Every year, most Russians observe fasting. This tradition has become not only a tribute to Christian teaching, but also an independent custom in our country. Even non-believers often fast. During fasting, we are prohibited from consuming any food of animal origin - not only meat, fish and seafood, but also eggs, milk and anything made from them. Thus, cottage cheese, cheese, kefir, yogurt, baked goods are also prohibited... However, skillful housewives have already figured out how to replace cow's milk or kefir during cooking.
Of course, you can try to buy something expensive almond milk or soybean, however, firstly, not in all cities you can easily buy it (these are quite rare products, and you can only buy them in specialized stores), and secondly, such products are quite expensive. So what can you replace milk in recipes with?
Today we will look at an excellent and very tasty recipe for lean pancakes. What are we going to use to knead the dough? On mineral water! Of course, you can cook pancakes with ordinary water - we will tell you how this is done a little later, but in this case the pancakes will not be so airy and delicate.
Lenten pancakes made with mineral water are almost as good in taste as regular ones. If you want to make pancakes with filling, then do not forget that it should also be lean. Try sweet fillings from jams and preserves, potatoes or other vegetables. In our opinion, lean pancakes go best with sweet ones. berry sauces. You can prepare them yourself to be sure that the jam does not contain anything “forbidden”.
In addition to the recipe for lean pancakes, we will also give you some tips that will help both beginners and for experienced housewives Improve your pancake making skills. We will tell you how to properly flip pancakes, how to achieve delicacy and thinness of the dough, how to conveniently store pancake dough, and so on.
Recipes lean pancakes will help you get through this difficult period well, when you want a lot of “forbidden” things. At the same time, they taste almost completely identical to regular pancakes. In addition to fasting, these pancakes can be eaten on a vegan diet - they do not contain eggs or milk.
Cooking pancakes is quite difficult, despite the apparent simplicity of this recipe. However, if you use our tips, you can easily prepare delicious and thin pancakes.
- Store pancake batter in a bottle. This fully applies to both Lenten and regular test. It has a thin enough consistency to easily fit into a bottle. Immediately after cooking, pour it into empty big bottle– it doesn’t matter whether it’s plastic or glass. With its help, it will be much more convenient for you to put the dough on the frying pan. Leftovers can be stored in the refrigerator until the next baking.
- The most important thing in making pancakes is the consistency of the dough. It should not be too liquid, but not thick either. Compare the consistency with liquid sour cream - it should spread over the frying pan without any problems, but you should not be able to see the bottom of the frying pan. Adjust the amount of flour or water while preparing lean pancakes.
- If you do not yet know how to cook lean pancakes, we advise you to use a frying pan with thick walls and a non-stick coating. Frying lean pancakes in such a pan will take longer, but your pancakes will not burn or stick to it. To learn how to cook pancakes, it is best to use just such a cookware.
Recipe for Lenten pancakes with mineral water
To prepare lean pancakes for mineral water, we will need the following ingredients:
- 0.5 l of sparkling mineral water;
- 1.5 cups flour;
- a pinch of salt;
- 1 tbsp. l. Sahara;
- 2 tbsp. l. vegetable oil.
Let's start by preparing the dough. Combine all ingredients except flour in one bowl. Mix thoroughly - use the mixer at maximum speed. Then gradually add flour (ideally sifted). Adjust the amount of flour, monitoring the consistency of the dough of our lean pancakes. Remember that it should not be too thick, otherwise it will look more like pancakes. Mix very thoroughly, avoiding any lumps.
While mixing, place the pan on the stove and heat it. It is best to place pancakes directly on a hot surface, and not just on a preheating frying pan. Continue stirring the batter while the pan heats up.
When there is not a lump left in the dough and the frying pan is well heated, grease its surface with vegetable oil and start baking pancakes. You can first pour the dough into a bottle using a funnel - this will make it more convenient for you to put it on the frying pan. If you have prepared the dough correctly, then you will be able to roll it out onto the frying pan without any problems - just pour the lean pancake batter into the center and tilt the frying pan in a circle. The dough should spread quickly enough without having time to stick.
Tip: to prevent the pancakes from sticking to the pan, lift them with a spatula immediately after pouring the batter. Be careful not to tear the pancake. If your meatless pancakes aren't sticking at all, you can try flipping them in the air.
Ideally, pancakes should bake for about 10-20 seconds on each side, but if you are just learning and using a thick pan, you should bake them longer. Monitor their condition by color - a thin golden crust should appear on the pancakes.
Recipe for Lenten pancakes on water
If you don’t have the opportunity or desire to buy carbonated mineral water, then just use regular table (drinking) water and soda. This combination will help you prepare lacy thin pancakes. The ingredients for lean pancakes on water are almost the same:
- 2 glasses of water;
- 1.5 cups flour;
- a pinch of salt;
- 1 tbsp. l. Sahara;
- 0.5 tsp. soda;
- 3 tbsp. l. vegetable oil.
Otherwise, the preparation is no different from the previous recipe. Mix all ingredients except flour thoroughly. Avoid any irregularities. Then sift the flour into the bowl containing the dough while continuing to use the mixer. Tip: Extra hands will come in handy here. Call someone from your household and ask them to pour flour into a bowl in a thin stream.
7Culinary Etude 01/13/2018
Dear readers, pancakes are an original Russian dish, a favorite among the people. We even have a holiday during which they are supposed to be baked and eaten - Maslenitsa. But what if you love pancakes, but eggs and dairy products are contraindicated for you, or you observe Orthodox Lent? Bake Lenten pancakes! It's hard to believe, but they turn out very tasty, despite the completely ascetic set of ingredients!
Today, Irina Rybchanskaya, the presenter of the column, will share with us her recipes for delicious Lenten pancakes. I give her the floor.
