Pancakes on the water are delicious. Video Master class - how to bake pancakes. How to cook thick pancakes with water

For most housewives, pancake recipes are associated exclusively with milk. Not everyone will risk cooking pancakes with water, although, relying on the correct recipe and consistency of technology, the finished product will turn out no less tasty than the traditional one with milk.

You can cook pancakes with water if you have a personal intolerance to dairy products, you want to reduce the overall calorie content of the finished product, you are fasting, or you simply don’t have milk at home. Moreover, you can prepare pancakes not only without milk, but also without eggs, and then this dish will appeal to those who lead a vegetarian lifestyle.

Pancakes cooked in water turn out thin and delicate. You can serve them in the same way as regular ones - in their pure form, with fillings and additives.

Meanwhile, it is worth remembering that even pancakes cooked in water remain a high-calorie dish that is not suitable for dietary nutrition. It is best to consume them in the first half of the day.

Pancakes on the water - preparing food and utensils

If you decide to fry pancakes in water, take the main component of the dish seriously. Tap water is not suitable due to its hardness. You can use filtered water or purchased mineral water. Of course, sparkling water is not suitable.

In addition to water, also prepare eggs, flour, salt, sugar, and vegetable oil.

Before you begin the process, prepare a frying pan, a dough container (deep enamel bowl), a silicone brush, a blender or mixer for beating the dough.

Recipes for thin pancakes:

Recipe 1: Pancakes on the water

You may be confused by the simplicity of the recipe, but this is not a reason to refuse to cook pancakes with water. A mandatory ingredient in the dish is soda slaked with vinegar. You can use any vinegar, but apple cider vinegar is best.

Required ingredients:

• Mineral water for pancakes 400 ml
• Egg 3 pieces
• Soda -1/2 teaspoon
• Flour 10 tablespoons
• Vinegar 2 tablespoon
• Sugar
• Sunflower oil

Cooking method:

1. Beat the eggs in a deep bowl, pour in mineral water and mix well. Add sugar and salt to the dough.
2. Pour baking soda into a spoon with vinegar and add the mixture to the bowl.
3. Add flour to the bowl. Add it slowly, constantly stirring the dough. Properly prepared dough for pancakes in water should not contain lumps.
4. Pour vegetable oil (2-3 tablespoons) into the dough and mix well.
5. Before you start frying the pancakes, grease the pan with oil.

How long does it take to fry pancakes mixed with water? Fry the pancakes for one minute on each side.

Recipe 2: Corn water pancakes

If you use corn flour instead of regular flour, pancakes made with water will turn out to be bright yellow in color and have an unusual, pleasant taste. Serve these pancakes with sweet and sour jam - cranberry or cherry. Before you fry the corn pancakes in a frying pan, let the dough sit for about an hour or two so that the cornmeal swells.

Required ingredients:

• Corn flour 5 tablespoons
• Wheat flour 5 tablespoons
• Egg 3 pieces
• Purified water for pancakes 400 ml
• Baking powder 1/2 teaspoon
• Sugar
• Vegetable oil

Cooking method:

1. First of all, separate the whites from the yolks.
2. Beat the egg whites with salt using a blender until a dense and thick foam forms. To make the whites whip better, cool them in the refrigerator first.
3. Let's mix the dough. Place the yolks in a separate bowl, carefully add wheat and corn flour, sugar, mix it all with a spoon until smooth. Add mineral water and stir.
4. Pour the protein foam into the dough, add a tablespoon of sunflower oil, and mix again until smooth. Cover the container with the dough and place it in a warm place for one and a half to two hours.
5. Fry the pancakes in a frying pan, greasing it with oil each time. In order for corn pancakes to fry well in water, just hold them in a frying pan for two minutes on each side.

Recipe 3: Lenten water pancakes

If you lead a vegetarian lifestyle or observe Lent, then this is not at all a reason to deny yourself the pleasure called “pancakes”. You can make pancakes on water without eggs if you prepare them using the technology given below. The finished dish will amaze you with its taste: these will be full-fledged juicy pancakes that can be eaten in their pure form, with mushrooms or jam.

