Pancakes on the water. How to cook delicious thin pancakes on the water
Recipes for delicious pancakes
To cook delicious pancakes, you need quite a bit of skill, ingredients, imagination and good mood. Try making pancake batter in water!
30 min
100 kcal
4.8/5 (5)
Cooking pancakes in its simplicity and speed is inferior only to such a dish as scrambled eggs. But it only wins in terms of how it is used: pancakes can be baked salty and sweet, with or without filling, even cakes can be made from them! But for the test you need only a few ingredients that every housewife has in the kitchen. you can knead them on flour and starch, start with ordinary or mineral water, milk or kefir, even beer!
Making pancake dough easy
Standard recipes for pancake dough are based on water and milk. Depending on the availability of ingredients, you can use it every time, surprising your household. But pancakes on the water are still considered the simplest and fastest to prepare.
For pancake dough on water the following ingredients are needed:
In a large deep bowl, thoroughly mix water, eggs, sugar and salt. The flour previously sifted through a sieve is gradually added to the whipped consistency.
Secrets of a good hostess
- Flour should be added gradually. This method helps to avoid lumps in the dough. In addition, the gradual addition of flour will help to achieve the desired dough consistency more easily. And the consistency of the dough should be something similar to liquid sour cream - not too liquid, but slightly stretching from a spoon.
- At the end, a little vegetable oil is added to the dough. This is necessary in order for the pancakes didn't stick to the pan.
- Pancakes must be baked in a well-heated pan with hot vegetable oil. Good housewives turn it on to warm up before the last stage of kneading the dough. Usually, it takes no more than 3-4 minutes to bake one pancake. The pancake needs to be cooked through on each side. until golden.
Here are some more tips for making good pancake batter:
- To definitely not “stick” to the pan, before cooking, you can sprinkle it with salt and wipe well, and after that put on fire and pour oil.
- To prevent lumps in pancake dough, you can dissolve flour in salt water.
- And if the sifted flour is a little settled before going into the dough, pancakes from it will turn out beautiful and tasty.
The delights of pancake dough
Pancakes are a good treat option if guests suddenly came to you and you need to quickly serve something hot and very tasty to the table. Depending on how pancakes are served, they can perform a different function.
For example, if you wrap meat or stewed vegetable stuffing in pancakes, you get a full-fledged one. Pancakes with a sweet filling of cottage cheese, raisins or fruit can be a good dessert. And empty pancakes with jam, honey and sour cream are perfect for a light tea party.
Features of these pancakes that they are suitable even for vegetarians! After all, the dough contains only fats of vegetable origin, and stewed or fresh fruits and vegetables can be used as a filling.
Several ways to beautifully serve pancakes for guests
- Put the filling in a straight line on the finished round pancakes in the middle. Roll up pancakes so that the filling is inside. From the resulting sausage, you can cut small canapes.
- Roll the finished pancakes into a tube, wrap with a snail and pierce through with a beautiful skewer so that the snail does not turn around.
- Put the filling in the middle of the finished pancakes, forming a rectangle shape out of it. Wrap pancakes in the form of envelopes and put on a hot pan. Fry on both sides until golden brown.
Of course, eating pancakes every day will not work - their calorie content averages up to 233 kcal. But sometimes you really want to treat yourself to something delicious from homemade cakes, and pancakes on the water are perfect as such a treat!
Imagine that you are swimming in the Mediterranean... no, no, without disturbing anything, without swimming behind the buoys, but right next to the buoys, where almost no one swims at all. Enjoying warm water and admiring the horizon ... Suddenly: "How do you cook cutlets?" - the sonorous, well-placed voice of a professional speaker is heard just above the ear. Well, of course, I took a sip of salty water in full from such a surprise and thought: “But really how? I haven’t cooked cutlets for a long time, or maybe it’s time?”
"But you know, I make excellent pancakes! Thin ones! And just on the water! And not at all rubber, but tender and all in a hole," the voice continued. And I finally cleared my throat and saw Lyuba from near Moscow, with whom we were vividly discussing ways to preserve bell pepper yesterday on the beach.
"Give me your recipe, I'll try it. Pancakes on the water - curious!" I thought. And now, hands have reached pancakes, and I am pleased to present you this recipe. The pancakes come out really thin and very tasty, and the secret is simple...
So, to prepare thin pancakes on the water, we need eggs, salt and sugar, water, flour and vegetable oil.
