How to cook pancakes on the water recipe. Cooking pancakes on the water - simple recipes for every taste. Lenten pancakes with mineral water

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

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

As a rule, the edging of classic pancakes on the water dries up and crumbles. If soft and flexible are required (for example, for wrapping stuffed pastry), lubricate while still hot butter and/or, stacking, cool covered.

For making pancakes on the water classic recipe Let's take the products from the list.

Whisk the eggs, sugar and a pinch of salt until smooth.

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

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

Remove all lumps, bring the dough to a homogeneous consistency.

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

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

Turn over and dry the pancake reverse side. We stack the pancakes on a flat plate and keep under the lid so that the brittle edges are saturated with steam and softened.

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

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

What are pancakes?

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

These "heralds of spring" are cooked on yogurt, cream, without eggs, yeast and are added. And ready-made pancakes are eaten with sour cream, red caviar, honey, jam. Of them .

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

Let's start making pancakes

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

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

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

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

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

Recipe for pancakes on water without milk

Required for cooking (based on 3 servings):

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

Cooking:

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

Pancakes are ready.

Total cooking time: 1 hour 30 minutes

A traditional dish Russia

And in conclusion, we want to warn

So, you have learned how to cook pancakes on the water. They will turn out no worse than any other types of this product. Remember that the pancakes are baked and do not stick to the pan, and the first pancake is not lumpy, be sure grease the dishes in which you cook with vegetable oil dipping half a raw potato in it, which must first be planted on a fork. If you cook in a dishes with an anti -stick coating, try not to add fire, otherwise you risk getting "black." Following simple rules and advice, you will be satisfied with the result, and your family will remain full and without milk.

There are many recipes for pancakes that differ in a liquid base. For cooking, milk, kefir, whey or water is used. The base ingredient significantly affects the taste of the finished treat. The most affordable are pancakes on the water.

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

calories

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

For people who follow the figure and do not eat starchy foods due to their 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 the figure.

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

Be sure to sift the flour. As a result, you get a tasty and airy dough.
Take all liquid ingredients at room temperature. If you store them in the refrigerator, take them out a few hours before cooking.
To avoid lumps, add flour gradually. First combine and mix liquid products, then introduce loose products.
To prevent the dough from sticking, add a little vegetable oil to the composition. A cast iron skillet is best for frying.
Lubricate the pan with lard or lard. As a result, the pancakes will not stick, and do not overdo it with the amount of “lubricant”.

And remember, the first pancake is an indicator of the correct use of ingredients and a 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 there is not always dairy products in the refrigerator, housewives often knead the dough in water. I offer the most "running" recipe - the classic.

Ingredients

Servings: 10

flour 400 g
chicken egg 2 pcs
water 500 ml
sunflower oil 2 tbsp. l.
salt to taste

per serving

Calories: 135 kcal

Proteins: 3 g

Fats: 3 g

Carbohydrates: 24.3 g

30 min. Video recipe Print

Sift flour into a deep bowl to saturate with air, add salt. Heat water slightly in a small saucepan. Thanks to the warm liquid, it is easier to deal with lumps.

In a separate bowl, beat eggs, add flour and butter. While whisking the mixture, gradually add water. The result is a uniform pancake mass.

Don't rush to bake. Set the dough aside for 15 minutes. After the time has elapsed, start frying.

The classic recipe is universal. It allows you to cook a salty or sweet version of pancakes at home. As a filling, I advise you to use meat, vegetables, liver, fruits, berries.

Classic thick pancakes on the water

Many novice cooks are surprised by the fact that you can cook a tasty and satisfying treat from affordable products. Classic thick pancakes good example. It does not 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 and butter.

Cooking:

Rub the eggs with sugar and salt, add a tablespoon of butter, soda, salt, sugar, water, flour. Beat the resulting mass well with a mixer.
Bake in an oiled pan. Put some dough into the brazier, form an oval. When it's browned on the underside, turn it over.
Put the finished pancakes in a saucepan, add a little butter, cover with a lid and leave for a few minutes. Then lightly shake the container so that the oil is evenly distributed.

