Pancakes without sugar recipe on the water. Pancakes on the water. How to cook delicious thin pancakes on the water. Pancakes on mineral water - a recipe from cornmeal

To make pancakes on the water, we need a very simple set of products.

First, we need one liter of water. It must be taken boiled and chilled. This can be done in advance.

Drive four chicken eggs into a small bowl, stir with a whisk, but do not be zealous. Add salt and sugar to the eggs, mix again.

Now into the bowl bigger size pour one liter of water, stir in the egg mixture and mix very well.

Flour for pancakes on the water should be sifted and constantly stirring in small portions add it to the bowl. Try not to form lumps, so it is very important to constantly stir.

Now about flour. It took me 2.5 cups, but this does not mean that you will need exactly this amount of flour. A lot here depends on the quality of your flour, the category of eggs, etc. The dough should be more liquid than what we usually do for pancakes. This makes the pancakes thinner.

Now the matter remains small - you need to pour into the dough vegetable oil, also constantly stirring with a whisk.

Now let's move on to making pancakes. To do this, heat up the pan. I have a special pancake pan, it is non-stick, so I do not grease it with vegetable oil. And you look at the situation.

I love thin pancakes, so I try to pour as little dough into the pan as possible, a little less than half a ladle. We return the pan back to the fire and wait for the pancake to brown.

Flip the pancake. I do it 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, put it on a plate and proceed to another. And so we repeat until the dough runs out.

That's it, now you can try what we got, unless, of course, the household members do it earlier, because they love to grab hot pancakes from the plate so much.

Pour tea or coffee into mugs, cut fruits (in my case, red oranges), any berries, chocolate, condensed milk or jam, as you like, are also suitable.

The opinion that the more expensive the ingredients used in preparing a dish, the tastier it is, is absolutely not true. For example, thin pancakes on the water in terms of taste and popularity are in no way inferior to their counterparts in milk. The main advantage of such pancakes is that you don’t even need to buy anything. There is always flour in the house, and even more so water. Pancakes on the water come out with better fry and do not stick to the pan. And many prefer just such pancakes. Below is a step-by-step recipe for thin pancakes on the water.

Any frying pan will do, but a cast-iron skillet is best for baking pancakes. If there are special pancake pans, you can use them. The pan must be put on fire and heated without adding oil. When the pan is well heated, then you need to pour a thin layer of vegetable oil on it. After a few seconds, the oil will heat up evenly, you need to pour the first portion of the dough into the pan.

Use a ladle or spoon that will hold as much dough as needed to bake one pancake. This will be much more convenient than measuring the right amount. After the first portion of the dough is poured into the pan in a thin layer, bake one side of the pancake. This takes about a minute. Then the pancake needs to be turned over to the other side and baked until cooked.

Ready-made pancakes should be carefully removed with a spatula and transferred to a pre-prepared dish. Brush the top of each pancake with oil so that the pancakes do not stick together and are more soaked. When all the pancakes are fried, you can serve them on the table.

Sour cream, jams, preserves, honey and any other sauces of your choice are perfect for them. Also, pancakes on the water are very well suited for stuffing, for example,. And with their help, you can cook many interesting dishes that your imagination will tell you.

There are many recipes for pancakes. All products can be divided into several groups. For baking lush pancakes, yeast or soda is added to the dough, thin pancakes acquire the desired consistency due to a combination of liquid, flour and eggs. Most often, pancakes are baked in milk, but recipes using water are also very popular. Baking on water is lighter and lower in calories, it is suitable for people who are lactose intolerant.

The ideal dough should be homogeneous and sufficiently liquid. General rule when kneading - 2 parts of water are taken for 1 part of flour. Before whipping, the liquid is slightly heated so that lumps do not form. For whipping, use a submersible mixer or whisk, in extreme cases, you can use a fork.

Pancakes on the water can be served with sauce or stuffed, turning into neat knots.

So that the dough does not stick to the pan, odorless vegetable oil is added to it. However, to facilitate removal, it is also better to grease the pan. It is enough to process it with half a potato with a few drops of vegetable oil, this must be done before baking. It is better to cook pancakes in a thick-walled cast-iron skillet, if it is not there, they will do. modern options with teflon coating.

Ready-made pancakes can be stuffed by wrapping minced meat, chopped vegetables, canned fish mixed with rice, grated apples and other ingredients.

Thin pancakes on the water: a proven recipe

Thin pancakes on the water

Cooking such pancakes takes a minimum of time. Thin plates of dough are baked instantly, they can be served with sour cream, butter or jam, stuffed with hearty or sweet fillings.

Ingredients:

• 3 eggs;
• 1 st. l. Sahara;
• 0.5 tsp salt;
• 3 art. l. vegetable oil;
• 3 glasses of water;
• 2 cups of flour.

Break the eggs into a deep bowl, add salt, sugar and water. Beat the mixture with a mixer. When the mixture becomes homogeneous, and bubbles appear on the surface, pour in the odorless vegetable oil, gradually add the sifted flour. Properly cooked dough is quite liquid, homogeneous, without lumps.

Preheat the pan, grease it with vegetable oil using a culinary brush or half a potato. There should not be too much oil, otherwise the pancakes will turn out greasy and pale. Pour the dough into the pan with a ladle, it should quickly spread over the surface. Shaking the pan in your hand, spread the dough over the surface. Bake the pancake for 1-2 minutes, until the bottom is golden brown and the top is bubbling.

Flip the pancake with 2 spatulas. When it is ready, remove the pastries to the pan, brush with oil. Stack pancakes and keep warm until serving.

Thick pancakes for breakfast

thick pancakes

Lush, spongy pancakes stacked on a plate are a classic dish for a hearty breakfast. They can be poured with syrup, honey or condensed milk, sour cream and other delicious additives are served separately.

Ingredients:

• 600 ml of water;
• 3 eggs;
• 300 g flour;
• 0.5 tsp salt;
• 0.5 tsp soda;
• 0.5 tsp lemon juice;
• 3 art. l. Sahara;
• 1 st. l. vegetable oil.

Beat eggs with a mixer until white, pour in water, add sugar. Beat the mixture again, it should turn out foamy and homogeneous. Sift flour, mix it with sugar and soda. Pour dry ingredients into egg mixture lemon juice. Beat everything until completely homogeneous, there should be no lumps in the dough.

Bake pancakes in a well-heated pan, their size is slightly smaller than thin pancakes. When the pancake is well browned, quickly turn it over with a spatula. Lubricate finished products with ghee and stack them in a pile.

Custard pancakes in boiling water: a simple step-by-step recipe

Custard pancakes have a very delicate and delicate taste. The dough takes a little longer to cook, but you can fry finished products in 10-15 minutes.

Ingredients:

• 3 eggs;
• 2 glasses of water;
• 2 cups of flour;
• 1 st. l. Sahara;
• 0.5 tsp salt;
• 0.5 tsp baking powder;
• butter for lubrication.

Grind the eggs with salt and sugar, pour in cold filtered water. Beat everything into a fluffy foamy mass. Sift flour, mix with baking powder. Pour the egg mixture into the bowl with flour, mix thoroughly. Pour a glass of boiling water in a thin stream, continuously stirring the dough. Hot water will make the dough smooth and uniform, the finished products will be lush and airy.

Heat the pan, pour the dough with a ladle and quickly spread it over the surface. After frying the pancake, turn it over to the other side. Brush with butter directly in the pan, fold into quarters and place in a saucepan. This will keep the pastries hot.

Openwork pancakes: an original dessert

Openwork pancakes

From the dough on the water, you can bake spectacular lace pancakes. They will decorate a Sunday breakfast or a festive Easter table.

Ingredients:

• 250 ml of water;
• 2 eggs;
• 150 g wheat flour;
• 2 tbsp. l. vegetable oil;
• 2 tbsp. l. Sahara;
• 1 tsp salt.

Break eggs into a deep bowl, add sugar, salt, vegetable oil. Beat everything with an immersion mixer. Sift the flour, add in portions to the egg mass. Pour the dough into plastic bottle with a hole in the lid.

Heat up a frying pan, lightly grease it with oil. Squeeze the dough out of the bottle, imitating a lace pattern. You can make traditional round pancakes or give them the shape of a flower, heart, funny face. You need to draw with dough quickly, thin openwork pancakes are baked in just a couple of minutes.

Gently turn the product over with a spatula, fry the second side. Lubricate the finished pancake with butter, serve immediately. Any sweet sauce will be a good accompaniment: jam, honey, custard or sour cream, whipped with sugar. Pancakes can be garnished with fresh berries, canned fruit, or a scoop of ice cream.

Buckwheat pancakes on the water

Buckwheat pancakes

Pancakes made from buckwheat flour have a special, very rich taste. They can be stuffed or served with sour cream and butter. The degree of sweetness is adjusted to taste. However, you should not pour too much sand, thin pancakes can burn.

Ingredients:

• 500 ml of water;
• 1 cup buckwheat flour;
• 2 eggs;
• salt and sugar to taste;
• vegetable oil for frying.

Beat the eggs white with a mixer or whisk. When the mass becomes fluffy, and numerous bubbles appear on the surface, leave it for a few minutes. In a separate bowl, mix warm water, sugar and salt. Pour in buckwheat flour in portions and mix thoroughly so that no lumps remain.

Pour the beaten eggs into the flour mixture and mix well. Buckwheat flour particles are larger than wheat flour, so that the dough becomes homogeneous, it is better to use a submersible mixer.

Heat up a frying pan, grease it with odorless vegetable oil. Pour portions of the dough with a ladle, distribute it over the pan with smooth swings. When the edges of the pancake are browned, turn the product over with a spatula and fry the second side. Stack the finished pancakes on a plate, brushing with melted butter.

Pancakes with greens and cheese

Pancakes with greens and cheese

Ingredients:

• 500 ml of water;
• 330 g wheat flour;
• 2 tbsp. l. starch;
• 2 tsp baking powder;
• 4 eggs;
• 2 tsp Sahara;
• 2 tsp salt;
• 300 g of hard cheese;
• 30 g green onions;
• 30 g fresh dill;
• 5 st. l. vegetable oil.

Beat eggs with salt and sugar, pour in water, add in portions the sifted flour mixed with baking powder. Mix everything thoroughly with a mixer.

Grate the cheese on a coarse grater, finely chop the onion and dill. Mix the ingredients and add them to the dough. Pour in vegetable oil and mix again.

Heat up a frying pan and brush them with a little oil. Pour a portion of the dough, wiggle the pan to distribute it over the entire surface. Wait until the underside is browned, quickly turn the pancake over with a spatula. Directly in the pan, grease the pancake with butter, fold in half and place on a warmed plate. The standard portion is from a pancake with bacon, but their quantity can be increased.

Pancakes with apple sauce

Pancakes with apples

Sweet pancakes with a delicate taste are served sprinkled with powdered sugar. Ripe pears or thinly sliced ​​peaches can be used instead of apples.

Ingredients:

• 3 eggs;
• 500 ml of water;
• 1.5 cups flour;
• 1 tsp baking powder;
• 1 tsp salt;
• 2 tbsp. l. Sahara;
• 2 ripe sweet and sour apples;
• 50 g butter;
• vegetable oil for frying;
• powdered sugar for sprinkling.

Using a mixer, beat eggs with sugar and salt. When the mass becomes homogeneous and turns white, pour in water, pour in portions of the sifted flour mixed with baking powder. Mix everything thoroughly, rubbing the lumps, pour in the melted butter. Wash the apples, peel, remove the core, cut into thin slices.

Preheat the pan, lightly grease it with odorless oil. Pour the dough, distribute it with shaking hands. Spread the apple slices over the top of the pancake. When the bottom is browned, carefully turn over, being careful not to tear the pancake. It is more convenient to use 2 wide nylon spatulas. When the pancake is baked on the second side, remove it to a plate, brush with melted butter. Serve pancakes hot or warm.

Pancake knots

At home, you can cook a restaurant-level dish - hearty pancake knots with a complex filling. They are served with cream sauce or fresh sour cream.

Ingredients:

• 3 eggs;
• 500 ml of water;
• 1 cup wheat flour;
• 1 tsp Sahara;
• 1 tsp salt;
• frying oil.

For filling:

• 100 g chicken fillet;
• 100 g of champignons;
• 1 onion;
• 1 small carrot;
• salt and pepper to taste.

Beat the eggs white with salt and sugar. Heat water and mix with egg mass. Pour the sifted flour in portions, without stopping beating. Lightly grease the pan with oil, bake thin pancakes. It should be perfectly round, without breaks or damage.

Prepare the filling. Boil champignons in salted water, peel onions and carrots, chicken fillet cut into small cubes. Chop the onion, grate the carrots. In a deep frying pan, heat the vegetable oil and fry the vegetables until soft, stirring with a wooden spatula.

Throw the mushrooms in a colander, cool slightly and finely chop. Put the mushrooms and chicken to the carrots and onions, stirring, fry everything together until tender. Add salt and pepper to taste.

Put a portion of the filling in the center of each pancake. Raise the edges and fasten with a toothpick so that knots are obtained. Serve pastries warm. If the pancakes have cooled down, they can be brought to the desired temperature by placing them in a hot oven for a couple of minutes.

