Pancakes on water for 1 liter of water. Cooking pancakes in water - simple recipes for every taste
The most economical recipe for thin pancakes is with water. The dough is kneaded in the usual way: with successive laying of ingredients, first to a viscous, thick consistency without lumps, then add the main liquid (water or in other cases kefir, milk, fermented baked milk, yogurt) and dilute to a liquefied state.
In classic pancakes on the water, the egg flavor is quite pronounced, which not everyone likes. You can "kill", and at the same time saturate the pale color with spicy herbs, ground turmeric, paprika, cinnamon, zest, poppy seeds and sesame seeds.
As a rule, the edging of classic pancakes on the water dries up, crumbles. If you need soft and flexible (for example, to wrap the stuffed sheet rolls), grease while still hot with butter and / or, folding in a stack, cool under the lid.
To prepare pancakes in water according to the classic recipe, take the products from the list.
Beat eggs, granulated sugar and a pinch of salt until smooth.
Add flour mixed with baking powder. Baking powder is often replaced with baking soda quenched with vinegar or lemon juice.
Knead the thick dough. If there is too little liquid, pour in about 50 ml of water.
We remove all the lumps, bring the dough to a uniform consistency.
Now we dilute with the remaining water, pour in the vegetable oil.
Preheat the pan, grease with a piece of bacon or vegetable oil. We collect a ladle of pancake dough, pour it into the center, turn the pan and fill the entire area. Bake until the top layer sets.
Turn over and dry the pancake from the back. We put the pancakes in a pile on a flat plate and keep them under the lid so that the brittle edges are soaked in steam and soften.
Classic pancakes on the water are ready, bend, for example, with triangles and serve. Enjoy your meal!
Thin fragrant pancakes are a dish that is prepared in every family. The options for their use are endless variety. They are smeared with jam, sour cream, condensed milk, berry jam or honey. Eaten with tea, milk and cocoa. You can wrap a huge variety of fillings in them, thereby making it both the main hearty dish (with meat) and turn it into a sweet dessert (with fruit) or a light breakfast (with cottage cheese). How to cook pancakes in water without spending a lot of time preparing, we will describe below. There are many known dough options - from the simplest to the most complex with a large list of ingredients, but we have chosen the most interesting and delicious ones.
This option is quite popular, and many hostesses turn to it on Maslenitsa. He has been familiar since childhood, and is passed down from generation to generation.
Pancakes on the water consist of:
- 3 eggs
- ½ tsp salt
- 1 tablespoon sugar
- 3 stacks water
- 2 stacks flour
- 2-3 st. l. grows up. oils.
Simple thin cakes are made very easily: first, we release the eggs from the shell and drive them into a container for mixing the dough. Then add salt, water and use a mixer to bring it to the state of light airy foam. Once the mixture has turned into a foam, add butter and flour. Beat again with a mixer until a homogeneous liquid without lumps.
Heat the pancake pan well. First, it is recommended to grease the surface of the pan with oil, then you do not need to do this - the dough contains this ingredient, and the pancakes will not stick.
Pour the batter from ⅔ of a ladle into a preheated pan so that it covers the entire bottom of the container. Fry over a low heat for 2-3 minutes on all sides. You need to focus on readiness according to the state of the pancake - if it is browned and does not break, then it is ready.
On a note. If the pancake breaks, try adding 1 more egg and a handful of flour to the dough. If it sticks during frying - another ½-1 tbsp. l. vegetable oil.
How to make thick pancakes in water
Hearty, deliciously smelling for the whole house pancakes on water with eggs turn out to be elastic enough so that you can easily and quickly twist the spring rolls from them.
And if you plan to make a sweet dish, slightly increase the portion of sugar:
- water 600 ml
- flour 300g
- eggs 3pcs
- salt ½ tsp.
- soda ½ tsp.
- sugar 2-3 tbsp. l.
- grows up. oil 1 tbsp. l.
- lemon. acid ½ tsp.
Sequence of actions: put the eggs in a wide container for the dough and shake well with a mixer until smooth. After that we pour some water, add sugar and beat again. The steeper the froth of the egg mass, the more fluffy and tender the pancakes will be.
In a separate glass, dilute the acid in 100 ml of water. Separately mix salt, soda and flour, and then combine everything together and mix again with a mixer. Leave it to brew for 20 minutes. Add butter, beat and start frying.
Pour a little dough into a preheated, oiled frying pan. We wait until it hardens on top, and turn it over to the second side. We put them on a dish, greasing the pancakes with melted butter or ghee - this way they will not weather and acquire a delicate creamy taste.
Openwork pancakes with eggs
For openwork pancakes, a classic dough is used, known to almost every housewife, who prepares this treat at least once a year for the Maslenitsa week.
By consistency, a liquid homogeneous dough should be obtained, so that it is convenient to make a patterned pancake out of it:
- water 250 ml
- eggs 2
- flour 100-200 gr (depending on the variety, the volume may increase)
- sugar 2 tbsp. l.
- salt 1 tsp
- rast. oil 2 tbsp. l.
Pancake dough on water begins with the preparation of the egg mass: drive eggs into a bowl, add salt and sugar. Whisking, pour in water in portions. When the egg mixture turns to foam, gradually add flour and butter, and continue to beat.
To prepare openwork pancakes, we recommend using a simple method - an ordinary plastic water bottle with a hole in the lid. Pour the dough into a container and draw any drawings on a hot pancake pan. The easiest option is a lattice. As soon as the pancake is set on top, gently turn it over with a spatula so that the pancakes are baked evenly.
These delicious pancakes will look great with jam and whipped cream. There is nothing to say about the flavor combination - they combine perfectly. Can also be supplemented with fresh berries.
Thin custard pancakes on boiling water
Custard pancakes are famous for their tenderness and sweetness.
Everyone should try this recipe at least once:
- 3 eggs
- 2 stacks flour
- 2-3 st. l. rast. oils
- ½ tsp each. salt and baking powder
- 1 tbsp. l. Sahara
- 1 stack. boiling water
- 1 tbsp. plain water
First, prepare a mixture of eggs with water, sugar and salt. The next step is to sift the flour and baking powder through a sieve into a mixing container and pour in the egg mixture. Stir and slowly pour in boiling water. Steep boiling water makes the pancakes more elastic, thin and slightly delicate.
Pour one ladle of dough into a hot frying pan and distribute over the entire bottom. We bake until tender. You can spread it on top of each other, greasing each one with melted butter, or folding it in four in a frying pan, transfer it to a wide dish.
Egg-free recipe
A very simple recipe.
One of its advantages is the speed of preparation of the dough - only 5-7 minutes:
- 1 liter of water
- ⅓ h. L. salt
- 1.5 stack. flour
- ½ tsp. soda
- 2 tbsp. l. rast. oils
The dough is kneaded in just a few minutes: mix all the products prepared in advance and leave for 15-20 minutes to infuse the dough. It is better to beat the dough with a whisk or blender. Of course, in the latter case, it will be much easier and faster to achieve uniform homogeneity.
Grease a pancake pan and fry the pancakes on it. Serve with chocolate paste, grated berries with sugar, or whipped cream.
On a note. While the whole batch of pancakes is being baked, it is recommended to cover the ready-made ones with a lid so that they keep warm. This method also helps to soften pancakes overdried in a pan.
Lenten pancakes with mineral water
Such pancakes are a budget method of cooking:
- flour - 1 stack.
- highly carbonated water without additives - 2 stack.
- salt - ½ tsp.
- grows up. oil - 3 tbsp. l.
- sugar - 1 tbsp. l.
Initially, we sift the flour mixture, along the way we include salt, soda and sugar to it. Pour in the soda little by little and stir quickly with a whisk. The dough kneads quickly thanks to the highly carbonated water. Pour in the oil and mix one last time. The dough is very thin.
Grease the pan with oil and heat it up. Pour a small portion of dough and bake. Thanks to the soda, the pancakes are very thin and bubbly. This recipe is great for filling - cheese, egg, mushroom, meat or fruit. During fasting, they can be served with jam or honey for tea.
On a note. If you use two pans for frying, the pancakes will be ready much faster.
Fluffy yeast pancake recipe
Lush pancakes with yeast are popularly called royal ones. They are not intended for wrapping the filling because of their thickness, but they are great as a dessert for tea.
- flour 500 gr
- warm water 700 ml
- live yeast 25 g or dry 8 g
- eggs 2 pcs.
- sugar 1 tbsp. l.
- salt 1 tsp
- butter 2 tbsp. l.
How to cook:
- The initial step is to prepare the dough: we dilute the yeast in warm water (200 ml), add half of the flour, knead diligently and leave it under a towel for 40 minutes, preferably in a warm place.
- Divide the yolk and white into separate bowls of such size that it is convenient to whisk in them. Add sugar, salt and melted butter to the yolk. Mix thoroughly and add to the dough. Mix well with a spoon.
- Add the remaining flour and hot water to the dough, but not boiling water, 500 ml. Mix well and leave for a while.
- Meanwhile, beat the protein and add to the dough. Stir one last time and you can start frying. The consistency of the dough will turn out to be liquid, bubbling.
- Grease a frying pan with some oil and heat over low heat. Pour in a small amount of dough so that the pancakes are slightly smaller in diameter than the pan (about 15 cm).
The dish will turn out to be lush and very tender. You can serve it with honey, homemade jam, or, alternatively, brush the dessert with chocolate paste.
To cook pancakes in 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 pour one liter of water into a larger bowl, stir in the egg mixture and mix very well.
Flour for pancakes on water must be sifted and constantly stirring in small portions to add it to a bowl. Try to avoid clumping, so it is very important to constantly stir.
Now about the flour. It took me 2.5 cups, but this does not mean that this amount of flour will go away. Much depends on the quality of your flour, the category of eggs, etc. The dough should be thinner than what we usually do for pancakes. This makes the pancakes thin.
Now the matter remains small - you need to pour vegetable oil into the dough, also constantly stirring with a whisk.
Now we turn directly to the preparation of pancakes. To do this, you need to preheat the pan. I have a special pancake pan, it has a non-stick coating, so I don't grease it with vegetable oil. And you look at the situation.
I like thin pancakes, so I try to pour dough into the pan as little as possible, a little less than half a ladle. We put the pan back on the fire and wait for the pancake to brown.
Turn the pancake over. I do it with my hands, 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.
We 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.
There are very few people who do not like pancakes, so it is safe to say that pancakes are one of the most favorite dishes in our country, and beyond its borders. There are dozens of types of pancakes, and maybe hundreds. They are prepared from wheat, buckwheat, oat flour with milk, kefir, yogurt, sour cream and just water. Countless types of fillings are wrapped in pancakes, turning them not only into a dessert, but also into an excellent appetizer, including for strong drinks. This is, first of all, about traditional pancakes with caviar or lightly salted salmon and other types of fish.
In general, pancakes are many-sided and varied and are more than baked goods made from batter prepared in a pan. Pancakes are a symbol of the sun and the main dish of the greatest holiday - Shrovetide. It was on this holiday in the old days between the hostesses there was an open or unspoken competition: who would cook more delicate, tasty and beautiful pancakes. Especially chic were the "lace" pancakes - pancakes with a crispy rim resembling lace.
Pancakes on the water
Why cook pancakes in water? There can be several answers to this question. Pancakes on water are a more dietary dish than pancakes on milk. Some recipes that use other types of flour other than traditional wheat flour require water, not milk. For pancakes with salted filling, milk in the dough is not always appropriate. And, finally, the most common answer: there was simply no milk in your refrigerator, and you don't want to go to the store. Do not need. Pancakes on water are no worse than their counterparts with milk or other dairy products.
For ordinary pancakes on the water, we need:
- flour - 1 tbsp.;
- boiled chilled water - 1 tbsp.;
- egg - 1 pc.;
- vegetable oil (sunflower, mustard, olive) - 1 tbsp. the spoon;
- sugar - 1 tbsp. the spoon;
- soda - 1 pinch;
- salt - 1 pinch.
- Vegetable oil for frying
Now take a special pan for pancakes, with a thick bottom and low sides, or a regular pan. Heat it well on the stove and brush it with vegetable oil. Sometimes a half of a potato or onion is used to lubricate the frying pan, which is dipped in a saucer of oil and then carried over the entire surface of the frying pan.
Using a ladle, pour a little batter into the greased skillet and distribute it evenly by rotating the pan. The less dough you pour, the thinner the pancake will turn out. When the product is browned on one side, turn over and fry again. If you used water instead of milk for non-dietary purposes, then you can add more oil to the pan to make the pancakes more fatty. You need to add oil in the amount of a quarter to half a teaspoon after the pancake is fried on one side and turned over to the other.
Another way to add an extra milky flavor to pancakes in water is to fry them not in vegetable, but in ghee. Try it and you will see that the taste and aroma of such pancakes will be completely different.
