Test for pancakes on the water. Openwork pancakes "Especially soft". How to make openwork pancakes with eggs.

Cooking pancakes in its simplicity and speed is inferior only to such a dish as scrambled eggs. But it only wins in terms of how it is used: pancakes can be baked salty and sweet, with or without filling, even cakes can be made from them! But for the test you need only a few ingredients that every housewife has in the kitchen.

Making pancake dough easy

Standard recipes for pancake dough are based on water and milk. Depending on the availability of ingredients, you can use it every time, surprising your household. But pancakes on the water are still considered the simplest and fastest to prepare.

For pancake dough on water the following ingredients are needed:

• Flour - about 400 gr
• Vegetable oil - 50 ml
• Water - 500 ml
• Sugar - 2 tbsp.
• Eggs - 2 pcs.
• Salt - a quarter tsp

In a large deep bowl, thoroughly mix water, eggs, sugar and salt. The flour previously sifted through a sieve is gradually added to the whipped consistency.

Secrets of a good hostess

Flour should be added gradually. This method helps to avoid lumps in the dough. In addition, the gradual addition of flour will help to achieve the desired dough consistency more easily. And the consistency of the dough should be something similar to liquid sour cream - not too liquid, but slightly stretching from a spoon.

At the end, a little vegetable oil is added to the dough. This is necessary in order for the pancakes didn't stick to the pan.

Pancakes must be baked in a well-heated pan with hot vegetable oil. Good housewives turn it on to warm up before the last stage of kneading the dough. Usually for baking one pancake you need not more than 3-4 minutes. The pancake needs to be cooked through on each side. until golden.

Here are some more tips for making good pancake batter:

• To definitely not “stick” to the pan, before cooking, you can sprinkle it with salt and wipe well, and after that put on fire and pour oil.
• To prevent lumps in pancake dough, you can dissolve flour in salt water.
• And if the sifted flour is a little settled before going into the dough, pancakes from it will turn out beautiful and tasty.

The delights of pancake dough

Pancakes are a good treat option if guests suddenly came to you and you need to quickly serve something hot and very tasty to the table. Depending on how pancakes are served, they can perform a different function.

For example, if you wrap meat or stewed vegetable stuffing in pancakes, you get a full-fledged one. Pancakes with sweet stuffing from cottage cheese, raisins or fruits can be a good dessert. And empty pancakes with jam, honey and sour cream are perfect for a light tea party.

Features of these pancakes that they are suitable even for vegetarians! After all, the dough contains only fats. plant origin, and as a filling, you can use stewed or fresh fruits and vegetables.

Several ways to beautifully serve pancakes for guests

• Put the filling in a straight line on the finished round pancakes in the middle. Roll up pancakes so that the filling is inside. From the resulting sausage, you can cut small canapes.
• Roll ready pancakes into a tube, wrap with a snail and pierce through with a beautiful skewer so that the snail does not turn around.
• Put the filling in the middle of the finished pancakes, forming a rectangle shape out of it. Wrap pancakes in the form of envelopes and put on a hot pan. Fry on both sides until golden brown.

Of course, eating pancakes every day will not work - their calorie content averages up to 233 kcal. But sometimes you really want to treat yourself to something delicious from homemade cakes, and pancakes on the water are perfect as such a treat!

Kids ask for delicious pancakes, but there is no milk in the house? Not a problem, pancakes on the water are no worse, believe me! There is a huge amount of evidence for this, because during fasting people always baked bread, yeast pies and pancakes on water, without adding fats and eggs.

And therefore, it's time to take note of excellent recipes and learn how to make pancakes on the water with eggs.

The step-by-step recipe brought to your attention has been tested more than once and has already been approved by great admirers of the yummy.

Classic pancakes on the water with eggs, what you need:

• 0.5 l of warm water;
• 1/3 st. boiling water;
• 1.5 st. wheat flour;
• 3 chicken eggs;
• 1 small pinch of salt;
• 1 tsp sugar (possibly more);
• 1/2 tsp baking powder;
• 2 tbsp. l. sunflower oil.

How to make pancakes on the water with eggs:

1. Separate the whites from the yolks;

2. Grind the yolks with sugar, beat the whites into a soft foam with a fork;

3. Add warm water, salt, baking powder and flour to the yolks, mix so that there are no lumps;

4. Gently introduce foam from proteins, mix;

5. Heat oil in a frying pan, and add a third of a glass of boiling water to the pancake dough, stirring quickly. Do not worry, the squirrels will not “brew”, but you will get excellent pancakes on the water thin with holes;

6. As soon as the oil has warmed up, immediately pour it into the dough and mix it too, now you don’t need to grease the pan before baking each pancake.

Fry as usual, serve with any jam or sour cream. Such a recipe for pancakes on the water with a photo must be in the arsenal of the hostess, because it is very quick and easy. And if there are no three eggs at home, take flax seeds! And read how to make pancakes on the water with eggs step by step recipe with flax seeds, ingredients:

• 0.5 l of warm water;
• 2 tbsp. l. flax seeds;
• 1 chicken egg;
• 1 st. l. Sahara;
• 1 pinch of salt;
• 1.5 st. wheat flour;
• 1 tsp baking powder;
• 6 art. l. boiling water for steaming the seed;
• Oil for frying.

There is no need to worry that flax seed will give a taste, this culture does not have its own taste, but it binds the dough no worse than protein, and you will know how to cook delicious thin pancakes on the water, which, in addition to saturation, will also give health.

