How to cook pancakes without vegetable oil recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.

Date of publication: 2014-11-02

I liked the recipe: 42

Recipe: Pancakes - American thick pancakes without vegetable oil. Delicious and appetizing

Ingredients:
milk - 200 ml. ;
granulated sugar - 2 tbsp. spoons;
chicken eggs - 3 pcs. ;
wheat flour - 130 gr. ;
butter - 2 tablespoons;
baking soda - half a teaspoon;
vanillin - on the tip of a knife;
salt - on the tip of a knife;
table vinegar - 2 drops

Pancakes (pancakes) are American thick pancakes and they are in preparation, and in taste, fundamentally different from our pancakes so familiar from childhood. And it's not for nothing that they are translated into Russian literally, like a cake (or a cupcake) in a frying pan - a name very similar to reality, since the composition and method of preparation is very similar to the preparation of biscuit cakes for a cake. But despite the fact that these pancakes are thick, they are more satisfying and healthy than Russian ones, as they are fried in a dry pan without adding vegetable oil.

we need such a set of products and knowledge of the intricacies of the cooking process itself.

Step 1
First, we will deal with chicken eggs and separate the yolk from the protein in three eggs.

Step 2
Now, first of all, we will prepare the dough itself based on the separated yolks. For this:
a) add salt on the tip of the knife

and mix everything thoroughly

b) Add a glass of milk to the yolks and mix too.

c) sift the wheat flour through a sieve to saturate it with air, and, accordingly, for greater splendor of the final product

and add it to the container with egg and milk.

d) as well as add soda there and extinguish it with a couple of drops of vinegar

e) we take butter. Why creamy? It's just my preference. You can of course add vegetable oil in the amount of two tablespoons, but I believe that animal oil is less harmful than vegetable oil.

melt it and add it to our dough.

f) add vanillin to our dough at the tip of a knife. If someone does not like it, then you can skip this point, but I think that it is worth trying to apply it - and suddenly you will like it.

g) and mix everything thoroughly. I use a mixer for this purpose.

Step 3
Now that the main dough is ready, we are preparing the rest of the eggs, namely the protein.

To do this, add granulated sugar to the protein and beat it all with a whisk or mixer until a stable white fluffy foam is obtained. Beat all this for about one and a half minutes, increasing the mixer speed gradually from minimum to maximum.

Step 4
We introduce the resulting foam into the dough and gently mix the contents and immediately, without delay, in order to avoid the foam falling off, we begin to bake our pancakes.

Step 5
To do this, in a preheated frying pan (everywhere they write that it is baked in a dry frying pan, but I still think that it is necessary to grease the frying pan for the first time - either with vegetable or animal oil, whichever you prefer) we pour our dough in portions and wait about a minute, one and a half these are the holes in the dough. At the same time, the dough rises actively in the pan. And then turn over to the other side and bake for another half a minute.

Then we put them on a dish, pour some syrup (ideally, this is maple syrup, but any available one will do)

If pancakes were baked in a large frying pan, then it is advisable to cut them into 2 or better four pieces. According to the Russian tradition, you can additionally serve pancakes not only with syrup, but also with sour cream and honey.

Enjoy your meal!

Cooking time:PT00H25M 25 min.

Can pancakes be fried without oil?

You can fry pancakes without oil. And without milk, you can - there are such recipes. Only is it worth it? By the way, "fry pancakes without oil" - does this mean not to grease the pan or not to grease the pancakes among themselves? Again, you can. And so and so.

And about the usefulness. Pancakes, rather, still not the most useful product in principle. But how delicious! The maximum "benefit" from them can be obtained by preparing them the way you like (with butter and sour cream.) And eating a reasonable amount. Without scolding yourself "for calories" and not thinking about harmfulness.

Tips from the best culinary experts: “In order for the dough to acquire good sticky properties, it is recommended to leave it to infuse for 30-60 minutes. To get the "fluffiness" of the pancake dough without eggs - you can add a little dry yeast directly to the dough, but do not wait until it rises, but bake immediately. The same, but with slaked soda (1/3 teaspoon of baking soda + 1 teaspoon of lemon juice or vinegar) - it is added directly to the dough, the dough is mixed and small pancakes are immediately baked ”.

Recipe number 1: Pancakes on the water

- 3 glasses of warm water
- 1/3 teaspoon salt
- 3 tablespoons of sugar
- 1/3 teaspoon turmeric
- 200 g butter
1/2 teaspoon baking soda
- 3.5 cups wheat flour

Preparation:
Add salt, sugar, turmeric, oil to the water. To stir thoroughly. Gradually add flour mixed with baking soda. The dough should have the consistency of liquid sour cream. Lightly grease a hot skillet with butter. Reduce heat to medium and bake pancakes. If done correctly, the pancakes will have small holes from the bursting bubbles. Immediately after baking, the pancake can be greased with butter - melted ghee or just a slice of butter.

Recipe number 2: Pancakes with milk

- 2.5 cups flour;
- A liter of milk;
- Sugar - 2-3 tbsp. l .;
- 1/2 teaspoon of salt;
- Butter - a third of the pack.

