How to prepare a recipe for lean pancakes in water without yeast - a complete description of the preparation so that the dish turns out very tasty and original.

How to cook delicious lean pancakes in water without eggs

Pancakes on water - housewives can still agree with this, but on water and without eggs - this will seem culinary nonsense to many. After all, there must be a product that will bind and combine the dough ingredients with each other.

But it turns out that in addition to eggs, other products can also cope with this role: vegetable oils (olive, sunflower) and even bananas.

What are the benefits of lean pancakes?

How did Lenten baked goods earn their love even among those housewives whose families do not observe fasting? There are several reasons for this, and they are quite significant:

1. Allergies to lactose and gluten force people to adhere to a strict diet and exclude most delicious foods from their diet, including pancakes made with milk (or other dairy products) and eggs. But lean pancakes on water do not include allergenic products and are not inferior in taste to their counterparts;
2. Low calorie content. In an effort to lose weight, it is not difficult to fall into despondency and depression due to a total restriction in high-calorie (but so tasty) food, which will result in night gluttony and new weight gain. You can lose weight deliciously by preparing low-calorie, tasty (including flour) dishes. Lenten pancakes are a prime example of this;
3. Economical. This baking is like a recipe for “porridge from an axe”, when there was nothing in the kitchen except flour, water and vegetable oil, which cost several times less than the ingredients of classic pancakes.

Sesame: benefits and harm

discussed in our publication on the website.

The recipe for cottage cheese casserole with banana can be found in this article.

Here you can take the recipe for classic pea soup.

The classic version of lean pancakes contains a minimum of ingredients in its composition, but this does not make the baking worse and can be served with different types of fillings or as a separate dish with jam, honey or jam.

For the dough you should take the ingredients in the following ratio:

• 60 g white crystalline sugar;
• 500 ml of purified drinking water;
• 320 g wheat flour;
• 3 g salt;
• 5 g soda;
• 50 ml vegetable oil.

This Lenten treat will take no more than 60 minutes to prepare, taking into account the time it takes to proof the dough.

Calorie content in 100 g of ready-made pancakes is 187.9 kcal.

Cooking lean pancakes in water without eggs step by step:

1. In a bowl or pan of suitable size, combine all the dry ingredients: salt, baking soda, sugar and flour. Stir everything thoroughly;
2. Then gradually pour water into the dry mixture and stir, bringing the dough to the desired thickness. This little trick will help prevent lumps from appearing;
3. Add vegetable oil to the finished liquid bulk dough, stir everything and leave for a quarter of an hour so that all the ingredients have time to “make friends” with each other;
4. Bake pancakes in a hot and greased pancake pan, thinly spreading the batter over the hot surface.

How to make thin pancakes on water without eggs

The classic version of this dish uses soda to create delicious holes in pancakes, but you can do without it altogether by using sparkling water. Particularly daring cooks use Sprite instead of water, but for the first time it is better to limit it to water.

List of products that will be needed during the cooking process:

• 200 ml highly carbonated water;
• 200 ml of boiling water;
• 300 g of premium wheat flour;
• 30 g granulated sugar;
• 60 ml vegetable oil (preferably odorless);
• 3 g salt.

The cooking time is the same as in the classic recipe – 1 hour.

The nutritional value of the dish is 210.1 kcal per 100 g.

1. Sift flour into a saucepan or other container with a lid, add sugar and salt. Pour soda over everything, stir quickly and leave covered for half an hour;
2. After this, pour oil and boiling water into the mixture, stir everything thoroughly so that the dough boils a little;
3. Then you can start baking, having first greased the pan with vegetable oil. You need to fry the pancakes for 1-2 minutes on one side and literally a matter of seconds on the other side.

How to cook pancakes in water without eggs using yeast

Using yeast to knead the dough significantly increases the cooking time, but the end result is delicate round pancakes with a delicious bready aroma.

For one serving of yeast pancake mix you will need:

• 500 ml of warm (no more than 40 degrees) water;
• 12 g dry instant yeast;
• 35-40 g sugar;
• 75 ml vegetable oil;
• 5 g table salt;
• 300 g flour;
• 3-5 g vanillin.

The time spent on cooking will be from 2 to 2.5 hours.

The calorie content of yeast pancakes according to this recipe will be 198.5 kcal/100 g.

1. Dissolve sugar and yeast in warm water until a homogeneous mixture is obtained;
2. In a separate container, mix flour, vanillin and salt, then pour dissolved yeast into the flour mixture;
3. After the dough becomes homogeneous, pour in vegetable oil, mix everything and leave warm for 1-1.5 hours;
4. Bake thin openwork pancakes from the proofed dough, not forgetting to grease the hot frying pan with oil.

Pancakes made from mineral water dough with semolina (without eggs and milk)

Even if you don’t have flour at home, you can still pamper your homemade ones with delicious thin pancakes.

In this case, semolina will act as a substitute for flour, but instead of eggs, of course, you can use vegetable oil, or you can use a ripe overseas fruit - a banana.

It also does a good job as a binding ingredient. Mineral water will add splendor and delicacy to baked goods.

List and proportions of products included:

• 100 g semolina;
• 200 ml mineral water;
• 100 g ripe banana pulp;
• 30 g sugar;
• 3 g salt;
• vegetable oil or a piece of lard for greasing the pan.

This pastry is prepared using semolina in just 40-50 minutes.

The nutritional and energy value of the finished dish will be 129.1 kilocalories per 100 grams.

