For the sake of enlightenment, I dug into the spiritual literature - and was very, very surprised. On Maslenitsa, it turns out, our ancestors did not eat meat. And now we eat it and overeat, trying to eat up the entire Great Lent, as if it were possible.
The true meaning that was originally invested in the Maslenitsa holiday was not anarchist fun before sorrow, but preparation for a great event - spiritual growth through the pacification of the flesh. It is preparation, that is, a smooth transition to abstinence. Therefore, meat is no longer allowed to be eaten on Shrovetide week, while fish, eggs and dairy products are still allowed.
I think it will be very right to revive a lost tradition, and on Maslenitsa week there are pancakes with fish, caviar, cottage cheese, and sweet ones, of course. If you follow this tradition, you see, people will stop eating pancakes with fish and meat at the same time, which is extremely harmful to the body.
By the way, I’ll immediately note to omnivorous citizens that pancakes with meat or fish need to be spaced apart in time, and make a solid break of 3-4 hours. Pancakes by themselves are already quite heavy food, and if you also throw salmon with boiled pork into the stomach at the same time, then, as they say, “I don’t answer for the consequences.” For some, this mess may be digested without problems, but for some, the pancreas will rebel.
Recently, many recipes for "low-calorie" pancakes have appeared. Basically, these recipes recommend replacing wheat flour with buckwheat and other cereals. However, if you look at the calorie table, you can see with the naked eye that the calorie content of different types of flour is almost the same - 300 “with a penny”. Oh, we are not looking for the root of evil here - it is in a completely different root.
In order for Maslenitsa not to cause damage to our health, we need to get rid of the component that is already in the very name of the holiday - oil. But first we must find it. So, when do we oversaturate pancakes with oil?
First. When we pour it into the dough, so that the pancakes are well removed from the pan. But any housewife baking in a cast iron or alloy skillet knows that won't help. The pan will still need to be greased. So we get extra oil in pancakes.
Second. It follows from the first, you just need to compare the amount of oil poured into the dough so that they are removed, and the amount that is required only for greasing the pan - the difference will be very decent. It takes much less oil to simply lubricate the pan.
Third. Many housewives necessarily lubricate the hot pancake with butter. And is it right? It all depends on the filling. If salmon or caviar is supposed to be such, then the pancake with butter will turn into butter with pancake. Another thing is if we eat pancakes with jam, jam, fruit or just milk.
fourth. If you look carefully, then excess oil can easily be found in the filling. I have already said about salmon and caviar, and many people have salad mixes prepared for pancakes from a variety of products, and some of them are seasoned with mayonnaise! That's where the uncounted fat accumulated! To get rid of excess oil, it would be good to think about the filling and not oversaturate it with fats.
Fifth. According to tradition, pancakes should be eaten throughout Shrove Tuesday. And this is again excess oil in the body. Therefore, I strongly recommend that you do not abandon the tradition, no, but simply reduce the number of pancakes taken daily. 1-2 per day is enough.
And the last. The real Maslenitsa celebration takes place on Saturday and Sunday. Oh, how good it would be if people didn’t overeat on buttered pancakes on these very days!
20 BEST RECIPES OF PANCAKES FOR THE SAUDE!!!
Maslenitsa in 2015 comes on February 16th. There is not much time left ... and pancakes will become our regular meal for a week.
AND HERE ARE THE MOST POPULAR RECIPES OF PANCAKES!!!
1. Grandma's thin pancakes with milk
Ingredients:
3 cups flour
4 glasses of milk
2 eggs
0.5 cup cream
5 tbsp butter
50g sunflower oil
3 tbsp Sahara
0.5 tbsp salt
Cooking:
Flour must be sifted before use. Add eggs, sugar and salt.
Add 2 cups of milk and stir until smooth. There should be no lumps in the finished dough.
Add cream to dough.
We heat the butter in a water bath to a liquid state and introduce it into the dough. Butter must not be hot!
The dough should be the thickness of sour cream so that it spreads beautifully along the bottom of the pan, but not too liquid.
We bake thin pancakes on both sides in a frying pan greased with a few drops of sunflower oil.
2. Velvet pancakes
Ingredients:
3 eggs
3 art. milk
1.5 st. flour
3 art. l rast. oils
3 art. l sugar
salt
Recipe:
Beat the eggs in a stable foam, add one glass of milk, salt, sugar. Gradually add flour to the mixture, mix until lumps disappear. Add the remaining milk, mix and add vegetable oil. Beat well and bake in a hot pan (I grease the pan with vegetable oil before baking the first pancake). Lubricate the finished pancakes with butter!
3. Pancakes "Zebra"
Ingredients:
1.5-2 cups flour
0.5 liters of milk
3-4 eggs.
sugar 1 tbsp,
vegetable oil 1 tbsp.
a pinch of salt.
Cooking:
Mix ingredients for pancake batter. Pour some dough (into a measuring cup), add cocoa powder and a little sugar. As soon as the white dough is poured into the pan, pour the dark dough with any pattern on top through the "nose", turn the pancake over and fry. The filling can be any, according to your desire.
4. Super thin pancakes
Pancakes baked according to this recipe are very, very thin, elastic and tasty.
Ingredients:
Milk - 500 ml
Flour - 4 heaping tablespoons (~ 150 g)
Starch - 4 tablespoons (~ 100 g)
Eggs - 4 pieces
Vegetable or melted butter - 2 tablespoons
Sugar - 1-2 tablespoons (or to taste)
Salt - 0.5 tsp
Cooking:
To make pancakes without small holes, you need to cook the dough without using a mixer.
To prepare the dough, mix flour, starch, salt and sugar. Add eggs to dry mixture, stir. Gradually pour in, stirring constantly, warm milk.
Knead the dough thoroughly to get rid of lumps. If you are unable to get rid of them completely, strain the mixture through a sieve. Add vegetable or melted butter. Once again, mix everything well. As a result, you should get a fairly liquid dough. Let it brew for 30 minutes. This will allow the gluten of the flour to swell and your pancakes will be more elastic and will not tear during baking.
Lubricate the pan with oil only for baking the first pancake. All the rest - in a dry frying pan.
Tips:
- this dough contains starch, which is not soluble in milk or water. This leads to the fact that the dough constantly tends to delaminate and must be stirred. It is advisable to do this before each next set of dough in a ladle.
- the dough for such pancakes is quite liquid. It is more like water than dough. Don't try to make it thicker by adding flour or starch. In this recipe, you do not need to monitor the consistency of the dough, you just need to take just as much as it says in the recipe.
- When frying pancakes, it is very important to choose the right temperature regime. Pancakes should cook fairly quickly. If the pancake is taking too long to cook, turn up the heat on the stove.
- if you do not have enough experience in frying pancakes, start with a smaller diameter frying pan. the larger the diameter of the pan, the more obvious possible problems become.
- the recipe for super thin pancakes is designed for the preparation of thin pancakes. If you pour too much batter into the pan, it will most likely be difficult for you to turn such a pancake without tearing it, and it will take too long to bake. You need to pour enough dough so that it covers the bottom of the pan with a thin layer.
- dough with the addition of starch is less “dense” and easier to tear during baking than regular pancake dough, so it is important that the pancake is sufficiently baked on one side and only then turn it over to the other side.
- since pancakes made from dough with starch have a lighter structure and tear more easily when baking, they need to be turned over with more care than pancakes made from regular dough.
5. Pancake cake "Poppy" with custard
Ingredients:
Dough:
egg 2 pcs
sugar 50 gr
salt 1/4 tsp
milk 700 ml
flour 300 gr
vegetable oil 50 ml
Cream:
milk 400 ml
sugar 4 tbsp
flour 2 tbsp
butter 1 tbsp
egg yolk 3 pcs
poppy seeds 2 tbsp
Cooking:
1. Prepare the dough for pancakes: mix eggs, sugar, salt.
2. Add milk and mix with a whisk. Add the sifted flour and mix well so that there are no lumps.
3. Add vegetable oil and mix well.
4. Bake pancakes and cool.
5. Prepare the cream: mix milk, sugar, flour and yolks. Add butter and put on fire.
6. Bring the cream to a boil, stirring constantly. As soon as the cream thickens, remove it from the heat and add poppy seeds.
