Lenten yeast pancakes

Lush, holey or thin lacy - lean yeast pancakes will still be very tender, soft, airy. The absence of baking and milk in this recipe is only beneficial. You will have the opportunity to bake a pile of golden-brown pancakes at any time, and even if the meal is hearty, you won’t have to reproach yourself and count the extra calories. The pancake dough is light and is not weighed down by milk, butter or eggs. It fits quickly and does not peroxide. Despite the minimum ingredients, lean pancakes made with yeast taste no worse than butter pancakes made with milk or cream.

We serve delicious lean pancakes on a yeast basis.

When baking yeast products, they should be placed in a stack on a flat and wide plate. Also, the recipe for lean pancakes involves greasing them with hot vegetable oil. If this is not done, they will turn out very dry and stick to each other.

After baking the dessert, it must be presented hot to the table along with green or black tea. In addition to this delicacy, you can serve honey, jam or jam.

We talked about how to properly prepare lean pancakes. But to get an even more aromatic and tasty dessert, it is recommended to use the following tips:

1. Mineral water pancakes are extremely popular among housewives. The recipe for lean products recommends baking using this water. As a result, the pancakes turn out softer and with many holes.

2. To prepare tender and juicy lean pancakes, be sure to add a little oil (olive or sunflower) to the dough.

3. Before serving, lean pancakes must be greased with vegetable oil. To do this, you need to heat it in a bowl and then apply it to each product with a culinary brush.

It should also be noted that lean pancakes can be easily made the traditional way. To do this, you need to replace the water with milk, add one chicken egg to the dough and grease the finished dessert with butter.

Sometimes you really want to eat pancakes, but when you look in the refrigerator, you find that there are no eggs in there, and you don’t have the energy to go to the store, and you don’t really have any 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?

On this page you will find the following recipes:

Making lean yeast pancakes

At the first stage we make the dough. It is needed for the yeast to gain strength, “wake up” and create an acidic environment, which, in turn, will accelerate the development of flour gluten and improve the taste and structure of pancakes. You've probably noticed that yeast pancakes, like bread, have a special, rich taste, not bland, but complex, multifaceted. This is how it turns out only when baking from sponge dough. Be sure to check the suitability of the yeast. We take regular fresh baked goods, in cubes, and crumble them into a bowl. Add a spoonful of sugar and salt.

Pour in a glass of warm water, warmer than room temperature, but not hot. Dissolve all solid ingredients. Pour three spoons with a small hill of flour. Using a whisk or spoon, grind the lumps and make a homogeneous liquid mixture.

Cover and keep warm for 15-20 minutes. You can turn on the oven, heat it to 50 degrees, turn it off and put the dish with the dough for lean pancakes on the grill. Just be sure to cover to prevent it from steaming and crusting. In 20 minutes it will rise, but there will be few bubbles on the surface. As soon as you stir, they will immediately appear, the dough will bubble strongly.

Pour 250 ml into a larger bowl. good warm water. Pour the dough into it, stir, and get a homogeneous liquid substance with a sour smell of fermentation.

Add flour, after sifting it once or twice, enrich it with oxygen. Add sugar along with flour. You need it in any case, even if you are baking unsweetened pancakes. At least add a little. The sugar that you put in the dough was “eaten” by the yeast during fermentation, and unsweetened dough will not produce golden brown pancakes.

Stir the dough with a whisk. It should turn out homogeneous and thick, something like very thick homemade sour cream. Scoop it with a spoon and tilt it - the dough will slowly flow down, leaving relief marks on the surface.

Cover the bowl and place in a warm place for 1-1.5 hours. Fermentation time depends on the quality of flour and temperature. Start checking the pancake dough before an hour has passed; after half an hour, see how it fits. Focus on the appearance - it will rise three times, the surface will be full of bubbles and holes.

Before baking pancakes, pour vegetable oil into the dough, stir, and leave for 10 minutes. Just before baking, add hot water to the pancake dough, not boiling water, but warmer than room temperature. First half a glass, if the mixture is thick, add a little more. Stir well.

