Pancakes on water with eggs. Thin pancakes on water with eggs. How to cook pancakes with water and extra milk

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

In Old Russian cuisine, pancakes were baked exclusively for Maslenitsa. Round, golden, satisfying - they symbolized the end of the hungry winter and the beginning of a working spring, which was supposed to bring a new harvest. Unlike modern ones, classic Russian pancakes were baked with the addition of buckwheat flour, full-fat milk or sour cream. Therefore, they turned out to be thick and quite dense, and were offered by housewives not for dessert, but as a main dish.

Today it is not customary to boast about the significant thickness of pancakes. In “fashion” is a light, perforated, lace structure. You can get it using various techniques, like making dough for pancakes. We will tell you about each of them in detail.

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

Pancake dough with milk

The most common recipe for making pancake dough. You can use store-bought milk and higher-fat homemade milk for it.

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

Remove milk and eggs from the refrigerator in advance so that they reach room temperature.
Beat the eggs into a bowl, mix with sugar and salt. Add sugar even if you use unsweetened filling (liver or stewed cabbage). Thanks to it the dough will turn out tastier.
Add milk, mix well.
Place a sieve on a bowl and pour flour into it. This way you will get rid of lumps and get an airy, delicate structure. Add flour to the dough for thin pancakes in several additions, stirring constantly with a whisk. The consistency of the finished composition should resemble liquid sour cream. This will make it easier to bake pancakes with milk: the dough will be easily distributed in the pan and will not wrinkle when turned over.
Add vegetable oil and stir.

Pancake dough with kefir

This recipe for making pancake dough is suitable for the most economical housewives. Firstly, with it you don’t have to worry about where to put the sour milk. And secondly, you can bake pancakes with kefir and use them as a base for different fillings: sweet (cottage cheese, berries) and savory (meat, fish, vegetables).

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

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

How to make pancake dough and bake delicious pancakes.

Pancake batter with water

This pancake dough, the recipe of which is less popular than the others, is more welcomed by nutritionists. It has the least calories, goes well with berries and fruits, and can be used for pancakes for breakfast or lunch. The dish is prepared very quickly.

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

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

In conclusion, we invite you to watch a video recipe for pancakes in boiling water.

Let's bake delicious pancakes!

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

Place a frying pan on the fire and heat it well.
Grease the pan with vegetable oil. You literally need 1 drop - it can be evenly distributed over the surface with a brush.
Reduce the heat to medium - the pancakes are not fried, but rather baked.
Scoop out 2/3 of a ladle of dough. Quickly pour it into the frying pan, which should be held slightly at an angle. This will allow the dough to spread in a circle.
The dough sets instantly, but the first side should be baked for 2-3 minutes.
Use a spatula to lift the pancake and turn it over to the other side. Bake for a couple of minutes.
Place the finished pancake on a plate. You can grease it with butter, or you can leave the surface dry (for a dietary dish). If you cover the plate with a lid, the edges of the pancakes will become soft. If you want to crunch on the delicious “lace,” leave the dish uncovered.

On average, preparing a dish takes about an hour and a half. And it disappears instantly! Try experimenting with fillings. Or offer your kids delicious pancakes with sour cream and their favorite jam!

How to cook pancakes with water

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. The most accessible recipes for pancakes with water are considered. Let's find out how to cook pancakes with water at home.

Pancakes are a traditional flour dish for Russian cuisine, which has long pleased fans with its variety of preparations. The popular product is based on 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 of pancakes on water

Pancakes have long become symbols of Russian cuisine. This easy-to-prepare 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 recipes are perfect, and preparation will require certain skills and knowledge. Let's talk about the intricacies of baking delicious pancakes.

Be sure to sift the flour before cooking. As a result, you will get a tasty and airy dough.
Use water, eggs and other liquid ingredients at room temperature. If storing them in the refrigerator, take them out a few hours before cooking.
To avoid lumps in the pancake batter, add flour gradually. First, combine and mix the liquid products, then add the flour.
To prevent the dough from sticking to the pan, add a little vegetable oil. A cast iron frying pan is best suited for frying pancakes.
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.

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

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.
In a separate container, beat the eggs, add flour and vegetable oil. While whisking the mixture, gradually add water. The result will be a uniform pancake mass.
Don't rush to bake pancakes right away. Set the dough aside for about 15 minutes. After the time is up, fry in a greased frying pan.

The classic pancake 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 for their household from available products. Classic thick pancakes on the water are a clear example of this. It doesn’t take much time to create a culinary miracle, and the financial costs are imperceptible.

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

Grind the eggs with sugar and salt, add a tablespoon of sunflower oil, soda, salt, sugar, water and flour. Beat the resulting mass thoroughly with a mixer.
Bake pancakes in a greased frying pan. Place some batter into the roasting pan and form into a pancake. When it's browned on the underside, flip it over.
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. Either way, it makes a great addition to cocoa.