7. Mix everything well. Cool the cream. Assemble a cake from pancakes, spread each pancake with cream, 1-2 tablespoons of cream per pancake.
8. Put the cake in the refrigerator for a couple of hours. Happy tea!
6. Pancake chocolate cake for breakfast
Ingredients:
Pancakes:
- Egg - 4 pcs
- Milk - 1.5 cups
- Water - 1 cup
- Flour - 2 cups
- Cocoa powder - 1/2 cup
- Butter - 6 tablespoons
- Sugar - 2 tablespoons
- Vanillin - 2 teaspoons
Filling:
Whipped cream / Nutella / chocolate mousse or whatever you like
Cooking:
Mix all pancake ingredients in a blender and beat for about 10 seconds. Place the dough in the refrigerator for an hour. Fry thin pancakes in butter in a heated pan.
Transfer to a plate and spread over the pancake layers, alternating the chocolate spread with the whipped cream. Sprinkle cocoa on top, and make hearts with powdered sugar.
7. Custard pancakes with milk
Cooking:
Dough:
1. Half a liter of milk
2. Whisk 2 eggs
3. Add 1 tsp. enough baking powder and flour to make a dough like a pancake
4. Then pour 1 cup of boiling water, mix.
5. Add 7 tbsp. vegetable oil.
The dough is ready!
6. Fry as usual, in a hot pan, on both sides!
8. Creamy cottage cheese pancake cake with cherry jam
Ingredients:For pancakes:
- 375 ml milk
- 200 g wheat flour
- 1 egg
- 40 g sugar
- 25 ml vegetable oilFor filling:
- 300 g of cottage cheese
- 300 ml cream 35%
- 35 g of powdered sugar
- 200 g cherry jam
- 100 ml of water
- 1 tsp starch
- 30 g sugar
- ¼ tsp cinnamon
- 30 g almondsCooking:
1. Prepare pancakes (you should get 9-10 pieces, you will need 9).
2. Cut off the edges on a plate with a diameter smaller than pancakes by 1-2 cm. Whip the cream with powder into a cream and mix with cottage cheese.
3. Assemble the cake: grease 3 pancakes with cream, 1 with jam, then again grease 3 with cream, 1 with jam and the rest with cream. Sides also smear with cream. Place in refrigerator for 2 hours.
4. Pour boiling water over the almonds and leave for 5 minutes. Peel off the skin and grind lightly in a blender.
5. Boil jelly from water, starch and sugar, adding cinnamon at the end and cool.
6. Pour the cake with jelly and sprinkle with nuts. Place back in the refrigerator for an hour.
9. Delicate pancakes on kefir with boiling water
Ingredients:Flour 1 tbsp.
kefir 1 tbsp.
boiling water 1 tbsp.
egg 2 pcs.
sugar 1.5-2 tbsp.
soda 0.5 tsp
vegetable oil 2 tbsp.
salt 0.5 tspCooking:
Whisk eggs with salt
Add boiling water without stopping beating
Pour in kefir
Mix the sifted flour with soda. Add to our liquid, put sugar, vegetable oil. Mix everything well so that there are no lumps.
Leave the dough for 10 minutes.
We bake in a frying pan greased with oil until golden brown.
The pancakes are very tender, which at first turned over badly for me. But then I got used to it and it worked.
10. Chocolate Pancake Cake with Whipped Cream
Ingredients:175 gr flour
- 1 tsp baking powder
- 4 tbsp cocoa
- 100 gr sugar
- 1/4 tbsp salt
- 4 tbsp vegetable oil
- 2 tsp vanilla extract
- 350 ml milk
- 230 ml heavy cream
- 30 gr powdered sugar
- 90 gr melted chocolate
- fruitCooking:
Mix 175 g flour, 1 tsp baking powder, 4 tbsp cocoa, 100 g sugar and 1/4 tsp salt. 4 tbsp vegetable oil, 2 tsp. vanilla extract, 350 ml milk. Mix well.
Heat a skillet with vegetable oil over medium heat. When the pan is hot, pour the batter into the pan with a ladle. We fry one side.
Using a spatula, carefully flip the pancakes and fry on the second side until cooked through. Repeat until all the dough has been used.
Let the pancakes cool completely.
Whip cream with 4 tbsp. powdered sugar.
Lubricate the pancakes with whipped cream, laying each pancake on top of each other.
Decorate with fruit on top.
Pour in melted chocolate.11. Pancake pie with curd filling
To make a pancake pie you will need:Ready thin pancakes - 10-12 pieces;
cottage cheese - 500 g;
sugar - 1-2 tbsp. l.;
egg - 1 pc.;
vanilla sugar - 1 sachet;
dried apricots or raisins;
for filling:
eggs - 2 pcs.;
sugar - 2-3 tbsp. l.;
sour cream - 3 tbsp. l.Bake thin pancakes according to your favorite recipe.
Prepare the filling. To do this, grind the cottage cheese with an egg, sugar, vanilla sugar, add chopped dried apricots, mix.
Put the filling on the pancake, roll it up.
Grease a baking dish with oil. Spread pancakes with filling in a spiral shape.Prepare filling for pancake pie. To do this, lightly beat the eggs with sugar, add sour cream, mix until smooth.
Cover the entire pancake pie evenly with filling, put the form with the pie in the oven preheated to 190 degrees for 30-35 minutes.
12. Thin banana pancakes without butter
Ingredients:A glass of milk
175 g sifted flour
tsp baking powder
ripe banana
2 tbsp. l. Sahara
a pinch of salt
a pinch of cinnamon
rast. oil for frying (not much)Cooking method:
1. Banana cut and mix in a blender with milk. Grind into a homogeneous liquid mass.
2. Mix flour, baking powder, sugar, salt, cinnamon in one bowl, mix.
3. Pour the liquid mixture into the dry mixture and beat with a whisk.
4. Heat the pan well, pour a drop of oil before frying the first pancakes.
5. Pour the dough according to Art. l. and give it the shape of a flat circle.
6. On one side, bake pancakes until bubbles appear (on medium heat)
7. Then turn over.
13. Custard pancakes on kefir
Ingredients:2 tbsp. kefir (it is better to take not fatty)
2 tbsp. flour
2 eggs
1/2 tsp soda
2-3 tbsp. l. vegetable oil
salt, sugar to tasteCooking:
Mix kefir, eggs, flour, salt, sugar, beat lightly with a whisk.
Throw 1/2 tsp into a glass of boiling water. soda, stir quickly and pour into the dough, mix,
let stand 5 min. Add 2-3 tbsp. l. vegetable oil, mix and fry pancakes))
Also thin and very perforated pancakes come out) Thanks to Marfusha for the recipe)
Be sure to bake on a very hot frying pan and then there will be much more holes
14. Banana Pancake Cake with Yogurt and Walnut Glaze
Pancakes:
Butter - 4 tablespoons
Large ripe banana - 1 piece (about 170 g, or ½ cup puree)
Milk - 235 ml
Flour - 95 g
Egg - 4pcs
Brown sugar - 2 tablespoons
Vanillin - ½ teaspoon
Salt - ¼ teaspoon
Cinnamon - ½ teaspoon
Nutmeg - ¼ teaspoon
A pinch of ground clovesFilling:
Cream cheese - 225 g
Plain yogurt (Greek) - 345 g
Sugar - 65 g
Vanillin - ½ teaspoon
Glaze:
Fat whipping cream - 120 ml
Brown sugar - 50 g
Butter - 15 g
Chopped walnuts - 50 g
Vanillin - ½ teaspoon
Salt - to tasteCooking:
Puree the banana in a blender, add the butter and then the rest of the pancake ingredients and blend until smooth. Pour the dough into a bowl (quite liquid in consistency), cover with cling film and refrigerate for at least an hour. Beat the cooled dough thoroughly and fry pancakes on both sides until golden brown in a hot frying pan.
