How to cook lean pancakes. Lenten pancake recipe

Sometimes during Lent you really want to treat yourself to something delicious. But when the list of ingredients that can be eaten or added to a recipe is limited, the mood slightly worsens.

These come to the rescue simple products, like flour, water, salt, sugar. And to add fluffiness or delicacy, yeast, mineral water or even tea are used. And they appear wonderful recipes simple, but at the same time delicious lean pancakes.

The list of products is so small, but you can prepare countless options from them. I am pleased to present to your attention five of the most best recipes pancakes

Offer these to your family, and I assure you, they will not notice the difference from your usual recipes.

Lenten pancakes on mineral water, thin with holes

Pancakes on mineral water very tasty. Due to the mineral water bubbles, they are obtained with an interesting openwork pattern.

You will see how little time you need for this recipe.

Products:

• Wheat flour - 1.5 cups,
• Mineral water – 0.5 liters,
• Granulated sugar – 3 tbsp.,
• Salt – 1/2 tsp,
• Vegetable oil.

1. To begin with, the flour must be thoroughly sifted through a strainer.

2. Pour half of the amount of sparkling mineral water specified in the recipe into a bowl.

3. Add granulated sugar and our salt to the water, mix everything evenly.

4. Add flour to the dough in small portions.

5. Pour out the remaining mineral water and mix thoroughly.

6. Add to the resulting dough vegetable oil and mix everything well so that there are no lumps.

7. The pancake dough is ready.

8. Pour the dough into a pre-heated frying pan.

9. Bake pancakes on both sides until golden brown.

Lenten pancakes made with yeast, thick and fluffy

The advantage of pancakes made with yeast is the fact that they are very easy to prepare and turn out very tasty.

Products:

• Wheat flour – 300 grams,
• Water – 1 liter,
• Granulated sugar – 2 tbsp.,
• Salt – 1 tsp,
• Fresh compressed yeast – 15 grams,
• Vegetable oil – 50 grams.

1. Pour 1 liter of warm water into a bowl.

2. Add yeast to the water and stir thoroughly. The yeast should bloom completely. Add a teaspoon of salt and two tablespoons of sugar.

3. Stir until the sugar dissolves.

4. Add flour. The flour must be sifted in advance.

The appearance of small bubbles on the surface of the dough indicates that the yeast has begun its work.

5. Add flour in parts, control the consistency of the dough. The thicker the dough, the thicker the pancakes and vice versa. There should not be a single lump in the dough.

6. Add vegetable oil to the dough and mix well. Then cover the dough and leave it alone for 40 minutes.

7. After the allotted time, the dough should bubble well. Mix the dough and start frying the pancakes.

8. Fry the pancakes in a dry frying pan, since the dough already contains oil.

Yeast lean pancakes are ready.

Lenten pancakes on water without eggs

Young housewives sometimes don’t know how to please their family in Lent. Just for such a case we have extraordinary recipe lean pancakes on water, they are without eggs and milk, but this has not lost their taste and beautiful lace shape.

Products:

• Flour – 9 tbsp.,
• Water – 0.5 liters,
• 1 tea bag of black tea,
• Sugar - 2 tbsp,
• A pinch of salt,
• Soda – 0.5 tsp,
• Lemon juice – 1 tbsp,
• Vegetable oil – 2 tbsp.

1. Pour 1 cup of boiling water over a tea bag and leave for 5 minutes.

2. Pour the finished tea into a deep bowl and add the rest of the water, but this time cold.

3. Put granulated sugar in the tea and a little salt, mix everything thoroughly.

4. Add flour and use a whisk to knead the dough.

5. Pour in vegetable oil.

6. Quench the baking soda with lemon juice and add to the dough. Mix everything thoroughly.

7. Pour ready dough on a hot frying pan. Carefully spread the dough over all surfaces in a thin layer, and bake one side for half a minute.

8. Use a spatula to lift the pancake, turn it over and fry the other side for a minute.

Thus, you will get rosy, fragrant pancakes on the water in a beautiful hole.

Lenten pancakes with filling

Perfect for filling lean pancakes boiled potatoes, cabbage, mushrooms, any berry jam or jam, your favorite fruit. But since during Lent you can eat fish on the permitted days, today’s filling will be fish.

