Thin pancakes on water with eggs step by step. How to cook pancakes with water

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

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

Pancakes on the water consist of:

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

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

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

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

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

How to cook thick pancakes with water

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

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

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

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

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

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

Openwork pancakes with eggs

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

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

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

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

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

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

Thin custard pancakes in boiling water

Custard pancakes are famous for their tenderness and sweetness.

Everyone should try this recipe at least once:

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

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

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

Recipe without eggs

A very simple recipe.

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

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

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

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

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

Lenten pancakes with mineral water

Such pancakes are a budget method of preparing a dish:

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

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

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

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

Recipe for fluffy yeast pancakes

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

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

How to cook:

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

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

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

Pancakes are one of the most delicious flour products. In every country, delicious, aromatic pancakes appear on the table. Our ancestors originally cooked pancakes with oatmeal.

Later they began to use wheat, and then buckwheat. Moreover, both traditional pancakes, which were served with sweet jam, honey, sour cream or butter, and savory filled pancakes were very popular.

Housewives prepared pancakes with meat, caviar, cottage cheese, and eggs. This dish enjoyed the greatest success during the week of the famous Russian holiday - Maslenitsa. Nowadays pancakes are as common in Russian cuisine as they were many years ago. They are usually prepared with fresh or fermented milk, as well as with ordinary water. What's interesting is Pancakes made with water sometimes turn out even tastier, thinner, and crispier than those made with milk.

How to cook delicious pancakes on the water?

The first thing that affects the taste and appearance of pancakes is pan, on which they are cooked. No ultra-modern pancake makers can compare with a good old cast-iron frying pan. If you manage to find one, the process of making pancakes will go with a bang. Your pancakes will never stick to the pan, turning out tasty and crispy.
To prevent pancakes from burning, you can fry them in a regular frying pan with a non-stick coating. And you need to prepare it as follows. Heat the frying pan well, then grease with vegetable oil or lard. You can generously sprinkle it with salt, then the pancakes will definitely come off the pan perfectly. Although, if the frying pan has a high-quality coating, you can do without these manipulations. But for a cast iron frying pan they will be simply necessary.
To get light, thin pancakes, mix 2 types of wheat flour, or better yet, use buckwheat. Use clean filtered water for pancakes.
A very important component, without which it is impossible to imagine delicious pancakes on water - eggs. After all, the taste of future pancakes also greatly depends on them. It is believed that it is best to thoroughly beat the yolks and whites separately from each other, and then mix. Then the dough will turn out very tender, and the pancakes will be extremely tasty.
In ancient times, to give pancakes a special taste, the so-called bake. These are a variety of fillings made from finely chopped ingredients. These included green onions, boiled meat, eggs and many other products. You can add grated carrots - it turns out very tasty!

So, let's now give examples of cooking recipes pancakes on the water. Don’t even doubt that they will turn out tasty and tender!

Classic pancakes on water - recipe

To prepare Classic pancakes on water you will need:

3 pcs. chicken eggs
0.5 tsp. salt
2 tbsp. l. granulated sugar
750 g water
0.5 kg wheat flour
10 g baking powder
50 g vegetable oil

Recipe for making classic pancakes on water

Mix eggs, salt, sugar and water in a deep bowl. Whisk the mixture well and gradually add flour. Finally add baking powder and oil. Pancakes should be baked immediately. Bon appetit!

Traditional pancakes on water - recipe

To make traditional pancakes with water you will need:

500 g water
3 pcs. chicken eggs
pinch of salt
20 g granulated sugar
500 g wheat flour

Recipe for making traditional pancakes with water

Mix flour, eggs, sugar and salt thoroughly in a container. After obtaining a homogeneous mass, add water a little at a time. Before baking these pancakes, you need to grease the pan every time.

Pancakes on water with cottage cheese filling - recipe

To prepare pancakes in water with cottage cheese filling you will need:

500 g water
2 chicken eggs
10 g granulated sugar
pinch of salt
500 g wheat flour
3 tbsp. l. odorless vegetable oil

300 g cottage cheese
200 g sour cream
50 g granulated sugar

Recipe for making pancakes on water with cottage cheese filling

Pour water into a container, add sugar and salt. Separately, beat the eggs well and mix them with water. Gradually add flour, stirring constantly. Beat everything well with a mixer. At the very end, add vegetable oil. Pancakes can be baked. After the pancake is fried on both sides, fill them with cottage cheese. Prepare the filling as follows. Mix cottage cheese with sugar, adding half the sour cream. Stuff the pancakes with the resulting filling. Grease the pancakes with the remaining sour cream before serving. Bon appetit!

