How to cook lean pancakes with water. Lenten pancakes with water and coffee

It is difficult to imagine a family where they do not prepare a dish of traditional Russian cuisine - pancakes. And everyone has their own signature recipe with a couple of secrets and tricks.

But today I propose to deviate from the familiar and customary versions of this baking and try to master new recipes.

Let's make tender, thin, lacy pancakes with sparkling water and lean pancakes with mineral water. Let's look at the most common methods of preparing them.

A simple recipe with mineral water

Ingredients: Sparkling water 0.5 l; Egg 5 pcs; Salt 1 tsp; Sugar 4 tsp; Soda ½ tsp; Wheat flour 1.5 tbsp; Vegetable oil 5 tbsp.

Use any sparkling water for the test; highly or lightly carbonated will do. The more bubbles, the more porous and airy the pancakes will be.

For this recipe, it is better to take mineral water that is not highly carbonated.

Let's start cooking:

  1. Mix the dry ingredients of the pancake dough; the soda needs to be extinguished.
  2. Add eggs, pour in mineral water. Mix until smooth.
  3. Add the sifted flour in small portions, stirring with a whisk.
  4. Use a thick-walled cast iron frying pan or a special pancake pan for baking. Each pancake takes about 2 minutes to bake.
  5. Serve with any additions or toppings you like.

Another simple way:

When using mineral water with a strong gas content, add vegetable oil, then the pancakes will not stick to the bottom when baking.

Take products:

Mineral water 0.5 l; Flour 1 tbsp; Butter 3 tbsp. l; Egg 5 pcs; Sugar 4 tsp;

Preparing pancakes:

  1. Beat eggs with sugar until foamy, add salt.
  2. Pour in 100 ml of sparkling water, gradually add flour, stir so that there are no lumps.
  3. Melt the butter and add to the dough.
  4. Add the remaining 400 ml of mineral water and a little vegetable oil.
  5. Bake in a hot pan.

These pancakes turn out delicate, golden and very appetizing.

Lenten pancakes with sparkling water

This recipe will be appreciated by those who are fasting; it is also suitable for those who are on a diet or do not eat animal products.

This pancake dough does not contain eggs or milk, but the baked goods still turn out remarkably tasty and attractive.

Lenten pancakes in mineral water can be filled with vegetables or served as a dessert with jam, jam, and fruit.

For this option, give preference not to mineral water, but to simple soda made from purified water with a strong gas content. A large number of bubbles in it will make lean pancakes especially airy and porous.

Please note that pancakes need to be fried in sparkling water for a minimum amount of time. Turn them over as soon as the edges begin to pull away from the pan; if you overcook them, they will turn out rubbery.

To prepare you will need:

Sparkling water 250 ml; Premium wheat flour 250 gr; granulated sugar 70 gr; Salt to taste; Vegetable oil 2 tbsp;

Cooking process:

  1. Mix dry ingredients in a deep bowl.
  2. Gradually add some water at room temperature, stir the dough until the consistency of thick sour cream without lumps.
  3. Pour in the rest of the soda and whisk, now you can add vegetable oil.
  4. The dough is ready. Let's start frying the pancakes.
  5. Lenten pancakes made with mineral water will turn out to be a lighter shade than classic pancakes made with milk and eggs. But the taste is not inferior at all, they turn out very tender.

Pancakes with mineral water and milk

These pancakes come out fluffy, rosy, with holes. Lovers of classic pancakes with milk will appreciate it; in this case, sparkling water only adds texture.

Take the following products:

Mineral water 0.5 l; Milk 0.5 l; Egg 3 pcs; Granulated sugar 1 tbsp. l; Baking powder ½ tsp; Salt 1 tsp; Wheat flour 500 gr;

Let's start making pancakes:

  1. Beat eggs with granulated sugar and add some salt.
  2. Pour in milk and mineral water. Mix.
  3. Gradually sift the flour into the resulting mixture, using a whisk to bring it to a homogeneous consistency.
  4. If necessary, dilute with mineral water to the desired thickness.
  5. At the end, add baking powder or soda, which we first extinguish.
  6. You need to heat the pan very hot and start baking pancakes.

If you are planning a dessert dish, add all the sugar to the dough, and if the pancakes have a savory filling, reduce the amount.