Delicious pancakes on water 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 taste just as good as pancakes made with milk. but differ only in a thinner and more porous texture.

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

Beat the egg, add salt and sugar. After dissolving the quick ingredients, pour in cooled boiled water and beat until foamy.
Gradually add flour to the dough and at the same time whisk the mixture, breaking up any lumps. The result will be a mass reminiscent of sour cream. At the end, add vegetable oil and beat again.
Grease a heated frying pan with vegetable oil. 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. Place the finished pancakes on a plate and brush with butter.

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

How to make lacy pancakes with eggs

To make lacy pancakes with a delicate texture at home, you don’t need fancy and expensive ingredients. There is enough water, eggs and flour. Despite the simplicity of the recipe, the dessert turns out incomparable.

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

STEP-BY-STEP PREPARATION:

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 beaten eggs.
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.
All that remains is to fry the pancakes in a preheated and lightly oiled frying pan on both sides.

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

How to cook lean pancakes with water

Even if it's Lent. no one forbids preparing delicious delicacies. And although lean water pancakes lack eggs and milk, they are still delicious. There is another advantage - low calorie content. Therefore, they are equally suitable for those who adhere to fasting and for those watching their figure.

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

Pour water into a deep bowl, add sugar and salt. After dissolving the ingredients, add the sifted flour along with citric acid, mix well to obtain a homogeneous mass without lumps.
Add butter and soda to the dough. Stir the pancake mixture again.
Heat the frying pan. I advise you to grease the roasting pan with vegetable oil once before baking. Fry the pancakes in a frying pan over 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 the pancakes certain taste and aroma qualities. If you are preparing sweet lean pancakes, add a little vanillin to the dough.

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 the pancakes with a wild airiness.

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

Sift the flour into a deep bowl. While stirring the flour with a whisk, pour in plain water in a stream. Stir until smooth.
Add baking soda to boiling water and stir quickly. Quickly stirring the thick flour base with a whisk, pour boiling water into the mixture. 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.
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 frying pan greased with vegetable oil, spread it over the surface and fry on each side. Place pancakes on a plate in a stack, brushing with butter.

How to bake pancakes without eggs

Looking for a quick and easy pancake recipe? Here he is. The following easy dinner recipe does not require eggs, milk or other dairy products. It's hard to believe it would work without these classic foods, but it's true.

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

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

This method of making pancakes without eggs is incredibly quick and easy. If you want to solve the problem a little more complicated, check out the material on the website, which describes various methods of preparing pancake dough.

Fluffy yeast pancakes on water

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

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

Mix dry ingredients in a deep bowl, add water and vegetable oil. Using a whisk, break up any lumps. Leave the mixture covered for 40 minutes. During this time it will double in size.
Heat up the frying pan. To prevent the pancake mixture from sticking to the bottom of the pan, grease with vegetable oil. Pour some dough into the pan and spread it out. As soon as the surface of the pancake turns yellowish, turn it over. After a minute, remove from heat and place on a plate.

Yeast pancakes can be combined with various additives and fillings, but I recommend serving them with an amazing sauce. To prepare it, crush two hard-boiled eggs in a deep bowl, add a little butter, chopped herbs and salt. Everyone will be delighted.

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

Water pancakes turn out green thanks to the addition of leafy greens to the dough. An extraordinary filling for pancakes - from potatoes, dried tomatoes, peppers and prunes.

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

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

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

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How to cook pancakes with water and extra milk

Pancakes with water will help you out when you can’t use milk. This recipe for water pancakes is very simple, and the pancakes turn out tender and thin. The name of the dish sounds unusual. But what can you do if there is no milk, but the rest of the ingredients are in abundance? Without hesitation or hesitation to cook them in a different way, rest assured that you will succeed.

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

These “harbingers of spring” are prepared with yogurt, cream, without eggs, with the addition of yeast and buckwheat flour. And ready-made pancakes are eaten with sour cream, red caviar, honey, and jam. They are used to prepare pancake casserole.

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

Let's start making pancakes

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

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

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

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

Is it possible to cook pancakes with water if you don’t have milk on hand? Of course it is possible and even necessary. These pancakes will turn out no worse than regular ones. They will also be thin and tender. To achieve a good result, carefully read the recipe and get to work.

Recipe for water pancakes without milk

To prepare you will need (based on 3 servings) :

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

Sift the flour into a bowl, mix with baking powder (or, if there is no baking powder, with 3 grams of slaked soda).
Add 250 ml a little to the flour. water, stir.
Beat eggs with sugar and add little by little to flour, mix.
Add salt, vegetable oil to the dough, mix everything.
Add another 250 ml to the dough. water, beat with a mixer or 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 the finished pancakes with sour cream, honey or jam.

