Pancakes are one of the most delicious products from flour. In every country, delicious dishes appear on the table, fragrant pancakes. Our ancestors originally cooked pancakes with oatmeal.
Later they began to use wheat, and then buckwheat. Moreover, they were very popular as traditional pancakes, which were served with sweet jam, honey, sour cream or butter, so savory pancakes with filling.
Housewives prepared pancakes with meat, caviar, cottage cheese, and eggs. This dish enjoyed the greatest success during the week of the famous Russian holiday - Maslenitsa. Nowadays pancakes are as common in Russian cuisine as they were many years ago. They are usually prepared with either fresh or fermented milk, or ordinary water. Interestingly, Pancakes made with water sometimes turn out even tastier, thinner, and crispier than those made with milk.
How to cook delicious pancakes on the water?
- The first thing that affects the taste and appearance pancakes, this pan, on which they are cooked. No ultra-modern pancake makers can compare with a good old cast-iron frying pan. If you manage to find one, the process of making pancakes will go with a bang. Your pancakes will never stick to the pan, turning out tasty and crispy.
- To prevent pancakes from burning, you can fry them on regular frying pan with non-stick coating. And you need to prepare it as follows. Heat the frying pan well, then grease vegetable oil or lard. You can generously sprinkle it with salt, then the pancakes will definitely come off the pan perfectly. Although, if the frying pan has a high-quality coating, you can do without these manipulations. But for cast iron frying pan they will simply be necessary.
- To get lungs thin pancakes, mix 2 varieties wheat flour, or better yet, use buckwheat. Use clean filtered water for pancakes.
- A very important component, without which it is impossible to imagine delicious pancakes on water - eggs. After all, the taste of future pancakes also greatly depends on them. It is believed that it is best to thoroughly beat the yolks and whites separately from each other, and then mix. Then the dough will turn out very tender, and the pancakes will be extremely tasty.
- In ancient times, to add flavor to pancakes special taste in already ready dough just before the frying they added the so-called bake. These are a variety of fillings made from finely chopped ingredients. These were green onions, boiled meat, eggs and many other products. You can add grated carrots - it turns out very tasty!
So, let's now give examples of cooking recipes pancakes on the water. Don’t even doubt that they will turn out tasty and tender!
Classic pancakes on water - recipe
To prepare Classic pancakes on water you will need:
- 3 pcs. chicken eggs
- 0.5 tsp. salt
- 2 tbsp. l. granulated sugar
- 750 g water
- 0.5 kg wheat flour
- 10 g baking powder
- 50 g vegetable oil
Recipe classic pancakes on the water
Mix eggs, salt, sugar and water in a deep bowl. Whisk the mixture well and gradually add flour. Finally add baking powder and oil. Pancakes should be baked immediately. Bon appetit!
Traditional pancakes on water - recipe
To make traditional pancakes with water you will need:
- 500 g water
- 3 pcs. chicken eggs
- a pinch of salt
- 20 g granulated sugar
- 500 g wheat flour
Recipe for making traditional pancakes with water
Mix flour, eggs, sugar and salt thoroughly in a container. After receiving homogeneous mass, add water a little at a time. Before baking these pancakes, you need to grease the pan every time.
Pancakes on water with cottage cheese filling - recipe
To prepare water pancakes filled with cottage cheese you will need:
- 500 g water
- 2 chicken eggs
- 10 g granulated sugar
- a pinch of salt
- 500 g wheat flour
- 3 tbsp. l. odorless vegetable oil
To prepare pancakes with water, we need a very simple set of products.
First, we need one liter of water. It must be taken boiled and cooled. This can be done in advance.
Beat four chicken eggs into a small bowl, stir with a whisk, but do not overdo it. Add salt and sugar to the eggs and mix again.
Now pour one liter of water into a larger bowl, add the egg mixture into it and mix very well.
The flour for pancakes in water must be sifted and, constantly stirring, add it in small portions to the bowl. Try not to form lumps, so it is very important to stir constantly.
Now about the flour. It took me 2.5 cups, but this does not mean that you will need this exact amount of flour. A lot depends on the quality of your flour, the category of eggs, etc. The dough should be more liquid than what we usually make for pancakes. Thanks to this, the pancakes turn out thin.