Sift flour, mix with sugar, salt. Pour in half a liter of milk. Mix everything thoroughly so that there are no lumps. The dough should have the consistency of thick sour cream. Bring the remaining 500 ml of milk to a boil and pour into the dough in a thin stream, stirring constantly. Add ghee to the dough. All ingredients can be mixed with a mixer. Bake the pancakes over medium heat for about a minute on each side. Better to use a cast iron skillet with a thick bottom.

Recipe number 3: Pancakes with kefir

- 300 g wheat flour
- baking soda - ½ tsp.
- granulated sugar - 2 tablespoons
- a little salt
- 350-400 ml of kefir
- 150 ml of water

Stir the dry part of the dough (flour, soda, salt, sugar), pour in kefir in portions and knead thoroughly. Bring the water to a boil and pour gently into the dough with constant stirring. Such preparation of pancakes without eggs on kefir allows you to get perforated elastic pancakes, which are served with fresh honey or jam. You can stuff custard pancakes with any soft filling, but they are not suitable for creamy filling, since the holes are large.

Recipe number 4: Pancakes with mineral water

- 2 glasses of pancake flour,
- 2,% glass of carbonated mineral water,
- 5 tbsp. vegetable oil,
- salt 1/2 tsp
- 2 tbsp. Sahara,

Pour the required amount of mineral water into a clean deep bowl, add salt, sugar to the container and slightly mix the ingredients with a tablespoon. After that, we begin to gradually introduce sifted wheat flour into the liquid, while kneading the batter with a mixer turned on at medium speed. We set the bowl aside and let the flour semi-finished product brew for 30 minutes. After about 25 - 27 minutes, turn on the stove to the middle level and put a saucepan with the required amount of vegetable oil on it. When the fat is hot, pour it into a bowl of dough and re-mix the liquid mass with a mixer, turning on the kitchen appliance at medium speed and increasing it to the maximum for 1 - 2 minutes. The dough is ready! We bake pancakes, do not grease the pan with oil. It will take about 10 - 12 minutes to fry all pancakes from a given amount of flour semi-finished product and the output will be about 20 - 22 pieces of pancakes, depending on the size of the pan.

Recipe number 5: Pancakes with sour cream with bananas

- Flour - 4 glasses;
- Sugar - 4 tbsp. l .;
- Soda - 1 tsp;
- Citric acid - 0.5 tsp;
- Sour cream - 500 g;
- Water or whey - 3.5 cups;
- Butter - 200 g;
- 4 bananas.

Mix the sifted flour with sugar and soda. Add citric acid. We introduce sour cream and gradually pour in water or whey. Stir the mixture with a mixer. Pour melted butter into the dough. The dough should have a creamy consistency. Grate the bananas and put them in the dough. Mix everything and start baking pancakes. Heat the pan and coat with butter. Fry each side of the pancake until tender.

Recipe number 6: Pancakes with cream with apples

- Flour - one and a half glasses;
- Cream - 1 glass;
- Butter - 200 g;
- Sugar - 1 glass;
- Apples - half a kilo;
- The zest of two lemons (gives a light fresh taste and fragrant aroma).

Grind sugar with butter. Remove the zest from two lemons and mix with butter and cream. Add flour and knead the dough. We bake 4 pancakes of the same thickness and size from the resulting dough. Wash the apples, peel and chop finely. Sprinkle the crushed apples with sugar, mix with butter and simmer a little in a pan. We fill the pancakes with apples, fold into envelopes and bake in the oven until golden brown.

Recipe number 7: Pancakes with yeast

- water - 400 ml;
- wheat flour - 2 glasses;
- fresh yeast - 20 g;
- 5 tbsp. vegetable oil;
- granulated sugar;
- salt.

For yeast pancakes, first prepare the dough. Pour a glass or one and a half warm water from all the volume given in the recipe into a small container. Then add a spoonful of sugar, crumb the yeast and sprinkle with flour. We leave the dough in a warm place until the "cap" appears on top. After that, pour the rest of the pre-sifted flour, a small pinch of salt, one or two tablespoons of granulated sugar into a deep bowl. We mix everything. Pour the remaining warm water in a thin stream, 5 tbsp. oil, thoroughly rub with a dry mixture so that there are no lumps. We introduce the dough and stir the resulting pancake dough again. Cover the pancake dough with a lid and leave for at least 1 hour. During this time, the yeast dough should rise several times. Next, string the peeled potatoes onto a fork, dip them in oil. We heat the pan and grease it with an improvised potato product. Gently scoop the dough with a ladle and pour it into the pan, so that it spreads evenly over the surface. Bake lean pancakes on each side until golden brown. We put it in a pile or immediately wrap it up and serve with the heat of the heat to the table.

Filling options for egg-free pancakes

- honey with nuts, fresh berries or pieces of fruit;
- banana grated with cottage cheese (you can add a little honey, cinnamon, vanillin, etc. to the mixture);
- crushed apples sautéed in butter with the addition of cinnamon or nutmeg;
- chopped stewed cabbage with mushrooms;
- a mixture of cheese and finely chopped herbs.
- cabbage, cheese, garlic or green onions.