I fry thick pancakes according to the classic recipe in odorless refined oil, but also normal fit. Some housewives grease the pan with lard or use non-stick cookware. Whoever likes it. In any case, it turns out an excellent addition to cocoa.

Delicious pancakes with holes

If there is no milk or kefir in the refrigerator, and the household asks for delicious pancakes, prepare a treat on the water. In taste, they are not inferior to pancakes 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.

How to cook:

Beat the egg, add salt and sugar. After dissolving the quick ingredients, pour in chilled boiled water and beat until foamy.
Gradually add flour and at the same time beat with a whisk, breaking up lumps. The result is a mass resembling sour cream. At the end, pour vegetable oil, mix again.
Using a ladle, pour some of the batter into the pan, spreading evenly. When the pancake is fried, pry the edge with a spatula, carefully flip over and fry on the other side.

Pancakes with holes prepared according to this recipe go well with meat or vegetable fillings. They will fit in pure form with black tea, especially if diluted with homemade jam or jam.

How to make openwork pancakes

To make lace pancakes with a delicate texture, abstruse and expensive ingredients are not needed. Despite the simplicity, the dessert is incomparable.

Ingredients:

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

Cooking:

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

Videos 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

Lush yeast pancakes

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

Ingredients:

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

Cooking:

In a deep bowl, mix dry ingredients, pour in water and vegetable oil. Using a whisk, break up any lumps. Leave covered for 40 minutes. During this time, it will double in size.
Heat up the skillet. To prevent the pancake mass from sticking to the bottom, grease with vegetable oil. Pour a little dough on the bottom, distribute. As soon as the surface of the pancake becomes yellowish, turn it over. After a minute, remove from the stove and put on a plate.

Yeast pancakes are combined with various additives and toppings, but I recommend serving them at the table along with an amazing sauce. Crush two hard-boiled eggs in a deep bowl, add a little butter, chopped herbs and salt. Everyone will be delighted.

In the article, I reviewed the 8 most popular recipes and paid attention to the secrets of cooking. And remember, pancakes are always served immediately after baking. At this point, their taste is at its peak. Bon appetit!

Recipes for delicious pancakes

To make delicious pancakes, you need quite a bit of skill, ingredients, imagination and Have a good mood. Try making pancake batter in water!

30 min

100 kcal

4.8/5 (5)

Cooking pancakes in its simplicity and speed is inferior only to such a dish as scrambled eggs. But it only wins in terms of how it is used: pancakes can be baked salty and sweet, with or without filling, even cakes can be made from them! But for the test you need only a few ingredients that every housewife has in the kitchen. you can knead them on flour and starch, start with ordinary or mineral water, milk or kefir, even beer!

Making pancake dough easy

Standard recipes for pancake dough are based on water and milk. Depending on the availability of ingredients, you can use it every time, surprising your household. But pancakes on the water are still considered the simplest and fastest to prepare.

For pancake dough on water the following ingredients are needed:

In a large deep bowl, thoroughly mix water, eggs, sugar and salt. The flour previously sifted through a sieve is gradually added to the whipped consistency.

Secrets of a good hostess

Flour should be added gradually. This method helps to avoid lumps in the dough. In addition, the gradual addition of flour will help to achieve the desired dough consistency more easily. And the consistency of the dough should be something similar to liquid sour cream - not too liquid, but slightly stretching from a spoon.
At the end, a little vegetable oil is added to the dough. This is necessary in order for the pancakes didn't stick to the pan.
Pancakes must be baked in a well-heated pan with hot vegetable oil. Good housewives turn it on to warm up before the last stage of kneading the dough. Usually, it takes no more than 3-4 minutes to bake one pancake. The pancake needs to be cooked through on each side. until golden.

Here are some more tips for making good pancake batter:

To definitely not “stick” to the pan, before cooking, you can sprinkle it with salt and wipe well, and after that put on fire and pour oil.
To prevent lumps in pancake dough, you can dissolve flour in salt water.
And if the sifted flour is a little settled before going into the dough, pancakes from it will turn out beautiful and tasty.

