Unleavened pancakes during Lent recipe. Lenten pancakes best pancake recipe

When I was looking for a recipe for lean pancakes, I reviewed a whole bunch of them and the reviews were very different, many people wrote that they didn’t succeed and they simply threw away the dough for lean pancakes. I was afraid that it wouldn’t work out for me either, but I still hoped that I could bake pancakes without eggs. But there were also a lot of positive reviews that reinforced my desire and confidence that everything would work out.

I am happy to report that everything worked out for me and even the first pancake was not lumpy, and the lean pancakes turned over even better than. I didn’t do them very much, because I was still worried that it might not work out. My amount of ingredients made 12 lean pancakes. My children did not recognize Lenten food in the form of pancakes; for them I prepared ordinary thin pancakes with milk.

I added starch to the lean pancake dough on the recommendation of one woman, where I read comments on the recipe for lean pancakes, I don’t know whether it played a role in the good removal of pancakes from the pan or something else, but the main thing is that everything worked out and you can safely use my recipe. One note, I baked pancakes without eggs in a pancake pan; I don’t know how they will behave in a regular pan; I can’t vouch for the result).

So, the ingredients for lean pancakes:

Water - 350 ml
Sugar - 2 tablespoons
Salt - 1/3 teaspoon
Flour - 14 heaped tablespoons
Vegetable sunflower or olive oil - 7 tablespoons
Potato starch -1.5 tablespoons

How to cook lean pancakes

Here is such a simple composition, I specially measured the flour with spoons according to my amount of water. In general, the consistency of the dough is no different from ordinary pancakes with milk or kefir, which I prepare not during Lent or Lent, but for the kids).

To ensure you get lean pancakes, follow the recipe. Heat the water until warm, but not hot. Sift the flour. I didn’t take pictures of all these stages, I think everyone can handle it anyway).

Pancake dough without eggs

Pour some warm water into a bowl with high sides and begin to mix in the flour, I used a hand whisk, it breaks up all the lumps well, thus making a thick paste, then add more water, bringing the volume of water to 350 ml, and the amount of flour to 14 tablespoons . After all the flour has been added, add potato starch; if you don’t add it, I can’t say 100% that the pancakes will come off the pan well.

The next step is to add sugar and salt. Lastly, add vegetable oil to the lean pancake dough, mix everything well and leave to stand for 15-20 minutes. After I let the dough sit for a while, it seemed to me that it had thickened somewhat and I could have added a little more water, but I didn’t. I made a video of the consistency of Lenten pancake dough, you can also take a look.

We put the pancake pan on the fire and heat it well, just before you pour the pancake dough into the pan, you need to grease it with vegetable oil, just grease it, and not just pour it into the pan. As soon as you have greased it, pour in the pancake batter and distribute it throughout the pan, as we usually bake everything with milk or milk.

I got thin pancakes. I noticed one thing about lean pancakes without eggs and milk: they take a long time to brown; if I had kept a regular pancake in milk for so long, it would have burned long ago.

I didn’t grease the pancakes on the water with anything since they already have a lot of vegetable oil, and what to grease them with during fasting).

I hope my experience on how to cook lean pancakes that won’t stick to the pan will be useful to many fasting people. We ate these lean pancakes with jam, you can eat them with honey. I also thought that I could add a little vanilla to the dough, so I’ll do that another time.

You can also fill such lean pancakes with, for example, rice or mushrooms. This will make a satisfying dish. When my husband and I tried these Lenten pancakes, we both thought their taste was very familiar and reminiscent of something, but we couldn’t remember, maybe someone will prepare such pancakes without eggs and write in the comments what kind they remind you of the dish.

We liked the pancakes, considering that they are lean, they are quite a good replacement for ordinary rich pancakes. By the way, for those who are allergic to eggs, this pancake recipe is a godsend.

P.S. I made these pancakes without adding soda and vinegar, we liked them even more than with soda, so try two options and choose which one you like best.

With respect and love, Elena Kurbatova.

Today, adhering to the principles of proper nutrition is not only useful, but also fashionable. That is why most people have to look for worthy alternatives to food that is tasty, but harmful to the waist and figure. The lean pancakes we offer, the recipe for which we will look at step by step below, will help you always stay in good shape without giving up “snacks”.
Our method of preparing this beloved product will allow you to diversify your diet menu without spending a lot of time on cooking.

Also, these recipes will probably appeal to the majority of Christian believers, for whom Lent begins on March 2. To prevent spiritual cleansing from developing into banal physical exhaustion, replenish your culinary arsenal with new original dishes!