Good afternoon to all readers of Irina’s blog. Do you like pancakes? There is a real pancake “cult” in my family. I'm making dough for pancakes all year round, even in all posts. Do you know how to cook lean pancakes quickly and tasty? The recipes for such pancakes are proven, real family recipes, and today I will be happy to give them to you from hand to hand.
Once upon a time I had no idea how to make pancakes without eggs and dairy products. At our house we usually had pancakes made with kefir or sour cream. Sunny mugs, like a sponge, were soaked butter, which was never regretted for pancakes.
One day I was visiting good friends for the Annunciation. There was a huge stack of pancakes on the table. I was surprised what kind of pancakes Lent. Reading the bewilderment in my eyes, the hostess waved her hand around the table, saying: “Eat, dear guests!” Everything is lean, buckwheat pancakes made with water!”
How delicious it was! Tender, holey, loose, melt-in-your-mouth pancakes contained nothing but flour, water, salt, sugar and yeast - they were absolutely lean! Having taken the recipe from the hostess, I quickly tried it in my kitchen. It turned out delicious, my husband ate it and praised it.
Since then I have been collecting recipes for lean pancakes. I have a lot of them in my piggy bank, but I only bake a few of them - the rest didn’t take root. My favorites are still the Lenten ones. yeast pancakes in water from buckwheat flour half and half with wheat.
Lenten spring rolls allow us to experience new taste sensations every time. You'll be surprised how many delicious things you can spread and wrap in a modest circle!
What are Lenten pancakes made from?
Flour:
- wheat;
- buckwheat;
- oatmeal;
- rye;
- corn;
- lentil
Wheat flour is most often used. The most popular combination is wheat flour and half buckwheat. Buckwheat flour in pure form used extremely rarely. It contains little gluten, products made from it are brittle and difficult to turn over in a frying pan.
Liquid foundation:
- plain water;
- mineral water;
- rice water;
- fruit, vegetable juice.
Baking powder:
- yeast (dry, wet);
- soda.
Lenten pancakes. Recipes are quick and tasty!
Thin lean pancakes with holes in mineral water - the simplest recipe
Ingredients
- 140 g flour;
- 280 ml highly carbonated mineral water;
- two tablespoons of odorless vegetable oil;
- one teaspoon of granulated sugar;
- a pinch of salt;
How to bake
Mix sifted flour, salt and sugar.
Pour oil.
Pour in mineral water.
Stir and bake pancakes immediately.
Heat a frying pan and grease it with a small amount of vegetable oil. Pour the mixture into a thin layer and bake the pancake on one side.
Turn over and bake the second side.
My comments
- Ready-made pancakes made with mineral water are thin, with holes, slightly less crispy than regular pancakes made with milk and kefir, and very elastic.
- When baking, the pan must be greased with sunflower oil each time. The products are quite capricious and tend to stick even to a well-calcined frying pan.
- I don't put a large number of Sahara. The pancakes have a neutral taste. They can be eaten with jam, honey, chocolate spread, they wrap lean, salty fillings.
- The taste is velvety, dissolving in the mouth.
- The recipe for mineral water is the easiest, not labor-intensive.
Lenten pancakes with water made from wheat flour - recipe
Ingredients
- 170 g flour;
- 340 ml water;
- a pinch of salt;
- 30 ml vegetable oil.
- 20 g sugar;
- one coffee spoon (without top) of soda;
- one coffee spoon of lemon juice.
How to cook
Sift flour, add salt and sugar.
Pour oil.
Extinguish the soda lemon juice, send to a mixture of flour and vegetable oil.
Pour water.
Stir with a whisk.
Bake in a frying pan greased with additional sunflower oil on one side.
Then carefully turn over. Bake the other side.
My comments
- You should not make a large amount of dough at once. The first pancakes turn out thin, with holes. The latter are no longer so “lacey”, since soda no longer acts as effectively as at the beginning of the process.
- The color of the pancakes is very beautiful. It is more intensely golden than those baked in mineral water. But they taste somewhat “coarser” due to the slight taste of soda, which is completely neutralized if you eat them with jam or any other filling.
- Instead of two tablespoons of flour, put the same amount of semolina into the dough - you will be pleased with the result.
Lenten pancakes with yeast - recipes
Lenten pancakes from yeast dough It's not difficult to cook. Don’t be afraid of yeast dough and deprive yourself of the pleasure of enjoying incredibly delicious baked goods on the permitted days of fasting.
I'm cooking meatless meals yeast pancakes most often from a mixture of wheat flour with buckwheat, oatmeal, rye in various proportions, a little less often - only from wheat. The recipes presented below have been tested and verified by me many times in practice, and not just copied from the Internet.
Ingredients for buckwheat pancakes
- 140 g buckwheat flour;
- 140 g wheat flour;
- 560 ml warm (25°C) water;
- Eight grams of compressed yeast or approximately three grams of dry yeast;
- 50 ml sunflower oil into the dough;
- 10 g sugar;
- a pinch of salt.
How to cook
Sift wheat flour.
Sift into the same bowl buckwheat flour, add salt, pour dry or crumble compressed yeast.
Pour warm water and oil.
Stir the lean mixture until smooth.
Leave to ferment for one hour (cover cling film or place the container in a plastic bag).
After an hour, the dough will foam and you can bake with it.
Grease the frying pan and bake lean buckwheat pancakes on one side first.
Turn over with a wide spatula and bake on the other side.
This is what the finished products look like.
My comments
- Very soft, porous, fluffy pancakes. If I didn’t know that they were lean, I would never have believed them.
- Very beautiful to look at - golden brown, with holes, elastic, folds and curls well.
- Any sweet or salty lean filling is suitable for them.
- Wonderful, very fluffy, thin, light lean pancakes. I can only speak about them in superlatives. Lenten miracle! Great recipe, be sure to take note of it.
- If you don’t have buckwheat flour, you can grind the buckwheat in a coffee grinder and then sift it.
- 250 g flour;
- 500 ml warm (25°C) water;
- eight grams of pressed yeast or three grams of dry;
- 30 ml vegetable oil;
- 15 g granulated sugar;
- a pinch of salt.
