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- Choice of dishes. Pancakes are best made in a cast iron skillet with a sturdy bottom and low sides. But you can cook on non-stick. The best option is to get the hang of baking in 2-3 pans at once, so the process goes faster.
If pancakes are cooked in two pans, the third is kept on low heat. Ready-made pancakes are placed in it, lubricated with warm oil. Then the treat will not have time to cool before serving.
- Baking dough only in a hot pan. Before cooking, the dish is heated, and then the power of the burner is slightly reduced so that the temperature is only slightly higher than the average. If done correctly, the pancakes will be ruddy without brownish spots. If they are very light, the pan is not heated enough.
- Mandatory sifting flour in a separate bowl. This is done before the pancake base is cooked, so that the dough is filled with air bubbles (oxygen).
- Before cooking, it is advisable to beat the eggs separately, then they will be better distributed in the dough.
- Separation of the white from the yolk. This is not necessary, but the dough is more fluffy if you add the yolk at the beginning of cooking, and beat the protein and add at the end.
- Usage vegetable oil. You can distribute it in a pan with a silicone brush, half an onion or potato, chopped on a fork.
- Pancakes need to be turned over on time - only if they have become ruddy and lag behind the dish. It is advisable to do this with your hands, holding the edges. In order not to burn yourself, you can use a spatula. If a culinary specialist knows how to flip a pancake by tossing it up, then his skill is at the highest level.
- If pancakes are prepared for a lenten menu, eggs are not added to them, but you want the pancakes to look golden. Adding a small spoonful of saffron or turmeric will help give them a beautiful shade. Such pancakes can be baked not from pure wheat flour, but with the addition of buckwheat or corn.
- If you plan to add an unsweetened filling, the amount of sugar in the dough should not be more than 1 teaspoon.
Classic thin pancakes on the water
A popular Shrovetide option for many hostesses. This recipe from childhood has been known for a long time. To make delicious pancakes, you need to prepare: eggs (3 pieces), half a teaspoon of salt, st. a spoonful of sugar, 3 cups of water, 2 cups of flour, 2 or 3 tbsp. spoons of sunflower oil.
Making ordinary thin cakes is not difficult. First of all, eggs are driven into a bowl for dough. Then water is poured, salt is poured and the components are brought to a state of air foam with a mixer. Then put the flour and butter, beat the mixture again until smooth, so that there are no lumps.
Heat up the pan for pancakes. They smear its bottom with oil. This is done 1 time, since this component is in the test, and the pancakes will not stick.
Pour the mixture from a ladle onto a hot dish so that the entire bottom is covered. Place on moderate heat for 2-3 minutes. Roasted on all sides. They monitor the readiness of pancakes: if they are ruddy and not torn, everything is ready.
If the pancakes are torn, you can put an extra handful of flour and one egg into the dough. In case of sticking during frying - a spoonful of oil.
Thick water-based pancakes
The fragrant product, which includes eggs, is very elastic. It is easy to add stuffing to such pancakes. If the dish is to be sweet, increase the sugar content.
The treat includes: 600 ml. water, 300 g flour, 3 eggs, a teaspoon of salt, a teaspoon of soda, 2 or 3 tbsp. spoons of sugar, st. a spoonful of oil, a teaspoon of citric acid.
The eggs are laid out in a wide container for dough and shaken well with a mixer until a homogeneous state appears. Then pour water, pour sugar and beat again. Pancakes made from dough with steep foam come out fluffy and tender.
Pour 100 ml into a glass. water and dilute the acid. In another container, mix flour, salt and soda, add acid there, and mix everything with a mixer. Insist 20 minutes. Put oil, beat and fry.
A heated frying pan is smeared with oil and a portion of the dough is poured. Wait until it is partially cooled and turn over. Pancakes are laid out on a plate and smeared with butter, butter or sunflower. Then they will not weather and will have a creamy aftertaste.
Patterned pancakes with eggs
An openwork treat is baked from the classic dough, which every second housewife knows how to cook. The base should be liquid and homogeneous, then it will be easier to make patterns from it.
The following products are needed: 250 ml. water, 2 eggs, 100-200 g of flour (the volume varies depending on the type of dish), two tbsp. spoons of sugar, teaspoon of salt, two tbsp. spoons of sunflower oil.
First, the egg mass is prepared: eggs are driven into a container, salt and granulated sugar are poured. Working with a mixer, gradually pour water. When foam forms, add flour and butter, without ceasing to beat.