Total cooking time: 1 hour 30 minutes

Traditional Russian dish

And in conclusion we want to warn

So, you have learned how to cook pancakes with water. They will turn out no worse than American pancakes or any other types of this product. Remember that the pancakes are baked and do not stick to the pan, and that the first pancake is not lumpy, be sure to grease the dishes you cook in with vegetable oil dipping half a raw potato into it, which should first be placed on a fork. If you cook in a non-stick pan, try not to turn up the heat, otherwise you risk getting “little niggas”. By following simple rules and advice, you will be happy with the result, and your family will remain well-fed and without milk.

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The simplest and most delicious pancakes on the water

Who said that the dough for delicious pancakes needs to be mixed exclusively with milk? Pancakes on the water turn out no worse. In addition, sometimes there may not be milk in your refrigerator. These economical pancakes are good both with and without filling. They are very quick and easy to prepare, which means they can be served for breakfast and as a lunch dessert.

These water pancakes with eggs are simply ideal for adding filling to them; they are delicate, thin, with a crispy edge. They require a minimum of ingredients, and they don’t require much time to prepare.

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

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

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

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

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

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

Step 4: gradually pour the liquid mixture into the dry mixture and mix everything thoroughly until all the lumps have dissolved.

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

2. On mineral water.

Try using carbonated water for the dough rather than ordinary water, then you won’t need soda. Take these products:

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

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

Nalistniki are Belarusian thin pancakes. Nalistniki prepared at home are much tastier than store-bought ones. In addition, you can diversify the filling recipes in your own way.

1. Hearty nalistniki with meat filling.

They are a bit heavy for breakfast, but as a complement to lunch they are just what you need. You will need the following set of products:

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

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

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

Any good recipes? Then here's another:

2. The plates are unusual.

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

You will need the following products:

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

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

They turn out more loose and soft. They can be eaten with jam, honey or condensed milk, or they can be cooked with baking. True, the calorie content of such pancakes is higher than that of unleavened ones. And here is the first simple recipe for pancakes with yeast:

1. With apple slices.

For dessert you need to take:

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

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

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

2. Hearty with wild mushrooms.

It’s very easy to treat yourself and your loved ones to a mushroom-based appetizer if you have simple recipes and the following products:

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

To begin, fry the mushrooms and onions for 10-15 minutes. Salt and pepper to taste. Set the filling aside and get to work on the dough. Make a not very thick dough from all the prepared products. Place 1 tbsp on the frying pan. l. filling and fill with a portion of dough. Fry for 1 minute. from each side.

3. Tender with semolina.

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

And the set of products is quite simple:

2.5 cups sifted wheat flour;
2 tbsp. semolina;

Fluffy milk pancakes without yeast recipe

Imagine that you are swimming in the Mediterranean Sea... no, no, without breaking anything, without swimming beyond the buoys, and right next to the buoys, where almost no one swims at all. You are enjoying the warm water and admiring the horizon... When suddenly: “How do you cook cutlets?” - the sonorous, perfectly choreographed voice of a professional speaker is heard right in your ear. Well, of course, I took a full sip of salty water from such a surprise and thought: “But really? I haven’t cooked cutlets for a long time, but maybe it’s time?”

“But you know, my pancakes come out great! Thin! And just on the water! And not rubbery at all, but tender and all in the hole,” the voice continued. And I finally cleared my throat and saw Lyuba from near Moscow, with whom yesterday on the beach we vividly discussed ways to preserve bell peppers.

“Give me your recipe, I’ll try it. Pancakes with water - interesting!” - I thought. And so, we got around to pancakes, and I am pleased to present you this recipe. The pancakes come out really thin and very tasty, and the secret is simple...

So, to prepare thin pancakes on water we will need eggs, salt and sugar, water, flour and vegetable oil.

The secret is that you first need to beat the eggs with sugar and salt into a fluffy foam. Like this.

Then pour in 1/3 of the water and add flour, mix. Next, pour in the remaining water, continuing to stir the dough. There should be no lumps. Add butter and the dough is ready.

Pour a little batter into the heated frying pan and tilt the frying pan in a circle to distribute the batter evenly and quickly over the entire surface. If you use a Teflon frying pan, there is no need to grease it. Fry the pancake on one side...

And then on the other, and so on, fry all the thin pancakes in water with eggs.

Place the finished pancakes on a plate. You can brush them with butter while they're hot and sprinkle them with sugar, but I think I'll refrain from doing that.

Pancakes on the water come out very, very thin and beautiful, and most importantly tasty and almost weightless. So holey... Lace, and that’s all!

I serve the pancakes hot with all sorts of things, everyone can decide for themselves what to spread the pancake with or where to dip it.

Bon appetit and enjoy your holiday!

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

Heat the water a little on the stove or in the microwave, but not too much, to about 40-50 degrees.
Pour some water into a deep bowl, add slaked soda, granulated sugar and salt there.
Add pre-sifted flour in portions, and to prevent it from clumping, use a blender or whisk.
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.
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.