Filling: Beat cream cheese until fluffy, gradually add yogurt, sugar and vanilla. Beat until a homogeneous airy mass.
Spread the filling between each crepe and spread the rest of the cream on top of the cake.
For the frosting, beat the cream, brown sugar and butter with a hand mixer on medium speed in a saucepan. Bring the mixture to a boil, reduce heat and simmer for about 10 minutes, stirring occasionally. Add vanilla, salt and chopped nuts. Immediately pour the icing on top of the cake.15. Manno-oatmeal pancakes
Delicate pancakes without flour, well, just delicious! They turn out fluffy and melt in your mouth!Ingredients:
1 st. oatmeal
1 st. semolina
500 ml. kefir
3 eggs
2 tbsp. l. Sahara
1/2 tsp soda
1/2 tsp salt
3 art. l. vegetable oilCooking:
Mix semolina and oatmeal in a bowl. Pour them with kefir, mix and leave for 2 hours. Beat eggs, add to bowl. Add salt, sugar and soda. Add oil, mix. And fry pancakes.
16. Openwork pancakes
Ingredients:Milk (2.5% fat) - 3 and 1/4 cups
Dry yeast - 10g.
Chicken eggs - 2 pcs.
Premium flour - 500g.
Sugar - 2 tablespoons
Salt - 1 tsp
Vegetable oil - 2 tbsp.1. Pour dry yeast into a bowl and dilute it with a quarter cup of well-warmed milk, add a pinch of salt and a teaspoon of sugar. We put the yeast in a warm place so that they "come" - they begin to bubble.
2. Sift the flour through a sieve, add salt, sugar, eggs to it, carefully pour in the milk warmed on the stove, stirring constantly and add the “approached” yeast. Now mix the dough until a homogeneous mass is formed. Make sure the dough is free of lumps. Then add vegetable oil to it (melted butter is also suitable) and mix again properly.
3. Now you need to cover the dough with a lid and put it in a warm place so that it “fits” - that is, it increases in size. The dough should rise 3-4 times. Each time after increasing, the dough must be mixed. Make sure that the dough does not “run away”, if the bowl is not enough, pour it into a large container. In general, the dough should “fit” 2-2.5 hours.
4. After the dough is ready, we start baking pancakes. Pour a little vegetable oil into the pan and pour out part of the dough. If the dough is done correctly, it should pour into the pan like froth. When the pancake is cooked, pry it with a spatula and carefully turn it over to the other side.17. Pancakes from a bottle
We rationalize the preparation of pancakes. Utensils are not needed, we take a plastic bottle from mineral water and a standard pancake set: 2 eggs, 10 heaped tablespoons of flour, 3 tablespoons of sugar, 1/2 teaspoon salt, 3 tablespoons of vegetable oil and 600 grams of milk .
We insert a funnel into the bottle and add flour, sugar, salt, eggs, vegetable oil and milk, and twist the lid.
And now let's break it all down. It is very convenient to do this in a bottle.
We take a frying pan, drip vegetable oil.
Pour the dough out of the bottle, pour it into the pan and bake pancakes!
And it is not necessary to fry all the dough at once, put the bottle of dough in the refrigerator, and in the morning you can make pancakes for breakfast. In this case, it will be necessary to add warm milk or water to the dough.18. Pancakes with milk
Ingredients:1 tbsp Sahara
a pinch of salt
1 st. milk
1 st. flour
1 st. l. vegetable oilCooking:
Beat eggs well with sugar and salt, pour in milk and add flour, at the very end of mixing add vegetable oil.
If the dough seems thick to you, stir in a little milk or water.
Bake in a very hot skillet.
19. PancakesIngredients:500 ml kefir
1 - 2 eggs (I have one)
4 tbsp vegetable oil
2 cups (400 ml) flour
0.5 tsp soda
1 tsp with a slide of baking powder
2-3 tbsp sugar
a pinch of saltCooking:
Mix all dry ingredients. In kefir, stir the egg, add oil. Add the dry mixture to the kefir and mix gently (you don’t need to knead too much so that the pancakes don’t come out rubbery, the flour will disperse anyway). Preheat a small frying pan, grease the first time with oil, then do not lubricate. We spread the dough with a thickness of about 0.5 cm, leveling with a spoon. Fry over medium heat under a lid. When the dough has set a little, turn over and fry without a lid.
20. Pancake tiramisu cakeIngredients:For pancakes:
Butter - 6 tbsp. l. , milk - 720 ml, egg - 6 pcs., flour - 1.5 cups, sugar - 6 tbsp. l., a pinch of salt, coffee liqueur / Baileys / brandy - 45 ml.
For cream:
Large egg - 3 pcs. (proteins / yolks separately), sugar - 150 g, mascarpone cheese - 240 g, heavy cream - 125 ml, coffee liqueur / Baileys / brandy - 75 ml, dark chocolate - 85 g, a pinch of salt.
Cooking:
1. Melt the butter. In a separate saucepan, heat the milk, remove from heat and cool for about 10 minutes. 2. Combine flour, eggs, sugar, salt and liqueur in a blender and beat until smooth. Pour in the milk and butter and beat the dough again. Place the dough in the refrigerator for 6 hours, preferably overnight. Fry thin pancakes in a pan on both sides and put on a separate plate.
3. Prepare the cream by whipping the yolks with ½ cup of sugar and placing in a water bath. While stirring, bring the yolks to a pale yellow state. Cool down. Wash bowl and dry. In it, beat the whites with a pinch of salt until airy peaks. Add the remaining ¼ cup sugar and beat again.
4. Whip the cream well in a separate bowl. Enter mascarpone and liquor into the yolks, then cream and whites (beat after adding each ingredient separately). Stir, close the cream and refrigerate for 1-2 hours.
5. Apply cream between each layer of pancakes. Place the cake in the refrigerator for an hour. After an hour, apply the remaining cream on top of the cake, grate the chocolate on top and put the finished cake in the refrigerator for 2 hours.
How to fry pancakes so that the first pancake is not lumpy, but turns out to be as beautiful and ruddy as all the others. The secret is simple, the pan must be immaculately clean and not just hot, but red-hot. Pour a layer of salt into the pan and stir-fry it until the salt turns brown. Pour out the salt, wash the pan under the tap and keep it on a hot fire for five minutes. This is always done in cases where the pan begins to "burn". In a ceramic-coated pan, pancakes fry four times faster than in a regular pan. The easiest way to lubricate the pan is with a silicone brush, the second way is to chop a piece of bacon on a fork. And the third, most ingenious, way: cut the onion or potato in half, chop on a fork, dip in vegetable oil and grease the pan.
In a frying pan with a ceramic coating, you can really fry pancakes without oil, but then after a dozen pancakes, you will have to wash it from brown soot. Therefore, it is better to lubricate the surface after three or four pancakes, even if vegetable oil was added to the dough. This recipe is designed for that rare case when there is nothing in the house, but everyone wants to eat (they returned from vacation and did not have time to buy groceries). Pour the flour into a bowl, salt, pour water, stir and add water in small portions, bring to the desired density. That's all! It remains to brew tea and immediately hot pancakes from a frying pan to serve everyone in turn. Get jam, honey and you get a fun family tea party.
Break five eggs into a bowl, mix with milk, salt, pour two parts of corn flour and one part of wheat flour, stir. Pour milk in a thin stream and stir, beat the finished dough for a while with a fork. Grease a hot frying pan with vegetable oil, pour the dough with a ladle. When the pancake is browned on one side, flip it over with a spatula. Fold the finished pancakes twice to make a corner, and fry in butter. Such pancakes should be eaten immediately, hot with sour cream or honey. Flour for pancakes should always be sifted through a sieve, then the flour is saturated with oxygen, and pancakes are much more tender. According to this recipe, you can make pancakes from wheat flour alone, put the filling in them, and wrap them.