Little tricks for delicious lean pancakes

It often happens that when inexperienced housewives first try to cook Lenten pancakes, they are disappointed: instead of ruddy golden pastries, they see something whitish on their plates. But it is so important that the result of culinary work is not only tasty, but also pleasing to the eye!

In the case of pancakes, this incident is easily explained: the absence of milk and eggs in the composition makes it difficult to form a crispy crust. To avoid this, try experimenting with “natural” ingredients that add an appetizing color to the finished dish.

If you add a teaspoon of powdered turmeric to the dough, the product will acquire a pleasant “sunny” shade.
In general, depending on your culinary preferences, you can add cinnamon, herbs and various spices to the dough. All this will only add piquancy to the finished product and enhance the aroma!
When kneading the dough, some chefs replace 1/3 of the water specified in the recipe with fruit juice: this not only enhances the taste of the dish, but also helps give it a certain shade. Of course, this should only be done when you are going to serve baked goods with a sweet filling or in tandem with a sauce containing sugar.

Quick Lenten Pancakes Recipe

Ingredients

Premium wheat flour— 250 g + -
- 2 glasses + -
Dry yeast - 5 g + -
- 1/2 tsp. + -
- 4 tbsp. l. + -
- 2 tbsp. l. + -

Step-by-step preparation of lean pancakes with yeast

It is quite possible that to bake a lean product using this method, you don’t even have to run to the store: everything you need is already in the supplies of any housewife.

Mix dry yeast with a tablespoon of flour and pour a glass of water. The mixture we got is called dough.
Add sugar and another glass of water to the remaining flour. This substance must sit for half an hour so that the flour swells and the pancakes turn out soft and airy.
Mix both compositions to a homogeneous consistency and place for a short time closer to the heat source so that the dough “comes”. The signal to start cooking will be the appearance of bubbles on the surface of the dough.

If everything is done correctly, you will get a fairly thick mass suitable for baking thick lean pancakes. If you want thin pancakes, then simply dilute the dough with half a glass of warm water.

Recipe for tender lean pancakes “Vitamin of Happiness”

Ingredients

Premium wheat flour – 250 g
Salt - 1/2 tsp.
Baking soda - 1 g
Turmeric - 1/4 tsp.
Granulated sugar - 4 tbsp. l.
Vegetable oil - 40 ml
Lemon juice - 5 g
Warm water - 0.5 liters

Step-by-step preparation of lean pancakes

Just the sight of these pancakes can lift your spirits, not to mention their taste! Bright, orange, they, like little suns, illuminate even the dullest morning. What's the secret? Now we'll find out!

Place flour, salt, sugar and turmeric in a deep container. Add a little (at the tip of a teaspoon) soda.
In a separate bowl, combine oil, lemon juice and half a liter of water.
Pour half of this mixture into a bowl of flour and mix thoroughly so that no lumps form.
Add the remaining liquid without stopping stirring.

As a result of the work done, we should get a dough that, in terms of its fluidity, resembles kefir and has a pleasant shade.

Lenten pancakes according to the recipes described above are certainly good as an independent dish. But sauces will help you enhance the impression of your culinary talent and make a lasting impression on your guests. Indispensable assistants for all experienced chefs, they gently highlight the taste of the main dish, not drowning out, but enhancing it.

Continuing the theme of healthy eating and Orthodox fasting, we have selected a sauce option that will come in handy during the period of spring vitamin deficiency.

Preparing “Cherry Orchard” sauce for Lenten pancakes

Ingredients

Frozen or canned cherries - 200 g;
Corn flour - 1 tbsp;
Granulated sugar - 3 tbsp;
Purified water - a quarter glass.

Making homemade cherry sauce for pancakes

This wonderful addition to our dietary delight will give gourmets real pleasure! Pleasing to the eye and incredibly tasty, this sauce goes perfectly with pancakes.

Place the cherries in a small saucepan, add sugar and keep this mixture on the fire until it is completely dissolved.
Mix flour with a quarter glass of water and add to the mixture being prepared.
Continue cooking the sauce until it becomes thick.

Now you know how to cook wonderful Lenten pancakes without violating either Christian traditions or the principles of healthy eating. After all, the path to health – both physical and spiritual – is not starvation and strict self-limitation. You can and should eat as varied and nutritious as possible! And we sincerely hope that our recipes today will help you with this!