Now all that's left to do is to pour vegetable oil into the dough, also constantly stirring with a whisk.
Now let's move on to preparing pancakes. To do this, you need to heat the frying pan. I have a special pancake frying pan; it has a non-stick coating, so I don’t grease it with vegetable oil. And you look at the situation.
I love thin pancakes, so I try to pour as little batter into the pan as possible, a little less than half a ladle. Return the pan back to the heat and wait for the pancake to brown.
Turn the pancake over. I do this with my hands, it’s a habit, but you can turn it over with a spatula or knife, fork, etc.
As soon as the pancake is browned on the other side, remove it from the pan, place it on a plate and move on to another. And we repeat this until the dough runs out.
That's it, now you can try what we got, unless, of course, the household members do it first, because they so love to grab hot pancakes from the plate.
Pour tea or coffee into mugs, cut fruit (in my case, blood oranges), any berries, chocolate, condensed milk or jam, as you like, will also do.
In the old days, it happened that just on Maslenitsa cows had to calve and, as a rule, there was no milk on the farm. But the hostesses did not lose heart and always found a way out. They simply replaced the missing ingredient with well water. And the pancakes turned out to be tender, tasty, and golden brown.
In the heat of the day, pancakes on water cannot be distinguished from those prepared on a sour-milk base. In the same way, you can fry butter, and lean, and solid sunshine, and openwork bubble rounds. Main secret– to invest a piece of your soul and love to dear people for whom this delicate dish with pimples is intended.
As already mentioned, with holes, i.e. porous, pancakes are obtained due to the saturation of oxygen, oil and the liquid consistency of the dough.
The dough is saturated with oxygen when sifting flour, as well as the fermentation reaction that occurs due to baking powder or soda in combination with vinegar, boiling water or mineral water.
Ingredients:
- Boiling water – 0.5 l.
- Chicken egg – 3 pcs.
- Flour – 0.5 cups.
- Soda – 1/3 tsp.
- Salt, sugar - to taste.
Preparation:
1. Break into a large cup chicken eggs and beat them vigorously with salt and sugar until white and beautiful foam. If you beat by hand, it will take about three to five minutes. But you can reduce the beating time by using a mixer.
2. Without stopping intensive beating, pour in 1 cup hot water.
When you pour in boiling water, do not stop beating under any circumstances, otherwise the eggs will “boil”!
3. Add flour in portions so that no lumps form and continue whisking until you get a homogeneous, fairly thick consistency, like pancakes.
4. First pour half a glass of boiling water into the second glass and add soda so that a violent quenching reaction occurs. As soon as the process begins to subside, add water to a full glass and mix well so that residual bubbling begins again. Pour slaked soda into the thick water-flour mixture and stir until smooth and liquid.
5. Add sunflower oil, mix well and put the dough in a warm place so that it stands for 15 minutes and bubbles appear, which will then give the porosity we need during the frying process.
6. Heat the pan well, pour a thin layer with a ladle pancake test O and fry on both sides until nice golden color.
7. Ready-made pancakes can be lightly coated with melted butter, either cover with a towel or baking paper. You can serve it hot or cold with sour cream, honey or your favorite jam.
Bon appetit!
Pancakes on water with eggs
For people who for some reason cannot tolerate lactose (dairy products), the option of pancakes with water is ideal solution their problems.
Eggs help give this delicate dish special elasticity, therefore ready-made pancakes can easily be used for stuffing.
Ingredients:
- Flour – 1 cup
- Chicken egg – 2 pcs.
- Boiled water – 1 glass
- Sunflower oil – 2 tbsp. l.
- Soda, vinegar - 1 tsp each.
- Salt, sugar - to taste.
Preparation:
1. Break the eggs into a deep bowl, being careful not to let pieces of the shell get in. Combine them with salt and sugar.
2. Using a whisk, beat until foam appears.
3. Warm up boiled water to about 50 degrees and, while whisking vigorously, pour half a glass of water into the egg mass.