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.
Add the available amount of sour cream and pour in water. Stir vigorously.
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.
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.

Combine eggs and bulk (sugar, salt). Beat with a fork/whisk/blender for 1-2 minutes.
Pour in the milk and add the flour, whisking to remove any tiny lumps.
Next, pour in the soda and, at the very end, the refined oil.
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.

Beat three large eggs at once with salt and sugar - intensively, 2-3 minutes, until foam appears.
Pour in warm (preferably boiled) water and whisk again.
Without turning off the mixer, gradually add flour and baking powder.
Pour oil into the finished mixture, which resembles sour cream.
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.

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.
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.
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.
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.

Combine salt, sugar and eggs, stir with a blender or by hand until foamy.
First pour 300 ml of water at room temperature into the egg mixture. Whisk again.
Add flour and starch in portions.
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.
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.

Combine sifted flour and other bulk ingredients, except soda.
Separately, whisk the eggs until they become foamy. Pour water into them and stir vigorously.
Add about half of the liquid ingredient to the bowl with the dry ingredients, whisking thoroughly to avoid lumps.
Add the quenched soda, pour in the remaining liquid and oil. Leave to rest for 30 minutes.
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

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.
All liquid ingredients should be at comfortable room temperature.
To ensure a homogeneous dough, add flour in small batches, breaking up any lumps by hand or with a blender.
You can add vanilla or cinnamon to sweet baked goods. Lemon and orange zest will also add a pleasant aroma.
Salty pancakes will turn out even tastier if you add grated carrots or finely chopped onions to the prepared area.
Instead of eggs, you can try adding flax seeds to the dough - ground and steamed in boiling water for 10-15 minutes.
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”.
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.
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.
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!

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

Classic thin pancakes on water with eggs

These pancakes taste a little different from the usual ones. They are not so soft, but crispy, especially around the edges, and somewhat reminiscent of waffles. They turn out so tasty that you can eat them without anything, but it is better to serve them with honey, jam or condensed milk.

The dough for pancakes in water is prepared with a regular hand whisk and turns out very smooth, without lumps. The technology is so simple that you will use it every time you cook 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 simplest option that even a novice housewife can handle. The perfect breakfast recipe when the house is out of eggs and dairy.

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 baking soda and mix with flour. Add sugar. Stir.
Stirring constantly, add water, followed by oil. Beat with a mixer. The mass will be a little thick.
The dough must be left to rest for a quarter of an hour.
Pour vegetable fat into a frying 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 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 your 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 mixture for 5 minutes. Lots of bubbles should form on the surface.
Pour in half the boiling water and continue whisking.
Switch the mixer to low and add flour. There should not be even very small lumps left in the mass.
Pour soda into the remaining boiling water and pour into the dough. Beat.
Switch the device to maximum, pour in the oil and beat for a couple more minutes. Set aside for a quarter of an hour.
There is no need to grease the pan for frying, since the fat is already contained in the dough. You just need to warm it up well.
Using a ladle, scoop out not too much dough (so that the pancakes turn out thin) and pour it into the frying pan. Actively tilting in different directions, distribute over the surface.
Fry until golden brown on both sides.
Place the finished products in a stack on a dish, not forgetting to cover with a lid. This will help retain heat and prevent the pancakes from drying out.

Recipe for pancakes on water with added milk

Even in the old days, this recipe was used to prepare a delicacy for the holidays.

Take:

milk – 240 ml;
sunflower oil;
butter – 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 add flour mixed with baking soda and beat the dough. The mass should be homogeneous without the presence of lumps.
Heat a frying pan with oil. Scoop out the liquid mixture with a ladle and pour into the center of the pan. Spread over the surface with an inclined motion. Turn the burner on to medium mode.
Wait 45 seconds and turn over. Cook the same amount more. Place the pancake on a plate. Coat with butter.

With the addition of kefir

The pancake turns out delicious, delicate, 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 components from the refrigerator in advance 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 the eggs and sweeten. Pour in kefir and soda. Beat with a mixer.
Add flour through a sieve. Beat at high speed.
Pour in the oil. It must be odorless, otherwise the taste of the products will be spoiled.
Whisking constantly, pour in boiling water with a sharp movement.
Use a silicone brush to coat the bottom of a hot frying pan. Pour a portion of the dough and fry the pancake on both sides.

Fluffy pancakes with mineral water

The pancakes turn out fragrant, fluffy and elastic. This allows you to wrap any filling in them.