How to bake
Sift flour, add salt, sugar.
Crumble fresh or add dry yeast.
Pour warm water, oil, stir until smooth.
Leave to ferment for an hour.
Bake on a greased frying pan on both sides.
My comments
- Delicious, fast, very simple.
- The recipe is universal for preparing products with sweet and salty Lenten additions.
- 120 g oatmeal.
- 30 g rye flour.
- 100 g wheat flour.
- 250 ml (25°C) water.
- 0.5 teaspoon of dry yeast.
- 15 g sugar.
- 15 ml sunflower oil.
- A pinch of salt.
How to do
Sift wheat and rye flour into a bowl, add yeast, oil, water, stir a little.
Grind in a coffee grinder cereals, add to the total mass, stir well.
Cover with film and leave to rise in a warm place for an hour to an hour and a half.
Bake the pancakes on both sides in a well-heated greased frying pan until cooked.
My comments
- Nice, unusual taste, a completely worthy lean dish that can be eaten cold or warm, with any filling.
- Without anything, they are also very self-sufficient and expressive.
- The recipe gets a clear pass.
I also invite you to watch the video recipe for pancakes. Lean, thin, very delicious pancakes that melt in your mouth.
Lenten fillings for pancakes
Lenten filling - sweet and salty, can be very tasty. Here is just a small list of what can be wrapped or spread on a lean pancake. The fillings presented below are suitable for pancakes according to any recipe proposed in the article.
Sweet fillings:
- jam, jam, jelly, marmalade, marmalade;
- very thick fruit or berry jelly;
- mashed bananas, carmelized or simply sliced bananas;
- caramelized apples, puree baked apples with raisins;
- ground poppy seeds or nuts, boiled with water, sugar, lemon juice;
- crushed roasted nuts, mixed with thick jam;
- chocolate spread (ready-made or homemade);
Salty fillings:
- mushrooms fried with onions;
- nut butter with herbs;
- lightly salted trout, salmon;
- smoked mackerel;
- minced fish with fried onions;
- mashed boiled beans with garlic;
- pea puree with tahina;
- caviar from grilled vegetables;
- hummus;
- baba ganoush.
Dear readers! My recipes are just a drop in a huge sea. I tried to tell in detail only about the most beloved and proven ones. I will be happy to answer all your questions about each recipe.
Cook in a good mood and in a high state of spirit. Then each dish will be filled with the warmth of your hands and will receive the most important “seasoning” - a piece of your soul.
With sincere wishes of good health and success, Irina Rybchanskaya, blog author Essay by a Culinary Amateur
I thank Irina for the recipes. And for the soul, Irina sent us a gift La valse d'Amélie au diato.
See also Heel spur
It's Lent, and as luck would have it, we remember pancakes, and our family asks us to cook them, and we really want to please them delicious pancakes. And, it seems, what kind of pancakes are there without eggs and milk, but there are lean pancakes in which these important ingredients are replaced with others, as a result they turn out no worse than the pancakes we are used to and love. In addition, lean pancakes have a significant advantage: they are not as heavy as regular ones and have a low calorie content, so they are good for those who are watching their figure and for those who are fasting.
So it is quite possible to please yourself and your loved ones with pancakes during Lent, because the recipe for Lenten pancakes is made taking into account all abstinence in food prescribed by religious rules: no eggs, no milk, no sour cream. Dough for lean pancakes can have both fresh and yeast base. You can cook delicious lean pancakes with plain water. The main ingredients of lean pancakes are flour, water, salt, sugar and vegetable oil, the presence of which indicates that pancakes can only be prepared on days permitted by the church: Saturday or Sunday. As liquid foundation Water, vegetable or cereal decoctions, or highly carbonated mineral water can be used. Combining different kinds flour, you can get different types of lean pancakes - mix rye or buckwheat, as well as oat or corn flour with wheat flour. This opportunity to use different varieties flour and various fillings opens up endless spaces for imagination.
Lenten pancakes are good on their own, but properly selected delicious filling You definitely can't ruin them. Prepare lean pancakes with a variety of sweet fillings, using jams, syrups, honey or preserves, dried fruits, steamed and ground in a blender with honey or sugar, as well as sweet pumpkin, lightly poached in a frying pan with sugar, apples, bananas, pears, berries, kiwis, pineapples or other fruits in the form of puree or lightly fried with sugar or honey, chopped nuts or coconut with honey. Lenten pancakes with savory fillings will be no less tasty: mashed potatoes with fried onions or with fresh herbs, buckwheat and mushrooms, stewed cabbage with herbs, mushrooms and onions, eggplant and zucchini stew, as well as various savories. Maybe among our recipes you will find one that will become the perfect dish on your Lenten table.
Lenten pancakes on the water
Ingredients:
1.5 stack. flour,
2 stacks water,
50 ml vegetable oil,
1 tbsp. Sahara,
½ tsp. soda,
a little vinegar or citric acid,
salt - to taste.
Preparation:
Dissolve sugar and salt in water, add sifted flour and citric acid and knead the dough thoroughly until smooth so that there are no lumps. Then add soda and vegetable oil. Stir everything well. Heat a frying pan, grease it once before baking with vegetable oil and bake the pancakes over medium heat.
Pancakes with mineral water
Ingredients:
500 ml mineral water,
1.5-2 cups. flour (this depends on the thickness of the desired dough),
4 tsp Sahara,
½ tsp. salt,
2 tbsp. vegetable oil.
Preparation:
Mix the sifted flour with salt and sugar, add mineral water and vegetable oil and mix thoroughly. Heat a frying pan, pour just a little vegetable oil into it so that the pancakes do not stick to the surface of the frying pan, and fry them on both sides until cooked.
