - 3 tbsp. l.

1. Combine salt, sugar and eggs, stir with a blender or by hand until foamy.
2. First, pour 300 ml of water at room temperature into the egg mass. Whisk again.
3. Enter the flour and starch in portions.
4. At the end, add oil and pour all 300 ml of boiling water, stirring vigorously. You should get a more liquid consistency than usual. Leave the dough alone for 30-40 minutes to swell so that the starch is steamed.
5. Bake in a hot, greased skillet, scooping up about 1/2 ladleful. Pancakes are cooked very quickly, about 15-20 seconds on each side.

Rye pancakes on the water

This type of pancakes rye flour on the water - often included in diet menu. They turn out dark, with a characteristic rye flavor. When warm, they are good with butter and sour cream, you can wrap the filling inside, cottage cheese with herbs or minced meat stewed with onions is ideal.

Ingredients:

• rye flour - 200 g
• water or a mixture of milk and water - 500 ml
• eggs - 2 pcs.
• sugar - 2 tbsp. l.
• soda - 0.5 tsp
• salt - 2 chips.
• sunflower oil - 2 tbsp. l.

1. Combine the sifted flour and other loose flour, except for soda.
2. Separately, beat the eggs with a whisk until they turn into foam. Pour in water and stir vigorously.
3. Add about half of the liquid component to the bowl with dry ingredients, carefully breaking with a whisk so that lumps do not collect.
4. Add the quenched soda, pour in the remaining liquid and oil. Leave to rest for 30 minutes.
5. Bake in batches in a greased pan.

What filling to choose?

Sweet pancakes - dust with powder through a fine strainer, serve with your favorite jam, flower honey or fruit sauce. As a filling, sweet curd mass or chocolate paste, fruits and berries.

Salted pancakes - lightly brush with a cube of butter, serve with sour cream or sauce. An excellent filling will be chicken, mushrooms, liver, cabbage stewed with onions, salmon with dill, salmon with mascarpone, eggs with rice, cheese, etc.

Secrets of cooking unleavened pancakes

1. Sift the flour through a sieve before adding it to the batch. So it will better "stick together" with the rest of the components and be saturated with oxygen. As a result, you will get not lumpy, but airy elastic dough.
2. All liquid ingredients should be at comfortable room temperature.
3. To make the dough homogeneous, introduce the flour in small batches, breaking up the lumps by hand or with a blender.
4. V sweet pastries you can add vanilla or cinnamon. Lemon and orange zest will also give a pleasant aroma.
5. Salty pancakes will turn out even tastier if you add grated carrots or finely chopped onions to an already prepared place.
6. Instead of eggs, you can try adding flax seeds to the dough - ground and steamed in boiling water for 10-15 minutes.
7. Unleavened pancakes love cast-iron pancakes - they cook evenly over the entire area, and they turn out tender. On a thin crepe maker, the products will be more “rubber”.
8. Before baking, grease the pan with a piece of fresh bacon or a brush dipped in oil. But don't overdo it. Just a couple of drops of fat is enough for the products not to stick.
9. If the pancakes are dry and do not want to keep their shape when folded, then cover them with a lid and leave for 15-20 minutes. They will steam out, become softer and more tender, the edges will not crumble.
10. To make freshly baked pancakes even tastier, after removing them from the pan, immediately grease with a small cube of butter, you can sprinkle with sugar. Delicious pancakes!

How sometimes you want to cook pancakes at home in order to please your whole extended family with this treat.

The desire is quite realistic to realize, but if there is no milk in the refrigerator, then many housewives may change their minds about cooking pancakes.

Actually, it's in vain. I bake pancakes without milk at home and I confess that they turn out no worse than some other dessert.

Pancakes on the water without milk can be served at the table in a simple form, supplemented with topping or filled with filling.

Maybe someone will be surprised, but using homemade pancakes without milk, I can cook real cake! I will definitely present the recipe for such a treat to your attention by the end of this article.

