Delicious water pancakes recipe. Pancakes on the water. Simple recipes for thin pancakes with holes. Recipe for making delicious custard pancakes in a hole in the water, step by step photos

17.10.2023

Pancakes on the water are a simple, tasty and budget-friendly dish. There are many variations of its preparation. The dish will be an excellent breakfast for every day.

Despite the meager list of required products, the finished pancakes turn out very tasty. If you suddenly don’t have milk at home, you can prepare a delicious, hearty breakfast even without this ingredient. You need to take: 180 g of flour and 180 ml of water, 1 egg, 1 tbsp. granulated sugar and butter, a pinch of salt.

Lightly beat the egg with sugar (there is no need to separate the yolk from the white).
Flour is added to the egg-sugar mixture. It is best to beat the dough with a mixer, pouring lukewarm water into it in small portions. The process should continue until there are no lumps left in the mass.
Before frying, vegetable oil is added to the dough and you can pour it into a frying pan to prepare the first pancakes in water with eggs.

It is best to serve the treat with thick, fatty sour cream or butter. If you want to make dessert, you can top them with condensed milk or jam.

Recipe for making openwork pancakes with eggs

Pancakes on the water can be not only tasty, but also beautiful. The easiest way to “draw” them is with a plastic bag with a small hole cut in the corner. A plastic bottle with a hole in the cap is suitable for the same purpose.

For openwork pancakes you need to take: 380 g of wheat flour, 0.6 l. water, 60 g sugar, 2 large eggs, ¼ tsp. citric acid, 1 tsp. soda and salt, 50 g butter and 60 ml vegetable oil.

Flour, eggs, sugar and salt are added to warm water. All ingredients must be thoroughly mixed until smooth.
Vegetable oil is added to the dough, after which the ingredients are thoroughly kneaded again.
In a separate bowl, add a little water and citric acid to the soda. When the mixture starts to sizzle, you can add it to the dough.
All that remains is to pour the mixture into a prepared bag with a hole and begin to apply the design to a frying pan greased with butter. Openwork pancakes are baked until golden brown on both sides.

You can make the finished dish themed. For example, pour a heart-shaped pancake for your significant other. If you use a bottle to “draw” openwork pancakes, then you can knead the dough directly in it by opening the lid. This will prevent unnecessary dishes from getting dirty.

Thin with holes

To prepare thin, delicious pancakes with holes, the housewife will need to use baking powder (10 g). And, in addition: 450 ml of water, 3 eggs, 50 g of sugar, a pinch of salt, 60 ml of vegetable oil and 320 g of flour. It is very convenient to wrap any filling in ready-made pancakes - both sweet and savory.

Beat the eggs with sugar and salt until fluffy foam appears. You can use a mixer or blender for this purpose.
About 150 ml is poured into the egg mass. water, add flour, sifted with baking powder, and beat the ingredients thoroughly again.
All that remains is to pour the oil and the rest of the water into the dough, and then mix it.
For the first pancake, grease the pan well with vegetable oil.
If the hostess did everything correctly and thoroughly beat the dough ingredients, then the treat will turn out tender and with holes.

To prevent the pancakes from becoming covered with a dry crust after cooling, immediately after frying they need to be coated with butter and placed in a deep container with a lid.

Lenten pancakes with mineral water

Pancakes on the water are an excellent treat for the fasting period. Of course, in this case the dish is served without sour cream and other additives. It tastes best not with regular water, but with carbonated mineral water (600 ml). You will also need to use the following ingredients: 5 eggs, 0.5 tsp. slaked baking soda, 370 g flour, 40 g sugar, 60 ml butter.

Sugar, salt and soda slaked with vinegar are added to the cold mineral water. You need to use water immediately after opening the bottle, before the gases have evaporated from it.
Lightly beaten eggs with a fork or whisk are added to the resulting liquid, and all the flour is added in small portions. To improve the taste of future pancakes, it is best to sift it first.
All that remains is to pour in the oil and mix the dough thoroughly.
Pancakes are fried in a well-heated frying pan on both sides.

During Lent, it is allowed to sprinkle the finished hot treat with powdered sugar. When kneading the dough, you can add a pinch of vanillin to it to improve the taste of the dish.

Thin custards in boiling water

This recipe may seem complicated only at first glance. In fact, even a novice cook can handle it. To prepare custard pancakes you need to prepare: 270 g of flour, 330 ml of boiling water and warm water, 1 egg, a pinch of salt and sugar (to taste), 1/3 tsp. baking soda, 60 g butter, vegetable oil for frying.

The flour is sifted and poured into warm water.
The soda is placed in boiling water, after which the liquid is poured into the flour. The resulting mass must be thoroughly mixed until smooth. But you should not use a mixer for this.
An egg, melted butter in a water bath or in the microwave, as well as salt and sugar are added to the dough. The latter should be taken according to your taste. It depends on what kind of pancakes the hostess ultimately plans to prepare.
Before baking, the dough should stand in a warm place for at least 25 minutes.
Pancakes are fried in a frying pan with vegetable oil on both sides.