The secret is that first you need to beat the eggs with sugar and salt into a fluffy foam. Like this.
Then pour in 1/3 of water and add flour, mix. Then pour in the remaining water, continuing to stir the dough. There should be no lumps. Add oil and the dough is ready.
Pour a little batter into the preheated pan and tilt the pan in a circle to distribute the batter evenly and quickly over the entire surface. If you are using a Teflon pan, then there is no need to lubricate it. Fry the pancake on one side...
And then on the other, and so we fry all the thin pancakes on the water with eggs.
Put the finished pancakes on a plate. You can oil them while they are hot and sprinkle them with sugar, but I think I will refrain from doing so.
Pancakes on the water come out very, very thin and beautiful, and most importantly, delicious and almost weightless. These are so perforated ... Lace, and nothing more!
I serve pancakes hot with all sorts of things, everyone will decide for himself how to spread the pancake or where to dip it.
Bon appetit and enjoy your vacation!
Today there are dozens of recipes for making pancakes. It is based on a variety of products, ranging from milk and yeast to kefir and water. The latter will be discussed in our article. You will be pleasantly surprised not only by the beautiful view, but also by the delicate taste. They are easy to prepare, and you will almost certainly have elastic and ruddy pancakes on your plate. Especially considering the recipes with photos presented in our article. Let's get started!
Classic water pancake recipe
Pancakes without milk are prepared without a huge number of different ingredients. This recipe really takes a little time. So, we change the usual milk for water.
You will need:
- flour (one and a half glasses);
- salt (one pinch);
- purified warm water (half a liter);
- chicken eggs (three pieces);
- vegetable oil (two tablespoons);
- slaked soda (a third of a teaspoon);
- sugar (one tablespoon).
Let's start cooking:
Note to the owner! Most often, the main mistake in the preparation of pancakes is lumps. To avoid them, the hostess should not rush at the stage of adding flour. Just do it slowly, while constantly stirring the dough. It is best to use a mixer or blender.
Pancakes on the water: an improved version
Some housewives emphasize that pancakes on the water often turn out to be a little rubbery in taste and too thin. It is very convenient to wrap the filling in such pancakes, but there are still complaints about the taste. For special gourmets, we offer a recipe that is slightly improved. A few secrets will change the taste of your favorite dish!
You will need:
- five hundred milliliters of water;
- one and a half glasses of flour;
- three chicken eggs;
- two tablespoons of sugar;
- one teaspoon of baking powder;
- three tablespoons of sunflower seed oil.
Let's start cooking:
Professionals recommend combining pancakes with condensed milk, homemade jam or fresh berries. You can also adjust the sweetness: add a little less sugar to the dough, and unsweetened toppings (for example, cheese and ham or mushrooms) are perfect for them. We also emphasize that pancakes according to an improved recipe are not only thin and tasty, but also with holes. All this is due to the fact that the dough spreads quite easily over a heated pan.
For culinary inspiration, we invite you to watch a video recipe for making thin pancakes.
Help Relax.ua: about the benefits of lean pancakes
People who are fasting should not eat animal products for some time. Also, the menu of believers cannot include milk and chicken eggs, and in, as you know, these products are the main ones. However, this does not mean at all that you will have to limit your taste needs.
In the following recipe, we will detail how you can make really delicious lean pancakes. You will be convinced that the pancakes will taste just as good and look just as appetizing. In addition, lean pancakes will be appreciated by ladies who are on a diet, because such a dish contains not so many calories. Lenten pancakes are also suitable for the category of people who suffer from lactose intolerance.
Lenten pancakes with mineral water
You will need:
- carbonated mineral water (one glass);
- flour (one and a half glasses);
- salt (half a teaspoon);
- sugar (three teaspoons);
Let's start cooking:
Yeast pancakes on the water
Another option for making lean pancakes on the water, but now using yeast.
You will need:
- plain water (about three hundred to four hundred milliliters). Keep in mind that the amount of water will determine how thin your pancakes end up;
- flour (one and a half glasses);
- live yeast (ten grams);
- salt (half a teaspoon);
- sugar (two and a half tablespoons);
- vegetable oil (two tablespoons).
Let's start cooking:
Pancakes on the water with holes without eggs and yeast
You will need:
- warm water (two glasses);
- flour (two glasses);
- vegetable oil (two to three tablespoons);
- sugar (one or two tablespoons);
- salt (one pinch);
- some baking powder or baking soda.
We start cooking:
- Mix together the indicated amount of sugar, flour, salt and baking soda.
- Now we can gradually pour in warm water. At the same time, carefully knead the dough, as a result, it should turn out homogeneous and without lumps.
- The oil is heated in a frying pan, after which we pour it into the future dough and mix well.
- The dough is ready for frying, we bake delicious ruddy pancakes. Stir the dough occasionally, especially the buttery top layer.
Thin pancakes with holes
You will need:
- chicken eggs (two pieces);
- half a liter of warm water (water can be replaced with mineral water);
- one glass of flour (focus on the consistency of the dough, the density of future pancakes will depend on this);
- soda (half a teaspoon);
- sugar (two tablespoons);
- salt (one pinch);
- vegetable oil (two to three tablespoons).
Let's start cooking:
Such mouth-watering pancakes with holes can be eaten right away or stuffed. Dip pancakes in sour cream, fresh honey, or homemade jam. Bon appetit!
With what to combine? Pancakes must be paired with something. If you are preparing a sweet dish, then choose jam, cottage cheese, jam, honey or condensed milk. Almost any fruit filling is harmoniously combined with pancakes. You can also use melted chocolate or chocolate topping. Delicious with chocolate chips too. Making it is simple: put a bar of chocolate in the freezer for a short time, and then grate the chocolate on a coarse grater. If you want to stuff pancakes with mushrooms or meat, then you need to add a minimum amount of sugar to the dough, and in this case it is better to grease the pan not with oil, but with lard (only without spices!).
Which frying pan to choose? In fact, the pan greatly affects the taste and quality of future pancakes. There are a lot of pancake makers on sale today, but almost none of them will be able to compete with a solid cast-iron frying pan, on which our grandmothers and mothers cooked. If, by a lucky chance, you still have one, then feel free to use it. However, this does not mean that modern pancake makers are good for nothing: the cooking process will be quick and enjoyable.
How to choose chicken eggs? The taste of the future dish to a greater extent depends on the quality of the eggs. There is a little secret here: beat the whites and yolks separately, and then combine them.
Can additional products be added? Since ancient times, a variety of finely chopped foods have been added to the dough for pancakes. Thanks to such a simple step, pancakes acquire a very interesting unusual flavor. You can add some green onions, boiled eggs, meat and other food products to the dough. Very tasty and tender pancakes are obtained if you add a little grated carrot to them.
If you are making lean pancakes, then pay attention to these tips:
- Flour must be sifted. First, it will rid the dough of lumps. Secondly, the sifted flour will better adhere to other dough components.
- You can diversify a seemingly boring lean dish with the help of the so-called baking. When you turn the pancake during frying, put pieces of vegetables or fruits on the unfried side.
- While extinguishing the baking soda, do not hold the spoon over the dough. It is best to keep it above the sink or a separate dish. Under no circumstances should unslaked soda get into the dough.
- Chicken eggs can be successfully replaced with ground flaxseed. Soak it in boiling water for at least ten minutes.
Do you know how to cook delicious thin pancakes on the water? Share with our users in the comments!
If you simply don’t want to cook, then try them in the best places in Kyiv: in our catalog you will find dozens of cafes and restaurants with descriptions, photos and menus.
You may also be interested in:
The best cafes in Kyiv
Photo: at the request of Yandex and Google
- Choice of dishes. Pancakes are best made in a cast iron skillet with a sturdy bottom and low sides. But you can cook on non-stick. The best option is to get the hang of baking in 2-3 pans at once, so the process goes faster.
If pancakes are cooked in two pans, the third is kept on low heat. Ready-made pancakes are placed in it, lubricated with warm oil. Then the treat will not have time to cool before serving.
- Baking dough only in a hot pan. Before cooking, the dish is heated, and then the power of the burner is slightly reduced so that the temperature is only slightly higher than the average. If done correctly, the pancakes will be ruddy without brownish spots. If they are very light, the pan is not heated enough.
- Mandatory sifting flour in a separate bowl. This is done before the pancake base is cooked, so that the dough is filled with air bubbles (oxygen).
- Before cooking, it is advisable to beat the eggs separately, then they will be better distributed in the dough.
- Separation of the white from the yolk. This is not necessary, but the dough is more fluffy if you add the yolk at the beginning of cooking, and beat the protein and add at the end.
- Use of vegetable oil. You can distribute it in a pan with a silicone brush, half an onion or potato, chopped on a fork.
- Pancakes need to be turned over on time - only if they have become ruddy and lag behind the dish. It is advisable to do this with your hands, holding the edges. In order not to burn yourself, you can use a spatula. If a culinary specialist knows how to flip a pancake by tossing it up, then his skill is at the highest level.
- If pancakes are prepared for a lenten menu, eggs are not added to them, but you want the pancakes to look golden. Adding a small spoonful of saffron or turmeric will help give them a beautiful shade. Such pancakes can be baked not from pure wheat flour, but with the addition of buckwheat or corn.
- If you plan to add an unsweetened filling, the amount of sugar in the dough should not be more than 1 teaspoon.
Classic thin pancakes on the water
A popular Shrovetide option for many hostesses. This recipe from childhood has been known for a long time. To make delicious pancakes, you need to prepare: eggs (3 pieces), half a teaspoon of salt, st. a spoonful of sugar, 3 cups of water, 2 cups of flour, 2 or 3 tbsp. spoons of sunflower oil.
Making ordinary thin cakes is not difficult. First of all, eggs are driven into a bowl for dough. Then water is poured, salt is poured and the components are brought to a state of air foam with a mixer. Then put the flour and butter, beat the mixture again until smooth, so that there are no lumps.
Heat up the pan for pancakes. They smear its bottom with oil. This is done 1 time, since this component is in the test, and the pancakes will not stick.
Pour the mixture from a ladle onto a hot dish so that the entire bottom is covered. Place on moderate heat for 2-3 minutes. Roasted on all sides. They monitor the readiness of pancakes: if they are ruddy and not torn, everything is ready.
If the pancakes are torn, you can put an extra handful of flour and one egg into the dough. In case of sticking during frying - a spoonful of oil.
Thick water-based pancakes
The fragrant product, which includes eggs, is very elastic. It is easy to add stuffing to such pancakes. If the dish is to be sweet, increase the sugar content.
The treat includes: 600 ml. water, 300 g flour, 3 eggs, a teaspoon of salt, a teaspoon of soda, 2 or 3 tbsp. spoons of sugar, st. a spoonful of oil, a teaspoon of citric acid.
The eggs are laid out in a wide container for dough and shaken well with a mixer until a homogeneous state appears. Then pour water, pour sugar and beat again. Pancakes made from dough with steep foam come out fluffy and tender.
Pour 100 ml into a glass. water and dilute the acid. In another container, mix flour, salt and soda, add acid there, and mix everything with a mixer. Insist 20 minutes. Put oil, beat and fry.
A heated frying pan is smeared with oil and a portion of the dough is poured. Wait until it is partially cooled and turn over. Pancakes are laid out on a plate and smeared with butter, butter or sunflower. Then they will not weather and will have a creamy aftertaste.
Patterned pancakes with eggs
An openwork treat is baked from the classic dough, which every second housewife knows how to cook. The base should be liquid and homogeneous, then it will be easier to make patterns from it.
The following products are needed: 250 ml. water, 2 eggs, 100-200 g of flour (the volume varies depending on the type of dish), two tbsp. spoons of sugar, teaspoon of salt, two tbsp. spoons of sunflower oil.
First, the egg mass is prepared: eggs are driven into a container, salt and granulated sugar are poured. Working with a mixer, gradually pour water. When foam forms, add flour and butter, without ceasing to beat.
For cooking simple pancakes, a simple technique is used. Take a plastic bottle from a drink, make a hole in the lid. Pour the dough into another container and paint a hot pancake pan with interesting patterns. The simplest option is a grid. The resulting pancake is turned over several times until it is browned on both sides.
Such beauty is served with jam or whipped cream, sometimes supplemented with fresh berries.
Custard pancakes on boiling water
Everyone should try this recipe at least once.
It includes: eggs, 3 pieces, flour, 2 cups, vegetable oil, 2-3 tbsp. spoons, salt and baking powder, half a teaspoon, sugar, st. spoon, boiling water, 1 glass, plain water, 1 glass.
First, eggs, water, sugar and salt are mixed. Then sift the flour and baking powder through a sieve into a container and pour the yolk mixture. Stir and gradually add boiling water. Due to it, pancakes become more elastic, thinner.
Pour 1 ladle of dough onto a hot bowl and fill the entire bottom. Bake until done.
Pancakes can be stacked on top of each other, greasing each with butter or rolled 4 times in a pan, and then placed on a large plate.
Pancakes without eggs
The basis for them is done in just 5-7 minutes. It includes: 1 liter of water, a third of a teaspoon of salt, a glass and a half of flour, half a teaspoon of soda, two tbsp. spoons of sunflower oil.
The dough only takes a few minutes to prepare. To do this, all components are pre-mixed and infused for 15-20 minutes. It is better to beat the dough with a blender or whisk. In the first case, a homogeneous mixture will turn out quickly.
A frying pan is smeared with oil and pancakes are fried on it. They can be eaten with chocolate, jam, whipped cream. During the frying of pancakes, an already baked stack must be covered with a lid so that it does not cool down. In a frying pan, the product dries out, and softens a little in a confined space.
Lean pancakes based on mineral water
The most economical option.
Ingredients: 1 cup flour, 2 cups pure highly carbonated water, half a teaspoon of salt, 3 tbsp. tablespoons of oil, 1 tbsp. a spoonful of sugar.
First, sift the flour mixture, put water, sugar, salt to it. Gradually pour in soda and stir vigorously with a whisk. You will get a very sticky dough.
For this dish, cheese and egg, mushroom, as well as meat and fruit fillings are suitable. In fasting, they are eaten with honey or jam as a dessert.
Pancakes on sparkling water with milk and eggs
Take warm milk and a bottle of mineral water, which is opened before use. The flour is sifted, as always when baking, so that it acquires the softness and airiness necessary for pancakes.
Divide the egg whites and yolks into separate bowls, as the whites need to be beaten later. In a large bowl, mix slightly warmed milk, sugar, salt, yolk. It is important to consider that the mineral water is salty. The mixture is beaten with a mixer and flour is poured 2 times in the process.
Mineral water is carefully poured into the resulting dough. The recipe is based on the fact that due to soda, the dough becomes more magnificent. To prevent the bubbles from disappearing, it is not recommended to stir for a long time. Proteins are placed in a separate bowl and a soft foam is made from them with a mixer. Then gently mix them with a spatula, rotating the container counterclockwise. After adding sunflower oil, and the dough is ready for baking.
At the beginning of cooking, the pan is smeared with oil. This is done 1 time. Then the dough is poured from the ladle. Bake a pancake, turning it over several times. It is decorated with bubble holes.
Pancakes are stacked on top of each other on a saucer and greased with oil. The treat can be served at the table with strawberry jam.
Lush yeast pancakes
They are popularly called "Royal". Their thickness does not allow you to add the filling, but this is a great addition to tea.
Dough ingredients: 500 g flour, 700 ml. water, 25 g live or 8 g dry yeast, 2 eggs, st. a spoonful of sugar, a teaspoon of salt, 2 tbsp. tablespoons of butter.
How to bake:
- First, a dough is made: yeast is diluted in warm water, 1⁄2 flour is poured, stirred and covered with a cloth for 40 minutes, preferably warm.
- Divide the egg white and yolk into separate bowls large enough to handle with a whisk. The yolk is mixed with sugar, salt and melted butter. Qualitatively stir the components and add to the dough.
- Pour the rest of the flour and heated, but not boiling water (500 ml.) Mix well and leave for a while.
- Beat the protein and add it to the dough. Mix again and start frying. The basis for pancakes is liquid, with bubbles.
- Add a little oil to the pan and heat over low heat. Pour a little dough so that the diameter of each pancake is smaller than that of the pan, about 15 cm.
The treat will be lush and tender. Good additives to it are honey, jam, chocolate paste.
Yeast pancakes on yogurt and water
Do not rush to throw away sour milk. It makes excellent pancakes. Experienced chefs consider this technology to be the best for cooking this dish.
For the test you need: 6 cups of boiled water, 2 cups of curdled milk, 50 g of fresh yeast, 3-4 tbsp. spoons of sugar, salt in any quantity, 5 cups of flour, 2 tbsp. spoons of sunflower oil.
Yeast is dissolved in warm water. Put granulated sugar and stir. Pour in water, salt and sprinkle flour.
The texture of the dough should resemble kefir. It must be mixed until smooth, so that there are no lumps and placed in a warm room until rising for 30 minutes. When foam appears on top, the dough is stirred and sunflower oil is poured.
Lubricate the pan before baking, this is not required in the future. Thin small pancakes are baked on it, in a simple way. The rest of the dough is placed in the refrigerator and baked for another day. It is first taken out, kept for 1 hour in a warm place and used again.
Lenten pancakes on the water with salt
The dessert prepared in this way retains its lightness and softness until the next day. Pancakes are easy to flip. They are stuffed, served with honey, jam or no additives at all.
The ingredients for the dish are as follows: 0.5 l. cold water, 0.5 l. hot water, 1 teaspoon of salt, 1 teaspoon of soda, 1 tbsp. spoon of 9% vinegar, 2 tbsp. tablespoons of oil, 1.5 tbsp. spoons of flour, mushrooms, herbs, onions, garlic.
At the beginning of cooking, all components are placed in cold water, with the exception of oil and hot water. Berry pancakes should be quite sweet, so don't forget the sugar.
Onions and mushrooms are fried, a little garlic and herbs are added, salt to taste. Cool down the components. Add the seasoning to the dough and pour it into the pan. Bake pancakes until done.
Pancakes on water in a bottle
Ideal product for people with lactose intolerance. In addition, this treat is relevant in fasting, because it does not include eggs.
Ingredients: 2 cups flour, egg, 2 tbsp. spoons of granulated sugar, a pinch of salt, 2.5 cups of water, 2 tbsp. spoons of sunflower oil.
This recipe for baking pancakes is considered the fastest.
All components are placed in a bowl and whipped with a mixer. The resulting dough is poured into a bottle using a funnel. The pan is heated and greased with a small slice of unsalted lard. Dough is poured from the bottle, drawing various patterns.
Pancakes are fried from 2 sides, turning over with a spatula. After baking, lettuce leaves are placed on the pancakes, and mushrooms fried with onions are placed on them, and an envelope is made. Can be served with other toppings as well.
Lush pancakes on the water without eggs with yeast
Another "lightweight" option.
Products for cooking: 500 g flour, 5 g dry yeast, 400 ml. warm water, 2 tbsp. spoons of sunflower oil, 1 tbsp. a spoonful of sugar, salt to taste.
How to cook:
In a deep bowl, mix all the ingredients, add oil and water. All qualitatively interfere with a whisk so that lumps do not appear. The dough should slide off the whisk. The base for pancakes is left for 30-40 minutes to infuse. During this time, it increases in volume by approximately 2 times.
Heat up a frying pan and brush with oil. Pour the dough into the center of the pan with a ladle and spread over the entire bottom. As soon as the pancake becomes yellowish and does not stick to the bowl, it can be turned over. After that, it is baked for about a minute.
Ready pancakes are put on a frying pan. Chopped eggs will be an excellent filling for them.
Thin pancakes with yeast
A very elastic dish in which the filling is easily wrapped. Components for it are in every kitchen. Let's list them:
- 2.5 cups flour;
- 2 glasses of water;
- 2 tbsp. spoons of salt;
- 1 teaspoon of salt;
- 1 st. a spoonful of dry yeast;
- 3 art. tablespoons of vegetable oil
Cooking:
The water is warmed up a little. Add yeast and sugar to it. Stir and wait 5 minutes for the yeast to swell.
Then pour the pre-sifted flour and stir the mass again so that lumps do not form. The vessel is covered with a cloth and placed in a warm place, where there are no drafts, for 2 hours. The dough is stirred from time to time. Pancakes are baked over medium heat until browned.
The finished product is laid out in a stack on a plate and greased with butter.
Poppy seed filling, sour cream and honey are perfect for such pancakes.
Pancakes on the water without yeast
You can bake a treat according to this recipe using both soda and ordinary water. In the second case, they will be fresh and less elastic. In the first - patterned due to "holes".
Ingredients:
- 400 ml. water;
- 250 g of wheat flour;
- 1-3 art. spoons of sugar;
- 2 eggs;
- 1-3 art. spoons of salt;
- 80 g butter
How to cook:
First, beat the eggs, adding sugar and salt to them. Make a small well in the flour, put butter and beaten eggs into it. Pour water into the hole in small portions, knead the base.
Heat the pan and pour a thin layer of dough into it. The dish is smeared with butter only at the beginning of cooking. Pancakes are baked for 25-30 seconds on one side and 15-20 on the other.
If the base for pancakes is cooked in ordinary water, soda should be added to the flour to give the product splendor.
Lenten dish is served with jam, honey, whipped cream, caramel, fruit fillings.
Pancakes with water and milk
The two liquid ingredients are included in the dish in equal amounts, which helps to make it less caloric and more economical.
Products for cooking:
- 300 ml. milk;
- 300 ml. water;
- 2.5 cups flour;
- a pinch of salt;
- vanillin to taste;
- butter;
- 2 eggs;
- sugar to taste;
- vegetable oil
Cooking:
Beat the eggs together with sugar using a whisk or mixer. Add a pinch of salt and vanilla for flavor. Pour milk into the bowl, then water and stir until smooth.
Gradually pour flour, sifting it through a sieve. At the same time, beat the dough so that lumps do not appear. You should get a mass resembling sour cream. After kneading the dough, add sunflower oil to it. Instead, you can use creamy, which gives pancakes a delicate milky taste.
The dough is poured into a heated frying pan set on medium heat.
Pancakes are baked by turning from one side to the other until they are covered with a light blush. During cooking, you can not go far from the pan, otherwise the dough will be strongly fried.
Dessert is served with syrup, condensed milk, jam, sour cream.
A simple recipe for delicious pancakes in the water in a hurry
For those who do not have enough time, you can cook pancakes from the following ingredients:
- 5 st. spoons of flour;
- half a liter of water;
- 2 eggs;
- 2 tbsp. spoons of sunflower oil;
- 2 tbsp. spoons of sugar;
- vanillin;
Cooking:
Eggs are ground in a bowl along with granulated sugar. Add flour, salt, vanilla. Pour water in small portions and stir with a whisk until smooth without lumps. To give the dough more density, add a small portion of flour.
On a hot frying pan, a little greased with sunflower oil, the dough is poured from the ladle. Pancakes are fried for about 2 minutes on each side. They go well with cream, sour cream, fruits.
Popular toppings for pancakes
Thin and lush, with and without eggs, they are much tastier with different additives, sweet and salty. Here are examples of recipes for the most delicious fillings.
Banana
70 g of melted butter is whipped with sugar. Mash 3 bananas. Lemon juice is squeezed and added to a mixture of bananas and whipped air butter. The mass is spread on the surface of the pancake. You can roll it into a square, tube or triangle.
apple cinnamon
Apples are separated from the core and peeled, put in a saucepan. Pour them with water, cover with a lid and keep on fire for 10 minutes. Sprinkle sugar and cinnamon to taste. The filling is mixed and stewed for about 3 minutes. Then cool it and distribute it among pancakes.
Curd-lemon
300 g of cottage cheese is whipped, sour cream, cream, sugar are added to it in small portions to taste. Half of the lemon zest is rubbed and mixed with the curd mass. Taste the mixture. If it is not sour, spread on pancakes.
And what is added to a savory dish?
Meat
0.5 kg. boiled meat is rubbed in a meat grinder or blender. Finely chop the onion and fry in a pan. Put it in minced meat, stir, add salt and pepper to taste. You can also put fried mushrooms and sour cream in the filling. Then they put it on a pancake and fold it at their discretion.
red fish
Quite a rare filling, since it is difficult to find lightly salted trout or salmon. The fish is cleaned of scales and bones, divided into long strips. Finely chop the dill and mix with the fish. First, a small layer of butter is spread on the pancakes, and then the filling is placed. Wrap the treat with a tube.
Instead of butter, you can use cheese, and put a fresh cucumber on top of the fish.
Liver
0.5 kg. the product is coarsely cut and stewed, poured with boiling water, adding pepper and bay leaf. Finely chop the carrots, chop the onion and fry these vegetables. The liver is passed through a meat grinder and mixed with frying. Add salt, pepper, and lay the filling on the pancakes.
How to properly wrap pancakes
The treat is served in different forms, not only for beauty, but because there is a filling inside that can fall out or leak out.
If the filler is liquid, for example, jam, sour cream or honey, the pancake is folded into a triangle (2 times in half) or twisted into a tube. The same goes for caviar.
A pancake folded into a triangle may be empty. It is convenient to dip it in a liquid dessert (jam, honey).
If the filling holds its shape, the pancake is folded into an envelope, a double triangle or a double tube. It should be fried on both sides, then the dish will look beautiful and ruddy.
Pancake, smeared with jam or condensed milk, can be rolled up in a circle, like a paper bag. Get a cone.
Water-based pancakes are great because they are low in calories. Therefore, even people who follow a diet and a healthy diet can afford them. Bon appetit!
Say thanks for the article 0
There are very few people who do not like pancakes, so we can say with confidence that pancakes are one of the most favorite dishes in our country, and beyond. There are dozens of types of pancakes, and maybe hundreds. They are prepared from wheat, buckwheat, oatmeal with milk, kefir, curdled milk, sour cream and just water. Countless types of fillings are wrapped in pancakes, turning them not only into a dessert, but also into a wonderful snack, including strong drinks. We are talking, first of all, about traditional pancakes with caviar or lightly salted salmon and other types of fish.
In general, pancakes are many-sided and varied and are much more than baking from batter cooked in a pan. Pancakes are a symbol of the sun and the main dish of the greatest holiday - Maslenitsa. It was on this holiday that in the old days there was an open or unspoken competition between housewives: who would cook thinner, tasty and beautiful pancakes. “Lace” pancakes were especially chic - pancakes with a crispy rim resembling lace.
Pancakes on the water
Why cook pancakes on the water? There may be several answers to this question. Pancakes on water are a more dietary dish than pancakes on milk. Some recipes that use other types of wheat flour than traditional wheat flour require water, not milk. For pancakes with salty filling, milk in the dough is not always appropriate. And, finally, the most common answer: there was simply no milk in your refrigerator, and you don’t want to go to the store. And it is not necessary. Pancakes on the water are no worse than their counterparts with milk or other dairy products.
For ordinary pancakes on the water, we need:
- flour - 1 tbsp.;
- boiled chilled water - 1 tbsp.;
- egg - 1 pc.;
- vegetable oil (sunflower, mustard, olive) - 1 tbsp. spoon;
- sugar - 1 tbsp. spoon;
- soda - 1 pinch;
- salt - 1 pinch.
- Vegetable oil for frying
Now take a special pan for pancakes, with a thick bottom and low sides, or a regular pan. Heat it well on the stove and grease with vegetable oil with a brush. Sometimes a half of a potato or onion is used to grease the pan, which is dipped in a saucer of oil and then passed over the entire surface of the pan.
Using a ladle, pour a little batter into a greased pan and, rotating the pan, distribute it evenly. The less dough you pour, the thinner the pancake will be. When the product is fried on one side, turn over and fry again. If you used water instead of milk for non-dietary purposes, then you can add more oil to the pan to make the pancakes fatter. You need to add oil in the amount of a quarter to a half teaspoon after the pancake is fried on one side and turned over to the other.
Another way to add an extra milky taste to pancakes on the water is to fry them not in vegetable oil, but in melted butter. Try it and you will see that the taste and aroma of such pancakes will be completely different.
You can also fry pancakes in a very small amount of vegetable oil, using it only to lubricate the pan, and after cooking, put a small piece of butter on each pancake. When the butter melts and the whole stack of pancakes is soaked with it, they will acquire a very soft and pleasant taste.
Pancakes with mineral water
Such pancakes can be prepared not only without milk, but also without eggs. But at the same time, it is very important to take good carbonated mineral water, such as Borjomi or Narzan.
The sequence of mixing products in this case will be slightly different. First, water is mixed with all the other components, except for flour, and then little by little, with constant stirring, the sifted flour is introduced in a thin stream.
The dough should turn out like thick sour cream. He is allowed to brew for about half an hour, and then pancakes are fried in the usual way.
Pancakes on the water with yeast
When cooking from yeast dough, pancakes will not turn out too thin, because the dough is quite dense in consistency, but they will be very tasty.
For one glass of flour, take approximately 5-7 g of pressed yeast. Yeast is mixed with warm boiled water, then salt, sugar and vegetable oil are added to this water. After this, pour the flour in parts, stirring constantly.
You need to make sure that there are no lumps in the dough, and then put it in a warm place. When you see that the dough has approximately doubled in volume, mix it again and start frying the pancakes.
Pancakes made from buckwheat or cornmeal
Of these types of flour, pancakes are always cooked on water, and you can use both ordinary water and mineral water. The recipe is exactly the same as for regular pancakes. Most often, buckwheat or corn flour is not taken in its pure form, but mixed with wheat, 1: 1.
Ready-made pancakes can be eaten with sour cream, honey, jam, chocolate sauce and a host of other additions to your taste.