Pancakes on the water - recipe with step-by-step photos

Pancakes on the water: what are their features

There are many pancake recipes.
All products can be divided into several groups. To bake fluffy pancakes, yeast or soda is added to the dough; thin pancakes acquire the desired consistency through a combination of liquid, flour and eggs. Most often, pancakes are baked with milk, but recipes using water are also very popular. Baking with water is lighter and lower in calories, and is suitable for people who are lactose intolerant. The ideal dough should be homogeneous and fairly liquid. The general rule when kneading is to mix 1 part flour with 2 parts water. Before whipping, the liquid is slightly heated to prevent lumps from forming. For whipping, use a submersible mixer or a whisk; in extreme cases, you can use a fork.

Water pancakes can be served with sauce or stuffed into neat little knots.

To prevent the dough from sticking to the pan, odorless vegetable oil is added to it. However, to make removal easier, it is also better to grease the frying pan. It is enough to treat 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 frying pan; if you don’t have one, modern options with a Teflon coating will do.

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 water: a proven recipe

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

Ingredients:

3 eggs;
1 tbsp. l. Sahara;
0.5 tsp. salt;
3 tbsp. 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 odorless vegetable oil and gradually add sifted flour. Properly prepared dough is quite liquid, homogeneous, without lumps.

Heat a frying pan, grease it with vegetable oil using a pastry 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. Rock the pan in your hand and spread the dough over the surface. Bake the pancake for 1-2 minutes until the bottom side is browned and bubbles appear on the top.

Using 2 spatulas, flip the pancake. When it is ready, remove the baked goods to the pan and grease with oil. Stack pancakes and keep warm until serving.

Recipe for water pancakes with eggs:

Of course, there are different versions of pancakes. There are also eggs without them, this is mainly when the dough for them is made during Lent. I will only say one thing, I add them so that the dough comes out of the pan well and does not fall apart, that is, for holding together. And the taste is different.

Ingredients:

Eggs – 2 pcs.
Water – 0.5 liters.
Sugar – 2 tbsp. spoons.
Salt – 0.5 teaspoon.
Flour – 1 – 1.5 cups.
Vegetable oil - for frying.

1. Add sugar, salt to the container where you will knead and break the eggs. Mix everything until the sugar dissolves.

2. Next, pour hot water into the egg mixture and stir again.

3. Gradually add flour and knead until all the lumps have dissolved. You should get a liquid dough.

The flour must be sifted if you want the pancakes to be softer and tastier.

4. Grease the frying pan with oil and heat it well. Pour the dough and distribute it over the entire surface. Bake on one side first.

5. Next, turn over and fry the other one. We do this with all pancakes.

Grease them with butter or jam and serve.

Thick breakfast pancakes

Thick pancakes
Fluffy, spongy pancakes stacked on a plate - a classic dish for a hearty breakfast. They can be topped with syrup, honey or condensed milk; sour cream and other tasty additives are served separately.

Ingredients:

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

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

Bake pancakes in a well-heated frying pan; their size is slightly smaller than thin ones. When the pancake is well browned, quickly turn it over with a spatula. Grease the finished products with melted butter and stack them.

Lenten recipe with water without eggs

If you fast, this does not mean that you eat tasteless and the same type of food. Bake pancakes according to this recipe, because there is no milk or eggs.

The pancakes turn out thin, so they will be easy to stuff with baked apples and cinnamon or berries.

Ingredients:

Flour – 200 gr
Water – 400 ml
Sugar – 1 tbsp.
Vanillin
50 ml vegetable oil
Soda – ½ tsp.

Add vanillin and sugar to the flour.

Pour warm boiled water into the dry mixture.

Add 50 ml of vegetable oil to the mixture.

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

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

Ingredients:

3 eggs;
2 glasses of water;
2 cups of flour;
1 tbsp. 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 container with flour and mix thoroughly. Pour a glass of boiling water in a thin stream, continuously stirring the dough. Hot water will make the dough smooth and homogeneous, the finished products will be fluffy and airy.

Heat a frying pan, pour a ladle of dough and quickly spread it over the surface. After frying the pancake, turn it over to the other side. Grease with butter directly in the pan, fold into quarters and place in the pan. This will keep the baked goods warm.

Moroccan pancakes

If you are already bored with classic cooking variations, then you will definitely like Moroccan pancakes with semolina flour.

All you need:

1.5 cups semolina;
0.5 cups wheat flour;
0.5 tsp. baking powder;

Honey

Baking powder

Semolina
0.5 tsp. dry yeast;
1 egg;
2 glasses of water;
a pinch of salt;
50 g butter;
50 g honey.

Preparation:

It's best to make your own semolina flour. To do this, using a mixer, grind regular semolina so that small grains remain.
Having chosen a convenient container for preparing the dough, put the yeast there and fill it with warm water.
Next, add wheat and semolina flour, egg, baking powder to our container and mix the resulting mass thoroughly. Add a pinch of salt and continue stirring the mixture rhythmically. You need to beat the dough for 5-7 minutes, after which we remove it to leave for 2 hours in a warm place.
Once the dough has increased in volume, try not to stir it any further. Using a ladle, pour the finished mixture into a hot frying pan and fry the pancakes on one side only.
There is no need to use oil during frying. After frying the pancake on one side, remove it, grease it with a mixture of melted butter and honey and wrap it. At the end, you can pour the remaining honey butter over the cooked pancakes.

Any housewife can bake pancakes using water without much difficulty, and the presented recipes will definitely appeal to all lovers of mouth-watering delicacies.

Openwork pancakes: an original dessert

Openwork pancakes
You can bake spectacular lace pancakes from water dough. They will decorate a Sunday breakfast or a festive Easter table.

