Simple water pancakes: recipe and cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Bliny is an original Russian dish that has millions of fans around the world. Some of them argue that pancake dough on water is much better than all the others, since pancakes are very thin, almost transparent, and at the same time they have a more elastic structure. This allows you to easily wrap the filling in them without worrying that the pancake will tear. This article details how to make water pancakes: step-by-step recipes with helpful tips will help inexperienced young people master the subtle science of baking this product.

Regular soda recipe

A simple water-based pancake batter recipe is based on eggs, thanks to the binding properties of which the structure of the pancake remains intact. This is very important in order to bake the thinnest products, which indicates the skill of the cook. For cooking you will need the following ingredients:

• 5 eggs;
• 260-280 grams of wheat flour;
• 2 tbsp. l. odorless vegetable oil (in the dough);
• a pinch of s alt;
• 600 ml warm water (max 40°C);
• 1 tsp soda;
• 1\4 tsp citric acid;
• 1-3 tbsptablespoons of granulated sugar (the amount depends on the filling: if pancakes are planned with s alty filler, reduce the portion of sugar, for sweet, you can increase it).

Also, you will also need a little vegetable oil to lubricate the pan while baking pancakes. If the pancakes are with a sweet filling, then a little vanilla can be added to the dough during kneading, then the finished products will be much tastier. It is worth remembering that you cannot replace soda in pancakes, this significantly affects the taste, and if you completely exclude it, then the pancakes will turn out with a "rubber" taste.

Preparing dough

In this process, the thoroughness of kneading is important, as poorly mixed dough will create many problems during baking, and the appearance of finished products will be far from ideal. Delicious and thin pancakes are obtained only from a homogeneous dough without small lumps, which often form with the wrong cooking technology.

To get the perfect pancake dough, you need to step by step:

1. Eggs, sugar and s alt beat with a mixer until light foam.
2. Add 1 glass of water. It should be lukewarm, but not hot.
3. Constantly stirring the mass with a mixer at medium speed, add half the flour, mix thoroughly and add the rest. Make sure that the dough has a uniform consistency, checking several times.
4. Pour in the remaining water in small portions, without stopping beating at low speed. Mix in a spoonsoda and citric acid, add a little water, and when the mixture begins to foam, pour it into the dough. Stir again.

Most simple pancake recipes on water do not indicate that the dough should stand for 10-15 minutes at room temperature before baking products so that the gluten of the flour swells. This will allow you to bake thin pancakes that will not tear. Vegetable oil is added to the dough just before baking. This simple secret will allow you not to grease the pan every time, but only every 6-8 pancakes.

A few important nuances

Proper technique for baking simple pancakes on water is just as important as good dough, but it can only be learned through repeated attempts and patience with failures. Don't forget that one or two lumpy pancakes is normal in almost every baking process.

First of all, you need to heat the pan well without oil, and only then grease it with a silicone brush and heat it up a little again to form a protective oil film on the dishes. It is important that the fire of the stove is not too strong, otherwise the oil will smoke and the dough will burn, which will lead to new disorders. In order to pour the dough into the pan, it is convenient to use an ordinary pouring spoon for first courses, filling it halfway (or less - it depends on the size of the pan).

How to bake pancakes?

All pancakes - simple with water, milk, yeast or not - are baked according to the same scheme:

1. On preparedPour the dough into the pan, tilting it around the circumference so that the liquid mass spreads evenly over the surface. It is important that the thickness of the pancake does not exceed 1-2 mm.
2. Fry it until golden brown over medium heat. When the pancake begins to bake, its edges will begin to move away from the walls of the pan. This helps to turn it over with a spatula without damaging the edges.
3. The inverted pancake is baked for no more than one minute, and then transferred to a flat plate.

As needed, grease the pan with oil to prevent the pastries from sticking. These simple pancakes on the water are cooked very quickly, so the stove fire must be adjusted so that the middle of each product is well baked.

Secrets of delicious pancakes

Finished products are stacked on a wide plate, the edges of which should protrude 2-3 cm beyond the diameter of the pancake. If the dishes are the same or slightly smaller, the thin edges of the products will wrap and dry out. For the same reason, it is recommended to cover the pastries with a clean cloth towel.

Some people wrap a still-hot stack of pancakes in cling film, believing that this way they will keep fresh longer. This is fundamentally wrong, as warm baking will release steam, which will settle inside on the film, making the pancakes moist and unpleasant to taste.

To get more delicious thin pancakes, you need to spread a thin layer of each with butter, which will saturate them in a pile and prevent the pastries from becoming rough or sticking together. Is notbe sure to do it if the filling will be wrapped in them, but if the pancakes lie just one on one for more than two hours, then, of course, they can stick to each other.

