For Russian people, pancakes have become more than a traditional flour dish - it is rather a personal masterpiece of each housewife. For example, what to do if you have already started preparing pancake dough, but there are no eggs or milk at home, it’s very simple: prepare delicious pancakes using water and flour without eggs according to a new recipe. This economical protein-free option is also suitable for people in whose diet protein must be excluded for one reason or another.
The role of eggs in pancake batter
Pancakes, the dough for which is mixed without milk, in principle turn out to be quite edible. But if you don’t add eggs to the dough, you might think that you certainly won’t be able to bake round pancakes from such a mishmash.
The fact is that eggs are a binding component in the dough. And not only in the test. In the old days, during the construction of structures, they were added to masonry lime mortar. It is assumed that it was the protein that gave the solution incredible strength, and buildings with such additives still stand to this day.
This does not mean at all that our pancakes with eggs added to the dough should be durable and last for centuries. No. But if we exclude this poultry product from the recipe, then instead of an appetizing pancake we risk seeing a porridge-like substance in the frying pan.
As they say: “there are no irreplaceable things,” so we’ll find out how you can make pancake dough with water without the most important ingredients - eggs and milk. And for this, we suggest trying the following recipes for delicious pancakes at home.
Yeast pancakes on water without eggs
Ingredients
- High-grade wheat flour - 300 g (2 cups) + -
- Purified water - 0.5 l (2 glasses) + -
- Green tea — + —
- Friable baker's yeast - 1 tbsp. + —
- Salt - 1 tsp. + —
- Granulated sugar - 2-3 tsp. + —
- Vegetable oil - 1/4 cup + -
- Vanilla - pinch + -
Add all
to shopping list
Remove everything
from shopping list Shopping list
How to bake delicious pancakes without eggs
Dough with the addition of yeast mushrooms often requires longer cooking time than a yeast-free composition. Yeast pancakes have a more tempting, slightly bready smell, and a richer, somewhat festive taste. And by eliminating some ingredients, these pancakes can easily be consumed during Lent.
So it’s really worth trying to bake yeast pancakes at least once. Our step-by-step recipe will help you with this.
- Pour warm water into an empty container. The water must be just warm to start the process of intensive revitalization of the yeast, but not exceed a temperature of 40°C, otherwise the yeast will die.
- Dissolve granulated sugar and baker's yeast in water.
- In a separate pan, mix flour and salt, and while constantly stirring, begin to pour the yeast mixture into the dry mixture.
- Then, still mixing the mass, slowly add vegetable oil to the dough. Mix the resulting pancake mixture until smooth.
- Cover the pan with the finished dough and leave it in a warm place for some time, about an hour and a half.
- After the allotted time, heat the frying pan and begin baking delicious pancakes. Don't forget to grease the pan with vegetable oil.
A stack of delicious-smelling, delicious pancakes will delight your family even during Lent. Surely no one at home will notice that there is anything missing in these pancakes.
Water pancakes with holes - 5 delicious recipes
In the old days, it happened that just on Maslenitsa cows had to calve and, as a rule, there was no milk on the farm. But the hostesses did not lose heart and always found a way out. They simply replaced the missing ingredient with well water. And the pancakes turned out to be tender, tasty, and golden brown.
In the heat of the day, pancakes on water cannot be distinguished from those prepared on a sour-milk base. In the same way, you can fry butter, and lean, and solid sunshine, and openwork bubble rounds. The main secret is to put a piece of your soul and love into the dear people for whom this delicate dish with pimples is intended.
How to cook pancakes using water with holes
As mentioned in the article earlier, with holes, i.e. porous, pancakes are obtained due to the saturation of oxygen, oil and the liquid consistency of the dough.
The dough is saturated with oxygen when sifting flour, as well as the fermentation reaction that occurs due to baking powder or soda in combination with vinegar, boiling water or mineral water.
Ingredients:
- Boiling water – 0.5 l.
- Chicken egg – 3 pcs.
- Flour – 0.5 cups.
- Sunflower oil – 3-4 tbsp. l.
- Soda – 1/3 tsp.
- Salt, sugar - to taste.
