Pancakes on the water: recipe with photo

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

Pancakes are a symbol of Maslenitsa, similar to the warm sun, from which it smells of home comfort. But the farewell to winter is already over, and you always want to taste pancakes. Thin, openwork with holes, with jam, honey and sour cream, filled with meat, cottage cheese, cherries, etc. Well, how can you not work up an appetite?

Sometimes you want to cook pancakes, but milk is not always at hand, which often becomes the basis of baking. Therefore, you can cook the symbol of Maslenitsa and mother-in-law gatherings on the water.

Recipes for water pancakes can be found in our article.

Traditional recipe for thin pancakes

Thin pancakes on the water are a win-win option for those who want to cook something for tea. You can wrap any filling in such pancakes, as well as dip them in homemade jam, sour cream or condensed milk. This is something that will suit the sweet tooth and lovers of hearty pastries.

The water pancake recipe calls for the following ingredients:

• wheat flour - 2 cups;
• a pair of chicken eggs;
• half a liter of water;
• 2 tablespoons refined vegetable oil;
• s alt - bytaste (on average - half a teaspoon).

Cooking steps:

1. You will need a deep bowl into which the flour is sifted to make it more airy.
2. S alt is sent to the sifted flour. Stirring.
3. Water is heated on fire, but water is not boiled. Warm water will allow the flour to dissolve better without forming lumps.
4. Eggs can be beaten in a separate container and sent to flour, or you can immediately break into flour and mix everything together.
5. Following the eggs add the prescribed amount of vegetable oil.
6. The mixture in the bowl is stirred, gradually introducing warm water into it. If you pour the liquid immediately, then it will be more difficult to achieve uniformity - it will take a little longer.
7. The finished dough should not be very liquid, but not thick either. The most appropriate definition of consistency is viscous but fluid.
8. It is better not to use pancake dough right away, but leave it to infuse for 15 minutes. Be sure to stir afterwards.
9. It is better to bake pancakes on water in a special pan-crepe maker. Not only is it convenient, it doesn't require constant oiling.
10. Each pancake is fried until golden brown on each side for 2-3 minutes. In this case, it is better to set the fire slowly.

Classic thick water pancakes

A lot of people prefer thick pancakes. As shown in foreign films - thick, fried to a golden color and poured with wedge syrup. And surprisingly, you do not need to spend a lot of money at allfor making this kind of food. These are not pancakes, as many might think, but pancakes.

The recipe for pancakes on the water is simple to disgrace. You will need the following:

• wheat flour - 2 cups;
• 2 eggs;
• water at room temperature - 400 ml;
• half a teaspoon of baking soda slaked with vinegar;
• sugar - 1.5-2 tablespoons;
• s alt - quantity at your discretion;
• vegetable oil and butter.

Cooking process:

1. The eggs are beaten until a slight foam forms. Sugar and s alt are added to them, mixed or beaten until the grains are completely dissolved.
2. To the egg mixture add vegetable oil, soda, sifted flour and water. To get a "lighter" dough, beat it with a mixer. To achieve a similar effect with a whisk, you will need to spend a little more time.
3. The dough is left to infuse a little while a special pan for pancakes is heated and oiled (some use lard).
4. Pour a small amount of dough into a hot frying pan (it is better to measure with a ladle), distributing it over the surface, tilting the frying pan.
5. Fry the pancake on one side until its edges start to move away from the surface. Flip to the other side.
6. The pancakes removed from the pan are smeared with oil.

Openwork pancakes on the water

Openwork pancakes will turn out not only tasty, but also beautiful. It will be difficult to fill them with stuffing,but dip in jam - that's it. The recipe for pancakes on the water with holes implies the presence of the usual ingredients:

• 250-300 ml of water;
• 2 eggs;
• 200 g flour;
• 2 tablespoons granulated sugar;
• a little s alt;
• 2 tablespoons vegetable oil.

The output should be batter, with which it will be easy to create patterned holes in the pancake.

The dish is prepared like this:

1. First of all, it is worth sifting the flour so that it is saturated with oxygen and gives pancakes splendor. The sifted flour is set aside.
2. Eggs are broken into a separate bowl, beaten. Sugar and s alt are sent to them and mixed until smooth. The signal that it is time to stop the process will be the complete dissolution of sugar and s alt crystals.
3. After that, the indicated amount of liquid is gradually introduced into the egg mass, while continuing to mix. After adding water, the egg mass should form a slight foam.
4. Then, flour and butter are poured into the same place and the ingredients continue to be mixed until smooth.
5. The dough is ready. But the goal is to create creative, openwork pancakes, and for this you need an auxiliary tool. In its role will be an ordinary plastic bottle with a screw cap. One hole is made in the lid, and the dough is poured into the bottle itself.
6. Dough is poured from a bottle onto a heated and oiled crepe maker, forming a pattern. The most uncomplicated is the lattice.
7. As soon as the top edge of the pancake moves away from the hot surface, itthey pick it up with their hands or with a spatula and turn the pancake over to the other side for even baking.

A stack of openwork pancakes on water is poured over with jam or syrup. It will turn out not only tasty, but also beautiful.

Milk-free pancakes porous

Pancakes on the water with eggs are thin, but with small holes, giving them an airy look. The fact that they will lack a dairy product will not affect their taste at all. Households will not even notice the substitution of ingredients. The difference is that the product will be a little thinner on the water.

The recipe for pancakes on the water with a photo of the finished baking will be presented below.

You will need the following:

• glass of water - 200 ml;
• 1 egg;
• wheat flour - 1/2 cup;
• s alt - to taste;
• sugar - 2 tablespoons;
• a small piece of butter;
• sunflower oil - 2 tablespoons.