Hello! Have you decided to fast and cook Lenten pancakes? Honor and praise to you! But I’m just going to start a new life every year with the beginning of Lent, and fast for at least a week. But, nevertheless, I have a good recipe for lean pancakes without eggs and milk, and not even just one. So now let's see how to make lean pancakes quickly and tasty! 5 step-by-step recipes with photos!

Oh, how dietary versions of pancakes sometimes help out. When you want to unload, for example, or when there are no quick ingredients in the refrigerator. Well, housewives will understand me, anything can happen. So I think it’s not superfluous to have a couple or three recipes for lean pancakes. Therefore, I am pleased to offer you my favorites.

I dare to assure you that lean pancakes without milk and other high-calorie excesses are very tasty! And with jam it’s absolutely delicious. In addition, pancakes made on water turn out thin and delicate.

A simple grocery list:

Flour – 200 gr.;
Water - 2.5 tbsp;
Sugar – 2 tsp;
Salts - 0.5 tsp;
Soda - a pinch;
Vegetable oil for dough – 1 tbsp. l. and a small amount to grease the pan.

Sugar may seem like not enough at first glance. But I know that I will serve pancakes with sweets, so I put quite a bit of it in the dough. And you can adjust the quantity to your taste, or sprinkle the finished product with sugar on top. And for those who should not consume sugar at all, I would like to advise the following: grate the carrots on a fine grater and add it for sweetness.

How to cook pancakes:

Have you baked a slide? Invite your loved ones for tea, they are already tired of waiting. Bon appetit everyone!

Lenten pancakes with sparkling water

Please note - lean pancakes made with sparkling water. A wonderful recipe for thin and tender pancakes! They just melt in your mouth.

For these purposes, I buy ordinary drinking water, highly carbonated. In other words, not mineral.
Before I forget, I’ll note right away - open a bottle of water during the cooking process. We need gas bubbles.

What ingredients to prepare:

Flour - 1 tbsp. (st. 250 gr.);
Sparkling water - 2 tbsp.;
Salt a pinch;
Sugar – 1 – 2 tbsp. l.;
Soda - a quarter tsp;
Sunflower oil – 3 tbsp. l..

How to bake Lenten pancakes:

Pour the flour, sifted in advance, into a bowl.
Add a pinch of salt and soda to it.
Then send sugar here.
Open a bottle of soda, measure out a glass, pour into the bulk. You need to pour in the water slowly, while stirring the ingredients.
Mix the mixture with a whisk until the flour lumps disappear. At this stage, you can call on a mixer to help, if you have one.
Then pour in a second glass of water and stir.
At the final moment, add vegetable oil to a bowl, then mix the mixture again. It should be quite liquid.
Bake in a hot frying pan. Lubricate it before each pancake. Before you have time to pour the batter into the frying pan, the pancake will become attractively holey. Beauty, and that's all!

Serve lean thin pancakes with honey or jam, and your household will appreciate the recipe without eggs and milk.

Recipe for making lean oat pancakes

I believe that low-fat pancakes without eggs and milk cannot be completely classified under the heading “recipes for Lent.” Well, really, right? They are also good for everyday life. Lenten oat pancakes are a clear confirmation of this. This is just a great fitness dinner! Why dinner? Because this is a recipe for making lean pancakes with yeast.

Therefore, it will take some time to infuse the dough. But the pancakes turn out simply magnificent - fluffy and incredibly tasty.

List of ingredients:

Water – 4 tbsp.;
Sugar – 3-4 tbsp. l.;
Dry yeast - 5 tsp;
Salt - a pinch;
Flour – 2 tbsp;
Oat flakes – 1.5 tbsp.;
Lenten oil – 3 – 4 tbsp. l..

Regarding oatmeal: use soft oatmeal so that it swells better. The structure of the dough will then be more uniform. Or another way out is to grind the flakes. But I like the first option better.

The process of kneading lean dough and baking pancakes:

How to cook lean pancakes with yeast

Be sure to prepare lean yeast pancakes. Of all the pancakes without eggs and milk, these are the ones that stand out to me. They are so good with any filling - you just have to try it. And with any jam they go down with a bang.

How to make lean pancakes with yeast is not a difficult question. You just need to prepare the dough correctly, and you can consider the pancakes a success. But first, let's look at the list of components.

We will need:

Warm water 600 ml;
Flour 300 gr.;
Fresh yeast 20 gr.;
Sugar 3 – 4 tbsp. l.;
Salt - on the tip of a teaspoon;
Sunflower oil 4 - 5 tbsp. l..