How to make pancakes:

1. Steam flax seed 6 tbsp. l. boiling water, leave to swell for 10-15 minutes, you get a jelly-like viscous mass;

2. Beat the egg in a good foam, add to the seed;

3. Pour salt, sugar, add half the norm of water (250 ml) and all the flour, mix;

4. Bring the rest of the water to an almost boiling state and pour it into the dough, stirring immediately, so you get delicious pancakes on the water, thin with holes;

5. Heat the oil in a frying pan, pour it into the dough, stir and you can fry the pancakes as usual.

Unlike buckwheat lean pancakes, baking with flaxseed does not require steaming or long frying. This recipe for thin pancakes on the water will never let you down, and most importantly, it is not only tasty, but also healthy, especially for kids. Flax seed improves peristalsis and stomach function.

And if there are eggs and water at home, but only condensed milk from milk, this is an excellent reason not to deny yourself the thinnest pancakes. Instead of condensed milk, regular milk is also suitable, we suggest trying pancakes with milk and water today. Moreover, the recipe for pancakes on the water with a photo is already ready. What you need for baking:

• 1 st. milk;
• 1 st. boiled warm water;
• 2 chicken eggs;
• 1 st. flour;
• 1 st. l. Sahara;
• 1 pinch of salt;

Perhaps this is the easiest recipe for thin pancakes on the water, which is obtained from any hostess. The recipe contains eggs and plain milk, but you can replace the eggs with egg powder, and instead of milk, dilute a few tablespoons of condensed milk in 2 glasses of water. The recipe for pancakes in milk and water is not much different from the usual version, therefore big problems how to cook delicious thin pancakes on the water will not. How to make pancakes with milk and water:

1. Warm milk, mix with water;

2. Slightly shake the eggs, add salt, sugar, part of the flour;

3. Pour milk with water to make a thick dough, it’s easier to break the lumps so that the recipe for pancakes in milk and water is perfect;

4. Portionally add all the water with milk and make pancake dough;

5. Heat the oil in a pan, pour into the dough and stir immediately;

6. Bake pancakes in milk and water as usual, serve with butter, sour cream or jam.

Advice! If there are no eggs and egg powder in the house, you should do this: brew half a glass of boiling water 2 tbsp. l. flour, let stand and then mix the sticky mass into the dough. Gluten will connect all the ingredients and pancakes in milk and water will turn out to be plump and appetizing.

And how to start thin pancakes on the water? There are a few little secrets that any hostess needs to know about:

1. All water specified in the recipe must be warm;

2. Part of the liquid (about a third) do not pour in immediately, but add at the end, bringing the water to a boil. So, brewing the dough, you will get lush pancakes with holes;

3. Butter can always be replaced with vegetable oil, and pour it into the dough, also heated in a pan. After that, you do not have to grease the pan with oil before baking the next batch of pancakes;

4. Flour in pancakes on the water can be mixed. Take part of wheat, part of pancake, buckwheat or oatmeal. Moreover, flour is easy to make on your own: grind a handful of seeds with a coffee grinder, sift from impurities and you get a good healthy additive to pancakes. But remember that buckwheat pancakes need to be steamed, that is, after baking, stack them in a pile and cover with a deep plate on top, the pancakes will “reach” perfectly;

5. Thin pancakes on the water are perfectly stuffed. The filling can be varied: meat, liver, porridge, vegetables or cottage cheese with cheese. The main thing is not to shift the filling, since the pastry turns out to be thin and it is better to roll the pancakes not with a roll, but with an envelope. Having rolled up the envelope, it is good to fry it on both sides.

Knowing how to make simple pancakes on the water, you can always please yourself and your loved ones with a delicious breakfast. Yes, and a snack is very good, satisfying and healthy. But there is another recipe for everyone who takes care of their figure, but does not refuse baking - these are pancakes on the water without eggs. And let ignorant people wrinkle their noses, but you and I know that such pastries are very good and tasty.

How to make simple pancakes on water without eggs and yeast, ingredients:

• 2 tbsp. warm water;
• 2 tbsp. flour;
• 2-3 tbsp. l. vegetable oils;
• 1-2 tbsp. l. Sahara;
• 1 pinch of salt;
• A little baking soda or baking powder.

If you want slightly denser pancakes on water without eggs, put more flour, from the specified amount of products you get pancakes with a golden crust and thin, like Armenian pita bread.

Cooking:

1. Mix flour, sugar, salt, soda;

2. Slowly pour in water (warm), stirring the dough so that there are no lumps;

3. Heat the oil in a pan, pour it into the dough and mix;

4. Bake ordinary pancakes, remembering to mix the top oil layer.

It is better to serve pancakes without eggs and milk with liquid jam or honey. Since the pastry turns out to be a bit dry, it is the liquid sweet sauce that is ideal. And if you suddenly have a bottle of mineral water at home, make pancakes with mineral water. You can cook these pastries at least every day, a simple recipe for pancakes with mineral water has practically no drawbacks, but here is what you need to fry pancakes “when it’s in the fridge with a rolling ball”:

• 2 tbsp. mineral water(preferably not the most salty);
• 3 chicken eggs;
• 1.5 st. flour;
• Sugar, salt and oil for frying.