Pancakes without baking powder: with water, milk and beer

You don’t have to wait until Maslenitsa to bake a pile of fragrant, juicy pancakes, spread them with jam or butter and serve them for breakfast or dinner. Pancakes are a lifesaver for every housewife: they allow you to feed the whole family nourishingly and inexpensively, as well as utilize leftover food, such as boiled meat, jam, fresh fruit, and so on. You can make pancakes without milk, eggs or vegetable oil, but in order for them to be fluffy and rise well, you will need soda or yeast. Today we offer you a recipe for pancakes without baking powder.

Pancakes mixed with milk are considered classic. They can be made either sweet or fresh/salty; milk in the dough gives the finished product a characteristic flavor. In this case, we will not use baking powder, but replace it with soda slaked in vinegar. Ingredients:

650 ml cow's milk;
70 ml refined vegetable oil;
two level glasses of white flour;
2-3 eggs;
about 3 tablespoons of sugar;
a small pinch of salt;
half a teaspoon of baking soda and a couple of drops of lemon juice/vinegar.

Preparing these simple pancakes is very simple:

In a spacious bowl, mix the eggs, without separating the whites, sugar, slaked soda, and a little salt. The mixture must be whipped until fluffy, you can use either a whisk or a mixer.
Heat the milk to no more than 35 degrees, pour into the egg mixture and mix.
Now sift the flour directly into the bowl through a sieve, knead the dough so that there are no lumps. The dough should be quite thick. If you need thin pancakes, reduce the amount of flour or increase the amount of milk.
At the very end, add vegetable oil to the finished dough and mix thoroughly again. If you are making sweet pancakes, you can add vanilla sugar.

Fry these pancakes in a frying pan greased with a thin layer of vegetable oil or fresh lard for 1 minute on each side. The finished products go well with almost any filling, but if you plan to use a salty filling, reduce the portion of sugar in the dough to 1 level tablespoon.

The most budget-friendly option for pancakes is made with water without milk, kefir, sour cream and with a minimum amount of eggs. They can also be made without baking powder, using baking soda or yeast. Today we will learn how to cook yeast pancakes in water with eggs. For them you will need the following ingredients:

400 grams of white flour;
4 eggs;
two tablespoons of refined vegetable oil;
3 tablespoons sugar;
half a liter of warm water;
a pinch of salt;
one small packet of dry active yeast.

We will prepare these pancakes as follows:

First, make a kind of simplified dough. To do this, heat the water to about 40 degrees, add the entire portion of yeast, sugar and a couple of tablespoons of flour. Bring in a kind of paste, place it in a warm place, covered with a napkin, for about 20 minutes. Your mixture should bubble. A characteristic yeasty smell should also appear. This means that the fermentation process has begun and the dough can be used for dough.
Add salt, eggs, beaten with a fork, and vegetable oil to the dough and mix thoroughly.
Sift the remaining flour in parts, stirring occasionally, and add it to the yeast dough. You can also add vanilla sugar or other flavoring if you do not plan to stuff the pancakes with unsweetened filling.
To fry pancakes, grease a frying pan with a thin layer of vegetable oil, pour in the batter, evenly covering the bottom of the pan, and fry for about 1 minute on each side.

Due to the yeast, such pancakes have a lot of holes and are porous, so the fillings for them must be non-liquid. So, honey, liquid jam or sauce will not work at all.

Beer, due to its malt content, is an excellent alternative to both yeast, soda, and baking powder. Beer pancakes turn out very fluffy and juicy, have absolutely no taste of alcohol or malt, so they can even be filled with sweet fillings, but are optimal for wrapping meat and fish snacks. Moreover, even stale beer is suitable for such pancakes.

You will need the following components:

600 milliliters of light filtered beer (dark may taste bitter);
260 grams of white flour;
4 eggs;
4 tablespoons melted butter;
4 teaspoons sugar;
5 grams of salt.