1. Pour semolina with mineral water and mix thoroughly so that no lumps form;
2. Then add banana pulp, sugar and salt. For aroma, you can add a vanilla note;
3. Stir the dough well until smooth; you won’t be able to do this without kitchen equipment; as they say, a blender and mixer will help;
4. Then bake 13-14 beautiful and delicate pancakes, having first warmed them well and greased the pancake pan.

In order for lean pancakes to have a beautiful yellow tint, which is usually obtained after adding eggs to the dough, you need a little - a pinch of turmeric added to the main ingredients.

Water for pancakes without eggs must be boiled and cooled, otherwise the dough will turn out dark.

Instead of plain water, you can use potato broth, tea, fruit juice or pickle brine to mix the base.

Lenten pancakes made from a mixture of different types of flour are very tasty and aromatic. Part of the wheat flour (approximately ¼) can be replaced with rye, corn or buckwheat.

Another original recipe for lean pancakes is in the next video.

The Lenten table can be both tasty and varied. For example, depending on the filling, pancakes can become a hearty and tasty second course or dessert. The Country of Soviets shares recipes on how to bake Lenten pancakes.

Lenten pancakes can be served with savory fillings allowed during Lent, say, mushrooms or potatoes. You can drizzle them with honey or jam or serve them with fresh fruit - all these products are allowed to be consumed during fasting. Just keep in mind that the dough for lean pancakes is made with vegetable oil, so they can only be eaten on Saturdays and Sundays. Lenten pancakes are also served at funerals and below you will find the basic recipes.

Delicious Lenten pancakes

Yeast-free Lenten pancakes on water

Cooking with water is one of the simplest and most delicious recipes for lean pancakes and is unlikely to cause you any difficulties.

• water - 2 tbsp.
• flour - 1.5 tbsp.
• vegetable oil - 50 g
• sugar - 1 tbsp. l.
• soda - 0.5 tsp.
• salt to taste

Lenten pancakes with mineral water: recipes

Dissolve salt and sugar in water. Sift the flour, add it to the water with salt and sugar and knead the dough thoroughly until smooth, making sure there are no lumps. Then add soda to the dough (it can be extinguished in advance with citric acid or vinegar) and pour in the oil, stir thoroughly.

Pancakes with mineral water, lean

Heat the frying pan thoroughly, grease it once with vegetable oil and bake the pancakes over high or medium heat. If the pancakes turn out to be a bit dry or difficult to remove from the pan, you can grease the pan with oil several more times.

Lenten pancakes with mineral water

Yeast Lenten Pancakes

You can also make lean pancakes using yeast. To prepare yeast pancakes we will need the following products:

• flour - 1.5 tbsp.
• water - 300 ml for thick pancakes or 400 ml for thin ones
• dry yeast - 3 g (or 10 g live)
• vegetable oil - 2 tbsp. l.
• sugar - 5 tsp.
• salt - 0.5 tsp.

Lean pancakes with yeast

Mix flour with 4 tsp. sugar in a deep bowl. Pour in 200 ml of warm water and leave for a quarter of an hour. During this time, gluten will form in the dough, thanks to which it will stretch, and you will be able to bake pancakes normally.

In the meantime, prepare the dough. Yeast and 1 tsp. Dissolve the sugar in 100 ml of warm water and leave until foam forms on the surface. Pour the foamed dough into the dough, mix and leave until bubbles appear on the surface of the dough.

Pour vegetable oil into the dough, add salt and mix. This dough will make thick pancakes; if you need thin ones, add another 100 ml of warm water and mix. We bake pancakes as usual on both sides.

Lenten pancakes with mineral water

We bring to your attention a recipe on how to prepare delicious Lenten pancakes made with mineral water. If you knead the dough with mineral water, you will get tender and delicate lean pancakes. We will need the following products:

• mineral water "Borjomi" type - 0.5 l
• sugar - 3 tsp.
• vegetable oil - 2 tbsp. l.
• salt - 1 tsp.

Mix mineral water, vegetable oil, sugar and salt. Gradually add the sifted flour, stirring constantly until the dough acquires the consistency of liquid sour cream. Mix thoroughly again so that there are no lumps in the dough. We bake pancakes in the usual way in a non-stick frying pan.

Lenten pancakes with apples

Do you want to make delicious lean pancakes with apples? Then use this recipe.

• flour – 1 cup
• sugar – 2-3 tablespoons
• sunflower oil – 50 ml
• water – 2 glasses
• honey – 100 g
• apples – 3 pcs.
• soda – 1/8 tsp.
• a little cinnamon and salt to taste

1. Mix salt, sugar, flour, soda and butter. The resulting dough should stand for a while, then beat it again.
2. Grease a frying pan with oil and place over high heat. Pour in the batter, spread over the pan and fry for about a minute, then turn over to the other side and fry for 10-15 seconds. Grease the finished pancake with honey.
3. Chop the apples using a coarse grater, add sugar and cinnamon and place the bowl with the mixture on the fire for just 5 minutes, stirring the contents constantly.
4. Wrap the filling in lean pancakes and place on a baking sheet in a preheated oven. Bake for an hour.

Thin lean pancakes

Depending on the composition of the pancakes, they can be rich, yeast, thin, lean, openwork, holey, etc. In this review we will discuss all types and options for preparing lean pancakes. And in order for them to turn out right, you need to know some tricks.