It is very tasty to eat a ready-made dish with natural bee honey. Custard pancakes can be coated with curd cheese, sandwiched between slices of vegetables and red fish and served as an unusual filling at the holiday table.

How to make pancakes without eggs?

This dish is ideal for wrapping various fillings. In this case, a sweet or salty filling will hide the blandness of the pancakes and add flavor to them. The main thing is to strictly follow all the points in the recipe. For such pancakes you will need to use: 250 g flour, 450 ml water, 6 tbsp. l. vegetable oil, 1 tbsp. salt and sugar, a pinch of baking soda.

First of all, sift the flour into a bowl along with soda and salt. Sugar is added to it. You can change the amount to your taste, but remember that too much sand will make it much more difficult to remove the finished dish from the pan.
Water is poured into the resulting mixture in small portions, and a homogeneous, thin dough without lumps is kneaded. You may need a little more or a little less liquid than indicated in the recipe.
All that remains is to add vegetable oil to the remaining ingredients. After this, the dough will acquire a rather liquid consistency. This will help make the pancakes thin.
The treat is baked on both sides in a well-heated frying pan.

There is a secret that will allow housewives to quickly and easily deal with “stubborn” lumps that do not want to dissolve. You need to put the dough in a warm place for 15-20 minutes, and then beat it thoroughly again with a fork or whisk.

Fluffy yeast pancakes on water

It’s quite possible to cook even fluffy pancakes using water. To do this, you will need to use fresh yeast (20 g) and full-fat kefir (200 ml). In addition to these ingredients, you also need to take: 300 g flour, 60 g sugar, 150 ml water, 2 eggs, 0.5 tsp. salt, 50 g butter and 2 tbsp. vegetable

Yeast is diluted in warm water, after which 1 tbsp is added to it. sugar and 0.5 tbsp. flour. The mixture should sit for at least 20 minutes.
Eggs, kefir, salt, vegetable oil and the remaining granulated sugar are added to the resulting dough. All ingredients are thoroughly mixed and lightly whisked.
Next, sifted flour is gradually poured into the mixture. The finished dough should have a consistency similar to homemade sour cream. In this form, it should be sent to a warm place for another half hour.
Yeast pancakes are fried in a hot frying pan with a thick bottom on both sides.
It is very important to thickly grease them with butter at the very end.

Thin, flavorful pancakes are a dish that is prepared in every family. The options for their use are endless. They are smeared with jam, sour cream, condensed milk, berry jam or honey. Eaten with tea, milk and cocoa. You can wrap a huge variety of fillings in them, thereby making it both a hearty main dish (with meat), and turn it into a sweet dessert (with fruit) or a light breakfast (with cottage cheese). We will tell you below how to cook pancakes in water without spending a lot of time on preparation. There are many known dough options - from the simplest to the most complex with a large list of ingredients, but we have chosen the most interesting and tasty ones.

This option is quite popular, and many housewives turn to it during Maslenitsa. It has been known since childhood and is passed down from generation to generation.

Pancakes on the water consist of:

3 eggs
½ tsp salt
1 tbsp sugar
3 stacks water
2 stacks flour
2-3 tbsp. l. raises oils

Simple thin cakes are made very easily: first, remove the eggs from the shell and beat them into a container for mixing the dough. Then add salt, water and use a mixer to bring it to a light, airy foam. Once the mixture has turned into foam, add the butter and flour. Beat again with a mixer until the mixture is smooth and free of lumps.

Heat the pancake pan thoroughly. First, it is recommended to grease the surface of the frying pan with oil, then there is no need to do this - the dough contains this ingredient, and the pancakes will not stick.

Pour ⅔ of a ladle of batter into a heated frying pan so that it covers the entire bottom of the container. Fry over low heat for 2-3 minutes on all sides. You need to rely on the state of the pancake for readiness - if it’s browned and doesn’t tear, it means it’s ready.

On a note. If the pancake breaks, try adding 1 more egg and a handful of flour to the dough. If it sticks during frying, add another ½-1 tbsp. l. vegetable oil.

How to cook thick pancakes with water

Hearty, deliciously smelling pancakes on water with eggs for the whole house are elastic enough that you can easily and quickly roll them into spring rolls.

And if you plan to make a sweet dish, slightly increase the portion of sugar:

water 600 ml
flour 300g
eggs 3pcs
salt ½ tsp.
soda ½ tsp.
sugar 2-3 tbsp. l.
raises oil 1 tbsp. l.
lemon. acid ½ tsp.

Sequence of actions: place the eggs in a wide bowl for dough and shake thoroughly with a mixer until smooth. Then pour some water, add sugar and beat again. The steeper the foam of the egg mass, the fluffier and more tender the pancakes will be.

In a separate glass, dilute the acid in 100 ml of water. Mix salt, soda and flour separately, and then combine everything together and mix again with a mixer. Let it sit for 20 minutes. Add oil, beat and start frying.

Pour a little dough into a heated frying pan, greased with oil. We wait until it hardens on top and turn it over to the other side. Place on a plate, greasing the pancakes with melted butter or ghee - this way they will not chapped and will acquire a delicate creamy taste.

Openwork pancakes with eggs

For openwork pancakes, classic dough is used, known to almost every housewife who prepares this treat at least once a year during Shrovetide week.