Put spring rolls in the freezer and thus provide quick breakfasts for the whole week. Heat pancakes in a frying pan under a lid, in a microwave oven or in a slow cooker. The meat filling is prepared in two ways, pass the boiled meat through a meat grinder, first fry the onion in a pan, and then brown the meat with it. Or put raw minced meat in fried onions, stir until the minced meat loses its pink color, add pepper and salt to both minced meats. Grind fried chicken liver in a blender, add pepper and ground nuts. Finely chop the cabbage, stew in milk, mix with chopped eggs, onion feathers, dill. Grind tea rose petals with sugar, add a little cinnamon and walnuts. Mix cottage cheese with raw egg, vanilla, candied sugar and raisins.
Not everyone knows how to fry pancakes from buckwheat flour, since in some regions it is almost impossible to buy buckwheat flour. Therefore, you can cook it yourself from buckwheat, using a blender or coffee grinder. After the buckwheat is ground, it must be sifted, you will get a wonderful buckwheat flour. Warm the milk, dilute the yeast in it, beat in two eggs, add a teaspoon of sugar, salt, add one part of wheat flour and two parts of buckwheat. Dilute with milk or water to the desired consistency, cover with a towel, put in a warm place for one hour. These pancakes are delicious and fluffy. Fry them well in butter, put literally a drop of it, after which three or four more pancakes are fried. Then again they put a little oil, and so on, until all the pancakes are fried.
Very tasty and original pancakes are obtained with the addition of onions and spices. You need to take two not very large onions, chop them with a blender, or grate them. Beat two eggs a little, pour in a little milk, put flour. Beat everything with a whisk or with a mixer, then there will definitely be no lumps. Then put chopped onion into the dough, add spices with the taste of meat. You can also use bouillon cubes. Add a little more flour, dilute the dough with water to the consistency of a classic pancake dough. Put the pan on the fire, heat it properly, grease with vegetable oil with a silicone brush, fry the pancakes. These pancakes are very good for breakfast with sour cream or cream. They turn out delicious and perfectly diversify the daily diet.
How to cook a recipe for pancakes without butter - a complete description of the preparation, so that the dish turns out to be very tasty and original.
You can fry pancakes without oil. And without milk you can - there are such recipes. Is it just worth it? By the way, "frying pancakes without oil" - does this mean not greasing the pan or not smearing the pancakes together? Again, you can. And so and so.
As for usefulness. Pancakes, rather, are still not the most useful product in principle. But what a delicious one! You can get the maximum "benefit" from them by preparing them the way you like (both with butter and sour cream.) And eating a reasonable amount. Without scolding yourself "for calories" and not thinking about the harmfulness.
Recipe for pancakes in milk without eggs recipe
Pancakes without eggs - general principles of cooking
Pancakes without eggs can be baked on Maslenitsa or any other day. Many people think that without eggs the dough will fail, but this is far from the case. If you know some secrets and tricks, you can easily cook delicious pancakes without eggs. The dough for such pancakes can turn out to be liquid - then you will get thin and delicate pancakes.
If you make the dough thicker, the pancakes will be more dense and elastic - you can wrap any filling in them. Pancakes without eggs can be baked on a mixture of water and milk. Flour is also used (better - the highest grade), sugar and salt. Sometimes slaked soda or potato starch is added to the dough. You can cook pancakes without eggs and on kefir, and on yogurt, and on ordinary boiled water.
The baking technique itself is no different from making pancakes with eggs and other ingredients. The finished dough is poured into a thin layer on a preheated and oiled pan and each side is allowed to bake for 40-60 seconds. The binding properties of one egg can be replaced with two tablespoons of starch, a mixture of 30 ml of milk, 7 ml of lemon juice and half a spoon of soda, or a mixture of 15 ml of milk, a spoonful of starch and 30 ml of water.
Ready-made pancakes without eggs are served with various fillings, sour cream, honey, jam, syrup, etc.
Pancakes without eggs - preparing food and dishes
What you need from the kitchen arsenal: a bowl for dough or a small saucepan, a sieve, a pan for baking pancakes (special or non-stick), a ladle, a whisk, a mixer or a blender and a glass for measuring liquids and bulk products.
How to prepare the products: measure the right amount of sugar, salt, milk (water, kefir, etc.), extinguish the soda with vinegar or lemon juice, melt the butter. Flour must be sifted.
Pancake recipes without eggs:
Recipe 1: Pancakes without eggs
Pancakes without eggs are thin, bright and light. If you put less sugar, you can wrap meat or salty stuffing in pancakes.
- 2.5 cups flour;
- A liter of milk;
- Sugar - 2-3 tbsp. l.;
- Half a teaspoon of salt and soda;
- 30 ml of vegetable oil;
- Butter - a third of a pack.
Sift flour, mix with sugar, salt and soda. Pour in half a liter of milk. Mix everything thoroughly so that there are no lumps. The dough should have the consistency of thick sour cream. Pour in vegetable oil and stir again. Bring the remaining 500 ml of milk to a boil and pour into the dough in a thin stream, stirring constantly. Add melted butter to the dough. All ingredients can be mixed with a mixer. Bake pancakes over medium heat for about a minute on each side. It is better to use a cast iron skillet with a thick bottom. Hot pancakes without eggs can be served with honey, jam or sour cream. Such pancakes can also be stuffed with unsweetened fillings: cheese with herbs, cabbage, rice with eggs, etc.
Recipe 2: Pancakes without eggs in milk and water
Preparing such pancakes without eggs is quite simple, the main thing is that the dough gets the right consistency. The recipe uses water, milk, premium flour and sugar with salt.
- 250 ml of water and milk;
- 20 tablespoons (without a slide) of premium flour;
- 90 ml vegetable oil (unflavored);
- 4 tbsp. l. Sahara;
- 1 tsp salt;
- A quarter teaspoon of vinegar and baking soda.
Sift flour, mix with salt and sugar. Add milk and water, stir the dough until smooth. Add vegetable oil. Beat the mass with a mixer or blender. The dough should be quite liquid. Leave the dough for pancakes without eggs to infuse for half an hour. This time is necessary for the flour to release the gluten and for the pancakes to bake properly. Before the hot itself, you need to extinguish the soda with vinegar and add to the dough. Pancakes should be baked in a non-stick pan. Grease a heated frying pan with vegetable oil. Each side is fried for 30-60 seconds.
Recipe 3: Eggless Pancakes with Whipped Cream
Such pancakes without eggs are obtained, very tender and light. Having tried a ready-made treat, it is difficult to understand what does not contain eggs in it. Whipped cream gives a special taste to the dough.
- Milk - 3 cups;
- Half a glass of whipped cream;
- Flour - 2 cups;
- Butter - 30 g;
- Half a teaspoon of sugar;
- A little salt.
Rub the butter with sugar and salt. Pour in half the milk. Add flour and beat the mixture with a mixer. Pour in the second half of the milk and add the whipped cream. Mix everything thoroughly until smooth. Depending on the quality of the flour, the dough may turn out to be a little thick or, conversely, liquid. In this case, you can pour in more milk or add a little flour. We bake pancakes in a hot pan. Ready-made pancakes can be served with honey, jam, sour cream, condensed milk or cream cheese.
Recipe 4: Pancakes without eggs with bananas
Very tasty, unusual treat for children and adults. Banana pancakes without eggs come out moderately sweet and very fragrant.
- Flour - 4 cups;
- Sugar - 4 tbsp. l.;
- Soda - 1 tsp;
- Citric acid - 0.5 tsp;
- Sour cream - 500 g;
- Water or whey - 3.5 cups;
- Butter - 200 g;
- 4 bananas.
Recipe 5: Pancakes without eggs with apples
Another unusual version of fruit pancakes without eggs. The recipe uses flour, sugar, cream, apples and butter. Lemon peel gives a light fresh taste and fragrant aroma.
- Flour - one and a half glasses;
- Cream - 1 glass;
- Butter - 200 g;
- Sugar - 1 cup;
- Apples - half a kilo;
- Zest of two lemons.