Place the pan under the first pancake and every two or three pancakes with oil. It is more convenient to do this with a pastry brush or dip cut potatoes into oil. We take the dough into a ladle and pour it into a hot frying pan. Lean yeast pancakes bake very quickly; the heat needs to be a little higher than medium. After 1-1.5 minutes, the edges will be browned, the bottom will be fried, the top will become matte, into a small and large hole.

Separate the pancake from the walls of the pan using a skewer or toothpick. We pry it with a spatula or pick it up with our hands and quickly turn it over, brown the other side for half a minute. Place the pancake on a plate, cover, and pour in the next portion.

In half an hour you can completely manage it and put a tall stack of golden brown pancakes on the table. Look how lacy and lacy they are; you will never tell that lean yeast pancakes are cooked with water and flour. Well, you can serve them with whatever your heart desires: jam, honey, berry puree, caramel apples. There is also plenty to choose from savory fillings: fried mushrooms with onions, potatoes with herbs, potatoes with mushrooms, stewed cabbage, buckwheat with onions and mushrooms.

Fillings for lean yeast pancakes

Braised cabbage. Chop the cabbage, grate the carrots, finely chop the onion. Fry onions and carrots, add cabbage, salt, spices, tomato sauce or juice. Simmer until soft, 30 to 45 minutes.

Potatoes with onions. Boil potatoes, drain water. Crush with a masher into a puree without adding the broth. Chop the onion into small cubes and pour into hot vegetable oil. Fry until golden brown. Place in crushed potatoes, add any herbs and salt with ground black pepper.

Potatoes with mushrooms and onions. Prepare potatoes as in the previous recipe. Fry the onion, add diced champignons. Fry the onions and mushrooms for about five minutes until the mushrooms begin to brown. Season with salt and pepper and mix with crushed potatoes.

Buckwheat with onions. Cook buckwheat porridge, viscous, steep (for a glass of buckwheat, two glasses of water). Fry the onion, mix with porridge, add salt, dill and black pepper.

Stewed apples. Cut sweet or sweet and sour apples into cubes and lightly fry. Season with sugar, cinnamon or other spices and simmer until soft.

Fast deliciously, cook with pleasure!

Option 6. Yeast thin lean pancakes with tomato juice

And according to the following recipe, thin lean pancakes are not only airy, tender, aromatic, but also very beautiful and appetizing in appearance. Tomato juice gives them a light, pleasant sourness and an unusual, long-lasting taste. An excellent option for people who often fast and also want to lose a little weight.

Ingredients

flour - 250 g;
tomato juice - 215 ml;
200 ml water;
5 g fast acting yeast;
70 ml vegetable oil;
salt - 7 g;
130 g sugar.

How to cook

Pour flour, salt, sugar into a cup and mix. Pour in tomato juice and thoroughly knead the semi-thick dough, like for pancakes. Set aside under a towel for a while.

In a separate clean cup, dissolve the yeast with a pinch of sugar in water, set aside in a warm place under a towel for 15 minutes.

Pour the yeast mixture into the tomato dough, mix everything again and leave for 30 minutes under a kitchen towel.

Pour in the oil, stir well. If the dough turns out to be thick, add a little more boiled water.

Bake lean pancakes on a hot frying pan on each side.

When serving, roll the pancakes into four layers, place 3 on serving plates, pour over some non-sweet dietary sauce, and garnish with sprigs of herbs if desired.

Similarly to this recipe, you can prepare sweet pancakes with the addition of natural apple juice, only replace the dry yeast with baking soda and add ground cinnamon for flavor.

Hello! Have you decided to fast and cook Lenten pancakes? Honor and praise to you! But I’m just going to start a new life every year with the beginning of Lent, and fast for at least a week. But, nevertheless, I have a good recipe for lean pancakes without eggs and milk, and not even just one. So now let's see how to make lean pancakes quickly and tasty! 5 step-by-step recipes with photos!