Ingredients:

250 ml 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 and vegetable oil. Beat everything with a submersible mixer. Sift the flour and add it to the egg mixture in portions. Pour the dough into a plastic bottle with a hole in the lid.

Heat a frying pan and 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, a heart, or a funny face. You need to draw with the dough quickly; thin lacy pancakes are baked in just a couple of minutes.

Carefully turn the product over with a spatula and fry the other side. Brush the prepared pancake with butter and serve immediately. Any sweet sauce would be a good accompaniment: jam, honey, custard or sour cream whipped with sugar. Pancakes can be decorated with fresh berries, canned fruit or a scoop of ice cream.

Recipe for lean pancakes with soda without using eggs

I would like to bring to your attention another very interesting recipe. In it we will use not only water, but also tea leaves.

We will need:

water – 500 ml
flour – 8 – 9 tbsp. spoons
sugar – 2 tbsp. spoons
salt – 0.5 tbsp. spoons
vegetable oil – 2 tbsp. spoons
soda – 0.5 teaspoon
lemon juice – 1 teaspoon
black tea bag – 1 pc.

Preparation:

1. Place a tea bag in a glass and pour 200 ml of boiling water. Leave to brew for 5 minutes. Periodically moving it up and down so that the color has time to appear. Then remove the bag.

2. Prepare a bowl and pour the tea into it. Add 300 ml cold water.

3. Then add salt and sugar and stir until they are completely dissolved.

4. Sift the flour and add to the resulting liquid mixture. Mix the contents with a spoon or whisk. You should get a homogeneous liquid mass, similar in consistency to fermented baked milk.

5. Pour in vegetable oil. Quench the soda with lemon juice and add to the contents. Mix everything, again using a whisk. Let stand for 5 - 10 minutes.

6. Then heat the frying pan. If its surface allows, then you can bake products without oil. If not, then grease the frying surface with a small amount, at least for the first copy.

7. Place the finished pancakes in a stack. They turned out to be lace, thin, with holes, slightly golden in color. This tea brew contributed to this! Both tasty and beautiful!

Serve with sour cream or butter. Who likes it more?

Buckwheat pancakes on 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, as thin pancakes may burn.

Ingredients:

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

Beat the eggs until 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 container, mix warm water, sugar and salt. Add buckwheat flour in portions and stir 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 a frying pan, grease it with odorless vegetable oil. Use a ladle to pour portions of dough and distribute it over the pan with gentle rocking motions. When the edges of the pancake are browned, turn the product over with a spatula and fry the other side. Place the finished pancakes in a stack on a plate, brushing with melted butter.

Video on how to bake thin, lean pancakes with holes

Chocolate pancakes. Mmm. This is delicious! And the fact that they can be eaten even during Lent already makes this recipe worthy of being written down in your cookbook. Just watching the video makes your mouth water!

Make pancakes not only on Maslenitsa. Please your loved ones with them, especially children love them very much. Stuff with different fillings or serve with your favorite jam or sour cream. Replace store-bought sweets with homemade baked goods, because preparing them is not difficult at all!

Share this article with your friends, let them also know how amazing pancakes can be made from nothing! Bon appetit!

Pancakes with herbs and cheese

Pancakes with herbs and cheese
Ingredients:

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

Beat eggs with salt and sugar, pour in water, add sifted flour mixed with baking powder in portions. 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 a frying pan and grease them with a small amount of oil. Pour a portion of the dough and shake the pan to distribute it over the entire surface. Wait for the bottom side to brown, then quickly flip the pancake with a spatula. Directly in the frying pan, grease the pancake with butter, fold in half and place on a heated plate. The standard portion is a pancake with seasoning, but the quantity can be increased.

How to make lean and delicious pancakes without eggs

It turns out that you can make pancakes without milk, kefir or eggs at all. As they say: live forever, learn forever. This year I tried this pancake recipe for the first time. And, imagine, my whole family was pleased with the result.

These vegetarian pancakes can be eaten with jam, preserves or lean mayonnaise. I give small proportions for you to cook for testing. You'll see, everyone who tastes them will definitely like them.

Preparation:

We take all products at room temperature. The sparkling water bottle must be closed. We will open it just before kneading the dough. And the warmer the water, the better it will “play” in the dough.

I sift the flour into a bowl. I add soda, salt and sugar to it. I open the bottle and pour a glass of water. Adding water to the flour, continue to mix vigorously with a whisk.

The mass is immediately thick, like pancakes. But I then pour a second glass of water and liquefy the dough. It becomes liquid and bubbly.

Add vegetable oil and mix well. In two minutes our dough is ready.

The frying pan is already heating up on the stove. I lubricate it with vegetable oil. You can start baking pancakes.

For this lean dough, I grease the frying pan with vegetable oil each time. And the pancakes turn out amazing. Ruddy, crispy and just melt in your mouth!

From this amount of dough I baked only 10 pancakes. If you believe me that they are very tasty, then it’s better to get more of them right away.

Pancakes with apple sauce

Pancakes with apples
Sweet pancakes with a delicate taste are served sprinkled with powdered sugar. Instead of apples, you can use ripe pears or thinly sliced peaches.

Ingredients:

3 eggs;
500 ml 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 and add sifted flour mixed with baking powder in portions. Mix everything thoroughly, rubbing the lumps, pour in the melted butter. Wash, peel, core and cut the apples into thin slices.

Heat a frying pan and lightly grease it with odorless oil. Pour the dough, distribute it by shaking your hand. Place apple slices on the surface of the pancake. When the bottom is browned, carefully flip it 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 and brush with melted butter. Serve pancakes hot or warm.