4. To prevent the pancakes from having a soda taste, it is advisable to use vinegar to extinguish it. To do this, pour a teaspoon of soda into a tablespoon and carefully pour in the same amount of vinegar. Stir well until the bubbling stops and the soda cap stops growing. As soon as we get the required combined ingredient, immediately place it in a bowl with the water-egg mixture.
To prevent unslaked baking soda or vinegar from spilling into the dough and spoiling the taste of the pancakes, it is advisable not to quench directly over the bowl with the dough being added.
5. Pour in the sifted flour in portions and mix them immediately so that they do not form flour lumps.
6. Add the second half glass of water and sunflower oil to the thick flour mixture. Mix all liquids thoroughly to form a homogeneous pancake batter.
7. Pour about a third of the ladle into the frying pan that has been heated and greased for the first pancake and, shaking your wrist, spread the dough in a thin layer along the bottom.
8. As soon as the edges of the pancake begin to rise up and brown, turn it over to the other side and bake for about a minute.
9. Ready-made pancakes can be coated with butter so that they remain tender longer, and it is also convenient to reheat them later. You can serve it beautifully stacked or rolled into triangles, convenient for dipping in your favorite jam or sour cream.
Bon appetit!
Pancakes with yeast and water
If your loved ones, friends or acquaintances eat lenten or vegetarian foods in their diet, then pancakes made with yeast and water without using eggs will be an ideal treat.
Although this dish belongs to the category of lean yeast recipes, it is still not inferior in its aroma, porosity, satiety and deliciousness classic version this delicacy.
Ingredients:
- Flour – 1 cup.
- Yeast – 10 gr.
- Boiled water – 1 glass.
- Sunflower oil – 3 tsp.
- Sugar, salt - to taste.
Preparation:
1. To saturate with oxygen, reduce the number of flour lumps and subsequently obtain a “lighter” dough, it is advisable to pass the flour through a sieve. This can be done immediately in a large deep bowl.
2. Add sugar and salt to your taste, pour in half a glass of warm boiled water and beat until a homogeneous thick consistency without lumps or separations. Place in a warm place for a quarter of an hour so that the flour produces gluten and a slight viscousness of the thick liquid dough appears.
3. Heat the second half of a glass of boiled water to 35 degrees, add sugar (at least 1 tablespoon) and dissolve pressed fresh yeast in the liquid. You can also use dry ones, but then you will need 2 times less of them. Let them begin the fermentation process, for this we also set them aside in a warm place until a bubbling cap appears.
Remember that yeast should never be dissolved with boiling water - it will “brew” and become unsuitable for dough. It is best to simply use well-heated water (up to a maximum of 40 degrees).
4. Merge yeast dough and egg-flour mixture. Add sunflower oil to them and beat thoroughly until smooth. Let the finished dough sit for 25 minutes until bubbles appear. This will help create porosity in the fried pancakes.
If after combining all the ingredients the dough turns out to be quite thick, then it is better to dilute it a little more with water (up to 100 ml of water - depends on the quality of the flour). After all, thin pancakes are obtained only with liquid filling, spreading in a thin film over the pan.
5. Heat the frying pan over medium heat, grease only for the first pancake sunflower oil, and carefully pour in with a ladle sufficient quantity dough so that it spreads over the bottom of the frying pan as you swing it in a circle with your hand.
The ideal frying pan for frying pancakes is cast iron, because it distributes the heat evenly and the rounds do not burn, but are baked until golden brown.
6. As soon as the edges of the pancake begin to brown slightly, immediately turn it over to the other side and fry for about a minute. Then remove the finished “sun” and place it on a large plate or parchment. To maintain softness, it is advisable to cover the finished pancakes with a large convex lid or plate - a bath effect will appear under them and the round delicacy will not dry out.
7. Serve with any favorite topping.
Bon appetit!
Pancakes with mineral water
From time immemorial, housewives baked lush, voluminous pancakes using all kinds of homemade starters. Later, to add porosity to baked goods, the use of soda migrated from European cooking to Russian cuisine. Well, when scientists found out that mineral water, thanks to the minerals and carbon dioxide it contains, can not only extinguish soda, but also saturate the ingredients with oxygen, it became popular to make pancake dough using mineral water.
Ingredients:
- Mineral water – 2 glasses
- Flour – 1 cup.
