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

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

Secrets

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

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

Options

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

Classic recipe: water pancakes without eggs

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

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

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

Making pancakes is very simple:

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

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

They turn out very tender!

Thin pancakes

This recipe calls for holey pancakes. You should read this recipe very carefully, because... it contains the main ingredient that makes the pancakes very thin and with holes.

Ingredients used to prepare the product:

• Water - 400 ml (about 1.5 cups);
• Sugar - 1 tbsp;
• Salt is added to taste;
• Vinegar (main component) - 1 tsp;
• Flour - 8 tbsp;
• Soda - 0.5 tsp.

Cooking process:

It is worth noting that the recipe is based on minimal addition of sugar, due to which the pancakes have a neutral taste. This means that they will become not only an excellent dessert, but also a snack, and even a main course.

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

They should be served after they have cooled slightly.

With semolina

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

The recipe requires the use of the following ingredients:

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

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

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

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

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

When I was looking for a recipe for lean pancakes, I reviewed a whole bunch of them and the reviews were very different, many people wrote that they didn’t succeed and they simply threw away the dough for lean pancakes. I was afraid that it wouldn’t work out for me either, but I still hoped that I could bake pancakes without eggs. But there were also a lot of positive reviews that reinforced my desire and confidence that everything would work out.

I am happy to report that everything worked out for me and even the first pancake was not lumpy, and the lean pancakes turned over even better than. I didn’t do them very much, because I was still worried that it might not work out. My amount of ingredients made 12 lean pancakes. My children did not recognize Lenten food in the form of pancakes; for them I prepared ordinary thin pancakes with milk.

I added starch to the lean pancake dough on the recommendation of one woman, where I read comments on the recipe for lean pancakes, I don’t know whether it played a role in the good removal of pancakes from the pan or something else, but the main thing is that everything worked out and you can safely use my recipe. One note, I baked pancakes without eggs in a pancake pan; I don’t know how they will behave in a regular pan; I can’t vouch for the result).

So, the ingredients for lean pancakes:

• Water - 350 ml
• Sugar - 2 tablespoons
• Salt - 1/3 teaspoon
• Flour - 14 heaped tablespoons
• Vegetable sunflower or olive oil - 7 tablespoons
• Potato starch -1.5 tablespoons

How to cook lean pancakes

Here is such a simple composition, I specially measured the flour with spoons according to my amount of water. In general, the consistency of the dough is no different from ordinary pancakes with milk or kefir, which I prepare not during Lent or Lent, but for the kids).

To ensure you get lean pancakes, follow the recipe. Heat the water until warm, but not hot. Sift the flour. I didn’t take pictures of all these stages, I think everyone can handle it anyway).

Pancake dough without eggs

Pour some warm water into a bowl with high sides and begin to mix in the flour, I used a hand whisk, it breaks up all the lumps well, thus making a thick paste, then add more water, bringing the volume of water to 350 ml, and the amount of flour to 14 tablespoons . After all the flour has been added, add potato starch; if you don’t add it, I can’t say 100% that the pancakes will come off the pan well.

The next step is to add sugar and salt. Lastly, add vegetable oil to the lean pancake dough, mix everything well and leave to stand for 15-20 minutes. After I let the dough sit for a while, it seemed to me that it had thickened somewhat and I could have added a little more water, but I didn’t. I made a video of the consistency of Lenten pancake dough, you can also take a look.

We put the pancake pan on the fire and heat it well, just before you pour the pancake dough into the pan, you need to grease it with vegetable oil, just grease it, and not just pour it into the pan. As soon as you have greased it, pour in the pancake batter and distribute it throughout the pan, as we usually bake everything with milk.

I got thin pancakes. I noticed one thing about lean pancakes without eggs and milk: they take a long time to brown; if I had kept a regular pancake in milk for so long, it would have burned long ago.

I didn’t grease the pancakes on the water with anything since they already have a lot of vegetable oil, and what to grease them with during fasting).

I hope my experience on how to cook lean pancakes that won’t stick to the pan will be useful to many fasting people. We ate these lean pancakes with jam, you can eat them with honey. I also thought that I could add a little vanilla to the dough, so I’ll do that another time.

You can also fill such lean pancakes with, for example, rice or mushrooms. This will make a satisfying dish. When my husband and I tried these Lenten pancakes, we both thought their taste was very familiar and reminiscent of something, but we couldn’t remember, maybe someone will prepare such pancakes without eggs and write in the comments what kind they remind you of the dish.

We liked the pancakes, considering that they are lean, they are quite a good replacement for ordinary rich pancakes. By the way, for those who are allergic to eggs, this pancake recipe is a godsend.

P.S. I made these pancakes without adding soda and vinegar, we liked them even more than with soda, so try two options and choose which one you like best.