• The main ingredients of lean pancakes: flour, water, sugar, vegetable oil and salt.
• The dough is kneaded on a yeast or lean basis.
• The following liquid components can be used: mineral or ordinary water, vegetable broth, vegetable or fruit juices.
• You can also experiment with flour. You can get pancakes with different flavors using rye, wheat, buckwheat or oat flour.
• In addition, lean pancakes can be stuffed with fillings of berries, jams, nuts, pumpkin, dried fruits, etc. The savory filling can be made from mushrooms, cabbage, legumes, buckwheat, herbs or other vegetables.
• Since the dough does not contain eggs or milk, lean pancakes may be pale. To give them an appetizing color, cocoa or turmeric is added to the dough, and chopped herbs are added to unsweetened pancakes.
• For a more interesting taste, water is diluted with fruit juice.
• You can get pancakes with holes if you make the dough with highly carbonated mineral water.
• The flour must be sifted to saturate it with oxygen and obtain an airy and tender dough.
• It is more convenient to use deep dishes for kneading dough. It is better to work with a whisk.
• After kneading, it is advisable to keep the dough for half an hour at room temperature. Then the components will interact better and achieve the necessary homogeneity.
• Turn the pancake over in the frying pan when the top layer becomes almost dry and a golden brown edge appears around the edges.

Lenten thin pancakes - a classic recipe

Thin lean pancakes without milk and eggs are suitable not only during fasting, but also for every day and for those who adhere to strict vegetarianism.

• Calorie content per 100 g - 90 kcal.
• Number of servings - 15 pcs.
• Cooking time - 40 minutes

Step-by-step preparation:

1. Pour flour, sugar, vanillin and salt into a deep bowl. Mix dry ingredients.
2. Gradually add room temperature drinking water, kneading the dough until smooth. Since flour gluten may vary depending on the manufacturer, more or less water may be needed. Now the main thing is that the pancakes turn out thin. To do this, dilute the dough to a very liquid consistency, literally like water.
3. Pour vegetable oil into the dough and knead.
4. Pour a ladle of dough into a heated frying pan and let it spread over the entire surface.
5. Fry the pancake on one side for 2 minutes, then turn it over and cook until golden brown.

Lenten thin pancakes with mineral water

These days it is not customary to boast about the significant thickness of pancakes. The “fashion” includes perforated, light and lace structures. And you can get such a product not only from rich products, but also from lean ones.

Ingredients:

• Flour - 1 tbsp.
• Mineral highly carbonated water - 2 tbsp.
• Refined lean oil - 2 tbsp.
• Honey - 3 tbsp.
• Salt - a pinch

Step-by-step preparation:

1. Mix flour with salt.
2. Gradually pour mineral water into the flour and knead the dough until smooth. The thinner the dough, the thinner the pancakes will be.
3. Pour vegetable oil into the kneaded dough and mix it well until completely dissolved.
4. Add honey and stir again. If the honey is thick, melt it a little in a water bath.
5. Coat the pan with a thin layer of oil. This process needs to be done only once so that the first pancake does not turn out “lumpy”.
6. Scoop out the dough and pour it into a well-heated frying pan.
7. Fry the pancake on both sides until golden brown. This process will take about 2-3 minutes.

Lenten pancakes with water and coffee

Lenten pancakes do not mean that they are not tasty. They are just as elastic, soft and tender. Moreover, with the addition of coffee, you will not feel at all that the pancakes are not rich.

Ingredients:

• Wheat flour - 0.5 tbsp.
• Rye flour - 0.5 tbsp.
• Instant coffee - 2 tbsp.
• Sugar - 5 tbsp.
• Drinking water - 2 tbsp.
• Refined oil - 4 tbsp.
• Salt - a pinch

Step-by-step preparation:

1. Place instant coffee and sugar in a large bowl. Boil water and pour in coffee. Stir and leave to infuse for 5-10 minutes.
2. Pour two types of flour into another clean, deep container. Add salt and stir.
3. Pour the brewed coffee into the flour and knead the dough to the consistency you need. A denser dough will make the pancakes thick, while a liquid dough will make them thin.
4. Pour the oil into the reduced dough and stir it in.
5. Pour a portion of the dough into the heated frying pan. Swirl the pan until it spreads evenly in a circle.
6. Fry the pancake on one side until golden, then turn it over and cook for the same amount of time.

Lenten pancakes with water and lemon juice

Porous pancakes without carbonated table water and eggs are made appetizing and delicious. You just need to add a little soda, which is quenched with lemon juice.

Ingredients:

• Flour - 1.5 tbsp.
• Water - 2 tbsp.
• Sugar - 1 tbsp.
• Salt - 0.5 tsp.
• Lemon juice - 2 tbsp.
• Soda - 0.5 tsp.
• Sunflower seed oil - 3 tbsp.

Step-by-step preparation:

1. Dissolve salt and sugar in water.
2. Sift the flour through a sieve into the water and stir the dough until smooth.
3. Wash the lemon and squeeze out the juice, which you can use to extinguish the soda. Add it to the total mass, mix and wait for bubbles to appear. This will happen in literally 2 minutes.
4. Pour oil into the dough and mix again.
5. Bake pancakes in a preheated frying pan until golden brown on both sides.

Lenten pancakes with yeast - a classic recipe

Despite the small list of ingredients and the simplicity of the recipe, the pancakes turn out hearty and tender. They perfectly satisfy hunger and have excellent taste.

Ingredients:

• Flour - 1 tbsp.
• Water - 200 ml
• Fresh yeast - 20 g
• Vegetable oil - 3 tbsp.
• Salt - a pinch
• Sugar - 4 tbsp.