- Chicken egg – 2 pcs.
- Sunflower oil – 3-4 tbsp. l.
- Salt, sugar - to taste.
Preparation:
1. Carefully separate the whites from the yolks. Beat the whites until they form a white, airy, strong foam.
2. Mix the yolks with a pinch of salt and beat until foam appears.
3. Combine the separately beaten parts of the eggs and add sugar. The sweeter you like it, the more sugar. But don’t overdo it, because the pancakes may start to burn due to the abundance of sweetness and black marks will appear. Usually up to 4 tablespoons are used. Beat until light airy masses.
4. Pour in mineral water in a thin stream. It is advisable to stir the resulting liquid all the time, because it will begin to foam slightly at the point where the mineral water comes into contact with egg mixture, and to obtain further delicacy from ready-made dish this process needs to be distributed over the entire surface.
5. Add sifted flour in small portions and immediately beat until smooth. Pour in sunflower oil while stirring. Place in a warm place for 15 minutes to allow as many air bubbles as possible to appear in the pancake liquid mixture.
If you plop down all the flour at once, unnecessary flour lumps may appear, which will then take a long time to break up with a whisk.
6. Heat a frying pan greased with oil for the first pancake until a slight haze appears and pour the finished pancake dough with a ladle. Distribute the poured mixture over the surface by rocking the pan in different directions. The dough should spread into a thin film.
7. As soon as many pores appear on the surface of the baked pancake and it begins to turn white (about half a minute), turn it over to the other side and let it fry for half a minute. It is better not to let such pancakes turn golden brown, then they will not become dry and will retain their tenderness and elasticity even after heating.
8. It is best to serve delicate fragrant lace hot and with sour cream.
Bon appetit!
Delicious thin pancakes on the water
How in the old days they determined how much a future bride was good hostess? They conducted small tests, one of which was that the girl had to make dough and bake a whole stack of pancakes in the presence of matchmakers. The thinner and more tender the pancakes were, the more approval the bride enjoyed.
Ingredients:
- Flour – 1.5 cup.
- Water – 2 glasses.
- Chicken egg – 3 pcs.
- Butter – 30 gr.
- Soda, vinegar - 1 tsp each.
- Sugar, salt - to taste.
- Sunflower oil - for greasing the pan.
Preparation:
1. Break the eggs into a large, wide container.
2. Add salt and sugar to them and beat with a whisk until beautiful foam.
3. Add water to the egg mixture, quench the soda and also add it to the liquid substance. Beat everything thoroughly.
4. Adding flour in portions, beat the resulting mixture so that no flour lumps remain.
5. Let the finished pancake dough sit for 10 minutes until the necessary gluten appears and the dough becomes saturated with air bubbles from the fermentation of slaked soda.
6. Lightly grease a frying pan preheated over medium heat with sunflower oil and pour in half a ladle of pancake dough. Distribute it over the bottom with circular movements.
7. As soon as the edges of the pancake begin to turn slightly brown, turn it over to the second side and bake for a minute.
Since the dough does not contain oil, be sure to grease the pan before each pancake. Droplets of oil will prevent the pancakes from burning and, when bursting, will give them porosity.
8. For greater tenderness, coat each hot circle with a piece of cold butter.
9. You can serve them in a pile or coat them with your favorite filling and roll them into fancy shapes.
Bon appetit!
And although it’s already the 21st century, our people still love Maslenitsa and old recipes passed down from generation to generation. Each family most likely has its own secrets for making thin pancakes. No milk or kefir? On help will come water!
But what secret ingredients were not added, the most important thing will be caring for loved ones! Only by putting your soul into cooking, thinking about the good of your loved ones, can you bake amazingly delicious pancakes even from the most unsuccessful dough.
Bon appetit and happy Maslenitsa!
There's no milk in the house, but you really want pancakes? As they say, know the problems, let's prepare delicious pancakes without any milk, or to be more precise, let’s prepare simple and light pancakes on water. Benefit of cooking recipes delicious pancakes there is plenty on the water. Undoubtedly, kefir turns out very tasty (I also love these, be sure to try them sometime), but you can bake the most delicious pancakes using water, knowing a number of cooking features.