For cooking simple pancakes, a simple technique is used. Take a plastic bottle from a drink, make a hole in the lid. Pour the dough into another container and paint a hot pancake pan with interesting patterns. The simplest option- lattice. The resulting pancake is turned over several times until it is browned on both sides.
Such beauty is served with jam or whipped cream, sometimes supplemented with fresh berries.
Custard pancakes on boiling water
Everyone should try this recipe at least once.
It includes: eggs, 3 pieces, flour, 2 cups, vegetable oil, 2-3 tbsp. spoons, salt and baking powder, half a teaspoon, sugar, st. spoon, boiling water, 1 glass, plain water, 1 glass.
First, eggs, water, sugar and salt are mixed. Then sift the flour and baking powder through a sieve into a container and pour the yolk mixture. Stir and gradually add boiling water. Due to it, pancakes become more elastic, thinner.
Pour 1 ladle of dough onto a hot bowl and fill the entire bottom. Bake until done.
Pancakes can be stacked on top of each other, greasing each with butter or rolled 4 times in a pan, and then placed on a large plate.
Pancakes without eggs
The basis for them is done in just 5-7 minutes. It includes: 1 liter of water, a third of a teaspoon of salt, a glass and a half of flour, half a teaspoon of soda, two tbsp. spoons of sunflower oil.
The dough only takes a few minutes to prepare. To do this, all components are pre-mixed and infused for 15-20 minutes. It is better to beat the dough with a blender or whisk. In the first case, a homogeneous mixture will turn out quickly.
A frying pan is smeared with oil and pancakes are fried on it. They can be eaten with chocolate, jam, whipped cream. During the frying of pancakes, an already baked stack must be covered with a lid so that it does not cool down. In a frying pan, the product dries out, and softens a little in a confined space.
Lean pancakes based on mineral water
The most economical option.
Ingredients: 1 cup flour, 2 cups pure highly carbonated water, half a teaspoon of salt, 3 tbsp. tablespoons of oil, 1 tbsp. a spoonful of sugar.
First, sift the flour mixture, put water, sugar, salt to it. Gradually pour in soda and stir vigorously with a whisk. You will get a very sticky dough.
Cheese and egg, mushroom, as well as meat and fruit fillings are suitable for this dish. In fasting, they are eaten with honey or jam as a dessert.
Pancakes on sparkling water with milk and eggs
Take warm milk and a bottle of mineral water, which is opened before use. The flour is sifted, as always when baking, so that it acquires the softness and airiness necessary for pancakes.
Divide the egg whites and yolks into separate bowls, as the whites need to be beaten later. In a large bowl, mix slightly warmed milk, sugar, salt, yolk. It is important to consider that the mineral water is salty. The mixture is beaten with a mixer and flour is poured 2 times in the process.
Mineral water is carefully poured into the resulting dough. The recipe is based on the fact that due to soda, the dough becomes more magnificent. To prevent the bubbles from disappearing, it is not recommended to stir for a long time. Proteins are placed in a separate bowl and a soft foam is made from them with a mixer. Then gently mix them with a spatula, rotating the container counterclockwise. After adding sunflower oil, and the dough is ready for baking.
At the beginning of cooking, the pan is smeared with oil. This is done 1 time. Then the dough is poured from the ladle. Bake a pancake, turning it over several times. It is decorated with bubble holes.
Pancakes are stacked on top of each other on a saucer and greased with oil. The treat can be served at the table with strawberry jam.
Lush yeast pancakes
They are popularly called "Royal". Their thickness does not allow you to add the filling, but this is a great addition to tea.
Dough ingredients: 500 g flour, 700 ml. water, 25 g live or 8 g dry yeast, 2 eggs, st. a spoonful of sugar, a teaspoon of salt, 2 tbsp. spoons butter.
How to bake:
- First, a dough is made: yeast is diluted in warm water, 1⁄2 flour is poured, stirred and covered with a cloth for 40 minutes, preferably warm.
- Divide the egg white and yolk into separate bowls large enough to handle with a whisk. The yolk is mixed with sugar, salt and melted butter. Qualitatively stir the components and add to the dough.
- Pour the rest of the flour and heated, but not boiling water (500 ml.) Mix well and leave for a while.
- Beat the protein and add it to the dough. Mix again and start frying. The basis for pancakes is liquid, with bubbles.
- Add a little oil to the pan and heat over low heat. Pour a little dough so that the diameter of each pancake is less than that of the pan, about 15 cm.
The treat will be lush and tender. Good Supplements to him - honey, jam, chocolate paste.