Products:

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

What to do:

Whisk the yolk separately with a fork. Using a mixer, beat the whites until thick foam. Combine the two masses and mix gently.
Add sugar. Stir. Pour in mineral water. The mass will foam.
Continuously whisking, add flour, then pour in oil. Set aside for a quarter of an hour.
Heat the frying pan. Lubricate it with vegetable fat using a silicone brush.
Scoop out the liquid mixture with a large spoon. Pour into the frying pan and quickly tilt it in different directions to distribute the dough over the surface. If you delay, the pancakes will turn out thick and less fluffy.
There is no need to fry these pancakes. They should turn out light. Once the surface has set, turn over and cook for another half minute.

Yeast pancakes on water

Thin pancakes will delight the whole family with their taste. For cooking you only need simple and affordable ingredients.

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 by step instructions:

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

Custard pancakes on boiling water

An ideal option for breakfast are tender, spongy and soft pancakes that are well suited for sweet and non-sweet 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 the milk and beat with a mixer at low speed.
A pancake pan is ideal for cooking, which needs to 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 out a small portion and pour into a frying pan set over maximum heat. The bottom of the product will immediately set, 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, you can turn the pancake over to the other side and fry for no more than 20 seconds.

How to bake rye pancakes using water

The low-calorie dish will delight all adherents of a healthy diet and people watching their figure.

Products:

olive oil – 20 ml;
sparkling mineral water – 260 ml;
rye flour – 125 g coarse;
egg – 1 pc.;
protein – 1 pc.;
butter – 60 g;
salt – 1 g.

What to do:

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

Oatmeal

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. Beat.
The finished mass will need 25 minutes to brew and become enriched with oxygen.
It is better to use a cast iron frying pan for cooking. It distributes heat evenly, so the pancakes cook well.
Use a ladle to scoop out the infused dough and pour into a hot frying pan coated with oil. Bake on maximum flame for 30 seconds. Turn over. Fry until golden brown.

Simple tricks to help you cook perfect pancakes:

When stacking pancakes, coat the surface of each with butter. This will improve the taste and maintain softness.
The dough, brewed with boiling water, will not allow the pancakes to stick to the pan during the frying process. The products will turn over easily.
For preparation, use special flour or regular premium flour.
To bake thin pancakes, the dough must be liquid.
The amount of sugar can be adjusted according to taste preferences.
If the first pancake turns out to be too thick, the dough can be diluted with a small amount of water. If the liquid does not set, then add more flour.
Vegetable oil is always added at the end of beating.
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 blinks.
Unsweetened pancakes will help diversify your 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 treat more aromatic and tastier. You can also add coconut, citrus zest or cocoa.

You can serve hot sweet pancakes with boiled condensed milk, homemade jam, honey, cottage cheese and other fillings.

We look forward to your comments and ratings - this is very important to us!

How to prepare a simple pancake recipe using water - a complete description of the preparation so that the dish turns out very tasty and original.

Calorie content of pancakes on water

Be sure to sift the flour before cooking. As a result, you will get a tasty and airy dough.
Use water, eggs and other liquid ingredients at room temperature. If storing them in the refrigerator, take them out a few hours before cooking.
To avoid lumps in the pancake batter, add flour gradually. First, combine and mix the liquid products, then add the flour.
To prevent the dough from sticking to the pan, add a little vegetable oil. A cast iron frying pan is best suited for frying pancakes.
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”.

Classic thin pancakes on the water

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

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.
In a separate container, beat the eggs, add flour and vegetable oil. While whisking the mixture, gradually add water. The result will be a uniform pancake mass.
Don't rush to bake pancakes right away. Set the dough aside for about 15 minutes. After the time is up, fry in a greased frying pan.

The classic pancake 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

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

Grind the eggs with sugar and salt, add a tablespoon of sunflower oil, soda, salt, sugar, water and flour. Beat the resulting mass thoroughly with a mixer.
Bake pancakes in a greased frying pan. Place some batter into the roasting pan and form into a pancake. When it's browned on the underside, flip it over.
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.

Delicious pancakes on water with holes

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

Beat the egg, add salt and sugar. After dissolving the quick ingredients, pour in cooled boiled water and beat until foamy.
Gradually add flour to the dough and at the same time whisk the mixture, breaking up any lumps. The result will be a mass reminiscent of sour cream. At the end, add vegetable oil and beat again.
Grease a heated frying pan with vegetable oil. 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. Place the finished pancakes on a plate and brush with butter.

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

How to make lacy pancakes with eggs

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

STEP-BY-STEP PREPARATION:

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 beaten eggs.
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.
All that remains is to fry the pancakes in a preheated and lightly oiled frying pan on both sides.

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

How to cook lean pancakes with water

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

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

Thin custard pancakes in boiling water

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.

Sift the flour into a deep bowl. While stirring the flour with a whisk, pour in plain water in a stream. Stir until smooth.
Add baking soda to boiling water and stir quickly. Quickly stirring the thick flour base with a whisk, pour boiling water into the mixture. 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.
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 frying pan greased with vegetable oil, spread it over the surface and fry on each side. Place pancakes on a plate in a stack, brushing with butter.