Oh, how dietary versions of pancakes sometimes help out. When you want to unload, for example, or when there are no quick ingredients in the refrigerator. Well, housewives will understand me, anything can happen. So I think it’s not superfluous to have a couple or three recipes for lean pancakes. Therefore, I am pleased to offer you my favorites.

I dare to assure you that lean pancakes without milk and other high-calorie excesses are very tasty! And with jam it’s absolutely delicious. In addition, pancakes made on water turn out thin and delicate.

A simple grocery list:

Flour – 200 gr.;
Water - 2.5 tbsp;
Sugar – 2 tsp;
Salts - 0.5 tsp;
Soda - a pinch;
Vegetable oil for dough – 1 tbsp. l. and a small amount to grease the pan.

Sugar may seem like not enough at first glance. But I know that I will serve pancakes with sweets, so I put quite a bit of it in the dough. And you can adjust the quantity to your taste, or sprinkle the finished product with sugar on top. And for those who should not consume sugar at all, I would like to advise the following: grate the carrots on a fine grater and add it for sweetness.

How to cook pancakes:

Have you baked a slide? Invite your loved ones for tea, they are already tired of waiting. Bon appetit everyone!

Lenten pancakes - basic principles of preparation

Necessary products for lean pancakes: water, granulated sugar, vegetable oil, flour and salt. The dough is made on a yeast or lean basis. It is mixed with mineral or plain water, vegetable decoction, fruit or vegetable juices.

You can experiment with flour. Rye, wheat, oat or buckwheat flour will allow you to get pancakes with different flavors.

The fillings for sweet pancakes are berries ground with sugar, jams, honey, a mixture of dried fruits and nuts, or pumpkin. It all depends on your imagination and desire.

The unsweetened filling is made from mushrooms, cabbage, buckwheat, legumes, herbs or any other vegetables.

Lenten pancakes made from rye flour

It just so happens that everyone loves and knows rye bread. But for some reason rye pancakes are not held in high esteem. And the pancakes turn out just wonderful. The most important rule when baking pancakes from rye flour is that the pan should be moderately heated, not hot.

Lenten pancakes are a delicacy for days of Orthodox fasting and for vegetarian diets. “Lenten” means they do not contain animal products (milk, eggs, butter, sour cream, cottage cheese and cream). And such dishes are not defective, as many people think. They are quite appetizing and very healthy.

Lenten pancakes are also a dietary dish that is low in fat and carbohydrates (they constitute the main calorie content of foods), and contains a lot of protein necessary for normal growth and development of the body.

By adding other flavoring and aromatic products and spices to the dough, you can prepare different versions of delicious thin or thick lean pancakes every day. Among these ingredients:

Ground cinnamon, vanilla, ginger or anise; muesli; candied or dried fruits; various crushed nuts (one type or a mixture); chopped baked vegetables or fruits; fresh or dried herbs; they will be delicious.

The filling can be used not in the dough, but for layering pancakes. That is, prepare a pancake cake or stuffed twisted pancakes.

We offer a recipe for lean pancakes without eggs; these thin pancakes can be served with fruit or honey; in winter they will go well with jam or jam.

Taste Info Pancakes

Recipe 1. Lenten pancakes with mineral water

Ingredients

highly carbonated mineral water - 600 ml;

100 ml - sunflower oil.

Cooking method

1. Sift the flour into a wide, deep container. Dissolve granulated sugar and salt in warm mineral water.

2. We gradually introduce the sweetened mineral water into a container with flour and knead a fairly liquid dough. Let it rest for half an hour at room temperature. Pour a couple of tablespoons of hot oil into the dough and stir with a whisk so that it spreads evenly throughout the dough.

3. Fry the pancakes in a frying pan in which the oil is heated, without greasing it, on both sides until golden brown.

How to cook lean pancakes with yeast

Be sure to prepare lean yeast pancakes. Of all the pancakes without eggs and milk, these are the ones that stand out to me. They are so good with any filling - you just have to try it. And with any jam they go down with a bang.

How to make lean pancakes with yeast is not a difficult question. You just need to prepare the dough correctly, and you can consider the pancakes a success. But first, let's look at the list of components.