Yeast pancakes on yogurt and water
Do not rush to throw away sour milk. It makes excellent pancakes. Experienced chefs consider this technology to be the best for cooking this dish.
For the test you need: 6 cups of boiled water, 2 cups of curdled milk, 50 g of fresh yeast, 3-4 tbsp. spoons of sugar, salt in any quantity, 5 cups of flour, 2 tbsp. spoons of sunflower oil.
Yeast is dissolved in warm water. Put granulated sugar and stir. Pour in water, salt and sprinkle flour.
The texture of the dough should resemble kefir. It must be mixed until smooth, so that there are no lumps and placed in a warm room until rising for 30 minutes. When foam appears on top, the dough is stirred and sunflower oil is poured.
Lubricate the pan before baking, this is not required in the future. It bakes thin pancakes of small size, in a simple way. The rest of the dough is placed in the refrigerator and baked for another day. It is first taken out, kept for 1 hour in a warm place and used again.
Lenten pancakes on the water with salt
The dessert prepared in this way retains its lightness and softness until the next day. Pancakes are easy to flip. They are stuffed, served with honey, jam or no additives at all.
The ingredients for the dish are as follows: 0.5 l. cold water, 0.5 l. hot water, 1 teaspoon of salt, 1 teaspoon of soda, 1 tbsp. spoon of 9% vinegar, 2 tbsp. tablespoons of oil, 1.5 tbsp. spoons of flour, mushrooms, herbs, onions, garlic.
At the start of cooking cold water place all components except oil and hot water. Berry pancakes should be quite sweet, so don't forget the sugar.
Onions and mushrooms are fried, a little garlic and herbs are added, salt to taste. Cool down the components. Add the seasoning to the dough and pour it into the pan. Bake pancakes until done.
Pancakes on water in a bottle
Ideal product for people with lactose intolerance. In addition, this treat is relevant in fasting, because it does not include eggs.
Ingredients: 2 cups flour, egg, 2 tbsp. spoons of granulated sugar, a pinch of salt, 2.5 cups of water, 2 tbsp. spoons of sunflower oil.
This recipe for baking pancakes is considered the fastest.
All components are placed in a bowl and whipped with a mixer. The resulting dough is poured into a bottle using a funnel. The pan is heated and greased with a small slice of unsalted lard. Dough is poured from the bottle, drawing various patterns.
Pancakes are fried from 2 sides, turning over with a spatula. After baking, lettuce leaves are placed on the pancakes, and mushrooms fried with onions are placed on them, and an envelope is made. Can be served with other toppings as well.
Lush pancakes on the water without eggs with yeast
Another "lightweight" option.
Products for cooking: 500 g flour, 5 g dry yeast, 400 ml. warm water, 2 tbsp. spoons of sunflower oil, 1 tbsp. a spoonful of sugar, salt to taste.
How to cook:
In a deep bowl, mix all the ingredients, add oil and water. All qualitatively interfere with a whisk so that lumps do not appear. The dough should slide off the whisk. The base for pancakes is left for 30-40 minutes to infuse. During this time, it increases in volume by approximately 2 times.
Heat up a frying pan and brush with oil. Pour the dough into the center of the pan with a ladle and spread over the entire bottom. As soon as the pancake becomes yellowish and does not stick to the bowl, it can be turned over. After that, it is baked for about a minute.
Ready pancakes are put on a frying pan. Chopped eggs will be an excellent filling for them.
Thin pancakes with yeast
A very elastic dish in which the filling is easily wrapped. There are ingredients for it in every kitchen. Let's list them:
- 2.5 cups flour;
- 2 glasses of water;
- 2 tbsp. spoons of salt;
- 1 teaspoon of salt;
- 1 st. a spoonful of dry yeast;
- 3 art. tablespoons of vegetable oil
Cooking:
The water is warmed up a little. Add yeast and sugar to it. Stir and wait 5 minutes for the yeast to swell.
Then pour the pre-sifted flour and stir the mass again so that lumps do not form. The vessel is covered with a cloth and placed in a warm place, where there are no drafts, for 2 hours. The dough is stirred from time to time. Pancakes are baked over medium heat until browned.
The finished product is laid out in a pile on a plate and greased with butter.
Poppy seed filling, sour cream and honey are perfect for such pancakes.
Pancakes on the water without yeast
You can bake a treat according to this recipe using both soda and ordinary water. In the second case, they will be fresh and less elastic. In the first - patterned due to "holes".