With respect and love, Elena Kurbatova.

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

So it is quite possible to please yourself and your loved ones with pancakes during Lent, because the recipe for Lenten pancakes is made taking into account all abstinence in food prescribed by religious rules: no eggs, no milk, no sour cream. Dough for lean pancakes can have either a fresh or yeast base. You can cook delicious lean pancakes with plain water. The main ingredients of Lenten pancakes are flour, water, salt, sugar and vegetable oil, the presence of which indicates that pancakes can only be prepared on days allowed by the church: Saturday or Sunday. Water, vegetable or cereal decoctions, or highly carbonated mineral water can be used as a liquid base. By combining different types of flour, you can get different types of lean pancakes - mix rye or buckwheat, as well as oat or corn flour with wheat flour. This ability to use different types of flour and a variety of fillings opens up endless possibilities for imagination.

Lenten pancakes are good on their own, but you definitely can’t spoil them with the right tasty filling. Prepare lean pancakes with a variety of sweet fillings, using jams, syrups, honey or preserves, dried fruits, steamed and ground in a blender with honey or sugar, as well as sweet pumpkin, lightly stewed in a frying pan with sugar, apples, bananas, pears, berries , kiwi, pineapples or other fruits pureed or lightly fried with sugar or honey, chopped nuts or coconut with honey. Lenten pancakes with savory fillings will be no less tasty: mashed potatoes with fried onions or with fresh herbs, buckwheat and mushrooms, stewed cabbage with herbs, mushrooms with onions, with eggplant and zucchini stew, as well as with various baked goods. Perhaps among our recipes you will find one that will become the ideal dish on your Lenten table.

Lenten pancakes on the water

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

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

Pancakes with mineral water

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

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

Pancakes with tea

Ingredients:
250 ml black or green tea,
6 tbsp. (with a slide) wheat flour,
1 tsp (without a slide) baking powder,
2-3 tbsp. Sahara,
1 tbsp. vegetable oil,
a pinch of salt.

Preparation:
Brew tea, cool it, pour it into a deep bowl and add vegetable oil, sugar and salt. Mix everything with a whisk. Gradually stir in flour. If you want thick pancakes, add another 1-2 tbsp. flour. Add baking powder and whisk until there are no lumps. Heat a frying pan, grease it with vegetable oil, and bake pancakes.

Pancakes with brine

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

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

Pancakes with apple and lemon juice

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

Preparation:
Combine flour, sugar, salt and baking powder in a separate bowl. Mix apple juice with warm water, lemon juice and vegetable oil. Pour some of this liquid into the flour, stir with a whisk, then add the rest of the liquid, continuing to stir. Grease a frying pan with vegetable oil, heat it up and start baking pancakes.

Pancakes with soy milk

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

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

Lenten yeast pancakes

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

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

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

RRussian yeast pancakes (an old recipe)

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

Preparation:
In the evening, knead a fairly thick dough from buckwheat and half the amount of wheat flour, yeast and water and place it in the cold. The next day, add the remaining flour, sugar, salt and let the dough rise. 30 minutes before baking pancakes, pour enough warm water into the dough so that it has the consistency of sour cream and stir. Then you can start baking pancakes.

Lenten buckwheat yeast pancakes “Grechishniki”

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

Preparation:
Dissolve fresh yeast in half a glass of warm water, then add another half glass and stir until smooth. Without stopping stirring, add 2 cups of flour and stir well so that there are no lumps. Cover the dough with a towel and place in a warm place. It should increase in volume by 2-3 times, then add the remaining flour, pour in the remaining water, add salt, mix thoroughly and place again in a warm place. As soon as the dough rises again, start baking pancakes. Do not stir the dough.

Lenten millet yeast pancakes

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

Preparation:
Pour 3 cups of boiling water over millet flakes, put on fire and cook for 3 minutes. Cool the resulting porridge. Dissolve the yeast in a third of a glass of water, adding 1 tsp. Sahara. Add flour to the porridge, stir, then 1 glass of water, sugar, salt and yeast. Mix everything well, cover and leave for 1 hour for the dough to rise. Then pour 1 glass of warm water and vegetable oil into it and mix again. Before baking, grease the pan with vegetable oil and bake pancakes as usual.

Rice-based pancakes stuffed with rice and raisins

Ingredients:
2.5 stacks wheat flour,
4 tbsp. vegetable oil,
1 stack rice,
2 tbsp. Sahara,
½ tsp. soda,
½ cup raisins,
salt - to taste.

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

Potato pancakes with mineral water

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

Preparation:
Peel the potatoes, cut them into cubes and boil until tender. Then drain off the excess water, leaving a little broth. Make mashed potatoes and cool slightly. Add sifted wheat flour to it and gradually dilute the resulting dough with mineral water so that the dough has the consistency of kefir. At the end, add vegetable oil and stir. Fry as usual. These pancakes will be especially good with mushrooms or sauerkraut.