There are cooking options lean pancakes in plain water without eggs, and also simple recipes pancakes mixed with carbonated mineral water.
The recipe for pancakes prepared using water (without adding milk) is based on the most simple ingredients, This is water, boiling water, flour, salt, sugar, yeast, eggs, vegetable oil. These pancakes are strong, elastic and delicate in taste. You can wrap the most in pancakes various fillings or simply serve with sour cream, butter, honey, condensed milk, berry-fruit jam or jam.
Friends, choose any recipe to your taste, start making pancakes and invite your guests for tea.
Pancakes on the water according to the classic recipe
A simple recipe for making pancakes according to the classic recipe will come in handy both on weekdays and on holidays. If you are looking for a pancake recipe to cook on Maslenitsa week, then you can safely use this recipe. Using the same recipe, you can make pancakes with milk.
The son solves the crossword puzzle: “You can’t make pancakes without it” - four letters, the first “M”. The child writes without hesitation... “mom.”
Ingredients:
- warm water 3 cups
- eggs 2 pcs.
- salt to taste
- sugar ½-1 tbsp.
- refined vegetable oil 2 tbsp.
- flour 2 cups
- Break the eggs into a separate container. Add salt and sugar, whisk until the salt and sugar dissolve.
- Add vegetable oil and mix again with a whisk.
- Add the sifted flour into the resulting mass. Mix with a whisk. As a result, we get a mass of creamy consistency.
- Now add water, but not all at once, but in small portions. It may take a little while to prepare the dough. less water than 3 cups (depending on the size of the egg, the quality of the flour), the finished pancake dough should have the consistency of liquid 10% sour cream.
- This time it took me 2.5 glasses of water. Leave the finished pancake dough to rest for 30 minutes. Then mix again.
- Grease the pancake pan with vegetable oil or lard, warm it well over the fire and start baking pancakes.
Thin with holes, cooked in water
These thin pancakes with holes are also called “Skorodumki”. The result is beautiful, mouth-watering pancakes that both adults and children will be delighted with.
To prepare thin pancakes in water we will need:
for 600 ml of warm water, 3 large eggs, salt - 3 pinches, sugar - 1 tbsp, soda - 1/2 tsp, citric acid 1 tsp. wheat flour 300g., vegetable oil 2tbsp.
How to cook:
- In a separate container where we will prepare the pancake dough, beat three eggs with a mixer until foamy, add water and granulated sugar, beat again, making sure the sugar dissolves. The more foam you have, the fluffier your baked goods will be.
- Dissolve in a small amount of water citric acid and extinguish the soda for it, add it to the dough.
- Mix the flour with salt, sift it and add it to the dough, again beat everything well with a mixer. At the end, add vegetable oil and mix. Let the dough rest for 30 minutes.
- Bake pancakes in a greased and well-heated frying pan. When the edges of the pancake begin to dry out, turn the pancake over and cook on the other side until golden brown. It will be very tasty if you grease each pancake with a piece of butter or ghee. You can serve with sour cream or use pancakes for stuffing.
Recipe for lean pancakes without eggs
Delicious vegetarian pancakes without eggs and milk, a simple recipe. Pancakes are suitable for a Lenten table.
We need: 400 ml of water, sugar (+ you can add a bag vanilla sugar) -1 tbsp, salt - a pinch, soda 1/2 tsp, vegetable oil -50g, flour 200g.
How to cook lean pancakes:
- In a separate container, mix all the dry ingredients, except soda: flour, salt, sugar, vanilla sugar.
- Pour water into our dry mixture, mix the dough with a whisk until smooth.
- Now add half a teaspoon of soda to the dough, mix the dough again and at the end add 50 grams of vegetable oil, mix the dough again with a whisk.
- Cooking lean pancakes in a frying pan greased with vegetable oil and well heated.
- Pour in a ladle of batter, distribute the batter evenly over the pan and slowly fry the pancakes, first on one side and then on the other.
Lenten pancakes can be served with fruits or vegetable fillings. Bon appetit!
A simple recipe for delicious pancakes in a hurry
Excellent and quick recipe for breakfast. If you want to treat your family to pancakes for breakfast, choose this recipe and you will succeed.