Pancakes on mineral water can be made with the addition of milk, replacing part of the water with milk, but even so, the pastry turns out to be superbly thin and appetizing. A simple recipe for pancakes on mineral water, cooking:

1. Water must be at room temperature in order to dissolve salt and sugar in it;

2. Shake the eggs with a fork, pour into the water;

3. Add flour in portions, it is better to mix all the flour with part of the liquid and mix with a spoon until the dough is smooth. And then pour in the rest of the water;

4. Pour sunflower oil into the pan, heat a little and add to the dough, stir;

5. Bake pancakes on mineral water as usual, serve with any jam, sour cream or jam.

Thin perforated pancakes on sparkling water with fresh berries sprinkled with powdered sugar are very good. If you pour milk into the recipe, then the pastry will turn out a little thicker, and in the case when there is only salty mineral water at home, do not add salt to the dough, and slightly increase the amount of sugar.

Pancakes on sparkling water are delicious, but there is an option when pancakes are a real masterpiece. The recipe for pancakes with holes breaks all records of popularity. We offer you a variant of lush and very tasty pancakes with holes, from which your family will be completely delighted.

Pancakes on the water are thin with holes, what you need:

• 2 chicken eggs;
• 0.5 l of warm water (you can mineral water);
• 1 st. flour (look at the consistency of the dough);
• 0.5 tsp soda;
• 2 tbsp. l. Sahara;
• 1 pinch of salt;
• 2-3 tbsp. l. vegetable oil.

These pancakes need to be baked on low heat, but here's how to start the dough:

1. Divide the eggs into protein and yolk;

2. Grind the yolks with a spoonful of butter, sugar, salt, add soda;

3. Beat egg whites until foamy;

4. Add all the water to the yolks, add flour in portions and mix to make a dough without lumps;

5. Add proteins to the dough, another spoonful of butter and let stand for 5 minutes;

6. Heat a little oil in a frying pan and fry the pancakes on both sides.

Incredibly delicious pancakes on the water thin with holes are ready! They can be stuffed or eaten right away, dipped in sour cream, jam or honey. Enjoy your meal.

No matter how delicious ordinary pancakes are, there is a recipe that overshadows everything, these are yeast pancakes. The variant has been known for so long that it has more than one hundred years, and there are still no changes in the recipe.

Put aside everything to try pancakes with yeast and water, you have not eaten such a delicious thing. And we will show you how to cook yeast pancakes on the water. What do you need:

• 30 gr. yeast;
• 1 st. l. Sahara;
• 1 chicken egg;
• 1.5 st. warm water;
• 1 pinch of salt;
• 4-6 art. l. flour (“how much will take” the dough);
• Oil for frying.

And now everything is simple:

1. Dilute the yeast in warm water, add a little sugar and let stand for 15 minutes in a warm place;

2. Mix the egg, salt, sugar, flour and water, add the dough and let rise twice. Make sure that there is not a lot of flour, it is better to add a portion later than to dilute the dough with water;

3. Heat oil in a frying pan and bake the most delicious pancakes with yeast and water on both sides.

If you didn’t watch it, and there was a lot of flour, you get delicious pancakes. How to cook yeast pancakes on water, you know, the most important recipe remains - lean pancakes. Moreover, now is the time for long and not very fasting, which will be much more pleasant with mouth-watering ruddy pastries. And our pancakes with potato filling are good not only for fasting, but also for fast days.

Delicious lean pancakes on the water with potato filling, what you need:

• 1 st. warm water;
• 1 st. mineral water;
• 0.5 tsp salt;
• 0.5 tsp soda;
• 2 tbsp. flour (a little more or less, see for yourself);
• 4-5 art. l. vegetable oils;

Mashed potatoes, onion, carrots and fresh herbs - to taste.

And now how to make lean pancakes on the water with filling:

1. Fry chopped onions and carrots in oil, cool, mix with mashed potatoes, flavor with chopped herbs;

2. Mix water with mineral water, salt, soda - wait for the reaction and immediately pour in all the vegetable oil;

3. Gently add flour, mix;

4. Leave the dough for 20 minutes to swell the gluten;

5. While the dough is infused, you can make an addition to minced meat in the form of mushrooms, pickles or olives;

6. Heat oil in a frying pan, fry pancakes on both sides. The dough can turn out to be quite thick, but this is not a problem, the pancakes themselves do not come out thick, but spongy and lush, they rise right in the pan;

7. Divide the finished pancake into 2 parts, spread each with the filling and roll it in half. It turns out pancake triangles with filling, almost pies.

These simple lean pancakes on the water can be on your table in an hour. Try it, fasting is not a reason to refuse a delicious and nutritious breakfast. And instead of potatoes, buckwheat with mushrooms, corn porridge or dried fruit puree with honey is suitable. Happy Posting and stay healthy!

There are many recipes for pancakes that differ in a liquid base. For cooking, milk, kefir, whey or water is used. The base ingredient significantly affects the taste of the finished treat. The most affordable are the recipes for pancakes on the water. Let's learn how to cook pancakes on the water at home.

Pancakes are a flour dish traditional for Russian cuisine, which has long delighted fans with a variety of preparations. The popular product is based on batter. The flour base is universal, because thanks to frying in a pan with different temperature and the use of different recipes acquires many textures and tastes.

Calorie content of pancakes on the water

Pancakes have long become symbols of Russian cuisine. This easy-to-make dish is surprisingly satisfying and incredibly tasty. It is combined with a variety of fillings, which provides an opportunity for the realization of culinary fantasies.

For people who follow the figure and do not eat starchy foods due to their high fat content, there is good news. The calorie content of pancakes on water is approximately 150 kcal per 100 grams. So a couple of pancakes will not harm the figure.

Useful tips before cooking

There are hundreds of pancake recipes on the internet. Such a variety deserves respect, but not all recipes are perfect, and certain skills and knowledge will be needed for cooking. Let's talk about the intricacies of baking delicious pancakes.