Grind sugar with butter. Remove the zest from two lemons and mix with butter and cream. Add flour and knead the dough for pancakes without eggs. We bake 4 pancakes of the same thickness and size from the resulting dough. Wash apples, peel and finely chop. Sprinkle chopped apples with sugar, mix with butter and simmer a little in a pan. We stuff pancakes with apples, roll them into tubes and bake in the oven until golden brown.
In order for the dough to acquire good sticky properties, it is recommended to leave it to infuse for 30-60 minutes.
Suitable options for fillings for pancakes without eggs:
- honey with nuts, fresh berries or pieces of fruit;
- grated banana with cottage cheese (you can add a little honey, cinnamon, vanillin, etc. to the mixture);
- crushed apples sauteed in butter with the addition of cinnamon or nutmeg;
- shredded stewed cabbage with mushrooms;
- a mixture of cream cheese and finely chopped greens.
Can you fry without oil?
Modern frying pans allow you to cook food without the use of cooking oils at all. Cookware with a non-stick Teflon or ceramic coating does not burn food, heats up and cools down quickly, is easy to clean and, with proper use, lasts for many years.
Don't go for the cheapest non-stick pans. As a rule, they become unusable very quickly.
The easiest recipe for pancakes without oil
To make 6 pancakes you will need:
- 1 chicken egg;
- 150 grams of milk (you can take sour);
- 0.5 teaspoon of sugar;
- 0.5 teaspoon of salt;
- 100 grams of boiling water;
- 2-3 tablespoons of sunflower oil (for kneading dough);
- flour (by consistency).
Whisk the egg in a deep bowl. Add sugar and salt, mix well. Then, in turn, add milk and boiling water to the mixture, stir with a whisk until smooth. If desired, you can not mix water and milk, but immediately take 250 grams of milk. However, boiling water makes the dough custard. therefore pancakes as a result turn out lacy.
After adding liquids to the dough, you need to pour flour. It is difficult to immediately indicate exactly how much you need: the exact amount of flour needed depends on the size of the egg that served as the basis for the dough. First, pour 3 heaping tablespoons, mix thoroughly. Watch how the resulting dough flows off the spoon. If it is similar in consistency to very liquid sour cream, then no more flour is needed. If it turns out watery, add more.
Next, pour 2-3 tablespoons of sunflower oil into the dough and stir everything for 3 minutes. In principle, you can not add oil to the dough at all, it will still fry well in a Teflon pan. However, you will no longer get pancakes, but cakes.
Remember that pancake dough cannot be stored. Start frying immediately after cooking.
Place a clean, dry skillet on the fire. The frying temperature may vary depending on the pan. So, a pan with a thick bottom is well calcined and allows you to fry pancakes on a fire above average. However, they cook very quickly. On the contrary, cheaper thin pans heat up slowly, so at high heat the pancake burns on the outside and does not bake inside. This is why thin pans allow pancakes to be baked slowly and over low heat.
There is no need to pour oil into the pan. When it is hot enough, scoop up a little less than 1 scoop of batter and slowly, tilting the pan at different angles, pour it into the bottom of the dish. The correct pancake completely covers the bottom of the pan. After 30-60 seconds, when the edges of the pancake are browned, carefully flip it over to the other side. As a rule, the pancake fries faster on the other side. When frying pancakes, it is very important to use plastic or wooden spatulas, as the metal can scratch the non-stick coating of the pan.
Pancakes have long been a traditional Russian dish that symbolizes the sun, Maslenitsa and the family gathering at the table. Properly fried pancakes are perforated, beautiful, tasty and with a golden crust. They can be both fluffy and thin and crispy.
To properly fry pancakes, you need to know a few important rules for their preparation. Mandatory ingredients for making pancakes are flour, salt, water, eggs and a little oil. Pancake dough must have a liquid consistency that resembles a good thick kefir. Wheat flour is most ideal for making pancake dough, but it can be replaced with regular, buckwheat, rye or oatmeal flour.
In the event that the pancake dough is mixed with yeast, you can not add eggs to it - or limit yourself to one egg.
In order for pancakes to fry as they should, it is advisable to use a cast-iron pan with a handle when cooking them. In this case, this pan should be used exclusively for frying pancakes. If this is not possible, the pan must be well ignited over a fire before cooking pancakes. You need to lubricate it with oil using a special culinary shaving brush, which will allow you to remove excess oil and make pancakes less greasy.
The recipe for the right pancakes
Take 1 liter of water (with or without milk), 3-4 eggs, 2 cups of sifted flour, 1 teaspoon of salt, 1-3 tablespoons of sugar, 2-3 tablespoons of butter, a little baking soda or baking powder. Beat eggs, butter, sugar, salt and baking powder with a mixer, then add flour and water to them, beat the mass again with a mixer until smooth. Let the dough stand for 40 minutes until the flour swells.
If the dough turned out to be too liquid, you need to add flour to it, if it is too thick, pour in a small amount of water.
Knead the finished dough and wait until it increases in volume several times. When small craters begin to appear on its surface, heat the pan over high heat and grease it with oil. Then wrap the handle of the pan with an oven mitt or towel so as not to burn your fingers, tilt it slightly and pour half of the ladle with the pancake batter onto the edge of the bottom. Tilt the pan back up again and spread the batter evenly over its surface.
When the pancake is browned, turn it over with a spatula and fry until cooked through. Transfer the finished pancake to a plate and grease the pan with oil before the next pancake. In this way, overcook all the dough. Properly cooked pancakes can be served with sour cream, butter, honey, condensed milk, jam or caviar.
How to bake pancakes? Homemade pancake recipes
Pancakes are a traditional dish of many nations. In one form or another, Russians, Ukrainians, British, French, Italians have them, and together with the conquerors, these round cakes also came to America, turning into crisps there. The preparation of this dish is approximately the same everywhere - only different nations use different flour and filling.
Pancakes can be sweet and salty, and there are also options when sweet dough is complemented by salty filling and vice versa. Pancakes even have their own holiday that lasts a whole week - Maslenitsa! But they are eaten, of course, not only on holidays. You can bake pancakes regularly - they do not get bored at all.
This is one of the simplest dishes, and it is prepared from those products that are always on the farm: milk, flour, eggs, butter and sugar. And even if something is missing - it does not matter! There are so many recipes that you can always use the set of ingredients that the hostess has.
Recipe for classic grandma's pancakes
This is the easiest and, at the same time, the most beloved version of pancakes by many. A versatile recipe for sweet and savory fillings. Such pancakes are good and just with butter.
Separate the whites from the yolks. Whisk the egg whites in a separate bowl; put the yolks in a bowl, add sugar and salt, mix quickly. Pour milk into the resulting mass, 1 cup of boiled water, add oil. Mix thoroughly. Pour the sifted flour into the mixture in small portions. Mix thoroughly.
Add the whites to the resulting mass and mix thoroughly again until smooth. Heat up the pan. Ladle the dough, pour into the pan and spread evenly. Fry on both sides until done. Serve the pancakes hot, stacking them on a plate and placing a dollop of butter on top.
Recipe for pancakes with cream and maple syrup
Canadian style. If desired, the syrup can be replaced with honey, condensed milk or your favorite jam.
Separate the whites from the yolks. In a bowl, beat egg whites with salt until foamy. Put the yolks in a separate bowl, add sugar, vanilla and cinnamon. Add soda, stir. Add cream and flour in small portions to the yolk mixture. Mix well with a whisk. Gently fold the beaten egg whites into the mixture.
Stir and heat up the pan. Please note: you do not need to add fat for frying, it is already enough in the dough. Take the dough with a ladle and pour it into the pan, not distributing it over its surface. You should get pancakes with a diameter of 10-12 cm. Fry until cooked. Serve drizzled with maple syrup.
Recipe for savory pancakes with hard cheese
It is best to cook them at once (pancakes with cheese lose their taste when heated) and serve hot.