How to bake pancakes? Homemade pancake recipes

Pancakes are a traditional dish of many nations. In one form or another, Russians, Ukrainians, British, French, Italians have them, and together with the conquerors, these round cakes also came to America, turning into crisps there. The preparation of this dish is about the same everywhere - only different peoples use different flour and filling.

Pancakes can be sweet or salty, and there are options when sweet dough is complemented by a salty filling and vice versa. Pancakes even have their own holiday, which lasts a whole week - Shrovetide! But they are eaten, of course, not only on holidays. You can bake pancakes regularly - they do not become boring at all.

This is one of the simplest dishes, and it is prepared from those products that are always on the farm: milk, flour, eggs, butter and sugar. And even if something is missing - it doesn't matter! There are so many recipes that you can always use the set of ingredients that the hostess has at her disposal.

The recipe for classic granny pancakes

This is the simplest and, at the same time, the most beloved version of pancakes by many. A versatile recipe for sweet and savory fillings. Such pancakes are good and just with butter.

Separate the whites from the yolks. Whisk the whites in a separate bowl; Put the yolks in a bowl, add sugar and salt, mix quickly. Pour milk, 1 glass of boiled water into the resulting mass, add butter. Mix thoroughly. Pour the sifted flour into the mixture in small portions. Mix thoroughly.

Add proteins to the resulting mass and mix thoroughly again until smooth. Preheat a skillet. Use a ladle to scoop up the dough, pour into the pan and distribute evenly. Fry on both sides until tender. Serve the pancakes hot by stacking them on a plate and placing a lump of butter on top.

Maple Cream Pancakes Recipe

Canadian style. If desired, the syrup can be replaced with honey, condensed milk or your favorite jam.

Separate the whites from the yolks. In a bowl, beat the egg whites and salt into a lather. Put the yolks in a separate bowl, add sugar, vanillin and cinnamon. Add baking soda, stir. Add cream and flour in small portions to the yolk mixture. Stir well with a whisk. Gently add the whipped egg whites into the resulting mass.

Stir and heat the skillet. Please note: you do not need to add fat for frying, there is already enough of it in the dough. Take the dough with a ladle and pour into the pan, without spreading over its surface. You should get pancakes with a diameter of 10-12 cm. Fry until tender. Serve drizzled with maple syrup.

Salted Hard Cheese Pancakes Recipe

It is best to cook them once (when heated, pancakes with cheese lose their taste) and serve hot.

Pancakes with hard cheese

Prepare the dough. Pour an incomplete glass of boiled water into a bowl, add a few tablespoons of flour, egg yolk, previously separated from the protein, sugar, salt and vanillin. Mix until a homogeneous mass is obtained, similar in consistency to kefir. Add flour as needed.

In a separate bowl, beat the egg whites and salt into a lather. Add to the finished dough just before baking the pancakes. Heat a frying pan, brush with butter. Use a ladle to scoop up the dough and pour into the pan. Fry until tender, but do not brown until crisp.

Grate hard cheese on a coarse grater. Place the cheese in the middle of the pancake and fold into a triangle. Place in a skillet and fry on both sides until golden crisp. Serve with sauce or sour cream.

Pancakes without eggs recipe

These pancakes are a great option for vegetarians or those who are allergic to egg white.

Sift flour. Add salt and sugar to it, stir. Heat the milk (it should be warm, but not hot). Pour into flour. Mix thoroughly until smooth without lumps. Quench the baking soda with vinegar. Add flour and milk to the mixture. Pour in the vegetable oil, leaving a little to grease the pan.

Mix thoroughly. Brush the skillet with the remaining oil. Gather the dough with a ladle, pour into the pan, distribute over its entire surface. Fry the pancakes on both sides until tender. Serve hot. Any filling can be served with pancakes if desired: they will be good with both sweet and salty.

Openwork pancakes recipe

Their special advantage is the "perforated" texture. Pancakes look lacy, and together with the filling will become a real decoration for both everyday and festive tables.

Break the eggs into a deep bowl. Add salt and sugar. Whisk until bubbly. It is thanks to them that the pancakes will be delicate. Add half the milk and stir the mixture thoroughly again.

Sift flour. In small portions, stirring continuously, add it to the mixture of milk and eggs. Pour in the remaining half of the milk, then the vegetable oil. Mix thoroughly until smooth. Preheat a skillet. With a ladle, take the dough and pour it into the pan, spreading it over the entire surface.

Fry on both sides until tender. Be aware that additional oil may be needed during cooking. Serve with sweet filling: fruits, cottage cheese, jam, condensed milk.

French buckwheat pancakes recipe

Traditionally served with salty filling. Salted butter, cheese, ham, mushrooms, meat, etc. will do.

To bake pancakes from this recipe, follow these steps. Combine buckwheat and wheat flour. Add egg and salt. Melt the butter in a water bath. Pour into flour in small portions. Mix. Pour 0.5 liters of boiled water into the resulting mass little by little.

Whisk thoroughly and quickly until smooth. Leave at room temperature for 2-3 hours to settle. When the dough has settled, pour in some more water to make it runny.

