Not everyone knows the recipe for lean pancakes. After all, we are all used to making such a dessert in milk or kefir with the addition of eggs, as well as a large amount of butter. Moreover, pancakes are often prepared for the festive table. But what if, due to religious beliefs, you cannot consume all of the above ingredients? In this case, a recipe for lean pancakes will come in handy. It should be noted that it is good to cook such a delicacy both on a yeast and yeast-free basis.
Lean pancakes on the water: recipe
Despite the fact that such a dessert is prepared without the use of animal products (butter, eggs and milk), it still turns out to be very satisfying and tasty. Moreover, it does not contain expensive ingredients. In this regard, such pancakes can be cooked even if you do not have a standard set of products available. This is a big advantage of the presented delicacy. So, the recipe for lean pancakes for a commemoration involves the use of the following components:
- dark flour of the second grade - about 1.5 cups;
- warm boiled water - about 2 cups;
- refined vegetable oil - 60 ml;
- sugar - a large spoon;
- citric acid - a pinch;
- table soda - 0.5 dessert spoon;
- coarse salt - apply to taste.
Dough preparation
As you can see, the recipe for lean pancakes for a wake requires the use of a minimum of products that can always be found in your kitchen. And before you start baking such products, you should thoroughly knead the batter. To do this, pour warm boiled water into a deep bowl, and then dissolve sugar, citric acid and salt in it. Next, add dark flour to the same container. Mix the ingredients preferably with a whisk or mixer. In this case, it should be ensured that the dough completely loses lumps. After that, it is necessary to add baking soda and any vegetable oil to it.
As a result of the described actions, you should get a fairly batter. If it is too thick, then you can add a little more cooled boiling water to it.
Baking in a pan
After kneading the pancake dough, it is recommended to keep it under the lid for about ¼ hour. During this time, the flour will swell a little, making the base more homogeneous. Next, you need to strongly heat the pan and pour a dessert spoon of oil (sunflower) into it. Having scooped up the dough with a ladle, it should be poured onto a hot dish and evenly distributed over it by tilting in different directions.
Bake lean pancakes until browned on both sides. It is recommended to turn them over with a spatula.
Serve pancakes at the funeral table
After all the products are baked, they should be slightly greased with oil (vegetable), heated over medium heat. Next, they need to be stacked and presented to the memorial table.
Lean yeast pancakes: recipe
As mentioned above, such lean pancakes can be prepared using not only soda, but also dry yeast. Using the recipe below, you will get a very tasty and fragrant dessert that will serve as an excellent substitute for traditional pancakes.
So, we need:
- dark wheat flour - about 150 g;
- buckwheat flour - about 100 g;
- boiled warm water - 2 cups;
- high-speed dry yeast - about 5 g;
- fine table salt or iodized salt - 0.5 small spoons;
- sugar - 1-1.8 large spoons;
- vegetable oil - about 3 large spoons.
We prepare the basis
Everyone should know the recipe for lean yeast pancakes, because such products can be prepared not only during fasting or commemoration, but also served at the usual everyday table. This is due to the fact that such a dessert turns out to be very satisfying, fragrant and tasty. But before you bake it on the stove, you should mix the base well.
To do this, mix dry yeast with a small amount of flour and sugar, then pour a little water into it. Keep the ingredients warm and at rest for about fifteen minutes, they should dissolve well, and bubbles should form on the resulting mass. If you do not observe this process, then this means that your yeast was either spoiled or expired. They are not suitable for making pancakes. It's better to buy new ones.
If you get a good dough, then in a separate bowl you need to mix the rest of the dark wheat and buckwheat flour with warm boiled water, salt, vegetable oil and sugar. By mixing the components, you should get a homogeneous sticky mass. Next, lay out the dough to it and leave it near a warm battery for half an hour. During this time, the base should rise well, and also be covered with numerous bubbles. At the same time, a pronounced sour aroma should come from the dough.
Heat treatment
As you can see, the recipe for lean yeast-based pancakes also does not require the use of expensive products. After the dough becomes lush and bubbles, it can be safely used to make a delicious dessert.
First of all, it is necessary to grease a pancake maker or a frying pan with any vegetable oil and heat it well over a fast fire. After that, it is recommended to reduce the flame, and put the yeast base in a red-hot dish. If it is not evenly distributed over the surface of the pan, then it should be smeared with the same ladle with which the dough was laid out.