Ingredients:
- 400 ml. water;
- 250 g of wheat flour;
- 1-3 art. spoons of sugar;
- 2 eggs;
- 1-3 art. spoons of salt;
- 80 g butter
How to cook:
First, beat the eggs, adding sugar and salt to them. Make a small well in the flour, put butter and beaten eggs into it. Pour water into the hole in small portions, knead the base.
Heat the pan and pour a thin layer of dough into it. The dish is smeared with butter only at the beginning of cooking. Pancakes are baked for 25-30 seconds on one side and 15-20 on the other.
If the base for pancakes is cooked in ordinary water, soda should be added to the flour to give the product splendor.
Lenten dish served with jam, honey, whipped cream, caramel, fruit fillings.
Pancakes with water and milk
The two liquid ingredients are included in the dish in equal amounts, which helps to make it less caloric and more economical.
Products for cooking:
- 300 ml. milk;
- 300 ml. water;
- 2.5 cups flour;
- a pinch of salt;
- vanillin to taste;
- butter;
- 2 eggs;
- sugar to taste;
- vegetable oil
Cooking:
Beat the eggs together with sugar using a whisk or mixer. Add a pinch of salt and vanilla for flavor. Pour milk into the bowl, then water and stir until smooth.
Gradually pour flour, sifting it through a sieve. At the same time, beat the dough so that lumps do not appear. You should get a mass resembling sour cream. After kneading the dough, add sunflower oil to it. Instead, you can use creamy, which gives pancakes a delicate milky taste.
The dough is poured into a heated frying pan set on medium heat.
Pancakes are baked by turning from one side to the other until they are covered with a light blush. During cooking, you can not go far from the pan, otherwise the dough will be strongly fried.
Dessert is served with syrup, condensed milk, jam, sour cream.
A simple recipe for delicious pancakes in the water in a hurry
For those who do not have enough time, you can cook pancakes from the following ingredients:
- 5 st. spoons of flour;
- half a liter of water;
- 2 eggs;
- 2 tbsp. spoons of sunflower oil;
- 2 tbsp. spoons of sugar;
- vanillin;
Cooking:
Eggs are ground in a bowl along with granulated sugar. Add flour, salt, vanilla. Pour water in small portions and stir with a whisk until smooth without lumps. To give the dough more density, add a small portion of flour.
On a hot frying pan, a little greased with sunflower oil, the dough is poured from the ladle. Pancakes are fried for about 2 minutes on each side. They go well with cream, sour cream, fruits.
Popular toppings for pancakes
Thin and lush, with and without eggs, they are much tastier with different additives, sweet and salty. Here are examples of recipes for the most delicious fillings.
Banana
70 g of melted butter is whipped with sugar. Mash 3 bananas. Lemon juice is squeezed and added to a mixture of bananas and whipped air butter. The mass is spread on the surface of the pancake. You can roll it into a square, tube or triangle.
apple cinnamon
Apples are separated from the core and peeled, put in a saucepan. Pour them with water, cover with a lid and keep on fire for 10 minutes. Sprinkle sugar and cinnamon to taste. The filling is mixed and stewed for about 3 minutes. Then cool it and distribute it among pancakes.
Curd-lemon
300 g of cottage cheese is whipped, sour cream, cream, sugar are added to it in small portions to taste. Half of the lemon zest is rubbed and mixed with the curd mass. Taste the mixture. If it is not sour, spread on pancakes.
And what is added to a savory dish?
Meat
0.5 kg. boiled meat is rubbed in a meat grinder or blender. Finely chop the onion and fry in a pan. Put it in minced meat, stir, add salt and pepper to taste. You can also put in the filling fried mushrooms and sour cream. Then they put it on a pancake and fold it at their discretion.
red fish
Quite a rare filling, since it is difficult to find lightly salted trout or salmon. The fish is cleaned of scales and bones, divided into long strips. Finely chop the dill and mix with the fish. First, a small layer of butter is spread on the pancakes, and then the filling is placed. Wrap the treat with a tube.
Instead of butter, you can use cheese, and put a fresh cucumber on top of the fish.
Liver
0.5 kg. the product is coarsely cut and stewed, poured with boiling water, adding pepper and Bay leaf. Finely chop the carrots, chop the onion and fry these vegetables. The liver is passed through a meat grinder and mixed with frying. Add salt, pepper, and lay the filling on the pancakes.
How to properly wrap pancakes
The treat is served in different forms, not only for beauty, but because there is a filling inside that can fall out or leak out.
If the filler is liquid, for example, jam, sour cream or honey, the pancake is folded into a triangle (2 times in half) or twisted into a tube. The same goes for caviar.
A pancake folded into a triangle may be empty. It is convenient to dip it in a liquid dessert (jam, honey).