We will need:

Warm water 600 ml;
Flour 300 gr.;
Fresh yeast 20 gr.;
Sugar 3 – 4 tbsp. l.;
Salt - on the tip of a teaspoon;
Sunflower oil 4 - 5 tbsp. l..

The process of kneading lean yeast dough and baking pancakes:

First, prepare the flour; you need to sift it.
We measure out 200 ml. lukewarm water, pour it into a deep bowl.
Add a tablespoon of sugar there and stir.
Dissolve the yeast and stir.
Add 100 gr. flour, stir.
Cover the bowl with cling film and set aside in a warm place for min. by 15. During this time, the dough should rise well.
Then pour in the remaining water. Don't forget to make sure that it is warm. In this case, our dough will rise faster.
Place the rest of the flour, sugar, and salt in a bowl and stir well. You can do this using a mixer.
Add oil and stir.
Cover the bowl with film and set aside for 40 - 50 minutes. Let's make sure that the bowl is not in a draft, preferably in a warm place.
When the time is up, mix the dough. It should be quite liquid in consistency, slightly thicker than traditional thin pancake batter.
Bake in a hot greased frying pan. Approximate baking time on one side – min. two. But this is on my stove. Your time may be different. The main criteria for readiness are that the pancake becomes full of holes, the edges are browned, and it can easily be turned over to the other side using a wooden spatula. I would like to especially highlight an important nuance - the less batter you pour into the pan, the thinner the pancakes will turn out.
Place the finished culinary products in a stack, covering them with film or a large bowl. So our golden beauties will be soft and tender.

Agree that the mere appearance of an impressive stack increases your appetite. It’s also worth noting that each pancake is thin and full of holes. Enjoy your tasting!

Recipe 3. Lenten pancakes on water

Ingredients

a pinch of salt and baking soda;

two tbsp. l. vegetable oil;

30 g granulated sugar.

Cooking method

1. Dissolve salt and sugar in water. Add the sifted flour in several portions and beat the dough with a mixer until smooth so that no lumps form.

2. Quench the soda with vinegar and put it into the dough, pour in sunflower oil and mix again with a mixer.

3. Heat the frying pan, grease it once with oil, and bake the pancakes.

Sweet Lenten pancakes

water – 400 ml;
flour – 2 tbsp;
fresh yeast – 20 g;
vegetable oil – 0.5 tbsp.;
sugar – 2 tbsp;
salt.

Prepare the pancake batter in advance. To do this, take 1 glass of warm water, which should have a temperature of about 40 degrees. Pour it into a small container and crumble the yeast, then completely dilute it in water. Add a tablespoon of sugar there. Stir everything. Cover and leave for 15 minutes.
Sift the flour into a bowl. Then add a pinch of salt and the remaining sugar to it. Pour in the dough and mix everything. The result should be a consistency reminiscent of liquid sour cream. There should be no lumps left in the dough, the mass should be homogeneous. It is better to stir the dough using a whisk.
Then the dough needs to be covered. We set it aside in a warm place and wait about an hour until the yeast gives a good reaction.
After an hour, pour in sunflower oil and mix everything with a whisk again.
Place the frying pan on the fire and wait until it warms up. Pour in just a little vegetable oil, you can take olive oil. Using a brush, distribute it over the entire surface.
When the pan is hot, use a ladle to pour out a portion of the dough. You don’t need to take too much dough; one pancake uses a little more than half a ladle. Distribute all the dough from the ladle over the surface of the pan. Each pancake should turn out thin.
The fire should be medium. On one side the pancake will fry for two minutes. When the bottom side becomes golden brown, carefully turn the pancake over and fry the same amount.
Before pouring the next portion into the pan, you will no longer need to grease it with oil. During the frying process, you will need to reduce the heat a little, because the pan will heat up to a higher temperature.
When all the pancakes are ready, you can serve them with jam, or simply sprinkle each one with sugar.

Recipe 4. Buckwheat lean pancakes

Ingredients

dry yeast - teaspoon;

75 g wheat flour;

buckwheat flour - 75 g;

a pinch of sea salt.