Step-by-step preparation:

1. Prepare the yeast dough. To prepare it, pour 1 tbsp into a container. warm water, add 1 tbsp. sugar and crumble the yeast. Sprinkle 2-3 tbsp. mix the flour and leave in a warm place until a “foamy cap” forms on top.
2. Then add the remaining flour, a pinch of salt, and sugar into a bowl and stir.
3. Slowly pour in the remaining warm water, vegetable oil and stir the mixture thoroughly so that there are no lumps.
4. Add the dough and stir the dough again. Cover it with a lid and leave for 1 hour until the dough rises several times.
5. Heat a frying pan, grease it with a thin layer of oil and pour the dough into the pan so that it spreads evenly over the surface.
6. Bake pancakes on both sides until golden brown.

Lenten pancakes made with yeast and tomato juice

Fragrant, fluffy, soft, airy... These are yeast pancakes made with tomato juice. An excellent option for people who fast and want to lose extra pounds.

Ingredients:

• Flour - 1 tbsp.
• Tomato juice - 1 tbsp.
• Drinking water - 1 tbsp.
• Dry yeast - 3 g
• Vegetable oil - 4 tbsp.
• Salt - a pinch
• Sugar - 4-5 tbsp.

Step-by-step preparation:

1. Mix the ingredients in two bowls at the same time. Pour flour, salt, sugar into one and mix. Pour in tomato juice and knead the dough. Its consistency will be like pancakes. Leave it for half an hour for the gluten to develop. Then it will be smooth and stretchy.
2. Pour warm drinking water into another container, add 1 tsp. sugar and yeast. Stir and leave in a warm place until foam forms.
3. Pour the foamed dough into the dough and mix. Leave again for half an hour until bubbles form.
4. Pour vegetable oil into the bubbling dough, add salt and stir. If you want to get thick pancakes, then knead the dough thick, thin pancakes are required - pour another 100 ml of warm water into the dough.
5. Bake pancakes on both sides in a well-heated frying pan.

Lenten thin pancakes with holes - recipe with apple juice

As you know, pancakes are baked with anything, whatever is left in the refrigerator. This recipe is more cunning, but this makes it even tastier - pancakes with apple juice.

Ingredients:

• Flour - 1 tbsp.
• Apple juice - 2 tbsp.
• Ground cinnamon powder - 1 tsp.
• Sugar - 3 tbsp.
• Salt - a pinch
• Baking soda - 1 tsp.
• Vegetable oil - 4 tbsp.

Step-by-step preparation:

1. In a bowl, combine flour, sugar, salt, cinnamon powder and baking soda. Mix dry ingredients.
2. Pour a thin stream of apple juice over them, kneading the dough until the consistency of liquid sour cream, without lumps.
3. Pour in vegetable oil and stir again.
4. Heat the pan. Pour a portion of the dough into the center of the bottom and twist it in all directions so that it spreads in a circle.
5. Fry the pancake on both sides until golden brown.

Lenten pancakes without eggs with turmeric

Pancakes without eggs do not always turn out to be a beautiful sunny color. And to give them a bright golden-yellow hue, just add a little turmeric.

Ingredients:

• Flour - 1 tbsp.
• Boiled water - 2 tbsp.
• Salt - a pinch
• Turmeric - 0.5 tsp.
• Sugar - 3 tbsp.
• Vegetable oil - 4 tbsp.
• Table vinegar 9% - 1 tbsp.
• Baking soda - 0.5 tsp.

Step-by-step preparation:

1. Dissolve sugar, salt and slaked soda with vinegar in boiled water.
2. Pour vegetable oil into the liquid and mix again until smooth.
3. Combine flour with turmeric and mix.
4. Add a spoonful of flour to the liquid, kneading the dough until smooth, so that there are no lumps.
5. Let it sit for 30 minutes to allow the gluten to form. This will make the pancakes more elastic and smooth.
6. Heat the frying pan well and grease it a little with oil.
7. Use a ladle to scoop out the batter and pour it into the center of the pan. Rotate it in different directions so that the dough is distributed in a circle.
8. Fry the pancake on both sides until golden brown.

Lenten pancakes on water without eggs

Cooking lean pancakes in water without eggs.

Most of the calendar year is a time of fasting for Orthodox Christians. For those who fast and isolate themselves from all kinds of worldly temptations, I suggest that you at least diversify your diet a little and cook Lenten pancakes with water.

Ingredients for Lenten pancakes on water

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

Lenten recipes with step-by-step photos

Rice pancakes with mushrooms So it is quite possible to please yourself and your loved ones with pancakes during Lent, because the recipe for Lenten pancakes is made taking into account all abstinence in food prescribed by religious rules: no eggs, no milk, no sour cream. Dough for lean pancakes can have either a fresh or yeast base. You can cook delicious lean pancakes with plain water. The main ingredients of Lenten pancakes are flour, water, salt, sugar and vegetable oil, the presence of which indicates that pancakes can only be prepared on days permitted by the church: Saturday or Sunday. Water, vegetable or cereal decoctions, or highly carbonated mineral water can be used as a liquid base. By combining different types of flour, you can get different types of lean pancakes - mix rye or buckwheat, as well as oat or corn flour with wheat flour. This ability to use different types of flour and a variety of fillings opens up endless possibilities for imagination. Lenten pancakes are good on their own, but you definitely can’t spoil them with the right tasty filling. Prepare lean pancakes with a variety of sweet fillings, using jams, syrups, honey or preserves, dried fruits, steamed and ground in a blender with honey or sugar, as well as sweet pumpkin, lightly stewed in a frying pan with sugar, apples, bananas, pears, berries , kiwi, pineapples or other fruits pureed or lightly fried with sugar or honey, chopped nuts or coconut with honey. Lenten pancakes with savory fillings will be no less tasty: mashed potatoes with fried onions or with fresh herbs, buckwheat and mushrooms, stewed cabbage with herbs, mushrooms with onions, with eggplant and zucchini stew, as well as with various baked goods. Maybe among our recipes you will find one that will become the ideal dish on your Lenten table.