Mineral water recipe

This is an interesting recipe for thin pancakes with holes in the water, but without eggs, so it is ideal for vegans who also like to enjoy this dessert, as well as ladies who are concerned about being overweight, but who do not want to give up delicious pastries. The basis of pancakes is sparkling mineral water, which gives the dough the necessary looseness and airiness, as well as complete neutrality. This is very convenient, since you can use one dough for different types of fillings. The recipe for pancakes on water without eggs includes the following proportions of products:

• 2 cups of mineral water (should be at room temperature);
• 2 incomplete cups of wheat flour (it should be sifted at least two or three times);
• 3-4 tbsp. l. high quality vegetable oil;
• 1 tsp no s alt top;
• 1 tbsp l. without a slide of granulated sugar.

There is also a recipe that uses still mineral water, but these pancakes taste worse. Gas bubbles are an excellent substitute for soda, loosening the dough, and if the mineral water is non-carbonated, then, accordingly, the friability of the dough will be reduced.

Step cooking

It is easy and simple to prepare such pancakes on water according to the recipe: dissolve sugar and s alt in water, constantly stirring with a mixer at low speed, pourflour and continue kneading until the dough turns into a homogeneous smooth mass. It takes no more than 5-8 minutes. At the end, adding oil is a must for all thin pancakes, because the batter often sticks to the pan without greasing. Be sure to let the dough reach the condition, leaving it alone for 10-12 minutes, and then bake in the usual way.

Pancakes are the thinnest, delicate, but have one drawback: when cold, they lose their palatability, the dough acquires some “rubber” properties, so you need to bake in small portions in order to eat everything at once.

What to do if the pancakes burst?

Given that simple water-based pancake dough has a more fragile structure, sometimes the product breaks during baking. Why is this happening? Most often for a banal reason: the pancake stuck to the pan due to insufficient oil. There are two ways out of the situation:

1. Grease the pan more often and more thoroughly using a silicone brush.
2. Add 1 more tbsp. l. vegetable oil into the dough, while stirring it well.

Experienced housewives usually use two pans to bake pancakes, because this cuts the time spent at the stove in half. If only one dish is used, and a lot of dough is mixed, the process is delayed, and the dough in the bowl begins to delaminate: the liquid rises, and the heavy gluten of the flour settles to the bottom. And if, not knowing this subtlety, an inexperienced cook scoops the dough from above with a ladle without stirring it properly, then in the end he will get a pancake with a lowthe content of the binder - flour. Naturally, such a pancake will tear when turned over, so you need to mix the dough every time before putting it into a pouring spoon.

A good frying pan is 50% success

Another important reason in baking pancakes is a quality pan. One of the main conditions is thick walls, so if you have the opportunity to purchase (or inherit from your grandmother) a real cast-iron frying pan, you can consider yourself lucky.

This pan for pancakes will last a very long time, even if it looks unsightly (like Teflon). Products are obtained evenly baked over the entire diameter, light and much tastier than cooked in a conventional thin frying pan. Thin modern dishes do not give the desired taste and color to the pancake, no matter how hard you try.

Pancakes with yeast

Yeast dough in any form is an indicator of the special skill of the cook, and especially in the case of pancakes. Few people manage to accurately choose the proportions and fermentation time of the dough so that baking is a success. This simple recipe for pancakes on water with yeast will provide an opportunity to get acquainted with such a dough and, perhaps, it will become a favorite in a cookbook. For cooking, you need to take:

• 500ml warm water;
• 2 cups flour;
• 1\2 tsp dry yeast;
• 1 tbsp l. granulated sugar;
• a pinch of s alt;
• 50g vegetable oil.

This type of pancake goes well with s altytoppings, as well as a variety of pastries. Their thickness is slightly larger than that of yeast-free ones, so the heavy stuffing does not fall out of them.

How to cook pancakes with yeast?

Kneading dough with yeast is a little different from the method of making simple pancakes on water: it first combines flour with yeast, sugar and s alt, and then pours water in small portions. Stir the flour mass with a whisk, bring it to a homogeneous state, removing any small lumps. Then tighten the top of the dish with cling film and put it in a warm place so that the dough comes up.

At a temperature of at least 20 degrees, the dough begins to ferment very quickly, literally in 30-40 minutes, and you can bake pancakes. A good indicator of readiness are gas bubbles on the surface of the yeast dough. Before baking, mix it thoroughly, and also do not forget to grease the pan, because such pancakes stick more strongly than ordinary unleavened pancakes. The dough is poured into a pan with a thickness of about 3 mm, while making sure that its layer spreads evenly throughout the pan, without bumps and depressions. To do this, you need to deftly turn and tilt the dishes, controlling the flow of batter. The finished structure of the yeast pancake is more porous, and the whole product is lush with a pleasant bread aroma. Yeast pancakes are best eaten while still hot, as they are less tasty when cold, as are all yeast baked goods in a pan.