The consistency should be a liquid, homogeneous dough, so that it is convenient to make a patterned pancake from it:

water 250 ml
eggs 2
flour 100-200 g (depending on the variety, the volume may increase)
sugar 2 tbsp. l.
salt 1 tsp.
rast. oil 2 tbsp. l.

The dough for pancakes on water begins with preparing the egg mass: beat the eggs into a bowl, add salt and sugar. While whisking, add water in portions. When the egg mixture turns into foam, gradually add flour and butter and continue beating.

To prepare lacy pancakes, we recommend using a simple method - a regular plastic water bottle with a hole in the lid. Pour the dough into a container and draw any designs on a hot pancake pan. The simplest option is a lattice. As soon as the pancake sets on top, carefully turn it over with a spatula so that the pancakes cook evenly.

These delicious pancakes will look beautiful with jam and whipped cream. There is nothing to say about the taste combination - they go together perfectly. Can also be supplemented with fresh berries.

Thin custard pancakes in boiling water

Custard pancakes are famous for their tenderness and sweetness.

Everyone should try this recipe at least once:

3 eggs
2 stacks flour
2-3 tbsp. l. rast. oils
½ tsp each salt and baking powder
1 tbsp. l. Sahara
1 stack boiling water
1 tbsp. plain water

First, prepare a mixture of eggs with water, sugar and salt. The next step is to sift the flour and baking powder through a sieve into a mixing container and pour in the egg mixture. Stir and slowly pour in boiling water. Cool boiling water makes the pancakes more elastic, thin and a little lacy.

Pour one ladle of dough into a hot frying pan and distribute it over the entire bottom. Bake until done. You can lay them on top of each other, brushing each with melted butter, or fold them in four in a frying pan and transfer them to a wide dish.

Recipe without eggs

A very simple recipe.

One of its advantages is the speed of dough preparation - only 5-7 minutes:

1 liter of water
⅓ tsp. salt
1.5 stack. flour
½ tsp. soda
2 tbsp. l. rast. oils

The dough is kneaded in just a few minutes: mix all the products prepared in advance and leave for 15-20 minutes to let the dough sit. It is better to beat the dough with a whisk or blender. Of course, in the latter case, achieving uniform homogeneity will be much easier and faster.

Grease a pancake pan with oil and fry pancakes in it. You can serve with chocolate spread, berries mashed with sugar or whipped cream.

On a note. While the whole batch of pancakes is baking, it is recommended to cover the ready-made pancakes with a lid to keep them warm. This method also helps soften pancakes that have dried out in a frying pan.

Lenten pancakes with mineral water

Such pancakes are a budget method of preparing a dish:

flour - 1 cup.
highly carbonated water without additives - 2 cups.
salt - ½ tsp.
raises oil - 3 tbsp. l.
sugar - 1 tbsp. l.

Initially, sift the flour mixture, adding salt, soda and sugar along the way. Add soda little by little and stir quickly with a whisk. The dough is kneaded quickly thanks to highly carbonated water. Add the oil and stir one last time. The dough turns out very liquid.

Grease the frying pan with oil and heat it up. Pour a small portion of dough and bake. Thanks to the carbonation, the pancakes turn out very thin and bubbly. This recipe is great for filling - cheese, egg, mushroom, meat or fruit. During fasting, they can be served with jam or honey for tea.

On a note. If you use two pans for frying, the pancakes will be ready much faster.

Recipe for fluffy yeast pancakes

Fluffy pancakes made with yeast are also popularly called royal pancakes. They are not intended for wrapping fillings due to their thickness, but are great as a dessert with tea.

flour 500 gr
warm water 700 ml
live yeast 25 g or dry yeast 8 g
eggs 2 pcs.
sugar 1 tbsp. l.
salt 1 tsp.
butter 2 tbsp. l.

How to cook:

The first step is to prepare the dough: dilute the yeast in warm water (200 ml), add half the flour, mix thoroughly and leave under a towel for 40 minutes, preferably in a warm place.
Divide the yolk and white into separate bowls of such a size that it is convenient to beat them with a whisk. Add sugar, salt and melted butter to the yolk. Mix thoroughly and add to the dough. Mix well with a spoon.
Add the remaining flour and hot water, but not boiling water, to the dough, 500 ml. Mix well and leave for a while.
Meanwhile, beat the egg whites and add to the dough. Stir one last time and you can start frying. The consistency of the dough will be liquid and bubbly.
Grease a frying pan with a little oil and heat over low heat. Pour a small amount of batter so that the diameter of the pancakes is slightly smaller than the diameter of the frying pan (approximately 15 cm).

The dish will turn out lush and very tender. You can serve with honey, homemade jam, or alternatively, spread the dessert with chocolate spread.

Recipes for delicious pancakes

It's time to cook pancakes in water. You will need eggs and a little magic. Delicious recipes are hidden in this article. Hostesses - come on in before they're taken apart

40 min

100 kcal

4.88/5 (8)

Pancakes are a true masterpiece of Russian cuisine. Sweet, dietary, vegetarian - you can find a lot. To make pancakes on the water tasty and golden brown, you should follow a few simple rules. Let's talk about the most economical type of this dish - thin water pancakes with eggs.