Required ingredients:

• Vinegar 1 tablespoon
• Soda 1/2 teaspoon
• Wheat flour 2.5 cups
• Sugar
• Vegetable oil

Cooking method:

1. Heat the water for pancakes to about 50 degrees.
2. In a bowl, mix warm water, soda slaked with vinegar, carefully add sifted flour, sugar and salt. Mix with a blender until smooth.
3. Add 2 tablespoons of vegetable oil to the dough. Fry lean pancakes in water for one minute on each side.

Recipe 4: Water pancakes with buckwheat flour

Pancakes will turn out unusual if you cook them using buckwheat flour. These water pancakes go well with meat fillings - liver, liver, meat or chicken with mushrooms. If you serve these pancakes in their pure form, they taste best hot and with the addition of fried onions. Since eggs are not used to prepare the dish, such pancakes can be eaten by those who fast or lead a vegetarian lifestyle.

Required ingredients:

• Buckwheat flour 10 tablespoons
• Mineral water for pancakes 400 ml
• Yeast 20 grams
• Sugar
• Vegetable oil

Cooking method:

1. Heat half the water to 50-60 degrees.
2. Dip buckwheat flour into cold water, stir and pour hot water into it.
3. Dissolve yeast with sugar. Add to the dough, salt, add vegetable oil. Leave the dough to rise for half an hour.
4. Fry buckwheat pancakes in water for two minutes on each side. Grease the pan with a little oil each time you fry a new pancake.

Recipe 5: Lemon water pancakes

Dessert pancakes on water with lemon flavor will definitely please your taste.

Required ingredients:

• Mineral water for pancakes 400 ml
• Egg 3 pieces
• Lemon zest
• Flour 10 tablespoons
• Vegetable oil
• Vinegar 1 tablespoon
• Soda 1/2 teaspoon
• Vanilla

Cooking method:

1. In a deep bowl, beat the eggs with a blender, add mineral water, salt and sugar.
2. Add baking soda slaked with vinegar to the dough.
3. Gradually add sifted flour to the dough, stirring constantly so that no lumps form.
4. Pour vegetable oil into the dough and add lemon zest and vanilla. Mix thoroughly again.

Fry lemon pancakes in water on a preheated speed greased with oil, one to two minutes on each side until golden brown.

• If a recipe calls for vinegar, choose natural apple cider vinegar.

• What filling is best to use for pancakes cooked in water? If you have prepared sweet pancakes, sprinkle them with powdered sugar, spread with jam, preserves, and fruit sauce.

• If you have prepared salty unleavened pancakes in water, then an excellent filling would be liver, an egg with boiled rice, lightly salted fish with butter, chicken with mushrooms, and grated cheese.

• You can prepare dessert pancakes using water with the addition of cinnamon and vanilla. You can also use citrus zest to add a pleasant aroma to the finished dish.

• If you are using wheat flour to make pancakes, sift it before adding it to the batter. Pancakes on water will only work if there are no lumps in the dough. Dough made from wholemeal flour is very difficult to bring to a homogeneous state.

• To make the finished pancake tastier, as soon as you remove it from the pan, grease it with a piece of butter.

• Water pancakes are best made in a cast iron frying pan.

• If you sprinkle the frying pan with salt, the pancakes will not stick to it during the frying process.

• If you want to cook pancakes in water the way the Slavs cooked them several centuries ago, then add finely chopped onion or grated carrots to the prepared dough.

There are many pancake recipes that differ in their liquid base. Milk, kefir, whey or water are used for preparation. The base ingredient significantly affects the taste of the finished treat. Pancakes on the water are considered the most affordable.

Pancakes are a traditional flour dish for Russian cuisine, which has long pleased fans with its variety. The base is a liquid dough. The flour base is versatile because it acquires a variety of textures and flavors by frying in a pan at different temperatures and using different recipes.

Calorie content

Pancakes have long become symbols of Russian cuisine. This simple dish is surprisingly filling and incredibly tasty. It is combined with a variety of fillings, which provides an opportunity to realize your culinary imagination.

For people who watch their figure and do not eat flour due to its high fat content, there is good news. The calorie content of pancakes on water is approximately 150 kcal per 100 grams. So a couple of pancakes will not harm your figure.