How to bake pancakes without eggs

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

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

Fluffy yeast pancakes on water

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

Mix dry ingredients in a deep bowl, add water and vegetable oil. Using a whisk, break up any lumps. Leave the mixture covered for 40 minutes. During this time it will double in size.
Heat up the frying pan. To prevent the pancake mixture from sticking to the bottom of the pan, grease with vegetable oil. Pour some dough into the pan and spread it out. As soon as the surface of the pancake turns yellowish, turn it over. After a minute, remove from heat and place on a plate.

The simplest and most delicious pancakes on the water

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

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

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

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

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

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

Step 4: gradually pour the liquid mixture into the dry mixture and mix everything thoroughly until all the lumps have dissolved.

2. On mineral water.

Try using carbonated water for the dough rather than ordinary water, then you won’t need soda. Take these products:

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

Nalistniki are Belarusian thin pancakes. Nalistniki prepared at home are much tastier than store-bought ones. In addition, you can diversify the filling recipes in your own way.

1. Hearty nalistniki with meat filling.

They are a bit heavy for breakfast, but as a complement to lunch they are just what you need. You will need the following set of products:

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

Any good recipes? Then here's another:

2. The plates are unusual.

You will need the following products:

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

1. With apple slices.

For dessert you need to take:

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

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

2. Hearty with wild mushrooms.

It’s very easy to treat yourself and your loved ones to a mushroom-based appetizer if you have simple recipes and the following products:

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

3. Tender with semolina.

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

And the set of products is quite simple:

2.5 cups sifted wheat flour;
2 tbsp. semolina;
4 medium sized eggs;
4 tbsp. l. Sahara;
salt on the tip of a knife;
0.5 tbsp. sunflower oil;
5 tsp. dry yeast;
4.5 cups of warm boiled water.

First you need to make a dough of 0.5 tbsp. water (warm), yeast and sugar. Cover the bowl with the dough with a kitchen towel and let it sit warm for 30-40 minutes. After this, in a separate bowl, mix 1 liter of water, the prepared dough and the remaining ingredients. Beat the dough well so that there are no lumps left, and again leave in a warm place for 40 minutes. All that remains is to add vegetable oil to the dough and bake delicious thin pancakes on water in a hot frying pan. Place the finished pancakes in a stack or corners, greasing each one.

Did you like our recipes? Then bon appetit everyone!

Pancakes on water 8 recipes to choose from

Kids are asking for delicious pancakes, but there is no milk in the house? No problem, pancakes on the water turn out no worse, believe me! There is a huge amount of evidence for this, because during Lent people always baked bread, yeast pies and pancakes in water, without adding fat or eggs.

Therefore, it’s time to take note of excellent recipes and find out how to make pancakes in water with eggs.

The step-by-step recipe offered to your attention has been tested more than once and has already been approved by great admirers of the delicious food.

Classic water pancakes with eggs, what you need:

0.5 liters of warm water;
1/3 tbsp. boiling water;
1.5 tbsp. wheat flour;
3 chicken eggs;
1 small pinch of salt;
1 tsp. sugar (more possible);
1/2 tsp. baking powder;
2 tbsp. l. sunflower oil.

How to make pancakes on water with eggs:

1. Separate the whites from the yolks;

2. Grind the yolks with sugar, beat the whites into a soft foam with a fork;

3. Add warm water, salt, baking powder and flour to the yolks, stir so that there are no lumps;

4. Carefully add the foam from the proteins, stir;

5. Heat the oil in a frying pan, and add a third of a glass of boiling water to the pancake dough, stirring quickly. Don’t worry, the whites won’t “cook”, but you will get excellent pancakes on the water, thin with holes;

6. As soon as the oil has warmed up, immediately pour it into the dough and mix it too, now you don’t need to grease the pan before baking each pancake.

Fry as usual, serve with any jam or sour cream. This recipe for pancakes on water with a photo should definitely be in the hostess’s arsenal, because it is very quick and simple. And if you don’t have three eggs at home, take flax seeds! And read how to make water pancakes with eggs, step-by-step recipe with flax seeds, ingredients:

0.5 liters of warm water;
2 tbsp. l. flax seeds;
1 chicken egg;
1 tbsp. l. Sahara;
1 pinch of salt;
1.5 tbsp. wheat flour;
1 tsp. baking powder;
6 tbsp. l. boiling water for steaming the seed;
Oil for frying.

There is no need to worry that flax seed will give off an aftertaste, this culture does not have its own taste, but it binds the dough no worse than protein, and you will know how to cook delicious thin pancakes in water, which, in addition to satiation, will also give you health.