You can bake pancakes from any of the recipes listed above. After all, each of them is good in its own way and goes perfectly with all fillings. So, fish filling.

Products:

• Boiled rice – 100 grams,
• 1 can of any canned fish,

5. Place the filling on the pancakes and roll them into a tube.




Delicious and hearty lunch ready!

Lenten pancakes made from rye flour

It just so happened that Rye bread everyone loves and knows. And here rye pancakes for some reason it is not held in high esteem. And the pancakes turn out just wonderful. The most important rule when baking pancakes from rye flour is that the pan should be moderately heated, not hot.

Lenten pancakes can be prepared with both regular and mineral water, both with and without yeast.

Lenten yeast pancakes on water

Mix flour with sugar and pour warm water so that the dough stretches. Yeast is dissolved in water with sugar and wait for foam to form (no more than a quarter of an hour). The dough should be poured into the flour and mixed. Leave the dough until bubbles appear. Add salt and vegetable oil to the mixture. For thin pancakes add water and then mix thoroughly with a mixer or whisk. Lenten pancakes are baked in water in the usual way.

Lenten yeast-free pancakes on water

To form bubbles you need soda, which is quenched with citric acid. First, dissolve sugar and salt in water. The flour needs to be sifted and poured into water, stir until homogeneous mass. Soda is quenched with citric acid (first diluted in two tablespoons of water). Slaked soda is poured into the dough and mixed. After bubbles appear, you need to add oil and mix again. All that remains is to bake pancakes.

Lenten pancakes with mineral water

Lenten pancakes on water do not mean bland. Even in the absence of milk and eggs, the results will be tasty, delicate and, if you prepare the dough in mineral water.
For pancakes, you usually use highly carbonated water - this water provides maximum effect. The first step is to sift the flour and mix it with salt and sugar. Then pour mineral water into the flour. All that remains is to add vegetable oil and mix until consistency liquid sour cream. Next, you need to take a pancake frying pan and grease it with vegetable oil once (this is quite enough, because the dough already contains vegetable oil).

Lenten pancakes are baked with mineral water like any other. A portion of the dough is distributed over the pan and baked for a couple of minutes on each side. The pancakes won't brown too much, so be careful not to overbake.

Hot pancakes can be served with a variety of sauces - for example, mushroom, vegetable, onion. You can wrap them in them lean filling– greens, fried onions and carrots, fried champignons with onions, mashed potatoes. The filling can be sweet - from jam or jam, honey or freshly grated fruit.

Ingredients:

• 1.5 tbsp. flour
• 2 tbsp. water
• 50 ml vegetable oil
• ½ teaspoon soda
• 1 tbsp. spoon of sugar
• A little citric acid or vinegar
• salt - to taste

How to cook:

Pour water into a saucepan, add salt, sugar, flour and citric acid.

Stir the mixture until the lumps disappear.

Add soda, sunflower oil and stir again.

Heat a frying pan, pour oil and bake pancakes over medium heat.

Recipe for pancakes with mineral water

Ingredients:

• 1.5–2 tbsp. flour
• 500 ml mineral water
• ½ teaspoon salt
• 4 teaspoons sugar

How to cook:

Sift the flour into a bowl, mix it with sugar and salt, pour in mineral water and vegetable oil.

Mix everything thoroughly.

Heat a frying pan with sunflower oil and bake pancakes.

Recipe for yeast Lenten pancakes

Ingredients:

• 200 ml water
• 1.5 tbsp. flour
• 2 tbsp. spoons of vegetable oil
• 0.5 tsp
• 5 teaspoons sugar

For the dough:

• 100 ml warm water
• 1 teaspoon sugar,
• 10 g compressed yeast

How to cook:

Prepare the dough and leave it in a warm place until foam appears.

Sift the flour into a bowl, mix it with sugar, pour in 200 ml of warm water and wait 15 minutes. Then pour in the prepared dough, knead the dough and put it in a warm place. After some time, bubbles should appear on the surface of the dough.

Pour in the oil, add salt, stir and bake the pancakes in a heated frying pan greased with sunflower oil.