Cooking method

1. We dilute yeast in warm water, add salt and sugar. Then add wheat flour in small portions and beat with a mixer until smooth. Wrap the container with the dough in film and leave it warm to rise.

2. When the dough has risen, add buckwheat flour, mix, add water (100 ml) and mix again. Cover the container with cling film and leave warm for another hour.

3. Pour in the remaining water, mix well so that there are no lumps.

4. Bake pancakes in a well-heated frying pan. Serve with jam, honey and berries.

Option 4. Thin lean pancakes with coffee

Adding a small amount of regular ground coffee to the dough will help give lean pancakes an unusual aroma and unique taste.

Ingredients

125 g each of wheat and rye flour;
60 g ground coffee;
125 g sugar;
water - 400 ml;
85 ml vegetable oil;
10 g salt.

How to cook

Combine sugar with ground coffee in a cup, pour in boiled water, stir well, set aside for a few minutes.

Mix wheat and rye flour in a clean dry cup, add salt, mix well.

Pour coffee liquid into the dry mixture and mix well with a whisk until it reaches a liquid, homogeneous consistency.

Pour oil into the dough and stir again.

Fry the products in a hot, greased frying pan, pouring three tablespoons of batter for each pancake, 2 minutes on both sides.

Serve on a common flat plate, rolled up in several layers, and place a bowl of any jam next to it.

Instead of ground coffee, you can add strong brewed black tea to the dough. You will also get delicious, thin and porous pancakes.

Recipe 5. Lenten pancakes with tea

Ingredients

black or green tea - 250 ml;

30 ml sunflower oil;

flour - six tbsp. spoon (with top);

sugar - 75 grams.

Cooking method

1. Cool the brewed tea. Pour it into a deep container, dilute it with oil and add sugar and salt. Stir with a whisk until the bulk products dissolve.

2. Add the sifted flour in small portions, whisking continuously so that no lumps form in the dough. At the end, add baking powder and mix.

3. Bake pancakes on both sides until golden brown in a hot frying pan.

Lenten pancakes on mineral water, thin with holes

Pancakes made with mineral water are very tasty. Due to the mineral water bubbles, they are obtained with an interesting openwork pattern.

You will see how little time you need for this recipe.

Products:

Wheat flour - 1.5 cups,
Mineral water – 0.5 liters,
Granulated sugar – 3 tbsp.,
Salt – 1/2 tsp,
Vegetable oil.

To begin with, the flour must be thoroughly sifted through a strainer.

2. Pour half of the amount of sparkling mineral water specified in the recipe into a bowl.

3. Add granulated sugar and our salt to the water, mix everything evenly.

4. Add flour to the dough in small portions.

5. Pour out the remaining mineral water and mix thoroughly.

6. Add vegetable oil to the resulting dough and mix everything well so that there are no lumps.

7. The pancake dough is ready.

8. Pour the dough into a pre-heated frying pan.

9. Bake pancakes on both sides until golden brown.

Recipe 6. Lenten pancakes with berries

Ingredients

raw yeast - 25 g;

flour - one and a half glasses;

warm water - 250 ml.

Cooking method

1. Grind the yeast with sugar, pour in warm water and knead well. Salt, add flour in small portions and knead the dough. Cover the container with the dough with a clean towel and leave it warm for fermentation.

2. Pour the washed berries into a blender and puree them.

3. Place pureed berries into the risen dough, mix and fry over high heat.

Recipe 7. Lenten pancakes with lemon and apple juice

Ingredients

apple juice - 100 ml;

lemon juice - 20 ml;

bag of baking powder.

Cooking method

1. Pour all the bulk products into a deep bowl and mix.

2. Dilute apple juice with warm water, add lemon juice and vegetable oil, mix with a whisk.

3. Pour a little of this liquid into the flour, knead with a whisk, and only after that gradually add the rest of the liquid, without stopping kneading, to avoid the appearance of lumps.