Lenten pancakes on the water

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

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

Pancakes with mineral water

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

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

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

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

Pancakes with brine

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

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

Pancakes with apple and lemon juice

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

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

Pancakes with soy milk

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

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

Lenten yeast pancakes

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

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

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

RRussian yeast pancakes (an old recipe)

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

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

Lenten buckwheat yeast pancakes “Grechishniki”

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

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

Lenten millet yeast pancakes

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

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

Rice-based pancakes stuffed with rice and raisins

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

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

Potato pancakes with mineral water

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

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

Lenten oat pancakes

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

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

Lenten semolina pancakes

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

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

Lenten corn pancakes

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

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

Vegetable Lenten Pancakes

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

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

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

Fluffy milk pancakes without yeast recipe

The pancakes turn out thin, with small holes, very beautiful and tasty!

I recommend that you cook lean pancakes in mineral water according to this recipe - they are so delicious that they simply cannot be put into words. The pancakes turn out thin, with small holes, very beautiful and crispy! Lean, thin pancakes can be served in two ways: as a light breakfast or as a dessert after the main course.

They are easy to bake and can be served beautifully - I'll tell you how.

Ingredients:

• mineral (carbonated) water - 2 glasses;
• wheat flour - 1.5 cups;
• sugar - 3 tablespoons;
• salt;
• vegetable oil.

Lenten pancakes with mineral water. Step by step recipe

1. Pancake flour needs to be sifted through a sieve. I would advise you not to neglect this requirement, since sifted flour evenly absorbs liquid, and the taste and tenderness of your baked goods depends on this. And another equally important point: the sifted flour can be measured more accurately.
2. Pour one glass of mineral water into a deep bowl, add sugar and salt (I use a little less than half a teaspoon of salt). Mix well with a whisk.
3. Tip: if you want to cook pancakes with a sweet filling, then you can add sugar as per the recipe, or even more, but if you cook lean pancakes with a salty filling, then, naturally, add a little sugar.
4. Add sifted flour to the water with sugar in small portions and mix until smooth (I mix with a whisk, but you can use a mixer).
5. Pour a second glass of mineral water into the dough.
6. Then pour two tablespoons of vegetable oil into the dough and mix well with a whisk so that there are no lumps. The dough for lean pancakes is ready.
7. Bake the pancakes in a well-heated frying pan on both sides until golden brown. Grease the pan with vegetable oil only before baking the first pancake.

I would like to add on my own behalf: any housewife probably has her own favorite pan for pancakes, where they turn out well.

So I have a small cast-iron (namely cast-iron) frying pan, because I am sure that when baking pancakes on it, they turn out the most delicious.

I very often cook lean pancakes in mineral water and always serve them with different fillings. Here are some options for salty filling:

fry mushrooms with onions and make pancake bags. This dish will perfectly decorate even a festive table;
The filling for lace pancakes is very tasty, if you combine mashed potatoes with fried onions - super;
and another filling is stewed cabbage: my husband is simply crazy about pancakes with stewed cabbage.

And when serving sweet pancakes in mineral water, your imagination has room to run wild: grease the finished pancake with honey, jam, jam, banana puree, and can be served with fresh or frozen berries.

Making lean pancakes with mineral water is very easy and simple. And most importantly - minimum financial costs.

Use your imagination and come up with your own filling for a lean pancake that you and your family will like. You can serve fruit compote along with sweet pancakes - the children will definitely enjoy it.

We wish you a pleasant tea party!!!

Step-by-step recipes for tender, thin lean pancakes

2018-02-26 Liana Raimanova

Grade
recipe

2214

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

6 gr.

Carbohydrates

32 gr.

194 kcal.

Option 1. Classic recipe for thin lean pancakes

Many people are sure that pancakes are not suitable for fasting days. But that's not true. You just need to exclude eggs and milk from the composition and you will get excellent thin pancakes containing few calories. They are also suitable for dietary and baby food. The traditional version of pancakes is simple, easy and quick.

Ingredients:

• 220 grams of flour;
• 410 ml water;
• a third of a glass of refined oil;
• 85 g sugar;
• 5 grams of vanillin;
• salt - 10 g.

Step-by-step recipe for thin lean pancakes

Sift flour through a sieve into a large cup, combine with vanillin, salt, and sugar.

Slowly pour in lukewarm water and quickly stir with a whisk until it reaches a soft, homogeneous, liquid consistency.

Add oil and stir a couple more times.

Place the pan over medium heat, grease with oil, heat well and pour in about three tablespoons of batter, tilt the pan in a circular motion to distribute the batter over the entire surface.

Fry all the lean pancakes on one side for 2 minutes, then carefully turn them over with a spatula and fry on the second side for the same amount of time.

Place hot pancakes in four layers on a flat plate and serve with black tea.

To add flavor to the pancake batter, instead of vanillin, you can add ground cinnamon, ginger, and to diversify the taste, chopped herbs or the zest of any citrus fruit.

Option 2. Quick recipe for thin lean pancakes

A quick recipe for lean pancakes differs from the classic one in that the pancakes not only cook faster, but also turn out thin and porous. You can also experiment a little with the recipe by using buckwheat, oatmeal, corn or other flour instead of wheat flour.

Ingredients:

• half a liter of cold boiled water;
• flour - 265 g;
• 85 g sugar;
• 8 g soda;
• salt - 9 g;
• 75 ml vegetable oil.

How to cook thin lean pancakes

Pour sugar, salt, soda into the flour sifted through a sieve, mix long and thoroughly.

Slowly add water in not too large portions, stirring constantly with a whisk.

Beat the dough well with a whisk.

Add butter and beat for another three to two minutes.

Pour a thin layer of dough into a hot frying pan, oiled with a special brush, and spread over the entire surface by tilting the frying pan in a circle.

Fry on one side and the other for 1 minute. Do the same with all the pancakes.

Roll the finished pancakes into several layers, place 3-4 pancakes per serving on plates, decorate with fresh fruits, berries, and pour over liquid honey or jam.

In this recipe, you can replace the soda with baking powder, and also pour in half a teaspoon of 9 percent acetic acid or add dry citric acid.

Option 3. Thin lean pancakes with mineral water

Light, thin, with a lot of holes, pancakes can be made not with ordinary water, but with mineral water. In addition, they turn out very tasty, aromatic and healthy thanks to the addition of honey instead of sugar.

Ingredients:

• flour - 210 g;
• 400 ml highly carbonated mineral water;
• 55 ml vegetable oil;
• 70 g honey;
• salt - 8 g.

Step by step recipe

Sift the flour, combine it with salt.

Step 2:
Slowly pour mineral water into the flour mixture, mix thoroughly with a whisk until liquid and homogeneous.

Pour in the oil and stir again.

Add liquid honey and mix thoroughly.

Place a frying pan on the stove, adjust the low flame, grease with oil, and heat it up. Pour in a thin layer of dough, tilt the container to the sides so that the dough is distributed over the entire surface. Fry the pancakes on all sides for 2 minutes.

When serving, place the pancakes on plates, several at a time, and pour over the liquid jam.

If you don’t have liquid honey, you can use thick honey, just melt it by steaming first.

Option 4. Thin lean pancakes with coffee

Adding a small amount of regular ground coffee to the dough will help give lean pancakes an unusual aroma and unique taste.

Ingredients:

• 125 g each of wheat and rye flour;
• 60 g ground coffee;
• 125 g sugar;
• water - 400 ml;
• 85 ml vegetable oil;
• 10 g salt.

How to cook

Combine sugar with ground coffee in a cup, pour in boiled water, stir well, set aside for a few minutes.

Mix wheat and rye flour in a clean dry cup, add salt, mix well.

Pour coffee liquid into the dry mixture and mix well with a whisk until it has a liquid, homogeneous consistency.

Pour oil into the dough and stir again.

Fry the products in a hot, greased frying pan, pouring three tablespoons of batter for each pancake, 2 minutes on both sides.

Serve on a common flat plate, rolled up in several layers, and place a bowl of any jam next to it.

Instead of ground coffee, you can add strong brewed black tea to the dough. You will also get delicious, thin and porous pancakes.

Option 5. Yeast thin lean pancakes

Another classic version of thin lean pancakes. Despite the fact that the composition includes a small amount of very simple ingredients, they still turn out soft, very satisfying, with an unusual delicious taste. They will perfectly satisfy your hunger during a break at work or on a long trip.

Ingredients:

• 210 g flour;
• 225 ml water;
• 25 g pressed yeast;
• 45 ml refined oil;
• 15 g salt;
• 135 g sugar.

Step by step recipe

Prepare the dough: put yeast in a cup, pour in 100 ml of slightly warmed water, add sugar, stir well. Add 1 handful of flour, stir again. Leave in a warm place under a towel for 45 minutes.

When air bubbles form on the surface of the dough, add the remaining flour and salt and mix well.

Slowly pour in the rest of the water and oil, mix thoroughly with a whisk and put back in a warm place for another 60 minutes.

Grease a hot frying pan with oil and pour in a little less than half a ladle of dough, spread over the entire surface by tilting the pan in different directions.

Fry each pancake on both sides for two and a half minutes.

Serve rolled in two or four layers, and place a bowl of jam or preserves on the table next to it.

You can also use dry yeast.

Option 6. Yeast thin lean pancakes with tomato juice

And according to the following recipe, thin lean pancakes are not only airy, tender, aromatic, but also very beautiful and appetizing in appearance. Tomato juice gives them a light, pleasant sourness and an unusual, long-lasting taste. An excellent option for people who often fast and also dream of losing a little weight.

Ingredients:

• flour - 250 g;
• tomato juice - 215 ml;
• 200 ml water;
• 5 g fast acting yeast;
• 70 ml vegetable oil;
• salt - 7 g;
• 130 g sugar.

How to cook

Pour flour, salt, sugar into a cup and mix. Pour in tomato juice and thoroughly knead the semi-thick dough, like for pancakes. Set aside under a towel for a while.

In a separate clean cup, dissolve the yeast with a pinch of sugar in water, set aside in a warm place under a towel for 15 minutes.

Pour the yeast mixture into the tomato dough, mix everything again and leave for 30 minutes under a kitchen towel.

Pour in the oil, stir well. If the dough turns out to be thick, add a little more boiled water.

Bake lean pancakes on a hot frying pan on each side.

When serving, roll the pancakes into four layers, place 3 on serving plates, pour over some non-sweet dietary sauce, and garnish with sprigs of herbs if desired.

Similarly to this recipe, you can prepare sweet pancakes with the addition of natural apple juice, only replace the dry yeast with baking soda and add ground cinnamon for flavor.

Not everyone knows the recipe for lean pancakes. After all, we are all used to making such a dessert with milk or kefir with the addition of eggs, as well as a large amount of butter. Moreover, pancakes are often prepared for the holiday table. But what should you do if, due to your religious beliefs, you cannot consume all the above-mentioned ingredients? In this case, a recipe for lean pancakes will come in handy. It should be noted that such a delicacy is good to prepare both with yeast and without yeast.

Lenten pancakes on water: recipe

Despite the fact that this dessert is prepared without the use of animal products (butter, eggs and milk), it still turns out to be very satisfying and tasty. Moreover, it does not contain expensive ingredients. In this regard, such pancakes can be prepared even if you do not have a standard set of products available. This is a great advantage of the presented delicacy. So, the recipe for lean pancakes for a funeral involves the use of the following components:

• second grade dark flour - about 1.5 cups;
• warm boiled water - about 2 glasses;
• refined vegetable oil - 60 ml;
• sugar - a large spoon;
• citric acid - a pinch;
• table soda - 0.5 dessert spoon;
• medium-sized salt - use to taste.

Preparing the dough

As you can see, the recipe for lean pancakes for a funeral requires the use of a minimum of products that can always be found in your kitchen. And before you start baking such products, you should thoroughly knead the batter. To do this, you need to pour warm boiled water into a deep bowl, and then dissolve sugar, citric acid and salt in it. Next, you need to add dark flour to the same container. It is advisable to mix the ingredients with a whisk or mixer. In this case, you should ensure that the dough is completely free of lumps. After this, you need to add baking soda and any vegetable oil to it.

As a result of the described steps, you should get a fairly liquid dough. If it is too thick, then you can add a little more cooled boiling water to it.

Baking in a frying pan

After kneading the pancake dough, it is recommended to keep it covered for about ¼ hour. During this time, the flour will swell a little, making the base more homogeneous. Next, you need to heat up the frying pan and pour a dessert spoon of oil (sunflower) into it. Having scooped up the dough with a ladle, it should be poured onto a hot dish and evenly distributed over it by tilting it in different directions.

Lean pancakes must be baked until both sides are browned. It is recommended to turn them over using a spatula.

Serving pancakes at the funeral table

After all the products are baked, they should be lightly greased with oil (vegetable), heated over medium heat. Next, they need to be stacked and presented to the funeral table.

Lenten pancakes with yeast: recipe

As mentioned above, such lean pancakes can be prepared using not only soda, but also dry yeast. Using the recipe below, you will get a very tasty and aromatic dessert that will serve as an excellent replacement for traditional pancakes.

So, we need:

• dark wheat flour - about 150 g;
• buckwheat flour - approximately 100 g;
• warm boiled water - 2 cups;
• dry instant yeast - about 5 g;
• fine table salt or iodized salt - 0.5 small spoon;
• sugar - 1-1.8 large spoons;
• vegetable oil - about 3 large spoons.

Preparing the base

Everyone should know the recipe for lean yeast pancakes, because such products can be prepared not only during fasting or funerals, but also served on a regular everyday table. This is due to the fact that such a dessert turns out to be very filling, aromatic and tasty. But before baking it on the stove, you should mix the base well.

To do this, you need to mix dry yeast with a small amount of flour and sugar, then pour in a little water. Keep the ingredients warm and undisturbed for about fifteen minutes; they should dissolve well and bubbles should form on the resulting mass. If you do not observe this process, it means that your yeast was either spoiled or expired. They are not suitable for making pancakes. It's better to buy new ones.

If you have a good dough, then in a separate bowl you need to mix the rest of the dark wheat and buckwheat flour with warm boiled water, salt, vegetable oil and sugar. After mixing the components, you should get a homogeneous sticky mass. Next, you should put the dough on it and leave it near a warm radiator for half an hour. During this time, the base should rise well and become covered with numerous bubbles. At the same time, the dough should have a pronounced sour aroma.

Heat treatment

As you can see, the recipe for lean yeast-based pancakes also does not require the use of expensive products. Once the dough becomes fluffy and bubbly, you can safely use it to prepare a delicious dessert.

First of all, you need to grease a pancake maker or frying pan with any vegetable oil and heat it thoroughly over high heat. After this, it is recommended to reduce the flame and place the yeast base in a hot bowl. If it is not evenly distributed over the surface of the pan, then it should be spread using the same ladle with which the dough was laid out.

After frying the bottom part of the pancake, you need to immediately turn it over using a spatula. After the other part of the dessert has browned, you can safely remove it from the pan. Next, put a new batch of yeast dough into a heated bowl and carry out all the same steps. It is not recommended to additionally lubricate the pan with oil.

We serve delicious lean pancakes on a yeast basis.

When baking yeast products, they should be placed in a stack on a flat and wide plate. Also, the recipe for lean pancakes involves greasing them with hot vegetable oil. If this is not done, they will turn out very dry and stick to each other.

After finishing baking the dessert, it must be presented hot to the table along with green or black tea. In addition to this delicacy, you can serve honey, jam or jam.

We talked about how to properly prepare lean pancakes. But to get an even more aromatic and tasty dessert, it is recommended to use the following tips:

1. Mineral water pancakes are extremely popular among housewives. The recipe for lean products recommends baking using this water. As a result, the pancakes turn out softer and with many holes.

2. To prepare tender and juicy lean pancakes, be sure to add a little oil (olive or sunflower) to the dough.

3. Before serving, lean pancakes must be greased with vegetable oil. To do this, you need to heat it in a bowl and then apply it to each product with a culinary brush.

It should also be noted that lean pancakes can be easily made the traditional way. To do this, you need to replace the water with milk, add one chicken egg to the dough and grease the finished dessert with butter.

Pancakes are the oldest culinary product of Russian cuisine. Lenten pancakes, unlike others, do not contain ingredients of animal origin in the recipe. In other words, the technological map does not contain eggs, milk, butter and similar products. The word “pancake” is a distorted word “melin”, which comes from the word “grind” and means that the product will be prepared from a ground product.