The process of kneading lean yeast dough and baking pancakes:

First, prepare the flour; you need to sift it.
We measure out 200 ml. lukewarm water, pour it into a deep bowl.
Add a tablespoon of sugar there and stir.
Dissolve the yeast and stir.
Add 100 gr. flour, stir.
Cover the bowl with cling film and set aside in a warm place for min. by 15. During this time, the dough should rise well.
Then pour in the remaining water. Don't forget to make sure that it is warm. In this case, our dough will rise faster.
Place the rest of the flour, sugar, and salt in a bowl and stir well. You can do this using a mixer.
Add oil and stir.
Cover the bowl with film and set aside for 40 - 50 minutes. Let's make sure that the bowl is not in a draft, preferably in a warm place.
When the time is up, mix the dough. It should be fairly liquid in consistency, slightly thicker than traditional thin pancake batter.
Bake in a hot greased frying pan. Approximate baking time per side: min. two. But this is on my stove. Your time may be different. The main criteria for readiness are that the pancake becomes full of holes, the edges are browned, and it can easily be turned over to the other side using a wooden spatula. I would like to especially highlight an important nuance - the less batter you pour into the pan, the thinner the pancakes will turn out.
Place the finished culinary products in a stack, covering them with film or a large bowl. So our golden beauties will be soft and tender.

Agree that the mere appearance of an impressive stack increases your appetite. It’s also worth noting that each pancake is thin and full of holes. Enjoy your tasting!

Lenten Vegan pancakes with soy milk

I also want to recommend you one wonderful recipe - lean thick pancakes with soy milk, and even with banana!

Diligent Christians should not be intimidated by the word milk. Soy milk is of plant origin. So cook and fast with a clear conscience. The pancakes turn out fluffy and very filling. With a sort of tropical touch.

For two to three servings you need to prepare:

Half a medium banana;
A glass of soy milk (250 gr.);
Half a glass of flour;
Soda 0.5 tsp. (maybe a little less);
Salt a pinch;
A tablespoon of sugar (if desired);
Lenten oil 2 tbsp. l. for the dough and a little for greasing the pan.

How to prepare the dough and bake pancakes:

Delicious pancakes to you! And with hot tea, I want to offer a couple more ideas for baking diet pancakes.

Lenten pancakes with tea. In any recipe, you can replace part of the water with brewed tea. Pancakes will delight you not only with their taste, but also with their beautiful color.
You can find a replacement for wheat flour - bake lean pancakes with corn or buckwheat flour.

I hope you find the Lenten pancake recipes from my notebook useful. I’m not much of a connoisseur of church canons, but I think that a small amount of vegetable oil in each recipe would not be a big sin.

What do you think?

Lenten pancakes are a delicacy for days of Orthodox fasting and for vegetarian diets. “Lenten” means they do not contain animal products (milk, eggs, butter, sour cream, cottage cheese and cream). And such dishes are not defective, as many people think. They are quite appetizing and very healthy.

Lenten pancakes are also a dietary dish that is low in fat and carbohydrates (they constitute the main calorie content of foods), and contains a lot of protein necessary for normal growth and development of the body.

By adding other flavoring and aromatic products and spices to the dough, you can prepare different versions of delicious thin or thick lean pancakes every day. Among these ingredients:

Ground cinnamon, vanilla, ginger or anise; muesli; candied or dried fruits; various crushed nuts (one type or a mixture); chopped baked vegetables or fruits; fresh or dried herbs; they will be delicious.

The filling can be used not in the dough, but for layering pancakes. That is, prepare a pancake cake or stuffed twisted pancakes.

We offer a recipe for lean pancakes without eggs; these thin pancakes can be served with fruit or honey; in winter they will go well with jam or jam.

Taste Info Pancakes

Ingredients

boiled water (chilled) – 500 ml;
wheat flour – 250 g;
granulated sugar - 2 tbsp. l.;
soda – 6-7 g;
salt – 1 pinch;
vegetable oil – 4 tablespoons.

How to cook lean pancakes with water

The first step to making thin pancakes with water is to process the flour. Sift the wheat flour through a fine mesh sieve into a bowl. This removes excess crumbs and other impurities from the flour, and also saturates it with oxygen. This ensures the preparation of a dough that is uniform in texture. By the way, you can add cereals (buckwheat, oatmeal, corn or semolina) to wheat flour. And if you don’t have such flour on hand, simply grind the cereal in a coffee grinder until it becomes powdery.