How are pancakes on the water different from other types of pancakes?

Pancakes made with water and eggs turn out much thinner than others, for example. The turning process rarely creates lumps, they separate better from the pan, look smoother and require less oil. Plus, pancakes with water instead of milk will contain fewer calories. In addition, pancakes on the water are undoubtedly delicious. You can do this on the water. In this case, pancakes on the water will be simpler and more dietary. And if you replace chicken eggs with quail eggs, you get an even healthier version of this dish.

Test structure

The dough for pancakes on water should not be too liquid - the consistency is approximately like low-fat sour cream or thick cream. After kneading, to improve the structure, it is recommended to put it in the refrigerator and let it brew for 15-20 minutes. You can beat with a mixer only at low speed, or even better - stir by hand. Otherwise, the dough will become too viscous and will not flow well into the pan.

Recipes for making pancake dough with water

Sweeter dough

Mix the ingredients according to the rules (first liquid, then dry), let it brew for half an hour.

More fresh (for sweet fillings)

Compound:

Mix the ingredients and let them sit. Add oil just before frying. There is no need to add oil to the pan itself.

Pancakes as cake sheets

Cake pancakes are made from standard unleavened or yeast dough. How to prepare unleavened dough is indicated above.

For yeast dough you will need:

Yeast dissolves in 100 g of heated (but not hot!) water. Mix the rest of the water with salt and sugar, pour in the yeast. Add egg and flour. Let the dough sit for at least 3 hours, kneading it occasionally. The thickness of such pancakes is at least 3 mm.

Depending on the fillings and taste preferences, both dough options are used. They are laid in layers: 1 pancake – filling – next pancake. There can be any number of layers.

Features of baking pancakes

It is most convenient to bake pancakes on pancake maker(a special frying pan with low sides), but you can take any other one, preferably with a thick bottom. First, the pan is heated over high heat, then the heat is reduced to medium. It must be warmed up every time after adding oil. The more eggs in the dough, the lower the fire should be.
Start pouring the batter from one side of the pan, tilt it and rotate it to let it drip, but don't stop pouring. It is more convenient to do this with a scoop.
Turn the pancake over when its edges have slightly moved away from the pan and have browned. It is very convenient to insert a spatula under this edge. Average frying time per side: 1-2 minutes.

Possible problems when baking pancakes:

If the edges burn, there is too much sugar in the dough;
The pancake is falling apart. This happens due to too many eggs.
An unpleasant taste appears due to a large amount of soda;
If there is a lack of flour, pancakes tear and cook poorly;
Brittleness occurs due to a lack of eggs.

The above problems are solved by adding the missing ingredient or diluting the dough.

To summarize, we can say that pancakes with regular or mineral water are a tasty and simple dish that even a novice cook can prepare. In addition, they are very economical and do not spoil the figure. Please your loved ones with a tasty and light treat!

How to prepare a recipe for pancakes using boiling water - a complete description of the preparation so that the dish turns out very tasty and original.

When time for cooking is limited, but you want to pamper yourself and your family with something tasty, housewives prefer to feed their household with delicious and well-loved pancakes, for which there are a great many recipes. This topic becomes especially relevant on the eve of Maslenitsa, when water pancakes with all kinds of fillings become the main delicacy on any holiday table.

Immediately after the end of Maslenitsa week, the great Orthodox fast comes into force, which excludes any possibility of eating meat and fish products, as well as butter, milk and eggs. But if you don’t want to say goodbye to delicious pancakes immediately after the holiday, and strict prohibitions do not allow you to use certain food products, then you will have to tell you the secrets of making tender and flavorful pancakes in water, which are ideal for anyone who wants to lose weight.

Classic pancakes on the water

Simple pancakes do not require a large number of ingredients, and they can always be prepared in a short period of time, especially if you are sorely short of free minutes. Many of us are accustomed to the classic version of the dish, in which milk is one of the main ingredients. We suggest you replace this ingredient with plain water and try making pancakes without milk and kefir, using the classic delicacy recipe.

1.5 cups flour;
a pinch of salt;

Flour Eggs Water

half a liter of warm purified water;

3 eggs;

2 tbsp. l. vegetable oil;

1/3 tsp. slaked soda;

1 tbsp. l. Sahara.

Let's start the cooking process:

It is the presence of lumps in the dough that is the main mistake in the process of preparing pancakes. To avoid such an incident, the housewife should add flour in small portions, thoroughly stirring all the ingredients. If desired, you can use a mixer.

Pancakes on the water - video

Following these simple rules, prepare pancakes from the remaining dough in the same way. Such flour pancakes on water are absolutely no different in taste from products with milk, which we have become accustomed to since childhood.

Buckwheat pancakes on water

To cook pancakes with water, you don't have to use regular flour. And if earlier our ancestors cooked pancakes with oatmeal, now they use both wheat and buckwheat, creating new interesting recipes for mouth-watering delicacies.

Thin buckwheat pancakes made with water actually turn out to be very light and airy, and besides, this dish is much healthier and much easier to digest than any other flour products. The cooking process will not require much time, and the result will delight you with aromatic and very tasty homemade pancakes.