Making these fragrant golden pancakes is very simple:

In a deep bowl, beat the eggs, gradually add beer to them. Be sure to take the beer out of the refrigerator or even slightly warm it on the stove so that it is at least room temperature, and preferably about 35-40 degrees Celsius.
Now gradually add the sifted flour, sugar and a pinch of salt. At the very end, pour in the melted cooled butter.
We thoroughly beat our dough so that there are no lumps or unmixed flour in its composition.
Now leave the bowl with pancake dough, cover with a napkin, for at least 60 minutes so that the beer begins to act like yeast and makes the pancakes fluffy.

They are baked like regular pancakes, in a greased frying pan. As a rule, they practically do not stick and turn over well. After baking, brush them with melted butter or wrap with any filling.

Water pancakes with eggs: recipe

There is not a single person who does not like fried pancakes. Plus, they are easy to prepare and don’t require many ingredients. The most ordinary pancakes, made with water and eggs, turn out thin and tender. They can be prepared as a separate dish, along with jam, preserves, etc. Or they can be stuffed with various fillings: mushroom, curd, meat or any other. So stuff them or serve them simply with honey for tea. And we will help with this with our recipes. Choose one of them, show your culinary preferences and imagination, and then serve the table, delight your family and friends. Let's get down to business, prepare thin pancakes in water.

Recipe No. 1: thin pancakes

Ingredients for it: boiled water - 600 ml, eggs - three pieces, flour - 190 grams, vegetable oil - one spoon and a little for frying, a pinch of salt.

Whisk the eggs with salt and water. One spoon at a time, gradually add flour, while continuing to beat. Add vegetable oil to the dough, beat thoroughly again. The oil in the composition will prevent the pancakes from sticking to the pan during the frying process. In the end, you should get a homogeneous, lump-free dough. Grease the frying pan with a brush. We heat it well and, pouring a thin layer of dough, fry the pancakes. It happens that by the time we cook all the pancakes in water with eggs, half of them are already gone; the household members quickly ate them with jam and washed down with tea. It’s okay, now we’ll tell you another recipe.

Recipe No. 2: the most correct

Previously, housewives often failed to cook quality pancakes using water. Sometimes they were a little rubbery. But through experimentation we found the right way. And now pancakes on water with eggs come out very tasty. So take a look at the recipe below. It is recommended to use a frying pan with a good non-stick coating.

We need: half a liter of water, three eggs, two tablespoons of granulated sugar, a pinch of salt, a teaspoon of baking powder, one and a half cups of flour, three tablespoons of vegetable oil.

Pour sugar, salt and eggs into a container and beat until fluffy. This takes about five minutes. Take a third of the water, add the sifted flour along with baking powder into a saucepan and beat the whole dough with a mixer. If you pour out all the water at once, it will be difficult to break up any lumps of flour in the batter. Pour it out now, do the same with the oil, stir. The dough turns out to be quite liquid, but that is why the pancakes will be so thin. Now we begin to fry delicious pancakes in water, and for the first of them it is recommended to grease the frying pan with oil. When you've finished frying the last pancake, place them in the pan and cover with a lid. They will turn out even more tender and tasty.

Recipe No. 3: the simplest

For six servings we will need: three eggs, two tablespoons of powdered sugar, two and a half glasses of warm water, two glasses of premium wheat flour, a tablespoon of vegetable oil and table salt.

So, let’s cook pancakes in water again. The photo and recipe will help you do everything correctly. Moreover, there is nothing complicated. This is one of the simplest and easiest ways. Add granulated sugar and a pinch of salt to warm water. Mix thoroughly until everything is completely dissolved. Beat the eggs with a mixer, add flour, pancake flour, or regular flour of the highest grade, beat everything again until the lumps dissolve. Add a spoonful of oil and mix well. The dough should not be thick, we need it to be slightly liquid, if necessary, dilute it with water. Fry in a hot frying pan, which we grease with lard, until golden brown.

Recipe No. 4: with soda and vinegar

And again - thin pancakes on water, because they are no different from those prepared with kefir or milk.

Ingredients. two glasses of flour, an egg, plain water - two glasses, granulated sugar - two spoons, baking soda - half a teaspoon, vegetable oil - two spoons, and salt.