Pancakes with tea
Ingredients:
250 ml black or green tea,
6 tbsp. (with a slide) wheat flour,
1 tsp (without a slide) baking powder,
2-3 tbsp. Sahara,
1 tbsp. vegetable oil,
a pinch of salt.
Preparation:
Brew tea, cool it, pour it into a deep bowl and add vegetable oil, sugar and salt. Mix everything with a whisk. Gradually stir in flour. If you want thick pancakes, add another 1-2 tbsp. flour. Add baking powder and whisk until there are no lumps. Heat a frying pan, grease it with vegetable oil, and bake pancakes.
Pancakes with brine
Ingredients:
2 stacks flour,
1 liter of cucumber or tomato brine,
2 tbsp. vegetable oil,
1 tsp soda
Preparation:
Add flour and soda to the brine and stir thoroughly until thickened. Grease a frying pan with vegetable oil, heat it and bake the pancakes on both sides until browned.
Pancakes with apple and lemon juice
Ingredients:
250 g wheat flour,
100 ml apple juice,
420 ml water,
100 g sugar,
10 g baking powder,
1 tsp lemon juice,
vegetable oil.
Preparation:
Combine flour, sugar, salt and baking powder in a separate bowl. Apple juice mix with warm water, lemon juice and vegetable oil. Pour some of this liquid into the flour, stir with a whisk, then add the rest of the liquid, continuing to stir. Grease a frying pan with vegetable oil, heat it up and start baking pancakes.
Pancakes with soy milk
Ingredients:
1 stack flour,
½ cup soy milk,
½ cup water,
50 g vegetable margarine,
2 tbsp. honey,
1 tbsp. Sahara,
¼ tsp. salt.
Preparation:
Mix flour, salt, melted margarine, sugar, honey, soy milk and water, cover the resulting mass with film and place in the refrigerator for 2 hours. Heat the frying pan, after greasing it with vegetable oil, pour in 3 tbsp. dough, distribute it evenly over the entire surface of the pan and fry on both sides.
Lenten yeast pancakes
Ingredients:
1.5 stack. flour,
300 ml water,
3 g dry yeast (or 10 g fresh pressed),
2 tbsp. vegetable oil,
5 tsp Sahara,
½ tsp. salt.
Preparation:
Mix flour with 4 tsp. sugar in a deep bowl. Pour 200 ml of warm water into it and leave for 15 minutes. Meanwhile, prepare the dough. To do this, dissolve yeast and 1 tsp in 100 ml of warm water. sugar until foam appears. Then pour the prepared dough into the dough, mix and leave until bubbles appear on the surface of the dough. Then pour vegetable oil into the dough, add salt, stir and bake pancakes in a heated frying pan on both sides. This dough makes thick pancakes if you want thin pancakes, add another 100 ml of water to the dough.
These pancakes with toppings are very tasty. For this purpose washed dried mushrooms soak for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green or onion, cut into rings.
Having spread the baked goods in a frying pan, fill them with dough and fry like ordinary pancakes.
R
Russian yeast pancakes (an old recipe)
Ingredients:
2.5 stacks wheat flour,
⅓ stack. buckwheat flour,
25 g fresh compressed yeast,
1 tbsp. Sahara,
1 tsp salt,
vegetable oil - to taste.
Preparation:
In the evening, knead a fairly thick dough from buckwheat and half the amount of wheat flour, yeast and water and place it in the cold. The next day, add the remaining flour, sugar, salt and let the dough rise. 30 minutes before baking pancakes, pour enough warm water into the dough so that it has the consistency of sour cream and stir. Then you can start baking pancakes.
Lenten buckwheat yeast pancakes “Grechishniki”
Ingredients:
4 stacks buckwheat flour,
4.5 stacks water,
25 g yeast,
salt - to taste.
Preparation:
Dissolve fresh yeast in half a glass of warm water, then add another half glass and stir until smooth. Without stopping stirring, add 2 cups of flour and stir well so that there are no lumps. Cover the dough with a towel and place in a warm place. It should increase in volume by 2-3 times, then add the remaining flour, pour in the remaining water, add salt, mix thoroughly and place again in a warm place. As soon as the dough rises again, start baking pancakes. Do not stir the dough.
Lenten millet yeast pancakes
Ingredients:
3 stacks flour,
1 stack millet flakes,
5 stacks water,
1 pack of dry yeast,
2 tbsp. Sahara,
1 tsp. salt,
½ cup unrefined vegetable oil with flavor.
Preparation:
Pour 3 cups of boiling water over millet flakes, put on fire and cook for 3 minutes. Cool the resulting porridge. Dissolve the yeast in a third of a glass of water, adding 1 tsp. Sahara. Add flour to the porridge, stir, then 1 glass of water, sugar, salt and yeast. Mix everything well, cover and leave for 1 hour for the dough to rise. Then pour 1 glass of warm water and vegetable oil into it and mix again. Before baking, grease the pan with vegetable oil and bake pancakes in the usual way.
Pancakes on rice water stuffed with rice and raisins
Ingredients:
2.5 stacks wheat flour,
4 tbsp. vegetable oil,
1 stack rice,
2 tbsp. Sahara,
½ tsp. soda,
½ cup raisins,
salt - to taste.
Preparation:
Boil the rice in 2 liters of water, covered, until cooked. Drain the broth through a sieve or colander (you will get about 1 liter of broth). Cool the resulting broth. If it turns out too thick, it can be diluted with boiled water until liquid jelly. The total broth should be 1 liter. Add flour, sugar, salt, vegetable oil, soda and mix. The dough should have the consistency of liquid sour cream. Bake pancakes in a hot frying pan greased with vegetable oil on both sides. Let the finished pancakes cool and wrap them with the filling, prepared as follows: add raisins to the cooked, washed rice, which you first soak for 5-10 minutes in hot water, and sugar. You can't do it sweet filling by adding fried mushrooms and onions to the rice.
Potato pancakes with mineral water
Ingredients:
½ cup wheat flour,
3 potatoes,
1 stack mineral water,
4-5 tbsp. vegetable oil.