5 types of fillings

With potatoes and vegetables. Peel the onion and chop it finely. Peel the carrots, grate them coarse grater.Lightly fry the vegetables in vegetable oil. Peel the potatoes and boil them in salted water. Drain the water and mash the potatoes. Add fried vegetables to the puree.

With buckwheat porridge and mushrooms. Boil the mushrooms and chop. Fry the chopped onion until golden brown. Weld buckwheat porridge. Mix porridge, onion and buckwheat, add salt.

From cabbage. Finely chop the cabbage. Pour oil into the frying pan, add 2 teaspoons of sugar and hold until it turns brown. Place cabbage in a frying pan, add salt and pepper, stir and simmer until tender.

From cabbage and eggplant. Finely chop the cabbage and simmer in a frying pan until tender. Fry the onion separately. Bake the eggplants and grind through a meat grinder. Combine the ingredients, salt and pepper.

From apples. Peel and core the fruit, cut them into pieces, place in a frying pan or saucepan, add sugar, a little water, and simmer until soft. Place the filling on the pancakes and cook them in an envelope or tube. Fry them in a frying pan with vegetable oil on both sides until golden brown.

Today we are fasting, we can’t think about animal food, but then, as luck would have it, I really wanted pancakes... Is this a familiar situation? No problem, the recipe for lean pancakes will help you! Such culinary products differ from traditional themes that their basis is flour, sugar, salt and vegetable oil. And instead of milk, you can use tea, mineral or plain water, coffee, vegetable decoctions.

The absence of milk, eggs and sour cream gives lean pancakes a huge advantage: compared to traditional ones, they are lower in calories and not so heavy on the stomach. Therefore, they should pay attention not only to those who fast, but also to people watching their figure.

Cooking time: 1 hour 20 minutes / Yield: 23 pancakes

Ingredients

• water 700 ml
• wheat flour 300-400 grams
• 1 black tea bag
• granulated sugar 2.5 tbsp. spoons
• vegetable oil 2 tbsp. spoons
• baking soda 1 teaspoon
• lemon juice 1 tbsp. spoon.
• champignon mushrooms 700 grams
• 1 large onion
• vegetable oil 1 tbsp. spoon
• salt and black ground pepper taste
• dill greens 1 bunch.

How to cook lean pancakes

Place a bag of black tea in a glass and pour 200 ml hot water. Brew for three minutes.

Pour the tea leaves into a deep bowl and add the remaining water. We put 2 tbsp. spoons granulated sugar, a pinch of salt and mix.

Gradually begin to introduce flour, sifting through a fine sieve. Using a whisk, mix into a homogeneous dough. The amount of flour can vary from 300 to 400 grams, depending on whether you prefer your pancakes very thin or dense.

Dissolve baking soda in a tablespoon lemon juice and put it in the dough.

Following slaked soda add 2 tbsp to the dough. spoons of odorless vegetable oil.

Mix thoroughly - ready. The “correct” pancake dough scooped into a spoon should flow down it like a thin thread. Cover the bowl clean towel and set aside to rest for 15-20 minutes.

Pour a ladle of dough into a hot frying pan and distribute it evenly. Bake the pancake first on one side over medium heat until browned, 1-2 minutes. Additionally, you should not use vegetable oil during the baking process, as there is enough of it in the dough.

Using a spatula, turn the pancake over reverse side and bake for another 1-2 minutes. It is best to use a frying pan with a thin bottom, designed for frying this type of flour products. Its diameter must be at least 24 cm, because When baking, the pancakes shrink (shrink) to 19-20 cm.

Place the finished pancakes in a stack. They can be served immediately, or you can prepare a second course, appetizer or dessert based on them.

I propose to make from ready-made pancakes second course because it is filling and tasty. Since the pancakes are lean, the filling is appropriate - fried mushrooms with onion. You can also use mushrooms instead stewed cabbage with buckwheat, spinach or potatoes. Wash the mushrooms with water and cut into slices. Cut the onion into half rings. Put it all on the frying pan.

Place the frying pan on slow fire and, adding vegetable oil, keep the mushrooms and onions for 10-15 minutes, stirring occasionally. At the end of cooking, add spices to taste.