There are hundreds of pancake recipes on the Internet. Such diversity deserves respect, but not all of them are perfect, and preparation will require certain skills and knowledge. Let's talk about the intricacies of baking.

1. Be sure to sift the flour. As a result, you will get a tasty and airy dough.
2. Take all liquid ingredients at room temperature. If storing them in the refrigerator, take them out a few hours before cooking.
3. To avoid lumps, add flour gradually. First, combine and mix liquid products, then add bulk products.
4. To prevent the dough from sticking, add a little vegetable oil. A cast iron pan is best for frying.
5. Grease the frying 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 signal of readiness. 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.

Ingredients:

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

Preparation:

1. Sift the flour into a deep bowl until it is saturated with air, add salt. In a small saucepan, heat the water slightly. Warm liquid makes it easier to deal with lumps.
2. In a separate container, beat the eggs, add flour and butter. While whisking the mixture, gradually add water. The result will be a uniform pancake mass.
3. Don't rush to bake right away. Set the dough aside for about 15 minutes. After the time is up, start frying.

Video recipe

The classic recipe is universal. It allows you to prepare a savory or sweet version of pancakes at home. I recommend using meat, vegetables, liver, fruits, and berries as fillings.

Classic thick pancakes on the water

Many novice cooks are surprised by the fact that they can prepare a tasty and satisfying meal from available products. Classic thick pancakes are a clear example of this. It doesn’t take much time to create a culinary miracle, and the financial costs are imperceptible.

Ingredients:

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

Preparation:

1. Grind the eggs with sugar and salt, add a tablespoon of butter, soda, salt, sugar, water, flour. Beat the resulting mass thoroughly with a mixer.
2. Bake in an oiled pan. Place some dough in the roasting pan and form into an oval. When it's browned on the underside, flip it over.
3. Place the finished pancakes in a pan, add a little butter, cover with a lid and leave for a few minutes. Then shake the container lightly to distribute the oil evenly.

I fry thick pancakes according to the classic recipe in refined, odorless oil, but regular oil will do. Some housewives grease the frying pan with lard or use non-stick cookware. Whoever likes it. In any case, it makes an excellent addition to cocoa.

Delicious pancakes with holes

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

Ingredients:

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

Preparation:

1. Beat the egg, add salt and sugar. After dissolving the quick ingredients, pour in cooled boiled water and beat until foamy.
2. Gradually add flour and whisk at the same time, breaking up any lumps. The result will be a mass reminiscent of sour cream. At the end, add vegetable oil and mix again.
3. Using a ladle, pour some batter into the pan and spread evenly. When the pancake is fried, use a spatula to lift the edge, carefully turn it over and fry the other side.

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 openwork pancakes

To make lacy pancakes with a delicate texture, you don't need fancy and expensive ingredients. Despite its simplicity, the dessert turns out to be incomparable.

Ingredients:

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

Preparation:

1. Beat the eggs in a deep bowl. Pour water into a separate bowl, add salt and sugar. Once the dry ingredients have dissolved, combine the liquid with the eggs.
2. Gradually add flour, stirring constantly. Lastly, add the butter and vanilla and mix again. The main thing is that there are no lumps in the flour base.
3. All that remains is to fry in a preheated and lightly greased frying pan on both sides.

Video cooking

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

Lenten pancakes on the water

Even if it’s fasting, no one forbids you from preparing delicious delicacies. Although Lenten water pancakes lack eggs and milk, they are still delicious. They have another advantage - low calorie content. Therefore, they are equally suitable for those who adhere to fasting and for those watching their figure.

Ingredients:

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

Preparation:

1. Pour water into a deep bowl, add sugar and salt. After dissolving them, add the sifted flour along with citric acid, mix well to obtain a homogeneous mass without lumps.
2. Add butter and baking soda. Stir again.
3. Heat the frying pan. I advise you to grease the roasting pan with vegetable oil once before baking. Fry the pancakes on medium heat.

If you want to diversify the dish, add a little chopped herbs or pre-fried onions to the lean dough before baking. This additive will give original taste and aroma qualities. If you are preparing sweet lean pancakes, add a little vanillin to the composition.