Preparation:
Peel the potatoes, cut them into cubes and boil until tender. Then drain excess water, leaving a little broth. Do mashed potatoes and cool it slightly. Add sifted wheat flour to it and gradually spread the resulting dough mineral water until the dough has the consistency of kefir. At the end, add vegetable oil and stir. Fry as usual. These pancakes will be especially good with mushrooms or sauerkraut.
Lenten oat pancakes
Ingredients:
2.5 stacks flour,
2 stacks oatmeal,
4 stacks water,
2 tbsp. Sahara,
2 tsp starch,
1 tsp salt,
½ tsp. soda,
4 tbsp. vegetable oil.
Preparation:
Pour water over the oatmeal overnight, strain the resulting mass in the morning, you will get 900 ml oat milk, add sugar, starch, salt, soda and flour to it, pour in 3 tbsp. vegetable oil. Whisk until smooth. Pour 1 tbsp into a heated frying pan. vegetable oil and bake pancakes on both sides.
Lenten semolina pancakes
Ingredients:
1 stack decoys,
1.5 stack. water,
2 carrots,
1 onion,
1 tsp salt,
a little turmeric.
Preparation:
Chop the onion very finely and fry it with the turmeric until golden color. Add carrots grated on a medium grater and fry for a few minutes along with the onion. Mix semolina with water, add fried onion with carrots, stir and bake pancakes in the usual way.
Lenten corn pancakes
Ingredients:
200 g corn flour,
1 onion,
50 g vegetable oil,
1 tsp salt.
Preparation:
Knead corn dough, the consistency of which resembles jelly, add chopped onion, salt, pour in vegetable oil, stir and bake corn pancakes in a greased with vegetable oil and heated frying pan until golden brown.
Vegetable Lenten Pancakes
Ingredients:
120 g wholemeal flour,
3 large potatoes,
1 carrot,
1 onion,
3-4 tbsp. vegetable oil,
1 stalk of celery,
20 g parsley,
20 g dill,
spices: dried basil, black ground pepper and marjoram,
salt - to taste.
Preparation:
Grate the carrots, potatoes, celery and onion on a coarse grater. Add flour, spices, herbs and vegetable oil. Stir and let stand for a few minutes. Heat the vegetable oil well in a frying pan and fry the pancakes over medium heat. Place the finished pancakes in a saucepan, cover with a lid and let stand for a while, about 5-10 minutes, they will become even tastier. Before serving, sprinkle the pancakes with lightly toasted sesame seeds.
Lenten pancakes are a wonderful opportunity not only to please loved ones, but also to diversify lean diet tasty and healthy dishes.
Bon appetit!
Larisa Shuftaykina
And in our time, many people observe fasting. But, whatever one may say, there is no way without baking during Lent. Prepare lean pancakes quickly and tasty. This universal dish, which can be eaten with both sweet and savory fillings. You can even save from pancakes good mood they will help us in the post wonderful recipes simple, but at the same time delicious Lenten dishes- like these rosy suns.
Diversify your Lenten menu these delicious fragrant pancakes with your favorite toppings and your table will become bright, tasty and healthy. This article will help you learn how to bake lean pancakes quickly and tasty.
Thin lean pancakes in mineral water they perfectly absorb all the juices from the filling. Suitable for pancake pies and cakes. As a rule, the dough is kneaded in a ratio of 1 to 2, i.e. For one glass of flour, use two glasses of mineral water (in the recipe, the volume of a glass is 220 ml). It is better to use sparkling water, then lacy holes will appear.
Compound:
Premium wheat flour - 1 cup (220 ml)
Mineral water – 2 glasses
Sugar - 1 tbsp. l.
Salt - a pinch
Vegetable oil - 2 tbsp. l.
Preparation:
First, mix the dry ingredients: flour, salt, sugar.
Pour in the first glass of mineral water, mix homogeneous mass no lumps.
Add a second glass of mineral water, vegetable oil, beat intensively.
We immediately begin baking thin lean pancakes in mineral water. Grease a hot frying pan with a thin layer of any fat. Pour it out batter about a third of a ladle and dry on both sides.
Lenten pancakes with mineral water are ready. Serve them with jam, honey, jam. Bon appetit!
On a note
It is best to sift the flour through a sieve so that it is saturated with oxygen.
Lenten custard pancakes on water without eggs
This recipe will be useful not only for people fasting, but also for those losing weight. Soft, flavorful and very tasty pancakes.
Compound:
Water - 500 ml
Tea bag - 1 pc.
Flour - 9-10 tbsp. l.
Sugar - 2 tbsp. l.
Salt - a pinch
Soda - 0.5 tsp.
Lemon juice - 1 tbsp. l.
Vegetable oil - 3 tbsp. l.
Preparation:
Fill a tea bag with 200 ml of boiling water. Let it sit for 5 minutes.
Add 300 ml to the bowl cold water. Add sugar, salt and stir.
Add flour and knead the dough.
Add vegetable oil to the dough and mix.
Then quench the soda with lemon juice and add to the dough. Mix everything well again.
Bake pancakes in a hot frying pan until golden brown.
Bon appetit!
Lenten pancakes with flaxseed flour
Prepare lean pancakes. This basic recipe, it will definitely come in handy for delicious breakfast during fasting. It is also suitable for you if you are excluding dairy products and eggs due to allergies or dietary reasons. This recipe produces small and rather thick pancakes, in the style of American “pancakes”. Both adults and children always eat them with pleasure.
This recipe uses a standard vegan trick: ground flax seed as an egg substitute. If you fill it with water and let it stand for a while, a viscous mass is formed, which perfectly replaces eggs in recipes where they play a binding role.
Instead of one egg you need to take 1 tablespoon flaxseed flour and 2.5 tablespoons of water. This substitute in baking can also be used for various vegetable “cutlets” during Lent. Flax seed or ready-made flaxseed meal can be purchased at a pharmacy or in the “health” section of a supermarket.