4. Grease the frying pan with oil and heat it thoroughly. Bake pancakes over high heat.

Cooking lean pancakes with dry yeast

We will need:

240 g sifted wheat flour
3 g dry yeast
350 ml boiled chilled water
2 tablespoons odorless vegetable oil
5 teaspoons granulated sugar
salt on the tip of a knife

Preparation:

Step 1. Pour wheat flour, 4 teaspoons of granulated sugar into a deep bowl, pour in 200 ml of water. Stir the mixture and leave for 15 minutes, covering the container with the dough with a towel or lid.

Step 2. Dissolve dry yeast and remaining sugar in 100 ml of warm water. Stir the mixture until the sugar and yeast are completely dissolved. A slight foam should appear on the surface of the liquid.

Step 3. Mix the dough and the suitable dough until smooth. Cover the container with the dough with a towel or lid and place in a warm place until small bubbles form in the dough.

Step 4. Pour vegetable oil into the prepared pancake dough and add a pinch of salt. Mix the dough.

Step 5. Bake lean pancakes with dry yeast in a well-heated frying pan greased with vegetable oil. Fry pancakes on both sides until light golden brown. Serve hot.

Note:

Pancakes according to this recipe turn out fluffy. If you want to make thinner pancakes, thin the pancake batter. To do this, you need to add another 100-150 ml of boiled chilled water to the dough.

Happy baking and see you soon!

All blog posts

I will be glad to see your comments and likes!

See more posts (recipes):

Pea soup with smoked meats

Chocolate-coffee pancakes

Crispy cucumbers

Lightly salted cucumbers with red pepper

Thin pancakes with kefir

Today we will talk about a ritual dish - Lenten pancakes for funerals. Traditionally, Lenten pancakes with yeast are prepared for funerals for those people who came to remember the deceased person. That is, to honor his memory - to remember him. They distribute pancakes to the poor, neighbors and bring them to church for the same purpose. To prepare such baked goods, no milk, butter or eggs are added to the dough. Pancakes are served on the day of the funeral, 9 or 40 days after it. This dish symbolizes farewell to the human body and the repose of his soul. The first still hot pancake is necessarily broken with hands and left on the window so that the soul of the deceased is saturated with it. Even on Maslenitsa, people bake pancakes to remember their ancestors. That is, they are “careful” about their reassurance.

Lenten funeral pancakes are prepared in the amount of two pieces for each guest. The pancakes should turn out relatively thick, not thin at all. If desired, a third of the flour can be replaced with oatmeal or buckwheat flour. It is allowed to prepare pancakes with lean filling. Fried mushrooms, berries, jam, jam are suitable.

Taste Info Pancakes

Recipe 9. Lenten pancakes with soy milk

Ingredients

5 g each of salt and sugar;

water and soy milk - half a cup each;

vegetable oil - 60 ml.

Cooking method

1. In a deep container, mix flour with salt and sugar. Pour in sunflower oil, soy milk and water, add honey and knead the dough. Cover the container with the dough with film and put it in the refrigerator for two hours.

2. Heat the pre-greased frying pan, pour in a little dough and distribute it over the entire bottom of the frying pan. Bake on both sides until golden brown.

Recipe 12. Lenten oat pancakes

Ingredients

flour - two and a half glasses;

vegetable oil - 80 ml;

oatmeal - two tablespoons;

baking soda - a pinch;

Cooking method

1. In the evening, fill the oatmeal with water. The next day, strain the resulting mass. You should get about a liter of oat milk. Pour lean oil into it, add sugar, soda, salt and starch. Mix. Now add flour in small portions and whisk until the dough is lump-free.

2. Heat a greased frying pan and bake pancakes. Serve pancakes with honey, berry sauce or jam.

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:

Flour (wheat is best) - 2 cups;
Oil (it is best to use olive oil) - 2 tbsp;
Sugar - 2 tbsp;
Water - 2 glasses;
Soda (just a little, literally on the tip of a knife) - 1;
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.

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.

Making delicious pancakes in water without eggs is not at all difficult; it is enough to follow a number of simple rules that will definitely help you.