After frying the bottom of the pancake, you need to immediately turn it over, using a culinary spatula for this. After the other part of the dessert is browned, it can be safely removed from the pan. Next, a new batch of yeast dough should be laid out in a heated dish and all the same steps should be carried out. At the same time, it is not recommended to additionally lubricate the pan with oil.
Serve delicious lean yeast-based pancakes
When baking yeast products, they should be laid out in a pile on a flat and wide plate. Also, the recipe for lean pancakes involves lubricating them with hot vegetable oil. If this is not done, they will turn out very dry and stick to each other.
After the dessert is finished baking, it must be served hot to the table along with green or black tea. In addition to this delicacy, you can serve honey, jam or jam.
We talked about how to cook lean pancakes correctly. But to get an even more fragrant and tasty dessert, it is recommended to use the following tips:
1. Mineral water pancakes are very popular among housewives. The recipe for lean products recommends baking using such water. As a result, pancakes are softer and with many holes.
2. To prepare tender and juicy lean pancakes, be sure to add a little oil (olive or sunflower) to the dough.
3. Before serving, lean pancakes must be lubricated with vegetable oil without fail. To do this, it must be heated in a bowl, and then applied to each product with a culinary brush.
It should also be noted that lean pancakes can be easily made in the traditional way. To do this, water must be replaced with milk, add one chicken egg to the dough and grease the finished dessert with butter.
Ingredients:
- 1.5 st. flour
- 2 tbsp. water
- 50 ml vegetable oil
- ½ teaspoon of soda
- 1 st. a spoonful of sugar
- a little citric acid or vinegar
- salt - to taste
How to cook:
Pour water into a saucepan, add salt, sugar, flour and citric acid.
Stir the mass until the lumps disappear.
Put soda, sunflower oil and stir again.
Heat a frying pan, add oil and bake pancakes over medium heat.
Recipe for pancakes with mineral water
Ingredients:
- 1.5–2 tbsp. flour
- 500 ml mineral water
- ½ teaspoon salt
- 4 teaspoons of sugar
How to cook:
Sift flour into a bowl, mix it with sugar and salt, pour in mineral water and vegetable oil.
Mix everything thoroughly.
Heat a frying pan with sunflower oil and bake pancakes.
Recipe for yeast lean pancakes
Ingredients:
- 200 ml water
- 1.5 st. flour
- 2 tbsp. tablespoons of vegetable oil
- 0.5 tsp
- 5 teaspoons of sugar
For steam:
- 100 ml warm water
- 1 teaspoon of sugar
- 10 g pressed yeast
How to cook:
Prepare the dough and leave it in a warm place until foam appears.
Sift flour into a bowl, mix it with sugar, pour in 200 ml of warm water and wait 15 minutes. Then pour in the finished dough, knead the dough and put it in heat. After a while, bubbles should appear on the surface of the dough.
Pour in the oil, add salt, stir and bake the pancakes in a heated frying pan greased with sunflower oil.
5 types of fillings
With potatoes and vegetables. Peel the onion, finely chop it. Peel the carrot, grate it on a coarse grater. Lightly fry vegetables in vegetable oil. Peel the potatoes, boil them in salted water. Drain water and mash potatoes. Add fried vegetables to puree.
With buckwheat and mushrooms. Boil the mushrooms, cut. Fry the chopped onion until golden brown. Boil buckwheat porridge. Mix porridge, onion and buckwheat, salt.
From cabbage. Finely chop the cabbage. Pour oil into a frying pan, add 2 teaspoons of sugar and hold until it turns brown. Put the cabbage in the pan, salt, pepper, stir and simmer until tender.
From cabbage and eggplant. Finely chop the cabbage and simmer in a pan until tender. Separately fry the onion. Bake eggplant and scroll through a meat grinder. Combine ingredients, salt and pepper.
From apples. Peel the fruit from the peel and core, cut them into pieces, put them in a frying pan or saucepan, add sugar, a little water, and simmer until soft. Put the filling on the pancakes and cook them with an envelope or tube. Fry them in a frying pan with vegetable oil on both sides until golden brown.
There is a post in the yard, and we, as if it were a sin, remember pancakes, and the family asks to cook, and so we want to please them with delicious pancakes. And, it seems, well, what pancakes are without eggs and milk, however, there are lean pancakes in which these important ingredients are replaced by others, as a result they turn out to be no worse than our usual and beloved pancakes. In addition, lean pancakes have a significant advantage: they are not as heavy as regular pancakes and have a low calorie content, so they are good for both those who follow their figure and those who fast.