By the way - when preparing these pancakes according to a traditional recipe, the French add not water, but beer! Next, scoop up the dough with a ladle and pour into a preheated pan. Spread evenly over the entire surface. Fry until tender on both sides.

Egg pancakes are not only a delicious snack, but also a great alternative to pancakes with milk or ...

And I used to try to cook pancakes without milk and eggs, in plain water, and even without a recipe, and so, according to my grandmother - to be honest, nothing really came of it, I suffered for two years. The dough constantly comes out with lumps and taste bland, seemingly also unappetizing. Now I found this site and it worked the first time. My husband asks to cook them more often. Hurray, I'm great!

While my mother and I were deciding which pancakes to cook, we wandered here and made it difficult for ourselves)) there are so many options, and this is only on one site. Now, as a rule, we cook openwork, classic and with cream, we like to wrap it in classic meat and cottage cheese, but we haven't gotten to buckwheat yet, it's too unusual)

Today I made French buckwheat pancakes. They turned out to be very tasty. I have never cooked such. I made two portions - one on water, the other on beer. The French did the right thing that they added beer. The pancakes turned out to be airy. This dish can be safely put on the festive table.

Pancake recipe without butter

about the dough - thanks! But is it not possible to fry pancakes in non-stick pans? you forgive me - I ask stupid questions, but this is so far just out of ignorance, from me the cook is still quite useless ((

There are special pancakes (we had tefal), where the pancake is small, the size of a saucer. It turns out that they can really fry without oil.
And my grandmother, so that the pancakes did not turn out to be greasy, poured oil in a saucer and dipped a goose feather in oil and smeared a frying pan. I am doing the same now, only instead of a pen (haha you won't find a pen now!) I use a culinary brush.

12. a guest | 09.06.2016, 09:39:42

3 eggs, half a glass of milk, a glass of flour, grows quite a bit. butter, 1 tsp. salt. dilute to the desired consistency with boiling water (stirring) and that's it. Frying pan with tefl. coated. The recipe is proven.

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TOP - 15 best pancake recipes for Shrovetide 2016

In 2016, Pancake Week falls on March 7-13. Especially for you, we have prepared TOP - 15 pancake recipes that should surprise your beloved household members and guests.

Granny's thin pancakes with milk

Ingredients:
3 cups flour
4 glasses of milk
2 eggs
0.5 cups cream
5 tbsp butter
50g sunflower oil
3 tbsp Sahara
0.5 tbsp salt

Preparation:
Sift flour before use. Add eggs, sugar and salt.
Pour in 2 cups of milk and mix until smooth. There should be no lumps in the finished dough.
Add cream to the dough.
We heat the butter in a water bath to a liquid state and add it to the dough. The butter must not be hot!
The dough should be thick sour cream so that it spreads beautifully along the bottom of the pan, but not too runny.
We bake thin pancakes on both sides in a frying pan greased with a few drops of sunflower oil.

Ingredients:
3 eggs
3 tbsp. milk
1.5 tbsp. flour
3 tbsp. l rast. oils
3 tbsp. l sugar
salt

Recipe:
Beat the eggs in a stable foam, add one glass of milk, salt, sugar. Gradually add flour into the mixture, mix until the lumps disappear. Add the remaining milk, stir and add vegetable oil. Beat well and bake in a hot pan (I grease the pan with vegetable oil before baking the first pancake). Grease the finished pancakes with butter!

Ingredients:
1.5-2 cups flour
0.5 liters of milk
3-4 eggs.
sugar 1 tablespoon,
vegetable oil 1 tbsp
a pinch of salt.

Preparation:
Mix the ingredients for the pancake dough. Pour some dough (into a measuring cup), add cocoa powder and some sugar. As soon as the white dough has been poured into the pan, pour the dark dough with any pattern on top through the "spout", turn the pancake over and fry. The filling can be anything you want.

Super Thin Pancakes

The pancakes baked according to this recipe are very, very thin, elastic and tasty.

Ingredients:
Milk - 500 ml
Flour - 4 rounded tablespoons (

150 g)
Starch - 4 tablespoons (

100 g)
Eggs - 4 pieces
Vegetable or melted butter - 2 tablespoons
Sugar - 1-2 tablespoons (or to taste)
Salt - 0.5 tsp

Preparation:
To make pancakes without small holes, you need to prepare the dough without using a mixer.
To prepare the dough, combine flour, starch, salt and sugar. Add eggs to the dry mixture, stir. Pour in the warm milk gradually, stirring constantly.

Knead the dough thoroughly to loosen any lumps. If you are unable to get rid of them completely, strain the mixture through a sieve. Add vegetable or melted butter. Stir everything well again. As a result, you should have a fairly thin dough. Let it steep for 30 minutes. This will allow the flour gluten to swell and your pancakes will be more elastic and will not tear when baking.

Only grease the skillet for the first pancake. All the rest are in a dry frying pan.