Pancakes with semolina

Another recipe for lean pancakes. They are perfect for breakfast or as a snack for lunch or dinner.

The bright yellow tint that carrots and turmeric give increases appetite and improves mood.

Ingredients required:

Hot water 1.5 cups; Semolina 1 cup; Carrots 2 pieces; Onion 1 piece; Salt 1 teaspoon; Seasoning Turmeric to taste;

Preparing Lenten pancakes:

  1. First of all, you need to pour semolina with hot water and leave to swell.
  2. Chop the onion into cubes or use a blender and fry with turmeric.
  3. Grate the carrots on a medium-sized grater and sauté together with the onion until soft.
  4. Mix roasted vegetables and prepared semolina. Knead. The lean dough is ready.
  5. These pancakes can be fried in any vegetable oil.

Serve lean semolina pancakes with vegetable-based sauces.

Pancakes with mushrooms and buckwheat

The recipe involves preparing lean yeast dough. The pancakes are very filling and make a great snack or addition to your main meal.

Set of products for the test:

Warm water 2 glasses; wheat flour 1.5 cups; Yeast 1 sachet; Granulated sugar 25 gr; Vegetable oil 2 tbsp. l; Salt to taste

Filling ingredients:

Boiled or steamed buckwheat 160-180 g; Dried mushrooms 1 cup; Onions 1 piece; Vegetable oil 2 tbsp

Cooking sequence:

  1. Pour the yeast and granulated sugar into the water, stir, and leave for a quarter of an hour.
  2. Sift the flour through a sieve along with salt to make the dough more fluffy. Add in small portions to fermenting yeast.
  3. Now pour in the heated vegetable oil, combine all the ingredients and put the dough in a warm place for half an hour.
  4. Boil the dried mushrooms and drain the water. You can use fresh ones, regular champignons or chanterelles will do, take a little more of them. Chop the mushrooms.
  5. Sauté finely chopped onion, add mushrooms and fry together for a few minutes.
  6. Add buckwheat to the resulting frying and mix.
  7. By this point the dough should have risen, bake thin lean pancakes from it in a hot frying pan. Let's give them time to cool down. The next step is to fill them with buckwheat porridge with mushrooms and wrap them in any shape.
  8. You can use envelopes, tubes or just triangles. In the latter case, it is good to use vegetable sauce so that it holds the filling together and it does not crumble.

There is another old Russian recipe - lean pancakes with seasoning. To do this, spread the filling in a thin layer on a frying pan and fill it with dough.

We get thick pancakes that look like pancakes, which are delicious both hot and cold.

Sweet Lenten pancakes

I suggest preparing dessert pancakes for the Lenten table. Apples will be an excellent addition to them. The fruits can be finely grated and added to the dough or made into a sweet filling.

Products you will need:

Water 2 glasses; Premium wheat flour 1 cup; Granulated sugar 3 tbsp; Vegetable oil 2 tbsp; Soda ¼ tsp; Liquid honey ½ cup; Apples 3 pieces; Cinnamon on the tip of a knife; A pinch of salt;

Sequence of cooking pancakes:

  1. We make regular lean pancake dough. Mix sugar, flour, salt in a deep bowl, add a little warmed water, mix, set aside.
  2. When the dough has rested a little, pour in warm vegetable oil and add soda. Beat until smooth, getting rid of lumps. If necessary, adjust the thickness by adding water.
  3. We bake thin pancakes in a well-heated frying pan, make sure they don’t burn, turn them over as soon as the first side has browned and the edges begin to peel off easily. Place on a plate and brush each pancake with honey.

Apple filling:

  1. Grate apples without peel on a coarse grater. In a small saucepan or saucepan with a couple of tablespoons of water and sugar, heat over moderate heat. Stir constantly, after a few minutes add cinnamon, turn off the stove, let cool.
  2. Place a spoonful of filling on a pancake greased with honey and wrap it up. We form all the lean pancakes in this way and place them on top of each other in a baking dish with high sides, coat with the remaining honey.
  3. Place in the oven at 150 C for a little less than half an hour. We get a fragrant, sweet and healthy pancake cake. There is no need to take it out of the mold.

Similarly, you can cook pancakes in water with any fruit or berry filling. There is no need to bake pancakes with softer ingredients.