In a bowl, beat the egg and grind it with sugar and salt. Pour in a glass of water and mix thoroughly. Add soda slaked with vinegar. Add flour and mix well, you can do this with a mixer. The result is a thick dough, which we dilute with the remaining water, stirring constantly. Almost at the very end, add oil and mix again. Grease the frying pan with any fat, heat it up and bake the pancakes. In this recipe, it is advisable to grease it before each pancake. We serve it on the table, stuffed with filling or just like that, with jam, for example. Bon appetit!

Tips for housewives: how to properly fry pancakes in water with eggs

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Delicious pancakes made from water dough, recipes for every taste

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

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

Classic pancakes on the water

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

1.5 cups flour;
a pinch of salt;

Flour Eggs Water

half a liter of warm purified water;

3 eggs;

2 tbsp. l. vegetable oil;

1/3 tsp. slaked soda;

1 tbsp. l. Sahara.

Let's start the cooking process:

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

Pancakes on the water - video

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

Buckwheat pancakes on water

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

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

To prepare pancakes with water, we need a very simple set of products.

First, we need one liter of water. It must be taken boiled and cooled. This can be done in advance.

Beat four chicken eggs into a small bowl, stir with a whisk, but do not overdo it. Add salt and sugar to the eggs and mix again.

Now pour one liter of water into a larger bowl, add the egg mixture into it and mix very well.

The flour for pancakes in water must be sifted and, constantly stirring, add it in small portions to the bowl. Try not to form lumps, so it is very important to stir constantly.

Now about the flour. It took me 2.5 cups, but this does not mean that you will need this exact amount of flour. A lot here depends on the quality of your flour, the category of eggs, etc. The dough should be more liquid than what we usually make for pancakes. Thanks to this, the pancakes turn out thin.

Now all that's left to do is to pour vegetable oil into the dough, also constantly stirring with a whisk.

Now let's move on to preparing pancakes. To do this, you need to heat the frying pan. I have a special pancake frying pan; it has a non-stick coating, so I don’t grease it with vegetable oil. And you look at the situation.

I love thin pancakes, so I try to pour as little batter into the pan as possible, a little less than half a ladle. Return the pan back to the heat and wait for the pancake to brown.

Turn the pancake over. I do this with my hands, it’s a habit, but you can turn it over with a spatula or knife, fork, etc.

As soon as the pancake is browned on the other side, remove it from the pan, place it on a plate and proceed to another. And we repeat this until the dough runs out.

That's it, now you can try what we got, unless, of course, the household members do it first, because they so love to grab hot pancakes from the plate.

Pour tea or coffee into mugs, cut fruit (in my case, blood oranges), any berries, chocolate, condensed milk or jam, as you like, will also do.

There are many pancake recipes that differ in their liquid base. Milk, kefir, whey or water are used for preparation. The base ingredient significantly affects the taste of the finished treat. Pancakes on the water are considered the most affordable.

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

Calorie content

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

For people who watch their figure and do not eat flour due to its high fat content, there is good news.

The calorie content of pancakes on water is approximately 150 kcal per 100 grams.

So a couple of pancakes will not harm your figure.

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

Be sure to sift the flour. As a result, you will get a tasty and airy dough.
Take all liquid ingredients at room temperature. If storing them in the refrigerator, take them out a few hours before cooking.
To avoid lumps, add flour gradually. First, combine and mix liquid products, then add bulk products.
To prevent the dough from sticking, add a little vegetable oil. A cast iron pan is best for frying.
Grease the frying pan with lard or lard. As a result, the pancakes will not stick, and do not overdo it with the amount of “lubricant”.

And remember, the first pancake is an indicator of the correct use of ingredients and a signal of readiness. Be sure to try it. He will tell you what to add to the dough to correct or improve the taste.

Classic thin pancakes on the water

It is difficult to find a person whose list of favorite dishes does not include pancakes. Since dairy products are not always available in the refrigerator, housewives often knead the dough in water. I offer the most popular recipe - the classic one.