Cooking:

1. First prepare the water. If chilled boiled water is available, then this step can be skipped. If not, then the water needs to be heated and cooled.
2. The egg is beaten together with sugar and s alt until the s alt is completely dissolved.
3. The next step is to pour water into the egg mixture and mix until a clear foam is obtained on the surface.
4. Next, sift the flour. You don’t have to do this, but then the dough will turn out not so airy, and the pancakes will not be so porous.
5. The sifted flour is slowly poured into the egg-water mixture and beat thoroughly with a whisk,to prevent lumps.
6. Finally pour in vegetable oil, stir.
7. The finished dough is set aside for a while and the pan is prepared - it must be thoroughly heated. As soon as it is ready for frying, its surface is smeared with a cube of butter.
8. With the help of a soup ladle, mix the stagnant and settled dough, collect a small portion into it and pour it evenly into the pan so that it completely covers its surface.
9. One side is fried for about 2-3 minutes over low heat. The signal to turn over will be the edge of the pancake that has separated from the pan.
10. Ready golden "suns" smeared with butter.

Custard pancakes on the water (with photo)

Delicious pancakes can be cooked not just on water, but on boiling water. In this way, the sifted flour is brewed, absorbs and does not release moisture until the moment of roasting. The result is not just pancakes, but airy and light pastries.

Recipe for pancakes on the water with eggs requires boiling water.

The main ingredients will be the following products:

• boiling water - 300 ml;
• water at room temperature - 250 ml;
• sifted wheat flour - 250g;
• chicken egg - 1 piece;
• a couple of teaspoons of sugar;
• a small piece of butter for greasing;
• soda and s alt for half a teaspoon.

The cooking steps are as follows:

1. Sift flour into a bowl, add to it with a thin streamordinary water. Stirring.
2. Add soda to boiling water and stir without delay. Boiling water is poured into the flour mixture, stirring it quickly with a whisk.
3. Crack an egg into a separate container, mix it with sugar and s alt and beat until the latter dissolve.
4. The egg mass is added to the flour and water and left to infuse under the lid for 20 minutes.
5. After the allotted time, lightly mix the dough and fry in a hot pan in the usual way.

Ready-made custard pancakes are most delicious freshly cooked, that is, hot. Flavored with condensed milk or jam, pancakes will bring more pleasure.

Mineral water baking recipe

Fans of carbonated mineral water can cook pancakes on mineral water. This water pancake recipe is very simple.

You will need:

• 200g glass of flour;
• 2 glasses of unflavoured mineral water;
• half a small spoonful of s alt;
• 3 tablespoons vegetable oil;
• a tablespoon of granulated sugar.

Step-by-step preparation of "mineral" pancakes:

1. Free-flowing components are sent to the sifted flour, and then carbonated water is poured in a thin stream, mixed thoroughly.
2. Pour in vegetable oil and mix thoroughly again.
3. The finished dough should be quite liquid.
4. Fry pancakes on both sides in the usual way.

Pancakes on mineral waterwill be thin and fluffy. They are perfect for wrapping some delicious toppings.

Thin pancakes with water and no eggs

It also happens that there is neither milk nor eggs in the refrigerator… But even this will not be a reason to deny yourself the pleasure of eating pancakes. Pancakes on the water and without eggs - it's real.

Required:

• half a liter of cooled boiled water;
• 200g wheat flour;
• 4 tablespoons vegetable oil;
• 2 tablespoons of sugar;
• soda and s alt for half a teaspoon.

Cooking water pancake recipe:

1. Flour, soda, sugar and s alt are mixed.
2. Water is introduced into the dry mixture in small portions, stirring along the way.
3. Add butter and stir. The dough is ready to bake.
4. Pancakes are baked in the usual way on a hot frying pan.

Luxury pancakes

Large pancakes can be made with yeast.

• flour - 500 g;
• 5g dry yeast;
• 400 ml warm boiled water;
• a couple tablespoons of vegetable oil;
• sugar and s alt to taste.

Cooking:

1. All ingredients are mixed with each other until completely homogeneous. But the finished dough is not used immediately, but left to infuse for 40 minutes. This is enough time for the mass to double.
2. After insisting, pancakes are baked. Since the dough will turn out to be thick, it will not spread over the pan, as a resultyou will get fluffy pancakes.

Information for those who count calories

Shrovetide time simply obliges to eat a pancake or two. But what about those who count calories? Yes, and the traditional set of ingredients - milk, sugar, butter - causes concern.

But pancakes on the water will not "hit the figure", because 100 g of baking contains 150 kcal. So a couple of pancakes won't hurt.

A few tips

1. Sifting the flour will take extra time, but it will make the dough more fluffy.
2. All food stored in the refrigerator must be brought to room temperature, so take it out a few hours before cooking.
3. To avoid lumps in the dough, water is poured into the flour in small portions or a thin stream, stirring in parallel.
4. In order not to constantly grease the pan, vegetable oil is added to the dough.
5. Pancakes are a dish that can be sweet or savory, so these ingredients are optional.

Pancake toppings

You can use a great variety of products as fillings for pancakes. For example, you can make pancakes on the water:

• cottage cheese;
• egg;
• cheese and ham;
• meat;
• potatoes and cabbage;
• caviar;
• mushrooms;
• fruit cuts and vegetables.

Delicious pancakes fresh from the pan and buttered.

Additions to pancakes

Pancakes can not only be stuffed, but also dipped in delicious additives:

• sour cream;
• jam and jam;
• syrup;
• condensed milk.

Pancakes are delicious not only with tea, but also with cocoa, jelly and milk.

In conclusion

Pancakes on water are no worse than pancakes on milk. So there is no reason to deny yourself a truly Russian delicacy. The recipes given in the article will help to feed guests and loved ones with taste.