Pancakes with hard cheese
Prepare the dough. Pour an incomplete glass of boiled water into a bowl, add a few tablespoons of flour, egg yolk, previously separated from protein, sugar, salt and vanillin. Mix until a homogeneous mass, similar in consistency to kefir, is obtained. Add flour if necessary.
In a separate bowl, beat egg whites with salt until foamy. Add to the finished dough just before baking pancakes. Heat the pan, grease with butter. Scoop up the batter with a ladle and pour into the pan. Fry until cooked through, but don't overcook.
Grate hard cheese on a coarse grater. Put the cheese in the middle of the pancake and fold into a triangle. Place in the pan and fry on both sides until golden and crispy. Serve with sauce or sour cream.
eggless pancake recipe
These pancakes are a great option for vegetarians or those who are allergic to egg white.
Sift the flour. Add salt and sugar to it, mix. Heat the milk (it should be warm but not hot). Pour in flour. Mix thoroughly until a homogeneous mass without lumps. Extinguish soda with vinegar. Add to flour and milk mixture. Pour in the vegetable oil, reserving a little for greasing the pan.
Mix thoroughly. Brush the skillet with the remaining oil. Ladle the dough, pour into the pan, spread over its entire surface. Fry pancakes on both sides until done. Serve hot. Pancakes can be served with any filling if desired: they will be good with both sweet and salty.
Openwork pancake recipe
Their special advantage is the “perforated” texture. Pancakes look lacy, and together with the filling they will become a real decoration for both everyday and festive tables.
Crack the eggs into a deep bowl. Pour in salt and sugar. Beat until you get a mass with lots of bubbles. It is thanks to them that the pancakes will be openwork. Add half of the milk and mix thoroughly again.
Sift the flour. In small portions, stirring constantly, pour it into a mixture of milk and eggs. Pour in the remaining half of the milk, then vegetable oil. Mix thoroughly until smooth. Heat up the pan. Ladle the dough and pour it into the pan, spreading it over the entire surface.
Fry on both sides until done. Be careful: during the cooking process, you may need additional oil for frying. Serve with sweet filling: fruit, cottage cheese, jam, condensed milk.
french buckwheat pancake recipe
Traditionally served with salty filling. Salted butter, cheese, ham, mushrooms, meat, etc. will do.
To bake pancakes from this recipe, follow these steps. Mix buckwheat and wheat flour. Add egg and salt. Melt the butter in a water bath. Pour into flour in small portions. Mix. Gradually pour 0.5 l of boiled water into the resulting mass.
Whisk vigorously and quickly until smooth. Leave at room temperature for 2-3 hours to settle. When the dough has settled, pour a little more water into it to make it liquid.
By the way - when preparing these pancakes according to the traditional recipe, the French do not add water, but beer! Next, take the dough with a ladle and pour it into a preheated pan. Spread evenly over the entire surface. Fry until done on both sides.
Egg pancakes are not only a delicious snack, but also a great alternative to pancakes with milk or …
And I used to try to cook pancakes without milk and eggs, with plain water, and even without a prescription, and so, according to my grandmother - to be honest, nothing really came of it, I suffered for two years. The dough constantly comes out with lumps and insipid taste, it also looks unappetizing. Now I found this site and it worked the first time. My husband asks to cook them more often. Wow, I'm great!
While my mother and I were deciding which pancakes to cook, we wandered here and made our task more difficult)) there are so many options, and this is only on one site. Now, as a rule, we cook openwork, classic and cream, we like to wrap in classic meat and cottage cheese, but we haven’t got to buckwheat yet, it’s too unusual)
Today I cooked French buckwheat pancakes. They turned out very tasty. I have never cooked anything like this before. I made two servings - one on water, the other on beer. The French did the right thing by adding beer. The pancakes turned out to be airy.
Tips from the best chefs: “In order for the dough to acquire good sticky properties, it is recommended to leave it to infuse for 30-60 minutes. To get “fluffy” dough for pancakes without eggs, you can add a little dry yeast directly to the dough, but do not wait until it rises, but bake immediately. The same, but with slaked soda (1/3 tsp baking soda + 1 tsp lemon juice or vinegar) - add it directly to the dough, mix the dough and immediately bake small pancakes.
Recipe number 1: Pancakes on the water
- 3 cups warm water
- 1/3 teaspoon salt
- 3 tablespoons of sugar
- 1/3 teaspoon turmeric
- 200 g butter
- 1/2 teaspoon baking soda
- 3.5 cups of wheat flour
Cooking:
Add salt, sugar, turmeric, oil to the water. To stir thoroughly. Gradually add flour mixed with baking soda. The dough should have the consistency of liquid sour cream. Lightly grease a hot frying pan with butter. Reduce heat to medium and bake pancakes. If everything is done correctly, there will be small holes on the pancakes from bursting bubbles. Immediately after baking, the pancake can be greased with butter - melted ghee or just a piece of butter.
Recipe number 2: Pancakes with milk
- 2.5 cups of flour;
- A liter of milk;
- Sugar - 2-3 tbsp. l.;
- 1/2 teaspoon of salt;
- Butter - a third of a pack.
Sift flour, mix with sugar, salt. Pour in half a liter of milk. Mix everything thoroughly so that there are no lumps. The dough should have the consistency of thick sour cream. Bring the remaining 500 ml of milk to a boil and pour into the dough in a thin stream, stirring constantly. Add melted butter to the dough. All ingredients can be mixed with a mixer. Bake pancakes over medium heat for about a minute on each side. It is better to use a cast iron skillet with a thick bottom.
Recipe number 3: Pancakes on kefir
- 300 g wheat flour
- baking soda - ½ tsp
- granulated sugar - 2 tbsp.
- some salt
- 350-400 ml of kefir
– 150 ml of water
Mix the dry part of the dough (flour, soda, salt, sugar), pour kefir in portions and knead thoroughly. Bring water to a boil and carefully pour into the dough with constant stirring. Such preparation of pancakes without eggs on kefir allows you to get perforated elastic pancakes, which are served with fresh honey or jam. You can stuff custard pancakes with any soft stuffing, but they are not suitable for creamy stuffing, because the holes are large.
Recipe number 4: Pancakes with mineral water
- 2 cups pancake flour
- 2.% glass of carbonated mineral water,
- 5 tbsp. vegetable oil,
- salt 1/2 tsp
- 2 tbsp. Sahara,
Pour the right amount of mineral water into a clean deep bowl, add salt, sugar to the container and lightly mix the ingredients with a tablespoon. After we begin to gradually introduce the sifted wheat flour into the liquid, while kneading the batter with a mixer turned on at medium speed. We set the bowl aside and let the flour semi-finished product brew for 30 minutes. After about 25 - 27 minutes, turn on the stove to an average level and put a saucepan on it with the right amount of vegetable oil. When the fat is hot, pour it into a bowl of dough and re-mix the liquid mass with a mixer, turning on the kitchen appliance at medium speed and increasing it to a maximum for 1 to 2 minutes. The dough is ready! We bake pancakes, do not grease the pan with oil. It will take about 10 - 12 minutes to fry all pancakes from a given amount of flour semi-finished product, and the output will be about 20 - 22 pieces of pancakes, depending on the size of the pan.
Recipe number 5: Pancakes on sour cream with bananas
- Flour - 4 cups;
- Sugar - 4 tbsp. l.;
- Soda - 1 tsp;
- Citric acid - 0.5 tsp;
- Sour cream - 500 g;
- Water or whey - 3.5 cups;
- Butter - 200 g;
- 4 bananas.
Mix the sifted flour with sugar and soda. Add citric acid. We introduce sour cream and gradually pour in water or whey. Stir the mixture with a mixer. Pour the melted butter into the dough. The dough should have a creamy consistency. We rub the bananas on a grater and put them in the dough. Mix everything and start baking pancakes. Heat up a frying pan and coat with butter. Fry each side of the pancake until done.
Recipe number 6: Cream pancakes with apples
- Flour - one and a half glasses;
- Cream - 1 glass;
- Butter - 200 g;
- Sugar - 1 glass;
- Apples - half a kilo;
- The zest of two lemons (gives a light fresh taste and fragrant aroma).
Grind sugar with butter. Remove the zest from two lemons and mix with butter and cream. Add flour and knead the dough. We bake 4 pancakes of the same thickness and size from the resulting dough. Wash apples, peel and finely chop. Sprinkle chopped apples with sugar, mix with butter and simmer a little in a pan. We stuff pancakes with apples, fold them into envelopes and bake in the oven until golden brown.
Recipe number 7: Pancakes with yeast
- water - 400 ml;
- wheat flour - 2 cups;
- fresh yeast - 20 g;
- 5 tbsp. vegetable oil;
- granulated sugar;
- salt.
For yeast pancakes, first prepare the dough. Pour into a small container a glass or one and a half warm water from all the volume given in the recipe. Then add a spoonful of sugar, crumble the yeast and sprinkle with flour. We leave the dough in a warm place until a "cap" appears on top. After that, in a deep bowl, pour the rest of the previously sifted flour, a small pinch of salt, one or two tablespoons of granulated sugar. We mix everything. Pour the remaining warm water in a thin stream, 5 tbsp. oil, carefully rub with a dry mixture so that there are no lumps. We introduce the dough and stir the resulting pancake dough again. Cover the pancake batter with a lid and let it rest for at least 1 hour. During this time, the yeast dough should rise several times. Next, string a peeled potato on a fork, dip it in oil. We heat the pan and grease it with an improvised potato remedy. Carefully scoop up the dough with a ladle and pour it into the pan so that it evenly spreads over the surface. Bake lean pancakes on each side until golden brown. Stack or wrap immediately and serve piping hot to the table.
Options for fillings for pancakes without eggs
- honey with nuts, fresh berries or pieces of fruit;
- banana grated with cottage cheese (you can add a little honey, cinnamon, vanillin, etc. to the mixture);
- crushed apples sauteed in butter with the addition of cinnamon or nutmeg;
- chopped stewed cabbage with mushrooms;
- a mixture of cheese and finely chopped greens.
- cabbage, cheese, garlic or green onions.
TOP - 15 best pancake recipes for Maslenitsa 2016
In 2016, Maslenitsa week falls on March 7-13. Especially for you, we have prepared TOP - 15 pancake recipes that you should surprise your loved ones in the household and guests with.
Grandma's thin pancakes with milk
Ingredients:
3 cups flour
4 glasses of milk
2 eggs
0.5 cup cream
5 tbsp butter
50g sunflower oil
3 tbsp Sahara
0.5 tbsp salt
Cooking:
Flour must be sifted before use. Add eggs, sugar and salt.
Add 2 cups of milk and stir until smooth. There should be no lumps in the finished dough.
Add cream to dough.
We heat the butter in a water bath to a liquid state and introduce it into the dough. Butter must not be hot!
The dough should be the thickness of sour cream so that it spreads beautifully along the bottom of the pan, but not too liquid.
We bake thin pancakes on both sides in a frying pan greased with a few drops of sunflower oil.
Ingredients:
3 eggs
3 art. milk
1.5 st. flour
3 art. l rast. oils
3 art. l sugar
salt
Recipe:
Beat the eggs in a stable foam, add one glass of milk, salt, sugar. Gradually add flour to the mixture, mix until lumps disappear. Add the remaining milk, mix and add vegetable oil. Beat well and bake in a hot pan (I grease the pan with vegetable oil before baking the first pancake). Lubricate the finished pancakes with butter!
Ingredients:
1.5-2 cups flour
0.5 liters of milk
3-4 eggs.
sugar 1 tbsp,
vegetable oil 1 tbsp.
a pinch of salt.
Cooking:
Mix ingredients for pancake batter. Pour some dough (into a measuring cup), add cocoa powder and a little sugar. As soon as the white dough is poured into the pan, pour the dark dough with any pattern on top through the “nose”, turn the pancake over and fry. The filling can be any, according to your desire.
Super thin pancakes
Pancakes baked according to this recipe are very, very thin, elastic and tasty.
Ingredients:
Milk - 500 ml
Flour - 4 tablespoons with a large slide (
150 g)
Starch - 4 tablespoons
100 g)
Eggs - 4 pieces
Vegetable or melted butter - 2 tablespoons
Sugar - 1-2 tablespoons (or to taste)
Salt - 0.5 tsp
Cooking:
To make pancakes without small holes, you need to cook the dough without using a mixer.
To prepare the dough, mix flour, starch, salt and sugar. Add eggs to dry mixture, stir. Gradually pour in, stirring constantly, warm milk.
Knead the dough thoroughly to get rid of lumps. If you are unable to get rid of them completely, strain the mixture through a sieve. Add vegetable or melted butter. Once again, mix everything well. As a result, you should get a fairly liquid dough. Let it brew for 30 minutes. This will allow the gluten of the flour to swell and your pancakes will be more elastic and will not tear during baking.
Lubricate the pan with oil only for baking the first pancake. All the rest - in a dry frying pan.
Tips:
- this dough contains starch, which is not soluble in milk or water. This leads to the fact that the dough constantly tends to delaminate and must be stirred. It is advisable to do this before each next set of dough in a ladle.
- the dough for such pancakes is quite liquid. It is more like water than dough. Don't try to make it thicker by adding flour or starch. In this recipe, you do not need to monitor the consistency of the dough, you just need to take just as much as it says in the recipe.
- When frying pancakes, it is very important to choose the right temperature regime. Pancakes should cook fairly quickly. If the pancake is taking too long to cook, turn up the heat on the stove.
- if you do not have enough experience in frying pancakes, start with a smaller diameter frying pan. the larger the diameter of the pan, the more obvious possible problems become.
- the recipe for super thin pancakes is designed for the preparation of thin pancakes. If you pour too much batter into the pan, it will most likely be difficult for you to turn such a pancake without tearing it, and it will take too long to bake. You need to pour enough dough so that it covers the bottom of the pan with a thin layer.
- dough with the addition of starch is less “dense” and easier to tear during baking than regular pancake dough, so it is important that the pancake is sufficiently baked on one side and only then turn it over to the other side.
- Since pancakes made from dough with starch have a lighter structure and tear more easily during baking, they need to be turned over with more care than pancakes made from regular dough.
Pancake cake "Poppy" with custard
Ingredients:
dough:
egg 2 pcs
sugar 50 gr
salt 1/4 tsp
milk 700 ml
flour 300 gr
vegetable oil 50 ml
cream:
milk 400 ml
sugar 4 tbsp
flour 2 tbsp
butter 1 tbsp
egg yolk 3 pcs
poppy seeds 2 tbsp
Cooking:
1. Prepare the dough for pancakes: mix eggs, sugar, salt.
2. Add milk and mix with a whisk. Add the sifted flour and mix well so that there are no lumps.
3. Add vegetable oil and mix well.
4. Bake pancakes and cool.
5. Prepare the cream: mix milk, sugar, flour and yolks. Add butter and put on fire.
6. Bring the cream to a boil, stirring constantly. As soon as the cream thickens, remove it from the heat and add poppy seeds.
7. Mix everything well. Cool the cream. Assemble a cake from pancakes, spread each pancake with cream, 1-2 tablespoons of cream per pancake.
8. Put the cake in the refrigerator for a couple of hours. Happy tea!
Pancake chocolate cake for breakfast
Ingredients:
Pancakes:
- Egg - 4 pcs
- Milk - 1.5 cups
- Water - 1 cup
- Flour - 2 cups
- Cocoa powder - 1/2 cup
- Butter - 6 tablespoons
- Sugar - 2 tablespoons
- Vanillin - 2 teaspoons
Filling:
Whipped cream / Nutella / chocolate mousse or whatever you like
Cooking:
Mix all pancake ingredients in a blender and beat for about 10 seconds. Place the dough in the refrigerator for an hour. Fry thin pancakes in butter in a heated pan.
Transfer to a plate and spread over the pancake layers, alternating the chocolate spread with the whipped cream. Sprinkle cocoa on top, and make hearts with powdered sugar.