1. Steam flax seed 6 tbsp. l. boiling water, leave to swell for 10-15 minutes, you will get a jelly-like viscous mass;

2. Beat the egg into a good foam, add to the seed;

3. Add salt, sugar, add half the amount of water (250 ml) and all the flour, stir;

4. Bring the remaining water to an almost boiling state and pour into the dough, stirring immediately, so you get delicious pancakes on the water, thin with holes;

5. Heat the oil in a frying pan, pour it into the dough, stir and you can fry the pancakes as usual.

Unlike buckwheat lean pancakes, baking with flax seed does not require steaming or long frying. This recipe for thin pancakes on water will never let you down, and most importantly, it’s not just tasty, but also healthy, especially for kids. Flax seed improves peristalsis and stomach function.

And if you have eggs and water at home, but only condensed milk from milk, this is an excellent reason not to deny yourself the thinnest pancakes. Instead of condensed milk, regular milk is also suitable; we suggest trying pancakes with milk and water today. Moreover, the recipe for pancakes on water with a photo is already ready. What you need for baking:

1 tbsp. milk;
1 tbsp. boiled warm water;
2 chicken eggs;
1 tbsp. flour;
1 tbsp. l. Sahara;
1 pinch of salt;

Perhaps this is the simplest recipe for thin pancakes on water that any housewife can make. The recipe contains eggs and plain milk, but you can replace the eggs with egg powder, and instead of milk, dilute a few tablespoons of condensed milk in 2 glasses of water. The recipe for pancakes with milk and water is not much different from the usual version, so there won’t be any big problems with how to prepare delicious thin pancakes with water. How to make pancakes with milk and water:

1. Heat the milk and mix with water;

2. Scramble the eggs a little, add salt, sugar, and some flour;

3. Pour in milk and water to make a thick dough, this makes it easier to break up the lumps so that the recipe for pancakes with milk and water turns out perfect;

4. Add all the water and milk in portions and make pancake dough;

5. Heat oil in a frying pan, pour into the dough and stir immediately;

6. Bake pancakes with milk and water as usual, serve with butter, sour cream or jam.

Advice! If there are no eggs or egg powder in the house, you should do this: brew 2 tbsp of boiling water with half a glass. l. flour, let stand and then stir the sticky mass into the dough. Gluten will connect all the components and pancakes made with milk and water will turn out plump and appetizing.

How to make thin pancakes on water? There are several little secrets that any housewife should know about:

1. All water specified in the recipe must be warm;

2. Do not pour in part of the liquid (about a third) immediately, but add it at the end, bringing the water to a boil. So, by brewing the dough, you will get fluffy pancakes with holes;

3. You can always replace butter with vegetable oil, and pour it into the dough, also heated in a frying pan. After this, you won’t have to grease the pan with oil before baking the next batch of pancakes;

4. You can mix flour into pancakes with water. Take part wheat, part pancake, buckwheat or oatmeal. Moreover, it’s easy to make flour yourself: grind a handful of seeds with a coffee grinder, sift to remove impurities and you’ll get a good healthy additive for pancakes. But remember that buckwheat pancakes need to be steamed, that is, after baking, stack them in a stack and cover with a deep plate on top, the pancakes will “serve” perfectly;

5. Thin pancakes are perfectly stuffed in water. The filling can be varied: meat, liver, porridge, vegetables or cottage cheese with cheese. The main thing is not to transfer the filling, since the baked goods turn out thin and it is better to roll the pancakes not into a roll, but into an envelope. After rolling up the envelope, it is good to fry it on both sides.

Knowing how to make simple pancakes with water, you can always please yourself and your loved ones with a delicious breakfast. And the snack turns out to be very good, satisfying and healthy. But there is also a recipe for everyone who takes care of their figure, but does not give up baking - these are pancakes on water without eggs. And let ignorant people wrinkle their noses, but you and I know that such pastries are very good and tasty.

How to make simple pancakes in water without eggs and yeast, ingredients:

2 tbsp. warm water;
2 tbsp. flour;
2-3 tbsp. l. vegetable oil;
1-2 tbsp. l. Sahara;
1 pinch of salt;
A little bit of baking soda or baking powder.

If you want slightly denser pancakes on water without eggs, add more flour; the specified amount of products will produce pancakes with a golden brown crust and thin, like Armenian lavash.

1. Mix flour, sugar, salt, soda;

2. Slowly pour in water (warm), stirring the dough so that there are no lumps;

3. Heat oil in a frying pan, pour it into the dough and stir;

4. Bake regular pancakes, remembering to stir the top butter layer.

It is better to serve pancakes without eggs and milk with liquid jam or honey. Since the baked goods tend to be a bit dry, liquid sweet sauce is ideal. And if you suddenly happen to have a bottle of mineral water at home, make pancakes with mineral water. This pastry can be prepared every day; a simple recipe for pancakes with mineral water has virtually no drawbacks, but here’s what you’ll need to fry pancakes “when you roll them in the refrigerator”:

2 tbsp. mineral water (preferably not the most salty);
3 chicken eggs;
1.5 tbsp. flour;
Sugar, salt and oil for frying.