If the filling holds its shape, the pancake is folded into an envelope, a double triangle or a double tube. It should be fried on both sides, then the dish will look beautiful and ruddy.
Pancake, smeared with jam or condensed milk, can be rolled up in a circle, like a paper bag. Get a cone.
pancakes on water based They are good because they are low in calories. Therefore, even people on a diet and diet can afford them. healthy eating. Enjoy your meal!
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Pancakes mixed with water were often prepared in Russia, because milk was not available in the house all year round. Initially, they were always made using yeast - this is how they turned out lush, and most importantly - voluminous, which is important for a poor peasant family. Such a dish was especially relevant on fasting days, and there are a lot of them a year - about two hundred. Gradually, the dessert began to be kneaded in the European manner - using soda, and recently even with mineral water. This significantly saves time, and the products themselves turn out to be thin (after all, not everyone likes thick pancakes) and openwork.
A few secrets
To make lean pancakes not boring, but unforgettably tasty, we suggest using a few tips.
- Always sift the flour - this way it adheres better to the rest of the dough components.
- If you want to diversify the dish, you can make pancakes with baking. To do this, before flipping the pancake to the other side (but before the uncooked side has set), place pieces of fruit, vegetables, jam, etc. And then turn over and bake the second side already with the filler. If it is raw minced meat, you need to fry longer.
- When extinguishing soda, hold the spoon with it not over the dough, but over a separate bowl (or at least over the table) so that the outstanding soda does not get into the dough.
- Instead of eggs, you can use ground flaxseed soaked in boiling water (about 10 minutes).
Basic and quick recipe
Is it possible to bake pancakes on water? The dough for pancakes with water is all prepared in different ways, depending on tastes and preferences. According to this recipe, they are elastic, which makes it easy to wrap any filling in them. The recipe for pancakes on the water with eggs cannot be called lean or vegetarian, but it is ideal for people with lactase deficiency (milk intolerance).
You will need:
- water - 1 liter;
- chicken eggs - 4 pieces;
- flour - 250–300 g;
- refined vegetable oil - 2 tablespoons;
- baking soda - 1 teaspoon;
- vinegar 9% - for extinguishing;
- salt - 1 pinch;
- vanillin - optional.
Cooking
- Pour the water into a convenient bowl and break the eggs into it (usually the recipe for thin pancakes on the water implies a dough with eggs, but you can also without them - for example, during fasting or in order to save money).
- Extinguish the soda and also send it to the bowl.
- Pour in the oil.
- Salt, beat with a mixer.
- Add flour and stir until lumps are dissolved. The dough needs a liquid, reminiscent of jelly.
- Leave to brew for 20 minutes so that the gluten is properly dispersed.
- Heat up the pan and bake on both sides.
Classic recipe involves the use of ordinary water. But, if you want to make them more delicate, try adding unsweetened soda without fruit fillers instead. To avoid overdrying the products, bake on the second side for no more than 5 seconds.
Improved version
Sometimes housewives notice that pancakes on the water with eggs turn out to be really thin, but somehow rubbery. This is convenient for wrapping the filling, although not everyone likes it, so to speak, on the tongue. We offer a slightly improved recipe for pancakes on the water with a few secrets.
You will need:
- water - 500 ml;
- flour - 1.5 cups;
- eggs - 3 pieces (you can do without them);
- sugar - 2 tablespoons;
- baking powder - 1 teaspoon;
- sunflower seed oil - 3 tablespoons.
Cooking
- Break eggs, sugar and salt into a cup or bucket.
- Beat with a blender for at least 5 minutes (if you have a simple mixer, beat longer - until foam appears). It is this moment that will allow you to avoid "rubbery".
- Pour a third of the water into the mixture and add the flour and baking powder. We do not recommend pouring all the water at once - it will be more difficult to break the lumps.
- Now you can pour in vegetable oil and the rest of the water.
- You can bake pancakes on water both in a well-heated pan, and in a special pancake maker.
You can serve the finished dish with any jam, condensed milk, berries. And if less sugar is poured into the dough, then an unsweetened filling will do. The pancakes on the water according to this recipe are thin and with holes due to the rather thin dough, which is easily poured into the pan.
On yeast dough
Yeast pancakes on the water do not cook for a long time, contrary to the associations by name (that is, you won’t need to stay up all night), and making them is actually not as difficult as it might seem at first glance. According to this recipe, pancakes will be thick, but very tender and tasty.