It will be enough to decorate them beautifully with pieces of fruit and mint leaves.

Pancakes made from rye flour

Tasty and rich in nutrients, lean rye pancakes with water are prepared in the same way as wheat pancakes. Rye flour gives them a special subtle aroma and taste.

For preparation you will need:

Water half a liter; Rye flour 250 gr; Egg white 2 pieces; Yolk 1 piece; Vegetable oil 1 tsp; Salt ¼ tsp;

Cooking step by step:

  1. Heat the water in a deep container.
  2. In another bowl, mix two whites and a yolk, gradually add rye flour. Bring the mixture to a homogeneous consistency using a whisk or fork.
  3. Pour the resulting mass into heated water in a thin stream, add salt, knead a smooth, lump-free dough for making pancakes.
  4. Fry in a hot frying pan on both sides, transfer to a plate.
  5. Serve rye flour pancakes with various types of vegetable sauces. They will go well with mushroom sauce, ground herbs with the addition of olive oil and garlic, and they will turn out interesting if you make the filling with tofu cheese.

The recipe is very simple, but at the same time, such lean pancakes can be served in a very unusual way; various additives will perfectly highlight their unique and original taste.

They will be a godsend for those who don’t really like sweets.

Those observing strict fasting should pay attention to the content of animal protein in the form of eggs in the recipe.

  • It is more convenient to beat the dough in a deep bowl, this makes it easier to achieve a uniform consistency.
  • To prepare pancakes with carbonated or mineral water, use purified (refined) vegetable oil.
  • Always let the batter rest before frying the pancakes. It will become more homogeneous and plastic.
  • Do not use a mixer or blender when making pancakes with soda. Stir the mixture before pouring a new portion into the frying pan.
  • Place a bowl of cold water in the work area and lower the ladle into it before adding each new portion. The dough will drain better and faster.
  • Be sure to heat the pan well before frying, then the pancakes will not stick.

I advise you to try making pancakes with such an unusual ingredient as mineral water and your loved ones will definitely appreciate the openwork, with holes, airy and light pancakes!

My video recipe

It's Lent, and as luck would have it, we remember pancakes, and our family asks us to cook them, and we really want to please them with delicious pancakes. And, it seems, what kind of pancakes are there without eggs and milk, but there are lean pancakes in which these important ingredients are replaced with others, as a result they turn out no worse than the pancakes we are used to and love. In addition, lean pancakes have a significant advantage: they are not as heavy as regular ones and have a low calorie content, so they are good for those who are watching their figure and for those who are fasting.

So it is quite possible to please yourself and your loved ones with pancakes during Lent, because the recipe for Lenten pancakes is made taking into account all abstinence in food prescribed by religious rules: no eggs, no milk, no sour cream. Dough for lean pancakes can have either a fresh or yeast base. You can cook delicious lean pancakes with plain water. The main ingredients of Lenten pancakes are flour, water, salt, sugar and vegetable oil, the presence of which indicates that pancakes can only be prepared on days permitted by the church: Saturday or Sunday. Water, vegetable or cereal decoctions, or highly carbonated mineral water can be used as a liquid base. By combining different types of flour, you can get different types of lean pancakes - mix rye or buckwheat, as well as oat or corn flour with wheat flour. This ability to use different types of flour and a variety of fillings opens up endless possibilities 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 preserves, dried fruits, steamed and ground in a blender with honey or sugar, as well as sweet pumpkin, lightly stewed in a frying pan with sugar, apples, bananas, pears, berries , kiwi, pineapples or other fruits pureed or lightly fried with sugar or honey, chopped nuts or coconut with honey. Lenten pancakes with savory fillings will be no less tasty: mashed potatoes with fried onions or with fresh herbs, buckwheat and mushrooms, stewed cabbage with herbs, mushrooms with onions, with eggplant and zucchini stew, as well as with various baked goods. Perhaps among our recipes you will find one that will become the ideal dish on your Lenten table.

Lenten pancakes on the water

Ingredients:
1.5 stack. flour,
2 stacks water,
50 ml vegetable oil,
1 tbsp. Sahara,
½ tsp. soda,
a little vinegar or citric acid,
salt - to taste.