We will need:
For one, a glass of water, 2/3 cup of wheat flour, salt and sugar to taste (I have 1 teaspoon of salt and 1 tablespoon of sugar), two eggs, 3-4 tablespoons. vegetable and 50g. butter.
Preparation:
- In a separate container, beat the eggs, adding salt and sugar, then add water, mix the mixture with a whisk. Then add sifted flour in small portions and pour in vegetable oil. Bake pancakes in a greased and well-heated frying pan.
- Coat the finished pancakes with butter. Serve pancakes for tea with apple jam or plum jam. The recipe is simple, be sure to try this simple recipe for thin pancakes.
Recipe for delicious and tender pancakes on sparkling water with one egg
You get the most delicious pancakes if you cook them according to this recipe using mineral water. I am simply convinced that this recipe will certainly end up in your collection of delicious recipes.
We will need: for a glass of sparkling water + another half glass of sparkling water, one egg, 200g. wheat flour, one teaspoon of soda, vinegar, 3 tbsp. vegetable oil.
How to prepare pancake dough using mineral water:
- Break an egg into a separate container, pour a glass of sparkling water, add sifted flour, one teaspoon of salt and two teaspoons of sugar. Add one teaspoon of baking soda mixed with vinegar.
- Mix the dough with a mixer until smooth, at the end add 3 tablespoons of vegetable oil and another half glass of sparkling water. Mix the dough again using a mixer. The dough turns out homogeneous and very airy. Now you can start baking pancakes.
- Bake pancakes in a well-heated frying pan. Pancakes fry in sparkling water very quickly. literally one minute on one side and a minute on the other.
We use pancakes for stuffing or serve with sour cream, melted butter, or you can serve with condensed milk.
Openwork with dough in a bottle
Pancakes that look like lace, they are also called openwork. An ordinary plastic bottle will help us prepare such pancakes.
For cooking openwork pancakes on the water we need:
For 250 ml of water, 150-200g. flour (the amount depends on the type of flour), two large eggs, 2 tbsp. sugar, a teaspoon of salt and 3 tablespoons of vegetable oil.
How to cook:
- We prepare it in the same way as pancake dough using water according to the classic recipe. Be sure to sift the flour so that it is enriched with oxygen.
- Add salt and sugar to the eggs, beat the mixture with a mixer. Then pour out the water and continue whisking, adding the sifted flour in small portions. At the end, add vegetable oil. Mix the dough.
- We will use it for baking plastic bottle. Pour the dough into a bottle and make a hole in the lid.
- In a hot frying pan greased with vegetable oil, draw a suitable pattern with dough from the bottle when the dough is browned. carefully turn over to the other side and also cook until golden brown.
How to cook custard pancakes in boiling water
Custard pancakes turn out thin, tender, and no less tasty than. Boiling water makes our pancakes more elastic and gives them a slight delicacy. Be sure to try this recipe for Maslinitsa. Pancakes can be eaten plain with tea or coffee, and can also be used to wrap your favorite fillings.
Ingredients:
One glass of plain water, one glass of boiling water, 3 eggs, a teaspoon of salt and half a teaspoon of baking powder, a tablespoon of sugar, 3 tablespoons of vegetable oil.
How to cook:
Mix the eggs with salt and sugar using a whisk, add water and mix.
The flour mixed with baking powder is sifted and combined with the egg mixture. Then boiling water is poured in small portions.
Mix the dough until smooth and start baking pancakes.
Eggless pancakes made with unleavened yeast dough
Friends, after Merry Maslenitsa comes Lent and learning how to bake such thin, delicious pancakes using pastry dough will be very useful.
What you will need for the Lenten test:
For one liter of water, 2 tbsp. sugar, one teaspoon of salt, 15g. fresh yeast, 300gr. wheat flour, vegetable oil 50g.
Preparation:
- Pour into a large bowl warm water, dissolve yeast, salt and sugar in it. Stir until there are no lumps.
- Add the sifted flour in small portions to the water. The dough should be quite liquid. You may need more a small amount of flour.
- But if you want to get thin pancakes, then you don’t need to add too much flour.