Thin custard pancakes in boiling water

Custard pancakes are one of the few treats that are impossible to spoil by definition. Flour brewed with boiling water retains moisture, which evaporates during frying and provides airiness.

Ingredients:

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

Preparation:

1. Sift the flour into a deep bowl. While stirring with a whisk, pour in plain water in a stream. Stir until smooth.
2. Add baking soda to boiling water and stir quickly. While quickly stirring the thick flour base with a whisk, pour in boiling water. In a separate bowl, beat the egg with sugar and salt. Stir the dough, add the beaten egg, cover with a lid and leave for 15 minutes.
3. After the time has passed, melt the butter in a frying pan and add to the dough, stir. Pour a little dough onto a preheated, greased frying pan, spread over the surface and fry on each side.

Recipe without eggs

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

Ingredients:

• Chilled boiled water – 500 ml.
• Flour – 250 g.
• Vegetable oil – 6 tablespoons.
• Sugar – 2 tablespoons.
• Salt and soda - one pinch each.

Preparation:

1. Sift the flour into a deep container, add the remaining quick ingredients, mix.
2. Gradually add water, stirring vigorously. Be sure to crush all the lumps.
3. Add 2 tablespoons of oil, mix well. The pancake mixture is ready.
4. To bake pancakes, use a cast iron frying pan. Place on the stove, heat, grease and bake in the traditional way on both sides.

The eggless method is incredibly quick and easy. If you want to solve the problem a little more complicated, check out the material on the website that describes

Today there are dozens of recipes for making pancakes. It is based on a variety of products, ranging from milk and yeast to kefir and water. The latter will be discussed in our article. You will be pleasantly surprised not only by the beautiful appearance, but also by the delicate taste. They are easy to prepare, and you will almost certainly end up with elastic and golden-brown pancakes on your plate. Especially taking into account the recipes with photos presented in our article. Let's get started!

Classic recipe for pancakes on the water

Pancakes without milk are prepared without a huge number of different ingredients. This recipe really takes a little time. So, we replace the usual milk with water.

You will need:

• flour (one and a half cups);
• salt (one pinch);
• purified warm water (half a liter);
• chicken eggs (three pieces);
• vegetable oil (two tablespoons);
• slaked soda (one-third of a teaspoon);
• sugar (one tablespoon).

Let's start cooking:

Note to the owner! Most often, the main mistake in preparing pancakes is lumps. To avoid them, the housewife should not rush at the stage of adding flour. Just do it slowly, while constantly stirring the dough. It is best to use a mixer or blender.

Pancakes on the water: an improved version

Some housewives emphasize that pancakes on the water often taste a little rubbery and are too thin. It is very convenient to wrap the filling in such pancakes, but there are still complaints about the taste. For special gourmets, we offer a slightly improved recipe. A few secrets will change the taste of your favorite dish!

You will need:

• five hundred milliliters of water;
• one and a half cups of flour;
• three chicken eggs;
• two tablespoons of sugar;
• one teaspoon of baking powder;
• three tablespoons of sunflower seed oil.

Let's start cooking:

Professionals recommend combining pancakes with condensed milk, homemade jam or fresh berries. You can also adjust the sweetness: add a little less sugar to the dough, and a savory filling (for example, cheese and ham or mushrooms) is perfect for them. We also emphasize that the pancakes according to the improved recipe are not only thin and tasty, but also with holes. All this is due to the fact that the dough spreads quite easily over a heated frying pan.

For culinary inspiration, we invite you to watch a video recipe for making thin pancakes.

Help Relax.ua: about the benefits of lean pancakes

People who fast should not eat animal products for some time. Also, the menu of believers cannot include milk and chicken eggs, and, as you know, these products are the main ones. However, this does not mean that you will have to limit your taste needs.

In the next recipe we will tell you in detail how you can prepare truly delicious lean pancakes. You will be convinced that the pancakes will taste just as good and look just as appetizing. In addition, ladies who are on a diet will appreciate lean pancakes, because such a dish does not contain so many calories. Lenten pancakes are also suitable for those people who suffer from lactose intolerance.