Preparation:
1. Break the chicken eggs into a large bowl and beat them vigorously with salt and sugar until white and beautifully foamy. If you beat by hand, it will take about three to five minutes. But you can reduce the beating time by using a mixer.
2. Without stopping intensive beating, pour in 1 glass of hot water.
When you pour in boiling water, do not stop beating under any circumstances, otherwise the eggs will “boil”!
3. Add flour in portions so that no lumps form and continue whisking until you get a homogeneous, fairly thick consistency, like pancakes.
4. First pour half a glass of boiling water into the second glass and add soda so that a violent quenching reaction occurs. As soon as the process begins to subside, add water to a full glass and mix well so that residual bubbling begins again. Pour slaked soda into the thick water-flour mixture and stir until smooth and liquid.
5. Add sunflower oil, mix well and put the dough in a warm place so that it stands for 15 minutes and bubbles appear, which will then give the porosity we need during the frying process.
6. Heat the frying pan well, pour a thin layer of pancake batter with a ladle and fry on both sides until a beautiful golden color.
Since enough oil was added directly to the dough, no additional greasing of the pan is required, except for the very first pancake.
7. Ready-made pancakes can be lightly coated with melted butter, or covered with a towel or baking paper. You can serve it hot or cold with sour cream, honey or your favorite jam.
Bon appetit!
Pancakes on water with eggs
For people who for some reason cannot tolerate lactose (dairy products), the option of pancakes with water is the ideal solution to their problem.
Eggs help give this delicate dish special elasticity, so ready-made pancakes can easily be used for stuffing.
Ingredients:
- Flour – 1 cup
- Chicken egg – 2 pcs.
- Boiled water – 1 glass
- Sunflower oil – 2 tbsp. l.
- Soda, vinegar - 1 tsp each.
- Salt, sugar - to taste.
Preparation:
1. Break the eggs into a deep bowl, being careful not to let pieces of the shell get in. Combine them with salt and sugar.
2. Using a whisk, beat until foam appears.
3. Heat boiled water to about 50 degrees and, while whisking vigorously, pour half a glass of water into the egg mass.
4. To prevent the pancakes from having a soda taste, it is advisable to use vinegar to extinguish it. To do this, pour a teaspoon of soda into a tablespoon and carefully pour in the same amount of vinegar.
Stir well until the bubbling stops and the soda cap stops growing.
As soon as we get the required combined ingredient, immediately place it in a bowl with the water-egg mixture.
To prevent unslaked baking soda or vinegar from spilling into the dough and spoiling the taste of the pancakes, it is advisable not to quench directly over the bowl with the dough being added.
5. Add the sifted flour in portions and mix them immediately so that flour lumps do not form.
6. Add the second half glass of water and sunflower oil to the thick flour mixture. Mix all liquids thoroughly to form a homogeneous pancake batter.
7. Pour about a third of the ladle into the frying pan that has been heated and greased for the first pancake and, shaking your wrist, spread the dough in a thin layer along the bottom.
8. As soon as the edges of the pancake begin to rise up and brown, turn it over to the other side and bake for about a minute.
9. Ready-made pancakes can be coated with butter so that they remain tender longer, and it is also convenient to reheat them later. You can serve it beautifully stacked or rolled into triangles, convenient for dipping in your favorite jam or sour cream.
Bon appetit!
Pancakes with yeast and water
If your loved ones, friends or acquaintances eat lenten or vegetarian foods in their diet, then pancakes made with yeast and water without using eggs will be an ideal treat.
Although this dish belongs to the category of lean yeast recipes, it is still not inferior in its aroma, porosity, satiety and deliciousness to the classic version of this delicacy.
Ingredients:
- Flour – 1 cup.
- Yeast – 10 gr.
- Boiled water – 1 glass.
- Sunflower oil – 3 tsp.
- Sugar, salt - to taste.
Preparation:
1. To saturate with oxygen, reduce the number of flour lumps and subsequently obtain a “lighter” dough, it is advisable to pass the flour through a sieve. This can be done immediately in a large deep bowl.
2. Add sugar and salt to your taste, pour in half a glass of warm boiled water and beat until a homogeneous thick consistency without lumps or separations. Place in a warm place for a quarter of an hour so that the flour produces gluten and a slight viscousness of the thick liquid dough appears.