We wrap the mushroom filling in the pancakes. Posting ready dish onto a plate and garnish with fresh herbs.

Culinary Etude 01/13/2018

Dear readers, pancakes are an original Russian dish, a favorite among the people. We even have a holiday during which they are supposed to be baked and eaten - Maslenitsa. But what if you love pancakes, but eggs and dairy products are contraindicated for you or you follow Orthodox Posts? Bake Lenten pancakes! It's hard to believe, but they turn out very tasty, despite the completely ascetic set of ingredients!

Today, Irina Rybchanskaya, the presenter of the column, will share with us her recipes for delicious Lenten pancakes. I give her the floor.

Good afternoon to all readers of Irina’s blog. Do you like pancakes? There is a real pancake “cult” in my family. I'm making dough for pancakes all year round, even in all posts. Do you know how to cook lean pancakes quickly and tasty? The recipes for such pancakes are proven, real family recipes, and today I will be happy to give them to you from hand to hand.

Once upon a time I had no idea how to make pancakes without eggs and dairy products. At our house we usually had pancakes made with kefir or sour cream. Sunny mugs, like a sponge, were soaked butter, which was never regretted for pancakes.

One day I was visiting good friends for the Annunciation. There was a huge stack of pancakes on the table. I was surprised what pancakes are like during Lent. Reading the bewilderment in my eyes, the hostess waved her hand around the table, saying: “Eat, dear guests!” Everything is lean, buckwheat pancakes made with water!”

How delicious it was! Tender, holey, loose, melt-in-your-mouth pancakes contained nothing but flour, water, salt, sugar and yeast - they were absolutely lean! Having taken the recipe from the hostess, I quickly tried it in my kitchen. It turned out delicious, my husband ate it and praised it.

Since then I have been collecting recipes for lean pancakes. I have a lot of them in my piggy bank, but I only bake a few of them - the rest didn’t take root. My favorites are still the Lenten ones. yeast pancakes in water from buckwheat flour half and half with wheat.

Lenten spring rolls allow us to experience new taste sensations every time. You'll be surprised how many delicious things you can spread and wrap in a modest circle!

What are Lenten pancakes made from?

Flour:

• wheat;
• buckwheat;
• oatmeal;
• rye;
• corn;
• lentil

Wheat flour is most often used. The most popular combination is wheat flour and half buckwheat. Buckwheat flour in pure form used extremely rarely. It contains little gluten, products made from it are brittle and difficult to turn over in a frying pan.

Liquid foundation:

• plain water;
• mineral water;
• rice water;
• fruit, vegetable juice.

Baking powder:

• yeast (dry, wet);
• soda.

Lenten pancakes. Recipes are quick and tasty!

Thin lean pancakes with holes in mineral water - the simplest recipe

Ingredients

• 140 g flour;
• 280 ml highly carbonated mineral water;
• two tablespoons vegetable oil without smell;
• one teaspoon of granulated sugar;
• a pinch of salt;

How to bake

Mix sifted flour, salt and sugar.

Pour oil.

Pour in mineral water.

Stir and bake pancakes immediately.

Heat a frying pan and grease it with a small amount of vegetable oil. Pour the mixture into a thin layer and bake the pancake on one side.

Turn over and bake the second side.

My comments

• Ready-made pancakes made with mineral water are thin, with holes, slightly less crispy than regular pancakes made with milk and kefir, and very elastic.
• When baking, the pan must be greased with sunflower oil each time. The products are quite capricious and tend to stick even to a well-calcined frying pan.
• I don't put a large number of Sahara. The pancakes have a neutral taste. They can be eaten with jam, honey, chocolate spread, they wrap lean, salty fillings.
• The taste is velvety, dissolving in the mouth.
• The recipe for mineral water is the easiest, not labor-intensive.

Lenten pancakes with water made from wheat flour - recipe

Ingredients

• 170 g flour;
• 340 ml water;
• a pinch of salt;
• 30 ml vegetable oil.
• 20 g sugar;
• one coffee spoon (without top) of soda;
• one coffee spoon of lemon juice.

How to cook

Sift flour, add salt and sugar.