Lenten pancakes with mineral water

You will need:

• sparkling mineral water (one glass);
• flour (one and a half cups);
• salt (half a teaspoon);
• sugar (three teaspoons);

Let's start cooking:

Yeast pancakes on water

Another option for preparing lean pancakes in water, but now using yeast.

You will need:

• plain water (about three hundred to four hundred milliliters). Keep in mind that the amount of water will determine how thin your pancakes end up;
• flour (one and a half cups);
• live yeast (ten grams);
• salt (half a teaspoon);
• sugar (two and a half tablespoons);
• vegetable oil (two tablespoons).

Let's start cooking:

Pancakes on water with holes without eggs and yeast

You will need:

• warm water (two glasses);
• flour (two glasses);
• vegetable oil (two to three tablespoons);
• sugar (one or two tablespoons);
• salt (one pinch);
• a little baking powder or baking soda.

If you like thicker pancakes, we recommend adding more flour to the dough. if you follow our recipe, you will get moderately thin, ruddy pancakes, somewhat similar to Armenian lavash.

Let's start cooking:

These pancakes go best with honey or homemade jam. The fact is that the pancakes turn out a little dry and crispy, so liquid sweet sauces are best suited to them.

Thin pancakes with holes

You will need:

• chicken eggs (two pieces);
• half a liter of warm water (water can be replaced with mineral water);
• one glass of flour (focus on the consistency of the dough, the density of future pancakes will depend on this);
• soda (half a teaspoon);
• sugar (two tablespoons);
• salt (one pinch);
• vegetable oil (two to three tablespoons).

Let's start cooking:

These delicious pancakes with holes can be eaten immediately or stuffed. Dip pancakes in sour cream, fresh honey or homemade jam. Bon appetit!

What to combine with? Pancakes definitely need to be combined with something. If you are preparing a sweet dish, then choose jam, cottage cheese, jam, honey or condensed milk. Almost any fruit filling goes harmoniously with pancakes. You can also use melted chocolate or chocolate topping. It will also be delicious with chocolate chips. It’s simple to do: put the chocolate bar in the freezer for a short time, and then grate the chocolate on a coarse grater. If you want to stuff pancakes with mushrooms or meat, then you need to add a minimum amount of sugar to the dough, and in this case it is better to lubricate the pan not with oil, but with lard (only without spices!).

Which frying pan should you choose? In fact, the frying pan greatly affects the taste and quality of future pancakes. There are a lot of pancake makers on sale today, but almost none of them can compete with the good quality cast iron frying pan that our grandmothers and mothers used to cook. If by luck you still have one, then feel free to use it. However, this does not mean that modern pancake makers are good for nothing: the cooking process will be fast and enjoyable.

How to choose chicken eggs? The taste of the future dish largely depends on the quality of the eggs. There is a little secret here: you should beat the whites and yolks separately, and then combine them.

Can additional products be added? Since ancient times, a variety of finely chopped products have been added to pancake dough. Thanks to this simple step, the pancakes acquire a very interesting and unusual flavor. You can add a little green onions, boiled eggs, meat and other food products to the dough. Pancakes turn out very tasty and tender if you add a little grated carrots to them.

If you are preparing lean pancakes, then pay attention to these tips:

• The flour must be sifted. Firstly, this will remove any lumps from the dough. Secondly, the sifted flour will adhere better to the other components of the dough.
• You can diversify a seemingly boring Lenten dish with the help of so-called baking. When you turn the pancake over during frying, place pieces of vegetables or fruits on the unfried side.
• At the moment when you extinguish the baking soda, do not hold the spoon over the dough. It is best to keep it over the sink or a separate dish. Under no circumstances should unslaked soda get into the dough.
• Chicken eggs can be successfully replaced with ground flax seed. First soak it in boiling water for at least ten minutes.

Do you know how to cook delicious thin pancakes using water? Share with our users in the comments!

If you simply don’t want to cook, then try them in the best establishments in Kyiv: in our catalog you will find dozens of cafes and restaurants with descriptions, photos and menus.

You may also be interested in:

Photo: upon request from Yandex and Google

Did you know that unleavened pancakes in Rus' were especially in demand on fasting days, of which there are about two hundred a year? At first they cooked with yeast, so the pancakes turned out fluffy, voluminous and satisfying, which was especially appreciated by poor peasant families. Later, they began to knead the dough with soda, and nowadays there are options with baking powder, and even with mineral water.