Preparation:
Dissolve sugar, salt in water, add sifted flour and citric acid and knead the dough thoroughly until smooth so that there are no lumps. Then add soda and vegetable oil. Stir everything well. Heat a frying pan, grease it once before baking with vegetable oil and bake the pancakes over medium heat.

Pancakes with mineral water

Ingredients:
500 ml mineral water,
1.5-2 cups. flour (this depends on the thickness of the desired dough),
4 tsp Sahara,
½ tsp. salt,
2 tbsp. vegetable oil.

Preparation:
Mix the sifted flour with salt and sugar, add mineral water and vegetable oil and mix thoroughly. Heat a frying pan, pour just a little vegetable oil into it so that the pancakes do not stick to the surface of the frying pan, and fry them on both sides until cooked.

Pancakes with 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.

Preparation:
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 flour. If you want thick pancakes, add another 1-2 tbsp. flour. Add baking powder and whisk until there are no lumps. Heat a frying pan, grease it with vegetable oil, and bake pancakes.

Pancakes with brine

Ingredients:
2 stacks flour,
1 liter of cucumber or tomato brine,
2 tbsp. vegetable oil,
1 tsp soda

Preparation:
Add flour and soda to the brine and stir thoroughly until thickened. Grease a frying pan with vegetable oil, heat it and bake the pancakes on both sides until browned.

Pancakes with apple and lemon juice

Ingredients:
250 g wheat flour,
100 ml apple juice,
420 ml water,
100 g sugar,
10 g baking powder,
1 tsp lemon juice,
vegetable oil.

Preparation:
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, stir with a whisk, then add the rest of the liquid, continuing to stir. Grease a frying pan with vegetable oil, heat it up and start baking pancakes.

Pancakes with soy milk

Ingredients:
1 stack flour,
½ cup soy milk,
½ cup water,
50 g vegetable margarine,
2 tbsp. honey,
1 tbsp. Sahara,
¼ tsp. salt.

Preparation:
Mix flour, salt, melted margarine, sugar, honey, soy milk and water, cover the resulting mass with film and refrigerate for 2 hours. Heat the frying pan, after greasing it with vegetable oil, pour in 3 tbsp. dough, distribute it evenly over the entire surface of the pan and fry on both sides.

Lenten yeast pancakes

Ingredients:
1.5 stack. flour,
300 ml water,
3 g dry yeast (or 10 g fresh pressed),
2 tbsp. vegetable oil,
5 tsp Sahara,
½ tsp. salt.

Preparation:
Mix flour with 4 tsp. sugar in a deep bowl. Pour 200 ml of warm water into it and leave for 15 minutes. Meanwhile, prepare the dough. To do this, dissolve yeast and 1 tsp in 100 ml of warm water. sugar until foam appears. Then pour the prepared 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, stir and bake pancakes in a heated frying pan on both sides. This dough makes thick pancakes; if you want thin pancakes, add another 100 ml of water to the dough.

These pancakes with toppings are very tasty. To do this, soak washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green or onions, cut into rings.
Having spread the baked goods in a frying pan, fill them with dough and fry like ordinary pancakes.

RRussian yeast pancakes (an old recipe)

Ingredients:
2.5 stacks wheat flour,
⅓ stack. buckwheat flour,
25 g fresh compressed yeast,
1 tbsp. Sahara,
1 tsp salt,
vegetable oil - to taste.

Preparation:
In the evening, knead a fairly thick dough from buckwheat and half the amount of wheat flour, yeast and water 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 enough warm water into the dough so that it has the consistency of sour cream and stir. Then you can start baking pancakes.

Lenten buckwheat yeast pancakes “Grechishniki”

Ingredients:
4 stacks buckwheat flour,
4.5 stacks water,
25 g yeast,
salt - to taste.

Preparation:
Dissolve fresh yeast in half a glass of warm water, then add another half glass and stir until smooth. Without stopping stirring, 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 place again in a warm place. As soon as the dough rises again, start baking pancakes. Do not stir the dough.

Lenten millet yeast pancakes

Ingredients:
3 stacks flour,
1 stack millet flakes,
5 stacks water,
1 pack of dry yeast,
2 tbsp. Sahara,
1 tsp. salt,
½ cup unrefined vegetable oil with flavor.