You will need:
- water - 5 glasses (4 - warm and 1 - boiling water);
- flour - 4 cups;
- sugar - 1 tablespoon;
- salt - 1 teaspoon;
- oil - 1/3 cup;
- dry yeast - a small bag.
Cooking
- Before you cook pancakes without milk using yeast, you need to make a dough. You shouldn’t worry - it’s not at all difficult to make a dough at home, especially if you have dry yeast, which makes life incredibly easy for modern housewives. To do this, take a suitable container, pour in sugar, yeast and flour (one spoon with a slide). Add a little water so that the consistency resembles sour cream. After about half an hour, the dough will begin to foam - this means that it is ready.
- Pour 4 cups of warm water, vegetable oil, salt and dough into a large container.
- Mix all ingredients thoroughly.
- Add all the flour and knead the mass thoroughly so that there are no lumps.
- Leave the dough in a warm place for about 1.5 hours.
- When the dough is ready, pour a glass of boiling water into it and mix quickly. Such brewing will provide a beautiful delicacy to our pancakes.
- Leave in a warm place for another 10 minutes.
- Heat up the frying pan and bake yeast pancakes on both sides.
If the pancakes turn out to be dryish, do not curl well, or their edges are crumbling, just leave them under a lid or a towel for half an hour in a warm place, and they will become soft, fluffy and even more tender in taste.
The same recipe can also be used to make pancakes with milk, but the water version is perfect for vegetarians, people with milk intolerance, and on fasting days.
How to make pancakes on the water so that everyone in the household eats them with pleasure? Quick and easy! If your loved ones have a biased attitude towards lean desserts, you can use a little trick ... Just do not tell anyone that the dish is cooked without milk, because pancakes are no worse than traditional ones, but this will save an extra penny in the family.
There are very few people who do not like pancakes, so we can say with confidence that pancakes are one of the most favorite dishes in our country, and beyond. There are dozens of types of pancakes, and maybe hundreds. They are made from wheat, buckwheat, oat flour on milk, kefir, curdled milk, sour cream and just on water. Countless types of fillings are wrapped in pancakes, turning them not only into a dessert, but also into a wonderful snack, including strong drinks. It's about, primarily about traditional pancakes with caviar or lightly salted salmon and other types of fish.
In general, pancakes are many-sided and varied and are much more than baking from batter cooked in a pan. Pancakes are a symbol of the sun and the main dish the greatest holiday- Shrovetide. It was on this holiday that in the old days there was an open or unspoken competition between housewives: who would cook thinner, tasty and beautiful pancakes. “Lace” pancakes were especially chic - pancakes with a crispy rim resembling lace.
Pancakes on the water
Why cook pancakes on the water? There may be several answers to this question. Pancakes on the water - more diet dish than pancakes with milk. Some recipes that use other types of wheat flour than traditional wheat flour require water, not milk. For pancakes with salty filling, milk in the dough is not always appropriate. And, finally, the most common answer: there was simply no milk in your refrigerator, and you don’t want to go to the store. And it is not necessary. Pancakes on the water are no worse than their counterparts with milk or other dairy products.
For ordinary pancakes on the water, we need:
- flour - 1 tbsp.;
- boiled chilled water - 1 tbsp.;
- egg - 1 pc.;
- vegetable oil (sunflower, mustard, olive) - 1 tbsp. a spoon;
- sugar - 1 tbsp. a spoon;
- soda - 1 pinch;
- salt - 1 pinch.
- Vegetable oil for frying
Now take a special pan for pancakes, with a thick bottom and low sides, or a regular pan. Heat it well on the stove and grease with vegetable oil with a brush. Sometimes a half of a potato or onion is used to grease the pan, which is dipped in a saucer of oil and then passed over the entire surface of the pan.
Using a ladle, pour a little batter into a greased pan and, rotating the pan, distribute it evenly. The less dough you pour, the thinner the pancake will be. When the product is fried on one side, turn over and fry again. If you used water instead of milk for non-dietary purposes, then you can add more oil to the pan to make the pancakes fatter. You need to add oil in the amount of a quarter to a half teaspoon after the pancake is fried on one side and turned over to the other.
Another way to add an extra milky taste to pancakes on the water is to fry them not in vegetable oil, but in melted butter. Try it and you will see that the taste and aroma of such pancakes will be completely different.
You can also fry pancakes in a very small amount of vegetable oil, using it only to lubricate the pan, and after cooking, put a small piece of butter on each pancake. When the butter melts and the whole stack of pancakes is soaked with it, they will acquire a very soft and pleasant taste.