500 ml water;
1 cup buckwheat flour;
2 chicken eggs;
sugar and salt to taste.

Preparing buckwheat pancakes:

Openwork pancakes “Especially soft”

Openwork pancakes on water are prepared with the addition of a small amount of milk. As a result, you get very soft and delicate pancakes “a la lace”, which will not leave lovers of delicious food indifferent.

You will need the following ingredients:

2 chicken eggs;
0.5 l of water;
250 ml milk;
1.5 cups flour;

Sugar Vanillin Milk

1 tbsp. l. vegetable oil;

4 tbsp. l. Sahara;

1/3 tsp. vanillin.

All the benefits of lean pancakes

People observing the Great Orthodox Lent are prohibited from eating animal products, as well as eggs and milk. However, the classic pancake recipe involves the use of these ingredients, so during Lent many people have to limit their consumption of their favorite dish. In order not to infringe on your own taste needs, you can cook lean pancakes with water, which do not contain any prohibited foods.

Such pancakes are absolutely no different from their “brothers” - classic pancakes with eggs, which we are used to preparing with the addition of milk or kefir. They look just as appetizing and have the same delicate taste, but, unlike the classic version, this dish can be consumed without a twinge of conscience during the Great Orthodox Lent.

Pancakes made with water without milk will fit perfectly into the diet of anyone who wants to lose weight and will be an excellent alternative for those people who suffer from lactose intolerance.

Lenten pancakes with mineral water

To prepare delicious openwork pancakes with mineral water, you need to stock up on the following ingredients:

a glass of sparkling mineral water;
1.5 cups flour;
1/2 tsp. salt;
3 tsp. Sahara;
2 tbsp. l. vegetable oil.

The entire cooking process consists of several stages:

Lenten pancakes with yeast

Lenten pancakes on water, cooked with yeast, turn out very airy and incredibly tasty. To bake them you will need the following ingredients:

The whole cooking process is slightly different from cooking regular pancakes and consists of the following steps:

Moroccan pancakes

If you are already bored with classic cooking variations, then you will definitely like Moroccan pancakes with semolina flour.

All you need:

1.5 cups semolina;
0.5 cups wheat flour;
0.5 tsp. baking powder;

Honey Baking Powder Semolina

0.5 tsp. dry yeast;

1 egg;

2 glasses of water;

a pinch of salt;

50 g butter;

50 g honey.

Any housewife can bake pancakes using water without much difficulty, and the presented recipes will definitely appeal to all lovers of mouth-watering delicacies.

An excellent addition to sweet pancakes will be cottage cheese, jam, condensed milk, chocolate, honey and other fruit fillings. If you plan to fill the dish with meat or mushrooms, then add less sugar to the dough and grease the pan with regular lard.

Custard pancakes on water

Sift the flour through a sieve into a bowl and, continuously stirring it with a whisk, pour in water at room temperature in a thin stream. Knead into a homogeneous dough without lumps.
Boil water in a saucepan, remove it from heat, add soda and stir quickly. While vigorously stirring the thick dough with a whisk, pour boiling water and soda into it. In a separate bowl, combine the raw egg with salt and sugar and beat with a fork.
While stirring the dough with a whisk, add the beaten egg to it. Cover the bowl with a lid and leave the choux pancake dough at room temperature for 15 minutes (preferably half an hour).
After the specified time, put the butter in the frying pan and melt it, immediately after boiling, pour the butter into the dough, quickly whisking it with a whisk. Pour a small portion of dough (about half a ladle) into a frying pan with a thin layer of melted butter and distribute it evenly over the bottom.
Fry the pancake until golden brown on both sides over high heat and transfer to a plate. Thus, fry the pancakes over high heat from the remaining dough and stack them (if desired, you can coat each pancake with butter and sprinkle with sugar).
Serve warm custard pancakes with water; they are especially tasty with jam or condensed milk. Bon appetit!

Yeast pancakes on water

Pancakes with milk powder

Orange marmalade

Almond cakes

Easter cakes "Colomba"

Birch sap with orange

Lavash pie with minced meat

Shish kebab in a slow cooker

Champignon kebab

Pork shashlik in kefir

Pork shish kebab

Custard pancakes on water

For custard pancakes, flour is brewed with boiling water. Even a beginner can handle this, so the recipe is suitable even for novice cooks. The filling here can be absolutely anything to suit your taste. I recommend!

Flour 250 grams
Boiled water 250 Milliliters
Boiling water 300 Milliliters
Butter 50 grams
Egg 1 piece
Soda 1/3 teaspoon
Salt 1 pinch
Sugar 1 pinch
Vegetable oil To taste

Pour the sifted flour into a container, pour in warm water, and mix. Pour soda into boiling water, then pour boiling water and soda into the flour in a thin stream. Stir until smooth. Add melted butter, egg, salt and sugar. Stir and place in a warm place for 20 minutes.

Bake pancakes in a frying pan on both sides until golden brown. Grease each pancake with butter.

Serve pancakes on the table along with sour cream. Bon appetit!

Important! The video may differ from the text version of the recipe!