Custard pancakes with milk
Cooking:
Dough:
1. Half a liter of milk
2. Whisk 2 eggs
3. Add 1 tsp. enough baking powder and flour to make a dough like a pancake
4. Then pour 1 cup of boiling water, mix.
5. Add 7 tbsp. vegetable oil.
The dough is ready!
6. Fry as usual, in a hot pan, on both sides!
Creamy cottage cheese pancake cake with cherry jam
Ingredients:
For pancakes:
- 375 ml milk
- 200 g wheat flour
- 1 egg
- 40 g sugar
- 25 ml vegetable oil
For filling:
- 300 g of cottage cheese
- 300 ml cream 35%
- 35 g of powdered sugar
- 200 g cherry jam
- 100 ml of water
- 1 tsp starch
- 30 g sugar
- ¼ tsp cinnamon
- 30 g almonds
Cooking:
1. Prepare pancakes (you should get 9-10 pieces, you will need 9).
2. Cut off the edges on a plate with a diameter smaller than pancakes by 1-2 cm. Whip the cream with powder into a cream and mix with cottage cheese.
3. Assemble the cake: grease 3 pancakes with cream, 1 with jam, then again grease 3 with cream, 1 with jam and the rest with cream. Sides also smear with cream. Place in refrigerator for 2 hours.
4. Pour boiling water over the almonds and leave for 5 minutes. Peel off the skin and grind lightly in a blender.
5. Boil jelly from water, starch and sugar, adding cinnamon at the end and cool.
6. Pour the cake with jelly and sprinkle with nuts. Place back in the refrigerator for an hour.
Delicate pancakes on kefir with boiling water
Ingredients:
flour 1 tbsp.
kefir 1 tbsp.
boiling water 1 tbsp.
egg 2 pcs.
sugar 1.5-2 tbsp.
soda 0.5 tsp
vegetable oil 2 tbsp.
salt 0.5 tsp
Cooking:
Whisk eggs with salt
Add boiling water without stopping beating
Pour in kefir
Mix the sifted flour with soda. Add to our liquid, put sugar, vegetable oil. Mix everything well so that there are no lumps.
Leave the dough for 10 minutes.
We bake in a frying pan greased with oil until golden brown.
The pancakes are very tender, which at first turned over badly for me. But then I got used to it and it worked.
Chocolate pancake cake with whipped cream
Ingredients:
- 175 gr flour
- 1 tsp baking powder
- 4 tbsp cocoa
- 100 gr sugar
- 1/4 tbsp salt
- 4 tbsp vegetable oil
- 2 tsp vanilla extract
- 350 ml milk
- 230 ml heavy cream
- 30 gr powdered sugar
- 90 gr melted chocolate
- fruit
Cooking:
Mix 175 g flour, 1 tsp baking powder, 4 tbsp cocoa, 100 g sugar and 1/4 tsp salt. 4 tbsp vegetable oil, 2 tsp. vanilla extract, 350 ml milk. Mix well.
Heat a skillet with vegetable oil over medium heat. When the pan is hot, pour the batter into the pan with a ladle. We fry one side.
Using a spatula, carefully flip the pancakes and fry on the second side until cooked through. Repeat until all the dough has been used.
Let the pancakes cool completely.
Whip cream with 4 tbsp. powdered sugar.
Lubricate the pancakes with whipped cream, laying each pancake on top of each other.
Decorate with fruit on top.
Pour in melted chocolate.
Pancake pie with curd filling
Ingredients
ready-made thin pancakes - 10-12 pcs.;
cottage cheese - 500 g;
sugar - 1-2 tbsp. l.;
egg - 1 pc.;
vanilla sugar - 1 sachet;
dried apricots or raisins;
for filling:
eggs - 2 pcs.;
sugar - 2-3 tbsp. l.;
sour cream - 3 tbsp. l.
Cooking
Bake thin pancakes according to your favorite recipe.
Prepare the filling. To do this, grind the cottage cheese with an egg, sugar, vanilla sugar, add chopped dried apricots, mix.
Put the filling on the pancake, roll it up.
Grease a baking dish with oil. Spread pancakes with filling in a spiral shape.
Prepare filling for pancake pie. To do this, lightly beat the eggs with sugar, add sour cream, mix until smooth.
Cover the entire pancake pie evenly with filling, put the form with the pie in the oven preheated to 190 degrees for 30-35 minutes.
Thin banana pancakes without butter
Ingredients:
a glass of milk
175 g sifted flour
tsp baking powder
ripe banana
2 tbsp. l. Sahara
a pinch of salt
a pinch of cinnamon
rast. oil for frying (not much)
Cooking method:
1. Banana cut and mix in a blender with milk. Grind into a homogeneous liquid mass.
2. Mix flour, baking powder, sugar, salt, cinnamon in one bowl, mix.
3. Pour the liquid mixture into the dry mixture and beat with a whisk.
4. Heat the pan well, pour a drop of oil before frying the first pancakes.
5. Pour the dough according to Art. l. and give it the shape of a flat circle.
6. On one side, bake pancakes until bubbles appear (on medium heat).
7. Then turn over.
Custard pancakes on kefir
Ingredients:
2 tbsp. kefir (it is better to take not fatty)
2 tbsp. flour
2 eggs
1/2 tsp soda
2-3 tbsp. l. vegetable oil
salt, sugar to taste
Cooking:
Mix kefir, eggs, flour, salt, sugar, beat lightly with a whisk.
Throw 1/2 tsp into a glass of boiling water. soda, stir quickly and pour into the dough, mix,
let stand 5 min. Add 2-3 tbsp. l. vegetable oil, mix and fry pancakes))
Also thin and very perforated pancakes come out) Thanks to Marfusha for the recipe)
Be sure to bake on a very hot frying pan and then there will be much more holes)
Banana pancake cake with yogurt and walnut frosting
Pancakes:
Butter - 4 tablespoons
Large ripe banana - 1 piece (about 170 g, or ½ cup puree)
Milk - 235 ml
Flour - 95 g
Egg - 4pcs
Brown sugar - 2 tablespoons
Vanillin - ½ teaspoon
Salt - ¼ teaspoon
Cinnamon - ½ teaspoon
Nutmeg - ¼ teaspoon
A pinch of ground cloves
Filling:
Cream cheese - 225 g
Plain yogurt (Greek) - 345 g
Sugar - 65 g
Vanillin - ½ teaspoon
Glaze:
Heavy cream for whipping - 120 ml
Brown sugar - 50 g
Butter - 15 g
Chopped walnuts - 50 g
Vanillin - ½ teaspoon
Salt - to taste
Cooking:
Puree the banana in a blender, add the butter and then the rest of the pancake ingredients and blend until smooth. Pour the dough into a bowl (quite liquid in consistency), cover with cling film and refrigerate for at least an hour. Beat the cooled dough thoroughly and fry pancakes on both sides until golden brown in a hot frying pan.
Filling: Beat cream cheese until fluffy, gradually add yogurt, sugar and vanilla. Beat until a homogeneous airy mass.
Spread the filling between each crepe and spread the rest of the cream on top of the cake.
For the frosting, beat the cream, brown sugar and butter with a hand mixer on medium speed in a saucepan. Bring the mixture to a boil, reduce heat and simmer for about 10 minutes, stirring occasionally. Add vanilla, salt and chopped nuts. Immediately pour the icing on top of the cake.
Manno-oatmeal pancakes
Delicate pancakes without flour, well, just delicious! They turn out fluffy and melt in your mouth!
Ingredients:
1 st. oatmeal
1 st. semolina
500 ml. kefir
3 eggs
2 tbsp. l. Sahara
1/2 tsp soda
1/2 tsp salt
3 art. l. vegetable oil
Cooking:
Mix semolina and oatmeal in a bowl. Pour them with kefir, mix and leave for 2 hours. Beat eggs, add to bowl. Add salt, sugar and soda. Add oil, mix. And fry pancakes.
Lush milk pancakes without yeast recipe
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