If you prepare the dough in water correctly, without violating the recipe, then the pancakes will turn out no worse than traditional “milk” ones. Of course, without a creamy aroma, but they will be just as elastic, tender and thin. You can serve it separately, as well as with all kinds of fillings, sauces and additives. Water pancakes tolerate freezing well, so you can cook a large portion for future use and reheat as needed in a frying pan or in the microwave.

What you need for cooking

Take responsibility for the basic ingredient - the water in 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 straight from the tap is absolutely not suitable, it is too hard.

Flour can be used of the highest or first grade, with a high gluten content. If the recipe contains eggs, then, of course, they must be fresh. It’s good if the eggs are homemade, then the pancakes will turn out to be a beautiful yellowish color. Vegetable oil is traditionally used refined sunflower oil, that is, without odor and foreign impurities.

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

With eggs (classic recipe) step by step

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

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 in water with eggs

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

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

At the very end, add oil and mix again. If you stir well with a whisk, there will be no lumps, the consistency will be smooth and homogeneous. If you still come across them, you can use a submersible blender and, if necessary, increase/decrease the amount of flour and liquid. I leave the finished dough aside for 15–20 minutes. During this time, the gluten will swell and the mass will become more elastic, which means the pancakes will hold their shape better when frying. The consistency after infusion, as a rule, becomes a little thicker, like jelly.

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

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

It is best to serve as soon as it is removed from the heat. You can wrap it with either a salty or sweet filling of your choice. Brew tea and enjoy!

Pancakes on water without eggs

It is not necessary to cook pancakes on water with chicken eggs. In this case, the recipe is suitable not only for people with lactose intolerance, but also for fasting people and vegetarians. It will be especially tasty if you wrap it inside with a filling of mushrooms, fried with onions. Well, if you plan to serve them for dessert, then simply top them with 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 the water a little on the stove or in the microwave, but not too much, to about 40-50 degrees.
2. Pour some water into a deep bowl, add slaked soda, granulated sugar and salt there.
3. Add pre-sifted flour in portions, and to prevent it from clumping, use a blender or whisk.
4. When the dough is ready, stir in the butter. As a result, the consistency should be velvety, without a single lump. If such a problem does occur, then leave the dough alone for 10-15 minutes and mix it again. If you wish, you can add fried onions to the pancake mixture 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 the frying pan properly and for the first time grease it with a thin layer of oil or quickly run a piece of lard on the bottom with a fork. Fry on both sides for about one minute, the heat should be moderate so that the dough bakes 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 required pancake consistency. It doesn’t matter if the sour cream is slightly sour - in this case the baked goods will be more fluffy. 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 tbsp for sweet pancakes)
• salt – 1 tsp.
• sunflower oil – 3 tbsp. l.

1. Beat the eggs with salt and sugar until light foam. If you want the pancakes to become airy, you can beat the whites separately from the yolks, then the products will be fluffy and full of holes.
2. Add the available amount of sour cream and pour in water. Stir vigorously.
3. Gradually add half a glass of flour, kneading a thin dough - the consistency 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 frying pan (very hot) until golden brown.

Pancakes with mineral (sparkling) water

Instead of regular water, you can use carbonated water, then the pancakes will turn out to be holey and delicate. 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 remain 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 bulk (sugar, salt). Beat with a fork/whisk/blender for 1-2 minutes.
2. Pour in the milk and add the flour, whisking to remove any tiny lumps.
3. Next, pour in the soda and, at the very end, the refined oil.
4. From time to time, brush the red-hot pan with a brush, dipping it into the oil, and bake for about half a minute on each side.

Thin pancakes with holes in the water

The secret to making lacy and thin pancakes with holes lies in the fact that at the initial stage of preparing the dough you need to beat the eggs thoroughly - until a high foam appears. The fluffier the egg mixture, the more porous the resulting products will be. And don't forget to heat the pan properly. 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 flour and baking powder.
4. Pour oil into the finished mixture, which resembles sour cream.
5. Bake in a hot frying pan, pouring the dough - about 1/2 ladle at a time. Place the finished products in a high stack, greasing the entire surface with a cube of butter for a pleasant creamy aroma.