Custard pancakes on water with holes

Recently I fried these custard pancakes with kefir and water, remember I wrote that my husband really liked them and he asked me to repeat them? Here I repeat, but I based it on my most popular recipe for pancakes on the water. I just poured hot water (boiling water) and made the dough choux.

It turned out simply magical! Thin, tender, soft pancakes, a lot of holes, of course I can’t compare like this which pancakes turn out tastier just in water or custard in water, but believe me, both are on the same level! By the way, my husband still didn’t understand that yesterday he ate pancakes with kefir, and today with water, it seemed to him that they were the same :)

Ingredients for water pancakes made from choux pastry

For openwork and thin pancakes on the water I needed:

water (boiling water) – 2 cups (0.5 liters)
eggs – 3 pcs.
sugar – 2 tbsp.
salt - a pinch
soda – 1/3 tsp.
flour – 1.5 cups
vegetable oil – 3 tbsp.

Recipe for making delicious custard pancakes in a hole in the water, step by step photos

Beat eggs with salt. and sugar into foam. You need to beat for about 5 minutes.

Pour 1 cup of warm water into the eggs, continuing to beat the eggs with a mixer.

I poured all the flour into the eggs at once and mixed with a mixer until all the lumps separated.

She poured boiling water into the second glass, poured soda into it, poured it into the dough, and mixed again.

I poured out the vegetable oil and left the choux pastry for 15-20 minutes to let it sit. In terms of thickness, it turns out to be runny, the pancakes will not be thick.

I noticed that in order for the pancakes to have holes, you need to fry them in a hot frying pan and pour not a lot of dough, then holes appear even at the moment when the dough is poured into the frying pan.

I fried custard pancakes in water on both sides until golden brown. I don’t grease them with oil, I use the same secret for softness - the pancakes should be stacked on a plate and covered with a large lid so that they steam there.

The pancakes are simply excellent; no one will guess that the choux pastry contains only eggs, flour and water. Look, even in the photo you can see that they are not “standing like a stake,” but soft, openwork. For stuffing, this is the best option, in my opinion.

How to cook pancakes with water

There are many pancake recipes that differ in their liquid base. Milk, kefir, whey or water are used for preparation. The base ingredient significantly affects the taste of the finished treat. The most accessible recipes for pancakes with water are considered. Let's find out how to cook pancakes with water at home.

Pancakes are a traditional flour dish for Russian cuisine, which has long pleased fans with its variety of preparations. The popular product is based on liquid dough. The flour base is versatile because it acquires a variety of textures and flavors by frying in a pan at different temperatures and using different recipes.

Calorie content of pancakes on water

Pancakes have long become symbols of Russian cuisine. This easy-to-prepare dish is surprisingly filling and incredibly tasty. It is combined with a variety of fillings, which provides an opportunity to realize your culinary imagination.

For people who watch their figure and do not eat flour due to its 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 your figure.

There are hundreds of pancake recipes on the Internet. Such diversity deserves respect, but not all recipes are perfect, and preparation will require certain skills and knowledge. Let's talk about the intricacies of baking delicious pancakes.

Be sure to sift the flour before cooking. As a result, you will get a tasty and airy dough.
Use water, eggs and other liquid ingredients at room temperature. If storing them in the refrigerator, take them out a few hours before cooking.
To avoid lumps in the pancake batter, add flour gradually. First, combine and mix the liquid products, then add the flour.
To prevent the dough from sticking to the pan, add a little vegetable oil. A cast iron frying pan is best suited for frying pancakes.
Grease the frying 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 dairy products are not always available in the refrigerator, housewives often knead the dough in water. I offer the most popular recipe - the classic one.

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

Sift the flour into a deep bowl until it is saturated with air, add salt. In a small saucepan, heat the water slightly. Warm liquid makes it easier to deal with lumps.
In a separate container, beat the eggs, add flour and vegetable oil. While whisking the mixture, gradually add water. The result will be a uniform pancake mass.
Don't rush to bake pancakes right away. Set the dough aside for about 15 minutes. After the time is up, fry in a greased frying pan.

The classic pancake recipe is universal. It allows you to prepare a savory or sweet version of pancakes at home. I recommend using meat, vegetables, liver, fruits, and berries as fillings.

Classic thick pancakes on the water

Many novice cooks are surprised by the fact that they can prepare a tasty and satisfying meal for their household from available products. Classic thick pancakes on the water are a clear example of this. It doesn’t take much time to create a culinary miracle, and the financial costs are imperceptible.

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

Grind the eggs with sugar and salt, add a tablespoon of sunflower oil, soda, salt, sugar, water and flour. Beat the resulting mass thoroughly with a mixer.
Bake pancakes in a greased frying pan. Place some batter into the roasting pan and form into a pancake. When it's browned on the underside, flip it over.
Place the finished pancakes in a pan, add a little butter, cover with a lid and leave for a few minutes. Then shake the container lightly to distribute the oil evenly.

I fry thick pancakes according to the classic recipe in refined, odorless oil, but regular oil will do. Some housewives grease the frying pan with lard or use non-stick cookware. Whoever likes it. Either way, it makes a great addition to cocoa.

Delicious pancakes on water with holes

If there is no milk or kefir in the refrigerator, and your household asks for delicious pancakes, prepare a treat using water. They taste just as good as pancakes made with milk. but differ only in a thinner and more porous texture.

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

Beat the egg, add salt and sugar. After dissolving the quick ingredients, pour in cooled boiled water and beat until foamy.
Gradually add flour to the dough and at the same time whisk the mixture, breaking up any lumps. The result will be a mass reminiscent of sour cream. At the end, add vegetable oil and beat again.
Grease a heated frying pan with vegetable oil. Using a ladle, pour some batter into the pan and spread evenly. When the pancake is fried, use a spatula to lift the edge, carefully turn it over and fry the other side. Place the finished pancakes on a plate and brush with butter.

Pancakes with holes prepared according to this recipe go well with meat or vegetable filling. They are also suitable in their pure form with black tea, especially if diluted with homemade jam or jam.

How to make lacy pancakes with eggs

To make lacy pancakes with a delicate texture at home, you don’t need fancy and expensive ingredients. There is enough water, eggs and flour. Despite the simplicity of the recipe, the dessert turns out incomparable.

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

STEP-BY-STEP PREPARATION:

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

Openwork pancakes on 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 with water

Even if it's Lent. no one forbids preparing delicious delicacies. And although lean water pancakes lack eggs and milk, they are still delicious. There is another advantage - low calorie content. Therefore, they are equally suitable for those who adhere to fasting and for those watching their figure.

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

Pour water into a deep bowl, add sugar and salt. After dissolving the ingredients, add the sifted flour along with citric acid, mix well to obtain a homogeneous mass without lumps.
Add butter and soda to the dough. Stir the pancake mixture again.
Heat the frying pan. I advise you to grease the roasting pan with vegetable oil once before baking. Fry the pancakes in a frying pan over medium heat.

If you want to diversify the dish, add a little chopped herbs or pre-fried onions to the lean dough before baking. This additive will give the pancakes certain taste and aroma qualities. If you are preparing sweet lean pancakes, add a little vanillin to the dough.

Thin custard pancakes in boiling water

Custard pancakes are one of the few treats that are impossible to spoil by definition. Flour brewed with boiling water retains moisture, which evaporates during frying and provides the pancakes with a wild airiness.

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

Sift the flour into a deep bowl. While stirring the flour with a whisk, pour in plain water in a stream. Stir until smooth.
Add baking soda to boiling water and stir quickly. Quickly stirring the thick flour base with a whisk, pour boiling water into the mixture. In a separate bowl, beat the egg with sugar and salt. Stir the dough, add the beaten egg, cover with a lid and leave for 15 minutes.
After the time has passed, melt the butter in a frying pan and add to the dough, stir. Pour a little dough onto a preheated frying pan greased with vegetable oil, spread it over the surface and fry on each side. Place pancakes on a plate in a stack, brushing with butter.

Looking for a quick and easy pancake recipe? Here he is. The following easy dinner recipe does not require eggs, milk or other dairy products. It's hard to believe it would work without these classic foods, but it's true.

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

Sift the flour into a deep container, add the remaining quick ingredients and mix.
Gradually pour water into the mixture, stirring the dough vigorously. Be sure to crush all the lumps.
Add 2 tablespoons of oil and mix well. The pancake mixture is ready.
To bake pancakes, use a cast iron frying pan. Place the dish on the stove, heat it up, grease it with oil and bake it in the traditional way on both sides.

This method of making pancakes without eggs is incredibly quick and easy. If you want to solve the problem a little more complicated, check out the material on the website, which describes various methods of preparing pancake dough.

Fluffy yeast pancakes on water

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

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

Mix dry ingredients in a deep bowl, add water and vegetable oil. Using a whisk, break up any lumps. Leave the mixture covered for 40 minutes. During this time it will double in size.
Heat up the frying pan. To prevent the pancake mixture from sticking to the bottom of the pan, grease with vegetable oil. Pour some dough into the pan and spread it out. As soon as the surface of the pancake turns yellowish, turn it over. After a minute, remove from heat and place on a plate.

Yeast pancakes can be combined with various additives and fillings, but I recommend serving them with an amazing sauce. To prepare it, crush two hard-boiled eggs in a deep bowl, add a little butter, chopped herbs and salt. Everyone will be delighted.

The article about cooking pancakes with water has come to its logical conclusion. We looked at several popular recipes and paid attention to the secrets of cooking. And remember, pancakes are always served immediately after cooking. At this moment, their taste is at its peak. Bon appetit!

Fluffy milk pancakes without yeast recipe

In Rus', housewives often cooked pancakes with water, because there was not always milk in the house. Initially, they were always made using yeast - this is how they turned out fluffy and, most importantly, voluminous, which is quite important for the average peasant family.

This dish was especially relevant when observing fasting, and there are quite a few fasting days in the year. And to feed their households, housewives used proven recipes.

The most interesting thing, and you can see this for yourself, is that properly prepared pancakes on water taste almost no different from pancakes or. They are tender and delicate, they just melt in your mouth. There are several secrets and rules from experienced housewives.