1. Be sure to sift the flour before cooking. As a result, you get a tasty and airy dough.
2. Use water, eggs, and other liquid ingredients at room temperature. If you store them in the refrigerator, take them out a few hours before cooking.
3. To avoid lumps in the pancake dough, add flour gradually. First combine and mix liquid products, then add flour.
4. To prevent the dough from sticking to the pan, add a little vegetable oil to the composition. A cast iron skillet is best for frying pancakes.
5. Lubricate the pan with lard or lard. As a result, the pancakes will not stick, and do not overdo it with the amount of “lubricant”.

And remember, the first pancake is an indicator of the correct use of ingredients and a signal of readiness. Be sure to try it. He will tell you what to add to the dough to correct or improve the taste.

Classic thin pancakes on the water

It is difficult to find a person whose list of favorite dishes does not include pancakes. Since there is not always dairy products in the refrigerator, housewives often knead the dough in water. I offer the most "running" recipe - the classic.

INGREDIENTS:

• Flour - 400 g.
• Eggs - 2 pcs.
• Water - 500 ml.
• Sunflower oil - 2 tablespoons.
• Salt.

STEP-BY-STEP COOKING:

1. Sift flour into a deep bowl to saturate with air, add salt. Heat water slightly in a small saucepan. Thanks to warm liquid it is easier to deal with lumps.
2. In a separate container, beat the eggs, add flour and vegetable oil. While whisking the mixture, gradually add water. The result is a uniform pancake mass.
3. Do not rush to bake pancakes right away. Set the dough aside for 15 minutes. After the time has elapsed, fry in a greased pan.

Video recipe

The classic pancake recipe is universal. It allows you to cook a salty or sweet version of pancakes at home. As a filling, I advise you to use meat, vegetables, liver, fruits, berries.

Classic thick pancakes on the water

Many novice cooks are surprised by the fact that you can cook a tasty and satisfying treat for households from available products. Classic thick pancakes on the water are a good example of this. It does not take much time to create a culinary miracle, and the financial costs are imperceptible.

INGREDIENTS:

• Flour - 4 cups.
• Egg - 2 pcs.
• Water - 350 ml.
• Slaked soda - 0.5 teaspoon.
• Sugar - 2 tablespoons.
• Salt, vegetable and butter.

COOKING:

1. Rub the eggs with sugar and salt, add a tablespoon of sunflower oil, soda, salt, sugar, water and flour. Beat the resulting mass well with a mixer.
2. Bake pancakes in an oiled pan. Pour some of the batter into the pan and form into a pancake. When it's browned on the underside, turn it over.
3. Put the finished pancakes in a saucepan, add a little butter, cover with a lid and leave for a few minutes. Then lightly shake the container so that the oil is evenly distributed.

I fry thick pancakes classic recipe on refined oil, odorless, but regular oil will do. Some housewives grease the pan with lard or use non-stick cookware. Whoever likes it. In any case, it turns out an excellent addition to cocoa.

Delicious pancakes on the water with holes

If there is no milk or kefir in the refrigerator, and the household asks for delicious pancakes, prepare a treat on the water. In taste, they are not inferior to pancakes with milk, but differ only in a thinner and more porous texture.

INGREDIENTS:

• Water - 1 glass.
• Egg - 1 pc.
• Wheat flour - 0.66 cups.
• Sugar - 1 tablespoon.
• Salt - 1 teaspoon.
• Vegetable oil - 20 ml.
• Butter - 50 g.

COOKING:

1. Beat the egg, add salt and sugar. After dissolving the quick ingredients, pour in chilled boiled water and beat until foamy.
2. Gradually add flour to the dough and at the same time beat the mass with a whisk, breaking up lumps. The result is a mass resembling sour cream. At the end, add vegetable oil and beat again.
3. Grease a heated pan with vegetable oil. Using a ladle, pour some batter into the pan and spread evenly. When the pancake is fried, pry the edge with a spatula, carefully flip over and fry on the other side. Put the finished pancakes on a plate, grease with butter.

Pancakes with holes prepared according to this recipe go well with meat or vegetable fillings. They will fit in pure form with black tea, especially if diluted with homemade jam or jam.

How to make openwork pancakes with eggs

To make lace pancakes with a delicate texture at home, abstruse and expensive ingredients are not needed. Water, eggs and flour are enough. Despite the simplicity of the recipe, the dessert is incomparable.

INGREDIENTS:

• Eggs - 5 pcs.
• Water - 700 ml.
• Flour - 350 g.
• Citric acid - 1 pinch.
• Vegetable oil - 25 ml.
• Salt, sugar, vanilla.

STEP-BY-STEP COOKING:

1. Whisk the eggs in a deep bowl. Pour water into a separate bowl, add salt and sugar. After the dry ingredients are dissolved, combine the liquid with beaten eggs.
2. Gradually add flour, constantly stirring the mass. Lastly, add butter and vanilla, mix again. The main thing is that there are no lumps in the flour base.
3. It remains to fry the pancakes in a preheated and lightly oiled pan on both sides.

Videos cooking

Openwork pancakes on the water are good with cottage cheese or meat filling. Some gourmets eat them in their pure form, dipping them in natural honey and drinking tea. A matter of taste.

How to cook lean pancakes on the water

Even if there is a fast in the yard, no one forbids preparing delicious delicacies. And although there are no eggs and milk in lean pancakes on the water, they are still delicious. There is another advantage - low calorie content. Therefore, they are equally suitable for fasting, and for watching the figure.