Pancakes with mineral water can be made with the addition of milk, replacing part of the water with milk, but even so the baked goods turn out perfectly thin and appetizing. A simple recipe for pancakes with mineral water, preparation:

1. The water must be at room temperature in order to dissolve salt and sugar in it;

2. Beat the eggs with a fork and pour into the water;

3. Add flour in portions; it is better to mix all the flour with some of the liquid and stir with a spoon until the dough is smooth. And then pour in the rest of the water;

4. Pour sunflower oil into the frying pan, warm it up a little and add to the dough, stir;

5. Bake pancakes in mineral water as usual, serve with any jam, sour cream or jam.

Thin, holey pancakes served with sparkling water with fresh berries sprinkled with powdered sugar are very good. If you add milk to the recipe, the baked goods will turn out a little thicker, and if you only have salty mineral water at home, do not add salt to the dough and slightly increase the amount of sugar.

Pancakes with sparkling water are delicious, but there is an option when the pancakes are a real masterpiece. The recipe for pancakes with holes breaks all popularity records. We offer you the option of fluffy and very tasty pancakes with holes, which will delight your family.

Thin pancakes on the water with holes, what you need:

2 chicken eggs;
0.5 liters of warm water (mineral water is possible);
1 tbsp. flour (check the consistency of the dough);
0.5 tsp. soda;
2 tbsp. l. Sahara;
1 pinch of salt;
2-3 tbsp. l. vegetable oil.

These pancakes need to be baked over low heat, but here’s how to make the dough:

1. Divide the eggs into white and yolk;

2. Grind the yolks with a spoon of butter, sugar, salt, add soda;

3. Beat the whites until foamy;

4. Add all the water to the yolks, add flour portionwise and stir to form a lump-free dough;

5. Add whites to the dough, another spoonful of butter and let stand for 5 minutes;

6. Heat a little oil in a frying pan and fry the pancakes on both sides.

Incredibly delicious thin water pancakes with holes are ready! They can be stuffed or eaten immediately, dipped in sour cream, jam or honey. Bon appetit.

As delicious as regular pancakes are, there is a recipe that steals the show: yeast pancakes. The option has been known for so long that it dates back hundreds of years, but there are still no changes in the recipe.

Put everything aside to try pancakes made with yeast and water; you have never eaten such deliciousness. And we will show you how to cook yeast pancakes with water. What do you need:

30 gr. yeast;
1 tbsp. l. Sahara;
1 chicken egg;
1.5 tbsp. warm water;
1 pinch of salt;
4-6 tbsp. l. flour (“how much” the dough will take);
Oil for frying.

And now it's simple:

1. Dissolve yeast in warm water, add a little sugar and let stand for 15 minutes in a warm place;

2. Mix the egg, salt, sugar, flour and water, add the dough and let it rise twice. Make sure that there is not too much flour; it is better to add a portion later than to dilute the dough with water;

3. Heat oil in a frying pan and bake the most delicious pancakes using yeast and water on both sides.

If you didn’t finish checking and there was a lot of flour, you get delicious pancakes. You know how to cook yeast pancakes with water, but the most important recipe remains - lean pancakes. Moreover, now is the time for long and not very fast posts, which will be much more enjoyable with delicious rosy pastries. And our pancakes with potato filling are good not only during Lent, but also on fasting days.

Delicious lean pancakes on water with potato filling, what you need:

1 tbsp. warm water;
1 tbsp. mineral water;
0.5 tsp salt;
0.5 tsp. soda;
2 tbsp. flour (a little more or less, see for yourself);
4-5 tbsp. l. vegetable oil;

Mashed potatoes, onions, carrots and fresh herbs - to taste.

And now how to make lean pancakes on water with filling:

1. Fry chopped onions and carrots in oil, cool, mix with mashed potatoes, season with chopped herbs;

2. Mix water with mineral water, salt, soda - wait for the reaction and immediately pour in all the vegetable oil;

3. Carefully add flour and stir;

4. Leave the dough for 20 minutes to allow the gluten to swell;

5. While the dough is infusing, you can make an addition to the minced meat in the form of mushrooms, pickles or olives;

6. Heat oil in a frying pan and fry pancakes on both sides. The dough may turn out to be quite thick, but this is not a problem, the pancakes themselves do not come out thick, but spongy and fluffy, they rise right in the frying pan;

7. Divide the finished pancake into 2 parts, spread each with filling and fold in half. You get filled pancake triangles, almost pies.

These simple lean pancakes on water can be on your table in just an hour. Try it, fasting is not a reason to give up a tasty and nutritious breakfast. Instead of potatoes, buckwheat with mushrooms, corn porridge or dried fruit puree with honey are suitable. Enjoy your Lent and be healthy!

Fluffy milk pancakes without yeast recipe