3. Heat the second half of a glass of boiled water to 35 degrees, add sugar (at least 1 tablespoon) and dissolve pressed fresh yeast in the liquid. You can also use dry ones, but then you will need 2 times less of them. Let them begin the fermentation process, for this we also set them aside in a warm place until a bubbling cap appears.
Remember that yeast should never be dissolved with boiling water - it will “brew” and become unsuitable for dough. It is best to simply use well-heated water (up to a maximum of 40 degrees).
4. Combine the yeast dough and egg-flour mixture. Add sunflower oil to them and beat thoroughly until smooth. Let the finished dough sit for 25 minutes until bubbles appear. This will help create porosity in the fried pancakes.
If after combining all the ingredients the dough turns out to be quite thick, then it is better to dilute it a little more with water (up to 100 ml of water - depends on the quality of the flour). After all, thin pancakes are obtained only with liquid filling, spreading in a thin film over the pan.
5. Heat the frying pan over medium heat, grease it with sunflower oil only for the first pancake, and carefully pour in a sufficient amount of dough with a ladle so that it spreads over the bottom of the frying pan, rocking it in a circle with your hand.
The ideal frying pan for frying pancakes is cast iron, because it distributes the heat evenly and the rounds do not burn, but are baked until golden brown.
6. As soon as the edges of the pancake begin to brown slightly, immediately turn it over to the other side and fry for about a minute. Then remove the finished “sun” and place it on a large plate or parchment. To maintain softness, it is advisable to cover the finished pancakes with a large convex lid or plate - a bath effect will appear under them and the round delicacy will not dry out.
7. Serve with any favorite topping.
Bon appetit!
Pancakes with mineral water
From time immemorial, housewives baked lush, voluminous pancakes using all kinds of homemade starters. Later, to add porosity to baked goods, the use of soda migrated from European cooking to Russian cuisine.
Well, when scientists found out that mineral water, thanks to the minerals and carbon dioxide it contains, can not only extinguish soda, but also saturate the ingredients with oxygen, it became popular to make pancake dough using mineral water.
Ingredients:
- Mineral water – 2 glasses
- Flour – 1 cup.
- Chicken egg – 2 pcs.
- Sunflower oil – 3-4 tbsp. l.
- Salt, sugar - to taste.
Preparation:
1. Carefully separate the whites from the yolks. Beat the whites until they form a white, airy, strong foam.
2. Mix the yolks with a pinch of salt and beat until foam appears.
3. Combine the separately beaten parts of the eggs and add sugar. The sweeter you like it, the more sugar. But don’t overdo it, because the pancakes may start to burn due to the abundance of sweetness and black marks will appear. Usually up to 4 tablespoons are used. Beat until light and fluffy.
4. Pour in mineral water in a thin stream. It is advisable to stir the resulting liquid all the time, because it will begin to foam slightly at the point where the mineral water comes into contact with the egg mixture, and in order to subsequently obtain delicacy in the finished dish, this process must be distributed over the entire surface.
5. Add sifted flour in small portions and immediately beat until smooth. Pour in sunflower oil while stirring. Place in a warm place for 15 minutes to allow as many air bubbles as possible to appear in the pancake liquid mixture.
If you plop down all the flour at once, unnecessary flour lumps may appear, which will then take a long time to break up with a whisk.
6. Heat a frying pan greased with oil for the first pancake until a slight haze appears and pour the finished pancake dough with a ladle. Distribute the poured mixture over the surface by rocking the pan in different directions. The dough should spread into a thin film.
7. As soon as many pores appear on the surface of the baked pancake and it begins to turn white (about half a minute), turn it over to the other side and let it fry for half a minute. It is better not to let such pancakes turn golden brown, then they will not become dry and will retain their tenderness and elasticity even after heating.
8. It is best to serve delicate fragrant lace hot and with sour cream.
Bon appetit!
Delicious thin pancakes on the water
How did they determine in the old days whether a future bride was a good housewife? They conducted small tests, one of which was that the girl had to make dough and bake a whole stack of pancakes in the presence of matchmakers. The thinner and more tender the pancakes were, the more approval the bride enjoyed.