The delights of pancake dough

Pancakes are a good option treats, if the guests suddenly came to you, and you need to quickly serve something hot and very tasty to the table. Depending on how pancakes are served, they can perform a different function.

For example, if you wrap meat or stewed vegetable stuffing in pancakes, you get a full-fledged one. Pancakes with a sweet filling of cottage cheese, raisins or fruit can be a good dessert. And empty pancakes with jam, honey and sour cream are perfect for a light tea party.

Features of these pancakes that they are suitable even for vegetarians! After all, the dough contains only fats of vegetable origin, and stewed or fresh fruits and vegetables can be used as a filling.

Several ways to beautifully serve pancakes for guests

Put the filling in a straight line on the finished round pancakes in the middle. Roll up pancakes so that the filling is inside. From the resulting sausage, you can cut small canapes.
Roll the finished pancakes into a tube, wrap with a snail and pierce through with a beautiful skewer so that the snail does not turn around.
Put the filling in the middle of the finished pancakes, forming a rectangle shape out of it. Wrap pancakes in the form of envelopes and put on a hot pan. Fry on both sides until golden brown.

Of course, eating pancakes every day will not work - their calorie content averages up to 233 kcal. But sometimes you really want to treat yourself to something delicious from homemade cakes, and pancakes on the water are perfect as such a treat!

Almost all housewives associate making pancakes with milk, and few people risk making them on the water. But, using the right recipe and following the technology, pancakes on the water will turn out to be no less tasty than traditional ones on milk. The calorie content of the dish is 135 kcal per 100 g, on rye flour - 55 kcal.

Classic thin pancakes on the water with eggs

The taste of these pancakes is slightly different from the usual. They are not so soft, but crispy, especially around the edges, and are somewhat reminiscent of waffles. They turn out so tasty that they can be eaten without anything, but it is better to serve with honey, jam or condensed milk.

The dough for pancakes on the water is prepared with an ordinary hand whisk and it turns out very smooth, without lumps. The technology is so simple that you will use it every time you make pancakes.

Your mark:

Cooking time: 1 hour 10 minutes

Quantity: 6 servings

Ingredients

Water: 300 ml
Vegetable oil: 2 tbsp
Eggs: 2 pcs.
Sugar: 2/3 tbsp.
Flour: 1.5 tbsp.

Cooking instructions

Look how delicious they turned out. Prepare tea, honey, condensed milk or other goodies and enjoy!

Recipe without eggs

The easiest option that even a novice hostess can handle. The perfect breakfast recipe when the house runs out of eggs and dairy products.

You will need:

water - 410 ml;
flour - 320 g;
salt;
olive oil - 35 ml;
soda - 1 g;
sugar - 25 g.

How to cook:

Pour salt into soda and mix with flour. Add sugar. Stir.
Whisking constantly, add water, followed by oil. Beat with a mixer. The mass will be a little thick.
The dough must be insisted for a quarter of an hour.
Pour vegetable fat into the pan and heat. Using a ladle, pour the dough and spread over the surface.
Bake on each side for a couple of minutes.

Openwork pancakes on the water with holes

It often happens that you want pancakes, but there is no milk in the refrigerator. Then the perfect recipe will come to the rescue, which will help feed the family with beautiful, thin, fragrant pancakes.

You will need:

boiling water - 550 ml;
salt;
vegetable oil - 60 ml;
soda - 2 g;
sugar - 40 g;
flour - 290 g;
egg - 3 pcs.