INGREDIENTS:

• Flour - 1.5 cups.
• Water - 2 glasses.
• Vegetable oil - 50 ml.
• Sugar - 1 tablespoon.
• Water - 0.5 teaspoon.
• Citric acid and salt.

COOKING:

1. Pour water into a deep bowl, add sugar and salt. After the ingredients are dissolved, add the sifted flour along with citric acid, mix well to get a homogeneous mass without lumps.
2. Add butter and baking soda to the dough. Stir the pancake mass again.
3. Heat up the pan. I advise you to grease the roasting pan with vegetable oil once before baking. Fry the pancakes in a skillet on medium heat.

If you want to diversify the dish, add a little chopped greens or pre-fried onions to the lean dough before baking. Such an additive will give pancakes certain taste and aromatic qualities. If you are preparing sweet lean pancakes, add some vanilla to the dough.

Thin custard pancakes in boiling water

Custard pancakes are one of the few treats that, by definition, cannot be spoiled. Boiled flour retains moisture, which evaporates during frying and provides pancakes with frantic airiness.

INGREDIENTS:

• Boiling water - 300 ml.
• Water - 250 ml.
• Flour - 250 g.
• Egg - 1 pc.
• Butter - 20 g.
• Sugar - 2 teaspoons.
• Soda and salt - 0.66 teaspoons each.

COOKING:

1. Sift flour into a deep bowl. While stirring the flour with a whisk, pour in plain water in a stream. Stir until a homogeneous mass is obtained.
2. Add baking soda to boiling water and stir quickly. While quickly stirring the thick flour base with a whisk, pour boiling water into the mass. In a separate bowl, beat the egg with sugar and salt. Stir the dough, add the beaten egg, cover and leave for 15 minutes.
3. After the time has elapsed, melt the butter in a frying pan and add to the dough, mix. Pour a little dough onto a heated and oiled pan, spread over the surface and fry on each side. Stack pancakes on a plate, brushing with butter.

How to make pancakes without eggs

Looking for simple and quick recipe pancakes? Here he is. The easy dinner recipe below does not require eggs, milk, or other dairy products. It's hard to believe that without these classic products, everything will work out, but it's true.

INGREDIENTS:

• Chilled boiled water - 500 ml.
• Flour - 250 g.
• Vegetable oil - 6 tablespoons.
• Sugar - 2 tablespoons.
• Salt and soda - one pinch each.

COOKING:

1. Sift the flour into a deep bowl, add the remaining quicksand ingredients and mix.
2. Gradually add water to the mixture, stirring vigorously. Be sure to crush all the lumps.
3. Add 2 tablespoons of oil and mix well. Pancake mixture is ready.
4. For baking pancakes, take cast iron pan. Put the dishes on the stove, heat up, brush with oil and bake in the traditional way on both sides.

Video recipe

The classic recipe for pancakes involves the addition of eggs, butter and milk to the dough. Such a treat is incredibly tasty, but many consider it a “heavy” food. I offer a "light" version of everyone's favorite treat.

INGREDIENTS:

• Flour - 500 g.
• Dry yeast - 5 g.
• Warm water - 400 ml.
• Vegetable oil - 2 tablespoons.
• Sugar - 1 tablespoon.
• Salt.

STEP-BY-STEP COOKING:

1. In a deep bowl, mix dry ingredients, pour in water and vegetable oil. Using a whisk, break up any lumps. Leave the mass under the lid for 40 minutes. During this time, it will double in size.
2. Heat up the skillet. To prevent the pancake mass from sticking to the bottom of the pan, grease with vegetable oil. Pour a little dough into the pan, distribute. As soon as the surface of the pancake becomes yellowish, turn it over. After a minute, remove from the stove and put on a plate.

If you are planning to bake pancakes, then the question arises, what should be the ingredients? After all, pancakes are on kefir, on milk, on water. Some housewives use wheat flour, while others use corn or buckwheat. Which recipe is considered correct, and which pancake dough is better not to do?

In fact, there is no single answer to this question. On kefir, pancakes will turn out thin and openwork, on water you can cook lean pancakes, and the dough on corn or buckwheat flour will turn out to be completely unusual in taste and color. In any case, the choice is yours. But know whichever recipe you choose from the recipes below, the pancakes will turn out excellent.

Pancake dough - preparation of food and dishes

Choose the recipe you like and the ingredients included in it. The main rule is the freshness of all ingredients and the right temperature. In no case do not prepare pancake dough from cold milk or water, the eggs should be at room temperature. In addition, if you are making dough on water, then before kneading it, it is better to heat the water to 50 degrees, then the dough will turn out to be more uniform, without lumps.

What kind of pan to fry pancakes? A good old cast-iron skillet with a flat bottom would be ideal. There is no need to constantly lubricate it with oil, pancakes do not stick to the bottom and do not burn. Modern non-stick pans are also great.

Recipe 1: Pancake Dough

This recipe can be called universal, since you do not need much time to prepare the dough. In addition, by slightly changing the proportions of the ingredients used, you can bake pancakes thick, thin, or even make pancakes (by adding more flour and soda slaked with vinegar) at your discretion. The more eggs you take, the thicker, denser and more magnificent pancakes will turn out. One or two eggs will make the pancake dough softer, and the finished pancakes will be with holes.