Ingredients:
- Flour – 1.5 cup.
- Water – 2 glasses.
- Chicken egg – 3 pcs.
- Butter – 30 gr.
- Soda, vinegar - 1 tsp each.
- Sugar, salt - to taste.
- Sunflower oil - for greasing the pan.
Preparation:
1. Break the eggs into a large, wide container.
2. Add salt and sugar to them and beat with a whisk until beautiful foam.
3. Add water to the egg mixture, quench the soda and also add it to the liquid substance. Beat everything thoroughly.
4. Adding flour in portions, beat the resulting mixture so that no flour lumps remain.
5. Let the finished pancake dough sit for 10 minutes until the necessary gluten appears and the dough becomes saturated with air bubbles from the fermentation of slaked soda.
6. Lightly grease a frying pan preheated over medium heat with sunflower oil and pour in half a ladle of pancake dough. Distribute it over the bottom with circular movements.
7. As soon as the edges of the pancake begin to turn slightly brown, turn it over to the second side and bake for a minute.
Since the dough does not contain oil, be sure to grease the pan before each pancake. Droplets of oil will prevent the pancakes from burning and, when bursting, will give them porosity.
8. For greater tenderness, coat each hot circle with a piece of cold butter.
9. You can serve them in a pile or coat them with your favorite filling and roll them into fancy shapes.
Bon appetit!
And although it’s already the 21st century, our people still love Maslenitsa and old recipes passed down from generation to generation. Each family most likely has its own secrets for making thin pancakes. No milk or kefir? Water will come to the rescue!
But no matter what secret ingredients are added, the most important thing will be caring for loved ones! Only by putting your soul into cooking, thinking about the good of your loved ones, can you bake amazingly delicious pancakes even from the most unsuccessful dough.
Bon appetit and happy Maslenitsa!
Source: https://leadinlife.info/bliny-na-vode.html
Pancakes on water without eggs with semolina
Anything can happen in life. But if you don’t have milk or eggs at home (or maybe you refuse these products due to fasting or allergies), and you don’t even have flour, but you really want to bake pancakes, then this recipe will come in handy in this case. By the way.
Ingredients
- Semolina – ½ tbsp.;
- Water (warm) – 2/3 cup;
- Salt – ½ tsp;
- Granulated sugar – 1 tbsp;
- Banana – 1 pc.;
- Vanilla sugar – 1 package;
- Vegetable oil - for baking.
How to cook original pancakes on water without eggs
- Pour warm water into the pan and, with continuous stirring, add semolina into the liquid in a thin stream so that no lumps form.
- Next, add salt and sugar, vanillin and peeled banana.
- Stir the contents with a blender, mixer or whisk until smooth.
- We bake beautiful, neat pancakes in a well-heated frying pan, greased with oil.
From the proposed amount of ingredients you get 13-14 small openwork pancakes. Their taste is no worse than the most ordinary classic flatbreads. But pancakes are also baked without soda.
This recipe is striking in its simplicity; the dough is kneaded so quickly and effortlessly that you won’t even notice how the dish is ready.
In addition, this test is quite easy to experiment with. For example, you can exclude sugar, and instead of banana add zucchini, potatoes or finely grated carrots - in general, whatever you find at home.
Thin pancakes with holes on water with eggs - ready
All! Pancakes are ready! Now they can be filled with various products and served. For products like mine, sweet dressings are perfect, for example: honey, jam, condensed milk, cottage cheese or just sugar. But if you add less sugar, then you can use: minced meat, cheese, meat, sausage, salted fish, etc. I made some with ham and cheese, and some I just ate with sour cream and jam.
The structure of the pancakes turned out to be very elastic, so they are easy to roll and will not break. This is partly due to the eggs, but a large amount of flour can negatively affect this parameter. Therefore, proportions must be observed.
In general, try to prepare such a delicacy and you will see how affordable and tasty it is. The main thing is, don’t worry if it doesn’t work out the first time. It still requires a little skill, which will come with time. And finally, here are some useful tips for you.