Pour oil.

Quench the baking soda with lemon juice and add it to a mixture of flour and vegetable oil.

Pour water.

Stir with a whisk.

Bake in a frying pan greased with additional sunflower oil on one side.

Then carefully turn over. Bake the other side.

My comments

• You should not make a large amount of dough at once. The first pancakes turn out thin, with holes. The latter are no longer so “lacey”, since soda no longer acts as effectively as at the beginning of the process.
• The color of the pancakes is very beautiful. It is more intensely golden than those baked in mineral water. But they taste somewhat “coarser” due to the slight taste of soda, which is completely neutralized if you eat them with jam or any other filling.
• Instead of two tablespoons of flour, put the same amount of semolina into the dough - you will be pleased with the result.

Lenten pancakes with yeast - recipes

Lenten pancakes from yeast dough It's not difficult to cook. Don’t be afraid of yeast dough and deprive yourself of the pleasure of enjoying incredibly delicious baked goods on the permitted days of fasting.

I'm cooking meatless meals yeast pancakes most often from a mixture wheat flour with buckwheat, oatmeal, rye in various proportions, a little less often - only with wheat. The recipes presented below have been tested and verified by me many times in practice, and not just copied from the Internet.

Ingredients for buckwheat pancakes

• 140 g buckwheat flour;
• 140 g wheat flour;
• 560 ml warm (25°C) water;
• Eight grams of compressed yeast or approximately three grams of dry yeast;
• 50 ml sunflower oil into the dough;
• 10 g sugar;
• a pinch of salt.

How to cook

Sift the wheat flour.

Sift into the same bowl buckwheat flour, add salt, pour dry or crumble compressed yeast.

Pour warm water, oil.

Stir the lean mixture until smooth.

Leave to ferment for one hour (cover cling film or place the container in a plastic bag).

After an hour, the dough will foam and you can bake with it.

Grease the frying pan and bake lean buckwheat pancakes on one side first.

Turn over with a wide spatula and bake on the other side.

This is what the finished products look like.

My comments

• Very soft, porous, fluffy pancakes. If I didn’t know that they were lean, I would never have believed them.
• Very beautiful to look at - golden brown, with holes, elastic, folds and curls well.
• Any sweet or salty lean filling is suitable for them.
• Wonderful, very fluffy, thin, light lean pancakes. I can only speak about them in superlatives. Lenten miracle! Great recipe, be sure to take note of it.
• If you don’t have buckwheat flour, you can grind the buckwheat in a coffee grinder and then sift it.

• 250 g flour;
• 500 ml warm (25°C) water;
• eight grams of pressed yeast or three grams of dry;
• 30 ml vegetable oil;
• 15 g granulated sugar;
• a pinch of salt.

How to bake

Sift flour, add salt and sugar.

Crumble fresh or add dry yeast.

Pour warm water, oil, stir until smooth.

Leave to ferment for an hour.

Bake on a greased frying pan on both sides.

My comments

• Delicious, fast, very simple.
• The recipe is universal for preparing products with sweet and salty Lenten additions.

• 120 g oatmeal.
• 30 g rye flour.
• 100 g wheat flour.
• 250 ml (25°C) water.
• 0.5 teaspoon of dry yeast.
• 15 g sugar.
• 15 ml sunflower oil.
• A pinch of salt.

How to do

Sift the wheat rye flour in a bowl, add yeast, oil, water, stir a little.

Grind in a coffee grinder cereals, add to the total mass, stir well.

Cover with film and leave to rise in a warm place for an hour to an hour and a half.

Bake the pancakes on both sides in a well-heated greased frying pan until cooked.

My comments

• Nice, unusual taste, quite worthy Lenten dish, which can be eaten cold or warm, with any filling.
• Without anything, they are also very self-sufficient and expressive.
• The recipe gets a clear pass.

I also invite you to watch the video recipe for pancakes. Lean, thin, very delicious pancakes that melt in your mouth.

Lenten fillings for pancakes

Lenten filling - sweet and salty, can be very tasty. Here is just a small list of what can be wrapped or spread on lean pancake. The fillings presented below are suitable for pancakes according to any recipe proposed in the article.