Advice:
- such a dough contains starch that does not dissolve in milk or water. This leads to the fact that the dough constantly tends to stratify and must be stirred. It is advisable to do this before each next set of dough in a ladle.
- the dough for such pancakes is quite liquid. It looks more like water than dough. Don't try to thicken it by adding flour or starch. In this recipe, you do not need to monitor the consistency of the dough, you just need to take as much as is written in the recipe.
- when frying pancakes, it is very important to choose the right temperature regime. Pancakes should be done quickly enough. If the pancake takes too long to grill, turn up the heat.
- if you do not have sufficient experience in frying pancakes, start with a frying pan with a smaller diameter. the larger the diameter of the pan, the more obvious potential problems become.
- the recipe for super thin pancakes is designed for the preparation of precisely thin pancakes. Pouring too much dough into the pan will likely make it difficult to turn the pancake over without tearing it, and it will take too long to bake. You need to add enough dough to cover the bottom of the pan with a thin layer.
- dough with the addition of starch is less "dense" and breaks more easily when baking than regular pancake dough, therefore it is important that the pancake is sufficiently baked on one side and only then turn it over to the other side.
- Since starchy dough pancakes have a lighter structure and break more easily when baked, they need to be turned over with greater accuracy than pancakes made from regular dough.

Pancake cake "Makovka" with custard

Ingredients:
dough:
egg 2 pcs
sugar 50 gr
salt 1/4 tsp
milk 700 ml
flour 300 gr
vegetable oil 50 ml

cream:
milk 400 ml
sugar 4 tbsp
flour 2 tablespoons
butter 1 tbsp
egg yolk 3 pcs
poppy seed 2 tbsp

Preparation:
1. Prepare pancake dough: mix eggs, sugar, salt.
2. Add milk and stir with a whisk. Pour in the sifted flour and mix well so that there are no lumps.
3. Add vegetable oil and mix well.
4. Bake pancakes and refrigerate.
5. Prepare the cream: mix milk, sugar, flour and yolks. Add butter and heat.
6. Bring the cream to a boil, stirring constantly. As soon as the cream thickens, remove it from the fire and add the poppy seeds.
7. Mix everything well. Cool the cream. Assemble the pancake cake, spread cream on each pancake, 1-2 tablespoons of cream on the pancake.
8. Put the cake in the refrigerator for a couple of hours. Enjoy your tea!

Pancake chocolate cake for breakfast

Ingredients:
Pancakes:
- Egg - 4 pieces
- Milk - 1.5 cups
- Water - 1 glass
- Flour - 2 glasses
- Cocoa powder - 1/2 cup
- Butter - 6 tablespoons
- Sugar - 2 tablespoons
- Vanillin - 2 teaspoons

Filling:
Whipped cream / Nutella / chocolate mousse or whichever you like

Preparation:
Combine all pancake ingredients in a blender and whisk for about 10 seconds. Refrigerate the dough for an hour. Fry thin pancakes in a preheated skillet in butter.
Place on a plate and brush over the pancake layers, alternating between the chocolate spread and whipped cream. Sprinkle cocoa on top, and make the hearts with powdered sugar.

Custard pancakes with milk
Preparation:
Dough:
1. Half a liter of milk
2.Beat 2 eggs with a whisk
3. Add 1 tsp. baking powder and flour enough to make a dough like a pancake
4. Then pour 1 glass of boiling water, stir.
5. Add 7 tbsp. vegetable oil.
The dough is ready!
6. Fry as usual in a hot frying pan, on both sides!

Creamy curd pancake cake with cherry jam

Ingredients:
For pancakes:
- 375 ml of milk
- 200 g of wheat flour
- 1 egg
- 40 g of sugar
- 25 ml of vegetable oil

For filling:
- 300 g of cottage cheese
- 300 ml cream 35%
- 35 g icing sugar
- 200 g cherry jam
- 100 ml of water
- 1 tsp starch
- 30 g of sugar
- ¼ h. L. cinnamon
- 30 g of almonds

Preparation:
1. Prepare pancakes (you should get 9-10 pieces, you need 9).
2. Trim the edges on a plate with a diameter of 1-2 cm smaller than the pancakes. Whip the cream with the powder into the cream and mix with the cottage cheese.
3. Assemble the cake: grease 3 pancakes with cream, 1 - with jam, then again grease 3 with cream, 1 - with jam and the rest - with cream. Grease the sides with cream as well. Refrigerate for 2 hours.
4. Pour boiling water over the almonds and leave for 5 minutes. Peel and grind lightly in a blender.
5. Cook jelly from water, starch and sugar, add cinnamon at the end and cool.
6. Pour jelly over the cake and sprinkle with nuts. Put in the refrigerator again for an hour.

Delicate pancakes on kefir with boiling water

Ingredients:
flour 1 tbsp.
kefir 1 tbsp.
boiling water 1 tbsp.
egg 2 pcs.
sugar 1.5-2 tbsp
soda 0.5 tsp
vegetable oil 2 tablespoons
salt 0.5 tsp

Preparation:
Beat eggs with salt
Add boiling water without stopping whipping
Pour in kefir
Mix the sifted flour with soda. We add to our liquid, put sugar, vegetable oil. Mix everything well so that there are no lumps.
Leave the dough for 10 minutes.
Bake in a greased skillet until golden brown.