Lenten oat pancakes

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

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

Lenten semolina pancakes

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

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

Lenten corn pancakes

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

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

Vegetable Lenten Pancakes

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

Preparation:
Grate the carrots, potatoes, celery and onion on a coarse grater. Add flour, spices, herbs and vegetable oil. Stir and let stand for a few minutes. Heat the vegetable oil well in a frying pan and fry the pancakes over medium heat. Place the finished pancakes in a saucepan, cover with a lid and let stand for a while, about 5-10 minutes, they will become even tastier. Before serving, sprinkle the pancakes with lightly toasted sesame seeds.

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

Bon appetit!

Larisa Shuftaykina

Lenten pancakes are just as tasty as their counterparts, the dough of which is based on animal products. A characteristic feature of the lean version is its simplicity - such pancakes do not require long whipping.

The following recipes will be relevant for two categories of people: those who observe fasting and those prone to food allergies. And, of course, there will definitely be simply connoisseurs of such pancakes, because they are also very tasty.

What to take:

• flour – 350 g;
• water - three glasses;
• vegetable oil (odorless) – 75 ml;
• sugar – 40 g;
• soda – 2\3 tsp;
• acid (lemon juice or vinegar) - a couple of drops;
• salt - a pinch.

Step-by-step recommendations for preparing delicious lean pancakes using water:

1. In water at room temperature, dilute the acid along with sugar and salt.
2. Combine flour with soda and gradually mix into water.
3. As with many classic dough recipes, add the butter last.
4. And having completed the last batch, we immediately begin preparing pancakes.

That's all. On “One! Two! Three!" we get easy-to-prepare but perfectly executed lean pancakes.

On mineral water

For 750 ml of water with gases we take:

• flour - 3 cups;
• sugar – 150 g;
• salt – 1\4 tsp;
• vegetable oil – 50 ml.

Due to the presence of gas bubbles in mineral water, the finished pancakes are airy and light.

To prepare lean pancakes in mineral water, you will need to do only 4 manipulations:

1. Take flour, salt, sugar and mix.
2. Pour mineral water into the bulk ingredients. At the same time, we do not stop the kneading process for a second.
3. Add the last ingredient - butter and perform the final kneading of the dough.
4. Start frying lean pancakes in a frying pan.

Having used the entire volume of dough, we proceed to tasting a delicious and incredibly simple to make delicacy for a tea or coffee drink.

Lenten pancakes with tea

We will need:

• black or green tea – one and a half glasses;
• flour - 9 tbsp. l. with a good slide;
• baking powder – 1.5 tsp;
• sugar – 4.5 tbsp. l.;
• vegetable oil – 1.5 tbsp. l.;
• salt - a pinch.

To bring our plans to life, we perform the following manipulations:

1. The tea must be brewed first. Since by the time it is combined with other ingredients, namely butter, sugar and salt, the tea should already be cooled.
2. Having completed mixing the previously combined ingredients, carefully add the flour and baking powder.
3. We achieve complete homogeneity of the dough and begin to fry the golden-brown pancakes.

Serve pancakes with your favorite filling or topped with jam.

Cooking with brine

To prepare pancakes with brine you will need:

• flour - up to half a kilo;
• brine from tomatoes or cucumbers (not cloudy) – 1500 ml;
• vegetable oil – 50 ml;
• soda – 1.5 tsp.

Kneading the dough, which is based on brine, will only take a couple of minutes of your time:

1. Combine flour and soda and immediately pour in brine and oil.
2. Knead until completely homogeneous and, without hesitating for a minute, since the brine may precipitate, proceed to baking the pancakes.

Pancakes in brine have a pleasant spicy aroma due to the presence of traditional pickle spices in the brine. These pancakes go better with vegetables and mushrooms filling.

With apple and lemon juice

Ingredients for lean pancakes with two types of juice:

• apple juice – 150 ml;
• lemon juice – 15 ml;
• water – 2.5 cups;
• flour – 1.5 cups;
• sugar – 0.5 cups;
• baking powder – 15 g;
• oil – 25 ml.

Let's start preparing lean pancakes with juice:

1. We begin preparation by combining bulk products.
2. Then we perform a similar action with liquid ingredients. However, they should all be at room temperature.
3. Dividing the liquid into two parts, pour it into the bulk mixture.
4. After stirring, add the second portion and knead until you get a classic pancake dough.
5. After greasing the frying pan with oil, fry the “juicy” pancakes.

These pancakes go perfectly with sweet filling and jam.

Pancakes with soy milk

The next recipe is not as quick as the ones previously presented. The dough for its implementation requires infusion for 2 hours. At the same time, even zealous opponents of Lenten dishes will like pancakes.