Preparation:
Pour 3 cups of boiling water over millet flakes, put on fire and cook for 3 minutes. Cool the resulting porridge. Dissolve the yeast in a third of a glass of water, adding 1 tsp. Sahara. Add flour to the porridge, stir, then 1 glass of water, sugar, salt and yeast. Mix everything well, cover and leave for 1 hour for the dough to rise. Then pour 1 glass 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 stacks wheat flour,
4 tbsp vegetable oil,
1 stack rice,
2 tbsp. Sahara,
½ tsp. soda,
½ cup raisins,
salt - to taste.

Preparation:
Boil the rice in 2 liters of water, covered, until cooked. Drain the broth through a sieve or colander (you will get about 1 liter of broth). Cool the resulting broth. If it turns out too thick, it can be diluted with boiled water to a liquid jelly. The total broth should be 1 liter. Add flour, sugar, salt, vegetable oil, soda and mix. The dough should have the consistency of liquid sour cream. Bake pancakes in a hot frying pan greased with vegetable oil on both sides. Let the finished pancakes cool and wrap them with the filling, prepared as follows: add raisins to the cooked, washed rice, which you first soak for 5-10 minutes in hot water, and sugar. You can make a savory filling by adding fried mushrooms and onions to the rice.

Potato pancakes with mineral water

Ingredients:
½ cup wheat flour,
3 potatoes,
1 stack mineral water,
4-5 tbsp. vegetable oil.

Preparation:
Peel the potatoes, cut them into cubes and boil until tender. Then drain off the 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 stir. Fry as usual. These pancakes will be especially good with mushrooms or sauerkraut.

Lenten oat pancakes

Ingredients:
2.5 stacks flour,
2 stacks oatmeal,
4 stacks water,
2 tbsp. Sahara,
2 tsp starch,
1 tsp salt,
½ tsp. soda,
4 tbsp vegetable oil.

Preparation:
Pour water over the oatmeal overnight, strain the resulting mass in the morning, you will get 900 ml of oat milk, add sugar, starch, salt, soda and flour, pour in 3 tbsp. vegetable oil. Whisk until smooth. Pour 1 tbsp into a heated frying pan. vegetable oil and bake pancakes on both sides.

Lenten semolina pancakes

Ingredients:
1 stack decoys,
1.5 stack. water,
2 carrots,
1 onion,
1 tsp salt,
a little turmeric.

Preparation:
Chop the onion very finely and fry it along with the turmeric until golden brown. Add carrots grated on a medium grater and fry for a few minutes along with the onion. Mix semolina with water, add fried onions and carrots, stir and bake pancakes in the usual way.

Lenten corn pancakes

Ingredients:
200 g corn flour,
1 onion,
50 g vegetable oil,
1 tsp salt.

Preparation:
Knead corn dough, the consistency of which resembles jelly, add chopped onion, salt, pour in vegetable oil, stir and bake corn pancakes in a greased with vegetable oil and heated frying pan until golden brown.

Vegetable Lenten Pancakes

Ingredients:
120 g wholemeal flour,
3 large potatoes,
1 carrot,
1 onion,
3-4 tbsp. vegetable oil,
1 stalk of celery,
20 g parsley,
20 g dill,
spices: dried basil, ground black pepper and marjoram,
salt - to taste.

Preparation:
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. Place the finished pancakes in a saucepan, cover with a lid and let stand for a while, about 5-10 minutes, they will become even tastier. Before serving, sprinkle the pancakes with lightly toasted sesame seeds.

Lenten pancakes are a wonderful opportunity not only to please loved ones, but also to diversify your Lenten diet with tasty and healthy dishes.

Bon appetit!

Larisa Shuftaykina

Sometimes you really want to eat pancakes, but when you look in the refrigerator, you find that there are no eggs, and you don’t have the energy to go to the store, and you don’t have much desire. Fortunately, today there are a huge number of different recipes for making this lean pancakes on water without adding eggs, which is perfect for tea.

Lenten pancakes cooked in water are very tasty; their taste is in no way inferior to pancakes cooked in milk and eggs. They turn out thin and very tender. How to cook pancakes in water without eggs?

Secrets

Every girl dreams that her pancakes always turn out very tasty, fried and thin. There are several secrets to preparing these products.

