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Pancakes On Water With And Without Eggs: A Step-by-step Recipe With Photos And Videos
Pancakes On Water With And Without Eggs: A Step-by-step Recipe With Photos And Videos

Video: Pancakes On Water With And Without Eggs: A Step-by-step Recipe With Photos And Videos

Video: Pancakes On Water With And Without Eggs: A Step-by-step Recipe With Photos And Videos
Video: Pancakes on the water without eggs. Holiday recipes with photos 2024, November
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Pancakes on the water: simple recipes in a culinary piggy bank

Pancakes made from water dough
Pancakes made from water dough

Pancakes cooked in water are among the most popular recipes. They are prepared quickly and easily, and the taste is no worse than that of butter. It is important that the cost of the dish is absolutely penny.

Pancakes on water with eggs: a step by step recipe

This quick and super easy recipe lets you make a stack of ruddy pancakes in record time. Always use warm water, this will allow you to achieve a delicate texture of the dough.

Products:

  • 3 eggs;
  • 250 g flour;
  • 500 ml of water;
  • 1 tbsp. l. Sahara;
  • 1/2 tsp salt;
  • 1/3 tsp soda;
  • 1/3 tsp citric acid.

Recipe:

  1. Beat eggs with salt and sugar. Pour water into them. Mix.

    Beaten eggs
    Beaten eggs

    Eggs are quickly and easily beaten with a mixer

  2. Sift flour. Mix it with baking soda and salt.

    Sifting flour
    Sifting flour

    Sifting flour will get rid of the lumps

  3. Quench baking soda with citric acid diluted in water (2 tbsp. L.).

    Soda quenched with citric acid
    Soda quenched with citric acid

    Vinegar can be used instead of citric acid.

  4. Mix all ingredients.

    Pancake dough on water
    Pancake dough on water

    The pancake dough on the water is very tender

  5. Fry the pancakes in a preheated pan on both sides.

    Pancake in a frying pan
    Pancake in a frying pan

    Pancake dough on water with eggs browns well

  6. Ready pancakes in water with eggs can be greased with butter.

    Ready-made pancakes on water with eggs
    Ready-made pancakes on water with eggs

    Ready-made pancakes in water with eggs are crispy and very tasty

Video: pancakes on water with the addition of eggs

Custard pancakes

Brewing dough with boiling water is a simple but effective culinary technique. These pancakes are thin, but very durable.

Products:

  • 1 tbsp. water;
  • 1 tbsp. boiling water;
  • 3 eggs;
  • 1.5 tbsp. flour;
  • 1 tbsp. l. Sahara;
  • 1/2 tsp salt;
  • 1/2 tsp soda;
  • 4 tbsp. l. vegetable oil.

Recipe:

  1. Stir eggs with sugar and salt.

    Eggs with sugar and salt
    Eggs with sugar and salt

    At this stage in the preparation of the dough, a regular fork will come in handy.

  2. Pour in warm water and beat.

    Eggs, beaten with water
    Eggs, beaten with water

    Beat eggs and water with a mixer

  3. Sift flour and mix with baking soda.

    Sifted flour
    Sifted flour

    Sifted flour gives the dough airiness

  4. Pour in small batches into the egg mixture and beat.

    Pancake dough
    Pancake dough

    It is better to knead the pancake dough in a bowl with high walls.

  5. Boil a glass of water. Pour into the dough and stir quickly.

    Boiling water
    Boiling water

    Boiling water is added to the dough strictly after the main batch

  6. Add oil, stir and let stand in a warm place for half an hour.

    Adding butter to pancake dough
    Adding butter to pancake dough

    Vegetable oil can be replaced with mustard oil

  7. Now you can start frying pancakes. Brown them on both sides, avoiding sticking.

    Ruddy pancake in a frying pan
    Ruddy pancake in a frying pan

    Choux pastry makes thin pancakes with holes

Hot custard pancakes are delicious with sour cream.

Ready-made custard pancakes
Ready-made custard pancakes

Ready-made custard pancakes are best eaten hot.

Pancakes on water without eggs

Delicate, thin, slightly crunchy around the edges - homemade and would never guess that these pancakes are baked without adding eggs. Try this recipe and you will be surprised how little time you need to cook.

Products:

  • 1 liter of water;
  • 2 tbsp. flour;
  • 1 tsp salt;
  • 1/2 tsp soda;
  • 2 tbsp. l. vegetable oil.

Recipe:

  1. Sift the flour through a sieve. Mix with salt and baking soda.

    Flour sifted through a sieve
    Flour sifted through a sieve

    A coarse sieve is suitable for sifting flour

  2. Pour warm water in small portions, gently stirring the lumps with a spoon.

    Adding water to the flour mixture
    Adding water to the flour mixture

    Pour water into the flour mixture slowly.

  3. Then knead the dough thoroughly with a culinary whisk so that it acquires the consistency of liquid sour cream.

    Kneading pancake dough on water
    Kneading pancake dough on water

    A cooking whisk will help smooth the dough

  4. Add vegetable oil and mix again. Let it brew for half an hour and start frying pancakes.

    Adding butter to pancake dough
    Adding butter to pancake dough

    The vegetable oil in the pancake dough will reduce its consumption when frying

  5. For the first two pancakes, grease the pan with oil.

    Pancake with holes in the pan
    Pancake with holes in the pan

    It is most convenient to fry pancakes in a flat pan.

  6. Pancakes are fried in water very quickly, you need to try not to miss the moment to turn over.

    Pancake toasted on one side
    Pancake toasted on one side

    It is convenient to use a wide spatula to turn pancakes

  7. Ready-made pancakes made from water dough without eggs can be served with homemade jam.

    Ready-made pancakes from water dough without eggs
    Ready-made pancakes from water dough without eggs

    Ready-made pancakes made from water dough without eggs are good with different additions

Video: lean pancakes from Annushka

For the Shrovetide table, I always have several quick and simple recipes prepared. The dough on the water will always help out if you need to cook pancakes quickly, but there are no dairy products and eggs in the house. My homemade ones like such pancakes even more than rich ones, they turn out to be light and airy. And there are fewer calories in them, which is also important. I usually prepare them for future use and freeze them in the freezer, layered with foil or parchment paper.

Pancakes are simply magical from dough on water! Thin, delicate, with a crunchy edge - you just can't drag home ones by the ears. For the celebration of Maslenitsa, such a dish is just the right thing!

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