Yeast pancakes on water

Yeast pancakes differ from all others in that they take longer to prepare, but they are much more fluffy. It will take you about 10 minutes to prepare, and the rest of the time (about 2-3 hours) the dough will rise on its own, without your direct participation. It should rise twice, and after the third time you can already heat the pan. The consistency can be made dense, then you will get fluffy and thick pancakes, or, on the contrary, you can add more liquid, then the products will be thinner, and fillings can be wrapped 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, add 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 until 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. Add flour in portions and stir until smooth, whisking to remove lumps. Leave again 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 stir - due to brewing, the pancakes will turn out delicate. Leave to rest for another 10 minutes.
4. Bake until golden brown in a hot frying pan (before pouring the first portion of dough, brush with a couple of drops of oil).

Custard pancakes in 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 paper thin, add a little cornstarch.

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 mixture. Whisk again.
3. Add flour and starch in portions.
4. At the end, add the oil and pour in all 300 ml of boiling water, stirring vigorously. The consistency should be more liquid than usual. Leave the dough alone for 30-40 minutes to swell so that the starch steams.
5. Bake in a hot, greased pan, scooping about 1/2 a ladle. Pancakes cook very quickly, about 15-20 seconds on each side.

Rye pancakes on water

This type of pancake - made from rye flour and water - is often included in the 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 are 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 sifted flour and other bulk ingredients, except soda.
2. Separately, whisk the eggs until they become foamy. Pour water into them and stir vigorously.
3. Add about half of the liquid ingredient to the bowl with the dry ingredients, whisking thoroughly to avoid lumps.
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 frying pan.

Which filling should you choose?

Sweet pancakes - sprinkle with powder through a fine strainer, serve with your favorite jam, flower honey or fruit sauce. Sweet curd mass or chocolate spread, fruits and berries are perfect fillings.

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

Secrets of making unleavened pancakes

1. Sift the flour through a sieve before adding it to the batch. This way it will better “stick together” with the other components and be saturated with oxygen. As a result, you will not get lumpy, but air-elastic dough.
2. All liquid ingredients should be at comfortable room temperature.
3. To ensure a homogeneous dough, add flour in small batches, breaking up any lumps by hand or with a blender.
4. You can add vanilla or cinnamon to sweet baked goods. Lemon and orange zest will also add a pleasant aroma.
5. Salty pancakes will turn out even tastier if you add grated carrots or finely chopped onions to the prepared area.
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 - they cook evenly over the entire area and turn out tender. On a thin pancake maker, the products will be more “rubbery”.
8. Before baking, grease the pan with a piece of fresh lard or a brush dipped in oil. But don't overdo it. Just a couple of drops of fat are enough to prevent the products from sticking.
9. If the pancakes are a little dry and do not want to hold their shape when folded, then cover them with a lid and leave for 15-20 minutes. They will steam, 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 them with a small cube of butter, you can sprinkle them with sugar. Delicious pancakes to you!

Hello, dear subscribers and guests of my blog! On the occasion of Maslenitsa approaching, we will once again talk about delicious, aromatic 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 the dairy products, we will also prepare pancakes using water.

And if these recipes are new to someone, then try to cook them. 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, this lean dish is also quite suitable. It also happens that there is simply no milk in the refrigerator. This is where these simple recipes come to our rescue.

We serve pancakes with whatever you like - with sour cream, jam and condensed milk. meat, fish, caviar or sweet fillings. We can even do it. Hot, piping hot pancakes are good with tea or coffee. And cold ones are suitable as a snack for stronger drinks.

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

You should immediately remember that we take not just any water, but boiled water. It should be cooled to room temperature, or you can use it slightly warm. Follow the recipe indicated in the description and everything will work out in the best possible way.

Classic recipe for water pancakes with eggs

We start with the simplest dough without milk, just water and eggs. I usually cook these pancakes without sugar and stuff them with savory fillings. But there is still sugar in the recipe, so let’s write it down.

Whether your pancakes will be sweet or not is up to your taste.