Ingredients

Servings: 10

flour 400 g
chicken egg 2 pcs
water 500 ml
sunflower oil 2 tbsp. l.
salt to taste

Per serving

Calories: 135 kcal

Proteins: 3 g

Fats: 3 g

Carbohydrates: 24.3 g

30 min. Video recipe Print

Sift the flour into a deep bowl until it is saturated with air, add salt. In a small saucepan, heat the water slightly. Warm liquid makes it easier to deal with lumps.

In a separate container, beat the eggs, add flour and butter. While whisking the mixture, gradually add water. The result will be a uniform pancake mass.

Don't rush to bake right away. Set the dough aside for about 15 minutes. After the time is up, start frying.

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

Classic thick pancakes on the water

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

Ingredients:

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

Preparation:

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

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

Delicious pancakes with holes

If there is no milk or kefir in the refrigerator, and your household asks for delicious pancakes, prepare a treat using water. They are not inferior in taste to pancakes made with milk, but differ only in a thinner and more porous texture.

Ingredients:

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

How to cook:

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

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

How to make openwork pancakes

To make lacy pancakes with a delicate texture, you don't need fancy and expensive ingredients. Despite its simplicity, the dessert turns out to be incomparable.

Ingredients:

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

Preparation:

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

Video cooking

Openwork pancakes are good with cottage cheese or meat filling. Some gourmets eat them in their pure form, dipping them in natural honey and drinking tea. A matter of taste.

Lenten pancakes on the water

Fluffy yeast pancakes

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

Ingredients:

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

Preparation:

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

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

In the article, I looked at the 8 most popular recipes and paid attention to the secrets of cooking. And remember, pancakes are always served immediately after baking. At this moment, their taste is at its peak. Bon appetit!

There is not a single person who does not like fried pancakes. Plus, they are easy to prepare and don’t require many ingredients. The most common ones with eggs turn out thin and tender. They can be prepared as a separate dish, along with jam, preserves, etc. Or they can be stuffed with various fillings: mushroom, curd, meat or any other. So stuff them or serve them simply with honey for tea. And we will help with this with our recipes. Choose one of them, show your culinary preferences and imagination, and then serve the table, delight your family and friends. Let's get down to business, cooking with water.

Recipe No. 1: thin pancakes

Ingredients for it: boiled water - 600 ml, eggs - three pieces, flour - 190 grams, vegetable oil - one spoon and a little for frying, a pinch of salt.

Whisk the eggs with salt and water. One spoon at a time, gradually add flour, while continuing to beat. Add vegetable oil to the dough, beat thoroughly again. The oil in the composition will prevent the pancakes from sticking to the pan during the frying process. In the end, you should get a homogeneous, lump-free dough. Grease the frying pan with a brush. We heat it well and, pouring a thin layer of dough, fry the pancakes. It happens that by the time we cook everything with eggs, half of it is already gone; the household members quickly ate them with jam and washed down with tea. It’s okay, now we’ll tell you another recipe.

Recipe No. 2: the most correct

We need: half a liter of water, three eggs, two tablespoons of granulated sugar, a pinch of salt, a teaspoon of baking powder, one and a half cups of flour, three tablespoons of vegetable oil.

Pour sugar, salt and eggs into a container and beat until fluffy. This takes about five minutes. Take a third of the water, add the sifted flour along with baking powder into a saucepan and beat the whole dough with a mixer. If you pour out all the water at once, it will be difficult to break up any lumps of flour in the batter. Pour it out now, do the same with the oil, stir. The dough turns out to be quite liquid, but that is why the pancakes will be so thin. Now we begin to fry in water, and for the first of them it is recommended to grease the frying pan with oil. When you've finished frying the last pancake, place them in the pan and cover with a lid. They will turn out even more tender and tasty.

Recipe No. 3: the simplest

Another recipe.

For six servings we will need: three eggs, two tablespoons of powdered sugar, two and a half glasses of warm water, two glasses of premium wheat flour, a tablespoon of vegetable oil and table salt.

Recipe No. 4: with soda and vinegar

And again - on water, because they are no different from those prepared with kefir or milk.

Ingredients: two glasses of flour, an egg, plain water - two glasses, granulated sugar - two spoons, baking soda - half a teaspoon, vegetable oil - two spoons, and salt.

Tips for housewives: how to properly fry pancakes in water with eggs

There are a lot of such tips, we have selected the main ones: