Pancakes on water with eggs recipe. Pancakes on the water. Classic pancakes on the water - recipe

To make pancakes on 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, mix the egg mixture into it and mix very well.

Sieve flour for pancakes on the water and constantly stirring in small portions to add it to the bowl. Try not to form lumps, so it is very important to constantly interfere.

Now about the flour. It took me 2.5 cups, but this does not mean that it will take you exactly this amount of flour. Much depends on the quality of your flour, category of eggs, etc. The dough should be more liquid than what we usually do for fritters. Thanks to this, the pancakes are thin.

Now the matter is left to the small - vegetable oil must be poured into the dough, also constantly stirring with a whisk.

Now we proceed directly to the preparation of pancakes. To do this, heat the pan. I have a special pancake pan, it is non-stick, so I do not lubricate it with vegetable oil. And you look at the situation.

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

Turn over the pancake. 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 hand, remove it from the pan, put it on a plate and proceed to the other. And so we repeat until the dough is over.

That's it, now you can try what we have, unless, of course, the household does it earlier, because they love to grab hot pancakes from the plate.

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.

Pancakes on the water will help you when there is no way to use milk. This recipe for pancakes on the water is very simple, and the pancakes are tender and thin. The name of the dish sounds unusual. But what to do if there is no milk, and the remaining ingredients are abundant? Without hesitation and without hesitation to prepare them in another way, be sure that you will succeed.

What kind of pancakes are they?

Of course, we know that the most delicious and simple pancakes in milk are http://vkusno-i-prosto.ru/receipt/bliny-na-moloke/, but there are still plenty of ways to cook them. Depending on the recipe, pancakes will always have a different taste and appearance.

These "messengers of spring" are prepared on yogurt, cream, without eggs, and yeast is added. And ready-made pancakes are eaten with sour cream, red caviar, honey, jam. Of them .

But the famous pancakes with black caviar were never a delicacy and were eaten only by peasants.

Getting started making pancakes

As already mentioned, the recipe for pancakes on the water is simple and straightforward. They cook in time as much as regular pancakes. It is worth worrying about the dishes in advance.

To knead the dough, use only enameled dishes excluding aluminum, since aluminum is susceptible to oxidation.

It is better to get the eggs out of the refrigerator in advance so that they cool to room temperature, but it is better to warm the water so that it is warm, but not hot. The whole secret of cooking is that water is added to the already sifted flour, gradually in two doses. And in order to avoid lumps, beat the dough before cooking with a mixer or whisk.

The baking powder is used in the recipe, but if you do not have it, you can replace it with hydrated soda (in vinegar), about 3 grams of soda.

Is it possible to cook pancakes on water if there is no milk at hand? Of course it is possible and even necessary. Such pancakes will turn out not worse than usual. They will also be thin and delicate. To achieve a good result, carefully read the recipe and get down to business.

Pancake recipe on water without milk

It will take (based on 3 servings):

• 2 eggs;
• 500 ml water;
• 3 tbsp. l Sahara;
• 1.5 cups flour;
• ½ tsp baking powder;
• 3 tbsp. l vegetable oil;
• a pinch of salt.

Cooking:

1. Sift flour into a bowl, mix with baking powder (or, if baking powder is absent, with 3 grams of slaked soda).
2. Add a little 250 ml to the flour. stir water.
3. Beat eggs with sugar and add a little to the flour, mix.
4. Add salt, vegetable oil to the dough, mix everything.
5. Add another 250 ml to the dough. water, beat with a mixer or whisk to remove unnecessary lumps.
6. Before baking the first pancake, grease the pan with oil. When cooking the next portion, do not grease the pan.
7. Serve ready-made pancakes with sour cream, honey or jam.

Pancakes are ready.

Total cooking time: 1 hour 30 minutes

A traditional dishOf Russia

And in conclusion, we want to warn

So, you learned how to cook pancakes on the water. They will turn out no worse than any other types of this product. Remember that the pancakes bake and do not stick to the pan, and the first pancake was not lumpy, be sure to grease the dishes in which you cook with vegetable oil   dipped in half of raw potatoes, which should first be planted on a fork. If you cook in a cookware with a non-stick coating, try not to add heat, otherwise you run the risk of getting "Indigents". Following simple rules and tips, you will be happy with the result, and your family will remain full and without milk.

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

Beat eggs with salt and water with a whisk. One spoonful, gradually, introduce flour, while continuing to whisk. Add vegetable oil to the dough, beat thoroughly again. The oil in the composition will prevent pancakes from sticking to the pan during frying. In the end, you should get a homogeneous, without lumps, dough. Lubricate the pan with a brush. We warm it well and, pouring a thin layer of dough, we fry pancakes. It happens that while we cook everything with eggs, half is gone, the household ate them quickly with jam, drinking tea. It's okay, now we will tell you another recipe.

Recipe number 2: the most correct

Previously, housewives often could not cook pancakes in high quality on the water. Sometimes they were slightly “rubber”. But by the method of experiments they came to the right way. And now pancakes on water with eggs come out very tasty. So pay attention to the recipe described below. It is recommended to use a skillet with a good non-stick coating.

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

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

Recipe number 3: the easiest

Another recipe.

For six servings we 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, again, we cook pancakes on the water. A photo, a recipe will help you do the right thing. Moreover, there is nothing complicated. This is one of the easiest and easiest ways. Add sugar to the warm water and a pinch of salt. Mix thoroughly until everything is completely dissolved. Beat the eggs with a mixer, add the flour, you can pancake, or you can use regular, premium, again we beat everything until the lumps dissolve. Pour a spoonful of oil and mix well. The dough should not be thick, we need a liquid, if anything, dilute with water. Fry in a hot frying pan, which is greased 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 in kefir or milk.

Ingredients: two glasses of flour, an egg, ordinary water - two glasses, granulated sugar - two tablespoons, baking soda - half a teaspoon, vegetable oil - two tablespoons, and salt.

In a bowl, beat the egg and grind it with sugar and salt. Pour a glass of water and mix thoroughly. Add slaked vinegar. Pour the flour and mix well, you can make it 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 lubricate it before each pancake. Serve on the table, stuffed with stuffing or just like that, with jam, for example. Bon Appetit!

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

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

  Today, there are dozens of recipes for making pancakes. At the heart of a variety of products, ranging from milk and yeast to kefir and water. The latter will be discussed in our article. You will be pleasantly surprised not only by the beautiful view, but also by the delicate taste. It’s easy to cook them, and you’ll almost certainly have elastic and rosy pancakes on your plate. Especially considering the recipes from the photos presented in our article. Let's get started!

Classic recipe for pancakes on the water

  Pancakes without milk are prepared without a huge number of different ingredients. For such a recipe, you really need a little time. So, we change the usual milk to water.

You will need:

• flour (one and a half cups);
• salt (one pinch);
• purified warm water (half a liter);
• chicken eggs (three pieces);
• vegetable oil (two tablespoons);
• slaked soda (a third of a teaspoon);
• sugar (one tablespoon).

We start cooking:

Mistress on a note! Most often, the main mistake in the preparation of pancakes is lumps. To avoid them, the hostess should not rush at the stage of adding flour. Just do it slowly, without ceasing to constantly stir the dough. It is best to use a mixer or blender.

Pancakes on the water: an improved version

Some housewives emphasize that pancakes on water often turn out to be slightly rubbery to taste and too thin. It is very convenient to wrap the filling in such pancakes, but there are still complaints about the taste. For special gourmets, we offer a recipe that is slightly improved. A few secrets will change the taste of your favorite dish!

You will need:

• five hundred milliliters of water;
• one and a half glasses of flour;
• three chicken eggs;
• two tablespoons of sugar;
• one teaspoon of baking powder;
• three tablespoons of sunflower seed oil.

We start cooking:

Professionals recommend combining pancakes with condensed milk, homemade jam or fresh berries. You can also adjust the sweetness: add a little less sugar to the dough, and savory filling (for example, cheese with ham or mushrooms) is perfect for them. We also emphasize that pancakes according to an improved recipe are obtained not only thin and tasty, but also with holes. All this is due to the fact that the dough spreads quite easily in a heated pan.

For culinary inspiration, we suggest you watch a video recipe for cooking thin pancakes.

Help Relax.ua: about the benefits of lean pancakes

People who fast are not allowed to eat animal products for some time. Also, the menu of believers cannot include milk and chicken eggs, and, as you know, these products are the main ones. However, this does not mean that you have to limit your taste needs.

In the next recipe, we will talk in detail about how you can cook really tasty lean pancakes. You will make sure that the pancakes will have the same pleasant taste and they will look just as appetizing. In addition, lean pancakes will be appreciated by ladies who are on a diet, because such a dish contains not so many calories. Lenten pancakes are also suitable for that category of people who suffer from lactose intolerance.

Lean pancakes on mineral water

You will need:

• sparkling mineral water (one glass);
• flour (one and a half cups);
• salt (half a teaspoon);
• sugar (three teaspoons);

We start cooking:

Yeast pancakes on the water

Another option for cooking lean pancakes on water, but now using yeast.

You will need:

• plain water (about three hundred to four hundred milliliters). Keep in mind that how thin your pancakes will ultimately depend on the amount of water;
• flour (one and a half cups);
• live yeast (ten grams);
• salt (half a teaspoon);
• sugar (two and a half tablespoons);
• vegetable oil (two tablespoons).

We start cooking:

Pancakes on the water with holes without eggs and yeast

You will need:

• warm water (two glasses);
• flour (two glasses);
• vegetable oil (two to three tablespoons);
• sugar (one to two tablespoons);
• salt (one pinch);
• some baking powder or baking soda.

  If you like pancakes more densely, then we recommend putting more flour in the dough. if you follow our recipe, you will get moderately thin, ruddy pancakes, somewhat similar to Armenian pita bread.

Getting Started:

  Such pancakes are best combined with honey or homemade jam. The fact is that pancakes are a little dry, crunchy, which is why liquid sweet sauces are the best for them.

Thin pancakes with holes

You will need:

• chicken eggs (two pieces);
• half a liter of warm water (water can be replaced with mineral water);
• one glass of flour (focus on the consistency of the dough, the density of future pancakes will depend on this);
• soda (half a teaspoon);
• sugar (two tablespoons);
• salt (one pinch);
• vegetable oil (two to three tablespoons).

We start cooking:

Such delicious pancakes with holes can be eaten immediately or stuffed. Dip pancakes in sour cream, fresh honey or homemade jam. Bon Appetit!

  What to combine with?   Pancakes must be combined with something. If you are preparing a sweet dish, then choose jam, cottage cheese, jam, honey or condensed milk. Almost any fruit filling is in harmony with pancakes. You can also use melted chocolate or chocolate topping. It will turn out deliciously with chocolate chips. Making it simple: for a short time, put a bar of chocolate in the freezer, and then grate the chocolate on a coarse grater. If you want to stuff pancakes with mushrooms or meat, then you need to add a minimum amount of sugar to the dough, and in this case it is better to grease the pan not with oil, but with lard (only without spices!).

Which pan to choose?   In fact, the pan greatly affects the taste and quality of future pancakes. There are a lot of pancakes on sale today, but almost none of them will be able to compete with a cast-iron high-quality frying pan, on which our grandmothers and mothers cooked. If, by good fortune, you still have one, then feel free to use it. However, this does not mean that modern crepe makers are good for nothing: the cooking process will be quick and enjoyable.

How to choose chicken eggs?   The taste of the future dish is more dependent on the quality of the eggs. There is a little secret: whites and yolks should be whipped separately, and then combine them.

Can I add additional products?   From ancient times, a variety of finely chopped foods were added to pancake dough. Thanks to such a simple step, pancakes acquire a very interesting unusual flavor. You can add a little green onion, boiled eggs, meat and other food products to the dough. Very tasty and tender pancakes are obtained if you add a little grated carrots to them.

If you cook lean pancakes, then pay attention to these tips:

• Flour must be sifted. Firstly, it will save the dough from lumps. Secondly, sifted flour will better stick to other components of the dough.
• To diversify the seemingly boring lean dish, you can use the so-called priek. When you turn the pancake during frying, put slices of vegetables or fruits on the non-fried side.
• When extinguishing baking soda, do not hold a spoon over the dough. It is best to keep it above the sink or separate dishes. Unpaid soda should in no case fall into the dough.
• Chicken eggs can be successfully replaced with ground flaxseed. Soak it in boiling water for at least ten minutes.

Do you know how to cook delicious thin pancakes on the water? Share it with our users in the comments!

If you simply do not want to cook, then try them in the best institutions of Kiev: in our catalog you will find dozens of cafes and restaurants with descriptions, photos and menus.

You may also be interested in:

Photo: at the request of Yandex and Google

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Did you know that fresh pancakes in Russia were especially in demand on fasting days, of which there are about two hundred a year? At first it was cooked on yeast, so the pancakes came out lush, voluminous and satisfying, which was especially appreciated in poor peasant families. Later, the dough began to be kneaded with soda, and nowadays there are options with a baking powder, and even on a mineral water.

If you correctly prepare the dough on the water, without violating the recipe, then the pancakes will turn out no worse than the traditional "milk". Of course, without a creamy aroma, but they will be just as elastic, delicate and thin. You can serve separately, as well as with all kinds of fillings, sauces and additives. Pancakes on water perfectly tolerate freezing, so you can cook a large portion for future use and reheat if necessary in a frying pan or in a microwave.

What will be needed for cooking

  Responsibly relate to the basic ingredient - the water on which the dough is kneaded. It is best to take spring or filtered water, in some recipes it is permissible to use soda. But untreated water, drawn directly from the tap, categorically does not fit, it is too hard.

Flour can be used premium or first grade, with a high content of gluten. If the recipe contains eggs, then of course they must be fresh. Well, if the eggs are homemade, then the pancakes will turn out to be a beautiful yellowish color. Vegetable oil is traditionally used refined sunflower, that is, odorless and external impurities.

From the dishes you will need: a frying pan (optimally cast iron), deep dishes for kneading dough, as well as a blender or hand whisk, a brush for lubrication, a spatula for turning.

With eggs (classic recipe) step by step

The classic recipe for pancakes mixed in water is almost no different from our usual version using cow's milk. The products are elastic, which allows you to put in them absolutely any filling of your choice, both sweet and salty. The list of ingredients contains eggs, so the recipe is not considered vegetarian or lean, but it is suitable for people with individual intolerance to dairy products (with the so-called lactose deficiency).

Total cooking time: 40 minutes
  Cooking time: 20 minutes
  Output: 12-15 pcs.

Ingredients

• flour - 400 g
• large eggs - 2 pcs.
• water - 500 ml
• soda - 0.5 tsp.
• 9% vinegar - to extinguish soda
• sugar - 2 tbsp. l
• salt - 0.5 tsp.
• refined oil - 2 tbsp. l

How to make pancakes in water with eggs

I drive a couple of large eggs into a deep pan or bowl, add salt and sugar immediately, and whisk intensely with a whisk until foam. If you plan to make dessert, you can add some vanilla sugar or vanillin for flavor.

I pour in water (it can be slightly warmed up, then it will be easier to fight with lumps) and put soda, extinguished with vinegar.

At the very end, pour in the oil, mix again. If you stir well with a whisk, then there will be no lumps, the consistency will turn out to be smooth and uniform. If they do come across, then you can use a submersible blender, if necessary, increase / decrease the amount of flour and liquid. I leave the finished dough to the side for 15-20 minutes. During this time, gluten will swell and the mass will become more elastic, which means that pancakes will better keep their shape when frying. The consistency after insisting, as a rule, becomes a little thicker, like jelly.

After the specified time, you can finally warm up the pan. The first time I lubricate it with a brush dipped in a small amount of vegetable oil, and pour a portion of the dough, distribute it throughout the bottom, turning in the air. The pan can be taken with a non-stick coating, but it is better to use a cast-iron pan - it bakes fresh pancakes more evenly.

Bake for about 30-40 seconds on each side, until golden brown. You can turn it over with a spatula or tossing a pancake up with a sharp movement, as you prefer. To make pancakes even tastier and softer, you can lubricate with a small cube of butter, stacking in a stack on top of each other, while hot.

Serve best as soon as removed from the heat. You can wrap both salty and sweet fillings of your choice. We make tea and enjoy!

Pancakes on the water without eggs

Pancakes on the water do not have to cook with chicken eggs. In this case, the recipe is suitable not only for people with lactose intolerance, but also for fasting and vegetarians. It will turn out especially tasty if you wrap the filling of mushrooms overcooked with onions inside. Well, if you plan to serve them for dessert, then just pour jam or honey.

Ingredients

• water - 400 ml
• soda - 0.5 tsp.
• vinegar - for extinguishing soda
• flour - 2-2.5 tbsp.
• sugar - 1-2 tbsp. l
• salt - 0.5 tsp.
• vegetable oil - 50 ml

1. Heat a little water on the stove or in the microwave, but not too much, to about 40-50 degrees.
2. Pour some water into a deep bowl, send slaked soda, granulated sugar and salt there.
3. Pour pre-sifted flour in portions, and so that it does not crumble, use a blender or whisk.
4. When the dough is ready, mix the butter. As a result, the consistency should be velvety, without a single lump. If nevertheless such a nuisance happened, then leave the dough alone for 10-15 minutes, and re-mix it. If you wish, you can add fried onions for flavor or a couple of tablespoons of fresh chopped greens - dill, green onions and parsley (a little bit of everything) to the pancake mass. In the dough for sweet pancakes, you can introduce a little vanilla.
5. Preheat the pan properly and lubricate it with a thin layer of oil for the first time or quickly go down the bottom with a piece of bacon, chopped onto a fork. Fry on both sides for about one minute, the fire should be moderate so that the dough bakes evenly.

Pancakes in milk (sour cream) and water

If you find a little milk in the refrigerator, but it is not enough for a full batch, then you can dilute it with water in any ratio. We do the same with sour cream, that is, add liquid to it to get the necessary pancake consistency. It does not matter if the sour cream is slightly sour - in this case, the baking will be more magnificent. Please note that all products must be warm, at room temperature, so try to get them out of the refrigerator in advance.

Ingredients:

• sour cream - 3 tbsp. l
• water - 500 ml
• eggs - 2 pcs.
• flour - 2 tbsp.
• sugar - 1 tbsp. l (or 2 tbsp. for sweet pancakes)
• salt - 1 tsp.
• sunflower oil - 3 tbsp. l

1. Beat the eggs until light foam with salt and sugar. If you want the pancakes to become airy, then you can beat the squirrels separately from the yolks, then the products will be with numerous holes, magnificent.
2. Add the available amount of sour cream and pour in water. Stir vigorously.
3. Gradually pour half a glass of flour, kneading a thin dough - by consistency it should be, as usual, like sour cream or liquid cream. If necessary, increase the amount of flour.
4. Pour in a little vegetable oil, stir again and fry in a frying pan (very hot) until golden brown.

Pancakes on mineral (sparkling) water

Instead of ordinary water, you can use soda, then the pancakes will turn out holey, openwork. It will take unsweetened soda, without syrup. For elasticity and softness, milk is added to the pancake dough. Of course, you can bake pancakes using only soda, that is, without milk - in this case, add a little more than half a teaspoon of soda previously quenched with vinegar to the list of ingredients, otherwise the cooking technique will be unchanged.

Ingredients:

• highly carbonated water - 250 ml
• milk - 250 ml
• eggs - 3 pcs.
• flour - 1.5 tbsp.
• sugar - 1.5 tbsp. l
• salt - 0.5 tsp.
• sunflower oil - 2-3 tbsp. l

1. Combine eggs and loose (sugar, salt). Beat with a fork / whisk / blender for 1-2 minutes.
2. Pour in milk and add flour, working with a whisk to get rid of the smallest lumps.
3. Then pour in the soda and at the very end - refined oil.
4. From time to time, grease a red-hot pan with a brush, dipping it in oil, and bake for about half a minute on each side.

Thin pancakes with holes in the water

The secret to cooking delicate and thin pancakes with holes lies in the fact that at the initial stage of preparing the dough, you need to beat the eggs properly - until a high froth appears. The more magnificent the egg mixture, the more porous the resulting product. And do not forget to properly heat the pan. If the bottom is not warmed up enough, the dough will not bubble and form patterns.

Ingredients:

• warm water - 500 ml
• eggs - 3 pcs.
• flour - 1.5-2 tbsp.
• baking powder - 0.5 tsp.
• sugar - 2 tbsp. l
• salt - 1 tsp.
• vegetable oil - 2 tbsp. l

1. Beat three large eggs immediately with salt and sugar - intensively, for 2-3 minutes, until froth appears.
2. Pour in warm (preferably boiled) water and whisk again.
3. Without turning off the mixer, gradually introduce the flour, pour the baking powder.
4. Pour oil into the finished mixture, reminiscent of sour cream.
5. Bake in a hot pan, pouring the dough - about 1/2 soup ladle. Fold the finished products in a high pile, lubricating the entire plane with a cube of oil for a pleasant creamy aroma.

Pancakes yeast on the water

Yeast pancakes differ from all others in that they cook longer, but they are much more magnificent. It will take you about 10 minutes to prepare, and the rest of the time (approximately 2-3 hours) the dough will go on its own, without your direct participation. It should come up twice, and after the third time you can already heat the pan. The consistency can be made dense, then you will get lush and thick pancakes, or, on the contrary, pour more liquid, then the products will be thinner, you can wrap the fillings in them.

Ingredients:

• flour - 500 g
• warm water - 750 ml
• dry yeast in a bag - 5 g
• vegetable oil - 3 tbsp. l
• sugar - 1.5 tbsp. l
• salt - 0.5 tsp.

1. Cook the pancake dough. To do this, pour in a small bowl a spoonful of sugar and the same amount of flour sifted through a fine sieve. Add dry yeast and pour 50 ml of warm water to make the consistency look like sour cream. Leave the bowl with a towel in a warm place for half an hour.
2. In another deep dish, combine 500 ml of warm water, vegetable oil and salt, add the dough here. Add flour in portions and stir until smooth, whisking to remove lumps. Leave it alone for 1 hour, placing the bowl in a warm place.
3. When the dough swells, pour 200 ml of boiling water into it and immediately, mix quickly - due to the brewing, the pancakes will turn out to be openwork. Leave to rest for another 10 minutes.
4. Bake until golden brown on a hot frying pan (before pouring the first portion of the dough, grease with a couple of drops of oil).

Boiled boiled pancakes

The dough is called custard, because the flour is brewed with boiling water - this retains moisture, which in turn evaporates during frying and provides pancakes with airiness. To make the products more elastic and thin, like paper, add a little corn starch.

Ingredients:

• water at room temperature - 300 ml
• eggs - 2 pcs.
• boiling water - 300 ml
• flour - 1 tbsp.
• corn starch - 0.5 tbsp.
• salt - 2 chips.
• sugar - 2 tbsp. l
• vegetable oil - 3 tbsp. l

1. Combine salt, sugar and eggs, stir with a blender or manually until foam.
2. First pour 300 ml of room temperature water into the egg mass. Whisk again with a whisk.
3. Enter flour and starch in portions.
4. At the end, add oil and pour all 300 ml of boiling water, stirring vigorously. A more fluid consistency should be obtained than the usual one. Leave the dough alone for 30-40 minutes to swell so that the starch is steamed.
5. Bake in a hot, greased skillet, scooping up about 1/2 ladle. Pancakes are cooked very quickly, about 15-20 seconds on each side.

Rye pancakes on the water

This type of pancake - from rye flour on the water - is often included in the diet menu. They turn out dark, with a characteristic rye flavor. Warm, they are good with butter and sour cream, you can wrap the stuffing inside, cottage cheese with herbs or minced meat stewed with onions is ideal.

Ingredients:

• rye flour - 200 g
• water or a mixture of milk and water - 500 ml
• eggs - 2 pcs.
• sugar - 2 tbsp. l
• soda - 0.5 tsp.
• salt - 2 chips.
• sunflower oil - 2 tbsp. l

1. Combine the sifted flour and other loose, except for soda.
2. Whisk the eggs separately with a whisk so that they turn into foam. Pour water into them and stir vigorously.
3. Into a bowl with dry ingredients, enter about half of the liquid component, carefully breaking with a whisk to prevent lumps from collecting.
4. Add quenched soda, pour in the remaining liquid and oil. Leave to rest for 30 minutes.
5. Bake in portions in a greased skillet.

Which filling to choose?

Sweet pancakes - sprinkle with powder through a small strainer, serve with your favorite jam, floral honey or fruit sauce. As a filling, sweet curd mass or chocolate paste, fruits and berries are perfect.

Salted pancakes - lightly grease with a cube of butter, serve with sour cream or sauce. Chicken, mushrooms, liver, braised cabbage with onions, salmon with dill, salmon with mascarpone, eggs with rice, cheese, etc. will be an excellent filling.

The secrets of making fresh pancakes

1. Sift flour through a sieve before adding it to the batch. So it better "sticks together" with other components and is saturated with oxygen. As a result, you get not lumpy, but air-elastic dough.
2. All liquid ingredients should be at a comfortable room temperature.
3. To make the dough uniform, introduce the flour in small batches, breaking the lumps manually or with a blender.
4. You can add vanilla or cinnamon to sweet pastries. A zest of lemon and orange will also give a pleasant aroma.
5. Salty pancakes will turn out even tastier if you introduce grated carrots or finely chopped onions into an already prepared place.
6. Instead of eggs, you can try adding flax seeds to the dough - ground and steamed in boiling water for 10-15 minutes.
7. Fresh pancakes love cast-iron speed - they are evenly cooked over the entire area, and are tender. On a thin crepe maker, the products will be more “rubber”.
8. Before baking, grease the pan with a piece of fresh bacon or a brush dipped in oil. But do not overdo it. Just a couple of drops of fat is enough to prevent the product from sticking.
9. If the pancakes are dry and do not want to keep their shape when folding, then cover them with a lid and leave for 15-20 minutes. They become steamed, become softer and more tender, the edges will not sprinkle.
10. To make the freshly baked pancakes even tastier, after removing them from the pan, immediately grease with a small cube of butter, you can sprinkle with sugar. Tasty pancakes for you!