Compound:
Flaxseed flour - 1 tbsp. l. (ground flaxseed)
Water - 2.5 tbsp. l.
Wheat flour - 1 cup
Sugar - 1 tbsp. l.
Baking powder - 1 tsp.
Soda - 1/4 tsp.
Salt - 1/4 tsp.
Soy milk - 255 ml (almond or oat)
Vinegar - 1 tsp. (apple)
Vegetable oil - 1 tbsp. l. (in dough)
Vegetable oil - for greasing the pan
How to bake lean pancakes with flaxseed flour
First we will make the “egg”. A tablespoon of flaxseed flour should be poured into 2.5 tbsp. l. cool water and let stand.
Then whisk together the flour and other dry ingredients.
Separately, mix soy milk and Apple vinegar- this is how you get a lean analogue fermented milk product. Acid is needed to react with soda and produce a more fluffy dough.
Then add the oil and the flaxseed “egg”.
Next you need to carefully knead the dough. Make a well in the center of the dry ingredients and pour the liquid ingredients into it. Stir slowly until the ingredients are combined. There may be a few lumps left, this is normal, the dough does not need to be kneaded for a long time until completely smooth, otherwise the pancakes will turn out hard and “rubbery”. Pay attention to how many bubbles appear in the dough when mixing: it is the soda that reacts with the vinegar, the pancakes will turn out fluffy.
Heat a frying pan over high heat. Grease the pan with vegetable oil using a pastry brush or paper towel. To check the temperature, you can bake a test micropancake. When the dough hits the pan, it should sizzle and squeak, and after 1-2 minutes numerous bubbles should form on its surface.
One pancake should take about 4 tablespoons of batter; use a small measuring cup to pour the batter into the pan. If the pan is large enough, you can bake 2-3 pancakes at a time. Fry on one side for 1-2 minutes until many large bubbles appear on the surface and the edges of the pancake begin to turn golden. Turn over and cook for another minute. To keep the pancakes warm, you can put the first batch in the oven, preheated to 75-100 Cº.
Serve Lenten pancakes with fresh berries and fruit, with jam or chocolate syrup or with other sweet additives.
You can add half a teaspoon of cinnamon and half a grated apple to the dough. It turns out very tasty with nuts and honey. By the way, if you reduce the sugar a little and put one teaspoon instead of a tablespoon, the pancakes will become completely unsweetened and can be served with vegetables or fish. Bon appetit!
Recipe for lean pancakes on water without using eggs
The simplest Lenten pancakes on water without eggs, ideal for Lenten or vegetarian table. A prerequisite for preparing eggless pancakes is boiled water. You need to fry pancakes in a very hot frying pan, grease it with a drop of oil, or use a non-stick frying pan.
Compound:
Boiled cold water - 500 ml
Flour - 250 gr
Sugar - 2-3 tbsp. l.
Vegetable oil - 6 tbsp. l.
Baking soda - 2 g
Salt - 1 pinch
Preparation:
Sift the flour into a bowl, add sugar, a pinch of salt and soda. Mix dry ingredients.
Gradually add water and mix with a whisk. The amount of water may differ from that given in the recipe, determine by the thickness of the dough, it should be like liquid sour cream. The dough must be stirred very well so that there are no lumps.
When the desired dough consistency is reached, add 2 tbsp. l. vegetable oil and mix again.
Heat a frying pan and fry the pancakes on both sides until golden brown.
Pancakes on water without eggs are ready. Place them on a plate.
And serve with tea and delicious jam. Bon appetit!
Lenten pancakes with semolina
Pancakes can be prepared without milk and eggs, and they will taste even more tender than classic ones. These pancakes are prepared with the addition of semolina, which ready-made pancakes there is no taste at all. Lenten pancakes with semolina are perfect for Lenten meal, as well as those who do not consume dairy products or eggs.
Compound:
Semolina - 60 gr
Wheat flour - 140 g (1 cup)
Water - 1.1 l
Sugar - 2 tbsp. l.
Salt - 1 tsp.
Vegetable oil - 2 tbsp. l.
How to cook lean pancakes with semolina
Pour 750 ml of water into a saucepan or saucepan and add sugar and salt. Place the saucepan on the fire and bring the liquid to a boil; during this time the sugar and salt will completely dissolve.
Pour semolina into boiling water in a thin stream, stirring constantly with a hand whisk or mixer at low speed. Bring to a boil and cook for 3-4 minutes. Then remove the saucepan from the heat.
Now you need to mix the flour with water. To do this, take half a glass of flour and pour 170-180 ml of warm flour into it. boiled water, mix well so that there are no lumps.
Pour this mixture into the saucepan with the semolina and stir. Then repeat this procedure again with the remaining flour.
The pancake batter should contain twice as much flour as semolina, otherwise the pancakes will tear during frying and will not turn over well.
Mix the contents of the saucepan well again with a whisk so that there are no lumps, and add 1 tablespoon of odorless vegetable oil.
The consistency of the dough should be thicker than for pancakes, but much thinner than for pancakes - something in between.
Heat the frying pan well and grease it with a thin layer of vegetable oil. Pour the dough into the bottom hot frying pan. You will see that the dough will be covered with many holes - this is how it should be. Fry the pancakes on both sides for about 1 minute.
Pancakes fry quickly. You need to constantly make sure they don't burn. Since pancakes are prepared without eggs, they will be slightly lighter than regular pancakes. But if you keep them in the pan longer, you can achieve a more ruddy color.
In order to easily flip the pancake to the other side, you should wait until its edges dry well and begin to rise slightly. Do not pour too much batter into the pan, otherwise the pancakes will be thick and may tear when flipping.
Place the finished pancakes on top of each other in a stack or envelope.
While Lenten pancakes with semolina are hot, they are incredibly tender, and honey or jam goes perfectly with them. Bon appetit!