So it’s quite possible to please yourself and your loved ones with pancakes during fasting, because the recipe for lean pancakes is made taking into account all the food abstinences prescribed by religious rules: no eggs, no milk, no sour cream. Dough for lean pancakes can have both unleavened and yeast base. You can cook delicious lean pancakes on ordinary water. The main ingredients of lean pancakes are flour, water, salt, sugar and vegetable oil, the presence of which indicates that pancakes can only be prepared on church-allowed days: Saturday or Sunday. As a liquid base, water, vegetable or cereal decoctions or highly carbonated mineral water can be used. By combining different types of flour, you can get different types of lean pancakes - mix rye or buckwheat flour with wheat flour, as well as oatmeal or corn. This opportunity to use different types of flour and a variety of fillings opens up endless scope for imagination.
Lenten pancakes are good on their own, but you definitely can’t spoil them with the right tasty filling. Prepare lean pancakes with a variety of sweet fillings, using jams, syrups, honey or jam, dried fruits steamed and ground in a blender with honey or sugar, as well as sweet pumpkin lightly stewed in a pan with sugar, apples, bananas, pears, berries , kiwi, pineapple or other fruits mashed or lightly toasted with sugar or honey, crushed nuts or coconut with honey. Lenten pancakes with unsweetened fillings will turn out to be no less tasty: mashed potatoes with fried onions or fresh herbs, buckwheat and mushrooms, stewed cabbage with herbs, mushrooms with onions, with eggplant and zucchini stew, as well as with various seasonings. Perhaps among our recipes you will find one that will be the perfect dish on your Lenten table.
Lenten pancakes on the water
Ingredients:
1.5 stack. flour,
2 stack water,
50 ml vegetable oil,
1 tbsp Sahara,
½ tsp soda,
a little vinegar or citric acid,
salt - to taste.
Cooking:
Dissolve sugar, salt in water, add the sifted flour and citric acid and knead the dough thoroughly until smooth so that there are no lumps. Then add soda and vegetable oil. Mix everything well. Preheat the pan, grease it once before baking with vegetable oil and bake pancakes over medium heat.
Pancakes with mineral water
Ingredients:
500 ml mineral water,
1.5-2 stack. flour (it depends on the thickness of the desired dough),
4 tsp Sahara,
½ tsp salt,
2 tbsp vegetable oil.
Cooking:
Mix the sifted flour with salt and sugar, add mineral water and vegetable oil and mix thoroughly. Preheat the pan, pour a little vegetable oil into it so that the pancakes do not stick to the surface of the pan, and fry them on both sides until cooked.
Pancakes on tea
Ingredients:
250 ml black or green tea
6 tbsp (with a slide) wheat flour,
1 tsp (without a slide) baking powder,
2-3 tbsp Sahara,
1 tbsp vegetable oil,
a pinch of salt.
Cooking:
Brew tea, cool it, pour it into a deep bowl and add vegetable oil, sugar and salt. Mix everything with a whisk. Gradually stir in the flour. If you want thick pancakes, add another 1-2 tbsp. flour. Add baking powder and beat with a whisk until there are no lumps. Preheat the pan, grease it with vegetable oil, and bake pancakes.
Pancakes in brine
Ingredients:
2 stack flour,
1 liter cucumber or tomato brine,
2 tbsp vegetable oil,
1 tsp soda.
Cooking:
Add flour and soda to the brine and mix thoroughly until thickened. Lubricate the pan with vegetable oil, heat it up and bake pancakes on both sides until browned.
Pancakes with apple and lemon juice
Ingredients:
250 g wheat flour,
100 ml apple juice
420 ml of water
100 g sugar
10 g baking powder
1 tsp lemon juice
vegetable oil.
Cooking:
Combine flour, sugar, salt and baking powder in a separate bowl. Mix apple juice with warm water, lemon juice and vegetable oil. Pour some of this liquid into the flour, mix with a whisk, then add the rest of the liquid, continuing to stir. Lubricate the pan with vegetable oil, heat it up and start baking pancakes.
Pancakes with soy milk
Ingredients:
1 stack flour,
½ stack soy milk,
½ stack water,
50 g vegetable margarine,
2 tbsp honey,
1 tbsp Sahara,
¼ tsp salt.
Cooking:
Mix flour, salt, melted margarine, sugar, honey, soy milk and water, cover the resulting mass with a film and refrigerate for 2 hours. Preheat the pan, after greasing it with vegetable oil, pour in 3 tbsp. dough, evenly distribute it over the entire surface of the pan and fry on both sides.
Lean yeast pancakes
Ingredients:
1.5 stack. flour,
300 ml of water
3 g dry yeast (or 10 g fresh pressed),
2 tbsp vegetable oil,
5 tsp Sahara,
½ tsp salt.
Cooking:
Mix flour with 4 tsp. sugar in a deep bowl. Pour in 200 ml of warm water and leave for 15 minutes. In the meantime, prepare the brew. To do this, dissolve the yeast in 100 ml of warm water and 1 tsp. sugar until foamy. Then pour the finished dough into the dough, mix and leave until bubbles appear on the surface of the dough. Then pour vegetable oil into the dough, add salt, mix and bake pancakes in a preheated pan on both sides. Thick pancakes are obtained from this dough, if you want thin pancakes, add another 100 ml of water to the dough.
Such pancakes with spicy are very tasty. To do this, soak the washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green or onion, cut into rings.
After spreading the baked goods in a pan, fill them with dough and fry like ordinary pancakes.
R
Russian yeast pancakes (old recipe)
Ingredients:
2.5 stack. wheat flour
⅓ stack. buckwheat flour
25 g fresh pressed yeast
1 tbsp Sahara,
1 tsp salt,
vegetable oil - to taste.
Cooking:
Knead a rather thick dough from buckwheat and half the norm of wheat flour, yeast and water in the evening and place it in the cold. The next day, add the remaining flour, sugar, salt and let the dough rise. 30 minutes before baking pancakes, pour so much warm water into the dough so that it has the density of sour cream, and mix. Then you can start baking pancakes.
Lean buckwheat yeast pancakes "Grechishniki"
Ingredients:
4 stack buckwheat flour
4.5 stack. water,
25 g yeast
salt - to taste.
Cooking:
Dissolve fresh yeast in half a glass of warm water, then add another half a glass and mix until smooth. Continuing to stir, add 2 cups of flour and stir well so that there are no lumps. Cover the dough with a towel and place in a warm place. It should increase in volume by 2-3 times, then add the remaining flour, pour in the remaining water, add salt, mix thoroughly and put in a warm place again. As soon as the dough rises again, start baking pancakes. Do not mix the dough.
Lean millet yeast pancakes
Ingredients:
3 stack. flour,
1 stack millet flakes,
5 stack water,
1 pack dry yeast
2 tbsp Sahara,
1 tsp salt,
½ stack unrefined vegetable oil with a smell.
Cooking:
Pour millet flakes with 3 cups of boiling water, put on fire and cook for 3 minutes. Cool the resulting porridge. Dilute yeast in a third of a glass of water by adding 1 tsp. Sahara. Add flour to the porridge, mix, then 1 glass of water, sugar, salt and yeast. Mix everything well, cover and leave for 1 hour to let the dough rise. Then pour 1 cup of warm water and vegetable oil into it and mix again. Before baking, grease the pan with vegetable oil and bake pancakes in the usual way.
Rice-based pancakes stuffed with rice and raisins
Ingredients:
2.5 stack. wheat flour
4 tbsp vegetable oil,
1 stack rice,
2 tbsp Sahara,
½ tsp soda,
½ stack raisins,
salt - to taste.
Cooking:
Boil rice in 2 liters of water under a lid until tender. Drain the broth through a sieve or colander (you will get about 1 liter of broth). Cool the resulting broth. If it turned out to be too thick, it can be diluted with boiled water to the state of liquid jelly. Total broth should be 1 liter. Add flour, sugar, salt, vegetable oil, soda to it and mix. You should get a dough of the consistency of liquid sour cream. Bake pancakes on a hot pan, greased with vegetable oil, on both sides. Let the ready-made pancakes cool down and wrap the stuffing prepared as follows in them: add raisins to the boiled washed rice, which you pre-soak for 5-10 minutes in hot water, and sugar. You can make a savory filling by adding fried mushrooms with onions to rice.
Potato pancakes with mineral water
Ingredients:
½ stack wheat flour
3 potatoes
1 stack mineral water,
4-5 tbsp vegetable oil.
Cooking:
Peel the potatoes, cut them into cubes and boil until tender. Then drain off excess water, leaving a little broth. Make mashed potatoes and cool slightly. Add sifted wheat flour to it and gradually dilute the resulting dough with mineral water so that the dough has the consistency of kefir. At the end, add vegetable oil and mix. Roast as usual. Such pancakes will be especially good for mushrooms or sauerkraut.