Required Ingredients:

• Milk 1 glass
• Wheat flour 2 cups
• Egg 2 pieces
• Sugar
• Sunflower oil (for dough and for greasing the pan)

Cooking method:

1. Separate the whites from the yolks. Put the whites in the refrigerator for 5 minutes. After they have cooled, beat them with salt until a dense, shiny foam is used with a mixer or blender. The denser the foam, the tastier and more airy the pancakes will be.
2. In a separate deep bowl, mix the yolks, milk, flour, sugar. It is best to add flour to the dough little by little. After that, pour egg whites with salt, mineral water into the mixture, beat with a blender, add a tablespoon of oil.

Please note that in ready dough for pancakes should not be with lumps.

Recipe 2: Kefir Pancake Dough

You can use kefir of any fat content or mix it with mineral water in equal proportions. The peculiarity of pancakes fried on such a dough is their subtlety. However, another secret of thin pancakes is the amount of dough that you will pour into the pan. If very little, then the pancake will turn out thin.

Required Ingredients:

• Kefir 2 cups
• Egg 2 pieces
• Soda -1/2 teaspoon
• Wheat flour 2 cups
• Starch 3 tablespoons
• Apple cider vinegar 1 tablespoon
• Sugar
• Sunflower oil

Cooking method:

1. Break the eggs into a deep bowl, pour kefir, starch, salt, sugar into them and start beating with a whisk, and preferably with a blender at low speed. Gradually add flour to the dough, in a thin stream. If you add all the flour at once, then it will be very difficult for you to turn the mixture into a homogeneous mass.
2. Extinguish the soda with vinegar and add to the dough, stir with a spoon, and leave for five minutes before frying the pancakes.

Add 2 tablespoons of butter to the prepared dough and mix. Pancakes on kefir are quite elastic, they will not tear.

Recipe 3: Milk Pancake Dough

This dough is suitable for both thin pancakes and fluffy pancakes. If you want plump pancakes then use 3-4 eggs, and if you want to fry thin pancakes, then you need to take no more than 2 eggs and use a little baking powder for the dough.

Required Ingredients:

• Flour 2 cups
• Egg 3 pieces
• Milk 2 cups
• Sugar
• Vegetable oil

Cooking method:

1. Before preparing the dough, let the milk come to room temperature, or warm it up a little over a fire. Cold milk will not make good dough for pancakes.
2. Separate the whites from the yolks. Cool the whites in the refrigerator, they will beat better this way. Add salt to them and turn them into foam at high speed with a blender. The longer you beat the whites, the more airy your pancakes will fry.
3. Mix the yolks, half of the warm milk, sugar, salt in a separate bowl, carefully add the sifted flour. After that, add the rest of the milk and whipped egg whites.
4. Before making a pancake, pour a couple of tablespoons of sunflower oil into the dough.

Recipe 4: Dough for pancakes on the water

In fact, the main ingredients for pancakes are not milk or eggs, but flour. Therefore, pancakes will turn out even on the water and without the use of eggs. But we will still prepare the dough for pancakes according to this recipe with the addition of eggs, since with them the pancakes are more airy and tender. Do not forget to carefully sift the flour before cooking.

Required Ingredients:

• Mineral water for pancakes 2 cups
• Egg 2 pieces
• Soda -1/2 teaspoon
• Wheat flour 2 cups
• Vinegar 1 tablespoon
• Sugar
• Sunflower oil

Cooking method:

1. Before preparing the dough for pancakes, the water should be warmed up a little, up to 40-50 degrees.
2. Beat the eggs in a deep bowl, pour in half of the mineral water, salt, sugar, mix. Slowly begin to add flour to the dough, stirring quickly. It is best to mix the dough not with a spoon or whisk, but with a blender.
3. Gradually pour in the second part of the water.
4. Add soda to a spoonful of vinegar, extinguish and add to the dough, mix everything again.
5. Just before cooking, add a couple of tablespoons of sunflower oil to the pancake dough.

Recipe 5: Corn Pancake Dough

We all like corn milk porridge. Believe that cornmeal pancakes will turn out to be no less tasty, bright yellow in color, with an unusual aroma. In pancakes, the dough of which is made on the basis of cornmeal, it would be appropriate to add citrus zest, vanilla, apple or banana slices. Please note that only one egg will be used in this recipe, so the pancakes will turn out thin.

Required Ingredients:

• Corn flour 1 cup
• Egg 1 piece
• Wheat flour 1 cup
• Milk 1 glass
• Purified water for pancakes 1 cup
• Baking powder for dough 1/2 teaspoon
• Sugar
• Vanilla
• Vegetable oil

Cooking method:

1. Warm up milk and water. You can heat these components not on the stove, but simply let them stand on the table at room temperature.
2. Pour cornmeal with water and set aside for 5 minutes.
3. In a separate bowl, beat the egg, pour in the milk, add sugar and salt, carefully add the wheat flour, stirring quickly with a spoon or whisk until smooth. Add cornmeal with water, baking powder to the dough, mix everything thoroughly.
4. Insulate the container with the dough and set aside for an hour or two. Before frying pancakes, add two tablespoons of vegetable oil to the dough.

1. Choose fresh eggs for pancake dough, and ideally use homemade ones, then the pancakes will turn out to be a pleasant yellow color without dullness.
2. Add pieces of fruit or vegetables to the dough. Sliced ​​apples, peaches, pears, raspberries and currants, citrus zest, grated carrots and fried onions will give pancakes a new taste “sound”.
3. Why sift flour? Despite the fact that many people think that this is necessary to clean the litter from flour, this is not entirely true. For pancakes, flour should be sifted in order to saturate it with oxygen and the dough for pancakes is better kneaded. Don't overlook this old trick.
4. Don't go overboard with the sugar, the pancakes can be tough. Also, do not salt the dough too much, otherwise the finished product will come out pale, almost white - salt slows down the fermentation processes.