The pancakes are very tender, which at first turned over badly for me. But then I adapted and everything worked out.

Chocolate Pancake Cake with Whipped Cream

Ingredients:
- 175 gr flour
- 1 tsp baking powder
- 4 tbsp cocoa
- 100 gr sugar
- 1/4 tbsp salt
- 4 tablespoons vegetable oil
- 2 tsp vanilla extract
- 350 ml milk
- 230 ml heavy cream
- 30 gr icing sugar
- 90 gr melted chocolate
- fruit

Preparation:
Mix 175 g flour, 1 tsp baking powder, 4 tbsp cocoa, 100 g sugar and 1/4 tsp salt. 4 tbsp vegetable oil, 2 tsp. vanilla extract, 350 ml of milk. Mix well.
Heat a frying pan with vegetable oil over medium heat. When the pan is hot, pour the dough into the pan with a ladle. We fry one side.
Using a spatula, gently turn the pancakes over and fry on the other side until tender. Repeat until we have used all the dough.
Let the pancakes cool completely.
Whisk the cream with 4 tablespoons. powdered sugar.
Lubricate the pancakes with whipped cream, laying each pancake on top of each other.
Decorate with fruits on top.
Fill with melted chocolate.

Pancake pie with curd filling

Ingredients
ready-made thin pancakes - 10-12 pcs.;
cottage cheese - 500 g;
sugar - 1-2 tbsp. l .;
egg - 1 pc.;
vanilla sugar - 1 sachet;
dried apricots or raisins;
for filling:
eggs - 2 pcs.;
sugar - 2-3 tbsp. l .;
sour cream - 3 tbsp. l.

Preparation
Bake thin pancakes according to your favorite recipe.

Prepare the filling. To do this, grind the cottage cheese with an egg, sugar, vanilla sugar, add chopped dried apricots, mix.

Put the filling on the pancake, roll it up.

Grease a baking dish with oil. Spiral pancakes with filling.

Prepare the pancake pie filling. To do this, lightly beat the eggs with sugar, add sour cream, mix until smooth.

Evenly cover the entire pancake pie with pouring, put the cake pan in an oven preheated to 190 degrees for 30-35 minutes.

Thin Banana Pancakes Without Butter

Ingredients:
a glass of milk
175 g sifted flour
h. l. baking powder
ripe banana
2 tbsp. l. Sahara
a pinch of salt
pinch of cinnamon
rast. frying oil (not much)

Cooking method:
1. Cut the banana and mix with milk in a blender. Grind into a homogeneous liquid mass.
2. Mix flour, baking powder, sugar, salt, cinnamon in one bowl and stir.
3. Pour the liquid into the dry mixture and beat with a whisk.
4. Heat the frying pan well, pour a drop of oil before frying the first pancakes.
5. Pour the dough according to Art. l. and give it the shape of a flat circle.
6.On one side, bake the pancakes until bubbles appear (over medium heat).
7. Then turn over.

Custard pancakes with kefir

Ingredients:
2 tbsp. kefir (it is better to take not fatty)
2 tbsp. flour
2 eggs
1/2 tsp soda
2-3 st. l. vegetable oil
salt, sugar to taste

Preparation:
Stir kefir, eggs, flour, salt, sugar, whisk slightly.
Throw 1/2 tsp into a glass of boiling water. soda, stir quickly and pour into the dough, stir,
let stand for 5 minutes. Add 2-3 tbsp. l. vegetable oil, mix and fry the pancakes))
Also thin and very perforated pancakes come out) For the recipe, thanks to Marfusha)
Be sure to bake in a VERY hot frying pan and then there will be much more holes)

Banana pancake cake with yoghurt and walnut glaze

Pancakes:
Butter - 4 tablespoons
Large ripe banana - 1 pc (about 170 g, or ½ cup puree)
Milk - 235 ml
Flour - 95 g
Egg - 4pcs
Brown sugar - 2 tablespoons
Vanillin - ½ teaspoon
Salt - ¼ teaspoon
Cinnamon - ½ teaspoon
Nutmeg - ¼ teaspoon
Pinch of ground cloves

Filling:
Cream cheese - 225 g
Plain yogurt (Greek) - 345 g
Sugar - 65 g
Vanillin - ½ teaspoon

Glaze:
Heavy whipping cream - 120 ml
Brown sugar - 50 g
Butter - 15 g
Chopped walnuts - 50 g
Vanillin - ½ teaspoon
Salt to taste

Preparation:
In a blender, beat the banana until puree, add the butter and then the rest of the pancake ingredients and beat until smooth. Pour the dough into a bowl (quite thin in consistency), cover with cling film and refrigerate for at least an hour. Whisk the cooled dough thoroughly and fry the pancakes on both sides in a hot frying pan until golden brown.

Filling: Whisk the cream cheese until fluffy, gradually add yogurt, sugar and vanillin. Whisk until smooth.
Place the filling between each pancake, and the rest of the cream on top of the cake.

For the icing, use a hand mixer to whisk the cream, brown sugar and butter on medium speed in a saucepan. Bring the mixture to a boil, reduce heat, and simmer for about 10 minutes, stirring occasionally. Add vanillin, salt and chopped nuts. Place the icing on top of the cake immediately.

Manna oat pancakes

Delicate pancakes without flour, well, just delicious! They turn out to be lush and melt in your mouth!

Ingredients:
1 tbsp. oatmeal
1 tbsp. semolina
500 ml kefir
3 eggs
2 tbsp. l. Sahara
1/2 tsp soda
1/2 tsp salt
3 tbsp. l. vegetable oil

Preparation:
Mix semolina and oatmeal in a bowl. Fill them with kefir, mix and leave for 2 hours. Beat eggs, add to a bowl. Add salt, sugar and soda. Pour in oil, mix. And fry pancakes.

Pancakes with milk fluffy without yeast recipe

Can pancakes be fried without oil?

Depends on what is meant. I use ordinary pans, I don't grease with oil, but when kneading the dough I add a little to it. Pancakes are great fried and never burn. Well, it is important, before baking the first pancake, to warm up the pans thoroughly.

Of course you can if you have a non-stick frying pan.

If you are using a regular frying pan, there is a little trick, thanks to which you do not need to pour oil on. It is necessary to add oil to the dough while kneading, then the pancakes will not be greasy.

If the oil that you would have spent on frying is immediately poured into the dough, then frying without oil will work well for you. In general, nowadays there are a lot of all kinds of exotic dishes on which you can cook without oil.

You can fry pancakes without oil. And without milk, you can - there are such recipes ... But is it worth it? By the way fry pancakes without oil - does this mean not to grease the pan or not to grease the pancakes with each other? Again, you can. And so and so.

And about the usefulness ... Pancakes, rather, still not the most useful product in principle. But how delicious! The maximum 'benefit' you can get from them by cooking them the way you like (with butter and sour cream ...) and eating a reasonable amount. Without scolding yourself for calories and not thinking about harm.

Of course you can, but only pancakes without oil can burn and most likely they will not be as tasty as with it. In order for them not to burn, you need to use dishes with a Teflon or ceramic coating, and add to the dough when kneading.

In a well-heated skillet, you can fry pancakes with little or no oil. You can just stick a piece of bacon on a fork. And lightly grease the pan after 2-3 pancakes. The main secret is to keep the pan hot!

Frying pancakes without oil can be practiced in a non-stick skillet like a Teflon skillet or a ceramic skillet in a skillet.

Just add vegetable oil in advance when preparing pancake dough.

Below is the simplest recipe for making pancakes without butter, and for this you will need:

one chicken egg

150 grams of milk, or yogurt

half a teaspoon of sugar

half a teaspoon of salt

one hundred grams of hot water

three tablespoons of vegetable oil

If you add a little vegetable oil to the pancake dough, then it fries perfectly in a Teflon pan without greasing the pan with oil. Pancake slides, flips easily. On cast iron, it is also possible, but it is necessary to monitor the degree of heating of the stove, not a very strong temperature regime. And still fry the first pancake in a slightly greased frying pan

In modern pans you can. If it still sticks, then it is better to add a spoonful of vegetable oil to the dough.

But in my opinion, pancakes cooked with absolutely no oil are not as tasty as pancakes with butter.

But all the same, you should add oil to the pancake dough. Now all the pans are almost with some kind of coating that nothing sticks to them, so you can fry without oil))

I always grease the bottom of the pan with a piece of bacon, then there is not a lot of oil from it and the pancake will not stick)))

For a long time I looked closely at these pancakes. I saw a lot of recipes, sometimes intricate!
Basically, in recipes, everything starts with semolina. And then - with flour.
The main difference between Moroccan pancakes is the cooking technique! They are fried on one side only and over low heat and without oil.
I liked the pancakes, very pliable, weightless, just silk!
Fry in a dry pan!
In the composition-oil minuscule!
At first it seems that they are stuck, but as they fry, they are removed from the pan perfectly!
The reverse side is white, it is not fried! As the pancake is fried, it becomes shiny, nothing sticks to it!
And by themselves, they are pretty bright, but very pliable!
I tried them with different fillings - with jam, with cottage cheese, with vegetables, with meat.
Very tasty!

Would need:
Wheat flour - 150 g
Semolina - 50 g
Sugar - 1/2 tsp
Salt - 1 pinch
Yeast (dry) - 1/2 tsp
Baking dough - 1/2 tsp.
Vegetable oil - 1/2 tsp.
Egg yolk - 1 pc
Water (hot, but not boiling water) - 350 ml (you may need a little more. It all depends on the flour, its grinding and moisture content! I added about 2 tablespoons)

Everything is preparing very quickly!
We mix all dry ingredients - flour, semolina, sugar, salt, yeast and baking powder. Add vegetable oil, yolk and hot water, mix until smooth, without lumps. The dough should be like regular pancakes! Bake immediately in a hot dry frying pan over low heat ..

Pour in a little dough, the dough is distributed by itself. I poured the dough into a nonstick skillet with a ladle. We bake the pancake on one side only.

We take it off and put it to rest.

Here they are - they turn out!

Pancakes in a stack, while they are hot, it is better not to fold!