Lean oatmeal pancakes
Ingredients:
2.5 stack. flour,
2 stack oatmeal,
4 stack water,
2 tbsp Sahara,
2 tsp starch,
1 tsp salt,
½ tsp soda,
4 tbsp vegetable oil.
Cooking:
Pour oatmeal with water overnight, strain the resulting mass in the morning, you will get 900 ml of oat milk, add sugar, starch, salt, soda and flour to it, pour in 3 tbsp. vegetable oil. Beat with a whisk until smooth. Pour 1 tbsp into a heated pan. vegetable oil and bake pancakes on both sides.
Lean semolina pancakes
Ingredients:
1 stack decoys,
1.5 stack. water,
2 carrots
1 onion
1 tsp salt,
some turmeric.
Cooking:
Chop the onion very finely and fry it along with the turmeric until golden brown. Add grated carrots on a medium grater and fry for a few minutes along with onions. Mix semolina with water, add fried onions and carrots, mix and bake pancakes in the usual way.
Lean corn pancakes
Ingredients:
200 g cornmeal,
1 onion
50 g vegetable oil,
1 tsp salt.
Cooking:
Knead the corn dough, which resembles jelly in consistency, add chopped onion to it, salt, pour in vegetable oil, mix and bake corn pancakes in a greased with vegetable oil and a heated frying pan until golden brown.
Vegetable lean pancakes
Ingredients:
120 g wholemeal flour,
3 large potatoes
1 carrot
1 onion
3-4 tbsp vegetable oil,
1 celery stalk
20 g parsley,
20 g dill,
spices: dried basil, ground black pepper and marjoram,
salt - to taste.
Cooking:
Grate the carrots, potatoes, celery and onion on a coarse grater. Add flour, spices, herbs and vegetable oil. Stir and let stand for a few minutes. Heat the vegetable oil well in a frying pan and fry the pancakes over medium heat. Fold the finished pancakes into a saucepan, cover with a lid and let stand for a while, 5-10 minutes, they will become even tastier. Sprinkle pancakes with lightly toasted sesame seeds before serving.
Lenten pancakes are a wonderful opportunity not only to please loved ones, but also to diversify the lean diet with tasty and healthy dishes.
Enjoy your meal!
Larisa Shuftaykina
Pancakes are thin, with small holes, very beautiful and tasty!
I recommend you cook lean pancakes on mineral water according to this recipe - it's so delicious that it's simply beyond words. Pancakes are thin, with small holes, very beautiful and fried! Lean, thin pancakes can be served in two versions: as a light breakfast or as a dessert after the main course.
They are easy to bake, and they can be served beautifully - I'll tell you how.
Ingredients:
- mineral (carbonated) water - 2 glasses;
- wheat flour - 1.5 cups;
- sugar - 3 tablespoons;
- salt;
- vegetable oil.
Lenten pancakes on mineral water. Step by step recipe
- Flour for pancakes must be sifted through a sieve. I would advise you not to neglect this requirement, since the sifted flour absorbs the liquid evenly, and the taste and tenderness of your baking depends on it. And another equally important point: sifted flour can be measured more accurately.
- Pour one glass of mineral water into a deep bowl, add sugar, salt (I use a little less than half a teaspoon of salt). Mix well with a whisk.
- Tip: if you want to cook pancakes with a sweet filling, then sugar can be added as per the recipe, or even more, but if you cook lean pancakes with salty filling, then, of course, put a little sugar.
- Add the sifted flour in small portions to the water with sugar and mix until smooth (I mix with a whisk, but you can use a mixer).
- Pour a second glass of mineral water into the dough.
- Then pour two tablespoons of vegetable oil into the dough and mix well with a whisk so that there are no lumps. The dough for lean pancakes is ready.
- Bake pancakes in a well-heated pan on both sides until golden brown. Lubricate the pan with vegetable oil just before baking the first pancake.
I want to add on my own: any housewife probably has her favorite pan for pancakes, where they turn out well.
So I have a small cast-iron (precisely cast-iron) frying pan, because I am sure that when baking on it, pancakes turn out to be the most delicious.
I very often cook lean pancakes on mineral water and always serve them to the table with different fillings. Here are the options for salty filling:
fry mushrooms with onions and make pancake bags. Such a dish will perfectly decorate even a festive table;
the filling for lace pancakes is very tasty, if you combine mashed potatoes with fried onions - super;
and another filling is stewed cabbage: my husband is simply crazy about pancakes with stewed cabbage.
And when serving sweet pancakes on a mineral water, your imagination has a place to roam: smear a ready-made pancake with honey, jam, jam, banana puree, you can serve it with fresh or frozen berries.