Fragrant and tender pancakes are a welcome dish both on weekdays and on holidays. Whatever the hostesses didn’t come up with, so that each family would have its own unique recipe for pancake dough. They are cooked on sour cream, water, kefir, milk, beer or whey. Baked with different fillings and without. It seems like a very simple dish, although there are little secrets that help to bake perfect pancakes.
Pancakes are loved not only by Russian people, they are happy to cook this dish in England, Germany and America. In the pancake dough, in addition to the classic ingredients, they put cheese, banana puree, tomato juice, herbs, and even coconut milk. Let's look at more common recipes and the secrets of making dough for perfect pancakes.

Milk pancake dough

In milk, pancakes are thin, sweetish and are served with jam, berries or with various fillings. Meat, smoked meats, mushrooms, herbs, cheese, potatoes, pates, caviar or vegetable fillings are suitable as fillings. The method of preparing dough for pancakes in milk is not complicated, we will need:

• 1.5 st. flour;
• half a liter of milk;
• 1 tbsp Sahara;
• a pinch of salt;
• soda on the tip of a knife;
• 3 eggs;
• 2 tbsp sunflower oil.

Put the sifted flour in a heap in a suitable dish and make a small indentation into which we pour preheated milk with diluted salt and sugar. We mix the mass and drive in the eggs, after which, continuing to stir, add the remaining milk so that the dough is not very liquid, but easily drains from a spoon. Pour vegetable oil into the dough, add soda, which we extinguish with vinegar directly in the dough, mix again and let it brew for 20 minutes.

We calcine the pan well, grease it with oil and pour about two-thirds of the ladle into the center and rotational movements Spread the batter over the hot surface. We will bake on each side until a delicious crust. If pancakes will be served as a dessert, then vanilla and cinnamon can be added to them.

There is a little secret that will make pancakes openwork. We are more accustomed to extinguishing soda in a spoon, but in vain. If you extinguish the soda directly in the dough, you will get thin pancakes with holes.

If you want plump, fluffy pancakes, add more flour, and if you want thin ones, then make the pancake dough more liquid.

Lubricate each pancake with butter and they will retain their freshness, even if they stand on the table, under a napkin, until the evening.

Dough for pancakes on kefir

Pancakes mixed with kefir will be very tender with a neutral taste, so you can wrap a variety of fillings in them, even sweet ones. To prepare the kefir dough, you will need the following products:

• kefir - 250 ml;
• flour - 300 g;
• water - 150 g;
• melted butter - 100 g;
• chicken egg - 6 pcs;
• sugar - 150 gr;
• a pinch of salt.

Pour a mixture of kefir with warm water into the sifted flour, in which salt and sugar were dissolved in advance. Continuing to stir, add eggs and warmed butter. Beat with a whisk, fork or mixer, if you mix with a mixer, the dough on kefir will become more airy and uniform. It should be thicker than for pancakes with milk, but if the pancakes are not thin enough, then add a little water. Sometimes soda is added to this recipe (1-2 tsp per liter of milk), it is poured directly into the dough. Soda will react with kefir acid and form carbon dioxide, which will make the dough porous and airy. We will bake in a hot frying pan, anointed with fat or vegetable oil from each side until a beautiful golden crust.

One of the secrets of making tender and fluffy pancakes lies in the fact that the flour must be sifted before making the pancake dough. During sifting, the flour is saturated with oxygen from the air and creates a wonderful porous texture.
If you use vegetable oil, then take it purified so that the smell of sunflower oil does not interrupt the aroma of pancakes. Apply oil to the pan with a gauze roller so that the pancakes are not too greasy.

Dough for pancakes on the water

You can cook pancakes on the water, this method is not so popular, but it is recognized by nutritionists as more useful. You can make your usual breakfast more low-calorie by just replacing the usual milk pancakes with pancakes on the water.

For a pancake test on water, we need quite a few products:

• ordinary or mineral water - 750 g;
• sunflower oil - 3 tbsp. l;
• chicken eggs - 3 pcs;
• flour - 500 g;
• salt - 0.5 tsp;
• sugar - 2 tbsp. l.

The secret to delicious pancakes is preliminary preparation ingredients, all products must be warmed to room temperature, for this they are removed from the refrigerator in advance, and the butter is sometimes even melted in a water bath. This rule is important to follow for the preparation of all pancakes, regardless of the dough recipe.

Break eggs into an enameled or ceramic container, add sugar, salt and mix gently, then pour water and, continuing to mix, pour in the sifted flour. Beat the dough with a mixer or whisk until smooth. Pancakes are well baked in a cast iron pan or pancake pan, you can also use a pan with a non-stick coating. Pancakes are baked on each side for a couple of minutes.

If you are preparing pancakes to wrap the filling in them, then use ordinary boiled water, and if you want pancakes with holes, try adding mineral water to the dough instead of water.

Dough for thin pancakes

For thin pancakes, batter is made according to any known recipe. Thin pancakes will not work on kefir or yeast; according to such recipes, they come out plump and porous. Pancakes on the water are thinner than those that use milk, but if you want, you can mix water with milk in equal proportions, then the pancakes will turn out thin and fragrant. It is also worth adding a little vegetable oil to the dough, so the pancakes will be easier to lag behind the pan.