Without yeast, pancakes are prepared easier and faster, and they turn out very beautiful and tasty, not to mention the savings. Having an absolutely neutral taste, these pancakes are good with any filling. Try it and enjoy the taste!

The secrets of soft and tasty pancakes on the water

An excellent recipe for soft and tasty pancakes on the water with some secrets. Many housewives claim that pancakes made with water straight from the frying pan are not as tasty. How can we help them find that taste that everyone is delighted with? Read the article suggested to you.

You will need:

0.5 l boiling water
3 pcs. large egg
2 tbsp. l. sugar
1 pc. table salt
1 tsp. baking powder
1.5 tbsp. wheat flour
3 tbsp. l. refined oil

Cooking method:

Beat eggs, sugar and salt with a whisk or mixer

Pour about a third of the hot water in a thin stream, mixing vigorously with the egg mixture

When kneading the dough according to this recipe, it is very important to use hot water!

Add the remaining hot water little by little and knead the dough until it reaches the consistency of pancake batter.

Add vegetable oil to the mixture, mix well and leave the dough to rest for 15-20 minutes

The dough must rest before baking pancakes - the flour releases the gluten, revealing all its qualities, and the baking powder does its job, filling the mixture with bubbles

After a while the dough is ready!

Pour some dough into a hot frying pan and bake over medium heat.

When the pancake is browned, turn it over with a spatula

To make the pancakes tasty and tender, cover a stack of hot pancakes with a cup or a lid from a large saucepan and let them warm up well.

Bon appetit!

Recipe for pancakes with mineral water

There are many recipes for pancakes with water, but the peculiarity of this recipe is that here the yolks are immediately separated from the whites. Based on the yolks, the dough is mixed according to the recipe, and the whites in the form of foam are added to the dough at the last stage before baking the pancakes.

Interesting recipe, amazing taste of pancakes - it’s worth trying to bake pancakes using this recipe.

You will need:

2 tbsp. wheat flour
3 pcs. large egg
2 tbsp. l. vegetable oil
2 tbsp. l. granulated sugar
1 pc. table salt
500 ml mineral water

Cooking method:

Separate the yolks from the whites, refrigerate the whites

Place the yolks in a deep, comfortable bowl, add water, sugar and vegetable oil.

Mix all ingredients well with a blender or whisk

Sift the flour, add to the dough and mix with a whisk, leaving no lumps.

Separately, beat the whites with salt until foamy and add to the dough, mix

The dough should turn out like liquid sour cream - plastic and viscous

Pour a little dough into a hot greased frying pan with a ladle.

Stack the pancakes and let them cool under a towel.

Bon appetit!

Lenten lace pancakes on water without eggs

How to bake lean pancakes in water without eggs? Here is an unusual recipe for such pancakes with such a beautiful shade. The fact is that the dough for these pancakes is mixed with tea and without a single egg. Agree, this is something incredible, these pancakes taste just wonderful!

You will need:

500 ml water
1 tsp. bag
10 tbsp. l. wheat flour
2 tbsp. l. granulated sugar
1 pc. table salt
3 tbsp. l. vegetable oil
0.5 tsp. baking soda
1 tbsp. l. lemon juice

Cooking method:

Brew a tea bag in a glass of boiling water for about 5 minutes

Pour the tea into a deep bowl, add a glass of water

And a pinch of salt

The next step is to add flour and mix, breaking up any lumps.

Add vegetable oil

In a spoon, quench the baking soda with lemon juice and mix the sizzling mixture with the dough.

The mixture should sit for a while, about 15 minutes, then the dough is ready - you can bake pancakes

Pour a little dough into a well-heated frying pan, greased with oil.

When the pancake is browned, turn it over to the other side.

Stack the pancakes on top of each other, cover with a towel

Serve them with honey, jam or stuffed

Bon appetit!

Pancakes on water without eggs

Another recipe for water pancakes without eggs. Slaked soda helps them become so beautiful, tender and light. Be sure to try making these pancakes.

A very budget option in terms of ingredients, in addition, they have a good taste and will be good when served with any additives and fillings

You will need:

400-450 ml water
5-6 tbsp. l. vegetable oil
2-3 tbsp. l. granulated sugar
1/2 tsp. baking soda
1 tbsp. l. table vinegar 9% (or lemon juice)
250 g wheat flour
2 tbsp. l. semolina

Cooking method:

Combine salt, sugar and soda, slaked with vinegar or lemon juice.
Add boiled or purified water, heated to a warm temperature, so that the sugar dissolves faster
Pour in refined vegetable oil
Next, add the sifted flour and semolina in parts, mixing everything with a mixer
In order for the pancakes to be thin, the dough must be liquid. If there are any lumps, let the dough sit for 10 minutes and stir again
Heat a frying pan and pour in a small amount of batter, fry the pancake on both sides until golden brown.
Let the entire stack of pancakes cool under a towel.
Ready-made pancakes can be stuffed with any fillings and served

Bon appetit!

Delicious pancakes on the water

With this simple recipe you will get delicious water pancakes, which we will bake without milk. Thin, delicate and with vanilla aroma. Try making these pancakes and treat them to your family and friends!