Mix the eggs with a whisk. Salt and add sugar. Using a mixer, beat the mass for 5 minutes. A lot of bubbles should form on the surface.
Pour half boiling water over and continue whisking.
Turn mixer down to low and add flour. Even very small lumps should not remain in the mass.
Pour soda into the remaining boiling water and pour into the dough. Whisk.
Switch the device to maximum, pour in the oil and beat for a couple more minutes. Set aside for a quarter of an hour.
For frying, you do not need to grease the pan, since the fat is already contained in the dough. You just need to warm it up well.
Scoop up not very much dough with a ladle (so that the pancakes turn out thin) and pour it into the pan. Actively tilting in different directions, distribute over the surface.
Fry until golden brown on both sides.
Put the finished products on a dish in a pile, not forgetting to cover with a lid. This will help keep the heat in and prevent the pancakes from drying out.

Recipe for pancakes on water with milk

Even in the old days, according to this recipe, a delicacy was prepared for the holidays.

Take:

milk - 240 ml;
sunflower oil;
creamy - 60 g;
water - 240 ml;
salt - 2 g;
flour - 140 g;
sugar - 20 g;
eggs - 1 pc.

How to cook:

Salt and sweeten the egg. Beat with a mixer.
Pour in milk, then water. Gradually pouring flour mixed with soda, beat the dough. The mass should be homogeneous without the presence of lumps.
Heat up a frying pan with oil. Scoop up the liquid mass with a ladle and pour into the center of the pan. Spread over the surface with an oblique motion. Turn the burner on medium.
Wait 45 seconds and turn over. So much more to cook. Transfer pancake to a dish. Lubricate with butter.

With the addition of kefir

The pancake turns out tasty, openwork, thin and soft.

Ingredients:

kefir - 240 ml;
soda - 2 g;
vegetable oil - 60 ml;
egg - 2 pcs.;
boiling water - 240 ml;
sugar - 35 g;
flour - 160 g;
salt.

Step-by-step instruction:

Remove all ingredients from the refrigerator and leave for an hour. During this time, they will acquire the same temperature, and the pancakes will come out soft, thin and tender.
Whisk in the eggs and sweeten. Pour in kefir with soda. Beat with a mixer.
Add flour through a sieve. Beat at high speed.
Pour in oil. It must be odorless, otherwise the taste of the products will be spoiled.
Whisking constantly, pour in boiling water.
Brush the bottom of the hot skillet with a silicone brush. Pour a portion of the dough and fry the pancake on both sides.

Fluffy pancakes with mineral water

Pancakes are fragrant, fluffy and elastic. This allows you to wrap any filling in them.

Products:

vegetable oil - 40 ml;
egg - 1 pc.;
mineral sparkling water - 240 ml;
sea salt - 1 g;
flour - 150 g;
sugar - 20 g.

What to do:

Shake the yolk separately with a fork. Beat the protein with a mixer until a thick foam. Combine the two masses and mix gently.
Pour in sugar. Stir. Pour mineral water. The mass will foam up.
Continuing to beat, pour in the flour, then pour in the oil. Set aside for a quarter of an hour.
Warm up the skillet. Lubricate it with vegetable fat using a silicone brush.
Scoop up liquid with a large spoon. Pour into the pan and quickly tilt it in different directions to spread the dough over the surface. If you delay, then the pancakes will turn out thick and less lush.
These pancakes do not need to be fried. They should be light. Once the surface has set, turn over and cook for another half minute.

Yeast pancakes on the water

Thin pancakes will please the whole family with their taste. For cooking, only simple and affordable ingredients are needed.

You will need:

flour - 420 g;
salt - 2 g;
boiling water - 40 ml;
filtered water - 750 ml;
sunflower oil - 40 ml;
yeast - 6 g dry;
egg - 1 pc.;
sugar - 140 g.

Step instruction:

Mix the egg with a fork. Warm the water a little (up to 35 °). Pour in yeast and stir until dissolved.
Sweeten and salt the mass. Stir until crystals dissolve.
Pour in the mixed egg. It is better to use a rustic product, then the pastries will turn out to be a rich yellow color.
Pour flour into a sieve and sift immediately into the dough. Beat at medium speed blender. The consistency will be quite runny. Add oil and stir.
Remove to a warm place and leave for 2 hours. During this time, mix the mass twice, upsetting it. This is a prerequisite for making pancakes delicious.
By the time of cooking, the mass will increase several times. Pour in boiling water. Mix.
Grease the surface of the hot skillet with lard. scoop up with a ladle yeast dough and pour into the frying pan, distributing it with slopes over the surface.
Fry over medium heat until golden brown.