  • Before kneading the dough, be sure to sift the flour. And the point is not that in this way we clean it from impurities, but that it is saturated with air and gives the pancakes airiness;
  • First of all, you need to stir liquid products, and then move on to adding flour;
  • Before sending the workpiece to the frying pan, add a little sunflower (olive) oil to the mixture. After this, everything should be mixed thoroughly. Due to this step, the consistency becomes 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 more closely resemble liquid sour cream;
  • Use a frying pan made of cast iron. It holds heat very well and heats up evenly;
  • Grease the pan with oil. It is necessary not to pour oil, but rather to lubricate it using a silicone brush. This step will avoid oil leaks;
  • The size of the pancakes depends on the size of the pan. This is why you need to find your ideal frying pan, which you should use for frying;
  • Pancakes should only be fried in a very hot frying 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;
  • To prevent the pancakes from drying out, you need to turn them over immediately after they turn golden brown;
  • Use a wooden spatula to flip the pancakes. It won't ruin the frying pan or tear our pancakes.
  • Never leave the cooking process unattended. All you have to do is turn away and the pancake will burn. That is why you are constantly in the kitchen and monitor the process.

Options

There are quite a few ways to prepare this delicious and incomparable dish. Let's look at the most popular of them.

Classic recipe: water pancakes without eggs


The recipe for this dish is probably the simplest of all existing ones. Pancakes can be filled with any filling, for example, raspberry jam.

The recipe for preparing the dish involves the use of such products as:

  1. Flour (wheat is best) - 2 cups;
  2. Oil (it is best to use olive oil) - 2 tbsp;
  3. Sugar - 2 tbsp;
  4. Water - 2 glasses;
  5. Soda (just a little, literally on the tip of a knife) - 1;
  6. Add salt to taste (but usually 1 pinch is enough).

Making pancakes is very simple:

  • Mix soda, salt, flour, and sugar;
  • Slowly pour water into the resulting mixture. Do not forget to constantly stir the consistency, because... Lumps may form;
  • Add oil to the mixture and mix again;
  • The dough should more closely resemble liquid sour cream;
  • Leave the dough in a warm place for 15 minutes. This is necessary for the dough to infuse;
  • Using a ladle, pour the dough into the frying pan and spread it over the entire area;
  • Bake each side until golden brown.

Our pancakes are ready. Now they can be served with jam, cottage cheese or sour cream.

They turn out very tender!

Thin pancakes


This recipe calls for holey pancakes. You should read this recipe very carefully, because... it contains the main ingredient that makes the 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 tbsp;
  • Soda - 0.5 tsp.

Cooking process:

It is worth noting that the recipe is based on minimal 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 a snack, and even a main course.

  • First of all, you need to mix all the liquid ingredients of the dish;
  • Next, add soda and flour, stirring constantly with a spoon;
  • Heat the pan using a ladle, add the dough and start baking;
  • You can turn the pancakes over after the golden crust has appeared (do not wait for a chocolate-colored crust, as they will be overdried).

They should be served after they have cooled slightly.

With semolina


This is a very simple recipe for making tender pancakes. This option is lean pancakes.

The recipe requires the use of the following ingredients:

  • Water - 500 ml (about 2 glasses). Attention! It is necessary to take boiled water, and not plain water from the tap;
  • Oil (sunflower) - 6 tbsp;
  • Sugar - 2 tbsp;
  • Soda - 2 g (about half a teaspoon). Attention! You should only use slaked soda for pancakes.
  • Vinegar - 1 tbsp;
  • Semolina - 30 g (about 2 tbsp)
  • Flour - 200 gr;
  • Add oil to taste.

How to make pancakes? Let's look at the cooking process:

  • Cool the water and add butter, salt, slaked soda and sugar. Mix everything thoroughly;
  • Add flour and semolina to the mixture until you get a dough that more closely resembles runny sour cream. Semolina will hold the pancakes together;
  • The dough should rest a little for 20 minutes;
  • Next, take a ladle and scoop the dough, move it into the frying pan;
  • Bake our pancakes until golden brown.

These pancakes are a lean dish, so they can be served with jam or jelly. This version of pancakes is suitable for people who, for some reason, refuse animal products, for example, vegetarians.

It’s not at all difficult to prepare delicious ones; it’s enough to follow a number of simple rules that will definitely help you.