Secret thin pancakes in a good frying pan: for baking pancakes, it is advisable to have a separate frying pan, which is better not to wash. It is good to use a cast-iron pan or a special pancake pan with a thin bottom and low sides for baking. If you nevertheless defiled the pan with other food, then, in order to remove excess odors, pour salt on the bottom and fry over high heat for several minutes, the salt will absorb excess odors. After calcining, wipe the pan with a rag and grease with a thin layer of sunflower oil.

Yeast dough for pancakes

For delicious yeast pancakes, it takes more than two hours for the dough to rise, but the taste and aroma of yeast pancakes is worth the wait. To prepare yeast dough, we need:

• flour - 5 tbsp;
• milk - 1 liter;
• fast-acting yeast - 2 tsp;
• sugar - 6 tbsp. l;
• salt - 1 tsp;
• vegetable oil (refined) - 1 tbsp.

Let's prepare the yeast dough for pancakes according to the classic recipe, for this we slightly warm the milk and dissolve the granulated sugar and salt in it. In a separate container, we will mix flour with yeast (if you want to make live yeast dough, then dilute it in half a glass of warm milk with a tablespoon of sugar three hours before cooking). Slowly pouring the milk into the flour, start the batter, cover with a linen napkin and leave warm until it increases in volume.

When the dough has increased, add beaten eggs and vegetable oil. If the dough is thick - add a little milk and leave to stand for another half hour, when it starts to bubble - you can bake. Lubricate the pan with fat only the first time, for subsequent pancakes there will be enough oil added for the first time. It is very important not to mix the dough, just pick it up with a ladle from the bottom of the saucepan and bake in a hot frying pan.

Three secrets of the "correct" yeast dough:

1. To make your dough, add warm milk a thin stream up a hill of flour, never pour flour into milk.
2. Use the amount of sugar you read in the recipe, excess sugar can cause your dough to not rise.
3. Especially tender pancakes will turn out if you mix only proteins into the dough, and yolks can fit for another dish.

Ready-made pancakes are best covered with a towel or put in a special pancake pan with a lid so that they stay fresh longer.

How to knead dough for pancakes: dough without eggs, in a bottle, dough for pancakes with filling, etc.

Dough without eggs

Pancake dough can be prepared without eggs. There are several such recipes. You can cook with milk or water, replacing eggs with starch, and use turmeric or saffron for color and flavor. This dish is suitable for those who are allergic to eggs, vegetarians, fasting people and those who are on a diet. In the dough recipe, replace the egg with one or two tablespoons of starch, or a few tablespoons of banana puree. Pancakes on banana puree are very tasty with a delicate aroma, they will surprise your loved ones and delight children. You can add cinnamon, vanilla, or nuts to banana cakes if you want an unusual taste.

Pancake batter in a bottle

A very convenient way of kneading is pancakes in a bottle. For this method, we will need the same products as usual. Of the dishes will be needed plastic bottle with lid and funnel. This dough is prepared as follows: a funnel is inserted into a clean bottle and a glass of warm milk is poured into it. Chicken eggs send after the milk and shake the bottle until the milk and eggs are mixed together. Pour the remaining milk, sugar, flour into the bottle. Shake the sealed bottle to dissolve any lumps.

Next, pour the dough in portions onto a hot frying pan and bake, as always. You can twist the lid and poke a small hole in it, then you can draw patterns with batter and please loved ones with lace pancakes that can decorate any holiday. Such lace looks great on a plate with fruit and cream.

Filled pancake dough

In order to wrap the filling, pancakes on water, kefir or yeast are suitable. Milk pancakes tear too easily, so if you want to wrap the filling in them, add the same amount of water and milk while preparing the dough.

Dessert pancakes with coconut milk

This delicacy with a refined taste is suitable for dessert. Preparing dough for dessert pancakes is not difficult. Half a liter of coconut milk take half a teaspoon of salt, 3 tbsp. l. granulated sugar, 3 tbsp. l. vegetable oil and 400 gr. wheat flour. Also, during the cooking process, you can add coconut flakes or put thinly chopped bananas on a baking sheet and pour over the dough. Bake on each side for no more than a couple of minutes. Cocoa can be added to dessert pancakes for color and smell.

Green pancakes with spinach

Another interesting recipe is green spinach pancakes. Everyone knows how useful fresh herbs are, these bright pancakes with a delicate taste and bright color decorate festive table or a picnic. You can wrap stuffing in spinach pancakes. They are prepared simply: a bunch of spinach leaves is washed, dried with a towel and ground with a powerful blender into a smooth puree along with 2 cups of milk. The remaining products are introduced into the resulting mass, beat with a whisk until fluffy and allowed to rest for 15-25 minutes. Next, pour a couple of tablespoons into the dough. olive oil and fry on both sides until done.

Pancakes with cheese and herbs

it delicious dish can be served on the festive table. We take the same products as for the milk pancake test, but we also add greens and cheese. First, mix warm milk and salt with sugar. Then break the eggs and stir until a lump-free mass is obtained. Pour the sifted flour, baking powder, finely grated, hard cheese, as well as finely chopped dill greens into the resulting liquid. Mix the dough with a mixer until smooth and bake on both sides until browned. These pancakes are best eaten hot.

colored pancakes

This variety is liked by both adults and kids. Rainbow colors can be made without adding dyes to the dough, but using bright products. For example, in yellow pastries are colored by turmeric, in raspberry - beet juice. Brown tint can be obtained using buckwheat flour or cocoa, green gives spinach and any other greens, and grated carrots give orange.