How to fry pancakes so that the first pancake is not lumpy, but turns out to be as beautiful and ruddy as everyone else. The secret is simple, the pan must be impeccably clean and not just hot, but hot. Pour a layer of salt into the pan and stir fry until the salt turns brown. Pour the salt, wash the pan under the tap and keep it on hot fire for five minutes. This is always done in cases where the pan begins to "burn". Pancakes are fried four times faster in a ceramic skillet than in a conventional skillet. The easiest way to grease the frying pan is with a silicone brush, the second way is to prick a piece of bacon on a fork. And the third, most ingenious, method: cut an onion or potato in half, chop it on a fork, dip it in vegetable oil and grease the pan.

In a frying pan with a ceramic coating, you can really fry pancakes without oil, but then after a dozen pancakes, you will have to wash it from brown carbon deposits. Therefore, it is better to lubricate the surface after three to four pancakes, even when vegetable oil was added to the dough. This recipe is designed for that rare case when there is nothing in the house, but everyone is hungry (returned from vacation and did not have time to buy food). Pour the flour into a bowl, add salt, add water, stir and add water in small portions, bring to the desired density. That's all! It remains to make tea and immediately serve hot pancakes from a frying pan to everyone in turn. Get the jam, honey and you will have a fun family tea party.

Break five eggs into a bowl, mix with milk, salt, add two parts corn flour and one part wheat flour, stir. Pour milk in a thin stream and stir, beat the finished dough for a while with a fork. Grease a hot pan with vegetable oil, pour the dough with a ladle. When the pancake is fried on one side, turn it over to the other with a spatula. Fold the finished pancakes twice to make a corner, and fry in butter. Such pancakes should be eaten immediately, hot with sour cream or honey. Flour for pancakes should always be sieved through a sieve, then the flour is saturated with oxygen, and the pancakes are much softer. According to this recipe, you can make pancakes from wheat flour alone, put the filling in them, wrap them up.

Place the filled pancakes in the freezer and thus provide quick breakfasts throughout the week. Heat the pancakes in a lidded skillet, microwave or multicooker. The meat filling is prepared in two ways, pass the boiled meat through a meat grinder, first fry the onion in a frying pan, and then brown the meat with it. Or put raw minced meat in fried onions, stir until the minced meat loses its pink color, add pepper and salt to both minced meat. Grind the fried chicken liver in a blender, add pepper and ground nuts. Finely chop the cabbage, simmer in milk, mix with chopped eggs, onion feathers, dill. Grind the tea rose petals with sugar, add a little cinnamon and walnuts. Mix cottage cheese with raw egg, vanilla, candied fruit and raisins.

Not everyone knows how to fry buckwheat flour pancakes, since in some regions it is almost impossible to buy buckwheat flour. Therefore, you can make it yourself from buckwheat, using a blender or coffee grinder. After the buckwheat is ground, it must be sieved to make a wonderful buckwheat flour. Heat the milk, dilute yeast in it, beat in two eggs, add a teaspoon of sugar, salt, add one part of wheat flour and two parts of buckwheat. Dilute with milk or water to the desired consistency, cover with a towel, put in a warm place for one hour. These pancakes are delicious and fluffy. Fry them well in butter, put it literally a drop, after which three or four more pancakes are fried. Then they put some butter in again, and so on, until all the pancakes are fried.

Very tasty and original pancakes are obtained with the addition of onions and spices. You need to take two not very large onions, chop them with a blender, or grate them. Beat two eggs a little, pour in a little milk, add flour. Beat everything with a whisk or with a mixer, then there will definitely be no lumps. Then put chopped onion into the dough, add meat-flavored spices. You can also use bouillon cubes. Add a little more flour, dilute the dough with water to the consistency of a classic pancake dough. Put the frying pan on the fire, heat it properly, grease it with vegetable oil using a silicone brush, fry the pancakes. These pancakes are very good to serve for breakfast with sour cream or cream. They turn out delicious and perfectly diversify the daily diet.

Are you having pancake week? We also!

These delicate apple pancakes are my latest invention.

They have 50% less flour, no eggs, and are kneaded on applesauce. Such pancakes can be both thick in the likeness of American ones, and thin, like the ones we are used to.

The pancakes are airy, porous and very tasty!
I am sure that you will cook them for your breakfast more than once. Delicious with honey! Cooking? Let's try!

We will need: (12 pieces)

1/2 cup oatmeal

1/2 cup flour

1/4 teaspoon baking soda (I use baking powder)

3 tbsp. tablespoons sugar-free applesauce

1 teaspoon apple cider vinegar

3.5-4 tbsp. tablespoons of sugar

1 cup (250 ml) almond or any other milk

Cinnamon to taste

Grind the oatmeal in a blender to a flour condition.

Mix with flour, soda, sugar. Combine mashed potatoes, vinegar, milk.

Knead the dough and add the cinnamon.

We grease the pan with oil only once and bake our pancakes.

Remember that the more sugar in the pancakes, the more ruddy they will come out.
Cool on a wooden surface to allow the pancakes to release excess moisture.

Ready! Serve with honey, jam or yogurt!
Bon Appetit!