Pancakes with mineral water
Such pancakes can be prepared not only without milk, but also without eggs. But it is very important to take a good carbonated mineral water, such as Borjomi or Narzan.
The sequence of mixing products in this case will be slightly different. First, water is mixed with all the other components, except for flour, and then little by little, with constant stirring, the sifted flour is introduced in a thin stream.
The dough should turn out like thick sour cream. He is allowed to brew for about half an hour, and then pancakes are fried in the usual way.
Pancakes on the water with yeast
When cooking from yeast dough, pancakes will not turn out too thin, because the dough is quite dense in consistency, but they will be very tasty.
For one glass of flour, take approximately 5-7 g of pressed yeast. Yeast is mixed with warm boiled water, then salt, sugar and vegetable oil are added to this water. After this, pour the flour in parts, stirring constantly.
You need to make sure that there are no lumps in the dough, and then put it in a warm place. When you see that the dough has approximately doubled in volume, mix it again and start frying the pancakes.
Pancakes made from buckwheat or cornmeal
Of these types of flour, pancakes are always cooked on water, and you can use both ordinary water and mineral water. The recipe is exactly the same as for regular pancakes. Most often buckwheat or cornmeal they do not take it in its pure form, but mix it with wheat, 1: 1.
Ready-made pancakes can be eaten with sour cream, honey, jam, chocolate sauce and a host of other additions to your taste.
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 toppings, thereby making it both a hearty main dish (with meat), and turn it into a sweet dessert (with fruit) or a 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.
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 ⅔ ladle of batter into a preheated pan 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, a classic dough is used, known to almost every housewife, who at least once a year Shrovetide week prepares this meal.
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 a simple method - an ordinary 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.
These delicious pancakes will look beautiful with jam and whipped cream. There is nothing to say about the flavor combination - they combine perfectly. Can also be topped with fresh berries.
Thin custard pancakes in boiling water
Custard pancakes are famous for their tenderness and sweetness.
Everyone should try this recipe at least once:
- 3 eggs
- 2 stack flour
- 2-3 tbsp. l. rast. oils
- ½ tsp. salt and baking powder
- 1 st. l. Sahara
- 1 stack boiling water
- 1 st. plain water
First, prepare a mixture of eggs with water, sugar and salt. The next step is to sift the flour and baking powder through a sieve into a mixing container and pour in the egg mixture. Stir and slowly add boiling water. Steep boiling water makes pancakes more elastic, thin and a little delicate.
Pour one ladle of dough into a hot frying pan and spread over the entire bottom. Bake until done. You can spread it on top of each other, lubricating each with melted butter, or folding it four times in a frying pan, transfer it to a wide dish.
Recipe without eggs
A very simple recipe.
One of its advantages is the speed of dough preparation - only 5-7 minutes:
- 1 liter of water
- ⅓ tsp salt
- 1.5 stack. flour
- ½ tsp soda
- 2 tbsp. l. rast. oils
The dough is kneaded in just a few minutes: mix all the products prepared in advance and leave for 15-20 minutes so that the dough is infused. It is better to beat the dough with a whisk or a blender. Of course, in the latter case, it will be much easier and faster to achieve uniform uniformity.
Grease a pancake pan with oil and fry pancakes on it. Serve with chocolate paste, berries rubbed with sugar or whipped cream.
On a note. While the whole batch of pancakes is baking, it is recommended to cover ready-made pancakes so that they keep warm. This method also helps to soften overdried pancakes in a pan.
Lenten pancakes with mineral water
Such pancakes are a budget method of cooking:
- flour - 1 stack.
- highly carbonated water without additives - 2 stacks.
- salt - ½ tsp
- grows. oil - 3 tbsp. l.
- sugar - 1 tbsp. l.
Initially, we sift the flour mixture, along the way we include salt, soda and sugar to it. Gradually pour in the soda and quickly mix with a whisk. The dough is kneaded quickly thanks to highly carbonated water. Add oil and mix for the last time. The dough is very liquid.
Grease a frying pan with oil and heat it up. Pour a small portion of dough and bake. Thanks to soda, pancakes are very thin and bubbly. This recipe is great for stuffing - cheese-egg-mushroom, meat or fruit. During fasting, they can be served with jam or honey for tea.
On a note. If you use two pans for frying, pancakes will be cooked much faster.
Recipe for lush yeast pancakes
Lush pancakes with yeast are also popularly called royal pancakes. They are not intended for wrapping stuffing because of their thickness, but they are great as a dessert for tea.
- flour 500 gr
- warm water 700 ml
- live yeast 25 gr or dry 8 gr
- eggs 2 pcs.