Add granulated sugar, salt and soda to the flour. Instead of soda, you can put a packet of baking powder and add a little lemon juice or vinegar. So, due to the mixture of soda and acid, bubbles of carbon dioxide will form in the dough, which make the dough and future pancakes porous.

Mix the introduced bulk ingredients with a spoon or whisk.

Begin adding boiled, chilled water to the flour in portions.

Knead the pancake dough by whisking it with a whisk or blender. The output should be homogeneous and without lumps.

Pour any vegetable oil into the pancake dough without eggs.

Heat the frying pan. Scoop out a portion of the dough with a ladle, pour it into the pan and spread it evenly over the hot surface. To do this, take the handle of the frying pan in your hand and shake it in a circular motion. The dough, following the indicated route, will cover the pan with a thin layer. Bake the first pancake for about a minute.

Then turn the pancake over and place it on a plate. And pour the second portion of dough into the pan. This way you need to use up all the prepared dough. The pancakes turn out thin and tender.

Delicious lean pancakes on the water are ready!

To decorate and top these pancakes, you can use any jam or preserves, pieces of fresh fruit or berries.

Teaser network

Thick Lenten pancakes with mineral water

The second version of lean pancakes is made with mineral water. Thick pancakes are obtained by adding a little more flour to the dough; this can be adjusted when preparing it. Thanks to the gas bubbles in the mineral water, the dough will be airy, and the finished pancakes will be fluffy and tasty.

Ingredients:

sparkling mineral water – 600 ml;
wheat flour – 350 g;
granulated sugar – 40 g;
sunflower oil – 100 ml;
salt – 7 g.

Cooking method

First, sift the flour through a special fine or regular iron sieve. This removes unnecessary impurities, and the flour is saturated with air.
Preparing pancake dough with mineral water is a quick recipe and takes minimal time. If you delay kneading the dough, the carbon dioxide bubbles will evaporate and the pancakes will be sticky.
Pour mineral water into a cup, add sugar and salt. Whisk a little. By the way, sugar in the dough can be replaced with honey in a ratio of 1:1.25, that is, 40 g of granulated sugar will replace 50 g of bee honey.
Then add flour and stir until smooth.
The last step of kneading the dough is adding warm sunflower oil. And stir or whisk again. Oil is needed to prevent the pancakes from sticking to the pan.
Heat a pancake pan and pour a portion of batter onto it. This is good to do with a small ladle.
Cook for a few minutes until the underside is browned. Turn the pancake over with a spatula.
When the pancake is baked, place it on a plate.
Then pour another portion of batter into the pan and bake all the pancakes in this manner.
To make thick pancakes with filling, it is better to use it as a bake. You need to put some of the filling directly into the pan and fill it with pancake batter. Next, bake the pancakes as indicated above.

Lenten rye pancakes with mineral water

Pancakes made with rye flour are baked a little dark, so it is recommended to add wheat flour to the dough. Below is a classic recipe that can be added with additional flavors. For example, a baked apple or chopped banana. In this case, the pancakes will have an interesting consistency and amazing taste.

Ingredients:

wheat flour – 100 g;
rye flour – 150 g;
sparkling mineral water – 600 ml;
granulated sugar – 50 g;
sunflower oil – 100 ml;
salt - a pinch.

Cooking method

Mix rye flour with wheat flour and sift together through a sieve.
Pour carbonated mineral water into a bowl, add sugar and salt.
Then take a tablespoon of flour and pour it into a bowl.
At the same time, beat the dough with a whisk or blender.
When you have used up all the flour, add room temperature or slightly warmed sunflower oil. At the same stage, you can add additional ingredients to taste (chopped apple or banana pulp, crushed nuts, chopped dried fruits, chopped fresh or dried spicy herbs).
Beat the dough again. You need to achieve homogeneity without lumps of unmixed flour.
Now heat the pancake pan and pour 40-50 ml of dough into it.
Grab the pan by the handle and turn it so that the batter spreads evenly throughout the pan.
Put it back on the fire and bake the pancake first on one side, then on the other.
Place the finished pancake on a plate and immediately pour a little more batter onto the hot frying pan for the next pancake.
And if you want to stuff pancakes, you need to place the first pancake on a cutting board or wide plate. And while the next pancake is baking, place the pre-prepared filling on the top edge of the first one. Cover it on both sides with the side edges of the pancake and roll the filling with the pancake from top to bottom.

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.

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 allowed 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. Perhaps 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 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.

Pancakes with tea

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. Let the finished pancakes 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.

Bon appetit!

Larisa Shuftaykina