There is not a single person who does not like fried pancakes. In addition, they are easy to prepare, and it does not require a lot of ingredients. The most common ones with eggs are thin and tender. They can be cooked as a separate dish, along with jam, jam, etc. Or you can stuff them with various fillings: mushroom, cottage cheese, meat or any other. So stuff them or just serve them with honey - for tea. And we will help with this with our recipes. Choose one of them, show your culinary passions and imagination, and then serve the table, please your family and friends. Let's get down to business, cooking on the water.

Recipe number 1: thin pancakes

Ingredients for it: boiled water - 600 ml, eggs - three pieces, flour - 190 grams, vegetable oil - one spoon and a little for frying, a pinch of salt.

Whisk eggs with salt and water. Gradually add flour, one tablespoon at a time, while continuing to whisk. Add vegetable oil to the dough, beat thoroughly again. The oil in the composition will not allow the pancakes to stick to the pan during the frying process. In the end, you should get a homogeneous, without lumps, dough. Lubricate the pan with a brush. We warm it up well and, pouring a thin layer of dough, fry the pancakes. It happens that while we cook everything with eggs, half is gone, the household ate them quickly with jam, washed down with tea. It's okay, now we will tell you another recipe.

Recipe number 2: the most correct

Previously, housewives often failed to cook high-quality pancakes on the water. Sometimes they were slightly "rubber". But the method of experiments came to The right way. And now pancakes on the water with eggs come out very tasty. So check out the recipe below. It is recommended to use a frying pan with a good non-stick coating.

We need: half a liter of water, three eggs, two tablespoons of granulated sugar, a pinch of salt, a teaspoon of baking powder, one and a half glasses of flour, three tablespoons of vegetable oil.

Pour sugar, salt and eggs into a container, beat until fluffy. This takes about five minutes. We take a third of the water, send the sifted flour along with the baking powder into a saucepan and beat the whole dough with a mixer. If you pour out all the water at once, it will be difficult to break lumps of flour in the batter. Pour it now, do the same with oil, stir. The dough turns out to be quite liquid, but that is why the pancakes will be so thin. Now we begin to fry in water, while for the first of them it is recommended to grease the pan with oil. When you finish frying the last pancake, put them in a pan and close the lid. They will turn out even more tender and tasty.

Recipe number 3: the easiest

Another recipe.

For six servings we need: three eggs, two tablespoons of powdered sugar, two and a half glasses warm water, two glasses of premium wheat flour, a tablespoon of vegetable oil and table salt.

So, let's cook pancakes on the water again. Photos, recipe will help you do everything right. Moreover, there is nothing complicated. This is one of the simplest and easiest ways. Add sugar and a pinch of salt to warm water. Mix thoroughly until everything is completely dissolved. We beat the eggs with a mixer, add flour, you can pancake, or you can use regular, premium flour, beat everything again until the lumps dissolve. Add a tablespoon of oil and mix well. The dough should not be thick, we need liquidish, if anything, dilute with water. Fry in a hot frying pan, which we grease with lard, until golden brown.

Recipe number 4: with soda and vinegar

And again - on the water, because they are no different from those cooked on kefir or milk.

Ingredients: two glasses of flour, an egg, plain water - two glasses, sugar sand - two spoons, baking soda - half a teaspoon, vegetable oil - two spoons, and salt.

In a bowl, beat the egg and rub it with sugar and salt. Add a glass of water and mix thoroughly. Add soda slaked with vinegar. Pour the flour and mix well, you can do it with a mixer. It turns out a thick dough, which is diluted with water, which remains, stirring constantly. Almost at the very end, add the oil and mix again. Lubricate the pan with any fat, heat and bake pancakes. In this recipe, it is desirable to lubricate it before each pancake. Serve on the table, stuffed with stuffing or just like that, with jam, for example. Bon appetit!

Tips for housewives: how to fry pancakes on water with eggs

There are a lot of such tips, we have chosen the main ones:

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 beautiful view but 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 jokes);
• 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.

If you like thicker pancakes, then we advise you to put more flour in the dough. if you follow our recipe, you will get moderately thin, ruddy pancakes, somewhat similar to Armenian lavash.

We start cooking:

1. Mix together the indicated amount of sugar, flour, salt and baking soda.

1. 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.

1. The oil is heated in a frying pan, after which we pour it into the future dough and mix well.
2. The dough is ready for frying, we bake delicious ruddy pancakes. Stir the dough occasionally, especially the buttery top layer.

These pancakes are best combined with honey or homemade jam. The fact is that pancakes turn out to be a little dry, crispy, so liquid sweet sauces are best suited to them.

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 in more also depends on the quality of the eggs. There is little secret: egg whites and yolks should be beaten separately, and then combined.

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 to the dough, boiled eggs, meat and other food products. 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.
• The moment you turn off 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.

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