- sugar 1 tbsp. l.
- salt 1 tsp
- butter 2 tbsp. l.
How to cook:
- The initial step is to prepare the dough: dilute the yeast in warm water (200 ml), add half the flour, knead carefully and leave it under a towel for 40 minutes, preferably in a warm place.
- Separate the yolk and white into separate bowls of such sizes that it is convenient to beat them with a whisk. Add sugar, salt and melted butter to the yolk. Mix thoroughly and add to the bowl. Mix well with a spoon.
- Add the rest of the flour to the bowl and hot water, but not boiling water, 500 ml. Mix well and leave for a while.
- In the meantime, beat the protein and add to the dough. Mix for the last time and you can start frying. The consistency of the dough will be liquid, bubbling.
- Grease a frying pan with a little oil and heat over low heat. Pour a small amount of dough so that the diameter of the pancakes is slightly smaller than the diameter of the pan (approximately 15 cm).
The dish will turn out lush and very tender. You can serve with honey, homemade jam, or alternatively, smear the dessert with chocolate paste.
Pancakes are one of the most delicious flour products.
Pancakes are one of the most delicious flour products. In each country, delicious, fragrant pancakes appear on the table. Our ancestors cooked pancakes initially on oatmeal.
Later they began to use wheat, and then buckwheat. Moreover, they were very popular as traditional pancakes, which were served with sweet jam, honey, sour cream or butter, as well as savory spring rolls.
The hostesses prepared pancakes with meat, caviar, cottage cheese, eggs. by the most great success This dish was enjoyed during the week of the famous Russian holiday - Shrovetide. Now pancakes are as common in Russian cuisine as they were many years ago. It is customary to cook them both in fresh milk or sour milk, and in plain water. Interestingly, pancakes on water sometimes turn out even more delicious, thin, crispy than on milk.
How to cook delicious pancakes on the water?
- The first thing that affects the taste and appearance of pancakes is pan, on which they are cooked. No ultra-modern pancake makers can compare with the good old cast iron pan. If you manage to find one, the process of making pancakes will go with a bang. Your pancakes will never stick to the pan, turning out tasty and crispy.
- To prevent pancakes from burning, you can fry them in a regular pan with a non-stick coating. And you need to prepare it as follows. Heat the pan well over the fire, then grease with vegetable oil or lard. You can generously sprinkle it with salt, then the pancakes will definitely lag behind the pan perfectly. Although, if the pan has a high-quality coating, you can do without these manipulations. But for a cast-iron pan, they will be simply necessary.
- For light, thin pancakes, mix 2 grades of wheat flour, or better - use buckwheat. Use clean filtered water for pancakes.
- A very important component, without which it is impossible to imagine delicious pancakes on the water - eggs. After all, the taste of future pancakes also greatly depends on them. It is believed that it is best to thoroughly beat the yolks and whites separately from each other, and then mix. Then the dough will turn out very tender, and the pancakes will be unusually tasty.
- In ancient times, to give pancakes a special taste, the so-called, baking. These are various fillings from finely chopped ingredients. As such were green onion, boiled meat, eggs and many other products. You can add grated carrots - it turns out very tasty!
So, now we give examples of cooking recipes pancakes on the water. Do not even doubt that they will turn out delicious and tender!
Classic water pancakes - recipe
To make classic pancakes on the water you will need:
- 3 pcs. chicken eggs
- 0.5 tsp salt
- 2 tbsp. l. granulated sugar
- 750 g water
- 0.5 kg wheat flour
- 10 g baking powder
- 50 g vegetable oil
The recipe for making classic pancakes on the water
Mix eggs, salt, sugar and water in a deep bowl. Beat the mixture well with a whisk and gradually add the flour. At the end add baking powder and oil. Pancakes should be baked immediately. Enjoy your meal!
Traditional water pancakes - recipe
To make traditional pancakes on water, you will need:
- 500 g water
- 3 pcs. chicken eggs
- a pinch of salt
- 20 g granulated sugar
- 500 g wheat flour
Traditional water pancake recipe
Thoroughly mix flour, eggs, sugar and salt in a bowl. After obtaining a homogeneous mass, add a little water. Before baking such pancakes, you need to grease the pan every time.
Pancakes on the water stuffed with cottage cheese - recipe
To make pancakes on the water with cottage cheese filling, you will need:
- 500 g water
- 2 chicken eggs
- 10 g granulated sugar
- a pinch of salt
- 500 g wheat flour
- 3 art. l. odorless vegetable oil