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

What you will need:

How to cook:

I break three eggs and carefully separate the yolks from the whites. There are special devices for separating eggs. But I always separate by hand, 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 put the yolks into the dough container. I will use them right now, and let the whites wait in the refrigerator.

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

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

I begin to add sifted flour to the dough in small portions. Continuously stirring until the dough becomes thick and homogeneous. Now you should pour in the vegetable oil.

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

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

Allowing the dough to proof is necessary for any baking. And the longer it stands, the better.

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

I take the whites out of the refrigerator and beat them with a mixer until they form stiff peaks. To beat the whites so tightly, they must be well chilled.

Add two tablespoons of protein foam to the dough and mix. In this way I combine the dough with the 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 the standard. Look at your pancakes.

Once the edges of the pancake are dry, you can flip it over.

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

The finished products are thin and very delicate. At the same time, they are quite dense and will not tear if you wrap any filling in them. Look at this photo to see how the pancakes with holes turned out.

Look in this photo at how beautiful the holey pancakes with 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 made with water and milk

We will make these tender water pancakes with the addition of milk. We will prepare them easily, quickly and tasty. We won’t beat or knead anything separately, but simply combine all the components one by one for 5 minutes. Then let the dough sit in a warm place for half an hour and bake all the pancakes for 10 minutes

For speed, I use two frying pans. Baking speed doubles.

But there’s no point in thinking at the stove anymore. You will also need to move twice as fast.

What you will 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. I add the sifted flour in portions, without stopping stirring. I kneaded a fairly thick dough like pancakes.
3. I add another glass of water and the dough liquefies. All that remains is 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 prepare the filling.
5. After half an hour, I heat two frying pans on the stove well. I grease them with vegetable oil and pour half a ladle of dough into each.
6. I see in which frying pan the edges of the pancake begin to fry first, and I flip the first one.
7. When I turn the second one over, the first one can already be removed.

I still have time to dip the brush into melted butter and grease each pancake already on the plate. Here's a quick recipe. And how delicious - hot, piping hot pancakes. Mmm... just lick your fingers!

If you've never cooked like this before and are afraid you won't have time, watch this video.

How to bake pancakes in three pans at the same time

This video instruction on baking pancakes is from Vilen Vileiko’s channel. Watch this guy successfully handle three frying pans.

Very quickly I whipped up a good pile of pancakes in 10 minutes. And none of them got burnt.

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

How to make lean and delicious pancakes without eggs

It turns out that you can make pancakes without milk, kefir or eggs at all. As they say: live forever, learn forever. This year I tried this pancake recipe for the first time. And, imagine, my whole family was pleased with the result.

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

These vegetarian pancakes can be eaten with jam, preserves or lean mayonnaise. I give small proportions for you to cook for testing. You'll see, everyone who tastes them will definitely like them.

What you will need:

Preparation:

We take all products at room temperature. The sparkling water bottle must be closed. We will open it just before kneading the dough. And the warmer the water, 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 the 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 hiss and bubble vigorously.

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

Add vegetable oil and mix well. In two minutes our dough is ready.

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

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

For this lean dough, I grease the frying pan with vegetable oil each time. And the pancakes turn out amazing. Ruddy, 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’s better to get more of them right away.

Fluffy pancakes without eggs cooked with yeast

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

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

Thin and delicate custard pancakes with boiling water

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

Don't forget that all products should be at room temperature.

If the dough is too cold, it will not cook because all the boiling water will instantly cool down.

What you will need:

How to cook:

1. Break the eggs into a large bowl and add sugar and salt. Using a mixer or whisk, beat all this stuff into foam.
2. Sift a glass of flour and baking soda into a bowl. Mix again very intensively, adding water little by little. We get a thick, pancake-like, 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 method is suitable for even the most novice housewives. You will definitely succeed in making custard pancakes on water!

Video recipe for making pancake dough with mineral water

This option is not lean, because there is an egg in the dough. An egg and sparkling water will help you make wonderful, golden-brown pancakes.

With this, let me say goodbye until the next recipes. Write all questions and wishes in the comments. Thank you to everyone who cooked with me today! I wish everyone to have a lot of fun on Maslenitsa and eat pancakes from the heart!