The dough for pancakes without milk turns out to be more durable, it does not tear when turned over in a pan, it is convenient to wrap the filling in it.

All in all, perfect for cooking. delicious snacks both salty and sweet desserts. I propose to move on to practice, because I have for you healthy recipes. I will be glad if one of them is to your liking.

Perfect pancakes on the water

Components: 2 tbsp. flour; 2 tbsp Sahara; 1 PC. chickens. egg; 2.5 st. water; salt; rast. butter; cottage cheese; blackcurrant (or other berries); strawberry yogurt.

Step-by-step algorithm of actions:

1. Pour the sifted flour into a deep bowl, add salt and sugar, and add the mixture of chickens. eggs.
2. I pour water, while stirring the composition does not stop. The best way to do this is with a whisk. After pouring out the water, beat the dough, excluding lumps in it.
3. I pour into a mass of plants. butter. I interfere.
4. I heat the frying pan, greasing the rast. oil. I take a ladle and fry pancakes.
5. I serve pancakes on the table without adding milk with cottage cheese and berry filling. To make it, I mix yogurt, cottage cheese and black currants.

That's all, this dish will be perfect for your family for breakfast. Plus, it is also very useful, due to the nutritious and vitamin filling.

I advise everyone to try pancakes in practice, I think that the result will not disappoint you if you do everything that exactly indicates my recipe. To make it clearer, I decided to attach a photo to it.

Another advantage is that water-baked pancakes are light, tasty and tender. It is recommended to eat them for those people who suffer from lactose intolerance, because milk was not included in the recipe. Bon appetit everyone!

Banana water pancakes for breakfast

Not less than good recipe with a photo, which is simple and convenient to prepare. After studying it, you will not have any questions about how to bake pancakes without milk, but on the water, and even such that the whole family likes them, among which there are sweet teeth.

Components: 450 ml of water; 100 gr. sour cream and sugar; 300 gr. flour; 4 tbsp rast. oils; 1 PC. banana; 1 tsp soda; 1/3 tsp salt.

Action algorithm:

1. I mix sugar with thick sour cream and whip. Pour the right amount of water into the mixture, mix with salt. The recipe can be supplemented with cottage cheese, but this is your personal desire, without this product, pancakes will be no less tasty.
2. I add flour to the mixture and stir in order to get a homogeneous dough consistency. I pour into a mass of plants. oil and soda quenched with vinegar.
3. I crush a banana with a fork. I put it in the dough. I fry pancakes in a pan until cooked.

The dessert turns out to be very tasty and self-sufficient, albeit on water, you do not need to add sweet additives to it, due to the fact that it contains a banana. For the indicated amount of ingredients, you can bake 15 pcs. pancakes in clean water.

Lean pancakes for breakfast

Every person who adheres to a vegetarian lifestyle will be able to appreciate this recipe for what it deserves. Do not deny yourself the pleasure of eating such a dessert.

Ready-made pancakes are juicy, you can safely supplement them, as sweet stuffing, as well as mushrooms. But in its purest form delicious pancakes will not disappoint anyone, the dough is very satisfying.

Components: 400 ml of mineral water; ½ tsp soda; 1 tbsp vinegar; 2.5 st. flour; sugar; salt; rast. butter.

Cooking algorithm with attached photos:

1. I heat the water so that its temperature is 50 gr.
2. I mix soda, flour, salt and sugar quenched in vinegar in water. I mix to get a homogeneous mass. For these purposes, you can use a blender.
3. I put in a mass of 2 tbsp. rast. oils. I fry thin pancakes without milk in a pan. They will definitely turn out delicious.

Lemon pancakes on the water for aromatic tea

For dessert, you will not find anything better than fragrant lemon pancakes, which will appeal to all gourmets and citrus lovers.

Ingredients: 400 ml. mineral water; lemon peel; 3 pcs. chickens. eggs; salt; 1 tbsp vinegar; ½ tsp soda; salt; rast. butter; vanilla.