On boiling water - custard pancakes

Ideal for breakfast, tender, porous and soft pancakes are well suited for sweet and savory fillings.

You will need:

flour - 260 g;
egg - 4 pcs.;
sugar - 35 g;
boiling water - 310 ml;
salt - 4 g;
vegetable oil - 80 ml;
milk - 450 ml.

How to cook:

Warm up the milk. It should be warm, but not hot. Salt and sweeten the eggs. Pour flour through a sieve. Pour in milk and beat at low speed mixer.
For cooking, a pancake pan is ideal, which must be preheated in advance.
Boil water separately and immediately pour it into the dough, beat at maximum speed. Then stir in vegetable oil.
Using a ladle, scoop up a small portion and pour into a frying pan, which is at maximum heat. The bottom of the product will immediately seize, and many holes will form on the surface. If this does not happen, then you need to add more boiling water.
When the bottom is well browned, the pancake can be turned over to the other side and fry for no more than 20 seconds.

How to bake rye pancakes on the water

A low-calorie dish will please the taste of all adherents healthy eating and people watching their figure.

Products:

olive oil - 20 ml;
carbonated mineral water - 260 ml;
rye flour - 125 g of coarse grinding;
egg - 1 pc.;
protein - 1 pc.;
butter - 60 g;
salt - 1 g.

What to do:

Warm up the water to 60°. Mix the egg with the protein and beat well with a mixer.
Pour in half the indicated amount of flour and mix until smooth.
Pour in water, then oil and sprinkle with salt. Whisking constantly, add the remaining flour. When the lumps disappear, turn off the device, and leave the mass to be saturated with oxygen for a quarter of an hour.
Preheat the pan and coat with a silicone brush dipped in olive oil.
Pour a portion of the dough with a ladle and spread over the surface by tilting the pan in different directions.
Once the edges are golden brown, flip over and bake on the other side for 20 seconds.
Transfer to a platter and brush with butter.

Oat

Ingredients:

slaked soda - 1 g;
oatmeal - 280 g;
salt - 2 g;
water - 670 ml;
sugar - 10 g;
eggs - 2 pcs.

Cooking instructions:

Sugar mixed with salt, pour over eggs and beat. A light foam should form on the surface.
Pour in milk and stir. Pour flour into a sieve and sift into the dough. For airiness, add soda. Whisk.
The finished mass will take 25 minutes to infuse and be enriched with oxygen.
For cooking it is better to use cast iron skillet. It distributes the heat evenly, so the pancakes cook well.
Scoop up the dough with a ladle and pour into a hot frying pan, smeared with oil. Bake at maximum flame for 30 seconds. Flip. Fry until golden brown.

Simple tricks to help you make the perfect pancakes:

Putting the pancakes in a pile, you should coat the surface of each with butter. It will improve taste qualities and keep it soft.
The dough brewed with boiling water will not allow pancakes to stick to the pan during the frying process. Products will easily turn over.
For cooking, use special flour or ordinary premium.
To bake thin pancakes, the dough must be liquid.
The amount of sugar can be adjusted according to taste preferences.
If the first pancake is too thick, then the dough can be diluted with a small amount of water. If the liquid does not seize, then add more flour.
Vegetable oil is always added at the end of whipping.
Flour is always sifted. This allows you to remove possible debris and saturate the product with oxygen, which has a positive effect on the quality of the pancakes.
Unsweetened pancakes will help diversify the diet. You can add fried onions, carrots, thinly sliced sausage, grated cheese, etc. to the dough.

Cinnamon and vanilla added to the composition will make the delicacy more fragrant and tastier. You can also add coconut flakes, citrus zest or cocoa.

Hot sweet pancakes can be served with boiled condensed milk, homemade jam, honey, cottage cheese and other toppings.

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