Pancakes are the oldest culinary product of Russian cuisine. Lenten pancakes, unlike others, do not contain ingredients of animal origin in the recipe. In other words, the technological map does not contain eggs, milk, butter and similar products. The word “pancake” is a corruption of the word “melin”, which comes from the word “grind” and means that the product will be prepared from a ground product.

To create such a culinary masterpiece as Lenten pancakes, you don’t need special skills, a lot of time or an exquisite assortment of products. Recipes typically contain water, flour, salt, sugar, baking powder or yeast. Such an economical flour dish requires a dough of liquid consistency, which easily spreads on a hot frying pan and is quickly fried on both sides.

Russian Lenten pancakes are loose, spongy, soft products with many pores. Baking powder in the preparation of recipe cards has been used not so long ago in Russian cuisine, and such an additive was borrowed from the West. Lenten pancakes have a lot of recipes, which are prepared differently.

Pancake dough is often made 6 hours before baking so that the gluten in the flour can swell and the consistency acquires a delicate, homogeneous, velvety appearance. The sponge cooking method is one of the most common. By the time of baking, this dough resembles thick sour cream.

In terms of thickness, lean pancakes can be either thin or thick. Often such products are stuffed with various fillings. For this, it is better to use thin products, because they will not break when folded. Apples, raisins, jam, caviar and other products of personal preference are placed inside.

When preparing dough for lean pancakes, there are some nuances that should be followed. For example, flour is always sifted, because then it can be enriched with oxygen. Yeast that is dissolved in warm water should not be in excess. Otherwise, the dough will smell “fermented.”

When adding flour, the dough should be thoroughly rubbed. It is better to do this with a mixer. Also, some recipes require scalding the dough; you should not be lazy and avoid this process, because the quality of the dough and, ultimately, the quality of the prepared products will depend on this. It is best to follow all recommendations and strictly adhere to the ratio of ingredients.

16.05.2018

Lenten pancakes with whole grain flour

Ingredients: warm water, wheat flour, whole grain flour, sugar, salt, soda, vinegar, vegetable oil

Pancakes are always delicious, even if they are lean pancakes. These are the ones we want to introduce you to today. Their highlight is that they are made from whole grain flour in combination with wheat flour, which is why they turn out very interesting.

Ingredients:
- 1.5 glasses of warm water;
- 0.5 cups wheat flour;
- 0.5 cups whole grain flour;
- 1.5 cups sugar;
- 2 pinches of salt;
- 0.5 tsp. soda;
- 1 tbsp. vinegar;
- 2 tbsp. vegetable oil.

24.02.2018

Yeast pancakes on water

Ingredients: sugar, egg, butter, water, salt, yeast, flour

You can make these delicious pancakes from yeast dough in water very simply and quickly. I described the recipe for making such pancakes in detail for you.

Ingredients:

- 60 grams of sugar,
- 3 eggs,
- 100 grams of sunflower oil,
- 500 ml. water,
- 1 tsp. salt,
- 8 grams of yeast,
- 300 grams of flour.

24.02.2018

Pancakes with meat filling

Ingredients: water, egg, soda, vegetable oil, salt, flour, fried meat, vinegar

Pancakes made with water turn out just as good as pancakes made with milk or kefir. Today I have prepared for you a simple recipe for milk pancakes with meat filling.

Ingredients:

- water - 1 glass,
- egg - 1 pc.,
- soda - a quarter tsp,

- salt - a pinch,
- flour - half a glass,
- grilled meat,
- vinegar.

25.11.2017

Quick and delicious Lenten pancakes on water

Ingredients: flour, water, vegetable oil, soda, vinegar, salt, sugar

These lean pancakes taste no different from regular pancakes. The recipe is very simple and quick.

Ingredients:

- wheat flour - 300 grams,
- water - 500 grams,
- vegetable oil - 3 tbsp.,
- soda - half a tsp,
- vinegar,
- salt - a pinch,
- sugar - 20 grams.

20.10.2017

Lenten pancakes

Ingredients: flour, water, sugar, salt, soda, butter

Usually pancakes are cooked with milk, but today I have prepared for you a simple recipe for lean pancakes with water.

Ingredients:

- 1 glass of flour,
- 1 glass of water,
- 4 tbsp. Sahara,
- half tsp salt,
- 1 tsp. soda,
- 2 tbsp. vegetable oil.