- At the end, add vegetable oil to the dough and mix the pancake dough. Cover the container with the dough with a towel and place it in a warm place to rest for 40 minutes. If the yeast is not very fresh, you may have to wait a little longer.
- When the dough starts to bubble, this is a sign that the yeast has started working.
- Eventually the dough rises. It becomes thicker and its volume increases by one and a half to two times.
- Now you can start baking pancakes. The first time we grease the frying pan with vegetable oil before baking. And every time before baking the pancake, the dough should be stirred.
The pancakes turn out thin, rosy and with holes. Be sure to try this recipe, bon appetit!
Simple water pancakes recipe without yeast
250gr. Pour flour into a separate container, add salt, sugar to taste, a teaspoon of soda. Mix the dry ingredients well and add warm boiled water in portions until you get a thick dough like for pancakes, knead the dough well
Bake the pancakes in a hot frying pan greased with vegetable oil until cooked on both sides.
Bon appetit!
Recipes for delicious pancakes
It's time to cook pancakes in water. You will need eggs and a little magic. Delicious recipes hidden in this article. Hostesses - come on in before they're taken apart
40 min
100 kcal
4.88/5 (8)
Pancakes are a true masterpiece of Russian cuisine. Sweet, dietary, vegetarian - you can find a lot. To make pancakes on the water tasty and golden brown, you should follow a few simple rules. Let's talk about the most economical type of this dish - thin pancakes on water with eggs.
How are pancakes on the water different from other types of pancakes?
Pancakes made with water and eggs turn out much thinner than others, for example. The turning process rarely creates lumps, they separate better from the pan, look smoother and require less oil. In addition, pancakes on the water are undoubtedly delicious. You can do this on the water. In this case, pancakes on the water will be simpler and more dietary.
Test structure
The dough for pancakes on water should not be too liquid - the consistency is approximately like low-fat sour cream or thick cream. After kneading, to improve the structure, it is recommended to put it in the refrigerator and let it brew for 15-20 minutes. You can beat with a mixer only at low speed, or even better - stir by hand. Otherwise, the dough will become too viscous and will not flow well into the pan.
Recipes for making pancake dough with water
Sweeter dough
Mix the ingredients according to the rules (first liquid, then dry), let it brew for half an hour.
More fresh (for sweet fillings)
Compound:
Mix the ingredients and let them sit. Add oil just before frying. There is no need to add oil to the pan itself.
Pancakes as cake sheets
Pancakes for the cake are made from standard unleavened or yeast dough. How to cook unleavened dough stated above.
For yeast dough you will need:
Yeast dissolves in 100 g of heated (but not hot!) water. Mix the rest of the water with salt and sugar, pour in the yeast. Add egg and flour. Let the dough sit for at least 3 hours, kneading it occasionally. The thickness of such pancakes is at least 3 mm.
Depending on the fillings and taste preferences, both dough options are used. They are laid in layers: 1 pancake – filling – next pancake. There can be any number of layers.
Features of baking pancakes
- It is most convenient to bake pancakes on pancake maker (special frying pan with low sides), but you can take any other one, preferably with a thick bottom. First, the pan is heated over high heat, then the heat is reduced to medium. It must be warmed up every time after adding oil. The more eggs in the dough, the lower the fire should be.
- Start pouring the batter from one side of the pan, tilt it and rotate it to let it drip, but don't stop pouring. It is more convenient to do this with a scoop.
- Turn the pancake over when its edges have slightly moved away from the pan and have browned. It is very convenient to insert a spatula under this edge. Average frying time per side: 1-2 minutes.
Possible problems when baking pancakes:
- If the edges burn, there is too much sugar in the dough;
- The pancake is falling apart. This happens due to too many eggs.
- The unpleasant taste appears due to large quantity soda;
- If there is a lack of flour, pancakes tear and cook poorly;
- Brittleness occurs due to a lack of eggs.
The above problems are solved by adding the missing ingredient or diluting the dough.
To summarize, we can say that pancakes with regular or mineral water are a tasty and simple dish that even a novice cook can prepare. In addition, they are very economical and do not spoil the figure. Please your loved ones with a tasty and light treat!
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