To prepare batter for pancakes with soy milk, prepare:

• soy milk – 150 ml;
• flour – 200 g;
• water – 150 ml;
• margarine (vegetable) – 75 g;
• honey – 45 g;
• sugar – 40 g;
• salt - a pinch.

Step by step recipe:

1. Measure out the required amount of flour, salt and sugar, and then mix these ingredients with melted margarine, warm water and soy milk.
2. After mixing the mixture, cover it with cling film and refrigerate for a couple of hours.
3. After this time, we begin to prepare delicious pancakes.

We wish you, as well as your guests, to enjoy this dessert and be amazed at its incomparable taste.

With added yeast

And now, given the popularity of pancakes, we present to your attention a recipe for lean pancakes with yeast according to an old recipe. The method requires a long time of dough, so it is better to knead it in the evening and fry the pancake in the morning.

Ingredients:

• wheat flour - one and a half cups;
• buckwheat flour – 45 g;
• fresh pressed yeast – 25 g;
• sugar – 25 g;
• salt – 8 g;
• oil - to taste, for frying;
• water - as much as needed, but not less than a glass.

To prepare ideal lean pancakes with yeast, follow these recommendations:

1. About 12 hours before frying the pancakes, mix the entire mass of buckwheat flour and half the mass of wheat flour.
2. Pour yeast diluted in 1/2 cup warm water into the mixture of two types of flour. After mixing the composition, put it in the refrigerator.
3. In the morning or just after 12 hours, mix in the remaining amount of wheat flour, salt, and sugar.
4. Let the dough stand again, waiting for the mass to increase. It will take about half an hour.
5. Now pour in warm water in small portions, achieving a thick dough consistency - it should be like rich sour cream.
6. And only now let’s start preparing pancakes.

They turn out fluffy and tasty, just like in grandma’s village. The time spent will pay off in spades!

On rice water

For preparation we purchase:

• flour – 500 g;
• vegetable oil – 100 ml;
• rice – 340 g;
• sugar – 75 g;
• soda – 1 tsp;
• raisins – 1 glass;
• salt - a pinch.

Let's start cooking:

1. Boil the specified amount of rice in three liters of water until tender. After straining the rice water, you should have about 1.5 liters of prepared pancake base. In this case, the broth should not be excessively thick: the acceptable thickness is liquid jelly. The broth must be cooled before combining with other ingredients.
2. Mix flour, sugar, salt, butter and soda into the broth.
3. Liquid sour cream - this is exactly the consistency that pancake dough should have.

These pancakes go well with sweet raisins filling. To make this delicacy, wash and briefly steam the raisins in sweet hot water.

Lenten pancakes, regardless of the cooking technology and ingredient composition, turn out tasty and appetizing. Among their advantages, it is worth noting a wider list of acceptable liquid bases, and in some cases, an accelerated method of kneading dough.

Lenten pancakes can be prepared with both regular and mineral water, both with and without yeast.

Lenten yeast pancakes on water

Mix flour with sugar and add warm water to make the dough stretch. Yeast is dissolved in water with sugar and wait for foam to form (no more than a quarter of an hour). The dough should be poured into the flour and mixed. Leave the dough until bubbles appear. Add salt and vegetable oil to the mixture. For thin pancakes, add water and then mix thoroughly with a mixer or whisk. Lenten pancakes are baked in water in the usual way.

Lenten yeast-free pancakes on water

To form bubbles you need soda, which is quenched with citric acid. First, dissolve sugar and salt in water. The flour must be sifted and poured into water, stir until smooth. Soda is quenched with citric acid (first diluted in two tablespoons of water). Slaked soda is poured into the dough and mixed. After bubbles appear, you need to add oil and mix again. All that remains is to bake pancakes.

Lenten pancakes with mineral water

Lenten pancakes on water do not mean bland. Even in the absence of milk and eggs, the results will be tasty, delicate and, if you prepare the dough in mineral water.
For pancakes, you usually use highly carbonated water - this water provides maximum effect. The first step is to sift the flour and mix it with salt and sugar. Then pour mineral water into the flour. All that remains is to add vegetable oil and mix until it reaches the consistency of liquid sour cream. Next, you need to take a pancake frying pan and grease it with vegetable oil once (this is quite enough, because the dough already contains vegetable oil).

Lenten pancakes are baked with mineral water like any other. A portion of the dough is distributed over the pan and baked for a couple of minutes on each side. The pancakes won't brown too much, so be careful not to overbake.

Hot pancakes can be served with a variety of sauces - for example, mushroom, vegetable, onion. You can wrap lean fillings in them - greens, fried onions and carrots, fried champignons with onions, mashed potatoes. The filling can be sweet - from jam or jam, honey or freshly grated fruit.