Action algorithm:

1. I mix chickens in a blender. eggs, pour mineral water into them, add sugar and salt. I put soda in the mixture, quenched before this vinegar.
2. I put flour in the dough. I stir to eliminate lumps. I pour into the dough. oil, put the zest and knead with vanilla.
3. I start baking in a hot frying pan, greasing the rast. oil. From each side thin pancakes you need to bake for a couple of minutes until they become golden.

Openwork cake of pancakes on the water with custard

And here is the same recipe that I mentioned at the beginning of this article. To diversify the taste of openwork pancakes, we use all sorts of sophisticated methods, creating a variety of fillings.

Only when all options have already dried up, it is worth taking note of the recipe below. You won't regret the taste for sure. pancake cake and the appearance of this dessert.

I advise you to use the cream not only for pancake cake, but also as a lubricant for chocolate cakes. You can add poppy seeds or your favorite fruits and berries to the layer.

The most important thing to understand in order for the cake to be delicious is that the pancakes must be successful. It will take up to 2 hours maximum to prepare the dessert.

Components for pancakes: 750 ml of kefir; 250 ml of water (boiling water); 4 things. chickens. eggs; 5 gr. soda; 10 gr. sl. melted butter; 50 gr. Sahara; 3 gr. salt; 0.5 kg of flour.
Cream ingredients: 750 ml of water; 200 gr. Sahara; 120 gr. flour; 10 gr. van. Sahara; 100 gr. fat sl. oils.

Cooking algorithm:

1. Kur. beat eggs with sugar and salt. I pour in kefir, soda and flour. I knead a thick mixture.
2. I boil water, pour it in, constantly stirring the dough. I add softened sl. butter. I let the dough stand for 25 minutes.
3. I bake pancakes in a pan, it is better that they are thin. I leave them aside until they cool completely.
4. I cook cream. V hot water I interfere with all components except sl. oil, put on fire and cook until the mixture thickens. I put the saucepan aside. I let the mass cool down. Softened sl. I mix the oil with the mass in a chilled state and beat with a kitchen mixer.
5. I grease each pancake with 3 tbsp. cream. I stack the pancakes. Top with cream and decorate as you like.

Pancake dessert on the water with poppy seeds and cream

As a bonus, I propose to learn another option for making a pancake cake without milk. This dessert is very beautiful, its highlight is in the cream, which is made with the addition of chickens. yolks and poppy.

The taste is amazing, and the dish looks original, and therefore will look great on holiday table. After tasting it, your guests will certainly beg to give them the recipe for making dessert.

Don't be stingy! To make a pancake cake without milk, you need to have about 4 hours left. But at the end of cooking, you will realize that you did not spend it in vain, but the happy faces of the guests and your loved ones, who will be delighted with your cake, will complement the situation.

Components for the dough: 800 ml of water; 2 pcs. chickens. eggs; 70 gr. Sahara; 3 gr. salt; 450 gr. psh. flour; 50 ml sol. oils.
Components for cream: 60 gr. flour and oils; 3 pcs. chickens. yolks; 90 gr. poppy; 150 gr. sugar sand; 400 ml of water.

Cooking algorithm:

1. I mix chickens. eggs, sugar and salt. I add boiled water, flour and rast. butter. When the dough is kneaded, you need to let it reach for about 20 minutes. Only then bake pancakes on a hot surface of the pan.
2. Kur. I mix the yolks with flour and sugar, pour into boiled water. I send the mixture to the saucepans on the stove. I cook it until the mass thickens. I take it off the fire and put it in. oil, poppy The butter needs to be softened first.
3. I grease pancakes custard. I let the cake stand in a cold place for 2 to 3 hours. This is necessary so that the cream soaks the pancakes perfectly.

Decorate the cake as you wish. You can rub chocolate or sweets on top of pancakes, lay fruit. In general, this point, as in many cases, remains on the conscience of the cook.

My video recipe