Cooking lean pancakes on mineral water is very easy and simple. And most importantly - a minimum of financial costs.
Show your imagination and come up with your own filling for a lean pancake that you and your family like. You can serve fruit compote to the table along with sweet pancakes - you will definitely give pleasure to children.
We wish you a pleasant tea party!!!
Sometimes you really want to eat pancakes so much, but when you look into the refrigerator, you find that there are no eggs there, and you have no strength to go to the store, and there is no particular desire. Fortunately, today there are a huge number of different recipes for making this lean water pancake without adding eggs, which is perfect for tea.
Lean pancakes cooked on water are very tasty, which in their taste are in no way inferior to pancakes that were cooked on milk and eggs. They are thin and very soft. How to cook pancakes on water without eggs?
On this page you will find the following recipes:
secrets
Every girl dreams that her pancakes always turn out to be very tasty, fried and thin. There are several secrets to the preparation of these products.
- Before kneading the dough, be sure to sift the flour. And the point is not that in this way we purify it from impurities, but that it is saturated with air and gives lightness to pancakes;
- First of all, you need to interfere with liquid products, and then move on to adding flour;
- Before sending the workpiece to the pan, add a little sunflower (olive) oil to the mixture. After that, everything should be mixed thoroughly. Due to this step, the consistency is elastic, and the pancakes will not stick to the bottom of the pan;
- Make the dough of medium consistency: it should not be liquid, but not too thick. The mixture should look more like liquid sour cream;
- Use a cast iron skillet. It holds heat very well, while heating evenly;
- Grease the pan with oil. It is necessary not to pour oil, but to lubricate using a silicone brush for this. This step will avoid oil leaks;
- The size of the pan depends on the size of the pan. That is why you need to find your ideal pan, which must be used for frying;
- Pancakes need to be fried only in a very hot pan. As a rule, the first pancake always turns out lumpy. This is due precisely to the fact that the dishes do not have time to warm up well;
- In order for the pancakes not to dry out, it is necessary to turn them over immediately after the appearance of a golden crust;
- Use a wooden spatula to flip the pancakes. She will not spoil the pan, and will not tear our pancakes.
- Never leave the cooking process unattended. One has only to turn away, and the pancake will burn. That is why you are constantly in the kitchen and follow the process.
Options
There are quite a few ways to prepare this delicious and incomparable dish. Consider the most popular of them.
Classic recipe: pancakes on the water without eggs
The recipe for this dish is probably the simplest of all. Pancakes can be filled with any filling, such as raspberry jam.
The recipe for cooking involves the use of products such as:
- Flour (it is best to use wheat flour) - 2 cups;
- Oil (it is best to use olive oil) - 2 tbsp;
- Sugar - 2 tbsp;
- Water - 2 glasses;
- Soda (quite a bit, literally on the tip of a knife) - 1;
- Add salt to taste (but usually 1 pinch is enough).
Making pancakes is very easy:
- Mix soda, salt, flour, and sugar;
- Slowly add water to the resulting mixture. Do not forget to constantly stir the consistency, because. lumps may form;
- Add oil to the consistency and mix again;
- The dough should look more like liquid sour cream;
- Leave the dough in a warm place for 15 minutes. This is necessary in order for the dough to infuse;
- Using a ladle, pour the dough into the pan, spread it over the entire area;
- Bake on each side until golden brown.
Our pancakes are ready. Now they can be served with jam, cottage cheese or sour cream.
They come out very soft!
Thin pancakes
This recipe calls for pancakes with holes. You should read this recipe very carefully, because. it contains the main ingredient that makes pancakes very thin and with holes.
Ingredients used to prepare the product:
- Water - 400 ml (about 1.5 cups);
- Sugar - 1 tbsp;
- Salt is added to taste;
- Vinegar (main component) - 1 tsp;
- Flour - 8 tablespoons;
- Soda - 0.5 tsp
Cooking process:
It is worth noting that the recipe is based on the minimum addition of sugar, due to which the pancakes have a neutral taste. This means that they will become not only an excellent dessert, but also an appetizer, and even a main course.
- First of all, you need to mix all the liquid ingredients of the dish;
- Next, add soda and flour, while stirring constantly with a spoon;
- Preheat the pan using a ladle, add the dough and start baking;
- You can flip the pancakes after a golden crust has appeared (do not wait for a chocolate-colored crust, because they will be overdried).
They should be served at the table after they have cooled down a bit.
Loading...