06.10.2017

Lenten oat bran pancakes

Ingredients: mineral water, salt, sugar, flax seed, oat bran, oil, flour

I present to your attention a simple dietary recipe for delicious oat bran pancakes. These pancakes can be prepared during Lent.

Ingredients:

- 250 ml. mineral water,
- 1 tsp. salt,
- 2 tbsp. Sahara,
- 2 tbsp. flax seeds,
- 2 tbsp. oat bran,
- 30 grams of vegetable oil,
- 100 grams of flour.

10.08.2017

Lenten pancakes with yeast for funerals

Ingredients: flour, yeast, water, sugar, salt, butter

A wake is an event that horrifies everyone. But for a wake you also need to cook and treat the guests. Today I will describe for you a recipe for lean fluffy pancakes made with yeast.

Ingredients:

- 150 grams of flour,
- 8-10 grams of yeast,
- 250 ml. water,
- 1 tbsp. Sahara,
- a pinch of salt,
- 5 tbsp. vegetable oil.

24.02.2017

Lenten pancakes with bean broth

Ingredients: whole grain flour, bean broth, salt, vegetable oil

Lenten dishes can be very tasty and interesting. For example, there are lean pancakes - made with bean broth, made from whole grain flour, they are not only not savory, but also healthy. Their recipe is quite simple and uncomplicated.

Ingredients:
- whole grain flour - 1 tbsp.;
- bean broth - 1 tbsp.;
- salt - 1.2 tsp;
- vegetable oil - 4 tbsp.

08.08.2016

Lenten pancakes with oat milk

Ingredients: oat flakes, water, vegetable oil, sugar, salt, flour

The oat milk pancakes we offer will help you diversify your Lenten menu. There is nothing complicated in the recipe, milk is not difficult to prepare, and any housewife can knead the dough and fry pancakes.

For oat milk you will need:
- oat flakes - 1.5 cups;
- water - 1 liter;
for pancakes:
- oatmeal milk - 2.5 cups;
- 30 ml vegetable oil;
- 50 g sugar;
- a pinch of salt;
- flour - 2 cups.

Ingredients:

  • 1.5 tbsp. flour
  • 2 tbsp. water
  • 50 ml vegetable oil
  • ½ teaspoon soda
  • 1 tbsp. spoon 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 mixture until the lumps disappear.

    Add soda, sunflower oil and stir again.

    Heat a frying pan, pour 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 sugar
Recipes for Lenten dishes from the chef. Watch the video!

How to cook:

    Sift the 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 Lenten pancakes

Ingredients:

  • 200 ml water
  • 1.5 tbsp. flour
  • 2 tbsp. spoons of vegetable oil
  • 0.5 tsp
  • 5 teaspoons sugar

For the dough:

  • 100 ml warm water
  • 1 teaspoon sugar,
  • 10 g compressed yeast

How to cook:

    Prepare the dough and leave it in a warm place until foam appears.

    Sift the flour into a bowl, mix it with sugar, pour in 200 ml of warm water and wait 15 minutes. Then pour in the prepared dough, knead the dough and put it in a warm place. After some time, 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 and chop it finely. Peel the carrots and grate them on a coarse grater. Lightly fry the vegetables in vegetable oil. Peel the potatoes and boil them in salted water. Drain the water and mash the potatoes. Add fried vegetables to the puree.

With buckwheat porridge and mushrooms. Boil the mushrooms and chop. Fry the chopped onion until golden brown. Cook buckwheat porridge. Mix porridge, onion and buckwheat, add salt.

From cabbage. Finely chop the cabbage. Pour oil into the frying pan, add 2 teaspoons of sugar and hold until it turns brown. Place cabbage in a frying pan, add salt and pepper, stir and simmer until tender.

From cabbage and eggplant. Finely chop the cabbage and simmer in a frying pan until tender. Fry the onion separately. Bake the eggplants and grind through a meat grinder. Combine the ingredients, salt and pepper.

From apples. Peel and core the fruit, cut them into pieces, place in a frying pan or saucepan, add sugar, a little water, and simmer until soft. Place the filling on the pancakes and cook them in an envelope or tube. Fry them in a frying pan with vegetable oil on both sides until golden brown.