Video on how to make lean pancakes from rye flour
Bon appetit!
How to cook lean pancakes with yeast
When baking lean pancakes with yeast, they are more troublesome than regular pancakes. The dough continuously “grows” and bubbles, sticking even to an oiled surface - a proven frying pan and some skills will help out. But the result is not disappointing. On the contrary, pancakes without eggs and milk, thanks to the warm yeast aroma, taste deceptively rich, and their texture is soft, flexible, and springy. With yeast the taste is completely different, for fasting people it’s simply great. Especially if they contain your favorite jam.
Compound:
Flour - 180 gr
Water – 500 ml
Dry yeast - 1 tsp.
Sugar - 2 tbsp. l.
Salt - a pinch
Vanilla sugar - 5-10 g
Vegetable oil - 30 ml
Preparation:
In about 150 ml of warm water, dilute a portion of dry yeast and 1 tbsp. l. Sahara. Cover with film until foam appears for 7-10 minutes.
The yeast mixture should foam noticeably. Add the remaining water.
Mix the sifted flour with salt and a second spoon of sugar, flavor it if desired vanilla sugar. Pour in the dough, knead the homogeneous pancake dough.
Beat again with vegetable oil.
Bake lean pancakes with yeast, after preheating the pan, until golden brown on both sides.
Serve lean pancakes with yeast warm or cooled - delicious with your favorite jam and tea! Bon appetit!
On a note
The appearance of small bubbles on the surface of the dough indicates that the yeast has begun its work.
Lenten yeast pancakes
Yeast played a role and the taste of the pancakes was completely different, for fasting people it was simply great. Especially if they are made with your favorite cherry jam, this is always a win-win option for deliciousness.
Compound:
250 g flour (1.5 cups, 250 ml glass)
400 ml water (warm enough)
2-3 tbsp. l. Sahara
1 PC. potatoes (raw, medium)
1 tsp. dry yeast (or 15-20 g fresh)
3/4 tsp. salt
3-4 tbsp. l. vegetable oil for dough and for greasing the pan
Preparation:
Add sugar, salt, yeast to the sifted flour.
Peel the potatoes and grate them on the finest grater.
Add vegetable oil and grated potatoes to the water.
Combine a mixture of flour, sugar and yeast with potato mixture and water.
Stir well, place in a warm place and let the dough double in size (this is ~ 1 hour). Then stir and bake, greasing the pan with vegetable oil. The pancake should be allowed to brown well, and then turn over to the other side. It is necessary to bake not on low heat, otherwise the pancakes will be pale. It’s better to bake in a non-stick frying pan; in a cast iron pan, it would stick due to the lack of eggs.
The pancakes are not thin, it is better to eat them warm with sugar lemon.
Also, before frying, you can add a little cinnamon to the dough, and put soft lean meat inside. chocolate glaze- tastes like dark chocolate (3 tbsp cocoa, 3 tbsp. powdered sugar, 1 tbsp. l. potato starch, 4 tbsp. ice water).
Bright spring pancakes - delicious with your favorite jam and tea! Bon appetit!
Recipe for soft chocolate pancakes
Make these pancakes, they are delicious, simple, and not at all expensive. Even a beginner can handle making pancakes using this recipe. The ingredients for such a recipe are always available in any housewife’s kitchen. It's simple perfect option lean pancakes.
Compound:
Wheat flour - 1.5 cups
Water – 500 ml
Granulated sugar - 1 tbsp. l.
Salt - a pinch
Cocoa powder - 1-3 tbsp. l.
Vegetable oil - 4 tbsp. l. and for greasing the pan
How to make Lenten Chocolate Pancakes
Pour sugar, salt, cocoa powder into a deep bowl.
Then pour in water. Using a whisk, stir the liquid thoroughly until the salt, sugar, and cocoa are completely dissolved.
Now it's time to add flour. It must be sifted through a sieve. Due to a number of factors, sometimes you need to add a little less or a little more flour, about +- 1 tbsp. spoon.
Now the mass should be thoroughly mixed with a whisk until smooth.
The next and final step is to add vegetable oil. Mix everything again with a whisk. The result was a beautiful glossy mass. If you add more cocoa the color will become even richer.
The consistency of the mass should be approximately like fairly thick cream, but quite fluid. It’s okay if during the frying process it becomes clear that the dough is, say, thick. Then you should add a couple of tablespoons of water and mix well. And you can fry further.
The whisk has done its job, we remove it. Now take a plastic ladle from a multicooker - its volume is just enough for a medium frying pan, about 24 cm in diameter.
It is better to use a non-stick frying pan or a well-prepared one cast iron frying pan, cleaned with salt and well oiled. You can also use a frying pan with a ceramic coating, such as Tefal.
Next, pour some vegetable oil into a saucer. Using a silicone brush, we will grease the pan before each pancake.
Heat well and grease the pan.
Using a ladle, pour the first portion of dough into the pan and then, tilting the pan clockwise, distribute the dough over the entire surface.
The pancake turns out to be a pleasant color, appetizing and even slightly lacy.
The pancakes turn out to be very elastic, not dry, and it is easy to wrap any sweet filling in them. TO chocolate pancakes fits well cherry filling. It’s good to sprinkle this pancake with grated dark chocolate. If someone does not strictly observe the fast, they can serve it with pancakes cream cheese or stuff them custard. In general, here imagination can be limitless. Bon appetit!
How to make an incredible Lenten Fairy Tale cake without eggs, butter or milk
A cake prepared according to this video recipe will cheer up your entire family during Lent.
Bon appetit!
Lenten water pancakes with seasoning. Recipe stuffed with mushrooms, onions and garlic
The pancakes turn out tender, turn over well, and remain just as soft the next day. We stuff it with jam or honey, or just instead of bread - it’s very tasty.
Ingredients for pancakes on water:
Cold water - 0.5 l.