Adviсe:
- When a pancake is fried on one side, its edges are usually thin and stick a little to the pan. In such a case, take a small wooden stick and, with its tip, move it around the circumference of the flatbread in the area of the edges, thereby prying the pancake up. Then you can easily turn the product over even with your hands.
- While baking the dish, there will be drops of batter on the sides of the pan; scrape them off periodically to prevent them from burning.
- If the workpieces begin to stick, grease the pan with a drop of oil.
See you again!
Author of the publication
offline 1 day
Pancakes on water without eggs and soda
Traditional pancake batter uses baking soda or baking powder to give the pancakes a light, holey texture. It is logical to assume that the absence of this ingredient changes both the taste and structure of the pancake.
But, nevertheless, if you exclude soda from the recipe, the pancakes turn out to be quite edible and even very beautiful. Try this simple recipe with us at home.
Ingredients
- Wheat flour – 1 tbsp;
- Mineral water – 250 ml;
- Vegetable oil for dough – 60-70 ml;
- A slice of lard - for greasing the pan;
- Salt – ¼ tsp;
- Granulated sugar – 1 tbsp;
- Paprika – ¼ tsp;
How to make homemade Lenten pancakes without eggs
- So, add salt and sugar to mineral water. Then dose the flour and mix with a whisk.
- Pour vegetable oil into the mixture and mix everything well again.
- To add an original taste, you can add paprika or any other seasoning that you like to the dough.
- It is better to fry pancakes in a well-heated frying pan, adding vegetable oil to the surface of the pan, but it is best to coat the surface of the cast iron with a slice of lard.
The pancakes are salty and denser, unlike regular pancakes. They are more like pita bread.
These pancakes can be made into a cute and tasty snack. For example, spread curd cheese on a pancake, chop cilantro and pieces of red fish, wrap it in a tube and cut into small cylinders.
Whatever the situation affects you today - be it fasting, maybe allergies, lack of necessary ingredients at home, or just a craving for making pancakes in a new way, now you can easily get out of this situation and bake pancakes - with water, without eggs, without flour or soda We always have the right recipes for you.
Delicious pancakes with milk and water without eggs
One of the most favorite dishes of many housewives are pancakes.
After all, this dish can be prepared from available ingredients and its preparation does not take much time. Now we will analyze the most accessible recipe and prepare pancakes with milk and water without eggs. They can be prepared as breakfast or as a separate dish for tea, which will especially appeal to children, picky eaters and guests. The dish is prepared quite quickly, so you can make it if you want something tasty. Ingredients:
- milk - 1 glass,
- water - 150 ml.,
- wheat flour - 1 cup,
- soda - 1/3 tsp,
- refined vegetable oil - 2 tbsp.,
- salt - 0.5 tsp,
- sugar - 2 tbsp. (more or less, to taste)
See also: Very tender spinach pancakes
Step by step preparation:
Step 1. First, sift the flour through a sieve so that no lumps form in the process and the dish turns out to be of high quality. Add salt and sugar to the flour, mixing thoroughly. Also don't forget to add baking soda. In this recipe you should not extinguish it.
Step 2. Add milk to the dry mixture and mix thoroughly to obtain a uniform consistency, as shown in the photo below.
Step 3. Next, add water and mix thoroughly. Don't forget about vegetable oil, which you only need to add two tablespoons. You will get a dough with a creamy consistency.
Step 4. Prepare a frying pan by first greasing it with vegetable oil and heating it. Pancakes must be fried over medium heat. Fry well on both sides. You will know the pancakes are done when you see a yellowish or light brown color.
It will take about half an hour to cook the pancakes. If you want more pancakes, then, accordingly, you will have to stand at the stove longer. You can speed up this process by cooking in two or three pans. Usually pancakes are not eaten just like that. They are washed down with tea or some other tasty drink, dipped in sour cream or jam. You can also put any filling inside the pancakes and it doesn’t have to be sweet. You can wrap both red caviar and boiled condensed milk inside the pancakes. There are a huge number of options for fillings for pancakes. You can also omit the sugar if you plan to eat it with something savory. A very popular dish is when caviar is placed in pancakes; it is most often prepared on New Year's holidays. We hope you enjoyed this simple and easy recipe and want to try it at home.
Bon appetit!