To create such a culinary masterpiece as Lenten pancakes, you don’t need special skills, a lot of time or an exquisite assortment of products. Recipes typically contain water, flour, salt, sugar, baking powder or yeast. Such an economical flour dish requires a dough of liquid consistency, which easily spreads on a hot frying pan and is quickly fried on both sides.

Russian Lenten pancakes turn out to be loose, spongy, soft products with many pores. Baking powder in the preparation of recipe cards has been used not so long ago in Russian cuisine, and such an additive was borrowed from the West. Lenten pancakes have a lot of recipes, which are prepared differently.

Pancake dough is often made 6 hours before baking so that the gluten in the flour can swell and the consistency acquires a delicate, homogeneous, velvety appearance. The sponge cooking method is one of the most common. By the time of baking, this dough resembles thick sour cream.

In terms of thickness, lean pancakes can be either thin or thick. Often such products are stuffed with various fillings. For this, it is better to use thin products, because they will not break when folded. Apples, raisins, jam, caviar and other products of personal preference are placed inside.

When preparing dough for lean pancakes, there are some nuances that should be followed. For example, flour is always sifted, because then it can be enriched with oxygen. Yeast that is dissolved in warm water should not be in excess. Otherwise, the dough will smell “fermented.”

When adding flour, the dough should be thoroughly rubbed. It is better to do this with a mixer. Also, some recipes require scalding the dough; you should not be lazy and avoid this process, because the quality of the dough and, ultimately, the quality of the prepared products will depend on this. It is best to follow all recommendations and strictly adhere to the ratio of ingredients.

16.05.2018

Lenten pancakes with whole grain flour

Ingredients: warm water, wheat flour, whole grain flour, sugar, salt, soda, vinegar, vegetable oil

Pancakes are always delicious, even if they are lean pancakes. These are the ones we want to introduce you to today. Their highlight is that they are made from whole grain flour in combination with wheat flour, which is why they turn out very interesting.

Ingredients:
- 1.5 glasses of warm water;
- 0.5 cups wheat flour;
- 0.5 cups whole grain flour;
- 1.5 cups sugar;
- 2 pinches of salt;
- 0.5 tsp soda;
- 1 tbsp. vinegar;
- 2 tbsp. vegetable oil.

24.02.2018

Yeast pancakes on water

Ingredients: sugar, egg, butter, water, salt, yeast, flour

You can make these delicious pancakes from yeast dough in water very simply and quickly. I described the recipe for making such pancakes in detail for you.

Ingredients:

- 60 grams of sugar,
- 3 eggs,
- 100 grams of sunflower oil,
- 500 ml. water,
- 1 tsp. salt,
- 8 grams of yeast,
- 300 grams of flour.

24.02.2018

Pancakes with meat filling

Ingredients: water, egg, soda, vegetable oil, salt, flour, fried meat, vinegar

Pancakes made with water turn out just as good as pancakes made with milk or kefir. Today I have prepared for you a simple recipe for milk pancakes with meat filling.

Ingredients:

- water - 1 glass,
- egg - 1 pc.,
- soda - a quarter tsp,

- salt - a pinch,
- flour - half a glass,
- fried meat,
- vinegar.

25.11.2017

Quick and delicious Lenten pancakes on water

Ingredients: flour, water, vegetable oil, soda, vinegar, salt, sugar

These lean pancakes taste no different from regular pancakes. The recipe is very simple and quick.

Ingredients:

- wheat flour - 300 grams,
- water - 500 grams,
- vegetable oil - 3 tbsp.,
- soda - half a tsp,
- vinegar,
- salt - a pinch,
- sugar - 20 grams.

20.10.2017

Lenten pancakes

Ingredients: flour, water, sugar, salt, soda, butter

Usually pancakes are cooked with milk, but today I have prepared for you a simple recipe for lean pancakes with water.

Ingredients:

- 1 glass of flour,
- 1 glass of water,
- 4 tbsp. Sahara,
- half tsp salt,
- 1 tsp. soda,
- 2 tbsp. vegetable oil.

06.10.2017

Lenten oat bran pancakes

Ingredients: mineral water, salt, sugar, flax seed, oat bran, oil, flour

I present to your attention a simple dietary recipe for delicious oat bran pancakes. These pancakes can be prepared during Lent.

Ingredients:

- 250 ml. mineral water,
- 1 tsp. salt,
- 2 tbsp. Sahara,
- 2 tbsp. flax seeds,
- 2 tbsp. oat bran,
- 30 grams of vegetable oil,
- 100 grams of flour.

10.08.2017

Lenten pancakes with yeast for funerals

Ingredients: flour, yeast, water, sugar, salt, butter

A wake is an event that horrifies everyone. But for a wake you also need to cook and treat the guests. Today I will describe for you a recipe for lean fluffy pancakes made with yeast.

Ingredients:

- 150 grams of flour,
- 8-10 grams of yeast,
- 250 ml. water,
- 1 tbsp. Sahara,
- a pinch of salt,
- 5 tbsp. vegetable oil.

24.02.2017

Lenten pancakes with bean broth

Ingredients: whole grain flour, bean broth, salt, vegetable oil

Lenten dishes can be very tasty and interesting. For example, there are lean pancakes - made with bean broth, made from whole grain flour, they are not only not savory, but also healthy. Their recipe is quite simple and uncomplicated.

Ingredients:
- whole grain flour -1 tbsp.;
- bean broth - 1 tbsp.;
- salt - 1.2 tsp;
- vegetable oil - 4 tbsp.