Hot water - 0.5 l.
Salt - 1 tsp.
Soda - 1 tsp.
Vinegar 9% - 1 tbsp. l.
Oil - 2 tbsp. l.
Flour - 1.5 tbsp.
Baking composition:
Mushrooms
Greenery
Garlic
Onion
Preparation:
Mix with cold water all ingredients except oil and hot water. Then pour in hot water and vegetable oil. If you make it with berry sauce, don’t forget to add sugar to the dough to taste.
For baking: fry mushrooms and onions, add herbs and garlic, salt to taste. Let cool.
Then mix it into the dough and bake pancakes.
The pancakes are tender, turn over well, and remain just as soft the next day.
Lenten pancakes on water with mushroom roast ready. Bon appetit!
Lenten pancakes on water without baking
Cooking pancakes without baking. Anyone who doesn’t know that pancakes are lean will never guess. Golden, porous, tender, very tasty!
I hope this article will be useful to you. Bake lean pancakes, add a variety of fillings (mushrooms, stewed cabbage, apple jam, jam, nuts, honey). And let your Lenten table it will be tasty and healthy. Come for delicious recipes more often, see you again on my blog.
Sometimes during Lent you really want to treat yourself to something delicious. But when the list of ingredients that can be eaten or added to a recipe is limited, the mood slightly worsens.
These come to the rescue simple products, like flour, water, salt, sugar. And to add fluffiness or delicacy, yeast, mineral water or even tea are used. And wonderful recipes for simple, but at the same time delicious lean pancakes appear.
The list of products is so small, but you can prepare countless options from them. I am pleased to present to your attention five of the most best recipes pancakes
Offer these to your family, and I assure you, they will not notice the difference from your usual recipes.
Lenten pancakes on mineral water, thin with holes
Pancakes made with mineral water are very tasty. Due to the mineral water bubbles, they are obtained with an interesting openwork pattern.
You will see how little time you need for this recipe.
Products:
- Wheat flour - 1.5 cups,
- Mineral water – 0.5 liters,
- Granulated sugar – 3 tbsp.,
- Salt – 1/2 tsp,
- Vegetable oil.
- To begin with, the flour must be thoroughly sifted through a strainer.
2. Pour half of the amount of sparkling mineral water specified in the recipe into a bowl.
3. Add to water granulated sugar and our salt, mix everything evenly.
4. Add flour to the dough in small portions.
5. Pour out the remaining mineral water and mix thoroughly.
6. Add vegetable oil to the resulting dough and mix everything well so that there are no lumps.
7. The pancake dough is ready.
8. Pour the dough into a pre-heated frying pan.
9. Bake pancakes on both sides until golden brown.
Lenten pancakes made with yeast, thick and fluffy
The advantage of pancakes made with yeast is the fact that they are very easy to prepare and turn out very tasty.
Products:
- Wheat flour – 300 grams,
- Water – 1 liter,
- Granulated sugar – 2 tbsp.,
- Salt – 1 tsp,
- Fresh compressed yeast – 15 grams,
- Vegetable oil – 50 grams.
- Pour 1 liter of warm water into a bowl.
2. Add yeast to the water and stir thoroughly. The yeast should bloom completely. Add a teaspoon of salt and two tablespoons of sugar.
3. Stir until the sugar dissolves.
4. Add flour. The flour must be sifted in advance.
The appearance of small bubbles on the surface of the dough indicates that the yeast has begun its work.
5. Add flour in parts, control the consistency of the dough. The thicker the dough, the thicker the pancakes and vice versa. There should not be a single lump in the dough.
6. Add vegetable oil to the dough and mix well. Then cover the dough and leave it alone for 40 minutes.
7. After the allotted time, the dough should bubble well. Mix the dough and start frying the pancakes.
8. Fry the pancakes in a dry frying pan, since the dough already contains oil.
Yeast lean pancakes are ready.
Lenten pancakes on water without eggs
Young housewives sometimes don’t know how to please their family during Lent. Just for such a case we have extraordinary recipe lean pancakes on water, they are without eggs and milk, but this has not lost their taste and beautiful lace shape.
Products:
- Flour – 9 tbsp.,
- Water – 0.5 liters,
- 1 tea bag black tea,
- Sugar - 2 tbsp,
- A pinch of salt,
- Soda – 0.5 tsp,
- Lemon juice – 1 tbsp,
- Vegetable oil – 2 tbsp.
- Pour 1 cup of boiling water over a tea bag and leave for 5 minutes.
2. Pour it out ready-made tea into a deep bowl and add the rest of the water, but this time cold.
3. Put granulated sugar in the tea and a little salt, mix everything thoroughly.
4. Add flour and use a whisk to knead the dough.
5. Pour in vegetable oil.
6. Quench the baking soda with lemon juice and add to the dough. Mix everything thoroughly.
7. Pour ready dough on a hot frying pan. Carefully spread the dough over all surfaces in a thin layer, and bake one side for half a minute.
8. Use a spatula to lift the pancake, turn it over and fry the other side for a minute.
Thus, you will get rosy, fragrant pancakes on the water in a beautiful hole.
Lenten pancakes with filling
Perfect for filling lean pancakes boiled potatoes, cabbage, mushrooms, any berry jam or jam, your favorite fruit. But since during Lent you can eat fish on the permitted days, today’s filling will be fish.
You can bake pancakes from any of the recipes listed above. After all, each of them is good in its own way and goes perfectly with all fillings. So, fish filling.
Products:
- Boiled rice – 100 grams,
- 1 can of any canned fish,
5. Place the filling on the pancakes and roll them into a tube.
Delicious and hearty lunch ready!
Lenten pancakes made from rye flour
It just so happened that Rye bread everyone loves and knows. And here rye pancakes for some reason it is not held in high esteem. And the pancakes turn out just wonderful. The most important rule when baking pancakes from rye flour is that the pan should be moderately heated, not hot.
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