You can also fry pancakes in a very small amount of vegetable oil, using it only to lubricate the pan, and after cooking, put a small piece of butter on each pancake. When the butter has melted and the entire stack of pancakes is soaked in it, they will taste very soft and delicious.
Pancakes with mineral water
Such pancakes can be cooked not only without milk, but also without eggs. However, it is very important to take good carbonated mineral water such as borjomi or narzan.
The sequence of mixing products in this case will be slightly different. First, mix water with all other components, except flour, and then little by little, with constant stirring, sifted flour is introduced in a thin stream.
The dough should turn out like thick sour cream. He is allowed to brew for about half an hour, and then the pancakes are fried in the usual way.
Pancakes on water with yeast
When preparing from yeast dough, pancakes will not turn out too thin, because the dough is quite dense in consistency, but they will be very tasty.
For one glass of flour, take about 5-7 g of compressed yeast. The yeast is mixed with warm boiled water, then salt, sugar and vegetable oil are added to this water. After that, add flour in parts, stirring constantly.
Make sure there are no lumps in the dough and then put it in a warm place. When you see that the dough has approximately doubled in volume, stir it again and start frying the pancakes.
Pancakes made from buckwheat or corn flour
Of these types of flour, pancakes are always prepared in water, and you can use both ordinary water and mineral water. The recipe is exactly the same as for regular pancakes. Most often, buckwheat or corn flour is not taken in pure form, but mixed with wheat, 1: 1.
Ready-made pancakes can be eaten with sour cream, honey, jam, chocolate sauce and many other additions to your taste.
There is not a single person who does not like fried pancakes. In addition, they are easy to prepare and do not require many ingredients. The most common ones with eggs are thin and delicate. They can be prepared as a separate dish, along with jam, preserves, etc. Or they can be stuffed with various fillings: mushroom, cottage cheese, meat or any other. So start them or simply serve them with honey for tea. And we will help you with our recipes. Choose one of them, show your culinary preferences 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. One spoon at a time, gradually, add flour, while continuing to beat. Add vegetable oil to the dough, beat thoroughly again. The oil in the composition will prevent the pancakes from sticking to the pan during the frying process. In the end, you should get a homogeneous, lump-free dough. Lubricate the frying pan with a brush. We heat it well and, pouring a thin layer of dough, fry the pancakes. It so 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 one more recipe.
Recipe number 2: the most correct
Previously, housewives often did not manage to cook pancakes in water with high quality. Sometimes they were slightly “rubbery”. But by experimenting, we came up with the right way. And now pancakes on water with eggs come out very tasty. So take a look at the recipe below. We recommend using a pan with a good non-stick coating.
We need: half a liter of water, three eggs, two tablespoons of sugar sand, 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 together 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 up the flour lumps in the batter. Pour it out now, do the same with oil, stir it. 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 a frying pan with oil. When you have finished frying the last pancake, put them in a saucepan and close the lid. They will turn out to be even more tender and tasty.
Recipe number 3: the simplest
Another recipe.
For six servings we will need: three eggs, two tablespoons of powdered sugar, two and a half glasses of warm water, two glasses of premium wheat flour, a tablespoon of vegetable oil and table salt.
So, we are cooking pancakes on the water again. A photo, a recipe will help you do everything right. Moreover, there is nothing complicated. This is one of the simplest and easiest ways. Add granulated sugar and a pinch of salt to warm water. Stir thoroughly until everything is completely dissolved. Beat the eggs with a mixer, add flour, you can pancake, or you can use the usual, premium, beat everything again until the lumps dissolve. Pour in a spoonful of oil and mix well. The dough should not be thick, we need a watery one, if anything, dilute with water. Fry in a hot skillet, 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 with kefir or milk.
Ingredients: two glasses of flour, an egg, plain water - two glasses, sugar sand - two tablespoons, baking soda - half a teaspoon, vegetable oil - two tablespoons, and salt.
Beat an egg in a bowl and grind it with sugar and salt. Pour in a glass of water and mix thoroughly. Add soda slaked with vinegar. Pour in flour and mix well, you can do it with a mixer. It turns out a thick dough, which we dilute with water, which remained, stirring constantly. Almost at the very end, add oil and mix again. Lubricate the pan with any fat, heat and bake pancakes. In this recipe, it is advisable to grease it before each pancake. Serve on the table, stuffed with filling or just like that, with jam, for example. Enjoy your meal!
Tips for housewives: how to properly fry pancakes in water with eggs
There are a lot of such tips, we have selected the main ones:
